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

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

Baked Beans & Eggs

Okay, so I know this doesn't sound so appealing, but let me just say how good it is.  My husband refused to try it for about 2 years, then he finally took the chance, Now he asks for it.  Just give it a try. 

Ingredients:

• 1 can of Baked Beans
• 2-3 eggs Scrambled.

Directions:
Cook Baked beans anyway you like in 1 pan
Then scramble the eggs anyway you like in another pan.
Once they both are done
Put the scrambled eggs in a bowl and place the baked beans
on top of the eggs.
Top with salt and pepper and Enjoy.
You will surprised.

Submitted by Julie Ours

Pumpkin Fluff

This is really tasty with graham crackers, or ginger snaps, or in a pre-made pie shell (let firm overnight in fridge or freezer).

Ingredients: 

• 1 (16 ounce) container frozen whipped topping, thawed  
• 1 (5 ounce) package instant vanilla pudding mix (can also use pumpkin spice pudding mix)  
• 1 (15 ounce) can solid pack pumpkin  
• 1 teaspoon pumpkin pie spice

Directions:

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.


Submitted by Melissa Cypher

 

Taco Pizza

Ingredients:

• 10 oz. can Pillsbury refrigerated pizza crust (or homemade, enough for 12" pizza)
• 1 lb. ground beef
• 1. med. onion, chopped
• 2 1/2 oz can sliced olives, drained (if desired)
• 8 oz. can tomato sauce
• 1 pkg. taco seasoning mix
• 4 oz. (1 cup) shredded cheddar cheese
• Lettuce, Chopped tomato, avocado
• Sour cream

Directions:

Heat oven to 425 degrees. Brown beef and onion; drain. Stir in olives, tomato sauce and taco mix.

Prepare pizza crust according to directions in 12" pizza pan or 13"x9" pan.

Spread beef mixture over crust; sprinkle with cheese.

Bake 425 degrees for 15 to 20 minutes or until crust is golden brown.

Top with lettuce, tomato, avocado.  Serve with sour cream. 6 servings.

Submitted by Melissa Cypher

Chicken & Dumpling Soup

This recipe came from a friend. I have changed some things from the original recipe-  I cut up a half an onion into big chunks to add some flavor and I try to throw in some carrots and corn in attempts to get my toddler to eat some vegetables :)

Another easy recipe that is a family favorite!

Ingredients:

• 1 can Grands Reduced Fat biscuits
• 2 cans Fat Free Cream of Chicken Soup
• 2 32 oz cartons Fat Free Chicken Broth
• 3 large chicken breasts
• (again- I add some onion and carrots/corn)
• seasons to taste - garlic, onion, rosemary, parsley, pepper, crushed red pepper for kick (I typically use rosemary)

Directions:

Cook chicken with seasonings.

Bring broth and cream of chicken soup to a boil.

Add chicken (and vegetables if you want to add them)

Cut up biscuits into small pieces and add to broth

Turn heat to Low-Medium and cover

Simmer about 10-15 minutes - stir and check dumplings

If still raw- cover and continue to simmer until done

Submitted by Kelly Guzie

Pecan Pie

This comes from my Grandmother. It has been made for Thanksgiving for as many years as I can remember.  I make it in a standing mixer - very easy to make and tastes so good!

Ingredients:

• 3 eggs, slightly beaten
• 2/3 cup sugar
• 1/3 tsp salt
• 1/3 c melted butter
• 1 cup dark corn syrup (Karo)
• 1 cup pecan meats

Directions:

Mix ingredients in order given.

Pour in 9inch pie pan pie shell.

Bake at 375 degrees for 40-50 minutes.

Submitted by Kelly Guzie

Hot Shredded Chicken Sandwiches

I got this recipe from my father-in-law's family. I'd never had it before and it's a yummy dish to make for a get together or lunch for the week. It sounds a little different, but it's really good!

Ingredients:

• 1 - 28oz can chicken
• 2 beaten eggs
• 8 slices cubed bread - no crust
• 1 can cream of mushroom or chicken soup
• salt and pepper to taste

Directions:

Shred chicken in casserole dish. Stir in eggs, cream of mushroom or chicken soup and seasoning. Mix in cubed bread and cover.

Bake 45-50 minutes

Serve hot on toast or hard rolls. Top with mayo, shredded cheese, bacon, etc.

Submitted by Christine Frost