This is what pumpkin bars should taste like. There is no substitute. Make these and enjoy! Yum!
Pumpkin Bars (Mom’s recipe)
* 4 eggs
* 2 cups sugar
* 1 cup salad oil
* 15 oz. can Festal pumpkin
Mix above ingredients in large bowl.
Sift the following and add to above:
* 2 cups flour
* ½ tsp. salt
* ½ tsp. cloves
* 2 tsp. baking powder
* 2 tsp. cinnamon
* ½ tsp. nutmeg
* 1 tsp. soda
* ½ tsp. ginger
Mix well and pour into greased and floured 8x12 jelly roll pan. Bake at 350F for 25 to 30 minutes. Cool before frosting.
Frosting:
* 6 oz. cream cheese
* ¾ stick butter
* 1 Tbsp. cream or milk
* 1 tsp. vanilla
* 4 cups powdered sugar
Cream together cheese, butter, and vanilla until soft. Gradually add powdered sugar until correct consistency to spread.
Saturday, October 10, 2015
Thursday, October 8, 2015
Strawberry Filled Cheesecake....perfect for Keith! Yummy!
Cheesecake with Strawberry Filling - Shortbread Crust Drizzled with Fresh Strawberry Sauce
Shortbread Crust
1 1/2sticks unsalted buttercut into ½ inch pieces
2 cups flour
1/2cup light brown sugar
1/2tsp salt
Strawberry Filling & Sauce
3 pints fresh strawberries, hulled and cut in half
3 cups sugar
juice from 1 1/2 lemons,
Cheesecake
2 - 8ounce blocks cream cheese
3 eggs
1cup sugar
1pint sour cream
Servings: people
Instructions:
Shortbread Crust
Blend all ingredients in a food processor until the mixture begins to come together into small balls of dough. Press mixture into a 13 by 9 baking pan. Cook about 20 minutes until golden brown.
Strawberry Filling & Sauce
Warm sugar and lemon juice over low heat until sugar just about dissolves, stirring. Add the strawberries and cook on low 10 to 15 minutes. The mixture should be at a low boil with some of the juices released. Turn heat off.
Cheesecake
Cut cream cheese into approximately one-inch squares and blend on medium speed in an electric mixer until smooth. At slow speed add eggs, one at a time. Increase speed until well combined after each one, scraping the bowl between additions. Slowly add sugar while mixing on low, then beat about two minutes until a creamy consistency. Stop mixer, add sour cream and beat on medium until just combined.
Pour two-thirds of the strawberry filling over the crust, then top with the cheesecake filling.
To bake cheesecake, place pan into a larger pan. Fill half way up the side of the cheesecake pan with water so the cheesecake is in a bath of water, but be careful not to get water into the cheesecake. (Heat a pot of water to boiling on the stovetop and pour the boiling water into the pan once it is in the oven so you don’t have to transport the cheesecake in the water bath.)
Cook about 35 minutes. It will still have a bit of movement to it, although not liquid. It will firm after chilling. Serve drizzled with the reserved strawberry sauce. Serves 12 to 15.
Shortbread Crust
1 1/2sticks unsalted buttercut into ½ inch pieces
2 cups flour
1/2cup light brown sugar
1/2tsp salt
Strawberry Filling & Sauce
3 pints fresh strawberries, hulled and cut in half
3 cups sugar
juice from 1 1/2 lemons,
Cheesecake
2 - 8ounce blocks cream cheese
3 eggs
1cup sugar
1pint sour cream
Servings: people
Instructions:
Shortbread Crust
Blend all ingredients in a food processor until the mixture begins to come together into small balls of dough. Press mixture into a 13 by 9 baking pan. Cook about 20 minutes until golden brown.
Strawberry Filling & Sauce
Warm sugar and lemon juice over low heat until sugar just about dissolves, stirring. Add the strawberries and cook on low 10 to 15 minutes. The mixture should be at a low boil with some of the juices released. Turn heat off.
Cheesecake
Cut cream cheese into approximately one-inch squares and blend on medium speed in an electric mixer until smooth. At slow speed add eggs, one at a time. Increase speed until well combined after each one, scraping the bowl between additions. Slowly add sugar while mixing on low, then beat about two minutes until a creamy consistency. Stop mixer, add sour cream and beat on medium until just combined.
Pour two-thirds of the strawberry filling over the crust, then top with the cheesecake filling.
To bake cheesecake, place pan into a larger pan. Fill half way up the side of the cheesecake pan with water so the cheesecake is in a bath of water, but be careful not to get water into the cheesecake. (Heat a pot of water to boiling on the stovetop and pour the boiling water into the pan once it is in the oven so you don’t have to transport the cheesecake in the water bath.)
Cook about 35 minutes. It will still have a bit of movement to it, although not liquid. It will firm after chilling. Serve drizzled with the reserved strawberry sauce. Serves 12 to 15.
Saturday, October 3, 2015
Skinny Taste Slow Cooker Picadillo
LOVE picadillo over rice! Here's a recipe from Skinny Taste. Sounds perfect for a chilly fall day!
Slow Cooker Picadillo
Skinnytaste.com
Servings: 11 • Size: 1/2 cup • Old Points: 4 pts • Weight Watchers Points+: 4 pts
Calories: 170 • Fat: 7 g • Protein: 22.5 g • Carb: 4.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 237 mg (without the salt)
Ingredients:
Directions:
Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.
Slow Cooker Picadillo
Skinnytaste.com
Servings: 11 • Size: 1/2 cup • Old Points: 4 pts • Weight Watchers Points+: 4 pts
Calories: 170 • Fat: 7 g • Protein: 22.5 g • Carb: 4.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 237 mg (without the salt)
Ingredients:
- 2 1/2 lbs 93% lean ground beef
- 1 cup minced onion
- 1 cup diced red bell peppers
- 3 cloves garlic, minced
- 1/4 cup minced cilantro
- 1 small tomato, diced
- 8 oz can tomato sauce
- 1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
- 1 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 2 bay leaves
- kosher salt and fresh pepper, to taste
Directions:
Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.
Tuesday, September 29, 2015
Favorite Apple Crisp
I know apple crisp is traditionally a fall dessert. But there's no reason you can't enjoy this any time of year. Really...apples are always available at the supermarket. Why not?
Here's a recipe from my beloved Edina Morningside Church Cookbook by the preacher's wife Mrs. Clay. She was an excellent cook and this recipe is classic and delicious. Enjoy!
Mrs. Clay's Apple Crisp
5 cups sliced, pared, tart (like Granny Smith) apples
cinnamon to taste (I use about 1 tsp)
1/2 cup butter
1 cup brown sugar
3/4 cup quick oats
3/4 cup all purpose flour
Preheat oven to 350. Slice apples into salt water. Grease 9 inch pie plate or 8x8 inch pan. Combine sugar, flour, oats, and cinnamon. Cut in butter until crumbly. Drain apples and place in baking dish. Sprinkle sugar mixture over apples and press down firmly. Bake at 350 for 45-50 minutes. Serve warm with ice cream.
Here's a recipe from my beloved Edina Morningside Church Cookbook by the preacher's wife Mrs. Clay. She was an excellent cook and this recipe is classic and delicious. Enjoy!
Mrs. Clay's Apple Crisp
5 cups sliced, pared, tart (like Granny Smith) apples
cinnamon to taste (I use about 1 tsp)
1/2 cup butter
1 cup brown sugar
3/4 cup quick oats
3/4 cup all purpose flour
Preheat oven to 350. Slice apples into salt water. Grease 9 inch pie plate or 8x8 inch pan. Combine sugar, flour, oats, and cinnamon. Cut in butter until crumbly. Drain apples and place in baking dish. Sprinkle sugar mixture over apples and press down firmly. Bake at 350 for 45-50 minutes. Serve warm with ice cream.
Saturday, September 26, 2015
Sue's Taffy Apple Pie...Yes Please
Get yourself to the orchard and pick some apples! When you get home, make this pie! Delish!
Sue's Praline Taffy Apple Pie
Prepare favorite piecrust. Roll out pastry to form two 12” circles. Fit one circle into 9” pie plate.
For praline mixture, combine:
* ½ cup packed brown sugar
* ½ cup chopped pecans
* 1/3 cup flour
* ¼ cup melted butter.
Mix well and set aside.
For apple filling, combine:
* 2/3 cup sugar
* 3 Tbsp. flour
* 2 tsp. cinnamon
* 1 tsp. lemon juice
* Dash of salt.
Add 6 cups thinly peeled and sliced apples (about 2 ¼ lbs.) Toss to coat.
10 caramels, cut in half
Preheat oven to 375. Transfer half of the apples mixture to the pastry-lined pie plate. Top with half of the praline mixture. Top with 10 caramels (cut in half). Repeat the layers with apples and praline mixture.
Top with second piecrust. Cut slits in top crust and fold under bottom pastry. (Trim extra if necessary.) Flute edges. Brush crust with half & half or milk. Put foil around edge of piecrust to avoid over-browning. Bake 375 for 25 minutes. Remove foil. Bake 20-25 more minutes until golden brown. Serve warm.
Sue's Praline Taffy Apple Pie
Prepare favorite piecrust. Roll out pastry to form two 12” circles. Fit one circle into 9” pie plate.
For praline mixture, combine:
* ½ cup packed brown sugar
* ½ cup chopped pecans
* 1/3 cup flour
* ¼ cup melted butter.
Mix well and set aside.
For apple filling, combine:
* 2/3 cup sugar
* 3 Tbsp. flour
* 2 tsp. cinnamon
* 1 tsp. lemon juice
* Dash of salt.
Add 6 cups thinly peeled and sliced apples (about 2 ¼ lbs.) Toss to coat.
10 caramels, cut in half
Preheat oven to 375. Transfer half of the apples mixture to the pastry-lined pie plate. Top with half of the praline mixture. Top with 10 caramels (cut in half). Repeat the layers with apples and praline mixture.
Top with second piecrust. Cut slits in top crust and fold under bottom pastry. (Trim extra if necessary.) Flute edges. Brush crust with half & half or milk. Put foil around edge of piecrust to avoid over-browning. Bake 375 for 25 minutes. Remove foil. Bake 20-25 more minutes until golden brown. Serve warm.
Tuesday, September 22, 2015
Miss Daisy Presents: Minnie Pearls Chicken Tetrazzini
Minnie Pearl’s Chicken Tetrazzini
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2 cups chopped celery
1 1/2 cups chopped onion
3 tablespoons butter or margarine
2 cups chicken broth
1 tablespoon Worcestershire sauce
salt and pepper
1 10 1/2-ounce can condensed cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese
1/2 pound spaghetti, cooked and drained
6 cups chopped, cooked chicken
1/2 cup sliced stuffed olives
1 cup chopped pecans
In a saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt, and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk, and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti and let stand for 1 hour. Preheat oven to 350 degrees. Grease a 9×13-inch baking dish. Add chicken and olives to spaghetti. Place in prepared dish. Sprinkle with chopped pecans. Bake 20 to 25 minutes or until hot and bubbly. Yield: 12 servings.
From Miss Daisy Celebrates Tennessee
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2 cups chopped celery
1 1/2 cups chopped onion
3 tablespoons butter or margarine
2 cups chicken broth
1 tablespoon Worcestershire sauce
salt and pepper
1 10 1/2-ounce can condensed cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheese
1/2 pound spaghetti, cooked and drained
6 cups chopped, cooked chicken
1/2 cup sliced stuffed olives
1 cup chopped pecans
In a saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt, and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk, and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti and let stand for 1 hour. Preheat oven to 350 degrees. Grease a 9×13-inch baking dish. Add chicken and olives to spaghetti. Place in prepared dish. Sprinkle with chopped pecans. Bake 20 to 25 minutes or until hot and bubbly. Yield: 12 servings.
From Miss Daisy Celebrates Tennessee
Sunday, September 6, 2015
Bring on Brunch! Crock Pot Maple Cornbread Sausage and Apple Casserole!
I'm a brunch girl. Love sweet savory combos, so this one sounds like a winner to me! Would love to know what you think!
Crock Pot Maple Cornbread Sausage and Apple Casserole
Ingredients:
2 boxes (about 8 ounces each) corn muffin mix
2 eggs, large or extra large
3/4 cup milk, whole or 2%
6 tablespoons real maple syrup, divided
1 package (about 9 ounces) fully cooked sausage patties, crumbled
3 scallions, root ends removed and thinly sliced
1 large apple (about 8 ounces), peeled and cut into 1/4-inch dice
Instructions:
Combine corn muffin mix, eggs, milk, and 4 tablespoons maple syrup in a 4- to 6-quart slow cooker until well blended. Stir in the sausage, scallion, and apple until all of the chunks are evenly distributed. Cook on low 3-1/2 to 4 hours. Spoon the remaining 2 tablespoons maple syrup over the top. If your slow cooker has a warming setting, you can keep the cornbread warm several hours; if it doesn’t, the cornbread will stay servable up to 1 hour with the cooker turned off. Cut into squares or wedges to serve.
From Yankee Magazine
Crock Pot Maple Cornbread Sausage and Apple Casserole
Ingredients:
2 boxes (about 8 ounces each) corn muffin mix
2 eggs, large or extra large
3/4 cup milk, whole or 2%
6 tablespoons real maple syrup, divided
1 package (about 9 ounces) fully cooked sausage patties, crumbled
3 scallions, root ends removed and thinly sliced
1 large apple (about 8 ounces), peeled and cut into 1/4-inch dice
Instructions:
Combine corn muffin mix, eggs, milk, and 4 tablespoons maple syrup in a 4- to 6-quart slow cooker until well blended. Stir in the sausage, scallion, and apple until all of the chunks are evenly distributed. Cook on low 3-1/2 to 4 hours. Spoon the remaining 2 tablespoons maple syrup over the top. If your slow cooker has a warming setting, you can keep the cornbread warm several hours; if it doesn’t, the cornbread will stay servable up to 1 hour with the cooker turned off. Cut into squares or wedges to serve.
From Yankee Magazine
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