Pumpkin Apple Pecan "Easy as Pie"...

This is a pie that has a homemade touch and is SO EASY, delicious as well as foolproof. I created this recipe because I am always stuck with the predicament at Thanksgiving time....Apple or Pumpkin Pie?? Well this is the perfect combination of the two flavors and will be your families new favorite.

This recipe is dedicated to Marcia Ramsland and Sam's Club. I could not do the Holiday seasons without them!

Cut off excess crust with a small knife.

Press the edges with your fingers to flute the crust.

Re-roll excess pie crust, cut in leaf shapes

 

Pumpkin Apple Pecan “Easy as Pie”

Author: Brenna Bowers

Serving: one 9” pie

A delicious pie that is so very easy to make and still has a homemade touch.

Ingredients:

1 premade pie crust

(roll out kind rather than the kind that is already in the pie plate)

(Trader Joe’s has a great one!)

30 ounce can Libby's® 100% Pure Pumpkin Pie Mix

2 eggs

5 ounce can Carnation® Evaporated Milk

21 ounce can White House® York Imperial Sliced Apples (or apple pie filling)

1/2 cup Planters® Deluxe Mixed Nuts (roasted), finely chopped

Directions:

Preheat the oven to 425 degrees (F.).

Place the pie dough in the bottom of a 9” pie plate. Cut off the scraps that hang over the edge with a small knife. Press the edges between your fingers to make a pattern in the crust. Set the prepared pie shell aside. Re-roll the extra dough and with a small knife cut into leaf shapes. Place on a baking sheet lined with tin foil. Bake the pie crust leafs for 10 minutes or until golden brown, set aside.

In a large bowl, combine canned pumpkin pie mix, eggs and evaporated milk. Stir until well incorporated. Pour in apple slices and roasted mixed nuts and stir until just combined.

Pour the filling mixture into prepared pie shell. Spread mixture smooth for even baking.

Bake at 425 degrees (F.) for 15 minutes. Then reduce baking time to 350 degrees (F.) for 40-50 minutes. The pie is ready when it does not juggle when gently shaken and the crust is golden brown. Once the pie has been baked fully and pulled from the oven, as it is still hot, place the pie crust leaves on top in pattern.

Allow the pie to cool 20-30 minutes for easier slicing.

Serve cold or slightly warmed.

Brenna’s favorite additions to the pie:

Vanilla ice cream

Carmel sauce

Whipped cream

*Store in the fridge, well covered for up to 3 days. Re-heat in a 350 degree (F.) oven for 20 minutes before serving.

Thanksgiving Day Finger Sandwiches...

Lately, I have had the privileged of working alongside The Organizing Pro--Marcian Ramsland ! Visit her website at organizingpro.com and get some tips as to how she can help you "Simplify Your Life and the Season"!!!!


Currently she is featured at Sam's Club as their Holiday Food and Entertaining Program Spokes Person.   I have gotten the opportunity to come alongside her to create recipes that use Sam's Club ingredients so take a look at what is in store!

Thanksgiving Day Finger Sandwiches

Author: Brenna Bowers

Serving: 16 mini appetizer sandwiches

The perfect appetizer for a Thanksgiving Holiday party-it’s the traditional turkey meal all-in-one!

This is just the dish to have the day after Thanking to re-use your leftovers!

Ingredients:

2 packages Artisan Fresh™ Ciabatta Rolls (8 ct.)

10-14 oz. Burgers' Smokehouse Smoked Turkey OR Burgers' Smokehouse City Ham*; sliced

1 ½ cups Stove Top Stuffing

1 cup Idahoan Real Mashed Potatoes

½ cup Artisan Fresh™ Cranberry-Orange Relish

Directions:

Preparation:

With a bread knife, cut each Cibatta Roll in half, to become an open-face sandwich.

Following the directions on the box, prepare the Stove Top Stuffing (bring water and butter to a boil, add stuffing, cover and let set). Also, as instructed by the manufacturer’s directions, prepare the Idahoan Real Mashed Potatoes (just add water and heat).

Slice the Burgers' Smokehouse Smoked Turkey OR Burgers' Smokehouse City Ham into ¼ inch slices and set on a plate. Heat in microwave for 2 minutes (or until hot).

Assembly:

To assemble each sandwich spread 1 ½ teaspoons of cranberry relish on the bottom bun and 1 Tablespoon of mashed potatoes on the top bun. Build onto the sandwich with 1 ½ Tablespoons of stuffing and 2-3 slices of turkey/ham. Carefully combine the bottom and top buns to create your Thanksgiving sandwich. Slice in half or thirds and place on a serving platter.

Leftovers: This recipe is very versatile. Add any or all of your Thanksgiving day leftovers into this sandwich! You will be so happy to enjoy Thanksgiving without the hassle of preparation the day after!

*If you prefer to not purchase an entire Burgers' Smokehouse Smoked Turkey OR Burgers' Smokehouse City Ham you can opt to purchase Tyson® Premium Ham

or Oscar Mayer® Oven Roasted Turkey Breast

Re-Stuffed Spaghetti Squash with Turkey Meatballs...

Beautiful presentation and easy clean up....what more could you want?! Simply serve the Spaghetti Squash right in it's own shell. This can even be made ahead of time and baked right before serving for the ultimate convenience for holiday meals!

Re-Stuffed Spaghetti Squash with Turkey Meatballs

Spaghetti Squash

Poke tip of knife into center, use rocking motion. BE CAREFUL!

Remove insides

With a spoon discard the seeds.

Place face-down on a baking  sheet with a lip.

Ok if the outside gets roasted. Make sure you just don't dry out the flesh inside.

Scrape the flesh with a fork to make spaghetti strings (already baked).

Just like spaghetti!

After scraping out all the insides, save the shell of the squash for re-stuffing.

Meatball ingredients

Roll  mixture in your hands to create meatball.

Saute in oil at medium heat.

Brown all the edges of the meatballs.

Ingredients for re-stuffing.

Saute onions in the same pan/oil as the meatballs. Saute a few minutes

Add tomatoes, continue to saute until  tomatoes wilt and release their juices.

Place all the ingredients into the spaghetti squash strings.

Time to re-stuff the Spaghetti Squash shells.

Sprinkle with more cheese and boil until the cheese melts/browns

Re-Stuffed Spaghetti Squash with Turkey Meatballs

Author: Brenna Bowers

Serving: 4

Ingredients:

1 large spaghetti squash

1 pound ground turkey

5 gloves garlic (divided), minced

1 small white onion (divided), diced

Salt and Pepper

2 cups cherry tomatoes, cut in half

5 Tablespoons grapeseed oil *

1 ½ teaspoons Italian Herbs

5 gloves garlic (divided), minced

4 oz. Feta cheese

4 oz. Shredded Mozzarella

pinch red pepper flakes ( if you like spicy)

Directions:

Preheat the oven to 375 degrees (F).

Split the Spaghetti squash open with a very sharp knife digging the point of the knife into the center of the squash and with a rocking motion, carefully open up the squash.  Place on a cookie sheet with a lip or a 13x9 inch baking dish (lined with tin foil) face down (Tip 1). Bake for 50-60 minutes. You know it is cooked when you can take a fork and scrape the squash into “spaghetti strings”. Once the squash has been fully shredded into strings and all of the insides placed into a large bowl; save the outer portion of the squash for re-stuffing later.

In a medium bowl, combine ground turkey, 2 cloves of minced garlic, ¼ cup diced white onion and a dash of both salt and pepper. Mix well and then with your hands form the mixture into 1” meatballs.

Heat up a large skillet to medium heat. Add 3 Tablespoons grapeseed oil. Once the oil is hot, add the meatballs. Cook all of the meatballs, turning every 3 minutes or so to allow them to brown and cook on all sides. After about 10 minutes of slow cooking the meatballs, check to see if they are no longer pink in the middle. If so, they are ready to be placed into the bowl with the prepared spaghetti squash.

With the same pan used to cook the meatballs, add the rest of the oil (2 Tablespoons) and sauté the onions for 3 minutes. Add the cherry tomatoes and cook another 6-7 minutes. Add garlic, herbs and red pepper flakes continuing to cook the mixture until the tomatoes begin to slightly break down and release their juices.

Add the tomato mixture, Feta and Mozzarella to the spaghetti squash and meatball mixture. Toss well and then place all of the mixture back into the spaghetti squash shell.

Turn the oven to broil and place the re-stuffed spaghetti squash into the oven for 5 minutes or until the top/cheese begins to brown.

Remove from the oven and serve hot!

Tip 1: I have tested to see the best results in the texture and flavor of cooking the spaghetti squash. I prefer baking the squash face-down (as opposed to face-up) for it does not over brown the flesh (causing dryness) yet instead it basks in it’s own stem to make for easier shredding.

*Grapeseed Oil: I prefer to use Grapeseed oil in this recipe because it can withstand higher temperatures than olive oil and will prevent the oil from smoking if the pan gets too hot. Olive oil or canola oil can be substituted and used if you prefer.

Make ahead: Prepare recipe as directed above up through re-stuffing the squash. Sprinkle with cheese and then cover with foil and store in an airtight container. Freeze (up to 1 month) or refrigerate (up to 3 days). To serve hot, remove from freezer (let thaw for 1 day in the fridge) or fridge. Place into a 350 degree (F) oven (with foil still on) and bake for 20-30 minutes (or until hot in the center). Remove the foil and broil for 5 minutes

Brenna Bowers is published...Thank you Sam's Club!

Marcia Ramsland, author of Simplify Your Holidays, thinks a great way to create a memorable ending to your holiday meals is to have a simple, decadent dessert for the whole family to enjoy. At Sam's Club, she shares one of her holiday favorites from her culinary friend, Brenna Bowers. It's love at first forkful once the chocolate oozes out of these little liquid chocolate lava cakes and the cinnamon topping adds the taste of the season!

 VISIT SAM'S CLUB AT http://www3.samsclub.com/meals/recipes/decadent-chocolate-lava-cake-cinnamon-topping-recipe TO SEE THE COMPLETE RECIPE!

By Brenna Bowers

By Brenna Bowers

By Brenna Bowers

Deviled Eggs for a Crowd...

In a hurry to make a homemade appetizer? Stop looking further--this recipe is just for YOU! Most importantly it is tasty and easy to make! Get cooking!

Brenna's Deviled Eggs

Deviled Eggs

Author: Brenna Bowers

Makes: 28 half eggs (14 whole eggs)

Ingredients:

14 whole eggs

6 Tablespoons mayo

1 Tablespoons cider vinegar

2 teaspoons Dijon mustard

½ teaspoons Worcestershire

Pinch of salt and white pepper

1 stalk of green onion, minced (garnish)

Dusting of paprika (garnish)

Directions:

Perfect Hard Boiled Eggs: Place a large pot of cold water on the stove.  Place whole eggs into the water and turn on heat. Once the water begins to boil (rapid bubbles form), turn off the heat, cover with a lid and set a timer for 8 minutes. Once the timer rings, remove the eggs from the hot water into a bowl of ice water.

Peel each egg and slice in half with a clean knife. Place the whites onto a fancy plate and the yolks into a large mixing bowl. To the yolks, add mayo, vinegar, mustard, Worcestershire, salt, pepper and whisk well.  Place mixture into a piping bag with large star tip (#7).

Pipe the egg mixture back into the egg whites.

To garnish: mince the green onion and sprinkle a little on each egg. Dust each egg with a light dusting of paprika for color.

Chill until ready to serve.

Roasted Tomato Focaccia with Chive Cream Cheese....

The flavors in this recipe are out of this world! The more fresh the ingredients you use, the better the taste! I enjoy getting my food from farmer's markets or local farmers to get what is in season and to learn more about the process of how the product is made or grown. Use garden fresh tomatoes for this recipe and you will wow your eaters!

Roasted Tomato Focaccia with Chive Cream Cheese

Focaccia dough as it is rising

Roasted Tomato Focaccia with Chive Cream Cheese

Author: Brenna Bowers

Serving: Four 6" rounds

Ingredients:

1 fresh yeast cube or 1 packet dry instant yeast (20-25g)

1 Tablespoon honey

1 1/3 cup warm water (300g)

4 Tablespoons olive oil (25 g), divided

3 ½ - 4 cups all purpose flour (500g)

1 1/2 teaspoon salt, divided

4 cloves of garlic, minced

3 medium Roma tomatoes, cut in ¼” slices

4 ounces Chive Cream Cheese

Dash ground pepper

Directions:

Mix yeast, honey and warm water in a small bowl and let activate about 10 minutes (you want to see bubbles). 

Place flour and 1 teaspoon salt in a large mixing bowl. Make a whole in your flour and pour in the wet mixture and add 2 Tablespoons olive oil. Mix little by little with a fork to form a ball and then begin to knead when it is too hard to stir with a fork. Knead for about 8-10 minutes adding flour only if sticking to your hands or the countertop. Once well mixed, place in a bowl that has been sprayed with oil and cover with a towel or loosely with saran wrap so that a crust does not form. Let rise for at least double in size (this time period depends on how warm your house is) (if it is cool, cover the bowl with plastic wrap and place in a less than 100 degree (F) oven) (best if you place the bowl covered with plastic wrap in the fridge overnight (8-12 hours) and use the next day). 

Preheat the oven to 500 degrees (F). Cover two baking sheets with parchment paper.  Cut the dough into 4 pieces and form each piece into a circular 6 inch disk. Place the dough on the sheet trays. Drizzle 1 Tablespoon of olive oil over the top of each round and sprinkle with the remaining salt and all of the crushed garlic. Cover lightly with saran wrap and allow it to rise and get to room temperature until about 1 ½-2 inches thick.

 Layer the slices of tomato (slightly overlapping) on top of the focaccia and sprinkle with black pepper. Place in a 500°F oven and bake for about 12-15 minutes or golden brown. Turn the oven to broil. Place small pieces of Chive Cream Cheese on top of the tomatoes and place under the broiler for 2 minutes (or until the cheese browns).

 Serve hot or cold.

 

Turkey Burgers with Caramelized Balsamic Onions and Gorgonzola...

This is a simple slider to make but not simple in flavor! You are bound to enjoy these burgers....just give them a try!

Turkey Burgers with Caramelized Balsamic Onions and Gorgonzola

Using a Grill Pan to grill the Turkey Burger Sliders.

Turn at a 90 degree angle to make perfect grill marks.

Gorgonzola Spread

Assembly ...a layer of Gorgonzola and Caramelized Balsamic Onions

Turkey Burgers with Caramelized Balsamic Onions and Gorgonzola

Author: Brenna Bowers

Serving: 6 mini sliders

Ingredients:

6 mini slider bun, Trader Joe's

1 pound lean ground turkey

dash salt and pepper

1 Tablespoon olive oil

1 yellow or white onion, sliced in ¼”

¼ cup balsamic vinegar

2 Tablespoons honey

8 oz. (1 cup) crumbled Gorgonzola Cheese (or Blue Cheese), divided

¼ cup Greek yogurt

Directions:

Preheat the grill to medium-high heat (or oven to 400 degrees F).

In a small bowl, mix ground turkey, salt and pepper with your hands. Once the ground turkey is evenly mixed, portion into 6 patties. Form the patties between your hands, applying pressure so it will not fall apart on the grill. Place the patties on an oiled, hot grill and cook on either side for about 3-5 minutes. Check that the internal temperature reaches 160 degrees (F). Set aside for assembly.

In a large sauté pan, add the oil and turn onto medium-low heat. Add the onions and sauté for 5 minutes, stirring occasionally. Add the balsamic vinegar once the onions begin to brown. Simmer the onions until the balsamic is evaporated and the liquid is gone. Stir in the honey and remove from the heat.

Microwave ½ cup of the Gorgonzola crumbles in a small bowl for 30 seconds and stir in Greek yogurt.

Slice the mini slider buns in half. Spread a light layer of the melted Gorgonzola mixture on each bun and top with caramelized balsamic onions, crumbled Gorgonzola, and a slider patty.

Serve hot and enjoy!!!!

Ahead of time:

Grill the patties ahead of time to “rare” and place into the freezer. Prepare the rest of the ingredients and place into the fridge (up to 3 days before the party). 

When ready to serve, bake the patties for about 7 minutes in a 350 degree (F) oven to heat them back up. Continue assembly as stated above.