Impossibly Easy Pumpkin Pie

This is one of the easiest pumpkin pies that you can make and bake. It even forms its own crust, so you don't have to do that either.

Ingredients

2 eggs
1 (15 oz.) pumpkin
1 c. sugar
3 Tbs. butter
3/4 c. Bisquick
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 (13 oz.) can evaporated milk

Directions

Preheat oven to 350°.  Grease and flour a 9 -inch glass pie dish. 

Combine eggs, pumpkin, sugar, butter, Bisquick, salt, ginger, cinnamon, cloves, nutmeg and evaporated milk in a blender. If you don't have a blender, you can use one of those handheld immersion blenders. Mix at low speed for 3 minutes. Check to make sure everything is incorporated into the mixture. 

Pour into the glass pie pan.  Bake for 50 minutes, or until a knife inserted in the center comes out clean.

May use 2 teaspoons pumpkin pie spice in place of the ginger, cinnamon, cloves and nutmeg.

Savory Meatball Casserole with Chili Cheese Biscuits

Ingredients

Meatballs

1 lb. ground beef
1/4 lb. pork sausage
1/2 c. dry bread crumbs
1 1/3 c. evaporated milk
1 onion, chopped
1 Tbs. chili powder
1/8 tsp. pepper
1 can cream of mushroom soup
1 can cream of celery soup
1/2 c. water

Biscuits

1 1/3 c. flour
3 tsp. baking powder
1/2 tsp. chili powder
1/4 tsp. salt
1/3 c. shortening
1 egg
1/3 c. evaporated milk
1 1/2 c. shredded American cheese
1 Tbs. dried parsley

Directions

Preheat oven to 400°

Combine beef, sausage, bread crumbs, onion, chili powder and pepper with 1/3 cup evaporated milk.  Mix well.  Shape into meat balls.

In a heavy cast iron skillet, cook the meatballs until nicely browned. Turn the heat to medium low, cover and cook 10 minutes

In a medium saucepan, heat the cream of mushroom soup, cream of celery soup and 1 cup evaporated milk until steaming, but do not boil.  Pour over meatballs. 

Prepare the biscuits. 

In a bowl, add the flour, baking powder, chili powder and salt. Mix together. 

Cut in shortening until particles are fine.  

Combine egg and milk together. Make a well in the center of the dry ingredients and pour in the egg and milk mixture. Stir until the dough clings together. Turn out onto a floured surface and knead 10 times. 

Roll dough out to a 12 inch square. Sprinkle cheese and parsley over the top. Roll up like a jellyroll and then cut into 8 slices.  Place the biscuits on top of casserole.  

Bake for 20 to 25 minutes or until biscuits are nicely brownedd.

Easy Baked Beans

A quick pantry recipe that's rich, sweet, and full of homemade flavor.

If there was one side dish I looked forward to at family dinners and backyard cookouts, it was homemade baked beans. While canned pork and beans make a wonderful shortcut, my mom always believed they could be made even better with a few simple pantry ingredients.

This recipe transforms ordinary canned beans into rich, sweet, smoky baked beans with very little effort. Bacon adds a delicious smoky flavor, while brown sugar, molasses, mustard, and Worcestershire sauce create a perfectly balanced sauce that coats every bean.

One thing I remember about my mom's cooking was that she rarely measured ingredients exactly. If the beans needed a little more sweetness, she'd add another spoonful of brown sugar. If they needed a little more richness, she'd stir in another splash of molasses. Don't be afraid to taste as you cook and adjust the seasonings to make them your own.

Ingredients:

1/2 pound bacon, cooked and crumbled (optional)
2 (15 to 16-ounce) cans pork and beans
1 onion, finely chopped
1/3 c. ketchup
1/4 to 1/2 c. brown sugar
2 to 3 Tbs. molasses
1 Tbs. prepared mustard
1 teaspoon Worcestershire sauce
1/4 to 1/2 tsp. hot pepper sauce (optional)
Salt and black pepper, to taste

Directions:

In a medium saucepan, combine the bacon (if using), pork and beans, onion, ketchup, brown sugar, molasses, mustard, Worcestershire sauce, hot pepper sauce, salt, and pepper.

Stir well until all the ingredients are evenly combined.

Place the saucepan over low heat and cook gently for 30 to 45 minutes, stirring occasionally to prevent the beans from sticking to the bottom of the pan.

As the beans simmer, the sauce will thicken and the flavors will blend together beautifully.

Taste and adjust the sweetness, molasses, or seasoning before serving.

Oven Method:

For a richer, thicker sauce, transfer the bean mixture to a lightly greased baking dish.

Bake at 325°F for 45 to 60 minutes, stirring once or twice during baking, until the sauce is thick and bubbly.

Serve warm and enjoy!

Tips for Best Success:

• Cook the beans low and slow for the richest flavor.
• Stir occasionally to keep the sauce from sticking.
• Taste before serving and adjust the sweetness if needed.
• Thick-cut bacon adds extra smoky flavor.
• If the beans become too thick, stir in a splash of water.
• Baking the beans creates an even richer, thicker sauce.

Variations and Substitutions:

• Turn these into a hearty main dish by adding 1 pound browned ground beef.
• Stir in diced green bell pepper or finely chopped jalapeños.
• Replace part of the brown sugar with pure maple syrup.
• Add 1 teaspoon smoked paprika or a few drops of liquid smoke.
• Use Vidalia onions for a milder flavor.
• If you cook dried navy beans, they work beautifully in this recipe.

Serving Suggestions:

These baked beans are delicious alongside:

• Hamburgers
• Hot dogs
• BBQ ribs
• Pulled pork
• Fried chicken
• Meatloaf
• Grilled pork chops
• Cornbread
• Potato salad
• Coleslaw
• Macaroni salad
• Deviled eggs

How to Store:

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months.
Reheating: Warm gently on the stovetop over low heat or microwave until hot.

Frequently Asked Questions:

Can I make these ahead of time?
Yes. They actually taste even better the next day.

Do I have to use bacon?
No. The beans are delicious without it, making this an easy pantry meal.

Can I make them sweeter?
Absolutely. Add a little more brown sugar or molasses to taste.

Can I bake these instead of cooking them on the stove?
Yes. Bake at 325°F for 45–60 minutes for thicker, richer baked beans.

Can I make them spicy?
Yes. Add extra hot sauce, diced jalapeños, or crushed red pepper flakes.

Hamburger Pie

Ingredients

3 to 4 potatoes

3 Tbs. milk

1/4 tsp. salt

1/2 c. cubed cheese (sharp cheddar, pepper jack, or any cheese you prefer)

1 can whole kernel corn, drained (optional)

1 lb. ground beef

1 (4 oz.) can mushrooms, drained

1 egg

1 onion, chopped onion
2 cloves garlic, minced
1 bell pepper, chopped (optional)

1/4 c. dry bread crumbs
1/4 c. ketchup
2 tsp. Worcestershire

1/2 to 1-tsp. salt

Pepper to taste

Directions

Preheat the oven to 400°Fahrenheit.

 

Wash and peel potatoes. Fill a pot with cold water and add the potatoes. Over high heat, bring the water to a boil. You may cover the pot if you like. Cook the potatoes until they are tender. If you want to, cut the potatoes into smaller pieces, so they will cook faster. When the potatoes are done, drain off the water.  

Put the potatoes into a bowl and mash them. Add the milk, salt, cheese, and corn. Stir to combine. The cheese does not need to melt. It will do that in the oven.  

Cover the potatoes and set aside while you prepare the meat mixture.

 

In a large bowl, combine ground beef, mushrooms, egg, onion, garlic, bell pepper, bread crumbs, ketchup, Worcestershire, salt and pepper. Don’t mix them too much or the meat mixture will be tough

Press the meat mixture into the bottom and sides of a 9-inch pie pan, or baking dish. Bake in the oven for 15 minutes.

Remove the meat from the oven. Drain away the grease by tipping the pan, being careful to not have the meat fall out.  A handy tip is to place an empty pie pan or baking dish inside, so it rests on the meat. 

Reduce the oven temperature to 350° Fahrenheit.

Fill the meat shell with the potato mixture. Return to the oven and bake another 10 to 15 minutes.  

Remove from the oven and cut into servings.  Serves about 6 people.

 

 Cinnamon Applesauce Muffins

These muffins not only taste great, they are super easy to make. They are perfect for lunching on during the day. Or, if you are short on time, they are wonderful as a grab and go breakfast.

Ingredients

1 c. butter
2 c. sugar
2 eggs
1 tsp. vanilla
2 c. applesauce
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1/4 tsp. cloves
4 c. flour
1 c. walnuts, chopped (optional)
Cinnamon sugar (optional)

Directions

Preheat oven to 350°.  Grease the muffin cups pan. Or you can use the little papers in the muffin cups for easy clean up.

In a large bowl, cream butter and sugar until light and fluffy. 

Add in eggs, one at a time, beating well after each addition. 

Mix in the vanilla and applesauce until thoroughly combined.

Stir in the baking soda, cinnamon, all spice, and cloves. Add the flour, stirring until combined.

Add the nuts.

Fill each muffin cup so it is three-fourths full. 

Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Sprinkle the tops with cinnamon sugar mix if desired. Allow the muffins to cool in the pan for about 5 minutes then remove and place on a wire rack.

 

Chicken and Wild Rice Soup 

Ingredients

4 Tbs. butter
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
3 celery ribs, chopped
1/4 c. flour
1 (4.5 oz.) pkg wild rice or 1 c. wild rice
Salt and pepper to taste
4 c. chicken, cooked and shredded
4 c. chicken broth or 4 tsp. chicken bouillon with 4 c. water
2 c. water
1 can mushrooms, drained
1 c. heavy cream (or use evaporated milk)

Directions

In a large saucepan, melt the butter. Add the onion, garlic, carrot, and celery. Cook over medium heat until tender, stirring occasionally to keep it from burning. 

Stirring continuously, sprinkle the flour over the vegetables to evenly coat the vegetables. Cook for about 3 minutes as this takes away the flour taste. 

Add the wild rice.  Stirring continuously, gradually pour in the chicken broth and water.  Bring to a boil, then turn the heat to low. Simmer for about 30 minutes. 

Add the chicken. Continue to simmer the soup, stirring occasionally, until the wild rice is tender. This can take about 15 minutes more or less.  Season with salt and pepper to taste.

Pour in the heavy cream and add the mushrooms. Heat until contents are warmed, but do not boil. Taste the soup and add more salt and pepper if needed.

Easy Chocolate Cake with Buttercream Frosting

 Easy Chocolate Cake

Are you looking for a quick and easy chocolate cake recipe?  This one is a breeze to make and it stays moist.  My mother got the recipe from someone who lived next door to them when my dad was doing road construction. It is good with or without frosting. It is an old recipe and I copied it just as it was written on the piece of paper in my mother's recipe box. The frosting recipe is below.

Ingredients

1 c. sugar
1 egg
1/2 tsp. vanilla
1 c. buttermilk, sour milk, or sour half and half
1/2 tsp. salt
2 rounding Tbs. lard or shortening
2 rounding Tbs. cocoa
1 1/2 tsp. baking soda
1 1/2 c. flour

Directions

Thoroughly cream shortening and sugar together until light and fluffy. 

Add the egg and vanilla.  Beat well.

Add butter milk, soda and dry ingredients.

Pour in a 9 x 12 inch cake pan. Bake for 30 minutes.

Cool. Frost if desired.

Ingredients for Buttercream Frosting

1 c. softened butter
1/2 c. cocoa
5 c. powdered sugar
1 tsp. vanilla
3 to 4 Tbs. milk

Directions

In a large bowl, combine butter and cocoa together. Beat until smooth. 

Stir in vanilla. Add the powdered sugar.

Slowly add the milk, beating as you pour in the milk. continue beating until frosting reaches desired consistency.