Another version of Pumpkin Bread

Ingredients:

 3 cups flour   

1/2 tsp. baking powder

1 tsp. salt       

1 tsp. baking soda

1 tsp. cinnamon                     

1/4 tsp. cloves

1/4 tsp. allspice 3 cups sugar

1 cup shortening 3 large eggs

1 can of pumpkin (approx. 2 cups) 

1 tsp. vanilla 

Directions:

Sift dry ingredients together in large mixing bowl. Cream shortening and sugar into dry ingredients. Add eggs, pumpkin, and vanilla. Bake in greased and floured bundt pan or in two large loaf pans. Bake 10 minutes at 350 degrees, then turn the oven down to 325 degrees for 1 hour to 1 hour, 15

minutes.

Chocolate Peanut Butter Pie

Crust Ingredients:

25 Oreos and 4 Tbsp. butter

Crush Oreos, then pour melted butter in and combine. Press into pan. Bake 350 degrees for 5-7 min.

Filling Ingredients:

1 cup peanut butter  

8 oz. softened cream cheese

1 1/4 cup powdered sugar    

1 container Cool Whip

Beat Peanut butter and cream cheese, add powdered sugar and beat until smooth. Add Cool Whip, beat until smooth. Pour into crust. Chill at least 1 hour.

Pull Apart Bread

Ingredients:

 1/2 cup bacon bits                  

 2 tablespoons olive oil

12 Rhodes Texas Bread rolls cut into 1/4’s

Directions:

Put bread and oil together in a bag and shake very well. Add the rest of the ingredients. Put in a greased 9 x 5” oval bowl or Bundt cake pan. Let rise until double. Bake at 350 degrees for about 20 min., until golden brown.

Variations:

 In place of bacon bits use:

1 envelope Ranch Salad Dressing mix (3 Tablespoons)   or,

          

1 Cup Shredded Mozzarella Cheese    or,

                     

 2 Tablespoons melted butter

Sugar and Cinnamon (enough to coat the rolls)

Creamy Double Decker Fudge (for microwave)

Ingredients:

 1 cup peanut butter chips       

 1 cup sweetened condensed milk, divided

 1 teaspoon vanilla, divided            

 1 cup chocolate chips

Directions:

Line 8” pan w/ foil, set aside. In small, microwave safe bowl, place peanut butter chips & 1/2 cup condensed milk. Microwave on high (100%). 1-1.5 min. stirring after 1 min, until chips are melted and mixture is smooth when stirred. Stir in 1/2 t. vanilla; spread evenly in prepared pan. In small, microwave-safe bowl, place 1/2 cup cond. Milk and remaining 1/2 t vanilla; spread evenly over peanut butter layer. Cover, refrigerate until firm. Cut into 1” squares. Store in tightly covered  container in refrigerator. Makes about 4 dz. Squares or 1.5 pounds.

Texas Caviar

Ingredients:

1/2 onion chopped  

1 chopped green pepper

1 bunch green onions chopped    

2 jalapenos chopped

1 Tablespoon minced garlic 1 pt. cherry tomatoes quartered

1 8 oz. bottle Zesty Italian Dressing 1 can black beans, drained

1 can black-eyed peas drained 1 can shoepeg (white) corn drained

Optional:

1/2 teaspoon chopped cilantro (ground coriander)

Directions:

Mix all ingredients together. Serve with tortilla chips.

Molded Shrimp Spread

Ingredients: 

1 cup mayonnaise             

8 oz. crème cheese

1 cut chopped celery            

1 cup chopped green onions

1 cup chopped shrimp 1 packet gelatin

Directions:

Soften gelatin in 2 Tablespoon in a cup of water. Place cup in a small pan of hot water. Hat until clear. Warm 1 can mushroom soup on stove. Mix everything. Pour into mold and chill overnight. Serve with crackers.

Oh my Goodness Brownies

Ingredients:

2 sticks butter  

8 Tbls. Cocoa

 4 eggs                

2 cups sugar

2 tsp. vanilla bit of salt

1 cup flour 1/2 cup chopped nuts

Directions:  Melt butter with cocoa. Beat eggs in separate bowl, add sugar, mix well. Add cocoa mixture, add vanilla and salt. Continue to mix by hand adding flour. Sprinkle with nuts on top. Bake at 350 degrees for 20-30 mins.

Icing:

1/2 cup butter  

3 1/2 Tbl. Cocoa

1/3 cup milk            

1 cup chopped nuts

1 lb. powdered sugar

Combine butter, milk, cocoa. Cook over medium heat, stirring just until mixture comes to boil. Remove from heat and add powdered sugar. Beat until smooth. Add nuts and ice brownies immediately