Lighter Libby's Famous Pumpkin Pie

We had this for my Birthday and it turned out great and is only 6 points a piece.

1 unbaked 9 inch deep dish pie shell
3/4 cup granulated sugar
1 Tbsp conrstarch
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large egg whites
1 can (15 oz) Libby's 100% Pure Pumpkin
1 can (12 fl oz) Fat Free Evaporated Milk

Preheat oven to 425 degrees
Combine sugar, cornstarch, cinnamon, ginger, cloves, and salt in a small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)

I like it served really cold but don't put it in the freezer

REALLY EASY PUMPKIN COOKIES

My favorite recipes usually have 5 ingredients or less (yes, I am a lazy person), so here is a pumpkin cookie that is really easy, and on top of that, it's not too bad if you're on a diet (unless you're like me and eat 15 of them at a time--then they're terrible if you're on a diet). FYI, these cookies don't save that well, so you'll probably want to eat them the same day you make them.

(source: Allrecipes.com)

Ingredients:

1 (18.25 ounce) package spice
cake mix*
1 (15 ounce) can solid pack
pumpkin

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, stir together the cake mix and pumpkin until well blended. (It seems a little dry at first, but keep stirring). Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

You can add chocolate chips, craisins, nuts...etc. to the mixture prior to baking. Some people also suggested making these into "cookie bars" and added a cream cheese frosting. (bake at 325 for 17 minutes).

*If you don't have spice cake mix, you can use white cake mix, and add 2 tsp cinnamon, 1/2 tsp ginger, and a couple dashes of nutmeg.

Makes 24 cookies. Without any extras like chocolate chips, it has 98 calories, 2.7 g of fat, and 1 g of fiber, per cookie.

BYU Mint Brownies

My mother-in-law got this out of the BYU Alumni magazine.

90 minutes prep and cook. Cool 1 hour. (9X13 pan)

Brownies:

1 cup butter/margarine

1/2 cup cocoa

2 T. honey

4 eggs

2 cups sugar

1 3/4 cups flour

1/2 T. baking powder

1/2 t. salt

1 cup chopped walnuts

12 oz cholate icing made or bought

Mint Icing:

5 T. butter

dash salt

3 T. milk

1 T. light corn syrup

2 1/3 cup powdered sugar

1/2 t. mint extract

1-2 drops green food coloring

1.) Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, flour, baking powder, and salt. Mix well and add nuts. Pour batter into 9 by 13 baking pan. Bake 350 degrees for 25 minutes then cool.

2.) Prepare mint icing: soften butter. Add salt, corn syrup, and powdered sugar. Beat till smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3.) Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Fresh Peach Pie

Okay, so I'm no food photographer...but this recipe is really good. I've been craving peach pie and my mom gave me this recipe to try out. Let's just say the pie didn't last long...and I didn't offer to share it with any friends--it was even hard to share with Trevor.

Pie Filling:
6 large peeled sliced fresh peaches (better if they aren't freestone)
2/3 cup sugar
1/4 cup flour
1/2 tsp cinnamon
dash cardomom
1/8 tsp nutmeg
1 tsp almond

Combine all ingredients and set aside. I used a little more cinnamon and nutmeg than called for.

*Crust:
1 cup crisco
2 cups flour
1/2 tsp salt
1 1/2 Tbsp sugar

Blend above ingredients with pastry blender, then add 1/3 cup sour milk. Mix with hands, divide in half and roll out to make top and bottom crusts.

*use whatever crust recipe you like. I like this one because it's easy and quick.

Assemble pie and bake at 425 for 15 minutes, then 375 for 45-55 minutes. Cover entire crust with foil for the last 20 minutes of baking to prevent browning.

My Fave Lemon Bars

I really like lemons just like my mom. So, I love to make lemon bars and I've taken them places and these are always complimented. I hope you may like them too.

Ingredients for Crust:
2/3 cups butter or margarine
1/2 cup granulated sugar
2 cups all-purpose flour
2 teaspoons vanilla pudding(optional)

Ingredients for Topping:
4 eggs
1 1/2 cups granulated sugar
4 tablespoons flour
4 teaspoons finely shredded lemon peel
6 1/2 tablespoons lemon juice
1/2 teaspoon baking powder
Powdered sugar(optional)

First:
In a medium bowl, beat butter/marg. with an electric mixer on medium speed for 30 seconds. Add sugar and beat until combined. Beat in the flour and vanilla pudding (I say the vanilla pudding is optional because I use this in recipes a lot since I have canned in my food storage, you don't have to use it but I like the taste & texture it adds to the crust) till crumbly. Press mixture into the bottom of an ungreased 9x13 inch baking pan. Bake in 350 degree oven for 15-18 min. until just golden.

Second:
For filling, in a small mixing bowl, combine eggs, sugar, flour, lemon peel, lemon juice, and baking powder. Beat on high 2 min. until combined.

Third:
Pour filling over baked layer. Bake 20 min. more until lightly brown around the edges and the center is set. Cool before serving. As desired, sift powdered sugar on top(I like this on it). Cut into bars and serve. YUMMY!


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Now playing: John Denver - Sunshine On My Shoulders
via FoxyTunes

Creme Brulee

Creme Brulee is a very rich, dainty custard type dessert that you'll want to have only for special occasions. It is a French dessert.

Jared had us wake up at 7 a.m. and make creme brulee with him before he had to go to work. Jared, I, and Gracie helped make it. I think it turned out well. We did different variations like plain, orange and nutmeg, raspberries and dark chocolate, orange and dark chocolate. My favorite was the orange peel with dark chocolate while Jared liked the orange and nutmeg better. Overall, it turned out well and it was fun for something quite different to eat. It is definately a once in a while type dish.

Here is the link to the recipe we used: Creme Brulee II from allrecipes.com

I hope that it will be something special that you'll have a neat occasion to try it for.

Some of My Favorites:)

Here are some of my favorite recipes that I was thinking about while walking with a friend this morning. I hope you Enjoy!

Amelia's Carmel Popcorn
Pop 3-4 Bags of regular sized microwave popcorn(make sure to take out the grannies)
Melt together on medium heat in a heavy saucepan:
1 cup of butter or margarine (2 sticks)
1 cup of Brown Sugar
1 bag of mini marshmellows (small 10 oz or for gooey popcorn the large 16 oz bag)

Pour over popped popcorn, mix together and serve.

Quick and Easy Peanut Butter Cookies(from 101 things to do with a cake mix)
1 yellow cake mix
2 eggs
1/3 cup oil
3/4 cup peanut better(crunchy or plain)
sugar

Preheat oven to 350 degree.

Mix together cake mix, eggs, and oil until powder is completely dissolved into dough. Stir in peanut butter. Drop balls of dough into a small bowl of sugar, then place on a greased cookie sheet. Press fork horizontally and then vertically across each ball to flatten.

Bake 10-12 minutes, or until golden. Remove from pan and cool. (They are good warm but are very sweet and they taste better after they have cooled a little)


Taco Meat (Original is from Deceptively Delicious)

1 pound lean ground meat
1 (14 oz) can of crushed or diced tomatoes with juice(I sometimes us V8 juice instead)
1/2 cup sweet potato, carrot, or butternut squash puree
1/2 packet taco seasoning

Cook meat, then stir in the rest of the ingredients and simmer on medium low until thickened. I usually half the meat and the tomatoes but still add a half cup of puree and then I add an 1/8 cup of taco seasoning. (You can buy taco seasoning in bulk at Costco)
This is my absolute fav!

Sloppy Joes a V8 Recipe(For those that like it)

1 lb ground beef
1 medium onion, chopped (or onion flakes work too)
3/4 cup V8 juice
1/4 cup ketchup
1 tbsp Worcestershire sauce
1 tbsp of cornstarch(optional for thicker joes)

Cook beef and onion in skillet until browned. Pour off fat. Add V8 juice, ketchup, and Worcestershire (and cornstarch) Heat through and simmer until thickened to your desire.
Serve on a healthy bun and Enjoy! This recipe is from www.campbellkitchen.com. A special shout out to Brooke for getting me hooked on V8 Juice!

Coconut Almond Macaroons

These are tasty and the drizzled chocolate on top makes a nice presentation!

http://www.odense.com/index.php?page=recipe&id=58

Cake Mix Brownies

Ok, so I don't have a picture but these are tasty and soo easy! I don't even like chocolate cake, but these are just the right combination of brownie meets cake. 

P.S. You may need a glass of milk to wash these down-they are rich.

What you need: 

1 small box of chocolate instant pudding (I think it is 1.7 oz.?)

1 box of cake mix-some kind of chocolate variety

1 bag of chocolate chips

2 cups of milk

Just mix the pudding mix and milk together, then add cake mix (do not add ingredients listed on cake box, just cake mix). Mix until creamy, then stir in 1/2 a bag of chocolate chips. 

Bake at 350 for 30 minutes in a greased cake pan, then sprinkle the rest of chocolate chips on top! Let it chill and enjoy!

You can also try this same recipe using lemon, or other varieties-I haven't tried it, but I imagine it would work the same!

Simple Banana Cupcakes

These little babies are so simple and tasty, I have to refrain from whipping a batch up almost daily. They were a big hit at a baby shower I recently threw, and I think they will be a keeper on my "party menu" for a long time. It's really only a simple banana bread with a basic butter cream. Just a good combo. (I'm sure you could substitute any banana bread recipe you'd like).

Cupcakes:

1/2 C butter
1 C sugar
1 C mashed bananas
1 egg, beaten
1 1/2 C flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla

Mix ingredients, fill muffin tins (lined with cupcake liner) 1/3 to 1/2 full. Bake at 350 degrees for 15 to 17 minutes. Yield 18 to 21 cupcakes.

Frosting (will frost about 2 batches of cupcakes):

1/2 C shortening
1/2 C butter
1 tsp vanilla (clear: only for color purposes)
4 C powdered sugar
2 T milk (more or less depending on desired texture)
Add: butter flavor (1 tsp)
or almond (< 1/2 tsp)
or lemon (< 1/2 tsp)

Flourless Chocolate Cake with Chocolate Glaze

We had guests over for dinner and they made this because it is gluten-free. It's incredible, very fudge-y. They got the recipe at Epicurious.

Serves 10 to 12.

For cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract

For glaze
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Chocolate shavings or Gold-brushed Chocolate Leaves

Make cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
Make glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

Raspberry Lemon Dessert

1 box lemon cake mix
1 box cook and serve lemon pudding
fresh raspberries
fresh lemons
fresh mint leaves (optional)

Prepare lemon cake mix according to package directions. Bake in muffin tins for the degree and according to the time on the package.
While the lemon cupcakes are baking, prepare the lemon pudding according to package directions.
Be sure to carefully wash, rinse and pat dry the raspberries as needed. Cut the lemons in thin slices and at the bottom of the circle cut a line so that you can swirl the lemon as pictured. Prepare the mint leaves.
To assemble the dessert, put a warm lemon cupcake upside down on the plate. Cover with the warm lemon pudding. Place raspberries and mint leaves on top and lemon slice on the side. We like these best warm but you could make them ahead and serve them cooled as desired.
My husband, Jared, developed this dessert.

Polar Express Cookie

These are INCREDIBLE cookies. I found the recipe on the back of a raisins tub, even though I didn't use the raisins... I posted them on my own blog a few months back and decided that they needed to be shared here. MAKE THEM!The Polar Express Cookie
1/2 c butter, softened
1 2/3 c sugar
1 Tbsp vanilla
2 oz (2 squares) unsweetened chocolate, melted
2 c flour
2 tsp baking powder
1/4 tsp salt
1/3 c milk
1 c raisins (I used choc/butterscotch chips)
powdered sugar

Combine butter, sugar and vanilla; beat until light and fluffy. Blend in chocolate. Combine flour, baking powder and salt; add to chocolate mixture alternately with milk. Stir in raisins (or chips). Cover; refrigerate until firm (we skipped this step). Heat oven to 350 degrees. Grease cookie sheets (skipped this too). Shape dough into 1-inch balls; roll in powdered sugar. Place on greased cookie sheets. Bake in upper third of oven for 12-15 minutes (do not overbake). Makes 3 1/2 dozen cookies.

Robert's Chocolate Chip Cookies

This recipe comes from my uncle. The cinnamon makes these really tasty.

1C butter
2 tsp vanilla
1 C white sugar
1/2 C brown sugar
2 eggs
3 C flour
1tsp salt
1/4 tsp cinnamon
1 tsp baking soda
1 pkg chocolate chips (I like to do half chocolate and half butterscotch)

Cream together butter, vanilla, sugar and eggs. Add dry ingredients; mix well. Mix in chips. Bake for 10-12 minutes at 375 degrees.

Caramel Popcorn

My sister-in-law gave me this recipe so that is why we named it after her. I am not sure where she got the recipe though. It is so good and some times I have to only do half or even a fourth of a batch so I don't eat too much:)

Amelia' Caramel Popcorn
Pop 3-4 bags of regular sized microwave popcorn(Make sure to get out all the grannies)
Melt together on medium heat in a heavy saucepan:

1 cup of Brown Sugar
1 cup of Butter or Margarine (2 sticks)
1 bag of mini marshmallows (small bag 10 oz or for more gooey popcorn use the large 16 oz size)

I usually melt the butter and brown sugar then I had the marshmallows and heat until melted. Pour over popped popcorn, mix together gently, and serve.

Enjoy!

My Great-Grandmother's Snickerdoodles

1/2 lb butter
1 1/2 C sugar
2 eggs
2 3/4 C flour
2 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt

Cream butter and sugar. Add eggs. Mix flour, tartar, soda and salt separately. Add dry ingredients.

Mix sugar and cinnamon in a dish. Make cookies into round balls and roll in cinnamon sugar mixture. Place on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes (until tops crack). Makes 2-3 dozen.

These cookies are dangerous, I can't stop eating them.

Ginger Snaps

These are softer than traditional ginger snaps and I LOVE that. I don't like crunchy cookies. These are nice and chewy.1 C sugar
1/2 C shortening
1/4 C butter
1/4 C molasses
1 egg
1 1/2 tsp soda
1/2 tsp salt
1/2 tsp ginger
1/2 tsp allspice
1 tsp cinnamon
2 C flour

Cream sugar, shortening and butter. Add egg and molasses. Add remaining ingredients.

Roll into balls, roll balls in sugar.

Bake 8-10 minutes at 350 degrees (until tops crack). Makes 2-3 dozen.

My Favorite Sugar Cookie

I have tried lots of sugar cookie recipes and none of them compare to this one. I used to make this growing up and finally typed up the recipe.

My Favorite Sugar Cookie (From Better Home and Garden Step by Step cook book)

½ cup butter or margarine
1 cup sugar
1 egg
¼ cup milk
½ tsp vanilla
2 ¼ cup flour
2 tsp baking powder
½ tsp salt
½ tsp nutmeg (or ground mace)

Cream together butter and sugar. Beat in eggs, milk and vanilla. Stir in baking powder, salt, nutmeg and flour until soft dough forms. Chill for 1 hour (optional). You may need to add more flour depending on where you live. Roll out on a floured surface about 1/8 to ¼ inch thick. Bake on an ungreased cookie sheet at 375 for 7-8 minutes for thin cookies and 10-12 minutes for thicker cookies. Enjoy:) I use my cinnamon roll frosting for these cookies.

Julie's Favorite Pumpkin Bread

Here is a great recipe that my sister found.

Julie’s Favorite Pumpkin Bread (From Taste of Home Oct/Nov 2006 Magazine)

3 ¾ cups flour
3 cups sugar
4 tsp pumpkin pie spice OR
2 ½ tsp cinnamon
¾ tsp nutmeg
1/8-1/4 tsp ginger
1/8 tsp cloves
2 tsp baking soda
1 tsp salt
4 eggs
1 15 oz can of pumpkin
½ cup oil

In a large bowl combine dry ingredients. In another bowl beat eggs, pumpkin, and oil. Stir dry ingredients in with pumpkin mixture until well blended. Pour into two greased loaf pans. Bake at 350 for 60-70 minutes or until toothpick comes out clean when inserted in the middle of the loaf. Cool in pan for 10 minutes and then cool on a wire rack. Enjoy

Cinnamon Rolls

I got this recipe and all the tips from a great lady in my ward at a cooking class.

Cinnamon Roll Frosting


4-5 cups of powdered sugar (to taste)
1 stick of real butter, room temp. (1/2 cup)
½ cup of shortening
3-8 Tablespoons of heavy whipping cream (until you reach the consistency you want)
2 teaspoon vanilla

Mix the butter and shortening together with hand mixer until well blended. Add about 3 ½ cups of powdered sugar and one tablespoon of heavy whipping. Add whipping cream and powdered sugar until desired thickness and sweetness. Add vanilla in and mix well. I added the vanilla in at the end by mistake and it tasted really good but you could also add it along with the first tablespoon of whipping cream. Also, I do a half batch for every batch of cinnamon rolls.

Cinnamon Roll Filling

¾ cups light or dark brown sugar
2 teaspoons cinnamon (or to taste)
Blend together

Lion House Dinner Roll Recipe Modified for Cinnamon Rolls

2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk
2 Tablespoons dry yeast (instant works fine)
¼ cup sugar
2 teaspoon salt
1/3 cup real unsalted butter
1 egg
5-51/2 cups bread flour

In a kitchen aid or any electric mixer combine the water and the powdered milk and stir with whisk attachment on low to medium speed until milk dissolves. Add the yeast to this mixture and stir again. Add sugar, salt shortening, egg, and 2 cups of the flour and mix until ingredients are wet. Then mix on medium speed for two minutes. The dough will look like pancake batter. Add two more cups of flour and mix on medium speed again for 2 minutes(using whisk attachment) Change to the dough hook and add the remaining flour ½ cup at a time until dough is tacky(when you touch it, it will stick to your finger but as you pull away it will let go.) The dough should be soft, not overly sticky, and not stiff. You may not need all the remaining flour.

Place dough in a large well oiled bowl, turn over so all dough is oiled, cover with plastic and let double in size, about 20-30 minutes.
Sprinkle counter with flour and lay out the dough in a rectangular blob. Roll out about ¼ inch think or just one big rectangle. Spread a thin layer of unsalted butter on top of dough. Add the cinnamon roll filling and spread evenly. Starting at the long side gently roll the dough up forming a log. (Make sure to roll it up tightly but not too tight) Pinch the seam together and tuck under the ends. With dental floss cut into 9-16 cinnamon rolls depending on desired thickness. The trick with the floss is to hold it tight and quickly slide it under the log then cut it in half, then cut those half’s in half etc… Place on a well greased (or parchment paper or silpat) jelly roll pan, cover with plastic wrap and let double in size again, about 15-20 minutes. Hint: Place the ends of the log end side down so they have that pretty swirl facing up.

Bake at 375 for 15-18 minutes or until golden brown on top.