Dinner for a Friend, Part 4

Yesterday was my last meal to finish out the baby gift for my friend. I decided to be brave and experiment with a new recipe that got Bryce's and one sister's vote as something to try. It was not "spicy hot", though I was worried it might be. I'll just say it was interesting. As Bryn said: "It doesn't look too appetizing. . . it has a weird texture. . . but it tastes pretty good." I served this soup with a green salad, butter dips, and another sister's Weight Watchers Key Lime Pie.

Satisfying Lentil Soup

* 4 medium carrots, chopped
* 2 celery ribs, chopped
* 1 large onion, chopped
* 2 tablespoons olive oil
* 1 tablespoon minced fresh gingerroot
* 2 teaspoons curry powder
* 2 garlic cloves, minced
* 3/4 teaspoon ground cumin
* 3/4 teaspoon ground coriander
* 5 cups water
* 2 cans (14-1/2 ounces each) Progresso ® Reduced-Sodium Chicken Broth or vegetable broth
* 1 package (16 ounces) dried lentils, rinsed
* 2 tablespoons minced fresh cilantro
* 3/4 teaspoon salt
* Dash pepper

In a Dutch oven, saute the carrots, celery and onion in oil until tender. Add the ginger, curry, garlic, cumin and coriander; cook and stir 1 minute longer.

Add the water, broth and lentils; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until lentils are tender. Stir in the cilantro, salt and pepper. Yield: 10 servings (2-1/2 quarts).

Nutrition Facts: 1 cup equals 203 calories, 3 g fat (trace saturated fat), 0 cholesterol, 415 mg sodium, 31 g carbohydrate, 15 g fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Butter Dips
These are a favorite from when I was a little girl. We would beg Mom to make these when we had soup. My kids love them, too.

1/3 cup butter
2 1/4 cups all-purpose flour
1 Tbsp sugar
3 1/2 tsp baking powder
1 1/2 tsp salt
1 cup milk (or buttermilk)

Melt butter in 450 degree oven in 13x9" pan. Remove the pan from oven as soon as butter it melted.

Sift together flour, sugar, baking powder, and salt. Add 1 cup milk. Stir slowly with fork until dough just clings together (about 30 strokes).

Turn onto well-floured board. Roll over to coat with flour. Knead lightly about 10 times

Roll out 1/2 inch thick into a rectangle, 12x8". With a pizza cutter, cut the dough in half lengthwise, then crosswise into 16 strips. Dip each strip in butter on both sides and lay close together in two rows in pan.

Bake until golden brown, about 15 to 20 minutes. Serve hot.

Key Lime Pie

1 graham cracker pie crust
1 (4 serving size) package sugar-free lime jello
1/4 cup boiling water
2 containers (6 oz each) key lime pie light yogurt
1 (8 oz) container fat-free whipped topping

Dissolve the jello in the boiling water. Whisk in yogurt. Fold in the whipped topping and then fill the pie crust. Refrigerate at least 2 hours or overnight.

Thanksgiving is coming up!!

Thinking about Thanksgiving and all the possibilities of yummy food this holiday season had me looking through my recipes for some of my favorite pies that still have the "traditional" apple or pumpkin flavor, but not necessarily the traditional presentation. Here are a few recipes that I like and maybe you might want to try them for your holiday meal this year.

Caramel Apple Cheesecake

1 can (21 oz) Apple Fruit Filling, divided
1 10" graham cracker crust (I tried a 9" the first time and it was very full)
2 pkg (8 oz each) cream cheese, softened
1/2 cup sugar
1/4 tsp vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves plus 2 Tbsp chopped pecans

Preheat oven to 350 degrees. Reserve 3/4 cup apple filling. Spoon remaining filling into crust.

Beat together cream cheese, sugar and vanilla until smooth. Add eggs and mix well. Pour over apple filling. Bake 35 minutes or until center is set. Cool to room temperature.

Mix reserved apple filling and caramel topping in a small saucepan. Heat, about 1 minutes. Arrange apple slices around outside of edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around the edge. Sprinkle with chopped pecans. Refrigerate until ready to serve. Makes 8-12 servings.

Double-Layer Pumpkin Pie

4 oz cream cheese, softened
1 Tbsp milk or half-and-half
1 Tbsp sugar
1 1/2 cups thawed cool whip
1 graham cracker pie crust
1 cup cold milk or half-and-half
2 pkgs (4 serving size) vanilla flavor instant pudding and pie filling
1 can (16 oz) pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Mix cream cheese, 1 Tbsp milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whist until well blended, 1 to 2 minutes. (Mixture will be thick.)

Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired. Makes 8 servings.

Curry Chicken Cranberry Salad

This is a recipe my friend told me was awesome. I haven't tried it yet, but it sounds like a possible use of leftover turkey (since Thanksgiving is close and most of us will probably have leftovers). And since I now have curry in my pantry and I'm getting braver about trying new things, I'm thinking of giving this one a try.

3/4 cup mayonnaise
2 tsp lime juice
3/4 tsp curry powder
1 medium apple, diced
2 cups diced cooked chicken
1/2 cup sliced celery
3/4 cup dried cranberries (I'm thinking Craisins)
2 Tbsp sliced green onions
1/2 cup chopped pecans

Combine the first 3 ingredients well. Add the remaining ingredients, stirring to mix. Chill. If making ahead, add the pecans and onions just before serving. Serves 4-6.

Dinner for a Friend

Today was the first day of my baby gift to a friend -- one meal a week for four weeks. This is what I fixed for her family (and my family). In addition to these foods I also took some frozen corn from my parent's garden that I did this year. These recipes are all from Taste of Home or Quick Cooking.

Italian Mini Loaves


* 2 to 2-1/4 cups bread flour
* 4-1/2 teaspoons sugar
* 1 package (1/4 ounce) quick-rise yeast
* 1 teaspoon garlic salt
* 1/2 teaspoon Italian seasoning
* 1/2 teaspoon dried parsley flakes
* 1/2 cup milk
* 1/4 cup water
* 2 tablespoons butter, divided
* 1 egg
* 6 tablespoons grated Parmesan cheese, divided

In a large bowl, combine 3/4 cup flour, sugar, yeast, garlic salt, Italian seasoning and parsley. In a saucepan, heat milk, water and 1 tablespoon butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in 4 tablespoons Parmesan cheese and enough remaining flour to form a soft dough; beat until smooth.
Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 15 minutes.
Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 25 minutes.
Melt remaining butter; brush over dough. Sprinkle with remaining Parmesan cheese. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 loaves (4 slices each).

Sausage Pasta Sauce
This one has a little bit of a kick, so it doesn't taste like a regular spaghetti sauce. But it is yummy, and the veggies are all blended up, so you just have the chunks of the sausage in the sauce.


* 2 pounds bulk Italian sausage
* 2 medium onions, chopped
* 2 medium sweet red peppers, chopped
* 2 medium green peppers, chopped
* 6 to 8 garlic cloves, minced
* 2 tablespoons olive oil
* 2 cans (29 ounces each) tomato sauce
* 2 cans (14-1/2 ounces each) Italian stewed tomatoes, drained
* 2 tablespoons brown sugar
* 4 teaspoons chili powder
* 1 teaspoon garlic powder
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1 teaspoon pepper
* 1/4 to 1/2 teaspoon cayenne pepper
* 1-1/2 pounds uncooked bow tie pasta
* 1/2 cup heavy whipping cream
* Shredded Parmesan cheese

In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a Dutch oven, saute the onions, peppers and garlic in oil until tender. Stir in the tomato sauce, tomatoes, brown sugar and seasonings.
Cook pasta according to package directions. Meanwhile, in a blender, process tomato mixture in batches until smooth. Return to the pan. Add sausage; heat through. Gradually stir in cream. Cook and stir over low heat for 5 minutes. Drain pasta; top with sauce. Sprinkle with cheese. Yield: 12 servings.



Chocolate Chip Cookie Tart
I used my sister's chocolate chip cookie recipe today and just measured out 18 ounces to put in the pan. I'm thinking this could also be made in a pie pan for those people who don't have a springform pan.

* 1 tube (18 ounces) refrigerated chocolate chip cookie dough
* 1 package (8 ounces) cream cheese, softened
* 2 tablespoons creamy peanut butter
* 1 tablespoon butter, softened
* 2 cups confectioners' sugar
* 1/4 cup milk chocolate chips, melted and cooled

Press cookie dough onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 20-24 minutes or until golden brown. Cool on a wire rack.
In a small bowl, beat the cream cheese, peanut butter and butter until smooth. Beat in confectioners' sugar. Place crust on a serving plate. Spread cream cheese mixture over crust to within 1/2 in. of edge. Drizzle with melted chocolate. Refrigerate for 1 hour or until set. Yield: 10-12 servings.

Bread Pudding

I made this recipe up today and it turned out really well.

4-5 pieces of Wheat Bread
eggs
around 1 cup of milk
1-2 teaspoons vanilla
1-2 teaspoons powdered sugar(I used powdered because we're out of regular who does that?)
additional powdered sugar and cinnamon sugar

break up bread in medium sized bowl and add enough eggs for the bread to be thoroughly coated add milk(amounts vary depnding on size of bread slice), vanilla and measured p. sugar. Grease pan(I couldn't fin the right kind of pan so I used a pie pan) and pour into pan. Sprinkle top with lots of cinnamon sugar and p. sugar. Bake at 350 until it sets. Mine took about 30 minutes.

Zucchini, Zucchini Galore

Chocolate Zucchini Cake

Have you ever wondered what to do with zucchini? I have some great recipes that I really enjoy. But this year I came across this one. It turned out great. Very, very chocolatey. My mom has made it with only 1/2 cup cocoa and she is planning on trying it with 1/3 cup. But the 3/4 cup makes an almost "death by chocolate" experience. YUM! YUM! Go to http://www.kingarthurflour.com/recipes/chocolate-zucchini-cake-recipe to see a picture and even see pictures of step by step instructions.


1/2 cup (1 stick, 4 ounces) butter
1/2 cup (3 1/2 ounces) vegetable oil
1 3/4 cups (12 1/4 ounces) granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup (4 ounces) sour cream, buttermilk, or yogurt
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (2 1/4 ounce) Dutch-process cocoa
2 teaspoons espresso powder, optional but tasty (I left this out)
2 cups shredded zucchini (about one 10" zucchini, about 12 ounces)
1/2 cup (3 ounces) chocolate chips
1 cup (6 ounces) chocolate chips, for icing

Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.

In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.

Stir in the sour cream, buttermilk, or yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.

Spoon the batter into the prepared pan. Bake the cake for 30 to 35 minutes, till the top springs back lightly when touched, and it seems set. Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack. Yield: 24 servings.

Lion House Poppy Seed Cake

This is a yummy cake I made for my daughter's 3rd birthday yesterday. It really is delicious and moist.

1 yellow cake mix
1 pkg (3 oz) instant vanilla pudding (I used white chocolate)
4 eggs
1 cup sour cream
1/2 cup water
1 tsp rum flavoring (I used almond)
1/2 cup butter, melted
1/4 cup poppy seeds

Combine all ingredients in a large bowl. Blend with beaters on low speed. Beat at medium speed for 5 minutes. Pour batter into a greased and floured Bundt pan. Bake at 350 for about 45 minutes. Test with a toothpick. Cool 15 minutes. Turn cake out of pan onto a cake rack to cool completely. Dust with powdered sugar, if desired.

Our St. Patrick's Day Meal

I tried to come up with some green food to go with the green theme for the day. I added food coloring to my sister's cloud nine biscuits to make them green. They looked funny, but tasted good. We had green salad and made green punch by mixing blue and yellow Powerade (which I purchased at Smith's for $.25 each, thanks to another sister's phone call). The rest of the meal was Garlic Chicken Penne and Frosty Pistachio Delight.

Garlic Chicken Penne

8 oz uncooked penne pasta
1 1/2 cups frozen sugar snap peas
1 pkg (1.6 oz) garlic-herb pasta sauce mix (I used "creamy pesto" by Knorr)
1 pkg (6 oz) sliced cooked chicken

In a large saucepan, cook pasta in boiling water for 6 minutes. Add peas; return to boil. Cook for 4-5 minutes or until pasta is tender. Meanwhile, prepare sauce mix according to package directions.

Drain pasta mixture; add chicken. Drizzle with sauce and toss to coat. Yield: 4 servings.

Frosty Pistachio Delight

2 1/2 cups chocolate graham cracker crumbs
2/3 cup butter, melted
1 carton (1.75 qts) vanilla ice cream, softened
2 pkgs (3.4 oz each) instant pistachio pudding mix
1 cup plus 2 Tbsp pistachios, chopped, divided
3 drops green food coloring, optional
1 carton (8 oz) frozen whipped topping, thawed
1 jar (11.75 oz) hot fudge ice cream topping, warmed

In a small bowl, combine cracker crumbs and butter. Press into a greased 13x9" baking dish. Bake at 350 for 7-9 minutes or until set. Cool on a wire rack.

In a large bowl, combine the ice cream, pudding mixes, 1 cup pistachios and food coloring if desired. Fold in whipped topping. Spread over crust. Cover and freeze for at least 4 hours.

Remove from the freezer 10 minutes before serving. Drizzle with fudge topping; sprinkle with remaining pistachios. Yield: 15 servings.

Chocolate Molten Cake

This was so yummy. I LOVE the raspberry syrup. I will use that again and again and again with everything!

Here is what my friend Heather posted:
I lost my old recipe for chocolate molten cake and had to look up a new one. This is from Food Network-Emeril's. It is TO DIE FOR! You have got to make it SOON! It's even good the day after reheated in the micro for 20-30 seconds! Rich, bittersweet chocolaty goodness! AND EASY!!!!

1 1/2 t unsalted butter, plus 1 stick
4 t flour, plus 2 T
6 ounces bittersweet chocolate chips or semi sweet (good brand)
2 T heavy cream
2 T confectioners sugar
2 eggs
2 egg yolks
1/4 C sugar
1 t vanilla
pinch salt

Preheat oven 450. Grease and flour 4 (6ou.) ramekins with butter and flour, tapping out excess flour. Set on baking sheet.

Melt chocolate, 1 stick of butter, cream, powdered sugar, until smooth. Remove from heat.
In bowl, whisk together eggs, yolks, sugar, vanilla, and salt-3 minutes. Sift flour into egg mixture and mix. Fold in chocolate mixture. Pour into ramekins. Bake until sides are set but middle is puffed but still soft-about 12 min. Remove from oven and cool a few minutes before unmolding onto plate and serving with raspberry sauce and vanilla ice cream! I like to dust with powdered sugar before serving!

Raspberry Sauce:
1 small bag of frozen raspberries, thawed
1 t fresh lemon juice
1/4 C powdered sugar

Mix in blender. Push through fine mesh sieve. (I did it right from the blender and it was still yummy!)

Double Decker Fudge

I got this from a recipe exchange a long time ago and love it. It is so easy and turns out great every time! Enjoy.

1 Cup Reeses Peanut Butter Chips (I used peanut butter and it turned out great)
1 Cup Semi-sweet Chocolate Chips
2 1/4 cups white sugar
1 (7oz) Jar Marshmallow Creme (I used marshmellows melted down)
3/4 cup evaporated milk
1/4 cup butter
1 tsp vanilla

1. Line 8" pan with foil, extending foil over edges of pan. Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl.

2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3 qt. saucepan. Cook over medium heat, stirring constantly until mixture boils. Boil and stir for 5 minutes. Remove from heat; stir in vanilla.

3. Immediately stir 1/2 hot mixture into peanut butter chips until chips are completely melted. Pour into prepared pan. Stir remaining 1/2 hot mixture into chocolate chips until chips are competely melted. Quickly spread over top of peanut butter layer.

4. Cool completely. Remove from pan; place on cutting board. Peel off and discard foil; cut into 1 inch squares. Store tightly covered.

Diane's Lemon Bundt Cake

I was at the park last week and a few of my friends were talking about this recipe they had the night before at a church event. I had to try it and I really liked it. Very, Very Yummy!

Cake Ingredients:

1 (18.25 oz) package lemon cake mix
1 (3.4 oz) package instant lemon pudding mix
1/2 cup vegetable oil
1 TBS lemon zest
1/4 cup lemon juice
4 eggs
1 cup Sierra Mist or 7-up

Glaze Ingredients: (I doubled the glaze! YUM)

2 TBS fresh lemon juice
1 tsp. grated lemon peel (zest)
2/3 cup sifted powdered sugar

1. Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
2. In a large bowl, combine cake mix & pudding mix, then stir in the oil, lemon zest and lemon juice. Beat in the eggs, one at a time, then stir in the lemon-lime soda. (But do not beat it too much. Just mix it in.)
3. Pour batter into prepared pan. Bake in preheated oven for 35 minutes then invert onto plate.
4. Pour glaze over top of cooled cake. If you like glaze, double the glaze recipe. Yummy!!!

I served this with vanilla ice cream but I think it would be good with whipped cream or cool whip. It is also good by itself though. Enjoy!

Old Fashioned Tapioca Pudding

I found this recipe in the bulk section of WinCo. I soaked my tapioca for more like 4 hours and it still turned out OK. I didn't cool it, I just mixed in the vanilla and served it and it was fine.

1/3 c tapioca pearls
3/4 c water
1/2 tsp vanilla
2 1/4 cup milk
1/4 tsp salt
2 eggs
1/2 cup sugar

Soak tapioca in water for at least 3 hours in a 1 1/2 quart pan. Add milk and salt to tapioca; beat egg YOLKS and mix in. Stir until boiling. Simmer uncovered over very low heat for 50 min. Stir now and then. Beat Egg WHITES and sugar together( I accidentally beat the egg whites alone and then added the sugar. It was more like a cream) Also I just mixed in the egg white/sugar mix all at one but the recipe says to put a little tapioca mixture into the egg mixture and then put the egg mixture in. Stir 3 minutes over low heat. Cool 15 minutes and serve warmed of chilled, plain or with fruit, nutmeg or coconut mixed in. I used a couple shakes of pumpkin pie spice

Key Lime White Chocolate Pie

Our dessert for last night's dinner was this recipe that has an interesting history. Quite a few years ago I was looking through an old Taste of Home magazine when I noticed someone had written in asking for a recipe with this title. I thought it sounded great, so I mustered the courage to write a letter and ask if she had gotten any good recipes from her request. This is what she sent back. So, courtesy of a lady in Camilla, Georgia via another of Glastonbury, Connecticut I now share the recipe with you. The first time I made it I didn’t get the chocolate mixed in well enough before it started to harden in the cold ingredients. So we came across a few chunks of chocolate, which weren’t terrible, but ideally I think it is supposed to be totally smooth. This time I made sure the ingredients were close to the same temperature (room temperature). Bryce poured in the chocolate while I manned the beaters. It turned out very smooth, with no chocolate chunks.

1 (8 oz) pkg. cream cheese, softened
3 Tbsp. sugar
1 (6 oz) pkg. white baking chocolate or white chocolate morsels, melted
1 cup sour cream
1/3 cup Key Lime Juice
2 cups whipped topping, thawed
1 (8 oz) graham cracker pie crust (I made one from scratch and actually used my 9.5" pie pan.)

Beat cream cheese and sugar in a bowl until blended. Pour in chocolate while beating the cream cheese mixture. Beat in the sour cream and lime juice, blending well. Fold in whipped topping. Spoon mixture into pie crust and spread evenly. Refrigerate until set, about 2 hours.

Apple Dumplings

This recipe is an old standby of my family. Hopefully the instructions make sense, if not let me know and I'll try to clarify. Bryce thought it was interesting that Paige picked out the apple pieces in the apple pie I made, but she ate the entire apple dumpling. I told him this was no surprise--that's why the apples are shredded. I explained how my Mom had to shred the apples so we would eat them as children -- same reason we shred the carrots and potatoes in our hamburger soup. What an eye-opening conversation this was for him!

1 9" two crust pie dough recipe
3 to 4 cups peeled, shredded apples
1/2 cup sugar
1 tsp cinnamon
1 1/2 Tbsp butter or margarine

Syrup:
1 cup sugar
2 cups water
3 Tbsp. butter or margarine
1/4 tsp. cinnamon

Make or purchase pie dough. (I usually use my sister's recipe that she says is from the Lion House Cookbook). Combine the sugar and cinnamon. On a well-floured surface, roll out pie dough thin and cut into 6 approximately 6" squares. In the center of each square place a heaping 1/2 cup apples. Sprinkle a spoonful of cinnamon sugar over the apples. Cut the 1 1/2 tbsp butter into six pieces and place one piece of butter on top of each square of apples. Fold the opposite corners of pie dough square up and secure with a toothpick. Place dumplings in a 13"x9" pan. Make the syrup by combining all ingredients and boiling for 3 minutes. Pour syrup over the dumplings. Bake at 425 degrees for 40 minutes.

Crunchy Caramel Apple Pie

I was experimenting with a new recipe -- trying to decide if I should use this recipe with my Activity Day girls. We loved the recipe. I even made homemade ice cream to go with it. But luckily, I took the picture of the whole pie. With three big slices left, the pie went flying across the kitchen and the pie dish shattered and it was all put in the garbage. Bryce was so sad that he had lost hold of the pie, especially since he liked the pie. He assured me he didn't intentionally drop it because he didn't like it. As a result, I came home from my nephew's band competition to a Peanut Butter Silk Pie from Perkins and two new pie plates to make up for the lost pie and pie plate. Now for the recipe:

1 pastry crust for a deep-dish 9" pie
1/2 cup sugar
3 Tbsp flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups thinly sliced peeled apples
1 recipe crumb topping
1/2 cup chopped pecans
1/4 cup caramel topping

Crumb Topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick oats
1/2 cup butter

Directions for Crumb Topping:
Stir together brown sugar, flour, rolled oats. Cut in 1/2 cup butter until topping is like coarse crumbs. Set aside.

Directions for pie:
In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell. Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so the drippings don't drop into your oven. (I didn't have a problem with this). Cover edges of pie with aluminum foil. Bake in a preheated 375 degree oven for 25 minutes. Then remove foil and bake another 25 to 30 minutes without foil. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Cool on a wire rack and enjoy warm or at room temperature.

Easiest Brownies Ever! (and so good, too!)

4 eggs

2 cup sugar

1 ¾ cubes butter

Mix and add:

1 ½ cup flour

1/3 cup cocoa

Bake at 375 for 20-25 minutes

Sue's Pumpkin Roll

This is a precious recipe to me. My friend's mom, Sue, always made this each fall. I spent 1/2 my life at their house and was there on numerous occasions to watch her make it and then taste it! She passed away when I was a senior in High School. I guess her memory makes this taste even better each time I make it.

3 eggs

2/3 cup pumpkin

1 tsp lemon juice

1 cut nuts (optional)

1 cup sugar

½ tsp salt

¾ cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

½ tsp nutmeg

Beat eggs 5 minutes. Gradually add sugar, stir in pumpkin and lemon juice. Stir in remaining ingredients and bake at 350 for 15 minutes. Grease and flour cookie sheet. Bake and let cool until WARM. Put onto a baking towel sprinkled with powdered sugar. Sprinkle powdered sugar on top as well. Roll up. Leave for 20 to 30 minutes (enough so that it will sit like that on its own). Unroll. Spread filling on thick, roll back up. Refrigerate.

Filling:

1 cup powdered sugar

6 oz cream cheese

4 tbsp butter

½ tsp vanilla

Beat until smooth

World’s Best Cookies

The title says it all on this one... a winner every time!

Mix

1 c white sugar

1 c brown sugar

1 c shortening

Add

2 eggs

1 cup milk

1 tsp cinnamon

½ tsp nutmeg

1 tsp vanilla

Add

2 ½ c flour

1 tsp baking soda

1 ¼ tsp salt

3 ½ c oats

1 bag choc chips

1 bag butterscotch chips

1 bag coconut

Bake 15 minutes at 350

Blueberry Dessert

This is one of my very favorite desserts!

1 white cake mix

1 ¼ cup quick cooking oats

½ cup butter or margarine

½ cup chopped nuts

1 egg

¼ cup firmly packed brown sugar

½ tsp cinnamon

21 oz can blueberry pie filling

Preheat oven to 350. Grease a 9x13 pan. In large bowl combine cake mix, 1 cup oats, and 6 tbsp margarine. Cut it in until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs blend in egg. Press in prepared pan. Bake for 12 minutes. Meanwhile, to reserved crumbs add remaining ¼ cup oats, 2 tbsp margarine, nuts and sugar and cinnamon. Beat til well mixed. Spread base with pie filling. Sprinkle remaining crumb mixture. Bake for 15-20 minutes or until light golden brown. Cool completely. Refrigerate.

The best, softest Sugar Cookies ever

1 c. sugar

2 eggs

½ cup shortening

1 cup sour cream

1 ½ tsp vanilla

1 tsp salt

2 tsp baking powder

4 c. flour

Cream shortening and sugar. Add eggs, beat well. Add sifted dry ingredients alternately with sour cream and vanilla. Mix well. Roll 1/8” thick on floured surface. Bake at 350 degrees for 7-8 minutes.

Oatmeal Molasses Bars

From Becky: Mom found the original recipe on a flour bag when I was about 12 years old. I altered the recipe in the last year to include flax seed and omit shortening because of the health benefits. (Matt says the flax seed label promises eternal life.) My kids love them--and they even know there's flax seed in it.

Original Oatmeal Molasses Bars
1 ½ C brown sugar
1 C shortening
2 eggs
2 TBS molasses
2 tsp vanilla
3 C quick cooking oats
1 C flour
1 tsp baking soda
1 tsp salt
1 C chocolate chips

Cream sugar and shortening then add eggs until well beaten. Add remaining ingredients and mix until moistened. Bake at 350 degrees in greased 9”x13” pan or cookie sheet for 20-25 minutes.


Becky’s Version of Oatmeal Molasses Bars
1 ½ C brown sugar
¾ C canola oil
½ C ground (milled) flax seed – available at WinCo in the bulk section or the flour aisle on the top shelf
2 eggs
3-4 TBS molasses
2 tsp vanilla
3 C quick cooking oats
1 scant C white flour
1 tsp baking soda
½ tsp salt
1 C semi-sweet chocolate chips

Cream sugar, oil, and ground flax seed. Add eggs until well beaten. Add remaining ingredients and mix until moistened. Bake at 350 degrees in greased 9”x13” pan for 17-18 minutes. I have the best luck using an old thin, aluminum cake pan.