Just Wright Pumpkin Pie

 It is Thanksgiving Eve, and I am about to make pumpkin tartlets. Keith and Merry Wright introduced me to this amazing recipe for pumpkin pie last week, and I have to say it is the best I have ever tasted. Sometimes a regular "Libby" pumpkin pie filling is pretty bland, almost tasting like squash. But this filling packs in more flavor with extra spice and brown sugar instead of white. It does have a brown color instead of orange, but who cares, as long as it tastes WONDEFUL! Just pipe on some whipping cream to make it look pretty...Happy Thanksgiving All!

Ingredients:

3 C solid-packed pumpkin

1/2 C packed brown sugar

3 T flour

4 t ground cinnamon

1/2 t allspice

1/4 t cloves

1/4 t nutmeg

4 eggs, beaten

1/4 t salt

1 can (12 oz.) evaporated milk

1 evaporated milk can filled with 1% milk

2 pre-made pie crusts

Preheat oven to 350 degrees. In large bowl, beat all ingredients except regular and evaporated milk. Beat lightly with a fork until just combined. Gradually add milks and mix well. Place the pre-made pie crust on an aluminum foil covered baking sheet and carefully pour in filling until smooth. To prevent overbrowning, you may wish to cover the pe with foil. Bake pies until a knife inserted into the middle comes out clean--1 to 1 3/4 hour. Cool then refrigerate for 2 hours until serving. Do put a large spoonful of real whupped cream on every slice!

Cheesy Taters

It has been a long time since I've posted a new recipe, but here is one I really like. It's easy and delicious.  Something even your moody teenagers and picky eaters will love. I got the idea for it from eating something similar at Whiskey Cake restaurant in Round Rock, TX. This makes a full sheet pan, 11X17", of Cheesy Taters. That will feed around 12 hungry people as a side dish.

Ingredients: 

4lbs. Frozen Tater Tots (I used Great Value Taters from Walmart)

3 1/2 C. shredded sharp cheddar cheese

2 C. shredded mozzarella cheese

3 T chopped green onion tops

3 T canned chopped mild green chilis

1/2 cup real bacon bits (store-bought is fine, but I make my own)

Salt to taste

Directions: Preheat oven to 425 degrees. Place 4lbs of frozen tater tots on an 11x17" baking sheet lined with parchment paper. They should be pretty crowded on the sheet.  Sprinkle with a little salt--not a lot. Bake 24-26 minutes until crispy, turning with a spatula halfway through cooking time. 

Take pan out of oven and lower oven temperature to 350 degrees. About 15 minutes before serving, sprinkle cheddar cheese on top of cooked taters. Then sprinkle chopped onions and bacon bits (by hand) evenly over the cheese. Do the same with the mild chilis (they should be pretty sparse). Cover all with an even layer of mozzarella cheese. Put in the oven for 15 minutes and serve with a spatula for people to help themselves to their own portions. It should be pretty gooey, and the taters should stick together.