Some dear friends of mine are hosting a Harvest Dinner tomorrow night at their (very cool) barn and I’m bringing dessert. The conversation went a little like this:
“Hey, can you make your pumpkin pie for the barn dinner?”
“Sure, of course.”
“Great. Now can you make 30 mini ones?”
I’m actually being dramatic (shocker!); making 30 mini pies is not a huge deal at all. My pumpkin pie recipe makes two 9″ pies already, so I basically just have to double my recipe. The real problem I foresee is transporting them.
But anyway, my pumpkin pie is pretty damn good because—get this—I make it with ice cream instead of sweetened condensed milk. The recipe I use is adapted from an Allrecipe’s submission called Cindy’s Pumpkin Pie, which I’ve been using for about 10 years.
Cindy uses some funky measurements, so I’ve adapted those over time. And, instead of using vanilla ice cream, I use pumpkin ice cream. Boom!
Here’s the recipe:
Meg's Pumpkin Pie
An easy pumpkin pie recipe that uses ice cream instead of sweetened condensed milk.
Once a quarter, my cousins and our significant others gather for dinner at one couple’s house. This weekend was my turn.
In celebration/mourning of the end of summer, I went with a Caribbean theme. I was married in Jamaica—have I told you that? I will sometime—so I’m a big fan of jerk-flavored foods and general tropical fare. I’m also a huge fan of anything I can make in the crock pot. So the menu was this:
Jerk pulled pork with avocado mango salsa and/or red cabbage slaw (served with King’s Sweet Rolls)
Chicken pineapple skewers
Esquites (Mexican corn salad)
Caribbean sweet potato salad
Everything was bangin’, if I do say so myself. If I’ve got a recipe and a crock pot, I’m golden. Bonus: these dishes were all able to be prepped in advance, so I wasn’t running around the kitchen like a nut once my guests arrived!
Here are the recipes:
I, of course, added some of my own hacks to make things easier:
I didn’t actually make the salsa for the pork. I purchased store-bought fresh mango salsa and just added my own avocado.
My grocery store didn’t sell the “fancy” purple cole slaw, so I purchased store-bought and just mixed in some red cabbage.
Okay, this is about the level of cooking I care to tackle these days.
Holden is obsessed with berries and I’m obsessed with chocolate. Today during dinner, I had a flashback to a Pin I saw a while ago for chocolate chip-stuffed raspberries and I decided to give ’em a whirl.
Literally the easiest thing you can possibly do. If this in any way turned into a Pinterest Fail, I would have given you full license to take me out back and shoot me.
Sweet and bittersweet. Cool. Chocolate. What’s not to like? Did I mention a monkey could probably actually make these?
This is seriously the easiest guacamole ever. I’ve literally made it four times in the past seven days for various events. No chopping vegetables, no need to buy fresh cilantro. Making this guac takes like five minutes. And it’s so good!
Here’s all you need:
See, buying the fresh salsa is key. It already has the tomato, cucumber, green pepper, red pepper, red onion, cilantro, lime juice, tomato juice, garlic, poblano pepper, serrano pepper and salt right in it. No need to chop.
I read somewhere to leave in an avocado pit to keep the guac from browning, so I always do that. Here’s the recipe, even though this is so ridiculously easy, you don’t need it!
No lie, the easiest guacamole ever (read: no veggie chopping). And it's delicious. My go-to for any party.