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

Rotel Cups

Serves 3 dz.                         Cook Time:  15 min.

Ingredients:

3 pkgs. Mini phyllo cups thawed

1 cup mayonnaise

1 pkg. real bacon bits  

1 1/2 cup shredded Colby/Monterey Jack Cheese

Directions:  Mix 1 can of Rotel, bacon bits, mayonnaise, and cheese. Spoon into shells. Bake at 350 degrees for 15 minutes.

Peanut Butter Snowballs

Ingredients:

1 cup creamy Peanut Butter      

1 Cup powdered sugar

6 Tbs. butter or margarine                 

1 lb. White Almond bark or white chocolate

Directions:

Cream together first 3 ingredients. Form into 1 inch balls and refrigerate about 30 minutes. Melt almond bark, dip one peanut butter ball at a time and place on wax paper to harden. Makes about 3 dz.

Peanut Butter Graham Snacks

Ingredients:

1 cup dried cherries    

6 cup Golden Grahams cereal

4 cup Frosted Flakes cereal              

3/4 cup pecan halves

3/4 cup other nuts 1 cup semisweet chocolate chips

1 cup peanut butter 1/4 cup butter, cubed

1/2 teaspoon vanilla 2 1/2 cups powdered sugar

Directions:

Combine cereals, nuts, & cherries in a large bowl. Melt chocolate chips, butter, & peanut butter in a large sauce pan until smooth. Add vanilla. Pour over cereal mixture and toss gently to coat. Put powdered sugar in a large paper bag. Add cereal and toss to coat. Spread on waxed paper. Let stand until set. Store in airtight container. Makes 3 3/4 qt.

Pumpkin Bread

Serves:  lots                                                                    Cook time: 1 hr.

Ingredients:

1 Cup  butter softened                       

3 Cups sugar

3 eggs                                                       

3 Cups flour

1 Tablespoon baking powder 1 1/2 teaspoon baking soda

1 1/2-2teaspoon cinnamon 1/2-1 teaspoon cloves

1 1/2 teaspoon nutmeg 1/2-1 teaspoon ginger

16 oz. can pumpkin

Directions:

Cream butter and sugar. Add eggs and mix. Combine dry ingredients and add into wet ingredients. Stir in pumpkin. Bake at 350 degrees in 2 loaf pans or 1 bundt pan.

Jalapeno Popper bites

Ingredients:

Jalapenos                                                                  

Cream cheese

Cheddar cheese-grated                                          

bacon

Crescent rolls

Directions:  roast peppers in oven or on stove top until soft/blackened. Cut jalapenos into slices. Soften cream cheese. Stir in con and cheddar cheese.

Peanut Goody Bar

Ingredients:  

1-12 oz. pkg. semisweet chocolate chips

1-12 oz. pkg. butterscotch chips

1-1lb. Can or container of salted peanuts

1/2 cup peanut butter (creamy or chunky)

1-10 oz. pkg. mini marshmallows

Directions:

Combine chips and peanut butter in top of double boiler. Heat until melted, stirring frequently. Remove from heat and add peanuts, stirring to coat well.  All marshmallows, stirring only until combined. Pour into buttered 9 x 13 casserole dish or drop by spoonful onto waxed paper. Cool in fridge and keep in airtight container.

Pecan Bars

Serves:  8              Heat oven to 350 degrees                                 Cook time:  30 min.

Ingredients:

1 can (8 oz.) crescent rolls                         

3/4 cup chopped pecans

1 tsp. vanilla 1/2 cup sugar

1 egg beaten 1/2 cup corn syrup

2 Tbs. butter melted

Directions:

Unroll dough. Press into bottom of 9 x 13 pan, leaving 1/2” in from sides of pan. Firmly press perforations to seal. Bake for 8 min. In a medium bowl mix remaining ingredients. Pour over crust. Bake 18 to 22 min. or until golden brown. Cool completely and cut into bars.

Snowflake Crisps

Makes 60                                                                        Cook time:  5-7 min.

Ingredients:

Won Ton wraps

Butter flavored Pam

Cinnamon & sugar mix

Directions:

Preheat oven to 350 degrees. Cut wraps with cookie cutter. Spray lightly with Pam. Sprinkle liberally with cinnamon and sugar mix. Bake in parchment lined heavy cookie sheets. Bake 5-7 min., watching carefully not to over-brown. (Tip:  use leaf shape cutter for autumn.)

Cream Cheese glaze

Ingredients:

2 cups powdered sugar             

1-8 oz. cream cheese

1 Tablespoon butter, softened      

1/2 teaspoon vanilla

3 Tablespoons milk

Directions:

Combine all except milk. All milk gradually until it reaches the desired spreading consistency

Fiesta Cups

Preheat oven to 350 degrees                                               Cook time:  8-10 min.

Ingredients:

1 can Rotel tomatoes (mild or spicy) drained

1 cup of mayonnaise

2 cups of grated cheddar cheese or cheese of your choice

30 Phyllo cups

Bacon Bits

Directions:

Combine tomatoes, mayonnaise, and cheese. Spoon into phyllo cups. Top with bacon bits. Cook for 8-10 min. at 350 degrees. May also top with sour cream and chives, avocado, black olives, etc.

Glazed Fresh Apple Drop Cookies

Ingredients for Cookie:

2 cups sifted flour

1 teaspoon soda

1/2 cup shortening

1 1/3 cup brown sugar (packed)

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground cloves

1/2 teaspoon nutmeg

1 egg, unbeaten

1/2 cups chopped pecans

1/2 cup finely chopped raisins

1 cup chopped apple

1/4 cup apple juice or milk

Ingedients for glaze:

1 1/2 cups sifted powdered sugar

1 tablespoon butter

1/4 teaspoon vanilla 

1/8 teaspoon salt

2 1/2 tablespoons evaporated milk

 Directions:

Preheat oven to 400 degrees. Bake cookies 11 to 14 min. Sift flour with soda. Mix shortening, brown sugar, salt, cinnamon, cloves, nutmeg, and egg until well blended. Stir in half the flour mixture, then nuts, apple, and raisins. Blend in apple juice or milk, then the remaining flour. Drop on a greased cookie sheet or a cookie sheet line with parchment paper. While the cookies are still hot spread thinly with glaze.

Popcorn Brittle

Serves:  36                          Cook Time:  20 minutes

Ingredients:

1 bag 3.3 oz popcorn           

1 cup M&M’s

1/2 tsp. vanilla                          

1 1/2 cup packed brown sugar

1 cup peanuts 1/2 cup butter

1/2 tsp. baking soda 1/2 cup lt. corn syrup

Directions:

Prepare popcorn. Spread popped corn evenly in 15 x 10” non-stick shallow baking pan. Sprinkle w/M&M’s; set aside. Place sugar, butter, corn syrup, and vanilla in saucepan. Bring to a boil over high heat. Reduce heat to med. And cook 3 minutes, stirring constantly. Add peanuts. Cook additional 2 min., stirring. Remove from heat. Add baking soda. Immediately pour caramel over popcorn. Do not stir. Let stand 30 min. or until cooled and hardened. Break into pieces. Store in tightly sealed container.

Pioneer Woman's Carrot Cake

Serves:  12                                               

Preheat oven to: 350 degrees            Cook time:  50 minutes

Ingredients for cake:

 2 cups sugar           

1/2 tsp. salt

1 cup Veg. oil 2 cups grated carrots

1 tsp. baking soda 4 whole eggs

1 tsp. baking powder 2 cups all-purpose flour

1 tsp. ground cinnamon

Directions:

Mix together sugar, oil, and eggs. In another bowl, sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured pan and bake at 350 degrees until done (25 minutes for sheet cake; 50 minutes for Bundt pan). Cool completely and frost.

Icing:

1 stick of softened butter

8 oz. softened cream cheese

1 pound of powdered sugar

2 tsp. vanilla extract

2 cups of finely chopped pecans (if desired)

Mix all ingredients together. Frost cake.

Haystack Cookies

 Ingredients:

1 cup butterscotch chips

1/2 cup toffee peanuts

1/2 cup peanut butter

2 cups shoestring potatoes

Directions:

Melt peanut butter and butterscotch ships in microwave or double broiler, smash toffee peanuts. Put potatoes and nuts in big bowl and poor melted peanut butter and chips over and blend. Spoon onto wax paper and chill. Enjoy!

Peanut Clusters

Serves:  36

Ingredients:

1 6 oz. pkg. butterscotch morsels

1 6 oz. pkg. semi-sweet chocolate chips

1 Tbs. peanut butter

2 cups peanuts

Directions:

Melt butterscotch morsels, chocolate chips, and peanut butter in microwave; stirring several times until chips are melted and smooth. Drop by teaspoonfuls on waxed paper on a cookie sheet. Chill in refrigerator until firm. Store in refrigerator.

Ginger Cookies

30 Servings              Prep/Total Time: 25 MIN.

Ingredients

3/4 cup butter, softened                             

2 teaspoons ground ginger 1 cup sugar                                                       

1 teaspoon baking soda

1 egg 3/4 teaspoon ground cinnamon

1/4 cup molasses 1/2 teaspoon ground cloves

2 1/4 cups all-purpose flour 1/4 teaspoon salt

additional sugar

Directions:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.

Roll into 1 1/2” balls, then roll in sugar. Place 2” apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool.

Yield:  2-1/2 dozen.

Cooking School Recipes

Enjoy these recipes from the Women's Ministry Cooking School held earlier this year! Yum!

Hobo Pack

Ingredients

-          Beef(1/3 lbs)

-          Potatoes         

-          Baby Carrots  

-          Celery

-          Onions

Set oven to 325’ cook for 1 hour

Chicken Enchilada Casserole

Ingredients

-          1 can of white chicken meat

-          1 can of mushroom soup

-          2 cans of Green chilies (un drained)

-          1 cup of mexi cheese

-          Corn chips

-          1 Can of cream of chicken

-          Garlic

-          Tbsp of Chili powder 

-          ¼ cup of milk

-          Salsa

Set oven to 333’ cook for 25 minutes, add cheese on top

  

Mock Beef Stroganoff

Ingredients

-          ½ a onion

-          2 ½ cups of cooked ground beef

-          1 cup of sour cream

-          1 can of cream of mushroom soup

-          Egg noodles   

-          Worcestershire sauce

-          2 Tbsp of dried parsley

-          Garlic powder

Set oven to 325’ cook for 15 minutes

Chicken Fettuccine Alfredo & Green Chilies

Ingredients

-          Cooked pieces of Rotisserie chicken (lemon pepper)

-          ½ a box of fettuccine (cooked)

-          Alfredo sauce (4 Cheese)

-          2 Green chilies

-          1 cup of parmesan

-          ½ cup of milk

·         Can use canned chicken

Set oven to 325’ for 35- 40 minutes

  

Sausage Bake

Ingredients

-          Whole German sausage

-          1 bag of tater tots (frozen)

-          1 can of cream of celery soup

-          Green chilies

-          Onion powder flakes

-          4 oz. of sharp cheddar cheese

-          Salt and pepper

Set oven to 325-350’ cook for 20 minutes covered

Pineapple Salsa

Ingredients:
1 whole pineapple, peeled and cored and diced (2 cups of pineapple)
1 jalapeño Chile, diced
1/4 of a red onion, diced (1/4 cup)
1/4 cup cilantro, diced
1 tablespoon lime juice
1 tablespoon olive oil
Salt and black pepper to taste

Method:
Mix together all ingredients. Refrigerate for a couple of hours then serve wrapped in lettuce with a smidgen of chipotle mayonnaise.

Submitted by Phyllis Wall 

Chipotle Mayonnaise

Ingredients:
1/3 cup cold whole milk
1 teaspoon of lime juice
1 clove of garlic, chopped
1/2 to 1 whole chipotle Chile from a can of chipotles en adobo
3/4 cup of canola oil
Pinch of salt

Method:
In a blender, mix together the milk, lime juice, garlic and chipotle Chile for 30 seconds or until well blended—it will be a light pink color. With the blender on high, slowly drizzle in the oil a tablespoon at a time. The mixture should begin to thicken. Continue adding oil until it’s thick and custard like. Salt to taste. Will keep for five days in the refrigerator.

Note: It’s important to use whole milk. I tried it with buttermilk, goat’s milk and low-fat milk and it didn’t work as well as it should. Also, I found that olive oil imparted a bitter flavor, so it’s best to stick with neutral-flavored oil such as canola.


*Submitted by Phyllis Wall 

Potato Soup

6 c. peeled and cubed potatoes (red)

2 c. water

1 c. celery, chopped

1 c. carrots, chopped

1/2  c. onions, chopped

2 tsp. dried parsley

2 chicken bouillon cubes

1 tsp. salt

1/2 tsp. pepper

3 c. milk, divided

1/4 c. flour

3/4 lb. Velveeta

Put first 9 ingredients into large pot. Bring to boil, cover and reduce heat and simmer until vegetables are tender. Mix 1/4 milk with flour to make a paste. Stir into soup; add remaining milk and cheese. Cook on medium until cheese is melted.

*Submitted by Phyllis Wall

Corn and Tomato Sizzle

Crockpot Honey Sesame Chicken & Bacon Ranch Slowcooker Chicken

This past few weeks have been pretty crazy ones for us! So often when these types of weeks happen, we end up eating out WAY too much- this is not good for the waistline or the wallet! So I have been trying out new crock pot recipes to help make these crazy days a little less stressful! Here are two of my most recent discoveries- both turned out great and I love that they’re good summer recipes too! Happy crockpot-ing friends!

--Brittany J

Crockpot Honey Sesame Chicken

Ingredients:

1 lb. boneless, skinless chicken thighs, about 5

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. vegetable oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes

Cornstarch

Sesame seeds

Instructions:

1.   Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.

2.   In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.

3.   Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.

4.   When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.5.   Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Bacon Ranch Slowcooker Chicken
4 Servings

2 butterball turkey bacon strips, cooked and shredded (if you really want the easy way you can do what I did—use the bacon pieces you buy on the salad dressing aisle!)
1 tsp minced garlic
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup (98% fat free)
1 cup fat-free sour cream
16 oz. chicken breasts, frozen or defrosted/raw
8 oz. pasta (I used rigatoni), cooked

Combine the first five ingredients. Place frozen or defrosted/raw chicken in slowcooker sprayed with nonstick cooking spray and pour sauce over the top (do NOT include water like the can mentions). Cook on high for 3.5 hours. Shred chicken with two forks. Cook pasta per package instructions on stove. Serve chicken over pasta.

Nutritional Information: 456 calories, 61 carbs, 5 fat grams and 36 protein grams.