Friday, October 31, 2008
1 can pumpkin (15 oz)
1 cup evaporated milk
1 cup sugar
1 teaspoon vanila extract
1/2 teaspoon ground cinnamon
1 (18.25 oz) package yellow cake mix - butter flavored
1 cup chopped walnuts or pecans
1 cup butter, melted
Pre-heat oven to 350. Lightly grease 13 X 9 inch baking dish. In medium bowl, stir together sugar and cinnamon. Add in pumpkin, milk and vanilla. Stir well. Pour into baking dish. Break up any clumps in the cake mix and sprinkle over pumpkin mixture. Sprinkle evenly with walnuts & drizzle entire dish with butter. Bake at 350 for one hour. Check dish and bake another five minutes or so until golden brown.
This dish is great served warm and topped with whipped cream. It is also great served cold.
2.5 lb. yellow squash
1 can cream of mushroom soup
1 stick of butter or margarine
1 medium onion
1.5 cups crushed saltine crackers
1.5 cup shredded sharp cheese.
Wash, slice and boil squash until tender. Drain. Saute chopped onion in butter until tender. Mix Squash, soup, onion and butter, 1 cup of cheese and 1 cup of saltines and put in a baking dish. Sprinkle casserole with remaining crackers and cheese.
Bake at 350 for about 20 minutes or until top is browned and casserole is bubbling.
A Recipe from Tonya
2 c sweet potatoes
½ c sugar (to taste)
2 beaten eggs
¾ stick melted butter
1 c milk
½ tsp nutmeg
½ tsp cinnamon
¾ c crushed corn flakes (I left out the nuts and increased the corn flakes)
½ c brown sugar
½ c nuts
¾ stick melted butter
Mix all ingredients. Pour into greased casserole dish. Bake at 400° for 30 minutes. Combine topping ingredients. Add topping mixture and bake an additional 10 minutes.
Submitted by Tonya Palmer
A Recipe from Susan!
|I made the first one with Cauliflower only and the right way and everyone liked it best with just Cauliflower.|
Broccoli & Cauliflower Casserole
(16-oz.) pkg. fresh broccoli and cauliflower florets (I used frozen Cauliflower)
1/2 cup Great Vaiue reduced-fat mayonnaise
1/2 cup Great Value shredded reduced-fat Cheddar cheese
1/2 cup shredded Parmesan cheese
3 green onions, sliced
1 clove garlic, minced
1 tbsp. Dijon-style mustard
1/4 tsp ground red pepper
2 tbsp. Italian-seasoned breadcrumbs
1/4 tsp. paprika
Time: 10 minutes Cook Time: 30 minutes Serves 6
1. Preheat oven to 350°F. Arrange florets in steamer basket over boiling water. Cover and steam 6 to 8 minutes or until crisp-tender. Drain well.
2. Lightly grease 2-quart baking dish. Arrange florets in baking dish.
3. Stir together mayonnaise, Cheddar, Parmesan, green onions, garlic, mustard and red pepper. Spoon over florets. Sprinkle with breadcrumbs and paprika.
4. Bake 20 to 25 minutes or until golden.
Thanks Susan! This sounds great!
Special "K" Goodies
1/2 cup sugar
4 cups Special K Cereal
1/2 cup white Karo Syrup
6 oz pkg chocolate chips
3/4 cup peanut butter
6 oz pkg butterscotch chips
Heat sugar and Karo, but do not boil. Stir in peanut butter, pour over cereal; blend. Press into a buttered 13X9 inch pan. Melt chocolate and butterscotch chips together and blend. Pour over mixture and spread for frosting. Store in refrigerator.
Thursday, October 30, 2008
HEALTHY PINTO BEANS & FRANKS
1 can pinto beans - drained & rinsed (15.5 oz can)
1 medium onion, chopped
1 teaspoon canola oil
2 tablespoons medium salsa
2 beef hot dogs, sliced
2 tablespoons mozzarella cheese
salt/pepper to taste
Heat oil in skillet over medium heat and add chopped onion. Cook approximately 2-3 minutes and add hot dogs. Cook approximately 2 minutes until heated thru. Add beans and salsa. Continue cooking another 2 minutes or until mixture is hot. Add salt and peppar to taste if desired. Remove from heat, top with cheese and serve. This will make 2 good sized servings.
Sunday, October 26, 2008
Baked Acorn Squash
1 Acorn Squash
1 Tablespoon Olive Oil
2 Tablespoons Honey or Maple Syrup
Dash of Salt, Pepper, and Pumpkin Pie Spice
- Preheat oven to 400°F.
- Drizzle the top and inside of each half with the olive oil. Put one tablespoon of honey or maple syrup in each half. Sprinkle top and inside of each half with dash of salt, pepper and pumpkin pie spice.
- Bake in the oven for about an hour. Check the squash and continue to bake until soft and the tops are browned. Serve warm.
Wash the acorn squash and pat dry. Cut the squash in half, lengthwise, from stem to end. You'll want to use a large knife and cutting board for this since it is tough. Scoop out the seeds with a spoon. Place each half in a baking pan, cut side up.
If you're in a hurry, you can cook this in the microwave and finish it in the oven. Just wash and dry the squash. Prick the outside of the squash several times with a fork. Microwave 5 to 7 minutes. Using potholders, take the squash out of the microwave and cut lengthwise. Scoop out the seeds and add the above ingredients. Finish by cooking the squash in the oven under the broiler until the tops are browned.
Saturday, October 25, 2008
Friday, October 24, 2008
1 cup flour (self-rising) - do not sift
1 Cup Sugar & 1/4 Cup Sugar (reserved for topping)
1 Cup Milk
1/2 cup butter, melted
Preheat oven to 350 degrees & grease 14 X 9 inch baking dish. You can use a 12 X 8 dish or smaller, but you will need to increase your baking time. You could also divide this into two smaller dishes.
If using fresh berries, wash them and drain. If using frozen, rinse them in cold water and drain. Stir together flour and 1 cup of sugar in large bowl. Melt butter. Add milk to flour/sugar and stir until blended. Stir in melted butter. Pour batter into baking dish. Add blackberries on top of batter distributing them evenly. Sprinkle remaining 1/4 cup of sugar over berries. Don't worry that the berries sink to the bottom! Bake at 350° for approximately 1 hour or until golden brown.