Individual Pumpkin Pie

Individual Pumpkin Pies

 

Makes: 12 servings

Prep: 35 minutes
Start to Finish: 2 hours

Ingredients

• 2  boxes (15 oz. each) prepared pie crust sheets
•   Flour, for pie crust
• 12  (5-inch) pie tins
• 6  large eggs
• 1  can (15 oz.) pumpkin puree(or you can cook your own home made pumpkin and puree it)
  
• 1-3/4  cups plus 2 tablespoons half-and-half
• 1  cup plus tablespoons dark brown sugar
• 1-1/2  teaspoons cinnamon
• 3/4  teaspoon salt
• 1/2  teaspoon ground nutmeg
• 1/2  teaspoon ground allspice
• 1/2  teaspoon ground ginger
• 1/8  teaspoon ground cloves

Directions

1. Preheat oven to 375 degree F and arrange racks in upper and lower thirds of oven. Unfold 1 piecrust on a lightly floured surface. Using a floured rolling pin, roll out into a 13-inch round, then cut out three 6-inch rounds. Fit into 3 pie tins and decoratively flute edges. Repeat with remaining pie crusts to make a total of 12 pie shells. Prick bottoms with a fork and freeze until firm, about 15 minutes.
2. Line shells with foil and fill with pie weights or dried beans; bake on 2 large baking sheets, switching pans halfway through, until bottoms are pale golden, about 15 minutes. Transfer tins to racks and cool shells to room temperature.
3. Lightly beat 1 egg in a small bowl. Brush edges of shells with egg. Whisk together pumpkin, half-and-half, remaining 5 eggs, sugar, cinnamon, salt, nutmeg, allspice, ginger, and cloves. Pour into shells, spreading evenly, and bake in middle of oven until filling is just set and center juggles slightly when gently shaken, 25 to 30 minutes. Transfer pies in pans to racks to cool. Serve at room temperature or chilled. Makes 12 servings.

Pigs in a Blanket:

Makes: 12 servings
Prep: 25 minutes
Start to Finish: 1 hour

  

Ingredients

• 1  puff pastry sheet (from 17.3-oz. box), thawed if frozen
•   Flour, for dough
• 28  (6-inch) bamboo skewers, soaked in water 30 minutes
• 1/2  cup yellow cornmeal
• 1  large egg, lightly beaten
• 1  package (12 oz.) cocktail beef franks, rinsed and patted dry(you can also find the vegetarian ones or use a chicken or turkey sausage)
  
• 1-1/2  cups honey mustard

Directions

1. Unfold pastry on a lightly floured surface. Using a floured rolling pin, roll out to 12 by 12-/14 inches. From the 12-inch side, cut pastry into 4 (3-inch-wide) strips. From the 12-1/4-inch side, cut into 7 (1-3/4-inch-wide) strips to create 28 small rectangles.
2. Preheat oven to 425 degree F and arrange racks in upper and lower thirds of oven. Drain skewers and spread cornmeal out on a plate. Brush tops of pastry strips with egg. Roll 1 frank in 1 strip, pressing edge with fingers to seal while leaving both ends of frank exposed. Push skewer through one end of frank. Brush outside of pastry with egg and roll in cornmeal, coating evenly. Repeat with remaining strips, franks, egg, and cornmeal. Arrange, as coated, on 2 large baking sheets, placing at least 1/2 inch apart.
3. Bake franks, turning and switching pans halfway through, until golden brown, about 12 minutes. Transfer on pans to racks and cool slightly. Serve warm with honey mustard for dipping. Makes 12 servings.

Pork Chili-Filled Mini Pumpkins

 Here is the recipes I told you I would post separately.

Pork Or Turkey Chili-Filled Mini Pumpkins

Makes: 12 servings

Prep: 40 minutes
Start to Finish: 1 hour 15 minutes

Ingredients

• 2  tablespoons olive oil, plus additional for pans
• 12  mini pumpkins (3-1/4 to 3-3/4 inches in diameter)
• 3/4  pound butternut squash, peeled, seeded and cut into 1/4-inch dice
• 2  orange bell peppers, cut into 1/4-inch dice
• 1  small white onion, chopped
• 2  garlic cloves, minced
• 1  tablespoon chili powder
• 1  teaspoon dried oregano, crumbled
• 1/2  teaspoon ground cumin
• 1  pound ground pork or ground turkey or ground chicken
  
• 1/4  pound kale (stems discarded), coarsely chopped
• 1  can (14.5 oz.) chicken broth
• 1  can (15.5 oz.) black beans
• 1/4  cup chopped fresh cilantro

Directions

1. Preheat oven to 400 degree F and arrange racks in upper and lower thirds of oven; lightly oil 2 large baking pans. Cut tops off pumpkins; remove and discard seeds from bottoms. Arrange pumpkin tops and bottoms, cut side down, on prepared pans. Roast, switching pans halfway through, until just tender but not falling apart, about 15 minutes for tops and 20 minutes for bottoms.
2. Meanwhile, heat oil in a 5-quart pot over moderate heat. Add squash, bell pepper, onion, garlic, chili powder, oregano and cumin; cook, stirring, until vegetables are softened, about 4 minutes. Add pork and cook, stirring and breaking up clumps, until no longer pink, about 6 minutes. Stir in kale, broth, and beans; simmer, stirring occasionally, 15 minutes. Stir in cilantro; salt and pepper to taste. Spoon into pumpkins and top with lids. Makes 12 servings.

Gorgonzola Grouper with Gorgonzola Risotto

Gorgonzola Grouper with Gorgonzola Risotto

 

Ingredients

1 7-oz. black grouper filet
Salt and pepper, to taste
2 prawns (optional)
Double handful of fresh spinach
Garlic, to taste
Onion, sliced, to taste
Roasted tomato and garlic broth

Side Dish: Risotto made with gorgonzola

Directions:

1. Season grouper with salt and pepper and grill until done. You can also put on baking sheet in tin foil and bake until flaky. Bake at 350 for about 20 minutes or so.
2. While grouper is cooking, sauté prawns with spinach, garlic, roasted tomato, and onion. If you substitute the prawns you can just cook the broth, garlic, onion, and spinach
3. Plate grouper, prawns and spinach and serve with roasted tomato, and garlic broth. Serve on the side with  gorgonzola risotto. 

Gorgonzola Risotto

Ingredients

10 oz Risotto Rice

9 oz Gorgonzola Cheese (chopped)

4 green onions (chopped)

1/4 cup butter

4 cups vegetable stock

5 oz White wine (dry)

Salt/ Pepper

Directions

In a very large saucepan, melt the butter then add the green onion. Sprinkle a pinch of salt in, and sauté for about 5 minutes. While this is happening, heat the stock in a saucepan to a rolling simmer.

Add the rice to the butter and onion and stir to coat the grains of rice. Sauté a bit, then turn up the heat and pour the wine in.

Let it bubble a bit, stirring all the while, then begin to add the stock a ladleful at a time, stirring after each addition until the stock you just added has been taken up by the rice. Continue like this until all the stock is in. Half way through, stir in the cheese, then continue with the stock. Cook the rice until it is tender to the bite.

Fall Trends: "Style"

 Fall Trends

A few weeks back I went shopping in search for some more short sleeve casual everyday shirts and casual Capri's. I was very disappointed when every store I went into already had there winter clothes out. I was so upset and was thinking to myself as well as telling my husband very loudly as I walked through the store, "why are they already putting this stuff out, It HOT outside." Now, I for one will not go into a store that has the air on 90 and be in the mood to buy or try on a sweater. What are they thinking? Turn the air down in the store if you want people to buy the winter items during 90 degree weather. Right? Wouldn't that be the best way to sell the stuff in Florida? Now I can say this b/c I worked in retail for 4 1/2 years and I know it isn't as simple as answering these questions, or is it?
So as you can tell that is a pet peeve of mine. You are probably wondering what happened, right? Well that particular day I went home but I did go back a few days later to some other stores and was very happy when I finally came across stores cool enough to try the winter sweaters on.
So when this cooler weather came I started thinking about writing on the Fall Color Trends.
Here is a few ideas to get you started, but I promise I will be back with more ideas.

Neutral and Grey's Are In
Warm it up with scrumptious Grey's, Fabulous Neutrals,Warm Browns, and Chic Charcoals.
Add a splash of color, Find a perfect pant, Get that casual Jacket, Find a bold necklace and you will be ready to go.
Nail Polish
Find one or all of these nail colors: Gorgeous Garnet, Majestic Amethyst, Pretty Emerald, Smoky Quartz, or Ruby Red

Here are a few ideas for those of you who do better with visual:

 

 

 

Tips to Flatter Every Shape

Want to look thinner, taller, curvier, or smaller? No matter what your body type, it's possible! Read on for ten easy clothing solutions that flatter your shape.
1. Flatten a tummy with side-zips. Pants and skirts that zip and button in front add bulk that you don't need. The flat front of side-zip bottoms gives your belly a sleeker look.
2. Go monochromatic. A one-color-head-to-toe look is super-slimming -- and that color doesn't have to be black! Cream, charcoal, caramel, and khaki all work just as well, especially for hourglass and full-figured shapes.
3. Create a bust line. Or at least the illusion of one! If you're small chested, try a top with seams at the bust or shirring front and center. Both add interest to your top half.
4. Skip tapered trousers (unless you're very thin). Pants that taper down to the ankle are hard to pull off, especially if you have ample thighs or hips. Instead, go for straight- or wide-leg pants.
5. Add a skirt with swing. One cut in an A-line shape works well for pear-shaped bodies, as it flares over hips, thighs, and saddlebags. Go knee-length or just below the knee to look current.

Ideas for October: Autumn Treats!

All this beautiful weather lately has gotten me thinking about Fall and Winter, which includes the Holidays, Parties, and Food.And I don't know about you but I love all three. Even though being in the kitchen is time consuming and you usually have a mess by the time you are done with your holiday baking, it is so much fun!

So I have been thinking about recipes and ideas for the month of October. I just so happened to get an e-mail for some recipes that I am going to share with you. Now I am of course going to tweak them, because that is what I always do. I make them my own by adding or taking away things...Which you should try. Venture out of the comforts of the recommended recipe and do things to it that your family would love.
Here are a few of the ideas:
I will post these individually, as well. I will also post some Autumn/Fall Pies...Enjoy!!

Pork Chili-Filled Mini Pumpkins

Makes: 12 servings

Prep: 40 minutes
Start to Finish: 1 hour 15 minutes

Ingredients

• 2  tablespoons olive oil, plus additional for pans
• 12  mini pumpkins (3-1/4 to 3-3/4 inches in diameter)
• 3/4  pound butternut squash, peeled, seeded and cut into 1/4-inch dice
• 2  orange bell peppers, cut into 1/4-inch dice
• 1  small white onion, chopped
• 2  garlic cloves, minced
• 1  tablespoon chili powder
• 1  teaspoon dried oregano, crumbled
• 1/2  teaspoon ground cumin
• 1  pound ground pork or ground turkey or ground chicken
  
• 1/4  pound kale (stems discarded), coarsely chopped
• 1  can (14.5 oz.) chicken broth
• 1  can (15.5 oz.) black beans
• 1/4  cup chopped fresh cilantro

Directions

1. Preheat oven to 400 degree F and arrange racks in upper and lower thirds of oven; lightly oil 2 large baking pans. Cut tops off pumpkins; remove and discard seeds from bottoms. Arrange pumpkin tops and bottoms, cut side down, on prepared pans. Roast, switching pans halfway through, until just tender but not falling apart, about 15 minutes for tops and 20 minutes for bottoms.
2. Meanwhile, heat oil in a 5-quart pot over moderate heat. Add squash, bell pepper, onion, garlic, chili powder, oregano and cumin; cook, stirring, until vegetables are softened, about 4 minutes. Add pork and cook, stirring and breaking up clumps, until no longer pink, about 6 minutes. Stir in kale, broth, and beans; simmer, stirring occasionally, 15 minutes. Stir in cilantro; salt and pepper to taste. Spoon into pumpkins and top with lids. Makes 12 servings.

Pigs in a Blanket:

Makes: 12 servings
Prep: 25 minutes
Start to Finish: 1 hour

  

Ingredients

• 1  puff pastry sheet (from 17.3-oz. box), thawed if frozen
•   Flour, for dough
• 28  (6-inch) bamboo skewers, soaked in water 30 minutes
• 1/2  cup yellow cornmeal
• 1  large egg, lightly beaten
• 1  package (12 oz.) cocktail beef franks, rinsed and patted dry(you can also find the vegetarian ones or use a chicken or turkey sausage)
  
• 1-1/2  cups honey mustard

Directions

1. Unfold pastry on a lightly floured surface. Using a floured rolling pin, roll out to 12 by 12-/14 inches. From the 12-inch side, cut pastry into 4 (3-inch-wide) strips. From the 12-1/4-inch side, cut into 7 (1-3/4-inch-wide) strips to create 28 small rectangles.
2. Preheat oven to 425 degree F and arrange racks in upper and lower thirds of oven. Drain skewers and spread cornmeal out on a plate. Brush tops of pastry strips with egg. Roll 1 frank in 1 strip, pressing edge with fingers to seal while leaving both ends of frank exposed. Push skewer through one end of frank. Brush outside of pastry with egg and roll in cornmeal, coating evenly. Repeat with remaining strips, franks, egg, and cornmeal. Arrange, as coated, on 2 large baking sheets, placing at least 1/2 inch apart.
3. Bake franks, turning and switching pans halfway through, until golden brown, about 12 minutes. Transfer on pans to racks and cool slightly. Serve warm with honey mustard for dipping. Makes 12 servings.

 

Individual Pumpkin Pies

Makes: 12 servings

Prep: 35 minutes
Start to Finish: 2 hours

Ingredients

• 2  boxes (15 oz. each) prepared pie crust sheets
•   Flour, for pie crust
• 12  (5-inch) pie tins
• 6  large eggs
• 1  can (15 oz.) pumpkin puree(or you can cook your own home made pumpkin and puree it)
  
• 1-3/4  cups plus 2 tablespoons half-and-half
• 1  cup plus tablespoons dark brown sugar
• 1-1/2  teaspoons cinnamon
• 3/4  teaspoon salt
• 1/2  teaspoon ground nutmeg
• 1/2  teaspoon ground allspice
• 1/2  teaspoon ground ginger
• 1/8  teaspoon ground cloves

Directions

1. Preheat oven to 375 degree F and arrange racks in upper and lower thirds of oven. Unfold 1 piecrust on a lightly floured surface. Using a floured rolling pin, roll out into a 13-inch round, then cut out three 6-inch rounds. Fit into 3 pie tins and decoratively flute edges. Repeat with remaining pie crusts to make a total of 12 pie shells. Prick bottoms with a fork and freeze until firm, about 15 minutes.
2. Line shells with foil and fill with pie weights or dried beans; bake on 2 large baking sheets, switching pans halfway through, until bottoms are pale golden, about 15 minutes. Transfer tins to racks and cool shells to room temperature.
3. Lightly beat 1 egg in a small bowl. Brush edges of shells with egg. Whisk together pumpkin, half-and-half, remaining 5 eggs, sugar, cinnamon, salt, nutmeg, allspice, ginger, and cloves. Pour into shells, spreading evenly, and bake in middle of oven until filling is just set and center juggles slightly when gently shaken, 25 to 30 minutes. Transfer pies in pans to racks to cool. Serve at room temperature or chilled. Makes 12 servings.

Caramel Apples

Makes: 12 servings

Prep: 1 hour
Start to Finish: 1 hour 10 minutes

Ingredients

• 1  tablespoon unsalted butter
• 1/2  cup shelled pumpkin seeds
• 1/2  cup salted peanuts, coarsely chopped
• 1/2  cup sweetened flaked coconut, toasted
• 1/2  cup mini-chocolate chips
• 12  small assorted apples
• 12  (4- to 5-inch) Popsicle sticks
•   Vegetable oil, for pan
• 2  bags (14 oz. each) caramels, unwrapped

Directions

1. Melt butter in a medium skillet over moderate heat. Add pumpkin seeds and cook, seasoning with salt, stirring, until golden and puffed, about 4 minutes. Transfer to paper towels to drain. Place seeds nuts, coconut, and chocolate chips in separate shallow bowls, for toppings.
2. Wash apples and dry. Push a stick into stem end of each. Brush a large baking pan with oil.
3. Melt caramels with 1/4 cup water in a small saucepan over moderate heat, stirring until smooth. Working with one apple at a time, dip into caramel, coating halfway up sides. Immediately roll apple in 1 topping, evenly covering caramel, and transfer, stick end up, to prepared pan. Repeat with remaining ingredients. (Can be made 1 day ahead and stored at room temperature.) Makes 12 servings.

 

Spiced Hot Apple Cider

Makes: 8 servings

Prep: 10 minutes
Start to Finish: 20 minutes

Ingredients

• 1  quart unfiltered apple cider
• 3  (3-inch) cinnamon sticks, plus additional for garnish
• 1  teaspoon pumpkin pie spice
• 8  (1/4-inch-thick) apple slices, seeds removed, for garnish

Directions

1. Bring cider, cinnamon sticks, and pumpkin spice to a simmer in a medium saucepan. Remove from heat and let stand, covered, 5 minutes. Pour hot cider into mugs and top with apple slices and cinnamon sticks. Makes 8 servings.

 

 

 

 

Mommy Buzz

Welcome to Mommy Buzz...

 PLEASE JOIN IN!!

So I have decided to start something called, "Mommy Buzz ." You will find it at This Site. This is going to be for all wives, moms,wives-to-be, and moms to-be. I have with-in the last two years been asked by numerous people all kinds of questions regarding these topics and decided that I would start a go to "blog" discussion board.
I know you are wondering " what is she talking about?" hang in there with me a minute and I promise I will get to what this is ALL about. I am excited to actually put it into writing and have other ladies share their questions, concerns, and ideas as well.
I know we are all very busy and don't have lots of extra time on our hands BUT as moms and wives we need that extra encouragement, idea, advice, etc. So we don't have to wear our poor husbands out with all this stuff.
I know we have great husbands and they are probably the person who you would go to (besides your mom, sister, or close friend) to confide in. But Ladies... let me remind you, our husbands work hard and are indeed human, they don't always have the answers about what they want for dinner, how to deal with a crying baby, when I should change the babies schedule? how will I decorate this?etc.  I can imagine, maybe, one of the first things that happens when your husband comes in the door is he either gets bombarded by children running to them screaming, "daddy's home" (which don't get me wrong, is cute and very sweet...) or they get handed a crying baby, or you immediately start saying, "Guess what happened today?" and on and on you go... Talking to him aimlessly b/c you have been with your sweet children all day and actually want an adult conversation to occur...
Okay.. So on the other hand you may be an experienced mother and wife who has it all figured out (or maybe not)and knows all the ins and outs of getting everything done in the short 24 hour time span, and have time to actually eat, sleep, and shower...Then your perfect for this blog... Post your advice.

So, I say all this to say...We are moms and wives who are commanded to put our Lord and Savior first, then our husband, and then our children. Being a wife and mother is a difficult task but God would not have given us this magnificent role if he didn't think we were capable and could handle the challenge.

Now that I have rambled on a bit too long, let me tell you what this is about...You will need to take part in this to reap the full benefits. So here is how it is going to go:
I will be posting all kinds of post that are going to include numerous topic from the list below and will occasionally have a post from an experienced mother or wife who has written to me or a guest writer. I hope that these will find somewhat of an interest to you. I would also like to post recipes or meal ideas to help those of us who sometimes get stuck in a rut with making and buying the same old stuff. If you don't see topics that are of interest hang in with us b/c not everything is listed. Please send me comments of topics that you would be interested in reading or things you want to know or need help with. 

So here is how you can get involved.
1. Post a comment you might have, ask questions, give some feedback for that topic, or post what you would like to see in the upcoming post.
2. Send girlfriends, wives, moms, sisters, or anyone you can this way... The more participation the better...and that is it....

Thanks for your time and don't forget to check out the following topics:
Remember these are very broad categories and lots more stuff will be discussed!

*Kids
*Husband
*Working Moms
*Entertainment
*How to stop those bad habits
*Recalls or Health Alerts
*Finance
*Style, Fashion, and Beauty
*How to get organized
*Every day advice for moms
*The Family Kitchen- "food recipes" and ideas for dinner, desserts, parties, gatherings, holidays, finger foods, healthy snacks, etc.
*Cake Decorating
*Crazy sayings!
* Overall Parenting:
Questions and Answers as to How to deal with:
Newborns, Toddlers, Young children, pregnancy, vaccine updates, general health and medicine questions,
* Stuff we would love to do but don't always have time for:
Hobbies and Crafts, Interior Design-Home and Garden,
*Diet, Health, and Exercise
*Photography
*Wedding... Ideas and places to get things
*Religion
*Miscellaneous and Many more topics!!!!