Pumpkin Crunch Cake

http://www.thepickyapple.com/blog/2008/11/22/pumpkin-crunch-cake/

Ingredients:

1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

Cheese Tortellini Pasta Salad

I have made this a few times for showers or family parties and it is always a hit. I found the recipe on www.food.com

1 (14 ounce) can artichoke hearts, drained, quartered
1 (10 ounce) cont. grape tomatoes, halved lengthwise
1 (6 ounce) can medium black olives, drained, sliced in half lengthwise
1 green bell pepper, diced
1 (20 ounce) package cheese-filled egg tortellini, cooked al dente, drained (fresh or frozen)
1/3 cup olive oil, more if needed
1/4 cup parmesan cheese, the kind in the can
1 (8 ounce) jar basil pesto
1/2 teaspoon salt, more if needed
2 teaspoons minced garlic
12 ounces mozzarella cheese, cubed
8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained

Directions:
Cook pastas, set aside to drain and cool a bit.
In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.
Gently fold in pastas well.
Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
Serve immediately, or refrigerate.
*If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving. This salad is best, though, room temp, or even slightly warm.

Cinnamon Coffee Cake

We have a neighborhood Labor Day breakfast to go to in the morning and I made this to take with us. It's so good and it's really easy to throw together.

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water
1 cup vegetable oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
1 cup chopped walnuts
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.

Easy Cheesy Chicken

Another Pinterest find. The girls loved this, I had it in the crockpot for a sitter to serve one night when Aaron and I were both gone. There were no leftovers to be had, so it must have been good.


6 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (8 ounce) container sour cream

Directions

Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

Shoyu Chicken

I was looking for something to put together for dinner the other day and decided to try this recipe that was featured in the www.allrecipe.com email. I had everything I needed at home already and it was a hit!

1 cup soy sauce
1 cup brown sugar
1 cup water
4 cloves garlic, minced
1 onion, chopped
1 tablespoon grated fresh ginger root
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes (optional)
1 teaspoon ground cayenne pepper (optional)
1 teaspoon ground paprika (optional)
5 pounds skinless chicken thighs (I used chicken tenders because that's what was in my freezer)


Directions

Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Peanut Butter Fritos

I know it sounds strange, but these are worth trying! http://www.skiptomylou.org/2011/05/19/peanut-butter-and-corn-chip-no-bake-cookies/

1 package (9.75 to 10.5 ounces) corn chips
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter


Spread corn ships in a greased 15 in x 10 in by 1 in baking pan.

In a saucepan over medium heat, bring corn syrup and sugar to a boil, stirring frequently to help dissolve the sugar. Boil 1 minute. Remove from heat; stir in peanut butter until smooth. Pour over corn chips.

Coconut Cream Cake

We made a cake like this one for the 4th of July in a 9x13 pan. Aaron and Maddie used berries to make a flag. We didn't use the flaked coconut. Aaron had me modify it to take to work for Pina Colada day. I added crushed pineapple to the cake batter, decreasing the water by a little bit to accommodate the liquid from the pineapple. It was really good.

1 (18.25 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Coconut Chicken

I think I found this recipe on pinterest, or I found it and pinned it. Not sure. Click here for the link to where the recipe came from.


chicken:
1 C flaked coconut
1/2 C flour
1/2 t. salt
1/4 t. black pepper
1 1/2 lbs boneless skinless chicken breast halves (however much chicken the mixture will allow)
1 egg, lightly beaten
1/3 C butter or margerine melted on bottom of pan.

heat oven to 400 F. mix coconut, flour, salt, and pepper in medium bowl. dip chicken into egg, then coat with coconut mixture. place in buttered pan. bake 25 minutes or until chicken is browned and cooked through. serve with rice and...

red lobster pina colada dipping sauce:
1/2 C coco lopez cream of coconut (found in the grocery store by the daiquiri and colada mixes)
1/2 C pineapple juice
1/4 C water
2 T crushed pineapple (drained)
1 T sweetened coconut flakes
3 T + 1 t. powder sugar
1 1/2 t. corn starch
3 t. cold water

mix coco lopez, pineapple juice, water, crushed pineapple, coconut, and powder sugar in a sauce pan. heat on medium low temperature until sauce begins to simmer, stirring frequently. let mixture simmer slowly 10-12 minutes. mix corn starch and water together, add to sauce and blend well. let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. remove from heat and bring to room temperature.

this dinner is also really good with these rolls!

samoan sweet rolls:
1 12 oz package frozen dinner rolls, thawed
1 10 oz can coconut milk
3 T sweetened condensed milk
3/4 C white sugar

coat a 9x13 pan with cooking spray. coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. place in a prepared dish. set aside and let rise until doubled. (i used pillsbury frozen rolls and didn't have to let them rise at all, fyi). preheat oven to 350 F. in a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. pour this mixture over the top of the rolls as evenly as you can. bake for 30 minutes in the preheated oven, until golden brown. let cool for a few minutes before separating and serving.

Sandwich Bread

2 envelopes active dry yeast
2 cups warm water (about 105 F)
1/4 cup honey or 1/4 cup granulated sugar
3 Tablespoons melted unsalted butter
1 Tablespoon coarse salt
6-7 cups all-purpose flour

1. Sprinkle yeast over warm water in the bowl of an electric mixer fitted with paddle attachment.
2. Add honey, butter and salt; whisk until yeast is dissolved.
3. Let stand until foamy, about 5 minutes.
4. Add 3 cups flour, mix on low speed until smooth, about 3 minutes.
5. Add 3 more cups flour; mix until incorporated.
6. On a lightly floured surface, knead dough, adding up to 1 cup four as needed; knead until smooth, elastic and slightly sticky, about 5 minutes.
7. Let rise in a large buttered bowl, covered with plastic wrap in a warm, draft-free spot until doubled in bulk, about 45 minutes.
8. Preheat oven to 400 F.
9. Butter two large loaf pans.
10. Punch down the dough; transfer to a lightly floured surface.
11. Divide dough in half.
12. Gently knead each piece until smooth.
13. Shape each piece into a loaf, tucking sides underneath to form a seam down the middle.
14. Place loaves, seam side down, in buttered pans.
15. Let rise until dough reaches top of pans, 15-20 minutes.
16. Brush tops of loaves with butter.
17. Bake until golden brown and hollow-sounding when tapped, 35-45 minutes.
18. Let cool slighly in pans on wire racks then remove from pans.
19. Let cool until just warm before slicing.

Baked Oatmeal

3 cups quick-cooking oatmeal (not instant)
1 cup brown sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp sat
1 cup skim milk
1/2 cup butter
2 large eggs, lightly beaten
additinal brown sugar for serving
additional milk, for serving

1. Mix all ingredients together.
2. Pour into a reased square glass baking dish and bake at 350 F fr 40-45 minutes, or until a toothpick tests clean.
3. Scoop each portion into a small bowl, then pour a spash of milk over each - it should be just enough to be absorbed by the oatmeal.
4. Sprinkle each with some brown sugar and serve warm.

Crock-Pot Pizza Dip

I was assigned to bring chips and dip for our Super Bowl party this year. Maddie and I decided to invent a dip recipe instead of buying the traditional stuff and this is what we came up with. I think it turned out pretty dang good, at least my family liked it! Give it a try at your next party.

6-8 pepperoni, chopped*

5 Tbsp extra virgin olive oil

1 onion, chopped*

1 Tbsp garlic, chopped

1 tsp salt

1/2 tsp pepper

1 tsp Italian seasoning

6 Tbsp flour

2 cups milk

2 cups mozzarella cheese

2 cups marinara sauce

1 can diced tomatoes

1 can sliced olives, drained*

dipping stuff = bread, crackers, breadsticks, etc.

In a large sauce pan saute pepperoni in 1 Tbsp. e.v.o.o. until crispy, removed from pan, drain on paper towel and discard excess grease. Add remaining 4 Tbsp of e.v.o.o. to pan and saute onion, garlic and seasonings until soft and transparent. Add flour to make a roux. Stir and cook roux for 2 minutes. Add milk slowly, stirring constantly to avoid lumps. Remove from heat and stir in cheese (this cheese sauce will be very thick). Stir in marinara sauce, tomatoes and olives. Add pepperoni. Place mixture in a crock-pot to keep hot and serve with breadsticks, crackers, crusty bread, etc.

* I suppose you could add whatever pizza "toppings" you would like to your pizza dip (sausage, Canadian bacon, mushrooms, bell peppers, etc.). We just chose pepperoni, onions and olives for our first experiment and it turned out great. I hope your pizza dip is yummy.

White Chicken (or Turkey) Chili

1 1/2 lbs chicken, cooked and shredded (I like to get a rotisserie chicken at Costco and shred it)

or

1 1/2 lbs ground turkey, cooked

1/4 cup butter

1/4 cup flour

1 tsp salt

1/4 - 1/2 tsp pepper (or to taste)

2 cups milk

1 large onion, chopped

1 -2 cloves garlic, chopped

1 package taco seasoning (1 1/4 oz)

1 tsp chili powder

1 Tbsp cumin

2 cans chopped green chilies (4 1/2 oz cans)

1 can hominy (15 oz can)

2 cans great northern beans or navy beans (15 oz cans)

2 cans chicken stock (15 oz cans)*

1 cup sour cream

toppings:

sour cream

salsa

green onions

shredded cheese

guacamole

tortilla chips

Melt butter in a stock pot over medium heat. Add chopped onion and chilies and saute until soft. Add garlic, salt, pepper, chili powder, cumin and taco seasoning and cook for two minutes. Whisk in flour and cook for 2 more minutes. Slowly stir in milk and bring to a boil. **

Reduce heat to simmer. Add cooked chicken (or turkey), chicken stock, hominy and beans. Heat thoroughly. Remove from heat and stir in sour cream. Serve with desires toppings. Enjoy!

* You can add less chicken stock if you want a thicker chili.

** This is also a good crock pot recipe. When I make it in the crock pot I make the cream base for the chili in a 4 quart sauce pan on the stove top then I mix everything except the sour cream together in the crock pot and bring it up to temperature. Stir in the sour cream just before you're ready to serve it.

Cauliflower Cheese Soup

The Wisconsin Cauliflower Cheese Soup at Zupas is one of my favorites. Unfortunately, I can't find their exact recipe for it anywhere. I found a few recipes that are kinda close and I experimented a little bit and this is what I came up with. It's not Zupas' but it's pretty tasty! I also found this soup to be even better the next day so if you have the time make it the night before you want to eat it. ENJOY!

1 head of cauliflower, chopped

1 quart chicken stock

1/4 cup butter

1/4 cup flour

1 tsp salt (or to taste)

1/2 tsp pepper (or to taste)

2 cups milk

1 medium onion, chopped

1-2 cloves garlic, chopped

1 1/2 cups sharp cheddar cheese

1 1/2 cup pepper jack cheese

1 tsp Dijon mustard

Melt butter in 4 quart sauce pan on medium heat. Add chopped onion, salt and pepper and cook until translucent and slightly golden. Add garlic and cook a couple more minutes being careful not to burn. Whisk in flour to make roux and cook for 2 minutes. Slowly add in milk and continue to whisk. Bring to gentle boil and cook for 2 more minutes. Set mixture aside.

In large stock pot add chicken stock and chopped cauliflower. Bring to boil and cover. Reduce heat to medium low and let cauliflower cook for about 10 minutes or until cauliflower is very tender. Reduce heat to simmer, add the milk and onion mixture and stir to combine.

Ladle the mixture in small batches into a blender (make sure you remove the middle part of your blender cover so the steam can escape and the mixture doesn't blow up on you) and puree until very smooth. You'll probably need to put each batch of blended soup into a large bowl and then add the whole pureed mixture back into the stock pot and remove from heat. Whisk in the Dijon mustard and the cheeses. Serve and enjoy!