Kathy's Eggplant Parmesan

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

Cheese Sauce for Steamed or Boiled Vegetables

 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.

Pumpkin Coffee Cake

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

Crockpot John Wayne Casserole

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.

Pumpkin Snickerdoodles Cookies

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!

Apple Spice Poke Cake with Caramel

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.