Recipe of the Week: The Perfect Pie Crust

Ingredients for two crusts:

3 cups flour
1 t salt
1 cup shortening or lard
1 egg
1 t white vinegar (or champagne vinegar)
5 T cold water

It’s my favorite time of the year – time for pies! Maybe you have a pick it yourself apple orchard near you or a bunch of pumpkins in your garden all ready to be harvested. If not, head to your local produce market and decide what to put inside this lovely flaky crust.

Get the directions here.

Pumpkin Chicken Apple Sausage Soup


2 T unsalted butter (or your favorite oil or broth to sauté)
1 medium onion, chopped
12 oz chicken apple sausage, sliced in half lengthwise and then sliced into half moon bits
1 (15 oz) can pumpkin puree (not the pie filling) or use 15 oz home-made pumpkin puree*
4 cups chicken stock, low sodium
1 apple, peeled, cored, and cut into small pieces (I used a Gala, but use whatever apple you prefer)
1 T adobo sauce, from the can that holds the chipotle pepper
1 chipotle pepper in adobo sauce, minced (for topping at the table) Read More

Pumpkin Pancakes

Pumpkin is a delicious way to replace fat in a recipe. Pumpkin adds richness to the flavor and happens to be a very healthy veggie. The number of pancakes that this recipe makes will depend upon the size of your pancakes! Serves four healthy appetites. Enjoy.


2/3 cup pumpkin puree
2 eggs
2 cups milk, 2% or whole
2 cups all-purpose flour
2 T sugar
4 t baking powder
1 1/2 t cinnamon
1/4 t ginger
1/8 t clove
1 pinch of nutmeg. Read More