Archive for the ‘Freeze It’ Category
Pumpkin
I recently discovered that I could make a pumpkin pie as good as Mrs. Smith and not have to feel so guilty with each bite or pie I ate. What I also discovered is the I can make it from fresh from real pumpkin. This means I don’t have to start with canned pumpkin that has additives. It is so simple and makes the pumpkin taste great. It may be all in my head that it taste better but I know for a fact that it doesn’t end up around my belly.
First I started by shopping at my favorite farmers market for a pie pumpkin. Yes, it has to be a pie pumpkin.
Then I break off the stem (if it has one), cut it in half horizontally and clean out the insides by scraping it clean with a spoon.
Then place the pumpkin open side down on a jelly roll sheet (or a cookie sheet with sides). Bake the pumpkin for 1 hour at 350.
Remove from the oven and let cool.
Once the pumpkin is cool enough to handle, scrape out the inside flesh part with a spoon. It will be soft so it will come right out.
Use a permanent marker to write on 2 quart size freezer bags to label pumpkin. Place the bag over a large tumbler and flap the top edge of the bag over the lip of the cup. Spoon pumpkin from one of the halves in the bag. Repeat with the other bag and half of pumpkin.
Remove bag from tumbler, remove air and seal bag.
The fresh pumpkin is ready to freeze and one day become the best pumpkin pie ever.
Hidden Treasures ‘Pick Your Own’
I titled this first of several posts “hidden treasures” because they are every where, you just have to seek them out. I discovered this hidden treasure close to where I live. It is a “pick your own” blueberry farm. You may think that “pick your own” doesn’t sound like a treasure but I really enjoy the experience of it. Mary Mac Berry Farm doesn’t spray their bushes so you can eat while you pick. Part of the treasure is the blueberries cost $1.50 per pound, yes per pound.
Peanut Butter Pie
Spring is here so break out the Peanut Butter Pie. What can be better than a cool piece of rich and yet delicately sweet peanut butter pie resting in a chocolate cookie crust. It is soothing on a warm spring day. It gets your taste buds going and yet satisfies them at the same time.
Don’t pass on this Southern Delight just because you think it is full of calories. My Peanut Butter Pie Recipe is loaded with flavor and light on the sugar and calories. I used Jiff reduced fat peanut butter, reduced fat Philadelphia Cream Cheese and Sugar Free Kraft Cool Whip. You can even take it a step further and make your own crust with sugar free Oreo Cookies.
My darling husband prefers not to know these healthful details. He just wants to eat it and think every bite is not good for him. You won’t be compromising taste, only Lbs. Let me know what you think!!
