Sunday, October 31, 2010

Paula’s Green Dip (Chuy’s Creamy Jalapeno)

Don came home from work after a Boss's day luncheon saying he'd had a dip that was 'just like Chuy's'. I asked him if he got the recipe for me. He had already asked the guy for it! :-) That's my man! This IS just like Chuy's restaurant. My other recipe doesn't call for the tomatillo sauce and I think that is what makes the difference!

Paula’s Green Dip (Chuy’s Creamy Jalapeno)
Christopher Casias (from Dell)

1 bunch cilantro, washed
¼ cup canned jalapenos with a little juice
2 packages Ranch Dip mix*
½ cup buttermilk ( I added lemon juice to regular milk)
3 cloves garlic
1 cup tomatillo sauce (salsa verde)
2 c sour cream
2 c mayonnaise

Blend following ingredients in blender: cilantro, jalapenos, Ranch dip mix, buttermilk, garlic and salsa verde
Add mayonnaise and sour cream and blend again.


*(we use two whole recipes of this mix:

Saturday, October 30, 2010

Bacon Wrapped Tater Tots

This is a Rachel Ray recipe that I have seen many different places. Some added jalapeno slices to these, so we tried that and really like it. This is an easy to make appetizer.

Bacon Wrapped Tater Tots
Rachel Ray

1/2 bag frozen tater tots, about 40 pieces
1 pound sliced, lean bacon, about 20 slices

Preheat oven to 425°F.

Cut bacon strips in half (we found it best to cut into thirds)making 2 equal size pieces, about 4 inches each. Place a tater tot on the end of the half-strip of bacon and roll it around the tot.***we added a fresh slice of jalapeno to some of these while wrapping the bacon. YUM!
Place bacon wrapped tot on a baking sheet. Bake until the bacon is crispy, about 15-20 minutes.

Friday, October 29, 2010

Sweet & Savory Beef Brisket

This was a tender brisket. I used the electric knife to cut it. This was the main dish for my birthday dinner this year.

Sweet & Savory Beef Brisket
Quick Cooking

1 fresh beef brisket — (3 to 3-1/2 pounds)
1 cup ketchup
1/4 cup grape jelly
1 envelope onion soup mix
1/2 teaspoon pepper

Place half of the brisket in a slow cooker. In a bowl, combine the ketchup, jelly, soup mix and pepper; spread half over meat. Top with the remaining meat and ketchup mixture. Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket; serve with cooking juices.

Thursday, October 28, 2010

Crockpot Dijon Potatoes

I could NOT find the correct soup to make this recipe, so I improvised. It was OK, but don't know if I will make this again.

Crockpot Dijon Potatoes
6 large white potatoes, sliced
1 (10 3/4-oz) can Chicken Dijon soup( used cr of chicken with 2 T dijon mustard)
1 large onion, sliced
1 green bell pepper, sliced into strips
1 tsp. cayenne pepper
***We added 1 1/2 cheddar cheese at the last 15 minutes

Place sliced potatoes in slow cooker and cover with soup. Arrange onion and bell pepper on top of soup-covered potatoes. Sprinkle cayenne pepper over all. Stir during cooking time. Cook on Low for 6 to 8 hours.

Serves 4 to 6.

Wednesday, October 27, 2010

Crock-pot corn

This is THE closest we have come to a copycat recipe for Rudy's corn. It was so very good! We had 3 crockpots going the day we made this!

Crock-pot corn
taste of home bb

2 packages (16 ounces each) frozen corn
1 large package (8 ounces) regular cream cheese
1/2 cup (1 stick) margarine
2 tablespoons sugar
2 tablespoons water

Place frozen corn in slow cooker. Cut cream cheese and margarine into small cubes. Add to corn, along with sugar and water. Cover with lid and cook on high about 45 minutes. Stir with wooden spoon. Reduce slow cooker setting to low and cook 3 1/2 hours more, stirring occasionally. Serves 8 to 10. (We just cooked this on low for 4-5 hours)

Tuesday, October 26, 2010

Brownies on Steroids

Jenna made this recipe for my birthday dessert. Oh my! It was rich and delicious. I think you could serve many if you cut the bars small.

Brownies on Steroids

1 & 3/4 cup all-purpose flour
3/4 cup confectioner’s sugar
1/3 cup baking cocoa
3/4 cup cold butter (1 & 1/2 sticks), cut into 1-inch squares
14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
2 cups semi-sweet chocolate chips, divided
1 cup coarsely chopped toasted pecans
1/2 cup shredded, sweetened coconut
1/3 cup English toffee bits

Oven to 350. In a food processor, combine the flour, sugar and cocoa. Add the butter and pulse just until the mixture resembles coarse crumbs. Press into the bottom of a well-greased 13×9″ baking dish. Bake on center rack at 350 for 10 minutes (this took 15 minutes in my oven, so check, mine was a little wet in the middle at the 10 minutes mark).

While crust is baking, combine condensed milk, vanilla extract and 1 cup of chocolate chips in heavy-bottomed saucepan and cook over low-medium heat, stirring constantly, until mixture is smooth. When crust has cooked for 10 minutes, remove from oven and pour chocolate mixture directly over crust, spreading gently with a spatula if necessary.

Sprinkle top with coconut, nuts, toffee bits and remaining chocolate chips. Press down to set, and return brownies to oven to continue baking at 350 for 18-20 minutes. Remove from oven, allow to cool, and cut into squares of desired size.

Monday, October 25, 2010

Garlic Cheese Rolls for Bread Machine Recipe

These were very good and easy to put together. Recipe comes from Recipezaar. I would make this again.

Garlic Cheese Rolls for Bread Machine Recipe

1 cup water
3 cups bread flour
1 1/2 teaspoons salt
1 1/2 tablespoons butter
3 tablespoons sugar
2 tablespoons nonfat dry milk powder
2 teaspoons yeast
1/4 cup butter, melted
1 garlic clove, crushed
2 tablespoons parmesan cheese, more, if needed

Place first 7 ingredients in bread pan and select dough cycle. When cycle is finished, turn dough onto a floured countertop or cutting board. Gently roll and stretch dough into a 24 inch rope.

Grease two 8 inch pie pans or one 13x9 pan. With a sharp knife, divide dough into 24 pieces.
Shape into balls; place into prepared pans. In small bowl, combine butter and garlic; pour over rolls. Sprinkle with parmesan cheese.
Cover and let rise for 30-45 minutes until doubled.
Bake at 375ยบ for 10-15 minutes until golden brown. Remove from oven, cut apart, and serve warm.

Sunday, October 24, 2010

Steak Quesadilla with Caramelized Onions

Kathleen made up this recipe. She used leftover steak from a crockpot recipe we made this week. The house smelled marvelous when she was cooking the onions!

Steak Quesadilla with Caramelized Onions


1 tortilla
1/4 cup of cheddar cheese
1/4 cup sliced steak

1/4 of 1 onion, sliced into half-rings
1 T butter
salt and pepper
dried minced garlic
2 tsp hot sauce (or less)
1 T brown sugar

Butter one side of the tortilla and place in a pan. Arrange the cheese and steak on the other side, and fold the tortilla in half. Cook over medium heat and flip once.
Place the onion, butter, salt and pepper in a pan, and saute until translucent.

Add the garlic, hot sauce and brown sugar and cook for about 30 seconds.

Saturday, October 23, 2010

Sweet Sticky and Spicy Chicken Recipe

This was an easy main dish to make. We used 3 chicken breasts and cut them into strips. Will make these again for sure!

Sweet Sticky and Spicy Chicken Recipe
Adapted from Allrecipes

2 tbsp. brown sugar
1/4 cup honey
1/2 cup soy sauce
1/2 tbsp. ginger
1 tbsp. garlic
3 tbsp. hot sauce (I used Wing sauce)
Salt and pepper
2 lbs. chicken breast tenders or strips

Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl. Lightly salt and pepper chicken strips. Heat pan with cooking spray, add chicken and brown on both sides, about a minute or so on each side to get a good sear. Pour sauce over the chicken. Simmer uncovered until sauce thickens and chicken is done, about 10 minutes. Serve with rice and veggies.

Friday, October 22, 2010

Apple Streusel Muffins

I made these for a fellowship I was going to. I made them into mini muffins and cooked them for 12-15 minutes. They were very good.

Apple Streusel MuffinsCountry Woman, Sept/Oct 1988

2 cups flour
1 cup sugar
1 Tbsp. baking powder
1-1/4 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
2 large eggs, beaten
1 cup dairy sour cream
1/4 cup butter, melted
1 cup finely diced apples, unpeeled

Streusel Topping:
1/4 cup granulated sugar
3 Tbsp. flour
1/4 tsp. cinnamon
2 Tbsp. butter

In large bowl, stir together flour, sugar, baking powder, cinnamon, salt and baking soda; set aside. In small bowl, beat eggs, sour cream and butter. Add all at once to dry ingredients along with apples. Stir just until moistened. Fill well-greased muffin tins 2/3 full. Combine topping ingredients; sprinkle on. Bake at 400 for 20-25 minutes. Yield: 18 muffins.
Made into mini muffins--yielded 40 mini muffins baked at 12-15 minutes.

Thursday, October 21, 2010

Mini Maple Chocolate Chip Pancake Muffins

These were very yummy. I took these to a ladies get together, so they weren't served warm, but were very good.

Mini Maple Chocolate Chip Pancake Muffins

1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. sugar
2/3 c. buttermilk
1 egg
2 Tbsp. pure maple syrup(original poster used pancake syrup)
2 Tbsp. melted butter
1/2 c. milk chocolate chips

Preheat oven to 350*.

Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl. Sift together with a wire whisk.

In another bowl, stir buttermilk, egg, syrup, and butter until just combined. Add wet ingredients to the dry ingredients and stir with a spoon until combined. Stir in chocolate chips reserving a few to sprinkle on the tops. ***Batter WILL look like pancake batter!

Divide batter equally between 24 mini muffins(I sprayed them well with Baker's Joy). Sprinkle reserved chips on top. Bake for 8-9 minutes. **I cooked them 12 minutes.
Let cool slightly and remove from pan.

Serve immediately with warmed butter or just warm maple syrup. (We just dipped them in syrup and it was fantastic

Wednesday, October 20, 2010

Crockpot Beef and Peppers

This was an easy recipe to put together. The meat was fork tender and I will use the leftovers to make steak tacos or quesadillas. I used the broth to make gravy to serve over mashed potatoes.

Crockpot Beef and Peppers
Recipe By :Jo Anne Merrill (taste of home bb)

2 pounds round steak -- lean
2 green peppers -- sliced thin
2 tablespoons dried onions -- minced **I used 1/2 onion and left them in rings
1 cup beef broth
2 tablespoons low sodium soy sauce
1/2 teaspoon ground ginger
1 garlic clove -- minced
1 teaspoon Worcestershire sauce

Cut the steak into serving size pieces. If desired you can brown the meat in a
little hot oil before adding to crockpot. Place the thinly sliced pepper rings and onions in bottom of crockpot, reserving a few to place on top of meat if desired.
(Vegetables cook better when placed on bottom of pot.) Arrange the meat on
pepper, careful to not stack one piece directly on top of another. Mix all other
ingredients and pour over meat and peppers.

Cover and cook on low for 8-10 hours or on high for about 4 hours. Serve with
mashed potatoes and simply seasoned vegetables.

Tuesday, October 19, 2010

Onion Bacon Crescent Bites

These were absolutely delicious. They would make a great appetizer. We just made them with our dinner the other night. Could be easily doubled or tripled.

Onion Bacon Crescent Bites
from Pillsbury

4 slices bacon, cut into pieces (Or 1/4 to 1/2 cup Real bacon bits)
1/2 cup chopped onion
1 package (8 oz) cream cheese, softened
1/3 cup shredded 2% Cheddar cheese
1 tablespoon finely chopped fresh parsley
1/2 teaspoon paprika
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
salt & pepper

Heat oven to 375°F. Spray cookie sheet with cooking spray. In 6-inch skillet, cook bacon over medium heat 3 minutes. (If using bacon bits skip this step and go right to cooking the onion).Add onion; cook 3 to 5 minutes or until tender. Remove from heat. Drain if necessary. (This is where you add the bacon bits).

In small bowl, stir cream cheese until smooth. Add bacon mixture, Cheddar cheese, parsley, paprika and salt and pepper; mix well. Set aside.

Unroll dough; separate into 4 rectangles. Press perforations to seal. Spoon 1/2 of bacon mixture onto each rectangle; spread to within 1/2 inch from 1 long side. Roll up each rectangle, starting with topped long side and rolling to untopped side. Press edge to seal. With serrated knife, cut each roll into 8 slices. Place cut down side on cookie sheet.

Bake 15 to 20 minutes or until golden brown. Serve warm

Monday, October 18, 2010

Brigham House Chicken Salad

Saturday was window washing day here. Don invited his parents over so I put this recipe together. It was very good. Try to make your pieces of chicken and apples the same size so that all the 'chunks' are about the same size. I boiled 5 chicken breasts for 20 minutes and then put them in the freezer to quick cool since I started making this about 9 and needed it for lunch! Everyone liked this.

Brigham House Chicken Salad

4 -6 large chicken breast cooked and chunked
2 stalks of celery chopped
2 cups grapes red or green (cut in half or left whole)
1 granny smith apples with skin chopped(use 2 gala if you don’t like granny)
1 gala apple chopped
2 oranges chopped (Beth used 1 can mandarin oranges, drained)
1 small can of pineapple tidbits drained
2 cups real mayonnaise
roasted or plain peanuts

In a large bowl put drained pineapple in, then add the remainder of the fruit and celery and stir lightly not to break apart the oranges.
Add the chicken and mayonnaise to the large bowl and gently fold together so everything doesn’t get torn apart.

Serves 6-8

I usually serve in a croissant roll with lettuce with peanuts sprinkles on top.

Sunday, October 17, 2010

No Bake Reese's Peanut Butter Bars

I had been hungry for this for a few days and finally found my recipe for this. It tastes JUST like a Reese's! These are very rich, so you can cut them into small bars.

No Bake Reese's Peanut Butter Bars

1 1/2 c graham cracker crumbs
1 lb (3 1/2 c) powdered sugar
1 1/2 c creamy peanut butter
1 c (2 sticks) real butter, melted
1 12oz bag chocolate chips
2 t shortening (butter)

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a greased 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars.

Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

Saturday, October 16, 2010


Kathleen made this soup this week. We love garlic here, so I knew we would like this. Roasting the garlic helped make this not an overwhelming garlic soup. It was very tasty. Next time I will thicken it a bit at the end.


26 Garlic gloves (about 3 bulbs)
2 Tablespoons olive oil
1/4 Stick butter
2 1/4 Cups sliced onions
1 1/2 Teaspoons chopped fresh thyme
18 Garlic cloves
3 1/2 Cups chicken broth
1/2 Cup whipping cream
1/2 Cup shredded Parmesan cheese
4 Lemon wedges

Preheat oven to 350. Place 3 bulbs in small glass baking dish. Cut off top of bulbs and sprinkle with olive oil and salt. Cover and bake for 45 minutes of until garlic is golden brown. Cool. Squeeze garlic between fingertips to release garlic into bowl.

Melt butter in heavy skillet over medium-high heat. Add onions and thyme and cook until onions are translucent. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock, cover and simmer until garlic is very tender, about 20 minutes. Scoop out solids and puree in blender. Add puree back to stock, add cream and bring to simmer. Season with salt and pepper.

Divide grated cheese among 4 bowls and ladle soup over cheeses. Squeeze with lemon and serve.

Friday, October 15, 2010

Granola Cereal

Don loves to eat a bowl of granola every morning. I have been going through all my Amish cookbooks, so we tried this recipe. It turned out great! Easy to make, too.

Granola Cereal
Four Season's Cookbook(old Order Amish)

10 c oatmeal
2 c brown sugar
4-5 T molasses or honey(we used molasses)
1 c butter
2 t vanilla

Melt butter. Add molasses, sugar and vanilla and mix well. Add oatmeal and mix. Put in 2 jelly roll pans and bake at 200 for 1-2 hours(we baked it for 1 1/2 hours) Stir every 1/2 hour. Let cool and add nuts(we used sliced almonds) and craisins or raisins.

Thursday, October 14, 2010

Corn Bread

I first made this recipe in May of 05. It is very good and easy to put together. We like the crispy crust baking it in cast iron gives it.

Corn Bread
Favorite Recipes of the Amish of Wisconsin

1 stick butter
1/2 c sugar
2 eggs
1 1/3 c corn meal
1 1/3 c flour
3/4 t salt
1 heaping t baking powder
1 t baking soda
1 c buttermilk

Beat sugar and eggs. Add melted butter. Add baking soda and baking powder to the butter milk. Alternately add dry ingredients and buttermilk to the sugar mixture. Pour into a baking dish-Beth used a greased cast iron skillet. Bake at 375 for about 45 minutes.

Wednesday, October 13, 2010

Chili Soup

This was very yummy. This recipe actually called for 5# of hamburger, so I typed in half the recipe and just used 2 # of meat. It made at least 4 quarts at HALF the recipe! It was not spicy and I know my dad would like this since it only used 1 can of beans! Amish recipes are very vague with their directions, so those are mine. The original recipe said to mix everything together! :-)

Chili Soup

Family Treasures cookbook vol II

2 lb hamburger
2 qt tomato juice
1 qt pizza sauce
1/2 c brown sugar
1/2 pkg taco seasoning(1/8 cup)
1/2 green pepper, chopped
1 onion, chopped
1 pt kidney beans(1 can)
1 t chili powder
salt and pepper

Brown onion and pepper with hamburger. Add other ingredients and simmer for 1-2 hours.

Tuesday, October 12, 2010

Caramel Pecan Dream Bars

These are very yummy and easy to make. I got this cookbook at an Amish Auction in 2003 and I first made these that fall.

Caramel Pecan Dream Bars
Family Treasures cookbook vol II

1 yellow cake mix
1/3 c butter, melted
2 eggs(divided)
1 can sweetened condensed milk
1 t vanilla
1 c chopped pecans
1/2 c toffee bits
In a large bowl, combine cake mix, butter and 1 egg. Mix well and press into a 9 x 13 greased pan. In another bowl, beat remaining egg, sweetened condensed milk and vanilla until blended. Stir in pecans and toffee bits. Pour over crust in pan and spread to cover.
Bake at 350 for 25-30 minutes or until light golden brown. Center may appear loose, but will set upon cooling. Cool completely before cutting(if you can wait)

Monday, October 11, 2010


This didn't get as creamy as I had hoped. The original poster said everyone loves this. I used Queso Fresco Mexican cheese....maybe I should have used Queso Blanco??? Not sure. It was good, but seemed to be missing something.


2 C. Queso cheese , shredded
2 or 3 Jalapeno peppers, chopped (I use 3)
1/2 C. half and half
1/3 C. onion, chopped fine
1 t. cumin
salt to taste
1/2 box thawed, chopped spinach, drained, squeezed and chopped
2 T roasted red pepper, chopped

Heat all ingredients over low heat in the top of a double boiler, stirring constantly, until cheese is melted. Serve warm with tortilla chips.
Makes about 2 cups

Sunday, October 10, 2010

Brown Sugar Beans

This dish was DELICIOUS! It could easily be doubled or tripled for a large crowd. We all loved this.

Brown Sugar Beans
A Pinch of This, A Dash of That

1/4 c onion, chopped
4 slices bacon, cut into pieces
1/2 c ketchup
1/4 c brown sugar
1 T Worcestershire sauce
15 oz can green beans, drained

Brown onion and bacon. Add ketchup, brown sugar and Worcestershire sauce. Simmer for 2 minutes. Place green beans in a 1 quart casserole dish. Pour sauce over beans. Do not stir. Bake at 350 for 20 minutes.

Saturday, October 9, 2010

Swiss Steak

This comes from a Gooseberry Patch cookbook. It was very easy to put together and throw in the crockpot. The meat was very tender.

Swiss Steak
A Pinch of This, A Dash of That

1/4 c flour
1/2 t salt
1/8 t pepper
2 lb round steak, cut into serving size pieces
2 T vegetable oil
28 oz can tomatoes, undrained(I used crushed)
1 rib celery, chopped
1 med. onion, chopped or sliced
1 T bottled steak sauce

In a shallow dish, combine flour, salt and pepper. Coat both sides of steak pieces with mixture. In a large skillet, brown steak in oil. Remove steak, drain. Return steak to skillet and all remaining ingredients and bring to a boil. Reduce heat , cover and simmer for 1 1/2-2 hours or until tender. Can thicken sauce for gravy.

****Beth's notes. I browned the meat and put it in the crockpot. I then put the rest of the ingredients on top of the meat and cooked for 7-8 hours.

Friday, October 8, 2010

Cheddar Corn Casserole

This is a different twist on the normal corn casserole I make. We all liked it and will make it again soon.

Cheddar Corn Casserole
Taste of home bb

1/2 cup (1 stick) butter, melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (16 oz.) creamed corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, shredded

In a medium saute pan, heat 2 tablespoons of butter over medium
heat. Add onion and peppers and cook until softened, stirring
occasionally. Remove from heat. Combine remaining 6 tablespoons
butter, eggs, and sour cream in a large bowl. Whisk together
until smooth. Mix in corn, cornmeal, salt and pepper. Stir in
cheese and onion-pepper mixture. Turn into a 2-quart buttered
baking dish. Bake in a preheated 350F oven for 30 to 35 minutes,
until puffed and golden.

Thursday, October 7, 2010

Orange Crisp

My mom used to make this when I was a kid. She brought some down here when they visited us in August. We had to e mail Pepperidge Farms to find out where we could get the bread down here in TX. There are two places we found. I found some of this bread while in OK this past weekend and bought enough for two batches. We LOVE this as a snack!


1 Loaf Pepperridge Farm Thin Sliced White Bread
1 cup butter
2 T. grated orange rind (I bought that)
1 cup sugar

Cream together the butter, sugar, and orange rind. Spread over each slice of bread and cut into 3 pieces. Place on cookie sheet and bake at 250 for 1 hour. (These are nice served with a fruit salad or meat salad or for just a snack

Wednesday, October 6, 2010

Chicken Tortilla Soup

This was an easy soup to put together and 'forget' about all day. I found it after Jenna ordered something similar last weekend at El Chico. I used 3 chicken breasts instead of 4. We all liked it.

Chicken Tortilla Soup

4 boneless chicken breast, diced
2 -15oz.cans black beans, with juice
2 -15oz.cans Mexican stewed tomatoes, or Rotel tomatoes
1 c. salsa
1-4oz. can chopped green chilies
1-14 1/2 oz. can tomato sauce
tortilla chips
2 c. grated cheese

Combine all ingredients except chips & cheese in slower cooker. Cover. Cook on low 8 hours.

To serve, put handful of chips in each soup bowl. Ladle soup over chips. Top with cheese.

Tuesday, October 5, 2010

Pumpkin Chocolate Chip Bundt Cake

I made this for a ladies get together this past week. It was DELICIOUS! Everyone enjoyed it and it tasted like fall! I added the cream cheese frosting,

Pumpkin Chocolate Chip Bundt Cake adapted from Epicurious, Gourmet

2 sticks unsalted butter, at room temperature
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon ground allspice
Pinch of fresh nutmeg
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin
3/4 cup well-shaken buttermilk
1 1/2 teaspoons vanilla
1 1/4 cups granulated sugar
3 large eggs
Chocolate chunks or chocolate chips (I used about 1 cup)

Preheat oven to 350°F. Spray a 10 inch bundt pan, then dust with flour, knocking out excess.
Whisk together flour, baking powder, baking soda, cinnamon, allspice, fresh nutmeg, and salt in a bowl. Whisk together pumpkin,buttermilk, and vanilla in a separate bowl.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until creamy. Add in eggs one at a time, while mixing on low.On low, add flour and pumpkin mixtures in batches, beginning and ending with flour mixture. Mix just until combined, don't over mix. By hand, stir in the chocolate chunks.

Spoon cake batter into pan, smoothing top. Pound the pan on the counter to settle the batter. Bake until a toothpick comes out clean in the center of cake, about 45- 50 minutes. Cool the cake in the pan, on a rack, for 15 minutes. Invert rack over cake and re invert cake onto rack. Cool completely before serving. Dust with powdered sugar, if desired *** Beth made a cream cheese frosting.

Cream Cheese Frosting:

4 oz cream cheese, softened
2 T butter softened
2 cups or more powdered sugar
1-2 T milk

Beat all ingredients until you get the desired thickness. Drizzle over slightly cooled cake.

Monday, October 4, 2010

Black Bean Dip

This makes ALOT! Would be great for a party, but it was just the 3 of us here for Monday night football. This was very tasty. See my notes as to what I did different.

Black Bean Dip
Appy_Girl on Taste of Home Bulletin Board

2(15-oz) cans of black beans( Rinsed)
2 tsp chopped garlic
2 Tbs fresh or 1 Tbs dried cilantro
2 small tomatoes chopped (Beth used 1 can diced tomatoes, drained)
2 tsp crushed red pepper flakes or to taste(Beth used 1 tsp and it was spicy)
1 tsp cumin
Juice of 1 lime
1 small onion, finely chopped
Salt and Pepper

In a food processor, coarsely chop the black beans, garlic, cilantro and 1 tomato. Transfer to a serving bowl and add the red pepper, cumin,lime juice, onion and the other chopped tomato. Season with salt and pepper. Chill well.

Sunday, October 3, 2010

Veggie Cheese Ball

This was an excellent cheese ball. I tasted it as I made it and it was missing something, so I added some dry hidden valley ranch. Kathleen has put this on a wrap and added lettuce. Very good!

Veggie Cheese Ball

1 cup shredded carrot
1 cup diced broccoli
4 oz. shredded Cheddar cheese
8 oz cream cheese
1 tsp diced onion
**1/2 pkg dry hidden valley ranch dressing (Beth's addition)

Mix all together. Form into a ball. Refrigerate.
Serve with crackers

Saturday, October 2, 2010

Tomato Basil Bread

This was an easy bread to make. I think it would be great with soup. We used almost 3 T of tomato paste. Very good.

Tomato Basil Bread

1 package yeast or 2 1/4 tsp. yeast
3/4 cup warm water (110 - 115 degrees)
1/4 cup minced fresh basil
1/4 cup grated Parmesan cheese
2 tbsp. tomato paste (bit heavy on this)
1 tbsp. sugar
1 tbsp. olive oil
1 tsp. salt
1/8 - 1/5 tsp. crushed red pepper flakes
2 1/4 to 2 1/2 cups bread flour

In a large bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups of flour. Stir in enough remaining flour to form a stiff dough.

Turn onto a floured surface, knead until smooth and elastic, about 3 - 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.

Punch down dough, knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled about 1 hour.

With a sharp knife, cut a large X in top of loaf. Bake at 375 for 35 minutes or until golden brown.

Friday, October 1, 2010

Cheesy Green Beans

Cheesy Green Beans

1 can condensed nacho cheese soup
4 cups cooked green beans
1/8 teaspoon pepper
3/4 cup milk
1 cup French fried onions

Place all ingredients in slow cooker. Cover and cook on low 4 to 6 hours. Sprinkle with additional French fried onions before serving.

NOTE: You may substitute cheddar cheese soup for the nacho cheese soup.