I ended up with some extra pumpkin dip from planned weekend get-togethers. I decided to try to turn it into a breakfast dish. I took the dip, added eggs, blended it together and baked. It stayed custardy, with a bit of a cheesecake flavor. I served it with some leftover whipped cream, and it was a hit.
I'll try it again, using these proportions:
8 oz. cream cheese
2 c. (or 1 can) pumpkin puree
1 t. pumpkin pie spice
about 1/3 c. rapadura
4 eggs
Blend together in blender. Pour into greased 9 x 13 pan. Bake for about 35 minutes at 350 degree.
Wednesday, October 28, 2009
Tuesday, October 13, 2009
Whole Grain Pancakes
Mary has a great recipe for a big batch of gluten free whole grain fermented pancakes. Check it out here.
Taco Egg Bake
This recipe is very similar to the pizza egg dish I posted previously. Preheat oven to 375.
Crust:
Blend together (I use a blender);
4 oz. softened cream cheese
3 eggs
1/3 c. cream
1/2 t. taco seasoning
Spread:
2 c. shredded cheddar cheese in a greased 9 x 13 pan. Pour egg mixture over top.
Bake 25-30 minutes.
Topping:
Cook:
1 lb ground beef
3 t. taco seasoning
1/4 c. tomato sauce
4 oz chopped green chilis (I omitted this)
Spread this mixture over cooked crust.
Top with:
1 c. shredded cheddar cheese
Bake 20 minutes at 350 degrees. Serve with toppings of your choice.
I really liked this and found it nice and filling.
Crust:
Blend together (I use a blender);
4 oz. softened cream cheese
3 eggs
1/3 c. cream
1/2 t. taco seasoning
Spread:
2 c. shredded cheddar cheese in a greased 9 x 13 pan. Pour egg mixture over top.
Bake 25-30 minutes.
Topping:
Cook:
1 lb ground beef
3 t. taco seasoning
1/4 c. tomato sauce
4 oz chopped green chilis (I omitted this)
Spread this mixture over cooked crust.
Top with:
1 c. shredded cheddar cheese
Bake 20 minutes at 350 degrees. Serve with toppings of your choice.
I really liked this and found it nice and filling.
Applesauce!
I love going apple picking. We recently went, and it was hard to stop at 2 large bags. But, 54 pounds is enough for our family.
In the past, I haven't invested too much time in making applesauce. It's always just seemed like too much work. So far this year, however, I've made 5 large crockpot batches of applesauce.
Using a Pampered Chef apple peeler, I make quick work of peeling the apples. I do about 20 apples per batch, leaving out the end pieces with the peeling still on. I also try to make sure that there aren't any bits of seed casings left with the apple. (My pickiness depends on how much time I feel like investing). After the apples are in, I pour about 1/2 c. apple juice in, and about a tablespoon of cinnamon on top. Including clean up, it probably takes about 45 minutes to get a batch going. Then, I let it cook on low for 4-6 hours. After a couple of hours, I'll start stirring it because the apples on the bottom start cooking first.
When the apples are nice and soft, I mash everything good with a wooden spoon. I like to leave it a little chunky, so I don't get too fussy.
I decided to freeze it in ice cube trays this year, and then put the cubes in freezer bags. When I need them, I'll take out the number of cubes I think we'll use and thaw them. Something I've discovered is that my kids love the frozen cubes as a treat. Maybe I won't even bother thawing them.
In the past, I haven't invested too much time in making applesauce. It's always just seemed like too much work. So far this year, however, I've made 5 large crockpot batches of applesauce.
Using a Pampered Chef apple peeler, I make quick work of peeling the apples. I do about 20 apples per batch, leaving out the end pieces with the peeling still on. I also try to make sure that there aren't any bits of seed casings left with the apple. (My pickiness depends on how much time I feel like investing). After the apples are in, I pour about 1/2 c. apple juice in, and about a tablespoon of cinnamon on top. Including clean up, it probably takes about 45 minutes to get a batch going. Then, I let it cook on low for 4-6 hours. After a couple of hours, I'll start stirring it because the apples on the bottom start cooking first.
When the apples are nice and soft, I mash everything good with a wooden spoon. I like to leave it a little chunky, so I don't get too fussy.
I decided to freeze it in ice cube trays this year, and then put the cubes in freezer bags. When I need them, I'll take out the number of cubes I think we'll use and thaw them. Something I've discovered is that my kids love the frozen cubes as a treat. Maybe I won't even bother thawing them.
Quiche In A Bag
This is a very flexible recipe from my 30 Day Gourmet manual. The idea is that you mix all of the ingredients together (I use a blender for the non-meat and vegetable ingredients) and plop them in a freezer bag, and freeze. Thaw, pour in greased pie plate and bake at 350 degrees for 35-45 minutes. Nice and easy.
For each quiche, you need:
1 c. cooked meat
3/4 c. cooked vegetable
1 c. shredded cheddar cheese
1/4 c. diced onion
2 c. milk
4 eggs
1/8 t. Tabasco sauce
1/2 c. flour
2 t. baking powder
I hadn't made this in ages, but decided to give it a try the other day. I had some leftover cooked chicken and some cooked bacon. I didn't have any leftover veggies, so I didn't bother with them. I used rice flour.
It was okay. It probably would have been better with some broccoli and a little salt. The texture with the rice flour wasn't bad, just different.
For each quiche, you need:
1 c. cooked meat
3/4 c. cooked vegetable
1 c. shredded cheddar cheese
1/4 c. diced onion
2 c. milk
4 eggs
1/8 t. Tabasco sauce
1/2 c. flour
2 t. baking powder
I hadn't made this in ages, but decided to give it a try the other day. I had some leftover cooked chicken and some cooked bacon. I didn't have any leftover veggies, so I didn't bother with them. I used rice flour.
It was okay. It probably would have been better with some broccoli and a little salt. The texture with the rice flour wasn't bad, just different.
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