Pumpkin Pasta Sauce

2 tbsp butter

1 can pumpkin puree

1 cup chicken broth

1/2 cup sour cream

1/4 cup Parmesan cheese

1/4 tsp nutmeg

1 tsp salt

~1/2 tsp basil dried

~1/2 tsp oregano dried

~1/2 tsp parsley dried

Whisk all ingredients into a sauce pan and cook over medium heat until heated through. Serve over favorite pasta noodles. 

Large batch:

3 lbs ground beef

4 tbsp butter 

1 can pumpkin puree (29 oz)

1.5 cups chicken broth 

1.5 cups Sour cream

1/2 cup Parmesan

1/2 tsp nutmeg

Oregano

Basil

1/2 to 1 tbsp salt

Sunday Italian Gravy Spaghetti Sauce

Sauce

1-2 tablespoons olive oil

2 short ribs

3-5 cloves garlic minced (if not using 1 bulb roasted garlic above)

2 cans tomato paste 6 oz

1 28 ounce can tomato puree or sub another can whole tomatoes

1 28 ounce can crushed tomatoes

1-2 28 ounce cans San Marzano tomatoes whole tomatoes

1 tablespoon dried basil

1 tablespoons dried oregano

1 tablespoon dried parsley 

1-2 teaspoons kosher salt

1-2 cups water or beef broth

Optional Ingredients

1 bulb roasted garlic cloves

1 lb cooked and drained ground sausage 

1 lb cooked and drained ground beef

⅛ – ¼ cup brown sugar cuts the acidity of the tomatoes (I used 1/8)

1 zucchini washed and grated (optional)

*1-2 parmesan rinds

*1-2 Carrots shredded or zucchini or other veggies

Toss in a handful of fresh basil oregano or thyme if available (optional)

In a large stock pot, add oil and brown short ribs. Set aside. Add the tomato paste to cook and darken for extra flavor. Add crushed and strained tomatoes. Squeeze whole tomatoes with your hand as you add to the pot. Stir in spices. Place short ribs back into the sauce. Siimmer for 4-6 hours (or longer), stirring occasionally until reduced. Add more liquid if getting too thick. Remove ribs. Can blend with immersion blender for smooth sauce. 

Optional add cooked and drained sausage and ground beef. Simmer for another hour. Serve over pasta.

Crockpot: after initial prep, can add sauce to crockpot to simmer on low for 8-10 hrs. *Tried - 4 hours covered on low and 4 hours uncovered on high. Worked well.

Use immediately or allow to cool to room temp before storing. Store in fridge or freeze extra.

Buttermilk Ranch

• 3/4 cup mayonnaise
• 3/4 cup sour cream 
• 1 tbsp. olive oil
• 1 tbsp. lemon juice
• 1/4-1/2 cup buttermilk
• 1 very small bunch of chives or half that amount of scallions
• small handful parsley or 1 tsp dried 
• 1/2 clove of garlic
• 1/2 tsp. dill
• 1/2 tsp. salt
• pepper/white pepper, to taste

Crockpot No-Boil Mashed Potatoes

Ingredients

▢5 lbs. russet potatoes, peeled and chopped into 1 inch pieces

▢32 oz chicken broth (reduced sodium is best)

▢1 cup unsalted butter (2 sticks), divided

▢8 oz cream cheese, softened and cubed

▢1/4 cup heavy cream, room temperature

▢1/2 tsp onion powder (optional)

▢1/2 tsp garlic powder (optional)

▢salt and pepper, to taste

Instructions

Grease sides of slow cooker insert lightly with butter, then add chopped potatoes. Top with onion powder and garlic powder, then pour in chicken broth.

Cube 1 of the sticks of butter and place cubes around the tops of the potatoes. Cover and cook on HIGH for 3 1/2 - 4 hours. 

Drain potatoes then place back in the crockpot. Add remaining stick of butter (cubed), cream cheese, heavy cream and salt and pepper. Start with 1/2 tsp of kosher salt and 1/4 tsp pepper and adjust from there.

Use a potato masher to mash potatoes until mashed to your desired consistency, using a bit more heavy cream if needed.

Serve right away, or cover and set to WARM setting for a few hours.

Cranberry Relish

12 ounces fresh cranberries

1 apple cored and cut into quarters

1/2 orange seeds removed and end trimmed off

1 cup granulated sugar

Fresh cranberries and orange zest for garnish optional

INSTRUCTIONS 

Place the cranberries in a food processor and pulse until coarsely chopped. Transfer the cranberries to a bowl.

Add the apple to the food processor and pulse until finely chopped. Add the apple to the bowl with the cranberries.

Add the orange to the food processor and pulse until finely chopped. Add the orange to the bowl with the cranberries and apples.

Add the sugar to the bowl and stir to combine. Cover the bowl and refrigerate for at least one hour or up to 3 days. 

Old Fashioned 1950s Pumpkin Pie - Keeper!!

1 pie crust (frozen or homemade)

1 3/4 cups mashed, cooked pumpkin (that’s one 15-oz. can)

1/2 tsp. salt

1 3/4 cups milk (preferably raw, or whole)

2 large eggs

2/3 cup dark brown sugar

2 Tbls. white sugar

1 1/4 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

(Libby's traditional seasoning: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)

(Jens variation: sub maple sugar for brown, maple syrup for white, 1 tsp cinnamon, 3/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves. Up temp to 435)

Preheat oven to 425. Line pie dish with homemade crust. 

In a large bowl, mix together pumpkin, sugar and spices. Whisk in eggs until thoroughly blended. Add in milk and mix well. Pour pie filling into crust. It should be 1/4 in from the top, so it doesn't overflow when cooking. 

Bake at 425 for 45-50 minutes. Keep a close eye on it the last 10 minutes of cooking.

When your pie is done, it will still be a little jiggly in the center, but the edges will be completely set. To test this, slide a paring knife into the filling near the crust. If it comes out clean, your pie is done. If the filling sticks to the knife, it needs to bake a little longer. Slide it back into the oven for another few minutes, then test it again.

When finished, let pie cool in pan on wire rack. After completely cooled, can be placed in the fridge. 

Perfect Flaky Pie Crust - Keeper!!

1 1/4 cups all purpose flour

1/2 tsp sugar

1/2 cup butter, chilled

1/4 cup water, cold

1/4 tsp salt

Cut butter into flour, sugar and salt mixture until coarse and crumbly. Add water and mix in just until dough forms. Roll out and place into pie plate. 

*** This is hands down the best flaky pastry crust ever!!! ***