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Banana Split Icebox Cake




Ingredients
1 carton (16 oz) whipped topping, thawed
1 cup (8 oz) sour cream
1 package (3.4 oz) instant vanilla pudding mix
1 can (8 oz) crushed pineapple, drained
Whole graham crackers (almost a whole box)
2-3 medium bananas , sliced thin
Toppings: sliced bananas , sliced fresh strawberries, whipped cream and chocolate syrup

Prep Time 20 mins
Total Time 20 mins

Instructions


In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple.
Line the bottom of a 9x13 baking dish (or a large platter) with graham crackers.
Spread 1/3 of the pudding mixture over the crackers and top with banana slices. Repeat layers, ending with the pudding mixture. Cover and refrigerate for at least 8 hours or overnight, which is best. Graham crackers should be soft.
Before serving, top with additional bananas and strawberries and drizzle with chocolate syrup.

CHILI AND RICE CASSEROLE {FREEZER MEAL}




INGREDIENTS
1 lb. ground beef
1 packet of chili seasoning
1 can (15 oz) cannellini beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
2 cans (14.5 oz) crushed tomatoes
1 can (4 oz) green chilies
2 c. rice, cooked
1 block Kerrygold Aged Cheddar cheese, shredded

PREP TIME 15 mins
COOK TIME 1 hour
TOTAL TIME 1 hour 15 mins

INSTRUCTIONS


Spray a 9 x 13 disposable baking dish with cooking spray. Set aside.
In a large skillet heat the ground beef over medium heat. Saute for 7-9 minutes or until it has browned. Add ½ c. of water and a packet of chili seasoning and mix well.
Add in the cannellini beans, black beans, crushed tomatoes, and green chilies. Mix well and cook for 5 minutes, stirring occasionally.
Pour the cooked rice into the bottom of the disposable baking dish. Pour the beef and bean mixture over top.
Sprinkle the top with the Kerrygold Aged Cheddar cheese.
Cover with plastic wrap and then foil.
Refrigerate until ready to bake or freeze for up to 6 months.
When ready to bake, preheat the oven to 375 degrees. Remove the plastic wrap from the baking dish and replace the foil. Bake for 30 minutes. Remove the foil and continue baking for 15 minutes.

Moist Buttermilk Cornbread With Cream-Style Corn




What You'll Need
2 cups cornmeal, yellow or white
1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar, optional
1 cup buttermilk*
3 large eggs
1 can (approx. 15 ounces) cream-style corn
4 tablespoons butter, melted

Prep : 10 mins,
Cook : 24 mins
Yield: 8 Servings

How to Make It



Grease a 9-inch square baking pan or iron skillet. Heat oven to 425°.
Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl.
In another bowl, whisk together the buttermilk* and eggs; stir in the cream-style corn and melted butter.
Stir the wet ingredients into the dry ingredients just until blended.
Spoon into the prepared baking pan or iron skillet.
Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.
*If you don't have buttermilk, measure 1 cup of milk into a measuring cup. Remove 1 tablespoon of the milk and replace it with 1 tablespoon of lemon juice or white vinegar. Let the mixture stand for about 10 minutes. 

Tips and Variations

Bacon Cheese Cornbread - Add about 1/4 cup of crumbled bacon to the cornbread batter along with 1 cup of coarsely grated cheddar cheese. Optionally, add 1/4 cup of sliced green onions.
Jalapeno and Cheese Cornbread - Add 1 cup of coarsely shredded cheddar or pepper jack cheese and 4 to 6 tablespoons of finely chopped (seeded) jalapeno peppers.

Buttered Corn Casserole




Ingredients

2 (14.5 oz.) cans Margaret Holmes Buttered Corn (do not drain)
1 (8.5 oz.) box Jiffy Cornbread or Corn Muffin Mix
1 large egg
1 stick melted butter
1 (8 oz.) container sour cream

Directions


Preheat oven to 350°F.
Spray a 13" x 9" casserole dish with cooking spray.
In a large bowl, mix together the Margaret Holmes Buttered Corn, cornbread mix, egg, butter, and sour cream. Pour mixture into the casserole dish.
Bake approximately 40 to 45 minutes, or until golden. Let cool for 5 minutes before slicing and serving.

Pumpkin Bundt Cake with Caramel Sauce




Ingredients
Pumpkin cake:
¼ cup turbinado sugar
2¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
14 tablespoons unsalted butter, softened
1 cup sugar
1½ cups light brown sugar
4 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 – 15 ounce can pumpkin puree
Caramel sauce:
4 tablespoons unsalted butter
⅔ cup light brown sugar
pinch salt
½ cup heavy whipping cream

Prep time: 20 mins 
Cook time: 1 hour 15 mins 
Total time: 1 hour 35 mins 
Serves: 10-12

Instructions


For the cake:
Preheat oven to 325°. Grease a 14 cup Bundt pan and sprinkle turbinado sugar around the pan. Set aside.
Whisk together flour, baking soda, salt, cinnamon, ginger and cloves together and set aside.
In a large mixing bowl, cream butter, sugar and brown sugar together for 3 minutes, scraping the bowl down as needed. Add eggs, one at a time, scraping the bowl down in between additions. Add vanilla.
Add ½ the dry ingredients followed by all of the sour cream. Blend in remaining dry ingredients. Mix in pumpkin puree.
Transfer batter to prepared pan. Bake at 325° for 75 minutes. Cool in pan for 10 minutes.
Transfer cake to cooling rack and cool completely.
For the caramel sauce:
Place butter, brown sugar and salt in small saucepan. Bring to a boil and boil for two minutes. Remove from heat and stir in cream. Set aside to cool completely, stirring occasionally.
Transfer to a liquid measuring cup and very lightly drizzle one layer of caramel sauce over the cake. Allow to set.
Transfer cake to a serving plate. Serve the cake with warm caramel sauce on the side.
Betsy's tidbits:
Place a piece of wax paper under the cooling rack before drizzling the caramel sauce over the cake.
Pumpkin Bundt Cake is delicious warm or cold.
Try scooping cinnamon ice cream over a slice of the cake and then drizzling caramel sauce on top.
The caramel sauce is also delicious to dip apples into.

Apple Harvest Pound Cake with Caramel Glaze




Ingredients:

Cake
2 1/2 cups granulated sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts
2 1/2 cups diced apples (canned or fresh)
Caramel Topping
3/4 cup butter
2 cups brown sugar
1/4 cup milk
Frosting Drizzle
1 cup confectioners’ sugar
1/2 teaspoon vanilla
1-2 tablespoons milk

Instructions:


Cake

Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.

Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.

When cake is done, punch holes in it with a knife and pour topping over.

Caramel Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake

Frosting Topping: Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until it is a consistency you can drizzle over the cake.

Grandma’s Chocolate Pie




 ½ c. cocoa
¼ cup cornstarch
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla

How to make it :


This recipe does not have meringue on it. You could make the meringue if you want.
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt and vanilla, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Pour into a pre-baked pie shell. Put in the fridge to chill

Crock-pot Ranch Pork Chops




Ingredients

1 can(s) cream of chicken soup
1 pkg ranch dressing mix (dry)
1 pkg pork chops (any type)

How to Make Crock-pot Ranch Pork Chops


In large crock-pot, layer pork chops

Add can of cream of chicken soup (stirred until smooth)

Sprinkle Ranch mix over all other ingredients

Cover and cook on HIGH for 4 hours or LOW for 6 hours.

MEXICAN CASSEROLE




1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

How to make it


Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa. 

White Chicken Chili




Ingredients

1 whole roitessiere chicken, skin removed and chicken shredded
1 small onion, diced
4 garlic cloves, minced
1 Tbsp olive oil
1 can(s) fire roasted green chilies, undrained (4 oz.)
1 can(s) white shoepeg corn (11 oz.)
2 can(s) cannellini beans, drain and rinse (14 -15 oz.)
2 can(s) chicken broth, low sodium 14 oz. (est. want the chili thick but not too thick)
1/2 - 3/4 c whipping cream or half & half (sometimes i use this and other times i omit)
1 tsp cumin
1 1/2 tsp coriander
1 tsp oregano
1/2 c jarred jalapenos, diced (optional) -gives a nice light heat

TOPPINGS FOR YOUR CHICKEN CHILI

green onions, chopped
sour cream
cilantro, fresh
6 lime wedges, for a fresh squeeze of juice
1 chihuahua cheese or monterey jack, shredded

Serves:4 - 6 servings
 Prep:15 Min
 Cook:45 Min

How to Make White Chicken Chili


Saute your onions and garlic in the olive oil for 5 to 7 minutes. Meanwhile heat your chicken broth up to medium. I would use a 1 1/2 cans to start and add more later if need be. Sometimes I just use some water about 1/4 a cup. Add your chicken, chilies, sauteed garlic and onions, corn, beans, cumin, coriander, oregano and if using the jalapenos add them. Determine if you need more broth or add some water to make less thick and then cook for 1/2 hour to 45 minutes. Next, add your cream (if desired) and began plating.
Add to your bowl of chili the chihuahua cheese which melts really easliy. Add green onions, cilantro and lime wedge on the side for additional flavor squeeze in the lime too.

Serve with bread or tortilla chips.

Made this today 10-28-12 for my little Momma, Jeanie's Bday. We had chicken chili, salad ( Spicy Crunchy Bacon Pea Salad) and some mini appetizers (Mini Curried Chicken Salad Cups) too. She just loved it. Of course, my Momma doesn't do anything spicy so I had to cut the chilies and peppers for her but the rest of us added them in. YUMM
10-20-13 Made this chili for an event I had this weekend. I doubled the recipe and this time added the corn and jalapeno's which I just love it that way. It's so filling and flavorful. Many who tasted and had some was their first time to try a White Chili and they really enjoyed it. ----I served it straight with no cheese, sour cream or extras and still delish.
April 27th, 2015 --- Made a double batch of chili for a church event. The crock-pot was cleaned empty by the end of night. I did add an entire cup of jarred diced jalapenos. They seem to soften in flavor as they cook so it gave a nice heat to chili but not overpowering as one might think.

Banana Cake




Ingredients

CAKE

2 stick butter
2 c sugar
4 eggs
1 c milk
3 c flour
3 tsp baking powder
1 tsp mexican vanilla

SYRUP

2 1/2 c sugar
1 c water
1 lemon juiced
12 bananas sliced

 Prep:15 Min
 Cook:35 Min

How to Make Banana Cake


Cake: Preheat over to 350 degrees.

Cream butter and sugar. Add eggs and mix well. Add milk and mix well. Add flour and baking powder; mix well. Finally, add Mexican vanilla and mix well.

Grease & flour two 9 inch round cake pans. Bake for 30 to 35 minutes. Cool on wire racks.

Syrup: While cake is baking, combine sugar and water in a medium saucepan.
Heat until syrup-y, then add lemon; allow to cool.

Place one cake on a cake platter and prick holes in it with a fork. Place half of the sliced bananas on 1st layer & pour 1/2 of syrup over the bananas and cake.
Place 2nd cake layer on top of the 1st. Prick holes, layer bananas, then use the last of the syrup.

Keep in the refrigerator... as it will last longer and stay moist. Remember, this recipe is over a 100 years old. Makes me wonder how they kept it fresh back then!

Yummy Chicken




Ingredients

2 lb chicken boneless, skinless
1 pkg dry ranch dressing mix
1 c parmesan cheese
1/2 c corn flakes ( crushed)
1/2 c butter, melted

Serves:6
 Prep:10 Min
 Cook:45 Min

How to Make Yummy Chicken


In a medium bowl, mix together ranch dressing mix, parmesan cheese and corn flakes. Dip chicken in butter, then in mixture. Place is greased pan and bake at 375 for 40-50 min! Enjoy!

Diane's Almond Joy Cake




Ingredients

CAKE

1 box duncan hines coconut supreme cake mix
3 large eggs
1 stick butter, melted
1 1/3 c milk
2 tsp pure vanilla flavor

FROSTING

2 c toasted flaked coconut
1 1/2 c toasted sliced almonds
1 stick soft butter
2/3 c cocoa, unsweetened
3 c powdered sugar, plus additional if needed
1/3 c milk, plus additional if needed
1/4 tsp salt
2 tsp pure vanilla flavor

Serves:16
 Prep:25 Min
 Cook:30 Min

How to Make Diane's Almond Joy Cake


FOR CAKE: Mix all cake ingredients in large bowl and beat 2-3 min.
NOTE: if you can't find the duncan hines coconut cake mix try this; use a white or yellow cake and add a coconut pudding mix and 2-3 teaspoons of coconut extract. That has worked for several bakers posted in the comments. Good luck to all.
Pour into 2 9 inch layer pans and bake in 350* preheated oven for 28 minutes. Remove to wire rack and cool 10 min. Turn out onto wire racks and cool completely.
FOR FROSTING: Beat soft butter and cocoa till soft and well combined, add milk, sugar, salt and vanilla. Beat 2 min until light and fluffy. (Add additional sugar 1 tablespoon at a time - if needed - until it reached spreding consistency. Do the same with milk if it's too thick.)
In two small pans spread your coconut and nuts and, stirring often, toast to a pretty light brown color. They will need watching as they will burn quickly. 
I do this as soon as I take my layers from the oven.
Place one layer on a pretty plate and spread a cup (more or less) of your frosting. Sprinkle coconut and almonds generously. Use most of the coconut and half the almonds.
Put on next layer and frost top and sides with remaining frosting. Sprinkle coconut around the top edge and along bottom. Sprinkle remaining nuts inside coconut circle on top. Whatever is pleasing to you.

Creamy Lemon Chicken Piccata




Serves 4

2 large boneless and skinless chicken breasts, halved horizontally to make 4
2 tablespoons flour
2 tablespoons Parmesan cheese, finely grated
1 teaspoon salt
Cracked pepper
Light spray of cooking oil
1 tablespoon olive oil
2 teaspoons butter (or oil)
2 tablespoons minced garlic
1¼ cup chicken broth
½ cup milk (full fat, or 2% or use reduced fat cream or heavy cream)
⅓ cup fresh grated Parmesan cheese
2-3 tablespoons lemon juice — juice of 1 lemon
2 tablespoons capers, plus 2 tablespoons extra to garnish
1 teaspoon cornstarch mixed with 1 tablespoon of water
2 tablespoons fresh parsley

How to make it


Lightly spray your skillet with cooking oil spray and heat over medium-high heat. In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
Heat the 3 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink, 3-4 minutes per side (chicken should register 165 degrees in center). Transfer chicken to a plate and keep warm.
Add garlic to the pan ( you may need to add a little oil to the pan) saute just until slightly golden. Pour in 1 1/4 cups chicken broth and bring to a boil, while scrapping up browned bits from bottom of pan. Allow broth to simmer until reduced by half, about 4 – 5 minutes. In a small bowl whisk together 1 Tbsp of water with cornstarch, then pour mixture into the broth in the skillet. Allow to simmer until thickened slightly then reduce heat to low and stir in butter and pour in milk or cream. Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until just a bit thicker.
Add lemon juice, allow to simmer for a minute or so to combine.
Serve over steamed asparagus or angel hair pasta drizzled with that sauce. To garnish top with extra capers, lemon slices and parsley.

egg rolls




I bag coleslaw mix
1 lb sausage
2 cloves garlic minced (or garlic pwdr)
1 tsp ground ginger
Salt to taste
1/4 c onion diced

How to make it :


Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss and taste. Finish to your taste/texture preference

SWEET CREAM RICOTTA PANCAKES




INGREDIENTS
1 cup Ricotta Cheese
¾ cup Buttermilk
2 Eggs
1 teaspoon Vanilla
1 cup Flour
4 Tablespoons Sugar
½ teaspoon Baking Powder (can use 1 teaspoon if you want a thicker pancake)
¼ teaspoon Salt
Butter (for skillet)
Optional Add-ins for Lemon Sweet Cream Ricotta Pancakes
2 Tablespoons Fresh Lemon Juice
½ Tablespoon Fresh Lemon Zest

Berry Maple Syrup:
¼ cup Butter, melted
1 cup Real Maple Syrup
1 cup Blueberries or Raspberries

PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 25 mins

INSTRUCTIONS


In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined.
Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.
Heat skillet over medium heat. Place pat of butter onto skillet and wait for it to sizzle.Pour batter in ½ cup portions and cook until golden brown on each side.
Berry Maple Syrup:.
In saucepan over medium low heat, add butter and let it melt. Add syrup and berries and heat for about 3-4 minutes until it starts to bubble. Remove from heat and serve with pancakes.

LEVAIN BAKERY CHOCOLATE CHIP CRUSH COOKIES




INGREDIENTS
1 cup Cold Butter, cut into small cubes
1 cup Brown Sugar
½ cup Sugar
2 Eggs
1½ cups Cake Flour*
1½ cups Flour
1 teaspoon Cornstarch
¾ teaspoon Baking Soda
¾ teaspoon Salt
2 cups Chocolate Chips
2 cups Walnuts, roughly chopped
*can substitute all-purpose flour for cake flour

PREP TIME 10 mins
COOK TIME 11 mins
TOTAL TIME 21 mins

INSTRUCTIONS


Preheat oven to 410 degrees.
In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
Add eggs, one at a time, mixing well after each one.
Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Southern-Style Strawberry Cake




1 (18.5 ounce) box white cake mix (without pudding)*
1 (3 ounce) package strawberry jello
1 Tablespoon self rising flour
4 teaspoons granulated sugar
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup fresh strawberries, finely diced.

How to make it


Preheat the oven to 350 degrees F.

To make the cake, combine to cake mix, Jello, flour and sugar in a large bowl.  Mix well.  Add the oil.  Add the eggs one at a time, beating well after each addition  Add the water and strawberries and mix well.  Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured.  Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.

Transfer the layers from the oven to wire racks.  Let them cool, still in their pans, for 10 minutes.  After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.

Cream Cheese Frosting
1 (8 ounce) block cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
2 (1 pound) boxes powdered sugar
pinch of salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
pink food coloring
4 sliced strawberries

To make the frosting, in a bowl combine the cream cheese and butter.  Beat until soft and pliable and no lumps remain.  Add one box of the powdered sugar, salt and vanilla extract.  Beat until incorporated.  Add the second box of sugar and mix until incorporated.  If you would like a smoother consistency, and a slash of milk.  If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved.

Put the coconut in a small bowl and sprinkle with two or three drops of pink die.  Mix with hands to distribute the color and wash hands immediately.  Once the cake is frosted, decorate the top of the cake with the shredded coconut and sliced strawberries.

* I could only find cake mix with pudding in it, and it turned out fine.

Luscious Four-Layer Pumpkin Cake




1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans

How to make it


HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.


BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.


BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Four Layer Pumpkin Cake with Cream Cheese Frosting




Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp Chinese five-spice powder*
1/2 tsp fine sea salt 
1 cup (2 sticks) unsalted butter, room temperature 
2 cups (packed) golden brown sugar 
3 large eggs, room temperature 
1 (15-ounce can) pure pumpkin
1/3 cup whole milk
1 cup (2 sticks) unsalted butter, room temperature 
2 1/2 (8-ounce packages) cream cheese, room temperature
1 Tbs finely grated orange peel 
1/4 cup orange juice 
3 cups powdered sugar, sifted 
Chopped walnuts or walnut halves, toasted 

For cake: 


Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2" sides with nonstick spray. Line bottoms with parchment; spray parchment. 

Whisk flour and next 4 ingredients in large bowl. Using electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run knife around cakes to loosen. Invert cakes onto racks. Remove parchment. Using tart pan bottom as aid, turn cakes over onto racks, top sides up, and cool completely.

DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature. 

For frosting:
Using electric mixer, beat butter in large bowl until smooth. Add cream cheese and orange peel; beat until smooth. Add powdered sugar and beat on low speed until smooth. 

Trim rounded tops from cakes. Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on large platter. Spoon 2/3 cup frosting atop cake in dollops; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of cake (layer will be thin).

DO AHEAD: Can be made 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.

Decorate cake with walnuts and serve.

Servings: 16

CHOCOLATE DAPPLED PUMPKIN CAKE




Ingredients

Cake
2 cups all purpose flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
1/4 tsp allspice
1/4 cup unsweetened cocoa
2 cups sugar
3/4 cup canola oil
1/2 cup applesauce*
1 15-oz can pumpkin
1 tsp pure vanilla extract
4 large eggs
1 oz semi sweet chocolate, chopped fine
Filling
8 oz cream cheese, softened
1/2 cup powdered sugar, sifted
2 1/2 tsp pure vanilla extract
3 tbsp unsweetened cocoa
1 cup heavy whipping cream
2 oz semi sweet chocolate, chopped fine
Glaze
5 oz bittersweet chocolate, coarsely chopped
5 tbsp powdered sugar
5 tbsp unsalted butter, cut into pieces (not softened)

Instructions


Cake
Center rack in oven and preheat to 350 F. Grease and flour two 9? round cake pans. Line the bottoms of each cake pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and cocoa.  Set aside.
Fit mixer with paddle attachment. In large mixing bowl, combine the sugar, oil and applesauce on low speed to combine. Add vanilla and pumpkin. Increase speed to medium and beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture, mix until just combined. Turn off mixer and use a rubber spatula to scape sides and bottom of bowl, combine any dry ingredient traces.
Pour batter into the two prepared pans. I use a large Pyrex measuring cup to see how much batter I have, then I separate according to the measurement to get equal layers. Sprinkle the chopped chocolate evenly over the top of each layer. Use a metal spatula (or your fingers) to gently swirl the chocolate into the batter without sinking it.
Bake in preheated oven for 30-35 minutes, or until center of cake springs back to a gentle touch. Cool in pans on wire rack for 5 minutes. Loosen sides of cake from the pan using a metal icing spatula. Invert cake and remove parchment paper, then cool completely, facing up on wire rack.
Filling
Fit mixer with paddle attachment. Beat together, on medium-low speed, cream cheese, powdered sugar and vanilla just to combine. Increase speed to medium-high and beat until creamy. Remove 2/3 of the mixture and set aside. Add 3 tablespoons of cocoa to remaining mixture and beat until completely combined and creamy. Set aside.
Using the whisk attachment, beat heavy cream on medium high until it forms stiff peaks.
Fold 2/3 of the whipped cream into the white cream cheese mixture. Fold the remaining 1/3 of the whipped cream into the chocolate cream cheese mixture.
Assembling
Cut each cake layer in half horizontally, using a gentle sawing motion with a large serrated knife. You may refrigerate the layers before doing this to make it even easier to cut.
Line a cake plate with a piece of parchment paper. Place one of the layers, cut side up, onto the parchment paper. Spread half of the white cream cheese mixture onto the cake layer, spreading it out evenly and to about 1/4? from the edge. Sprinkle 1/3 of the chopped semisweet chocolate over the cream cheese filling and gently press it down with your fingers. Add second cake layer, cut side up, on top of first layer. Spread the chocolate cream cheese mixture onto that layer and sprinkle with another third of the chopped semisweet chocolate, pressing down gently. Add third cake layer (save a top layer for the top of the cake), cut side up, and spread with the remaining white cream cheese mixture. Sprinkle with remaining chopped semisweet chocolate and press gently. Position last cake layer on top.
Glaze
Position a glass bowl over a saucepan of simmering water, bowl should not touch the water. Melt bittersweet chocolate in the bowl, stirring often, cook only until just melted. Remove from heat and add in powdered sugar and butter pieces. Whisk gently until smooth. Pour glaze onto the top of the cake. Using a metal icing spatula to spread the glaze to the sides, allowing it to drip down the sides. Use icing spatula to spread glaze evenly across the top and on the sides of the cake.
Allow glaze to set. Can be kept at room temperature, but if you will have it longer than a day, should be stored, preferably covered, in the refrigerator. Will last a few days, should be brought to room temperature before serving for best flavor.

Peanut Butter Blossoms




48 Hershey's Milk Chocolate Kisses*
1/2 c. shortening
3/4 c. creamy peanut butter
1/3 c. sugar
1/3 c. packed brown sugar
1 egg
2 tbsp. milk
1 1/2 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt 
Small bowl of granulated sugar

How to make it


Preheat the oven to 375 F. Remove wrappers from the chocolates. In a large bowl beat the shortening and peanut butter until blended. Add sugar and brown sugar and beat until fluffy. Add egg, milk and vanilla and beat well. Stir together the flour, baking soda and salt. Gradually beat it into the peanut butter mixture until combined. 
Shape the dough into 1 in. balls. Roll in the bowl of granulated sugar and place on an ungreased cookie sheet about 1 in. apart. Bake for 8-10 min. or until lightly browned. Remove from oven. 
Immediately press a kiss into the center of each cookie; the cookie will crack around the edges. Once you have pressed all the kisses in, let them sit for a min. and then come back and gently smoosh the kisses into the cookie once more. This prevents them from falling off while eating. Remove from cookie sheet and cool on a wire wrack. 

*Note: I did not make 48 cookies, I got about 30 or so with this recipe. Hey, you can eat the extras! I also found out that Hershey's Hugs (white chocolate) are really good too! And I suppose that dark chocolate might be good as well....
These cookies are ALWAYS made during the holidays at my family's house. My dad loves them! Great classic that will never get old!

ENJOY!

CHOCOLATE CHIP ICEBOX COOKIES




Ingredients
1⅔ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) butter, slightly softened
¼ cup corn or vegetable oil
⅓ cup packed light brown sugar
⅓ cup sugar
1 large egg
2 teaspoons vanilla extract
1 cup (6 ounces) semisweet chocolate mini morsels
Instructions


In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter, oil, brown sugar and sugar until fluffy and well blended. Add the egg and vanilla and beat until evenly incorporated. Beat or stir in the flour mixture, then the chocolate morsels, until evenly incorporated.
Spoon half the dough onto a sheet of waxed paper, forming a rough log about 7 inches long.
TIP: Cut through an entire empty cardboard tube from a paper towel roll. Wrap tube around dough covered in wax paper to help form your log shape.
Repeat with the second dough portion. Smooth the wax paper around the dough to help form the logs. Refrigerate the dough for 30 to 40 minutes, or until firmed up and easier to handle. Reshape the logs, smoothing them further. Roll the logs up in sheets of plastic wrap, twisting the ends to keep the wrap from unrolling. Freeze the logs until completely frozen, at least 3 hours. Bake immediately, or transfer to an airtight plastic bag and freeze for up to 2 months.
Preheat the oven to 375˚F. Line baking sheets with parchment paper or grease baking sheet with non-stick cooking spray.
Carefully peel the plastic wrap from a dough log. Using a large, sharp knife, cut crosswise into generous ¼” thick slices; due to the morsels, the dough won’t cut neatly, so it may be necessary to pat and smooth the slices back into shape. Using a spatula, carefully transfer the slices to the baking sheets, spacing them about 2 inches apart. If desired, repeat with the second log, or save it to bake another time.
Bake the cookies, one sheet at a time, in the upper third of the oven for 7 to 10 minutes, or until golden all over and just slightly golden around the edges. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
Store in an airtight container for up to 1 week or freeze up to 2 months.

Tip:  These cookies are soft, but more on the shortbread style.  If you like nuts, you can easily add 3/4 cup into the batter with the chocolate chips.

CHICKEN BROCCOLI ALFREDO STUFFED SHELLS




Ingredients
1 jar (16 oz) alfredo sauce
2 cups cooked chicken, shredded
2 cups cooked broccoli, chopped
1 cup shredded cheddar (or mozzaerlla) cheese
¼ cup shredded parmesan
21 jumbo pasta shells, cooked
1½ - 2 cups spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!)
Salt/Pepper to season (if needed)

Prep time 20 mins
Cook time 35 mins
Total time 55 mins
Serves: 4-6

Instructions


Pre-heat oven to 350 degrees.
In a large bowl, mix alfredo, chicken, broccoli, and cheeses.
Spoon mixture into pasta shells.
Grease 13 x 9 baking dish with butter or cooking spray.
Evenly spread spaghetti sauce on bottom of baking dish.
Arrange shells in baking pan.
Cover with foil and bake 35 minutes until heated thru.
Notes
Remember that the noodles need to be cooked prior to stuffing. I usually like cooking them 1-2 minutes under what the package says, that way they will fully cook when baking in the oven!

This recipe can easily be altered to your liking. One easy filling addition -- chopped cooked bacon!

Tip #1:  You can prep all items in advance, right up to the point of baking.  Keep covered in refrigerator until you are ready to bake. 
Tip #2:  Own a cookie scoop?  Use your cookie scoop to easily stuff your shells! 
Tip #3:  You can freeze this!  Just pre-assemble all the noodles with the filling.  Freeze stuffed noodles without the red sauce.  Then, thaw when ready to bake!

Fried Apple Pies




1 pot of cooked apples
sugar to your taste
spices ( cinnamon, cloves, apple pie spice) to your taste
peanut oil for frying.

Prep:20 Min
 Cook:10 Min


How to make it :


You can use dried fruit or fresh apples. You use your own judgement on how many apples to cook, to how many pies you want to make.
I peel,core,& slice my apples. Put them in a sauce pan with very little water & cook slowly. The apples will make some juice their self. If you get too much liquid you can add a little cornstarch to the sugar to thicken. DON"T ADD The sugar until the apples has cooked.
Take off the heat and let it get cooled off. You don't want it to be warm, it will mess the dough up.
Sometimes I make my on crust, but most of the time I just use can biscuits. I get the store brand, they work best. DON"T get the buttermilk biscuits, get the home style. The name brand usually has kosher salt, it will make little holes in the crust when you fry them. So the store works best.
Flour you pastry sheet, put a biscuit on it and roll out as if you're make a crust.Dampen the edge of the dough so it will seal off better. Place about 1 1/2 teaspoon of filling in the middle. It really depends on how much you roll the crust. You don't want it thick or too thin to tear when you're frying them. Dampen edge with water using your finger tip.
Fold over the crust, take a fork and press around the edge, turn over and repeat the edge again.
I use an electric skillet with peanut oil. Lay your pie in the skillet when you think the oil is hot enough. When you lay the pie in, it should start to sizzle around the edges. Fry it until golden brown, turn & fry on the other side.
I usually have my skillet temp. around 300 degrees, but the temp can vary on different skillet, just keep a close eye, & don't burn them.
Lay on paper towels to drain. I sprinkle with a sugar & cinnamon mixture in a salt shaker. Then enjoy!! Every time I take these pies for a get together, whether home or church, these pies disappear fast.

Beer Cheese Dip




Ingredients:
4-8 oz. packages cream cheese, softened (I used 1/3 less fat and it was still delicious)
2/3 cup beer (I used Yuengling)
2 envelopes Hidden Valley Original Ranch packets
4 cups shredded cheddar cheese

To Dip:
Pretzels
Crackers
Chips

Directions:


In a large bowl, beat together the cream cheese, beer, and ranch packets until smooth and creamy in appearance.

After that, stir in the cheese.  I turned the hand held mixer to a lower speed and combined it that way.


You could serve the dip right away, but its best if you cover the bowl and refrigerate for at least 1-2 hours.  That way the flavors have time to combine.  You could also make this dip a day or so ahead of time.