Have you tried it Angel?

No, I haven't tried it Bubble as I can't have the combination of grease, cream cheese, and bacon. I would have a very upset system! But I am already thinking of ways to substitute. I did think it would sound good to some in here and I know bacon is a perennial favorite!

yes, I bet Don would love to try it.

I know I will hear several exceptions to prove the rule. But guys seem to love bacon!   

The easiest pasta dish you will ever make with just 5 ingredients in 15 min, loaded with Parmesan and crisp bacon goodness!

http://damndelicious.net/2014/03/29/spaghetti-carbonara/

That is more to my taste.  I love pasta in all its forms. Sono Italiana!

That sounds good, but I would cook the bacon in the microwave (lowers harmful ? Which I have now forgotten) and use extra virgin olive oil for cooking instead of bacon grease.  I haven't used bacon "drippings" in years.

I went looking for another bacon dish for Bubble's Don; but I am unable to digest grease anymore, (just yesterday I learned that tortilla chips were also sadly going on my Oh No list). However, I can use crumbled bacon bits in small amounts, think one slice, once in awhile. I also couldn't handle that amount of cheese, (A condition that really hurts!); so I would also just dust with grated actual parmesan.

Since I have such a low tolerance for chemicals in preserved food and am lactose intolerant, I find go arounds. For example, I buy small amounts of really good cheese at the deli cheese counter and use it very sparingly. I cannot eat ice cream but can have frozen homemade yogurt, but not store bought. I have to wash all fruits and root vegetables in two parts apple cider vinegar with one part water and rinse well. I buy frozen vegetables and try to avoid canned. Basically, I eat as our grandparents did and another reason to prep my menus bi-monthly! My doctor told me if it was any consolation, I'm probably a lot healthier than most. But oh do I miss a lot!

Angel, did your doctor told you that goat products - yoghurt, cheese - was better tolerate than cow milk products?  My best friend here is milk intolerant but can  use the goat stuff in small quantities.  Much tastier too.

I do use some local goat products from the surrounding farms. You're right, it is better! Often the goat milk sold in stores is packaged in chemically treated containers. I cannot use soy any longer as a milk but I can use rice or oat milk altho I can use soy milk in cooking.

A sorry surprise awhile back was to find I can no longer eat bananas. I didn't know they were the culprit until the nutritionist explained that bananas have a protein that mimics lactose.

It's not a big of a deal as it sounds, especially at this time when so many of us need special diets for one reason or another. You just learn to find other ways and it really helps that I live in the midst of so many farms. Where else are you going to buy a quart of local honey for eight dollars because you are using a refillable jar?

SLOW COOKER PUMPKIN CAKE

"The prep time is just 10 minutes and the time to finish in the crock pot is only 2 hours or less. Depending on how your slow cooker runs, you may want to adjust the time and temperature setting. The first time we made this slow cooker pumpkin cake the crock pot time was about 2 hours. With our updated version and a different slow cooker, it took only about an hour and a half until it was finished. You will want to use a tooth pick to indicate when it is finished cooking.

The caramel sauce is an optional topping but I can’t for the life of me imagine why you would even think about skipping it. We received a little flack from some readers for not making our caramel sauce from scratch but you know what? Sometimes you need to take the easy way out.

This slow cooker pumpkin cake is all about ease, convenience, and most of all taste. You will never believe how delicious this pumpkin dessert tastes on the palate. It is the perfect dessert for fall and the holiday season. I hope you take a look at the cooking video and then click the link below to the original post and complete recipe"

https://www.plattertalk.com/slow-cooker-pumpkin-cake-recipe/

a can of packed pumpkin... we can't find that here.  We usually buy a slice of big pumpkin from the market.  So what is in the packed pumpkin?  How much is in a can?

homemade bacon for Don;

http://thewhoot.com.au/whoot-news/recipes/homemade-bacon-recipe?omhide=true

A can of pumpkin here according to a grocery store advert is from Libby's brand and is 15 ounces or 425 grams, enough for one 9" pie. I'm sure there are other can sizes.

Fifteen ounces of canned pumpkin is just shy of 2 cups (16 ounces would be 2 cups). A 3-pound pie pumpkin will likely give you enough puree for your recipe.


How Do I Use Fresh Pumpkin in a Recipe - Better Homes and Gardens
www.bhg.com/recipes/how-to/cooking.../how-do-i-use-fresh-pumpkin-in-a-recipe/

Some good info from this site;

http://www.cooksinfo.com/pumpkin-puree

More recipes and crafting from "The Whoot"


http://us7.campaign-archive1.com/?e=936df7f8d2&u=1dfa6b1ec9c1ad9563a2272b9&id=3c28eba7c4

Getting colder now so I am making my favourite foods. Casseroles. 2 favourites

Beef,cabbage and Potato Casserole.

Lightly sauté chopped bell pepper and medium onion in 1 TBS olive oil (or you can use ½ to 1 stick of butter instead). Set aside.
• Brown 1 ½ lbs. of ground beef or chuck. Drain fat.
• Put approximately 3 cups of chopped cabbage in the bottom of a 9 x 13 pan.
• Thinly slice 3 medium potatoes (approximately 3 ½ cups) over layer of cabbage.
• Salt and pepper to taste.
• Add 1 can of cheddar cheese soup and 1 can of cream of mushroom soup along with â..." cup of milk to ground beef along with the sautéed bell pepper and onions. Stir well.
• Pour mixture over potatoes.
• Cover with tin foil and bake at 350 degrees for 45-50 minutes.
• Then remove the tin foil and bake uncovered for 10 more minutes.

GREEN BEAN CASSOROLE
    1â,,4 cup butter
    3 garlic cloves, minced
    2 cups fresh sliced mushrooms (does not have to be exactly 2 cups)
    6 cups fresh green beans (ends removed and cut in half, can use more or less if desired) Use Good Canned or frozen beans)
    6 cups low sodium chicken broth
    2 (10 3/4 ounce) cans low-sodium condensed cream of mushroom soup, undiluted
    1â,,4 cup fresh grated parmesan cheese
    1â,,2 teaspoon black pepper (or to taste)
    salt (optional)
    2 (2 7/8 ounce) cans French fried onion rings (such as Durkee)
    1 cup grated old cheddar cheese (can use (to taste)



    Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
    Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
    Butter a 3-quart casserole dish (or a little larger).
    Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
    Transfer to the prepared casserole dish.
    Bake in a preheated 350 degrees F oven for 20 minutes.
    Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.

Bubble,  Here in the states,  as Patricia mentioned,  Libby brands , and others, make canned pumpkin puree and also canned pumpkin pie mix.  The canned pumpkin puree is just pumpkin and you add all your other ingredients, which is in the recipe on the can.  Then, there is canned pumpkin pie mix, which has everything in it and you just pour it into the pie shell.  It is a lot easier than cutting up fresh pumpkins.  I guess you could bake that whole pumpkin to soften it up enough to be able to peel it and cut it up.  it would then have to be cooked to make the pie mixture.

I go the easiest way..........  There are several very good varieties of frozen pumpkin pie,  which you still have to bake.   Getting to be that time of the year for pumpkin pie.  I love it !!!  Especially with lots of whipped cream.   Pumpkin pie is always on our Thanksgiving menu. 

Joy

Joy, I love pumpkin pie and have made many with Libby's canned pumpkin, but the last several years I have been getting Marie Callendar's frozen pumpkin pies.  They are very good.

Jean, for about year now,  I have been getting a few frozen things from Schwan's Frozen Foods, that deliver to the house.  Last Thanksgiving,  they had advertised their fall items, and the pumpkin pie  was on the cover of the brochure they give out   I bought one for Thanksgiving and again, for Christmas, as it was really good.  I could eat the whole thing all by myself.  Most of my family do not like pumpkin pie, so that leaves more for me.  LOL

I have  had other pies from Marie Callendar, but not her pumpkin pie.  I love her Key Lime Pie.  One of the best ones I have eaten.  That is always a special treat.

I like her chicken pot pies, also.

Hope you are making out good without any problems from the hurricane.

Joy

angel:
We're sorry we can't find the page you're looking for.
at www.bhg.com/recipes/how-to/cooking.../how-do-i-use-fresh-pumpkin-in-a-recipe/

The second link is good.  Thanks!

I never had pumpkin pie.  Anyone  volunteers to bake me one? 

It worked for me earlier Bubble. But it didn't now so I Googled it and came up with this link. It is the same page, different link.

http://www.bhg.com/recipes/how-to/cooking-basics/how-do-i-use-fresh-pumpkin-in-a-recipe/

And here is what else came up.


https://www.google.com/search?q=How+Do+I+Use+Fresh+Pumpkin+in+a+Recipe+-+Better+Homes+and+Gardens&rlz=1C1CHBF_enUS753US753&oq=How+Do+I+Use+Fresh+Pumpkin+in+a+Recipe+-+Better+Homes+and+Gardens&aqs=chrome..69i57&sourceid=chrome&ie=UTF-8

Thanks.  That is very useful.  I am bookmarking it.

Bubble,  can you get fresh pumpkins in your area ?   They are very hard to peel, but like I mentioned before, you could probably bake them in the oven until they soften up enough to be able to peel them and cut them up,

Joy

Bubble,  here is a link that might help you see how to peel a pumpkin.

https://www.youtube.com/watch?v=JCO_9bwo6VA


We are going to find a way for you to have a pumpkin pie !  LOL   But, first, we have to make sure you can get pumpkins over there.   

Joy

Bubble, if and when you can get  around to making a pumpkin pie, and can't find pumpkin pie spice, here is the ingredients that you can use.

Ingredients for Pumpkin Pie spice .............  Mix it all together and then the  recipe will tell you what amount  to use. ( You wouldn't use all of this at the same time. )

•3 Tablespoons Ground Cinnamon.
•2 teaspoons Ground Ginger.
•2 teaspoons Nutmeg.
•1-1/2 teaspoon Ground Allspice.
•1-1/2 teaspoon Ground Cloves.

Joy

Plenty of pumpkins here, usually used in soups.
Yes, I did experience the effort for cutting through that hard shell/peel.  I was planning to pre-cook in the microwave next time, to see it that soften it.

Thanks for the spice explanation.  That sounds extremely good in small doses.

Bubble

On dons next trip over, have him putt a can of pumpkin pie mix and one of without the spice .bring a can to the powder mix and try both ways. Now you can use squash to do the same type pies. Sure you an buy frozen or canned squash there.h will b ready for more cooking lessons.

JeanneP I will be sure to pack that pumpkin pie mix when I return.

Squash, pumpkin or sweet potato all make similar but very good pies!

This is a particularly good recipe for meal prepping. I substitute yogurt for mayo.

https://www.budgetbytes.com/2017/09/curry-chicken-salad-meal-prep/

Or creamy garlic mushroom soup which would make a good holiday dish as well.

https://www.budgetbytes.com/2017/09/creamy-garlic-mushroom-soup/