Spiced Pumpkin Tartlets

Ok, I'm violating the whole recipes for quick meals with this posting. BUT, with the cold weather that blew in, I just had a craving for these tartlets and thought I'd share this recipe with you.

I supposed you could make a meal out of them, but it wouldn't be very nutritious.

However, if you have someone who just can't hack pumpkin pie, have them try these tartlets. The pumpkin flavor is more subdued and it's just a great recipe all way around.

Spiced Pumpkin Tartlets

1 package (15 ounces) refrigerated pie crusts (2 crusts)

1 can (15 ounces) solid pack pumpkin

2 cups thawed, frozen whipped topping

1 teaspoon cinnamon

1 package (3.4 ounces) cheesecake instant pudding and pie filling

1/4 cup pecans, chopped

Preheat oven to 400ºF. Let crusts warm to room temp. Roll crusts out and cut out 24 circles. Put in a mini muffin , prick with a fork, and bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely.

Combine pumpkin, whipped topping and spice blend in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.

Attach open star tip to a decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans; sprinkle over tartlets.

Enjoy!

Turkey & Wild Rice Soup

I got up this morning and it was one of those mornings that just makes you think of fall. As the clouds continued to move in, that, mixed with the chill in the air just made me think of soup.

Hearty soups are great meals because they are so filling! And a lot of times, they are dump-and-pour! And you know Mary loves that.

This recipe is ready in 30 minutes! That's PREP and COOK time! You could even slice a few more minutes off, depending on how your ingredients are stored, or if you do a little prep work once you get home from the grocery store.

Turkey and Wile Rice Soup

1 C grated carrots
1 C sliced mushrooms
1/2 C chopped celery (optional; Mary hates celery so I always leave this out)
1/2 C chopped onion (this is never put in at my house)
1 T butter
1/2 C all purpose flour
2 cans (14 oz each) chicken broth
1 can (12 oz) low fat evaporated milk
1 1/2 C cooked wild rice (Hint: you can buy this already cooked at the store!)
1 C diced cooked turkey (chicken works too if that's what you have on hand)
1/4 C slivered almonds, toasted

Grate carrots with a cheese grater. Slice mushrooms. Chop celery and onion.

Melt butter in a 3 quart saucepan. (You can use a larger pan if you like.) Add vegetables; cook and stir 3-4 minutes or until crisp-tender.

Stir in flour. Gradually add milk and broth, whisking until well blended. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer uncovered for 5 minutes.

Meanwhile, place almonds in a small saute pan. Heat over medium heat for 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan and cool slightly. Stir almonds into soup before serving.

Tip: If you have stoneware, you can also toast your almonds in the microwave. 3 minutes on high, stirring every 60 seconds.

Tip: Cooked wild rice is available in your local grocery store where rice is sold. I've seen it sold in a can and in a pouch. Cooking wild rice from scratch takes much longer than white rice. Consider buying pre-cooked wild rice as a time saver for this recipe.

Yield: 6 servings (about 7.5 cups)

Apple Nut Ring

Well. Here we are. School has started. Fall has unofficially arrived.

I thought for today's offering, we'd do a little apple something. Something that could be a great brunch idea. Or if you are thinking evening meal, then a little "brupper for supper", as my kids would say.

Apple Nut Ring

2 pkg (7.5 oz each) refrigerated biscuits
2/3 C sugar
1 T cinnamon
1/4 C butter, melted
2 med. Granny Smith apples
1/3 C chopped nuts (Mary likes pecans)

Preheat your oven to 400. Separate your biscuits. In a microwave safe bowl, microwave butter on high for 30 seconds or til melted. Combine sugar and cinnamon in a container. Dip biscuits in butter. Roll in sugar mixture. Arrange biscuits in an overlapping circular pattern in a round cake pan or deep round stone.

Peel, core and slice apples. Cut in half crosswise. Place an apple slice between each biscuit and around the edges. Essentially, fill in as many gaps as you can. If you need to chop or grate nuts, then do that. Mix nuts with any sugar mixture that is leftover and sprinkle the whole thing over the pan.

Bake 25 minutes or until the biscuit dough is golden brown.

Enjoy!