In My Kitchen

This is my copy-cat version I got from delish.com. The hard part is making the crescent roll dough, it takes a long time. However if you just wanted to buy a pre-made one, it would be easy. I also use my homemade pumpkin puree for this recipe and my family like it. Ingredients 1 tube crescent rolls 1 c. canned pumpkin puree 3 oz. cream cheese, softened to room temperature 1 egg 2/3 c. sugar, divided 3 tsp. pumpkin pie spice, divided 1 tsp. vanilla extract pinch of kosher salt 2 tbsp. melted butter 1/2 c. powdered sugar 1 tbsp. milk Directions Preheat oven to 375 and line a large baking sheet with parchment paper. In a large bowl using a hand mixer, mix pumpkin, cream cheese, egg, 1/3 c sugar, 2 tsp pumpkin pie spice and vanilla. Mix until smooth and season with a pinch of salt. Unroll crescent rolls and pinch the perforations together to create one solid sheet. Cut into 8 squares. ...

We rarely have people (friends or family) come to our house to celebrate a holiday meal. Unless they say they are coming before hand we don't invite them. And when we do invite them they tend to not show up and give us some lame excuse on why they never showed up. However, this year DH long time friend invited his family to our house. Sure, I'll cook, just make sure you show up, I utter to DH. Which they did, but they had to live early because of his children & ex-wife. I started preparing for this event on Monday before Thanksgiving. I had to go back to the grocery store on Wednesday (the day before) because I forgot some key ingredients for some of the dishes. That place was a mad-house. Note to self: get everything early enough to avoid crowds. We turned the living/dining/kitchen area of my late FIL (in-law suite) into a big dining room. As you can see below. I think we can still fit another table there. 25x15 room, I told DH if we remove the two room...

This time I used my late FIL's blender. A very expensive one he used to make vegetable juices. Just one cranked on that thing, made this tomato soup easy to strained. I also used bigger jars and citric acid this year instead of 1/2 pint jars and lemon juice.

My first year making canned salsa. I made a batch a long time ago using a mix packet and refrigerated. I am not too happy with this one. Maybe I am missing something. I have to look for a mix at my local grocery store. I have to open them all up, mix in the salsa packet, reheat then reseal.

I made two different ways. DH pointed out that the slices are hard to fork out of the jars. My next batch was wedge bread and butter pickles, of course. I will not post the ingredients here because you can easily find everything online. I made one batch of slices, and two batches of wedges because DH preferred the second one. I was thinking of making more but my cucumbers had others plans. They ripen on me when I wasn't looking for a week. hehehe

Actually I think this one is mignonette. Smaller than regular filet mignon hahaha. Yup, i just follow the direction on the package. Eight minutes each side, and done. With stir fry vegetables and rice with turmeric on the sides.

I got the recipe from Southern Living, thanks. Of course with somethings omitted because I do not like it. I made this for thanksgiving and our guests hardly touch it. I ate the left over for two days hahaha. Anyway, I like it with spring mix and I buy the lettuce separately and mix it myself. I don't like the pre-mix. I used the pre-mix when I made this on thanksgiving. No more pre-mix for me, yuck! Ingredients 3/4 c sour cream 1/4 c raspberry preserves 3 tbsp red wine vinegar 1/8 tsp Dijon mustard (I added some honey here) 4 firm, ripe pears (this I omitted because I don't want to eat pears with salad) 2 tbsp lemon juice (for the pears slices) 1 head Bibb lettuce, torn * 1 small head romaine lettuce, torn * 1/2 c freshly shredded Parmesan cheese 6 bacon slices, cooked & crumbled 1/2 fresh raspberries (I put more because I like it) Preparation Whisk together the first four ingredients. Set aside. Peel Pears, if desired; quarter pears, Brush with lemo...