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Pumpkin Pie Spice Mix


How to Make Pumpkin Pie Spice Mix

Use what you have in the pantry to make this spice blend.

Difficulty: Easy

Time Required: 5 minutes

Here’s How:

  1. Measure 1/2 teaspoon of cinnamon into a small bowl or cup.
  2. Add 1/4 teaspoon of ground ginger.
  3. Add 1/8 teaspoon of ground allspice or ground cloves.
  4. Add 1/8 teaspoon of ground nutmeg.
  5. Stir to blend.
  6. Makes 1 teaspoon of pumpkin pie spice.


  1. Use this blend in pumpkin pie, sweet potato pie, cakes, cookies and custard.

What You Need:

  • 1/2 tsp cinnamon
  • 1/4 tsp ginger, ground
  • 1/8 tsp allspice


  • 1/2 teaspoon of cinnamon into a small bowl or cup.
  • 1/4 teaspoon of ground ginger.
  • 1/8 teaspoon of ground allspice or ground cloves.
  • 1/8 teaspoon of ground nutmeg.

Yield: 1 teaspoon.

For a larger batch:

  • 4 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 2 tablespoons ground nutmeg
  • 1-1/2 teaspoon ground cloves or ground allspice

 Yield8-1/2 tablespoons.


  • Combine all ingredients. Store in an airtight container.
  • Homemade Pumpkin Pie Spice may be used to prepare the following recipe : Spice Nuts. Or it may be used as a substitute for the spices called for in your favorite pumpkin pie recipe. 

Pineapple-Apricot Pork Steak Dutch Oven


~~~~ Pineapple-Apricot Pork Steak ~~~~~

Pork Steak

¾ cup French dressing

¾ Pineapple-Apricot preserves

1 (1oz) pkg. onion soup

Arrange Pork Steak in a 12” dutch oven. In a medium sized bowl combine preserves, French dressing and soup mix. Stir to mix. Pour mixture over Pork Steak. Cover and bake using 10-12 briquettes on the bottom and 20-24 briquettes on the top for 60-75 minutes or until Pork Steak is cooked. Serve over rice.

Ciabatta & Bacon Stuffing


Ciabatta & Bacon Stuffing

Rustic By Nature


  • 8 tablespoons (1 stick) butter
  • 12 ounces Bacon cut into 1/4-inch dice (can use low-sodium option)
  • 2 large onions, finely chopped
  • 2 carrots, peeled and finely chopped
  • 3 celery stalks, finely chopped
  • 2 tablespoons chopped fresh rosemary (may use dried)
  • 3 garlic cloves, chopped
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 loaf Ciabatta bread, cut into 3/4-inch cubes
  • 2/3 cup freshly grated parmesan
  • 1 (14.5 oz.) can low-salt chicken broth
  • Salt and freshly ground black pepper


Butter a 9 by 13 glass baking dish. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the bacon and sauté until crisp. Transfer the bacon to a large bowl; do not drain drippings from pan. Melt the remaining butter in the same skillet, with bacon drippings, over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Sauté until the onions are tender. Gently stir in the parsley and remove from heat.

Transfer the onion mixture to the large bowl with the bacon. Add the bread and parmesan and toss to coat. Add broth to the stuffing mixture. Season the stuffing, to taste, with salt and pepper.

Transfer the stuffing to the prepared dish. Cover with foil and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.