Avalanche Bark

Avalanche Bark found at yourhomebasedmom.com

Printable Recipe

1/2 C creamy peanut butter
3 1/2 C white chocolate chips
2 C Rice Krispies
1 C miniature marshmallows, slightly packed
1/2 C semi-sweet chocolate chips

Place semi-sweet chocolate chips in the freezer to harden.

In a double boiler (or a metal bowl over a pan of water) over medium heat, while stirring constantly melt white chocolate chips and peanut butter.
Once completely melted remove from heat and allow to cool for about 5 minutes.
Stir in Rice Krispies and then set aside until the mixture is nearly room temperature. This will take a while but is necessary to keep the semi-sweet chocolate chips and marshmallows from melting.  Do not place the mixture in the refrigerator to sped up the cooling time or the chocolate may prematurely harden.

When the mixture is close to room temperature, fold in the marshmallows followed by the frozen chocolate chips.  Don’t over mix or the chips may melt.
Pour the mixture into a greased or wax paper lined 9 x 13 pan.  Smooth out the top of the using a second sheet of wax paper.
Place in the refrigerator for 20-30 minutes or until hard.
Cut into desired size pieces.  If it is too hard to cut allow it to set out a few minutes and soften

Cookies and Cream Candy Bark

Cookies and Cream Candy Bark- recipe found at yourhomebasedmom.com

2 C vanilla melts or 1/2 lb. vanilla almond bark

2 C semi sweet melts or 1/2 lb. chocolate almond bark

14 Oreos, crushed.  Reserve 1/4 C for sprinkling on top

2 Tbsp peanut butter, optional

Place vanilla and semi sweet chocolate into separate containers and melt in microwave.  Add peanut butter to one of them if desired.  Reserve 1/4 C of cookie crumbs and divide the remaining crumbs between the two melted mixtures and mix in.

Drop spoonfuls of the two mixtures onto a wax paper covered cooking sheet.  Alternate the two flavors.  Use a knife to swirl the two chocolates together to create a marbled effect.

Allow to harden at room temperature or in the refrigerator.  Break into pieces and place in a pretty container.

Apple Dumplings

I definitely want to try this recipe in the future! I'm curious what the Mountain Dew will do to the dumplings! If you try it first, let me know how it turns out! :0)

I found this recipe on an e-mail from Bronner's Flavorful Favorites, Book 2:

Apple Dumplings

2 cans crescent rolls
4 med. apples, peeled and quartered
2 sticks butter or margarine
(not light or nonfat)

1 c. sugar (or more, depends on the apples)
1 tsp. cinnamon
1 (12-oz.) can Mountain Dew

Put each quarter apple in crescent roll, pinch edges together and put in a greased 9 x 13 inch pan. Melt butter and add sugar and cinnamon. Bring to a boil, stirring occasionally until sugar is dissolved. Pour mix over dumplings, then pour mountain dew over dumplings. Bake at 350° for 45 minutes or until brown. Best served warm with Cool Whip or vanilla ice cream on top.

Easy Meatloaf

Ingredients

1 1/2 pounds ground beef

1 egg

1 onion, chopped

1 cup milk

1 cup dried bread crumbs

salt and pepper to taste

2 tablespoons brown sugar

2 tablespoons prepared mustard

1/3 cup ketchup

(I always add cheddar cheese too!)

Directions

Preheat oven to 350 degrees F 

In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan

In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

Bake at 350 degrees F for 1 hour.

Microwave Frittata

This was so easy, fast and yummy! We will definitely have this again! :0)

Ingredients

1 tablespoon butter or margarine
1 cup cubed fully cooked ham or bacon
1/2 cup chopped onion
1/4 cup chopped green pepper (I didn't have any and it was fine)
4 egg, beaten (I used 6)
A large handful of grated cheddar cheese
2 small tomatoes diced
salt and pepper to taste

Directions

Place butter in a microwave-safe 9-in. pie plate. Cover with waxed paper; microwave on high for 30-40 seconds or until melted. Add ham/bacon, onion and green pepper. Cover and cook on high for 2 minutes. Stir in eggs, other ingredients, salt and pepper. Cover and cook on high for 1-1/2 to 4-1/2 minutes or until a knife inserted near the center comes out clean. Let stand for 3 minutes or until completely set. Cut into wedges.

Pumpkin Pancakes

 Ingredients

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

Directions

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Butternut Squash and Apple Soup

I haven't tried this recipe yet, but my sister shared it with me and since I have a ton of squash right now, I might just try this recipe very soon! :0) Yummy!

Ingredients

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Directions

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Pumpkin Mousse Trifle

I first saw this recipe on Rachel Ray and ABSOLUTELY love it!!! It makes the best dessert and I've only heard great things in response! It's super easy and if you love pumpkin pie, you'll love this.

(I posted this one for you Missy! ;-) Love ya!)

INGREDIENTS

1 can sweetened condensed milk (14 ounces)
1 can pumpkin puree (15 ounces)(not pumpkin pie mix)
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground clove
1 teaspoon ground ginger
1 package instant vanilla pudding mix (5.1-ounces)
3 cups heavy cream
1 box Ginger Snaps (12 ounces)

PREPARATION
In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a good splash of water (about 1/4 cup). Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes. Set aside.

In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain.

To assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like. I use a trifle serving bowl. Cover the pudding with plastic wrap and refrigerate for at least 2 and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture).

Top with some ground cinnamon or more whipped cream if you like, and serve cold.

Amish White Bread

Made by Mom & Dawn... easy and yummy!!

Ingredients

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

Directions

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Simple Ranchy Breaded Fish Fillet

Very easy and Very good! :) Our kids liked this one too!

Ingredients

3/4 cup Italian seasoned bread crumbs
1 (1 ounce) package dry Ranch-style dressing mix
2 1/2 tablespoons vegetable oil
1 pound tilapia fillets
2 teaspoons butter

Directions

Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.

Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.

Easy Baked Tilapia

This fish dish was good and healthy, but not one of our favorites. :)

Ingredients

4 (4 ounce) fillets tilapia
2 teaspoons butter
1/4 teaspoon Old Bay Seasoning TM, or to taste
1/2 teaspoon garlic salt, or to taste
1 lemon, sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper

Directions

Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch baking dish.

Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.

Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

Broiled Tilapia Parmesean

I love this fish dish! So easy and super tasty!!!

Ingredients

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Zucchini Crescent Pie

I found this recipe in a Taste of Home magazine, not tried it yet, but sounds yummy! :)

Ingredients

1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced

Directions

Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.

Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.

Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

Mama's Sweet and Saltines

Recipe found in Country Living Magazine submitted by Trisha Yearwood

I made these with my sister one afternoon and we both loved them but they are sticky and messy to eat... that's half the fun!

Ingredients


40 saltine crackers
2 sticks unsalted butter
1 cup light-brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups)

1. Preheat oven to 425F. Line a large rimmed cookie sheet with aluminum foil and saltine crackers.

2. In a medium saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remove from heat and pour over crackers, covering them evenly. Put cookie sheet into oven and watch closely. Bake for about 5 minutes, or until just bubbly.

3. Remove from oven and pour chocolate chips over crackers. When chips begin to melt, spread them over crackers with a knife. Transfer pan to freezer for 15 to 20 minutes, or until completely cold. The chocolate-covered crackers will form a solid sheet; break into pieces and store in an airtight container.

Sweet and Sour Meatballs

This recipe is a classic simply because it's so delicious. And when it's made in your crockpot, it's even easier. And using your crockpot means all you have to do is stir occasionally - if you have any left to stir!

Prep Time: 15 minutes

Cook Time: 2 hours

Ingredients:

2 lbs. precooked frozen meatballs
1 cup grape jelly
2 cups cocktail sauce

Preparation:

Heat meatballs in oven as directed on package. Place in 3-4 quart crockpot. Mix jelly and cocktail sauce thoroughly, pour over meatballs, stir well, cover crockpot, and heat on high 1-2 hours until sauce is hot. Turn heat to low until ready to serve, stirring occasionally. Serves 8-10

Cookies and Cream Cake

This has got to be one of the easiest and the most delicious desserts ever! I tasted some for the first time at our church picnic and immediately wanted to yell out, "Who made this? I need the recipe!" Tom felt the same way so he asked around and found her! Linda is her name and she said it was super easy! I was shocked because it tasted so complicated.... you won't believe how easy it is and how yummy!

Ingredients

2 packages of Chips Ahoy Cookies (any variety)
Some milk
Some whipped cream
Chocolate syrup

I say "some" because this is what you do... simply dip the cookies into milk and place a single layer on bottom of a 9x13 pan. Don't soak them, just dip. Then put a layer of whipped cream on top... repeat until you have about 3 layers of cookies and a topping of cream. Let it sit in fridge over night or for about 5-8 hours to let the cookies get soggy. Drizzle chocolate sauce on top and that's it! It's soooo yummy and not very good for you, but everyone will think you spent a lot more time on it than you actually did!!! :0)

Cream Corn Casserole

This recipe was given to me by Cindy Skeffington. It was one of her childhood favorites and one of our family favorites for a side dish! The girls LOVE it!

Ingredients-

1 stick margarine melted
2 16 oz. cans of cream corn
1 8 oz sour cream
1 box Jiffy corn muffin mix

Mix all ingredients together and bake in an ungreased 9 x 13 casserole dish at 350 degrees for 45 minutes. It's so easy and so yummy! :0)

Zucchini Jelly

Made by and recommended by Amanda Chick... she gave it 2 thumbs up!

Ingredients

6 cups peeled, seeded, and shredded zucchini

6 cups white sugar

1 (15.25 ounce) can crushed pineapple, drained

1/2 cup lemon juice

1 (6 ounce) package strawberry flavored gelatin mix

Directions

Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.

Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.

Apple Cinnamon Upside-Down Cake

Ingredients:

3 large golden delicious apples
2/3 cup light brown sugar, packed
1 scant teaspoon ground cinnamon
4 tablespoons melted butter

Cake
1 3/4 cup all-purpose flour, stirred before measuring
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup milk

Preparation:

Heat oven to 325°. Butter a 9-inch square cake pan or spray with baking spray. Core the apples and cut into wedges; peel and slice thinly. Combine apple slices with the brown sugar, 1 scant teaspoon of cinnamon, and 4 tablespoons of melted butter. Arrange the apple mixture in the prepared baking pan.
Combine the flour, salt, baking powder, and 1 teaspoon cinnamon in a bowl. In a large mixing bowl with electric mixer, beat butter with the sugar until light and fluffy. Beat in eggs and vanilla extract. Add the flour mixture to the first mixture, alternating with the milk, beating just until blended. Spoon the batter evenly over the apple slices; gently spreading to cover. Bake for 55 to 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Invert the hot cake onto a platter or cake plate and let stand for about 5 minutes. Remove the pan and scrape up any fruit slices clinging to the pan and arrange them over the cake.

Amazing Apple Cake

Ingredients

1 1/4 cups white sugar
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped walnuts
5 1/2 cups chopped apples

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl, stir together the sugar, flour, cinnamon, and baking soda. Add the eggs, oil and vanilla, mix well. Add the nuts and apple, mix until all of the apples are evenly coated. Pour into a 9x9 inch pan.

Bake for 45 to 50 minutes in the preheated oven. Serve warm or cool.

Creamy Chicken and Wild Rice

Ingredients

2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
4 large carrots, thickly sliced
1 (6 ounce) package uncooked seasoned long-grain and wild rice mix
8 skinless, boneless chicken breast halves

Directions

Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.

Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.

Footnotes

*Or on HIGH for 4 to 5 hours.
Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2 inch thick. Mix the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover. Bake at 375 degrees F for 1 hour or until the chicken is cooked through.

Recipe suggested by Missy Timberlake

Grape Jelly

Serves/Makes:   8 cups or 2 1/2 quarts
 
Ingredients:
3 1/2 pounds grapes
1 1/2 cup water
1 box pectin
6 cups sugar

Directions:

Crush grapes (I used my blender with a little water to speed up the process... it worked great!)

Put in big pot and simmer, uncovered, 10 minutes.

Strain with sieve and measure out 5 cups juice. Add pectin and bring to a boil. Add sugar all at once and boil 1 minute. Skim off foam and pour into jars. Adjust caps and process in boiling water bath 10 minutes.

Dirt Cake

Ingredients

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling

Directions

Chop cookies very fine in food processor. The white cream will disappear.
Mix butter, cream cheese, and sugar in bowl.
In a large bowl mix milk, pudding and whipped topping together.
Combine pudding mixture and cream mixture together.
Layer in flower pot, starting with cookies then cream mixture. Repeat layers.
Chill until ready to serve.
Add artificial flower and gummy worms. Enjoy!

Peanut Butter Cookies

IngREDIENTS

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter, room temperature
• 1/2 cup peanut butter
• 1 egg
• 1 1/4 cup flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

METHOD

1 Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours.

 

3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Makes about 2 dozen cookies.

For chewier cookies, bake at 300°F for 15 minutes.

Cake Mix Cookies

1 package yellow cake mix

2 eggs
1/4 cup oil
Chips of any type…mini chocolate chips, butterscotch or peanut butter works great, too!

Drop rounded teaspoons onto a cookie sheet. Bake in a 350 degree pre-heated. Check on them at 6 minutes. You don’t want them to get too brown so check often. 

*Note: if the mix still seems too dry, add another Tsp. of oil.

Poke Cake

Poke Cake

1 package white cake mix
water, vegetable oil and egg whites as called for on cake mix package
1 package (4-serving size) strawberry, or raspberry-flavored Jello (you can use lime or orange…any flavor, really)
1 cup boiling water
1/2 cup cold water
1 container (8 ounces) Cool Whip
fresh berries or fruit as a garnish

Preheat oven at 350 degrees. Make and bake cake as directed on package for 13×9 pan. Cool completely, about 1 hour.

Poke cake all over with a fork. Stir Jello and boiling water in a small bowl until smooth; stir in cold water. Ladle it over the cake. Refrigerate 2 hours. Frost with Cool Whip; garnish with fruit. Store covered in the refrigerator.

Stuffed Squash

Stuffed Squash By Brandie Payne

Sweet, savory and easy to make.

Ingredients:

1 box Jiffy corn muffin mix
6 medium yellow squash
1/2 chopped onion
1 teaspoon salt (optional)
1 teaspoon pepper (optional)
1 cup shredded mild or sharp cheddar cheese

Directions:

Place squash in boiling water until tender approx 12 min. Prepare corn muffins (use directions on box). Remove squash seeds and cut longways in half. Place middles in large bowl. Combine 5-6 corn muffins, crumbled, with onion and spices and 1/2 cup cheese. Place stuffing back into squash halves and bake 10 minutes on 350 degrees. Remove from oven. Spread remaining cheese on top and place back in oven for 2 minutes or until cheese is melted.

Serve and enjoy!

Prep Time: 20 Min Cook Time: 12 Min Total Time: 32 Min Servings: 6

Pumpkin Cheesecake

Pumpkin Cheesecake By Alicia Robinson

This is a great addition for Thanksgiving.

Ingredients:

1 3/4 cups graham cracker crumbs
1/4 cup finely ground pecans
1/4 cup sugar
1 teaspoon ground cinnamon
6 TBSP unsalted butter,
melted 3 8-ounce packages cream cheese, at room temperature
1 1/2 cups sugar
2 TBSP corn starch
1 teaspoon pure vanilla extract
1/8 teaspoon freshly grated nutmeg
2 large eggs
2 large egg yolks
15 oz can pumpkin or 1 1/2 cups fresh pumpkin
1/2 cup heavy cream

Directions:

Pumpkin Cooking Quick Tips

1) For added moisture and texture in cake or muffin recipes use mashed Pumpkin.

2) Pumpkin seeds can be used as a less expensive alternative to pine nuts in recipes.

3) Avoid higher temperatures when cooking pumpkin as the flesh can become stringy.

4) Bake rather than steam or boil pumpkin to alleviate excess moisture, then mash and drain through cheesecloth before using in pies.

Preheat the oven to 350F. Combine the cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a medium bowl. Mix in the melted butter. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of an ungreased 9-inch springform pan. Beat the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon cinnamon, and the nutmeg in the bowl of an electric mixer on low speed until smooth and fluffy, scraping down the sides of the bowl as needed. Add the eggs and yolks and beat just until blended. Mix in the pumpkin and cream. Spread the batter in the pan, and place it on a baking sheet. Bake until the center is nearly set, 60 to 70 minutes. Cool on a wire rack for 15 minutes. Carefully run a sharp knife between the cake and the sides of the pan. Remove the sides of the pan. Cool completely on the rack before covering tightly with aluminum foil or plastic wrap. Refrigerate until well chilled before serving, at least 4 hours or up to 2 days.

Yield: 10 to 12 servings

Butternut Squash Pie

Butternut Squash Pie By Sharon Hatton

Better than pumpkin pie. Very mellow, not as sharp as pumpkin.

Ingredients:

1 cup evaporated milk
1 1/2 cups mashed cooked squash
1/2 cup sugar
1 TBSP flour
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp nutmeg, much less if fresh
1/2 tsp cinnamon
2 large eggs
1 9-inch pie shell

Directions:

Cut butternut squash lengthwise, remove seeds. Baste with soft butter. Place in baking pan with cut side up. Cover with foil and bake for approximately 1 hour in a 375F degree oven until fork tender. Remove from oven; turn squash on side allowing liquid to drain in pan until cool. Remove skin, place squash in bowl and mash. Amount of squash will vary with size of squash. Heat milk and squash together in double boiler. In bowl mix sugar, flour, salt, ginger, nutmeg, and cinnamon. Add eggs. Beat well with wire whip or whisk. Add mixture to milk and squash in double boiler. Stir together well. Do not boil. Pour warm filling into pie shell. Bake at 400F degrees for 10 minutes, then reduce heat to 350F degrees and bake until pie sets, about 15-20 minutes. Once cool, top with whipped topping or favorite topping (mine is whipping cream). Enjoy.

Prep time: 2 hours (including baking squash) Cook time: 25-30 minutes.

Apple Fritters

This was shared with me by my sister Dawn... she used fresh apples instead of a frozen bag. She let them cook down on her stovetop before adding them in!


Ingredients

1 package (12 oz.) Harvest Apples, defrosted according to package directions
1 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup milk
1 large egg
2 cups vegetable oil
1/2 cup cinnamon sugar
1/2 cup powdered sugar, (optional)
1/3 cup maple syrup, (optional)


SIFT together flour, baking powder and salt; stir in milk. Add escalloped apples and egg; stir.

HEAT oil in large skillet to 350° F.

DROP mixture by tablespoons into hot oil. Brown on all sides; drain. Serve warm with cinnamon sugar, powdered sugar and/or syrup.

Beef Chili

Ingredients


3 lbs lean ground beef
1 large chopped onion
1 chopped medium green pepper
2 chopped celery ribs
2 (16 ounce) cans kidney beans, rinsed and drained
1 (29 ounce) can tomato puree
1 (16 ounce) jar salsa
1 (14 1/2 ounce) can diced tomatoes, undrained
1 can low sodium beef broth
1-2 cup water
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
shredded cheddar cheese (optional)

3 Step Directions

1. In a large cast iron oven, cook the beef, chopped onions, chopped green pepper and celery ribs over medium heat until meat is browned and vegetables are tender; drain.

2. Stir in the remaining ingredients.

3. Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness.

Tropical Dip for Fruit

Enjoy the taste of tropics by adding together coconut, Yoplait® vanilla yogurt, and pineapple. Dip for cookies and fruits get ready in just 15 minutes. From eatbetteramerica.

Ingredients

1 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1/4 cup flaked coconut, toasted if desired*
1 can (8 oz) crushed pineapple in juice, drained
2 tablespoons packed brown sugar
2 nectarines, sliced
16 strawberries
8 small bunches grapes
16 gingersnaps or graham cracker squares
1. In small bowl, mix yogurt, coconut, pineapple and brown sugar.
2. Serve dip immediately with fruit and gingersnaps, or cover and refrigerate at least 1 hour.

*To toast coconut, sprinkle in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Ice Cream Sundae Pie

Ice Cream Sundae Pie...

First fold in your favorite toppings into slightly softened ice cream!

Use a grahm-cracker crust and fill with the ice cream, mounding high in the center!

Freeze the pie until solid, then wrap and store for up to 1 week in Freezer!!

Remove pie from freezer and let stand at room temperature for 10 min. During that time, spoon on a topping, such as fresh fruit, caramel or fudge sauce!!

Cheesy Broccoli Pie

 Ingredients

2 (10 ounce) packages frozen chopped broccoli, thawed
3 cups shredded Cheddar cheese, divided
2/3 cup chopped onion
3 eggs
1 1/3 cups milk
3/4 cup biscuit baking mix
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine broccoli, 2 cups cheese and onion. In another bowl, combine eggs, milk, biscuit mix, salt and pepper; mix well. Pour over broccoli mixture; toss gently. Pour into two greased 9-in. pie plates. Bake at 400 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; return to the oven for 1-2 minutes or until melted. Let stand 5-10 minutes before cutting.

Notes
Baked pies may be frozen after cooling completely. To reheat, thaw and bake at 400 degrees F for 15-20 minutes or until heated through.

Apple Pie Bars

Thank you to Dawn for making this recipe from Family Fun Magazine and then sharing it with me!

Makes 18 bars
Hands-on time: 40 minutes
Total time: about 2 hours

With their layers of flaky crust and gooey apple filling, these bars have all the yummy goodness of a slice of pie. The crowd-pleasing dessert was developed by FamilyFun staffer Sandy Wickland.

Ingredients

FOR THE CRUST:
2-1/2 cups flour
1/4 teaspoon salt
1 cup butter
1 egg
Milk (about 2/3 cup)

FOR THE FILLING:
1-3/4 cups cornflakes
8 cups peeled and sliced cooking apples (see first tip below)
1 cup sugar
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg

FOR THE TOPPINGS:
2 tablespoons sugar
1/2 teaspoon cinnamon
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

 In a medium-size bowl, stir together the flour and salt. Using a pastry blender or two knives, cut the butter into the flour until the mixture is crumbly. Separate the egg yolk and white, reserving both parts. Beat the yolk in a liquid measuring cup, then add enough milk to measure 2/3 cup and blend well. With a fork, stir together the yolk-milk mixture and flour mixture until the ingredients form a sticky dough.

Halve the dough and flatten each half into a 3/4-inch-thick disk. Cover the disks in plastic wrap and refrigerate them until well chilled, at least 30 minutes.

 Heat the oven to 350 degrees. Pour the cornflakes into a plastic bag and use a rolling pin to lightly crush them.

 On a sheet of waxed paper, roll one portion of dough into a 15-1/2- by 10-1/2-inch rectangle. Transfer the dough to an ungreased 15- by 10-inch jelly roll pan. Sprinkle the crushed cereal over the dough, then layer on the apple slices.

 Roll out the remaining dough as in Step 3. In a small bowl, mix the sugar, cinnamon, and nutmeg for the filling. Sprinkle the mixture over the apples, then lay the dough on top. Use the tines of a fork to seal the dough edges.

 In a small bowl, use a fork to beat the reserved egg white until foamy, then brush it over the dough. In another small bowl, stir together the sugar and cinnamon for the topping and sprinkle it on the crust.
 Bake the pastry until lightly browned, about 50 to 55 minutes.

Let it cool for an hour, then mix the confectioners' sugar, milk, and vanilla extract to make a glaze and drizzle it over the top. When the dish has completely cooled, cut it into bars and serve.

Nutritional Information
Per serving (1 bar): Calories 276 ● Total Fat 11 g (17% DV) ● Saturated Fat 7 g (33% DV) ● Cholesterol 39 mg (13% DV) ● Sodium 150 mg (6% DV) ● Total Carbohydrate 42 g (14% DV) ● Fiber 2 g (7% DV) ● Sugars 25 g ● Protein 3 g (6% DV)
Tips:

● Sandy's apple of choice for this recipe is McIntosh. "They cook up soft, and the taste can range from very tart to sweet, which is great."
● If the pastry begins to brown too quickly, before the bars are fully cooked, and there are at least 20 minutes of baking time left, Sandy recommends covering the crust with foil to keep it golden brown.

Spagetti Pie

Ingredients

1 pound spaghetti
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder to taste
1/2 cup chopped green bell pepper
1 (26 ounce) jar pasta sauce
3/4 cup sour cream
1/2 cup chopped green onions
1/2 (8 ounce) package cream cheese
1 1/2 cups shredded Cheddar cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet over medium heat, brown the ground beef. Drain and crumble. Put crumbled beef in skillet. Stir in salt, pepper, garlic powder, bell pepper and pasta sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
In a small bowl combine sour cream, green onions and cream cheese and set aside. Coat a 9x13 inch baking dish with cooking spray and add the cooked spaghetti. Spread the cream cheese mixture over it, add the meat mixture and sprinkle with Cheddar Cheese.
Cover and bake for 25 minutes. Uncover and bake for 5 more minutes until the cheese is bubbly.

Sloppy Sloppy Joes

Ingredients

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

Directions

In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Serve on hamburger buns!

Chicken Quesadillas

Ingredients

1 pound skinless, boneless chicken breast, diced
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

Directions

Preheat the broiler. Grease a baking sheet.
Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
Layer one tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Cover with another tortilla and place onto a baking sheet.
Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.

Fresh Tomato Shrimp Pasta

This recipe is found at allrecipes.com - Shared with me by Sue Shaw!

 Ingredients-


8 ounces dry fettuccine pasta

3 cloves garlic

1/2 sweet onion, cut into wedges

3 tablespoons fresh oregano leaves

4 tablespoons olive oil

4 medium tomatoes, chopped

3 tablespoons chopped fresh basil

salt and pepper to taste

1 cup spinach leaves

1 pound cooked shrimp - peeled and deveined

8 ounces fresh mozzarella cheese, diced

Directions

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.

In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped.

Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.

Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.

Crockpot Chicken with Black beans and Cream Cheese

Crock Pot Chicken W/ Black Beans and Cream Cheese


Ingredients:

• 4-5 boneless chicken breasts
• 1 (15 1/2 ounce) can black beans
• 1 (15 ounce) can corn
• 1 (15 ounce) jar salsa, any kind
• 1 (8 ounce) package cream cheese

Directions:

1. 
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4.
     Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
                                          All done and enjoy!

Crockpot Black Bean Chili

Crockpot black bean chili

Ingredients:
• 2 tablespoons vegetable oil
• 6 garlic cloves, minced
• 1 cup chopped onion
• 1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste
• 1 tablespoon chili powder
• 2 to 3 teaspoons ground cumin
• 1 teaspoon dried leaf oregano
• 1 bay leaf
• 1 can (28 oz.) diced tomatoes in juice
• 1 tablespoon soy sauce
• 1 1/2 cups water
• 1 can (6 oz.) tomato paste
• 1 tablespoon red wine vinegar
• 2 cans (16 ounces each) black beans, drained and rinsed
• 2 cans (16 ounces each) beans -- pinto, garbanzo, great northern, kidney beans, etc. -- drained and rinsed
• grated cheese, sour cream, chopped parsley, chopped hard-cooked egg, green onion, or other garnishes

Preparation:

Heat the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring.

Add this mixture to the slow cooker/Crock Pot along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low all day. Stir in canned beans an hour or so before serving. Serve with garnishes.


Bread & Butter Pickles

This recipe made 6 quarts for me...

Ingredients- 

• 25 cucumbers, thinly sliced

• 6 onions, thinly sliced

• 2 green bell peppers, diced

• 3 cloves garlic, chopped

• 1/2 cup salt

• 1 head cauliflower 

• 3 cups cider vinegar

• 5 cups white sugar

• 2 tablespoons mustard seed

• 1 1/2 teaspoons celery seed

• 1/2 teaspoon whole cloves

• 1 tablespoon ground turmeric

Directions

• In a large bowl, mix together cucumbers, onions, green bell peppers, cauliflower, garlic and salt. Allow to stand approximately 3 hours.

• In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.

• Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.

• Transfer to sterile containers. 
• Seal and chill in the refrigerator until serving.
• Eat fresh from refrigerator, or process in a hot water bath for 15 minutes. 

Baked Oatmeal

Baked Oatmeal

Shared with me by Kathy Walker- Found at allrecipes.com


Ingredients

3 cups rolled oats
1 cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 eggs
1/2 cup melted butter
2 teaspoons vanilla extract
3/4 cup dried cranberries

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.

Bake in preheated oven for 40 minutes.

Pampered Chef Chicken & Broccoli Braid Recipe

My friend Holly made this recipe for me right after I had our third baby and it was delicious!! Thanks for sharing it Holly!

Ingredients:
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 oz. (1cup) sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 tsp. all-purpose dill mix
1/4 tsp. salt
2 pkgs. (8oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbls. slivered almonds

Directions:

Preheat oven to 375F.
Chop chicken and broccoli using food chopper; place in 2 qt. batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper.
Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling).
Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid.
Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.

Substitute 1 tsp. dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired.
Yield: 10 servings Approximately 410 calories and 27 grams of fat per serving

Recipe found here.

Blackberry Crumble Dessert

A blackberry crumble dessert recipe with blackberries and sugar and butter.

Cook Time: 40 minutes

Total Time: 40 minutes

Ingredients:

2 cups washed blackberries

2/3 cup sugar

2 tablespoons lemon juice, or juice of 1 lemon

3 tablespoons butter

2/3 cup all-purpose flour

1/8 teaspoon salt

Preparation:

Put blackberries in a 1-quart baking dish with half of the sugar. Sprinkle with lemon juice. Cream butter, remaining sugar, flour, and salt together; sprinkle over berries. Bake blackberry crumble at 350° for 40 minutes. Serve warm or cold with cream, ice cream, or dessert sauce. Blackberry crumble dessert recipe serves 4.

Dill Pickles

Dill Pickles (makes 8 quarts)

•                        8 pounds of 3 to 4 inch long pickling cucumbers

•                        4 cups white vinegar

•                        12 cups water

•                        2/3 cup pickling salt

•                        16 cloves garlic, peeled and halved

•                        8 sprigs fresh dill weed

•                        8 heads fresh dill weed

Directions

•               Wash cucumbers, and place in the sink (I use a large bowl) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.

•               In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

•               In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.

•               Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.

Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

Blue Cheese Burgers

Blue Cheese Burgers

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By: QUIKSMYLE

"Hamburgers? Yes. But basic fare? Definitely not! What a treat they are, and the wise cook will make up a dozen or so for the freezer. If you like blue cheese, you'll never forget these burgers."

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Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
2 Hrs 25 Min

Original Recipe Yield 12 servings

Ingredients

3 pounds lean ground beef

4 ounces blue cheese, crumbled

• 1/2 cup minced fresh chives
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon coarsely ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon dry mustard
• 12 French rolls or hamburger buns

Directions

1. In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
2. Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
3. Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.