Saturday, October 20, 2012

Pumpkin Coffeecake

Here is a DELICIOUS and easy recipe that is a favorite in Amish homes this time of year: pumpkin coffeecake. It is really good, just makes sure you have a box of yellow cake mix on hand and some pumpkin. Try it!
1 package yellow cake mix, divided
1 C. canned pumpkin
1 C. sour cream
4 eggs
1/4 C. granulated sugar
1/4 C. water
2 teaspoons pumpkin pie spice, divided
2 T. brown sugar

Preheat oven to 350°F. Grease and flour 10-inch tube pan.

Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-1/2 teaspoons pumpkin pie spice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up. Cool completely.
Makes 12 to 16 servings.
Found at The Amish Cook

Tuesday, October 16, 2012

Old Fashioned Pear Cake

1 1/2 cups vegetable oil
2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup pecans, finely chopped
2 cups pears, (recommend canned in heavy syrup, approx 1 ½ cans) chopped and drained (reserve juice)
1 teaspoon salt
3 eggs

Preheat oven to 325

In a large mixing bowl, combine oil, sugar, and eggs. Beat until creamy.
In a medium sized mixing bowl, sift together flour, salt, cinnamon, and baking soda.
Stir dry ingredients into creamed mixture until smooth.
Add vanilla. Fold in pears and pecans.
Pour mixture into a well-greased bundt or tube pan.
Bake 1 hour and 15 minutes. A toothpick inserted into the center should come out clean.

Wednesday, September 12, 2012

Country Potato Bake

20-oz. pkg. frozen shredded hashbrowns
10-3/4 oz. can cream of chicken soup
1 c. sour cream
1/4 c. margarine, melted
1 c. shredded Cheddar cheese
6 slices bacon, crisply cooked and chopped
2.8-oz. can French fried onions

Spread hashbrowns evenly in the bottom of a greased 13"x9" baking pan. Mix soup, sour cream and margarine together; spread over hashbrowns. Sprinkle with cheese, bacon and onions. Bake, covered, at 350 degrees for 45 minutes. Makes 10 servings.

Found at Gooseberry Patch

Monday, July 30, 2012

Snickerdoodle Recipe

Six Sisters Stuff Recipe

1 stick (1/2 cup) margarine
1/2 cup shortening
1 1/2 cups sugar
2 eggs
3 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Chill dough for about 30 minutes.
 Roll into balls the size of small walnuts.
 In a separate bowl, mix 2 Tbsp sugar with 2 tsp cinnamon (more or less depending on how you like it). Roll dough balls in cinnamon mixture.
Place about 2" apart on ungreased cookie sheet.
Bake 7-9 minutes until lightly browned, but still soft.
Makes about 5 dozen.

Monday, April 30, 2012

Slow Cooked Buffalo Chicken

Slow Cooked Buffalo Chicken


Pam @


  • 3 pounds boneless, skinless chicken
  • 12 ounces Buffalo wing sauce
  • 1 ounce dry Ranch dressing mix

Place chicken, Buffalo sauce, and Ranch mix in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until meat easily shreds with two forks (time will depend on how many servings you are making.). Shred and serve shredded meat in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc.

*You may want to add a touch more Buffalo sauce to the cooked meat when you serve, to taste.

Sunday, February 5, 2012

Easy Crockpot Lasagna

  • 1 pound (16 ounces) ground beef

  • 1/2 cup diced white onion

  • 1 teaspoon minced garlic

  • 1 (24 ounce) jar spaghetti sauce

  • 1/2 cup water

  • 1 (15 ounce) container ricotta cheese

  • 2 cups mozzarella cheese

  • 1/4 cup grated Parmesan cheese

  • 1 whole egg

  • 2 Tablespoons fresh parsley or 2 teaspoons dried parsley

  • 6 uncooked lasagna noodles

    1. In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.

    Add spaghetti sauce and water and simmer for about 5 minutes.

    Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.

    Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.

    Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan.

     Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.

    Do not overcook and don't try to speed up the process by cooking it on high.
    Works best with a 4 to 6 quart size slow cooker

    Saturday, February 4, 2012

    Strawberry Oatmeal Bars

    These are super easy and super delicous!  A wholesome snack for the family or a treat to take to share.


    • 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
    • 1 1/2 cups all-purpose flour
    • 1 1/2 cup oats
    • 1 cup packed brown sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • One 10 to 12-ounce jar strawberry preserves
    • 1/2 cup chopped pecans


    Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
    Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

    Monday, January 30, 2012

    Reece's Peanut Butter Banana Bread

    First saw this on Pinterest and followed it over to Cookies and Cups.  Looks fantastic!


    • 3 very ripe bananas, mashed
    • 1/2 cup peanut butter
    • 1/4 cup oil
    • 1 egg
    • 1/2 cup granulated sugar
    • 1/4 cup brown sugar
    • 1 1/2 cups of all purpose flour
    • 1/2 tsp baking soda
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
    • 8 oz bag of Reese’s Mini cups


    1. Preheat oven to 350
    2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
    3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
    4. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
    5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.
    6. Fold in your Reese’s Mini cups and spread batter into prepared pan.
    7. Bake for approx 1 hour or until toothpick inserted into center comes out clean.
    8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

    Wednesday, January 25, 2012

    Honey Glazed Carrots

    1 pound carrots, peeled with tops and ends snipped
    2 Tablespoons extra virgin olive oil (EVOO)
    2 Tablespoons honey
    1 Tablespoon lemon juice
    1/4 cup chopped flat-leaf parsley
    Fresh ground pepper to taste

    1. Using a medium saucepan, bring water to a boil. Add a pinch of salt.
    2. Cut each carrot into several pieces. Cook for 5-6 minutes or until tender.
    3. Drain carrots and return to pan.
    4. Add EVOO, honey and lemon juice. Cook for about 5 minutes or until glazed.
    5. Season with freshly ground pepper to taste.
    6. Garnish with parsley.

    Friday, January 20, 2012

    Amazing Tomato Soup

    This soup is amazing!!  Why?  Because I don't like tomatoes, but I loved this soup!!  The texture and rich taste are perfect.

    • 3 cups cherry tomatoes
    • 1 1/2 tablespoons olive oil
    • 1/2 teaspoons salt
    • 1/4 teaspoons black pepper
    • 1 tablespoon unsalted butter
    • 1 teaspoon garlic, minced
    • 1/2 cup yellow onion, chopped
    • 14 ounces canned diced tomatoes
    • 2 cups chicken broth
    • 1/4 teaspoon thyme
    • 1/2 cup whipping cream
    Heat oven to 400 degrees. Combine cherry tomatoes with two thirds of the olive oil, salt, and pepper and spread evenly on a large baking sheet. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.

    In a large pot, heat the butter and the remaining olive oil over medium heat. Add the garlic and onion and saute until softened. Add the canned tomatoes with their juice, the chicken broth, thyme, and roasted tomatoes, including any liquid on the baking sheet. Bring mixture to a boil, then reduce the heat and simmer, partially covered for 40 minutes.

    Using a food processor, blender, or immersion blender, puree the soup until it’s smooth. Return soup to the pot and stir in the cream. Add salt and pepper to taste.

    Homemade Pancakes

    Homemade pancakes are easy!  And, much better for you!  Here is a great recipe:

    • 2 eggs
    • 2 1/2 cups milk (I use whole milk)
    • 1/2 cup olive oil
    • 1/4 cup honey
    • 3 cups whole wheat flour (I use fresh-ground hard white)
    • 1 tsp. sea salt
    • 4 tsp. baking powder

    Beat together eggs, milk, oil, and honey in bowl. Add in rest of ingredients and mix well with a whisk. Fry on hot griddle or make waffles in a waffle iron. Top with butter and syrup.

    Monday, January 9, 2012

    Whole Wheat Chocolate Cake

    I'm striving to eat and feed my family better and am implementing fresh ground whole wheat.  I made this cake tonight and it is delicous!!  Oh,,, and nutrious!

  • 1 1/4 cups finely ground soft white wheat (pastry wheat); sifted

  • 1 tsp baking soda

  • 1/4 tsp salt (I used Kosher)

    • 1 Tbsp shortening
    • 8 Tbsp cocoa powder
    • 1/4 cup butter, softened at room temp
    • 1 1/4 cup brown sugar, lightly packed
    • 2 eggs
    • 1 1/2 tsp vanilla
    • 1/2 cup mayonnaise (substituted for 1/2 c. sour cream)
    • 1/2 cup boiling water
    1. Sift the flour, baking soda, and salt together in a bowl.
    2. Melt the shortening in a small saucepan over low heat, stir in the cocoa powder and mix well. Allow to cool slightly.
    3. In another bowl, beat the butter and brown sugar for approx. 2 minutes. Add the eggs and beat until smooth. Beat in the vanilla and cooled cocoa.
    4. Add about a third of the flour mixture to the bowl, along with 1/4 c. mayo, and stir. Add another third of the flour mixture along with the remaining 1/4 c. mayo, and stir again. Finish up by adding the rest of the flour mixture, and stirring until well combined.
    5. Stir in the boiling water. Pour the batter into a greased and floured 8×8 pan.
    6. Bake at 375* for approx. 35 min., or until a toothpick comes out clean from the center.