Pumpkin Dip

Once every quarter the County Extension Office hosts a do-it-yourself craft event. We pay $10 per person and leave with three completed projects and deeply happy hearts. It is just plain fun. Last month we decorated tiles, etched a candle holder and made a pumpkin out of scrapbook paper.

 

A highlight of the evening is the snack. Remember these ladies are all about crafting and cooking and canning and such. Anything they make is good. They served this Pumpkin Dip with ginger snap wafers. It was sooooo good I had to go back for seconds. I wasn't the only one. They didn't seem to mind.

 

Just look at it: Three ingredients mixed together and you've got a dip people enjoy so much they return for seconds. That is MY kind of recipe!

 

Pumpkin Dip

1 carton Cool Whip
1 box vanilla instant pudding
1 can pumpkin

Mix it all together.

Serve with ginger snaps and graham crackers.

Mini Bacon Broccoli Quiches

This recipe comes from the October 2013 issue of Family Circle magazine. The photo make the little quiches look too yummy not to try. The only thing I did different was substitute regular bacon for turkey bacon. I know. Turkey bacon is healthier but I just don't like the taste.

Mini Bacon-Broccoli Quiches

3 cups broccoli florets
4 oz. (6 strips) bacon
9 eggs
3 egg whites
1/2 cup milk
1/2 cup cheddar
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375 degrees.

Bring a large pot of lightly salted water to a boil. Add broccoli. Cook 3 minutes; drain. Roughly chop and cool slightly. Set aside.

Meanwhile, heat a skillet over medium heat. Cook bacon until slightly crispy, 8 to 10 minutes. Dice and set aside to cool.

Whisk eggs, egg whites and milk. Stir in cheese, salt, pepper, broccoli and bacon.

Coat a 12-cup nonstick muffin tin with nonstick cooking spray. Ladle mixture among cups. Bake at 375 degrees for 20 to 25 minutes, until cooked through.

Cool slightly. Remove quiches with a small offset spatula. Cool completely and refrigerate.

To serve: Wrap in a paper towel and microwave for 30 to 45 seconds, until warm.

Makes 12 quiches.

Ultimate Lime Pie

I almost didn't save this recipe. I've already posted another Lime Pie recipe (provided by Carnation) that is similar. So I put the Woman's Day magazine aside. But I kept going back to it, comparing it, considering it. I finally decided it was worth a try. What do you think?

The recipe is in the July 2013 issue and was shared by Susan Grubb from Hudson Valley, NY.

 

Ultimate Lime Pie

12 graham crackers
4 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
1 14-oz. can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice (about 4 limes)
1 1/2 cups heavy cream
1 teaspoon grated lime zest

Heat oven to 375 degrees.

In a food processor, pulse the graham crackers and 2 tablespoons sugar to form fine crumbs (you should have 1 1/2 cups crumbs total). Add the butter and pulse to combine.

Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool.

Reduce oven temperature to 350 degrees.

In a bowl, whisk together the condensed milk, egg yolks and lime juice. Pour the mixture into the cooled crust; bake until the center is set, 12 to 15 minutes. Transfer to the wire rack; let cool completely, about 1 hour.

Just before serving, using an electric mixer, beat the cream and remaining 2 tablespoons sugar in a large bowl until soft peaks form. Spread the whipped cream over the pie and sprinkle with zest.

Canning Tomatoes

It's that time of year again. The tomatoes are ripening and it's time to can them. Now, I must be honest. When I talk about tomatoes ripening, I'm referring to the tomatoes my uncle grows. He can grow anything and everything. And he does. We're very blessed that he shares.

It's not that we don't try to grow tomatoes. It's just that something always seems to happen, be it varmints or too much water or fertilize or something. Now, we do grow grape tomatoes. In abundance. Grape tomatoes are not to be confused with cherry tomatoes. Grape tomatoes are the size of, well, grapes. We have them everywhere. Have I mentioned that I don't eat tomatoes?

But I'm getting away from the purpose of this post. I do cook with tomatoes so it's important to know how to can them. I've been asking a great many questions. I don't like all the answers. Question: How long do you cook them. Answer: Long enough. It's what happens when you're dealing with someone who has just always done something a certain way because her mother did it that same certain way. No timing involved. You just kind of know. And that makes it hard when dealing with a mother who, unlike her mother, doesn't want to teach or have help in the kitchen.

This recipe is for me probably more than for you. I want to remember just in case there comes a time when I need to.

Canning Tomatoes

 

Tomatoes

Salt

Wash and dry jars. We use pint jars.

Peel tomatoes, making sure to remove the ends. Put tomatoes in a large container and bring to a boil. Be sue to stir frequently to keep them from sticking to the bottom of the pan. How long do you cook them? Until they're mushy. (I did warn you!)

Place tomatoes in jar. Put 1/2 teaspoon of salt in. Do not try to mix this in with the tomatoes. Just leave salt on the top. He will disappear into the tomatoes. Place boiled lid on top, then screw on a ring top and tighten.

Put aside and wait for the pops to begin. The pops come when the lid seals. It's a joyous occasion!

Be sure to label and date all your canned goods. You think you'll remember but, trust me on this, you won't.

Chocolate Icebox Cake

I found this recipe in the June 2013 issue of Women’s Day magazine. It comes from the Casserole Queens, Crystal Cook and Sandy Pollock.

Chocolate Icebox Cake

4 teaspoons instant espresso
¼ cup plus 2 tablespoons sugar
20 ladyfinger cookies
1 0.25-oz. package powdered gelatin
1 10-oz. package bittersweet chocolate chips
4 cups heavy cream
6 large egg whites
Shaved chocolate, for serving

In a glass measuring cup or bowl, combine the espresso with 1 tablespoon sugar. Add ¾ cup boiling water and stir to dissolve. Line the bottom of a 9 x 13-inch baking dish with the cookies. Drizzle the espresso mixture over the cookies; set aside.

Place 2 tablespoons water in a small microwave-safe bowl. Sprinkle the gelatin over the top and let sit for 5 minutes.

Meanwhile, microwave the chocolate chips and ½ cup cream in a medium microwave-safe bowl until the chocolate is nearly melted, 45 to 60 seconds. Microwave the gelatin mixture until it melts, about 15 seconds. Stir the gelatin into the chocolate mixture until melted and smooth. Let cook for 5 minutes.

Using an electric mixer, beat the egg whites in a large bowl until soft peaks form. Gradually add ¼ cup sugar, beating until stiff, glossy peaks form, about 4 minutes. Fold the chocolate mixture into the egg white mixture.

In a second large bowl, using an electric mixer (with clean beaters), beat 2 ½ cups cream until soft peaks form. Fold the whipped cream into the chocolate-egg white mixture. Spread over the cookies and chill for at least 4 hours and up to 3 days (making sure to cover it after 1 hour).

Just before serving, using an electric mixer, beat the remaining cup of cream and tablespoon of sugar in a large bowl until soft peaks form. Spread over the chocolate mousse. Sprinkle with shaved chocolate, if desired.

Strawberry Cream Cheese Bars

This recipe comes from the June 2013 issue of Coastal Living. It should be perfect with that fresh-canned Strawberry Jam!

Strawberry-Cream Cheese Bars

1 cup all-purpose flour
½ cup firmly packed light brown sugar
1 teaspoon baking powder
1/3 cup plus 3 tablespoons sugar, divided
1 cup cold butter, cut into pieces
2 cups regular or quick oats
1 ½ cups strawberry preserves or jam
8 ounces cream cheese, softened
¼ teaspoon almond extract (optional)

Preheat oven to 375 degrees.

Pulse flour, brown sugar, baking powder and 1/3 cup sugar in a food processor 3 or 4 times until combined. Add butter; pulse until crumbly. Add oats; pulse to blend. Set aside 1 ½ cups of mixture.

Press remaining oat mixture into bottom of a greased and aluminum foil-lined 13-x-9-inch baking dish. Bake 10 minutes.

Spread preserves onto crust. Stir together cream cheese, remaining 3 tablespoons sugar, and almond extract, if desired, in a small bowl. Spoon small dollops of cream cheese mixture onto preserves; sprinkle with reserved oat mixture.

Bake 30 minutes or until golden brown. Cool; cut into bars.

Makes 2 dozen.

Crinkle Cookies

This recipe comes from the July 8, 2013, People magazine. It was provided by Carla Hall, who owns the cookie company Alchemy. They look delicious! I can’t wait to give them a try.

Crinkle Cookies

4 tablespoons butter
1/3 cup unsweetened cocoa
1 large egg
½ cup sugar
¼ cup firmly packed light brown sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 cup all-purpose flour
¾ teaspoon baking powder
1/3 cup mini-chocolate chips
¼ cup powdered sugar

Preheat oven to 350 degrees.

Microwave butter and cocoa in a glass bowl on HIGH for 45 seconds. Whisk mixture until smooth; set aside.

Whisk together egg, sugars, salt and vanilla in a medium bowl until smooth. Gradually add egg mixture to chocolate mixture, whisking until well-blended.

Whisk flour and baking powder together in a small bowl. Stir flour mixture into chocolate mixture until well-blended. Stir in chocolate chips. Cover and chill dough for 30 minutes or until dough is firm enough to handle easily.

Place powdered sugar in a shallow bowl. Scoop dough and form into ¾-inch balls; roll in powdered sugar. Arrange cookies on parchment-lined baking sheets. Bake for 5 to 8 minutes. Cool cookies 1 minute on baking sheet; transfer to wire rack and cool completely.

Makes about 4 dozen.