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It’s the hap, happiest time… of the year. PUMPKIN SEASON!

27 Oct

Happy almost Halloween PEELers! Personally, I have grown to love Halloween more as an adult (WHAT? I’m an adult?) than I did as a kid. Probably because Pumpkin, and specifically, Pumpkin Pie, is one of my absolute favorite things in the world!!!!! So… without any ado, here is my Pumpkin Pie recipe. And I have to say… without meaning to brag… that this is one of the best Pumpkin Pies I have ever eaten. Enjoy!!!!


  • 1 (9 inch) unbaked deep dish pie crust
  • 2/3-3/4 cup honey (depending on how sweet you want it)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 extra large eggs
  • 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin (not pumpkin pie mix!)
  • 6 oz. 2% milk
  • 6 oz. heavy cream
  • 3 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoons softened butter


  1. Preheat oven to 425 degrees F.
  2. Combine salt, cinnamon, ginger cloves, and nutmeg in small bowl. Beat eggs and honey together in large bowl until thoroughly combined. Beat in pumpkin and spice mixture until frothy. Gradually stir in milk and cream until combined, then blend for 15-20 seconds. Pour into pie shell.
  3. In a separate small bowl, cut softened butter into combined flour and brown sugar mixture until solid crumbs are formed. Set aside.
  4. Bake pie for 15 minutes. Reduce temperature to 350 degrees F and bake for 15 more minutes then take out of oven and sprinkle crumble topping on pie. Continue to bake for 20-25 minutes for convection oven, or 30-35 minutes in regular oven, or until knife inserted near center comes out clean. Cool on wire rack for at least and hour before serving. Refrigerate after enjoying! (Do not freeze as this will cause the crust to separate from the filling.)

I hope everyone enjoys this recipe, and HAPPY HALLOWEEN!

Assistant Editor


Cooking for two…

29 Sep

Hello Peelers!

I would like to take this blogging opportunity to inspire you with a couple of my recent favorite recipes. This summer, my boyfriend and I moved in together. And this put a little pressure on me because I am now cooking (when I have time to cook) for two! And for anyone who doesn’t know, cooking to please your significant other, as well as cooking quick, healthy meals, can be quite a feet for someone as generally busy as I am. ANYWAY… here are a few easy recipes I’ve found to be quite satisfying on a busy weeknight!

Baked Potato Soup
Recipe Courtesy Cooking Light Magazine

* 4 large russet potatoes
* 2/3 cup all-purpose flour
* 6 cups 2% milk
* 1 cup reduced-fat shredded extra-sharp cheddar cheese, divided
* salt and pepper to taste
* 1 cup reduced-fat sour cream
* 3/4 cup chopped green onions, divided
* 6 bacon slices, cooked and crumbled
Dice potatoes into small cubes and par-cook in pot of salted, boiling water for about 7 minutes, or until only slightly tender.
Measure flour into a dry measuring cup; level with a knife. Place flour in a large soup pot over medium heat. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly–about 8-10 minutes. Add potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Reduce heat to low.
Stir in sour cream, 1/2 cup onions, and half of the bacon crumbles. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with remaining cheese, onions, and bacon.

Easy Fried Chicken Tenders and Rice

*2 boneless skinless chicken breasts, cleaned and cut into strips
*2 cups House Autry Chicken Breader
*1 egg
*1-1 1/2 cups 1 or 2% milk
*Peanut Oil for frying
*Tablespoon each of:
*Poultry Seasoning
*Onion Powder
*Garlic Powder
*Ground black pepper
*Celery Seed
*Celery Salt
*Teaspoon each of:
*Cayenne Pepper
*Rubbed Sage
*1 cup Mahatma Jasmine Rice
*pot of water with added 1 tbsp. chicken granules (you could also just use a pot of chicken broth)
*Pour the peanut oil into a large frying skillet or pan, filling to an inch from the top, and set on medium-low to medium heat.
*Bring the pot of water and chicken granules, or the pot of chicken broth, to a boil. Add the rice and cook until ready–about 8-10 minutes. Strain and set aside.
*Prepare the breading by combining all the spices and the House Autry Breader in a medium sized bowl. In a separate medium bowl, beat the egg and milk together.
*Dip each tender first in the egg/milk mixture, then in the breader–coating thoroughly.
*Once the oil is heated, add as many tenders to the pan as it will hold without them touching each other. Fry for 5-6 minutes, or until dark golden brown. Turn and continue frying until dark golden brown. Remove from the oil and place on paper towels to cool.
*Serve tenders with rice, and your favorite dipping sauce. Enjoy!

Chocolate No Bake Cookies

* 2 cups sugar
* 4 tablespoons cocoa
* 1 stick butter
* 1/2 cup milk
* 1 cup peanut butter
* 1 tablespoon vanilla
* 3 cups quick-cooking oatmeal
* Waxed paper and a baking sheet
*In a heavy saucepan bring to a boil the sugar, cocoa, butter, and milk.
*Let boil for 1 minute then add peanut butter.
*Remove from heat. Add the vanilla and oatmeal.
*On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

I hope everyone gets a chance to enjoy these simple recipes as much as we have!

Happy Day, Peelers!

Katherine Dodd
Assistant Editor, The PEEL