Pumpkin Butter

Prep: 5 Min
Cooking: 20 Min
Yields: 32 Servings (1 Tablespoon per serving)

Ingredients:

1 can (15 oz) Libby’s 100% Pure Pumpkin
2/3 Cup packed brown sugar
¼ cup honey
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves

Directions:
Combine pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium, heavy duty saucepan.

Bring to a boil over medium-high heat; reduce heat to low. Cook; stirring frequently, for 20-25 minutes or until thickened. Serve with biscuits, breads and corn muffins. Store in airtight container in refrigerator for up to 2 months.

Recipes makes 2 cups.

Peach Bread

By: Janie (allrecipes.com)
Prep Time: 10 Min
Cook Time: 1 Hr
Ready In: 1 Hr 10 Min
Original Recipe Yield 2 loaves

Ingredients

3 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
2 cups diced canned peaches, drained
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 cup chopped walnuts (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.

In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.

Bake for about 1 hour, or until a tester inserted in the center comes out clean.

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I made this with fresh peaches and it was very good!

Grilled Banana’s Foster

Sauce:
1/3 cup butter
2 cups brown sugar
¾ cup 151 rum
1 dash allspice
2 oranges, juiced and seeded

Grilled Bananas:
3 just ripe bananas, sliced lengthwise in half
Vanilla ice cream

Melt butter, add the sugar and melt over low heat until mixture is thick and bubbly. Add the rum and flame. When flame dies, add the allspice and juice. Blend in the pan until well mixed. Then consistency should by syrupy.

Grill the bananas on each side for one minute, just to warm through. Serve both halves on a banana split plate or substitute a corn on the cob plate. Top with a scoop of the vanilla ice cream and drizzle the Foster Sauce over the top.

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I’m so glad I was looking through my wedding things last night because I found all of these recipes and I’m remembering how yummy this one was when my friend Julia made it! Mmmm…

Cheddar Chicken Spaghetti

Yields: 6-8 Servings

1 package (7 ounces) spaghetti, broken
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos, optional
1/4 teaspoon salt
1/4 teaspoon pepper

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat.

Transfer to a greased 13 x 9 inch baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

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My friend (Chef Tammy) tried this recipe and it was a hit with her and her family.
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Another update, I tried this recipe. It's very simple and very tasty! To spice up the leftovers try adding a little spaghetti sauce!

Pizza Chicken Roll-ups

Yields: 4 Servings

4 Boneless skinless chicken breast halves
12 Pepperoni slices
8 Slices mozzarella cheese, divided
1 can (15 oz) pizza sauce

Flatten chicken to 1/4 in. thickness. Place three slices of pepperoni and one slice of cheese to each. Roll up tightly; secure with toothpicks. Place in a greased 11 x 7 x 2 inch baking dish. Spoon pizza sauce over top.

Cover and bake at 350 degrees for 35-40 minutes. Uncover; top with remaining cheese. Bake 5 minutes longer or until cheese is melted.

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Note: This recipe turned out great, but I wouldn't recommend using colored toothpicks, it turns the chicken interesting colors after it bakes :-).

Variation: You could try this with spaghetti sauce instead of the pizza sauce. Or you could use ham instead of pepperoni.

Recipe is from a Taste of Home magazine.

Carla's Fruit Dip

Prep Time: 10 Minutes
Ready In: 10 Minutes
Yields: 10 Servings

INGREDIENTS:

1 (8 ounce) container frozen whipped topping,thawed
1 (7 ounce) jar marshmallow creme
1 (3 ounce) package cream cheese

DIRECTIONS:

In a mixing bowl, combine the frozen whipped topping, marshmallow creme, and cream cheese. Mix until smooth. Serve chilled.

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Allrecipes.com

Cracker Candy

This "candy" has a saltine cracker base topped with syrup, chocolate and almonds. Break apart and serve.
INGREDIENTS:
• Saltine crackers
• 1c. packed brown sugar
• 1c. real butter
• 1 12-ounce pkg. semisweet chocolate pieces
• 1 small bag chopped almonds

METHOD:
Line cookie sheet with foil to cover. Brush foil with cooking oil. Arrange saltine crackers over the foil to cover whole area. Preparation: Heat oven to 350 degrees. In a nonstick pan add brown sugar and butter and bring to a boil. Boil, uncovered, for 3 minutes. Remove and pour over crackers; bake for 5 minutes. Take out and pour chocolate chips on top of brown sugar mixture; let melt then spread evenly over mixture. Sprinkle almonds on top, then put in refrigerator till firm. Remove from foil and break into pieces to eat.

NOTES:
Never use anything other than real butter; margarine won't work. Should taste like a toffee candy bar. Enjoy.

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I've tried a slightly different version of this recipe in the past and it is very good! It's definitely a new spin on candy! I'll try to find the other version and post it.

Poppin' Fresh® Barbecups

Refrigerated biscuits become the edible bowls in this zesty, cheese-topped winner.

Prep Time: 20 Min
Total Time: 35 Min
Makes: 10 servings

Peter Russell
Topanga, CA
Pillsbury.com Bake-Off® Contest 19, 1968

INGREDIENTS

1 lb lean (at least 80%) ground beef
1/2 cup barbecue sauce
1/4 cup chopped onion
1 to 2 tablespoons packed brown sugar
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits
1/2 cup shredded Cheddar or American cheese (2 oz)

DIRECTIONS

1. Heat oven to 400°F. Spray 10 regular-size muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.

2. Separate dough into 10 biscuits. Place 1 biscuit in each muffin cup. Firmly press in bottom and up sides, forming 1/4-inch rim over edge of cup. Spoon about 1/4 cup beef mixture into each biscuit-lined cup. Sprinkle each with cheese.

3. Bake 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from muffin cups.

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I think this would also be very yummy with Browned burger, marinara sauce and shredded cheese cooked together then added in the biscuits!! Mmmm

Just an update, I tried this variation out on some family Christmas Day and it was definitely a hit! And it's good reheated!

Mint Capped Brownie Cookie Cups

Makes 4 dozen cookies.

48 Hershey Kisses (Mint Truffle in Dark Chocolate)
2/3 cup butter or margarine, softened
1-1/4 cups granulated sugar
1 tbsp water
1 tsp vanilla extract
2 eggs
1-1/2 cups all-purpose flour
1/2 cup Hershey’s Special Dark Cocoa or Hershey’s Cocoa
1/2 tsp salt
1/4 tsp baking soda
Powdered sugar

Heat oven to 350oF. Line 48 small muffin cups (1-3/4 inches in diameter) with paper or foil baking cups. Remove wrappers from chocolates.

Beat butter, granulated sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.

Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. If necessary, refrigerate dough until firm enough to handle. Shape dough into 1-inch balls; place in prepared muffin cups.

Bake 11 to 13 minutes or until cookie surface is set. Cookies will appear soft and moist. Do not overbake. Cool about 5 minutes on wire rack. Press chocolate piece into surface of each cookie cup. Cool completely in pan on wire rack. Sprinkle each cookie with powdered sugar.

Garlic Parmesean Chicken

Prep 20 Minutes
Cook Time 35 Minutes
4 Servings

Ingredients:

2 tsp crushed garlic
1/4 c olive oil
1/4 c dry bread crumbs
1/4 c grated parmesean cheese
4 skinless boneless chicken breast halves

1. Preheat oven to 425 degrees
2. Warm garlic and olive oil to blend flavors. In separate dish, combine bread crumbs and parmesean cheese. Dip chicken breasts in olive oil and garlic mixture, then into bread crumb mixture. Place in shallow baking dish.
3. Bake for 30-35 minutes, until no longer pink and juices run clear.

Note: This turned out great and is good served with mashed potatoes (with unsalted butter)

Flaky Deli Slices

Prep Time: 15 Minutes
Ready in 35 Minutes
Makes: 32 appetizers

Ingredients:

1 box (15oz) Pillsbury refrigerated pie crusts, softenend as directed on box
¼ cup grated parmesan cheese
¾ lb very thinly sliced cooked ham
¼ lb thinly sliced pepperoni
1 cup shredded cheddar cheese

Directions:

Heat oven to 450 degrees. Remove pie crusts from pouches; place crusts flat on work surface. If necessary, press out folds or creases. Sprinkle each crust evenly with Parmesan cheese.

Top each crust with ham, pepperoni and cheddar cheese to within 1 inch of edges. Loosely roll up each crust. Place rolls, seam side down, on ungreased cookie sheet. Fold ends under.

Bake 12 to 17 minutes or until golden brown. Cool 5 minutes. Cut each roll into 16 slices. Serve warm.

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This is good served with warm pizza sauce!

To Die For Warm Apple Cake

Serve this yummy apple upside-down cake warm from the oven.

Prep Time: 30 Minutes
Start to Finish: 1 hr 25 min
Makes: 15 Servings

Cake

½ cup butter or margarine
¼ cup whipping cream
1 cup packed brown sugar
½ cup chopped pecans (optional)
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker SuperMoist yellow cake mix
1 ¼ cups water
1/3 cup vegetable oil
3 eggs
¼ teaspoon apple pie spice

Topping

2/3 cup Betty Crocker Whipped Fluffy white frosting (from 12oz container)
½ cup frozen (thawed) whipped topping
Caramel topping

1. Heat oven to 350oF. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9 inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from plan. Place heatproof serving platter upside down on plan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.

Nutritional Information:
1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g

** Ok, so the title is actually "Warm Apple Cake" but once you taste it you will understand why I added the "To Die For"!!!

Pumpkin Dip

2 c. Pumpkin Puree
1 c. Dark Brown Sugar
2 tsp. Ground Cinnamon
1/8 tsp. Ground Cloves
½ tsp. Ground Ginger
1 pkg (8oz) Cream Cheese Softened
¼ tsp. Nutmeg

Cream together pumpkin and cream cheese. Add in all
other ingredients until well blended. Refrigerate overnight.
Serve with gingersnaps or graham crackers.

**This recipe is also a huge hit, I've even had someone who doesn't like pumpkin pie tell me that they like this dip!

Creamy Peanut Butter Fudge

4 c. White Sugar
1 c. Light Brown Sugar
½ c. Butter
1 (12oz) can Evaporated Milk
1 (16 oz) Jar Peanut Butter
1 (7oz) Jar Marshmallow Crème
1 tsp. Vanilla Extract

Grease 9 x 13 baking dish.
In medium saucepan over medium heat, combine sugar, brown
sugar, butter and evaporated milk. Bring to a boil, stirring
constantly, and boil for 7 minutes. Remove from heat; stir in
marshmallow crème until well incorporated and melted. Stir
in peanut butter and vanilla until smooth; spread in prepare pan.
Let cool before cutting into squares.

** This fudge is a hit EVERY time I make it!!

Garlic/Onion Dip

8 oz Cream Cheese (soft)
16 oz Cottage Cheese
Onion and/or Garlic Powder to taste

Mix ingredients well and serve with pretzels or
chips.

**If you leave the finished dip in the refrigerator overnight, it will taste better!

Pumpkin Bread

1 tsp. Nutmeg
3 c. Sugar
4 Eggs
1 tsp. Cinnamon
1 c. Oil
1 tsp. Salt

Mix the above ingredients. Combine the water
and baking soda, then add all below ingredients
to the mixture.

1 c. Pumpkin
3 c. Flour
¾ c. Water
2 tsp. Baking Soda

Grease & Flour three 1 lb. coffee cans. Bake at
350 degrees for 1 hour. Remove & cool
completely.

**I prefer my pumpkin bread plain, but you can also add walnuts or raisins. And I highly recommend trying the pumpkin bread warm with butter!!

Cinnamon Praline Cookies

1 ½ c. Flour
½ tsp. Salt
1 ¼ c. Packed Brown Sugar
½ tsp. Baking Powder
½ c. Butter, softened
¼ tsp. Baking Soda
1 tsp. Ground Cinnamon
1 Egg
1 ½ tsp. Vanilla
½ c. Chopped Pecans

Heat oven to 350 degrees. Beat all ingredients
except pecans on low speed until blended (dough
will be stiff). Stir in pecans. Shape dough into
1 ¼ inch balls. Placed on ungreased cookie sheet.
flatten to ¼ inch thickness with bottom of a glass
dipped in sugar.

Bake 8-10 minutes or until golden brown. Cool
slightly; remove from cookie sheet.

Makes about 3 ½ dozen.

Puppy Chow

Ingredients:
6 c. Chex Cereal
16 oz. Chocolate Chips
¼ c. Peanut Butter
1 c. 10x Sugar

Directions:
Melt chocolate & peanut butter together.
Add cereal to chocolate mixture and stir.
Add sugar in plastic ziploc bag then spoon chocolate cereal mixture into ziploc bag.
Shake the bag until cereal is well coated.