Potato and Carrot Stew

 8 potatoes, peeled & cubed

1 large onion, chopped

2 cups carrots

8 cups water

8 bouillon cubes

2 tsp garlic powder

Put all of this stuff in an instant pot and cook for 15 minutes. Quick recipes.

Hobo Dinner

8 potatoes (depending on their size), washed and chopped

1 big onion, chopped

15ish baby carrots, cut into thirds

1 T oil

Cook at 450 for 55 min-one hour until carrots are done.

OR cook for 35 minutes in a metal bowl on top of a trivet with one cup of water in Instant Pot for 35 minutes, quick release.

Makes about eight servings.

Simple Holiday Punch

 

Simple Holiday Punch

If you’re looking for a quick and easy punch recipe that works for everything from holiday parties to summer picnics to business luncheons to bridal showers, THIS recipe is it!

PREP TIME

5 minutes

TOTAL TIME

5 minutes

Ingredients

• 2 liter lemon-lime soda
• 48 oz. White Grape Juice
• Frozen fruit or ice ring (optional)

Instructions

For the Optional Ice Mold:

1. Find a mold that could fit inside the container you will eventually use for the punch, otherwise, you won’t be able to get the ice ring into the container (yes, I learned this the hard way!!)
2. Fill the mold 1/4 full with white grape juice, 1/4 with pop, and 1/4 with cranberries — leaving about 1/4 of the container empty with room for expansion when it freezes. You could use water, but I prefer using pop and juice so the punch doesn’t get watered down.
3. Place on a flat surface in the freezer for several hours (overnight is best).

For the Punch:

1. Pour pop and white grape juice into a large beverage server or a punch bowl.
2. Add frozen fruit or ice ring (prepared the night before)
3. Serve and enjoy!

Notes

I use frozen fruit so it keeps the punch cold for longer, and I usually try to coordinate the fruit with the “colors” for the event. For example, I’ll use cranberries and limes for Christmas, blueberries for a boy’s baby shower, and lemons for a summer picnic. The fruit doesn’t add much of a taste, it’s just for looks!

Nutrition Information

Yield

12

Serving Size

1Amount Per ServingCalories154Total Fat0gSaturated Fat0gTrans Fat0gUnsaturated Fat0gCholesterol0mgSodium24mgCarbohydrates39gFiber1gSugar37gProtein1g

Nutritional information is approximate and does not account for additional ingredients or added toppings.

© Andrea Dekker

CUISINE: American / CATEGORY: Drinks

https://andreadekker.com/my-so-simple-punch-recipe/

Cranberry Peach Pie

 *Find a way to make it more tart.

https://www.simplysogood.com/cranberry-peach-pie/#wprm-recipe-container-19833

Cranberry Peach Pie

Cranberry Peach Pie is a unique peach pie recipe that includes fresh or frozen cranberries and a buttery homemade crust. It's the perfect sweet, tart, and festive dessert for the holidays – or truly any season!

 Course Dessert

 Cuisine American

 Keyword cranberries, Cranberry Peach Pie, fresh cranberries, lattice pie, peach pie

 Prep Time 40 minutes

 Cook Time 50 minutes

 Servings 12 slices

 Calories 834 kcal

 Author Janet Barton

Ingredients

Cranberry Peach Filling:

• 1 29 oz can peaches, drained, reserve syrup
• 1 cup reserved peach syrup
• 3 cups fresh or frozen cranberries
• 1 1/2 cups sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon almond extract
• 9- inch pie crust unbaked

Decorative Pie Topper

• Pie dough for at least 2 pie crusts

Instructions

First, make the Pie Dough.

Pie Filling:

1. Drain the peaches and reserve 1 cup of the syrup. With a sharp knife roughly cut the peaches by running the knife through the peaches.

2. Whisk the sugar and cornstarch. Add 1/2 teaspoon cinnamon.

3. Add the reserved peach syrup to the sugar mixture.  Stir until the mixture is smooth.

4. Add washed and picked over cranberries to the peach syrup mixture.

5. Cook over medium heat until the cranberries burst and the mixture comes to a boil.

6. Remove from heat and add peaches. Stir in the almond extract.  Pour into a heatproof bowl and refrigerate until completely cool.

Assemble the Pie

1. Line a 9-inch pie plate with pie dough.  Leave at least an inch of overhang.

2. Roll out another disk of pie dough and cover the pie.  Crimp the edges and cut a few steam vents.  OR roll out and cut strips to make a decorative lattice topping. Or another option is a crumble topping that is found in the notes of the recipe.

3. Brush with a well-beaten egg.

4. Sprinkle with sugar.  I used coarse sanding sugar because I like the sparkle.

Bake!

1. Bake in a preheated 350℉ oven for 50-55 minutes.

2. Remove from oven once the crust is golden brown and the filling is beginning to bubble.  Place hot pie on a cooling rack and cool completely for perfect slicing.

3. Top with sugared fresh cranberries, if you like, and serve warm.

Recipe Notes

*Note that nutrition facts are only estimates.

Tips for Making a Lattice Pie Topper:

1. Make enough pie crusts for at least three single-crust pies.
2. Leaf cutouts are the easiest way to start.  I placed several on top of my Pecan Chocolate Pie before I baked it.  That was easy and looks like I actually fussed.
3. The pie dough must be COLD at all times.  If the dough starts to warm up, place it back into the refrigerator until it is chilled again.
4. Check Instagram and Pinterest for design ideas.
5. If you don’t have fall leafcutters, create your own by making a template with cardstock and using that template to cut several leaves or other designs OR come borrow mine.
6. Don’t stress.  Have fun.

No lattice? No problem! Consider a brown sugar cinnamon and oat crumble topping.

Crumb Topping:

• 3/4 cup flour
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 5 Tbsp butter, slightly softened
• 1/2 cup rolled oats
• 1/2 cup walnuts, chopped

Combine the flour, sugar, brown sugar, cinnamon, and nutmeg. Using a pastry blender or your fingers, mix in the butter. Stir in rolled oats and chopped walnuts. Sprinkle topping over pie filling. Bake in a preheated 350℉ oven to bake for 45-50 minutes or until the filling is bubbling and topping is golden.

Plan Ahead for Pie Success:

• Make your pie dough in advance.  Refrigerate or freeze round disks of pie dough for ease on pie prep day.  Check out my Pie Crust 101 tutorial.  The holidays are busy enough.  Having a stock of pie dough made and in the freezer will eliminate some of the stress.
• Pie crusts can be rolled out and pressed into a pie plate or tart shell, covered with plastic wrap, and frozen for ease.
• Check your pantry and make sure you have all the ingredients on hand before making the pie.
• The cranberry peach filling can be made a day in advance and refrigerated.  Cool the filling then cover and refrigerate.

Storage Notes:

Let the cranberry pie cool completely before covering with plastic wrap or foil. Keep on the counter at room temperature for up to 2 days, or up to 4 days in the refrigerator.

To freeze unbaked, assemble the pie entirely before placing on a baking sheet and flash freezing for 1 hour.

For either baked or unbaked pies, first wrap tightly in a layer of plastic wrap, then in a layer of aluminum foil. Freeze for up to 2 months. When ready to bake, unwrap the pie and bake from frozen per the cranberry pie instructions below… Add about 10 minutes to the bake time for previously baked pies, and 15-20 minutes for unbaked and frozen pie.

Nutrition Facts

Cranberry Peach Pie

Amount Per Serving (1 slice)

Calories 834Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 12g60%

Sodium 614mg26%

Potassium 321mg9%

Carbohydrates 111g37%

Fiber 6g24%

Sugar 33g37%

Protein 10g20%

Vitamin A 280IU6%

Vitamin C 9mg11%

Calcium 35mg4%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Pumpkin Pie to Try

 

YIELD: 10

Double-High Pumpkin Pie

No Ratings

Your favorite pumpkin pie topped with a light and fluffy pumpkin mousse will make this double-high pumpkin pie a hit at your next holiday gathering!

PREP TIME10 minutes

COOK TIME1 hour 15 minutes

ADDITIONAL TIME15 minutes

TOTAL TIME1 hour 40 minutes

INGREDIENTS

FOR THE PIE

• 1 crust for a 9" pie (unbaked)
• 1/4 c. crushed pecans (optional)
• 15 oz. can pumpkin
• 12 oz. can evaporated milk
• 2 large eggs
• 3/4 c. granulated sugar
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1/4 tsp. ginger
• 1/4 tsp. cloves

FOR THE MOUSSE

• 1 c. canned pumpkin
• 1 pkg. instant vanilla pudding mix (4 serving size)
• 1/2 tsp. cinnamon
• 1 c. thawed whipped topping (not real whipped cream)
• Additional whipped topping to pipe around the edges

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INSTRUCTIONS

1. Preheat oven to 375ºF
2. Make pie crust dough (or unroll store-bought dough)
3. (optional) press crushed pecans into dough
4. Place dough in a 9" pie plate, press the dough up the side of the pan, and "crimp" the top edge
5. In a large bowl, mix all ingredients for the pie and pour into unbaked shell
6. Bake in preheated oven for 20 minutes
7. Turn oven temp down to 350ºF and continue baking another 45-55 minutes, or until the middle is set
8. Let pie cool completely at room temperature
9. Refrigerate cooled pie (uncovered) for 4 hours, or overnight
10. In a medium bowl, mix 1 c. canned pumpkin with dry pudding mix and 1/2 tsp. cinnamon.
11. Fold in whipped topping and spread or pipe on top of chilled pie
12. Add additional whipped topping around the edges
13. Eat and enjoy! Or refrigerate for later.

NOTES

This pie will stay fresh in your refrigerator for a couple of days if you want to make it ahead of time.

For a variation of this recipe, make YOUR favorite pumpkin pie and top it with the pumpkin mousse and whipped topping after the pie is chilled.

Alternatively, you can buy a pumpkin pie and simply add the mousse topping at home.

One note about the whipped topping, if you use real whipped cream, your mousse will deflate and get runny after a few hours... which is why I recommend using whipped topping (like Cool Whip).