INGREDIENTS:
1 (18.25 ounce) package yellow or butter cake mix
1/4 cup vegetable oil
1 (3.4 ounce) package instant butterscotch pudding mix
1 14.5 oz canned pumpkin
2 teaspoons pumpkin pie spice
4 eggs
1/4 cup water
Semi-Sweet Chocolate Chips
Cream cheese frosting or whipped cream
DIRECTIONS:
In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in.fluted tube or bundt pan, layering chocolate chips in the mix.
Bake at 350 degrees F for 50-55 minutes or until a wooden pickinserted near the center comes out clean. Cool in pan for 15 minutes beforeremoving to a wire rack to cool completely.
Frost with cream cheese frosting or serve with whipped cream if desired.
Cream cheese frosting
Beat all together:
8 oz. cream cheese
1-2 lbs powdered sugar
1 ½ cubes softened butter
1 tsp. vanilla
Fluffy Buttercream Frosting
Ingredients needed:
5 tablespoons of flour
1 cup milk
1 cup softened unsalted butter
1 cup of granulated sugar
1-2 teaspoons of vanilla.
Whisk the flour and milk together in a saucepan over medium heat. Cook until it starts to thicken (don't scald!) Cook for about a minute--it will be like a thick paste. Pour into a flat glass pan/dish and let it cool (it can be put in the refrigerator to cool a little faster.) Stir occasionally while it cools. If it is lumpy, press through a sieve or mash the lumps with the back of a spoon.
In a separate bowl, beat the butter and granulated sugar together until light and fluffy. Slowly add about two tablespoons at a time of the flour and milk paste and continue to beat. Add 1-2 tsp vanilla and beat until the frosting is light and creamy.
5 tablespoons of flour
1 cup milk
1 cup softened unsalted butter
1 cup of granulated sugar
1-2 teaspoons of vanilla.
Whisk the flour and milk together in a saucepan over medium heat. Cook until it starts to thicken (don't scald!) Cook for about a minute--it will be like a thick paste. Pour into a flat glass pan/dish and let it cool (it can be put in the refrigerator to cool a little faster.) Stir occasionally while it cools. If it is lumpy, press through a sieve or mash the lumps with the back of a spoon.
In a separate bowl, beat the butter and granulated sugar together until light and fluffy. Slowly add about two tablespoons at a time of the flour and milk paste and continue to beat. Add 1-2 tsp vanilla and beat until the frosting is light and creamy.
Erma's Carrot Cake
I found this in our Mom's recipe box:
Carrot Cake
Beat the following:
1 1/2 cups oil
2 cups sugar
4 eggs
Add the following to above mixture.
2 cups flour
2 tsp. cinnamon
2 tsp. soda
2 tsp. baking powder
Finally, add carrots and raisins a small amount at a time.
3 cups grated carrots
1 cup raisins.
Cream cheese frosting:
1 8 oz. cream cheese 1 box powdered sugar
1 stick oleo (butter) 2 tsp. vanilla
Beat altogether and frost when cake is cool.
Carrot Cake
Beat the following:
1 1/2 cups oil
2 cups sugar
4 eggs
Add the following to above mixture.
2 cups flour
2 tsp. cinnamon
2 tsp. soda
2 tsp. baking powder
Finally, add carrots and raisins a small amount at a time.
3 cups grated carrots
1 cup raisins.
Cream cheese frosting:
1 8 oz. cream cheese 1 box powdered sugar
1 stick oleo (butter) 2 tsp. vanilla
Beat altogether and frost when cake is cool.
Cherry Chocolate Cake
INGREDIENTS:
1 can cherry pie filling (this serves the purpose of making the cake very moist. The cherry taste is very mild,
so if you’re not a fan of cherries, you will still love this cake).
1 Devil’s Food cake mix
2 eggs
½ cup milk chocolate chips
2 ½ Tablespoons butter
3 Tablespoons milk
½ cup sugar
DIRECTIONS:
Preheat the oven to 350 degrees Fahrenheit. Grease a spring-form pan with shortening and flour (non-stick spray will not work as well). In a medium-sized bowl, mix the cherry pie filling, eggs and dry cake mix together for 2 minutes (there’s no need to add water or oil or anything else the cake mix box may ask for). Pour the batter into the greased pan. Bake the cake for 40 minutes or so. Before taking the cake out of the oven, check with a toothpick to make sure it is cooked through.
While you are waiting for the cake to bake, put the sugar, milk and butter in a saucepan and bring to a slight boil (the edges of the liquid should just barely be bubbling and if you boil it harder than that, the frosting will crystallize). Let it boil at that level for about one minute so the sugar can dissolve completely. Take the saucepan off the heat and stir in the chocolate chips until they are melted. Pour the frosting on the cake while it is still warm.
BAKING/SERVING ALTERNATIVES:
You can serve the cake immediately if you like. I personally think it tastes better cool. This cake actually gets moister the longer it sits, so it will be good the 2nd or 3rd day. If you bake it in the spring form pan and want it extra chocolaty, try doubling the frosting recipe and then pour several layers of the frosting on the cake once each previous layer has slightly cooled. This cake can also be cooked in a 9x13 pan for 25 minutes at the same heat. If you do this, double the frosting recipe. If you are trying to make the cake look fancy, bake it in a floured Bundt cake pan (my personal favorite) for 35-40 minutes, drizzle the chocolate sauce on the cake and garnish with chocolate shavings or strawberries. ENJOY!
*I got this recipe in April 2010 by making a small donation towards a fund for a woman named Amy Jackson, mother of 6, who was diagnosed with terminal cancer. CJane's blog posted about this yummy cake and the sad story about Amy. Her readers encouraged the holder of the recipe, Alicia Lindsay, to sell the cake recipe and donate the earnings to Amy and her family--so she did. The community of Santaquin, Utah, held a fundraiser in her honor.
1 can cherry pie filling (this serves the purpose of making the cake very moist. The cherry taste is very mild,
so if you’re not a fan of cherries, you will still love this cake).
1 Devil’s Food cake mix
2 eggs
½ cup milk chocolate chips
2 ½ Tablespoons butter
3 Tablespoons milk
½ cup sugar
DIRECTIONS:
Preheat the oven to 350 degrees Fahrenheit. Grease a spring-form pan with shortening and flour (non-stick spray will not work as well). In a medium-sized bowl, mix the cherry pie filling, eggs and dry cake mix together for 2 minutes (there’s no need to add water or oil or anything else the cake mix box may ask for). Pour the batter into the greased pan. Bake the cake for 40 minutes or so. Before taking the cake out of the oven, check with a toothpick to make sure it is cooked through.
While you are waiting for the cake to bake, put the sugar, milk and butter in a saucepan and bring to a slight boil (the edges of the liquid should just barely be bubbling and if you boil it harder than that, the frosting will crystallize). Let it boil at that level for about one minute so the sugar can dissolve completely. Take the saucepan off the heat and stir in the chocolate chips until they are melted. Pour the frosting on the cake while it is still warm.
BAKING/SERVING ALTERNATIVES:
You can serve the cake immediately if you like. I personally think it tastes better cool. This cake actually gets moister the longer it sits, so it will be good the 2nd or 3rd day. If you bake it in the spring form pan and want it extra chocolaty, try doubling the frosting recipe and then pour several layers of the frosting on the cake once each previous layer has slightly cooled. This cake can also be cooked in a 9x13 pan for 25 minutes at the same heat. If you do this, double the frosting recipe. If you are trying to make the cake look fancy, bake it in a floured Bundt cake pan (my personal favorite) for 35-40 minutes, drizzle the chocolate sauce on the cake and garnish with chocolate shavings or strawberries. ENJOY!
*I got this recipe in April 2010 by making a small donation towards a fund for a woman named Amy Jackson, mother of 6, who was diagnosed with terminal cancer. CJane's blog posted about this yummy cake and the sad story about Amy. Her readers encouraged the holder of the recipe, Alicia Lindsay, to sell the cake recipe and donate the earnings to Amy and her family--so she did. The community of Santaquin, Utah, held a fundraiser in her honor.
Slow Cooker Enchilada Chicken
In the slow cooker:
2-4 chicken breasts (fresh or frozen)
1 packet of taco seasoning
1 (14.5 oz) can of red enchilada sauce
salsa (approx 1/2 of a large jar)
1 small can sliced black olives (or more if you prefer)
1 small can of diced mild green chilis
small amount of cumin if you like
Cook on low 8-10 hours. Shred chicken in slow cooker.
Serve on top of brown rice or flour tortillas with shredded cheese and sour cream.
(even more fantastic with salad on the side topped with Heidi's tomatillo dressing!!)
2-4 chicken breasts (fresh or frozen)
1 packet of taco seasoning
1 (14.5 oz) can of red enchilada sauce
salsa (approx 1/2 of a large jar)
1 small can sliced black olives (or more if you prefer)
1 small can of diced mild green chilis
small amount of cumin if you like
Cook on low 8-10 hours. Shred chicken in slow cooker.
Serve on top of brown rice or flour tortillas with shredded cheese and sour cream.
(even more fantastic with salad on the side topped with Heidi's tomatillo dressing!!)
Cream Puffs
This is a huge batch that is great when serving a crowd.
3 cups water
1 1/2 c. butter or margarine
3 cups flour
12 eggs
Vanilla pudding (homemade, boxed--instant or cooked, or canned)
Confectioners' sugar
Heat oven to 400 degrees. Heat water and butter to a boil. Add flour and vigorously stir over low hear for 1 minute or until it forms a ball. Remove from heat and beat in eggs all at once; beat until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart on an ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool. Cut off tops and pull out insides of puffs; fill with pudding (or use piping bag and squeeze mixture inside to fill.) Dust with confectioners' sugar and refrigerate until serving time.
To make eclairs instead of puffs:
Shape dough into finger shapes about 4 inches long and 1 1/2 inches wide. Bake and fill the same as puffs. Frost with chocolate icing:
Melt 3 ounces unsweetened chocolate and 3 teaspoons butter over low hear. Remove from heat and stir in 3 cups confectioners' sugar and about 6 tablespoons hot water. Beat until smooth. Spoon over the top of the eclair; refrigerate.
3 cups water
1 1/2 c. butter or margarine
3 cups flour
12 eggs
Vanilla pudding (homemade, boxed--instant or cooked, or canned)
Confectioners' sugar
Heat oven to 400 degrees. Heat water and butter to a boil. Add flour and vigorously stir over low hear for 1 minute or until it forms a ball. Remove from heat and beat in eggs all at once; beat until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart on an ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool. Cut off tops and pull out insides of puffs; fill with pudding (or use piping bag and squeeze mixture inside to fill.) Dust with confectioners' sugar and refrigerate until serving time.
To make eclairs instead of puffs:
Shape dough into finger shapes about 4 inches long and 1 1/2 inches wide. Bake and fill the same as puffs. Frost with chocolate icing:
Melt 3 ounces unsweetened chocolate and 3 teaspoons butter over low hear. Remove from heat and stir in 3 cups confectioners' sugar and about 6 tablespoons hot water. Beat until smooth. Spoon over the top of the eclair; refrigerate.
Egg Foo Yong II
This is one of our family's favorite (easy, too) and very similar to Linda's recipe. The sauce is the same for both of them (Erma's recipe.) This makes approximately 10 patties.
4 T. salad oil
7 eggs
2 cups canned bean sprouts, drained
1 cup cubed, cooked pork
4 T. chopped onion
1 T. soy sauce
Heat oil in large skillet. Beat eggs until thick and lemon colored. Stir in bean sprouts, pork, onion and 1 tablespoon soy sauce. Pour 1/4 cup mixture at a time into skillet, spreading egg mixture over the meat to form a patty. Turn when patties are slightly brown and brown the other side. Serve hot with brown sauce.
Brown Sauce:
6 T. butter or margarine
6 T. flour
4 T. sugar
1/2 t. salt
2 c. hot water
4 T. soy sauce
Melt butter or margarine in saucepan. Add the rest of the ingredients and cook, stirring constantly, until mixture thickens and comes to a boil. Boil and stir for one minute.
4 T. salad oil
7 eggs
2 cups canned bean sprouts, drained
1 cup cubed, cooked pork
4 T. chopped onion
1 T. soy sauce
Heat oil in large skillet. Beat eggs until thick and lemon colored. Stir in bean sprouts, pork, onion and 1 tablespoon soy sauce. Pour 1/4 cup mixture at a time into skillet, spreading egg mixture over the meat to form a patty. Turn when patties are slightly brown and brown the other side. Serve hot with brown sauce.
Brown Sauce:
6 T. butter or margarine
6 T. flour
4 T. sugar
1/2 t. salt
2 c. hot water
4 T. soy sauce
Melt butter or margarine in saucepan. Add the rest of the ingredients and cook, stirring constantly, until mixture thickens and comes to a boil. Boil and stir for one minute.
Chicken-Grape Salad
Mix in bowl:
2 chopped apples
3-stalks celery chopped very fine
2 cups halved purple seedless grapes
4 chicken breasts-cooked and shredded
5 ounces sliced cashews
3 green onions-chopped very fine
Sauce:
1/3 cup miracle whip
2/3 cup mayo
1 tsp. dillweed
Mix all together and stir into bowl w/ingredients above.
2 chopped apples
3-stalks celery chopped very fine
2 cups halved purple seedless grapes
4 chicken breasts-cooked and shredded
5 ounces sliced cashews
3 green onions-chopped very fine
Sauce:
1/3 cup miracle whip
2/3 cup mayo
1 tsp. dillweed
Mix all together and stir into bowl w/ingredients above.
Chinese Coleslaw
Combine in LARGE bowl:
4 cooked and shredded chicken breasts
2-14 ounce packages shredded cabbage
1 bunch chopped green onions
2 pkg. oriental snack ramen noodles (set dry sauce pkg. aside)
1/4 cup sesame seeds
1/4 cup sliced almonds
Dressing:
2 pkg. snack ramen seasoning
1 tsp. pepper
1 cup oil
1/4 cup sugar
2 Tbls. vinegar
3 Tbls. soy sauce
Mix all together and pour over salad JUST before serving
4 cooked and shredded chicken breasts
2-14 ounce packages shredded cabbage
1 bunch chopped green onions
2 pkg. oriental snack ramen noodles (set dry sauce pkg. aside)
1/4 cup sesame seeds
1/4 cup sliced almonds
Dressing:
2 pkg. snack ramen seasoning
1 tsp. pepper
1 cup oil
1/4 cup sugar
2 Tbls. vinegar
3 Tbls. soy sauce
Mix all together and pour over salad JUST before serving
Banana Bread
Cream:
1 2/3 cups butter
2 1/2 cups sugar
10 eggs
Add:
8 3/4 cups flour
5 tsp. baking powder
2 1/2 tsp. soda
2 1/2 tsp. salt
8 - 9 cups banana
Beat all together and pour into 5 greased bread pans.
Bake @ 350 degrees for 35 to 45 minutes depending on pan size.
1 2/3 cups butter
2 1/2 cups sugar
10 eggs
Add:
8 3/4 cups flour
5 tsp. baking powder
2 1/2 tsp. soda
2 1/2 tsp. salt
8 - 9 cups banana
Beat all together and pour into 5 greased bread pans.
Bake @ 350 degrees for 35 to 45 minutes depending on pan size.
Carrot Cake
Combine the following:
2 cups flour
2 cups sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1 cup oil
Beat in:
4 eggs
3 cups shreddded carrots
1 tsp. vanilla
Bake in 350 degree oven for approx. 30 minutes. When cool frost with:
Beat all together:
8 oz. cream cheese
1 box powdered sugar
2 cubes softened butter
1 tsp. vanilla
Sprinkle with nuts (optional)
2 cups flour
2 cups sugar
2 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1 cup oil
Beat in:
4 eggs
3 cups shreddded carrots
1 tsp. vanilla
Bake in 350 degree oven for approx. 30 minutes. When cool frost with:
Beat all together:
8 oz. cream cheese
1 box powdered sugar
2 cubes softened butter
1 tsp. vanilla
Sprinkle with nuts (optional)
Popeye Pancakes
Heat oven to 400 degrees
Spray "Pam" in 9 X 13 pan.
Melt 6 Tbls. butter in 9 X 13 pan in oven.
In blender mix the following:
1 cup flour
1 cup milk
6 eggs
1/4 tsp salt
After blending immediately pour in hot 9 X 13 pan and bake for 20 minutes @ 400 degrees.
It will be bumpy with "muscles"...then it's done. Serve with syrup, jam or powdered sugar.
Spray "Pam" in 9 X 13 pan.
Melt 6 Tbls. butter in 9 X 13 pan in oven.
In blender mix the following:
1 cup flour
1 cup milk
6 eggs
1/4 tsp salt
After blending immediately pour in hot 9 X 13 pan and bake for 20 minutes @ 400 degrees.
It will be bumpy with "muscles"...then it's done. Serve with syrup, jam or powdered sugar.
Egg Foo Young
This was one of my families favorite:
1-2 eggs per person
For 6 to 8 eggs
Add:
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
chopped water chestnuts
1 can bean sprouts, drained & washed
1-3 tbls. cornstarch
1/2 to 1 cup cooked chopped meat (left over chicken or turkey)
Mix all together and spoon 1/4 cup into oiled frying pan. They will form a pattie. Cook over medium heat until mixture sets. Keep warm in oven until all are cooked. Serve with:
Soy Sauce Gravy
Bring to a boil:
6 Tbls. butter
6 Tbls. flour
4 Tbls. sugar
1 tsp. salt
2 Cups water
4 Tbls. soy sauce
Let simmer and serve with patties.
1-2 eggs per person
For 6 to 8 eggs
Add:
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
chopped water chestnuts
1 can bean sprouts, drained & washed
1-3 tbls. cornstarch
1/2 to 1 cup cooked chopped meat (left over chicken or turkey)
Mix all together and spoon 1/4 cup into oiled frying pan. They will form a pattie. Cook over medium heat until mixture sets. Keep warm in oven until all are cooked. Serve with:
Soy Sauce Gravy
Bring to a boil:
6 Tbls. butter
6 Tbls. flour
4 Tbls. sugar
1 tsp. salt
2 Cups water
4 Tbls. soy sauce
Let simmer and serve with patties.
French Dressing
I use this for my summer taco salads-it's like catalina or french dressing:
1 cup oil
2/3 cup ketchup
1/2 cup vinegar
1/2 cup sugar
2 tsp paprika
2 tsp salt
1 medium onion
Blend together in a blender.
Taco Salad:
Fry hamburger with taco seasoning (drain)
Add: cheese, lettuce, kidney beans, olives, tomatoes & broken tortilla chips
1 cup oil
2/3 cup ketchup
1/2 cup vinegar
1/2 cup sugar
2 tsp paprika
2 tsp salt
1 medium onion
Blend together in a blender.
Taco Salad:
Fry hamburger with taco seasoning (drain)
Add: cheese, lettuce, kidney beans, olives, tomatoes & broken tortilla chips
Oriental Dressing
This is Elaine Fuller's recipe. It's like Applebee's Oriental dressing.
12 tbls. honey
6 tbls. rice wine vinegar
1 cup mayo
4 teas. Dijon mustard
1/2 teas. sesame oil
Mix all together and enjoy.
12 tbls. honey
6 tbls. rice wine vinegar
1 cup mayo
4 teas. Dijon mustard
1/2 teas. sesame oil
Mix all together and enjoy.
Tomatillo Dressing
This is Heidi's recipe:
1 envelope buttermilk ranch dressing
1 cup mayo
1 cup buttermilk
1 cup cilantro-fresh-chopped
3 tomatillos peeled and chopped
3 cloves garlic
1/8 tsp. cayenne pepper
Mix in blender and serve.
1 envelope buttermilk ranch dressing
1 cup mayo
1 cup buttermilk
1 cup cilantro-fresh-chopped
3 tomatillos peeled and chopped
3 cloves garlic
1/8 tsp. cayenne pepper
Mix in blender and serve.
Poppy Seed Dressing
This is Heather Stevenson's recipe:
1/2 cup white vinegar
1 cup oil
1/2 cup sugar-no splenda
1 tsp. dry mustard
1 tbls. poppy seed
Mix all together and serve in Pampered Chef salad dressing container if you have one. It fits perfectly.
1/2 cup white vinegar
1 cup oil
1/2 cup sugar-no splenda
1 tsp. dry mustard
1 tbls. poppy seed
Mix all together and serve in Pampered Chef salad dressing container if you have one. It fits perfectly.
Sweet Bacon Chestnuts
3 cans whole water chestnuts (drained)
2 lbs. cheap/thin bacon
Wrap chestnuts in bacon strips, secure with toothpicks and bake for 20 minutes at 375 degrees. Drain fat. Pour 1 cup ketchup, one cup brown sugar & 3 tbls. soysauce in a bowl. Pour over chestnuts and bake another 20 minutes or desired crispness.
2 lbs. cheap/thin bacon
Wrap chestnuts in bacon strips, secure with toothpicks and bake for 20 minutes at 375 degrees. Drain fat. Pour 1 cup ketchup, one cup brown sugar & 3 tbls. soysauce in a bowl. Pour over chestnuts and bake another 20 minutes or desired crispness.
Linda's Hot Beef Dip
8 oz. cream cheese
1/2 cup sour cream
1-2 packages beef (cut in small pieces)
2 Tbls. green onion
2 Tbls. milk
Mix all together and heat in microwave. Serve with large frito chips. Yummy!
1/2 cup sour cream
1-2 packages beef (cut in small pieces)
2 Tbls. green onion
2 Tbls. milk
Mix all together and heat in microwave. Serve with large frito chips. Yummy!
Linda's Stuffed mushrooms
1 pkg. Jimmy Dean Maple sausage (cooked and drained)
1 green onion (optional)
1-8 ounce cream cheese
Mix all together and stuff fresh mushrooms with stems removed
Bake on a cookie sheet for 10-15 minutes at 350 degrees
1 green onion (optional)
1-8 ounce cream cheese
Mix all together and stuff fresh mushrooms with stems removed
Bake on a cookie sheet for 10-15 minutes at 350 degrees
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