11.21.09

Potatoes

Posted in Vegetables, potatoes at 2:02 pm

I just love this potato dish. My mother made this one night as a way to brighten up a dull winter supper. The color of the potatoes and the parsley were a great contrast to the brown colors of the outside. This is an extremely simple dish to prepare.

 

Parsley Red Potatoes:

2 pounds small red potatoes

1 tablespoons olive oil

1 medium sweet onion, chopped

1 garlic clove, minced

1 cup chicken broth

1 cup fresh parsley, chopped and divided

1/2 teaspoon white pepper

 

Peel a strip of skin around the center of the potato. A vegetable peeler works best for this. Place the potatoes in a bowl and cover with cold water.

Heat a large skillet over a medium high heat; add the oil. Saute’ the onion and garlic for about 5 minutes or until tender. Add the broth and 1/2 cup parsley; mix well. Bring to a boil.

Place the potatoes in a single layer in the skillet. Return to a boil; reduce the heat. Simmer for 10 minutes or until the potatoes are tender.

Remove the potatoes with a slotted spoon to the serving bowl. Add the pepper to the skillet; stir. Pour the sauce over the potatoes. Sprinkle with the remaining parsley.

I hope you and your family have a wonderful Thanksgiving.

11.17.09

Another Pumpkin Pie

Posted in desserts, pie at 9:15 am

 

I just had this delicious pie at a friends house. I had never dreamed of my two favorite things caramel and pumpkin being used together in one great pie. I hope ya’ll enjoy this pie as much as I do.

 

Pumpkin Turtle Pie:

1/4 cup caramel topping, plus some for drizzling over pie

1 graham cracker pie shell

1/2 cup pecan pieces

12 pecan halves

1 cup very cold milk

2 packages instant vanilla pudding

1 cup pureed pumpkin

1/4 teaspoon pure vanilla

1 1/4 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1 tub whipped topping

 

Pour 1/4 cup of the caramel topping into the pie crust. Sprinkle with the chopped pecans.

Beat milk, pudding , pumpkin and spices with a whisk till well blended. Stir in half the whipped topping.

Spoon into the crust.

Refrigerate for at least 1 1/2 hours till firm. Top with the remaining whipped topping, drizzle with the remaining caramel topping and arrange the pecan halves on top.

Serve and enjoy.

From my family to yours Happy Thanksgiving.

11.16.09

Gift of the Season 2

Posted in appetizers at 12:00 am

This is another of my gifts of the season. If you have a nut lover in the family. I know that they will love my Cinnamon Nuts. They are a wonderful addition to a party spread . They make a wonderful host/hostess gift also.

 

 

Patti’s Cinnamon Pecans:

1 teaspoon cold water
1 egg white
1 pound large pecan halves
1 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon salt

Preheat the oven to 225 degrees.

In a bowl, beat water and egg white until stiff. Add pecans.

In separate bowl, combine remaining ingredients and add to pecan mixture, mixing thoroughly. Spread pecans on cookie sheet. Bake for 1 hour. Stir occasionally. Remove from the oven cool on pan ten minutes. Remove from the pan and continue cooling. When cooled store in an air tight tin.