Pumpkin Bread

Makes 3 loaves (9 inch) or several small loaves

Combine:
4 1/2 cups flour
2 t. baking soda
1 t. salt
1 T. pumpkin pie spice (or 1 1/2 t. cinnamon, 1/2 t. nutmeg, 1/2 t. cloves, and 1/2 t. ginger)

In a large bowl, beat until well mixed:
4 eggs
4 cups sugar
1 cup oil
1 can (15 oz) pumpkin

Add flour mixture to wet mixture and stir just until moistened. Do not over mix! Grease or spray loaf pans. Pour batter evenly into pans. Bake at 350º (or 325º if using dark pans) for about 1 hour. It is done when a sharp knife inserted comes out clean. Check all pans before removing. Rearrange pans once during baking to make sure they are heated evenly. Let cool 10 minutes before removing from pan. Wrap in foil and store in fridge. Best eaten next day.

From Carolyn Paplham

Fresh Lemonade

4 cups water

3/4 cup sugar

6 lemons, juiced (about 1 cup)

1 lemon sliced

Put all ingredients in a pitcher and stir well. Refrigerate. Serve over ice.

Note: Found this recipe when we lived on Pueblo and had a lemon tree in our yard.

Easy Chicken 'n Broccoli Pie

1 -2 cups broccoli (thawed if frozen or cooked if raw)
1 1/2 cups shredded Cheddar cheese
1 cup cut-up cooked chicken
1/2 cup onion, finely chopped
1/2 cup baking mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
 2 eggs

Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, chicken and onion in pie plate. In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate. Bake at 400°F for 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese and let stand 5 minutes before serving.

Source: Betty Crocker

Bacon Wrapped Pretzels

1 package of regular bacon
1 cups brown sugar
1 1/2 Tbsp red chili powder
dash or two cayenne pepper
1 package pretzel rods or pretzel twists

Cut bacon depending on your pretzel size. (For twists cut in thirds.) Mix the brown sugar, chili powder, and cayenne pepper in a large flat dish. Coat each strip of bacon on both sides with the brown sugar mixture. Wrap the bacon around the pretzel. Place bacon wrapped pretzel on a wire rack placed on top of a baking sheet. Bake at 375 for about 10 minutes or until bacon cooks and appears crisp.

Trevor's Bean Dip

1 (8 oz) package cream cheese, softened

1 cup sour cream

2 cans (16 oz, each) refried beans

1 packet taco seasoning

1/2 cup finely chopped onion (optional)

2 cups cheddar cheese, shredded

2 cups monterey jack cheese, shredded

In a large bowl, mix together cream cheese, sour cream, and taco seasoning. Mix in refried beans and onions. Spread mixture evenly into the bottom of a 9x13 baking pan sprayed with cooking spray. Sprinkle the top with both cheeses. Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Italian Dressing and Salad

Tastes just like Olive Garden's salad!

Dressing: 
1 Italian Dressing packet (and ingredients needed to make dressing)
½ tsp. dried Italian Seasoning
½ tsp. salt
¼ tsp. black pepper
½ tsp. sugar
¼ tsp. garlic powder
½ tbsp. mayo
¼ cup olive oil
2 tbs. white vinegar
1 ½ tbsp. water

Prepare Italian Dressing as directed in a mason jar or bowl. Add the rest of the ingredients and mix well. Stores well in the fridge for several weeks. Shake well before using.

Salad: 
1 large head romaine lettuce, torn into pieces
red onion, slice
black olives
cherry or grape tomatoes
2-4 banana peppers, optional
croutons
Parmesan cheese (freshly grated is best)

Toss salad ingredients with dressing right before serving.

Easy Vanilla Buttercream Frosting

 This is the frosting I used on the ice cream cone cupcakes. Easy and delicious!

3 cups powdered sugar
1 cup butter
1 tsp vanilla
1 to 2 TBS milk

Mix together sugar and butter in a mixer or with beaters. Mix on low speed until well blended and then increase speed to medium and beat for 3 minutes. Add vanilla and milk. Continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.

Birthday Cake Dip

1 (6 oz) container vanilla yogurt
1/3 cup Cool Whip
1/2 cup Funfetti cake mix

Mix above ingredients and serve with animal or graham crackers.

Alternate recipe:
Just mix a container of vanilla yogurt with a smaller amount of cake mix.

Taco Dip

A favorite at family gatherings and parties!

2 (8 oz.) package cream cheese, softened
1 (16 oz.) container sour cream
1 packet taco seasoning
1 cup shredded Cheddar cheese
shredded lettuce
chopped tomatoes
black olives, drained and sliced

In a bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9x13 glass pan. Top the mixture with lettuce, cheese, tomatoes, and black olives.

Optional additional toppings: green onion, green peppers, jalapenos, guacamole

Creamy Chicken Bow Tie Salad

I made this one up myself when I was looking for something different. Jerry has requested it be added to our regular rotation.

2-3 grilled chicken breasts, cubed
8 oz bow tie pasta
1 cup pea pods
1 cup cherry tomatoes, halved
1/4 cup bacon, crumbled
1/4 cup finely grated cheese (Monterey Jack or real Parmesan is good)

Dressing:
1/4 cup finely diced onion
2 garlic cloves, minced
1/4 cup olive oil
2 T. vinegar
1/2 t. sugar
1/4 cup mayo
1/4 t. each salt & pepper
1/4 t. basil
1/4 t. oregano
1/2 t. parsley
1/4 t. dry mustard

Mix dressing ingredients together and set aside. Cook bow tie pasta according to directions. Rinse with cold water after draining. Toss all ingredients with dressing. Serve at room temperature or chilled.

Triple Fudge Brownies

1 (3.9 ounce) package instant chocolate pudding mix
1 package chocolate cake mix
1 package semisweet chocolate chips
ice cream (optional)

Prepare pudding according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 30-35 minutes or until the top springs back when lightly touched. Optional: Dust with confectioners' sugar or serve with ice cream.

Pop's Pico de Gallo

3-4 Roma tomatoes
1 medium onion
fresh cilantro, as much as you like, MUST use fresh
1/2 t. minced garlic
10 slices (or more) canned jalapenos or 1 fresh
1 t. salt
1 T. lemon juice

Mix in food processor or chop by hand.

From Pop Pop

Bacon Cheddar Hamburgers

These have become a new favorite at our house!

1 pound ground beef
1/2 cup shredded Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup bacon, crumbled (or real bits)

In a large bowl, mix together the ground beef, Cheddar cheese, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties. Grill 5 minutes per side or until well done. Serve on buns. 

Modified from a recipe found on AllRecipes.com

Easy Homemade Ice Cream

2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
plus mix ins of your choice (candy, nuts, chocolate, etc.)

Whip heavy cream to stiff peaks in large bowl.  Mix sweetened condensed milk with your choice of flavoring. Fold in whipped cream. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

(We used 2 Butterfingers coarsely chopped as our mix-in. Delicious!)

Cranberry Scones

3 cups flour

1/2 cup sugar

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

3/4 cup butter

1 cup fresh cranberries, coarsely chopped

1/2 cup chopped walnuts or pecans

2 t. orange zest

1 cup buttermilk

Topping:

1 T. milk

1 T. sugar and 1/4 t. cinnamon mixed

Mix dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cranberries, nuts, and orange zest. Mix in butter milk with fork just until moistened. 

On a floured surface, roll or pat dough into 3/4 inch thick circle. Cut into desired shape (wedges or biscuit shape). Place on greased baking sheet. Brush with milk and sprinkle with sugar/cinnamon mix. Bake at 400 on lower rack for about 15 minutes or until lightly browned.

Makes about 12 scones.

From Southern Food

Buffalo Hot Wing Chicken Dip

1 can chicken (10 oz)
1 block cream cheese (8 oz), softened
1/2 cup Ranch dressing
1/2 cup Frank's Hot Sauce or buffalo sauce
2 cups shredded cheese

Mix all ingredients together. Bake at 350 until bubbly or put in crockpot. Stir frequently until well mixed. Serve with tortilla chips, crackers, and/or celery sticks. Doubles great for a crowd!

Popcorn Salad

2/3 cup sugar
1 tsp. vinegar
2 cups mayonnaise
2 cups finely chopped celery
1 can water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions
1/2 - 1 cup real bacon bits (or cooked bacon crumbled)
1 cup shredded cheddar cheese
12 cups popped popcorn (NOT microwave!)

Mix sugar, vinegar and mayonnaise in a large bowl. Add the celery, chestnuts, onions, bacon bits, and cheese. Refrigerate until time to serve. Right before serving, stir in the popcorn.

From Heather Drossart

Grasshopper Fudge Cake

Grasshopper Fudge Cake

1 box white cake mix, plus: water, vegetable oil and egg whites called for on cake mix box
2 teaspoons mint extract
Green food color
1 jar large hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
Thin rectangular crème de menthe chocolate candies (aka Andes), unwrapped and cut into pieces, if desired

Heat oven to 350°F. Spray 13x9-inch pan with baking spray. Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3-4 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan; repeat cutting for swirled design. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, and 4-5 drops green food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces, if desired. Store covered in refrigerator.