1/2 c. cream cheese, softened
1/4 c. fresh or frozen raspberries
strawberries, cantaloupe, pineapple, grapes kiwi, apples, bananas
1/2 c. vanilla yogurt
2 t. confectioners sugar
Combine cream cheese, yogurt, raspberries, and sugar. Cream with spoon until smooth. Chill. Prepare fruit. Cut large chunks with knife. Thread onto skewers. Arrange around dip and serve. Yields 1 c.
6 oz. can frozen orange juice concentrate, thawed
1/3 c. sugar
2 c. half and half
1/2 c. water
1 T. vanilla
Place all ingredients in a 2 qt bowl. Mix with 10" whisk until sugar is dissolved. Divide mixture among 3 tubs. Freeze until firm. Remove from tubs and shave. Serve with a spoon. Yields 6 servings.
1 envelope plain gelatin
2 T. lemon juice
1 small slice onion
1/4. t. paprika
1 c. heavy cream
1/2 c. boiling water
1/2 c. mayo
1 lb. can salmon, drained
1 t. basil
Empty gelatin into blender. Add lemon juice, onion, and boiling water. Cover and blend on high speed for 40 seconds. Turn off motor. Add mayo. Add salmon, paprika, and basil. Cover. Turn motor on high speed. Remove cover and gradually add in cream. Blend 30 seconds. Turn off motor immediately. Do not let curdle. Pour into 4 c. mold. Chill until firm. Serves 4.
8 oz, strawberry cream cheese
7 oz. marshmallow cream
Combine ingredients. Serve with fruit.
1 lb. ground beef, cooked and drained
1/2 c. barbecue sauce, your choice
shredded cheddar cheese
2 T. packed brown sugar
1/4 c. chopped onion
unbaked tart shells
Preheat oven to 350. Add sauce, onions and brown sugar to cooked ground beef. Cook over medium heat until hot and bubbly. Evenly divide mixture between shells. Bake for 25 minutes until lightly browned. Sprinkle with cheese and bake an additional 5 minutes.
1/2 c. brown sugar
1/4 t. salt
2 qts. cider
dash of nutmeg
1t. whole allspice
1 t. whole cloves
3" stick cinnamon
orange slices
Combine brown sugar, salt, and cider in a pan. Tie spices in a small piece of cheesecloth. Add to cider. Slowly bring to a boil. Cover and simmer for 10 minutes. Remove spices. Serve hot with orange slice floaters & cinnamon stick muddlers. Makes 10 servings.
thinly sliced bread
unsalted butter, herb butter, mayo, or cream cheese, softened
Bacon, ham, roast beef or sausage
cheese slices
pepperoni
spinach
tuna or chicken salad
tomato slices
hard boiled egg slices
onion slices
Spread bread with choice of condiment. Add desired fillings. Cut into squares, rectangles, or diamond shapes to serve. *Tea sandwiches can be made ahead and covered with plastic wrap and refrigerated until ready to serve. Decorate serving trays with fresh flowers or herbs.
3 oz. cream cheese, softened
1 cucumber, peeled and thinly sliced
butter
1 1/2 t. Italian dressing
white bread
salt
Sprinkle cucumber slices with salt. Drain on paper towels. Combine and spread butter and cream cheese on bread in a thin layer. Add cucumbers, no more than 1/4" high. Cover. Refrigerate until ready to serve.
1 c. thick & chunky salsa, your choice
1 large red or green pepper, top and seeds removed
16 oz. sour cream, or 8 oz. cream cheese, softened
1 env. taco seasoning mix
tortilla chips
Combine all ingredients except bell pepper and chips in a 1 qt bowl. Place inside pepper. Serve with chips. Makes 3 c.
7 oz. can tuna, drained well
mayonnaise
curry powder, to taste
chopped almonds
8 oz. cream cheese, softened
chives, to taste
sherry, optional
crackers
Combine tuna and cream cheese. Add mayo to make a soft consistency. Add chives and curry. Add dash of sherry, if desired. Sprinkle with chopped almonds. Place in pyrex dish and bake at 350 for 20 minutes. Serve hot with crackers.
4 c. cubed, seeded watermelon
12 oz. bottle sparkling mineral water or gingerale
10 oz. pkg. frozen raspberries
Place a single layer of watermelon in a shallow pan. Freeze until firm. Remove from freezer and let stand for 5 minutes. Drop watermelon through chute of food processor or blender while running. Add frozen chunks of raspberries alternately with mineral water, processing until smooth. Makes 5 1/2 c.
1 ct. refrigerated buttermilk biscuits
1 garlic clove
1/4 c. green bell pepper, chopped
1/4 t. dried oregano
1/4 c. Parmesan cheese, grated
olive oil
1/2 c. tomato, seeded and chopped
1/4 c. chopped onion
1/4 t. dried basil
Preheat oven to 400. Separate biscuits horizontally in half to form 20 biscuits. On a 13" round baking stone, arrange 6 biscuits, with edges touching, in a circle. Arrange remaining biscuits, edges touching in another circle around the center ring of biscuits. Gently press biscuits together to seal. Spray or brush biscuits with oil. Press garlic evenly over biscuits. Sprinkle inion, pepper, and tomato evenly on top. Add basil and oregano. Bake for 15-17 minutes or until edges are golden brown. Pull biscuits apart to serve.
16 oz. cream cheese, softened
8 oz. jar dried chipped beef
4 t. chopped onion
2 T. butter
1 c. sour cream
4 T. milk
1 c. chopped pecans
crackers
Saute pecans in butter. Set aside. Combine all other ingredients, except crackers. Place in a baking dish. Top with sauteed pecans. bake at 350 for 20-25 minutes. Serve warm with crackers.
4 c. water
salt & pepper to taste
1/4 c. grated cheddar cheese
10 oz. pkg, frozen chopped broccoli
2 c. Magic Mix
2 cubes chicken bouillon
Cook chopped broccoli. Combine water, magic mix, and bouillon cubes in a saucepan. Stir over medium heat until slightly thickened. Reduce heat to low and add cooked broccoli and grated cheese. *Adding oatmeal to soup makes it thicker and adds flavor and richness.
**This recipe is from a nutritionist friend of mine.
4 c. water
1 bouillon cube
2 c. Magic Mix
3 cooked carrots, mashed or
3 potatoes, cooked & chopped &
1 T. chopped onion or
1 pkg. chopped spinach, cooked or
1 can cream style corn & 1 T. onion
Combine in a saucepan: water, magic mix, and bouillon. Stir over medium heat until bubbling and slightly thickened. Add 1 selection from the vegetables. **Use magic mix for all milk based soup recipes or add canned soups instead of water to make cream soup.
*This recipe is from a nutritionist friend of mine.
1 c. low fat cottage cheese
1/2 c. plain yogurt
1/2 T. chopped fresh parsley
1/8 t. garlic powder
2 T. skim milk
1 T. lemon juice
1/8 t. onion powder
assorted vegetables
Place cottage cheese and milk in food processor. Process 45 seconds until smooth. Fold in remaining ingredients, except vegetables. Cover and chill. Serve with assorted vegetables. Makes 1 1/2 c.
15 1/2 oz. can artichokes, drained and chopped
1 c. Parmesan cheese
1 pinch salt
1 c. mayo
2 c. grated mozzarella
Combine all ingredients. Place in baking dish and bake at 350 for 30 minutes. Serve hot with triscuits.
1 c. cider vinegar
1/2 c. oil
5 t. Worcestershire sauce
2 T. salt
4 t. Tobasco sauce
1/4 t. garlic powder
Mix all ingredients together. Brush on chicken and cook as desired.
1 can frozen lemonade
1 can frozen orange juice
1 can frozen limeade
2 family size tea bags
1 1/2 c. sugar
water
Make ice tea using water, tea, and sugar. Add canned juices. Add enough water to make 1 gallon. Stir and chill.
1 lb. sharp cheddar cheese, shredded
3/4 c. mayo
1/2 t. Tobasco sauce, or to taste
1 c. chopped pecans
1/2 small onion, chopped
raspberry jam
Mix all ingredients together except for jam. Put in mold. Refrigerate. Before serving, pour jam in middle (after removing from the mold). Serve with crackers.
2 T. olive oil
1 bell pepper, seeded and diced
5 plum tomatoes, cut into chunks
8 cloves garlic, peeled and diced
1 medium onion, peeled and diced
1 can diced tomatoes (I use the Del Monte brand that has basil, oregano and garlic in it)
Saute garlic, pepper, and onion in oil. Add plum tomatoes. Stir and heat for 5 minutes. Add canned tomatoes. Stir and let simmer over low heat for 5 minutes. Sere over cooked angel hair pasta, or spread on pizza crust and prepare as desired.
1 c. magic mix
1 1/4 c. water
In a saucepan, combine magic mix and water. Stir over medium heat until it starts to bubble. For meat flavor, add 1 bouillon cube to sauce. Use magic sauce for all recipes calling for white or cream sauce, Makes 1 1/2 c.
*This recipe is from a nutritionist friend of mine.
1 T. vinegar or lemon juice
enough whole or 2% milk to make 1 c.
Combine ingredients and let stand for 5 minutes before using.
*other measurements:
4 c. instant dry milk
1 c. butter or margarine (2 sticks)
1 c. flour or 1/2 c. cornstarch
Combine milk, flour, and butter in a large bowl. Use two knives to cut the butter in to the dry ingredients. Mix until it looks like cornmeal. Keep tightly covered in the refrigerator. It will keep for several months. Magic Mix can be used in many recipes to make food prep easy and economical. (makes 5 c.)
*This recipe is from a nutritionist friend of mine.
1 lb. ground beef
1 lb. Velveeta cheese, cut in medium size chunks
1/4 t. chili powder
4-5 drops tabasco sauce
tortilla chips
1 small onion, chopped
1 can Rotel tomatoes and chilies, your choice
1/4 t. red pepper
1 small jalapeno pepper, seeded, chopped
Brown and drain beef and onion. Add Rotel and cheese chunks together in a microwave safe bowl. Het until melted and smooth. Stir intermittently. Combine with beef mixture. Add remaining ingredients and mix well. Serve warm with tortilla chips.
juice of 9 lemons
2 lbs. sugar
2 qts. gingerale, chilled
crushed ice
juice of 6 oranges
1 large can pineapple juice
Combine all ingredients except gingerale and ice. Chill. Add last two ingredients when ready to serve.
1 can cream of mushroom soup
1 can Armour chili, no beans
tortilla chips
1 can Ole El Paso hot jalapeno relish
3 lbs. Velveeta cheese, cubed
Combine soup, relish, and chili. Add cheese. Place in lined or sprayed crockpot. Allow the cheese time to melt. Stir occasionally. Best if kept hot to serve with chips.
8 oz. cream cheese, softened
1/2 t. Worcestershire sauce
1/2 t. seasoned salt
crackers, your choice
2 cans tuna, well drained
1/2-1 t. minced onion
1 t, lemon juice
Combine all ingredients together, except crackers. Chill. Take out of refrigerator 30 minutes before serving so it will be easier to spread. Serve with crackers.
8 oz. cream cheese, softened
1/2 c. chopped pecans
small can crushed pineapple, drained
Pepperidge Farm distinctive three crackers, or Ritz crackers
Combine all ingredients together, except crackers. Refrigerate. Serve with your choice of crackers.
10 small tea bags
2 c. sugar
1 small can frozen lemonade
water
Steep tea bags in 1 qt. hot water. Add sugar and lemonade. Add enough water to make 1 gallon. Chill until ready to serve.
4 T. butter
3 T. flour
3 c. milk
4 1 oz. cans cream style corn
1 can eaglebrand milk
salt to taste
2 T. chopped red, green, or yellow pepper
2-3 c. chicken broth
1-2 20 oz. bags frozen shoepeg corn
Saute pepper in butter. Add all other ingredients. Simmer until ready to serve.
8 oz. cream cheese, softened
4 oz. can jalapeno relish*
Combine in blender until smooth. Refrigerate until chilled and ready to serve. *Found only at Ingles?
3/4 c. mayonnaise
1/2 c. buttermilk
1 t. Worcestershire sauce
2 T. red wine vinegar
1/8 t. pepper
3/4 c. sour cream
1 c. shredded extra sharp cheddar cheese
1/8 t. salt
dash of garlic powder
Combine all ingredients in blender. Cover. Whirl until smooth. Serve as a dip for raw vegetables or in baked potatoes. Makes 2 c.
1/2 c. red wine vinegar
2 T. lemon or lime juice
1/4 t. groung pepper
3/4 c. olive oil
1/4 c. prepared dijon mustard
1/4 t. salt
2 T. sugar, optional
Combine all ingredients, except oil, in blender until smooth, stopping once to scrape down sides. Add oil in a slow steady stream while blender is running. Yields 1 1/2 c.
1 pkg dry ranch dressing
8 oz. cream cheese, softened
1 can chopped green chilies
green olives with pimentos to taste, chopped
flour tortillas
Combine all ingredients together and spread on tortilla. Roll up and place in plastic wrap. Refrigerate over night. Unroll, slice, and enjoy!
28-30 oz. can diced tomatoes
1 garlic clove, minced
1 can Rotel tomatoes, your choice
Jalapeno slices and juice
salt to taste
cilantro or parsley, chopped
Place all ingredients in blender, and mix well. Pour in serving container. Increase or decrease te amount of jalapeno depending on how hot you like it. Serve with chips or as a topping.
1 whole chicken, or 4-6 large chicken breasts
4-5 chicken bouillon cubes
1 2/3 c. Bisquick mix
2/3 c. water or milk
2 T. Worcestershire sauce
water to cover
Boil chicken in Dutch oven with water, cubes, and sauce for several hours. (chicken should fall off the bones) Remove from broth. Remove skin and bones. Break chicken into pieces. Return to pot. Combine Bisquick and milk or water (water makes the biscuits lighter and lower fat) Stir until soft dough forms. Drop by spoonfuls into boiling pot. Reduce heat. Cook, uncovered, for 10 minutes, then cover and cook an additional 10 minutes.
**I have also cooked the chicken in a crockpot on low all day (with the other ingredients, except the dumplings), then after 6 hours broke up the chicken, leaving it still in the crockpot. Combine the dumpling mixture and drop on top of the broth, changed the temperature to high and cooked, covered, an additional 20 minutes. Be sure to break open a dumpling before serving to make sure they are done.
Yummy!
1 lb. chicken breasts or tenderloins, cut into bite size pieces
4 T. oil
1 t. fresh ginger, or 1 T. ground ginger
2 cloves garlic, minced, or 3 t. minced garlic (I use spice world), or 1 t. garlic powder
4 green onions, chopped, optional
1/2 c. cashews
1/2 c. orange sauce
1 (13 oz.) jar orange marmalade, I used sugar free
3 c. cooked rice, I used Jasmine rice
Place oil in skillet. Add ginger and garlic. Heat for 1 minute. Add chicken and saute until halfway cooked. Add onions. Cook until chicken is done. Pour in orange sauce & orange marmalade. Mix well and cook until sauce is thickened. Add cashews just before serving. Serve over rice and with eggrolls (I used frozen).
1st picture: chicken cooking; 2nd picture: chicken and sauce with cashews added; 3rd picture: orange cashew chicken over rice and ready to eat.
3 lbs. yellow potatoes (I used baby Dutch potatoes with the peelings left on), cut into 1" chunks
1 can broth, your choice, I used beef
assorted toppings
Place liner in crockpot. Place potatoes in bottom. Pour broth over top. Cook on low 6-8 hours, or on high for 4 hours. When the potatoes are done, remove from broth and mash with potato masher or electric mixer. Add milk to make creamy. *Adding HOT milk will make them creamier. Place in casserole dish to serve. Serve with butter, sour cream, chopped bacon, shredded cheese, scallions, salt, pepper, etc...
1st picture: chopped potatoes starting to cook; 2nd picture: chopped potatoes are done cooking; 3rd picture: ready to serve.
2 c. SR flour
1 1/4 c. heavy whipping cream*
Preheat oven to 450. Stir ingredients together until blended. It will be sticky. Dump out onto floured surface. Sprinkle flour on top. Pat out with fingers. Do not use rolling pin. Fold each side up to the top, gently pressing down to half. Do this twice. This adds air which makes them flakier. Pat to desired thickness. Cut with desired cutter. (I used a drinking glass.) Mix scraps to form more biscuits. (Makes 6-10 biscuits depending on thickness and size.) Place in a sprayed 8" cake pan with sides touching. This helps them rise. Butter tops if desired. Bake 15-20 minutes until golden brown. Serve hot! Yummy!
*I bought a 16oz container. After the 1 1/4 c. were used for the first batch, there was still 3/4 c. left in carton. I mixed it with 1 c. flour to use up the rest of the whipping cream and followed the same directions.
1st picture: remember when pans looked like this? (the first time I made these was at my mother-in-laws house. This was the only cake pan I could find) 2nd picture: patted out; 3rd picture: thick biscuits in pan with buttered tops; 4th picture: hot and ready to eat; 5th picture: thinner biscuits ready, they were not buttered before baking.
2 medium eggplant, about 2 lbs, cut into 1/2" thick slices.
2 eggs
2 c. Italian bread crumbs
1/2 t. salt
1/2 t. pepper
24-32 oz marinara sauce, depending on how much sauce you like
2 c. shredded mozzarella cheese
1/3 c. grated Parmesan cheese
Italian seasoning, optional
Sweat eggplant slices by placing on paper towels and lightly salting each side. Allow to set 30-60 minutes, turning over halfway so moisture is absorbed. (This will make the eggplant more flavorful. If you choose not to do this, you may want to add 1/2 t. salt to casserole before baking.) Preheat oven to 425. Line baking sheets with parchment paper. Beat eggs in a shallow bowl. Combine breadcrumbs and seasonings in another bowl. Dip eggplant slices in eggs & then breadcrumbs before placing on cookie sheets. Bake 25 minutes until eggplant is tender and crumbs are brown. (Flip them halfway through to brown bottom side.) DO NOT TURN OVEN OFF! Place 1/2 c. marinara sauce in bottom of sprayed 9x13 dish. Place 1/2 of eggplant slices on sauce. Top with marinara and 1 c. mozzarella and all of Parmesan cheese. Sprinkle with Italian seasoning. Repeat layers. Bake 20-30 minutes until cheese is melted and browned. Do not overbake as this will make the eggplant tough.
Pictures: 1) eggplant before crisping 2) eggplant after crisping and on top of sauce 3) cheese topped casserole ready for the oven 4) ready to eat
1 stick butter
1+ c. heavy cream or evaporated milk
1/4 c. wondra flour (mixes in without clumping)
2-3, 4 oz. Velveeta cheese blocks
salt and pepper, to taste
Melt butter in saucepan. Add flour and milk. Stir to combine. Remove from heat. Add cheese and continue to stir until cheese is all blended. Add more milk if needed for consistency. Serve with cooked broccoli, cauliflower, cabbage, etc...
pictures: 1) boiled cabbage (placing a wooden spoon over the pan while cooking will keep it from boiling over. 2) cheese sauce ready to eat.
2 eggs, beaten
1 c. sugar
1 c. pure pumpkin, not pie filling
1/2 c. oil
4-5 t. pumpkin pie spice
1-2 t. vanilla
1 c. SR flour
1/2 c. pumpkin spice chips
chopped pecans, optional
Crumble Topping
3/4 c. SR flour
1/4 c. sugar
1/4 c. light brown sugar, packed
6 T. butter, melted
Glaze
3/4 c. confectioner's sugar
2-3 T. milk
1/4 c. toffee bits
Preheat oven to 350. Spray 8x8 pan. In a large bowl, add eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, & flour. Do not overmix. Fold in pumpkin spice chips. Pour into sprayed pan and smooth out. In a medium bowl, add flour & sugars. Stir with a fork only. Stir in melted butter. Mix and fluff with fork to combine until small pebbles form. If it seems too moist add 2-3 T. flour to dry it. Evenly sprinkle the crumble topping over the cake and bake for 45-50 minutes, until cake is done and toothpick inserted comes out clean. Set on wire rack and cool for 30 minutes. In a small bowl, combine confectioner's sugar and milk. Drizzle over cooled cake and top with toffee bits. Yummy!
*Recipe may be doubled for 9x13 dish.
Pictures: 1) cake batter 2) cake with crumble topping ready to be baked 3) baked cake, cooling 4) coffee cake with glaze and toffee bits 5) ready to eat
32 oz. frozen tater tots, not thawed
2 lbs. ground chuck, browned, drained and rinsed
1/2 small yellow onion, diced, cooked with ground chuck
1 green pepper*, diced, cooked with ground chick
1/2 t. Montreal steak seasoning
1/2-2/3 c. water, added to rinsed and drained meat, peppers and onions
8 oz. sour cream
1 can cream of mushroom soup
1 can cream of celery soup
16 oz. shredded cheddar* cheese, divided
salt
pepper
1/2 t. onion powder
8 oz. can mushrooms, drained
diced tomatoes, optional
Place liner in crockpot. Add tater tots in an even layer. Pour meat mixture over tater tots. Combine sour cream, soups, salt, pepper, onion powder, and half of the cheese. Spread this mixture over the meat mixture in the crockpot. Cover and cook on low for 4 1/2 hours, without opening lid. Add remaining cheese. Cover and cook another 5-10 minutes until melted. Serve with diced tomatoes, if desired. Enjoy!
*for a spicier version, use Monterey jack cheese and jalapeno pepper
This recipe can also be made in the oven for a crispier casserole. Make layers of ingredients, ending with tater tots on top. Bake at 350 for 25-30 minutes. Serve with additional cheese and sour cream if desired.
1 1/2 c. SR flour
1 t. pumpkin pie spice
1/2 t. cinnamon
1/2 c. butter, softened
1/2 c. sugar
1/4 c. light brown sugar
1 egg yolk, room temperature
1 t. vanilla
1/4 c. pumpkin, not pie filling
pumpkin filled chips, optional**
Coating:
2 T. sugar
1 t. cinnamon*
Preheat oven to 350. Line 2 baking sheets with parchment paper. Mix together flour, pumpkin pie spice, & cinnamon. Set aside. Cream together butter, sugar, and brown sugar for 2 minutes or until combined. Add egg yolk and vanilla. Add pumpkin. Scrape down sides of bowl as needed. Add flour mixture until just combined. Cover tightly and refrigerate for 30 minutes. Remove dough from refrigerator and using a 2 T. cookie scoop, place balls on sheets. **a few pumpkin filled chips may be added to rolled balls before coating if desired. Whisk together sugar and cinnamon for coating, *or use pumpkin pie spice and sugar instead, if desired. Roll balls in coating and place back on sheets. Cookies may be flattened a little before baking if desired, but it's not necessary. Bake 12-15 minutes until set. Remove from oven and cool 10 minutes. Makes 18 large cookies. Store in airtight container. Recipe may be doubled.
Cookie balls may be frozen. Roll in coating before baking. Do not need to be thawed first. May need to add 1-2 minutes if baking frozen cookie balls.
1st picture:pumpkin filled chips I added; 2nd picture:ready to bake; 3rd picture: ready to eat!
1 spice cake mix (yellow or white cake mix work well too)
1 T. apple pie spice
1/2 c. water
1/3 c. oil
3 eggs
2 t. vanilla
20 oz. can apple pie filling (I used caramel apple pie filling), chopped
1 c. caramel ice cream sauce (I used 1 can of Eaglebrand milk that had caramelized), warmed
8 oz. whipped topping
2/3 c. toffee bits
Preheat oven to 350. Spray a 9x13 glass* dish. Beat cake mix, apple pie spice, water, oil, eggs, and vanilla on medium for 2 minutes. Fold in the pie filling. Pour into sprayed dish. Bake 28-30 minutes until cake is done. Cool for 10 minutes. Using the handle of a wooden spoon, poke holes in cake. Pour and spread caramel over cake, making sure to fill every hole. Cool cake completely. Top with whipped topping and toffee bits. Cover and keep in refrigerator until ready to serve. So yummy!
*Be sure to use a glass dish for desserts that need to be refrigerated or the metal pans will cause the dessert to have a metal taste.
**If you don't want to use canned pie filling, cut up 5 apples and cook them in a frying pan with 1/4 c. butter and 1/4 c. sugar. Stir frequently until apples are tender and add to the recipe.
1st picture: poked baked cake; 2nd picture: poked baked cake with caramel sauce; 3rd picture: apple spice poke cake ready to serve.
3/4 c. chocolate chips, I used milk chocolate
4 eggs
1 c. milk
1/4 c. oil
1 t. vanilla
15 oz. can pure pumpkin
1 1/2 c. sugar
3 c. SR flour
1 t. pumpkin pie spice
Preheat oven to 350. Spray a bundt or angel food cake pan. Place chocolate chips in a microwave safe bowl and heat for 30 seconds. Stir and heat another 30 seconds, stir. Repeat until fully melted. In a large bowl, add eggs, vanilla, and oil. Whisk together.Add pumpkin, milk, and pumpkin pie spice. Add the flour and sugar. Stir until lightly blended. Beat with hand mixer for 3 minutes. Scoop out 2 c. of pumpkin batter and add to melted chocolate. You'll need to do this quickly so the chocolate doesn't harden. Pour 1/3 of the pumpkin batter into the sprayed pan and jiggle it til it's even. Scoop 1/2 the chocolate batter onto the pumpkin batter in the pan. Repeat the layers, ending with pumpkin on top. Use a knife to swirl the chocolate layers into the pumpkin. Don't over mix. Jiggle again to spread evenly in pan. Bake 55-60 minutes or until toothpick comes out clean. Allow to cool for 10 minutes before inverting onto plate. I flipped it back again so that the pretty side was on top. *My daughter loves pumpkin and I fixed this for her birthday. She said it wasn't pumpkiny enough so next time I will probably add more pumpkin, but for those who don't like a strong pumpkiny taste, you'll love it! This made a pretty cake inside and out. (I served it warm with pecan caramel ice cream)
1st picture is out of the oven; 2nd picture is sliced and ready to eat.
2 c. SR flour
1/4 c. butter, cubed
3/4 c. milk
1 t. vanilla
1/4 c. butter, softened
1/2 c. sugar
1 t. cinnamon
chopped pecans, optional
Glaze:
1 c. confectioners sugar
1-2 T. milk
1/4 t. vanilla
Combine flour with cubed butter. Cut in butter. Add milk and vanilla. Stir with fork just until dough leaves sides of bowl. Roll dough out, on lightly floured surface, into a 1/4" thick rectangle. Brush top with softened butter. Combine sugar and cinnamon. Sprinkle evenly over dough. Sprinkle with chopped pecans if using. Roll up, starting on the long side. Cut into 1/2" thick rounds. Place in sprayed 9" round pan with sides touching. Bake at 425 for 18-20 minutes, or until golden brown. Prepare glaze by combining ingredients until smooth, while biscuits are baking. Remove from oven and drizzle with glaze. Serve warm.
*someone suggested using Rhodes frozen dough instead, but I have not tried it yet.
1 pkg. Pillsbury refrigerated pizza crust
1 stick butter, softened
1/2 c. sugar
2 T. cinnamon
Preheat oven to 350. Unroll pizza crust on flat surface. Spread evenly with butter, leaving 1/2" unbuttered on one long side. Combine sugar and cinnamon. Sprinkle evenly on top of butter. Roll dough up tightly & pinch unbuttered edge to seal. Slice into 9-12 sections. Place in sprayed 9" square pan. Some rolls may need to rolled tighter. Bake for 15-20 minutes until rolls are lightly browned and no longer doughy. I made a glaze to drizzle over these as soon as they came out of the oven. I combined 1/2 c. confectioners sugar and 1 1/2 T. milk until smooth. *Raisins and chopped nuts could also be added if desired before baking.
**May substitute splenda and omit glaze for a more sugar free version (There is some sugar in the crust)
1st picture: unrolled dough with butter and cinnamon sugar; 2nd picture: rolled up and ready to slice; 3rd picture: ready to bake; 4th picture: out of oven, glaze added, and ready to eat. Yum!
4 oz. unsweetened chocolate, coarsely chopped; or 2/3 c. chocolate chips ( I used milk chocolate)
10 T. butter, cubed
2 c. sugar
4 eggs
1/2 t. kosher salt
1 c. SR flour
3 c. miniature marshmallows
Frosting:
1/2 c. butter
1/3 c. cocoa powder
1/3 c. milk
3 1/2 c. powdered sugar, sifted
Preheat oven to 350. Spray 9x13 pan. Combine chocolate and butter. Microwave on high for 30 second intervals, stirring well after each. Add sugar, eggs, salt and stir in the flour. Pour the batter in the pan and bake 30-35 minutes, until the center comes out clean. Immediately sprinkle marshmallows on top and return to oven for another 3-4 minutes, to allow marshmallows to puff up and become slightly browned.
Frosting:
In a large saucepan, melt butter, add cocoa powder, and milk over medium heat. Stir until smooth. Remove from heat and whisk in powdered sugar until smooth and no lumps appear. Pour over marshmallow layer, making sure all are covered well. Store in airtight container.
1st picture: baked brownies with marshmallows and frosting.
1 heaping t. baking cocoa powder
2 heaping t. sugar
dash of salt
2 t. cold milk
milk
In a microwave safe mug, combine first 4 ingredients. Stir. until smooth. Fill with milk. Microwave on high for 1-1 1/2 minutes or until hot. Stir midway through heating, and again when hot.
*This is the recipe my mom used for making hot cocoa when I was growing up, except she did it on the stove burner. (Microwaves hadn't been introduced yet.)
3 T. cocoa
1 T. oil, shortening, or butter
Combining these two ingredients will equal a 1 oz square of unsweetened baking chocolate.
8 oz Baker's chocolate = 1 1/3 c. chocolate chips
2 lbs. ground chuck, cooked, rinsed, and drained
3 t. minced garlic
1 c. water
2, 15 oz. cans tomato sauce
2. 15 oz. cans Del Monte diced tomatoes with basil, garlic, & oregano
3 bay leaves
1 T. seasoning salt (I used Nature's seasoning)
2 T. Italian seasoning
1 t. sugar (reduces the acidity of the tomatoes)
3 c. uncooked pasta, I used cavatoppi
1-2 c. shredded cheese
Parmesan cheese, garnish
Place cooked meat in skillet with garlic and saute for 5 minutes. Place in bottom of lined crockpot. Add all other ingredients except parmesan cheese. Cook on low for 6 hours or high for 3 hours. remove bay leaves. Serve with Parmesan cheese, tossed salad, & bread. Recipe may be frozen.
*May add other veggies if desired: chopped onion, chopped green pepper, sliced zucchini, sliced carrots, etc..
2 lbs. ground chuck, cooked, rinsed and drained
3 t. minced garlic
1 c. water
2, 15 oz. cans tomato sauce
2, 15 oz. cans Del Monte diced tomatoes with basil, oregano, and garlic, undrained
3 bay leaves
1 T. seasoning salt (I used nature's seasons)
1 t. sugar (cuts down the acidity)
2 T. Italian seasoning
3 c. uncooked pasta, your choice, (I used cavatoppi/cellentani)
1-2 c. shredded cheese, your choice (I used Italian & mozzarella)
Parmesan cheese, to garnish
After rinsing and draining, place cooked meat in large skillet and saute with garlic, about 5 minutes. Add tomato sauce, tomatoes, seasonings, & bay leaves. Stir. Cover & cook 15-20 minutes. Add uncooked pasta & 1 c. water. Stir well. Return the lid and simmer for 30 minutes. Turn off heat, remove the bay leaves, and add shredded cheese. Stir. Serve with Parmesan cheese & bread. Yum!
I have served this with steamed broccoli, roasted Brussel sprouts, zucchini, or tossed salad. *More veggies can be added to this recipe if desired: chopped green pepper, chopped onions, fresh sauteed mushrooms, etc...**May substitute ground Italian sausage, ground pork, or ground turkey for the ground chuck. This recipe may be frozen.
1st picture: Cooking in the skillet. 2nd picture: cheese added, but not stirred in yet.
