Hands On Time: 15 Minutes
Total Time: 40 Minutes
Yields: 24 Cupcakes
1 18.5 ounce box yellow cake mix (plus the ingredients called for on the package directions)
1/2 teaspoon pumpkin pie spice
1 15 oz Can Pumpkin Puree
2 8oz bars Cream Cheese, (at Room Temperature)
2 Cups Confectioners Sugar
24 pieces of Candy Corn
1) Heat oven to 350 degrees. Line two 12 cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2) Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let Cool
3) Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
Make-Ahead Tip: The cupcakes can be baked and stored at room temperature, covered, up to 2 days in advance. Frost them up to 12 hours before serving.
Tuesday, September 15, 2009
Monday, June 8, 2009
Easy Baked Potato Soup:Recipe Of The Week (6/1/09 to 6/7/09)
Yields: 10 servings (2 1/2 quarts)
3 to 4 Medium Baking Potatoes, Baked
5 Bacon Strips, diced
2 cans (10 3/4 oz. each) Condensed Cream of Potato Soup, undiluted
1 can (10 3/4 oz.) Condensed Cheedar Cheese Soup, undiluted
3 1/2 cups Milk
2 tsp. Garlic Powder
2 tsp. Worcestershire Sauce
1/2 tsp. Onion Powder (I add a small handful of dehydrated minced onion as I dont have Onion Powder)
1/4 tsp. PepperDash Liquid Smoke (optional) (I haven't been adding this)
1 Cup (8 oz) Sour Cream
Shredded Cheddar Cheese
1. Peel and dice the baked potatoes; set aside. In a soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 1/2 tsp drippings.
2. Add the soups, milk, garlic powder, Worcestershire sauce, onion powder (or dehydrated onion), pepper, Liquid smoke (if desired) and reserved potatoes and drippings. Cook uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes until heated through (do not boil).
Garnish with cheddar cheese and bacon.
My Mom had requested I put the recipe for "Easy Baked Potato Soup" that I love to make and made some for our pastor at church to put in freezer and defrost for a quick dinner. The recipe is in a magazine I bought called "Taste of Home. Heartwarming Soups" this recipe is from a lady in Colorado Springs, Colorado.
3 to 4 Medium Baking Potatoes, Baked
5 Bacon Strips, diced
2 cans (10 3/4 oz. each) Condensed Cream of Potato Soup, undiluted
1 can (10 3/4 oz.) Condensed Cheedar Cheese Soup, undiluted
3 1/2 cups Milk
2 tsp. Garlic Powder
2 tsp. Worcestershire Sauce
1/2 tsp. Onion Powder (I add a small handful of dehydrated minced onion as I dont have Onion Powder)
1/4 tsp. PepperDash Liquid Smoke (optional) (I haven't been adding this)
1 Cup (8 oz) Sour Cream
Shredded Cheddar Cheese
1. Peel and dice the baked potatoes; set aside. In a soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 1/2 tsp drippings.
2. Add the soups, milk, garlic powder, Worcestershire sauce, onion powder (or dehydrated onion), pepper, Liquid smoke (if desired) and reserved potatoes and drippings. Cook uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes until heated through (do not boil).
Garnish with cheddar cheese and bacon.
My Mom had requested I put the recipe for "Easy Baked Potato Soup" that I love to make and made some for our pastor at church to put in freezer and defrost for a quick dinner. The recipe is in a magazine I bought called "Taste of Home. Heartwarming Soups" this recipe is from a lady in Colorado Springs, Colorado.
Tuesday, June 2, 2009
Old Fashioned Blueberry Crumb Bars
Well I decided to try a recipe I found on one of the blogs I follow.. http://oneperfectbite.blogspot.com...
My husband loves blueberries and I haven't ever tried anything except blueberry muffins that come in a mix. So off to the store I went and picked up some blueberries that just happened to be on sale at the market and then off to Mom's house to pick up cornstarch, as I have NEVER cooked with anything that called for this and didn't have any in pantry till now..."Thanks Mommy.. You saved me again" We will have it after dinner tonight and will bring it to Bible Study Class..(Pending it passes taste test..LOL)
Ingredients:
3 cups all-purpose flour
1/2 cup light brown sugar
1/2 cup + 1/4 cup granulated sugar, divided use
1 teaspoon baking powder
1 cup cold butter (2 sticks or 8 ounces)
1 egg, beaten
1 teaspoon of vanilla extract
1/4 teaspoon salt
Zest and juice of one lemon
4 cups blueberries
4 teaspoons cornstarch
Optional: Confectioners' sugar for dusting
Directions:
1) Preheat the oven to 375 degrees F. Butter and flour a 9 x 13 baking pan.
2) In a medium bowl whisk together 3 cups of flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, baking powder, salt, and lemon zest. Use a pastry cutter or fork to cut in butter until mixture is in pieces no larger than a pea. Mix in egg and vanilla. Dough will be crumbly but stick together when squeezed. Pat half of the dough into the pan.
3) In another bowl, mix reserved 1/4 cup granulated sugar, cornstarch, and lemon juice. Add blueberries and gently toss them to coat. Pour blueberry mixture on top of the dough in pan. Then crumble remainder of dough evenly over surface of berries.
4) Bake in the preheated oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely, then cut into squares. Dust with powdered sugar if using. Can be refrigerated for several days.
Yields: 15 bars.
My husband loves blueberries and I haven't ever tried anything except blueberry muffins that come in a mix. So off to the store I went and picked up some blueberries that just happened to be on sale at the market and then off to Mom's house to pick up cornstarch, as I have NEVER cooked with anything that called for this and didn't have any in pantry till now..."Thanks Mommy.. You saved me again" We will have it after dinner tonight and will bring it to Bible Study Class..(Pending it passes taste test..LOL)
Old Fashioned Blueberry Crumb Bars
Ingredients:
3 cups all-purpose flour
1/2 cup light brown sugar
1/2 cup + 1/4 cup granulated sugar, divided use
1 teaspoon baking powder
1 cup cold butter (2 sticks or 8 ounces)
1 egg, beaten
1 teaspoon of vanilla extract
1/4 teaspoon salt
Zest and juice of one lemon
4 cups blueberries
4 teaspoons cornstarch
Optional: Confectioners' sugar for dusting
Directions:
1) Preheat the oven to 375 degrees F. Butter and flour a 9 x 13 baking pan.
2) In a medium bowl whisk together 3 cups of flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, baking powder, salt, and lemon zest. Use a pastry cutter or fork to cut in butter until mixture is in pieces no larger than a pea. Mix in egg and vanilla. Dough will be crumbly but stick together when squeezed. Pat half of the dough into the pan.
3) In another bowl, mix reserved 1/4 cup granulated sugar, cornstarch, and lemon juice. Add blueberries and gently toss them to coat. Pour blueberry mixture on top of the dough in pan. Then crumble remainder of dough evenly over surface of berries.
4) Bake in the preheated oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely, then cut into squares. Dust with powdered sugar if using. Can be refrigerated for several days.
Yields: 15 bars.
Wild Berry Buckle & Vanilla Cream Sauce
Since Berries Are In Season How Bout A Recipe Using Berries
Wild Berry Buckle
Makes 6 to 8 Servings
1 1/2 Cups All Purpose Flour
1 1/2 Tbsp. Sugar
1/4 lb. Chilled Butter Or Margarine, Cubed
5 Tbsp. Cold Soda Water
5 to 6 Cups Berries (Blueberries,Raspberries,Blackberries,Gooseberries etc)
1/2 to 3/4 Cups Sugar
4 Tbsp. Butter
Put Flour and 1 1/2 Tbsp sugar in food processor; add chilled butter and process until mixture becomes crumbly. With processor running, slowly pour in soda water, mixing until mixture forms a ball. (If mixing by hand, cut butter into flour and sugar; slowly add soda water, mixing with a fork.)
Press dough mixture into a 4 inch circle; wrap in plastic wrap and refrigerate at least 1 hour.
On a floured surface, pastry cloth, or waxed paper, roll out to fit a 9 inch round or 11x7 baking dish allowing a 2 inch overhang.
Pour berries into crust; sprinkle sugar over fruit, dot with butter.
Fold edges of crust over fruit, leaving center open. Sprinkle with additional sugar, if desired.
Bake in 425 degree oven for 45 minutes. Serve at room temperature.
Add (if desired) Vanilla Cream Sauce poured over fruit buckle
Vanilla Cream Sauce:
3 Tbsp. Sugar
1 Tbsp. Cornstarch
1 Cup Milk
1 Egg Yolk, beaten
1 tsp. Vanilla
1/2 Cup heavy cream
Combine sugar and cornstarch in a saucepan; add milk. Cook and stir over medium heat until mixture thickens. Beat a small amount into egg yolk; stir into hot mixture; cook and stir 1 minute. Add vanilla; chill. Whip cream and fold into cooled pudding.
Serve Over Fruit Buckle
Wild Berry Buckle
Makes 6 to 8 Servings
1 1/2 Cups All Purpose Flour
1 1/2 Tbsp. Sugar
1/4 lb. Chilled Butter Or Margarine, Cubed
5 Tbsp. Cold Soda Water
5 to 6 Cups Berries (Blueberries,Raspberries,Blackberries,Gooseberries etc)
1/2 to 3/4 Cups Sugar
4 Tbsp. Butter
Put Flour and 1 1/2 Tbsp sugar in food processor; add chilled butter and process until mixture becomes crumbly. With processor running, slowly pour in soda water, mixing until mixture forms a ball. (If mixing by hand, cut butter into flour and sugar; slowly add soda water, mixing with a fork.)
Press dough mixture into a 4 inch circle; wrap in plastic wrap and refrigerate at least 1 hour.
On a floured surface, pastry cloth, or waxed paper, roll out to fit a 9 inch round or 11x7 baking dish allowing a 2 inch overhang.
Pour berries into crust; sprinkle sugar over fruit, dot with butter.
Fold edges of crust over fruit, leaving center open. Sprinkle with additional sugar, if desired.
Bake in 425 degree oven for 45 minutes. Serve at room temperature.
Add (if desired) Vanilla Cream Sauce poured over fruit buckle
Vanilla Cream Sauce:
3 Tbsp. Sugar
1 Tbsp. Cornstarch
1 Cup Milk
1 Egg Yolk, beaten
1 tsp. Vanilla
1/2 Cup heavy cream
Combine sugar and cornstarch in a saucepan; add milk. Cook and stir over medium heat until mixture thickens. Beat a small amount into egg yolk; stir into hot mixture; cook and stir 1 minute. Add vanilla; chill. Whip cream and fold into cooled pudding.
Serve Over Fruit Buckle
(Both Recipes Are From: "Towns, Trails, & Special Times")
Wednesday, May 27, 2009
Old Fashion Ice Cream
Makes About 1 Quart
2 cups heavy cream
2 cups half and half
3/4 cup sugar
4 egg yolks, beaten
2 to 3 inch length vanilla bean and/or 2 tsp vanilla extract
(Need an Ice Cream Freezer)
1. Heat cream, half and half and sugar in a heavy saucepan, stirring 2 or 3 times until sugar melts and mixture heats.
2. Beat egg yolks in a small bowl. Pour some of the hot cream into beaten yolks, beating to mix. Add yolks to hot cream. Cook, stirring constantly over medium heat, until mixture thickens slightly, about 8 minutes. DO NOT BOIL.
3. Pour into clean bowl. Cut vanilla bean open and scrape the seeds into hot mixture, mix in. cover and chill.
4. Stir before pouring ice cream freezer. Follow directions for freezing given by the ice cream freezer manufacturer.
Chocolate Ice Cream: Melt together 3 ounces semi-sweet chocolate and 1 ounce unsweetened chocolate. Add to the hot mil before adding egg yolks. Proceed as directed above.
Other additions: Add 1 cup of any of the following to partially frozen ice cream and continue freezing as directed.Crushed or broken cream filled chocolate cookies; Chopped toffee candy bars; Crushed hard peppermint candies; Chopped sweet or semi sweet mini chocolate chips; chopped toasted almonds.
2 cups heavy cream
2 cups half and half
3/4 cup sugar
4 egg yolks, beaten
2 to 3 inch length vanilla bean and/or 2 tsp vanilla extract
(Need an Ice Cream Freezer)
1. Heat cream, half and half and sugar in a heavy saucepan, stirring 2 or 3 times until sugar melts and mixture heats.
2. Beat egg yolks in a small bowl. Pour some of the hot cream into beaten yolks, beating to mix. Add yolks to hot cream. Cook, stirring constantly over medium heat, until mixture thickens slightly, about 8 minutes. DO NOT BOIL.
3. Pour into clean bowl. Cut vanilla bean open and scrape the seeds into hot mixture, mix in. cover and chill.
4. Stir before pouring ice cream freezer. Follow directions for freezing given by the ice cream freezer manufacturer.
Chocolate Ice Cream: Melt together 3 ounces semi-sweet chocolate and 1 ounce unsweetened chocolate. Add to the hot mil before adding egg yolks. Proceed as directed above.
Other additions: Add 1 cup of any of the following to partially frozen ice cream and continue freezing as directed.Crushed or broken cream filled chocolate cookies; Chopped toffee candy bars; Crushed hard peppermint candies; Chopped sweet or semi sweet mini chocolate chips; chopped toasted almonds.
Margarita Watermelon Surprise
2 small to medium watermelons1 to 2 cups liquid Margarita Mix Tequila
1. Wash and dry watermelons. With a long sharp knife, mark off a 5 to 6 inch circle on top of the watermelons; cut a deep cone into the center of each watermelon. Remove the plug. Turn watermelons over and let them drain for about 30 minutes; discard juice.
2. Turn melons open side up. Into one pour 1/2 to 1 cup liquid margarita mix to fill cavity, wait a bit and add more as it is absorbed.
3. For second melon, measure a similar amount of mix and combine with tequila, using 3 parts mix to 1 part tequila. Pour into second watermelon.
4. Let melons stand as liquid is absorbed. Replace plug. Put on Ice and mark one melon alcoholic and the other melon non-alcoholic. Slice melon when ready to eat.
(Recipe From "Towns, Trails & Special Times")
Family Round Up Potato Salad
Makes 8 TO 10 Servings
6 to 8 medium potatoes
1/2 cup clear Italian dressing
1 cup chopped celery
1 cup chopped cucumber
1/2 cup chopped parsley
1/2 cup chopped sweet red and/or green pepper
1/2 cup chopped green onion
1/2 cup sliced radishes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup cooked bacon, crumbled
1/2 cup chopped walnuts, toasted
1. Peel and cook potatoes; chop and put them in a mixing bowl (about 6 cups). While potatoes are still warm, pour over Italian dressing, cool.
2. Add chopped and sliced vegetables. Combine mayonnaise and sour cream; pour over potatoes and vegetables. mix well. Chill to blend flavors. Top with crumbled bacon and walnuts just before serving.
6 to 8 medium potatoes
1/2 cup clear Italian dressing
1 cup chopped celery
1 cup chopped cucumber
1/2 cup chopped parsley
1/2 cup chopped sweet red and/or green pepper
1/2 cup chopped green onion
1/2 cup sliced radishes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup cooked bacon, crumbled
1/2 cup chopped walnuts, toasted
1. Peel and cook potatoes; chop and put them in a mixing bowl (about 6 cups). While potatoes are still warm, pour over Italian dressing, cool.
2. Add chopped and sliced vegetables. Combine mayonnaise and sour cream; pour over potatoes and vegetables. mix well. Chill to blend flavors. Top with crumbled bacon and walnuts just before serving.
Recipe From: "Towns, Trails, & Special Times"
BBQ Ribs
4 sides lean back ribs or spareribs
1 tsp salt
1/2 tsp freshly cracked pepper
1 large onion, sliced
1 lime, sliced
1/2 cup strong black coffee
1/2 cup tomato paste
1/2 cup honey
2 Tbsp. brown sugar
2 Tbsp Tequila
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco Sauce
1. Trim excess fat from ribs; sprinkle both sides with salt and pepper.
2. Place rib side up, on rack in a covered barbecue grill; cook 60 minutes, turning occasionally. Place onions and lime slices on meaty side of ribs for the last 20 minutes.
3. To make sauce, combine remaining ingredients; brush ribs generously with sauce and continue cooking for 30 minutes or until ribs are tender. Continue to brush ribs with sauce as they cook.
4. Ribs may be cooked in a 400 degree oven. Follow same directions as above.
1 tsp salt
1/2 tsp freshly cracked pepper
1 large onion, sliced
1 lime, sliced
1/2 cup strong black coffee
1/2 cup tomato paste
1/2 cup honey
2 Tbsp. brown sugar
2 Tbsp Tequila
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco Sauce
1. Trim excess fat from ribs; sprinkle both sides with salt and pepper.
2. Place rib side up, on rack in a covered barbecue grill; cook 60 minutes, turning occasionally. Place onions and lime slices on meaty side of ribs for the last 20 minutes.
3. To make sauce, combine remaining ingredients; brush ribs generously with sauce and continue cooking for 30 minutes or until ribs are tender. Continue to brush ribs with sauce as they cook.
4. Ribs may be cooked in a 400 degree oven. Follow same directions as above.
Grilled Steaks
Makes 12 TO 16 Servings
1/3 cup Black or Mixed Peppercorns
2 Tbsp coffee beans
1 tsp. salt
6 2inch thick T-Bone, 4 Porterhouse or 3 Sirloin Steaks
1 1/2 cup red wine
1/4 cup steak sauce
1/4 cup soy sauce
2 cloves garlic, crushed
2 tsp paprika
1.Grind pepper, and coffee beans in a spice grinder or pepper mill. Add Salt. Press spice mixture onto both sides of steaks, put into large plastic food bags or glass baking dish.
2. Combine wine, steak sauce, soy sauce, garlic, and paprika; pour over beef. Close bags or cover dish and refrigerate several hours. Turn steak once or twice as it marinates.
3. Remove meat from marinade, pat dry with paper towels. Reserve marinade.
4. Cook steaks over medium coals to desired doneness, allowing 7 to 10 minutes per side for rare; 10 to 15 minutes per side for medium. Brush with marinade as they cook.
5. Let steaks stand a few minutes before slicing. Steaks may be broiled if desired.
6. Boil reserved marinade to reduce, adding more wine if desired. Serve with sliced steaks.
1/3 cup Black or Mixed Peppercorns
2 Tbsp coffee beans
1 tsp. salt
6 2inch thick T-Bone, 4 Porterhouse or 3 Sirloin Steaks
1 1/2 cup red wine
1/4 cup steak sauce
1/4 cup soy sauce
2 cloves garlic, crushed
2 tsp paprika
1.Grind pepper, and coffee beans in a spice grinder or pepper mill. Add Salt. Press spice mixture onto both sides of steaks, put into large plastic food bags or glass baking dish.
2. Combine wine, steak sauce, soy sauce, garlic, and paprika; pour over beef. Close bags or cover dish and refrigerate several hours. Turn steak once or twice as it marinates.
3. Remove meat from marinade, pat dry with paper towels. Reserve marinade.
4. Cook steaks over medium coals to desired doneness, allowing 7 to 10 minutes per side for rare; 10 to 15 minutes per side for medium. Brush with marinade as they cook.
5. Let steaks stand a few minutes before slicing. Steaks may be broiled if desired.
6. Boil reserved marinade to reduce, adding more wine if desired. Serve with sliced steaks.
(Recipe From: "Towns, Trails, & Special Times")
Wednesday, May 20, 2009
Three Cheese Pasta Bake
Ingredients:
2 cups egg noodles
1 cup cottage cheese
1/2 cup sour cream
3 tablespoons grated Parmesan cheese
1 egg
2 cups shredded Cheddar cheese
1 teaspoon Worcestershire sauce
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
Directions:Cook noodles al dente. Drain and rinse. Set aside. In a large mixing bowl, mix together cottage cheese, sour cream, Parmesan, 1 egg, 1 cup cheddar cheese, Worcestershire sauce, milk, butter or margarine, and salt and pepper. Stir in cooked noodles. Spread into a 9 inch square baking dish, top with remaining shredded cheese.
Bake at 300 degrees F (150 degrees C) for one hour, or until set.
2 cups egg noodles
1 cup cottage cheese
1/2 cup sour cream
3 tablespoons grated Parmesan cheese
1 egg
2 cups shredded Cheddar cheese
1 teaspoon Worcestershire sauce
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
Directions:Cook noodles al dente. Drain and rinse. Set aside. In a large mixing bowl, mix together cottage cheese, sour cream, Parmesan, 1 egg, 1 cup cheddar cheese, Worcestershire sauce, milk, butter or margarine, and salt and pepper. Stir in cooked noodles. Spread into a 9 inch square baking dish, top with remaining shredded cheese.
Bake at 300 degrees F (150 degrees C) for one hour, or until set.
(Recipe From: Southern Living)
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