Ingredients
Pastry for single-crust pie (9 inch)
2 eggs
1 can (15 oz.) solid-pack pumpkin
1/2 cup maple syrup
1/4 cup sugar
1/4 cup heavy whipping cream
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Topping:
2 eggs, lightly beaten
1 cup chopped pecans
1/2 cup sugar
1/2 cup maple syrup
whipped topping, optional
Directions
Line a 9-inch pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, syrup, sugar cream, cinnamon and nutmeg until smooth; pour into pastry. Combine the eggs, pecans, sugar and syrup; spoon over top.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees. Bake 40-45 minutes longer or until crust is golden brown and top of pie is set. Cool on wire rack for 1 hour. Refrigerate overnight or until set. Serve with whipped topping, if desired.
Yields 8 servings
**This recipe comes from the Nov/Dec 2009 Simple & Delicious magazine.**
Sunday, October 25, 2009
Italian Sausage Strata
Ingredients
1 lb. bulk Italian sausage
1 loaf (1 lb.) sourdough bread, cubed
1 jar (4 1/2 oz.) sliced mushrooms, drained
1/4 cup thinly sliced green onions
10 eggs
3 cups half-and-half cream
1 tsp. ground mustard
1/2 tsp. salt
1 cup (4 oz.) shredded Italian cheese blend
Directions
In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13 x 9 inch baking dish. Layer with mushrooms, onions and sausage. In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 60-65 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving.
Yields 12 servings
**This recipe comes from the Nov/Dec 2009 Simple & Delicious magazine.**
1 lb. bulk Italian sausage
1 loaf (1 lb.) sourdough bread, cubed
1 jar (4 1/2 oz.) sliced mushrooms, drained
1/4 cup thinly sliced green onions
10 eggs
3 cups half-and-half cream
1 tsp. ground mustard
1/2 tsp. salt
1 cup (4 oz.) shredded Italian cheese blend
Directions
In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13 x 9 inch baking dish. Layer with mushrooms, onions and sausage. In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 60-65 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving.
Yields 12 servings
**This recipe comes from the Nov/Dec 2009 Simple & Delicious magazine.**
Peaches & Cream French Toast
Ingredients
1 cup packed brown sugar
1/2 cup butter, cubed
2 Tbsp. corn syrup
1 can (29 oz.) sliced peaches, drained
1 loaf (1 lb.) day-old French bread, cubed
1 pkg. (8 oz.) cream cheese, cubed
12 eggs
1 1/2 cups half-and-half cream
1 tsp. vanilla extract
Directions
In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13 x 9 inch baking dish.
Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.
Yields 12 servings
1 cup packed brown sugar
1/2 cup butter, cubed
2 Tbsp. corn syrup
1 can (29 oz.) sliced peaches, drained
1 loaf (1 lb.) day-old French bread, cubed
1 pkg. (8 oz.) cream cheese, cubed
12 eggs
1 1/2 cups half-and-half cream
1 tsp. vanilla extract
Directions
In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13 x 9 inch baking dish.
Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.
Yields 12 servings
Pineapple Cranberry Ham
Ingredients
4 boneless fully cooked ham steaks (6 oz. each)
1 1/2 tsp. canola oil
1/2 cup jellied cranberry sauce
1/2 cup undrained crushed pineapple
3 Tbsp. brown sugar
1/8 tsp. ground cloves
Directions
Cut each ham steak in half. In a large skillet over medium heat, cook ham in oil in batches for 3-5 minutes on each side or until heated through. Set aside and keep warm.
Meanwhile, in a small saucepan, mash the cranberry sauce; stir in the remaining ingredients. Bring to a boil; cook and stir for 3-5 minutes or until slightly thickened. Serve with ham.
Yields 4 servings
**This recipe came from the Nov/Dec 2009 Simple & Delicious magazine.**
4 boneless fully cooked ham steaks (6 oz. each)
1 1/2 tsp. canola oil
1/2 cup jellied cranberry sauce
1/2 cup undrained crushed pineapple
3 Tbsp. brown sugar
1/8 tsp. ground cloves
Directions
Cut each ham steak in half. In a large skillet over medium heat, cook ham in oil in batches for 3-5 minutes on each side or until heated through. Set aside and keep warm.
Meanwhile, in a small saucepan, mash the cranberry sauce; stir in the remaining ingredients. Bring to a boil; cook and stir for 3-5 minutes or until slightly thickened. Serve with ham.
Yields 4 servings
**This recipe came from the Nov/Dec 2009 Simple & Delicious magazine.**
Monday, October 19, 2009
Chili
Ingredients
hamburger, browned
onion, chopped and cooked with the hamburger
1 jar Pace salsa
1 can tomato juice
2 cans kidney beans (dark, light, or 1 of each)
Directions
Combine the ingredients and let simmer. Top with cheese, sour cream, and/or green onions, if desired.
Notes: This recipe is super simple and super tasty!
hamburger, browned
onion, chopped and cooked with the hamburger
1 jar Pace salsa
1 can tomato juice
2 cans kidney beans (dark, light, or 1 of each)
Directions
Combine the ingredients and let simmer. Top with cheese, sour cream, and/or green onions, if desired.
Notes: This recipe is super simple and super tasty!
Monday, September 21, 2009
Pumpkin Pear Bread Pudding
Ingredients
2 eggs
1 can solid-pack pumpkin
1 cup sliced pears, drained and chopped
1 can (14-ounces) sweetened condensed milk
1/2 cup sugar
1-1/2 teaspoons ground cloves
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground nutmeg
1 loaf Rhodes Bread Dough, baked and cubed
Streusel:
1 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter
whipped cream
Directions
In a mixing bowl, beat eggs. Add pumpkin, pears, milk, sugar and spices; mix well. Fold in bread cubes. Pour into a greased 9-inch square baking dish or springform pan that has been coated with cooking spray. Cover and refrigerate 1-2 hours or overnight.
Just before baking, combine streusel ingredients; mix well. Sprinkle over bread pudding. Bake at 350 degrees for 40-45 minutes or until knife inserted near the center comes out clean. Serve warm with whipped cream.
Yields 8 servings
2 eggs
1 can solid-pack pumpkin
1 cup sliced pears, drained and chopped
1 can (14-ounces) sweetened condensed milk
1/2 cup sugar
1-1/2 teaspoons ground cloves
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground nutmeg
1 loaf Rhodes Bread Dough, baked and cubed
Streusel:
1 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter
whipped cream
Directions
In a mixing bowl, beat eggs. Add pumpkin, pears, milk, sugar and spices; mix well. Fold in bread cubes. Pour into a greased 9-inch square baking dish or springform pan that has been coated with cooking spray. Cover and refrigerate 1-2 hours or overnight.
Just before baking, combine streusel ingredients; mix well. Sprinkle over bread pudding. Bake at 350 degrees for 40-45 minutes or until knife inserted near the center comes out clean. Serve warm with whipped cream.
Yields 8 servings
Friday, September 4, 2009
Dried Beef Cheese Ball
Ingredients
5 ounces dried beef, chopped
2 (8 ounce) packages cream cheese, softened
6 green onions, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon seasoned salt or garlic powder
Directions
Reserve about a half cup of chopped dried beef.
In a medium bowl, combine the remaining beef, cream cheese, green onions, Worcestershire sauce and seasoned salt or garlic powder. Mix well and roll into a ball.
Roll the ball in the reserved beef, coating the entire outside of the ball.
Spread on crackers. Yummy!!
5 ounces dried beef, chopped
2 (8 ounce) packages cream cheese, softened
6 green onions, chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon seasoned salt or garlic powder
Directions
Reserve about a half cup of chopped dried beef.
In a medium bowl, combine the remaining beef, cream cheese, green onions, Worcestershire sauce and seasoned salt or garlic powder. Mix well and roll into a ball.
Roll the ball in the reserved beef, coating the entire outside of the ball.
Spread on crackers. Yummy!!
Scotcharoos
Ingredients
1 cup white corn syrup
1 cup white sugar
1 cup peanut butter
6 cups Rice Krispies
1/2 pkg. chocolate chips
1/2 pkg. butterscotch chips
Directions
Bring corn syrup and sugar to a boil. Remove from heat and add the peanut butter. Mix well. Add this to the Rice Krispies and mix well. Press this mixture into a buttered 9 x 13 pan.
Melt the chocolate chips and butterscotch chips together. Mix and pour over the Rice Krispies in the pan. Cool until the topping hardens.
1 cup white corn syrup
1 cup white sugar
1 cup peanut butter
6 cups Rice Krispies
1/2 pkg. chocolate chips
1/2 pkg. butterscotch chips
Directions
Bring corn syrup and sugar to a boil. Remove from heat and add the peanut butter. Mix well. Add this to the Rice Krispies and mix well. Press this mixture into a buttered 9 x 13 pan.
Melt the chocolate chips and butterscotch chips together. Mix and pour over the Rice Krispies in the pan. Cool until the topping hardens.
Potato Patties
Ingredients
3 medium potatoes
1 small onion
1 tbsp. flour
1 egg, beaten
1 tbsp. milk
1 tbsp. salt
Directions
Grate potatoes and onions. Add other ingredients. Mix well. Shape into patties. Fry in skillet.
3 medium potatoes
1 small onion
1 tbsp. flour
1 egg, beaten
1 tbsp. milk
1 tbsp. salt
Directions
Grate potatoes and onions. Add other ingredients. Mix well. Shape into patties. Fry in skillet.
Noodle Heaven
Ingredients
1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
3 (8 ounce) cans tomato sauce
1 (8 ounce) pkg. cream cheese, softened
1 cup low-fat sour cream
1 (8 ounce) pkg. noodles of your choice
1 cup cheddar cheese, grated
Directions
Brown beef in a large skillet. Add garlic, salt, sugar and tomato sauce and simmer 10 minutes or until meat is lightly browned. In a small bowl blend cream cheese, onion powder and sour cream. Boil noodles, undercooking a minute or two; drain. In a 9 x 13-inch baking dish, layer noodles, the cream cheese mixture and meat sauce. Repeat layers. Sprinkle cheddar cheese on top.
To freeze: Cover with foil, label and freeze.
To serve: Transfer to fridge the night before. Bake in 350 degree oven for 40 minutes, or until heated through and cheese is melted and bubbly.
*This recipe is adapted from Frozen Assets.*
1 lb. lean ground beef
2 cloves garlic, minced
1 tsp. salt
1 tsp. sugar
1/2 tsp. onion powder
3 (8 ounce) cans tomato sauce
1 (8 ounce) pkg. cream cheese, softened
1 cup low-fat sour cream
1 (8 ounce) pkg. noodles of your choice
1 cup cheddar cheese, grated
Directions
Brown beef in a large skillet. Add garlic, salt, sugar and tomato sauce and simmer 10 minutes or until meat is lightly browned. In a small bowl blend cream cheese, onion powder and sour cream. Boil noodles, undercooking a minute or two; drain. In a 9 x 13-inch baking dish, layer noodles, the cream cheese mixture and meat sauce. Repeat layers. Sprinkle cheddar cheese on top.
To freeze: Cover with foil, label and freeze.
To serve: Transfer to fridge the night before. Bake in 350 degree oven for 40 minutes, or until heated through and cheese is melted and bubbly.
*This recipe is adapted from Frozen Assets.*
Wednesday, September 2, 2009
Salisbury Steak
Ingredients
1 1/4 pounds package ground beef
1 (10.75-ounce) can cream of onion soup, divided
1 1/2 cups frozen chopped onion, thawed and divided
1 cup plain bread crumbs
1/3 cup plus 1 tablespoon steak sauce, divided, Heinz 57
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8-ounce) package sliced fresh mushrooms
1/2 cup water
Directions
In a large bowl, combine ground beef, 3/4 cup onion, bread crumbs, 1/3 cup steak sauce, egg, Worcestershire, salt, and pepper. Shape meat into 5 patties.
In a large skillet, cook patties over medium-high heat, flipping once, until desired degree of doneness, about 12 to 15 minutes. Remove patties from skillet; set aside, and keep warm. Add remaining 3/4 cup onion and mushrooms to skillet, and cook until vegetables are tender, about 6 minutes. Add remaining 1/4 cup soup, remaining 1 tablespoon steak sauce, and water; reduce heat to medium, and simmer until sauce thickens, stirring occasionally. Serve sauce over steaks.
Makes 5 servings
**Thoughts~I couldn't find cream of onion soup so I used cream of mushroom. It was quite tasty!**
1 1/4 pounds package ground beef
1 (10.75-ounce) can cream of onion soup, divided
1 1/2 cups frozen chopped onion, thawed and divided
1 cup plain bread crumbs
1/3 cup plus 1 tablespoon steak sauce, divided, Heinz 57
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8-ounce) package sliced fresh mushrooms
1/2 cup water
Directions
In a large bowl, combine ground beef, 3/4 cup onion, bread crumbs, 1/3 cup steak sauce, egg, Worcestershire, salt, and pepper. Shape meat into 5 patties.
In a large skillet, cook patties over medium-high heat, flipping once, until desired degree of doneness, about 12 to 15 minutes. Remove patties from skillet; set aside, and keep warm. Add remaining 3/4 cup onion and mushrooms to skillet, and cook until vegetables are tender, about 6 minutes. Add remaining 1/4 cup soup, remaining 1 tablespoon steak sauce, and water; reduce heat to medium, and simmer until sauce thickens, stirring occasionally. Serve sauce over steaks.
Makes 5 servings
**Thoughts~I couldn't find cream of onion soup so I used cream of mushroom. It was quite tasty!**
Crunchy Onion Chicken
Ingredients
2 cups (4 ounces) French's Original or Cheddar French Fried Onions
2 tbsp. flour
4 boneless skinless chicken breasts
1 egg, beaten
Directions
Crush French Fried Onions with flour in plastic bag.
Dip chicken into egg, then coat in onion crumbs.
Bake at 400 degrees for 20 minutes until cooked through.
2 cups (4 ounces) French's Original or Cheddar French Fried Onions
2 tbsp. flour
4 boneless skinless chicken breasts
1 egg, beaten
Directions
Crush French Fried Onions with flour in plastic bag.
Dip chicken into egg, then coat in onion crumbs.
Bake at 400 degrees for 20 minutes until cooked through.
Sweet-and-Sour Green Beans
Ingredients
1 (16 ounce) bag frozen cut green beans
1 cup frozen chopped onion
3 tablespoons firmly packed brown sugar
3 tablespoons distilled white vinegar
Directions
In a large microwave-safe bowl, combine green beans and onion. Cover tightly with plastic wrap, and microwave on High for 4 to 5 minutes, or until tender. Drain bean mixture.
In a small bowl, whisk together brown sugar and vinegar. Pour over green beans, tossing gently to coat. Serve immediately.
Makes about 6 servings
**Thoughts~I made this with canned green beans, fresh onions, and on the stove not the microwave. Delicious!**
1 (16 ounce) bag frozen cut green beans
1 cup frozen chopped onion
3 tablespoons firmly packed brown sugar
3 tablespoons distilled white vinegar
Directions
In a large microwave-safe bowl, combine green beans and onion. Cover tightly with plastic wrap, and microwave on High for 4 to 5 minutes, or until tender. Drain bean mixture.
In a small bowl, whisk together brown sugar and vinegar. Pour over green beans, tossing gently to coat. Serve immediately.
Makes about 6 servings
**Thoughts~I made this with canned green beans, fresh onions, and on the stove not the microwave. Delicious!**
Friday, July 31, 2009
Penne with Vegetables and Kielbasa
Ingredients
6 oz. (2 cups) uncooked penne pasta (tube-shaped pasta)
1 medium red bell pepper, cut into 1-inch pieces
1 small onion, cut into thin wedges
1 (9 oz.) pkg. frozen sugar snap peas
1/2 lb. kielbasa, sliced
1/2 cup milk
8 oz. Velveeta, cubed
Directions
Cook penne as directed on package. Drain; cover to keep warm. Meanwhile, heat 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add bell pepper, onion and sugar snap peas; cook 4-5 minutes or until vegetables are crisp-tender, stirring frequently. Drain, if necessary.
Reduce heat to medium. Add kielbasa, milk and cheese to vegetables. Cook over medium heat for 3 to 4 minutes or until cheese is melted and sauce is smooth, stirring constantly.
Add cooked penne; stir gently to coat. Cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.
Makes 4 servings
**This recipe comes from the February 2004 Pillsbury One-Dish Meals cookbook magazine.**
6 oz. (2 cups) uncooked penne pasta (tube-shaped pasta)
1 medium red bell pepper, cut into 1-inch pieces
1 small onion, cut into thin wedges
1 (9 oz.) pkg. frozen sugar snap peas
1/2 lb. kielbasa, sliced
1/2 cup milk
8 oz. Velveeta, cubed
Directions
Cook penne as directed on package. Drain; cover to keep warm. Meanwhile, heat 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add bell pepper, onion and sugar snap peas; cook 4-5 minutes or until vegetables are crisp-tender, stirring frequently. Drain, if necessary.
Reduce heat to medium. Add kielbasa, milk and cheese to vegetables. Cook over medium heat for 3 to 4 minutes or until cheese is melted and sauce is smooth, stirring constantly.
Add cooked penne; stir gently to coat. Cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.
Makes 4 servings
**This recipe comes from the February 2004 Pillsbury One-Dish Meals cookbook magazine.**
Tuesday, July 28, 2009
Chocolate Zucchini Cake
Ingredients
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
1/2 cup canola oil
3 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 tablespoons unsweetened cocoa
3 zucchini, about 6 inches long
1 cup chocolate chips
Directions
Preheat the oven to 350 degrees. In a large bowl beat the sugars, butter, and oil. Add the eggs, the flour, allspice, cinnamon, salt, baking soda, and cocoa. Add to the batter. Grate the zucchini into the batter and stir. Pour into a greased and floured 13 x 9-inch pan. Sprinkle with the chocolate chips. Bake for 45 minutes or until a tester inserted in the center comes out clean.
Makes 15 servings
**This recipe comes from The Red Hat Society Cookbook.**
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
1/2 cup canola oil
3 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 tablespoons unsweetened cocoa
3 zucchini, about 6 inches long
1 cup chocolate chips
Directions
Preheat the oven to 350 degrees. In a large bowl beat the sugars, butter, and oil. Add the eggs, the flour, allspice, cinnamon, salt, baking soda, and cocoa. Add to the batter. Grate the zucchini into the batter and stir. Pour into a greased and floured 13 x 9-inch pan. Sprinkle with the chocolate chips. Bake for 45 minutes or until a tester inserted in the center comes out clean.
Makes 15 servings
**This recipe comes from The Red Hat Society Cookbook.**
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