Enjoy homemade pumpkin pie to complete your Thanksgiving holiday made with fresh pumpkin, pumpkin pie spice and topped with whipped cream.
Prep: 30 minutes plus cooling and chilling Roast/Bake: 1 hour 40 minutes Serves: 8
1 pie pumpkin, cut in half through stem (about 2.5 pounds)
2 large eggs
¾ cup half-and-half
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
½ cup packed light brown sugar
1½ teaspoons pumpkin pie spice
¼ teaspoon salt
1 9-inch frozen unbaked deep-dish pie crust
Whipped cream, pecans and ground cinnamon for garnish (optional)
Preheat oven to
400°; line rimmed baking pan with parchment paper. With large spoon, scoop out
seeds and fibers from pumpkin; place pumpkin, cut side down, on prepared pan
and roast 30 minutes or until pumpkin is easily pierced with a knife in several
places. Cool 20 minutes. Using the pumpkin stem, pull skin away from flesh and
discard; transfer flesh to plate and cool 15 minutes. Transfer pumpkin to food
processor; purée pumpkin 1 minute or until smooth, scraping down bowl
occasionally. Makes about 2 cups.
rimmed baking pan in oven; preheat oven to 350°.
In large bowl,
whisk eggs; add half-and-half, butter, vanilla extract and 1¾ cups pumpkin
purée. Whisk in sugar, pumpkin pie spice and salt; pour into pie crust.
filled pie crust onto preheated rimmed baking pan; shield pie crust edges with
foil strips or pie crust shield to prevent overbrowning, if desired. Bake pie 1
hour 10 minutes or until toothpick inserted in center comes out clean. Cool pie
completely on wire rack; cover and refrigerate at least 2 hours or up to
overnight before serving.
3 tablespoons Food Club Sweet Cream Butter, Unsalted
3 tablespoons Food Club All-Purpose Flour
3 cups Food Club Whole Milk
1 (15-ounce) can Food Club 100% Pure Pumpkin puree
1/4 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 (24-ounce) bag Food Club Frozen Mixed Vegetables
● 1 (32-ounce) bag Food Club Frozen Tater Tots
1.Preheat oven to 375°F. Coat 8 ramekins with cooking spray. In a large bowl mix together hash browns, cheddar cheese and beaten egg until thoroughly combined. Press 1/2 cup of hash brown mixture into each ramekin to create a crust. Bake in preheated oven for 15 minutes or until light golden brown.
2. While crusts bake melt butter over medium heat in a large skillet. Whisk in flour and cook, stirring frequently, for 2 minutes. Gradually whisk in milk until smooth. Bring to a boil then reduce heat to low. Stir in pumpkin puree, Parmesan cheese, salt and pepper until combined. Add mixed vegetables and simmer for 2 minutes. 3. Divide mixture evenly between ramekins and top with frozen tater tots. 4. Bake for 15-20 minutes, or until bubbling and golden-brown on top.
2 (10-ounce) French baguettes, halved lengthwise, then cut crosswise into quarters
½ cup peach preserves
4 green onions, thinly sliced
8 slices smoked Gouda cheese
In small bowl, whisk mustard, syrup,
brown sugar, chili powder and garlic powder; stir in cherries. Makes about ¾ cup.
5- to 6-quart slow cooker, add pork; top with thyme sprigs and pour mustard
mixture over top. Cover and cook on high 4 hours or low 8 hours or until pork
is very tender and falls apart; remove thyme sprigs.
oven to 400°. Transfer pork to medium bowl; with 2 forks, shred pork. Pour any
liquid remaining in slow cooker over pork; toss. Makes about 4 cups.
bottom halves of baguettes with preserves; top with pork mixture, onions,
cheese and top halves of baguettes. Transfer sandwiches to rimmed baking pan;
bake 7 minutes or until cheese melts. Makes 8 sandwiches.
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*Offer is valid 11/9-22 2020.
When you’re getting the friends and family together this season, add a little extra goodness to your cheer this season from Cache Valley® cheese. Our take on chicken enchiladas is a delicious dish that’s sure to please.
Roasted Tomatillo & Chicken Enchilada Casserole
1 tbsp. vegetable oil
1 medium poblano pepper
2 tbsp. butter
1 cup green onions, thinly sliced
3 tbsp. flour
2 cups chicken broth
8 oz. light sour cream
¼ tsp. chipotle powder, optional
18 corn tortillas
4 cups shredded rotisserie chicken
3 cups Cache Valley® Finely Shredded Four Cheese Mexican Shreds
PLACE oven rack 6 inches from broiler and preheat broiler. Brush cookie sheet lightly with oil. Spray 13 x 9-inch baking pan with non-stick cooking spray.
REMOVE and discard stems, seeds and pulp from pepper. Cut in half lengthwise.
REMOVE paper husk from tomatillos and rinse. Cut in half across the diameter. Place tomatillos and pepper cut side down on baking sheet, brush lightly with oil.
BROIL 6 to 8 minutes until lightly browned. Let sit for 5 minutes or until cool enough to handle. Chop and set aside.
RESET oven to 350° F.
MELT butter in a medium saucepan over medium-low heat. Sauté green onions until soft, about 2 minutes. Stir in flour until well blended. Gradually stir in chicken broth.
BOIL on high heat then reduce heat to medium and simmer until sauce has thickened. Add in sour cream and chipotle powder. Remove from heat and set aside.
BRUSH small skillet lightly with oil. Sauté each tortilla separately for about 10 – 20 seconds on each side until cooked through, but not crisp.
SPREAD ½ cup sauce onto prepared pan. Layer 6 tortillas over sauce to form single layer. Spread tortillas with ⅓ of tomatillo and pepper mixture, top with⅓ of chicken and 1 cup cheese. Repeat for a total of 3 layers, ending with cheese on top.
BAKE uncovered near top of oven for 35 to 40 minutes until bubbling and lightly browned.
SERVINGS 12 I CAL/SERVING 360 I PROTEIN/SERVING 21G I TOTAL COOK TIME 35MIN
2 each bone-in chicken breasts, drumsticks and thighs (about 4 pounds)
2 large onions, quartered
4 celery ribs with leaves, coarsely chopped
2 carrots, coarsely chopped
3 garlic cloves, crushed
4 bay leaves
4 fresh thyme sprigs
1 tablespoon salt
1 teaspoon black peppercorns or ground black pepper
1 tablespoon tomato paste
3 carrots, sliced ⅛-inch thick
2 celery ribs, cut lengthwise in half, then chopped
1 tablespoon salt
1 teaspoon ground black pepper
3 cups fine egg noodles
¼ cup chopped fresh Italian parsley
Chicken Broth: In large saucepot, add all ingredients;
heat to a boil over high heat. Reduce heat to medium-low; simmer 1 hour. With
tongs, transfer chicken to large bowl. Strain broth through fine mesh strainer
into large bowl, reserve; discard solids. When cool enough to handle, cut
chicken into ½-inch pieces. Makes about 11 cups.
Soup: In same saucepot, heat carrots, celery, salt, pepper,
broth and chicken to a simmer over medium-high heat. Reduce heat to medium-low;
simmer 20 minutes or until carrots are tender, stirring occasionally.
Add noodles and parsley; heat to a boil over high
heat. Reduce heat to medium; simmer 4 minutes or until noodles are tender,
stirring occasionally. Makes about 13 cups.