Recipes

Crustless Pumpkin Pie

4 eggs, beaten                                                                                     15-oz. can pumpkin
12-oz. can evaporated milk                                                            1-1/4 cup sugar
2 tsp. pumpkin pie spice                                                                 1 tsp. salt
18-1/2 oz. pkg. yellow cake mix                                                    1 cup chopped pecans
1 cup butter, melted                                                                          Optional: whipped topping & cinnamon

Combine eggs, pumpkin, evap milk, sugar, spice and salt.  Mix well and pour into an ungreased 9"x13" baking pan.  Sprinkle dry cake mix and nuts over top.  Drizzle with butter, do not stir.  Bake at 350 degrees for 45 minutes to one hour, testing for doneness with a toothpick.  Serve with whipped topping if desired.  Makes 8 to 10 servings.

Dessert Pizza

1 package (18 oz. ) refrigerated sugar cookie dough           1 package (8 oz.) cream cheese, softened
1/3 cup sugar                                                                                      4 cups assorted fresh fruit sliced

Preheat oven to 350 degrees.  For crust, shape cookie dough into a ball.  Place dough in center of pizza pan.  Flatten slightly with palm of lightly floured hand.   Continue till dough is 12" circle and about 1/4" thick.  Bake 18-20 minutes or until golden brown, cool 10 minutes.  Carefully loosen cookie from pan.
Cool completely.  For topping, combine cream cheese and sugar, mix well.  Spread mixture evenly over top of cookie.  Arrange fruit over cream cheese mixture.  Refrigerate.  Cut into 16 wedges.

Acorn Donut Holes
These are so simple you will love them.  Get some store bought glazed donut holes.  Warm up some Nutella in a shallow bowl.  Put some chocolate sprinkles in another small shallow bowl.  You will need pretzel sticks broken in half for the stems.  Dip the top of the donut hole into the Nutella, then roll it in the sprinkles and add a stem in the center.  

Chicken Tamale Pie (via pinterest)
Pie Crust:                                                                   Toppings:
1/3  cup milk                                                             1  (10 oz.) can red enchilada sauce
1 whole egg & 1 egg white                                     2 cups shredded cooked chicken meat
1/2 Tbls. taco seasoning                                       1 Tbls. taco seasoning
1/4 tsp. red pepper flake                                      3/4 cup shredded cheese (jack/cheddar combo)
1 (14oz. can) cream-style corn                            Optional: top with clantro and crumbled Cotija cheese
1 (8.5 oz. box) Jiffy corn muffin mix
1 (4oz. can) chopped green chiles, drained

1.  Preheat oven to 400 degrees.
2.  Combine all pie crust ingredients.  Pour mixture into round pie plate, coated with cooking spray.
3.  Bake at 400 for 20-30 minutes.  Meanwhile toss the chicken in taco seasoning.  When crust is done, it will be just barely set and golden brown, pierce entire surface with a fork.  Pour enchilada sauce over top.  Top with chicken, sprinkle with cheese.  Bake at 400 for 15 minutes or until cheese melts.  Remove from oven, let stand 5 minutes.  Cut into 8 pieces, top each serving with cilantro and cotija cheese.
       
Blonde Brownies
Cake:                                                                            Filling:
1 box yellow cake mix                                            1 8oz. cream cheese softened
1 egg                                                                              2 eggs
1/2 cup (1 stick) butter, melted                         1 tsp. vanilla
1 cup chopped pecans                                           1 box confectioners' sugar
3/4 cup chocolate chips (optional)                 1/2 cup butter, melted

1.  Preheat oven to 350 degrees.  Lightly grease a 9x13 pan.
2.  In bowl of electric mixer, combine cake mix, egg and butter and mix well.  Stir in nuts and choc. chips.  Pat into the bottom of prepared pan and set aside.
3.  Still using electric mixer, beat cream cheese until smooth; add eggs and vanilla.  Add sugar and beat well.  Reduce speed and slowly add butter.  Mix well.  Pour filling onto cake mixture and spread evenly.  
4.  Bake for 40 to 50 minutes.  Do not overcook as these are meant to be gooey.  Cool completely.


Peachy Keen Bars
1 pkg dry yellow cake mix                           1/3 cup butter, room temperature
2 large eggs, divided                                     29 oz can light peach slices, drained
8 oz. cream cheese, room temp               1/3 c. sugar                  1 tsp. vanilla extract

1.  Preheat oven to 350 degrees.  Spray 9x13 pan.  Set aside
2.  Combine cake mix, butter and 1 egg in large bowl; mix with fork just until crumbly.  Set aside 1 1/2c. crumbs for topping.
3.  Press remaining crumbs into bottom of prepared pan.  Bake 10 minutes.
4.  Cut peaches into 1" pieces.  Spoon onto partially baked crust.
5.  Combine cream cheese, sugar, 1 egg and vanilla.  Beat with mixer until creamy.  Spread over peaches.
6.  Sprinkle remaining crumbs.  Bake 30 minutes.
7.  Chill at least 30 minutes before serving.  Serves 12.  Store leftovers in refrigerator.

Irish Stew
1/4 cup oil                                                     1   1/2 pounds well marbled chuck beef stew meat, cut 1 inch
6 cloves garlic, minced                             4 cups beef stock
1 cup Guinness beer                                  1/2  cup fine red wine
2 Tbls. tomato paste                                 1 Tbls. sugar
1 tsp. dried thyme                                      1 Tbls. Worcestershire sauce
2 bay leaves                                                  2 Tbls. butter  and enough flour to make a rue
2 pounds  small yellow potatoes cut in half
1/2 med. brown onion                              1 cup carrots, cut into 1/2 inch pieces, peeled
2 Tbls. chopped fresh parsley                salt and pepper to taste

1.  Heat oil in heavy bottom pan.  Work in batches and sear stew meat.  Remove from pan and put in crock pot.  
2.  Use same pan and saute' your vegetables (add more oil if necessary).  Add these to crock pot.
3.  Deglaze your pan with the beef stock and add to crock pot along with wine, beer, paste, worcestershire sauce, bay leaves, thyme and sugar.  Stir to combine.  Put lid on pot and cook on low for 4-6 hours.
4.  At the end of the cook time I made a rue with butter and flour, added more beef stock (could be from stew in crock pot).  Once that was nicely thickened I added the majority of the stock from the crock pot, thickened it all up then transfered it back into crock pot for another 20 minutes.  
Before serving remove bay leaves, add salt and pepper and add chopped fresh parsley.  Feeds 12
Small Batch Chocolate Éclair Cake
1 (3.4 oz) box of Jell-O instant vanilla pudding
2 cups milk (2%)
1 (8 oz) tub Cool Whip (I usually use a little less than a full tub) or you could use 1 cup whipping cream, sweetened with some powdered sugar
1/2 a box graham crackers or however many you need to make 4 layers
1 cup prepared chocolate icing – you can make it from scratch or use 1/2 can of store-bought
With a hand-held mixer or whisk, beat together pudding mix and milk for about 2 minutes. Pudding should start to thicken. Fold in all or a little over half the tub of the whipped topping or freshly whipped cream.
Break the graham crackers into squares and lay them across the bottom of an 8 inch baking dish. You’ll need to break some of them to cover the bottom of the dish. Spread the pudding mix across the graham crackers. Layer on more graham crackers and more pudding mix twice so that you have a total of 3 layers of graham crackers and three layers of pudding mixture. Top with a final layer of graham crackers.
Soften the icing. If you’re using canned icing, microwave at 50% power for about 20-30 seconds or until the icing is softened. Pour half the can over the dessert. Chill for at least four hours (preferably longer) or until ready to eat. Serves 6 (dish)

  My husband's favorite holiday was Thanksgiving.   This year I wanted to stay home and make it a small intimate "meal".  One that would include the traditions that Ron loved so much.  So I dusted off his mother's hand written recipe for German rolls, and made another attempt at baking these delicious little sweet rolls.

Zwebacks 
3 packs dry yeast                 1 cup warm watter                     1/3 cup sugar
Proof all of the above in a large bowl.  Let stand until it foams.
Meanwhile in a saucepan on medium to low heat, combine the following.
2 cups milk      2/3 cups of sugar     1/2 cup butter flavored crisco
1 cup sour cream           1 tsp. salt
Stir until smooth.  Add to yeast mixture.
 Begin adding 6 1/2 to 7 cups of sifted flour.  Dough will be very sticky.  Transfer to well greased bowl. Cover with a towel until it doubles in bulk (this will take a while).
Punch dough down, cover and let rise again.  Pinch off golf ball size dough balls.  Place several inches apart on greased cookie sheet.  Cover and let rise again.  Bake at 350 degrees for 18-22 minutes or until rolls are golden brown.
Makes 36-40 rolls.  Recipe by Shirley Hill