Cindy's Recipes and Writings

Mini Pumpkin Hand Pie Treats

Posted on December 1, 2019 by Cindy Kerschner

Mini Pumpkin Hand Pies Treats

Mini Pumpkin Hand Pies

These mini pumpkin hand pies are so easy and quick! A festive dessert for any fall or winter get-together.

The holidays can be exhausting. Shopping, cooking, entertaining, visiting, all can take a toll.

This past Thanksgiving I was asked to bring some dessert. One request was for my pumpkin roll. (I used the recipe off the can 😉 shhhh!)

Mini Pumpkin Hand Pies

No one wanted pumpkin pie! I found that odd. I’m more of a sweet potato pie fan but pumpkin IS tradition.

So I came up with these Mini Pumpkin Hand Pie Treats to fill the void. Easy, peasy made with store bought pie dough. You could use homemade too.

I made pumpkin filing minus the milk. This filling is thicker and can be used more like jelly in cookies.

Cut out 12 mini pumpkin shapes with a cookie cutter. Place 6 shapes on parchment lined cookie sheet.

Spoon in filling. Press, seal with a kiss, I mean fork.

Egg wash the top and bake at 375 until golden brown, about 20 to 25 minutes.

Mini Pumpkin Hand Pies

mini pumpkin hand pies

Print Recipe

Ingredients

1 unbaked pie shell
1 cup pumpkin puree
2 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp powdered ginger
1/8 tsp nutmeg
1/8 tsp allspice
1/2 tsp vanilla
2 oz cream cheese
1 egg yolk
1 egg, beaten for egg wash

Instructions

In a small saucepan, whisk together the pumpkin, brown sugar, spices and the remaining 1/4 teaspoon salt. Cook over medium-heat, stirring occasionally, to cook out the moisture, 6 to 8 minutes. Remove from heat, mix in the vanilla and cream cheese until fully incorporated, then mix in the egg yolks. Transfer to a bowl and let cool.
Heat oven to 375 degrees. Cut out 12 mini pumpkin shapes from pie dough. Cut 3
vertical slits in 6 of the shapes. Place 6 unsliced "bottoms" on a
parchment-lined baking sheet. Place 1 tablespoon of the pumpkin mixture onto
each bottom, leaving a 1/4-inch border around the edges. Lightly brush the
border with egg. Sandwich the filling with the scored pumpkin cutouts and press
the edges with a fork to seal. Repeat with the remaining cutouts and pumpkin
mixture.
Brush the tops of the hand pies with the remaining egg.
Bake at 375 until golden brown, 23 to 25 minutes.

Posted in brunch, Christmas, pie, pumpkin, Thanksgiving | Comments Off

PA Dutch Style Eggs Benedict Hatfield

Posted on November 18, 2019 by Cindy Kerschner

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HamUpTheHolidays #WhatsLeftForWhatsNext #CollectiveBias

PA Dutch Style Eggs Benedict serves poached eggs and Hatfield® Classic Ham, and spinach with a touch of hot, sweet bacon dressing. A dish fit for a fancy brunch or family breakfast.
Eggs Benedict is one of my favorite breakfast treats to prepare. Simple poached eggs with meat and a sauce can be made in a variety of ways. It sounds complicated but only takes a few steps.
My favorite meat to use is ham steak. It can be cut to make a lovely presentation too!
PA Dutch Style Eggs Benedict
I love that Hatfield® Classic Ham Steaks come fully cooked and ready to use in any meal. Saving time in the kitchen is especially important around the holidays. It’s nice to have a few Hatfield® Classic Ham Steaks on hand for quick meals like Ham and Bean Soup, or Ham, Mac & Cheese.
Did you know that Hatfield Ham is family owned and American made right here in my home state of Pennsylvania? I shop for mine at Weis Markets where I find a great selection of Hatfield® products.
weis ham aisle

Here’s a great offer from Hatfield®! For a limited time this Holiday season, enjoy $2 off any (1) Hatfield Ham.

I’m a PA Dutch girl at heart. A classic regional sauce I use is hot bacon dressing. This sweet and slightly sour sauce pairs so well with both ham and greens. It works perfectly for this version of Eggs Benedict.
This sauce stores well for several days so you can make it a day ahead too! I like to also cook my bacon ahead so it is ready to crumble into the sauce before serving.
For my PA Dutch Style Eggs Benedict, I start with the best ingredients.

Hatfield® Classic Ham Steaks can be easily cut with a donut cutter of drinking glass. I use the extra ham in omelettes or soups.

For the sauce, Whisk together cream, 1/4 cup butter. Heat over low.
Whisk together eggs, sugar and vinegar in a separate bowl. Slowly add egg mixture to cream. Simmer until thickened, stirring constantly.
PA Dutch Style Eggs Benedict

I cook the ham and spinach in the same pan.
PA Dutch Style Eggs Benedict
Poaching tip: Break your eggs one at a time into a small dish to pour into simmering water.

Time to put it all together.
Start with a buttered toasted English muffin. Add the ham and spinach.

Next, top with a poached egg.

Add bacon crumbles to sauce and spoon over eggs.
PA Dutch Style Eggs Benedict
Top with green onion and extra bacon crumbles if desired.

PA Dutch Style Eggs Benedict

PA Dutch Eggs Benedict

PA Dutch Style Eggs Benedict

5 from 2 votes

Print Recipe

Servings 2

Ingredients

1 Hatfield® Classic Ham Steaks
1 English muffin toasted
1 cup baby spinach
1 tbsp vegetable oil
2 eggs to poach
1/4 cup green onion, sliced
sauce
4 strips bacon, fried and crumbled I use Hatfield® brand
1/2 cup half and half
1/4 cup butter
2 eggs, beaten
2 tbsp sugar
3 tbsp cider vinegar

Instructions

Cut ham steaks into 4 3-inch rounds using donut cutter or drinking glass. Set aside.
Preheat oven to 200 degrees. Heat medium-sized fry pan over medium heat. Add vegetable oil heat to sizzling. Add ham rounds and spinach. Cook ham on both sides until golden brown and spinach until wilted. Transfer to baking dish and keep warm in oven.
sauce
Whisk together half and half, 1/4 cup butter. In a 2-quart saucepan over low heat. until butter is melted.
Whisk together eggs, sugar and vinegar. Slowly add egg mixture to cream. Simmer until thickened, stirring constantly. Remove from heat. Add 1/2 the bacon crumbles.
Assemble Benedict onto a plate. Top toasted muffin half with ham and spinach.
In a medium fry pan, heat about 1/2-inch water to a simmer. Slowly drop in eggs, one at at time. Cook eggs until whites are opaque but yolks still a bit runny. Use a slotted spoon to top spinach with egg.
Drizzle with sauce and sprinkle with green onion and extra bacon crumbles.

Posted in breakfast, brunch, call to action, egg, ham, What's For Dinner? | 3 Comments

Pecan Whiskey Cookies #ChristmasCookies

Posted on November 14, 2019 by Cindy Kerschner

This post is part of #ChristmasCookies week 2019 event. I received product from Adams Extract and Millican Pecan to use in my recipes. I received no further compensation.
Pecan Whiskey Cookies serve a splash of holiday cheer in every cookie.

Welcome to day four of our #ChristmasCookies Week recipes and giveaway!

Pecan Whiskey Cookies
A standard cookie with a touch of cheer!

Pecan Whiskey Cookies

5 from 2 votes

Print Recipe

Ingredients

2 tbsp shortening
2 tbsp butter
1/4 cup sugar
2 tbsp brown sugar
1/2 tsp vanilla I use Adams Extracts
1 egg
1 cup flour
1 tsp whiskey
1/4 tsp baking soda
1/2 cup chopped pecans

Instructions

Mix all ingredients into a soft dough. Divide into 12 drop cookies. Bake at 375 for 8 to 10 minutes until golden brown.

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.

Check out today’s cookie recipes:

Christmas Funfetti Pecan Shortbread Bites by Family Around the Table
Eggnog Snickerdoodles by Cheese Curd In Paradise
Melody Cookies by Karen’s Kitchen Stories
Papaya Glazed Macadamia Shortbread by A Kitchen Hoor’s Adventures
Pecan Gingerbread Thumbprint Cookies by Sweet Beginnings
Pecan Pie Cookies by Daily Dish Recipes
Pecan Whiskey Cookies by Cindy’s Recipes and Writings
Soft Cinnamon Apple Pecan Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Adams Extract

Prize 2 – Adams Extract Prize Pack

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.

a Rafflecopter giveaway

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.

Posted in What's For Dinner? | 10 Comments

Pecan Jumbles #ChristmasCookies

Posted on November 12, 2019 by Cindy Kerschner

This post is part of #ChristmasCookies week 2019 event. I received product from Adams Extract and Millican Pecan to use in my recipes. I received no further compensation.

pecan jumbles

Pecan Jumbles are a soft sugar cookie topped with cinnamon and sugar and a pecan half! Soft cookie with a bit of nut crunch. Perfect #ChristmasCookies for any holiday table.

I admit I’m not one for baking a ton of cookies. Christmas cookies are on a different level.
For me it’s more than just having fancy or familiar cookies around for family, guests, cookie exchanges. There is just something about baking cookies at Christmas that opens the memories flood gates.

Baking with Mom was always an all weekend thing. Even when I moved out, I would be taking a care package of Christmas cookies home every weekend, well into the end January. She baked with my daughter too.
I in turn, baked with my granddaughter and grandson. Memories for sure.
These Pecan Jumbles are easy to make. A Christmas cookie you can bake alone or use a little help from a friend or family member to roll into balls or sprinkle with cinnamon and sugar.

Pecan Jumbles

Print Recipe

Servings 12

Ingredients

2 tbsp shortening
2 tbsp butter, softened
1/4 cup sugar
1/2 tsp vanilla I use Adams Extracts
1 egg
3/4 cup flour
1/4 tsp baking soda
1/4 tsp salt
1/4 cup pecan halves I use Millican Pecans
2 tbsp cinnamon sugar

Instructions

Cream together butter, shortening and sugar. Add egg and vanilla. Add flour, salt and baking soda.
Portion dough into 12 pieces. Roll into balls. Place a pecan half on top of each cookie. Gently press flat. Sprinkle with cinnamon sugar. Bake at 375 for about 8 to 10 minutes until lightly browned but still soft.