by Mrs. Coupon Dad on October 19, 2009
My kids and I had a wonderful time this past weekend carving pumpkins and making pumpkin pies. The kids were amazed that you can actually make pumpkin pie out of pumpkins. We had a blast and we made some memories that will last a life time.
This recipe was a joint effort between my sister and I. We had a really good time followed by a slumber party complete with spooky movies.
Tip- use a pumpkin scoop when scooping out the “meat”. Doing this will save time later in the recipe.
We used a medium sized pumpkin and it yielded two nine inch pies.
Here’s what you need:
1 pumpkin
1 12 oz. can of evaporated milk
4 eggs
2 tbsp. butter
1 tbsp. vanilla
1 tbsp. cinnamon
1 tbsp. nutmeg
1 1/2 c. brown sugar, packed
2 – inch prepared pie crust.
Here’s what you do:
Scoop out and carve your pumpkin. If you use your pumpkin scoop, you should have a large mixing bowl full of pumpkin that kind of looks like orange shredded potatoes. Next, in a large pot, add shredded pumpkin and cover with water and boil until translucent, about 10 minutes.
Next, drain well. Very well. After draining you need 2 cups to makes the above recipe. Any leftovers can be frozen for future use.
Add your two cups of pumpkin and the other ingredients to a blender or food processor. It will be very runny and should not have any lumps. Pour mixture into 2 prepared pie crusts. Bake in Preheated 325 oven for 50 minutes.
Cool completely. Serve with homemade whipped cream. Recipe follows:
1 cup heavy whipping cream
2 tsp. vanilla
3 tbsp powered sugar
Beat ingredients with an electric mixture until creamy.
by Mrs. Coupon Dad on October 9, 2009
It is now officially fall and that means football season is in full swing. I will admit that the thing that I enjoy most about football is the food associated with it. In our house, chicken wings are always a huge hit.
This recipe is so easy it is ridiculous.
Here’s what you need:
12 chicken wings – I like to cut mine in half so I have drummets.
1 cup of your favorite barbecue sauce
salt and pepper to taste
ground cayenne pepper if you would like a spicier wing
a variety of dipping sauces like blue cheese or ranch
Here’s what you do:
Preheat oven to 325. Place wings on a cookie sheet. I line my cookie sheets with the silicon baking sheets, if you don’t have these line your cookie sheet with foil. Salt and pepper your wings, add the cayenne if desired . Bake for 30 minutes. Bush with barbecue sauce. Bake 15 minutes. Turn wings brush other side with sauce, bake an additional 15 minutes and serve.
by Mrs. Coupon Dad on October 3, 2009
Now that summer is over and cooler weather is around the corner it is time to get those soup recipes out. This soup is my favorite. I love it with a little shredded cheese and Fritos.
Here’s what you need:
1 pound of ground beef (I have used ground turkey, but it just wasn’t the same)
1 onion
1 can pinto beans, rinsed
1 can kidney beans, rinsed
1 can black beans, rinsed
1 can diced tomatoes
1 cup frozen corn
1 packet taco seasoning
1 packet dry ranch dressing
2 cups water
Here’s what you do:
First, brown the beef with onions in a large stock pot. Drain. Next add the remaining ingredients. Simmer about 20 minutes. Serve with shredded cheese, sour cream.
Serves: 6 with some leftovers
Difficulty: Easy
by Mrs. Coupon Dad on September 27, 2009
Anytime I want the “Honey Do List” completed, I make cabbage rolls. They are one of my husbands favorites. This recipe is a bit time consuming but is well worth the work. Prepare it on a day when you have time and are not rushed. I always feel like a gourmet cook when I serve this meal. I hope you like it. This recipe makes a 9 x 13 dish.
Here’s what you need:
9 x 13 baking dish sprayed with Pam
1 medium head of cabbage
1 1/2 cups prepared rice (I like to use long grain white rice, but you can use brown)
1 small onion, finely chopped
1/2 pound ground beef
1/2 pound of ground sausage ( I like Jimmy Dean Hot)
sauce:
2 tsp olive oil
1 onion finely chopped
1 can diced tomatoes
1 tsp. dried oregano
1 tsp. red pepper flakes
2 tbsps. balsamic vinegar
1 tablespoon tomato paste
1 clove of garlic
1/2 cup of dry red wine (remember, if you wouldn’t drink it, don’t cook with it)
1 tsp. sugar
salt and pepper to taste
Here’s what you do
In a large stock pot, fill 1/2 way with water and bring to boil. Core cabbage and add whole cabbage to boiling water. With tongs, start peeling away the cabbage leaves when they are pliable but still a bit firm. Set aside leaves to cool . You should have about 12 to 15 leaves.
Next, brown ground beef, sausage and onion. Add meat mixture to prepared rice. Add several spoonfuls of mixture onto leaf and roll starting at the stem end and turning the sides in. Lay roll seam side down in prepared dish. Continue rolling leaves until you have a full dish.
Next, prepare sauce by sauteing onion in oil. Once translucent, add remaining ingredients. Stir often to prevent burning. Turn heat to low and simmer for 20 minutes. Next, transfer sauce to a food processor or blender and puree.
Pour sauce over rolls and cover with foil. Refrigerate several 3 to 4 hours. Preheat oven to 350 and bake for an hour.
serves- 6
difficulty- intermediate
