Spiced Pumpkin Cake

1 Package Yellow Cake Mix
1 Small Package Vanilla Instant Pudding Mix
1 Cup Canned Pumpkin
1/2 Cup Canola Oil
1/2 Cup Water
3 Large Eggs
1 1/2 Teaspoons Ground Cinnamon
1 Teaspoon Clove
1 Teaspoon Vanilla Extract

Beat all ingredients together on low speed just until moistened. Beat on medium speed for two minutes. Pour into 9 X 13" pan (Mixture will be thick). Bake at 350° for 25 minutes. Frost with spiced cream cheese frosting.

Spiced Cream Cheese Frosting: Beat 8 ounces softened cream cheese, 1/4 cup softened butter, 1 teaspoon vanilla extract and 1/4 cu ground cloves until light and fluffy. Gradually beat in 1 pound box confectioners' sugar.

NOTE: Can be made into cupcakes, bake for only 20 minutes.

Sharon's Southwest Chicken Soup

1 1/2 Cups salsa verde
3 cups Shredded Cooked Chicken
2 15 Ounce Cans cannellini beans -- Drained
1 Quart chicken broth
1 teaspoon ground cumin
2 each green onions -- chopped
1/2 cup sour cream -- optional
tortilla chips -- optional
Pepper Jack Cheese -- optional

Empty the salsa into a large saucepan. Add the chicken, beans, broth and cumin. Bring to a boil, lower heat to simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with your choice of a sprinkling of onions, dollop of sour cream, shredded pepper jack or some tortilla chips.


NOTES : This is really good. I don't use the sour cream or onions (optional), but I do use the corn chips like you would crackers. I love the pepper jack sheese added to it.

Sharon's Favorite Lasagna

2 pounds ground beef
4 tablespoons oilive oil
4 cloves garlic -- minced
2 medium onions -- minced
salt & pepper
12 ounces tomato paste
16 ounces tomato sauce
1 1/2 cups water
1/2 teaspoon Italian seasoning
12 ounces lasagna noodles
1 pound Mozzarella cheese
8 ounces Monterey jack cheese
1 pint cottage cheese
1 teaspoon salt
1 teaspoon pepper
1/4 cup parsley flakes
1/2 cup Parmesan cheese
2 large eggs -- beaten

Brown ground beef in olive oil along with the onion and garlic. Salt & pepper to taste. Add the tomato sauce, paste, water and Italian seasoning. Simmer for 45 minutes. Cook and drain noodles. Combine cottage cheesem Parmesan cheese, parsley, eggs, salt & pepper. Grate cheese. In a big 9 X 13 pan, layer ingredients: Sauce, noodles, sauce and cheeses. Repeat layers. Bake at 350° for 45 minutes (covered with foil), remove foil and bake an additional 15 minutes. Let set for 15 to 20 minutes before serving. Serves 10

Praline Topped Oatmeal Cake

1 1/3 Cups Boiling Water
1 Cup Quick-cooking Oats
1 1/2 Cups All-purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Cup Softened Butter
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla Extract

Topping:
1/2 Cup Brown Sugar
2 Tablespoons All-purpose Flour
1/4 Cup Melted Butter
2 Tablespoons Water
1/2 Cup Pecans -- finely chopped
3/4 Cup Coconut

For cake, pour boiling water over oatmeal' cover and let set for 20 minutes. Sift together flour, salt, soda and cinnamon and set aside. Cream butter and sugars, beating until light and fluffy. Add eggs, one at a time, besting well after each addition. Add vanilla and oatmeal mixture and blend well. Add flour mixture gradually. mixing just until blended. Pour into a prepared 9 x 13 Pan and bake at 350° for 30 minutes, or until cake tests done.

To prepare topping, mix all ingredients together and spread evenly over hot cake. Turn oven to broil, and return pan to oven for 5 additional minutes, or until browned and bubbly.

Szechuan Peanut-noodle Salad

1 16 Oz Package Spaghetti
4 Ounces Snow Peas -- strings removed
3/4 Cup Creamy Peanut Butter
3 Tablespoons Soy Sauce
2 Tablespoons Vegetable Oil
1 Tablespoon Hot Asian Sesame Oil
1 Tablespoon Cider Vinegar
2 Teaspoons Grated, Peeled Fresh Ginger
1 Medium Red Pepper -- thinly sliced
Dry Roasted Peanuts
Chopped Green Onions

Prepare spaghetti as label directs. Drain, reserving 1 cup pasta cooking water. Rinse with cold water; drain well. In a 3-quart saucepan in 1-inch boiling water, heat snow peas to boiling over high heat. Reduce heat to low; simmer 1 minute, or until crisp-tender. Rinse now peas with cold running water to stop cooking; drain. Cut snow peas into matchstick-thin strips.

Prepare peanut-butter dressing. In a large bowl, with wire whisk, mix peanut butter, soy sauce, vegetable oil, Asian sesame oil, vinegar, grated ginger, and reserved pasta cooking water until mixture is thoroughly blended and smooth. Add spaghetti , snow pea strips and sliced red pepper to peanut-butter dressing in bowl; toss to coat well. Sprinkle with dry-roasted peanuts and chopped green onions before serving.

Serve noodle salad immediately or cover and refrigerate to serve later. If noodles become too sticky upon standing, toss with a little hot water until dressing is of desired consistency.

Italian Salad Dressing

1/2 Cup Mayonnaise
1/3 Cup White Vinegar
1 Teaspoon Vegetable Oil
2 Tablespoons Corn Syrup
2 Tablespoons Parmesan Cheese
2 Tablespoons Romano Cheese
1/4 Teaspoon Garlic Salt - or one clove garlic minced
1/2 Teaspoon Italian Seasoning
1/2 Teaspoon Parsley Flakes
1 Tablespoon Lemon Juice

Mix all ingredients in a blender until well mixed.

If this is a little too tangy your own personal tastes add a little extra sugar.


NOTES : This was reported to me as the Olive Garden Salad Dressing.

Poppy Seed Slaw

10 Ounce Pkg Angel Hair Coleslaw
3/4 Cup Dried Cranberries
3/4 Cup Honey-roasted Sliced Almonds
3/4 Cup Poppy Seed Salad Dressing
1/2 Teaspoon Salt
1/2 Teaspoon Pepper

Combine colslaw, cranberries and almonds in a large bowl. Whisk the salad dressing, salt and pepper; drizzle over salad and toss to coat. Refrigerate for 1 hour before serving.