When it comes to pumpkin pie, I’m a pretty traditional girl.  If I’m not making my recipe using fresh pumpkin, then I tend to rely on the trusty recipe on the back of every can of Libby’s Pumpkin.  It’s reliable, easy, and delicious.  From time to time, I’ll amp up the spices in this recipe to make a deliciously zesty pie with an extra special zing!

Spicy Pumpkin Pie

1 unbaked 9-inch pie shell
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 large eggs
1 15-ounce can of pumpkin
1 12-ounce can of evaporated milk (NOT condensed)
Whipped cream for garnish

Preheat your oven to 425 degrees. Line a deep pie dish with the pastry shell, crimping the edges, if desired.  Set aside.

In a large bowl, whisk together the sugar, salt, cinnamon, ginger, cloves, and eggs until frothy.  Add the pumpkin and stir to combine.  Gradually add the evaporoated milk, whisking until smooth.

Pour the pumpkin mixture into the prepared pie shell.  I like to use foil to cover the exposed edges of the pie crust so that they don’t burn.

Bake the pie at 425 degrees for 15 minutes.  Then turn your oven down to 350 and continue to bake for 40-50 minutes.  You can test to see when the pie is set by inserting a knife into the center of the filling.  If it comes out clean, then  your pie is done!

Serve warm or chilled, topped with whipped cream.  Enjoy!

Popcorn Bark

3-4 cups of lightly salted popcorn
4 ounces of semi-sweet chocolate, chopped
1 cup lightly salted mixed nuts

Spread the popcorn out in an even layer on a large piece of parchment paper.  Melt your semi-sweet chocolate using a double boiler or the microwave.  Use a spoon to drizzle the chocolate evenly over the popcorn.  Finally, sprinkle the nuts, trying to get them into the areas where the drizzled chocolate is heaviest so that they will stick.  Allow the chocolate to harden for approximately 2 hours.  When the chocolate is set, break pieces apart and store in an air-tight container for up to a week.

Pretzel Bark

3-4 cups of lightly salted pretzels
3 ounces semi-sweet chocolate, chopped
3 ounces white chocolate, chopped
1 cup lightly salted mixed nuts

Spread the pretzels out in an even layer on a large piece of parchment paper.  Melt your semi-sweet chocolate and your white chocolate separately, using a double boiler or the microwave.  Use a spoon to drizzle the white chocolate evenly over the pretzels.  Next, sprinkle the nuts over the chocolate, trying to get them into the areas where the drizzled chocolate is heaviest so that they will stick.  Finally, drizzle the semi-sweet chocolate over the top.  Allow the chocolate to harden for approximately 2 hours.  When the chocolate is set, break pieces apart and store in an air-tight container for up to a week.

Sometimes, making an appetizer doesn’t have to be as difficult or complicated as you think it does.  Try the delicious combination of a log of brie cheese drizzled with honey and topped with toasted walnuts.  It’s simple but incredibly elegant.  Most of all, the delicate blend of flavors is absolutely mouth-watering. . .

Brie with Walnuts and Honey

1/2 cup chopped walnuts
1 round (or log!) of brie
1/3 cup honey (local is best!)
Water crackers

Heat a small skillet over medium-low heat.  Add the chopped walnuts.  Dry-toast the nuts for about 5-7 minutes, stirring constantly.  The nuts will turn lightly golden and become very fragrant when they are ready! Be careful not to burn them!

Place the brie on your cheese board or serving plate.  Drizzle with the honey.  Sprinkle the toasted walnuts on  top.  Serve with water crackers.

I’m not sure what it is about this appetizer, but for some reason, men seem to always love it!!!  It’s been a favorite of my husband’s for a long time.  There is something so unique about the mixture of the salty cured ham and the sweet chunks of melon.  It makes a wonderfully light and fresh addition to any menu!

Prosciutto-Wrapped Melon

12 ounces of cantaloupe, cut into bite-sized pieces
12 ounces of honeydew melon, cut into bite-sized pieces
1/2 lb. prosciutto ham, very thinly sliced
Toothpicks

Wrap each piece of melon with a slice of prociutto and secure with a toothpick.  Garnish with extra fruit, if desired.

This is a wonderful and (gasp!) healthy dip that features black-eyed peas and other delicious beans in a light dressing tossed with some fresh herbs.  I tasted something similar to this concoction at a party and decided to try to re-create it for myself!  The husband really liked this one . . .

Poor Man’s Caviar Dip

1 14-ounce can of black beans, rinsed and drained
1 15.5-ounce can black-eyed peas, rinsed and drained
1 14-ounce can garbanzo beans, rinsed and drained
2 cups cooked corn or 1 15-ounce can white corn, drained
1 cup finely chopped sweet onion
2 cloves garlic, finely minced
1/3 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh basil

1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard powder
3 shakes hot sauce

Combine all the beans, the corn, the onion, the garlic, and the herbs in a large bowl, and set aside.

In a seal-able container, combine the olive oil, vinegar, salt, pepper, mustard, and hot sauce.  Seal and shake vigorously until completely combined.  Pour the dressing over the bean mixture.  Refrigerate for at least 3 hours, preferably overnight, before serving so that all the flavors can meld.  Serve with tortilla chips (or just a spoon).  Enjoy!!

Fiesta Rice

2 cups white rice, cooked
1 cup fresh or canned Mexicorn
3/4 cup shredded pepper-jack cheese
Salt and pepper to taste

Combine the rice, the Mexicorn, and the shredded cheese, tossing lightly with a fork.  Season to taste with salt and pepper.  Serve immediately.

This is a hearty one-dish dinner that I dreamed up on a cool and rainy fall evening.  The blend of flavors is wonderful, without being too overpowering.  For a lighter version, try using light soup and brown rice.  You are going to love this dish!

Cheddar-Bacon-Ranch Chicken & Rice Bake

1 1/2 cups uncooked rice (white or brown)
1 10.5-ounce can of condensed cream of chicken soup
1 can of water
1 can of milk
1 1-ounce packet of ranch seasoning mix
1 medium green bell pepper, diced
1 medium red bell pepper, diced
4 medium-sized chicken breasts
2 cups cheddar cheese
6-8 slices of bacon, cut into 1″ pieces

Preheat your oven to 350 degrees.

In a 9×13 inch baking dish, combine the rice, the soup, the water, the milk, the ranch seasoning, and the diced peppers.  Stir until well combined.  Place the chicken breasts on top of the rice mixture.  Cover the dish with tin foil and wrap tightly.

Bake for 45 minutes.  In the meantime, lightly brown the bacon pieces over medium heat in a small frying pan.  When you remove the chicken and rice from the oven, check the chicken to make sure it is cooked through (I like to use a meat thermometer for this).  Then, sprinkle with the shredded cheese and the browned bacon pieces.  Return to the oven for about 5-7 minutes so that the cheese melts and bubbles.  Serve hot.  Yield 4-6 servings

This is a deliciously tender and flavorful muffin studded with rich chocolate chips. I made up this recipe for the little cafe. It is already a favorite with my dad, who makes sure to pick up extras every time he comes by!

Buttermilk Chocolate Chip Muffins

2 cups flour
1/2 cup sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla
1/2 cup vegetable oil
1/2 cup whipping cream, beaten until soft peaks form
1 cup semisweet chocolate chips

Preheat your oven to 425 degrees. Grease muffin pans or line with paper liners, and set aside.

Combine the dry ingredients well, and set aside. In a smaller bowl, combine the egg, buttermilk, and oil, mixing well.

Use a spoon to make a well in the center of the dry ingredients. Then pour the liquid ingredients into the well.

Use the spoon to stir together JUST until the dry ingredients are almost moistened. Gently fold in the whipped cream.

Finally, fold in the chocolate chips, being careful not to over-mix.

Fill the muffin cups about 2/3 of the way full. Bake for 18-20 minutes, until the tops are lightly golden brown. Remove to racks and cool.

Okay, so I know that I’ve already given you the pretty much perfect, authentically tart and delicious key lime pie recipe, but let’s be honest. Don’t you get a hankering for this stuff even at times when key limes might not be in season? I know I do. Not to mention the fact that I can only really talk the husband into juicing 30 key limes about once a year or else I start to push my wonderful prep chef to his limits . . . So I decided to celebrate this time of year when summer is coming to an end with a super easy “real simple” key lime pie recipe.

Easy Key Lime Pie
adapted from Real Simple

1 14-ounce can sweetened condensed milk
1 8-ounce package of cream cheese
1 6-ounce can frozen limeade concentrate
1 cup heavy cream
Zest of one lime
Graham cracker crust
Whipped cream, for garnish.

Using an electric mixer, beat the cream cheese until soft and smooth. Gradually add the condensed milk, combining until completely integrated. Finally, add the limeade, the heavy cream, and half of the lime zest. Beat until the mixture is fluffy and soft peaks form.

Next, pour the filling into the graham cracker crust, smoothing with a spatula. Refrigerate for at least 4 hours, preferably overnight. If you have any trouble getting the key lime pie to set, then I recommend throwing it in the freezer for about 2-3 hours before you serve it for a delightfully refreshing (and firm) pie!

Finally, sprinkle the lime zest on top before serving and garnish with a bit of freshly whipped cream!

Uuuhhh, looks a little scrummie if you ask me . . .

Here is my Auntie Moo Moo Chocolate Pudding Scrummie. Back in the 1950s, she would make this dessert for her three daughters so that they could have a special treat when they came home from school.

This dessert is like the fudgiest brownie with a built-in chocolate syrup! The consistency is half-cake-like, half pudding-like. The crispy toasted top gives way to tender cake and steamy chocolate goo underneath. Top it off with some freshly whipped cream, and you have . . . well . . . scrummie!!

Disclaimer: This dessert is very, very sweet – hope you have a sweet tooth!!

Chocolate Pudding Scrummie
from my Auntie Moo Moo

1 cup flour
¾ cup sugar
1/2 teaspoon salt
2 teaspoons cocoa powder
2 teaspoons baking powder
½ cup chopped walnuts
½ cup milk
2 tablespoons melted butter
1 teaspoon vanilla

½ cup brown sugar
½ cup white sugar
2 tablespoons cocoa powder
1 cup cold water

Preheat your oven to 350 degrees and grease an 8×8-inch square pan.

In a medium bowl, mix together the flour, sugar, salt, cocoa, baking powder, walnuts, milk, butter, and vanilla. Spread evenly in the bottom of your prepared pan.

Next, mix together the brown sugar, white sugar, and cocoa powder and sprinkle over batter in pan. Pour the cold water over the top, and do not stir!

Bake for 45 minutes. Serve warm or cold – topped with whipped cream or ice cream!