Red Velvet Cake Balls

This is from Bakerella's site.  She makes cake balls in all shapes and kinds.  They are amazing!

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark or wafers (regular or white chocolate)
wax paper

Directions:
1. After cake is cooked and cooled completely(I make it the night before and let it sit out overnight to cool), crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 50-60. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.  Or use a chocolate melting pot and it's alot easier!
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Submitted by Christine Frost

Peanut Butter Blossoms

Ingredients:1 3/4 cup of flour
1 tsp baking soda
1/2 tsp salt
1/2 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1 unbeaten egg
1 tsp vanilla
Hershey Kisses
Directions:- Preheat oven 375 degrees
- Sift together: flour, baking soda, salt
- Cream together: peanut butter, butter, sugar, brown sugar. After creamed together add egg and vanilla
- Blend in dry ingredients (mix throughly)

Shape into 1" balls. Roll in sugar and place on ungreased baking sheets (I like to cover my sheets in parchment paper)

Bake 8 min, remove from oven, push hershey kiss firmly down in center of cookie until it cracks. Return to oven to bake until golden brown (2-5 minutes)

Makes 3 dozen cookies

 

Submitted by Melissa Morgan

Chocolate Spritz Cookies

Ingredients:1 1/2 C butter (3 sticks) softened

• 1 Cup granulated sugar
• 2 squares unsweetened chocolate
• 1 egg
• 1 teaspoon pure vanilla extract
• 1/2 pure almond extract
• 4 cups all-purpose flour, sifted
• 1 teaspoon baking powder

Icing:

• 2 1/2 tablespoons cream (or half & half)
• 4 tablespoons butter
• 1 teaspoon vanilla extract
• 2 Cups powdered sugar

Directions:
1. Preheat oven to 375 F

2. In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in melted chocolate, egg, vanilla, and almond extracts. Mix well. Sift flour and baking powder together; gradually stir into the creamed mixture, mixing well.

3. Fill cookie press with dough. Turn out cookies in desired shapes, 1 to 2 inches apart onto an un-greased cookie sheet (I also placed parchment paper down first to ensure easy transfer to cooling rack). Bake 8 to 10 minutes. Rotating the cookie sheet halfway through the baking process, ensures even baking.

4. Transfer to a wire rack, and cool completely. Decorate with Butter Icing (optional). Store in airtight container.

 

For Butter Icing:

Heat cream and butter together in a saucepan over medium heat, until the butter is melted. Stir in vanilla and powdered sugar. Remove from heat, and beat with an electric mixer until thick, creamy and smooth. Pipe or drizzle over cookies.

 

Makes about 48-50 cookies.

 

Submitted by Melissa Cypher

Hot Chocolate Chip Cookies

Hot Chocolate Chip Cookies
From the Pioneer Woman's Tasty Kitchen

Makes about 30 large cookies

Ingredients:

• 2 sticks Salted Butter- At Room Temperature
• 1 cup White Granulated Sugar
• ⅔ cups Packed Light Brown Sugar
• 2 whole Large Eggs
• 1 teaspoon Pure Vanilla
• 3-¼ cups All-purpose Flour
• 4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix
• 1 teaspoon Salt
• 1-¼ teaspoon Baking Soda
• 1 cup Each White, Milk, And Semi-sweet Chocolate Chips

 

Directions:
Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.

Submitted by Katie Hyre

Raisin Puff Cookies

Ingredients:

• 1 box of raisins, about 2 1/4 cup
• 1 1/2 cup water
• 1 1/2 cup shortening
• 2 1/4 cup granulated sugar
• 1 1/2 teaspoons vanilla
• 3 eggs beaten
• 5 1/2 cup flour
• 1 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups chopped walnuts
• Granulated sugar to roll dough in

Directions: 

In a saucepan, combine raisins and water and cook over medium heat until water evaporates....then let cool

Preheat overn to 350.

Cream shortening and 2 1/4 cups sugar until light and creamy.  Add vanilla and eggs...mix well.

In another bowl combine flour, baking soda, salt and nuts.  Mix well and combine with creamed mixuture.

Carefully stir in raisins.

Roll into 1-inch balls.  Roll dough balls in granulated sugar.  Bake for 10-12 minutes.

Makes 8 dozen cookies!

 

Submitted by Deanna Calderaro

Knock You Naked Brownies

Ingredients:

• 1 package German Chocolate cake mix (18.5 oz)
• 1 cup chopped nuts
• 1/3 cup + 1/2 cup evaporated milk-divided
• 1/2 cup melted butter
• 60 vanilla or regular caramels unwrapped (one 14 oz package)
• 1 cup semisweet chocolate chips

 

Directions:- In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter

- Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish

- Bake in a preheated 350 degree oven for 8 minutes.

- In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk

- When caramel mixture is well mixed, pour over baked layer

- Cover with chocolate chips

- Chill for about an hour or until the caramel is hard.

- Press the remaining batter on top of morsels

- Return to oven and bake 28 minutes (or less for gooier brownies)

- Let cool before cutting.

  

Yields: 24 brownies 

 

Submitted by Sarah Kozloff     

Chocolate Crinkles

Chocolate Crinkles makes 6 dozen cookies

Ingredients:

• 1/2 cup vegetable oil
• 4 ounces unsweetened chocolate, melted and cooled
• 2 cups granulated sugar
• 2 teaspoons vanilla
• 4 eggs
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup powdered sugar

Directions:
Mix oil, chocolate, granulated sugar, and vanilla in large bowl. Stir in eggs, one at a time, until blended. Stir in flour, baking powder, and salt. Cover and refrigerate about 3 hours or until chilled.
Heat oven to 350. Grease cookie sheets. Shape dough by rounded teaspoonfuls into balls. Roll in powdered sugar. Place two inches apart on cookie sheet. Bake 10 to 12 minutes. Remove from cookie sheet. Enjoy!!!

Submitted by Brianna Lang

Pizzelles

Yields 6 dozen

Ingredients:

• 6 eggs
• 1 cup margarine
• 1 3/4 cup of sugar
• 3 1/2 cups of flour
• Flavoring of your choice: 4 teaspoons of vanilla -or- 2 teaspoons Anise oil

Directions:
Beat eggs, margarine, sugar and flavoring. Slowly add flour until everything is combined. Drop by teaspoonfuls onto hot pizzelle iron. No need to grease the iron since there is so much butter in the batter! 

Submitted by Leah Pisano

Stained Glass Window Christmas Cookies

Ingredients:

• 1 cup sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 rolls mult-colored lifesavers candy

Directions:
1. Beat sugar, vanilla, butter, and eggs in large bowl with electric mixer on medium speed, or mix with spoon.

2. Stir in baking powder, flour, and salt. Cover and refrigerate for one hour until firm.

3. Heat oven to 375º. Cover cookie sheet with aluminum foil.

4. On a lightly floured surface, roll 1/3 of dough at a time to 1/8 inch thickness. Cut into shapes.

5. Place 1 inch apart on cookie sheet. Cut out window pane designs from cookies. Place partially crushed pieces of candy in cutouts, mixing colors as desired.

6. Bake 7-9 minutes. Immediately spread any unmelted candy with a knife. Cool completely on pan. 

Submitted by Krystle Makola

Mini-Cheesecakes

Makes 48 mini cheesecakes.  Top with pie filling or icing sprinkled with chocolate jimmies!  

Ingredients:

• 2 -8 oz packages cream cheese       
• 1 tsp vanilla extract
• ¾ cup white sugar               
• 1 -12 oz package vanilla wafers
• 2 eggs

Directions:

1. Preheat oven to 350 degrees.  Line miniature muffin tins with miniature paper liners.
2. Crush the vanilla wafers, and place ½ teaspoon of the crushed vanilla wafers into each paper cup.
3. Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla.  Fill each miniature muffin liner with this mixture, almost to the top.
4. Bake for 15 minutes.  Cool.  Top with your favorite filling or icing!

Notes:  I usually crush cinnamon graham crackers and add a little of melted butter to hold the crust together.  Then I tamp the crust in the cups with a tart tamper.  

Submitted by Tammi Wilson

No-Bake Cookies

Ingredients:

• 2 cups sugar
• 1/4 cup cocoa
• 1/2 cup butter or margarine
• 1/2 cup milk

Stir and bring to a boil for 3 minutes.  Remove from the heat

Dry Ingredients:

• 3 cups rolled oats
• 1/2 cup peanut butter
• 1/2 tsp vanilla
• dash salt

Directions:

Add hot mixture to oats, peanut butter, vanilla, salt
Mix well.
Drop by tsp on to greased dish or waxed paper.  

Cool

Submitted by Cari Jo Roberts

The Best Rolled Sugar Cookies

The Best Rolled Sugar Cookies
Ingredients:

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Royal Icing
Ingredients:

• 3 tablespoons meringue powder
• 4 cups sifted confectioners' sugar
• 6 tablespoons water

Directions:

1. Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.

Submitted by Marci O’Donnell

Chocolate Covered Oreo's

Ingredients:

• Oreo's (any type will do- mint, peanut butter, double stuff, etc)
• Melting Chocolate (milk or dark)
• Sugar Layons, sprinkles or colored melting chocolate
• Wax paper

 

Directions:

Heat chocolate in a double boiler on the stove, make sure to keep the heat at medium so you do not burn the chocolate. 
Once the chocolate is melted, dip each Oreo into the chocolate and use a fork to scoop it out.
Lay Oreo's on wax paper to dry.
If you choose to place sugar layons or sprinkles on top, do so while the chocolate is still warm so it will stick.  If you choose to splatter colored chocolate on top, I would recommend doing so once the milk chocolate has cooled and dried.
Enjoy!
 
Submitted by Arleen Szczypinski

White Chocolate Cherry Shortbread Cookies

Ingredients:

1/2  cup  maraschino cherries, drained and finely chopped

2-1/2  cups  all-purpose flour

1/2  cup  sugar

1  cup  cold butter

12  ounces  white chocolate baking squares with cocoa butter, finely chopped

1/2  teaspoon  almond extract

2  drops  red food coloring (optional)

2  teaspoons  shortening

 White nonpareils and/or red edible glitter (optional)

Directions:

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Submitted by Maggie Jennings

Pretzel Turtles

Prep Time: 10 Mins    Cook Time: 4 Mins        Ready In: 14 mins.
 

Ingredients:

• 12 small mini pretzels 
• 12 chocolate covered caramel candies (Rolos) 
• 12 pecan halves

 Directions:

1. Preheat oven to 300 degrees F
2. Arrange the pretzels in a single layer on parchment lined cookie sheet. Place one chocolate covered caramel candy (Rolo) on each pretzel.
3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Bet you can’t eat just one! 

Submitted by Elizabeth Smith

Stained Glass Window Christmas Cookies

Ingredients:

• 1 cup sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 rolls multi-colored lifesavers candy

Directions:
1. Beat sugar, vanilla, butter, and eggs in large bowl with electric mixer on medium speed, or mix with spoon.
2. Stir in baking powder, flour, and salt. Cover and refrigerate for one hour until firm.
3. Heat oven to 375º. Cover cookie sheet with aluminum foil.
4. On a lightly floured surface, roll 1/3 of dough at a time to 1/8 inch thickness. Cut into shapes.
5. Place 1 inch apart on cookie sheet. Cut out window pane designs from cookies. Place partially crushed pieces of candy in cutouts, mixing colors as desired.
6. Bake 7-9 minutes. Immediately spread any unmelted candy with a knife. Cool completely on pan. 

Submitted by  Krystle Makola

Oatmeal & Craisin Cookies

Ingredients:

• 1 cup butter softened
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups quick oats
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup dried cranberries

Directions:

Beat butter sugars eggs and vanilla - then add oats, flour, baking soda & powder and salt *little at a time**
last mix in cranberries
Spoon onto greased cookie sheet bake 350 degrees for 12-14 mins

Submitted by Kara Moore
Fairview, WV

Cranberry Shortbread Bars

I made these last night.  They were really good.  I got the recipe from joyofbaking.com. They were a little tart, but most cranberry dishes are.  We added some cool whip to the top, but it would be good with ice cream too!  They are not as complicated as the recipe looks!

Ingredients:

Cranberry Filling:

8 ounces (2 1/4 cups) fresh cranberries
2/3 cup granulated white sugar
3 tablespoons water

Shortbread Bars: 2 cups all-purpose flour
2 tablespoons cornstarch (corn flour)
1/4 teaspoon salt
1 cup unsalted butter , room temperature
1/3 cup light brown sugar
1 teaspoon pure vanilla extract

Directions:

Cranberry Shortbread Bars : Preheat oven to 375 degrees F and place the wire oven rack in the center of the oven.  Butter (or spray with a non stick cooking spray) a 9 x 9 inch pan. 

Cranberry Filling: In a medium sized saucepan place all the ingredients. Then, over medium-high heat, cook the ingredients until boiling. Continue to boil the filling until it becomes thick and syrupy, about 5 minutes. Remove from heat and let cool while you make the shortbread.

Shortbreads : In a separate bowl whisk the flour, cornstarch, and salt. 

In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. 

Evenly press two-thirds of the shortbread into the bottom of the prepared pan. Then evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.

With the remaining shortbread dough, using your fingers, crumble it over the top of the cranberry filling. Then lightly press the dough into the filling. 

Bake in the preheated oven for about 30 minutes, or until golden brown on top. Remove from oven, place on a wire rack, and while still hot, cut into 16 squares. Allow to cool completely in pan.

Makes about 16 bars.

Submitted by Megan Greene

Gingerbread Pumpkin Trifle

Recipe from Taste of Home
This is one of my favorite fall desserts!

Ingredients: 2 packages gingerbread cake mix

• 1 package (4.6 oz) cook-and-serve vanilla pudding
• 3 cups whole milk
• 1 can (29 oz) pumpkin (NOT pumpkin pie mix)
• 1/2 cup brown sugar
• 1 carton frozen whipped topping (NOT the spray can)

Directions:
Prepare and bake gingerbread according to directions on box - use 2 greased round baking pans. Cool completely once cooked.

For pudding - in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir about 12 minutes longer or until thickened. Remove from heat; cool to room temperature. Once cool, combine with pumpkin and brown sugar and then stir into pudding.

In a 4 qt. glass serving bowl (something deep to show the layers), crumble one gingerbread cake; gently press down. Top that with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight or until ready to serve.

Submitted by Callie Cahill

Chicken Marsala Casserole

Recipe combined from Food Network and Taste of Home

Ingredients:

• 4 Boneless skinless chicken breasts, cut into bite size pieces
• 2 TBS olive oil
• 1/2 tsp dried thyme
• 16 oz penne pasta
• 2 TBS butter
• 1 large shallot, finely diced
• 6 oz mushrooms (I prefer porcini or crimini)
• 4oz prosciutto, diced (optional)
• 1 1/2 cups Marsala wine
• 1 1/2 cups chicken broth
• 1 1/2 cups beef broth
• 1 cup heavy cream
• 4 TBS cornstarch
• Salt and pepper to taste
• 1/2 cup seasoned bread crumbs
• 1/4 cup grated parmesean cheese
• 3 TBS melted butter

Directions:
In a large stockpot, cook penne in salted, boiling water until al dente. Drain well. While the pasta cooks, heat olive oil in large skillet and cook chicken with dried thyme until browned. Set chicken aside and cover to keep warm. Add 2 TBS butter to skillet and saute shallot and prosciutto until soft. Add mushrooms and continue to cook until soft. Add Marsala and reduce heat to medium for about 5 minutes. Whisk cornstarch into the chicken broth then add both the beef and chicken broth to the skillet - cook until thickened. Add chicken and penne into mixture and mix well. Salt and pepper to taste. Pour into a greased 9 x 13 baking dish. Mix breadcrumbs, parmesan cheese, and melted butter. Sprinkle mixture on top of casserole and bake, uncovered for about 15 minutes at 350 degrees F. The top will get crunchy.
Serves 10-12

Submitted by Callie Cahill

Cranberry Sauce Dish

I've been making this for years, and everyone loves it!  Works great as a side dish with Thanksgiving meal!
 

Ingredients:

• 2 cans jellied cranberry sauce
• 8 oz heavy whipping cream (or use 16 oz if you want to be generous with the whip cream)
• Confectioner's sugar (powdered sugar) - about 1/4 cup or to taste (can also use Splenda sugar substitute)
• 1 cup Crushed pretzels

Directions:

Slice the jellied cranberry sauce, about 1/4 inch width.  Whip heavy whipping cream, adding sugar to taste during whipping process, until stiff peaks form.

In a dish (torte dishes work the best), put a layer of cranberry sauce slices on the bottom.  Cover with 1/2 inch of whipped cream, then generously sprinkle crushed pretzels on top.  Repeat process until all cranberry sauce is used up.  If you have leftover whipped cream, dollop on top and sprinkle with crushed pretzels for garnish.

Submitted by: Melissa Cypher

Ham & Pasta Skillet

Quick and easy meal on a busy night. Found this recipe on Campbell Foods website.

Ingredients:

• 1 can Broccoli Cheese Soup
• 1 C milk
• 1 Tbsp. Spicy Brown Mustard
• 1 pkg broccoli, thawed & cook in microwave some
• 1 1/2 C ham, cubed
• 2 1/4 C shell pasta, cooked & drained (or pasta you have on hand)

Directions:

Heat soup, milk, mustard and broccoli in skillet over medium - high heat to boil. Reduce heat to medium - low for 5 -10 minutes or until broccoli is tender. It helps to cook broccoli in microwave some before starting so that the broccoli isn't hard.
 

Stir in ham and pasta, cook until bubbly and hot.

Submitted by: Christie Szklenski

Hamburger Pie

Simple and easy to prepare. And doesn't require a lot of ingredients. You can either use a ready made pie crust or make your own.

Ingredients:

• 1 lb ground meat, cooked & drain well (add onion powder if using green beans, omit otherwise)
• salt
• pepper
• corn or green beans (aprox. 4 servings)
• 1 can tomato soup
• pie crust (top & bottom)

*** Defrost veggies before making at least 2hours ****

Directions:
Cook hamburger, drain well. Combine veggies and soup.
Put in pie crust and bake at 375 for 30 - 45 minutes.

*Variations.... taco seasonings if using corn to make a "southwest" type pie if you wanted.

Submitted by Christie Szklenski

Chili (Tammi's Version)

I came across this recipe in my Better Crocker’s Cookbook and I like this particular chili recipe because I like a thick, hearty, meaty chili and not a soupy one.  Not a big fan of cumin so I cut that down to ¼ tsp.  It’s also good topped with sour cream and shredded cheese or spooned over rice.  Great comfort food!  

Ingredients:

• 1 lb lean ground beef
• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, finely chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 TBSP chili powder
• ¾ tsp ground cumin
• ¼ tsp salt
• ¼ tsp pepper
• 1 can (15 or 16 oz) kidney or pinto beans, rinsed and drained, if desired

Directions:

Cook beef, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain 

Stir in remaining ingredients except beans.  Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. 

Stir in beans.  Heat to boiling; reduce heat.  Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.  

Submitted by Tammi Wilson

Pumpkin Bars

My old roommate made these for me once and I love them.  I try to make them at least once around the holiday's.  Yummy! 

Ingredients:

• 1 Cup Oil
• 2 Cups Sugar
• 2 Cups Pumpkin
• 4 Eggs
• 2 Cups Flour
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Salt
• 2 tsp. Cinnamon
• 8 oz. Cream Cheese
• 1/2 Stick Butter
• 1 tsp. Vanilla
• 1 tbsp. Milk
• 3 Cups Powder Sugar

Directions:

Mix the following into a greased & floured 15X10 inch pan:  oil, sugar, pumpkin, eggs, flour, baking powder, baking soda, salt, and cinnamon.  Bake for 20-25 minutes at 350. 

 

To make the frosting mix the following: cream cheese, stick of butter, vanilla, milk, and powder sugar. 

 

Cool and Frost.

 

Submitted by:  Heather McCurdy

Chicken & Wild Rice Casserole

Chicken and wild rice casserole by Paula Dean's Lady and Sons Too! cookbook

If you know Paula's cooking, then you know this is not low fat but it is GOOD and Fall is the time of year for Comfort Food!! Be careful with the curry powder, depending on how much you like it. I am not a big fan of Indian food and when Jeff decided to make this, I was worried about the taste. The curry powder compliments the other ingredients. Enjoy!
 

Ingredients:

• One 6 oz package long grain and wild rice, cooked according to directions
• 4 cups diced cooked chicken breast
• Two 10 oz cans of cream of chicken soup (can use the light version)
• One Cup Mayo
• 2 teaspoons curry powder, or to taste.
• One 8 oz pacakge Pepperidge Farm Cornbread Stuffing Mix
• 1/4 cup ( half stick) butter

 

Directions:
Place rice in a greased 2 quart casserole. Layer the chicken on top of the rice. Mix the soup, mayo, and curry powder, and pour over the chicken. Sprinkle the cornbread mix over the casserole as a topping and place the butter (cut into small squares) on top.

Bake at 350 for 30 min or until bubbly. Serves 8.

Submitted by Jessica Moore

Pumpkin Pancakes

I found this recipe for pumpkin pancakes on allrecipes.com.  They are simply delicious.  My kids absolutely love them and depending on what I have in the pantry i'll throw in some chocolate chips or pecans.  At first I was nervous becuase 2T of vinegar seemed like a lot for pancakes, but it's not at alll.

This will make about 12 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.

Submitted by Deanna Calderaro

Stuffed Pork Chops

Ingredients:

• Thin cut pork chops
• Stuffing (uncooked)
• Cream of Celery soup
• Salt
• Pepper

Directions:
Flatten Pork Chops with the spikey side of the flatner (I do not know the technical term... Sorry)
Sprinkle with salt (I used the fine sea salt)
Sprinkle with pepper
Place some of the uncooked stuffing mix onto one end of the pork chop
Roll the pork chop starting with the stuffing side
Either tie the pork chop together or I used skewers sticks and just cut off the excess
Smear some cream of celery soup over each chop
Pour uncooked stuffing on chop
Cook at 425 for 40 mins.

Submitted by Kelly Lockwood

Seafood Bisque

I make this every year for Christmas Eve and Christmas Day dinner.  My family loves it!  It sounds difficult but TRUST ME it’s so simple.  If I can make it…. you can make it!  

Ingredients: 

• 6T  Real Butter                         
• 3T  Grated Onion               
• 6T  Flour                   
• ½ tsp. Dry Mustard           
• 4C  Half & Half                    
• 2C  Milk                   
• 2T  Ketchup                         
• 1- 12oz. Tomato Paste           
• 1  Pint Heavy Cream          
• 1  Rib Celery w/leaves (grated)           
• 2 tsp. Parsley (Just as garnish) 
• 1 lb Crabmeat  
• 2 tsp. Dry Sherry
• 2 tsp. Worstershire Sauce 
• 1 ¼ tsp.Tabasco Sauce (I use Red Hot) 
• 2tsp. Salt
• 1 lb  Devained Shrimp
• 1 lb Scallops
• Pepper to Taste
• 1  Lobster Tail

Directions:
Melt butter in a heavy pot.  Sauté onions for 5 minutes in butter on a low heat.  Stir in flour.  Cook for 2 minutes.  Add mustard.  Wisk well on low heat.  Lower heat, wisk in half & half. Warm milk and ketchup.  Wisk altogether adding in a little at a time.  

In a small bowl, wisk ¼ cup mixture from pot to the tomato paste until smooth.  Add back to pot.  Add heavy cream, celery, crabmeat, sherry, worstershire sauce, hot sauce, salt, shrimp, scallops, pepper and lobster.  Cook over a medium/low heat.  Stir continuously.  Cook ½ hour until done.  Garnish with the parsley (if you want.)

Submitted by Amy Watkins

Crab Cakes

Ingredients:

• ¾ cup fresh fine bread crumbs (you can use fresh slices of bread and tear them up fine)
• 1 teaspoon dry mustard
• 1 teaspoon old bay seasoning
• 1 egg beaten
• 2 tablespoons mayo
• 1 tablespoon mustard
• 1 teaspoon Worchester sauce
• ½ teaspoon lemon juice
• 1 – 1lb crabmeat (I use the lump crab meat)

Directions:

Mix first 3 ingredients above and set aside.

Mix remaining ingredients in separate bowl. Then stir in bread crumb mixture.

Gently add crab meat and mix together.
Shape into patties and chill for about 1 hour. 

I dip the patties in flour before I chill them.
Fry in oil until golden brown on each side (about 3-4 minutes on each side)

Submitted by Amy Watkins

Crock Pot Mac-N-Cheese

This is a good and easy recipe for the crock pot.   I have made this to take places and it's always been a hit with the kids.

Ingredients:

• 8oz elbow mac, cooked in salted water
• 1/2 cup butter
• 3 cups sharp cheddar cheese, grated
• 1 1/2 cups whole milk
• 1 12oz can evaporated milk
• 2 eggs

Directions:

Grease crockpot lightly. Cook noodles and add to crock pot.  Mix in butter and cheese.

Add milk, evaporated milk and beaten eggs. 

Season with salt and pepper and cover.

DO NOT LIFT LID!!C

Cook on low for 3 hour.

Submitted by Megan Greene

Chili

I know it's nothing special but chili is always one of my favorite things to make when it's cold.

 

Ingredients:

1 pound bacon, diced into I-inch pieces

2 pounds pork sausage

3 pounds ground beef

1 jalapeno peppers, coarsely chopped

1 green bell pepper, coarsely chopped

2 cloves garlic, finely chopped

2 cans (28 ounces) chili beans

2 cans (15 ounces) crushed tomatoes

3 pounds onion, finely chopped

1 can (28 ounces) tomato sauce

1 tablespoon black pepper

3 tablespoons red chili powder

1 cup ketchup (recommended: Heinz Kickin' Hot Ketchup) (½ cup

regular and ½ cup Kickin)

3 tablespoons Worcestershire sauce

1 cup water

½  cup sugar 

Directions:

In a large frying pan, cook bacon until crispy; drain and add to a large pot. Then brown the sausage in the frying pan; drain and add to pot with bacon. Then brown the ground beef; drain and add to the pot with the other meats. Add all the remaining ingredients to the pot, and simmer for 4 to 6 hours for best results.

Submitted by Cari Jo Roberts