pie crust

The holiday season is approaching and many of us are planning on attending parties hosted by friends and family. Instead of picking up a fruitcake that will just get pushed aside and eventually thrown away, why not make a pie? I know what you're thinking: I don't have time to bake with all of the Christmas shopping and holiday festivities! I firmly disagree my friend. This pie crust recipe contains staple ingredients found in most any kitchen, and takes minutes to come together. So take a little time out of your busy holiday schedule and bake a pie.

Ingredients:

1-1/2 cups flour 

1-1/2 tsp sugar 

1/2 cup unsalted butter or vegetable shortening 

2 Tbs plus 2 tsp ice water 

optional: sometimes I add a pinch of cinnamon if I am making apple pie 

Directions:

1. Measure out flour and sugar into a large bowl. Cut up butter into small pieces and add to the flour mixture. Cut the butter into the flour using two forks or a pastry cutter. Using your hands may melt the butter, which will ruin the outcome of a flaky dough

2. Add the ice water a little bit at a time, working the dough with the pastry cutter. Once the water is incorporated, gently form the dough into a ball. Place in the fridge for about 30 minutes. Then you are good to go. Enjoy!

Parmesan (Greek Yogurt) Mashed Potatoes

Most everyone these days seems to be concerned, or at least conscious, of their health. The holiday season does not have to rely on butter and cream to taste delicious. These are some mashed potatoes that are as good as the real thing. Your guests won't be able to tell the difference and they are good enough to add to your dinner side dish rotation. Plus the greek yogurt adds protein along with the tang of sour cream. Yum! 

Mashed poatoes for 2:

2 Russet potatoes (1 to 1 1/2 potatoes per person) 

1/2 cup greek yogurt

1 to 1 1/2 cups 1% milk 

1/4 cup parmesan cheese (or to taste) 

S&PTT 

1. Thoroughly scrub potatoes if leaving skin on. Peel otherwise and Rise. Chop into small cubes roughly the same size so they cook evenly. 

2. Add to cold pot and cover potatoes with cold water. Bring to boil and boil until fork tender. (About 10 to 15 minutes) Drain potatoes and add straight back to pot. This will get rid of the excess moisture. Add your milk a little at a time and start mashing. 

3. Stir in Parmesan cheese and greek yogurt. Season with salt and pepper to taste. 

Enjoy!

Butternut Squash Pasta Bake

While perusing the Cooking Light website, I came across the recipe for bacon butternut squash pasta. Bacon, cheese and pasta in a light recipe? Yes, please.

• 3/4 teaspoon salt, divided
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon freshly ground black pepper
• 3 cups (1-inch) cubed peeled butternut squash
• Cooking spray
• 6 sweet hickory-smoked bacon slices (raw) 
• 1 cup thinly sliced shallots
• 8 ounces uncooked mini penne (tube-shaped pasta)
• 1/4 cup all-purpose flour 
• 2 cups 2% reduced-fat milk
• 3/4 cup (3 ounces) shredded sharp provolone cheese
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

1. Preheat oven to 425°.
2. Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
3. Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.
4. Cook pasta according to the package directions, omitting salt and fat. Drain well.
5. Combine flour and 1/2 teaspoon salt in a Dutch Oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brow

Pumpkin Carrot Cake

This may be the easiest dessert recipe I've ever made. The cake itself only has 2 ingredients and it is beyond delicious. I made the mistake of not taking pictures right away and was left with only a few pieces to photograph. This one will be gone very fast!

                                          Sorry it doesn't look prettier. Everyone devoured it too fast to take a picture!

Ingredients:
1 can pumpkin puree
1 box carrot or spice cake mix
1 can cream cheese frosting or the recipe for my pumpkin roll filling

Directions:

• Mix together pumpkin and cake mix
• bake according to package directions. (I use this as a guide and typically set the timer for about 5-10 minutes shy of the minimum recommended on the box. Make sure a toothpick or knife comes out clean and you're good to go.)
• Let cool and frost
• Enjoy!

Spoon bread!

One of my favorite things about going out to tex-mex restaurants is the spoon bread. It's like a richer, creamier cornbread. It's never dry or crumbly. I would pick a restaurant based on this side dish alone. I always thought that it was impossible to make this dish without copious amounts of cream and butter, but I have found the secret. Get this, only two ingredients and you will have this delicious side dish on the table in less than 20 minutes. It is budget friendly(I only paid a dollar for the entire recipe) and you can add anything you want. I have made it with green chilies and cheddar cheese and it was fabulous. 

Someone dug into this one before I could take a picture!

Ingredients:

1 can creamed corn

1 box Jiffy Corn Muffin Mix 

Directions:

1.Mix corn and jiffy mix together.

2. pour into a baking dish sprayed with cooking spray

3. Bake according to package directions (12-14 minutes at 400)  

Granola

Sometimes the best recipes come straight out of your pantry, using staple items. This granola recipe is so simple and do not be limited by the mix ins I use! This is the type of recipe I love because there is a technique, but you can change it up any way you want. You can use peanuts, raisins, m&ms, coconut, almonds, dried cherries, pecans, flax seeds... the list goes on and on! Today, I am using dried cherries, almonds and coconut!

                                      

Ingredients:

3 cups oats

1/3 cup juice or water

1/4 cup honey
1/4 cup packed light brown sugar 

2 tsp cinnamon 

pinch salt
1 tbs vanilla extract
2 tsp vegetable oil

Mix ins! 

1/2 cup almonds, chopped

1 cup dried cherries, chopped 

1/2 cup coconut

Directions:

1. Preheat oven to 300. In a saucepan, melt together juice, sugar, and honey over low heat, stirring until the honey is dissolved. Take off heat

2. Stir in vanilla and oil to the honey mixture
3.Pour honey mixture over oats, nuts, cinnamon, coconut and cherries. Stir gently to coat 

4. pour onto foil lined cookie sheet and bake for 20-30 minutes (until golden brown) stirring a couple of times 

*Make sure not to stir too much and be gentle! If not, you won't get those clusters of granola, which I love.