A Pumpkin Pie Emergency


(not mine…but mine looks this good!)

One HUGE trip to the grocery store…followed by one EXTRA-LARGE trip to the same store, and I still came home with out 2 cans of sweetened condensed milk for the very important pumpkin pies.

Now I could certainly go without pumpkin pie.  I literally hate the texture of pumpkin pie…BUT, I have one son whose Thanksgiving is not complete without pumpkin pie and A LOT of it.

Realizing I didn’t have the sweetened condensed milk, we began searching all the cupboards for evaporated milk.  The recipe did say that I could use evaporated milk IF I added 1 to 1 1/2 cups of sugar to it.  After searching the pantry downstairs and ALL the cupboards upstairs.  We came up with one can of evaporated milk that had expired in 2009 and one can that had expired in the middle of September 2013.  I threw out the can from 2009 but decided to take my chances with the can from September of 2013.

This left me one can short.

So, what may seem like common sense to you seemed like a risk to me but I went ahead and filled up 2/3 of the empty evaporated milk can with regular milk, poured it into the mixing bowl and added 1 and 2/3 cup of sugar…crossed my fingers and hoped for the best.

In the past, given that we live at 9450 feet above sea level, up in the Rocky Mountains, I’ve had some trouble with pumpkin pies setting properly.  But I am THRILLED to tell you, that despite the makeshift ingredients, these two pumpkin pies are the best pumpkin pies I have ever made and they set perfectly.

Whew…one Thanksgiving Day cooking miracle down…and, well, I hope that’s the only cooking miracle I need today! : )


Perfect Roast Turkey

When we first got married, I was petrified of cooking a Thanksgiving turkey.  My experiences with turkey had not been all that positive.  I used to call it the “meat made my teeth squeak”…meaning for whatever reason, I perceived that turkey was dry.  Now grant it, this was MY perception and none of my other family members remember it being that way.  Nevertheless, my past left me terrified of cooking turkey.

THEN, the heavens opened, and this recipe fell into my lap and not only have I never had a bad turkey experience but I also have at least one person each year contact me for the recipe.  So, I thought I would share it with you.

It comes from a little paperback recipe book that I found years ago titled, Holiday Meals, by Sue Gregg.  I must admit that I omit her stuffing suggestion and I add the pepper and garlic powder…but for the most part, I have stayed true to her original recipe.

Perfect Roast Turkey

AMOUNT:  Allow 3/4 to 1 lb. per serving for turkey under 12 lbs. or 1/2 to 3/4 lb. per serving for turkey over 12 lbs.


  • 300 degrees preheated, Roast 1 hour, uncovered
  • 180 to 185 degrees, Roast 45-60 minutes per lb.


1.  Wash turkey thoroughly, including cavities (remove neck and giblets) and pat dry with paper towels.

2.  Rub the entire turkey with olive oil.

3.  Salt, pepper, and sprinkle garlic powder all over the turkey including the cavities.

4.  Place turkey BREAST SIDE DOWN on rack in roasting pan.

5.  Place meat thermometer in meaty portion of bird, not touching bone.

6.  Place in oven preheated to 300 degrees.   This is very important in order to kill bacteria.  Roast 1 hour at 300 degrees.

7.  Reduce heat to 180-185 degrees, roast 45-60 minutes per lb.  (three times the standard time per lb.)  Larger birds will require the longer cooking time per lb.

8.  Roast until meat thermometer registers 190 degrees.

(Here is a little hint from me!  As you near the time the bird it to be done, I raise the temp on the oven back to 300 degrees to get a golden skin on the bird and to be doubly sure that I reach the 190 degree mark.)

And there you have it.  It is so easy that people can’t believe it.  I actually start the bird the night before Thanksgiving and once I’ve completed the one hour at 300 degrees, I turn it down to 185 and go to bed.  The smell of delicious roast turkey wakes me up the next morning.  (depending on the size of the bird of course)

Nothing like having the “main event” complete itself overnight.

Try it and let me know how it works!







Cooking with My Grandma: Apple Brown Betty


Since I’m new to this whole “hobby” thing, I think that my posting on the site in the area of “Cooking with My Grandma” will probably only be once a week.  With life being so fast paced, travel for Artios, and two grandbabies coming, I think once a week is something I can be consistent in.

SO today, I’m baking Apple Brown Betty.  It looked easy, quick and had ingredients that almost everyone has on time all the time.  I hadn’t really heard of this dessert before seeing it in my great-grandmother’s handwriting on a piece of paper.  So, I looked up a bit of history of the dish  on delish.com. Although the history was still a big vague, the recipe appears to have been around for quite some time.

All I needed for ingredients were:


5 Granny Smith or Gala Apples

4 cups of dried bread crumbs/cubes (I chopped up white sandwich bread into small cubes)

1 cup of brown sugar

1/2 cup butter – melted

1/2 cup lukewarm water

1 tsp. cinnamon (I always add more than listed)

1/2 tsp. salt


First thing I did was chop up the bread so that it could dry out some while I was doing the rest of the dish. Here in Colorado, things dry out quickly so I didn’t have to wait long.


I then used my apple corer to core and slice the apples and then chopped and diced them up with the peel on. This recipe said to leave the peels on, so I did!


I melted a stick of butter in the microwave for about 40 seconds and then poured it over the bread crumbs that I had drying in a bowl.

I also added the brown sugar, salt and cinnamon to the apples that I had sitting in a separate bowl and mixed all of them together.

In a 2 quart baking dish, I put a layer of apple mixture, followed by a layer of bread crumbs and repeated this until the dish was full.  Then, I poured the 1/2 cup of lukewarm water over the entire dish.



Then I slid it into a 350 degree preheated oven and set the timer for 40 minutes.

It was easy, inexpensive.  I have a feeling my great-grandmother probably did made this recipe quite often given how frugal it is.

Apple Brn Betty EAO1Apple Brn Betty EAO2_0001

Cooking with My Grandma: Parker House Rolls

IMG_0446So, today is the day I’m starting my “new” hobby.  I’m going to cook through what I’m going to call “heritage recipes”…recipes that I have from great grandmother, grandmother and great aunt that our family still has access to via handwritten slips of paper, recipe cards and well-worn recipe books.  I will probably do this on Monday mornings or Wednesday afternoons as those are blocks of time for me to do things at home.  (Yep, I do my schedule in project blocks of … but that’s a whole different post.)

Strictly based on what I had available at the house and the fact that I had this recipe in a handwritten format (see below), I chose to do my grandmother’s Parker House Rolls first. Plus, I’m usually pretty good at bread baking so I thought I would start on something that I had a good chance of success with.

I started by pulling all the ingredients out onto the kitchen island along with my grandmother’s bread bowl (picture #1) and my measuring cups and spoons.

I tried to keep track of what I was doing and the results by taking pictures of the process.  Now, I know there are expert bloggers out there who take amazing pictures with their phones and cameras and know just what to do to make everything look perfect.  However, I have to be real with you.  I have NO IDEA how to do that sort of thing, nor do I think I want to invest the time in that at this point…so, I’m going to just be “real” with you.  Hopefully, you can handle that! : )

After all my ingredients and materials were assembled, I read through my grandmother’s recipe once again and just started from the top by combining luke warm water, yeast and 2 tablespoons of sugar in a large glass measuring cup.  Now, here was my first hiccup.  She said 2 1/2 packages of yeast.  I buy my yeast in a big jar but have learned over the years that a package of yeast (at least the ones these days) have about 2 1/2 tsp of yeast in them…so that’s what I used as a guide.  After combining those ingredients, I set them aside until they were bubbly…about 10 minutes.  (picture #2)

Then, I combined the remaining dry ingredients (except flour) in my grandmother’s bread bowl (picture #3) and measured out 8 tbls. of shortening in a bowl and put it in the microwave for 1 minute to melt.  (picture #4)  If you notice on her recipe, she said that she used “fryings” instead of shortening.  I wonder if this was like bacon grease or something?

I then poured the milk and put it in the microwave for a minute to make it “lukewarm” ….(what is lukewarm anyway?)

Once the yeast mixture was bubbly, I poured it along with the milk and melted shortening into the bowl and stirred to combine. (picture #5)

Then, I was back to reading her recipe.  It said add flour until the dough was easy to handle.  Fortunately, since I’ve baked bread before, I understood what that meant.   I started with adding two cups (picture #6), then four cups (picture #7) and then six cups (picture #8).  The consistency still wasn’t right and it wasn’t until I had pretty much emptied my flour container and added a total of 9 cups of flour, that the consistency was ready for me to mix with my hands.

Notice the recipe doesn’t say to knead….hmmmm!

So, I needed just until it was easy to handle and to form into a ball (picture #9) so that it could rise beneath a towel in the breadbowl for 35 minutes.

After 35 minutes, punch it down and let it rise again for 35 minutes.

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After that, the recipe stops.  Doesn’t say the temp to cook the rolls at, the size of the rolls, whether I should roll them out, roll them up or what.  I bet everyone around my grandmother would have automatically known what to do.  So, I did what I thought was right…and grabbed a fistful of dough, flattened it between my hands into a rectangle and then folded it in half and put it on a pizza stone that I sometimes use for baking bread.  I’m sure you could use a regular baking sheet, but I like to use a stone for bread because of the texture it seems to produce.

I filled up two pizza stones with the rolls,


covered them with a towel and let them rise again until about double.

Once they were double in size, I brushed them with a little butter, and put them in a 375 degree oven for 20-25 minutes.  THe recipe made 3 1/2 dozen good sized rolls.


So…I did it!

I spent about two hours on a hobby!…and one that feels like a project with meaning.

I’m going to try something new on Wednesday I think…but first, a trip to the grocery store is going to be necessary.

Faith and Courage,


Playing in the Kitchen

Sometimes, when I’m home alone, the most relaxing activity I can do will be what a friend of mine refers to as….

Playing in the Kitchen!

Sometimes, after I’ve had to focus on alot of business related projects for Artios or Heart of the Matter, or I have been traveling, I hesitate to get back into the kitchen.  Don’t ask me why…but I find myself doing the bare minimum regarding getting meals on the table.

But, I’m beginning to realize, that “playing in the kitchen” raises my spirits, helps me get centered, regain perspective, and quite honestly, feel better about myself and my priorities.

So…that’s what I did today.

Let me share with you what I made today!


Roast Pork Shoulder

3 1/2 pound pork shoulder roast

2 tbs. garlic powder

1 tbs. smoked paprika

2 tsp. salt

2 tsp. black pepper

2 tbls. grapeseed oil


Combine all the spices and rub into all surfaces of the roast.

Place the grapeseed oil in a skillet (preferably cast iron) and preheat the pan.

Once your pan and oil are heated, place your roast fat side down in the skillet and sear…repeat with all sides and ends of the roast so that a crispy outside is produced.

Place the roast in a preheated 350 degree oven (do not cover) and cook until internal temp reaches 160.


Chunky Mashed Potato Soup

3 cups milk.

1 cup sour cream

1/2 lb. cooked bacon

1 onion diced (cooked in the bacon grease)

2 tsp. salt

1 tsp. black pepper

2 tsp. garlic powder

8 medium sized potatoes


Wash and cut potatoes into large cubes.  (do not peel)  Place potatoes in pot of water and cook for approximately 45 minutes until tender.  Use mixer to “mash” your potatoes.

Add your bacon, onion, salt, pepper, garlic powder, milk and sour cream and mix.

Slowly bring mixture to a low boil on the stove.  Use mixer again if potatoes are still a bit “too” chunky.

Serve with green onions and cheese on top.

Then, I broiled cherry tomato, basil and cheese and mixed up some pumpkin biscuits.


I need to find time to “play” more often.