2 cups pumpkins
1 cup flour
1/2-1 cup sugar
1/2-1 cup cream cheese softened
3-4 tablespoons cinnamon
3-4 tablespoons nutmeg
1 teaspoon baking powder
1 tablespoon milk (if needed)
2 cups flour sifted CRUST
1 teaspoon salt CRUST
2/3 cup Crisco shortening CRUST
6 tablespoons ice water (more if needed) CRUST
1 tablespoon cinnamon CRUST
1/2 cup sugar CRUST
CRUST:
Mix all ingredients until thick and moist. Refrigerate until ready to use. When ready to use, roll out on lightly floured surface with lightly floured rolling pin. Place in greased pie plate and cut excess edges.
FILLING:
You may need more or less of each ingredient depending on taste and texture - use your own judgement.
Mix all ingredients until well blended. Place into pie crust and smooth top.
Bake at 425 degrees F for 30-40 minutes.
Tuesday, October 22, 2013
Tuesday, July 23, 2013
Robyn's Egg Salad
Robyn's Egg Salad
1 1/2 dozens hard boiled eggs chopped
1 cup dill pickles or mild banana peppers diced
1 (2.8-ounce) package real bacon bits
1 medium onion diced
salt and ground black pepper to taste
mayonnaise until creamy
Mix all ingredients until well mixed and creamy.
1 1/2 dozens hard boiled eggs chopped
1 cup dill pickles or mild banana peppers diced
1 (2.8-ounce) package real bacon bits
1 medium onion diced
salt and ground black pepper to taste
mayonnaise until creamy
Mix all ingredients until well mixed and creamy.
Saturday, July 20, 2013
Tastes like Olive Garden Shrimp & Noodles
Tastes like Olive Garden Shrimp & Noodles
1 pound shrimp peeled & deveined
1 cup chopped tomato
1/2 pound cooked fettuccine or linguine
1 small onion diced
4 tablespoons minced garlic
4 slices bacon cooked & crumbled
1/2 cup Parmesan cheese grated
1/4 tablespoon chopped fresh parsley
1/2 cup dry white wine or chicken broth
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
2 tablespoons butter
Saute garlic & onion in olive oil over medium heat. Add shrimp, stir & cook 1 minute. Add tomatoes, bacon, parsley, salt and pepper. Continue to stir and cook 1 minute. Add wine or broth and let cook down by one-half. Stir in cooked pasta & butter and cook until pasta is hot. Serve with grated Parmesan cheese.
1 pound shrimp peeled & deveined
1 cup chopped tomato
1/2 pound cooked fettuccine or linguine
1 small onion diced
4 tablespoons minced garlic
4 slices bacon cooked & crumbled
1/2 cup Parmesan cheese grated
1/4 tablespoon chopped fresh parsley
1/2 cup dry white wine or chicken broth
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
2 tablespoons butter
Saute garlic & onion in olive oil over medium heat. Add shrimp, stir & cook 1 minute. Add tomatoes, bacon, parsley, salt and pepper. Continue to stir and cook 1 minute. Add wine or broth and let cook down by one-half. Stir in cooked pasta & butter and cook until pasta is hot. Serve with grated Parmesan cheese.
Spicy Shrimp Ceviche Cups
Spicy Shrimp Ceviche Cups
Servings 24
6 (11-inch) flour tortillas TORTILLA CUPS
2 tablespoons vegetable oil TORTILLA CUPS
2 tablespoons finely chopped fresh cilantro SOUR CREAM FILLING AND CEVICHE
1 lime SOUR CREAM FILLING AND CEVICHE
1/2 cup sour cream SOUR CREAM FILLING AND CEVICHE
1 clove garlic pressed SOUR CREAM FILLING AND CEVICHE
1/4 teaspoon salt divided SOUR CREAM FILLING AND CEVICHE
8 ounces cooked large shrimp peeled and deveined, tails removed SOUR CREAM FILLING AND CEVICHE
1/2 medium red bell pepper SOUR CREAM FILLING AND CEVICHE
1 serrano peppers seeded SOUR CREAM FILLING AND CEVICHE
1/3 cup finely chopped seedless cucumber SOUR CREAM FILLING AND CEVICHE
1/4 cup finely chopped red onion SOUR CREAM FILLING AND CEVICHE
Additional cilantro sprigs for garnish (optional)
1. Preheat oven to 350 degrees F. For tortilla cups, using Pampered Chef Pizza Cutter, trim tortillas to form six 6-inch squares. Cut each square into quarters for a total of twenty-four 3-inch squares. Make a 1-inch cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil using Pampered Chef Chef's Silicone Basting Brush. Press squares into bottom of Pampered Chef Deluxe Mini-Muffin Pan using Pampered Chef Mini-Tart Shaper. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.
2. For sour cream filling, finely chop cilantro using Pizza Cutter. Zest lime using Pampered Chef Microplane Adjustable Grater. In Pampered Chef Prep Bowl, combine cilantro, lime zest, sour cream, garlic pressed with Pampered Chef Garlic Press and 1/8 teaspoon of the salt; mix well and set aside.
3. For ceviche, coarsely chop shrimp and finely chop bell pepper, serrano pepper and cucumber using Pampered Chef Utility Knife; pat shrimp dry with paper towels. Finely chop onion using Pampered Chef Food Chopper. Juice lime to measure 2 tablespoons juice. Combine shrimp, peppers, cucumber, onion, lime juice and remaining 1/8 teaspoon salt in Pampered Chef Classic Batter Bowl; mix well using Pampered Chef Small Mix 'N Scraper.
4. Spoon sour cream filling into resealable plastic bag; trim corner using Utility Knife to allow filling to flow through. Pipe filling into cups; top with ceviche using Pampered Chef Easy Adjustable Measuring Spoon. Garnish with additional cilantro sprigs, if desired.
Servings 24
6 (11-inch) flour tortillas TORTILLA CUPS
2 tablespoons vegetable oil TORTILLA CUPS
2 tablespoons finely chopped fresh cilantro SOUR CREAM FILLING AND CEVICHE
1 lime SOUR CREAM FILLING AND CEVICHE
1/2 cup sour cream SOUR CREAM FILLING AND CEVICHE
1 clove garlic pressed SOUR CREAM FILLING AND CEVICHE
1/4 teaspoon salt divided SOUR CREAM FILLING AND CEVICHE
8 ounces cooked large shrimp peeled and deveined, tails removed SOUR CREAM FILLING AND CEVICHE
1/2 medium red bell pepper SOUR CREAM FILLING AND CEVICHE
1 serrano peppers seeded SOUR CREAM FILLING AND CEVICHE
1/3 cup finely chopped seedless cucumber SOUR CREAM FILLING AND CEVICHE
1/4 cup finely chopped red onion SOUR CREAM FILLING AND CEVICHE
Additional cilantro sprigs for garnish (optional)
1. Preheat oven to 350 degrees F. For tortilla cups, using Pampered Chef Pizza Cutter, trim tortillas to form six 6-inch squares. Cut each square into quarters for a total of twenty-four 3-inch squares. Make a 1-inch cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil using Pampered Chef Chef's Silicone Basting Brush. Press squares into bottom of Pampered Chef Deluxe Mini-Muffin Pan using Pampered Chef Mini-Tart Shaper. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.
2. For sour cream filling, finely chop cilantro using Pizza Cutter. Zest lime using Pampered Chef Microplane Adjustable Grater. In Pampered Chef Prep Bowl, combine cilantro, lime zest, sour cream, garlic pressed with Pampered Chef Garlic Press and 1/8 teaspoon of the salt; mix well and set aside.
3. For ceviche, coarsely chop shrimp and finely chop bell pepper, serrano pepper and cucumber using Pampered Chef Utility Knife; pat shrimp dry with paper towels. Finely chop onion using Pampered Chef Food Chopper. Juice lime to measure 2 tablespoons juice. Combine shrimp, peppers, cucumber, onion, lime juice and remaining 1/8 teaspoon salt in Pampered Chef Classic Batter Bowl; mix well using Pampered Chef Small Mix 'N Scraper.
4. Spoon sour cream filling into resealable plastic bag; trim corner using Utility Knife to allow filling to flow through. Pipe filling into cups; top with ceviche using Pampered Chef Easy Adjustable Measuring Spoon. Garnish with additional cilantro sprigs, if desired.
Sizzling Coconut Shrimp Cakes
Sizzling Coconut Shrimp Cakes
Servings 16
1 cup sweetened flaked coconut lightly toasted
8 ounces peeled, deveined cooked shrimp finely chopped
1 tablespoon peeled and finely chopped fresh gingerroot
1/4 cup thinly sliced green onions with tops
1/4 cup finely chopped red bell pepper
1/4 cup grated carrot
1 lemon
1/4 cup mayonnaise
1 egg
2 teaspoons rice vinegar
2 cloves garlic pressed
1/3 cup unseasoned dry bread crumbs
1/4 teaspoon ground cayenne pepper
Chinese Mustard or Thai Curry Sauce, prepared sweet and sour sauce, hoisin sauce or plum sauce (optional)
1. Preheat oven to 375 degrees F. Place coconut in Pampered Chef Small Bar Pan; microwave on HIGH 3-4 minutes or until lightly toasted, stirring after each 20-second interval. Set aside; cool completely.
2. Finely chop shrimp and gingerroot using Pampered Chef Food Chopper. Thinly slice green onions and finely dice bell pepper using Pampered Chef Utility Knife. Grate carrot using Pampered Chef Rotary Grater. Juice lemon to measure 1 tablespoon juice. In Pampered Chef Classic Batter Bowl, combine shrimp, gingerroot, green onions, bell pepper, carrot, lemon juice, mayonnaise, egg, rice vinegar and garlic pressed with Pampered Chef Garlic Press; mix well using Pampered Chef Small Mix 'N Scraper. Combine bread crumbs and cayenne pepper. Add to shrimp mixture; mix well.
3. Sprinkle half of the coconut evenly onto Pampered Chef Cutting Board, forming an 8-inch square. Using Pampered Chef Adjustable Measuring Spoon, form 16 equal mounds of shrimp cake mixture and place onto coconut layer. Sprinkle shrimp cakes with remaining coconut. Flatten cakes slightly with Pampered Chef Mini-Serving Spatula and carefully place onto Pampered Chef Large Round Stone with Handles.
4. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Remove shrimp cakes to serving platter and serve with assortment of sauces, if desired.
Servings 16
1 cup sweetened flaked coconut lightly toasted
8 ounces peeled, deveined cooked shrimp finely chopped
1 tablespoon peeled and finely chopped fresh gingerroot
1/4 cup thinly sliced green onions with tops
1/4 cup finely chopped red bell pepper
1/4 cup grated carrot
1 lemon
1/4 cup mayonnaise
1 egg
2 teaspoons rice vinegar
2 cloves garlic pressed
1/3 cup unseasoned dry bread crumbs
1/4 teaspoon ground cayenne pepper
Chinese Mustard or Thai Curry Sauce, prepared sweet and sour sauce, hoisin sauce or plum sauce (optional)
1. Preheat oven to 375 degrees F. Place coconut in Pampered Chef Small Bar Pan; microwave on HIGH 3-4 minutes or until lightly toasted, stirring after each 20-second interval. Set aside; cool completely.
2. Finely chop shrimp and gingerroot using Pampered Chef Food Chopper. Thinly slice green onions and finely dice bell pepper using Pampered Chef Utility Knife. Grate carrot using Pampered Chef Rotary Grater. Juice lemon to measure 1 tablespoon juice. In Pampered Chef Classic Batter Bowl, combine shrimp, gingerroot, green onions, bell pepper, carrot, lemon juice, mayonnaise, egg, rice vinegar and garlic pressed with Pampered Chef Garlic Press; mix well using Pampered Chef Small Mix 'N Scraper. Combine bread crumbs and cayenne pepper. Add to shrimp mixture; mix well.
3. Sprinkle half of the coconut evenly onto Pampered Chef Cutting Board, forming an 8-inch square. Using Pampered Chef Adjustable Measuring Spoon, form 16 equal mounds of shrimp cake mixture and place onto coconut layer. Sprinkle shrimp cakes with remaining coconut. Flatten cakes slightly with Pampered Chef Mini-Serving Spatula and carefully place onto Pampered Chef Large Round Stone with Handles.
4. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Remove shrimp cakes to serving platter and serve with assortment of sauces, if desired.
Shrimp-Stuffed Portobello Mushrooms
Shrimp-Stuffed Portobello Mushrooms
Servings 2
2 medium portobello mushroom caps (3-4 inches in diameter) MUSHROOMS AND SHRIMP STUFFING
3 ounces shelled, devined cooked shrimp chopped MUSHROOMS AND SHRIMP FILLING
2 tablespoons (1/2 ounce) grated fresh parmesan cheese MUSHROOMS AND SHRIMP FILLING
1 lemon MUSHROOMS AND SHRIMP FILLING
1 teaspoon snipped fresh parsley MUSHROOMS AND SHRIMP FILLING
3 tablespoons chive and onion cream cheese spread MUSHROOMS AND SHRIMP FILLING
1/4 teaspoon Dijon style mustard MUSHROOMS AND SHRIMP FILLING
1/2 small clove garlic pressed MUSHROOMS AND SHRIMP FILLING
2 teaspoons butter or margarine CRUMB TOPPING
1/2 small clove garlic pressed CRUMB TOPPING
1 1/2 tablespoons unseasoned dry bread crumbs CRUMB TOPPING
1. Preheat oven to 400 degrees F. For mushrooms, place mushrooms, gill sides up, on Pampered Chef Small Bar Pan.
2. For shrimp filling, chop shrimp using Pampered Chef Food Chopper. Grate Parmesan cheese using Pampered Chef Rotary Grater. Zest lemon using Pampered Chef Microplane Adjustable Fine Grater to measure 2 teaspoons zest. Snip parsley using Pampered Chef Professional Shears. In Pampered Chef Classic Batter Bowl, combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and garlic pressed with Pampered Chef Garlic Press; mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten slightly.
3. For crumb topping, place butter and garlic pressed with Pampered Chef Garlic Press in Pampered Chef (1-cup) Prep Bowl; microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is golden brown and filling is hot. Serve warm.
Servings 2
2 medium portobello mushroom caps (3-4 inches in diameter) MUSHROOMS AND SHRIMP STUFFING
3 ounces shelled, devined cooked shrimp chopped MUSHROOMS AND SHRIMP FILLING
2 tablespoons (1/2 ounce) grated fresh parmesan cheese MUSHROOMS AND SHRIMP FILLING
1 lemon MUSHROOMS AND SHRIMP FILLING
1 teaspoon snipped fresh parsley MUSHROOMS AND SHRIMP FILLING
3 tablespoons chive and onion cream cheese spread MUSHROOMS AND SHRIMP FILLING
1/4 teaspoon Dijon style mustard MUSHROOMS AND SHRIMP FILLING
1/2 small clove garlic pressed MUSHROOMS AND SHRIMP FILLING
2 teaspoons butter or margarine CRUMB TOPPING
1/2 small clove garlic pressed CRUMB TOPPING
1 1/2 tablespoons unseasoned dry bread crumbs CRUMB TOPPING
1. Preheat oven to 400 degrees F. For mushrooms, place mushrooms, gill sides up, on Pampered Chef Small Bar Pan.
2. For shrimp filling, chop shrimp using Pampered Chef Food Chopper. Grate Parmesan cheese using Pampered Chef Rotary Grater. Zest lemon using Pampered Chef Microplane Adjustable Fine Grater to measure 2 teaspoons zest. Snip parsley using Pampered Chef Professional Shears. In Pampered Chef Classic Batter Bowl, combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and garlic pressed with Pampered Chef Garlic Press; mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten slightly.
3. For crumb topping, place butter and garlic pressed with Pampered Chef Garlic Press in Pampered Chef (1-cup) Prep Bowl; microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is golden brown and filling is hot. Serve warm.
Shrimp Wonton Cups
Shrimp Wonton Cups
Servings 24
24 square wonton wrappers
1 tablespoon butter melted
10 ounces shelled, deveined cooked medium shrimp divided
4 ounces cream cheese softened
1 clove garlic pressed
1/2 teaspoon Worcestershire sauce
2 green onions with tops finely chopped
1/3 cup grated carrot
4 ounces shredded mozzerella cheese (about 1 cup)
1. Preheat oven to 350 degrees F. Lightly spray Pampered Chef Deluxe Mini-Muffin Pan with nonstick cooking spray. Brush one side of wontons with butter. Press wontons, buttered side up, into wells of pan. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven.
2. Reserve 24 shrimp; chop remaining shrimp. In large bowl, whisk cream cheese, garlic and Worcestershire sauce until well blended. Add chopped shrimp, green onions, carrot and mozzarella cheese; mix well.
3. Fill each wonton chip with about 1 tablespoon of the cream cheese mixture; top with a reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly.
Servings 24
24 square wonton wrappers
1 tablespoon butter melted
10 ounces shelled, deveined cooked medium shrimp divided
4 ounces cream cheese softened
1 clove garlic pressed
1/2 teaspoon Worcestershire sauce
2 green onions with tops finely chopped
1/3 cup grated carrot
4 ounces shredded mozzerella cheese (about 1 cup)
1. Preheat oven to 350 degrees F. Lightly spray Pampered Chef Deluxe Mini-Muffin Pan with nonstick cooking spray. Brush one side of wontons with butter. Press wontons, buttered side up, into wells of pan. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven.
2. Reserve 24 shrimp; chop remaining shrimp. In large bowl, whisk cream cheese, garlic and Worcestershire sauce until well blended. Add chopped shrimp, green onions, carrot and mozzarella cheese; mix well.
3. Fill each wonton chip with about 1 tablespoon of the cream cheese mixture; top with a reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly.
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