Libby's® Pumpkin Roll with Cream Cheese Filling

Libby's® Pumpkin Roll with Cream Cheese Filling

Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
Directions
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Buttermilk Pancakes

1 egg
1 c. buttermilk
2Tbsp. melted butter

Mix the preceding ingredients together well.
Add:
1 c. flour
1/2 tsp salt
1/2 tsp soda
3/4 tsp. baking powder
1 Tbsp. sugar

Add more buttermilk or milk for thinner dough.

My sister made these over thanksgiving weekend and they are the best pancakes ever.
We topped them with apple pie filling that we canned and whip cream. So So So Good.

Breakfast Cake

Ingredients

1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.

Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.

Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

notes: this is so good, but very rich. I made it for my family over Thanksgiving and it was a hit.

Marshmallow Pilgrim Hats

Marshmallow Pilgrim Hats

Ingredients
24 chocolate-striped shortbread cookies
12-ounce package of chocolate chips
24 marshmallows
tube of yellow decorators' frosting

Instructions

1. Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.

2. Melt the chocolate chips in a microwave or double boiler.
One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.

3. Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.

4. Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.

Notes: I got this fun recipe and picture off of the Family Fun website. I made this for our little play group and they were a hit with the kids. They super easy to make and fun.

Stuffed Peppers

Stuffed Peppers

Ingredients
1 pound ground beef
1 cup uncooked white minute rice
6 green bell peppers
3 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste

1 1/2 cup Colby Jack Cheese
2 teaspoon Italian seasoning

Directions

Preheat oven to 350 degrees
Prepare minute rice according to the directions on the box. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 1/2 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, 1 cup cheese, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers top with remaining cheese.
Bake 1 hour in the preheated oven, until the peppers are tender.

Notes: These are pretty tasty (the picture doesn't do them justice) I've tried making stuffed peppers before and didn't care for the recipe I found this recipe on allrecipes.com and made a couple changes to it to make it just right.

Easy Double Chocolate Chips Brownies

2 cups semi sweet chocolate, divided
1/2 cup butter, cut into pieces
3 eggs
1 1/4 all purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts

Preheat oven to 350. Grease 13x9-inch baking pan.
Melt 1 cup morsels and butter in large, heavy-duty saucepan over low heat, stir until smooth. Remove from heat. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining chips and nuts. Spread into prepared baking pan.
Bake for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
Makes 2 dozen

I got this recipe from alicia. They are so so good.

Hawaiian Haystacks

3 to 4 boneless, skinless chicken breasts
3 c. rice
pineapple tidbits
Chinese noodles (crunchy La Choy rice noodles)
Fresh diced tomatoes
Grated Cheddar cheese
Finely cut celery
Mandarin oranges

Cook and dice chicken. Cook rice. Make chicken gravy. Place all ingredients in small separate bowls. Create your own haystack over rice and chicken.

This is such an easy dinner and my kids love it.

Chicken Enchiladas

1 (103/4 oz.) can cream of chicken soup
1 8oz container sour cream
1 c. picante sauce
2 tsp. chili powder
2 c. chopped cooked chicken
1 c. shredded Monterey Jack cheese
10 flour tortillas
1 medium tomato, chopped
1 green onion, sliced

Mix soup, sour cream, picante sauce, and chili powder. Mix 1 cup picante sauce mixture, chicken and cheese. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in a 3 quart shallow baking dish. Pour remaining picante sauce mixture over enchilades. Cover. Bake at 350 for 40 minutes. Top with tomato and onion.

I will double this recipe and make a pan for my frezzer. I got this recipe from my good friend Alicia.

Bow Tie Salad

1 box bow tie pasta
1 head/bag lettuce
1 c. diced grapes
1 c. diced grape tomatoes
1/2 c. diced green bell peppers.
1 can chicken
1/2 c shredded Parmesan cheese
Ranch dressing
salt and pepper to taste.

Cook pasta as directed. Drain and let chill in refrigerator. Add chicken, salt, pepper and season to taste. Serve over lettuce with remaining ingredients and top with dressing.

Peg's Rolls

Stir 2 packages dry yeast and 1 tsp sugar into 1/4 cup warm water. In a bowl mix 1/2 cup sugar and 1 square melted butter. Add 1 cup hot water. Stri. Add 2 eggs and stir. Add the yeast mixture. Stir. Add 1 1/2 tsp. salt. Add approximately 3 cups flour. Knead dough in bowl. When it is in a soft ball take it out of bowl and oil it. Put it back in bowl and let rise double (about 2 hours). Roll dough and make rolls. Place in greased pan and let rise.

Bake at 350 for 10-12 minutes.

My friend made these at bunko and we couldn't stop eating them they were so good. Enjoy!

Peach Dessert

Top Part1 1/2 c. sugar3 1/2 Tab. cornstartch3 c. waterBoil 3 mins until clear and thickAdd 1 large peach Jello dissolve then add 8 to 10 sliced peaches to the mix. You can do more if you like.Middle Part1 8oz cool whip1 8oz cream cheese1/2 c. powder sugar.Cream together and put on crust.
LayerGraham cracker CrustWhite fillingPeach topping put in fridge and let set up. When set up then add cool whip and top with graham crackers crumbs.
I found a graham cracker crust for a 9inch pie so I just double it to fit the 13x9 pan. I will post it also on the blog if you want to use it. This is so good!

Chocolate Buttercream

1 stick of butter at room temperature
1/2 cup unsweetened cocoa powder
3 cups powder sugar
3 to 5 tablespoons milk
1 teaspoon vanilla

Place the butter in a large mixing bowl. Blend until fluffy, 30 seconds. After that add the powder sugar, milk and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too stiff.

Buttercream Frosting

1 stick butter at room temperature
3 cups powder sugar
3 to 4 tablespoons milk
1 teaspoon of vanilla

1. Place the butter in a large mixing bowl. Blend until fluffy, 30 seconds. After that add the powder sugar, milk and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add up to 1 tablespoon more milk if the frosting seems to stiff.

This frosting was so light and fluffy.

Halloween Spider Cupcakes

24 cupcake liners for

Cupcakes
1 package plain devil's food cake mix
2 tablespoons cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

Frosting:
Buttercream Frosting (you will find it on the blog under frosting)
6 drops yellow food coloring
2 drops red food coloring

Garnishes:
24 Chocolate Spiders

1.Preheat oven to 350
Line the cupcake cups with paper liners. Set the pans aside.
2. Prepare the cupcake batter: Place the cake mix, coca powder, buttermilk, oil, eggs and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes.
3. Bake the cupcakes until they spring back when lightly pressed with your finger, 16 to 20 minutes. Remove the pans from the oven and place them on wire rack to cool for 5 minutes.
4. Meanwhile, prepare the Buttercream Frosting. Place 1/4 cup of the frosting in a plastic sandwich bag and set aside. Add the yellow and red food coloring to the remaining frosting. Blend well so the frosting is evenly orange. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely.

Chocolate Spiders
You can make these spiders up to two days before you bake the cupcakes. The six extras make wonderful platter decorations or sweet treats by themselves.
1 1/4 cups chow mein noodles
2 1/2 cups semisweet chocolate chips
1/3 cup milk
1/2 cup confectioners' sugar
1 cup crispy rice cereal

1. Line a baking sheet with waxed paper and set aside.
2. Measure out 3/4 cup chow mein noodles and break them into small pieces. Break the remaining noodles into 2-inch pieces. These will be the spiders' legs. Set the noodles aside in separate groupings.
3. Combine the chocolate chips and milk in a medium-size saucepan over low heat, stirring frequently, until the chocolate has melted and the mixture is smooth, 3 to 4 minutes. Remove the pan from the heat and stir in the powder sugar, cereal, and the small chow mein noodle pieces until blended. Drop the chocolate mixture by tablespoons in a slightly oblong shape (the body of the spider) onto the prepared baking sheet. You will have about 30 bodies, about 2 inches in size. Immediately insert the noodle legs into the spider bodies, 4 on each side. Place the baking sheet in the refrigerator and chill the spiders until hardened, 30 to 40 minutes.
4. Once chilled, remove them from the waxed paper by pushing up from the waxed paper by pushing up from the underside of the waxed paper.
5. Garnish the cupcakes: Cut off a small piece from one of the bottom corners of the plastic bag holding the frosting. Pipe 2 eyes on each of the chocolate spiders. Place a small round decorating candy in the center of each eye. Place a spider on top of each cupcake. There should be 6 extra spiders for additional platter garnish or simply to enjoy.


Sorry about no picture I am still have problems with my computer and hooking up my camera

OVEN BAKED HAMBURGERS

My husband found this recipe the other night on cooks.com. It was really good and nice for a change. We served it with baked red potato's with dry ranch dressing and butter over them. Sorry about no picture I have been having problems with my computer.

1 lb. ground beef
1/2 c. bread crumbs or corn flake crumbs
3/4 c. evaporated milk
Mushrooms, optional
1 onion, chopped
1 tbsp. green pepper, chopped
Salt and pepper

Form patties and brown on both sides. Remove from pan. Make
gravy by adding 1 tablespoon catsup or steak sauce to
drippings in pan. Stir well.

Put patties in a baking dish and pour gravy over them. Add
mushrooms over top if desired. Cover pan. Bake at 350
degrees about 1 hour.

Hawaiian Meatballs

1 pound ground beef
2/3 cup saltine crackers crumbs
1/2 cup minced onion
1 egg, slightly beaten
1 teaspoon salt
1/2 ginger
1/4 cup milk

Sauce:
2 tablespoons cornstarch
2/3 cub brown sugar
1/2 white vinegar
2 tablespoons low-sodium soy sauce
1 can (20 ounces) crushed pineapple, juice reserved

Preheat oven to 400 degrees

In a bowl, combine ground beef, cracker crumbs, onion, egg, salt,ginger, and milk. Shape into 16 meatballs. Bake on an ungreased baking sheet for 45 minutes. Remove pan from oven and place meatballs on paper towels to drain.

Meanwhile, in a saucepan, combine cornstarch, brown sugar, vinegar, soy sauce, and pineapple, juice over medium-low heat until thick, stirring constantly. Boil 1 minute. Add meatballs and pineapple and heat through.
Makes 4-6 servings

Serve over rice.
Me and my Husband really enjoyed this recipe I can't say the same for my kids. It was nice for a change.

Nacho Potato Soup
from allrecipes.com



INGREDIENTS

* 1 (5.5 ounce) package au gratin instant potato mix
* 1 (11 ounce) can whole kernel corn, drained
* 1 (10 ounce) can diced tomatoes and green chilies, undrained, mild
* 2 cups water
* 2 cups milk
* 2 cups cubed process American cheese

DIRECTIONS

1. In a 3-qt. saucepan, combine contents of potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.

Note: I used the family size pototatoes about 10.5 oz and thought it was better!

I love this soup it is one of my all time favorite. Because it is so easy. It is a little spicy but it is delicious!!!

Homemade Bread Recipe

From Start to Finish in 1 hour

10 1/2 cups white unbleached bread flour
1/2 cup sugar
1 tablespoon salt
3 rounded tablespoons saf-instant yeast
3 tablespoons liquid lecithin or 1/3 oil
4 cups hot tap water

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel. Let raise 25 minutes. Bake at 350 for 25 minutes. This recipe makes four loaves of bread.

For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water. Mix for ten minutes. (put applesauce in bottom of measuring cup and add hot water to total 4 cups.)

Notes:
Lecithin-enhances texture. It can be found at health food stores or at a kitchen store.
I also use dough enhancer and wheat gluten.
If knead by hand use oil (pam spray) and knead for 10 min.
You can make bread sticks, pizza dough, and rolls.

Swiss Chicken Casserole

Prep Time: 10 Minutes
Cook Time: 50 Minutes

Ready In: 1 Hour
Servings: 6
"A delicious combination of chicken with Swiss cheese, seasoning and creamy goodness in one easy baked dish! Who could ask for more?!"
Ingredients:
6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of
chicken soup

1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
3. Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
4. Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

Cheesecake-Topped Brownies

1 (21.5-or 23.6-ounce) package fudge brownie mix
1 (8-ounce) package cream cheese, softened
2 tablespoons butter softened
1 tablespoons cornstarch
1 (14-ounce) can Sweetened Condensed Milk
1 egg
2 teaspoons Vanilla

Ready to spread chocolate frosting

1. Preheat oven to 350. Prepare brownie mix as package directs. Spread into well-greased 13x9-inch baking pan.
2. In a large mixing bowl, beat cream cheese, butter and cornstarch until fluffy.
3. Gradually beat in sweetened condensed milk. Add egg and vanilla; beat until smooth. Pour cheesecake mixture evenly over brownie batter.
4.Bake 40 to 45 minutes or until top is lightly browned. Cool. Spread with frosting. Cut into bars. Store covered in refrigerator.

Peach Strawberry Jam

4-6 cups peaches
2 cups strawberries
5 cups sugar

1. Wash and hull the strawberries, then cut each in quarters.
2. Wash peaches. To peel, dunk them into boiling water, leave for 30 seconds to one minute, then immediately plunge into ice water. When peaches are cool enough to handle, remove the fuzz. Cut peaches in half and remove pit, then slice the fruit.

3. Put the fruit in to a food processor and measure the fruit and them put in your pot.
4. Cook mixture for 10 min after boiling. Add 1 pkg of strawberry Jello (3/4 cup).
5. Bottle & Seal

You can do many different variations of the recipe.
I have done just strait strawberry using 6 cups of strawberries
strawberry/apricot Strawberry jello
Peach/raseberry Rasberry Jello
Peach/blackberry Blackberry Jello
Strait Peach Peach Jello

Oatmeal Waffles

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 cup quick-cooking rolled oats
* 1 tablespoon baking powder
* 1/2 teaspoon cinnamon
* 1/4 teaspoon salt
* 2 eggs, slightly beaten
* 1 1/2 cups milk
* 6 tablespoons butter, melted
* 2 tablespoons brown sugar


DIRECTIONS

1. In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt.

This is another of my kids favorites. My mom use to make these all the time when I was a kid. Enjoy!!

Puffed French Toast

2 eggs
2 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
2 cups milk
1 cup flour
2 1/2 teaspoons baking powder
12 slices Texas-style bread (or any bread of choice), cut in half diagonally
Cinnamon sugar topping
Maple syrup or fresh fruit topping

Mix eggs, sugar, salt, vanilla, and milk until well blended. Slowly add flour and baking powder and mix until smooth. Dip bread slices in batter, allowing any excess to drip off. Fry in a hot skillet with 1 inch of oil until golden brown on both sides. Drain on absorbent paper towels. While toast is still warm, roll in cinnamon sugar topping.
Serve immediately with maple syrup or fresh fruit topping.

Cinnamon Sugar Topping
4 teaspoons cinnamon
3/4 cup granulated sugar

We have topped it with canned apple pie filling (on the blog) and whip cream.
This is one of my kids favorite breakfast. They are good left over just to snack on.

Baked Macaroni & Cheese

1 can Campbell's Condensed Cheddar Cheese Soup
1/2 soup can milk
1/8 teaspoon pepper
2 Cups hot cooked corkscrew or medium shell macaroni (about 1 1/2 cups uncooked)
1 Tablespoon dry bread crumbs
2 teaspoons butter, melted

1.In a 1-quart casserole mix soup, milk pepper and macaroni
2.Mix bread crumbs with butter and sprinkle over macaroni mixture.
3. Bake at 400 for 20 minutes or until hot.

Makes 4 servings

Variation: Substitute 2 cups hot cooked elbow macaroni (about 1 cup uncooked) for corkscrew or shell macaroni.

To Double Recipe: Double all ingredients, except increase butter to 1 tablespoon use 2-quart casserole and increase baking time to 25 minutes

Taco Soup

1 pound lean ground beef
1 can (15 oz) kidney beans
1 can (15 oz) pinto beans
1 can (11 to 15 oz.) whole kernel corn, drained
1 can (10 oz) rotel tomatoes
1 can (28 oz) tomatoes
1 can (14 oz) stewed mexican tomatoes
1 can (4 oz) chopped chile peppers
1 envelope taco seasoning
1 envelope Hidden Valley Ranch dressing

Brown the ground beef, drain well. Add remaining ingredients and stir. Simmer in slow cooker on LOW for 6 to 8 hours. Serve with tortilla chips or Mexican cornbread.

I love this soup, it's so easy to make and is perfect for a fall day. I like to put a little cheese and sour cream in mine. Enjoy.

Aunt Ruth's Apple Butter Jam

8 c. applesauce (thick)
5 c. sugar
4 tsp. cinnamon
3/4 tsp. ground cloves
3/4 ground allspice
1/2 tsp. salt
2/3 lemon juice
1 pkg. Sure-Jell

Mix all ingredients, except sugar, and bring to a good rolling boil, stirring constantly. Add sugar and return to boil. Boil 1 or 2 minutes. Remove from heat; stir on and off for 2 to 3 minutes. Pour into hot jars and seal.

Canned Pie Filling

Combine: In large kettle 1 tsp. salt
4 cups sugar Add: 10 cups water
1 cup cornstarch
3 tsp. cinnamon Cook until thickened and add
1 tsp. nutmeg 3 T lemon juice

Fill canning jars 1/3 full of sauce. Peel and slice apples into jars, smooshing down into the sauce until the jar is full.
Put on hot lids, and process in boiling water bath for 20 minutes. Fills seven 1 quart jars.
When you want to make a pie, just roll out the crust, pour in the filling, dot with butter, and cover with the top crust. Bake at 400 degrees for 40-50 minutes.
You can also substitute other fruits such as peaches or cherries. You may want to vary the spices a little. Sometimes I use a little more cinnamon and nutmeg with apples.

Apple Pie
(From The Mormon Family Cookbook)

9-inch pie pan
425 Degrees F.

4 to 5 cups tart apples, peeled, cored, and sliced
¼ to ½ cup water
¾ to 1 cup sugar
1 to 2 tablespoons flour
½ to 1 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter or margarine
Pastry for 2-crust 9-inch pie

Steam or simmer apples gently in water until they wilt, and begin to become transparent. (This is a partial cooking only, so that apples will cook thoroughly in the pie.)

Combine the sugar, flour, cinnamon, and salt. Mix well. Spread half over the pastry-lined pie pan. Lift apples from cooking liquid into crust. Add ¼ cup of the cooling liquid. Sprinkle with remaining sugar mixture, then with lemon juice; dot with butter. Roll, fit and seal top crust. Brush with milk and sprinkle with sugar, if desired. Bake on lower shelf of over for 30 to 40 minutes, or until nicely browned.

Note: Apple pie is only as good as the apples it is made with. Tart, juicy apples are desirable, and some judgment is necessary as to amounts of sugar and thickening when sweeter, less juicy apples are used.

Note: You can make the pie filling and put it in a pie pan lined with foil and freeze. After it is frozen remove the frozen pie from the pie pan and wrap again with foil. When you are ready make your pie peel the foil off and place the filling in pan with the bottom crust. Add butter, put top crust on and bake for about 1 hr.

Best Ever Pie Crust

2 ½ C Flour
1 C shortening
½ tsp salt
1 egg
¼ to 1/3 C cold water
1 Tbsp vinegar

Combine shortening, flour, and salt just until blended. Mix egg and water, add vinegar. Add liquid ingredients to shortening mixture. Mix until blended. Do not over-mix.
Roll out between plastic wrap. Bake at 425 for 12 to 14 minutes. Makes a double 9” pie crust.

Sour Cream Zucchini Bread

Oatmeal Toffee Cookies

2 cups butter softened
2 eggs
2 cups packed light brown sugar
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups quick cooking oats
1 3/4 cups (10 ounce package) Heath almond toffee bits or skor english toffee bits.
1 cup coconut Flakes

1. Heat oven to 375. Lightly grease cooked sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon, and salt; beat until blended. Stir in oats, toffee and coconut, if desired, with spoon. Drop dough by rounded Teaspoons about 2 inches apart onto prepared Sheet/
2. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack.
Makes about 4 dozen cookes

Oatmeal Brownie Gems

2 3/4 cups quick-cooking or old-fashioned oats, uncooked
1 cup all-purpose flour
1 cup firmly packed light brown sugar
1 cup coarsely chopped walnut
1 teaspoon baking soda
1 cup butter or margarine, melted
1 3/4 "M&M's" Semi-Sweet Chocolate mini Baking bits
1 package fudge brownie mix, prepared according to package directions for fudge-like brownies

Preheat oven to 350. In large bowl combine oats, flour, sugar, nuts and baking soda; add butter until mixture forms coarse crumbs. Stir in "M&M's" until evenly distributed. Reserve 3 cups mixture. Pat remaining mixture onto bottom of 15x10x1-inch pan to form crust. Pour prepared brownie mix over crust, carefully spreading into brownie mixture; pat down lightly. Bake 25 to 30 minutes or until toothpick inserted in center comes out with moist crumbs. Cool completely. Cut into bars. Store in tightly covered container.
Makes 48 bars

Neiman Marcus Cake

1 package yellow cake mix
4 eggs
1/2 cup butter
8 ounces cream cheese
4 cups confectioners' sugar

1. Preheat the oven to 350 degrees. Grease one 13x9 inch baking pan.
2. Combine the yellow cake mix, 2 of the eggs, and the butter or margarine mix well. The batter should be stiff. Spread the batter into the prepared pan.
3. Combine the cream cheese, confectioners' sugar and the remaining 2 eggs. Mix well and pour over the top of the cake batter.
4. Bake at 350 degrees for 35 minutes

These are really good.

Quick Guacamole

2 ripe avocados
1/4 tsp. garlic powder
1/8 tsp. salt
1-2 TB lemon juice
1-2 TB Salsa, optional

Peel and mash avocados. Add seasonings, adjust seasonings to taste.
If you leave the pit in it won't go brown

No-Bake Chocolate Peanut Butter Bars

2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, divided
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12-ounce package) Semi-sweet Chocolate Mini Morsels, divided

Greased 13x9-inch baking pan.
Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared pan. Smooth top with spatula.

Melt remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Makes about 5 dozen bars

Chocolate Peanut Butter Cups

1 package Duncan Hines Moist Deluxe Swiss Chocolate Cake Mix
1 container Duncan Hines Creamy Home-Style Classic Vanilla Frosting
1/2 cup creamy peanut butter
15 miniature peanut butter cup candies, wrappers removed, cut in half vertically

1. preheat oven to 350. Place 30 paper liners in muffin cups
2.Prepare, bake and cool cupcakes following package direction for basic recipe
3. Combine vanilla frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes, frosting and candies

Peanut Butter and Hot Fudge Pudding Cake

Peanut Butter and Hot Fudge Pudding Cake

½ cup flour
¼ cup sugar
¾ tsp. baking powder
1/3 cup milk
1 Tbsp. oil
½ tsp. Vanilla
¼ cup peanut butter
3 Tbsp. unsweetened cocoa powder
1 cup boiling water
Vanilla ice cream

1. Combine flour, ¼ cup sugar, and baking powder. Add milk, oil, and vanilla. Mix until smooth. Stir in peanut butter. Pour into slow cooker.
2. Mix together ½ cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in slow cooker. Do not stir.
3. Cover and cook on high 2-3 hours, or until toothpick inserted comes out clean.
4. Serve warm with ice cream

Banana Muffins

Banana Muffins

½ cup butter
1 cup sugar
2 eggs
1 cup Mashed Banana’s
¼ cup milk
2 cups flour
1 ½ tsp baking powder
½ tsp soda
¼ tsp salt
1 tsp lemon Juice

Cream butter, sugar together. Add eggs banana, milk, lemon juice. Mix well add the remaining items.

Bake 350 for 17 min.
You can also make banana bread from this recipe just bake for an hour.

Cajun Chicken Pasta

Sometimes it is hard to find the seasonings recipes call for so here are some pictures to help you out. If you can't find the McCormick one I have found the kick'n chicken works great, it is a lot more spicy!

INGREDIENTS

• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons Cajun seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4. In a large bowl, toss linguine with sauce. Sprinkle with grated Parmesan cheese.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

2 cups sugar
2 cups canned pumpkin
2 eggs
1 cup oil
4 cups flour
1 tsp. salt
2 tsp. cinnamon
4 tsp. baking powder
2 tsp. baking soda
2 tsp. milk
2 tsp. vanilla
2 cups chocolate chips

Mix sugar, pumpkin, oil and eggs together. Sift flour, salt, cinnamon, and
baking powder into pumpkin mixture. Add rest of ingredients. Drop on
lightly greased cookie sheet. Bake 8-10 minutes at 375

Don't overcook. Cookies should be soft and moist.

Sausage Egg Casserole

Prep Time: 20 Minutes
Cook Time: 1 Hour 20 Minutes

Ready In: 9 Hours 40 Minutes
Servings: 12

Ingredients:
3/4 pound ground pork sausage
1 tablespoon butter
4 green onions, chopped
1/2 pound fresh mushrooms, sliced
10 eggs, beaten
1 (16 ounce) container low-fat cottage
cheese
1 pound Monterey Jack cheese, shredded

2 (4 ounce) cans diced green chile peppers,
drained

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted
Directions:
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

June is Favorite BBQ recipes

I just wanted to let everyone know that each month we are going to have a different theme and will be looking for recipes that go along with that theme. The month of June is your favorite BBQ recipes so please send us your recipes to sometastyrecipes@yahoo.com and we will add them to the blog. We love getting new ideas and input from everyone who looks at our blog so please let us know if you have any ideas. Thanks and we look forward to getting your yummy BBQ recipes.

Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip
Recipe by Alton Brown
Cook time: 5 minutes

Ingredients

1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Notes:
This recipe is so good, I made it for a little get together and everyone loved it. I put in my little crock pot to keep it warm and served it with tortilla chips and pieces of french bread.

Spaghetti Pie

Ingredients:

Spaghetti noodles
Spaghetti sauce with meat
Mozzarella cheese
Olives

Directions:

Put the cooked Spaghetti noodle on the bottom of the pie pan. Then spread the meat sauce over the top of the noodles, sprinkle the top with cheese and olives. Bake for 25-30 min or until bubbly at 350.

Notes:

I make this when we have leftover Spaghetti, it's nice for a change and really easy. I didn't have any Mozzarella cheese so I just used Colby Jack and it tasted pretty good.

Strawberry Salad

1 8-ounce tub cool whip, thawed
1 16-ounce carton cottage cheese
1 small package strawberry gelatin
1 20-ounce can crushed pineapple, drained
Fresh strawberries, sliced

Combine all ingredients. Chill until ready.

Slow Cooker Chicken Dumplings

This recipe was emailed to me from a friend. I have made this and we love it. The first time I made it I did differnt biscuits and they didn't turn out. So make sure you use this biscuits recipe.

• 4 skinless, boneless chicken breast halves (I like to use chicken tenders-frozen)
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
Cover, and cook for 5 to 6 hours on low. About 30 minutes to an hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Dough recipe: (makes great buttermilk biscuits too)
• 2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup shortening
• 3/4 cup buttermilk
In a large bowl, combine the dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Tear dough into pieces and place on top of the crockpot mixture.

Best Grape Salad Recipe

We had this salad for bunko the other night and it was a hit. She only made it with all red grapes. Hope you enjoy! Let us know what you think of it.
Ingredients
• 2 lbs green seedless grapes
• 2 lbs red seedless grapes
• 8 ounces sour cream
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract, to taste
Topping Ingredients
• 1 cup crushed pecans, to taste
• 1 cup brown sugar, packed, to taste
Directions
1. Wash and stem grapes.
2. Set aside.
3. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
4. Stir grapes into mixture, and pour in large serving bowl.
5. For topping: Combine brown sugar, and crushed pecans.
6. Sprinkle over top of grapes to cover completely.
7. Chill overnight.

Chocolate Chip Cheesecake Bars

1/2	cup cold butter
1	pouch (1 lb 1.5 oz) Betty Crocker® oatmeal chocolate chip cookie mix
1	egg
2	packages (8 oz each) cream cheese, softened
1	cup sugar
2	eggs
1	teaspoon vanilla

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1.	Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2 .	In large bowl, cut butter into cookie mix using fork or pasty blender. Stir in 1 egg until mixture is crumbly. Gently spoon 3 cups crumb mixture into pan; press into bottom of pan. Bake 15 minutes.
3.	In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese.
4.	Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F.

Success

Use a wet knife for cutting cheesecake bars, wiping off crumbs after each cut.

Success

Cold butter is needed to create a "just right" streusel texture and a crust that's easy to handle.

Nutrition Information:

1 Bar: Calories 150 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 125mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 12g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Super Simple Cookies

Yeild 2-3 Dozen

Ingredients:
1 Box of your favorite flavor cake mix
1/2 cup four
2/3 cup vegetable oil
2 eggs
6 ounces chocolate chips ( any kind ya want be creative)

Directions:
Preheat 350
Mix all the ingredients then add chocolate chips
Drop 1 inch balls on an ungreased cookie sheet

Bake 8-12 min
Remove from cookie sheet and cool on rack



I got this recipe from the inside of the kids meal at chick fil-A! They are so easy to make and so moist and yummy! My favorite cookie to make now.
Hint: I used 1/3 cup of water and 1/3 cup of oil and they still turned out great. So if you want to cut out some fat they still taste amazing! I used devils food cake and white chocolate chips!

Buttermilk Salad

Buttermilk Salad Ingredients

Short bread cookies
1 small can madarin oranges
1 small can pineapple chunks
2 cups Buttermilk
1 large cool whip
1 large pkg vanilla pudding

Directions:

In a mixing bowl combine the buttermilk, cool whip, and vanilla pudding. Mix together until it is creamy and smooth. Then stir in by hand oranges and pineapple. Crush up the cookies and sprinkle on top (I let each person just put on their own)

Baked Pork Chops

Baked Pork Chop Ingredients:

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
1/4 cup flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Notes: I didn't use the white wine and just added a little more milk, also I sauteed some mushrooms and onion and mixed that in with the sauce for more flavor. It was a hit at my house.

White Cupcakes With Strawberry Frosting

Mix
1 Pillsbury White Cake Mix
1c Flour
1 c. Sugar
Add:
1 ¼ c. Water
4 Egg Whites
1/3 c. Oil
1 c. Sour Cream

Frosting:
2 Cubes Butter
¼ pkg Cream Cheese
1 2lb pkg Powder Sugar
1 Cup Pureed Fresh Strawberries
1 tsp. Vanilla
1 tsp. White Vanilla
Blend until light and fluffy

bake 350 for 18-22 min

This frosting makes a lot so you might want to cut it in half. These are some of the best cupcakes ever.

Breadsticks with Parmesan Butter

Prep Time: 25 Minutes
Cook Time: 10 Minutes

Ready In: 35 Minutes
Servings: 36

Ingredients:
2 (.25 ounce) packages active dry yeast
1/2 cup sugar, divided
2 cups warm water (110 degrees to 115
degrees), divided
3 tablespoons vegetable oil
1 egg

1 teaspoon salt
4 1/2 cups all-purpose flour
1/2 cup butter, softened
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
Directions:
1. In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
2. Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
3. Bake at 400 degrees F for 10-12 minutes or until golden brown. Meanwhile, in a small mixing bowl, cream the butter, Parmesan cheese and garlic powder. Serve with breadsticks.

Blue Ribbon White Bread

My friend emailed me this recipe and she said it was to die for.



Prep Time: 20 Minutes
Cook Time: 35 Minutes

Ready In: 2 Hours 40 Minutes
Servings: 24

Ingredients:
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 cup warm water (110 degrees F/45
degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup warm water

1/4 cup shortening, melted
1/4 cup honey
2 teaspoons salt
6 cups bread flour
2 tablespoons butter, melted

Directions:
1. In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
4. Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.

Heavenly Surprise Mini Cupcakes

Filling:
1 pkg. (8oz) cream cheese softened
1/3 cup sugar
1 egg
1/8 tsp. salt
1 cup flaked coconut
1 cup finely chopped walnuts
1 cup (6oz) miniature semisweet chocolate chips

Batter:
2 cups sugar
1 1/2 cups water
¾ cup canola oil
2 eggs
2 tsp. vanilla extract
1 tsp. white vinegar
3 cups all-purpose flour
½ cup baking cocoa
1 tsp. baking soda
1 tsp. salt

Frosting:
1 1/3 cup semisweet chocolate chips
½ cup heavy whipping cream

For filling, in a small bowl, beat cream cheese and sugar until light and fluffy. Add egg and salt; mix well. Stir in the coconut, walnuts and chocolate chips. Set aside

For batter, in a large bowl, beat the sugar, water, oil, eggs, vanilla and vinegar until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into oil mixture until blended.
Fill paper-lined miniature muffin cups one-third full with batter. Drop filling by teaspoonfuls into center of each. Top with additional batter, filling muffin cups three-fourths full.

Bake at 350 for 12 -15 minutes or until a toothpick inserted in the cake portion of a cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat. Cool to room temperature. Frost cupcakes. Refrigerate leftovers.

Tuxedo Cheesecake

Tuxedo Cheesecake

Crust:
1 3/4 c. (about 18) crushed Oreo's
2 tbsp butter or marg. melted

Filling:
1 c. white chocolate chips
3 pkg. (8 oz each) cream cheese, softened
3/4 c. granulated sugar
2 tsp. vanilla extract
3 large eggs
1 chocolate bar, made into curls or grated for the top

Directions

Crust:
Toss cookies crumbs & butter together in medium bowl. Press onto bottom of ungressed 9 in. springform pan (a 9 in. pie pan works fine as well). Bake for 10 minutes at 350.

Filling:
Microwave while chocolate chips until melted. Beat cream cheese, sugar, & vanilla extract in a small bowl until smooth.

Beat in eggs, gradually beat in melted white chocolate chips. Spread over chocolate crust. Bake at 350 for 40 to 50 min. or until edges are set but enter still moves slightly. Cool in pan on wire rack. Refrigerate until firm. Remove side of springforms pan. Sprinkle chocolate curls over cheesecake and drizzle with chocolate syrup (optional) before serving.

Pumpkin Pancakes with Maple Pecan Syrup

Pumpkin Pancakes with Maple Pecan Syrup

(Makes about 16 pancakes)
2 cups Bisquick baking mix
2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 1/2 cups (12 oz can) undiluted evaporated milk
1 teaspoon ground allspice
1/2 cup canned pumpkin
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla extract
In large mixing bowl, combine biscuit mix, sugar, cinnamon, and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla; beat until smooth. Pour 1/4 to 1/2 cup batter onto lightly greased pre-heated griddle. Cook until top surface is bubbly and edges are dry. Turn, cook until golden brown. Serve with warm maple syrup to which you have added toasted pecans.

Chocolate Chip Coffee Cake

INGREDIENTS:
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder
1 teaspoon baking soda

1 cup semisweet chocolate
chips
1/2 cup white sugar
1 teaspoon ground cinnamon
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9x13 inch pan.
2. In a medium bowl, stir together the flour, baking powder and soda. Set aside.
3. In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
4. Add the flour mixture and combine. Batter will be thick.
5. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
6. Spread half of the cake batter in prepared 9x13 inch pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
7. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Brown Sugar Muffins

½ c. margarine
1 egg
1 tsp. soda
1 tsp. vanilla
1 c. milk
1 c. brown sugar
2 c. flour
¼ tsp. salt
¼ c. nuts (if desired)

Cream margarine and brown sugar. Add eggs and milk. Mix remaining ingredients until smooth. Bake in 375 oven for 20 minutes. Makes 12 to 18 muffins.

Biscuits (Panaca Cookbook )

2 c. flour
1 Tbsp. sugar
4 tsp. baking powder
½ tsp. salt
½ c. shortening (liquid)
1 egg, beaten
2/3 c milk

Double this recipe
Sift dry ingredients. Work in shortening, add eggs and milk, add to flour mixture all at once. Stir and work together. Turn and knead gently. Roll ¾ inch thick, cut out biscuits. Place on ungreased pan. Bake at 450 for 10-14 minutes until brown. Makes 2 dozen

Applesauce Muffin Mix

This is a mix, but I make these all the time. They are really good. Enjoy!
Prep Time: 15 Minutes
Cook Time: 15 Minutes Ready In: 30 Minutes
Yields: 9 servings
Ingredients:
1/2 cup sugar
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups all-purpose flour,
divided
2 tablespoons quick cooking oats
ADDITIONAL INGREDIENTS:
1 egg, lightly beaten
1 cup unsweetened
applesauce
1/2 cup butter, melted
1 teaspoon vanilla extract
1 tablespoon sugar
DIRECTIONS:
1. In a bowl, combine the first five ingredients. In a 1-pint glass jar, layer 3/4 cup flour, oats, sugar mixture and remaining flour. Cover and store in a cool dry place for up to 6 months.
2. To prepare muffins: In a bowl, combine the egg, applesauce, butter and vanilla. Stir in muffin mix just until moistened. Fill greased muffin cups three-fourths full. Sprinkle with sugar. Bake at 375 degrees F for 15-20 minutes or until a toothpick comes our clean. Cool for 5 minutes before removing from pan to a wire rack.

Taco Pizza Squares (Quick Cooking)

2 tubes ( 10 ounce each)
Refrigerated pizza dough
1 can (8 ounces) pizza sauce
2 cups seasoned taco meat
2 medium tomatoes, seeded and chopped
2 cups (8 ounces) shredded mozzarella cheese
Shredded lettuce and sour cream,

Unroll pizza dough and place in a 15-in. x 10in x 1-in. baking pan. Spread with pizza sauce; sprinkle with the taco meat, tomatoes and cheese. Bake at 400 for 15-20 minutes or until crust is golden brown. Top with shredded lettuce and sour cream if desired.
Yield: 8-10

Salsa Chicken

Prep Time: 5 Minutes
Cook Time: 40 Minutes Ready In: 45 Minutes
Yields: 4 servings

INGREDIENTS:
4 skinless, boneless chicken
breast halves
4 teaspoons taco seasoning
mix
1 cup salsa 1 cup shredded Cheddar
cheese
2 tablespoons sour cream
(optional)
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Jackpot Casserole

This is a family favorite. It is really easy. Enjoy!

1 pound ground beef
1 tablespoon sugar
½ teaspoon garlic salt
2 cans (8 ounces each) Tomato sauce
2 tablespoons water
1 package (4 ounce) cream cheese, softened
½ cup milk
1cup light sour cream
1 package (8 ounce) elbow macaroni, cooked according to package direction
2 cups grated cheddar cheese

Preheat oven to 350 degrees.

In a large frying pan, brown ground beef until no longer pink. Drain if necessary. Add sugar, garlic salt, tomato sauce, and water to ground beef. Simmer for 5 minutes.

In a small bowl, combine cream cheese, milk, and sour cream.

In a greased 9x13-inch pan, layer half the cooked noodles, half the sauce and 1 cup cheese. Repeat layers. Bake 30 minutes. Makes 6-8 servings.

Strawberry Breadstick Rolls

2 cups sliced fresh strawberries
5 teaspoons sugar, divided
1 tube (11 ounces) refrigerated breadsticks
2 tablespoons butter, melted
2 tablespoons brown sugar
2 tablespoons maple syrup


In a small bowl, combine the strawberries and 2 teaspoons sugar; set aside. On a lightly floured surface, unroll breadstick dough (do not separate). Seal perforations; brush dough with butter. Combine brown sugar and remaining sugar; sprinkle over dough. Reroll, starting with a short end. Cut along seam lines.
Place rolls cut side down on a greased baking sheet. Bake at 375 for 11-13 minutes or until golden brown. Brush with syrup. Serve with reserved strawberry mixture. Yield: 6 servings.