You must mix each batch separately rather than doubling the recipe. You can unmold the first cake and bake a second right away, or you can bake one cake earlier and freeze it for later use, (Cool it completely and double-wrap it in foil and plastic wrap for freezing.) The moist pumpkin batter yields a fresh-tasting cake, even after the freezer stint.
Ingredients:
For each cake
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoon baking soda
2 teaspoon salt
2 teaspoons pumpkin pie spice
2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
1 cup firmly packed brown sugar
4 eggs
1 tablespoon vanilla extract
2 cup sour cream
1 (15-ounce) Can pumpkin puree (not pumpkin pie filling)
2 cup chopped walnuts, optional
Photos by ©Kevin Kenefick, food styling by Norma Miller, illustrations by ©Michael Slack.Cream Cheese Frosting
1 (8-ounce) package cream cheese, at room temperature
½ cup (1 stick) butter, at room temperature
5 cups confectioners' sugar
2-4 tablespoons milk
2 teaspoons vanilla extract
Green liquid or paste coloring red and yellow liquid coloring or orange paste coloring
For assembling the cake
½ cup semisweet chocolate chips
Directions:
1. Preheat the oven to 350°F, Grease and flour a Bundt pan and line one 4-ounce ramekin or custard cup with a muffin paper.
2. Sift the flour; baking powder; baking soda, salt, and pumpkin pie spice into a large bowl and set aside.
3. Cream the butter; granulated sugar; and brown sugar in a large bowl with an electric mixer until fluffy. One at a time, beat the eggs into the mixture, and then blend in the vanilla, sour cream, and pumpkin, mixing to combine. Add the egg mixture to the dry ingredients in halves, mixing until smooth, Stir in the walnuts, if using.
4. Scoop out 1/3 cup of the batter and pour it into the paper-lined ramekin. Pour the remaining batter into the Bundt pan. Place both pans in the oven; remove the ramekin after 15 minutes. Continue baking the Bundt cake for 30 to 35 minutes longer, until a toothpick comes out with only a few crumbs clinging to it.
5. Make an entire second cake by repeating steps 1 through 3. Skip the small ramekin cake and pour all of the batter into the prepared Bundt pan. Bake 45 to 50 minutes and cool the second cake.
6. To prepare the frosting, beat the cream cheese and butter in a large bowl until smooth and creamy. Slowly blend in the confectioners' sugar. Add milk, 1 tablespoon at a time, until the frosting achieves a smooth, spreadable consistency. Stir in the vanilla.
7. Remove ½ cup of the frosting to a small bowl and blend in about 6 drops of the green coloring (add a few drops more if you want a more intense shade). Stir about 10 drops each of the red and yellow coloring or a dab of the orange paste into the remaining white frosting to produce a bright orange.
8. When both Bundt cakes are entirely cool, place the slightly larger Bundt cake (the second one) upside down on a serving platter (the rounded edge of the cake will be on the bottom). Spread a thin layer of orange frosting over the flat side as a glue, and then place the second cake right side up directly on top of the first, making sure to line up the ridges.
9. Frost the cake assembly evenly with orange frosting, Peel the paper off the little cupcake from the ramekin and frost its bottom and sides with the bright green frosting. Place it, topside down and frosted bottom up, in the center of the top Bundt cake, covering the hole, to make a pumpkin stem. (You can use a knife to smooth away your fingerprints from placing the cupcake.)
10. Put the chocolate chips in a microwave-safe bowl, and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it's not quite smooth, continue to heat in two or three 10-second bursts, stirring well after each burst. Cool slightly, then pour the melted chocolate into a small ziplock bag. Cut a tiny bit off one corner of the bag and pipe a triangular nose and eyes high up on one side of the cake, then a jagged pumpkin grin. (You get only one shot at this on the cake so you may want to melt extra chips and practice on a piece of wax paper or a plate first.)
Serve immediately, or store, covered, for 2 to 3 days.
From Ghoulish Goodies
Pages reprinted from Ghoulish Goodies by Sharon Bowers, copyright August 2009 by Storey Publishing, LLC.
October 24, 2009
October 22, 2009
Shipwreck stew
SUBMITTED BY: Estelle Bates
"I got this recipe from a minister's wife, and I imagine she used it many times at church meetings and gatherings. It is an inexpensive, 'stick-to-the-ribs' dinner, and is even better the next day! It's also extremely easy to make."
1 pound ground beef
1 cup chopped onion
3 cups peeled, cubed potatoes
3 medium carrots, peeled and sliced
1 cup chopped celery
1/4 cup minced fresh parsley
1 (9 ounce) package frozen cut green beans, thawed
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
1/4 cup uncooked long-grain rice
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon ground pepper
1 cup water
In a skillet, brown beef with onion over medium heat. Drain fat. In a 3-qt. casserole, combine beef mixture with all remaining ingredients. Cover and bake at 350 degrees F for about 1 hour or until rice and potatoes are tender
"I got this recipe from a minister's wife, and I imagine she used it many times at church meetings and gatherings. It is an inexpensive, 'stick-to-the-ribs' dinner, and is even better the next day! It's also extremely easy to make."
1 pound ground beef
1 cup chopped onion
3 cups peeled, cubed potatoes
3 medium carrots, peeled and sliced
1 cup chopped celery
1/4 cup minced fresh parsley
1 (9 ounce) package frozen cut green beans, thawed
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
1/4 cup uncooked long-grain rice
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon ground pepper
1 cup water
In a skillet, brown beef with onion over medium heat. Drain fat. In a 3-qt. casserole, combine beef mixture with all remaining ingredients. Cover and bake at 350 degrees F for about 1 hour or until rice and potatoes are tender
October 18, 2009
Apple butter in the crock pot
Put 3 quarts of apples, sliced thin, in a crock pot and cook overnight on high.
Next morning, add
2 teaspoons cinnamon
3 cups sugar
1/2 teaspoon cloves.
Cook all day on low. Tastes like old-fashioned apple butter that is cooked in copper kettle.
You can use applesauce if you do not have time to prepare the apples. The crock pot makes it possible for apples to cook a long time without being stirred.
Next morning, add
2 teaspoons cinnamon
3 cups sugar
1/2 teaspoon cloves.
Cook all day on low. Tastes like old-fashioned apple butter that is cooked in copper kettle.
You can use applesauce if you do not have time to prepare the apples. The crock pot makes it possible for apples to cook a long time without being stirred.
October 14, 2009
Kraft crock pot lasagna
1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
Make It!
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
Make It!
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
October 13, 2009
Chewy caramels
My friend Barbie made these for me the other day. Yummy is all I can say, Thanks Barbie for sharing your recipe with me.
1 c. butter
1 lb. light brown sugar
1 14oz. can sweetened condensed milk
1 c. light corn syrup
1 pinch salt
1 1/2 tsp. vanilla
buttered 13 x 9 dish
In a heavy saucepan over med. heat, combine butter, sugar, cond. milk, corn syrup, and salt. Bring to a boil, stirring constantly. Using a candy thermometer heat to 235-240 degrees. Once there cook for 2 minutes. Remove from heat and stir in vanilla. Pour into buttered dish. Allow to cool completely at room temp. Remove from the pan cut into squares using scissors. Wrap individually in cellophane or waxed paper. It says it makes 32 candies but it made a lot more!
1 c. butter
1 lb. light brown sugar
1 14oz. can sweetened condensed milk
1 c. light corn syrup
1 pinch salt
1 1/2 tsp. vanilla
buttered 13 x 9 dish
In a heavy saucepan over med. heat, combine butter, sugar, cond. milk, corn syrup, and salt. Bring to a boil, stirring constantly. Using a candy thermometer heat to 235-240 degrees. Once there cook for 2 minutes. Remove from heat and stir in vanilla. Pour into buttered dish. Allow to cool completely at room temp. Remove from the pan cut into squares using scissors. Wrap individually in cellophane or waxed paper. It says it makes 32 candies but it made a lot more!
October 12, 2009
Apple upside down cake
1/3 cup butter, cut up
1/3 cup packed brown sugar
6 very small red cooking apples (1-1/4 to 1-1/2 lb.), halved, stems removed, cored
1-1/3 cups all-purpose flour
2/3 cup granulated sugar
2 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp. vanilla
Vanilla ice cream (optional)
Directions
1. Preheat oven to 350F. Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.
2. Meanwhile, peel remaining apples. Coarsely shred; set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
3. Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.
By:Better Homes & Gardens
1/3 cup packed brown sugar
6 very small red cooking apples (1-1/4 to 1-1/2 lb.), halved, stems removed, cored
1-1/3 cups all-purpose flour
2/3 cup granulated sugar
2 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp. vanilla
Vanilla ice cream (optional)
Directions
1. Preheat oven to 350F. Place 1/3 cup butter in a 9x9x2-inch baking pan. Place in oven 5 minutes or until butter melts. Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down. Bake in oven 10 to 15 minutes or until bubbly.
2. Meanwhile, peel remaining apples. Coarsely shred; set aside. In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon. Add shredded apple, milk, 1/4 cup butter, egg, and vanilla. Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface).
3. Bake 35 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 minutes; serve with ice cream. Makes 9 servings.
By:Better Homes & Gardens
October 11, 2009
Glazed gingerbread cake
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1/2 cup packed brown sugar
2 eggs
1 cup mild-flavored molasses
1 cup water
1 cup sifted powdered sugar
1/4 teaspoon vanilla
Lemon juice
Crystallized ginger strips (optional)
Directions
1. Preheat oven to 350 degree F. Grease a 10-inch fluted tube pan; set aside.
2. Stir together flour, cinnamon, ground ginger, baking powder, and baking soda in a large mixing bowl; set aside.
3. Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.
4. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 30 minutes in pan on a wire rack. Remove from pan and cool completely.
5. Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon lemon juice in a mixing bowl. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle over cake. If desired, garnish with crystallized ginger strips. Makes 12 to 16 servings.
By Better Homes & Gardens
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1/2 cup packed brown sugar
2 eggs
1 cup mild-flavored molasses
1 cup water
1 cup sifted powdered sugar
1/4 teaspoon vanilla
Lemon juice
Crystallized ginger strips (optional)
Directions
1. Preheat oven to 350 degree F. Grease a 10-inch fluted tube pan; set aside.
2. Stir together flour, cinnamon, ground ginger, baking powder, and baking soda in a large mixing bowl; set aside.
3. Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.
4. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 30 minutes in pan on a wire rack. Remove from pan and cool completely.
5. Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon lemon juice in a mixing bowl. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle over cake. If desired, garnish with crystallized ginger strips. Makes 12 to 16 servings.
By Better Homes & Gardens
October 10, 2009
Cranberry cake
3 cups cranberries
1 cup chopped pecans
2 cups sugar
2 eggs
1 cup all-purpose flour
1/2 cup butter, melted
2 tablespoons milk
Sweetened whipped cream (optional)
Directions
1. Preheat oven to 350 degree F. Generously grease a 2-quart rectangular baking dish. Spread cranberries and pecans over bottom of the dish. Sprinkle with 1 cup of the sugar.
2. In a medium mixing bowl beat eggs with an electric mixer on high speed until foamy. Add remaining 1 cup sugar, flour, melted butter, and milk; beat on low speed just until combined (batter will be thick). Carefully spread batter over cranberries and nuts.
3. Bake for 40 to 45 minutes or until top is brown and a wooden toothpick inserted near the center comes out clean. Cool on wire rack at least 30 mintues. To serve, spoon warm cake into dessert dishes, cranberry side up. If desired, top with sweetened whipped cream. Makes 12 servings.
By Better Homes & Gardens
1 cup chopped pecans
2 cups sugar
2 eggs
1 cup all-purpose flour
1/2 cup butter, melted
2 tablespoons milk
Sweetened whipped cream (optional)
Directions
1. Preheat oven to 350 degree F. Generously grease a 2-quart rectangular baking dish. Spread cranberries and pecans over bottom of the dish. Sprinkle with 1 cup of the sugar.
2. In a medium mixing bowl beat eggs with an electric mixer on high speed until foamy. Add remaining 1 cup sugar, flour, melted butter, and milk; beat on low speed just until combined (batter will be thick). Carefully spread batter over cranberries and nuts.
3. Bake for 40 to 45 minutes or until top is brown and a wooden toothpick inserted near the center comes out clean. Cool on wire rack at least 30 mintues. To serve, spoon warm cake into dessert dishes, cranberry side up. If desired, top with sweetened whipped cream. Makes 12 servings.
By Better Homes & Gardens
October 9, 2009
Beef Nacho Casserole
By: Parents.com
2 tablespoons olive oil
1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)
1 pound lean ground beef
1/2 teaspoon garlic salt
2 tubes (10 ounces each) refrigerated pizza dough
1 jar (16 ounces) medium-hot salsa
3 cups shredded taco-cheese blend
1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
3 large scallions, trimmed and sliced
Directions
1. Heat oven to 375°. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.
4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
5. Bake at 375° for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.
2 tablespoons olive oil
1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)
1 pound lean ground beef
1/2 teaspoon garlic salt
2 tubes (10 ounces each) refrigerated pizza dough
1 jar (16 ounces) medium-hot salsa
3 cups shredded taco-cheese blend
1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
3 large scallions, trimmed and sliced
Directions
1. Heat oven to 375°. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.
3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.
4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.
5. Bake at 375° for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.
October 8, 2009
Warm Carmel Apple cake
By Betty Crocker
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Warm Carmel Apple cake
By Betty Crocker
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
October 7, 2009
Pumpkin ginger pancakes with ginger butter
By Sunset
1 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt
2 tablespoons butter, melted
Candied-ginger butter (recipe follows)
Maple syrup
Preparation
1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup.
Candied-ginger butter: In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup (1/8 lb.) soft butter (soften in a microwave oven on full power [100%] for 5 to 10 seconds). Chill until firm before serving. Makes about 1/4 cup.
1 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk
3/4 cup canned pumpkin
1/4 cup plain low-fat or nonfat yogurt
2 tablespoons butter, melted
Candied-ginger butter (recipe follows)
Maple syrup
Preparation
1. In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, yogurt, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.
2. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and gently spread into 4-inch rounds. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other sides, 2 to 3 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Serve warm with candied-ginger butter and maple syrup.
Candied-ginger butter: In a bowl, with a wooden spoon, stir 2 tablespoons finely chopped candied ginger into 1/4 cup (1/8 lb.) soft butter (soften in a microwave oven on full power [100%] for 5 to 10 seconds). Chill until firm before serving. Makes about 1/4 cup.
Hot Ham & cheese dip
1 Hawaiian Bread (not buns or rolls)
1 cup diced ham
5 scallions dices, including some of the green
1 cup each shredded mozzarella and parmesan cheeses
1 tbs garlic powder
1 cup sour cream
2 8 oz packages cream cheese
Let cream cheese soften before mixing (with electric mixer). Add sour cream once cream cheese is well blended. Add garlic powder and cheeses. Add onion and ham, but hand mix.
Cut a small portion, a cap, of the top of the bread off with a straight cut. Gently pull out the bread from the bottom section of the bread to form a bowl. Fill "bowl" with cheese mixture. Place small "cap" of bread on top again. Place on baking sheet and cover with foil tent. Bake at 350 degrees for 45 minutes to one hour. Remove from oven when heated thoroughly.
We prefer Fritos for dipping, but tortilla chips work as well. The removed bread from the "bowl" is great for snacking while it bakes. The bottom of the bowl with the cheese mixture is great to eat once the dip all gone.
By:q99fm.com
1 cup diced ham
5 scallions dices, including some of the green
1 cup each shredded mozzarella and parmesan cheeses
1 tbs garlic powder
1 cup sour cream
2 8 oz packages cream cheese
Let cream cheese soften before mixing (with electric mixer). Add sour cream once cream cheese is well blended. Add garlic powder and cheeses. Add onion and ham, but hand mix.
Cut a small portion, a cap, of the top of the bread off with a straight cut. Gently pull out the bread from the bottom section of the bread to form a bowl. Fill "bowl" with cheese mixture. Place small "cap" of bread on top again. Place on baking sheet and cover with foil tent. Bake at 350 degrees for 45 minutes to one hour. Remove from oven when heated thoroughly.
We prefer Fritos for dipping, but tortilla chips work as well. The removed bread from the "bowl" is great for snacking while it bakes. The bottom of the bowl with the cheese mixture is great to eat once the dip all gone.
By:q99fm.com
October 6, 2009
Pumpkin Cranberry Muffins
By: Cooking Light
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray
Preparation
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray
Preparation
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
Kraft layered meatball bake
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup milk
1 pkg. (1 lb.) frozen meatballs
2 cups frozen peas
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
Make It!
HEAT oven to 400ºF.
PREPARE stuffing as directed on package, using the Light Prep directions.
MIX soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; top with cheese and stuffing.
BAKE 20 to 25 min. or until heated through
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup milk
1 pkg. (1 lb.) frozen meatballs
2 cups frozen peas
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
Make It!
HEAT oven to 400ºF.
PREPARE stuffing as directed on package, using the Light Prep directions.
MIX soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; top with cheese and stuffing.
BAKE 20 to 25 min. or until heated through
October 5, 2009
Chocolate Pumpkin Marble Cake
By Sunset
1 1/2 cups (3/4 lb.) butter, at room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk
Chocolate glaze (recipe follows)
1/2 cup chopped roasted, unsalted peanuts (optional)
Preparation
1. In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape half the mixture into another bowl.
2. To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.
3. To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
4. Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.
5. Bake in a 350° regular or 325° convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.
6. Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Sprinkle glaze with peanuts if desired. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.
Chocolate Glaze: In a heatproof bowl or the top of a double boiler, combine 4 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, and 1 teaspoon corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.
1 1/2 cups (3/4 lb.) butter, at room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk
Chocolate glaze (recipe follows)
1/2 cup chopped roasted, unsalted peanuts (optional)
Preparation
1. In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape half the mixture into another bowl.
2. To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.
3. To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
4. Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.
5. Bake in a 350° regular or 325° convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.
6. Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Sprinkle glaze with peanuts if desired. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.
Chocolate Glaze: In a heatproof bowl or the top of a double boiler, combine 4 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, and 1 teaspoon corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.
Kraft layer fiesta casserole
1 lb. extra-lean ground beef
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
Make It!
HEAT oven to 375°F.
BROWN meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
SPREAD 1 cup meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.
BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand 5 min. or until melted.
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
Make It!
HEAT oven to 375°F.
BROWN meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
SPREAD 1 cup meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.
BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand 5 min. or until melted.
October 4, 2009
Pumpkin Pound Cake
By Cooking light
Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
Glaze:
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
Preparation
Preheat oven to 350°.
To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze
Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
Glaze:
1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
Preparation
Preheat oven to 350°.
To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.
Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.
To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze
October 3, 2009
Pumpkin bread
4 cups self-rising flour
3 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ground ginger
1 16oz. can pumpkin
3/4 cup vegetable oil
3 large eggs
2/3 cup water
Directions
Preheat oven at 350F degrees. Grease two loaf pans. In large bowl mix all dry ingredients together. In separate bowl mix pumpkin, eggs, oil, and water together; add to dry ingredients. Fold together until well moistened. Divide batter between the two prepared pans. Bake until toothpick inserted in center comes out clean. Remove loaves from pans after about 15 minutes cool time. Prep time: 15 minutes. Cooking time: 1 hr. to 1 hr. and 15 minutes. Makes 2 loaves.
3 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ground ginger
1 16oz. can pumpkin
3/4 cup vegetable oil
3 large eggs
2/3 cup water
Directions
Preheat oven at 350F degrees. Grease two loaf pans. In large bowl mix all dry ingredients together. In separate bowl mix pumpkin, eggs, oil, and water together; add to dry ingredients. Fold together until well moistened. Divide batter between the two prepared pans. Bake until toothpick inserted in center comes out clean. Remove loaves from pans after about 15 minutes cool time. Prep time: 15 minutes. Cooking time: 1 hr. to 1 hr. and 15 minutes. Makes 2 loaves.
October 2, 2009
Meatless Fall Casserole
1 head cauliflower flowerets, cut bite-size
5 carrots cut into 1/2 inch pieces
4 large broccoli crowns, cut into bite-size pieces
1 red bell pepper cut in.1/4 inch wide strips
1 green bell pepper cut in.1/4 inch wide strips
1 yellow bell pepper cut in.1/4 inch wide strips
2 med yellow onions
fresh garlic to taste, chopped and roasted
1/2 cup fresh parsley
3 cups oats with sage, oregano, salt and pepper to taste
3 eggs
1 cup water
1/3 cup olive oil
1/2 cup slivered almonds
1 cup grated cheese (optional}
1 cup vegetable broth
Directions
In large mixing bowl, pour oats, spices, eggs, and water. Mix and form into patties. In large frying pan, pour oil and heat until hot; fry patties. Cut all vegetables as described, shred cheese. Quick roast garlic (slice cloves and lay on cookie sheet) in 350F degree oven for about 1 minute each side. In an 11x13 glass bake ware put in all vegetables, pour in vegetable broth, and crumble oat patties over vegetables. Mix lightly and sprinkle parsley over top. Cover with foil and bake at 350F degrees. When done, open cover and sprinkle with shredded cheese and slivered almonds. Serve hot. Prep time:20 minutes. Cook time: 30 minutes. Makes 8-10 servings as side dish and 4 servings as main dish (serve with hearty bread).
5 carrots cut into 1/2 inch pieces
4 large broccoli crowns, cut into bite-size pieces
1 red bell pepper cut in.1/4 inch wide strips
1 green bell pepper cut in.1/4 inch wide strips
1 yellow bell pepper cut in.1/4 inch wide strips
2 med yellow onions
fresh garlic to taste, chopped and roasted
1/2 cup fresh parsley
3 cups oats with sage, oregano, salt and pepper to taste
3 eggs
1 cup water
1/3 cup olive oil
1/2 cup slivered almonds
1 cup grated cheese (optional}
1 cup vegetable broth
Directions
In large mixing bowl, pour oats, spices, eggs, and water. Mix and form into patties. In large frying pan, pour oil and heat until hot; fry patties. Cut all vegetables as described, shred cheese. Quick roast garlic (slice cloves and lay on cookie sheet) in 350F degree oven for about 1 minute each side. In an 11x13 glass bake ware put in all vegetables, pour in vegetable broth, and crumble oat patties over vegetables. Mix lightly and sprinkle parsley over top. Cover with foil and bake at 350F degrees. When done, open cover and sprinkle with shredded cheese and slivered almonds. Serve hot. Prep time:20 minutes. Cook time: 30 minutes. Makes 8-10 servings as side dish and 4 servings as main dish (serve with hearty bread).
October 1, 2009
Crockpot Lasagna
1 lb ground chuck (or regular ground beef)
3 italian sausages (I use hot)
1 large onion
2 garlic cloves
oil
8 oz lasagna noodles (no need to cook noodles before assembling)
1 lb, 10 oz jar spaghetti sauce (I use chuncky garden style)
1 lb ricotta cheese
1 lb shredded mozzarella cheese
1/2 cup shredded parmesan or roman cheese (not grated)
1 egg
1/4 cup milk
Cook italian sausages as directed and set aside to cool. Brown ground chuck, onion and garlic in a small amount of oil. While beef is cooking, slice sausages. When beef is almost done add sausages back to pan - cook until beef is no longer pink. Drain and return to pan, add spaghetti sauce and cook until warm.
In medium bowl mix ricotta cheese, milk and egg until smooth. Add mozzarella and parmesan and mix well.
Grease bottom and sides of crockpot. Place 1/4 of sauce mix in bottom of crockpot. Place a layer of noodles next (break if necessary to fit). Place 1/3 of the cheese mixture on top of noodles. Repeat this two times ending with meat sauce.
Cook on low for 4 to 6 hours or until noodles are tender.
Thanks for another great recipe Q99
3 italian sausages (I use hot)
1 large onion
2 garlic cloves
oil
8 oz lasagna noodles (no need to cook noodles before assembling)
1 lb, 10 oz jar spaghetti sauce (I use chuncky garden style)
1 lb ricotta cheese
1 lb shredded mozzarella cheese
1/2 cup shredded parmesan or roman cheese (not grated)
1 egg
1/4 cup milk
Cook italian sausages as directed and set aside to cool. Brown ground chuck, onion and garlic in a small amount of oil. While beef is cooking, slice sausages. When beef is almost done add sausages back to pan - cook until beef is no longer pink. Drain and return to pan, add spaghetti sauce and cook until warm.
In medium bowl mix ricotta cheese, milk and egg until smooth. Add mozzarella and parmesan and mix well.
Grease bottom and sides of crockpot. Place 1/4 of sauce mix in bottom of crockpot. Place a layer of noodles next (break if necessary to fit). Place 1/3 of the cheese mixture on top of noodles. Repeat this two times ending with meat sauce.
Cook on low for 4 to 6 hours or until noodles are tender.
Thanks for another great recipe Q99
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