probably my favorite cookies when they have the cranberries in them.
2 C flour
1/2 C cocoa
3/4 C packed brown sugar
3/4 C white sugar
1 C butter softened
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
optional:
white chocolate chips
dried cranberries
mix together dry ingredients (although i skip this- we don't have a dishwasher and i don't want to wash another bowl)
you know the cookie drill:
preheat oven to 350
blend sugars and butter, add eggs and vanilla, beat well.
add dry ingredients.
mix in whatever you want to add whatever you want- i have not tired nuts but that might be good too.
bake for 8-10 minutes- don't over bake, they will not be chewy or soft, and when you take them out of the oven let them cook for 5 minutes on the cookie sheet then place on cookie rack thing to cool the rest of the way.
enjoy.
Tuesday, February 26, 2008
Thursday, February 07, 2008
stuffed peppers
i promise i still cook. the fear of missy kicking me off of this blog (i kid, i kid...) has motivated me to add a few recipes.
we had these last night, they are so yummy. i'm posting the original recipe, but there are a lot of ()'s with how i change it ;) i can't stick to a recipe for the life of me.
6 med-large peppers, any color (although i use three- tell you why in the directions)
2 cups rice (i use half brown, half white)
4 tbsp olive oil
1/2 lb. sausage (i use half or more of the frozen jimmy dean HOT)
2 cloves garlic, finley chopped
1 onion chopped
1 tomatoe diced
4 tbsp white wine (i use water)
1 cup mozzarella cheese, cubed
6 tbsp parmesan
2 tbsp itallian spices
salt and pepper to taste
1. cut the tops off of the peppers. (this is where i do it differently, because sometimes a whole pepper is just too much, even for a big pepper fan. i like to cut the peppers vertically and fill them really full with the stuffing. that way you get the great pepper taste without getting a pepper overload.) scoop out the seeds and unwanted insides. blanch in a large pan of boiling water for 3-4 minutes and place on paper towel, top down to dry.
2. boil the rice according to the istructions but drain and rinse in cold water 3 minutes before reccomended cooking time is up. (i have done it this way and i have just cooled it all the way in a rice cooker and it made no difference, so save yourself some trouble!)
3. cook sausage and drain grease.
4. in a large frying pan heat oil and saute onion till soft. add garlic, tomatoe, and water and cook for 5 minutes.
5. preheat oven to 375. remove mixture from heat. in a large bowl stir together mixture, sausage, rice, spices, motzzarella and 4 tbsp of parmesan. season with salt and pepper.
6. stuff peppers. sprinkle tops with remaining parmesan and drizzle with a little oil.
7. arrange peppers in shallow baking dish, and pour in enough water to come up1/4 inch on the sides of the peppers. bake for 25 minutes.
it sounds like a project, but it really is super good and is not that hard. i get the package of mulit-colored peppers from costco and vary the colors when i make it. you can add whatever, if i have basil i add some of that, and sometimes i like to add spinach too.
we had these last night, they are so yummy. i'm posting the original recipe, but there are a lot of ()'s with how i change it ;) i can't stick to a recipe for the life of me.
6 med-large peppers, any color (although i use three- tell you why in the directions)
2 cups rice (i use half brown, half white)
4 tbsp olive oil
1/2 lb. sausage (i use half or more of the frozen jimmy dean HOT)
2 cloves garlic, finley chopped
1 onion chopped
1 tomatoe diced
4 tbsp white wine (i use water)
1 cup mozzarella cheese, cubed
6 tbsp parmesan
2 tbsp itallian spices
salt and pepper to taste
1. cut the tops off of the peppers. (this is where i do it differently, because sometimes a whole pepper is just too much, even for a big pepper fan. i like to cut the peppers vertically and fill them really full with the stuffing. that way you get the great pepper taste without getting a pepper overload.) scoop out the seeds and unwanted insides. blanch in a large pan of boiling water for 3-4 minutes and place on paper towel, top down to dry.
2. boil the rice according to the istructions but drain and rinse in cold water 3 minutes before reccomended cooking time is up. (i have done it this way and i have just cooled it all the way in a rice cooker and it made no difference, so save yourself some trouble!)
3. cook sausage and drain grease.
4. in a large frying pan heat oil and saute onion till soft. add garlic, tomatoe, and water and cook for 5 minutes.
5. preheat oven to 375. remove mixture from heat. in a large bowl stir together mixture, sausage, rice, spices, motzzarella and 4 tbsp of parmesan. season with salt and pepper.
6. stuff peppers. sprinkle tops with remaining parmesan and drizzle with a little oil.
7. arrange peppers in shallow baking dish, and pour in enough water to come up1/4 inch on the sides of the peppers. bake for 25 minutes.
it sounds like a project, but it really is super good and is not that hard. i get the package of mulit-colored peppers from costco and vary the colors when i make it. you can add whatever, if i have basil i add some of that, and sometimes i like to add spinach too.
Friday, January 11, 2008
Bacon Corn Chowder
I haven't been posting lately because I haven't been trying anything new. Last night, however, I made this delicious soup from Rachel Ray along with some steamed broccoli and Salad Caprese. It was a tasty veggie filled night! Yummers.
1 quart chicken broth
4 ears of fresh corn, shucked
2 T. olive oil
6 slices of bacon
2 T. butter
1 yellow onion
3 garlic cloves, chopped
1 T. fresh thyme leaves, chopped
1 bay leaf
2 dashes of Tabasco
salt and pepper
2 T. flour
1 cup heavy cream (I used half and half)
Place the chicken stock in a medium pot over high heat, bring it to boil. Cut the corn kernels off the cobs and put the kernels and the empty cobs (to get the most amount of corn flavor) in the boiling broth. Cook for 8 to 10 minutes.
In a large pot over medium high heat, add 2 T. of olive oil. Add chopped bacon and cook until crisp. Remove bacon and place on paper to drain. Add the butter and the onions, garlic, thyme, bay leaf, Tabasco, salt and pepper to the pot. Cook, stirring frequently for 4 minutes or until the onions are starting to brown. Add the flour and cook for another minute or so.
Remove and disguard the corn cobs from broth. Whisk the hot stock into the onion mixture several ladlefuls at a time until incorporated. Add the cream and bring to a simmer, cook for another 8-10 mintues.
Serve with Oyster Crackers (from Trader Joes, of course!).
Monday, November 19, 2007
thanksgiving salad
I saw this salad on my friend Kathryn's recipe blog (here) and will be making it for Thanksgiving. Looks delish right? She says to double the recipe...
Salad:
2 bunches red leaf lettuce, torn into bite-size pieces
2 avocados cut into ½ inch chunks
1 large pomegranate (seeds only)
2 pears, peeled and cut into ½ inch chunks
1 large red onion, sliced into thin rings
1 block of Gorgonzola cheese, crumbled
1 bag almond slivers, toasted on low with butter and 1 heaping tsp. of sugar
2 cans mandarin oranges, drained
Dressing:
½ t grated orange peel
1/3 cup fresh orange juice
2 T red wine vinegar
¼ cup vegetable oil
2 T sugar
1 T Good Seasons dry Italian dressing mix
Mix the dressing ingredients and chill before mixing with the salad. Toss immediately before serving.
Salad:
2 bunches red leaf lettuce, torn into bite-size pieces
2 avocados cut into ½ inch chunks
1 large pomegranate (seeds only)
2 pears, peeled and cut into ½ inch chunks
1 large red onion, sliced into thin rings
1 block of Gorgonzola cheese, crumbled
1 bag almond slivers, toasted on low with butter and 1 heaping tsp. of sugar
2 cans mandarin oranges, drained
Dressing:
½ t grated orange peel
1/3 cup fresh orange juice
2 T red wine vinegar
¼ cup vegetable oil
2 T sugar
1 T Good Seasons dry Italian dressing mix
Mix the dressing ingredients and chill before mixing with the salad. Toss immediately before serving.
Wednesday, November 14, 2007
rolls
We had dinner with Devin's boss and family on Sunday. His wife made these rolls and they were so good, she emailed me the recipe! Perfect for Thanksgiving.
2 tb. yeast
1 tsp. sugar
1 cup water
1 1/2 tsp. salt
1/2 cup sugar
1/2 cup oil
3 eggs
6 cups flour
To 3/4 c. lukewarm water in a small bowl, add 2 tbsp. yeast. Sprinkle 1 tsp. sugar on top to help activate.
In large bowl combine 1 c. room temperature water, 1 1/2 tsp. salt, 1/2 c. sugar, 1/2 c. oil, 3 eggs. Add yeast and stir. Add 6 c. flour. Mix well. Set aside until doubled in size (3 to 4 hours depending on the weather).
Sprinkle pastry sheet with flour. Knead until smooth (just for a minute or so). Divide dough in half. Roll first half out like a pizza, then cut into sixteen pizza shaped slices. Start at wide end of piece and roll to thin end, in a crescent shape. Place in greased jelly roll pan. Repeat with other half of dough. You will end up with two rows of 11 rolls and one row of 10. (I put the 10 largest ones in the center row.)Let rise until double in size (an hour or two). Bake at 375 for 14 minutes. Brush with melted butter.
Makes 32 rolls.
2 tb. yeast
1 tsp. sugar
1 cup water
1 1/2 tsp. salt
1/2 cup sugar
1/2 cup oil
3 eggs
6 cups flour
To 3/4 c. lukewarm water in a small bowl, add 2 tbsp. yeast. Sprinkle 1 tsp. sugar on top to help activate.
In large bowl combine 1 c. room temperature water, 1 1/2 tsp. salt, 1/2 c. sugar, 1/2 c. oil, 3 eggs. Add yeast and stir. Add 6 c. flour. Mix well. Set aside until doubled in size (3 to 4 hours depending on the weather).
Sprinkle pastry sheet with flour. Knead until smooth (just for a minute or so). Divide dough in half. Roll first half out like a pizza, then cut into sixteen pizza shaped slices. Start at wide end of piece and roll to thin end, in a crescent shape. Place in greased jelly roll pan. Repeat with other half of dough. You will end up with two rows of 11 rolls and one row of 10. (I put the 10 largest ones in the center row.)Let rise until double in size (an hour or two). Bake at 375 for 14 minutes. Brush with melted butter.
Makes 32 rolls.
Friday, November 09, 2007
Maple Vanilla Carrots
1 lb baby carrots
2 cups of water
1 vanilla bean pod
1 T butter
2 T maple syrup
salt and pepper to taste
Add carrots and water to pan. Slice open vanilla pod, scrape out vanilla beans with sharp knife and put into pan. Put pods into pan and simmer until carrots are soft, about 10 minutes. Add butter, syrup, salt and pepper. Serve warm.
2 cups of water
1 vanilla bean pod
1 T butter
2 T maple syrup
salt and pepper to taste
Add carrots and water to pan. Slice open vanilla pod, scrape out vanilla beans with sharp knife and put into pan. Put pods into pan and simmer until carrots are soft, about 10 minutes. Add butter, syrup, salt and pepper. Serve warm.
Friday, November 02, 2007
tortilla soup.
I checked and couldn't believe that Megg hadn't posted her tortilla soup recipe. This was is so good and perfect to just throw in the crock pot. I have yet to try Tonya's recipe for another tortilla soup, but I will. Soup season has just begun.
3 chicken breasts
2 qt. chicken broth
1 15 oz. corn
1 15 oz. can stewed tomatoes
1 8 oz. can tomato sauce
1 tsp. Worcestershire sauce
1 tsp. sugar
1/2 tsp. cilantro
1/2 tsp. garlic, chopped
chopped onions (optional!)
1/2 pkg. taco seasoning mix
salt and pepper to taste
Combine chicken, broth, tomato sauce, and all seasonings to a boil. Reduce heat and simmer until chicken is done. Cut chicken into bite-sized pieces and return to broth. Add corn and stewed tomatoes. Simmer on low for 1/2 hour.
or
Toss into crock pot and come home to a fabulous soup.
Serve with crumbled tortilla chips, grated cheese and diced avocado on top.
Enjoy!
3 chicken breasts
2 qt. chicken broth
1 15 oz. corn
1 15 oz. can stewed tomatoes
1 8 oz. can tomato sauce
1 tsp. Worcestershire sauce
1 tsp. sugar
1/2 tsp. cilantro
1/2 tsp. garlic, chopped
chopped onions (optional!)
1/2 pkg. taco seasoning mix
salt and pepper to taste
Combine chicken, broth, tomato sauce, and all seasonings to a boil. Reduce heat and simmer until chicken is done. Cut chicken into bite-sized pieces and return to broth. Add corn and stewed tomatoes. Simmer on low for 1/2 hour.
or
Toss into crock pot and come home to a fabulous soup.
Serve with crumbled tortilla chips, grated cheese and diced avocado on top.
Enjoy!
Thursday, November 01, 2007
Oven French Toast with Orange Apple Syrup
Remember when I posted my favorite baked french toast recipe? This one is almost as good.
French Toast:
2 eggs
1/2 cup orange juice
1/4 cup milk
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
8 French bread slices, cut 1 inch thick
1/4 cup melted butter
Orange Apple Syrup:
3/4 cup orange juice
1/4 cup brown sugar
1 medium apple, cored and thinly sliced
1/2 tsp cinnamon
1/4 tsp ginger
1 orange, peeled and cut into sections
In a medium bowl, whisk together all French toast ingredients except bread and butter. Dip both sides of French bread in mixture and place in buttered 13x9 inch pan. Pour remaining mixture over bread. Refridgerate overnight. Before baking, drizzle melted butter over bread. Bake at 400 until golden brown, about 25 minutes.
Meanwhile, in large skillet combine 3/4 cup orange juice and brown sugar; cook over medium heat, stirring occasionally until mixture is bubbly. Add apple, cinnamon and ginger. Continue cooking until apple slices are tender; add orange segments. Serve over French toast. Serves 4.
French Toast:
2 eggs
1/2 cup orange juice
1/4 cup milk
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
8 French bread slices, cut 1 inch thick
1/4 cup melted butter
Orange Apple Syrup:
3/4 cup orange juice
1/4 cup brown sugar
1 medium apple, cored and thinly sliced
1/2 tsp cinnamon
1/4 tsp ginger
1 orange, peeled and cut into sections
In a medium bowl, whisk together all French toast ingredients except bread and butter. Dip both sides of French bread in mixture and place in buttered 13x9 inch pan. Pour remaining mixture over bread. Refridgerate overnight. Before baking, drizzle melted butter over bread. Bake at 400 until golden brown, about 25 minutes.
Meanwhile, in large skillet combine 3/4 cup orange juice and brown sugar; cook over medium heat, stirring occasionally until mixture is bubbly. Add apple, cinnamon and ginger. Continue cooking until apple slices are tender; add orange segments. Serve over French toast. Serves 4.
tortilla pie
4 flour tortillas (10-inch)
1 tablespoon canola oil
1 large onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
1/2 lb ground beef (you could leave this out and it is just as delicious)
1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups shredded cheddar cheese (8 ounces)
Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
Heat oil in a skillet over medium heat. Add onion, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
Add beans and water to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.
Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.
-from Everyday Food
1 tablespoon canola oil
1 large onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
1/2 lb ground beef (you could leave this out and it is just as delicious)
1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups shredded cheddar cheese (8 ounces)
Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
Heat oil in a skillet over medium heat. Add onion, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
Add beans and water to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.
Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.
-from Everyday Food
ABCLT Wraps
2 T. mayo
1 t. cider vinegar
1/5 t. sugar
pinch of salt and pepper
2 whole grain tortillas
1 1/2 cups salad greens
8 slices of cooked bacon
2 medium tomatoes, thinly sliced
1/4 cup thinly sliced cucumber
1 ripe avocado, sliced
In a bowl, mix mayo, vinegar, sugar, salt and pepper. Spread over tortillas. Fill with remaining ingredients and roll tightly. Cut in half. Makes 4 servings.
--from Parents Magazine
1 t. cider vinegar
1/5 t. sugar
pinch of salt and pepper
2 whole grain tortillas
1 1/2 cups salad greens
8 slices of cooked bacon
2 medium tomatoes, thinly sliced
1/4 cup thinly sliced cucumber
1 ripe avocado, sliced
In a bowl, mix mayo, vinegar, sugar, salt and pepper. Spread over tortillas. Fill with remaining ingredients and roll tightly. Cut in half. Makes 4 servings.
--from Parents Magazine
Caesar Salad Dressing
Remember how I said I make my own taco seasoning? Well, the same rings true for salad dressing. Most bottled salad dressing have so much junk in them, homemade just tastes so much better, and it's usually a breeze to make.
This is my favorite Casear dressing. Toss with some crisp romaine, some tasty croutons from Trader Joe's and maybe some grilled chicken and you have a simple salad.
1 cup mayo
1 Tablespoon lemon juice
1 teaspoon Worcestershire
1 clove of garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup parmesan cheese
1 Tablespoon of milk or half and half
Shake or whisk all ingredients until well blended.
This is my favorite Casear dressing. Toss with some crisp romaine, some tasty croutons from Trader Joe's and maybe some grilled chicken and you have a simple salad.
1 cup mayo
1 Tablespoon lemon juice
1 teaspoon Worcestershire
1 clove of garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup parmesan cheese
1 Tablespoon of milk or half and half
Shake or whisk all ingredients until well blended.
Sunday, October 28, 2007
spinach balls
These are a great way to get some spinach in. Sometimes I keep them in balls and put an alfredo sauce over them (with noodles) and other times I mash them up in Trader Joe's Three Cheese Tomato Sauce and serve them over noodles. Super tasty either way.
1/4 cup butter, softened
1 10 oz pkg frozen chopped spinach, thawed and drained
2 eggs, slightly beaten
3 cups Rice Chex, crushed
1/4 cup Parmesan cheese
Salt and pepper to taste
Combine softened butter, spinach, eggs and 2/3 cup of cereal crbums, cheese and salt/pepper. Mix throughly and shape into balls. Roll ball in remaining cereal crumbs and coat all sides. Place on ungreased cookie sheet and bake at 350 for 20-25 minutes.
1/4 cup butter, softened
1 10 oz pkg frozen chopped spinach, thawed and drained
2 eggs, slightly beaten
3 cups Rice Chex, crushed
1/4 cup Parmesan cheese
Salt and pepper to taste
Combine softened butter, spinach, eggs and 2/3 cup of cereal crbums, cheese and salt/pepper. Mix throughly and shape into balls. Roll ball in remaining cereal crumbs and coat all sides. Place on ungreased cookie sheet and bake at 350 for 20-25 minutes.
best ever
I made Tonya's Pumpkin Gingerbread Trifle last weekend before all these fires started. Oh my goodness, it is so good. We had Devin's parents over for his dad's birthday and the dessert was the best part. Yum! And thanks Tonya for the help and recipe. I want to make it for a dessert this Thanksgiving, the pumpkin and gingerbread combination is beyond good.
crock pot italian chicken
So, so good. I got this through one of those recipe forward emails, made it on a Saturday and came home to a great meal. It's a favorite around here.
1 package cream cheese
1 can cream of chicken soup
1 package of Italian Seasoning (for making Italian Dressing)
4 chicken breasts
With a hand mixer, mix together cream cheese, cream of chicken soup, and Italian Seasoning. Place chicken in a crock pot and pour mixture over the chicken. Cook at low. Great with rice. Chicken falls apart and is so moist.
Enjoy!
1 package cream cheese
1 can cream of chicken soup
1 package of Italian Seasoning (for making Italian Dressing)
4 chicken breasts
With a hand mixer, mix together cream cheese, cream of chicken soup, and Italian Seasoning. Place chicken in a crock pot and pour mixture over the chicken. Cook at low. Great with rice. Chicken falls apart and is so moist.
Enjoy!
Wednesday, October 17, 2007
Potato Boats
4 large baking potatoes
4 slices bacon
3/4 lb. ground beef
3 green onions, chopped and/or dried chives
1 1/2 tsp. salt
1/2 c. sour cream
2 Tbsp. butter
Milk
1/4 c. grated Chedder cheese
Bake potatoes for about an hour, or until tender. Cook bacon, drain, and crumble. In a fry pan, cook ground beef and onion until beef is barely pink. Remove from heat and add sour cream and bacon. Stir. Make a large slit in top of potato and scoop out center, being careful not to break shells. Place shells in a shallow baking pan. In a large bowl, mash potatoes. Add salt, butter, and just enough milk to make them creamy, but still stiff. Fold hamburger mixture into mashed potatoes. Spoon into potato shells and sprinkle with cheese. Bake 15 minutes or until cheese is bubbly.
4 slices bacon
3/4 lb. ground beef
3 green onions, chopped and/or dried chives
1 1/2 tsp. salt
1/2 c. sour cream
2 Tbsp. butter
Milk
1/4 c. grated Chedder cheese
Bake potatoes for about an hour, or until tender. Cook bacon, drain, and crumble. In a fry pan, cook ground beef and onion until beef is barely pink. Remove from heat and add sour cream and bacon. Stir. Make a large slit in top of potato and scoop out center, being careful not to break shells. Place shells in a shallow baking pan. In a large bowl, mash potatoes. Add salt, butter, and just enough milk to make them creamy, but still stiff. Fold hamburger mixture into mashed potatoes. Spoon into potato shells and sprinkle with cheese. Bake 15 minutes or until cheese is bubbly.
Ginger Cookies
1 1/2 c. shortening
2 tsp. baking soda
2 c. sugar
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. cinnamon
1 tsp. cloves
2 tsp. ginger
Beat shortening and sugar. Add molasses and eggs. Beat well. Sift in dry ingredients and mix thoroughly. Roll into balls and then roll in sugar. Bake at 375 degrees for 10 minutes.
2 tsp. baking soda
2 c. sugar
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. cinnamon
1 tsp. cloves
2 tsp. ginger
Beat shortening and sugar. Add molasses and eggs. Beat well. Sift in dry ingredients and mix thoroughly. Roll into balls and then roll in sugar. Bake at 375 degrees for 10 minutes.
PUMPKIN!!
One of my favorite things about fall is that you can put pumpkin in absolutely everything you eat and it just makes it more delicous. Have you guys seen this:
at Trader Joe's? If you haven't bought it yet, you must. It is so great on toast with their whipped cream cheese.
Pumpkin Gingerbread Trifle
This is my aunt Barb's recipe. To die for.
2 (14 oz.) packages gingerbread mix
1 (5.1 oz.) package cook and serve vanilla pudding mix
1 -30 oz. can pumpkin pie filling
1/2 cup brown sugar
1/3 teaspoon cinnamon
1-12 oz. container frozen whipped topping (or can use real cream)
1/2 cup gingersnaps
Bake the gingerbread according to package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cinnamon into the pudding. Crumble 1 batch of gingerbread into large bowl. Pour 1/2 of pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps. Refrigerate overnight. Trifle can be layered in a punch bowl.
2 (14 oz.) packages gingerbread mix
1 (5.1 oz.) package cook and serve vanilla pudding mix
1 -30 oz. can pumpkin pie filling
1/2 cup brown sugar
1/3 teaspoon cinnamon
1-12 oz. container frozen whipped topping (or can use real cream)
1/2 cup gingersnaps
Bake the gingerbread according to package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cinnamon into the pudding. Crumble 1 batch of gingerbread into large bowl. Pour 1/2 of pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps. Refrigerate overnight. Trifle can be layered in a punch bowl.
Darci's Pumpkin Muffins
My mom makes these every Halloween. I love family traditions.
3 1/2 cups flour
1 Tbsp baking soda
1 1/4 tsp salt
1 tsp cinnamon
4 eggs
3 cups sugar
2 cups pumpkin
1 cup vegetable oil
2/3 cup water
12 oz. chocolate chips
Sift flour, baking soda, salt and cinnamon. Set aside. Thoroughly beat eggs, sugar, pumpkin, vegetable oil, and water. Fold in flour mixture and chocolate chips. Pour into greased muffin tins. Bake at 400 degrees for 18 minutes.
3 1/2 cups flour
1 Tbsp baking soda
1 1/4 tsp salt
1 tsp cinnamon
4 eggs
3 cups sugar
2 cups pumpkin
1 cup vegetable oil
2/3 cup water
12 oz. chocolate chips
Sift flour, baking soda, salt and cinnamon. Set aside. Thoroughly beat eggs, sugar, pumpkin, vegetable oil, and water. Fold in flour mixture and chocolate chips. Pour into greased muffin tins. Bake at 400 degrees for 18 minutes.
Oven Pumkin Risotto
5 cups chicken broth
2 cups medium or short grain white rice
1 can pumpkin
1 Tablespoon grated lemon peel
1/4 teaspoon ground nutmeg
1/3 cup shredded parmesan cheese
In a shallow 3-4 quart casserole, combine broth, rice, pumpkin, lemon peel and nutmeg. Stir to mix well. Bake in 400 degree oven until fluid begins to be absorbed (about 20 minutes). Stir again until rice is tender to bite and mixture is creamy (about 25 more minutes). Stir in cheese.
To serve, transfer to serving dish and garnish with parmesan cheese curls, cut with vegetable peeler. Makes 6 servings.
-from Sunset Magazine
2 cups medium or short grain white rice
1 can pumpkin
1 Tablespoon grated lemon peel
1/4 teaspoon ground nutmeg
1/3 cup shredded parmesan cheese
In a shallow 3-4 quart casserole, combine broth, rice, pumpkin, lemon peel and nutmeg. Stir to mix well. Bake in 400 degree oven until fluid begins to be absorbed (about 20 minutes). Stir again until rice is tender to bite and mixture is creamy (about 25 more minutes). Stir in cheese.
To serve, transfer to serving dish and garnish with parmesan cheese curls, cut with vegetable peeler. Makes 6 servings.
-from Sunset Magazine
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