Tasty Tuesday: Pumpkin Fluff Dip

We're continuing our journey through the joys of pumpkin with the much anticipated pumpkin dip.  I've seen TONS of recipes and each one just as delicious as the next.  Some are sweeter, some are heartier, but this one, I have to say, is the lightest I've ever tasted.

It was given to my mother by one of her students, and judging solely on the ensemble said student was rocking the day I met her, I can safely say we are two peas in a pod.  Which means, if she loves this recipe, then golly knows so will I.  And holy mash potatoes, did I ever.

Photo Taken by Diaries of Eugene

Pumpkin Fluff Dip
1 (16 oz) container frozen whipped topping (ie Cool Whip, not canned ReadiWhip), thawed
1 (5 oz) package instant vanilla pudding mix
1 (15 oz) can solid packed pumpkin
1 tsp pumpkin pie spice

1. In a large bowl, mix together the pudding, pumpkin, and pie spice.  Fold in the thawed whipped topping.  Chill in the refrigerator until serving.

I tend to be a traditionalist, so I typically serve my pumpkin dips with ginger snaps.  My mother, however, prefers graham crackers.  While we differ on particulars, there's one very key point we agree whole-heartedly on: this dip is goooooooood.

Now, most of this you can make from scratch, if you're feeling adventurous.  As we learned from previous DOE entries, you'd be amazed at what you can do with leftover ingredients from previous Tasty Tuesday victuals.  The recipes to make your own whipped topping and pudding can be found below.

Making Your Own Whipped Topping
1 tsp unflavored gelatin
2 tsp cold water
3 tbsp boiling water
1/2 cup ice water
1/2 cup nonfat DRY milk
3-4 tbsp sugar
3 tbsp vegetable oil
optional: 2 tsp vanilla extract

1. Chill a small mixing bowl and whisk.  This is an important step so make absolutely sure the bowl and whisk are ice cold before you add any ingredients.  It really does help the consistency of the whipped topping.
2. Pour gelatin into a separate bowl.  Add 2 tsp of cold water, stirring constantly.  Add the boiling water and stir until the gelatin is completely dissolved.
3. Allow the gelatin to cool for 2-3 minutes, until it's about room temperature.
4. Place the ice water and dry milk in the chilled mixing bowl.
5. Beat at high speed until stiff peaks form (Don't remember what stiff peaks are?  Go here.)
6. Add the sugar and vanilla, continue to beat.  Then add the oil and gelatin.
7. Place in freezer for 15 minutes, then transfer to refrigerator until you're ready to use it.
**Make sure you stir the whipped topping before you begin making the pumpkin dip.**

Making Your Own Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1/2 tsp nutmeg
1 tsp salt
3 cups cornstarch

1. Mix all ingredients together.
**This will probably make way more than you need for the pumpkin dip. The beauty of this is that you can just store the rest in an airtight jar.  When you are ready to use this mix to make the dip, just add a dash of vanilla extract (about 1/4 to 1/2 tsp).**

Tasty Tuesday: Pumpkin Soup

It's October.  You can't exist in October without eating something pumpkin.  Thankfully, my mother feels the exact same way, and found this absolutely scrumptious recipe for Creamy Pumpkin Soup.  With the birth of places like cook.com and allrecipes.com, you are never without options.

One of the really great things about soups is that you can cook them in large batches and freeze what you're not ready to serve in the next couple of days.  So when you're not really sure what you want to eat on a cold wintery night, remember you made all that soup back in October.  Problem solved.  Yumminess achieved.

CREAM OF PUMPKIN SOUP (this recipe can be found here)
3 tbsp margarine, softened
1 tbsp brown sugar
1/4 tsp ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tbsp butter, melted
2 (14.4 oz) cans chicken broth
1 (15 oz can) pumpkin puree*
1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground black pepper
1 cup heavy cream

1. Preheat oven to 400F.  Combine butter, brown sugar, and cinnamon. Spread butter mixture over one side of each bread slice.  Place bread, buttered side up, on a baking sheet.  Bake 8-10 minutes or until bread is crisp and the top is bubbly.  Cut each slice of bread into 8 small triangles or squares.
2. Sautee onion in butter in a medium saucepan until tender.  Add 1 can chicken broth, stir well.  Bring to a boil, cover, reduce heat, and simmer 15 minutes.
3. Transfer broth mixture into the container of a blender or processor (if you have an immersion blender, even better).
4. Return mixture to saucepan.  Add remaining can of broth, pumpkin, salt, cinnmon, ginger, and pepper. Stir well. Bring to a boil, cover, reduce heat, simmer 10 minutes, stirring occasionally.
5. Stir in cream and heat through, DO NOT BOIL.  Pour into individual bowls, top each bowl with the Cinnamon Croutons.

Photo uploaded to allrecipes.com by KitchenWitch

**If you're feel adventurous and actually want to make authentic pumpkin soup, why not cook your own pumpkin.  Fair warning, just be careful with the pan you cook it in.  I made real pumpkin muffins once, and I chose to roast the pumpkin.  I used a glass casserole dish, putting a little water in the bottom, as the recipe directed.  When I took the pan out, the water shifted and my pan essentially exploded all over the kitchen.  I thought I had found and removed all the glass shards.  Nope.  One ended up in a muffin.  Luckily, no one was hurt, but it still scared the bajeezums out of me.**

Tasty Tuesday: Challah Bread

There's something to be said about Jewish holidays.  Firstly, the tradition behind them usually includes a fantastic story and a beautiful prayer.  Secondly, the food is out of this world!  My love for matzo ball soup and latkes not withstanding, challah bread has to be one of my favorite recipe finds ever.  It looks gorgeous and tastes even better.

Photo courtesy of familyfun.com.  Additional recipe and photos found here

While the bulk of my family isn't Jewish (save for one delightful cousin-in-law), we have been known to incorporate traditional Jewish foods into our semi-secular holiday meals.  One of our family favorites is the baked french toast casserole.  We've found that incorporating challah bread instead of basic white or wheat bread slices just brings the flavors and tastiness to a whole new level.

1 cups water
1/4 cup margarine
3.5 cups bread flour
2 tbsp granulated sugar
2 tbsp brown sugar
1.5 pkgs dry active yeast
1.5 tsp salt
2 eggs
(additional ingredients: 1/2 egg, beaten, and 1.5 tsp poppy seeds)

1. Combine water and margarine in small saucepan until margarine is melted but not boiling.
2. In a large bowl, mix half of the flour with white sugar, brown sugar, yeast, and salt.  Add margarine mix.  Beat well.  Add eggs, one at a time.
3. Stir in remaining flour, 1/2 cup at a time, beating well after each addition.
4. Turn out onto lightly floured surface, knead until smooth (roughly 8 minutes).
5. Lightly oil large bowl, place dough in bowl, turn to coat, cover with damp cloth and allow to rise (roughly 1 hour).
6. Divide into 3 equal pieces, roll each piece into long ropes, then braid together.  Place on a greased baking sheet, cover with a damp cloth again, and allow to rise for another 40 minutes.
7.  Brush with egg and sprinkle poppy seeds on top.  Bake 45 minutes at 350F.

For more information about challah bread, check out this children's site or this basic wikipedia entry.

QUESTION OF THE DAY: What's your favorite holiday food?

Tasty Tuesday: Cheesy Buffalo Chicken Dip

With the MLB season winding down, NFL season gearing up, there are tailgate and big-screen parties abound.  And in the spirit of contribution and sportsmindedness, the Diaries of Eugene is pleased to bring you a fantastically delicious take on a game-night classic.

Photo found on http://en.petitchef.com/

You can't really have a Monday Night Football fiesta without buffalo wings.  It's just wrong.  But there really are only so many ways you can cook a piece of charred bird meat in hot sauce before it becomes redundant and expected.  Thankfully, one of my mother's friends was kind enough to share this delightful variation.  You have all the wonderful spicy flavors of the buffalo sauce with the creamy cooling power of the bleu cheese dressing (or ranch, depending on your preference), paired with the soft tang of cream cheese, and finally, topped with that ooey-gooey cheese that makes any dip a success.

New England Patriots v. Dallas Cowboys

photo found http://www.collinstours.ca

One of the reasons I'm so excited to share this recipe is because it was shared with me.  The whole point of this blog, and of DOE (Diaries of Eugene) in general was to encourage a sense of community.  "Hey, I liked this, and rather than keep it to myself to enable a sense of ownership and an air of superiority, I'm going to share it with you because I think you'll like it too."

And with that, I give you our latest Tasty Tuesday: Cheesy Buffalo Chicken Dip.

1 lb boneless, skinless chicken breast
8 oz pkg cream cheese, softened
1/2 cup ranch or bleu cheese dressing
1/2 cup hot sauce or buffalo wing sauce (recommendation: combine 1/4 cup mild and 1/4 cup hot)
8 oz shredded cheddar cheese

1. Boil chicken in water, then simmer or grill until cooked through.  Allow to cool completely.
2. Preheat oven to 350F.  Spread cream cheese evenly over the bottom of a 9x9" baking dish.  Spread dressing evenly over cream cheese, then set dish aside.
3. Shred chicken (I just use a standard cheese grater) and mix with hot sauce, then spread evenly over dressing in dish.
4. Sprinkle cheese evenly over the chicken.  Cover with foil and bake for 30 minutes.  Serve immediately.  This recipe came with the recommendation of using Tostitos Scoops for the choice of chip, to ensure maximum dippage, but the chip is really up to you.

QUESTION OF THE DAY: What's your favorite tailgate/sports party snack?