Giving Doggie Bags a new look!

Want to give yourself some refrigerator space after a big Thanksgiving meal?   You can send your family and guests home with leftovers that look good enough to eat. These takeout boxes are sold only in large volumes, but you will certainly not regret ordering them.  You can find so many uses for such handy containers.  The containers are found at  mrtakeoutbags.com.

Simply add your own decorative label and ribbon and your guests will be impressed and appreciative when they open their lunch the next day.  Enjoy!
 

Pumpkin Spice Cake

After going through many magazines looking for that special Pumpkin Cake..... came across this recipe as featured in Country Living magazine.

Apple Pies!

This is the best time of the year to make apple pies.  As I sorted through all of my apple pie recipes, I came across this great idea for an applie pie.  Enjoy!

Amazing food styling blog! - called My Tartlette!

Photo Courtesy of My Tartlette

I found this amazing blog called My Tartlette.  This blogger is obviously a very talented chef and photographer.  I have found some great recipes on her site!  Please click here to see her amazing talents and work!  Enjoy!

Brioche French Toast

I am always looking for different and inspiring recipes along with great photos to really inspire me to try the recipe.  I have found this unbelievable site called Sunday Suppers.  I tried this amazing recipe for Brioche French Toast, please click here for the recipe.

Photo Courtesy of Sunday Suppers &  Karen Mordechai

Cooking with Michael Chiarello!

Celebrated Chef Michael Chiarello has so many interesting italian dishes, no matter what season.  Thanksgiving is a time for family and friends.  This Pumpkin Risotto with Pumpkin Butter certainly adds a different touch to your Thanksgiving menu.  Give it a try!

Ingredients

Serves: Serves 6 as a main course.
For the pumpkin puree

1 small pumpkin, 2-3 pounds (preferably a Sugar Pie pumpkin)
2 Tbsp extra virgin olive oil
1 Tbsp finely chopped rosemary
Finely ground gray salt
Freshly ground black pepper

For the risotto

7 cups chicken stock
1/4 cup extra virgin olive oil
1 cup minced yellow onion
1 Tbsp minced garlic
Finely ground gray salt
Freshly ground pepper
3 cups Arborio rice
1 cup dry white wine
2 Tbsp unsalted butter
2 Tbsp NapaStyle Pumpkin Butter
1/2 cup finely shredded Fontina cheese
1/2 cup freshly grated Parmesan cheese
1 tsp finely chopped rosemary

Directions

Preheat the oven to 400 degrees F. Cut the pumpkin in halfcrosswise. Trim about 1/2 inch off of the rounded end of each half so you canstand it upright on a cutting board. Working with one half at a time and using a sharp knife, cut downward toremove the hard shell.  Remove the seedsand chop the pumpkin into 1/2 inch chunks.

Line a baking sheet with aluminum foil. In a bowl toss thepumpkin with the olive oil, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.Spread the pumpkin in a single layer on the baking sheet. Roast the pumpkin,stirring one or twice, until very soft and beginning to brown, about 40-50minutes.  Remove the pumpkin from theoven and transfer to a food processor. Process until smooth. You should have about 1 1/2 cups puree.

In a saucepan bring the chicken stock to a bare simmer andkeep hot over a very low flame.  In  a wide, deep saucepan combine the olive oil,onion, garlic, and two teaspoons salt over medium heat.  Cook until the onion sizzles, then reducethe heat to low. Cook the onion, stirring occasionally, until soft andtranslucent, about 10 minutes.  Add the riceand cook, stirring, until the rice is hot, about 2-3 minutes.  Add the wine and raise the heat to mediumhigh. Simmer, stirring often until almost all of the wine is absorbed.  Begin adding the hot stock one cup at atime, stirring often and adding more stock only when the previous addition hasbeen absorbed. Adjust the heat as needed to maintain a steady simmer. Cook forabout 8-10 minutes and stir in the 1 1/2 cups pumpkin puree.  Continue to add the stock in one cupadditions stirring until the rice is creamy and al dente, about 10 more minutes,you may not need all of the stock. Remove from the heat and stir in the butter,pumpkin butter, cheeses, and rosemary into the risotto, mixing them inthoroughly. Season to taste with salt and pepper. Serve at once

Pumpkin Pie with some added flavor!

Sometimes it is nice to take an old fashioned recipe and twist it a little bit.  Here is a pumpkin pie recipe but with some added flair!   Pumpkin pie with Maple Whipped Cream... enjoy!

Ingredients

• 1  recipe Basic Pie Pastry

Filling:

• 1 cup(s) (packed) brown sugar
• 2 teaspoon(s) ground cinnamon
• 1 teaspoon(s) ground ginger
• 1/4 teaspoon(s) ground nutmeg
• 1/4 teaspoon(s) salt
• 1 pinch(s) ground cloves
• 2 large eggs, lightly beaten
• 1 can(s) (16-ounce) solid-pack pumpkin
• 1 can(s) (12-ounce) evaporated milk
• 3 tablespoon(s) molasses

Pumpkin-Seed Brittle:

• 1/4 cup(s) granulated sugar
• 2 tablespoon(s) water
• 1/4 cup(s) unsalted pumpkin seeds

Maple Whipped Cream:

• 1 cup(s) heavy cream
• 1/4 cup(s) pure maple syrup
• 2 tablespoon(s) confectioners’ sugar

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Directions

1. Pie Pastry Shell: Prepare our Basic Pie Pastry. Heat oven to 400 degrees F. Freeze pie shell 15 minutes. Line shell with foil, covering rim. Fill with dried beans or pie weights. Bake 20 minutes, then remove foil and beans and bake 8 minutes more, or until light golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
2. Filling: In a large bowl, mix together brown sugar, cinnamon, ginger, nutmeg, salt, and cloves, breaking up any lumps of brown sugar. Add eggs and pumpkin and whisk until smooth. Add milk and molasses. Stir until well blended. Pour filling into pie shell. Bake 45 to 55 minutes, or until filling is just set. Cover edge of pie after 20 minutes if crust is overbrowning. Let cool completely on wire rack. Serve at room temperature, or refrigerate to serve cold.
3. Pumpkin-Seed Brittle: Line a baking sheet with foil; butter foil. In a saucepan, cook sugar and water over medium heat, swirling pan occasionally, until sugar melts and syrup is amber-colored. Stir in pumpkin seeds; cook 1 minute, stirring. Immediately pour mixture onto prepared baking sheet, spreading with a fork; cool completely. Break into pieces.
4. Maple Whipped Cream: In a bowl, with an electric mixer on high speed, beat cream, maple syrup, and confectioners’ sugar until soft peaks form.
5. Garnish pie with whipped cream and brittle.

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Time to pick the figs!

Here in the south the figs are ripened and ready to be picked for your favorite recipes. They add such a terrific taste and texture to salads. Here is a very simple recipe for those fresh figs.

Pumpkin dessert bars!

It is that time of the year when we all crave the crispness in the air, warm comforting foods and the smell of pumpkin bread. Try this recipe for that special dessert in the fall season!

Mile-High Lasagna Pie!

I found this recipe a few years ago . . . but didn't actually get to try it until last Christmas. It was a huge hit with my family and was enjoyed by all AND as you can see from the above photo, it came out of the spring form pan quite easily! It also looks great on your holiday table. Take a look at the recipe and ENJOY!