Pumpkin Apple Pie

 This recipe is for a 9", 1 crust pie.

Apple portion of pie

1 unbaked pie shell (homemade or pre-made)

1/3 C brown sugar, firmly packed

1 T cornstarch

1/2 t ground cinnamon

1/4 t salt

1/3 C water

2 T butter

Pumpkin portion of pie

2 eggs

1/2 C sugar

1 C canned or cooked mushed pumpkin

1/4 t salt

1/2 t pumpkin pie spice

1 C evaporated milk

Apple portion

Combine brown sugar, cornstarch, cinnamon, salt. Then stir in water and butter. Bring to a boil; add apples and cook 4 minutes over medium heat. Set aside.

Pumpkin portion

Beat eggs in separate bowl.  Add sugar, pumpkin, salt, pumpkin pie spice cloves and evaporated milk. Blend well.

To assemble and bake pie

Spoon apple mixture into the pie shell. Carefully spoon pumpkin layer over apples. Bake in moderate oven (375) 50 to 55 minutes. 

Use whipped cream and walnut halves as a garnish.

Apple-Cranberry Relish

 Ingredients

1 (1 lb.) package of fresh cranberries

3/4 C Sugar 

1 1/2 C boiling water

1 (3 oz) pkg of lemon flavor jello

1 C sweetened applesauce

Instructions   

Combine cranberries, sugar and water; bring to a boil. Boil rapidly 5 minutes or until cranberries pop.

Pour hot cranberry mixture over jello in a 2 qt. casserole; stir to dissolve gelatin.  Blend in applesauce. 

Cover and refrigerate overnight. 

Instant Pot Chicken Breast

 

Ingredients

• 3 lbs boneless chicken breasts fresh or frozen*
• 1 cup water
• 2 tsp garlic powder
• 1 tsp salt
• Ground black pepper to taste

Instructions

• To the Instant Pot, add water and place trivet inside. Lay chicken breasts in a single layer (if using frozen make sure they are separated) and sprinkle with garlic powder, salt and pepper. Toss to coat evenly wittongs or hands.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High for 10 minutes (under 2" thickness) for fresh or 15 minutes for fresh (over 2" thick) and frozen chicken breasts.
• Display will say ON, Instant Pot will take about 10 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
• After 10-15 minutes your chicken is ready, Instant Pot will beep and display will say OFF. Wait 5 minutes and do Quick Release by turning sealing valve to Venting position.
• Open the lid and your chicken breasts are ready for meal prep, casseroles, salads etc. Shred or cube, and save the stock at the bottom for soup.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container or resealable freezer bags for up to 3 months. Thaw in a fridge or on a counter.

Notes

• *If using frozen chicken breasts make sure they are separated. Think about it before freezing a whole tray, separate them with parchment paper.
• Feel free to use chicken broth instead of water.

Honey Whole Wheat for Bread Machine

This will make a 1 1/2 lb loaf the ingredients for a 2 lb loaf are in ( )

 Ingredients

1 Cup + 1 Tbs (1 1/2) Water

1 1/2 tsp (2 tsp) Salt

1/4 (1/3) cup honey

1 1/2 (2 1/4) cups Bread flour

1 1/2 (2) cups Whole wheat flour

1 1/2 (2) Tbs Vital wheat gluten

2 (3) Tbs Dough Enhancer

1 1/2 (2) Tbs Butter

2 1/2 Tbs (4) Powdered Milk

 1 3/4 (2 3/4) Tbs Active Dry Yeast

Directions

Place all ingredients in the bread pan in the order they are listed.

Set Bread Machine for Whole Wheat and a light crust

Press Start ... come back in about 3 hr and 15 mins and you have a wonderful loaf of Honey Whole Wheat Bread .... get the butter out and slice it up .... allow to completely cool on its side on a wire rack before bagging. 

InstaPot Yogurt

 

Ingredients

Milk (whole, 2%, 1% or Skim) the more milk fat the thicker the yogurt.

1/2 a small cup of FAGE plain 5% 

Directions

Pour however much milk you want into the InstaPot, I use a 3 qt InstaPot and fill it half way.

Press the yogurt button to boil and make sure the vent is open

Boil to 180 F, use thermometer to be accurate. 

Take out pot and place on a wire rack on counter uncovered and begin

checking in 20 minutes, the temp  needs to be 105 - 115 F. Skim film off top.

Now add 1/3 to 1/2 of the yogurt from a FAGE plain 5% milk fat cup and 

stir and whisk until well combined

Place pot back in InstaPot cover and press the yogurt button to setting 

of time 9 hrs, make sure the vent is open

Take out of instant Pot and put in fridge 

You can now transfer to a Nut Bag and strain it now or whenever you

 have time, but with a day. When you have strained all the whey out that

you want, transfer to a well sealing plastic container and consume within two 

weeks. 

BEST Chicken Pot Pie

 Ingredients

• 2 T EVOO
• 4 T butter
• 3 T corn starch or flour
• 1 t of better bullion or a bullion cube
• salt & pepper (to taste)
• 1/4 t Turmeric
• 1/2 - 1 t Thyme
• 1/2 cup of finely diced onion, carrots, celery
• 1 16oz pkg frozen veggies thawed
• 3 cups cubed or shredded chicken
• 2 to 2 1/2 cups of whole milk, 1/2 & 1/2 or cream
• 1 or 2 Redi-Curst pie crusts
• 1 egg
• 1 T water

Directions

Preheat the oven to 375 F.

Put EVOO in a large skillet sauté the onions, carrots and celery for about 3 to 4 minutes.

Remove from pan and add butter, melt. Stir in corn starch and bullion this should make a smooth paste (roux). Slowly add milk and continue to stir until bubbly, add salt, pepper, Turmeric and Thyme and stir until thickened. Add chicken and thawed frozen veggies, set aside.

If making a two crust pie, place bottom crust in the pie plate, fill with chicken mixture, place second crust on top, crimp edges.

For a one crust pie, spray a 2 quart baking dish, fill with chicken mixture, place crust on top, seal and crimp edges. 

For both pies, mix well 1 egg white with 1 T water and brush top of crust, cut a few slits in the top crust as vents.  Place pie on a rimmed cookie sheet (this help the bottom crust bake well and not be soggy) and bake for 30 to 40 minutes, until bubbly and the crust is nicely browned. 

Creamy Baked Chicken/Turkey and Wild Rice Casserole

 This is a Recipe from Heidi and it is great with leftover Turkey also. Doubling the Chicken/Turkey and the Topping makes this meal much better. By doubling both the meat and the topping this casserole will feed 8 hungry people!

Ingredients

6 T unsalted butter, plus more for the casserole dish

5 cups water

1 sprig of fresh thyme

1 bay leaf

2 T Salt

2 boneless, skinless chicken breasts (or a store bought rotisserie chicken works well)

1 1/3 cups wild rice (I use Lundburg Wild Blend Rice, I don't care for just wild rice)

6 T dark brown sugar

1 cup cranberries, fresh or frozen

2 T chopped fresh rosemary leaves

1/4 Cup bread crumbs (I use panic)

5 oz button mushrooms, quartered (about 2 cups, I use pre-sliced for convince)

1 small onion, chopped

2 1/2 C heavy cream (I use 1/2 & 1/2 or a combination of it and heavy cream)

1/2 t ground cinnamon

2 cups shredded Gruyere cheese (Swiss)

Freshly ground black pepper

Directions

Preheat the oven to 375. Butter a 9 X 13 inch casserole dish.

In a large saucepan, combine the water, thyme, bayleaf, salt and bring to a boil over medium heat. Add chicken and simmer until cooked through, about 15 minutes, depending on the thickness of the chicken. Remove the chicken to a cutting board. When cool enough to handle, dice into 1/2 inch cubes.

Return the water to a boil, add the wild rice, and cover. Cook over medium heat until the rice grains split, 40 to 45 minutes (or according to package directions) Drain the excess water, transfer the rice to a bowl and set aside.

In a small pot, over medium heat, add 2 T butter, when melted add the brown sugar, cranberries, rosemary, bread crumbs and a pinch of salt.  Stir until the sugar is dissolved and the mixture is uniform. Transfer to a bowl and set aside. 

In a large straight-sided sauce pan over medium-high heat, melt 2 Butter, add mushrooms, onions, and a pinch of salt. Saute until the mushrooms and onions are browned, about 5 minutes. Add the heavy cream/ 1/2 & 1/2 and the cinnamon bring to a boil then reduce the heat and simmer about 2 minutes to thicken slightly. Add Cheese and mix well. Add the rice and chicken to the pot and stir to combine. Season the mixture with salt and pepper, to taste, they transfer to the prepared casserole dish. 

Spread the cranberry mixture evenly over the top of the casserole and bake until golden and bubbly, about 20 minutes. (if you make ahead, it will take a little longer in the oven to be bubbly, cover and bake, then remover the cover to let the bread crumbs brown)