Pumpkin Dump cake

1 (29 oz) can of Libby pumpkin (not pumpkin pie filling)
1 3/4 cup sugar
2 can (12 fl oz each) evaporated milk
4 eggs
1 tsp all spice
1 tsp ginger
2 tsp cinnamon
1/2 tsp cloves
1 yellow cake mix
1/2 cup brown sugar
2 cubes melted butter

Mic pumpkin, spices and eggs together. Gradually mix in evaporated milk. Poor mixture into 9x13 baking dish. In a separate bowl mix dry cake mix with 1/2 c. Brown sugar until well mixed. Sprinkle evenly on top of pumpkin mixture. Pour melted butter evenly over dry cake mix. Bake at 350 for 1 hour or until center is done.

Hamburger Stroganoff

This is one of my easy, go-to recipes.

1 lb. ground beef
1 packet McCormick Brown Gravy Mix
2 cans cream of mushroom
1/2 - 3/4 cup milk
1 cup sour cream
1 bag of egg noodles (cooked according to package directions)

In a skillet, brown and crumble the hamburger meat on high heat. When cooked through, add dry gravy mix. Reduce heat. Stir into meat. Add both soups and the milk and stir well.
When all combined and noodles are cooked, add sour cream and stir in right before serving.

No bake Oreo Layer Dessert

Oreo Layer Dessert

1 pkg of regular Oreos

1/2 c. of butter

1 lg box of instant chocolate pudding

2-8 oz cool whips

8 oz. of cream cheese, softened

1 c. powdered sugar

Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin.  Save a 1/2 c. to sprinkle on top of dessert when it's done.  Pour remaining crumbs in a 13x9 pan.  Melt butter and pour into crumb mix.  Stir it up good and press crumbs in bottom of pan to make a crust.  Make chocolate pudding according to package directions and let it setup in the fridge.  In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix.  Then fold in 1-8 oz thing of cool whip.  Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top.  Cover and refridgerate until ready to serve. 

Hope you enjoy this dessert as much as my family does.  Have a great Wednesday!

Chubby Hubby Truffles

I about died when I tried these for the first time. They were delicious! I usually double or triple this recipe. Especially if I\'m going to share with others.



Chubby Hubby truffles

1/2 cup creamy peanut butter (I use Jiff)
2 Tbsp. light brown sugar
1 Tbsp. butter, softened
1 1/2 cup crushed pretzels
3 Tbsp. powdered sugar
1 cup chocolate chips
1 Tbsp. crisco
( or chocolate melting wafers)

In a bowl combine peanut butter, butter and brown sugar. Mix until well combined. Add crushed pretzels and stir well making sure all pretzels are coated. Then add powdered sugar and mix again.
Roll into balls (about 2 tsp big). Place one a wax paper lined cookie sheet. Place on fridge and chill for 1 hour.
Melt chocolate chips with crisco (no crisco needed if you are using the wafers)
Roll each ball in chocolate. Remove with fork, letting excess chocolate drip off. Place on waxpaper again and chill for another hour.
You can garnish with drizzled melted peanut butter and more crushed pretzels, but it\'s optional.

Tortellini Vegetable Soup

Found this recipe on the familyfun website. It\\\'s one of my favorites now. It was so yummy.

My sister even added a pound of cooked ground sausage (to add some meat). I liked it just the way it is.

Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 1/2 cups chicken stock
1 teaspoon dried basil (more if fresh)
1 bay leaf
1/2 cup canned crushed tomatoes
1/2 teaspoon salt
8 to 9 ounces fresh or frozen tortellini
(cheese or meat filled)
2 to 3 tablespoons chopped fresh parsley
Black pepper, to taste
Instructions
Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.
Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.

Chicken Cordon Bleu

Original recipe makes 6 servings

6 skinless, boneless chicken breast halfs

6 slices swiss cheese

6 slices of ham

3 Tbsp. flour

1 tsp paprika

6 Tbsp. butter

1/2 cup dry white wine (cooking wine is great)

1 tsp. chicken bouillon granules

1 Tbsp. Cornstarch

1 cup heavy whipping cream

Directions

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.  You can also put chicken back in the pan with the sauce and simmer until ready to serve.

Chocolate Covered Cherry Cake

I originally got this recipe from my ex-sister in law. However, I have found it online in several different places.

Ingredients

Cake:

• Vegetable oil spray for misting
• 1 package (18.25 ounces) plain devil\'s food cake mix or devil\'s food mix with pudding
• 1 can (21 ounces) cherry pie filling
• 2 large eggs
• 1 teaspoon pure almond extract

Chocolate Glaze:

• 1 cup sugar
• 1/3 cup butter
• 1/3 cup whole milk
• 1 package (6 ounces; 1 cup) semisweet chocolate chips

Directions

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.
Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.
For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.
Store this cake, covered in aluminum foil, at room temperature for up to 5 tydays or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.

Sopapilla Cheesecake

2 packages of crescent rolls

2 8oz packages of cream cheese softened

1 stick of butter melted

1 2/3 cup of sugar

1 tsp cinnamon

 

Layer in sprayed 9x13 pan:

1 pkg of crescent rolls--patted out to cover bottom

Mix both packages cream cheese and 1 cup of sugar.  Spread over rolls.

Spread other package of crescent rolls on top of mixture.  Pour butter over top.  Sprinkle 2/3 cup of sugar and cinnamon on top.

Bake at 350 degrees until done. (Approximately 15-20 min if I remember correctly) They should be brown on the edges.

White Chicken Chilli

1 lb chicken breasts cooked and cubed
1 can of chicken broth
1 can of Great northern beans
1 can of light kidney beans
1 can corn
1 can chopped green chilis
1 tbls. chopped or dried onion
1-2 tsp. chopped or dried cilantro
2-3 tsp. of cumin
1 tsp. oregano
(if it is too thick, add a little water)

Cook and simmer about 1/2 hour.  Right before you serve, add 1/2 cup of sour cream.
Serve with sour cream and grated cheese.

 

Peanut Butter Chocolate Chip Cookies

3 c. flour

1 1/2 t. baking powder

1 t. baking soda

1/2 t. salt

1 1/2 c. peanut butter

1 c. white sugar

1 c. brown sugar

1 c. butter, softened

1 t. vanilla

1/2 c. milk

2 c. semi sweet chocolate chips

2 eggs

Mix dry ingredients in a separate bowl.  In another bowl, mix butter and sugars.  Add eggs, mix.  Add peanut butter, mix.  Add vanilla and milk, mix (will be runny and a little "curdy").  Add dry ingredients slowly while mixing.  Stir in chips.  Bake at 375 for 10-12 mins.  Remove immediately from pan and let cool.

Potato Corn Chowder

8-10 medium potatoes, peeled, washed and diced
1/2 medium onion, finely chopped
3 stalks celery, sliced
3 carrots, peeled and sliced
1 cans evaporated milk
1 can corn
1 cup grated cheddar cheese
1 lb. bacon, cooked and crumbled
4 oz. sour cream

In a large pot place diced potatoes. Fill with water until just barely covering the potatoes. Add onion, celery and carrots. Cook until potatoes are just barely tender (do not over cook where they fall apart too easily). Remove from heat and add the milk, corn cheese and sour cream. Add salt and pepper to taste. Put back on stove to a simmer and let sit until ready to serve. Serve with bacon on top. (You can also add to top more sour cream, chives and cheese)

Mashed Potato Topper

2 lb. stew meat
3 Tbsp. flour
1-2 Tbsp. Montreal Steak Seasoning
1 lb. baby carrots
2 cans cream of mushroom soup

Your favorite mashed potatoes

In a medium bowl put stew meat, flour and steak seasoning. Mix until all meat is coated in flour and seasoning.

In a crockpot, layer the carrots at the bottom, then the meat with seasoning, then top with both cans of cream of mushroom soup. Cook on low for 6-8 hours. Stir before serving on top of your favorite mashed potatoes.

Chicken & Dumplings

CHICKEN AND DUMPLINGS

4 boneless, skinless chicken breast                                                     2 cans cream of chicken soup

1 tsp. chicken bouillon                                                                        1 can water

2 cups baby carrots                                                                             2 tsp. parsley flakes

2 medium potatoes, peeled and chopped                                            1 tsp. poultry seasoning

2 stalks celery, sliced                                                                           Salt and pepper

1 medium onion, chopped                                                                   Biscuit Topping

Place chicken in crock pot.  Add remaining ingredients except Biscuit Topping in order given.  Cook on high 4-5 hours or low 7-8 hours.  Cut/shred chicken into smaller pieces.  Prepare Biscuit Topping and spoon over chicken mixture.  Tilt lid to vent steam and cook on high for 45 minutes - 1 hour or until biscuits are cooked in the center.

Biscuit Topping:

2 cups all-purpose flour

4 tsp. baking powder

1 tsp. salt

2 Tbsp. sugar

Cut in until coarse and crumbly:

½ cup butter or shortening

Add and stir until completely moist:

2/3 cup cold milk

Rolls by Jo Davis

This recipe is from a good friend, Betty "Jo" Davis. She makes them the best, but I can come close. They are delicious!

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Rolls

By Jo Davis

1 cup milk

1 cup hot water

1 egg

2 TBS yeast

1/2 cup sugar

2 cups flour

 Start mixing in the Bread maker. then add the rest of the ingredients.

1/3 cup oil

2 ½ cup flour (You might need a little more)

2 tsp salt

Mix together until smooth sticky ball. Running your bread machine on dough only.

Place into large pan in small balls, let raise for another 30-45 min (until double in size)

Bake 375 15-20 min. (I always start with 15-16 and check them then)

Spread butter on top while still hot. If you have any left over, put them in zip lock bag for storage.

Cherry Cheese Danish

2 ready to use crescent rolls (seemless)
2 (8 oz) cream cheese
1 egg
1 egg white
1 cup sugar
1 tsp vanilla extract
1 can cherry pie filling
Glaze:
1/2 cup powdered sugar
2 Tblsp. Milk
1 tsp vanilla extract

In a bowl mix cream cheese, eggs, sugar and vanilla until well blended and creamy.

Layer 1 can of crescent rolls in a greased 9x13 pan. Spread cream cheese mixture on top. Then spread cherries on cream cheese. Top with last layer of crescent rolls.

Bake at 350 degrees for 35-45 min (or until golden brown and crescent are done. Let cool for 20 min. Meanwhile mix together powdered sugar, milk and vanilla. Spread on top of warm Danish and continue to let cool completely. Cut into squares and serve.