Some of our favorite recipes!
Pumpkin Crunch
made by Nan Sanborn for Lorraine's birthday!Pumpkin mix:
1 large can pumpkin
3/4 c evaporated milk
4 tsp cinnamon
1 c sugar
3 eggs
Cake layer:
1 box yellow cake mix
1 c chopped walnuts
1 c butter (2 sticks), melted
Frosting: (or you could just use Cool Whip)
1 8-ounce package cream cheese
3/4 c Cool Whip
1/2 c powdered sugar
Preheat oven to 350ยบ.
Mix together pumpkin, milk, cinnamon, sugar and eggs, and pour into a 9x13 pan lined with waxed paper or parchment paper.
Pour dry cake mix over pumpkin layer. spread nuts over dry cake mix. Slowly pour melted butter over the top. Bake for 50-60 minutes.
Cool. Mix together frosting ingredients. Spread frosting over cooled pumpkin crunch. Serve cold or warm.
Lynette's Pumpkin Chocolate Chip Cookies
By: Lynette MorganBelieve it or not, this recipe does NOT use eggs!
1 16-ounce can pumpkin
1/2 cup shortening
1/2 cup butter, or margarine
2 cups sugar
2 teaspoons vanilla
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon, or more
4 cups flour
1 package semisweet chocolate chips
Mix together all ingredients, and then stir in chocolate chips. Bake at 350 for 10-12 minutes...till bottoms are barely golden. DO NOT overbake! (I make them with an ice cream scoop, and they take about 13 minutes.)
(Originally snatched from my friend Pam! I usually double or triple this recipe and freeze extra cookies for later.)
Not just any...Popcorn
Christmas and retreat snack by Loris Webb1 bag microwave popcorn (Orville Redenbacher's Butter Lite)
11 oz. white chocolate chips (Nestle's Tollhouse morsels)
1 Tbsp. solid shortening
4 oz. Frito Lay's (by weight)
3/4 cups peanuts (lightly salted)
Microwave the popcorn and remove the unpopped kernels. In a large container mix the popcorn, Fritos and peanuts. Microwave the shortening and white chocolate for two minutes under medium heat. Stir. Microwave two or three minutes more on medium heat, stirring after each minute. Pour the mixture over the popcorn, Fritos and peanuts. Let sit until dry. Stir to break apart. Enjoy!
Potato Soup
Recipe By: Sue FooteServings : 6
3 cups water
3 1/2 cups diced potatoes -- may increase to make it thicker
1 medium onion -- minced
2 tablespoons beef bouillon -- 2-3 cubes
1/2 teaspoon black pepper
2 teaspoons seasoned salt
1/4 teaspoon dill weed
1 cup half and half
1 cup milk
1 cup sour cream
parsley
Combine water, potatoes, onion and bouillon in large sauce pan. Simmer until potatoes are tender. Mash pot, but do not drain; add seasonings. Simmer for 10 minutes. Stir in half and half, milk and sour cream into soup. Heat to boiling - garnish w/ chopped parsley.
Oven Roasted Potatoes
Recipe By: Lorraine Clegernred potatoes
1/4 cup olive oil
1 1/2 Tablespoons lemon juice
2 teaspoons garlic powder
1 teaspoon dried rosemary
1 teaspoon marjoram
1 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Scrub and cube red potatoes. Mix everything in a bag and throw it in the fridge, even overnight. When ready, bake in single layer in a 400° oven for 30-40 minutes.
Mandarine Almond Salad
Recipe By: Judy ThompsonServings: 8
4 tablespoons sugar
1/2 cup slivered almonds
1/4 cup oil
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce
11 ounces mandarin oranges in light syrup -- drained (although I don't drain them - I just put the juice in the dressing)
1/2 package Craisins -- (put them in the dressing to soak up the juice and make them softer)
red leaf lettuce
1/2 small red onion -- thinly sliced (optional)
Cook 4 Tbsp. sugar and almonds in a frying pan, stirring constantly. Cool on a plate, break into pieces. Mix all other ingredients, except lettuce and onion - blend well and refrigerate for an hour or more to blend flavors. Tear lettuce; add red onion (if desired). Toss with dressing, or leave on the side for people to add their own.
Sharon's Yummy Potatoes
Recipe By: Sharon Allen (from a South African cookbook, and put into American measures by Betsy)1 clove garlic
1 pound potatoes -- peeled and sliced very thinly
salt and freshly ground black pepper
1 1/8 cups thick cream -- (275-300 mil)
butter -- cut into pieces
Preheat oven to 350°. Grease an oven-proof dish with a little butter, and rub it well with the clove of garlic. Arrange a layer of potato slices in the dish and season them with salt and pepper. Add another layer, season it and continue in this way until all the potato slices have been used up. Pour over the cream until it comes to within 2 cm of the top of the potatoes. Dot the potatoes with butter. Place the dish in the pre-heated oven and bake for 1 hour until the top is nicely browned. If necessary, turn up the heat for the last 10 minutes to allow the top to brown completely. Serve the potatoes hot.
Greek Chicken
Recipe By: Sharon Allen (from a South African cookbook, and put into American measures by Betsy)Servings: 6
6 large portions chicken -- Sharon used boneless chicken breasts
2 cloves garlic -- crushed
salt and freshly ground black pepper
2 tablespoons olive oil
6 cinnamon sticks
4 tomatoes -- skinned and sliced
5 1/4 ounces black olives -- stoned and halved
6 slices lemon
1/2 cup dry white wine
1/4 cup orange juice
Pre-heat oven to 375°. Arrange the chicken pieces side by side in a shallow oven-proof dish. Smear them all over with crushed garlic and then sprinkle with the salt, pepper and olive oil. Place the cinnamon sticks under and around the chicken. Arrange slices of tomato and halved olives around the chicken pieces, with slices of lemon on top. Pour over the wine and orange juice, and cover with aluminum foil. Put in the oven and bake at 375° for about 1 hour, remove the cinnamon sticks, and serve.
Chicken, Barley and Vegetable Soup
Provided By: Paulette GledhillThis soup is a meal in itself. It is high in fiber, B vitamins, iron and selenium. Makes 4 servings which are 317 calories, 16% fat, 39% carb, 45% protein, 6.27% fiber, 48 milligrams calcium.
2 tsp olive oil
1 pound skinless, boneless, chicken breasts, cut into 1-inch cubes
1/2 cup chopped onion
2 celery stalks, chopped
2 carrots, peeled and cut crosswise into rounds
1 1/2 tsp dried oregano
1 bay leaf
1/2 tsp salt
1/4 tsp ground pepper
4 cups nonfat chicken broth
1/2 cup uncooked pearl barley
1/2 cup frozen peas
2 Tbsp sherry
Heat oil in large stockpot, brown chicken on all sides. Remove chicken and set aside.
To same pot add onion, celery, carrots and saute 4 minutes, until tender. Add oregano, bay leaf, salt and pepper and stir to coat vegetables with herbs.
Return chicken to pan and add broth and barley. Bring to a boil, reduce heat, partially cover and simmer 1 hour until barley is tender.
Stir in peas and sherry and simmer 2 minutes to heat through. Remove bay leaf, ladle soup into bowls and serve hot.
Pampered Chef Taco Ring
Provided by Donna GriffinServes 8
1/2 lb. cooked ground beef
1 pkg. taco seasoning
1 cup shredded Cheddar cheese
2 Tbs water
2 8oz pkg. crescent roll dough
1 med green pepper
1/2 head lettuce, shredded
1 med tomato, diced
1 small onion, diced
1/2 cup sliced black olives
1 cup salsa
Sour cream
Heat oven to 375. Combine meat, taco mix, cheese, and water. Arrange crescent triangles in a circle with bases overlapping and points out on the 13" stone, leaving a 5" circle in center. Spoon meat on triangle bases. Fold points over meat and tuck under. Bake 20-25 min until brown. Cut off the top of the pepper. Fill pepper with salsa and place in center of ring. Mound lettuce, tomato, onions, and olives around pepper. Garnish with sour cream.
Tortilla Soup
Provided by Betsy ErcoliniServings: 6
4 boneless skinless chicken breasts -- cooked and shredded
1/2 teaspoon minced garlic
2 cans chicken broth -- (14oz ea)
2 cans stewed tomatoes -- (14oz ea) chopped, with liquid
1 can black beans -- (14oz) drained
1 can corn -- drained (you can use frozen but it takes longer to heat up)
1 cup medium salsa
1 tablespoon ground cumin
Toppings:
tortilla chips
cheese -- grated
sour cream
guacamole
Combine all ingredients except toppings in 4 1/2 to 6-quart slow cooker. Cover and cook on high heat 4-6 hours or on low heat 8-10 hours. Ladle hot soup into individual serving bowls over tortilla chips.
Lemon Cookies
Shared by Donna Griffin1 lemon cake mix
1 egg
1 4 oz. Cool Whip
Confectioner's Sugar
Grease cookie sheet. Mix first 3 ingredients. Make balls and roll in sugar. Dough will be sticky. Bake at 350° for 10-19 minutes (do not wait for cookie to brown).
