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.