October 29, 2011

Pumpkin Dump Cake

1 30 ounce can of pumkin pie mix 1 1/2 cup granulated sugar 3 teaspoons ground cinnamon 1 tsp salt 3 large eggs 1 12 ounce can of evaporated milk 1 box yellow cake mix 1 cup chopped pecans 3/4 cup melted butter Preheat oven to 350 degrees. Mix first 6 ingredients until smooth and pour into a greased 9 x 13 pan. Sprinkle cake mix over pumpkin batter and then cover with the chopped pecans. Drizzle melted butter over top and bake for 45-50 minutes. Refrigerate until completely cold and serve with French Vanilla Cool Whip or serve warm with French Vanilla ice cream! www.q99fm.com

October 28, 2011

Pumpkin muffins

2 cups pecan halves and pieces 1/2 cup butter, melted 1/2 cup firmly packed light brown sugar 2 tablespoons light corn syrup 3 1/2 cups all-purpose flour 3 cups granulated sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1 teaspoon salt 1 (15-oz.) can pumpkin 1 cup canola oil 4 large eggs Preparation 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. 2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans. 3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened. 4. Spoon batter into prepared muffin pans, filling three-fourths full. 5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes. TRY THIS TWIST! Pecan-Pumpkin Bread: Omit butter, brown sugar, and corn syrup. Substitute 1 1/2 cups chopped pecans for 2 cups pecan halves and pieces; toast as directed in Step 1. Omit Step 2. Prepare batter as directed in Step 3; stir in pecans. Spoon batter into 2 greased and floured 9- x 5-inch loafpans. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour). Makes: 2 loaves. Hands-on time: 20 min.; Total time 2 hr., 40 min.

October 27, 2011

Grandgirl's Fresh Apple Cake from Georgia

Cake: Butter, for greasing pan 2 cups sugar 3 eggs 1 1/2 cups vegetable oil 1/4 cup orange juice 3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1 tablespoon vanilla extract 3 cups peeled and finely chopped apples 1 cup shredded coconut 1 cup chopped pecans Sauce: 1/2 cup (1 stick) butter 1 cup sugar 1/2 cup buttermilk 1/2 teaspoon baking soda Directions Preheat the oven to 325 degrees F. Generously grease a tube pan. For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter. Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours. Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely. http://www.foodnetwork.com/recipes/paula-deen/grandgirls-fresh-apple-cake-from-georgia-recipe/index.html

Paula Deen's slow cooker Apple Onion soup

A sweet alternative to French Onion Soup. Let it cook while you work! Servings: 6 Prep Time: 15 min Cook Time: 8 hrs Difficulty: Easy Ingredients Add to grocery list 1/2 cup butter 4 large sweet onions,thinly sliced 3 apples peeled and diced 2 cloves garlic, minced 2 tablespoons all purpose flour 5 cups beef stock 1 cup apple juice 1/4 cup white wine 1 tablespoon Worcestershire sauce 1 teaspoon brown sugar 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/2 teaspoon black pepper, freshly ground For Cinnamon Cheese Toast Top: 6 slices of french bread, cut 1/2-3/4 inch thick 1 teaspoon ground cinnamon 1 1/2 cups Swiss Cheese or Gruyere Cheese, shredded Directions In a slow cooker on high, combine butter, onions, apples and garlic. Cover and cook on HIGH for 45-60 minutes or until the onions begin to brown around the edges. Sprinkle the mixture with flour and stir to coat. Add beef stock, apple juice, white wine,Worcestershire, brown sugar,thyme salt and pepper. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until onions are tender and soup is hot. To Serve: Ladle soup into ovenproof crocks. Top with one slice of french bread per crock. Sprinkle cinnamon over each bread slice and cover with 1/4 cup cheese on each. Place under a preheated broiler element for about 2 minutes or until browned. Make sure to keep your eye on the soup so as not to let it burn under the broiler. www.pauladeen.com

October 26, 2011

Stuffed Twice baked sweet potatoes

4 sweet potatoes 8-10 oz each 4 strips bacon 3/4 cup sour cream 1/4 cup sun dried tomatoes packed in oil drained and patted dry 2 scallions, white and light green parts chopped 1/2 t salt 6 oz shredded cheese Pierce potatoes all over with fork and place in a shallow microwave safe baking dish Microwave on high 10 minute Set aside to cool 10 minutes In a skillet over medium high heat cook bacon until crisp about 8 min Drain and cool, crumble Preheat oven to 400 Halve potatoes lengthwise Scoop out flesh into a large bowl leaving the shells of about 1/4 inch thickness Place sheels cut sides up on a baking sheet Bake until crisp about 5 minutes Stir bacon, sour cream, tomatoes, scallions, salt and alf of cheese into bowl with ptoto flesh. Spoon filling into shells, sprinkle with remaining cheese and return to over Bake until cheese is bubbling about 10 min

Pillsbury Chicken Cordon Bleu

What a combo! Ham, chicken and cheese are layered with spicy mustard, all in a Crescent crust. Dinner's ready in just 30 minutes. Prep Time: 10 Min Total Time: 30 Min Makes: 8 servings INGREDIENTS: 2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 2tablespoons Dijon mustard 4oz sliced chicken 4oz sliced ham 4slices (1 oz each) Swiss cheese. DIRECTIONS: Unroll 1 can of dough (if using crescent rolls, press perforations to seal) onto ungreased cookie sheet. Spread 1 tablespoon of the mustard to within 1/2 inch of edges. Top with chicken, ham and cheese. Unroll remaining can of dough (if using crescent rolls, press perforations to seal); spread with remaining mustard. Place mustard side down on cheese; press edges with fork to seal. Bake at 375°F 15 to 20 minutes. .

October 25, 2011

Rigatoni in creamy tomato sauce

2 T butter 3 oz pepperoni finely chopped 1 small onion finely chopped 2 cloves garlic finely chopped 1 28 oz crushed tomoatoes 1 T sugar 1/4 cup heavy cream Salt 1 lb rigatoni 1/4 cup basil leaves Melt butter in a medium saucepan over medium heat. Add pepperoni and onion and cook 3-5 min Add garlic and saute until fragrant 1 min Stir in tomatoes and sugar bring to a boil, reduce heat and simmer until slightly thickend 15-20 minutes Stir in heavy cream, season with salt While sauce is cooking bring a large pot of salted water to boil. Add rigatoni and cook until just tender, about 10 min or as label directs. Combine with salce and basil and serve

Wayne's Award Winning Maryland Crab soup

Parsley to taste Salt and pepper to taste 1 lb lump crabmeat, picked free of any broken shells 1 lb claw crabmeat, picked free of any broken shells 2 cup cubed red potatoes, skins on 1 cup diced cabbage 1 medium yellow onion, chopped 1 1/2 cup lima beans, fresh or frozen 1 1/2 cup green beans, fresh or frozen 1 1/2 cup corn kernels, fresh or frozen 1 1/2 cup diced celery 1 1/2 cup sliced carrots 2 tablespoon sugar 1 teaspoon Paula Deen Hot Sauce 2 bay leaves 2 tablespoon Old Bay Seasoning, or more to taste 3 cup canned diced tomatoes 1/4 cup Worcestershire sauce 2 tablespoon beef bouillon granules 6 soup crabs, or three small live crabs, cleaned and rinsed 2 tablespoon chicken bouillon granules 4 quart water Directions Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules, Old Bay seasoning, Worcestershire Sauce, sugar, bay leaves and salt; stir until dissolved. Cut the whole crabs in half, add them to the pot, and bring to a second boil. Remove whole crabs after 5-10 minutes. Skim any excess froth created by the crab parts. Add the tomatoes and hot sauce; stir to combine. Add the carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for 10 minutes. Add the potatoes and cook until tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper to taste. www.pauladeen.com

October 20, 2011

Better than almost anything cake

1 box Betty Crocker® SuperMoist® German chocolate cake mix Water, vegetable oil and eggs called for on cake mix box 1 can (14 oz) sweetened condensed milk 1 jar (16 to 17 oz) caramel, butterscotch or fudge topping 1 container (8 oz) frozen whipped topping, thawed 1 bag (8 oz) toffee chips or bits 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes. 2 Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 3 Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator www.bettycrocker.com

October 19, 2011

Chocolate cherry cola cake

1 jar (10 oz) maraschino cherries, drained, 1/4 cup liquid reserved 1 box Betty Crocker® SuperMoist® devil's food cake mix 1 cup cherry cola carbonated beverage 1/2 cup vegetable oil 3 eggs 1 container Betty Crocker® Whipped vanilla frosting 1 cup marshmallow creme 24 maraschino cherries with stems, well drained, if desired 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Chop cherries; set aside. 2 In large bowl, beat cake mix, cola beverage, oil, eggs and 1/4 cup reserved cherry liquid with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped cherries. Pour into pan. 3 Bake 34 to 42 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 4 In small bowl, mix frosting and marshmallow creme until smooth. Frost cake. Top each piece with 2 cherries with stems. Store loosely covered. www.bettycrocker.com

October 17, 2011

Oven fried chicken

8 chicken pieces salt and pepper 1 cup buttermilk 2 cloves garlic thinly sliced 2 T chopped fresh mixed herbs (parsley, thyme, rosemary, basil) 3 cups panko 1/2 t papriko 2 T canola oil Trim chicken, season with salt and pepper. Place in a shallow dish large enought to hold chicken in a single layer. Whisk buttermilk garlic and herbs Pour over chicken and set aside to marinate for 30 minutes Preheat oven to 425 Line a baking sheet with foil In a shallow bowl combine panko, paprika, 1/2 t salt and 1/4 t pepper. Dredge chicken in mixture, shake off excess Bake until golden brown about 40 to 50 minues if using drumsticks and thights

Candy Corn Bark

Halloween Candy Corn Cookie Bark Source: YourHomeBasedMom 14 whole Oreos, broken up (use Halloween Oreos if you can find them) 1 1/2 cups pretzels - any shape, broken into pieces 16 ounces almond bark or white chocolate melts 1 cup candy corn brown and orange colored sprinkles Cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels and about 3/4 cup of the candy corn onto the prepared cookie sheet in a 9x13 shape. Place almond bark in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. It may seem like it's not enough but just try to evenly spread it. The ratio of chocolate to toppings will be off if you add more almond bark/white chocolate. Sprinkle remaining candy corn and colored sprinkles over the almond bark/white chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces - it's really rich. Makes around 20-24 pieces. Store in air tight container. http://www.the-girl-who-ate-everything.com/ I'm totally digging this blog a friend Liked on facebook. Check her out for other great ideas. http://www.the-girl-who-ate-everything.com/

October 15, 2011

Loaded Nachos

24 large baked tortilla chips about 3 oz 2 t canola oil 1 onion chopped 1 clove garlic minced 1/2 t chili powder 1/2 c canned black beans rinsed and drained 12 cherry tomatoes halved or qtred 2 t lemon juice 1/4 c chopped fresh cilantro salt & pepper 1/2 c shredded low fat cheddar 1/2 avocado diced 1/2 c reduced fat greek yogurt 1) Preheat boiler to high. Line a broiling pan or large rimmed bakign sheet with foil and mist with cooking spray. Arroange tortilla chips, overlapping slightly in a single layer on top of foil 2) Warm oil in a large skillet over medium high heat. Add onion and cook, stirring frequently, untel tender and translucent, about 3 minutes. Add garlic, sprinkle with chili powder and cook, stirring until fragrant about 1 minute longer. Stir in beans and tomatoes. Cook stirring until just warmed trough, about 2 min . Stir in lemon juice and cilantro. Season with salt and pepper. 3) Sppon bean mixture onto center of chips and spread evenly. Srinkle cheese evenly on top. Broil, watching constantly and turning pan often, until nachos are ot and ceese is bubbly, about 1 minute. Reomve pan from broiler, sprinkle with avacado and garnish with dollops of yogurt. Transfer to a platter and serve. For extra heat add jalapenos and chili poweder

October 14, 2011

Snake bite calzone

1 can (13.8 oz.) refrigerated pizza dough 1/2 cup KRAFT Shredded Mozzarella Cheese 1/2 cup POLLY-O Original Ricotta Cheese 31 slices OSCAR MAYER Pepperoni, divided 1 egg white 1 drop each yellow and green food coloring, divided 2 manzanilla olives 1 cup pizza sauce Make ItHEAT oven to 350°F. UNROLL dough on lightly floured work surface; roll or flatten to 17x10-inch rectangle. Combine cheeses. CUT 1 pepperoni slice to resemble a snake's tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly-roll fashion, starting at one long side; pinch seams together to seal. Place, seam-side down, in "s" shape on baking sheet sprayed with cooking spray to resemble snake. BEAT egg white and yellow food coloring lightly with fork; brush about half over dough. Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin. Insert olives into one end of dough for the snake's eyes. Add pepperoni tongue. BAKE 30 to 35 min. or until golden brown. Meanwhile, heat pizza sauce just until warmed. SERVE calzone with the sauce. Kraft Kitchens TipsSpecial ExtraMix 1/2 tsp. Italian seasoning or dried oregano leaves to the cheese mixture before using as directed.Frenchy Snake Omit ricotta cheese and pizza sauce. Substitute 1 can (11 oz.) refrigerated French bread dough (at room temperature) for the pizza dough, KRAFT Shredded Cheddar Cheese for the mozzarella and 14 slices OSCAR MAYER Deli Fresh Smoked Ham for the pepperoni. Roll out dough on lightly floured surface to 16x6-inch rectangle. Spread with 1 Tbsp. GREY POUPON Dijon Mustard to within 1 inch of sides. Arrange 7 ham slices down center of dough rectangle, overlapping slices as necessary; top with Cheddar and remaining ham. Roll up and continue as directed, adding the pimento strip from an additional olive for the tongue. www.kraftrecipes.com

Chocolate chip swirl cake

3/4 cup miniature semisweet chocolate chips 1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and egg whites called for on cake mix box 1/4 cup chocolate-flavor syrup 1 container Betty Crocker® Rich & Creamy vanilla frosting Additional chocolate-flavor syrup, if desired 1 Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease, or spray with baking spray with flour, bottom of 13x9-inch pan. 2 In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and egg whites. Stir in the 1/2 cup coated chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan. Stir chocolate syrup into reserved batter. Drop by tablespoonfuls randomly in 8 mounds in pan. Cut through batters in S-shaped curves. Turn pan one-fourth turn; repeat. 3 Bake 34 to 38 minutes or until toothpick inserted in center of chocolate comes out almost clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Stir remaining 1/4 cup chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered.

October 13, 2011

Cooper pennies

1 cup sugar 1 cup white vinegar 1 cup vegetable oil 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1 10 3/4-ounce can tomato soup 2 lb carrots, peeled, cooked, and sliced 1 medium onion, sliced into rings 1 green bell pepper, coarsely chopped Directions Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to six weeks in the refrigerator. www.pauladeen.com

Pumpkin pillows

12 KRAFT Caramels 1 tsp. water 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 tsp. ground cinnamon, divided 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1/2 cup canned pumpkin 1 Tbsp. brown sugar 1 tsp. flour 1/4 tsp. orange zest 20 won ton wrappers 1 egg white, lightly beaten 2 cups oil 1 Tbsp. powdered sugar Make It MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir until caramels are completely melted. Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use. WHISK cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with egg white; fold diagonally in half. Pinch edges together tightly to seal. HEAT oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce. Kraft Kitchens TipsCooking Know-HowSince won ton wrappers quickly dry out, keep them covered with a damp clean kitchen towel until you are ready to use them.Make AheadCook won tons as directed. Freeze up to 2 months. When ready to reheat, place frozen won tons on baking sheet. (No need to thaw first.) Bake at 350°F for 15 min. or until heated through. www.kraftrecipes.com

October 12, 2011

Easy Halloween truffles

1 pkg. (6 squares) BAKER'S Bittersweet Chocolate 1/4 cup whipping cream 1 Tbsp. butter, softened 1 pkg. (6 squares) BAKER'S White Chocolate, divided Yellow and red food colorings (3 drops yellow and 2 drops red) 3 Tbsp. BAKER'S ANGEL FLAKE Coconut, tinted orange Black decorating gel Make It MICROWAVE bittersweet chocolate squares, cream and butter in microwaveable bowl on HIGH 1-1/2 to 2 min., stirring after 1 min. Stir until chocolate is completely melted; cover. Freeze 1 hour or until firm enough to handle. Use teaspoon to scoop and roll chocolate mixture into 20 balls, each about 1 inch in diameter; place on waxed paper-covered baking sheet. Freeze 20 min. MICROWAVE 3 white chocolate squares in clean microwaveable 1-cup measuring cup or small bowl 1 to 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted. Set aside. Repeat with remaining white chocolate squares in separate bowl; stir in food colorings. Cool chocolates completely. DIP 10 chocolate balls in tinted chocolate, turning to evenly coat each ball. Return to baking sheet. Repeat with remaining chocolate balls and untinted chocolate. Decorate orange truffles with coconut to resemble pumpkins. Use decorating gel to draw eyes and mouths on white truffles to resemble ghosts. Refrigerate 30 min. or until chocolate is firm. Keep refrigerated. Kraft Kitchens TipsSize-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.How to Tint CoconutPlace BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Add 1 to 2 drops each of red and yellow food coloring; close bag and shake until coconut is evenly tinted. For Easier DippingUse a toothpick to dip the truffle into melted white chocolate; shake off excess chocolate then place truffle on waxed-paper. This may leave just a small hole on top that can be covered with a tiny dab of chocolate. www.kraftrecipes.com

October 9, 2011

Chicken brunswick stew

1 tablespoon liquid smoke, available in grocery store 1/2 cup Paula Deen BBQ Sauce 1 cup ketchup 1 16-ounce can creamed corn 1 28-ounce can crushed tomatoes, sweetened with 1/3 cup sugar 1 2 1/2-pound fryer chicken 1 onion, chopped 1 tablespoon tablespoon vinegar 1 tablespoon Worcestershire sauce salt and pepper celery salt Directions In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the stock and reserve 2 cups of stock. Remove the skin and bones and chop meat. In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew become too thick. Serve stew over steamed rice. www.pauladeen.com

October 8, 2011

Spinach salad with warm bacon dressing

Bacon Dressing: 5 slices bacon 1 1/2 tablespoons finely chopped shallot 1/2 cup red wine vinegar 2 tablespoons honey mustard, or more to taste Salt and freshly ground black pepper Spinach Salad: 8 cups fresh spinach leaves, stems removed 8 ounces white button mushrooms (about 2 1/2 cups), thinly sliced 1/2 red onion, thinly sliced Directions In a skillet add the bacon and cook over medium heat until crisp. Using a slotted spoon transfer the bacon to a paper towel lined plate to drain. Roughly chop and set aside. Pour off all but 2 tablespoons of fat from the skillet. Heat the remaining fat over medium-high heat, add the shallots and cook for 2 minutes, stirring occasionally. Whisk in the vinegar, desired amount of mustard, and salt and pepper, to taste. Scrape the brown bits from the bottom of the skillet, bring to a simmer, then remove the skillet from the heat. For the salad, in a large salad bowl, toss together the spinach, mushrooms, bacon and onion. Pour the dressing over the salad and toss to combine. Serve warm www.pauladeen.com I actually had the honor of having this salad when I met her last year at the Washington DC Metro Cooking Show, what an amazing woman she is and this salad was amazing I can't wait to make it. :)

October 7, 2011

BLT Soup

crisp crumbled bacon 1/4 cup sour cream 1 cup heavy cream 1/4 cup mayonnaise 1 cup diced fresh tomatoes 1/8 teaspoon grated fresh nutmeg 1/8 teaspoon ground red pepper 3 1/2 cups fresh or canned chicken broth, heated to a simmer 1/2 cup instant-blending flour 3 cups iceberg lettuce, julienne 2 tablespoons butter 1/2 cup diced green onions 5 slices bacon, diced small Directions In a 3-quart pot, cook the bacon over medium heat till lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well. Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon. www.pauladeen.com

October 6, 2011

Chef Jacks Corn Chowder

3 cup chicken stock 2 cup half-and-half 3 cup white corn kernels, fresh or frozen 1/2 cup all-purpose flour 1 clove garlic, minced 1 small celery stalk, diced 1 small carrot, finely diced 1 small onion, diced 1 cup (2 sticks) butter Pinch of freshly grated nutmeg Salt and pepper Directions Melt 1 stick of butter in a large skillet over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. Meanwhile, combine the corn and chicken stock in a saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the skillet with the roux, whisking briskly so it doesn’t lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick. In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. L&S Too, Pg. 25 www.pauladeen.com

Chocolate Peppermint Poke cake

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box Filling 1 box (4-serving size) white chocolate instant pudding and pie filling mix 2 cups milk 1/2 teaspoon peppermint extract Frosting 1/4 teaspoon peppermint extract 1 container Betty Crocker® Whipped milk chocolate frosting 3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies) 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch. 2 In medium bowl, beat filling ingredients with whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled. 3 Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator www.bettycrocker.com

October 5, 2011

Apple Banana Bread

4 apples finely chopped lemon juice 3 large ripe bananas mashed 1/2 c butter 2 c sugar 2 eggs 3 c flour 1 1/2 t baking powder 1 1/2 t baking soda 1/2 t salt 1 t vanilla Core and pare apples and chop fine. Sprinkle with a little lemon juice to keep them from discoloring. Add mashed bananas to apples. Mix well. Cream butter to consistency of mayonnaise. Add sugar and continue to cream. Add egg, beating well after each addition. Stir in apples and bananas. Mix and stir flour, baking powder, baking soda and salt. Stir in, add vanilla, mix well Spoon into 2 greased and floured 8x5x3 inch loaf pans. Bake 325 for 1 hour or until bread tests done Remove from pans, cool

Paula Deen's slow cooker Gingerbread spoon bread

1 (14.5 oz.) package gingerbread mix 1/2 cup half and half (can substitute milk) pinch of cinnamon pinch of ground ginger 1/2 cup golden raisins 2 1/4 cups water 3/4 cup dark brown sugar, packed 3/4 cup butter 1/4 teaspoon vanilla Whipped cream or Vanilla bean ice cream to serve chopped candied ginger for garnish(optional) Directions Spray a 4 quart slow cooker with nonstick cooking spray. In a medium mixing bowl, stir together the gingerbread mix, half and half, cinnamon and ginger and raisins until moistened. The batter will be very thick. Spread the batter evenly over the bottom of the slow cooker. In a medium saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla. Bring mixture to a boil and carefully pour over the batter in the slow cooker. Set the slow cooker on the high heat setting and cover. Cook for 2 hours (the center will still appear very moist and a pudding like consistency). Remove the liner from the slow cooker or just turn the cooker off and allow to stand, uncovered, for an additional 45 minutes. Cake will be slightly cooled. Serve a spoon full of warm cake and pudding like center in a beautiful dessert bowl and top with a scoop of vanilla bean ice cream or whipped cream and sprinkle of chopped candied ginger. www.pauladeen.com

October 4, 2011

Slow cooker white chicken chili

6 skinless chicken thighs (1 1/2 lb) 1 large onion, chopped (1 cup) 2 cloves garlic, finely chopped 1 3/4 cups Progresso® chicken broth (from 32-oz carton) 1 teaspoon ground cumin 1 teaspoon dried oregano leaves 1/2 teaspoon salt 1/4 teaspoon red pepper sauce 2 cans (15 to 16 oz each) great northern beans, drained, rinsed 1 can (11 oz) Green Giant® Niblets® white shoepeg corn, drained 3 tablespoons lime juice 2 tablespoons chopped fresh cilantro 1 Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken. 2 Cover; cook on Low heat setting 4 to 5 hours. 3 Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot. www.bettycrocker.com

October 3, 2011

Slow cooker chicken pot pie

1 1/4 pounds boneless skinless chicken thighs 1 tablespoon instant chopped onion 1 dried bay leaf 1/4 teaspoon pepper 1 jar (18 oz) chicken gravy 2 medium celery stalks, cut into 1/2-inch slices 2 1/4 cups Original Bisquick® mix 2/3 cup milk 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables 1 Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy. 2 Cover and cook on Low heat setting 8 to 10 hours. 3 About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package. 4 Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf. 5 For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. www.bettycrocker.com

October 2, 2011

Slow cooker lasagna

1pound bulk Italian sausage 1 medium onion, chopped (1/2 cup) 3 cans (15 ounces each) Italian-style tomato sauce 2 teaspoons dried basil leaves 1/2 teaspoon salt 2 cups shredded mozzarella cheese (8 ounces) 1 container (15 ounces) part-skim ricotta cheese 1 cup grated Parmesan cheese 15 uncooked lasagna noodles 1 Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt. 2 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.) 3 Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. 4 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. 5 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. www.bettycrocker.com

October 1, 2011

Pumpkin spice bread

2 cups coarsely chopped black walnuts or a mixture of chopped walnuts and hazelnuts (filberts)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg or ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
4 eggs
1 15-ounce can pumpkin
1/2 cup milk
1/4 cup maple-flavored syrup
1 cup whipping cream
1/2 teaspoon freshly grated nutmeg or ground nutmeg
1. Butter two 8x4x2- or 9x5x3-inch loaf pans. Place nuts in bottom of prepared pans; set aside. Stir together flour, baking powder, cinnamon, 3/4 teaspoon nutmeg, soda, and salt. Set aside.

2. In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated and brown sugars and vanilla; beat 1 to 2 minutes or until well combined. Add eggs, 1 at a time, beating just until combined after each. (Mixture may look curdled.) Beat in pumpkin. Add flour mixture and milk alternately, beating on low speed until well blended after each addition; scrape sides of bowl.

3. Pour batter into prepared pans and smooth tops with a rubber spatula. Bake in a 350 degree F oven about 1 hour or until a wooden toothpick inserted near center comes out clean. Cool loaves in pans on wire rack for 15 minutes. Loosen edges with a narrow metal spatula and remove from pans. Cool completely on wire racks, nut side up. Store in an airtight container in a cool place up to 2 days.

4. To serve, place cakes, nut side up, on a serving plate. Brush tops with 2 tablespoons of the maple-flavored syrup. In a chilled bowl beat whipping cream, remaining 2 tablespoons syrup, and 1/2 teaspoon nutmeg just until stiff peaks form. Serve the cream in a bowl with the cake. Makes 2 loaves (16 to 20 servings).

Nutrition Facts
Servings Per Recipe 2 loaves (16 to 20 servings)Calories446, Total Fat (g)25, Saturated Fat (g)10, Cholesterol (mg)97, Sodium (mg)238, Carbohydrate (g)51, Fiber (g)2, Protein (g)9, Vitamin C (DV%)3, Calcium (DV%)8, Iron (DV%)16, Percent Daily Values are based on a 2,000 calorie diet

Slow cooker Beef Strogonoff

2 pounds beef stew meat 1 cup chopped onion 1 can (10 3/4 ounces) condensed cream of golden mushroom soup 1 can (10 3/4 ounces) condensed cream of onion soup 1 jar (6 ounces) Green Giant® sliced mushrooms, drained 1/4 teaspoon pepper 1 package (8 ounces) cream cheese, cubed 1 container (8 ounces) sour cream 6 cups hot cooked noodles or rice 1 In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. 2 Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. 3 Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles. www.bettycrocker.com