Perfect Pumpkin Pudding

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This is an adaptation of a recipe which uses brown sugar and half and half that I found here: Pumpkin Pudding

Here is my take on this recipe. You won’t miss the sugar and fat!

Perfect Pumpkin Pudding

“My pie without the crust!”

1 can (15 ounces) pumpkin puree
1/2 Amber Agave
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
3 large eggs, slightly beaten
1 3/4 cups Vanilla Almond Milk

Preparation:

Brush D’Avolio EVOO into a 1 1/2-quart casserole. It also works well in a pie plate. Heat oven to 350°. If you double the recipe, bake longer and check with a knife.In a large mixing bowl, combine all ingredients and whisk or beat on low speed until blended. Pour into the prepared casserole and bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean. If desired, serve with sweetened whipped cream and cinnamon sugar for sprinkling.Serve with whipped cream.

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Ground Beef Skillet: It’s Chili / Mac & Cheese!

This post originally appeared May 3, 2012. Since then it has gotten more hits than any other cooking post I have put up.

The beauty of this recipe/non-recipe is that when you make it you realize you can change it any way you like. Cook with me and you will learn how to rely less on the written recipe and more on your taste and the taste of the folks who share your food.

 

Please let me know if you make this and how it came out. Feel free to post pictures on my Facebook page.

May 3, 2012

Unnamed but good. Silly name, but that’s what it’s called in our house. The original recipe was on a box of Kraft Macaroni and Cheese. By the way, its macaroni and cheese not pasta and cheese, right? So why do we call it pasta? I dunno!

Anyway…

I cannot find the original recipe cut from the box but if I recall, you brown ground beef, add onion and canned tomatoes. Meanwhile you cook the macaroni. Add the cheese packet and cooked macaroni, canned corn and voila, dinner! My husband “named” it and the “unnamed” stuck.

Well, I haven’t purchased macaroni and cheese boxes since my son was in 9th grade and decided to dedicate himself to swimming and fitness. It paid off for him but denied me some good quick junk food. Ah…the perils of parenthood!

I avoid as much food with ingredients not in their natural state as possible (dried cheese powder?) so I decided to make my own version of this ground beef skillet.

Sauté a chopped onion with a little olive oil in a large skillet and add a few cloves of garlic (I use more than a few but that’s just me) coarsely chopped and stir.

Add 1-2 pounds of ground anything. I like beef but you can use any ground meat. If you do not want to use meat, sauté mixed mushrooms and add more beans. Yum!

While this is browning, put a large pot of water on to boil. Cook 8 ounces of any kind of macaroni being sure to add the longest cooking first. I like to use leftover macaroni and really like the look of the different sizes in the pot.

Once the meat is cooked through add a jar of salsa (we like medium heat), a can of corn, a can of beans (any kind you like) and a small can of tomato paste. Cook through until it has a smooth almost creamy texture. If it is too thick ladle a scoop of the water from the macaroni to get the consistency you like.

Add a bag of cheese to the mixture. I like the cheddar three cheese blend with cream cheese.

Drain macaroni and stir into the meat mixture. Enjoy!

Have a yummy week!

** Ingredient List

1 – Onion, chopped

2-3 Garlic Cloves, minced

1-2 Lbs Ground Anything (Beef, Turkey, Lamb etc) or a mixed variety of mushrooms.

8 oz (1/2 Lb) macaroni

1 – Jar Salsa, small

1 – Canned Corn

1 – Can beans

1 – Tomato Paste, small

2 – Cups Shredded Cheese Blend (preferably with Cream Cheese)

Turkey Noodle Casserole

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Put together this morning…just bake and serve tonight! Recipe to follow. Have a yummy day!!

Turkey Noodle Casserole

Servings: 6
Categories: Dinner, Main Dish, Simple
Source: JudeTheFoodie.com

Ingredients

• 12 oz Wide Egg Noodles
• 1 tsp Salt
• Large Pot Boiling Water

• 2 Tbsp Butter
• 2 Tbsp Flour
• 1 c Milk
• Pinch Salt
• 8 oz Mascarpone Cheese
• ⅓ c Shredded Mild Cheese like Cheddar and Colby

• 2-3 c cubed Turkey
• 1 c Frozen Peas
• 1 c Milk

• 2 Tbsp Butter, Melted
• ½ c Graham Cracker Crumbs (Panko would also be very good)
• ¼ c Parmesan, Grated

Directions

Preheat oven to 350°.

Cook egg noodles one minute less than package directions. Drain then put back into pan. Add a little butter or oil to prevent sticking.

Meanwhile, make white sauce.

In medium saucepan, over medium melt 2 tablespoons of butter. With a whisk, add flour and whisk for a minute or two until butter and flour mixture is cooked. Add 1 cup milk and whisk until thick, about 3-5 minutes. Add a pinch of salt. Turn heat to low. With a heavy spoon soften mascarpone cheese in the container then add to the white sauce and whisk until blended. Add cheese and whisk until blended.

Add the sauce to the egg noodles in the pot. Add turkey, frozen peas and 1 cup milk. Stir gently.

Topping: melt 2 tablespoon butter. With a fork, stir in crumbs and cheese.

Butter a 13″ x 9″ casserole dish. Pour noodle mixture in pan. Lightly top with crumb mixture.

Bake in oven, covered for about 25 minutes. Uncover and cook another 10-15 minutes until bubbly and brown.

from http://therecipeboxapp.com