1 box Spice Cake Mix
1 15 ounce can pumpkin
1 cup water
Preheat oven to 350 degrees. Combine all ingredients with a spoon. Bake in muffin cups 20 minutes or until tests done. Add anything you want to this batter - nuts, raisins, chocolate chips are some suggestions.
Notes: I've seen recipes similar where they added two eggs and not the water. I think this is good just the way it is.
Friday, September 25, 2009
Sunday, September 20, 2009
Noodle Rice Pilaf
1/4 cup butter or margarine
1 cup long grain rice
1/2 cup uncooked fine egg noodles
1 3/4 cups chicken broth
2 tablespoons minced fresh parsley
In a saucepan, melt butter. Add the rice and noodles. Cook and stir until lightly browned (about 5 minutes). Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the broth is absorbed and the rice is tender. Stir in the parsley.
NOTES : This is a wonderful side dish. Much better than just plain old rice.
1 cup long grain rice
1/2 cup uncooked fine egg noodles
1 3/4 cups chicken broth
2 tablespoons minced fresh parsley
In a saucepan, melt butter. Add the rice and noodles. Cook and stir until lightly browned (about 5 minutes). Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the broth is absorbed and the rice is tender. Stir in the parsley.
NOTES : This is a wonderful side dish. Much better than just plain old rice.
Thursday, September 3, 2009
Bubble Pizza
1 pound ground beef
1/4 pound sliced pepperoni sausage
1 14 ounce can pizza sauce
2 12 ounce packages refrigerated buttermilk biscuit dough
1/2 medium onion -- sliced & separated into rings
1 10 ounce can sliced black olives
1 4.5 ounce can sliced mushrooms
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese
Preheat oven to 400°. Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.
Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving.
1/4 pound sliced pepperoni sausage
1 14 ounce can pizza sauce
2 12 ounce packages refrigerated buttermilk biscuit dough
1/2 medium onion -- sliced & separated into rings
1 10 ounce can sliced black olives
1 4.5 ounce can sliced mushrooms
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese
Preheat oven to 400°. Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.
Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving.
Wednesday, September 2, 2009
Spicy Southwest Bean & Corn Salad
2 cup KRAFT Light Ranch Reduced Fat Dressing
1/4 tsp. hot pepper sauce
1 bag torn mixed salad greens -- (10 oz.)
1 can black beans -- (15 oz.) drained, rinsed
1 pkg. frozen whole kernel corn -- (10 oz.) thawed, drained
1/2 cup red pepper strips
1/4 cup finely chopped red onions
1/2 cup shredded cheddar cheese
MIX dressing and hot pepper sauce; set aside.
TOSS greens with beans, corn, red peppers and onions in 3-qt. serving bowl.
ADD dressing mixture; toss to coat. Sprinkle with cheese.
NOTES : This was brought to a potluck and it was really good. Very colorful and tasty.
1/4 tsp. hot pepper sauce
1 bag torn mixed salad greens -- (10 oz.)
1 can black beans -- (15 oz.) drained, rinsed
1 pkg. frozen whole kernel corn -- (10 oz.) thawed, drained
1/2 cup red pepper strips
1/4 cup finely chopped red onions
1/2 cup shredded cheddar cheese
MIX dressing and hot pepper sauce; set aside.
TOSS greens with beans, corn, red peppers and onions in 3-qt. serving bowl.
ADD dressing mixture; toss to coat. Sprinkle with cheese.
NOTES : This was brought to a potluck and it was really good. Very colorful and tasty.
Ruth's Zucchini Bread
3 large eggs
1 1/2 cups granulated sugar
2 cups shredded zucchini
1 cup canola oil
2 teaspoons vanilla
3 cups all-purpose flour
1/4 teaspoon baking powder
3 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
Mix together the eggs, sugar, zucchini, oil and vanilla. Combine dry ingredients and blend well. Add them to the zucchini mixture. Add nuts (can add raisins or currants also). Put in a loaf pan and bake at 350° for 55 minutes, or until test done.
NOTES : I double this recipe and it fits perfectly into 10 small loaf pans. I put the pans on a cookie sheet and bake for about 45 minutes or until tests done. This freezes well and makes excellent gifts.
1 1/2 cups granulated sugar
2 cups shredded zucchini
1 cup canola oil
2 teaspoons vanilla
3 cups all-purpose flour
1/4 teaspoon baking powder
3 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
Mix together the eggs, sugar, zucchini, oil and vanilla. Combine dry ingredients and blend well. Add them to the zucchini mixture. Add nuts (can add raisins or currants also). Put in a loaf pan and bake at 350° for 55 minutes, or until test done.
NOTES : I double this recipe and it fits perfectly into 10 small loaf pans. I put the pans on a cookie sheet and bake for about 45 minutes or until tests done. This freezes well and makes excellent gifts.
Monday, August 31, 2009
Spicy Black Bean Potato Salad
8 medium red potatoes
4 large eggs -- chopped
8 slices bacon
1 15 ounce can black beans -- drained and rinsed
3 fresh jalapeno peppers -- diced
1/2 medium green bell pepper -- diced
2 1/2 cups mayonnaise
1 bunch green onions, sliced
2 tablespoons brown mustard
1 teaspoon Cajun seasoning
salt and pepper to taste
Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.
Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.
In a large bowl, mix chopped eggs, 1/2 the bacon, black beans, green onions, jalapeno peppers, bell pepper, mayonnaise, mustard, and Cajun seasoning. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with remaining bacon. Cover, and refrigerate until ready to serve.
NOTES : Don't be afraid of the jalapeno's. It's a spicy salad, but not too much. If you want to make if with just one Jalapeno the first time it's still good.
4 large eggs -- chopped
8 slices bacon
1 15 ounce can black beans -- drained and rinsed
3 fresh jalapeno peppers -- diced
1/2 medium green bell pepper -- diced
2 1/2 cups mayonnaise
1 bunch green onions, sliced
2 tablespoons brown mustard
1 teaspoon Cajun seasoning
salt and pepper to taste
Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.
Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.
In a large bowl, mix chopped eggs, 1/2 the bacon, black beans, green onions, jalapeno peppers, bell pepper, mayonnaise, mustard, and Cajun seasoning. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with remaining bacon. Cover, and refrigerate until ready to serve.
NOTES : Don't be afraid of the jalapeno's. It's a spicy salad, but not too much. If you want to make if with just one Jalapeno the first time it's still good.
Thursday, August 13, 2009
Cheesy Baked Shells & Broccoli
5 cups medium pasta shells
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups milk
2 cups coarsely grated Cheddar or Gruyere -- (8 ounces)
1/8 teaspoon ground nutmeg
kosher salt & black pepper
1 16 ounce bag broccoli florets -- thawed
Heat broiler. Cook the pasta according to the package directions. Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring for 2 minutes. Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.
Add 1 1/2 cups of the cheese and stir until melted. Stir in the nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Add the pasta and broccoli and toss to combine. Transfer to a broilerproof 8-inch square or another 1 1/2 quart baking dish. Sprinkle with the remaining 1/2 cup of cheese. Broil until golden, 3 to 4 minutes.
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups milk
2 cups coarsely grated Cheddar or Gruyere -- (8 ounces)
1/8 teaspoon ground nutmeg
kosher salt & black pepper
1 16 ounce bag broccoli florets -- thawed
Heat broiler. Cook the pasta according to the package directions. Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring for 2 minutes. Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.
Add 1 1/2 cups of the cheese and stir until melted. Stir in the nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Add the pasta and broccoli and toss to combine. Transfer to a broilerproof 8-inch square or another 1 1/2 quart baking dish. Sprinkle with the remaining 1/2 cup of cheese. Broil until golden, 3 to 4 minutes.
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