Pumpkin Dump Cake

Ingredients

1 15 oz can pumpkin puree NOT pumpkin pie mix
1 12 oz can evaporated milk
3 large eggs
1 cup sugar
1 tsp ground cinnamon
1 box spice cake mix
1 cup butter, melted (2 sticks)

Instructions
Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
In a medium bowl, combine pumpkin puree, evaporated milk, eggs, Sugar and cinnamon until well-combined.
(It will be very runny.)
Pour this pumpkin mixture into the baking dish.
Sprinkle dry cake mix on top of pumpkin mixture.
Drizzle melted butter over the top.
Bake for about 55-60 minutes.
It might still be just a bit jiggly in the middle when done.
It will continue to set up as it cools.
Let it cool for at least 30 minutes before slicing and serving.

Creme Brulee

• 4 cups heavy cream
• 1 vanilla bean, slit in half lengthwise and seeds scraped
• 3/4 cup sugar
• Pinch of salt
• 7 large egg yolks
• Turbinado sugar (sugar in the raw)

Instructions

1. Preheat oven to 300º.
2. In a saucepan, heat cream, vanilla pod, vanilla seeds, sugar, and salt over medium heat, stirring occasionally, till bubbles form around perimeter. Do not bring to a boil. Remove from heat.
3. Whisk eggs in large glass measuring cup (or bowl). Temper yolks by adding a small amount of hot cream to the yolks while whisking. Repeat a few more times, making sure to add the cream mixture very slowly and to keep whisking so yolks do not cook. Pour tempered yolks back into pan with cream and whisk till smooth. Strain the mixture into large measuring cup (you may reuse the cup utilized for tempering) to remove vanilla pod, seeds and any bits of cooked yolk.
4. Place nine 8 ounce ramekins in roasting pan. Fill the ramekins to the top with custard. Carefully place pan in the oven, and pour enough hot water in roasting pan to come halfway up ramekins. Bake until custard is set and jiggles slightly when shaken, about 40 to 50 minutes.
5. Remove from water bath and let cool a half hour or so. Chill for at least 2 hours and up to 3 days. Before serving, sprinkle with turbinado sugar and use a kitchen torch to caramelize. In a pinch, you can also place under the broiler (about 4 inches from the element) and broil until sugar is melted. Watch VERY carefully.
6. Place on small plate to serve

Tomato Pie

BEGIN 2 HOURS BEFORE SERVING TIME

1 pie dough (enough for a 9-inch pie), homemade or store-bought
2 pounds tomatoes (about 4 medium), medium diced
4 ounces cheddar cheese, grated (about 1 1/4 packed cups), divided
1 tablespoon olive oil
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 cup mayonnaise
1 ounce Parmesan cheese, grated (about 1/2 cup)
1 teaspoon Dijon or other mustard
1 medium onion, diced

Prepare the pie crust. Arrange two racks to divide the oven into thirds and heat to 425°F. Meanwhile, roll out the pie dough to a 12-inch round, then transfer to a 9-inch pie plate (regular, not deep dish). Roll the edges over on themselves and crimp the crust. Freeze while the oven heats, at least 15 minutes.

Prepare the tomatoes for the oven. Arrange the tomatoes in a single layer on a rimmed baking sheet covered with parchment. Drizzle with the oil and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Bake the crust and tomatoes. Remove the crust from the freezer and line with parchment paper. Fill with dried beans or pie weights. Place the tomatoes on the upper rack and the pie crust on the lower rack. Bake until the edges of crust begin to brown, 15 to 20 minutes.

Add cheese to the crust and bake again. Remove the crust from oven (leave the tomatoes in), and remove the parchment and pie weights. Sprinkle with 1/4 cup of the cheddar. Return to the oven and bake until the cheese is melted and the crust is golden-brown, about 5 minutes more. Remove the crust and the tomatoes from the oven (the tomatoes should be slightly wrinkly and look dry on top). Let both cool completely, about 30 minutes. Reduce the oven temperature to 350°F.

Make the topping. Place the mayonnaise, Parmesan, mustard, remaining 1 cup Cheddar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl and stir to combine.

Layer the tomatoes and onions in the crust. Place half of the tomatoes in the crust in a single, even layer, then sprinkle with half the onions. Repeat layering the remaining tomatoes and onions.
Top with the cheese mixture. Dollop the mayo-cheese mixture on top and spread into an even layer.

Bake, then let cool before slicing. Bake until the crust is deep golden-brown, the filling is bubbling, and the cheese is beginning to brown, 40 to 45 minutes. Check after 30 minutes to see if crust is browning too quickly, and tent loosely with aluminum foil if needed. Let cool at least 20 minutes before slicing.

VEGETABLE SOUP

32 oz chicken stock
32 oz beef broth or stock
1/4 - 1/3 head cabbage, diced medium/small
2 medium onions, diced
3 stalks celery, diced
1 cup cauliflour, small dice
1 lb baby carrots, cut in chunks
1 15 0z can diced tomatoes, do not drain
2 tsp crushed garlic
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp SeasonAll
1/2 tsp pepper
Dash of Greek seasoning

Saute onions, celery, and carrots until onions are soft.
add remaining vegetables, liquids, and seasonings.
Bring to a boil, reduce heat and simmer for 1 hour.

COLE SLAW

1/2 cup mayonnaise
1/3 cup milk
1/4 cup sugar
1 tsp white vinegar
1/4 tsp salt
1/4 tsp pepper
1 16-oz pkg cabbage Cole Slaw mix

Combine above ingredients and whisk until smooth.
Pour over 16-oz prepared Cole Slaw cabbage with carrots.
Toss to combine and coat all cabbage.
Allow to sit in refrigerator 1-1/2 hours before eating.

CAULIFLOWER GREEN CHILE CASSEROLE

Ingredients

• 2 tbsp butter
• 3/4 cup diced onion
• 3/4 cup diced celery
• 2 cups cauliflower rice (frozen or fresh)
• 1 cup shredded Monterrey Jack cheese, divided 
• 1 cup shredded sharp cheddar, divided (Or any combination of cheeses)
• 4 oz canned green chiles, un-drained
• 1/2 cup sour cream 
• 1/2 cup heavy cream
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp granulated garlic
• 1-1/2 cups diced ham or cooked chicken - OPTIONAL

Instructions

1.   Preheat oven to 325 degrees. Butter or grease an 8x8 pan and set aside.

2.   If using frozen cauliflower rice, cook to package directions, usually about 3 minutes. If using fresh cauliflower rice, steam for 3-4 minutes on the stove-top or in the microwave until slightly tender. Take the steamed cauliflower rice and squeeze or press between paper towels to remove the excess moisture and set aside. You want the rice to be fairly dry so your dish isn’t watery!

3.   Melt butter in a medium sauté pan over medium high heat. Add celery and onions. Cook for 5-7 minutes or until tender. Turn down heat to medium and add cream to the pan and stir constantly and reduce by half, until thick and creamy and set aside.

4. In a large bowl combine cauliflower rice, ½ cup of each cheese, chiles, sour cream, veggie mixture, OPTIONAL diced meat, and seasonings and stir until incorporated. Spread mixture evenly in the prepared pan and top with remaining cheese. Bake at 325 for 20-25 minutes or until bubby.  

HONEY - CINNAMON ROLL-UPS (Rolled Baklava)

2 cups ground pecans - toasted * (Or a combination of walnuts, pistachios, almonds)
1/4 cup sugar
2 tsp ground cinnamon
12 sheets frozen phyllo dough - thawed
1/2 cup butter, melted

SYRUP:
1/2 cup honey
1/2 cup sugar
1/2 cup water
1 wide strip of orange peel
1 wide strip oif lemon peel

DIRECTIONS:
Preheat oven to 350.
Combine nuts, sugar, and cinnamon
Place 1 sheet of phyllo dough on a square of parchment or wax paper and
Brush with butter.
Place a second sheet on top and brush it with butter.
Keep remaining sheets covered with a damp towel to prevent drying.
Sprinkle with 1/4 cup nut mixture.
Using wax/parchment paper, roll up tightly, jelly roll fashion.
Slice long roll into 4 equal smaller rolls.
Transfer rolls to a 13 X 9 baking dish.
Repeat with remaining phyllo sheets and nut mixture.
Bake until light brown.
Cool dish on a wire rack.

Meanwhile, in a small saucepan, combine all syrup ingredients.
Bring to a boil.
Reduce heat and simmer 5 minutes.
Remove orange & lemon peels.
Drizzle cinnamon roll-ups with syrup.
Sprinkle with remaining nut mixture.

* To toast nuts, bake in a 350 oven for 5 - 10 minutes, OR cook in a dry frying pan over low heat, stirring occasionally, until lightly browned and fragrant.