Squash Pie
Ingredients
1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
1/2 teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs
What’s Next
Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.
Healthy Muffins
Ingredients
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ
What’s next
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
Pumpkin Muffins
Ingredients
1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
1 (6 ounce) package butterscotch chips
What’s next
Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
Cheesecake Troubleshooting
Cheesecake disaster? Find out how to fix your kitchen mistakes — or spot the problem in the recipe with this video. Developed by the team of the popular All Recipes website, you’re bound to learn something … and have fun eating your, uhm, experiments.
Mock Reese’s Pieces
Ingredients 2 cups crushed graham crackers1 cup melted butter1 cup peanut butter2 cups powdered sugar6 ounces chocolate chipsWhat’s NextMix together above ingredients except chocolate chips. Press into 9 x 13 inch greased pan. Let set in refrigerator to cool. Melt chocolate chips and spread over top for frosting. Cut into bars
Crustless Apple Pie
Ingredients
4 cups of thinly sliced apples
1/4 cup orange juice
3/4 cup flour
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter
What’s Next
Grease 9-inch pie plate. Put all of the apple in the pie plate and pour the orange juice over the top. Mix together the flour, sugar, cinnamon, nutmeg, and salt. Cut the butter into the mixture until it crumbles. Sprinkle it over the apples. Bake in a 375 degree oven for 45 minutes.
Cheesecake bars
Torn between having a cheesecake and a cookie? Why not have both? Check out these tips and a tested recipe for cheesecake squares. We love them because they’re easier to serve to a crowd (you can control the portions), and easier to pack for picnics and lunches.
Homemade ice cream
In the mood for ice cream? Here’s a cool collection of recipes for homemade ice cream. It’s possibly the only way to say “healthy” and “ice cream” in one sentence — at least it has no preservatives! Perfect reason to have a second scoop.
Peanut Butter and Chocolate Cheesecake Bars
Peanut Butter layer
1 cup peanut butter (crunchy)
1- 8 oz. cream cheese (softened)
1/2 cup milk
1 cup sugar
1 tsp vanilla
Chocolate layer
1/2 cup crushed salted peanuts
2 cups sugar
1 cup oil
3 eggs
1/2 tsp baking powder
1 1/2 cups plain flour
2/3 cup powdered cocoa
1/4 cup water
2 tsp vanilla
What’s Next
Directions: Preheat oven to 350°. Thoroughly grease bottom of 9X13 pan. Mix ingredients for chocolate layer in large bowl with wooden spoon and pour half of mixture into prepared pan. Set aside. With electric mixer, beat cream cheese till smooth. Add peanut butter and beat till well incorporated. Add all other ingredients for peanut butter layer. Spoon peanut butter mixture over chocolate layer and spread to edges of pan. Carefully spoon the last half of chocolate mixture over peanut butter layer, making sure that the entire second layer is covered. Bake in preheated oven for 35 minutes or till inserted knife comes out clean. Remove from oven and pour one cup each of peanut butter and semisweet chocolate morsels over hot cake. Let melt and then spread with spoon to cover top of cake.
Serving suggestions: Cool completely and cut into bars OR cut while still warm and serve with ice cream.
No bake cherry cheesecake
Ingredients
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
What’s next
Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
Pour cherry pie filling on top of pie. Serve.
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