Pumpkin Pie( I know it isn't healthy but it is the best pumpkin pie recipe ever)
makes 2 pies or 1 with extra filling

1 big sugar pie or baby pam pumpkin
3/4 cup honey
3 eggs
1 can lowfat evaporated milk
1/2 teaspoon vanilla extract
4 teaspoons pumpkin pie spice
3 1/2 cups pumpkin glop
 pie crust

Preheat oven to 350 degrees. Then cut the pumpkin in half and scoop out the seeds and strings. I use a ice cream scoop but a large spoon will work too. Then place the halves flesh down in a glass baking dish and put 1 cup of water in the dish with it. Bake for 90 minutes or until a fork goes into the pumpkin easily and flesh is soft. Next peel the skin off the pumpkin and blend until pumpkin is smooth. Before i blend it i usually place pieces on a cutting board and press on them with paper towels to get some of the water out. It just makes the pie a little more stiff.

After all the pumpkin is blended smooth mix 3 1/2 cups of it with all the other ingredients.(If you don't have that much use all that you have) I use my kitchen aid mixer with the whisk attachment to get it well blended. Also i recommend adding the pumpkin spice slowly while mixing this helps prevent clumps of spices.

Pour mix into pie crust. ( i use frozen Marie callender's pie crusts). I usually make 2 pies sometimes one isn't as full but still good. You can also make it without a crust it just doesn't take as long to cook.  Bake at 425 F  for the first 15 minutes, then turn the temperature down to 350 F  and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean. Let cool before serving. I like mine cold so i put it in the refrigerator.

Onion Cheddar Biscuits
    Taken from

Ingredients (makes 4 roll-size, or about 6 medium-size biscuits)

  • 1 1/2 cups of almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon of baking soda
  • about 1/4 cup of onion, finely diced (I chop it in a food processor)
  • 1/2 cup of cheddar cheese, grated
  • 2 tablespoons of softened butter
  • 1 tablespoon of honey
  • 1 egg
  • olive oil


  1. Preheat the oven to 330 degrees F. Place a baking dish, with water in it, at the bottom of the oven to create a crunchy crust on the biscuits.
  2. Combine all the dry ingredients and blend well.
  3. Whisk all the wet ingredients (except for the onions) until it is frothy (has bubbles), and then combine it with the onions and dry mixture.
  4. Blend the dough mixture well, and then spoon out into 4 balls on a stick-free or lined baking sheet. I use a stick-free backing mat or parchment paper.
  5. Slice across the top of each ball of dough to make an X, and then spray or brush some olive oil on the cross.
  6. Bake for 15 minutes, and then lower the heat to 300 degrees F and bake for another 15 minutes.
  7. These can be stored in the refrigerator and warmed up later. Reheat at 300 degrees F for about 6 minutes.
Spinach Mashed Potatoes

Ingredients: (makes 6 servings)
  • 2 pounds Yukon Gold, or Red Bliss potatoes, peeled (or skin on for added nutrients and color), cut into chunks
  • 4 cloves garlic, peeled
  • 3 Tablespoons butter
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 cup chopped leeks or sweet onions
  • Salt and freshly-ground pepper to taste
  • 3/4 cup sour cream
  • 3/4 cup buttermilk
  • 1/2 cup grated Parmesan cheese
  • Additional salt and pepper to taste


Boil potatoes and garlic in salted water until tender.

Meanwhile, heat a large skillet over medium heat. Melt butter in the skillet and swirl to coat . Saute
leeks or sweet onions, cooking gently until softened, about 5 minutes. Add spinach and cook 2 additional minutes. Stir in sour cream, and buttermilk, heating just until warm.

Drain potatoes and garlic and return to hot pot over heat, stirring to evaporate any remaining moisture. Remove from heat. Add spinach mixture, along with
Parmesan cheese, and mash. Do not try to get them completely smooth. You want to retain some texture. Sample the mashed potatoes and add more salt and pepper to suit your tastes.

Gently reheat over low heat if necessary before serving.


Peppermint Red Velvet CupcakesMakes 2 dozen cupcakes, or use the same recipe for a 3 layer cake.(I filled mine pretty full and only got 18 out of the recipe)
Note that I never seem to get a nice domed top out of these cupcakes, but once you frost them it’s not a big deal, and the cake still tastes delicious.

For the cake:
1 c butter (softened)
2 c sugar
2 eggs (room temperature)
1 T cocoa
1 T vinegar
2 1/2 c cake flour
1/2 t salt
1/2 t baking soda
1 c buttermilk
1 t vanilla
1 oz red food coloring
Preheat oven to 350 F.
Cream butter and sugar. Add eggs and beat until fluffy.
Add cocoa to vinegar, and add to creamed mixture.
Sift remaining dry ingredients and gradually add to batter. Add buttermilk, vanilla, and food coloring.
Bake in cupcake wrappers (makes 2 dozen) or bake in three greased and floured 9″ round cake pans, at 350 F for 25 minutes.
Let cool completely before icing.
Peppermint Cream Cheese Frosting:
3/4 package of cream cheese (6 oz) (softened)
1/2 cup butter (softened)
1 1-lb. box of powdered sugar
1 t peppermint extract
Beat cream cheese and butter. Gradually add sugar, beating until smooth. Add extract and beat until blended.

Apple Turnovers-

makes 8 (I found that i had extra apple filling, since i had gotten an extra box of puff pastry i was able to make 12)


  • 2 tablespoons lemon juice
  • 4 cups water
  • 4 Granny Smith apples - peeled, cored and sliced
  • 2 tablespoons butter
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 (17.25 ounce) package frozen puff pastry sheets, thawed
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract


  1. Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
  2. Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
  3. Preheat the oven to 400 degrees F (200 degrees C).
  4. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
  5. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
  6. To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.
note- If you do not wish to make the glaze, you can brush beaten egg over the top of each turnover, and sprinkle with white sugar before baking.

1 comment:

  1. We made a great soup last night that I thought you would like.
    Sautee 2C onions and 1C celery in 2T olive oil in a pot. When the onions are turning brown, add 4 cloves garlic minced. Stir for a minute. Add 2C chopped butternut squash, 1 can dices tomatoes in juice, 2 cans pinto beans, 4C veg broth, 1/2t oregano and 1t red pepper flakes. Simmer 15 minutes until squash is soft. Buzz with an immersion blender (or put into a blender). Top with basil. YUM!