Looking for more ways to use up some of my pumpkin puree and decided to make some pumpkin ice cream, though technically this should be called pumpkin frozen custard, either way it tastes great. Print Homemade frozen pumpkin ice cream recipe Ingredients 1 cup fresh pumpkin puree 1 teaspoon real vanilla extract 2 cups
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After having an abundance of cooked pumpkin after over purchasing on a couple of organic pie pumpkins I decided to make some pumpkin bread, here is the recipe I have had great success with. Ingredients 2 cups cooked pumpkin plus 1 cup or water or 16 oz can of canned pumpkin plus 1.25 cups water
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While out picking out pumpkins for my daughters I saw some nice organic heirloom pumpkins (Winter Luxury Pie) and decided to try my hand in using a couple of these to make a pumpkin pie instead of using canned pumpkin. One note make sure you are using a pumpkin labeled as a sugar or pie
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I picked up a Brinkmann Smoke’N Grill Charcoal Smoker (El Cheapo Brinkmann aka ECB) to make some chipotle peppers but after seeing a Labor Day sale on pork shoulders (aka pork butt) I decided it was time to get this baby worked in. Whether it is gardening or cooking I am never one to jump
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When you think about “homemade” it is hard to not to think about some good ole homemade chicken soup. I have made chicken soup from scratch but normally cut some corners by using some precooked chicken and skipping the whole chicken stock process. This time I decided to do things closer to “how my grandma
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I have not always been great at planning a heads and here is a perfect example. With a quick scan of the refrigerator and bread box I found the following original creation that turned out pretty good. For the crust I went with these new Oroweat Sandwich Thins, they are only 100 calories for both
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