Melt in Your Mouth Pumpkin Cookies

Melt in Your Mouth Pumpkin Cookies

Yield: about 60 cookies

Prep Time: 30 minutes

Cook Time: 10 minutes per batch

Ingredients:

2 cups salted butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour

Frosting:

1 cup softened butter

8 oz. cream cheese

2 teaspoons vanilla

4-6 cups powdered sugar (I use 4.)

Ground cinnamon

Directions:

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

3.  For frosting:  Beat butter on medium speed for 30 seconds; add cream cheese and vanilla mixing together until well blended; add powdered sugar 1 cup at a time; try to mix all the powdered sugar with the mixer; spread on cookies and sprinkle with cinnamon.

Warning – this recipe makes A LOT of cookies and a ton of frosting.  Be prepared to have leftover frosting.  

Blueberry Coffee Cake

Blueberry Coffee Cake

Sometimes you get recipes in the strangest of ways. This recipe showed up on my Facebook News Feed when one of my friends, Maggie Cherry, needed the recipe and a family member shared it with her. I always think it's creepy when something shows up on my News Feed after someone who isn't a Facebook friend of mine posts on the timeline of one of my friends. Sometimes creepy and sometimes beneficial when you get a yummy new recipe!

Ingredients:

3 cups flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup brown sugar (packed)
1tablespoon flour
1/2 teaspoon cinnamon
3/4 cup soft butter or margarine
1-1/2 cup white sugar
1 teaspoon vanilla
4 eggs
1 cup (8 oz.) sour cream
2 cups fresh or frozen blueberries (rinsed and drained)

Process:

• Sift together 3 cups flour, baking powder, baking soda, and salt then set aside. 
• Combine brown sugar, tablespoon flour and cinnamon in a small bowl and set aside. 
• Cream softened butter or margarine very well then add sugar and cream together then add vanilla and mix. 
• Add eggs, one at a time, mixing thoroughly after each addition. 
• Add flour mixture to creamed butter and sugar mixture a little at a time, mixing thoroughly.
• Last slowly blend sour cream into batter until well blended. 
• Preheat oven to 350 degrees. Grease bundt pan. 
• Spread 1/3 batter in pan, then 1 cup blueberries, top with 1/2 of brown sugar mixture. 
• Repeat process one more time then top with last 1/3 of batter. 
• Bake 60 minutes or until it tests done. 
• Cool in pan 5 to10 minutes then remove from pan onto wire rack. 
• Serve with a glaze of 1 cup powdered sugar and 2 to 3 tablespoons of milk or sprinkle with powdered sugar. I usually do the sprinkled sugar because it is easier.

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

I grew up with my mom making homemade noodles for her chicken noodle soup. I can still see the dough sections sprawled out on large cutting boards to dry all day. Hours later she (or my dad!) would use scissors to cut the dried dough into thin strips. It wouldn't be noodle making without sneaking a few raw noodles. Mom's noodle soup didn't have veggies, but my first attempt at homemade chicken noodle soup did and it was delicious. Making things from scratch intimidates me but these noodles were super easy and I will be making them again! 

Ingredients:
4 eggs
2 tsp. salt
2 2/3 C. flour
2 T. cold water

Process:

Beat the eggs, salt, and flour together.

Add water and mix well.

If too sticky, add a little flour at a time.

Cut off small amounts of dough (about the size of an orange) and knead a few times on a floured board or countertop. 

Roll out thin, flipping  to prevent sticking.
Shake off excess flour.
Lay on waxed paper, cutting board, or countertop.
Let dry 4 to 5 hours, turning at least once for even drying.
Cut into noodles keeping in mind they will expand when they cook.
Cook in broth 35-45 minutes.

For chicken noodle soup:
Saute appx. 1/2 cup onion, 1 cup carrot slices, and 1 cup celery, and a little minced garlic in 1/2 stick of butter.
Add to broth when you add the noodles so veggies finish cooking.

We added a sprinkle of Italian seasoning, turmeric, thyme, parsley, rosemary and pepper to taste.

Christmas 2013

Mrs. Jerses Coffee Cake

This recipe was handed down from my sister, Mary, who got it from her friend. Mrs. Jerses was Mary's friend's family's housekeeper and would make this coffee cake for the family at Christmastime. 

Cream:                                         

• 1 1/2 cups butter with
• 2 cups sugar
• Beat in 4 eggs

Mix:

• 3 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder

Mix:

• 2 cups sour cream
• 2 teaspoons vanilla

Mix:

• 1/2 cup sugar
• 1 tablespoon cinnamon

Process:

• Add flour mixture and sour cream mixture alternately to the butter, sugar, and egg mixture.
• Pour half of batter into greased bundt pan.
• Sprinkle half of cinnamon/sugar mixture on top of batter.
• Add remaining batter.
• Sprinkle remaining cinnamon/sugar mixture on top.

Bake at 350 til done. (I have no idea how long to cook this. My mom wrote the recipe for me and this is how she wrote it. :)
I think I start testing it at about 45 minutes or so....

Baklava

Ingredients:

• 4 cups walnuts (16 oz), finely chopped
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 2 sticks butter
• 1 lb. phyllo
• 1 - 12 oz. jar honey

Process:

 Mix walnuts, sugar, and cinnamon

In greased 9 x 13 baking dish, place 1 sheet of phyllo and brush with butter.
Repeat 5 more times.
Sprinkle with 1 scant cup of walnut mixture.
Repeat the phyllo/butter layers to make at least 6 layers.
Sprinkle with 1 cup of walnut mixture.
Repeat a couple more times, ending with phyllo on top.
With a sharp knife, cut halfway through the layers in a triangle pattern to make 24 servings. (I cut it into 3 rows by 4 rows then cut the squares in half diagonally.)
Bake at 300 for 1 - 1 1/2 hours until top is golden brown.
Pour honey evenly over Baklava while hot.
Cool and finish cutting through layers before serving.

Sausage Gravy and Biscuits

This is the best sausage gravy ever. Many thanks to my friend, Pam, for sharing!

Ingredients:

• 1 roll Jimmy Dean Sage Sausage
• 7 1/2 tablespoons flour
• 7 1/2 tablespoons butter
• 3 1/2 cups milk
• 1 American cheese slice
• Salt & pepper
• Refrigerator biscuits

Process:

 Brown and drain sausage.
Melt butter and stir in flour.
Gradually add milk.
Sprinkle in salt and pepper to taste.
Heat thoroughly, stirring often until it gets to a creamy gravy consistency. Don't let it get too thick because it will thicken when you add the sausage.
Add 1 slice of American cheese.
Add sausage and heat.
Serve immediately over biscuits.

If it gets too thick, add a little milk.

Tennessee Pride Hashbrown Casserole

Years ago I tried Cracker Barrel's hashbrown casserole and loved it. I tried finding a copycat recipe online but couldn't. (This was long before you could find ANYTHING online!) When I ran across this recipe, I knew it wasn't the same but it sure sounded good. It has become the staple breakfast casserole at many family gatherings. It doesn't get any better than this! 

Ingredients:

• 2 pounds of sausage (hot and/or mild)
• 2 cups shredded cheddar
• 1 can cream of chicken soup
• 1 cup sour cream
• 1-8oz. chip dip
• 1 cup onion
• 1/4 cup green pepper
• 1/4 cup red pepper
• Salt and pepper to taste
• 1-30 oz. frozen hash browns, thawed (cubed or shredded)

Process:

• Brown sausage and drain well
• Combine cheese, chicken soup, sour cream, chip dip, onion, peppers, salt and pepper
• Fold in hash browns
• Mix well
• Place in 9 x 13 pan

Baking:

Bake at 350 for one hour or until golden brown. 

Tips:

Sometimes I start browning my sausage then add the onions and peppers so they begin cooking and aren't crunchy in the casserole. Depends on your taste! 

Pioneer Woman's Cowboy Quiche

I added a quiche this year to our normal menu and the one I thought sounded best was the Cowboy Quiche from The Pioneer Woman. I loved it! I didn't make my own crust and the recipe calls for a single deep dish crust. I bought a 2-pack of deep dish crusts and still had to divide the filling between the two crusts because it makes so much! Next time I will buy regular crusts so they are filled up. 

Ingredients:

• 1 whole Unbaked Pie Crust (enough For A Deep Dish Pan)
• 2 whole Yellow Onions, Sliced
• 2 Tablespoons Butter
• 8 slices Bacon
• 8 whole Large Eggs
• 1-1/2 cup Heavy Cream Or Half-and-Half
• Salt And Pepper, to taste
• 2 cups Grated Sharp Cheddar Cheese

Process:

• Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.

• Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.

• Preheat the oven to 400 degrees. Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan).

• Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.

• Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)

• Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!

Orange Salad Dessert

Ingredients:

• 2 small or 1 large package of orange Jello
• 2 cups boiling water
• 1 small can frozen orange juice
• 2 small cans mandarin oranges-drained (and cut up if desired)
• 1 large can crushed pineapple-not drained
• 1 small package instant vanilla pudding
• 1 cup of milk
• 1 - 8 oz.Cool Whip
• Finely chopped walnuts (optional)

Process:

• Dissolve Jello in boiling water. 
• Cool Jello and add orange juice, oranges, and pineapple.
• Place in 9 x 13 pan and put in refrigerator until set.
• Beat the milk and pudding.
• Refrigerate until set.
• Fold pudding into Cool Whip.
• Spread on jello.
• Top with finely chopped walnuts just before serving.

Zucchini Muffins

Zucchini Muffins

This recipe was shared with me by my sister and comes from Mrs. Paauwe, a friend of my sister's family. She has passed away, but her muffin recipe will always remind us of her!

Mix these ingredients together in large bowl:

• 2 cups quick oats
• 1 1/2 cups white sugar
• 1 cup flour
• 1 T cinnamon
• 1 tsp salt
• 1 T baking powder
• 1 cup chopped nuts
• 1 cup coconut
• 1 cup raisins

Then mix these ingredients in a separate bowl:

• 3/4 cup vegetable oil
• 2 cups grated zucchini
• 4 eggs
• 2 tsp vanilla

And add them to the dry mixture.

Mix together. Fill cupcake liners and bake at 400 for 18-20 minutes.

Primo Pasta Sauce

Primo Pasta Sauce

Whenever I made pasta sauce, I never had a recipe to follow, so I would just wing it. Each time I headed to the kitchen to make it, I would feel frustrated because I never knew how it would taste since I just threw stuff together. I really wanted a recipe that became my own and would pass on to my kids. Where do you go when you're looking for a recipe? Pinterest! I found two different recipes that sounded good, so I decided to combine them and it turned out delicious! It's especially yummy when you can simmer it all day to let the flavors blend. 

Ingredients:

• 1 pound ground beef
• 1 pound Italian sausage
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 3 (14 oz) cans chopped tomatoes
• 2 (15 oz) cans tomato sauce
• 2 (6 oz) cans tomato paste
• 2 cups water (if you are simmering a long time. If you aren't simmering it very long, add less.)
• 2 teaspoons brown sugar
• 1/4 cup sugar
• 2 teaspoons dried parsley flakes
• 2 tablespoons dried oregano
• 1 tablespoon dried basil
• 2 teaspoons dried marjoram
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Brown ground beef and sausage with onion and garlic (in large pot if simmering sauce on stovetop).

2. Drain grease and return to large pot or transfer to 5 quart slow cooker. Stir in all remaining ingredients, mix well.

3. Cover and cook on low for 6-8 hours.

4. Serve over your favorite pasta with garlic bread. 

Best Brownies Ever!

I ran across this recipe on Pinterest. It doesn't tell the pan size, but I use an 11 x 7.

They are DELISH!

2 c. sugar
1 c. butter
2 tsp. vanilla
3 eggs
3/4 c. cocoa
1 c. flour
1/2 tsp. baking powder
1/2 tsp salt
dash cinnamon

Mix ingredients and bake in greased pan at 350 for 30-35 minutes.

Jalapeno Popper Dip

Ingredients:
2 - 8 ounce packages cream cheese, softened
1 cup mayonnaise
1 - 4 ounce can chopped green chilies, drained
2 ounce can diced jalapeno peppers, drained (or 4-6 fresh diced)

1 clove of garlic
1 cup grated Parmesan cheese
Serve with tortilla chips, baguette, or crackers.

Directions:
1.     Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish and sprinkle with Parmesan cheese.
2.     Microwave on High until hot, about 3 minutes OR bake at 355 for 30 minutes.

Baked French Toast Casserole with Maple Syrup

This recipe if from Food Network/Paula Deen.

Ingredients:

    * 1 loaf French bread (13 to 16 ounces)
    * 8 large eggs
    * 2 cups half-and-half
    * 1 cup milk
    * 2 tablespoons granulated sugar
    * 1 teaspoon vanilla extract
    * 1/4 teaspoon ground cinnamon
    * 1/4 teaspoon ground nutmeg
    * Dash salt
    * Praline Topping, recipe follows
    * Maple syrup

Directions:

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.
Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Serve with maple syrup.

Praline Topping:

    * 1/2 pound (2 sticks) butter
    * 1 cup packed light brown sugar
    * 1 cup chopped pecans
    * 2 tablespoons light corn syrup
    * 1/2 teaspoon ground cinnamon
    * 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Peanut Butter Balls

It wouldn't be Christmas without Grandma Chase's peanut butter balls!!

Ingredients:

• 6 cups powdered sugar
• 2 sticks melted butter
• 2 cups peanut butter
• 1 teaspoon vanilla
• 12 oz. bag chocolate chips

Preparation: 

• Mix first four ingredients together like pie crust.
• Make them into 1"-1 1/2" balls.
•  Melt chocolate chips in double boiler. (Add a dollop of shortening to thin the chocolate if desired.)
• Dip peanut butter balls in melted chocolate and place on wax paper to cool.
• Store in refrigerator. 
• Makes 90-100.

Nestle Very Best Fudge

I have always been intimidated by making fudge. This recipe took my fears away. Maybe it's a bit of a cheating version, but it's delicious!

Ingredients:

• 3 cups granulated sugar
• 1 can (12 oz) Nestle Carnation Evaporated Mild
• 1/4 cup (1/2 stick) butter or margarine
• 1/2 teaspoon salt
• 4 cups miniature marshmallows
• 4 cups (24 oz) or two 12-oz packages Nestle Toll House Semi-Sweet Chocolate Morsels
• 1 cup chopped pecans or walnuts (optional)
• 2 teaspoons vanilla extract

Preparation:

• Line 13 x 9 baking pan or 2-8" square baking pans with foil
• Combine sugar, evaporated milk, butter, and salt in large heavy duty saucepan.
• Bring to a full rolling boil over medium heat, stirring constantly.
• Boil, stirring constantly, for 4-5 minutes.
• Remove from heat
• Stir in marshmallows, morsels, nuts, and vanilla. 
• Stir vigorously for 1 minute or until marshmallows are melted.
• Pour into prepared pan(s).
• Refrigerate for 2 hours or until firm.
• Lift from pan; remove foil.
• Cut into pieces.
• Store tightly covered in refrigerator.  

Makes about 4 pounds or 48 servings (2 pieces per serving).

For Milk Chocolate Fudge:
Substitute 3 1/2 cups (23 ounces) or 2 packages (11.5 oz each) Nestle Toll House Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.

For Butterscotch Fudge:
Substitute 3 1/2 cups (22 ounces) or 2 packages (11 oz each) Nestle Toll House Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.

For Peanutty Fudge:
Substitute 3 1/2 cups (22 ounces) or 2 packages (11 oz each) Nestle Toll House Peanut Butter and Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup peanuts for pecans or walnuts.

Corn Casserole

Ingredients:

• 1 stick of butter
• 2 eggs
• 1 cup of sour cream
• 1 package of Jiffy Corn Muffin Mix
• 1 can of creamed corn
• 1 can of whole kernel corn

Preparation:

Melt butter in casserole.  Beat in eggs.  Add sour cream.  Dump in muffin mix.  Add creamed corn. Add DRAINED whole kernel corn.

Bake at 350 for 45 minutes.

Chicken Torta

Ingredients:

• 2 cups Greek yogurt
• 1 cup heavy cream
• 12 (5 1/2") corn tortillas cut in half
• 1 (16 oz) jar tomatillo salsa
• 3 cups chopped, cooked chicken
• 2 (4 oz) cans chopped green chilies, drained
• 8 oz Monterey Jack cheese, shredded

Preparation: 

1. Combine yogurt and cream.
2. Place 1/3 of tortillas in a lightly greased 11 x 7 baking dish. Layer 1/2 each salsa, chicken, yogurt mixture, chilies, and 1/3 of cheese.
3. Place 1/3 of tortillas in baking dish; layer remaining salsa, chicken yougurt mixture, chilies, and 1/3 of cheese. Top with remaining tortillas and cheese. 
4. Cover dish tightly with foil; bake 15 minutes. Remove foil; bake 10-15 minutes or until bubbly and golden. Let stand 15 minutes before serving.

Earthquake Cake

Ingredients:

• 1 (18.25 oz) package devil's food cake mix
• 1 1/4 cups water
• 3 large eggs
• 1/2 cup plus 6 T. butter, softened
• 2 (3 oz) packages cream cheese, softened
• 1 tsp. vanilla
• 2 1/4 cups powdered sugar plus more for dusting cake
• 3/4 cup sweetened flaked coconut
• 3/4 cup chopped pecans

Preparation:

1. Preheat oven to 350. Grease and flour 9 x 13 baking pan.
2. Combine cake mix, water, eggs, and 1/2 cup butter in a large mixing bowl. Beat at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium; beat 2 minutes or until batter is smooth, stopping to scrape down sides of bowl as needed. Pour batter into prepared pan.
3. Beat cream cheese and 6 T. butter at medium speed with an electric mixer until creamy; add vanilla, beating just until blended. Gradually add 2 1/4 cups powdered sugar, beating at low speed, just until blended. Stir in coconut and pecans. Dollop mixture by tablespoonsful over cake batter to withing 1-inch from sides of pan; do not stir.
4. Bake 40 - 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into squares; dust cake with powdered sugar before serving.