Still cooking…

It’s a beautiful morning and I am enjoying watching the sunrise.  The dogs were barking early so I gave in on sleeping in, and got up to start a fabulous day.  I am excited to send a few more recipes your way and then head out for delivery of some Thanksgiving dishes to a family that is struggling (got the hookup from Fellowship Church missions team).  I’ll be getting the kids up in a while to help deliver this, because I don’t want them to miss out on another opportunity to be thankful and be generous. 

Ok, here we go with a few more recipes.

Hearty Autumn Salad (serves 8-10)
¼ cup honey
¼ cup white wine vinegar
¼ cup extra virgin olive oil
3 dashes Tabasco
¼ cup grated onion

2 packages Mesclun Greens or Romaine/Italian Mix
1 Gala Apple cored and chopped in ¼ – ½ inch pieces
1 cup red seedless grapes, halved
½ – ¾ cup crumbled blue cheese ( goat or Feta can be substituted)
½ cup chopped, toasted walnuts

Mix dressing ingredients and set aside. Layer greens, apple, grapes, cheese and walnuts in a large salad bowl.  Top with dressing and toss!

Run for the Roses Pie (a.k.a. Chocolate Chip Pie) (makes 2 pies)
12 oz. semi-sweet chocolate chip morsels
¾ cup self rising flour
1 cup sugar in the raw
½ cup white corn syrup
1 small can fat free evaporated milk (6 oz.)
½ cup melted butter (slightly cooled)
6 egg whites
2 teaspoons vanilla
2 frozen piecrusts (whole wheat if available)

Divide chocolate morsels evenly between the two pie shells.  Set aside.  Combine dry ingredients in a bowl.  Stir to mix and break up any lumps.  Combine wet ingredients and whisk together until blended.  Add to flour mixture and stir until blended.  Pour over morsels evenly. 

Bake at 325 degrees for 45 min. – 1 hour. 


Pumpkin Pie (makes 1 pie)  
¾ cup sugar in the raw
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
1/3 teaspoon ground cloves
4 egg whites
1 can Libby’s 100% pure pumpkin  (15 oz)
1 can fat free evaporated milk (12 oz)
1 unbaked frozen deep dish pie shell (whole wheat if available)
whipped cream (optional)

Mix dry ingredients in a small bowl.  Whisk egg whites in a large bowl.  Stir in pumpkin and spice/sugar mixture.  Gradually add milk  and mix thoroughly to combine. Pour into pie shell and bake in a preheated 425 degree oven for 15 minutes.  Reduce temp. and bake for 40-50 minutes at 350 degrees.  Cool well before serving.

I’m waiting on my mom to send the cornbread dressing recipe.  Can you believe I haven’t written it down, but just call her each year and ask her what to do?  I have an idea, but don’t want to guess. It's too good to guess! So here I am waiting for her to send it just in case I mess something up.  It will be here soon, so check back tomorrow.  (If you’re reading this, Mom, then you know what you need to do ASAP!)

Until then, Happy Thanksgiving and happy cooking!

This entry was posted in Flavour, Food and Drink, Friends, Marriage. Bookmark the permalink.

3 Responses to Still cooking…

  1. Mmmm Lisa, they all sound so good and I know you are such a great cook! Way to go with the sharing! Have a Happy Thanksgiving and thank you for blessing the other family with food!!!

  2. Julie says:

    Lisa, I love your blog! And the Run for the Roses pie recipe brings back such sweet memories from being with your family. Your mom is such an amazing cook…and the best aunt! Love to you…

  3. I will start my cooking today. :)
    Have a great Thanksgiving!

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