View From Our Table

  The perfect pumpkin pie. It's just Libby's with a sugar swap and some nutmeg. I have always been terrible at crust, so pre-made for me. Ingredients: 1 Pie Crust, 9” (I use frozen) ¾ Cup Powder Sugar 1 tsp. Ground Cinnamon ½ tsp. Salt ½ tsp. Ground Ginger ¼ tsp. Ground Cloves ¼ tsp. Ground Nutmeg 2 Large Eggs 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk Directions: Preheat the oven to 425 degrees F Combine sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F and continue to bake until a knife inserted near the center comes out clean, 40 to 50 more minutes. Remove from the oven and set on a wire rack to cool to room temperature. Serve cooled pie immediately or refrigerate until ready to serve. Shape and bake cr...

Moo Shu is commonly a Chinese dish with eggs. This dish "MuShu" comes from a taco recipe I found in a magazine once. I was unable to find that original recipe now, but it was this meat served with coleslaw wrapped in a flour tortilla. It was also delicious, but I kept thinking this would be great with veggies over rice. That is when the MuShu Beef Bowl was born. Ingredients: 2 tsp Cornstarch    ¼ Cup Cold Water    ¼ Cup Barbecue Sauce   ¼ Cup Hoisin Sauce   2 Tbsp Reduced-Sodium Soy Sauce   1/2 tsp Ginger   1 tsp Minced Garlic    1 lb. Ground Beef   1 Cup Shredded Carrots   2 Cucumbers   1 Tbsp White Wine Vinegar   1 tsp Sugar   4 Tbsp S our C ream   1 tsp Sriracha (or more)   Olive Oil   Salt and Pepper   2 Cups Cooked Rice of Choice       Directions: In a medium bowl, combine vinegar, sugar, and a pinch of salt. Trim ends from cucumber. Using a peeler, shave cucumber length...

I remember this dip always being at family events growing up. Never knowing 100% what it was made of. Doing some asking around this seems to be the best cream cheese to sour cream to taco seasoning ratio. These are the toppings we like, but really the possibilities are endless. Ingredients 2- 8oz Cream Cheese, Softened 16oz Sour Cream 1 Package Taco Seasoning 2 Cups Shredded Lettuce 8oz Shredded Cheese of Choice 2-3 Roma Tomatoes, Diced 2.25oz Can Sliced Black Olives Tortilla Chips Directions In a large bowl mix cream cheese, sour cream, and taco seasoning until well blended. Spread mixture evenly in a 9 x 13 dish. Layer lettuce, cheese, tomatoes, and black olives. Serve with tortilla chips.

There was a potato recipe that I remembered from childhood, this was not it. I did come across this recipe from  Tastes Better From Scratch Blog when searching. Safe to say this recipe ended my search. These potatoes are my go to. We eat them as a meal, and serve them as a side at parties. The original recipe has no ham. I've made them both ways and the ham is a must! Ingredients: 32oz Diced Hash Browns, Thawed 16oz Sour Cream 10.5oz Can Condensed Cream of Chicken so 10 Tbsp Melted Butter, divided 6 & 4 1 tsp Salt ¼ tsp Pepper 1 tsp Dried Mixed Onion 8oz Shredded Cheddar Cheese 2 Cups Corn Flakes Cereal Directions: Allow potatoes to thaw in your fridge overnight, or spread them on a baking sheet and warm in the oven at 200 degrees for 20 minutes. Preheat oven to 350°. Combine sour cream, cream of chicken soup, 6 Tablespoons of melted butter, salt, pepper and dried onion in a bowl. Mix well. Add potatoes, ham and shredded cheese. Stir to combine. Spoon mixture into a single l...

This is one of those recipes to enjoy making. Something to really put the time and love into, making it even better to savor every bite when you're done. I found this one in a Taste of Home magazine at a check out years back. I didn't change a thing.  Ingredients: 1/4 cup butter, softened 1/3 cup sugar  1 egg, beaten 1 teaspoon vanilla extract 2-1/3 cups all-purpose flour  4 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1-1/2 cups fresh or frozen blueberries (If using frozen blueberries, use without thawing to avoid discoloring the batter) STREUSEL: 1/2 cup sugar 1/3 cup all-purpose flour  1/2 teaspoon ground cinnamon 1/4 cup cold butter Directions: In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Fill 12 greased or paper-lineups two-thirds full. In a small bowl, com sugar, flour and cinnamon; cut in butter until crumbly. Sp...

House items: Aluminum foil Baking sheet Cutting board Large skillet Medium mixing bowl Ingredients: 16 ounce whole mushrooms 1 Tablespoon olive oil 1 Tablespoon minced garlic 8 ounce package of cream cheese, softened ¼ cup parmesan cheese, grated ¼ teaspoon black ground pepper ¼ teaspoon onion powder Directions: Preheat oven to 350” F. Cover baking sheet in aluminum foil. Rinse Mushrooms. Lightly pad with towel to dry. Break off stems and put aside. Place the mushroom caps, bottoms up, on the foil lined baking sheet. Move stems to cutting board and finely chop. Heat olive oil in a large skillet over medium heat. Add garlic and chopped mushroom stems. Cook continually stirring until mushroom pieces have darkened and began to soften. Remove pan from heat and set aside. In a medium mixing bowl, add cream cheese, Parmesan, pepper, and onion powder. Add the cooked garlic mushroom stems. Mix until combined. Spoon mixture into heaping piles upon mushroom caps (you may have some leftover). Pla...