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Pumpkin Cream Pie with Ginger Snap Crust

November 24, 2009 By Kate 4 Comments

My husband loves pumpkin pie. Me…not so much. But I was convinced I could find a way to make us both happy. I thought if I could find a dessert that wasn’t so overwhelmingly pumpkiny, I’d be happy with it. And I knew as long as the basic flavors of a pumpkin pie were still present, my husband would be happy.

So when the inspiration for a pumpkin cream pie hit, I knew it had potential. This pie definitely hits that perfect balance so that we are both happy. And our children, who really will eat any kind of dessert set in front of them, dug in with abandon. Definitely a winner in my book!

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Pumpkin Cream Pie with Ginger Snap Crust

  • 2 c. finely crushed ginger snap cookie crumbs
  • 1/4 c. sugar
  • 1/3 c. butter or margarine, melted
  • 4 oz. cream cheese
  • 4 oz. cool whip
  • 1/2 c. sugar
  • 1 t. vanilla
  • 1/4 c. pecans, optional (I used 1/4 c. of my candied pecan stash)
  • 1 1/2 c. pumpkin puree
  • 1 c. sugar
  • 4 oz. cool whip
  • 1 t. vanilla
  • 1 t. cinnamon
  • 1/4 t. nutmeg
  • 1/8 t. allspice
  • 1/8 t. ginger
  • For garnish: additional cool whip and pecans, optional

1. In a bowl, combine ginger snap crumbs, 1/4 c. sugar and melted butter or margarine. Stir until completely combined. Press into the bottom and up the sides of a 9 or 10 inch pie plate. Bake at 350 degrees for 10 minutes, until set. Cool.

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2. In a mixing bowl, beat together the cream cheese, 4 oz. cool whip, 1/2 c. sugar and vanilla until creamy. Fold in pecans, if using. Spread into cooled pie crust.

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3. In the same mixing bowl, combine pumpkin puree, 1 c. sugar, 4 oz. cool whip, vanilla and seasonings. Beat until smooth and fluffy. Spread on top of cream cheese layer. Top with additional cool whip and pecans, if desired. Refrigerate at least 4 hours, until set.

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This pie would make a great new addition to your Thanksgiving dessert offerings this year. It should satisfy the die-hard pumpkin pie fans and the non fans alike.

Stop by We Are THAT Family for more Works For Me Wednesday.

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Candied Pecans

November 23, 2009 By Kate 6 Comments

I love candied pecans! They are great right out of the oven – hot, crispy and fragrant. Then they taste reminiscent of those nuts you can buy at from a vendor at the mall. I’m sure you know what I’m talking about.

But the nice thing about this method for making candied pecans is that they don’t have a crispy outer layer of candied goodness. While I love that, I think it keeps the nuts from being versatile  and means they’re only good for snacking.

So instead, I like to use the following. It provides all the great flavor without that candied coating. These are still great for snacking. They’re also great as a salad topper, ice cream or yogurt topping or mixed in with a cereal. Although my favorite use for these pecans is in baked goods. The toasted, sweet flavor of the pecans just adds a special little oomph to everything.

You can easily make up a big batch of these and use them throughout the whole holiday season. Serve them as an appetizer or with dessert on Thanksgiving. Then store them in a tightly sealed glass jar and use for all your Christmas baking and candy making. Trust me on this – that little extra flavor will make all your baked goodies exceptionally memorable!

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Candied Pecans

  • 1 c. pecans, halves, slices or chopped
  • 5 T. butter or margarine
  • 1 c. sugar
  • 1 t. cinnamon
  • 1/2 t. vanilla

1. In a small skillet, add pecans and toast over medium heat for 3 to 5 minutes, until fragrant. Remove pecans from skillet and set aside.

2. Add butter or margarine to skillet and melt. Stir in sugar and cinnamon. Cook until syrupy and lightly golden brown in color. Remove from heat and stir in vanilla. Then stir in pecans until well coated.

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3. Spread pecans onto a baking sheet and bake at 300 degrees for 30-40 minutes, until dry and crispy.

This post is being linked to Tempt My Tummy Tuesday at Blessed With Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

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Chicken & Cheese Manicotti

November 22, 2009 By Kate 3 Comments

Everything about this dish just screamed “comfort food” to me as I was putting it together. And is there any better time than a chilly Sunday night to indulge in a little comfort food?

This dish has definite kid-appeal, even with the little bit of spinach. Fortunately, my kids don’t balk at spinach in their meals since I’ve been sneaking it into their food almost as long as they’ve been eating table food. This dish is the perfect kind of dish for doing that too, since the chicken, pasta and cheese almost always guarantee a successful meal anyhow.

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Chicken & Cheese Manicotti

  • 1 box manicotti – cooked, drained and rinsed with cold water
  • 1/2 lb. chicken, fully cooked and cubed (I used 2 chicken breasts, but this would be a great dish to use up any leftover chicken you might have on hand.)
  • 1 15 oz. container ricotta cheese
  • 1 egg
  • 1/4 c. grated Parmesan cheese
  • 1 c. frozen spinach
  • 1 t. Italian seasoning
  • 1 t. salt
  • 1/2 t. garlic powder
  • 1/8 t. nutmeg
  • 3 T. butter or margarine
  • 3 T. flour
  • 1/2 c. chicken stock
  • 1 c. milk
  • 2 c. shredded mozzarella cheese, divided

1. In a large bowl, combine chicken, ricotta, spinach, Parmesan cheese and seasonings.

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2. Stir to combine and set aside.

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3. Meanwhile, melt butter or margarine in a small saucepan. Stir in flour and cook for 2 minutes. Whisk in chicken stock and milk. Bring to a slow boil until thickened slightly, about 3-5 minutes. Remove from heat and stir in 1 c. mozzarella cheese.

4. Pour half of the sauce into the bottom of a 13×9 casserole dish. Fill manicotti with chicken and ricotta filling. (An easy tip for filling manicotti – use a small spoon and fill to the middle of the noodle from one side. Then turn the noodle over and fill the remaining half.)

5. Layer filled manicotti into the casserole dish. Pour remaining sauce on top and then add remaining cheese. Bake at 350 degrees for 25-30 minutes, until bubbly and cheese is melted.

With all of the filling work involved, this dish probably doesn’t qualify as quick and easy. But it’s definitely stolen moments friendly in that it can be fully assembled whenever you have time, up to 24 hours before baking.

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