Pumpkin Pie

• 16 oz. pumpkin puree 
• 1/3 - 1/2 cup brown sugar (depending on how sweet you want it)
• 2/3 cup heavy cream
• 7 tbls sweetened condensed milk
• 7 tbls evaporated milk
• 3 eggs
• 1/4 tsp vanilla
• 1 1/2 tsp ginger
• 1 tsp cinnamon
• 1/8 tsp cloves
• 1 tsp nutmeg
• 1/8 tsp salt

Preheat oven to 325 degrees F. Cook pumpkin with brown sugar for 20 minutes until thickened and slightly darker. Dump in all the spices and vanilla extract. Remove from heat. Whisk together cream, milks, and eggs in a bowl. Pour milk and egg mixture into the pumpkin whisking constantly. Pour into unbaked pie shell. Bake for 50 minutes. Allow 1 hour to cool. Serve with whipped cream if desired.

Peach Crisp

• 6 cups peeled, sliced fresh peaches
• 3/4 cup flour
• 1/3 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup butter
• 1/4 cup rolled oats, ground but not powdered

Blend flour, oats, salt, cinnamon and sugar. Cut in butter. Sprinkle over peaches. Bake at 375 degrees for 45 minutes.

Blueberry Pie

• 4 cups blueberries
• 1/4 cup sugar
• 1/2 cup water
• 3 1/2 tbls cornstarch
•  Pinch of salt
• 1 cup cream, whipped
• 1 tbls butter
• Blind-baked pie shell

Mix cornstarch, sugar and salt, Add water and 1/2 cup blueberries. Cook and stir until thick. Add butter and remaining berries. Cool. Pour into pie shell and top with whipped cream.

Lemon Squares

• 1 cup flour
• 1/2 cup butter
• 1/4 cup powdered sugar 

Mix and press into an 8 x 8 inch pan. Bake 20 minutes at 350 degrees. 

• 2 eggs, beaten 2 tbls lemon juice
• Zest of 1 lemon
• 1 cup of sugar
• 2 tbls flour
• 1/2 tsp baking powder 

Mix together and pour into baked crust. Bake at 350 for 25 minutes. Cool.

• Juice of one lemon
• 1/2 cup sugar

Stir together and pour over square. Allow to set. Cut into squares

Brownies

• 1 cup sugar
• 1/2 cup butter 
• 1/2 cup flour
• 2 eggs
• 2 oz. unsweetened chocolate
• 1/2 tsp salt
• 1 pinch cinnamon
• 1 tsp vanilla

Heat oven to 325 degrees F. Grease an 8 x 8 inch cake pan. Beat eggs till light and fluffy. Beat in sugar until well blended and the mixture is thick and foamy. Melt butter and chocolate. Gradually pour into egg mixture, stirring constantly. Add vanilla. Add flour, cinnamon and salt. Pour batter into pan and bake for 25 minutes. Do not overcook. These should be dense and fudgy. Cool slightly before cutting.

Moroccan Chicken

• 3 cups hot cooked couscous or rice
• 1 tbls oil
• 1/4 cup chopped almonds
• 2 garlic cloves, minced
• 8 poached chicken thighs, skin removed (or leftover rotisserie chicken)
• 1-2 cups salsa
• 1/4 cup water
• 1/2 - 1 cup dried fruit
• olives
• 1 tbls honey
• 3/4 tsp cumin
• 1/2 tsp cinnamon
• 2 tsp curry powder
• 1/2 tsp salt

Cook couscous as directed.

Heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove from skillet; set aside.

In medium bowl mix everything except chicken. Add sauce to skillet; add chicken; cook till hot. Serve over couscous and top with roasted almonds.

Birdie's Basil Pesto

• 1 packed cup fresh basil leaves
• 1/2 cup pinon nuts
• 2 cloves garlic

Pulse food processor until roughly chopped. Turn on and drizzle in: 2/3-1 cup olive oil.

STOP, add:

• 1/2 cup shredded Parmesan cheese
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Dash of Tabasco sauce

Turn on processor and add: 2 tbls red wine vinegar

Mexican Corn Chowder

• 3 tbls butter 
• 1 large onion
• 1 medium green bell pepper, chopped
• 1 clove garlic, chopped
• 1 can Rotel (or small can petite diced tomatoes + 1 can green chilis)
• 32 oz.creamed style corn (2 cans)
• 16 oz. corn kernels. drained 
• 2 cups chicken stock
• 1 cup milk
• 2 cups chopped cooked chicken
• salt and pepper to taste
• Tabasco

Melt butter oven medium heat, Add onion, bell pepper and garlic; cook 3-5 minutes until onions are tender. Add Rotel and blend well. Stir in remaining ingredients. Bring to a boil reduce heat and simmer 30 minutes. Top with shredded cheddar. sour cream and scallions. Serve with corn chips.

For more heat add salsa or chopped jalapenos.

For organic, to replace creamed corn, make one cup basic cream sauce and use 3 cans total of organic corn.

Ricotta Pancakes

• 2 cups flour
• 1- 1/2 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 4 eggs
• 1- 1/3 cup milk
• 1-2 zest and juiced lemons 

Preheat a nonstick griddle.

Sift together the dry. Whisk together the wet. whisk the dry into the wet until just combined. Brush the hot griddle with butter. For each pancake , pour about 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.( Very good with blueberry sauce)

Chocolate Chip Cookies

• 1/2 cup brown sugar
• 1/2 cup sugar
• 3/4 cup butter
• 2 eggs
• 2 tsp vanilla
• 1/2 cup rolled oats
• 2 1/2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup chocolate chips

Cream butter and sugars. Add vanilla and eggs. Sift dry ingredients. Add flour and oats, mizing till just blended. DO NOT OVERMIX. Stir in chocolate chips. Bake at 330 degrees for 12-18 minutes.

      NOTE add a 1/4 cup each of chocolate chips, Craisins, shredded coconut, and chopped wallnuts for a different but tasty option.