2 pkgs(8 oz) cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
20 caramels
2 tbsp milk
1/2 cup chopped pecans
1 graham cracker crumb crust (9inch)
Mix cream cheese, sugar, and vanilla with electric mixer until well blended. Melt caramels with milk on low heat, stirring freguently until smooth. Stir in pecans.
Pour caramel mixture into crust. Top with cream cheese batter.
Bake at 350 degrees for 40 minutes or until center is almost set. Cool, Regrigerate 3 hours or overnight.
Wednesday, August 13, 2008
Lemon Cake
1 Lemon cake mix
4 eggs
1 Lemon pie filling
Mix cake mix and eggs. Fold in lemon pie filling. Place in a jelly roll pan and bake at 350 degrees for 18-20 minutes.
Frosting:
1 stick butter
3 oz cream cheese
1 1/2 tsp vanilla
2 cups powdered sugar
Mix and frost cake.
4 eggs
1 Lemon pie filling
Mix cake mix and eggs. Fold in lemon pie filling. Place in a jelly roll pan and bake at 350 degrees for 18-20 minutes.
Frosting:
1 stick butter
3 oz cream cheese
1 1/2 tsp vanilla
2 cups powdered sugar
Mix and frost cake.
Chocolate Crumb Crust
1 1/2 cups vanilla wafer crumbs(about 45 wafers)
1/2 cup confectioners sugar
1/3 cup cocoa powder
1/3 cup butter, melted
In medium bowl combine ingredients. Press firmly into bottom of 9-inch spring form pan
1/2 cup confectioners sugar
1/3 cup cocoa powder
1/3 cup butter, melted
In medium bowl combine ingredients. Press firmly into bottom of 9-inch spring form pan
Fudge Truffle Cheesecake
3 (8 oz) packages cream cheese, softened
1(14 oz) can condensed milk
2 cups semi-sweet chocolate chips, melted
4 eggs
2 tsp vanilla
Preheat oven to 300 degrees. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared chocolate crumb crust in 9-inch spring form pan. Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish as desired.
1(14 oz) can condensed milk
2 cups semi-sweet chocolate chips, melted
4 eggs
2 tsp vanilla
Preheat oven to 300 degrees. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared chocolate crumb crust in 9-inch spring form pan. Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish as desired.
Monday, August 11, 2008
Spiced Apple- Butter Pork Roast
One 2-pound boneless center-cut lean pork loin roast
one 1-pound, 13-ounce jar apple butter
1/4 cup apple juice
2 tbsp cider vinegar
2 tbsp lemon juice
2tbs prepared horseradish
1 tsp dijon mustard
1/4 tsp salt
1/4 tsp coarsely ground pepper
Place roast in a zip-top plastic bag. Combine ingredients in bowl; mix well. Reserve 2 cups apple-butter mixture; cover and chill. Pour remaining mixture over roast; seal bag and marinate 8 hours.
Preheat oven to 350 degrees.
Line shallow pan with foil. Place roast in pan and drizzle with marinade. Bake at 350 degrees for 55 minutes or until meat reaches 150 degrees. Let stand 10 minutes.
Place reserved apple-butter mixture in a small sauce pan. Heat over low and serve with roast.
one 1-pound, 13-ounce jar apple butter
1/4 cup apple juice
2 tbsp cider vinegar
2 tbsp lemon juice
2tbs prepared horseradish
1 tsp dijon mustard
1/4 tsp salt
1/4 tsp coarsely ground pepper
Place roast in a zip-top plastic bag. Combine ingredients in bowl; mix well. Reserve 2 cups apple-butter mixture; cover and chill. Pour remaining mixture over roast; seal bag and marinate 8 hours.
Preheat oven to 350 degrees.
Line shallow pan with foil. Place roast in pan and drizzle with marinade. Bake at 350 degrees for 55 minutes or until meat reaches 150 degrees. Let stand 10 minutes.
Place reserved apple-butter mixture in a small sauce pan. Heat over low and serve with roast.
Pumpkin Vermont Spice Cake
Cake:
3 cups all-purpose flour
3 1/2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp baking soda
3/4 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
3 large eggs
1 1/2 cups pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 tsp vanilla extract
Maple Frosting:
11 ounces cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powdered sugar
2 to 3 tsp maple flavoring
chopped nuts and nut halves
Preheat oven to 325 degrees. Grease and flour tho 9-inch round cake pans.
Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in a small bowl. Beat sugar and butter in a large mixer bowl until creamy. Add eggs, beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into cake pans.
Bake for 35 to 40 minutes until wooden pick inserted in center comes out clean. Cool in pan on wire racks for 15 minutes; remove to wire racks to cool completely.
Beat cream cheese, butter and powdered sugar in a large mixer bowl until fluffy. Add maple flavoring; mix well.
Cut each cake in half horizontally, with a long serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired. Serves 12.
3 cups all-purpose flour
3 1/2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp baking soda
3/4 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
3 large eggs
1 1/2 cups pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 tsp vanilla extract
Maple Frosting:
11 ounces cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powdered sugar
2 to 3 tsp maple flavoring
chopped nuts and nut halves
Preheat oven to 325 degrees. Grease and flour tho 9-inch round cake pans.
Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in a small bowl. Beat sugar and butter in a large mixer bowl until creamy. Add eggs, beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into cake pans.
Bake for 35 to 40 minutes until wooden pick inserted in center comes out clean. Cool in pan on wire racks for 15 minutes; remove to wire racks to cool completely.
Beat cream cheese, butter and powdered sugar in a large mixer bowl until fluffy. Add maple flavoring; mix well.
Cut each cake in half horizontally, with a long serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired. Serves 12.
Rosemary Chicken Marinade
1/4 cup fresh lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1 1/2 tsp chopped fresh rosemary
1/2 tsp salt
4 large boneless skinless chicken breasts
In a small bowl, whisk together the lemon juice, olive oil, garlic, thyme, bay leaf, rosemary and salt.
Place chicken breasts in a large zip-loc bag, then pour in the marinad. Seal and refrigerate for 24 hours, gently shaking the bag occasionally.
When ready to cook, preheat the broiler to high.
Remove the chicken breasts from the bag, reserving the marinade. Place the chicken on a broiler pan or baking sheet lined with foil. Broil the chicken for 8 minutes. Flip the breasts, baste and grill for another 7 minutes.
1/4 cup olive oil
2 cloves garlic, minced
1 1/2 tsp chopped fresh rosemary
1/2 tsp salt
4 large boneless skinless chicken breasts
In a small bowl, whisk together the lemon juice, olive oil, garlic, thyme, bay leaf, rosemary and salt.
Place chicken breasts in a large zip-loc bag, then pour in the marinad. Seal and refrigerate for 24 hours, gently shaking the bag occasionally.
When ready to cook, preheat the broiler to high.
Remove the chicken breasts from the bag, reserving the marinade. Place the chicken on a broiler pan or baking sheet lined with foil. Broil the chicken for 8 minutes. Flip the breasts, baste and grill for another 7 minutes.
Mediterranean Chicken Jardine
4 broiler-fryer chicken breast halves,
1/2 cup flour
1 tbsp lemon pepper
4 tbsp olive oil, divided
1/3 cup chicken broth
3 zucchini, cut in 1/4 inch slices
3 tbsp fresh lemon juice
1 small white onion chopped
1 can (28 ounce) cup-up tomatoes, drained
1 can (4 ounces) sliced mushrooms, drained
2 bay leaves
1 tsp oregano leaves
1/2 tsp basil
1/4 tsp freshly ground pepper
2 cloves garlic, pressed
4 slices mozzarella cheese
1/3 cup grated parmesan cheese
orzo, cooked in chicken broth
In shallow bowl, mix flour and lemon pepper. Add chicken, one piece at a time, dredging to coat. In large frypan, place 2 tablespoons of the oil and heat to medium tem. Add chicken and saute, turning, about 10 minutes, or until brown; remove to platter.
To fry pan, add chicken broth and zucchini; cook, stirring, about three minutes or until crisp tender. Remove zucchini from fry pan, drain.
In bottom of glass baking dish, arrange zucchini in single layer; sprinkle with lemon juice and top with chicken.
In same fry pan, place remaining 2 tbsp olive oil. Add onion and saute until translucent. Add tomatoes, mushroom, bay leaves, oregano, basil, pepper and garlic. Cover and simmer about 20 minutes. Ladle sauce over chicken. Place 1 slice mozzarella cheese on each piece of chicken.
Sprinkle with Parmesan cheese. Bake at 350 degrees for 25 minutes or until fork can be inserted in chicken with ease. Serve with orzo.
1/2 cup flour
1 tbsp lemon pepper
4 tbsp olive oil, divided
1/3 cup chicken broth
3 zucchini, cut in 1/4 inch slices
3 tbsp fresh lemon juice
1 small white onion chopped
1 can (28 ounce) cup-up tomatoes, drained
1 can (4 ounces) sliced mushrooms, drained
2 bay leaves
1 tsp oregano leaves
1/2 tsp basil
1/4 tsp freshly ground pepper
2 cloves garlic, pressed
4 slices mozzarella cheese
1/3 cup grated parmesan cheese
orzo, cooked in chicken broth
In shallow bowl, mix flour and lemon pepper. Add chicken, one piece at a time, dredging to coat. In large frypan, place 2 tablespoons of the oil and heat to medium tem. Add chicken and saute, turning, about 10 minutes, or until brown; remove to platter.
To fry pan, add chicken broth and zucchini; cook, stirring, about three minutes or until crisp tender. Remove zucchini from fry pan, drain.
In bottom of glass baking dish, arrange zucchini in single layer; sprinkle with lemon juice and top with chicken.
In same fry pan, place remaining 2 tbsp olive oil. Add onion and saute until translucent. Add tomatoes, mushroom, bay leaves, oregano, basil, pepper and garlic. Cover and simmer about 20 minutes. Ladle sauce over chicken. Place 1 slice mozzarella cheese on each piece of chicken.
Sprinkle with Parmesan cheese. Bake at 350 degrees for 25 minutes or until fork can be inserted in chicken with ease. Serve with orzo.
Crock Pot Lemon Chicken
6 boneless skinless chicken breasts, cut up
1/2 cup flour
1 tsp salt
1 tsp balsamic vinegar
3 tbsp catsup
3 tablespoons brown sugar
6 ounces lemonade, frozen concentrate
2 tbsp cornstarch
1/4 cup water
Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crock pot. Mix the lemonade, brown sugar, vinegar (use regular vinegar, if you prefer) and catsup and pour over the chicken. Cook on high for 2-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch and water solution, and serve along with the chicken.
1/2 cup flour
1 tsp salt
1 tsp balsamic vinegar
3 tbsp catsup
3 tablespoons brown sugar
6 ounces lemonade, frozen concentrate
2 tbsp cornstarch
1/4 cup water
Dredge the chicken in flour mixed with salt. Shake off excess and brown in a hot skillet. Remove chicken and put in the crock pot. Mix the lemonade, brown sugar, vinegar (use regular vinegar, if you prefer) and catsup and pour over the chicken. Cook on high for 2-4 hours. When ready to serve, remove the chicken to a warm platter and thicken the sauce with the cornstarch and water solution, and serve along with the chicken.
Sunday, August 10, 2008
Basil Pesto
4 to 6 cloves garlic (depending on how much you like garlic)
4 cups packed fresh basil leaves
1 cup olive oil
1/2 tsp salt
1/2 cup pine nuts
You may also add some grated parmesan cheese to this. Blend to a paste in a blender or processor. Chill until ready to serve. Serve over pasta.
4 cups packed fresh basil leaves
1 cup olive oil
1/2 tsp salt
1/2 cup pine nuts
You may also add some grated parmesan cheese to this. Blend to a paste in a blender or processor. Chill until ready to serve. Serve over pasta.
Enchilada Sauce
1/2 cup onion, chopped finely
1 tbsp oil
1 garlic clove, pressed
3 cups tomato sauce (2- 12 oz cans)
2 bullion cubes
2 tbsp chili powder
1 tsp salt
1 tsp cumin
1/2 tsp oregano
1/8 tsp pepper
1 cup water
4 tbsp cornstarch
Saute onion in oil. Add garlic, cook 2 minutes. Add tomato sauce, bullion, and spices. Mix water with cornstarch, add to sauce, stir until boiling. Reduce heat and simmer 10 minutes.
1 tbsp oil
1 garlic clove, pressed
3 cups tomato sauce (2- 12 oz cans)
2 bullion cubes
2 tbsp chili powder
1 tsp salt
1 tsp cumin
1/2 tsp oregano
1/8 tsp pepper
1 cup water
4 tbsp cornstarch
Saute onion in oil. Add garlic, cook 2 minutes. Add tomato sauce, bullion, and spices. Mix water with cornstarch, add to sauce, stir until boiling. Reduce heat and simmer 10 minutes.
Tiki Lime Chicken
1 cup water
1/3 cup teriyaki sauce
2 tbsp lime juice
2 tsp garlic powder
1 tsp mesquite liquid smoke
1/2 tsp salt
1/4 tsp ginger
1/2 tsp vinegar
4 chicken breasts
Mix together and chill for 2-3 hours. Grill or broil till done.
1/3 cup teriyaki sauce
2 tbsp lime juice
2 tsp garlic powder
1 tsp mesquite liquid smoke
1/2 tsp salt
1/4 tsp ginger
1/2 tsp vinegar
4 chicken breasts
Mix together and chill for 2-3 hours. Grill or broil till done.
Rosemary Chicken
1 large whole chicken
salt and pepper
1 red onion
1/2 cup fresh rosemary, chopped or 2tsp dried
1 clove garlic, pressed
1 lemon
6 red potatoes
2 tbsp melted butter
Heat oven to 375 degrees. Wash and rinse chicken well. Put chicken in greased roasting pan. Salt and pepper inside of chicken. Stuff chicken with 1/2 of the onion, Rosemary, and garlic. Peel back the skin on the chicken, rub with the lemon, then place the lemon rind inside chicken. Sprinkle with 2 tbsp melted butter, remaining rosemary onion and garlic. Salt and pepper well. Bake covered for 1 1/4 hours.
salt and pepper
1 red onion
1/2 cup fresh rosemary, chopped or 2tsp dried
1 clove garlic, pressed
1 lemon
6 red potatoes
2 tbsp melted butter
Heat oven to 375 degrees. Wash and rinse chicken well. Put chicken in greased roasting pan. Salt and pepper inside of chicken. Stuff chicken with 1/2 of the onion, Rosemary, and garlic. Peel back the skin on the chicken, rub with the lemon, then place the lemon rind inside chicken. Sprinkle with 2 tbsp melted butter, remaining rosemary onion and garlic. Salt and pepper well. Bake covered for 1 1/4 hours.
Santa Fe Chicken and White Bean Soup
2 tbsp vegatable oil
1 med onion, chopped
4 oz chopped green chilies
3 tbsp lime juice
1/2 tsp cayenne pepper
2 1/2 cups chicken broth
2- 15 oz cans great northern beans
1 tsp garlic powder
1 tsp ground coriander
1/2 tsp salt
2 tsp ground cumin
1 tsp ground oregano
2 tbsp corn starch
1 1/2 cups chicken, cooked and chopped
Put oil in a stock pot and saute onions until tender. Stir in remaining ingredients. Bring to a boil, reduce heat to low and simmer 15-20 minutes. Top with grated jack cheese and serve with tortilla chips.
1 med onion, chopped
4 oz chopped green chilies
3 tbsp lime juice
1/2 tsp cayenne pepper
2 1/2 cups chicken broth
2- 15 oz cans great northern beans
1 tsp garlic powder
1 tsp ground coriander
1/2 tsp salt
2 tsp ground cumin
1 tsp ground oregano
2 tbsp corn starch
1 1/2 cups chicken, cooked and chopped
Put oil in a stock pot and saute onions until tender. Stir in remaining ingredients. Bring to a boil, reduce heat to low and simmer 15-20 minutes. Top with grated jack cheese and serve with tortilla chips.
Cinnabon Cinnamon Rolls
Rolls:
1 1/4 ounce package active dry yeast
1 cup warm milk (105-110 degrees)
1/2 cup granulated sugar
1/3 cup margarine, melted
1 tsp salt
2 eggs
4 cups flour
Filling:
1 cup packed brown sugar
2 1/2 tbsp cinnamon
1/3 cup margarine, softened
Icing:
8 tbsp (1 stick) margarine, softened
1 1/2 cups powdered sugar
1/4 cup (2 oz) cream cheese
1/2 tsp vanilla extract
1/8 tsp salt
For the rolls, dissolve yeast in warm milk in a large bowl.
Mix together sugar, margarine, salt, and eggs. Add flour, and mix well. Knead the dough with your hands. Put in a bowl, cover, and let rise about 1 hour, or until the dough has doubled in size.
Roll dough on a lightly floured surface. Roll the sough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
Preheat oven to 400 degrees.
For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
Working carefully from the top (a 21inch side), roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan.
Let the rolls rise again until double in size (about 30 minutes).
Bake for 10 minutes, or until light brown on top.
While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing.
1 1/4 ounce package active dry yeast
1 cup warm milk (105-110 degrees)
1/2 cup granulated sugar
1/3 cup margarine, melted
1 tsp salt
2 eggs
4 cups flour
Filling:
1 cup packed brown sugar
2 1/2 tbsp cinnamon
1/3 cup margarine, softened
Icing:
8 tbsp (1 stick) margarine, softened
1 1/2 cups powdered sugar
1/4 cup (2 oz) cream cheese
1/2 tsp vanilla extract
1/8 tsp salt
For the rolls, dissolve yeast in warm milk in a large bowl.
Mix together sugar, margarine, salt, and eggs. Add flour, and mix well. Knead the dough with your hands. Put in a bowl, cover, and let rise about 1 hour, or until the dough has doubled in size.
Roll dough on a lightly floured surface. Roll the sough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
Preheat oven to 400 degrees.
For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
Working carefully from the top (a 21inch side), roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan.
Let the rolls rise again until double in size (about 30 minutes).
Bake for 10 minutes, or until light brown on top.
While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing.
Double Layer Pumpkin Pie
4 oz cream cheese
1 tbsp milk
1 tbsp sugar
1 1/2 cups cook whip
1 graham cracker crust
1 cup cold milk
1 can pumpkin
2 small boxes instant vanilla pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp. ground cloves
Mix cream cheese, 1 tbsp milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Pour and spread on bottom of crest.
Pour 1 cup milk in bowl. Add pumpkin, pudding, and spices. Beat well with wire whisk untill well mixed. Spread over cream cheese layer.
Refrigerate for four hours or until set. Garnish with whipped topping.
1 tbsp milk
1 tbsp sugar
1 1/2 cups cook whip
1 graham cracker crust
1 cup cold milk
1 can pumpkin
2 small boxes instant vanilla pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp. ground cloves
Mix cream cheese, 1 tbsp milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Pour and spread on bottom of crest.
Pour 1 cup milk in bowl. Add pumpkin, pudding, and spices. Beat well with wire whisk untill well mixed. Spread over cream cheese layer.
Refrigerate for four hours or until set. Garnish with whipped topping.
Caramel Pecan Cheesecake
8 oz pkg cream cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
20 craft caramels
2 tbsp milk
1/2 cup chopped pecans
Heat oven to 350 degrees. Mix together cream cheese, sugar, vanilla, and eggs; set aside.
Melt the caramels and milk in a saucepan over low heat stirring frequently until smooth. Stir in pecans, pour over the bottom of a 9 inch unbaked pie shell. Pour batter over caramels.
Bake for 40 minutes or until center is almost set. Cool and then refrigerate at least 3 hours.
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
20 craft caramels
2 tbsp milk
1/2 cup chopped pecans
Heat oven to 350 degrees. Mix together cream cheese, sugar, vanilla, and eggs; set aside.
Melt the caramels and milk in a saucepan over low heat stirring frequently until smooth. Stir in pecans, pour over the bottom of a 9 inch unbaked pie shell. Pour batter over caramels.
Bake for 40 minutes or until center is almost set. Cool and then refrigerate at least 3 hours.
Pumpkin Cheesecake
2- 8 oz pkgs cream cheese
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp cinnamon
dash of cloves
dash of nutmeg
1 graham cracker crust
Mix cream cheese and sugar, beat well. Add vanilla and eggs. Mix well. Add pumpkin and spices till thoroughly blended. Pour into crust. Bake at 350 degrees for 40 minutes or until center is almost set. Edges should be slightly puffed. Center area about the size of a silver dollar should still appear soft and moist. Center will firm up after cooling. Refrigerate at least 3 hours or overnight.
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp cinnamon
dash of cloves
dash of nutmeg
1 graham cracker crust
Mix cream cheese and sugar, beat well. Add vanilla and eggs. Mix well. Add pumpkin and spices till thoroughly blended. Pour into crust. Bake at 350 degrees for 40 minutes or until center is almost set. Edges should be slightly puffed. Center area about the size of a silver dollar should still appear soft and moist. Center will firm up after cooling. Refrigerate at least 3 hours or overnight.
Saturday, August 9, 2008
Pumpkin Cake Roll
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup nuts, chopped
Filling:
6 oz cream cheese
1/4 cup margarine
1 cup powdered sugar
1/2 tsp vanilla
Heat oven to 350 degrees. Beat eggs til lemon color. Gradually add sugar. Stir in pumpkin and lemon juice. Add flour, baking powder, cinnamon, ginger, nutmeg, and salt. Spray a 10by 15" jelly roll pan. Line with wax paper, grease paper. Pour batter into pan; sprinkle with chopped nuts. bake for 15 minutes. Sprinkle powdered sugar on paper towel. Turn cake onto towel, remove wax paper. Roll up cake and towel lengthwise. cool. Refrigerate or freeze.
Filling: Whip cream cheese and margarine. beat in 1 cup powdered sugar and vanilla. Unroll cake and spread with filling. roll up again. Cut in half. Wrap in plastic and refrigerate until ready to serve.
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup nuts, chopped
Filling:
6 oz cream cheese
1/4 cup margarine
1 cup powdered sugar
1/2 tsp vanilla
Heat oven to 350 degrees. Beat eggs til lemon color. Gradually add sugar. Stir in pumpkin and lemon juice. Add flour, baking powder, cinnamon, ginger, nutmeg, and salt. Spray a 10by 15" jelly roll pan. Line with wax paper, grease paper. Pour batter into pan; sprinkle with chopped nuts. bake for 15 minutes. Sprinkle powdered sugar on paper towel. Turn cake onto towel, remove wax paper. Roll up cake and towel lengthwise. cool. Refrigerate or freeze.
Filling: Whip cream cheese and margarine. beat in 1 cup powdered sugar and vanilla. Unroll cake and spread with filling. roll up again. Cut in half. Wrap in plastic and refrigerate until ready to serve.
Hot Fudge Cake
1 cup flour
3/4 cup sugar
6 tbsp baking cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp vegetable oil
1tsp vanilla
1 cup packed brown sugar
1 3/4 cup hot water
whipped cream or ice cream
In a bowl combine flour, sugar, 2 tablespoons of the cocoa, baking powder and salt. Stir in the milk, oil, and vanilla until smooth. Spread in an ungreased 9-inch square pan. combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at 350 degrees for 35 -40 minutes. Serve warm.
3/4 cup sugar
6 tbsp baking cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp vegetable oil
1tsp vanilla
1 cup packed brown sugar
1 3/4 cup hot water
whipped cream or ice cream
In a bowl combine flour, sugar, 2 tablespoons of the cocoa, baking powder and salt. Stir in the milk, oil, and vanilla until smooth. Spread in an ungreased 9-inch square pan. combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at 350 degrees for 35 -40 minutes. Serve warm.
Decadent Brownie Tort
1/2 cup butter
1/2 cup light corn syrup
1 cup semi-sweet chocolate chips
1/2 cup sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup, chopped nuts
Glaze:
1/2 cup semi-sweet chocolate chips
2 tbsp butter
1 tbsp light corn syrup
1 tsp. vanilla
Heat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a saucepan , heat butter and corn syrup till butter is melted. Stir in chocolate chips, stir till melted. Remove from heat. Add sugar , eggs and vanilla. Stir till well blended. Add flour and nuts. Pour into pan. bake for 30 minutes, until center springs back when touched. Cool in pan for 10 minutes. Turn onto rack.
Combine chocolate chips< class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Remove from heat, add vanilla.
Frost top and sides of torte. Chill until set. Garnish with sliced strawberries and whip cream. Cut into wedges.
1/2 cup light corn syrup
1 cup semi-sweet chocolate chips
1/2 cup sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup, chopped nuts
Glaze:
1/2 cup semi-sweet chocolate chips
2 tbsp butter
1 tbsp light corn syrup
1 tsp. vanilla
Heat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a saucepan , heat butter and corn syrup till butter is melted. Stir in chocolate chips, stir till melted. Remove from heat. Add sugar , eggs and vanilla. Stir till well blended. Add flour and nuts. Pour into pan. bake for 30 minutes, until center springs back when touched. Cool in pan for 10 minutes. Turn onto rack.
Combine chocolate chips< class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Remove from heat, add vanilla.
Frost top and sides of torte. Chill until set. Garnish with sliced strawberries and whip cream. Cut into wedges.
Breakfast Caserole
1 lb. bacon, sausage or ham
1/2 onion
1 dozen eggs
1 cup milk
2 cups cheese
1 package hash browns
Brown meat and onion. Mix egg with milk and pour over hash browns, then put meat on top. Bake at 350 degrees until done, about one hour.
1/2 onion
1 dozen eggs
1 cup milk
2 cups cheese
1 package hash browns
Brown meat and onion. Mix egg with milk and pour over hash browns, then put meat on top. Bake at 350 degrees until done, about one hour.
16 Bean Soup
Soak beans overnight.
In crock pot:
1 large onion, chopped
2 celery stalks, chopped
3 carrots, chopped
2 cups 16 bean mix
4 bullion cubes
6-8 cups water
1 bottle tomatoes
cook on high for six hours
Add:
2-3 cups ham, cubed
This is a great way to use leftover ham bone. Just drop the whole bone from your spiral ham in with the soup an let it cook all day.
In crock pot:
1 large onion, chopped
2 celery stalks, chopped
3 carrots, chopped
2 cups 16 bean mix
4 bullion cubes
6-8 cups water
1 bottle tomatoes
cook on high for six hours
Add:
2-3 cups ham, cubed
This is a great way to use leftover ham bone. Just drop the whole bone from your spiral ham in with the soup an let it cook all day.
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