Pumpkin Chip Cookies

Pumpkin Chip Cookies

 

Ingredients:

 

1 cup pumpkin
1 egg
1/2 cup any kind vegetable oil
1 cup sugar
2 tsp. baking powder
2 cups all purpose flour
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 tsp. vanilla
1 cup white chocolate or butterscotch chips
1/2 cup walnuts or pecans, chopped

 

Directions:

Preheat oven to 370°F.

Blend pumpkin, egg, oil and sugar.

Whisk together flour, baking powder, cinnamon and salt; gradually add to first mixture.

Dissolve the baking soda in milk and add to batter.

Stir in chocolate chips, nuts and vanilla.

Drop by the teaspoonful onto lightly greased baking sheets.

Bake at 370°F degrees for 10 to 12 minutes.

Allow to cool on wire rack before eating.

 

Peppers with deviled cheese stuffing

Peppers with deviled cheese stuffing

 

Ingredients:

1 cup rice
3 medium sized green peppers
2 3oz cans deviled ham
1/2 lb American cheese
3 cups milk
3 tablespoons butter
5 tablespoons flour
salt and pepper

 

Directions:

 

Cook rice in boiling water until tender.

Remove stems and seeds from peppers; split lengthwise and parboil for 5 minutes.

Add the deviled ham and 1 cup of the grated cheese to the drained, cooked rice.

Make a white sauce with the butter, flour, and milk.

Add 1 cup of the white sauce to the rice mixture.

Season with salt, pepper and celery salt.

Fill the halves of the peppers and sprinkle with crumbs or grated cheese.

Bake at 350°F for 30 minutes or until peppers are tender.

Add remaining cheese to the white sauce; stir until the cheese has melted.

Season well with salt and pepper to taste, and serve with the peppers.

 

Mini Green Onion Pancakes

Mini Green Onion Pancakes

 

Ingredients:

2 Cups of All Purpose Flour
1 Cup of water
2 stalks of Green Onion
Some Salt
Vegetable Oil

 

Directions:

 

Mix flour with water to form a dough. Cover the dough with a damp towel, let the dough rest for more than an hour. Cut green onion to half an inch size. Divide the dough into 4 portions. Work with one dough at a time. Flatten the dough with a rolling pin to about 9 inch in diameter. Continue to stretch the dough with your fist until the dough is paper thin. Brush the thin sheet with oil, sprinkle salt and green onion. Roll the dough sheet into a log shape, and cut the log into an inch thickness. Flatten each filled dough with your palm, and pan fried on a skillet at medium heat until golden brown on each side.

Feta Spinich Pasta Salad

Feta Spinach Pasta Salad

 

Ingredients:

1 lb. spiral or small shell pasta
1/2 lb. feta, crumbled
2 (10 oz.) pkg. frozen spinach
1 can black olives, drained
2 med. tomatoes, diced
1 tbsp. finely chopped mint
1/2 c. olive oil
2 tbsp. red wine vinegar
3 tbsp. fresh lemon juice
1 clove garlic, crushed
1 tsp. finely chopped oregano

 

Directions:

Cook pasta according to package directions. Steam spinach in just the water that clings to it for a few minutes in a tightly covered saucepan. Remove from heat after the spinach wilts. Toss the spinach with the pasta; top with tomatoes and olives. Combine remaining ingredients (except feta) for salad dressing and pour over the salad. Top with the crumbled feta cheese and serve.

 

Cheesy deep fried broccoli

Cheesy deep fried broccoli

 

Ingredients:

4 c. water
3/4 tsp. salt, divided
3 c. fresh broccoli flowerets
3/4 c. flour, divided
4 tbsp. American cheese, grated (divided)
3/4 tsp. onion powder
1 c. buttermilk
1/2 tsp. baking powder
Oil for frying

 

Directions:

Combine water and 1/2 teaspoon salt in a large saucepan. Heat to boiling. Add broccoli and return to boiling for 3 minutes. Drain and rinse in cold water. Mix 1/4 cup flour and 2 tablespoons cheese and onion powder in a large plastic bag. Add broccoli and shake to coat. Set aside. Combine buttermilk, baking powder and remaining 1/2 flour, 2 tablespoons cheese and 1/4 teaspoon salt in small bowl. Stir until smooth. Heat 2 to 3 inches of oil in deep fryer at 375 degrees, dip a few pieces of broccoli in batter. Fry 1 to 2 minutes until golden brown. Drain and serve.

 

Apple Cheddar Pie

APPLE CHEDDAR PIE

Ingredients:

2 1/3 cup All purpose flour

1/2 cup Enriched Corn Meal

1/3 cup Vegetable Shortening

6 oz. shredded cheese

1/2 cup Ice Water

8 cup Apples, peeled, sliced

1 Tsp. Salt

1/3 cup Butter

3/4 tsp Cinnamon

2/3 cup sugar

2 tbsp Butter

 

Directions:

Combine 2 cup flour, corn meal and salt.

Cut in 1/3 cup butter and shortening until mix resembles coarse crumbs.

Stir in cheese.

Add water, 1 tablespoon at a time, stirring lightly until mix forms a ball.

Divide dough into 2 parts, 1 slightly larger; shape each to form ball.

Wrap securely in plastic wrap or wax paper; chill about 30 minutes. 

Roll large ball on lightly floured surface to form 11-inch circle.

Fit loosely into 9-inch pie plate; trim.

Roll remaining dough to form 12 inch square.

Cut into 12 x3/4 inch strips.

Heat oven to 400.

Combine remaining 1/3 cup flour, apples, sugar and cinnamon; spoon into crust.

Dot with remaining 2 tbsp butter.

Weave strips atop filling to make a lattice crust.

Trim even with outer rim of pie plate.

Fold lower crust is light golden brown, shielding edges with aluminum foil if necessary.

Cool slightly.

Enjoy!

 

 

Strawberry Pretzel Jello Salad

Strawberry Pretzel Jello Salad

 

Ingredients:

2 1/4 c. pretzels
4 tbsp. brown sugar or white sugar
1 1/2 sticks melted butter
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (8 oz.) Cool Whip
1 (6 oz.) strawberry Jello
2 c. boiling water
2 (10 oz.) pkg. frozen strawberries (or 3 c.)

 

Directions:

 

CRUST:

Combine 2 1/4 c. pretzels, crushed, 4 tbsp. brown or white sugar, and 1 1/2 sticks melted butter. Bake 15 minutes at 350 degrees.

Mix cream cheese, sugar, and Cool Whip until creamy. Spread on cooled crust.

Combine strawberry Jello, boiling water, and frozen strawberries. Let congeal slightly, pour on top, refrigerate.

 

Russian-Style Cabbage Rolls

Russian-Style Cabbage Rolls

Ingredients:

3/4 c. uncooked rice

1 tsp. sea salt

1 1/2 cups water

1/2 tsp. freshly ground black pepper

1/2 tsp. hot paprika

1 tsp. minced garlic

6 large cabbage leaves

1 lb. lean ground beef

1 can Tomato Soup

3/4 c. chopped onion

1/2 c. low fat sour cream

2 tbsp. low fat grated cheddar cheese

 

Directions:

1. Preheat oven to 350.
2. Cook rice in boiling salted water (1 teaspoon salt) in a tightly covered pan for 15 minutes.
3. Combine meat, onion, seasonings and cooked rice.
4. Blanch cabbage leaves in a small amount of boiling water in covered pan two for to three minutes.
5. Divide meat mixture into six portions.
6. Wrap in cabbage leaves and secure with toothpicks.
7. Place cabbage rolls in a 6x8-inch casserole.
8. Combine soup and cream and pour over rolls.
9. Sprinkle cheese on top, cover casserole and bake for 1 1/2 hours in a preheated 375°F oven.

Sunshine Muffins

Sunshine Muffins

Ingredients:

2 c. flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 c. grated raw carrots
3/4 c. milk
1/2 c. chopped nuts
1/4 c. oil
1 egg, beaten
1 tsp. grated orange peel

 

Directions:

 

1. Into a bowl, sift together flour, sugar, baking powder and salt.
2. Mix together carrot, milk, nuts, oil, egg and orange peel.
3. Add carrot mixture all at once to flour mixture, stirring just until dry ingredients are moistened.
4. Fill greased muffin cups 2/3 full.
5. Bake at 425 degrees for 20-25 minutes.
6. Place on a wire rack and allow to cool slightly before enjoying

 

Asparagus Risotto

Asparagus Risotto

 

Ingredients:

1 lb. fresh asparagus

1 med. onion (1 c. chopped)

3 tbsp. butter or olive oil & 1 tbsp. for the end

1 1/2 c. rice

1/2 c. dry white wine

5 to 5 1/2 c. chicken broth, heated to simmering

1/2 c. freshly grated Parmesan cheese

1/4 c. fresh chopped parsley

Ground black pepper

 

Directions:

 

1. Cut up asparagus in 2 inch pieces minus the end of stems.
2. Chop the onion.
3. Melt the butter in a large saucepan over medium heat.
4. Saute the onion until soft not brown.
5. Stir in rice uncooked.
6. Cook for 1 minute, stirring rice into butter and onions.
7. Add the wine and bring to boil, stirring constantly.
8. When most of wine is absorbed add first 1/2 cup of chicken broth.
9. Cook rice at gentle boil, stirring frequently.
10. Continue to add broth in 1/2 cup portions as it is absorbed until 5 cups of broth is used up.
11. Add the asparagus after the first 10 minutes of adding the broth.
12. Use last 1/2 cup of broth if rice still tastes too firm.
13. When ready the risotto will have a creamy sauce.
14. Remove the pan from the heat.
15. Stir in remaining tablespoon of butter, Parmesan cheese, parsley and ground pepper.
16. Serve at once.

Golabki

Golabki

Ingredients:

1 lg. head cabbage
1/2 lb. hamburger
1/2 lb. ground pork
1 c. rice
2 c. water
1 tsp. salt
2 tbsp. butter
1 onion, diced
1 green pepper, diced
2 cloves garlic, minced
1 cube butter, melted
1 lg. can tomatoes
Water

 

Directions:

1. Remove core from cabbage.
2. Parboil 10 to 15 minutes in lightly salted water, until soft to touch.
3. Separate leaves carefully and slice off center groove of each leaf.
4. Cook rice in 2 cups of lightly salted, boiling water over low heat, tightly covered, 20 to 25 minutes until water is absorbed.
5. Set aside.
6. Sauté onion, pepper, and garlic in 2 tablespoons butter until golden brown.
7. Add hamburger and pork and cook until lightly browned.
8. Add rice, salt and pepper.
9. Cool filling slightly.
10. Place 1 to 2 tablespoons of filling on each cabbage leaf toward the bottom edge and fold upward once.
11. Then fold toward the center the two sides of the leaf.
12. Continue rolling until leaf is closed into a small roll.
13. Continue until filling and leaves are used up.
14. Place rolls side by side in a large kettle, with a little melted butter on bottom.
15. Layer rolls if necessary.
16. Add tomatoes and enough water to barely cover Golabki.
17. Cover, bring to slow boil and simmer about 2 hours.
18. Check during last 30 minutes; add water if necessary.
19. Makes about 12 Golabki, depending on size of the cabbage.

 

Pineapple Pumpkin Loaf

Pineapple Pumpkin Loaf

Ingredients:

Non-stick cooking spray
2 1/2 cups sugar
1 stick butter, softened
1 can solid-pack pumpkin
1 can crushed pineapple in juice (juice reserved)
4 large eggs
3 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
Confectioners' sugar

 

Directions:

1. Preheat oven to 350°F.
2. Lightly spray two, 8 1/2x4-inch loaf pans with cooking spray.
3. Beat sugar and butter in a medium sized bowl until blended.
4. Add pumpkin, pineapple and eggs; beat well.
5. Set aside.
6. Combine flour, baking soda, pumpkin pie spice and salt in a separate medium bowl.
7. Stir into the pumpkin mixture, mixing until the dry ingredients are completely moistened.
8. Divide batter between the prepared pans; spread evenly.
9. Bake for 55 to 65 minutes or until a tester inserted in the center comes out clean.
10. Cool for 5 minutes.
11. Remove from pans and cool on wire racks.
12. Sprinkle with confectioners' sugar.
13. Enjoy!

 

German Chocolate Pie

GERMAN CHOCOLATE PIE

Ingredients:
3 Cups Sugar
4 Tbsp Baking Cocoa
1 Can Evaporated Milk
4 large Eggs, Beaten
1/2 Cup Butter
1 Tsp. Vanilla
2 Cups Coconut Flakes
1 Cup Pecans, Chopped
2 Unbaked Pie Shells


Directions:

1. Preheat oven to 350.
2. In a medium bowl, melt the butter and set aside.
3. Combine sugar and baking cocoa in a large bowl.
4. Stir in the evaporated milk, eggs, melted butter and vanilla and blend well.
5. Stir in coconut and pecans and turn into two unbaked pie shells.
6. Bake for 40 minutes.
7. Cool on racks before cuting and enjoying.