Make Your Own Pumpkin Puree, It's Easy!

Last week was the first time in almost a year that I saw canned pumpkin on the grocery store shelves. I was pretty shocked that the pumpkin shortage has gone on as long as it has. I told myself that I would make my own pumpkin puree this year if I couldn't get my hands on any. Actually there are some places that still cannot get canned pumpkin. So if thats how it is in your area then this post is for you.

It never dawned on me that making your own Pumpkin Puree was so easy. I assumed it was hard, so I never even bothered to try. I came across some pie pumpkins at home depot so I grabbed two. I know I can buy pumpkin again but I really wanted to give it a shot and see if there is a difference in taste from fresh versus canned. I have always heard that fresh pumpkin puree taste so much better

The whole process was really simple, but I did run into one problem I hadn't planned on. The skin was so hard that I couldn't even cut the pumpkins. I just assumed pie pumpkins were a different texture then regular Jack o Lantern pumpkin. So to solve that problem I just roasted the pumpkins whole for about 20 minutes to soften up the skins. After they cooled a bit I cut off the stems and cut each pumpkin into pieces.

I thought that would be so much safer than trying to attempt to cut the pumpkin because it just didn't look safe. Now I still don't know if fresh versus canned taste better because I froze all the pumpkin puree. But you can bet that I will be making a recipe in the next couple days and I will let you know. I have included some step by step photos of just how easy it is to make your own pumpkin puree. I hope you will give it a try especially if canned pumpkin is still not available in your area.

Preheat oven to 350 degrees. Slice pumpkin in half and remove stem. You can cut it in quarters if you want, or just leave it halved.Using a spoon, scrape out all of the stringy stuff and the seeds. (save the seed if you want to toast them) Spray a foil-lined baking sheet with non-stick spray. Place your pumpkin cut-side down on the sheet.

Cook pumpkin in a 350 degree oven for about 45 minutes or until its tender when pierced with a fork. When done, remove from oven and let cool on the baking sheet. Using a spoon scrape out the flesh and discard the skin/rind. It should be easy to scoop right out, Place pumpkin pulp in a food processor and process until smooth. I used the blade attachment to my Cuisinart hand mixer. You can also just mash it with a fork or potato masher.

If your pumpkin is on the dry side, you can add a little water to the pumpkin to get the consistency you want. I drizzled in about 1/4 cup of water until it had the right feel. At this point you can use it in any recipe that calls for pumpkin puree or canned pumpkin. I froze mine in 2 cup measures in zip lock freezer bags. Most recipes I use call for a whole can which is 15 oz.

If the pumpkin puree is a bit watery you can strain it through a small strainer.


If not using immediately store pumpkin puree in the freezer.





Pumpkin Puree

2 - small pie pumpkins about (7x7 inches)
non stick baking spray

Preheat oven to 350 degrees. Slice pumpkin in half and remove stem. You can cut it in quarters if you want, or just leave it halved. Using a spoon, scrape out all of the stringy stuff and the seeds. (save the seed if you want to toast them) Spray a foil-lined baking sheet with non-stick spray. Place your pumpkin cut-side down on the sheet. Cook pumpkin in a 350 degree oven for about 45 minutes or until its tender when pierced with a fork. When done, remove from oven and let cool on the baking sheet.

Using a spoon scrape out the flesh and discard the skin/rind. It should be easy to scoop right out, Place pumpkin pulp in a food processor and process until smooth. I used the blade attachment to my Cuisinart hand mixer. You can also just mash it with a fork or potato masher. If your pumpkin is on the dry side, you can add a little water to the pumpkin to get the consistency you want.

I drizzled in about 1/4 cup of water until it had the right feel. At this point you can use it in any recipe that calls for pumpkin puree or canned pumpkin. I froze mine in 2 cup measures in zip lock freezer bags. Most recipes I use call for a whole can which is 15 oz. If the pumpkin puree has a little water in it just place the puree in a strainer and strain off the water before storing.


*Note: If the skin of you pumpkins is really hard you can bake the pumpkins whole for about 20 minutes. Then remove from the oven let cool a bit and cut in half.

Recipe yields:
about 4 cups pumpkin puree
adapted from: ourbestbites.com

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Tina, The Mom in Mommy's Kitchen

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Happy First Day of Fall! Lets Celebrate with some of my Favorite Fall Recipes

Happy Fall Ya'll!!! Fall has to be my favorite season of all seasons. The cooler weather, fall colors, pumpkins, apple picking and all that yummy fall food. September through November is nothing but apple and pumpkin recipes around here. So don't be surprised if you get bombarded with a ton of both. I just can't help myself.

Today is officially the first day of fall, but here in Texas Fall is still a ways away. Today is forecasted to be 88. Not too bad but defiantly not fall like weather. Around here at Halloween you never know if you will need a coat or a tank top under your Halloween costume. Every year is different, so we will just have to wait and see.

I wanted to celebrate the first day of fall by sharing some of my favorite fall recipes here at Mommy's Kitchen. Pictured above is my favorite Homemade Apple Pie. This recipe in my opinion is the best apple pie I have ever had. I am also sharing my recipe for Pumpkin Bread, Homemade Spiced Applesauce and much more.

I hope you enjoy some of my Fall Recipes; maybe some of them will become a favorite in your house as well. As soon as the weather turns cooler I will be breaking out with some soup recipes. So until then enjoy the following recipes and I hope you bake up something nice and yummy today.

Spiced Applesauce

Pumpkin Crunch

Apple Orchard Snack Cake

Caramel Apple Dip

Frosted Pumpkin Sheet Cake

Apple Pie Filling in a Jar


Dulce de Leche Pumpkin Cheesecake


Pumpkin Patch Pancakes


Sweet Potato Pie


Soft Pumpkin Cookies


Pumpkin Oatmeal Scothchies


Tea Cakes


Skillet Apple Crisp


Crock pot Apple Butter


Pumpkin Spice Latte


Spiced Pumpkin Waffles


Pumpkin Chocolate Chip Pecan Bread

Hot Tamale Spiced Cider

Fall Pumpkin Bread




Enjoy and Happy Fall!

Tina, The Mom in Mommy's Kitchen

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The Pioneer Womans Cowboy Nachos & Homemade Pico De Gallo

I have been trying to get this recipe for Cowboy Nachos posted for quite some time now. But for some reason or another it keeps getting pushed aside. When we find briskets on sale we make a point to buy two or three at a time and store them in our deep freeze. We can usually find them on sale for .99 lb for a whole brisket which is a great price. In the summertime we like to throw them on our smoker. Whole briskets are a pretty large cut of meat so you will end up with lots of leftovers. But don't worry because you will get at least three meals out of one whole brisket.

I love a good smoked brisket, but brisket that has been cooked in the oven is just as tasty. If you have ever cooked a brisket then you know that is has to be cooked slowly. If not then you will end up with a pretty dry, tough piece of meat. My favorite oven cooked brisket recipe is from the Pioneer Woman no surprise there. Have you ever made Ree's Braised Beef Brisket? If you haven't you must make it.

I love to cook this brisket recipe especially in the winter months. The whole house is warmed by the oven and the aroma of the meat just lingers through the air. When the brisket is cooked it's so tender and juicy and can be enjoyed in many ways. Sliced brisket, BBQ brisket sandwiches, brisket taco's and last but not least Ree's wonderful Cowboy Nachos. I actually think it would be a crime if you didn't make her nachos with some the leftovers.

I found Ree's recipe in the November 2009 issue of Southern Living Magazine. I really enjoyed the article. It was such a nice sneak peek into Ree's life on the ranch and a few of her fabulous recipes. I don't think the Cowboy Nachos would be the same if you didn't make her homemade Pico de Gallo to top them off. I won't go on and on about this recipe because if you know The Pioneer Woman then you know how awesome this recipe is.

We had Sliced Braised Beef Brisket the first night served with baked potatoes, salad and corn on the cob. The recipe for Ree's Braised Beef Brisket is below at the end of this post.

Package up the leftovers and store in the refrigerator or freezer. Where you store the leftovers all depends on how fast you will be using the meat. Don't forget to save some of the yummy drippings from the brisket because you will need it for the nachos.

The Pioneer Woman's Cowboy Nachos

2 - (16-oz.) cans Bushs Pinto Beans, drained
2 - teaspoons hot sauce
1 - teaspoon minced garlic
1/2 - teaspoon freshly ground pepper
3 1/2 - cups shredded Braised Beef Brisket
1 - tablespoon canola oil
1/2 - cup taco sauce
1/4 - cup pan drippings from Braised Beef Brisket or beef broth
1 - (9-oz.) package round tortilla chips
1 - (8-oz.) block Monterey Jack cheese, shredded
Pico de Gallo (recipe below)

Additional Toppings: guacamole, sour cream, pickled jalapeno pepper slices

Preheat oven to 425°. Cook first 4 ingredients and 1/2 cup water in a medium saucepan, stirring occasionally, over medium-low heat 5 to 7 minutes or until thoroughly heated. Cook brisket in hot oil in a skillet over medium heat, stirring often, 4 minutes or until thoroughly heated. Stir in taco sauce and reserved pan drippings. If you do not have any beef broth will do just fine. Cook 2 minutes.


To assemble the Nachos:

In a heat proof dish layer chips, beans, brisket, cheese, and pico de gallo. Repeat layers but leave off the second layer of pico de gallo until after the dish is cooked. Place on the middle or bottom rack of your oven and broil until cheese is melted. Watch closely. When cheese is melted, remove from oven and sprinkle a generous amount of pico de gallo over the top.

The Pioneer Womans Pico de Gallo

5 - whole Plum (roma) Tomatoes
½ - whole Large (or 1 Small) Onion
3 - whole Jalapeno Peppers
Cilantro
Lime Juice
Salt To Taste

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again

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Pico de Gallo Printer Friendly




Tina, The Mom in Mommy's Kitchen

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Velveeta Pepper Jack Cornbread ~ Potluck Sunday

Today for Potluck Sunday I want to share a cornbread recipe. Now this isn't your regular cornbread by any means, but cornbread with a twist instead. You see down here in Texas we like things a little spicier than most folks. So adding a little heat to a traditional cornbread recipe is the perfect idea. Creamed corn, onions, Velveeta Pepper Jack and jalapenos, what a tasty combination.

A lot of you have probably had Mexican Cornbread and that is what this Pepper Jack Cornbread reminds me of. If you're not a big fan of spicy then leave out the jalapenos and just go with the pepper jack cheese. But if you like it hot then add those puppies because they are so good!

I have made this recipe twice once with Velveeta's pepper jack cheese and the second time with the Mexican mild. I had to use the Mexican Velveeta because the pepper jack Velveeta is hard to come by. So if you happen to come across it at the grocery store take it from me and buy it because they are really scarce.

I got this recipe from Rachel over at A Southern Fairytale. Rachel is one of my fellow Velveeta Kitchenista and this was her original recipe submission. This cornbread is quite tasty to say the least and goes perfectly perfectly with a big pot of chili, pinto beans or even soup. I hope you will give this cornbread a try because you can't have too many cornbread recipes.

Do you have a recipe you would like to bring to our potluck? If so then link directly to your post not your homepage. Please include a link back to Mommy's Kitchen, so everyone can view all of the delicious recipes. I can't wait to see what everyone is bringing. In usual fashion the full recipe is at the end of this post.




Velveeta Pepper Jack Cornbread

3 - cups regular yellow cornbread mix or jiffy corn muffin mix (not cornmeal)
2 - cups creamed corn
1 - 12 oz package Velveeta Pepper Jack Cheese
or Velveeta Mexican Mild grated
1- small yellow onion, grated
2 oz - pickled jalapenos slices, optional
3 - eggs

Mix all the ingredients together and pour into a 9X13 baking dish sprayed with baking spray. Bake at 425 degrees for 30 minutes. Cool in pan and slice into 12 equal squares. This cornbread is like a thick, moist, spicy cake. It is delicious served hot and drizzled with honey.

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Tina, The Mom in Mommy's Kitchen

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Crispy Homemade Fish Sticks

Some of you might have already got a sneak peek at today's recipe. When I was typing up my post the keyboard moved and I accidentally hit the publish button. After I realized what I did I quickly removed it so I apologize for the teaser post. I am sure everyone has had fish sticks a time or two in their life. My mom used to make the boxed fish sticks all the time for us growing up.

I still love them today but have you ever noticed how pricey those packages of fish sticks are? Especially the beer battered ones. It's crazy! Not to mention when you open the package there is hardly any inside so it's really not worth it. A couple months back I was flipping through a magazine and saw a recipe for Crispy Homemade Fish Sticks. I don't know why it never dawned on me to just try and make them from scratch.

Well, I misplaced the recipe so I found a different one online at Martha Stewart. The original recipe called for plain bread crumbs, but I used panko bread crumbs instead. The fish sticks turned out so crispy and golden brown that I think I will stick with the panko bread crumbs from now on. This recipe was so simple to make and they tasted so much better than the ones that you buy in the store. For me the hardest part of the recipe was deciding on what fish to use.

You can use sole, cod or even tilapia fillets, any mild white fish will do. I was unable to find sole so I went with cod fillets. I was pleasantly surprised with this recipe and we will definitely make these again. If your kids are fish stick lovers next time choose homemade versus the boxed ones and see how your kids like them. You can also choose to bake the fish sticks instead of pan frying for a healthier version. The full recipe is at the end of this post.

In a shallow dish, beat together the eggs and milk and set aside. Pour the bread crumbs and flour onto two separate bowls or plates. Sprinkle fish sticks with salt and pepper. Dredge fish sticks in flour and


dip in the egg mixture. Then transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere. Place each fish stick on a wire rack when coated. Heat 3 tablespoons olive or canola oil in a large skillet over medium-high heat. Arrange half the fish sticks in a single layer without crowding; cook until golden brown, about 1 to 2 minutes on each side. Remove fish sticks from skillet, and transfer to a serving dish.


Serve with tarter sauce and enjoy.


Um crispy on the outside and flaky tender on the inside.

Crispy Fish Sticks

2 - large eggs
1/4 - cup milk
1 - cup panko bread crumbs
1 - cup all-purpose flour
1 - pound cod fillets, sole or tilapia cut into 1/2-inch thick sticks
Coarse salt (I used kosher)

freshly ground pepper, to taste
1/4 cup olive oil or (I used canola oil)

In a shallow dish, beat together the eggs and milk and set aside. Pour the bread crumbs and flour onto two separate plates. Sprinkle fish sticks with salt and pepper. Dredge fish sticks in flour and dip in the egg mixture. Then transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere. Place each fish stick on a wire rack when coated.

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Arrange half the fish sticks in a single layer without crowding; cook until golden brown, about 1 to 2 minutes on each side. Remove fish sticks from skillet, and transfer to a serving dish. Wipe out pan and repeat with remaining oil and fish. Serve fish sticks, hot or at room temperature, with tartar sauce.

Baking Method:
Preheat the oven to 400 degrees. Spray your baking pan with cooking spray. Place the pieces of fish on the baking pan and spread them out so they aren't touching. Bake until lightly browned, about 15 - 20 minutes, turning the fish sticks halfway through.

I adjusted the baking time. I think 45 minutes is to much.



Simple Tarter Sauce

1 - cup mayonnaise
1 - 2 tablespoon sweet pickle relish
1 - tablespoon minced onion
2- tablespoons lemon juice (optional)
salt and pepper to taste

1.In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Tarter Sauce Recipe Source: All Recipes.com
This post is linked to: The Grocery Cart Challenge



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Tina, The Mom in Mommy's Kitchen

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Smores Cookie Bars ~ Potluck Sunday

Hi everyone and welcome to another edition of Potluck Sunday! First off I want to say how excited I am to be back up and posting again. I hope all the issues that I have been having with my site are now behind me (fingers crossed). It has been a whole two weeks since my last recipe post. I think that is the longest I have gone sine Mommy's Kitchen started.

So please forgive me for adding my Sunday post a bit early. I want to share a recipe for Smores Cookie Bars. Let me tell you these cookie bars are delicious and deadly all rolled in one. They have a cookie dough crust on the bottom; top that off with two king size Hershey's bars, marshmallow cream and a second layer of cookie dough. Whew these babies are defiantly not low calorie at all.

I found this recipe over at one of my favorite blogs, Real Mom Kitchen. When I saw these bars it was love at first site. Chocolate, marshmallow and a cookie crust how can you go wrong with that combination. I love Laura's site and it is very similar to mine. Maybe that is why I love it so much. That's Laura in the middle in the above picture. I was lucky enough to finally meet Laura while in Park City, Utah for the Evolution of Woman Social Media Conference back in June.

Next to Laura are me and Jamie from Jamie Cooks it Up. We had had such a great time chatting about everything we could think of. It was so nice to finally meet these ladies face to face. I was so sad when we had to part at the end of the conference. If you haven't stopped by either of their sites you really must do so. They have a wealth of recipes that I am sure you will love. OK everyone you know how it works.

Do you have a recipe you would like to bring to my potluck? If so then link directly to your post not your homepage. Please include a link back to Mommy's Kitchen so everyone can see all the delicious recipes. I can't wait to see what everyone brings. I have included some step by step photos of the smores cookie bars. In usual fashion the full recipe is at the end of this post.

Grease an 8-inch square baking pan or you can line your pan with foil for easy removal and cutting. Use an electric mixer to cream together butter and both sugars until light and fluffy. Beat in egg and vanilla. Set aside. Meanwhile,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the creamed butter mixture until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side. Spread chocolate with marshmallow creme or fluff. Place blobs of it on the chocolate and then spread it around.

Place remaining dough in a single layer on top of the fluff (you can roll the dough out between two pieces of waxed paper and use a spatula to place pieces of it on the top and pressed the pieces together). Bake for 30 to 35 minutes (I did mine a little longer to get that nice brown color), until lightly browned.


Be sure to cool completely before cutting into bars. Makes 16 squares.


Cool completely before cutting into bars.


Here are a couple of my taste testers that have been hovering over the oven. They were both about to come unglued until they each got one of these scrumptious bars. Both of my kiddos gave these bars a thumbs up.

Smores Cookie Bars

1 - stick of butter, room temperature (1/2 cup)
1/4 - cup brown sugar
1/2 - cup sugar
2 - king-sized Hershey’s milk chocolate bars
1 - large egg
1 - 7 oz jar marshmallow creme/fluff
1- tsp vanilla extract
1 1/3 - cups all purpose flour
3/4 - cups graham cracker crumbs
(7 - full-sized graham cracker sheets, processed til fine)
1 - tsp baking powder
1/4- tsp salt

Preheat the oven to 350 degrees. Grease an 8-inch square baking pan (I line my pan with foil for easy removal and cutting). Use an electric mixer to cream together butter and both sugars until light and fluffy. Beat in egg and vanilla. Set aside. Meanwhile,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the creamed butter mixture until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side. (I had to trim a little off one bar to get mine to fit.) Spread chocolate with marshmallow creme or fluff. Place blobs of it on the chocolate and then spread it around.

Place remaining dough in a single layer on top of the fluff (I rolled the dough out between two pieces of waxed paper and use a spatula to place pieces of it on the top and pressed the pieces together). Bake for 30 to 35 minutes (I did mine a little longer to get that nice brown color), until lightly browned. Be sure to cool completely before cutting into bars. Makes 16 squares.
Cool completely before cutting into bars.

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Tina, The Mom in Mommy's Kitchen

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