Friday, October 29, 2010

Pumpkin Crisp

Posted by Donna:

I really don't like posting recipes that I haven't made; but, since I probably won't get this made before Thanksgiving, I wanted to go ahead and share it with you in case you wanted it as part of your menu. I've eaten it--just haven't made it yet. A very good friend of mine brought it to our home when we had a group from church over after services. I really, really liked it.

Pumpkin Crisp

1 (15 oz.) pumpkin
1 cup sugar
1 cup evaporated milk
1 tsp. vanilla
1/2 tsp. cinnamon

Mix together and put in a buttered 9 x 13 pan. Sprinkle butter flavored (yellow) cake mix evenly over the pumpkin mixture. Sprinkle 1 cup chopped pecans evenly over the cake mix. Drizzle 1 cup melted butter over the pecans.

Bake at 350 degrees 1 hour or 1 hour and 5 minutes. My friend topped each piece with whipped cream and a sprinkle of nutmeg as she served it.

I've was never a huge pumpkin fan, but this is the recipe that got me interested in pumpkin recipes.

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Thursday, October 28, 2010

Bisquick Breakfast Pizza

Posted by Lori:

Breakfast Pizza is one of my children's favorite breakfasts.  I made this one during the summer, using a Bisquick crust and serving it with gravy.  Everyone really liked it and I was going to post it, but lost my scribbled note! 

Yesterday morning I decided to make it again so that I could post it.  I again wrote down what amounts of ingredients I used.  Would you believe that while the kiddos were eating I found the other note?  It was on the cabinet!  I knew I had just seen it, but couldn't remember where!  Anyway, I did everything the same except used more Bisquick yesterday.  So, if you want a thicker crust, feel free to use more! I have a whole wheat biscuit mix that I'm planning to try with this recipe, just to make it a bit more healthy.


2 1/4 cups Bisquick
2/3 cup milk

Mix Bisquick and milk together in mixing bowl until well blended.  Press dough into 10 x 15 x 1 inch jelly roll pan.

Scrambled eggs:
1 tablespoon butter or margarine
8 eggs
1/4 cup milk
4 dashes salt
Pepper if desired
1 pound ground sausage
2 1/2 - 3 cups shredded cheddar cheese
1 or 2 packets gravy mix, prepared per package directions

In medium skillet, over medium heat, melt butter.  Whisk together eggs, milk, and salt. Pour into skillet. Scramble eggs while gently stirring them apart with a wooden or plastic spoon or scraper fairly frequently. In separated skillet, brown sausage over medium-high heat, breaking apart with utensil.

Top uncooked crust with scrambled eggs and sausage.  Top with cheddar cheese.  Bake in 450 degree preheated oven for about 15 minutes, or until crust edges begin to brown and cheese is melted.

Serve with gravy.
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Tuesday, October 26, 2010

Weight Watchers Potato Soup

Posted by Lori:

A friend gave me this recipe years ago, but it's been years since I've made it!  I'm thinking I need to try it again.  It's not just for the weight-health conscious.  It's good for everyone!

Weight Watcher's Potato Soup

2 cans fat free chicken broth
2 cups water
1 package frozen Ore-Ida O'Brien potatoes
1 package Fat Free Pioneer Country Gravy Mix

In medium saucepan, bring chicken broth and 1 1/2 cups water to a boil.  In small bowl, mix 1/2 cup water and gravy mix until well blended. Add potatoes and gravy mix to boiling liquid. Reduce heat and simmer 10-15 minutes.  1 cup of soup =1 Weight Watchers' point

*Can be cooked in Crock Pot.  Soup can be frozen.
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Monday, October 25, 2010

Football Cake Balls

Posted by Lori:

(Disclaimer:  I realize the icing is wiggly.  I have a very unsteady hand!  Yours will look much better, I'm sure :)

After home football games different groups sponsor "5th Quarter" and feed the football players, coaches, and all of the Junior High and High School students. When our church hosted "5th Quarter" a few weeks ago, I decided to try to make Football Cake Balls". They turned out cute and the teens all seemed to enjoy them. It's hard to beat lots of chocolate!

Football Cake Balls

1 chocolate cake mix (cooked per directions on box)
1 container chocolate frosting
1 - 2 packages of chocolate flavored candy coating (could use milk chocolate or semi-sweet chocolate chips...just add one tablespoon shortening when melting.)
Allow baked cake mix to cool completely. Crumble cake and pour crumbs into large mixing bowl.
 Add icing, stirring until mixed thoroughly.
Line large cookie sheets (may need 2) with waxed paper. Scoop cake mixture into balls (about 1 1/2 inch).
Shape into football shapes.  Freeze about 20 minutes, uncovered, until firm.  
To start with, break one package of chocolate coating into sections.  Melt in microwave safe bowl. (No times are given because microwaves are so different.  Mine is ancient!) Do not overcook as chocolate will get hard.  
Insert lollipop sticks into edge of football.  Dip into melted chocolate. Gently scrape of excess if needed.
Allow to dry by inserting sticks into a cooling rack like I did or insert them into a large piece of styrofoam. When dry, decorated with white icing.


Mix 1 cup powdered sugar, small amount of milk and clear vanilla, to make decorating icing.  Needs to be fairly thick (mine was a little bit thin, so harder to make laces on football).  Spoon icing into an icing bag with small round tip OR can use a disposable cellophane cone bag and cut the very tip to make a small hole to pipe icing.  Decorate as shown.
Keep refrigerated until ready to serve. (You don't have to, but most people like them cold :).
This post is linked to Tempt My Tummy Tuesday and Tasty Tuesday.
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Sunday, October 24, 2010

Craisin Salad

Posted by Donna:

Hopefully, neither of my two girls have posted this recipe. I checked all the salad recipes and didn't find it on our blog. We all three make this at times. This salad was served at a luncheon for family members when my uncle's wife passed away. The lady who made this very willingly shared her recipe.

Craisin Salad


2/3 cup canola
1/3 cup white wine vinegar
2 T. sugar
1- 1/2 T. Dijon mustard


2 pkgs. spring mix greens
1 pkg. original Craisins
1 pkg. Feta cheese, crumbled
2 Granny Smith apples, diced (dip in lemon juice or sprite)
1 cup walnuts, toasted at 350 degrees for 5 minutes or longer

Whisk dressing ingredients together. Set aside. Place salad ingredients in large bowl. Toss salad with dressing.
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Thursday, October 21, 2010

Easy Bake Pound Cake

Posted by Donna:

I recently found my old pound cake recipe I used to make. I can't tell you how good this really is. After making it, I took some over to some friends of ours. They loved it. Last night at church, she said her husband kept commenting on how much he liked it. Of course, he told me he thought that was the best cornbread!!!!!! He's a mess---but a sweet mess. I had this recipe written on the back of an old 1983 calendar; so, I'm not sure where I found it.

Easy Bake Pound Cake

1 Betty Crocker pound cake mix

1 small box of vanilla pudding (I didn't use the instant)

4 eggs, well beaten

1/2 cup Wesson oil

1 cup (8oz.) sour cream

1/2 tsp. vanilla

Preheat the oven at 350 degrees.

Before mixing all the ingredients together, grease a bundt pan; then sprinkle it with a sugar/cinnamon mixture. ( I always do this to my liking. I don't use a recipe. Just judge it to your taste. I like just a hint of cinnamon---just enough to know it's there, but not strong.)

Mix all the ingredients together. I always beat my batter for at least three minutes.

Pour into the sugar/cinnamon coated bundt pan and sprinkle the top of the cake batter with more of the sugar/cinnamon mixture.

Bake for 45 minutes. Do not over cook. Let the cake cool for about 10 - 15 minutes then turn out on a dish or platter.

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Wednesday, October 20, 2010

Chicken Noodle Soup

Posted by Lori:

Chicken Noodle Soup isn't only great when your feeling a little sick, but it's also a hearty any-time meal.  This recipe is very simple, but also full of flavor.  I started with the basic Swanson Chicken Broth recipe, which is found on the side of their carton, but added a few ingredients for extra flavor.

Chicken Noodle Soup

3 chicken breasts, cooked and diced
6 cups chicken broth
2 medium carrots, thinly sliced
1 stalk celery, thinly sliced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon poultry seasoning
2 cups extra wide egg noodles
Pepper to taste

Heat broth, pepper, carrot and celery in 2 quart saucepan over medium-high heat to a boil. (I cooked it until the vegetables were tender). Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.

My kids like eating this soup topped with the small oyster crackers.
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Pumpkin Palooza

Posted by Lori:

With fall temperatures in the air and all of the holidays quickly approaching, I thought it would be neat to put all of our pumpkin recipes into one post for your convenience.
Pumpkin Pancakes with Caramel-Pecan Sauce
Pumpkin Chocolate Chip Cookies
Pumpkin Poke Cake
Gooey Pumpkin Bars (Paula Deen)
Pumpkin Bread
Pumpkin Cheesecake with Gingersnap Crust
Pumpkin Cookies
Pumpkin Dessert

Happy baking!
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Monday, October 18, 2010

Pumpkin Dessert

Posted by Lori:
This pumpkin dessert is from a family cookbook made many years ago.  It's my great-aunt's recipe. Making dishes from family members that have passed on always give me a special feeling, do they you?  It's kind of like you have  a part of them back with you.  It's neat how family recipes are passed on generation after generation.  Maybe that's why I like the quote, "The kitchen is the heart of the home."

Pumpkin Dessert

1st Layer:
1 box yellow cake mix
1 stick butter or margarine
1 egg

Mix together.  Take out 1 cup, press remainder into 9 x 13 inch cake pan.

2nd Layer
16 ounce (or 15 ounce is fine) can of pumpkin (without spices)
2/3 cup milk
1 1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger

Mix and spread over first layer.

3rd Layer
Mix together the following:
1 cup cake mix
2/3 cup broken pecans
3 tablespoons melted butter or margarine

Drop by spoonfuls over pumpkin layer,

Bake in preheated 325 degree oven for 45 minutes - until firm and slightly brown.  Cool completely and refrigerate.  Cut into squares and top with Cool Whip, if desired.
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Sunday, October 17, 2010

Avocado and Tomato Salad

Posted by Donna:

I've had this salad recipe stored in my "to do" list for a couple of years. I finally tried it last week. I really liked it. It's simple and fast to prepare.

Avocado and Tomato Salad

5 roma tomatoes, chopped
1 avacado, chopped
1/4 cup red onion, chopped
black pepper to taste
Balsamic vinaigrette salad dressing ( I used Paul Newman's)

After chopping the ingredients, pour the dressing over them. Season with the pepper. Cover and chill for at an hour before serving.

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Thursday, October 14, 2010

Frozen Cranberry Salad

Posted by Lori:
I found this recipe today on a website for a tea room.  It's one of the salads on their menu, but is also from a cookbook made up of recipes from tea rooms all over the country.  If you've ever  visited a tea room, you know that they make some of the best dishes around!  I'm looking forward to trying this salad.  I knew it was good to be part of a tea room cookbook, so decided to share it before making it.

Frozen Cranberry Salad

8oz. cream cheese, softened
1/2 c. mayonnaise
1 c. sugar
2 (12oz.) cans cranberry sauce
2 c. heavy whipping cream
1 c. powdered sugar

In a large mixing bowl, combine cream cheese, mayonnaise and
sugar using the whip attachment on mixer, until smooth. Add cranberry sauce and continue mixing until smooth. In a separate bowl, combine heavy cream and powdered sugar and whip to medium stiff peaks. Fold whipped cream mixture into individual cups and place in freezer for 1 hour, until frozen. Serve chilled. Pin It Now!

Wednesday, October 13, 2010

Pan-Fried Flounder (Weight Watchers)

Posted by Lori:

I'm not much of a fish eater, but most likely many of you are.  I thought you might like this Weight Watcher's recipe.  It's only 4 points per serving....not too bad!

Pan-Fried Flounder - 4 servings

1 pound(s) flounder fillet(s)
1 Tbsp Dijon mustard
1 large egg white(s), whipped until stiff
1/4 cup(s) uncooked yellow cornmeal
2 Tbsp grated Parmesan cheese
1 Tbsp thyme, fresh, finely minced (or 1 tsp dried thyme)
1/2 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground, or to taste
2 spray(s) olive oil cooking spray
1 Tbsp olive oil
1/2 medium lemon(s), cut into 4 wedges

Wash fish; pat dry. Place fish on a plate and spread both sides of fish with mustard; dip into egg white and set aside.

In a medium bowl, combine cornmeal, Parmesan cheese, thyme, salt and pepper; dust fish with cornmeal-mixture, making sure to cover both sides.

Coat a large oven-proof skillet with cooking spray and set over medium to medium-high heat; heat oil until shimmering. Add fish to skillet and cook for 2 to 3 minutes on one side; flip fish and cook until done on other side, about 2 to 3 minutes more.*

Serve fish with lemon wedges. Yields about 3 ounces of fish per serving.

*Cooking times will vary depending on the size of your fillets. Small fillets will cook in about 4 minutes total, flipped once, when cooked on the stove. But if you use 1 large fillet, we recommend that you cook it for 3 minutes on the stove and then place it under the broiler for 3 minutes. This will cook the top side since the fish will be too difficult to flip.

Use this recipe on any flat fish such as flounder, fluke or sole (could affect POINTS values).

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Gooey Pumpkin Bars (Paula Deen)

Posted by Lori:

I was looking for some new pumpkin recipes and found these Gooey Pumpkin Bars.  I really liked them, but my family doesn't care for cream cheese so I sent the rest to my husband's work place.  The reviews on the Food Network site (here) are overwhelmingly positive.  It's a great dessert for those who like pumpkin/crean cheese me!

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream. (if my opinion)
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Monday, October 11, 2010

Fall Treat Mix

Posted by Lori:

This Fall Treat Mix is a favorite of many.  Maybe you've heard of it yourself. Most people refer to it as tasting like a PayDay candy bar. 

 I've used it to make cute little gifts for teachers.  Just pour it into a cone shaped cellophane baggie, tie with raffia, attach a card and you're done.  Or, if you would rather, use pint or quart canning jars, top with pinked fabric circles, tie with raffia/ribbon, and attach a card.  Cute and easy homemade gifts.

Just buy a sack of candy corn, mix in salted peanuts, and you're done!  How simple is that?

Some people choose to add M&M's candy to the mix, as well.  If I did that, I'd just pick out the chocolate, so I would prefer to keep them seperate :).

This post is linked to Tempt My Tummy and Tasty Tuesday.
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Strawberry Bread

Posted by Lori:
I found this recipe for Strawberry Bread last week and couldn't wait to try it.  Today was the day.  It's quick to mix up, but like most breads...bakes for a long time.

It was worth the wait!  We all really liked it.  Most of us liked the chunks of strawberries in it, but a few in my family would have liked them you might want to put them in the food processor or blender for a few seconds to make the pieces smaller.  I was surprised at the cinnamon as an ingredient - especially the amount - but it wasn't over-powering at all.  It was great!

Strawberry Bread

1 (10 ounce) package frozen strawberries with juice *do not drain
2 eggs
1/2 cup plus 2 tablespoon vegetable oil
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt (I didn't use)
1 1/2 teaspoon cinnamon
1 cup sugar
3/4 cup pecans, chopped (I didn't use)

In a large mixing bowl, mix strawberries, eggs, and oil.  In a separate bowl, mix dry ingredients and nuts.  Stir dry ingredients into strawberry mixture, mixing well. (I just dumped it all in one big mixing bowl and stirred it together....worked just fine and less mess :)  Bake in greased 9 x 5 inch loaf pan for about 60 minutes (mine took 75 min.) or until toothpick comes out clean.

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Thursday, October 7, 2010

Parmesan Chicken Alfredo Pizza

Posted by Lori:
This summer I had made Parmesan Chicken and Fettuccine Alfredo. I had some left over chicken and Alfredo sauce, so a few days later decided to make a pizza using those ingredients for the toppings. It was soooooo good! I've forgotten to share it with you until now.
I just bought a store brand pizza crust mix and made it according to the directions on the package (as I recall, you bake the crust for a little while before adding the toppings). A real, homemade crust would be great too, or another favorite of mine: using Rhoades (frozen) Rolls for pizza crust.

Top the crust with Alfredo sauce....about 1 cup. You could use jarred Alfredo sauce, as well.

Cut leftover Parmesan chicken into bite sized pieces. Place over the sauce. Grilled chicken would be good, as well.

Top with desired amount of grated mozzarella cheese.

Return to hot oven (as directed on crust package) and bake until lightly browned.
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Wednesday, October 6, 2010

Potato Casserole

Posted by Donna:

I love potato casseroles, but for some reason I don't fix them that often. I get hung up on the easy way out and do mashed potatoes or baked potatoes. However, when I do take the time to do the casserole, this is the recipe I use. A teacher friend shared this with me many years ago.

Potato Casserole

1 two-pound bag frozen hash brown potatoes
1/4 to 1/2 cup finely chopped onion
1 can cream of chicken soup
1 pt. sour cream
1/2 cup melted butter
salt and pepper

Mix together and pour in a long, oblong greased casserole dish.

Mix crushed Corn Flakes with more melted butter and sprinkle on the top of the potato mixture.

Bake uncovered at 350 degrees for 45 minutes to 1 hour.

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Tuesday, October 5, 2010

Country Quiche

Posted by Lori:
Here is another recipe that was served at the ladies' retreat this past weekend.  If you typically don't care for quiche, try this one.  It's not too "egg-y" or soggy, but is really hearty, just as it's described by Trisha Yearwood.  It comes from her cookbook called "Home Cooking With Trisha Yearwood".

Country Quiche

1 pound ground pork sausage with sage
6 large eggs
1 teaspoon baking powder
20 grape tomatoes, sliced in half
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
Salt and pepper
2 (9-inch) unbaked frozen pie shells, (set them out to thaw while preparing the other ingredients)

Preheat oven to 350 degrees.  In a large skillet, cook the sausage until done, then drain off the excess fat and set aside.  Whisk the eggs, baking powder, and tomatoes together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon.  Add salt and pepper to taste. (Note from Lori:  I would just guess it.  Wouldn't want to taste it myself with the raw eggs.)  Divide the mixture in half and pour into the unbaked pie shells.  Bake for 30 minutes, or until the filling is set.
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Creamy Tex Mex Pork Chops

Posted by Lori:
Last weekend I attended a ladies retreat at our Bible camp. (To read more about the retreat, visit my devotional blog here.) The food was delicious, and the camp manager and his wife are always willing to share their recipes. 

The first recipe I would like to share with you is Creamy Tex Mex Pork Chops.  It comes from a Suzanne Somers Cookbook.

Creamy Tex Mex Pork Chops
4 boneless pork chops
salt and freshly ground pepper
2 teaspoons tex mex seasoning blend (or fajita seasoning)
4 tablespoons unsalted butter
1 cup heavy cream
1 cup salsa (drained)
lime wedges

Pound pork chops til 1/2 inch thick.  Season each chop with salt, pepper, and 1/4 teaspoon tex mex seasoning blend.  Turn chops over and season again.  Heat butter in a large skillet over medium heat.  Add pork chops to pan.  Saute for 2 1/2 minutes.  Turn chops over and cook for an additional 2 minutes.  Remove from pan and transfer onto a serving platter.  Cover with foil to keep warm.  Add cream and salsa to saute pan.  Bring to a boil.  Reduce heat to low and simmer for 2 minutes, stirring constantly.  Season with salt and pepper.  Squeeze lime juice over chops and serve.

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Sunday, October 3, 2010

Mexican Pizza

Posted by Donna:

Last night was one of those nights where Larry and I neither one knew for sure what we wanted to eat. Nothing really sounded very good. He decided to settle for a frito pie. I decided to do me a personal single serving of a Mexican Pizza. The recipe below is for at least 8 servings. Of course, I had to minimize mine a lot. I'm not sure where I came up with this. I've had it written on a loose piece of paper.

Mexican Pizza

10 inch flour tortillas (I always use corn for myself. It's just a matter of preference)

1 cup salsa or taco sauce ( I chose taco sauce for mine.)

Chopped red onion

Grated cheese ( I used sharp cheddar; but, a Mexican blend of cheeses would be great.)


Pre-heat the oven to 350 degrees.

Top each tortilla with salsa/taco sauce, onion and cheese. Place on a baking sheet for about 10 - 15 minutes---just until the cheese melts.

Remove and top with guacomole.

My single serving of this was so satisfying. It really hit the spot. I have lots of times when I really don't know what I want and nothing sounds too great. It's pretty healthy, actually. I could eat it again tonight and it wouldn't bother me in the least bit.
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