Sweet Meat Pie

For Thanksgiving this year, I baked a sweet meat squash (greenish/white pumpkin) pie from scratch - a first for me! I couldn't find a perfect recipe, so I followed this recipe for a butternut squash pie. It was SO yummy. I might have to try it again next year!

Ingredients:

• 1 unbaked and chilled 9-inch pie shell: (I followed the Pampered Chef "Perfect Pie Crust" recipe)
  
• 1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash (I used a Sweet Meat squash)
  
• 1 cup light brown sugar, firmly packed
• 3 large eggs
• 3/4 cup evaporated milk or half-and-half (I used half-and-half)
  
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 tablespoon melted butter
• 1 teaspoon vanilla

Preparation:

To cook squash:
Cut the squash in half lengthwise; remove stem and scoop out the seeds. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork. Let cool completely then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside.

Reduce oven to 350° F and position an oven rack in the center of the oven. In a mixing bowl with electric mixer, beat the squash with the brown sugar. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended. Pour the filling into the chilled pie and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won't get too dark. When the filling is set, transfer the pie to a rack to cool. Serve just warm or at room temperature with a dollop of whipped topping or whipped cream.

Final results: cracked, but perfect otherwise!

Potato Cheese Soup

6 to 8 large baking potatoes
2 cups milk
4 cups chicken broth
2/3 cup flour
2/3 cup butter
8-12 strips bacon, cooked
1 cup sour cream
8 oz. cheddar cheese, shredded
salt and pepper to taste

Bake potatoes until soft, then peel. Mash or cube the potatoes depending on the desired consistency for the soup.

In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids.

Add salt and pepper, potatoes, cooked bacon, and cheese. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.

Soup will be thick. Add milk to reheat.

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I had leftover baked potatoes from our Small Group dinner on Tuesday night, so I made this yummy soup! I only made a half-batch, which was still about 6 servings - perfect for our little family, with some to spare for leftovers. Finn refused to eat a single bite...but that's what I get for making potato soup for the boy who has NEVER liked potatoes! Go figure... Cedar, on the other hand, greatly enjoyed his bit of mashed potatoes with cheese & plain yogurt. We heard a lot of "Mmmm mmmm" from his high chair. ;)

Tasty enough for the grown-ups that I started a blog to keep track of my favorite recipes found on the net. Bon appetit!