The new foodie mom is off roasting an extra turkey and prepping soups, pot pies,
casseroles, and quick dinners for the freezer.  She'll be back next week!

Happy Thanksgiving!

Pumpkin cheesecake, deconstructed!

Several years ago, I hosted Thanksgiving dinner for my family.  I had worked hard on the meal, especially the desserts.  In addition to a pumpkin pie and assorted sweet breads, I purchased a pumpkin pie cheesecake.  It was expensive, but I couldn’t wait to try it!

My family arrived with a surprise guest, my sister’s golden lab.  My sister treated that dog as if it was human, and he received a full Thanksgiving dinner that day.  Unfortunately, that included the entire pumpkin cheesecake!  While we were eating, Rusty grabbed the pie off the counter, and devoured half before anyone could stop him.  My sister pulled it out of his mouth, wiped it off, and said, “We can still eat half!”  Not likely!

I think of that cheesecake every Thanksgiving.  It has been replaced with a no-bake pumpkin cheesecake.  It takes about 15 minutes to make, and less time to consume.  I figure if another dog ever grabs it off the kitchen counter, I can easily make another!

Easy pumpkin cheesecake

8 oz. cream cheese, room temperature

4-8 oz. frozen whipped topping, thawed

1 c. canned pumpkin puree

½ c. brown sugar

½ tsp. pumpkin pie spice

¼ c. + 1 TB. chopped pecans

¼ c. + 1 TB. chopped semi-sweet chocolate chips

Graham cracker pie crust

Blend the cream cheese, pumpkin puree, brown sugar, and pumpkin pie spice.  Fold in the whipped topping and taste.  If desired, add more whipped topping.  Sprinkle the mixture with ¼ cup of the ground pecans and chocolate chips.  Using a knife, swirl into the mixture and pour into the pie crust.  If desired top the pie with any remaining whipped topping.  Sprinkle the remaining nuts and chocolate chips on top.  

Cover and refrigerate overnight. For a twist, serve with a drizzle of caramel sauce!

Easy pumpkin cheesecake, deconstructed

8 oz. cream cheese, room temperature

>Fat alert:  Cream cheese is high in fat.  If fat is a dietary concern, try a light or fat-free cream cheese.   

4-8 oz. frozen whipped topping, thawed

>Fat alert:  Whipped topping can be high in fat, but light and fat-free versions are available.  Check the labels carefully. 

>Health alert: Whipped topping is high in sugar.  If sugar is a dietary concern, choose a reduced or sugar-free version.  Again, check the labels carefully  

>Health alert:  Not all whipped topping is dairy-free.  If dairy products are a dietary concern, check the labels carefully.

1 c. canned pumpkin puree

>Health alert:  Some canned pumpkin products contain significant amounts of sugar.  Check the labels carefully.

½ c. brown sugar 

>Health alert:  If sugar is a dietary concern, any sugar replacement may be used. 

½ tsp. pumpkin pie spice

¼ c. + 1 TB. chopped pecans 

>Health alert:  If nuts are a dietary concern, they can be eliminated.

¼ c. + 1 TB. chopped semi-sweet chocolate chips

>Health alert: Chocolate chips can be high in sugar.  Reduced or no-sugar options are available. (Check out the no-sugar chips at Nuts.com.) Chocolate chips can also be replaced with cocoa nibs. However, cocoa nibs are very high in fat!

Graham cracker pie crust

>Fat alert:  Some prepared graham cracker pie crusts contain significant amounts of fat.  If fat is a dietary concern, check the label carefully.  Some low-fat versions are available.  In the alternative, make your own with a reduced amount of fat.

>Health alert: Some prepared graham cracker pie crusts contain significant amounts of sugar.  If sugar is a dietary concern, check the label carefully.  Some reduced sugar or sugar-free versions are available.  In the alternative, make your own without sugar.

(Follow the instructions above.) 

Whole roasted chicken, deconstructed

Buying a rotisserie chicken at the grocery store is an easy dinner fix.  Unfortunately, you don’t know how that chicken was cooked!  After reading an article that said some stores add all sorts of chemicals to rotisserie chickens to plump them up, or brown the skin, I decided it was easier to simply make my own.

I tend to buy several whole chickens at a time, usually when they are on sale, and stick them in the freezer.  Unfortunately, I don’t always remember to thaw them before cooking.  That’s when I discovered that you can roast a chicken from the frozen state.  Simply add 50 percent to the cooking time.  For example, if your recipe calls for a cooking time of two hours, a frozen chicken should be roasted for three. 

This recipe is a “one pot meal.”  The meat and vegetables are all roasted at once.  Just pop the chicken in the oven and all you have to worry about is dessert!

Whole roasted chicken with vegetables

3-5 lb. roasting chicken, patted dry

4 red potatoes, quartered

2 onions, peeled and quartered

2 carrots, peeled and cut into large chunks

8 cloves of garlic

1 can of diced tomatoes

1 c. wine (red or white)

1 TB. dry rosemary

1 TB. dry oregano

1 TB. kosher salt

1 tsp. ground black pepper

½ tsp. cayenne pepper

¼ c. olive oil

Preheat the oven to 425 degrees.  Line a large baking dish with foil.  In a small bowl, mix together the rosemary, oregano, salt and pepper, and set aside.  Prepare the potatoes, onions and carrots.  Add to a large bowl with the garlic.  Toss with the wine and diced tomatoes, and set aside.

Rinse the chicken and pat it dry.  Remove any “spare parts” inserted inside the chicken.  Rub the chicken, inside and out, with olive oil.  Reserve about a teaspoon of the spice mix, and sprinkle the rest inside and outside the chicken.  Place the chicken in the middle of the baking dish, and add the vegetables on both sides.  Sprinkle with the remaining spice mix. 

Place the chicken in the oven and immediately reduce the temperature to 375 degrees.  Bake for approximately one to 1 1/2 hours.  The internal temperature of a chicken thigh should be 170 degrees.  Cover with foil and let rest for 10 minutes.  Remove the vegetables and chicken from the pan, and serve with the pan juices.  (If necessary, simmer and reduce the pan juices until they reach a sauce consistency.)

Whole roasted chicken with vegetables, deconstructed

3-5 lb. roasting chicken, patted dry

4 red potatoes, quartered 

>Health alert:  Red potatoes are high in carbohydrates and prohibited in some diets. They may be replaced with any vegetable that roasts well, such as sweet potatoes, brussel sprouts, artichokes, turnips, celery root, or rutabagas. 

2 onions, peeled and quartered

2 carrots, peeled and cut into large chunks

>Health alert:  Carrots are prohibited in some diets. They may be replaced with any vegetable that roasts well, such as parsnips or radishes. 

8 cloves of garlic

1 can of diced tomatoes

>Health alert:  Some brands of canned tomatoes contain significant amounts of salt.  If this is a concern, check the labels carefully, or replace with chopped fresh tomatoes. 

1 c. wine (red or white)

>Health alert:  Some wines have a high sugar content.  If this or alcohol are a concern, the wine may be replaced with chicken broth, a mixture of ½ cup water and ½ c. balsamic vinegar, or water.

1 TB. dry rosemary

1 TB. dry oregano

1 TB. kosher salt

>Health alert:  If salt is restricted or banned in your diet, the amount can be reduced or it may be eliminated.

1 tsp. ground black pepper

½ tsp. cayenne pepper

¼ c. olive oil

>Fat alert:  Olive oil is fat.  In this recipe, it adds flavor and moisture to the chicken.  It also binds the spices to the meat.  If necessary, the amount may be reduced or eliminated.  In the alternative, use cooking spray.

>Ingredient alert:  Eliminating the olive oil will affect the flavor, as well as the ability of the spices to bind to the chicken.

(Follow the instructions above.)

Apple pie in a bag, deconstructed!

The Elegant Farmer, a deli and bakery located in Mukwonago, WI, makes amazing pies. Many are baked in a brown paper bag.  My favorite is their apple pie.  It is simply the best apple pie I have ever eaten.  It is sweet, flaky, and incredibly satisfying.

As pies go, it is also fairly easy to make.  All you need is a pie, an oven, and a paper bag!

This recipe is adapted from one created by Gale Gand, but I think any apple pie could benefit from being baked in a paper bag!

Apple pie in a bag

The crust

2 c. flour

½ c. shortening

½ c. butter, room temperature

1/4 c. sugar

1/2 tsp. salt

Pinch cinnamon and ground nutmeg

1/2 c. ice water

Using your hands, blend the flour, sugar, salt, cinnamon, nutmeg, butter, and shortening until the mixture breaks into pebbles.  Slowly add the ice water until the mixture forms into ball.  Divide into two equal parts, and pat into discs about ½ inch thick.  Cover with plastic wrap and refrigerate overnight.

The filling

6 large Granny Smith apples, peeled, cored, and thickly sliced

½ c. brown sugar

1 ½ TB. corn starch

1 TB. lemon juice

1 TB. brandy

1 tsp. cinnamon

½ tsp. ground nutmeg

1/4 tsp. salt

1 ½ TB. cold butter, but into small pieces

sugar

On a floured surface, roll out one disc of pie dough in a circle until it is about two inches larger than your pie pan.  Using your floured rolling pin, roll up the dough and lay it on top of the pan.  Gently push the dough down until it completely lines the pan.  Roll out the second disc of dough to the same size and refrigerate.

Preheat the oven to 375 degrees.  In a large bowl, add the sugar, starch, lemon juice, brandy, cinnamon, nutmeg, and salt.  Peel the apples, and remove the cores.  Cut into thick slices, 1/8 to ¼ inches thick.  Toss in the mixture until well covered.  Pour the apples into the dough-lined pan and dot with butter.  Cover with pie dough and crimp the dough around the edges, sealing the pie completely.   Cut three slits in the pie crust, about two inches long.  If desired, sprinkle with sugar.  

Place the pie in a brown paper bag and staple it shut.  Place the package on a cookie sheet and bake for one hour.  Remove the pie from the oven and cut a square or circle in the paper over the pie.  Bake for another 15-20 minutes, until the crust is golden brown.  Remove from the oven and let cool completely before serving.

Serve with vanilla or cinnamon ice cream, or whipped cream.

Apple pie in a bag, deconstructed

The crust

2 c. flour 

>Health alert:  If white flour presents a health concern, the best option may be a nut, or gluten-free flour.

>Ingredient alert:  Flour is required to make this pie crust. 

½ c. shortening 

>Fat alert:  Shortening is fat.  In this recipe, it is necessary for a flaky pie crust.  The amount may be reduced, but additional water will be required to ensure the dough holds together.

>Ingredient alert:  Fat is essential to a flaky pie crust.  Reducing the amount of the fat may result in a drier, flatter pie crust. 

½ c. butter, room temperature

>Fat alert:  Butter is fat. In this recipe, it is necessary to ensure a flaky pie crust.  If fat is a dietary concern, try light butter or a reduced amount of butter. 

>Health alert:  Butter is a dairy product.  If dairy products are a dietary concern, vegetable shortening is the best substitute.  Vegan butter may also be used.

>Ingredient alert:  The butter in this recipe gives the pie dough a rich flavor.  Eliminating, replacing, or reducing the amount of butter will affect the flavor of the pie crust. 

1/4 c. sugar

>Health alert:  If sugar is a dietary concern, any sugar substitute may be used. 

1/2 tsp. salt

Pinch cinnamon and ground nutmeg

1/2 c. ice water

(Follow the instructions above.)

The filling

6 large Granny Smith apples, peeled, cored, and thickly sliced

½ c. brown sugar

>Health alert:  If sugar is a dietary concern, any sugar substitute may be used. 

1 ½ TB. corn starch

1 TB. lemon juice

1 TB. brandy

>Health alert: Brandy contains alcohol and sugar.  It may present a heath concern for those watching sugar levels, or those who abstain from alcohol.  In the alternative, toss the apples with non-alcoholic brandy flavoring or vanilla. As always, check any ingredient labels carefully. 

1 tsp. cinnamon

½ tsp. ground nutmeg

1/4 tsp. salt

1 ½ TB. cold butter, but into small pieces 

>Fat alert:  Butter is fat. In this recipe, it adds a richness to the apples. If fat is a dietary concern, try light butter or a reduced amount of butter. 

>Health alert:  Butter is a dairy product.  If dairy products are a dietary concern, margarine or vegan butter may be used.

>Ingredient alert:  The butter in this recipe flavors the apples.  Eliminating, replacing, or reducing the amount of butter will affect the flavor of the pie. 

Sugar 

>Health alert:  The sugar is sprinkled on top of the pie crust to add to the flavor.  If sugar is a dietary concern, it may be eliminated. 

(Follow the instructions above.)