Pumpkin Pie Custard

 

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions

Beat eggs in large bowl.

Add sugar, cinnamon, salt, ginger and cloves.

Stir in pumpkin.

Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to ; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

 

To Make Individual Custards

 

Follow recipe as above. Pour filling into ungreased ramekins.

Bake at 350° F until knife inserted comes clean, about 25 minutes, depending on the size of the ramekins.

 

Eggplant Parmesan

1 eggplant, peeled and thinly sliced

2 eggs, beaten

2 cups Italian seasoned bread crumbs

1 jar or 16 oz. can spaghetti sauce

1 (16 ounce) package shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon dried basil

1. Preheat oven to 350 degrees
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread enough spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake 35 minutes, or until golden brown.

This recipe has been modified from an allrecipe version.

BBQ Chicken Roaster





Ingredients:
1 3-4 lb. whole chicken (get one that fits your crockpot) If you need to, cut it in half now, while it's thawed.
1 bottle of your favorite BBQ sauce (I use Sweet Baby Ray's Honey BBQ flavored)

The trick to cooking this straight from the freezer is in preparing the chicken before you freeze it.

1. Remove the chicken from the packaging.
2. Remove the neck bone and any other parts looming in the chicken's cavity.
3. Rinse the chicken and store it in a gallon ziploc bag.
4. Put in freezer and store until ready to cook.

When you're ready to cook the frozen chicken.

1. Remove the chicken from the ziploc and place in the crockpot.
2. Cook on high for 4 hours or until the wings just fall off the bone.
3. Remove the chicken from the crockpot and pour off the chicken broth. You can use this later if you want to make chicken soup...
4. Let the chicken cool for 15 minutes or so, then debone the chicken. It will fall right off the bone.
5. Put the chicken back in the empty crockpot and pour in BBQ sauce. Let simmer another hour or so.

This is great as a sandwich or with baked potatoes.