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.