Here are two of our favorite recipes and I thought I'd share them with you to enjoy.
(Revised to our family's taste)
Patty's Pumpkin Pudding
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| Image retrieve from google |
Ingredients:
1/2 c. Sugar
1 tsp. Cinnamon
1/2 tsp. Salt
1/4 tsp. Ground Ginger (opt.)
1/4 tsp. Ground Cloves (opt.)
2 Large Eggs
1- 15oz. Canned 100% Pure Pumpkin
1- 12oz. Can Evaporated Milk (can be full fat or 2%)
Whipped Cream for topping : )
Directions:
Mix sugar, spices & salt in bowl. Whisk pumpkin into the sugar and spice mixture. Gradually add milk to the pumpkin and spice mixture...whisking the entire time. Pour into shallow oven proof dish and bake in a preheated oven at 350 degrees for about 40 minutes. Don't over-bake. Center should be slightly wiggly. Chill in refrigerator and then serve topped with whipped cream. This is the perfect longing-for-Fall recipe that is cold enough to enjoy in the Summer. We made a double batch of this and it was gone in less than 24 hours : )
Can't wait to make it again!
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Kittencal's Famous Greek Salad
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| Image retrieve from google |
Ingredients for Dressing:
3/4 cup Olive Oil
2-3 Tbsp. fresh squeezed Lemon Juice
2-4 tsp. dried Oregano
3 tsp. minced Garlic
1 tsp. dried Basil
2 Tbsp. Red Wine Vinegar
1/2 tsp. Salt
1 tsp. Sugar
1/2 tsp. ground Pepper
Salad Ingredients:
Chopped Romaine Lettuce
1 container Grape Tomatoes, cut in half
1 English Cucumber, peeled, and chopped
1 Red Onion cut in slices (optional)
1/2 lb. Feta Cheese crumbles (traditional flavor)
1 cup Kalamata Olives (pitted)
Directions for the Dressing:
Put all ingredients into a measuring cup (in order listed above) and blend with a hand immersion blender or put all ingredients in a food processor or traditional blender and blend. Make the dressing ahead of time, at least one hour, and chill in the refrigerator until right before tossing the salad and serving.
Toss all ingredients together and serve. We grill chicken when we make this but the salad is the main dish! This recipe is so good we make it about once a week!
