APPLE DUMPLINGS

APPLE DUMPLINGS / Gloria Liles

2 Medium Granny Smith Apples
1 (8 count) package crescent roll dough
1/8 tsp cinnamon
1/2 cup butter
1 cup sugar ( I use 1/2 cup)
1 cup orange juice
1 tsp. vanilla
1/2 cup chopped pecans

Preheat oven to 350. Grease 8" square baking dish. Peel and core
apples. Cut each into fourths. Unroll and separate crescent roll dough.
Wrap each apple section in a crescent roll. Place in pan. Sprinkle with
cinnamon. Combine butter, sugar and orange juice in saucepan. Bring
to a boil. Remove from heat. Stir in vanilla. Pour over dumplings.
Sprinkle pecans on top . Bake 30 mins. To serve, spoon syrup over
dumplings,

APPLE CINNAMON BREAD

1/2 cup butter (I use butter Crisco)
1 cup sugar
2 eggs
1 teaspoon vanilla or maple extract
1/3 cup milk
1 cup coarsely grated apple (packed)
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon soda
1/2 teaspoon Salt
1/2 cup chopped pecans or walnuts

Combine butter, sugar and 1 egg in bowl. Beat until smooth. Add second egg and beat well. Stir in milk and vanilla. Add grated apples and then sift into batter the dry ingredients. Stir to mix and then scrape into a greased 9 X 5 X 3 inch loaf pan. Bake in a 350 º oven for an hour to 70 minutes. Let stand for 10 minutes before removing from loaf pan. Place on rack to cool. Slice and enjoy. I sometimes make a vanilla glaze and pour it over the top and sprinkle with a few chopped nuts.

BRUNCH CASSEROLE

1-1/2 pounds Ground beef
1 each Onion;large, finely chopped
2 tablespoons Olive oil or butter
2 each Garlic;cloves, minced
1 can Mushrooms;sliced;drained, 4oz
2 teaspoons Salt
1/2 teaspoon Nutmeg
1/2 teaspoon Oregano, leaf
1/2 package Spinach;chopped, frozen*
3 tablespoons Flour
6 each Eggs, beaten
1/4 cup Milk, scalded
1/2 cup Cheddar cheese;sharp, grated

*thawed;drained In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese. 6 to 8 servings (About 2-1/2 quarts)

Cracked Pepper Crackers

1 Tablespoon Crushed peppercorns
1 Tablespoon Salt
1/4 Cup Vegetable oil
2 Tablespoon Horseradish
2 Teaspoon Tabasco sauce
2 Cup Tomato juice
7 Cup Bread flour

Mix the peppercorns and salt in large bowl, then add the rest of the ingredients except for the flour. Mix until they are thoroughly distributed. Work in the flour 1 cup at a time (If you are mixing by hand, you may not be able to work in all the flour.). Wrap the dough in plastic and chill for at least 60 minutes. Preheat oven to 350'F, roll the dough as thin as it will go, place on parchment-lined baking sheets, and cut into squares. Bake approximately 8-10 minutes. The tomato color will yellow a bit and the crackers will be quite crisp when they are done.

Almond Coconut Bars / Taste Of Home
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1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed
milk
1 pkg (7 ounces) flaked coconut
2 cups (12 ounces) semisweet chocolate
chips
1/2 cup peanut butter
24 blanched almonds

In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13 x 9 inch baking dish. Combine the milk and the coconut. Carefully spread over the crust. Bake at 350 F for 18 to 20 minutes or until lightly browned. In a microwave-safe bowl, combine the chocolate chips and the peanut butter. Microwave on high for 1 minute, then stir. Microwave for 30-60 seconds longer or until the chips are melted. Stir until smooth. Spread over the warm bars. Garnish with the almonds. Refrigerate for 1 hour before cutting the bars. Makes 2 dozen

Recipe Source: Taste Of Home - Dolores Skrout

Oreo brownies / Nashville Budget Meals Examiner Elizabeth Jones
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1 cup butter
2 1/4 cup white sugar
1 1/4 cups Hershey cocoa
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon good vanilla extract
4 large eggs
1 1/2 Cups all purpose flour
15 double stuff Oreo cookies (crushed)
2 cups milk chocolate chips

Preheat oven to 350 degrees Lightly grease pan

In sauce pan melt butter, add sugar, stir almost constantly, add cocoa and allow to combine about 1 minute (do not boil). Add salt, baking powder, and vanilla. Combine thoroughly. Transfer to mixing bowl and add eggs one at a time mixing well. Add flour, do not over mix. Fold in crushed Oreo cookies. Turn out into a 9x13 inch pan, greased or sprayed with Pam. Bake 25 to 28 minutes. Do not over bake. Brownies will be done when cake tester inserted into the center comes out dry. Immediately after taking out of oven spread milk chocolate chips over top and allow to melt. When chocolate chips are melted spread with a knife over brownies to create a frosting.
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Apple Cranberry Streusel Custard Pie
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1 (9 inch) unbaked pie crust
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 teaspoon ground cinnamon
2 large eggs, beaten
1/2 cup hot water
1 1/2 cups fresh or dry-pack frozen cranberries
2 medium all-purpose apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup Pillsbury BEST® All Purpose Flour
1/4 cup butter or margarine, softened
1/2 cup chopped nuts

Place rack in lower third of oven; preheat oven to 425 degrees F. In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water and fruits; mix well. Pour into pie crust.
In medium bowl, combine sugar and flour; cut in butter until crumbly. Add nuts. Sprinkle over pie. Bake 10 minutes.
Reduce oven temperature to 375 degrees F; continue baking 30 to 40 minutes or until golden brown. Cool. Store leftovers covered in refrigerator.

Dorie
http://groups.yahoo.com/group/DelectableDesserts

Frosted Peanut Butter Bars / Taste Of Home
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1/3 cup shortening
1/2 cup peanut butter
1 1/2 cups packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup milk

Frosting:
2/3 cup creamy peanut butter
1/2 cup shortening
4 cups confectioners sugar
1/3 to 1/2 cup milk

Topping:
1/4 cup semisweet chocolate chips
1 tsp shortening

In a large mixing bowl, cream the shortening, peanut butter, and brown sugar until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the milk. Transfer to a greased 15 x 10 inch baking pan. Bake at 350 F for 16 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For the frosting, in a small mixing bowl, cream the peanut butter, shortening, and confectioners sugar until light and fluffy. Gradually beat in enough milk to achieve spreading consistency. Frost the bars. In a microwave, melt the chocolate chips and shortening. Stir until smooth. Drizzle over the frosting. Cut into the bars. Makes about 5 dozen bars

Recipe Source: Taste Of Home - Sharon Smith

Chunky Pecan Bars / Taste Of Home
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1 1/2 cups flour
1/2 cup brown sugar
1/2 cup cold butter, cubed

Filling:
3 eggs
3/4 cup sugar
3/4 cup dark corn syrup
2 tbsp butter, melted
1 tsp vanilla
1 3/4 cups semisweet chocolate
chunks
1 1/2 cups coarsely chopped pecans

Ina small bowl, combine the flour and brown sugar. Cut in the butter until crumbly. Press into a greased 13 x 9 inch baking pan. Bake at 350 F for 10-15 minutes or until golden brown. Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter, and vanilla until blended. Stir in the chocolate chunks and pecans. Pour over the crust. Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars.
Makes about 6 dozen

Recipe Source: Taste Of Home - Hazel Balder

Lemon or Key Lime Pie / NANCY'S KITCHEN

1/2 cup key lime or lemon juice
1 8-oz. package cream cheese (room temperature)
1 can sweetened condensed milk
1/2 tsp. vanilla extract

Cut cream cheese into 8ths and place in a food processor w/ remaining ingredients. Pour into a baked crust and chill for at least 3 hours before serving. Top with real whipped cream. Yummo!!!

Woolworth's Cheesecake / NANCY'S KITCHEN

1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 can Carnation milk, well chilled
Graham crackers, crushed

Dissolve Jell-O in boiling water. Cool until slightly thickened.

Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.

In a separate bowl, beat the Carnation milk until fluffy. Add cream, cheese/Jell-O mixture and beat well with mixer. Line bottom of 9 x 13-pan with crushed Graham crackers. Spread filling over and top with more crushed Graham crackers. Chill.

Oreo brownies

Oreo brownies / Nashville Budget Meals Examiner Elizabeth Jones
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1 cup butter
2 1/4 cup white sugar
1 1/4 cups Hershey cocoa
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon good vanilla extract
4 large eggs
1 1/2 Cups all purpose flour
15 double stuff Oreo cookies (crushed)
2 cups milk chocolate chips

Preheat oven to 350 degrees Lightly grease pan

In sauce pan melt butter, add sugar, stir almost constantly, add cocoa and allow to combine about 1 minute (do not boil). Add salt, baking powder, and vanilla. Combine thoroughly. Transfer to mixing bowl and add eggs one at a time mixing well. Add flour, do not over mix. Fold in crushed Oreo cookies. Turn out into a 9x13 inch pan, greased or sprayed with Pam. Bake 25 to 28 minutes. Do not over bake. Brownies will be done when cake tester inserted into the center comes out dry. Immediately after taking out of oven spread milk chocolate chips over top and allow to melt. When chocolate chips are melted spread with a knife over brownies to create a frosting

Orange Blossom Cupcakes

Orange Blossom Cupcakes / Nashville Budget Meals Examiner Elizabeth Jones

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3 eggs
1 ½ cups sugar
1 teaspoon vanilla
1 ½ cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons butter, melted and cooled slightly
½ cup cold water

Preheat the oven to 400 degrees. Grease muffin tins that are 1 ½ inches in diameter. Beat the eggs until very light. Add the sugar gradually, beating until the mixture is well blended. Add ½ cup of cold water and the vanilla. Fold in the sifted dry ingredients. Fold in the melted butter. Fill the muffin tins ¾ full. Bake at 400 degrees for 12 minutes. Immediately remove the Orange Blossoms from the muffin tins and dip them in the Orange Syrup. Drain on a rack.

Orange Syrup

2 ½ white sugar
1 cup orange juice
6 tablespoons lemon juice

Combine the ingredients and bring to a boil. Cool and refrigerate 24 hours before using

FRESH APPLE CAKE

FRESH APPLE CAKE
(Cooking with Lisa )

1 c. vegetable oil
2 eggs
1-2/3 c. sugar
1 (8-oz.) can crushed pineapple, do not drain
1-1/2 T. vanilla
2 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 c. peeled and chopped apples


In a large bowl, combine the oil, eggs, sugar and pineapple. Stir in the remaining ingredients. Pour the batter into greased tube or bundt pan. Bake at 325° for 50-60 minutes or until the cake tests done with a knife inserted in the center.

Apple Spice Cake

Apple Spice Cake
Peanut Butter and Julie Blog
Serves 10-12

Ingredients:

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

2 pounds tart apples, cored and grated

12 ounces unsalted butter, softened

1 cup golden brown sugar, packed

1 cup sugar

Zest of one orange

3 large eggs

1 teaspoon vanilla extract

For the maple glaze

4 tablespoons unsalted butter

1/2 cup golden brown sugar, packed

1/4 cup cream

1/2 teaspoon lemon juice

1/2 teaspoon maple extract

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

Prepare the cake: Preheat the oven to 325F degrees. Spray a non-stick 12-cup Bundt pan with nonstick baking spray.

Sift together the flour, baking soda, salt, and all of the spices into a medium bowl. Squeeze the excess juice from the grated apples.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, sugar and orange zest at medium speed until the mixture is light and fluffy, about 4 minutes. Beat in the eggs, 1 at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Mix in the vanilla.

Beat in the flour mixture on low speed until well incorporated. Measure out 2 1/2 cups of the grated apples and mix them into the batter. Spoon the batter into the prepared pan, smoothing the top with an offset spatula.

Bake the cake for 1 hour, or until a cake tester inserted into the center emerges clean. Cool in the pan for 10 minutes and then invert onto a rack set over foil.

Prepare the glaze while the cake bakes: Combine all of the glaze ingredients in a small saucepan. Cook the mixture over medium-high heat, stirring until the sugar dissolves and the mixture comes to a boil. Reduce the heat to medium and stir constantly for 1 minute. Remove the glaze from the heat.

Using a toothpick or a small skewer, pierce holes all over the top of the warm cake. Pour the glaze over the top, allowing it to be absorbed into the holes for 30 minutes. Serve the cake warm or at room temperature

Pumpkin Nut Cake Roll

Pumpkin Nut Cake Roll

Small amount of vegetable shortening and flour plus parchment paper for preparing pans

¼ cup confectioner's (powdered) sugar for sprinkling on towel

Batter:

¾ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 cup walnuts, coarsely chopped (optional)

Filling:

8 ounces cream cheese, room temperature

6 tablespoons unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 cup confectioner's (powdered) sugar


Topping:

2 tablespoons confectioners (powdered) sugar


Directions:

1.Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.

2.Sprinkle a clean towel with ¼ cup confectioner's (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the pan works well.

Batter: 3.In a medium bowl, combine flour, baking powder, baking soda, cinnamon, cloves, and salt; whisk together to mix. Set aside.

4.In a large mixing bowl, add the eggs and beat 3 to 5 minutes on medium-high speed until the egg foam becomes thick and lemon colored. With the mixer on medium speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. With mixer on medium low speed, stir in the pumpkin until thoroughly combined.
5.With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.

6.Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Sprinkle walnuts evenly over the top of the batter.

Bake: 7.Bake for 13 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire rack to cool completely.

Filling: 8.In a medium bowl, combine cream cheese, butter, and vanilla; beat together until mixture is smooth. Add powdered sugar; beat until filling is smooth and creamy.

Assembly:
9.Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.

10.Spread the cream cheese filling over the cake, spreading the filling evenly under the curled edge and leaving a 1½ inch border on the far side. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate at least one hour before serving.

Topping:
11.Before serving, use a fine-mesh sieve to dust top of cake with confectioner’s sugar. Refrigerate leftovers.

TheBakingPan.com

Maple Pecan Pumpkin Pie

Maple Pecan Pumpkin Pie
**
Pie Pastry for one 9 inch pie

Filling:
**
2 large eggs

2 cups (15 ounce can) pumpkin

1 cup whipping (heavy) cream

¼ cup maple syrup

1 tablespoon rum (or bourbon or brandy) or 2 teaspoons pure vanilla extract

¼ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

½ teaspoon salt

Topping:
**
1 tablespoon unsalted butter, melted

3 tablespoons firmly packed light brown sugar

3 tablespoons maple syrup

¼ teaspoon ground cinnamon

1 cup pecan halves

Directions:

1.Preheat oven to 425 degrees F. Prepare Classic Pie Pastry for one 9 inch single-crust pie. Line a 9 inch pie pan with the pastry.

Filling: 2.In a large bowl, beat the eggs until frothy. Add pumpkin, whipping cream, maple syrup, rum or vanilla, sugar, cinnamon, ginger, cloves, nutmeg, allspice, and salt, beat well to mix. Pour mixture in the pastry-lined pie pan.

Bake:
3.Partially bake for 40 minutes.

Topping: 4.In a small bowl, combine melted butter, brown sugar, maple syrup, and cinnamon; stir to mix. Add pecan halves, stir to mix. Gently arrange pecan topping over the top of the pie.
Hint: Cover the edge of the crust with a 2 inch strip of aluminum foil to prevent the crust from over-browning.


5.Return to oven and bake 20 to 25 minutes longer until the topping is lightly browned and a knife inserted near the center comes out clean. Remove from oven. Cool on a wire rack before cutting and serving. Cover and refrigerate within 2 hours.

Serving suggestion: Serve pie either when cooled to room temperature or still slightly warm. Serve plain or spoon a dollop of whipped cream on top.

TheBakingPan.com

Yellow Cake with Chocolate Buttercream Icing

Yellow Cake with Chocolate Buttercream Icing

3 1/2 c. flour
2 1/2 c. sugar
1 3/4 c. shortening
1 1/4 c. milk
3 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. vanilla
5 eggs

Heat oven to 350. Grease and flour 3 round 9 inch pans, 9x11/2 inches. Mix all ingredients in very large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 min. scraping bowl occasionally. Pour into pans evenly. Bake 30-35 min. or until golden brown and toothpick comes out clean. Cool 10 min. remove from pans. Prepare Chocolate Buttercream(recipe below) and fill layers and frost top and side of cake.

Chocolate Buttercream Frosting
5 1/3 c. powdered sugar
1 c. baking cocoa
3/4 c. butter softened
2/3 c. milk
2 tsp. vanilla

Beat all ingredients until smooth and spreadable.
Recipe by The DeL Sisters

Peanut Butter and Milk Chocolate Chip Brownie Bars

Peanut Butter and Milk Chocolate Chip Brownie Bars

6 tablespoons butter or margarine, melted
1 1/4 cups sugar
2 teaspoons vanilla extract, divided
3 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Hershey's Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (14 ounces) sweetened condensed milk
1/2 cup Reese's Peanut Butter (I used Jif-it's what was on hand)
1 cup Hershey's Milk Chocolate Chips, divided
1 cup Reese's Peanut Butter Chips, divided
3/4 teaspoon shortening (do not use butter, margarine, spread or oil)

1. Heat oven to 350 degrees. Grease 13x9x2-inch pan.

2. Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt; add to egg mixture, stirring until well blended. Spread evenly in prepared pan. Bake 20 minutes.

3. Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla. Pour evenly over baked layer. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.

4. Stir together remaining milk chocolate chips, remaining peanut butter chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. (I didn't wait that long!) Store loosely covered at room temperature.

Source: Hershey's Classic Recipes

Crockpot Chicken and Dumplings

4 chicken breasts, no skin, no bone,
2 cans cream of chicken soup, condensed -- (10.75 ounce) (I used 98% fat free)
1 onion -- finely diced
1 package refrigerated biscuits -- (10 ounce) torn into pieces

Place the chicken, soup, and onion in a crockpot, fill with enough water to cover. Cover the crockpot, and cook for 4 to 5 hours on High. Cut each biscuit into 8 pieces. About 30 minutes before serving, place the biscuit dough in the crockpot. Cook until the dough is no longer raw in the center.

Pumpkin Banana Bread

Pumpkin Banana Bread

Beat together:
1 mashed ripe banana
1 cup pumpkin puree
2 tbs canola oil
2 eggs

Stir together:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup sugar
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon

Add flour mixture to banana and pumpkin mixture and beat until just moist. Pour batter into greased loaf pan and bake 350 oven for 1 hour or until toothpick placed in center comes out clean.

Nancy's Kitchen.Com

Microwave Peach Crisp

1 large or 2 smaller ripe peaches*
1/3 cup quick cooking oats
2 tablespoons dark brown sugar
2 tablespoons butter
dash of nutmeg

Peel and slice the peaches into two custard cups (or one small microwave-safe casserole) until cups are almost full. Mix the rest of the ingredients in a glass measuring cup. Microwave** on high, uncovered, until the butter melts and the oats soften (60-70 seconds). Stir the topping and spoon over the peaches. Microwave uncovered for about two minutes (rotating the cups after one minute), until the peaches are soft. Serve warm or at room temperature, topped with vanilla ice cream or frozen yogurt.

*Variation: This recipe can be made with apples or pears, but add teaspoon cinnamon.

**Microwave ovens vary depending on wattage. The cooking time here is according to my microwave.

PEANUT NUT BUTTER BARS

1 stick unsalted butter, softened

1 cup packed light brown sugar

1/2 cup creamy peanut butter

1 large egg, at room temperature

1 tablespoon pure vanilla flavoring

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

8 ounces white chocolate, chopped divided into two 4 oz. portions

8 ounces semisweet chocolate, chopped divided into two 4 oz. portions


1 cup chopped pecans, toasted and divided into two 1/2-cup portions

Preheat the oven to 325 degrees. Line an 8 x 8 pan with aluminum foil and butter the foil. Put the butter and sugar in a large bowl and blend until smooth using the electric mixer on medium speed. Beat in the peanut butter until smooth. Stir the egg and vanilla together in a bowl and add to the peanut butter mixture until combined. In a small bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and combine well. Stir in 1 portion each of the white and semisweet chocolates and combine. Add 1 portion of the pecans and mix until combined. Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, or until the center is soft but no longer runny. Remove the pan from the oven and immediately sprinkle the remaining white and semisweet chocolates over the top. Cover the pan with aluminum foil and set aside to let the chocolates melt. When melted, swirl the chocolates together with the tip of a sharp knife to make a marbleized effect. Sprinkle the remaining pecans over the top. Let the bars cool completely in the pan on a wire rack.

A BOUNTIFUL KITCHEN

Cheddar Pear Cobbler

2 cans pear halves
2 Teaspoon cornstarch
1/4 Teaspoon ground cinnamon
1 Cup Unbleached flour
1-1/2 Teaspoon baking powder
6 Ounce sharp cheddar cheese
1/4 Cup Milk
1 Teaspoon Sugar
1 Teaspoon Lemon juice

topping
1/3 Cup Sugar
1/2 Teaspoon Salt
1/3 Cup Butter; melted

Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream.

Apple Fritter Rings

1 egg
2/3-cup milk
1-tspn vegetable oil
1-cup all-purpose flour
2-tbspn sugar
1-tspn baking powder
dash of salt
5 large tart apples (Cameos or Granny Smith or our personal favs)
1-1/2 cups vegetable oil
1/4-cup sugar
1/2-tspn cinnamon

In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2-in rings. Dip rings into batter; and deep fry a few at a time, until all are golden. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritter. Serve warm. (2 dozen)

Apple Strudel

1 sheet frozen puff pastry (from a 17.25-ounce package), thawed
1/3 Cup sugar
2 Teaspoons ground cinnamon
1 Can (20 ounces) sliced apples, drained
1/3 Cup raisins
1 egg, beaten

Preheat the oven to 400°F. Place the pastry on a baking sheet and unfold. In a medium bowl, combine the sugar and cinnamon; mix well. Reserve 2 teaspoons of the sugar mixture. Add the apples and raisins to the remaining mixture; mix well. Let sit for about 2 minutes; drain off any excess liquid. Spoon the mixture down the center of the dough. Cut horizontal slits in the dough 1 inch apart down each side of the filling, cutting from the edges of the filling to the outer edges of the dough. Brush each 1-inch dough strip with the beaten egg and fold the dough over the apple filling, alternating sides as if braiding the dough. Tuck the last strips under the strudel. Brush the top of the pastry with the remaining egg, and sprinkle with the reserved sugar mixture. Bake for 20 to 25 minutes, or until golden. Serve warm, or allow to cool before serving.

The weather here in North Carolina is getting crisp and cooler. Fall is just around the corner. I makes me think of all those wonderful fall dishes, sweet potatoes, apples, squash, pies, cakes, steaming mugs of soup. Below are some of my favorite
fall dishes. Hope you enjoy.

Rachael Ray Roundup

Rachael Ray Roundup

Shared via AddThis

Easy Casserole

1 Pound Lean ground beef
2 Medium Potatoes, peeled and diced
2 Tablespoon Onion, chopped
4 Ounce Can sliced mushrooms,drained
10 1/2 Ounce Can cream of mushroom soup
Salt and pepper, to taste
3 Ounce Can french fried onion rings

Place all ingredients except onion rings in a 3 quart casserole. Mix well. Cover. Microwave at high until potatoes are tender. 16 to 18 minutes. stirring twice during cooking time. Sprinkle onion rings on top. Microwave, uncovered at high 1 1/2 to 2 minutes.

DYLAN'S COOKBOOK

DYLAN MOORE had a terminal illness called Fanconia Anemia. He had a bone marrow transplant back in the fall of 2008. After going thru a long battle ,he went to be with his savior on July 26, 2009, Dylan was a real fighter and such a sweet little boy. He was loved by everyone who know him. He a real cowboy, and another thing HE LOVED TO COOK!!!!

During the time he was in the hospital he published a "COOKBOOK" DYLAN'S CHUCKWAGON.
Anyone interested in obtaining a cookbook see below:

To order your very own copy of Dylan’s Chuckwagon:

Send check or money order made payable to Betsy Moore in the amount of $12.00 (cost of $10 + 2.00 shipping if in the US) along with the shipping address to:



Betsy Moore

309 Huey Street

Gaston, NC 27832



Thanks for your order!!!

DAFFODILS IN MEMORY OF DYLAN MOORE

Rainbow Cake

Rainbow Cake
Source: Eat, Be and See

I made this cake for Dylan's family when he passed away. HE ALWAYS LOVED RAINBOWS AND YELLOW DAFFODILS. WE WILL MISS YOU DYLAN.


Ingredients
1 box of cupcake mix
A mix of food colourings

Recipe
1. Make up cake mix according to packet instructions and split into 6.

2. Mix in the colorings to the 6 cake mixes.

3. Pour the batter into the center of your greased cake tin one color at a time.

4. Bake according to packet instructions - .

5. Make icing according to packet instructions.

6. Decorate cake.

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POTATO CASSEROLE

1 10 oz pkg. simple potatoes
1 can cream of chicken soup
8 oz sour cream
1 pkg Lipton Golden Onion Mix
8 oz sharp cheddar cheese

Mix potatoes,dry soup mix, add sour cream, chicken soup and cheese,
spread in greased 9x13 casserole dish and bake 40 mins at 350®

Ambrosia Cake

Ambrosia Cake

Pineapple Curd:

Bring juice from canned pineapple to boil. Whisk together eggs, yolk, and sugar in medium bowl. Add to pineapple juice, whisking continuously over medium heat until it becomes thick (3-4 minutes). Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate for 1 hour.

Cake:

Bake cake according to package directions. When cooled, slice horizontal into 3 even layers.
Take vanilla frosting, orange juice and orange zest; stir to combine.
Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings cut into 1/2.
Add third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
Layer 4 pineapple rings on top, cut into 1/4 and second can of mandarin oranges.
Press toasted coconut into sides and on top of cake.


Ingredients
1 cup pineapple juice
2 eggs
1/2 cup sugar
2 tablespoons unsalted butter
pinch of salt
16 ounces vanilla frosting
8 ounces cream cheese frosting
2 teaspoons orange juice
zest of half an orange
1 angel food cake, baked, cooled
2 cans (15 oz. ea) mandarin orange slices, drained
1 (20 oz.) can pineapple slices, drained and cut into quarters
2 cups sweetened shredded coconut

Corned Beef Hash

Corned Beef Hash


Ingredients

* 2-3 Tbsp unsalted butter
* 1 medium onion, finely chopped (about 1 cup)
* 2-3 cups finely chopped, cooked corned beef
* 2-3 cups chopped cooked potatoes, preferably Yukon gold
* Salt and pepper
* Chopped fresh parsley


1 Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes


2 Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

3 Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

4 Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.

PRESSURE COOKER CORNED BEEF W/ MUSTARD SAUCE

PRESSURE COOKER CORNED BEEF W/ MUSTARD SAUCE
www.RecipeGirl.com

5 lbs corned beef brisket
water, to cover
2 small unpeeled oranges, sliced
2 small onions, sliced
2 large cloves garlic, chopped
1 Tbs fresh dill weed
3 bay leaves, halved
1 ½ cups sliced celery
4 cinnamon sticks, halved
2 cups water

SAUCE:
2 Tbs unsalted butter
1 Tbs flour
1 tsp salt
1/8 tsp white pepper
1-2 Tbs prepared mustard
1 large egg yolk
2/3 cup milk
1 Tbs fresh lemon juice

1. Soak corned beef brisket in water to cover for one hour; drain.

2. Place beef in pressure cooker. Add remaining ingredients to beef and cover securely. Cook at 15 pounds pressure for 50 minutes. Let pressure drop on its own accord. Release cover and remove corned beef.

3. While corned beef is cooking, prepare mustard sauce: Melt butter in top of double-boiler. Add flour, salt, pepper, and mustard, blending well. Combine egg yolk with milk and stir into mustard mixture. Cook, stirring occasionally, for 15 minutes or until thickened and smooth. Blend in lemon juice immediately before serving.

4. Slice corned beef and serve with mustard sauce and cabbage.

Servings: 8

Peanut Butter Pie

Peanut Butter Pie

1 prepared chocolate cookie pie crust
1 cup Jif Creamy Peanut Butter
8 ounces cream cheese (at room temperature)
1/2 cup sugar
4 -1/2 cups (12 ounce container) non-dairy whipped topping, divided
1 jar (11.75 ounces) Smucker's Hot Fudge Topping, divided

For the Drizzle:
2 tablespoons Smucker's Hot Fudge Topping

2 tablespoons Jif Peanut Butter

Remove lid, warm jar in microwave for approximately 30 seconds. Stir Topping. Do not overheat

In medium bowl, beat together peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into prepared pie shell. Using spatula, smooth mixture to edges of pie.

Reserve 2 tablespoons Hot Fudge Topping and place remainder into microwave-safe bowl or glass measuring cup. Microwave for 1 minute, then stir. Spread Hot Fudge Topping over pie to cover peanut butter layer. Refrigerate until serving time.

Just before serving, spread remaining whipped topping (1-1/2 cups), over Hot Fudge layer, being careful not to mix the two layers.

Place reserved 2 tablespoons Hot Fudge Topping in a small baggie and knead for a few seconds. Cut tiny hole in corner of bag and drizzle over pie. Repeat with 2 tablespoons peanut butter, drizzling in opposite direction of Hot Fudge Topping.

Recipe reprinted by permission of Smucker's®.

Apple Pie

5-6 apples
3/4 cup sugar
3 tbs flour
dash of salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 cup raisins
1/2 cups broken pecans
2- 9 inch pie crust

Peel, core, and chop apples. Toss with remaining ingredients and place in unbaked pie crust. Place pats of butter on top of apples. Place second crust on top, brush with melted butter and sprinkle with sugar. Bake 55 minutes in 375* oven

CORNED BEEF CASSEROLE

CORNED BEEF CASSEROLE

1 lb. cabbage
6 large potatoes
1 lb. carrots
1 large onion
1 can corned beef
1 can cream of mushroom soup
1 8 oz. package of shredded sharp cheddar cheese


Step 1
Skin potatoes and cut into chunks. Place in bottom of casserole dish.

Step 2
Clean and skin carrots. Cut them into chunks. Add to potatoes in the bottom of the casserole dish.

Step 3
Cut onion into slices. Place half the onion in with potatoes and carrots. Save remaining onion.

Step 4
Shred the cabbage and place on top of ingredients in casserole dish. Set corned beef on top of cabbage making sure to cover entire cabbage.
Spoon the cream of mushroom soup (not mixed) over corned beef top. Top with remaining onion.

Step 5
Cover dish. Place in preheated 375 degree oven.
Cook until potatoes, carrots and cabbage are tender, about 30 minutes (depending on how big you cut the potatoes and carrots).

Step 6
Remove dish from oven, remove the cover and sprinkle cheese on top.
Return the dish to the oven, uncovered, just until the cheese is browned.

Corned Beef and Cabbage Casserole

Corned Beef and Cabbage Casserole

1 (10 1/2 ounce) can condensed cream of celery soup
1/2 cup chopped onion
1 tsp dry mustard
1 cup diced cooked corned beef
4 cups coarsely shredded cabbage

Mix all ingredients in a 1 1/2 quart casserole. Cover and bake at 375 degrees for 45 minutes. 3 to 4 servings.

Banana-Coconut Cream Dessert

Banana-Coconut Cream Dessert

2 cups Original Bisquick® mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut


1. Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
2. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
3. Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.

Key Lime Pie

Key Lime Pie
Source: Nestle® Carnation®

1 prepared 9-inch (9 ounces) graham cracker crust

1 1/4 cups (14-ounce can) Nestle Carnation Sweetened Condensed Milk

1/2 cup (about 3 medium limes) fresh lime juice

1 teaspoon grated lime peel

2 cups frozen nondairy whipped topping, thawed

RECIPE METHOD

Beat sweetened condensed milk and lime juice in a small bowl until combined; stir in lime peel. Pour into crust; spread with whipped topping. Refrigerate for 2 hours or until set.

Meatloaf

1 lb. hamburger, I use the 90% to 98% fat free
½ lb. pork sausage
2 cups dry seasoned bread crumbs
1½ cups milk
1 egg, well beaten
¼ teaspoon dry mustard
½ teaspoon sage
¼ teaspoon black pepper
2 teaspoon salt, or to taste
¼ cup onion, minced

Mix the meats together. Add to that mixture the milk and bread crumbs. Then add the beaten egg, then the dry mustard, sage, pepper, salt and minced onion. Mix well. Place in loaf pan. Bake 1 hour and 15 minutes at 350º. Then put catsup on top of the meatloaf and return to the oven for 15 more minutes. If you wish not to use the catsup then cook the meatloaf for 1½ hours.

Corned Beef and Cabbage Casserole

Corned Beef and Cabbage Casserole
4 c. chopped cabbage
1 c. sliced celery
1/2 c. chopped onion
1/4 c. butter or margarine
8 oz. mostaccioli noodles (cooked & drained)
1 can corned beef (crumbled
1/2 c. milk
1/2 tsp. dry mustard
1/2 tsp. caraway seed
1/8 tsp. pepper
1 c. (4 oz.) shredded Swiss cheese

Preheat oven to 350 degrees. Sauté cabbage, celery and onion in butter. Add remaining ingredients and mix well. Spoon into 2 quart casserole. Cover. Bake 45-50 minutes until heated. Yields 8 servings.
Source: http://www.nancys-kitchen.com

BEST MEAT LOAF

BEST MEAT LOAF

3⁄4 cup ketchup
2 large eggs
1⁄2 cup milk
2 Tbsp Worcestershire sauce
1 tsp salt
1⁄4 tsp pepper
2 lb meat loaf mixture (beef, pork and veal)
1⁄2 cup chopped scallion
1/4 cup chopped celery
1/4 cup chopped carrotts
1⁄2 cup bell pepper
1 cup crushed saltine crackers (24 crackers)
1 Tbsp minced garlic
1 Tbsp packed brown sugar
PREPARATION
1. Heat oven to 425°F. Line a rimmed baking sheet with nonstick foil.

2. Whisk 1⁄2 cup ketchup with the next 5 ingredients in a large bowl.

3. Add meat loaf mixture, scallion, bell pepper, saltines and garlic. Mix well with hands or with a wooden spoon.

4. Place on baking sheet and pat into an 11 x 5-in. oval loaf. Mix remaining 1⁄4 cup ketchup and the brown sugar; spread over loaf.

5. Bake 50 minutes, or until a meat thermometer inserted in center registers 160°F. Let rest 5 minutes before slicing.

Leftovers are great served cold with mustard or horseradish sauce

CHOCOLATE DIP STRAWBERRIES

Sweets For Your Sweetheart On Valentines Day
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

1 bag (12 ounces) white baking chips (2 cups)
1 tablespoon shortening
18 large strawberries with leaves
1/2 cup semisweet chocolate chips
1 teaspoon shortening

1. Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
2. For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
3. Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
4. Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.

BETTY CROCKER

Prayer Request: Dylan Moore with Fanconies Anemia

Last night Dylan was place on the ventilator. The tumor attached to his heart was pushing against his esophogus causing him not to be able to breathe. Today, one of his lungs collapsed, from complications of the pressure of the tumor. Please pray for Dylan this weekend and pass this along to all in your address book. If you are not familiar with this situation with Dylan, you can visit the following website to read about him in this journey and sign his guestbook http://www.caringbridge.org/visit/dylanmoore.

Please join in our urgent prayer chain and contact as many people as you can to ask them to pray for Dylan and his family. Prayer does work, we've seen miracles take place in this little cowboy's life and we just pray that God will continue to place his healing hand on Dylan and bring him thru this most recent setback. Thank you for your participation in getting this message out ASAP

Dylan Moore

I need special prayer from everyone out there.

My husband's nephew, 7 year old Dylan Moore, from Gaston , North Carolina , been diagnosed
with Fanconia Anemia and is very sick
in the hospital at Minneapolis Minn., where he has had a bone marrow transplant.
Around Christmas time his kidneys failed and he had to go an dialysis and be put on a ventilator.
Well he sort of improved after people and churches prayed for him in mass numbers.

Now he has a fever of 105 degrees, has developed tumors behind his heart and the lymph nodes.
His oxygen level has decreased and he has infection in his lungs.
The doctors have done a biopsy on the tumors in the lymph nodes, no report yet, and they are talking about
going into the ones behind his heart, which I understand will be very serious surgery.

Dylan has been thru so much, I don't know how much more his little body can take.
I am asking all of you to
pray for him, take it to your friends, family and Churches, ask God to heal
him so he can come home as a healthy little boy.

There is a site: http://www.caringbridge.org/visit/dylanmoore
that tells about Dylan. Please log into it and read
it and tell your friends to please pray for him.

This is from his Granny Frances and Papa Whit.
We are the closest thing to grandparents that he has.

You can send Dylan at card at

Minneapolis Childrens Hospitl
500 Harvard St
Pediatric BMT Room 5-516
Mpls, MN 55455

or

Dyan Moore
920 Delaware St S. E
Apt. #2024
Minneapolis, MN 55414

His parents have an apartment there and he will get the mail quicker than sending it to the hospital.

White Bean Spread

White Bean Spread
Adapted from Appetizer Recipes

1 15-ounce can Cannellini beans (or Great Northern Beans)
1/4 cup chopped green onion
1/4 cup shredded Parmesan cheese
1/4 cup extra-virgin olive oil
1 Tablespoon fresh rosemary leaves, finely chopped
2 cloves of garlic, minced
3/4 teaspoon salt

In the bowl of a food processor add one 15-ounce can Cannellini beans, 1/4 cup chopped green onions, 1/4 cup shredded Parmesan cheese, 1/4 cup extra-virgin olive oil, 1 Tablespoon fresh rosemary leaves, 2 cloves of minced garlic and 3/4 teaspoon salt.

Pulse it in the food processor, about 30 seconds, until mixture is almost smooth.

Spoon the dip into a serving dish and drizzle olive oil over the top. Garnish with green onion and rosemary if desired.

Serve with bagel chips and rustic bread slices.

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