Orange Swirl Pumpkin Pie

Orange Swirl Pumpkin Pie

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 can (14 oz) sweetened condensed milk

2 eggs

1 package (3 oz) cream cheese, softened

1/4 cup orange marmalade

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 teaspoon pumpkin pie spice

1 cup whipping (heavy) cream

2 tablespoons orange marmalade

  Orange peel curls, if desired

• 1 Heat oven to 350°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• 2 In large bowl, beat milk and eggs with electric mixer on medium speed until smooth. In medium bowl, beat cream cheese and 1/4 cup marmalade on medium speed until well blended. Add 2 tablespoons milk-egg mixture to cream cheese mixture; beat on medium speed until smooth.
• 3 Add pumpkin and pie spice to remaining milk-egg mixture; beat on medium speed until smooth. Carefully pour into crust-lined pie plate. Drop cream cheese mixture by spoonfuls over pumpkin mixture; carefully swirl into pumpkin mixture. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 50 to 55 minutes or until set and knife inserted in center comes out clean. Cool completely, about 2 hours.
• 4 In chilled medium bowl, beat whipping cream and 2 tablespoons marmalade on high speed until soft peaks form. Top pie or individual servings with whipped cream and orange peel curls.

garden spring

heirloom tomatoes

bowl of heirloom tomatoes

heirloom tomato

Birds at Play

Birds at Play

Next time you look at a decorative squash see if it looks a bird.  

 

Maybe a swan or duck or big bird or a dragon. 

Butternut Squash

Butternut Squash

1 large butternut squash -peeled, cut into 1/2 slices
1/2 cup unsalted butter - melted
1/4 honey
1/2 chopped pecan
1/4 teaspoon cinnamon

Preheat oven to 400 degrees. Peel and slice squash. Pour half of the melted butter into bottom of a pan. Place squash into the pan. Mix butter, honey, nuts, Cinnamon and pour over the squash. Cook for 45 minutes. Test with fork.

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Three Bean Salad

Three Bean Salad

• 1 1 (15-ounce) can Chick Peas, drained and rinsed
• 1 1 (15-ounce) can cannelloni beans, drained and rinsed
• 1 (15oz) can of black eye peas
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1 cup of sliced cherry tomatoes
• 1 red bell pepper, cut into cubes
• 1/2 cup minced chives
• 2 cups thinly sliced celery
• 4 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1 teaspoon finely chopped garlic
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

optional – cheese of choice cut into small cubes.
Drain beans and peas in a colander, then rinse clean.  In a mixing bowl mix in the peas, beans, tomatoes, bell pepper, chives, celery, cilantro, and garlic.  In a small bowl mix lime juice, oil, cumin, salt and pepper.  Combine mixture to large bowl, making sure everything is coated.  Let stand 10 minutes for flavors to blend, best left over night in refrigerator to fuse flavors.

Recent work - Pork Roast

Recent work done with Kimberly Colburn.  Pork Roast with apricot jam.