I just returned from the beauty shop and as I exited the shop a wind of about 45 miles per hour tore through town. It picked my hair straight up and when I arrived home I looked in the mirror and looked a bit like a combination of “The Wicked Witch of the West” and one of the monsters in such a movie.

This weather is unbelievable with 65 degree temps predicted tomorrow and 30 a day or so later. The winds range from 25 to 45 miles per hour and you never know when you turn on the news what they will predict for tomorrow.

It seems logical to just stay home and stay warm. A great time for some wild cooking so I have been going through recipes. Found some good ones so guess I will spend today trying a few new ones out.

Spinach Bread Bowl

1 10-ounce box frozen spinach, thawed 1 16-ounce container sour cream 1 envelope vegetable soup mix 1 round loaf of country bread

Preheat oven to 300 degrees. Squeeze spinach dry and place in a large bowl. Stir in sour cream and soup mix. Cut the top off the loaf and scoop out 2/3 of the bread inside, leaving a soft, plump wall. Pour spinach mixture into loaf and place on baking sheet. Bake until lightly golden and crisp, about 20 minutes. In the last 6 minutes of baking scatter the scooped-out bread chunks onto the baking sheet to toast. Serve on the platter, using the “toast” to serve. Serves 8. (found in Guideposts)

I tried the Butter Pecan Pumpkin Pie and it was wonderful. The best part is that it is easy to make. You can make them and freeze them for unexpected company. It is truly delicious.

Butter Pecan Pumpkin Pie

1 quart butter pecan ice cream, softened 1 pastry shell, (9 inch) baked 1 cup canned pumpkin 1/2 cup sugar 1/4 teaspoon each ground cinnamon, ginger and nutmeg 1 cup heavy whipping cream, whipped 1/2 cup caramel ice cream topping, optional Additional whipping cream

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping also if desired. Dollop with whipped cream.

Special Harvard Beets

1 can (16 ounce) sliced beets 1/4 cup sugar 1 1/2 teaspoon cornstarch 2 Tablespoon vinegar 2 Tablespoon orange juice 1 Tablespoon grated orange peel

Drain beets, reserving 2 Tablespoons juice; set beets and juice aside. In a saucepan, combine sugar and cornstarch. Add vinegar, orange juice and beet juice; bring to a boil. Reduce heat and simmer for 3-4 minutes or until thickened. Add beets and orange peel; heat through.

It is fun to try new recipes and so rewarding when they are extra good. Try the above and I will see you next week.

Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.