Pumpkin pie

This pie is fresh from the oven and has not settled yet, that is why it looks so full.

This is my mom's recipe. She always mixes this pumpkin pie recipe with her custard pie recipe. She ends up with 2 pumpkin custard pies. We had this every Thanksgiving and Christmas. 

Since my husband prefers it when I don't "mess" with the classics, I usually just stick with the pumpkin pie. I will give you both recipes and you can choose whatever strikes your fancy. 

Pumpkin Pie:

Preheat oven to 450 degrees

1 Egg

2/3 C sugar

1 1/4 C cooked, mashed pumpkin (or 100% pure pumpkin in the can)

3 tsp pumpkin pie spice (4 tsp if you are planning to make the pumpkin custard pies)

1 1/4 C Evaporated milk (a little less than a can)

pie crust (you can make your own, I use Pillsbury ready made pie crusts)

• whisk together the egg and sugar
• add pumpkin and pumpkin pie spice and whisk until it is mixed well
• add the evaporated milk and whisk together until well mixed
• place your pie crust evenly in pie pan 
• pour filling into prepared pie crust
• make a ring out of tin foil and cover the crust, so it doesn't burn
• Bake at 450 degrees for 20 mins
• lower oven to 350 and bake for 40 more minutes or until knife comes out clean

*If you are making the pumpkin custard pies, just set aside the pumpkin pie filling aside

Custard Pie:

 Same cooking temp and times as the pumpkin pie recipe

3 eggs

1/3 C sugar

1/4 tsp salt

1/4 tsp ground nutmeg

1 tsp vanilla

1 3/4 C milk

• whisk together the eggs, sugar, salt, and nutmeg until well mixed
• whisk in milk and vanilla until well incorporated

* If you are making pumpkin custard pies, then now you mix the 2 fillings together

• pour into prepared pie crusts
• make a ring out of tin foil and cover the crust, so it doesn't burn
• Bake at 450 degrees for 20 mins
• lower oven to 350 and bake for 40 more minutes or until knife comes out clean

Let cool on baking rack. 

Triple chocolate cheesecake

Cheesecakes are HARD! If you have never made one, you read the directions and it says to bake until "almost set". I don't even know what that means. This recipe is so easy and the  cheese cake comes out perfect. I can't take credit for this, I got this recipe from Martha Stewart.  

You will need:

a food processor

1 pkg chocolate wafer cookies

6 tbsp melted butter

4 bars of cream cheese at room temp

1 1/2 C sugar

1/2 tsp salt

4 lrg eggs

1 C sour cream

8 oz semisweet chocolate, melted

Chocolate ganache for the top

For the crust:

• preheat oven to 325 degrees & assemble your 9 in. spring form pan
• in food processor, pulse chocolate cookies, add butter, then pulse to mix
• press firmly into bottom of pan and a little up the sides
• bake for 10 minutes and set aside

Cheesecake:

• wipe out the processor bowl
• add cream cheese, butter, salt and pulse until smooth
• with motor running, add eggs, then sour cream, and then chocolate
• blend until smooth, scraping down the sides as needed
• pour filling into crust and bake for 1 hour.
• turn the oven off, but let the cheesecake sit in the oven for 1 hour. DON'T OPEN!
• remove from oven and run a knife around the edge
• let cool completely
• cover loosely and put the fridge for at least 6 hours or overnight. 
• unmold cheesecake and spread ganache in the center

For the ganache:

In a small sauce pan, bring 1/4 C of heavy cream to a boil. Remove heat and whisk in 4 oz chopped semisweet chocolate. Set aside until thickened, 2-5 minutes. 

Can you see how moist and creamy it is? It takes a while, but the results will WOW!

Bean and cheese burritos

These are pretty easy to make.
I grab a can (or 2) of pinto beans and drain them.
I throw about a tsp to a tbsp of bacon grease (I save it in the fridge) in a pan and turn it to medium heat.
Mash with potato masher.
Add beans and a little water to desired consistency.
Add beans and some mozzarella cheese to a tortilla and fold it up.
They can be frozen for later.