Category Archives: Recipes
Looking for something new to make, try some of our favorite recipes!
Here in Maine we make pumpkin pie differently. We add good ole fashioned molasses to it and it gives it a truly unique taste. I’ll be baking pies today in preparation for Thanksgiving and you can bet that New England Pumpkin Pie is on my list to make. Enjoy!
1 can Pumpkin
1 tbsp. Cornstarch
1/2 tsp. Cinnamon
1/2 tsp. Ginger
1/2 tsp. Nutmeg
1/2 tsp. Salt (Scant)
1/2 tbsp. Butter (Melted)
1 1/2 cups Milk or 1-12 oz. can Evaporated Milk
1 cup Sugar
2 Eggs (beaten)
Sift Sugar, Cornstarch, Salt, Cinnamon, Ginger, & Nutmeg together. Mix this with contents of one can of Pumpkin. Add Eggs, beaten, Melted Butter, Molasses, & Milk. Add a dash of Lemon Juice (if desired). Line a 9-inch pie plate with your pie crust, pour in contents. Preheat oven & bake at 450 for 15 minutes. Then reduce temp. to 350 & continue to bake for 50 minutes.
One of the fondest memories that I have of my mother is at Christmas time when we would make date balls. Making the balls has been a long-standing tradition passed down throughout our family. My sister and I, along with our daughters, make them every Christmas. I have shipped them as far south as North Carolina when one of our best friends was stationed down there because he loves them so much. I hope you enjoy them whatever time of year or wherever you choose to make them!
2 cups white sugar
2 8oz. packages of chopped dates
2 teaspoons vanilla extract
2 sticks butter
5 cups crispy rice cereal
2 cups flaked coconut
In a large saucepan over low heat, combine the eggs, butter, sugar and dates. Bring to a boil, stirring until thick, about 5 minutes. Remove from heat and stir in vanilla and crispy rice cereal. Let cool a bit so you don’t burn yourself, but not so much that the mixture cools too much and hardens. Butter hands and roll the mixture into balls, then roll the balls in coconut. You can serve them fresh or freeze them for later.
The girls and I make this breakfast casserole when we want comfort food. It also makes a great dish for brunch and it can be compiled the night before, refrigerated and then popped into the oven in the morning. We’ve served this dish with corn muffins, but any kind of muffin, toast or croissant would be a great addition.
1 Lb. Crispy Bacon, Diced
½ C. Sweet Red Onion
10 Eggs, Lightly Beaten
1 15oz. ORE-IDA Crispy Crowns, Defrosted
2 ½ C. Shredded Cheddar Cheese
1 C. Parmesan, Colby or Monterey Jack Cheese
1 ½ C. Small Curd Cottage Cheese
Preheat oven to 350°
Spray 9×13 Baking Dish With Cooking Spray
Layer Crispy Crowns on the bottom of the baking dish.
Mix all other ingredients in a mixing bowl.
Pour over the Crispy Crowns.
You can change up the recipe by adding different ingredients, such as diced turkey bacon, ground sausage, broccoli, spinach, diced tomatoes, etc. for different flavors.
My daughters and I have made various adaptations to this recipe and find it to be delicious every time. This is an easy recipe if you’re having friends over for dinner and want to make something out of the ordinary.
3 Large Boneless Chicken Breasts
1 (8 ounce) Package Cream Cheese, Softened
1/2 Cup Shredded Parmesan Cheese
1 Bunch Green Onions, Chopped OR 1 Cup Finely Chopped Spinach or Broccoli
1/2 Package Raw Bacon
1. Preheat oven to 400 degrees F (200 degrees C).
2. Butterfly the chicken breasts and lay them open in a baking dish.
3. Mix cream cheese, parmesan and green onions in a bowl; add ground pepper, fresh thyme and rosemary, to taste.
4. Spread the cream cheese mixture over each chicken breast.
5. Starting at the narrow end, roll chicken breasts over filling.
6. Wrap each chicken breast in 4 slices of bacon and return them to the baking pan.
7. Bake in the preheated oven until bacon is browned and a meat thermometer inserted into the thickest part of a breast reads 160 degrees F (70 degrees C).
8. Cooking time is about 1 hour.
You can substitute real bacon with turkey bacon or low-sodium bacon with this recipe. The girls and I also use non-fat cream cheese and have mixed various vegetables with it for different fillings. A couple of our favorites are spinach or broccoli as a substitute for the green onions. I also sprinkle a variety of seasonings, complementary to poultry, over the chicken to give the dish a little extra flavor.
My girls and I created this delectable recipe one cold winter’s day. We were craving something sweet for dessert and I wanted it to have coconut, the girls voted for chocolate chips and this is the bar that we came up with…enjoy!
2 cups of graham cracker crumbs
1 stick of butter (melted)
1/4 cup sugar
1 cup milk chocolate chips
1 cup coconut
1 cup white chocolate chips
1 cup Heath crumbles
1 can (14 oz.) Sweetened Condensed Milk
1. Preheat oven to 325 degrees and spray 9×13 baking pan with cooking spray.
2. Mix graham cracker crumbs, sugar and melted butter. Pat them into the bottom of the pan.
3. Sprinkle milk chocolate chips, coconut, white chocolate chips, and Heath crumbles on the graham cracker layer.
4. Pour sweetened condensed milk over the top.
5. Bake in 325 degree oven for 25 to 30 minutes.
You can also add a handful of butterscotch chips, but be careful as they really make the bar sweet.