pecan pumpkin pie

• 3 eggs, divided
• 1 cup canned solid pack pumpkin
• 1 cup sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• dash salt
• 2/3 cup light or dark corn syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 1 cup coarsely chopped pecans
• 1 prepared deep dish pie crust

Preheat oven to 350°

*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and 

place the pie on the cookie sheet to bake

In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt

Spread in pie crust

In medium bowl, beat remaining two eggs slightly

Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended

Stir in pecans

Carefully spoon over pumpkin mixture.

Bake 50 to 60 minutes or until filling is set around edge

Cool pie completely on wire rack

peanut sauce

1/2 c chunky peanut butter
1/2 c peanut or grapeseed oil
1/4 c white wine vinegar
1/4 c tamari or soy sauce
1/4 c fresh lemon juice
3-4 garlic cloves
8 cilantro sprigs
1-2 tsp dried red pepper flakes...the more...the hotter
3 tsp coursely chopped fresh ginger

put all the ingredients in a food processor, blender or bullet...puree away until everything is well blended

best made a day or two in advance....flavor gets better and better

serve at room temp

use this recipe as a dip, sauce or marinade

excellent on grilled chicken, chicken skewers, chicken anything

created by "ME"

chipotle sauce

7 oz can chipotle peppers in adobe sauce
1 c sour cream or mayo
juice of 2 lemons or limes

puree in food processor or bullet works great....add salt to taste if any needed

use this recipe as a dip, sauce or marinade

excellent with grilled artichokes, grilled veggies of choice, grilled fish and chicken...has a little heat to it..cool it off with a T of peanut butter (trust me...it works)

can be made days in advance...gets better if it chills for a couple days

created by "ME"

remoulade sauce

3/4 c mayo
3 T dill pickle relish
juice of 1 lemon
3/4 tsp Tony Chachere's Creole seasoning
splash of "Louisiana" hot sauce

chill thoroughly....best served with grilled shrimp or crabcakes...ok to make a couple days in advance

favorite of mine for years!!!

pea n peanut salad

34 cup low-fat mayonnaise 2 tbsps green onions (minced) 1 tbsp lemon juice 10 ozs frozen peas 10 ozs peanuts (spanish) mix the first 3 ingredients together and chill 1-2 hours under cook the peas (I just run hot water over them to defrost) drain well and chill peas until cold WHEN READY TO SERVE....mix the peas and peanuts (you should have an equal volume of both) stir the dressing in and serve at once....do NOT mix in the dressing early SIMPLY A SIMPLE 'N DELICIOUS SALAD!! inspired by MA Abate

minted spring pea salad

2 1/2 c shelled fresh green peas

1 small shallot, peeled and thinly sliced or chopped finely

1 small leek or 3-4 green onions, white part only, thinly sliced

zest and juice of one lemon

1/4 c extra-virgin olive or grapeseed oil

1/2 shredded fresh mint leaves

salt and pepper to taste

bring pot of salted water to a boil

pour peas into water and cook for no more than 2 minutes

drain and immediately plunge the peas into a bowl of ice water

drain and pat dry with a towel

puree 1/2 c  of peas in a blender

place the peas, pea puree, shallot and leek in a medium, nonreactive bowl and toss gently to combine

add the lemon zest and juice, oil and mint

season to taste with salt and pepper gently tossing until the veggies are coated

can serve immediately or refrigerate and serve at room temp the next day

discovered in Eating Well April 2012

at this very difficult time

know that your friends
are thinking of you

sent from a dear friend

this is hard for me
i do not want to be a burden on my friends
i need to work through all of this in time
i feel incredible guilt because i am not in touch with my friends
its the way it needs to be for me for now