Monday, November 15, 2010

Pumpkin Spice Cake

Pumpkin Spice Cake
3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
1 cup(s) firmly packed dark brown sugar
1 cup(s) sugar
3 large eggs
1 cup(s) pumpkin purée
1/2 cup(s) buttermilk
1 teaspoon(s) pure vanilla extract
2 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1 1/2 teaspoon(s) ground cinnamon
1 teaspoon(s) baking soda
1/2 teaspoon(s) fresh-ground nutmeg
1 recipe Pumpkin Cream-Cheese Frosting
Prepare cake pans:
Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
Pumpkin Cream-Cheese Frosting
1 package(s) (8-ounce) cream cheese, softened
1/4 cup(s) pumpkin purée
1/4 cup(s) (1/2 stick) unsalted butter, softened
1 tablespoon(s) fresh orange juice
1 teaspoon(s) grated orange zest
1/2 teaspoon(s) pure vanilla extract
4 cup(s) confectioners' sugar, sifted

Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes
(this frosting is EXCELLENT on the pumpkin bread!)
(This is NOT the photo of my actual cake!)

Thursday, March 11, 2010

Homemade Veggie Soup

There are a ton of possibilities with Vegetable Soup! This is my favorite combination!!
Dice all veggies and put into large stew / stock pot & fill with water, along with about 5 Beef Bullion Cubes.

Simmer stew meat in water & (I go over board here) 6 beef bullion cubes. Simmer until tender (I usually do this for a few hours, make sure you continue to add water).

Allow soup to boil (continue to add water), while the meat is simmering.

Green Beans
Salt & Pepper
My Mother adds 1 can of tomato paste....which gives it a great flavor!

So I made this today and I got caught! I don't normally use frozen veggies, but the local grocery had Bird's Eye Veggies 10 for $10. I couldn't go wrong buying them pre-diced, plus it saved me so much time!!! My daughter walked thru the kitchen and said, "OMG Mom, I've never seen you use frozen veggies". I laughed and said "Well at least the green beans, tators and onions are fresh".

Saturday, March 6, 2010

Oreo Cookie Dessert

1 box Oreo Crumbs
(or 1 lg bag crushed Oreo's)
1 stick Butter
1 (8oz) Cream Cheese
2 (8oz) Cool Whip
1 lg Instant Chocolate Pudding

1st layer
Melt Butter - mix with Oreo Crumbs press into bottom of 13x9 pan to form bottom layer of crust (save enough to sprinkle on top layer)

2nd layer
Mix Cream Cheese & 1 container Cool Whip
Beat until mixed, spread w/ fingers carefully

3rd layer
Make pudding according to the directions
Pour over

4th layer
1 container of Cool Whip - Spread

Sprinkle with non-buttered Oreo Crumbs - refrigerate and serve chilled

Grandma Blevins Custard Pie

4 slightly beaten Eggs
1/2 c Sugar
1/4 tsp Salt
1/2 tsp Vanilla
1/8 tsp Almond Extract
2 1/2 c Scalded Milk (when milk forms a film on the top layer)

Pour mixture into chilled pie shell, sprinkle with nutmeg

bake 400 degrees 25-30 minutes

Snicker Salad

1 - 5 oz package instant Vanilla Pudding
1 c milk
1-12 oz container of Cool Whip
6 Apples peeled and diced
6 Snicker Bars
1/4 of Grapes

Prepare pudding w/ 1 cup milk - blend w/ Cool Whip

Add Snickers, Apples & Grapes and serve cold!

Dish Pan Cookies

Another family favorite during the holidays!!!

2 c Brown Sugar
2 c White Sugar
2 c Oil
4 Eggs
2 tsp Vanilla

Mix together and add:
4 c Flour
1 1/2 c Oats
2 tsp Soda
4 c Corn Flakes
1 tsp Salt

Bake for 10 mins at 350 degrees

(these are a harder cookie, but GREAT for dunking in milk!)

No Bake Cookies

Mix in medium size saucepan

2 c Sugar
1/2 c Butter
1/2 c Milk
1/2 c Cocoa

Mixture forms a liquid - add 1 tbsp crunchy Peanut Butter

Bring to a boil - do not allow to burn - cool 2-3 minutes


1 tsp Vanilla
3 c Un-Cooked Oats
Dash of Salt

Drop by teaspoons full on waxed paper (we place inside freezer / fridge until hard)

Brown Sugar Shortbread Cookies

Another one of my Mom's best cookies

1 c Brown Sugar - packed
1 lb Soft Butter
5 c Flour

Combine, knead with hands and chill in the fridge for 20 minutes

Roll 1/4" and cut into shapes, if desired

Bake 20-25 minutes at 300

Aunt Brenda's Chocolate Star Cookies

1 c Sweetened Condensed Milk
3/4 c Creamy Peanut Butter

mix together and add

2 cups Bisquick Mix
1 tsp Vanilla

Roll into balls

Bake 5-6 mins at 350 degrees (watch them, they burn easily)

After you pull them out, place a chocolate star in the center

Horse Shoe Cookies

Christmas is the only time our Mom makes these cookies and they are ALWAYS worth the wait!
3 eggs slightly beaten
3/4 lb margarine
3/4 lb butter
1/2 lb sour cream
pinch of salt
1 pkg yeast
1 1/2 c sugar
2 tsp baking powder
7 c flour
dissolve yeast in sour cream - add rest of ingredients
refrigerate at least 1 hr
roll into powdered sugar
1 stiff egg white
1/2 tsp vanilla
1 1/4 c sugar
1/2 lb graham crackers-crushed
1 lb walnut pieces, crushed
enough milk to moisten
Mom would cut the dough with a round measuring 1 cup (metal w/ handle type)
take a tablespoon or so of the filling and place in the dough, pinch and shape into a horse shoe
bake at 350 for 14-16 mins
sprinkle with powder sugar

7-Up Cake

Another Easter Favorite!!!

1 box yellow cake mix
1 package vanilla pudding
3 eggs
1/3 c veggie oil

Mix above and make as directed


1 c crushed pineapple
1/2 stick butter, melted
1 box confectioner sugar
1 can coconut

Warm icing and pour over cake after it has cooled, but still slightly warm

Great Grandma Ella's Fruit Cake

1 1/2 c Shortening
4 1/2 c Sugar
6 Eggs
6 1/2 c Flour
2 tsp Baking Soda
3 tsp Cinnamon
2 tsp Ground Cloves
2 tsp All Spice
1 c Raisins
3 tbsp Cocoa
1 pkg Dates
2 c Walnuts
2 sm Jars of Cherries
1 c Buttermilk
1 c Blackberry Jam
1/4 c Black Pepper
2 tsp grated Orange Peel

Cream shortening, add sugar, eggs & milk
Add dry ingredients

grease & flour pan 350 until it rises - about 1 hr
then 300 for 1 1/2 - 2 hrs

Put pie pan of water to add moisture during the last hour

Soak in grape juice - store and cover in a white cloth (aka the pillow case) Mom always kept in the basement fridge and would go down and continually soak in grape juice .....

Terry's "Peanut Buster" Dessert

19 Ice Cream Sandwiches
1 - 12oz container of Cool Whip
1- 11 3/4 o jar hot fudge ice cream topping
1 c salted peanuts

cut 1 ice cream sandwich in half - place 1 whole & 1 half sandwich along short side of un-greased 13x9 pan. Arrange 8 sandwiches in opposite directions throughout the rest of the pan. Spread with 1/2 of cool whip, spoon fudge topping by teaspoons onto whipped topping, sprinkle with peanuts.
Repeat Layers

Cover and freeze. Keeps up to 2 months.

Remove from freezer 20 minutes prior to serving. Cut into squares

Makes 12-15 servings (or 2 for my hubby)

Peanut Butter Chocolate Cake

This is a great Easter cake!!!

2 c Flour
2 c Sugar
2/3 c Baking Cocoa
2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
2 eggs
1 C Milk
2/3 c Veggie Oil
1 tsp Vanilla
1 C Brewed Coffee, Room Temp


1 (2 oz) pkg Cream Cheese - softened
1/4 c Creamy Peanut Butter
2 c Confectioner Sugar
2 tbsp Milk
1/2 tsp Vanilla

Mini Semi-Sweet Chocolate Chips Optional sprinkled on top

grease 13"x9" pan bake at 350 for 35-40 mins

Store in the refrigerator

Friday, March 5, 2010

Ranch Potato Casserole {From Jen's Grandma Val’s Recipe Box}

6-8 Medium Red Potatoes {2-2 ½ #}

½ cup Sour Cream

½ cup ranch style dressing

¼ cup bacon bits or cooked crumbled bacon

2 Tbsp. minced parsley

1 cup shredded cheddar cheese


½ cup shredded cheddar cheese

2 cups crushed corn flakes

¼ cup butter {melted}

Cook potatoes until tender; quarter {leave skin on} and set aside.

Combine sour cream, dressing, bacon, parsley & 1 cup cheese.

Place potatoes in a greased 13x9 baking dish. Pour sour cream mixture over potatoes and gently toss.

Top with ½ cup cheese

Combine corn flakes & butter – sprinkle over casserole

Bake 350 degrees – 40-45 minutes

Tuesday, March 2, 2010

Mom's Corn Bread (oh so yummy!)

1 1/4 c Flour
3/4 c Cornmeal
1/4 c Sugar
1/2 tsp salt
2 tsp baking powder
1 c Milk
1/4 c veggie oil
1 egg
bake 400 degree in lightly greased cast iron skillet 20-25 mins

Wednesday, February 24, 2010

Beef and Noodles

Place a beef roast in the oven (or crockpot) with a large onion and allow to cook all day.

When the roast is finished, remove from the roasting pan leaving all the juice. Place on stove top burner and bring to a boil. Add 1 bag of wide egg noodles and cook according to package directions.

While the noodles are cooking, shred the beef.

Pour out the juice from the finished noodles, leaving about 4 tbsp. Mix together milk and flour for thickening gravy. Combine all ingredients and add a few dashes of Kitchen Bouquet Seasoning.

Forgotten Chicken

This has been a favorite in our home for many years!!!

4 chicken breast (can be boneless or in)
1 can cream of chicken
1 can cream of mushroom
1 can cream of celery
3 cans of water
2 cups rice
Frozen Veggies (corn or peas)
4 carrots - diced
4 large potatoes
1 large onion - diced

Layer all ingredients in a large greased roasting pan starting with rice. cover with aluminum foil and bake at 350 for 2 hours

Auntie Ann's Pretzels (copy cat)

1 1/4 C. LUKEWARM water (MUST be lukewarm not hot or cold)

1 T. yeast
1/4 C. brown sugar (lt. or dark)
2 C. all purpose flour
2 C. BREAD flour (can be purchased at Wal-Mart & it CANNOT be the Flour for Bread Machines)

1 C. cold water
1 T. baking soda
Pretzel salt (use Course Sea Salt)

Onion powder
Butter melted

Preheat 475

In Lg. bowl stir together Lukewarm water, yeast, & brown sugar. Add Both flours to yeast mixture. Mix well and let rise for 20 min.

To form pretzles first combine water and baking soda

Then cut dough in pieces and roll into ropes (usually cut and twist two together in stick form)

Dip in baking soda solution and place on a towel to
drain (this is just a quick dry)

Transfer to GREASED cookie sheets Sprinkle with salt. Bake for 12 min. or until golden brown. Dip in melted butter before serving

Cheesy Hashbrown Tators

1 bag of southern style hash browns (leave frozen)
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheese

sautee medium onion and butter. Mix soup, sour cream and milk and pour over hash browns. layer onion over soup mixture. Sprinkle with Salt & Pepper. Layer 1+ cups shredded cheddar cheese

take a handful of salted potato chips and smash over top and pour 3 tbsp butter melted butter over top of that.

bake at 325 for 45 mins

Overnight French Toast

1/2 cup butter, melted (1 stick)
12 - slices texas toast or any leftover bread
1 - cup brown sugar
1 - tsp cinnamon
1/4 - tsp nutmeg
1/2 - cup chopped pecans (optional)
1 - tsp vanilla extract
5 - eggs
1 1/2 - cups milk

Melt butter and pour in a 9x 13 . Mix together brown sugar, cinnamon, nutmeg and if nuts if you are using them. Whisk eggs, milk & vanilla together. Layer bottom of pan with half the bread pieces Sprinkle half brown sugar mix over the bread. Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top. Cover and refrigerate overnight. In the morning, remove from the refrigerator and cover with a new piece of foil. Preheat oven to 350 bake the casserole for 30 minutes. Then uncover and bake 15 more minutes french toast bake should be browned and set. I like to remove mine from the oven and pour some maple syrup on top and place back in the oven to caramelize for about 5-7 minutes.