Pumpkin Cobbler ~ That Other Pumpkin Dessert

This may just replace your regular pumpkin pie

at your next holiday dinner. 

It's not a pie and it's not a cake.

It's the other pumpkin dessert.

 Pumpkin cobbler...or crunch when topped

 with chopped pecans or walnuts. 

It's warm and comforting.

 It uses regular pumpkin pie ingredients, with

 the addition of yellow cake mix and melted butter

for the streusel topping. It's easier than pie 

and will serve more people. 

 In a large bowl whisk the eggs.

 Whisk in the pumpkin, milk, sugar, and spices.

 Use the butter wrapper to grease a 9x13 dish.

 Melt the butter in the microwave for 1 minute. 

Stir in the cake mix and mix until crumbly.

 Sprinkle the topping evenly over the top.

Bake in a 350º oven for 1 hour until golden.

You can also sprinkle on 1 C chopped pecans on

top for a nice crunch. Sprinkle the nuts on just

half of it and see which way you like it better.

I like it both ways. 

 Let cool about 15 minutes.

 Cut into squares to serve.

Use a small spatula. 

I like my slice plain and still warm

with a cup of coffee.

 Larry likes his topped with ice cream.

It's a  nice holiday dessert that will 

serve 16-24 at your next party.

Pumpkin Cobbler

1 can - 15 oz pumpkin

1 can evaporated milk

3 XL eggs

¾  C sugar

2 t cinnamon

¼ t nutmeg

¼  t ginger

¼ t allspice
¼ t salt

1 t maple or vanilla vanilla

Topping

1 box yellow cake mix

1 stick butter, melted
(1 to 1 ½ C chopped pecans)

---------------

Grease a 9x13 dish with the butter wrapper. 

Whisk the eggs in a medium bowl. 

Whisk in the pumpkin, milk, sugar, and 

spices. Pour into the casserole.

Combine the cake mix and melter butter.

 Mix until crumbly and sprinkle evenly over 

the top. Bake @350 for 1 hour. Let cool 

15 minutes. Cut into squares and serve using 

a metal spatula. Top with whipped cream 

or vanilla ice cream. Serves 16-24

tip: *You can use 4t pumpkin pie spice

 in place of the 4 other spices.
*You can also sprinkle on

 1 to 1 ½ C chopped pecans to the topping.
Or just do nuts on half the cobbler.

Enjoy!

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Pumpkin Spice French Toast

Just add a little pumpkin spice mix to your 

French Toast batter for a 

"welcome to fall" breakfast. 

Mix the batter in a pie dish.

Don't have pumpkin spice mix? 

Make your own. You'll be using it a

lot this fall, 

Pumpkin Spice Mix

2T cinnamon

2 t ground ginger

2 t nutmeg

2 t ground cloves.

Combine all ingredients and stir well.

Store in a saved spice jar. 

 Dip in your bread making sure to let it soak up

 the batter on each side. Brown in a sprayed pan.

Pumpkin Spice French Toast

2 eggs

1/2 C milk

2 t sugar

1 t pumpkin spice

1/4 t vanilla

6-8 slices of bread

Whisk the ingredients in a 

pie plate; then dip in the bread slices

in for at least 15-30 per side to 

saturate. Cook in a sprayed pan

on MH until golden. Serve on heated

plates sprinkle on powdered sugar.

Add a pat of butter and a drizzle 

of maple syrup if desired.

Enjoy!

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Eggs in a Cloud

These are the prettiest little eggs you'll ever eat. 

They are all fluffy with the perfect oosy yolks, 

that are good for swirling each tasty bite. 

Simple to make too! Make 2, make 4, make 

a dozen for an impressive brunch. 

 You'll need: eggs, some minced chives or 

green onions, some cheese, Parmesan, cheddar, 

or whatever, Crumbles cooked bacon is 

good too. Salt & Pepper. No exact amounts.

Separate the eggs and whisk the egg

whites with a whisk or hand mixer until

fluffy. Mix in  parmesan cheese,

chives, and bacon (if using). Place in mounds

on a parchment lined baking sheet. Make a

depression in the middle with the back of

a spoon. Bake at 450º for 3 minutes.

Remove from the oven and  place

 the reserved egg yolks in each depression.

Return to oven and bake another 3 minutes. 

 Season with salt and pepper as desired. 

 Deeelish!

 The yolks are oozy-good. 

Swirl every bite of the cloud in the yolks.

Eggs in a Cloud

2 eggs, separated

2 T shredded cheese

1 T minced chives

1-2 strips bacon, 

cooked and crumbled

Beat the egg whites and mix

in cheese, chives and bacon.

Mound onto parchment lined pan.

Make a depression in the middle. 

Bake for 3 minutes @450º.

Add the egg yolks to the depression

and bake another 3 minutes. 

Enjoy!

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The Best Way To Freeze Ground Beef

Whenever I buy a large amount of ground beef

on sale at Fresh Market or Costco/Sams I divide

it up when I get home into 1 pound portions.

That's usually the amount I use for most recipes.

I use a small scale to weigh out 1 lb portions.

 I weight them right in quart size freezer bags.

Then I smosh the hamburger flat with my

fingers. This also pushes out the air.

Keep the hamburger away from the zip closure.

I fold that part over until done to keep it

clean. Then zip shut.

The key is to freeze it flat. Why you ask?

Because it takes up much less room in the
 freezer, and thaws quickly!

I try to freeze everything flat and just
stack them up. It thaws in  no time
this way. Even faster if you put it in a
 bowl of cold water; less than 30  minutes.

Of course while I'm at it I also like to
press a stack of hamburger patties. Those
are so handy to have on hand for a quick dinner. 

 I use my Tupperware hamburger press.

 I also date my 1lb bags and keep a

 running list of meals that are in the freezer
 in my notes app. on my iphone. It helps me keep

track of the freezer inventory and the month
it was added. It's so easy to add to the list
and delete what I've used. Big help. 

Both methods save time and save space
in my freezer.

Hope it works for you too. Now cook the
best ground beef by checking out
my previous post.
The Best Way To Cook Ground Beef

Cheers!

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Avocado, Cucumber, Tomato Salad

A  nice healthy, fresh salad for lunch using up 

things I had in my produce bowl.

The fresh cilantro and lemon juice really give

 it a big boost of flavor. 

Avocado, Cucumber,Tomato Salad

1 avocado, scooped and sliced
1/4 red onion, thin slices
1/2 cucumber, peeled and chopped
1/2 zucchini, peeled if desired and chopped
1 large tomato, chopped
2 T fresh chopped cilantro
1/2 lemon, juiced, 1-2T
2 T olive oil
1/2 t salt
1/8 t pepper
Toss together, serves 2

Enjoy!

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The Best Way To Cook Ground Beef

To bring out the best flavor of ground beef 

you need to treat it like a steak and Sear It!

This method will forever change the way you
cook hamburger for sauces and chili. 

Season one side of the flattened beef and put

that side into a hot, lightly oiled skillet. Leave it
 without breaking it up until it develops a nicely
 browned bottom (about 3 minutes). Season the
top side and flip it with a large spatula. Now
let that side brown. Drain off any excess fat.
You should already be smelling a familiar
grilled steak aroma. Better, yes? 

Now start breaking it up with the spatula

and continue to brown the meat all over as
 you normally do. Add the garlic or onions or
whatever your recipe calls for. 

Continue making your sauce, chili....and

Enjoy!

Read  my post on the
 Best Way To Freeze Ground beef
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Steak with Dijon Cream Pan Sauce

When I am grilling steaks in my (favorite) cast iron

 pan on the stovetop it's an opportunity to make

 a delicious pan sauce. Those wonderful browned 

bits and juices do not go to waste. They are 

used to make a simple pan sauce that adds 

great flavor to the steaks. 

I used a little
wine, cream, dijon, and tarragon.

 Sear the steaks without moving on the
first side for 3-4 minutes. Flip and cook
another 3-4 minutes.

Remove the steaks to a platter and

cover with foil to keep warm while you

make the pan sauce.

 I deglaze the pan with a little wine, stirring
to scrape up all the browned bits in the pan
for about 30 seconds.

Next I add a little cream, a dollop of Dijon,
salt, pepper and tarragon. It's a flavorful
combination that reminds me of my
favorite Bearnaise Sauce. It just takes a
few minutes to make.

 Whisk until smooth and thickened
for about 2-3 minutes.

 Spoon over the steaks.

 I made all four so we had leftover steak. We
sliced them for sandwiches at lunch the next day.
Good planning! 

 You can also use filet mignon or rib eye.
I think this sauce would be good with
pan grilled pork chops too.

 Cooked the way we like them; medium rare.

Make sure to swirl each piece in this
yummy sauce....so good! 

Steak with Dijon Cream Pan Sauce

1-1/2 lbs sirloin steak, 

 garlic salt, pepper

Olive oil

1/2 C white wine

1/4 C cream

1t Dijon mustard

1 t dried tarragon 

Pat dry the steaks and cut into 4 pieces. 

Rub with olive oil and sprinkle generously with

your choice of seasonings; garlic salt and pepper

 is fine. Heat a heavy skillet on medium high and
 add about 1 T of olive oil to coat the bottom of
the pan. Cook the steaks to desired doneness,
3-4 minutes for medium-rare. Do not move the
steaks until it's time to turn. This creates the sear
 and browns the outside. Check for color before
 turning, then flip and cook another 3-4 minutes.
 Remove to a platter, cover with foil to keep warm
 while you make the sauce.

 Add the wine to the pan and cook scraping up the 

browned bits for 30 seconds. Add the cream and
 the mustard and simmer for 1-2 minutes. Season
with salt and pepper, then stir in the tarragon. 

Spoon over the steaks.

Enjoy!

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