Tuesday, November 30, 2010

KFC Coleslaw

Years ago I got Todd Wilbur's Top Secret Recipe cookbooks. This recipe was in one of the cookbooks. It is very good. I made this to go with the pulled pork.

KFC Coleslaw
Top Secret Recipes

8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrot
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Mix all ingredients but the cabbage and carrot(I bought the coleslaw mix--2 bags). Pour over the cabbage and refrigerate for 2 hours or more.

Monday, November 29, 2010

Oven Fried Bacon

I made bacon in the oven when we had pancakes. I had just taken apart the cooktop and cleaned it, so I didn't want the bacon mess! This was good and easy.

Oven Fried Bacon

bacon
baking rack
pan

Line pan with foil(you can see I didn't do that---thought cooking spray would be enough....) Put baking rack in pan and place bacon on the rack.

Cook at 400 for 20 minutes. May need more time if you overlap the bacon like I did!

Sunday, November 28, 2010

Simply Perfect Pancakes

Thanks to Janet Pruett for finding this recipe. I made this on Wednesday morning. They were very good. We used the malted milk powder.

Simply Perfect Pancakes
King Arthur flour

2 large eggs
1 1/4 cups milk
3 tablespoons melted butter or vegetable oil
1 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar OR 1/4 cup malted milk powder

Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.

Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.
Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
Drop 1/3 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.

Saturday, November 27, 2010

Spicy Cranberry Chutney

I saw this last week on a cooking show and KNEW I had to make it. It was yummy. I only used 2 jalapenos since I didn't want my inlaws to not eat it. Loved the little kick they gave the cranberries!

Spicy Cranberry Chutney
Recipe courtesy Claire Robinson, 2010 five ingredient fix
3 to 4 jalapenos, finely chopped
8 cups cranberries
2 limes, zested and juiced
2 oranges, zested and juiced
1 1/2 cups granulated sugar
1 cup water
Salt and fresh ground black pepper

Put all of the ingredients in sauce pot and bring to a boil over medium heat. Reduce the heat and simmer until desired consistency, about 40 to 50 minutes.

Friday, November 26, 2010

Better Than Crack Brownies

I made these for dessert on Monday night. They are a fudge like consistency. Very rich and yummy.

Better Than Crack Brownies

http://www.howsweeteats.com/

1 batch brownies (boxed mix or favorite homemade)
1/2 cup salted peanuts (if don’t have salted, add sea salt)
1 cup chopped Reese’s peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish.
Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

Thursday, November 25, 2010

Creamed Peas

I have been hungry for creamed peas and finally made them on Monday night. Easy to make and tastes great!

Creamed Peas

1-16 oz package frozen peas
4 Tablespoons butter (or more if you like)
2 Tablespoons flour
1 cup half & half—or milk
heaping teaspoon sugar
1/2 teaspoon salt

Cook peas in boiling water for ten minutes; pour into colander and drain. Using same sauce pan melt butter over medium heat and stir in flour. Gradually add half & half, stirring constantly until thick and creamy.
• Stir in sugar, salt and peas. Taste.

Wednesday, November 24, 2010

Potato Rolls

I made these for dinner on Monday night. I left them in the bread maker for the whole dough cycle and the dough rose to the very top of the glass. It was a mess to clean up, but the rolls turned out wonderful. Next time, I will take the dough out after the first rise, like the original poster said! This recipe was from the cooking forum on http://ths.gardenweb.com/forums/.

Potato Rolls
Ingredients (in order of placing in a bread machine):

1-1/2 Cups Warm Water
2 Eggs, Beaten
2 Teaspoons Olive Oil
2 Tablespoons Sugar
1 Teaspoon Salt
1/3 Cup Dry Milk Powder
1/2 Cup Potato Flakes
4 Cups Bread Flour
2 Teaspoons Instant Yeast

Set bread machine on "Dough" cycle. After the first rise, remove dough from machine & place it on a lightly floured work surface. Cover & let rest for 10 minutes. Shape into 24 rolls & place on baking pan about 2" apart. Cover with tea towel & allow to raise for about 30 minutes. Brush tops with melted butter & bake in a preheated 375 degrees oven for 18-21 minutes.

Tuesday, November 23, 2010

Creamy Chicken Soup

I got this recipe from a friend from church. She had made it for someone who was sick and I heard it was the best soup ever! It IS! Everyone loved this. I gave Don a 'test' bowl and he almost licked it clean.

Creamy Chicken Soup
Stacey Morizot

3 to 4 large chicken breasts, boiled till just done, shredded or cut
into bite sized pieces.
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
2 soup cans of water
1 can chicken broth
1 lb. (16 oz) Mexican Velveeta (mild) cut into chunks
6 to 8 flour tortillas, cut into bite sized pieces

In a large soup pot put all 3 cans of soup, plus water and broth.
Heat gently and stir until mixed well. Keep the heat at medium or
lower, if it's too high the creamy soups will scorch.
Add the velveeta, stir often until melted.

Add shredded chicken and tortilla pieces. Let simmer, stirring
often, until tortillas have softened up a bit. About 20 minutes.
The tortillas will end up a lot like dumplings.

If it seems too thick, just add a bit more water or broth.

I don't add salt because the soups have quite a bit. But I do add a
little black pepper, not sure how much, maybe 1/2 tsp or a bit more.

Monday, November 22, 2010

Cheesy Grits

Kathleen and I made this for 'brunch' on Friday. It was delicious. I found the recipe on the web. Very good and easy to make. We each had 2 servings!

Cheesy Grits

1 cup quick grits
3 cups water
8 Tablespoons butter
3 cloves garlic, minced
2 eggs, lightly beaten
milk to make 1 cup
1 cup shredded cheddar cheese
salt and freshly ground pepper to taste

Cook the grits in the water. When the grits are still hot, add the butter and garlic, stir to melt the butter. In a measuring cup, lightly beat the eggs, add enough milk to bring it up to one cup. Stir to combine, and stir into the grits Mixture. Stir in the cheese.

Pour into a greased 2 qt casserole or baking dish and bake in a preheated 350 degree oven and bake 30 to 40 minutes. Mixture will puff up as it bakes. When top is golden and no longer loose, they are done.

Sunday, November 21, 2010

White Chocolate Raspberry Bars

These were scrumptious! I doubled the recipe and put it in a 9x13 pan. I did not need to use all the pecans when I doubled them. I also used blackberry jam since I opened my freezer and only had 2 jars of raspberry jam and need to ration that! :-) These will be made often here!

White Chocolate Raspberry Bars

1/2 C butter
1 C vanilla chips( or almond bark)
2 C vanilla wafer cookie crumbs
2 Tbsp softened butter
2 T milk
1/4 tsp vanilla
1 C powdered sugar
3/4 C raspberry jam (could also use peach, apricot or blackberry)
1/2 C finely chopped pecans

Lightly grease a 9 inch square pan. In medium saucepan, combine 1/2 cup butter and 1/4 cup of the vanilla chips. Cook over low heat until melted stirring constantly. Remove from heat.

Stir in wafer crumbs until well mixed. Press mixture evenly in greased pan.
In small saucepan, melt remaining 3/4 cup of vanilla chips over low heat, stirring constantly. In small bowl, combine 2 Tbsp. butter, milk and vanilla; mix well. Gradually beat in melted chips and powdered sugar until smooth.

Spread jam over crumb mixture. Spread chip mixture over jam. Sprinkle with nuts. Refrigerate until set and cut into bars. I allowed the bars to sit at room temperature for a while before cutting or else the chocolate layer cracks. Serve at room temperature.

Saturday, November 20, 2010

Salted Brown Butter Crispy Treats

My mom found this recipe and told me that she and my dad couldn't stop eating these. She was right! These are great! The browned butter adds so much!

Salted Brown Butter Crispy Treats
4 ounces (1 stick) unsalted butter ***Beth used salted
1 (10-ounce) bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal
Garnish: chocolate chips equal to the number of pieces you are cutting
Lightly mist an 8-inch square pan (with 2-inch sides) with nonstick spray. Set aside.
In a large, heavy pot, melt butter over medium-low heat. It will first melt, then foam, then become clear golden and finally start to turn brown and smell nutty. As this transformation occurs, stir frequently, scraping up any tiny brown bits from the pot bottom. Don’t walk away from the pot because once the butter begins to take on color, it browns quickly. It may burn in as little as a minute, so watch carefully.

As soon as the butter becomes nutty brown, turn the heat off and stir in the marshmallows and salt. The residual heat from the butter should melt the mallows, but if not, turn the heat back on low and stir until the marshmallows are smooth and glossy. (Then turn heat off if you have turned it back on to melt the mallows.)

Quickly stir in the cereal and scrape sticky contents out into prepared pan. Use your greased hand, a spatula or the back of a spoon to gently press the mixture evenly into the pan. Add point-down chocolate chips to the top, spacing them appropriately so each piece will get a chip (use chips equal to the number of pieces you intend to cut). Chip demarcation is entirely optional, but adds additional interest!

Cool completely and cut between chips into squares.

Friday, November 19, 2010

Slow Cooker Pulled Pork

I cooked this on Monday for 9 hours. The meat was falling apart. I let it cool, shredded it, added the last half of bbq sauce and put it in a gallon ziploc bag in the freezer. It will be ready to throw back into the crockpot for next week when I have company. I did add a bit of liquid smoke to the sauce to give it a bbq flavor. Love the sauce!

Slow Cooker Pulled Pork

5-6 lb. pork shoulder/pork butt
1 medium onion, thinly sliced
1 cup ketchup
2/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup tomato paste
3 tbsp Worcestershire sauce
3 tbsp mustard
2 tsp paprika
2 tsp garlic powder
pinch cayenne pepper
1 1/2 tsp salt
1 1/2 tsp ground black pepper
3/4 cup water

Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed of any obvious excess fat, into slow cooker on top of onions.

In a large mixing bowl, whisk together all remaining ingredients to form the barbecue sauce. Feel free to adjust salt and pepper to taste, if necessary. Pour half of the sauce over the pork and cover. Set remaining sauce aside.

Cook over low heat for about 8 hours (or according to your slow cooker’s presets).
Remove pork to a large bowl and shred with two forks. Transfer meat back into slow cooker and cook for a few more minutes, until meat has soaked up the sauce. Pulled pork can be held on the “warm” setting in the slow cooker for serving.

Serve on soft sandwich rolls, topped with extra barbecue sauce.

Serves 10-12.

Thursday, November 18, 2010

Crockpot Potato Chowder

I made this on Monday . I cooked it on high for about 4 1/2 hours. The potatoes weren't getting done(in my hot crockpot, no less) so we took the potatoes out and microwaved them. I put the potatoes back and used my hand blender to puree the potatoes. Next time I will cut the potatoes smaller. We didn't have bacon, so topped the soup with cheddar cheese. It was a creamy soup and very good.

Crockpot Potato Chowder

6 cups of diced, peeled potatoes (dice them small so they cook faster)
1/3 cup finely chopped onion
5 1/2 cups chicken broth
1 can Cream Of Chicken soup
1/4 tsp. black pepper
1(8 oz.) package cream cheese
1/2 pound sliced bacon, cooked and crumbled, optional

Warm up chicken broth and pour into crockpot. Whisk in cream cheese and Cream Of Chicken soup. Add potatoes, onion, and pepper. Cover and cook on low for 8-10 hours or on high for approximately 5 hours or until potatoes are tender. Take a potato masher and mash a few of the potatoes. Garnish with bacon

Wednesday, November 17, 2010

Baked Potato Bread

I put this bread in the breadmaker about an hour before a house showing last week. I was hoping the smell of fresh baked bread would entice them to buy the house.....no such luck. This was VERY good--Don even thought so! I thought the crust was a bit hard, but I cooked it on the rapid bake cycle. Next time I will try a longer bake cycle.

Baked Potato Bread
taste of home bulletin board
1 1/2 Pound Loaf

3/4 cup warm water
1/2 cup sour cream
1 tablespoon oil, optional
3 tablespoons bacon bits, (I used 3 pieced of cooked bacon, chopped)
3 cups bread flour
1 1/2 tablespoons nonfat dry milk
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
3 tablespoons potato flakes
3 tablespoons chives, freeze-dried
2 teaspoons yeast, fast rise
-or-
3 teaspoons active dry yeast(Beth used this)

Add ingredients according to particular bread machine. Bake using the white or rapid bake cycles.

This dough can be very dry so resist the urge to add water

Tuesday, November 16, 2010

Marie Callendar's Cornbread

Kathleen put this together the other night. We both said this was THE best cornbread we have made....and so very easy! I used a pan that was a little smaller than 9 x 13....maybe 9 x 11.

Marie Callendar's Cornbread
Becomingbetty.blogspot.com

1 box Jiffy cornbread mix
1 box Jiffy Golden cake mix

Make each mix according to directions on box in separate bowls. Then, combine mixes and pour into greased 9x13. I used a smaller pan because I like thick pieces. Bake at 350 for 30 minutes. (I found Jiffy mixes at Walmart).

Monday, November 15, 2010

Cinnamon Raisin Swirl Bread

I have been hungry for this bread for a week or so. Cinnamon 'smells' like fall to me. This makes great toast. I left out the raisins since my girls don't really care for them.

Cinnamon Raisin Swirl Bread
http://www.peterandrewryan.com/

makes two loaves
1 package dry instant yeast
2 1/4 cups warm water
3 Tbsp and 1/4 cup sugar, separated
1 Tbsp salt
4 Tbsp butter
6-7 cups flour
1 cup raisins
1 Tbsp cinnamon

Dissolve the yeast in 1/2 cup of water and 1 Tbsp of sugar. Let stand for five minutes. Stir in the remaining 1 3/4 cups warm water, 2 Tbsp sugar, salt, 2 Tbsp melted butter, 3 1/2 cups of the flour and all of the raisins. Beat until smooth (either by hand or stand mixer), adding the remaining 3 or so cups of flour until the dough is easy to handle (not too sticky but still moist).
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place the dough in a greased bowl, roll it around so all the dough is coated, cover with a towel and let it rise in a warm place until doubled (about an hour).

Mix together 1/4 cup sugar and 1 Tbsp cinnamon in a small bowl. (Beth doubled this)
Punch down the dough, divide in half, and roll them out on a floured surface so they are both about 18 x 9 inches. You may need to roll, let the dough rest, and roll again so you get the right size.

Sprinkle each rolled out loaf with 1 Tbsp of water and half of the sugar and cinnamon mixture.
Roll the dough from the short end and pinch the seams shut. You should have a 9 inch long rolled up piece of dough. Place into a greased loaf pans. Brush the tops of the loaves with 2 Tbsp melted butter and let them rise for 1 hour.

Bake at 425 F for 30 minutes. the loaves should have a dark golden brown top. Remove and place on a wire rack to cool. You can freeze the loaves.

Beth's notes:My bread was done in 20 minutes….maybe bake at 400 for 30 minutes next time.

Sunday, November 14, 2010

BLEU CHEESE, BACON & GARLIC DIP

I made this for the Packer/Cowboy game last week. I really liked it. You need to have people that like bleu cheese at your house when you make this! :-)

BLEU CHEESE, BACON & GARLIC DIP
7 sliced bacon, chopped
2 cloves garlic, minced
1 (8 oz.) package cream cheese, softened
1/4 c. half and half
4 oz. bleu cheese crumbles
2 Tbsp. fresh chives, chopped
3 Tbsp. smoked almonds, chopped (optional)

Cook the bacon in a large skillet over medium-high heat until almost crisp (about 7 minutes). Drain the excess fat, then add the minced garlic and cook until the bacon is crisp (about 3 minutes).

In a separate bowl, beat the cream cheese until smooth. Add the 1/2 & 1/2, and mix until combined. Stir in the bacon mixture, bleu cheese, and chives. Transfer to a 1qt. (about 2 cup size) baking dish and cover with foil. Bake until thoroughly heated-about 30 minutes. Remove from the oven, take off the foil and sprinkle with the chopped almonds. Serve immediately.

Saturday, November 13, 2010

Black Forest Dessert

I made this for Don's dads birthday dessert. I got the recipe 15 years ago from someone in Green Bay. This time the pudding didn't set up firm enough so it was hard to get out of the pan. It tasted great!

Black Forest Dessert
Karen Tedeschi

1 1/2 c graham cracker crumbs
1/4 c sugar
1/3 c melted butter or margarine
1 can cherry pie filling
1 8 oz pkg. cream cheese
1/4 c sugar
2 T milk
1 8 oz Cool Whip
2 small pkg. instant pudding--chocolate or chocolate fudge
3 1/2 c cold milk

Combine cracker crumbs, 1/4 c sugar and butter. Press into greased 9 x 13 pan. Bake for 10-15 minutes at 350. Cool.

Beat cream cheese with 1/4 c sugar and 2 T milk until smooth. Fold in 1/2 of the Cool Whip. Spread over cooled crust. Spread the cherry pie filling over this.

Prepare pudding using 3 1/2 c milk(beat for 2 minutes) Spoon the pudding over the cherry pie filling. Chill for several hours. Top with the rest of the Cool Whip and grated chocolate and nuts if desired.

Friday, November 12, 2010

Brown Sugar Meatloaf

I made this last Saturday for my father in laws birthday. He wanted meatloaf. My husband really liked this. I took this out of the oven and inverted it on the the plate.

Brown Sugar Meatloaf
from Allrecipes

1/2 cup packed brown sugar
1 1/2 tsp salt
1/2 cup ketchup
1/4 tsp ground black pepper
l 1/2 lbs. lean ground beef
1 small onion, chopped
3/4 cup milk
1/4 tsp ground ginger
2 eggs
3/4 cup finely crushed saltine cracker crumbs
Preheat oven to 350 degrees F. Lightly grease a 5x9
inch loaf pan. Press the brown sugar in the bottom of the prepared pan
and spread the ketchup over the sugar.

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are
clear.

Thursday, November 11, 2010

Make Ahead Butterhorns

This recipe said it made 32 rolls. When I started rolling them out, they were HUGE! I ended getting 64 rolls! Will have plenty for Thanksgiving week. They were easy to make and I let the dough rise for 1 hour in the oven with the light on. When I took them out of the freezer, I let them raise for 5 hours. They rose beautifully and tasted great!


Make Ahead Butterhorns
Moneysavingmom.com

2 Tablespoons dry yeast, heaping
1/3 cup warm water
9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
2 cups warm milk
1 cup butter, melted
1 cup sugar
6 eggs
2 teaspoons salt
3-4 Tablespoons butter, melted

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.

Add enough remaining flour to form a soft dough.( Beth's notes: added at least a cup more flour) Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)
place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.

Cut each circle into 8 pie-shaped wedges(Beth cut into 16 and got 64 rolls!)

Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and freeze. When frozen, place in freezer bags and keep frozen until needed.

To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees for 10 minutes until lightly browned. Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

**Can make half the recipe in bread maker.

**They can be baked right away too if you prefer!

Wednesday, November 10, 2010

Fajita Stew

This was very flavorful and easy to make. I used 2 green peppers since that was what I had. I also used top sirloin in place of the round steak. I forgot to serve it over rice. It was very thick, so next time I may add 1 c beef broth while cooking.

Fajita Stew

2 1/2 lb. boneless beef top round steak(Beth used sirloin-what I had on hand)
1 onion, chopped
1 14 oz. can diced tomatoes, undrained
1 1 oz. envelope fajita seasoning mix
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1/4 C. flour
1/4 C. water
4 C. hot cooked rice

Trim excess fat from beef and cut into 2 inch pieces. Combine with onion in a slow cooker. Mix together fajita seasoning mix and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender. Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice.

Tuesday, November 9, 2010

Fajita Seasoning Mix

I needed Fajita mix for a recipe I will post tomorrow. This makes the equivalent of 3 packages you would buy. This was very good.

Fajita Seasoning Mix
busycooks.about.com

3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube (I used instant or chicken base)
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin

Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.
2 T = 1 pkg

Monday, November 8, 2010

Chicken Fried Pork Chops

I found this on the Taste of Home bulletin board. Very easy to put together and tasted great!

Chicken Fried Pork Chops
Cubbybear-taste of home bb

1/2 Cup All-Purpose Flour
2 teaspoons Salt
1-1/2 teaspoon Ground Mustard
1/2 teaspoon Garlic Powder
6 Pork Loin Chops
2 Tablespoons Vegetable Oil
1 Can ( 10 3/4 oz) Condensed Cream Of Chicken Soup,undiluted
1/3 Cup Water

In a shallow bowl,combine flour, salt, mustard and garlic powder;dredge pork chops.In a skillet, brown the chops on both side in oil.Place in a crockpot.Combine soup and water;pour over chops.Cover and cook on low for 6-8 hours or until meat is tender.If desired,thicken juices and serve with the pork chop.

Sunday, November 7, 2010

Pumpkin Bread with cream cheese filling

I made these into 6 mini loaves and baked for 45 minutes. This is yummy bread and will be nice to have in the freezer for those last minute needs.

Pumpkin Bread with cream cheese filling

Filling:
1 package (8 ounce) cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 large egg
1 tablespoon finely grated orange peel
.
Bread:
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 cup pumpkin puree, canned or homemade
1/2 cup vegetable oil
2 large eggs
1 1/2 cups granulated sugar
1 cup chopped pecans or walnuts, optional

Preheat oven to 325°. Lightly grease two 8x4x3-inch loaf pans.**** In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until smooth and creamy. Set aside.
Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans or walnuts, if using.

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.

Bake in preheated 325° oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely.

Pumpkin bread recipe makes 2 loaves. **Beth made 6 mini loaves and baked for 45 minutes.

Saturday, November 6, 2010

Pepper Jelly Tarts

Kathleen and I LOVED these. They were quite addicting. I think I put too much jelly on them as they ran trying to take them out of the pan. These will be made often at our house!


Pepper Jelly Tarts
taste of home bb

2 cups shredded cheddar cheese
½ cup butter, softened
1 tsp. paprika
1/8 tsp. Cayenne pepper
1 cup flour
2/3 cup hot pepper jelly

Using medium speed of an electric mixer, beat together cheese, butter, paprika and pepper. Stir in flour until mixture just forms a dough. Shape mixture into 30 small balls. Press each ball into a mini-muffin cup to form a shell. Spoon 1 tsp. Jelly into each shell. Bake at 400 F for 10 minutes, then remove to rack. Baked tarts may be frozen up to one month. Serve warm or room temperature.

Friday, November 5, 2010

Easy Mini Quiches

I made these for Kathleen and me for lunch the other day. I was a bit worried when there was no liquid in the recipe. They were very good and would make a great brunch item or appetizer.

Easy Mini Quiches
taste of home

6 slices bacon, chopped
1 small onion, chopped
3 eggs
3/4 cup buttermilk baking mix
1 1/2 tablespoons chopped fresh parsley
2 cups shredded American cheese (Beth used Cheddar cheese)

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. In a large skillet over medium heat, fry bacon and onion together for about 5 minutes, or until bacon is crisp. Drain and set aside.

In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheese, bacon and onion. Spoon into greased muffin cups.

Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

Thursday, November 4, 2010

Apple Spice Cake

I needed a quick dessert the other night, so I put this together. It is a very moist cake. I just sprinkled with powdered sugar.

Apple Spice Cake
Candykisses taste of home bb

1 (18.25 ounce) pkg. spice cake mix
1 can (21 ounce) apple pie filling
3 eggs
1/4 cup water

Preheat oven to 350ยบ.
Spray a 9x13 inch cake pan with a non-stick cooking spray.
In mixing bowl add all ingredients. Mix on low speed for about 30 seconds. Then mix at medium speed for 2 minutes.
Pour batter in pan and bake immediately.
Bake for 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

For frosting:
Dust with powdered sugar
Serve with cool whip
Make a powdered sugar frosting
Make a cream cheese frosting

Wednesday, November 3, 2010

Crockpot Pork Roast

I tried this recipe this past week and it is a keeper! Very tasty and easy to put together.


Crockpot Pork Roast

Taste of home bb

3 lb pork roast
8 oz. can crushed pineapple with juice( I used half of a 20 oz can)
2 T. brown sugar
2 T. soy sauce
1/2 clove garlic minced (Beth used 2 garlic cloves)

1/4 tsp. dried basil

2 T. flour
1/4 cup cold water

Trim off visible fat. Place roast in slow cooker. Combine all ingredients except water and flour. Cover and cook 4hrs. high and 4 hrs. low.(Beth cooked it 8 hours on low) Remove roast and keep warm.

Measure cooking liquid from crockpot(I strained this) and add enough water to make 1 3/4 cups. Put in a saucepan. Blend flour and water together to form a smooth paste. Stir into hot reserved liquid and bring to boil. Cook and stir until thickened. This gravy is excellent.

Tuesday, November 2, 2010

Coca-Cola Wings

I made these to eat during the Packer vs Vikings game last Sunday. They were very good and very tender. This was an easy to put together recipe and if you put them in the oven about 1/2 hour before game time, they are ready at halftime!

Coca-Cola Wings
Taste of home bb
1 cup brown sugar
12 ounces Coca-Cola
1 onion
2 teaspoons garlic powder
2 tablespoons soy sauce
3 pounds chicken wings
Salt and pepper to taste
Dice onion and combine with brown sugar, cola, garlic powder and soy sauce. Mix ingredients until well combined. Layer chicken wings in a large casserole dish and cover with sauce. Bake at 350 degrees for 2 hours; serve while hot.

Monday, November 1, 2010

Warm Mexican Crab Dip

I made this last week for a ladies get together. I really, really liked this. When I heated it up the 2nd day, I ate it on a tortilla and it reminded me of Chi-Chi's restaurant's Seafood Enchiladas or Nachos. YUM. It makes a lot!

Warm Mexican Crab Dip
Paula Deen

1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
2 tablespoons seeded and chopped jalapeno pepper, plus slices for garnish, optional
1/2 cup light beer (Beth used Ginger Ale)
2 cups heavy whipping cream
1 (8-ounce) package cream cheese
1 (8-ounce) block pasteurized prepared cheese product (Velveeta)
1 pound lump crab meat, drained and picked for shells(Beth used imitation crab)
1/4 cup fresh lime juice, (about 2 limes)
1/4 cup minced green onion
1/4 cup minced fresh cilantro leaves
1 teaspoon chili powder
1 teaspoon salt
Pinch freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
Tortilla chips, for serving

In a 4-quart saucepan, heat olive oil over medium heat. Add the onion, jalapeno pepper, and garlic and cook stirring frequently, for 3 minutes. Stir in the beer and cook until the liquid is reduced by half. Stir in the cream, cream cheese, and processed cheese, whisking until melted and smooth.

Stir in crab meat, lime juice, green onion, cilantro, and chili powder and simmer for 15 minutes. Add the salt, black pepper, cayenne, and cumin. Transfer the dip to a serving bowl and garnish with sliced jalapeno pepper, if desired. Serve hot with tortilla chips.