Thursday, October 12, 2006

ingredients
1 16oz. can pumpkin
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ground ginger
2/3 cup water
3 cups sugar
3 large eggs
3/4 cup vegetable oil
4 cups self-rising flour

directions
Preheat oven at 350F degrees. Grease two loaf pans. In large bowl mix all dry ingredients together. In separate bowl mix pumpkin, eggs, oil, and water together; add to dry ingredients. Fold together until well moistened. Divide batter between the two prepared pans. Bake until toothpick inserted in center comes out clean. Remove loaves from pans after about 15 minutes cool time. Prep time: 15 minutes. Cooking time: 1 hr. to 1 hr. and 15 minutes. Makes 2 loaves.

Friday, October 06, 2006

This is THE MONTH of the PUMPKIN, peoples!

Filling Ingredients:

1 cup firmly packed brown sugar
1/4 cup sugar
1 (29-ounce) can pumpkin
1 (12-ounce) can evaporated milk
5 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

Topping Ingredients:

3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup cold Butter
1/2 cup chopped pecans

Garnish Ingredients:

Heavy Whipping Cream, whipped, sweetened, if desired
Ground cinnamon

Cooking Instructions:

Heat oven to 350°F.  Combine all filling ingredients in large bowl.  Beat at medium speed, scraping bowl often, until smooth.

Pour into greased 13x9-inch baking pan.  Bake for 25 to 30 minutes or until partially set.

Meanwhile, combine 3/4 cup flour and 1/2 cup brown sugar in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.  Stir in pecans.  Sprinkle topping over hot, partially baked pumpkin filling.  Continue baking for 15 to 20 minutes or until knife inserted in center comes out clean.  Cool 30 minutes. Refrigerate until cooled completely (1 1/2 hours).

To serve, dollop each serving with whipped cream; sprinkle with cinnamon, if desired.  Store refrigerated.

Yield: 15 servings

Wednesday, October 04, 2006

Ingredients:

1 pkg.  (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel topping
1/4 cup chopped PLANTERS Pecans

Directions:

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.

Bake 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.

Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.

Sunday, September 24, 2006

Ingredients:

2 cups milk
1 lb. velveta
1 lb. Cracker Barrel Cheddar
1.5 lbs. elbow macaroni
2 Tbls. margarine
1 Tbls. flour
pepper to taste

Directions:

Preheat oven to 350.

Boil macaroni til it’s almost done, about 8 minutes. Should be el dante. Strain, place back into pot.

On a medium flame/burner put 2 cups of milk in saucepan. Slowly add cut up cheese (should be in cut into small cube pieces) and slowly cook. You have to CONSTANTLY stir the mixture or it will seperate
or get clumpy. (it took me about 30 minutes to melt all the cheese into the milk).

In a small sauce pan combine about 2 tablespoons of margarine. Melt it and add about 1 tablespoon of flour. Wisk together. It should form a saucey mixture, if too clumpy add more margarine, if too
liquidy add more flour. You can’t really make a mistake, you just have to play around with it until you get a nice saucey not to thick/clumpy mixture.

Add the margarine/flour mixture (it’s for thickening) to cheese/milk mixture. Blend together well. You’ll notice that the cheese mixture will get thicker. You want it to be able to coat a spoon. If not thick enough, make more margarine/flour mixture. If too thick add a LITTLE milk at a time. Once it’s at the right thickness pour into pot with macaroni. Mix together well. Place into dish (I use the rectangular glass pyrex kind) and bake in oven for 45-60 minutes, depending on how crunchy you like it. (I like it to be a little crunchy on top and soft inside, so I baked mine for about 60 minutes) Add pepper to taste.

I just put this in the slow cooker for dinner (took exactly 3 minutes!)

Ingredients:

2 pound boneless beef chuck roast
2 medium onions, cut into 1-in. chunks
large red sweet pepper, cut into 3/4-in. pieces
1 14-ounce jar spaghetti sauce
1-1/2 pound zucchini, cut into 3/4-in. chunks
Salt
Pepper
Hot cooked spaghetti (optional)

Directions

1. Trim fat from roast. Cut roast into 1-inch cubes. Layer beef, onions, and red sweet pepper in slow cooker. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 5 hours.

2. If cooking on low, after 9 hours, turn cooker to high. If you are cooking on high already, leave on high and

add zucchini; cook 1 hour more (on high) or until meat is tender.

3. Season to taste with salt and pepper. Serve over hot cooked spaghetti, if desired.

Makes 6 to 8 servings. 

Friday, September 22, 2006

Serves 6 to 8

Ingredients:

2-1/2 cups corn (That can be about 3 ears depending on cob size or, if corn is out of season, you can use a 16-oz bag of frozen corn.)
1/4 cup white sugar
1/2 tsp salt
2 Tbl flour
2 Tbl breadcrumbs
1/3 tsp baking powder
1 cup milk (lowfat is fine)
4 large eggs
1 cup shredded Wisconsin cheddar cheese

Directions:

Spray a 9- by 13-inch pan with olive oil spray or lightly grease it. Mix all of the ingredients in a large bowl. Do this with a spoon or spatula so you don’t smash up the corn. Pour the batter in the pan and bake at 375 degrees for about 45 minutes. The top will be slightly browned and a knife inserted in the corn pudding should come out clean. If the knife does not cone out clean, bake it a bit more. For the creamiest taste, serve it immediately. It still tastes great served a bit later or even reheated the next day.