tag:blogger.com,1999:blog-69469751458628617952024-03-19T03:41:06.119-04:00Joyfully CookingA place to share recipes and find joy in creating meals and memories for your family.Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-6946975145862861795.post-15211237893234455852014-11-10T09:30:00.000-05:002014-11-10T09:30:00.821-05:00Cranberry Chili Meatballs<img alt="Cranberry Chili Meatballs Recipe" src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/300x300/exps38702_SD1440070D15A.jpg" /><br />
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1 can (14 ounces) jellied cranberry sauce</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1 bottle (12 ounces) chili sauce</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>3/4 cup packed brown sugar</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon chili powder</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon ground cumin</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 teaspoon cayenne pepper</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed</div>
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In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook for 20-25 minutes or until heated through, stirring occasionally. Yield: about 6 dozen.</div>
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<br />Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-25169130829527783382014-11-07T09:18:00.000-05:002014-11-07T09:18:00.017-05:00Bite Size Cranberry Meatballs<br />
<img height="400" src="http://gooseberrypatch.edgecaching.net/_images/sitenav/OLRBphotos/BitesizeCranberryMeatballsDONE.jpg" width="400" /><br />
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2 lbs. ground beef<br />
6-oz. pkg. stuffing mix with cranberries<br />
2 eggs, beaten<br />
1 c. water<br />
16-oz. bottle barbecue sauce<br />
14-oz. can whole-berry cranberry sauce<br />
In a large bowl, mix together beef, stuffing mix, eggs and water. Form into 48 small meatballs. Arrange meatballs on a lightly greased 15”x10” jelly-roll pan. Bake at 400 degrees for 16 minutes, or until beef is no longer pink. Meanwhile, in a saucepan over medium heat, bring barbecue sauce and cranberry sauce to a boil; mix well. Add meatballs to sauce mixture; stir to coat evenly. Simmer for several minutes, until well blended. Makes 4 dozen.<br />
<br />Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-11672942657196350582014-11-05T09:16:00.000-05:002014-11-06T20:07:22.110-05:00Pecan Cheesecake Pie<img src="http://gooseberrypatch.edgecaching.net/_images/sitenav/OLRBphotos/PecanCheesecakePieDONE.jpg" height="400" width="400" /><br />
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1⁄2 15-oz. pkg. refrigerated pie crusts</div>
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8-oz. pkg. cream cheese, softened</div>
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4 eggs, divided</div>
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3⁄4 c. sugar, divided</div>
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2 t. vanilla extract, divided</div>
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1⁄4 t. salt</div>
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11⁄4 c. chopped pecans</div>
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1 c. light corn syrup</div>
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Fit pie crust into a 9" pie plate according to package directions. Fold edges under and crimp. Beat cream cheese, one egg, 1⁄2 cup sugar, one teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans. Whisk together corn syrup and remaining 3 eggs, 1⁄4 cup sugar and one teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet. Bake at 350 degrees on lowest oven rack 50 to 55 minutes, or until pie is set. Cool on a wire rack one hour or until completely cool. Serve immediately or cover and chill up to 2 days. Serves 8.</div>
<br />Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-10410665027768662022014-11-03T09:01:00.000-05:002014-11-03T10:00:25.462-05:00Crock Pot Potato Soup<div style="background-color: white; margin-bottom: 1em; margin-top: 1em;">
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<img height="400" src="https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-prn1/v/t1.0-9/13614_940126402668229_921268443931526867_n.jpg?oh=7d4607aec96c15fed6429a70e65a58b3&oe=54DEF30A&__gda__=1424542703_828b4dd9da143f350c3f13102a2474e5" width="355" /></div>
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<span style="font-size: 12px; line-height: 15.3599996566772px;"> Easy Crock Pot Potato Soup</span><br />
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<span style="font-size: 12px; line-height: 15.3599996566772px;">Ingredients: </span><br />
<span style="font-size: 12px; line-height: 15.3599996566772px;"><br /></span>
<span style="font-size: 12px; line-height: 15.3599996566772px;">1 30oz. bag of frozen diced hash browns</span><br />
<span style="font-size: 12px; line-height: 15.3599996566772px;">1 32 oz box of chicken broth</span><br />
<span style="font-size: 12px; line-height: 15.3599996566772px;">1 can of cream of chicken soup (10 oz)</span><br />
<span style="font-size: 12px; line-height: 15.3599996566772px;">1 pkg. cream cheese (8 oz, not fat free)</span><br />
<span style="font-size: 12px; line-height: 15.3599996566772px;">3 oz bacon bits </span><br />
<span style="font-size: 12px; line-height: 15.3599996566772px;">1 cup shredded cheddar cheese </span><br />
<span style="font-size: 12px; line-height: 15.3599996566772px;">salt and pepper to taste</span><br />
<span style="font-size: 12px; line-height: 15.3599996566772px;"><br /></span>
<span style="font-size: 12px; line-height: 15.3599996566772px;">Directions:</span><br />
<span style="font-size: 12px; line-height: 15.3599996566772px;">Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. </span><br />
<span style="font-size: 12px; line-height: 15.3599996566772px;">Cook on low for 8 hours or until potatoes are tender. </span><br />
<span style="font-size: 12px; line-height: 15.3599996566772px;">An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving. </span><br />
<span style="font-size: 12px; line-height: 15.3599996566772px;">Once the cream cheese is completely mixed in, it's ready to serve. </span><br />
<span style="font-size: 12px; line-height: 15.3599996566772px;">Top with cheddar cheese and some additional bacon bits.</span><br />
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Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-11018418571050275932013-08-16T19:07:00.001-04:002013-08-16T19:07:32.048-04:00Fall Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzOdKANDYJl3Rvlus_xjXMpl1BQQ4TMQsdHq-QPbhtI2xLwD-T0VoTbOtXUwgrwpgBRCKJjyFCqd1bFKnN4nfUyj70Qdrr1qSghWeewGO554S9jlMhOwQouD6jCKh-u9Cu_GBf2yDDe8Q/s1600/64513_10151784859219507_1193958686_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzOdKANDYJl3Rvlus_xjXMpl1BQQ4TMQsdHq-QPbhtI2xLwD-T0VoTbOtXUwgrwpgBRCKJjyFCqd1bFKnN4nfUyj70Qdrr1qSghWeewGO554S9jlMhOwQouD6jCKh-u9Cu_GBf2yDDe8Q/s400/64513_10151784859219507_1193958686_n.jpg" width="300" /></a></div>
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FALL DIP </div>
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<br /> {Cool Whip, vanilla pudding mix, and a can of pumpkin}</div>
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You use 16 oz of cool whip,</div>
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3 small boxes instant vanilla pudding</div>
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***<span class="text_exposed_hide">...</span><span class="text_exposed_show"> dry mix only*** DON'T make the pudding*** </span></div>
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<span class="text_exposed_show"> one small can of pumpkin. </span></div>
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<span class="text_exposed_show">Mix everything together and then add some pumpkin pie spice. Serve with graham crackers</span></div>
Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-40470427049458793382013-07-20T17:20:00.001-04:002013-07-20T17:20:15.393-04:00Pecan Pie Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGGLMleLvq4SvMy-NPShNF1gcQ5ayV1tLoSQy_X5hedGgWWX6jKjvE00WCDoS0xwBsem6RaQd4UImyPqpS8kCcvcUQ8Nfrx68IiWquLmDCaVWAl-JbOQNB82LxJSkBybE66TAjXSRyLI/s1600/247724_556165091066160_1076225136_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGGLMleLvq4SvMy-NPShNF1gcQ5ayV1tLoSQy_X5hedGgWWX6jKjvE00WCDoS0xwBsem6RaQd4UImyPqpS8kCcvcUQ8Nfrx68IiWquLmDCaVWAl-JbOQNB82LxJSkBybE66TAjXSRyLI/s400/247724_556165091066160_1076225136_n.jpg" width="400" /></a></div>
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Pecan Pie Cupcakes<br /><br /> Ingredients:<br /><br /> 1 cup chopped pecans<br /><span class="text_exposed_hide">...</span><span class="text_exposed_show"> 1/2 cup all-purpose flour<br /> 1 cup packed brown sugar<br /> 2/3 cup butter, melted<br /> 2 eggs<br /><br /> Directions:<br /><br /> Preheat oven to 350 degrees.<br /><br /> In a medium bowl, combine all ingredients and mix well.<br /><br /> Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!)<br /><br /> Fill each 3/4 full.<br /><br /> Bake in preheated oven for approx 18 minutes.<br /><br /> NOTE: Generously spray your pan with cooking spray with flour. Once they come out of the oven let them cool for one minute then flip them out onto a cooling rack. If they cool in the pan they'll have to be chiseled out. <br /><br /> Also don't fill the pan to the very top, they will overflow if you do.</span></div>
Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-41546087709573845492013-05-25T13:03:00.002-04:002013-05-25T13:03:46.204-04:00Banana Split PIe<strong>BANANA SPLIT PIE</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMFOQeFEf0gaiuc9VVqaoRwWmViX9SwNLGMkInIwbTZzpeO4yKzuNGRaU3cXU1ZvrDIHlUrSZrGfiO0f_Ul9jkVoXkCbY0d7pFCWiC9Sn5aJh6fl-QDW9TaxZqDJVd1ORAkCBrUkHLMI/s1600/bananasplitpie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMFOQeFEf0gaiuc9VVqaoRwWmViX9SwNLGMkInIwbTZzpeO4yKzuNGRaU3cXU1ZvrDIHlUrSZrGfiO0f_Ul9jkVoXkCbY0d7pFCWiC9Sn5aJh6fl-QDW9TaxZqDJVd1ORAkCBrUkHLMI/s320/bananasplitpie.jpg" width="320" /></a></div>
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Crust<br />
1 cup all-purpose flour<br />
1 /2 cup nuts<br />
1 stick margarine<br />
Mix well and spread in a 9 X 13 inch pan. Bake for 15 minutes at 350 and cool.<br />
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1<sup>st</sup> layer:<br />
1 cup Cool Whip<br />
1 cup powdered sugar<br />
1 8 ounce cream cheese<br />
Cream together and spread over crust<br />
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2<sup>nd</sup> layer”<br />
2 cups well drained crushed pineapple<br />
4 or 5 sliced bananas<br />
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3<sup>rd</sup> layer<br />
12 ounces Cool Whip<br />
Chopped nuts on top of Cool Whip<br />
1 can Cherry Pie filling<br />
Hershey’s syrup drizzled over top<br />
Refrigerate 24 hours before serving.Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-24569072809010495282013-05-24T10:21:00.002-04:002013-05-24T10:21:58.740-04:00Homemade Spice Mixes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqR8PLRz8Bwd9fSJH1DM-yS_ekRwEI9B07PIaCWZ1rVEJHXJYVpo8U4i2krZHOWh0gUq4NHyiIkoJpHnJD1Uv1JL7sLZvaSQXGunDYXsz5nBMPXjkd5o8ntBGXMXOhARCK2pWWs38yv4I/s1600/17-Homemade-Spice-Mixes--e1361066251485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqR8PLRz8Bwd9fSJH1DM-yS_ekRwEI9B07PIaCWZ1rVEJHXJYVpo8U4i2krZHOWh0gUq4NHyiIkoJpHnJD1Uv1JL7sLZvaSQXGunDYXsz5nBMPXjkd5o8ntBGXMXOhARCK2pWWs38yv4I/s320/17-Homemade-Spice-Mixes--e1361066251485.jpg" width="320" /></a></div>
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Way down in the land of Pinterest, I found a place that shared a variety of spice mixes you can make yourself. My spice cabinet is always filled to overflowing since I always fall for a new flavors, so I had all of the basic ingredients to throw together something fresh and new! Here is the link for these recipes found at <a href="http://pinterest.com/offsite/?url=http%3A%2F%2Fwww.keeperofthehome.org%2F2013%2F02%2F17-homemade-spice-mixes.html&shatoken=91166c7b92ff30a5cb800c34fcc08d5f08f24bc4&pin=269723465155354199">Keeper of the Home.</a></div>
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My favorite mix was one called Turmeric Newari Spice Mix. It peeked my interest because of the turmeric in it. This spice is wonderful for you, but I was at a loss of how to use it daily. Some of these benefits include valuable anti-arthritic, anti-inflammatory, antibiotic, & anti-oxidant properties, in addition to being a widely-used digestive aid. As an anti-inflammatory, turmeric helps inhibit blood clotting by blocking prostaglandin production, thus making it an effective agent in increasing circulation. </div>
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Here is the recipe for Turmeric Newary</div>
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4 Teaspoons Ground Garlic<br />2 Teaspoons Ground Ginger<br />2 Teaspoons Ground
Cumin<br />1 1/4 Teaspoon Ground Turmeric<br />1/2 Teaspoon Ground Chili<br />1/4
Teaspoon Ground Black Pepper<br />2 1/2 Teaspoons Sea Salt or Real Salt</div>
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I just mix it all together in a small container and use it on almost anything! It goes will as a seasoning for chicken, fish, pork and beef, in vegetables and adds delicious flavor to rice. I love the taste and especially the health benefits from the combination of spices. </div>
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Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-30875574014448689382013-02-25T20:48:00.002-05:002013-02-25T20:48:28.481-05:00Veggie Burrito Bake<div style="text-align: justify;">
1 large clove garlic, minced<br />1 medium onion, minced<br />3/4 cup uncooked rice (white or brown)<br />3/4 tsp. turmeric<br />1 1/2 cups chicken or vegetable broth<br />16 cups loosely packed fresh spinach, <i>torn</i><br />1 1/2 tsp. garlic, minced<br />salt and pepper to taste<br />2 cups cooked black beans<br />1 tbsp. chili powder (<i>optional</i>) <br />1 cup Monterrey Jack cheese, shredded <br /><i>flour tortillas</i><br /><br />Saute the 1 minced garlic clove, onion, uncooked rice and turmeric in a saucepan until the onion is tender. Stir often. Add the broth and mix well. Simmer covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown rice. Remove from heat, fluff with fork and set aside. While the rice is cooking, heat 1 tbsp. oil in a fry pan on high heat. Add remaining garlic and the spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not all clumped together. In a bowl, combine black beans and chili powder.<br /><br />Layer the ingredients as follows in a 2-quart baking dish: half of the spinach, all of the rice, all of the beans, remaining spinach. Sprinkle the shredded cheese on top. Cover and bake until sizzling 45 minutes</div>
Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-756028195298527702013-02-25T20:44:00.002-05:002013-02-25T20:44:24.583-05:00Blueberry Crumb Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVt3FSBmk4S_oHoxJ0r0n4skMaDISsRST6YO3H-2A-QhDwL7VFKyBMD4OOho_7twwXMTqrB43gPwK4ExFZO8yAEw_KTG-vVm2RGofop5IpO6uTwpGMvIKpNrumEVAOrAQ27lowQ91nUw/s1600/2710636010_6070701ab3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLVt3FSBmk4S_oHoxJ0r0n4skMaDISsRST6YO3H-2A-QhDwL7VFKyBMD4OOho_7twwXMTqrB43gPwK4ExFZO8yAEw_KTG-vVm2RGofop5IpO6uTwpGMvIKpNrumEVAOrAQ27lowQ91nUw/s320/2710636010_6070701ab3.jpg" width="320" /></a></div>
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1 cup white sugar<br />1 teaspoon baking powder<br />3 cups all-purpose flour<br />1 cup cold unsalted butter (2 sticks or 8 ounces)<br />1 egg<br />1/4 teaspoon salt<br />Zest and juice of one lemon<br />4 cups fresh blueberries<br />1/2 cup white sugar<br />4 teaspoons cornstarch<br />
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1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.</div>
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2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.</div>
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3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.</div>
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4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.</div>
Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-44782785238066148482012-10-20T15:58:00.000-04:002012-10-20T15:58:06.728-04:00Pumpkin Coffeecake<div style="margin: 0px; padding: 0px; text-align: justify;">
<span style="font-family: "Comic Sans MS"; font-size: 16px;">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!</span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 16px;"></span> </div>
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<span style="font-family: "Comic Sans MS"; font-size: 16px;">1 package yellow
cake </span><span style="font-family: "Comic Sans MS"; font-size: 16px;">mix,
divided</span></div>
<div style="text-align: justify;">
1 C. canned pumpkin<br />1 C. sour cream<br />4 eggs<br />1/4 C.
granulated sugar<br />1/4 C. water<br />2 teaspoons pumpkin pie spice, divided<br />2
T. brown sugar<br /><br />Preheat oven to 350°F. Grease and flour 10-inch tube
pan. <br /><br />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. <br /><br />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.</div>
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Makes
12 to 16 servings.</div>
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<div style="font-family: "Comic Sans MS"; font-size: 16px; margin: 0px; padding: 0px; text-align: justify;">
Found at The Amish Cook</div>
Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-29838537117243097182012-10-16T20:18:00.004-04:002012-10-16T20:18:49.904-04:00Old Fashioned Pear Cake<span style="font-family: "Times New Roman";">1 1/2 cups vegetable oil</span><br />
<div>
<span style="font-family: "Times New Roman";">2 cups sugar</span><br />
<span style="font-family: "Times New Roman";">3 cups flour</span><br />
<span style="font-family: "Times New Roman";">1 teaspoon baking soda</span><br />
<span style="font-family: "Times New Roman";">1 teaspoon cinnamon</span><br />
<span style="font-family: "Times New Roman";">1 teaspoon vanilla</span></div>
<span style="font-family: "Times New Roman";">1 cup pecans, finely chopped</span><br />
<span style="font-family: "Times New Roman";">2 cups pears, (recommend canned in heavy syrup, approx 1 ½ cans) chopped and drained (reserve juice)</span><br />
<div>
<span style="font-family: "Times New Roman";">1 teaspoon salt</span><br />
<span style="font-family: "Times New Roman";">3 eggs</span></div>
<strong><span style="font-family: "Times New Roman";"></span></strong><br />
<strong><span style="font-family: "Times New Roman";">Preheat oven to 325</span></strong><br />
<br />
<span style="font-family: "Times New Roman";">In a large mixing bowl, combine oil, sugar, and eggs. Beat until creamy. </span><br />
<span style="font-family: "Times New Roman";">In a medium sized mixing bowl, sift together flour, salt, cinnamon, and baking soda.</span><br />
<span style="font-family: "Times New Roman";">Stir dry ingredients into creamed mixture until smooth. </span><br />
<span style="font-family: "Times New Roman";">Add vanilla. Fold in pears and pecans. </span><br />
<span style="font-family: "Times New Roman";">Pour mixture into a well-greased bundt or tube pan.</span><br />
<span style="font-family: "Times New Roman";">Bake 1 hour and 15 minutes. A toothpick inserted into the center should come out clean.</span>Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-68731946912204036622012-09-12T10:27:00.000-04:002012-09-12T10:27:08.523-04:00Country Potato Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAL-bdMgSeU8BAx0s1C4zP6C3h8i9JasMN_lQUVBXet-ttkWCi7-tA-pKsLXVGEe9TqT9R8T0Oj6VvzZRxf1cw03x7PouNv8MIFbGdfnXAoXXTYwvEMcWgKw0wAcHIvoQSae-OoJx2VM/s1600/076_CntryPotatoBake-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAL-bdMgSeU8BAx0s1C4zP6C3h8i9JasMN_lQUVBXet-ttkWCi7-tA-pKsLXVGEe9TqT9R8T0Oj6VvzZRxf1cw03x7PouNv8MIFbGdfnXAoXXTYwvEMcWgKw0wAcHIvoQSae-OoJx2VM/s320/076_CntryPotatoBake-2.jpg" width="320" /></a></div>
<span class="plain_copy" itemprop="ingredients"><strong></strong></span><br />
<span class="plain_copy" itemprop="ingredients"><strong></strong></span><br />
<span class="plain_copy" itemprop="ingredients"><strong>20-oz. pkg. frozen
shredded hashbrowns<br />10-3/4 oz. can cream of chicken soup<br />1 c. sour
cream<br />1/4 c. margarine, melted<br />1 c. shredded Cheddar cheese<br />6 slices
bacon, crisply cooked and chopped<br />2.8-oz. can French fried
onions</strong></span>
<br />
<span itemprop="recipeInstructions"></span><br />
<span itemprop="recipeInstructions">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.</span><br />
<span itemprop="recipeInstructions"></span><br />
<span itemprop="recipeInstructions">Found at <a href="http://www1.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/FCC900FC1F7B892A8525784F0071FABF">Gooseberry Patch</a></span>Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-47237182799277147172012-07-30T09:31:00.002-04:002012-07-30T09:31:21.107-04:00Snickerdoodle Recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikm5UCg8xZVsECVdJZsFm-hURV3FzcTu44o83mL7zO2rptpk9Y4-FtXH0cyo0Mez4T0NPkWr8ZqAEpHjv0_C4aNLTk43iENsE67uiBIUt8cLwT0MyNAiUXdfSF-mnU3MqalBPNRkEmRc/s1600/mom'ssnickerdoodles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiikm5UCg8xZVsECVdJZsFm-hURV3FzcTu44o83mL7zO2rptpk9Y4-FtXH0cyo0Mez4T0NPkWr8ZqAEpHjv0_C4aNLTk43iENsE67uiBIUt8cLwT0MyNAiUXdfSF-mnU3MqalBPNRkEmRc/s320/mom'ssnickerdoodles.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Six Sisters Stuff Recipe</td></tr>
</tbody></table>
<br />
<br />
1 stick (1/2 cup) margarine <br />1/2 cup shortening <br />1 1/2 cups sugar <br />2
eggs <br />3 cups <a class="kLink" href="http://www.creativehomemaking.com/recipes/snickerdoodle-cookies.shtml#" id="KonaLink0" jquery1343654826340="5" style="position: static; text-decoration: underline !important;"><span style="color: blue !important; font-family: Times New Roman; font-size: 14pt; font-weight: 400; position: static;"><span class="kLink" style="color: blue !important; font-family: Times New Roman; font-size: 14pt; font-weight: 400; position: relative;">flour</span></span></a> <br />2 tsp baking powder <br />1 tsp baking
soda <br />1/2 tsp salt <br />
<br />
<div style="text-align: justify;">
Chill dough for about 30 minutes.</div>
<div style="text-align: justify;">
Roll into balls the size of small walnuts.</div>
<div style="text-align: justify;">
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.</div>
<div style="text-align: justify;">
Place about 2" apart on ungreased cookie sheet.</div>
<div style="text-align: justify;">
Bake 7-9 minutes until lightly browned, but still soft.</div>
<div style="text-align: justify;">
Makes about 5 dozen.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Found at <a href="http://www.sixsistersstuff.com/2011/04/moms-snickerdoodles.html">Six Sisters Stuff.</a></div>Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-64941390099215963272012-04-30T13:53:00.000-04:002012-04-30T13:53:18.708-04:00Slow Cooked Buffalo Chicken<h3>
Slow Cooked Buffalo Chicken</h3>
<strong>Author/Source: </strong><br />
<br />
Pam @ Onceamonthmom.com<strong><br /></strong><br />
<strong>Ingredients: </strong><br />
<br />
<ul>
<li>3 pounds boneless, skinless chicken
</li>
<li>12 ounces Buffalo wing sauce
</li>
<li>1 ounce dry Ranch dressing mix </li>
</ul>
<strong>Directions:</strong><br />
<br />
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.<br />
<br />
*You may want to add a touch more Buffalo sauce to the cooked meat when you
serve, to taste.<strong><br /></strong>Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-47002437630779023252012-02-05T15:27:00.000-05:002012-02-05T15:27:59.918-05:00Easy Crockpot Lasagna<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5-zxYNDU462GVfe1nNW0TpkhxiP2-Uurz12hRSPxOnSuDPiuALumbfpJ34rJmuRwfsIISRo2Uzn29dsjV9IIXsg0PJUNHfJibm3eq4G5btXeHAPsouhyDLhJrx1AA6Gi080Q68dMGVQ/s1600/untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5-zxYNDU462GVfe1nNW0TpkhxiP2-Uurz12hRSPxOnSuDPiuALumbfpJ34rJmuRwfsIISRo2Uzn29dsjV9IIXsg0PJUNHfJibm3eq4G5btXeHAPsouhyDLhJrx1AA6Gi080Q68dMGVQ/s1600/untitled.png" /></a></div><div class="ingredient"><br />
</div><li class="ingredient">1 pound (16 ounces) ground beef</li><br />
<li class="ingredient">1/2 cup diced white onion</li><br />
<li class="ingredient">1 teaspoon minced garlic</li><br />
<li class="ingredient">1 (24 ounce) jar spaghetti sauce</li><br />
<li class="ingredient">1/2 cup water</li><br />
<li class="ingredient">1 (15 ounce) container ricotta cheese</li><br />
<li class="ingredient">2 cups mozzarella cheese</li><br />
<li class="ingredient">1/4 cup grated Parmesan cheese</li><br />
<li class="ingredient">1 whole egg</li><br />
<li class="ingredient">2 Tablespoons fresh parsley or 2 teaspoons dried parsley</li><br />
<li class="ingredient">6 uncooked lasagna noodles</li><br />
<div class="ingredient"><br />
</div><ol><li><div class="ingredient">In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain. </div></li>
</ol><div class="ingredient"><br />
</div><div class="ingredient">Add spaghetti sauce and water and simmer for about 5 minutes. </div><br />
Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley. <br />
<br />
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. <br />
<br />
Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan.<br />
<br />
Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.<br />
<br />
Do not overcook and don't try to speed up the process by cooking it on high.<br />
Works best with a 4 to 6 quart size slow cooker<br />
<a class="connect-trigger" href=""></a><a class="sync-trigger" href=""></a><a class="login-trigger" href=""></a><a class="logout-trigger" href=""></a><div class="lightbox-fader" style="background-color: black; display: none; left: 0px; opacity: 0.6; position: absolute; text-indent: -9999px; top: 0px; z-index: 999999;">$nbsp</div><a class="register-trigger" href=""></a><a class="register-close-trigger" href=""></a><a class="connect-trigger" href=""></a><a class="sync-trigger" href=""></a><a class="login-trigger" href=""></a><a class="logout-trigger" href=""></a><a class="register-trigger" href=""></a><a class="register-close-trigger" href=""></a>Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-52188643053829713852012-02-04T17:03:00.000-05:002012-02-04T17:03:44.105-05:00Strawberry Oatmeal Bars<h2 class="kv-ingred"><span style="font-size: small;">These are super easy and super delicous! A wholesome snack for the family or a treat to take to share.</span></h2><h2 class="kv-ingred">Ingredients</h2><!--concordance-begin--><ul class="kv-ingred-list1"><li class="ingredient">1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan</li>
<li class="ingredient">1 1/2 cups all-purpose flour</li>
<li class="ingredient">1 1/2 cup oats</li>
<li class="ingredient">1 cup packed brown sugar</li>
<li class="ingredient">1 teaspoon baking powder</li>
<li class="ingredient">1/2 teaspoon salt</li>
<li class="ingredient">One 10 to 12-ounce jar strawberry preserves</li>
<li class="ingredient">1/2 cup chopped pecans</li>
</ul><!--concordance-end--><h2>Directions</h2><div class="instruction"> Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.</div><div class="instructions"></div><div class="instructions" style="text-align: justify;">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. </div><div class="hd"></div><div class="bd"></div><div class="ft"></div><div id="hitCountIframeContainer" style="display: none;"></div>Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-63423911869279921132012-01-30T14:50:00.000-05:002012-01-30T14:50:05.030-05:00Reece's Peanut Butter Banana BreadFirst saw this on Pinterest and followed it over to<a href="http://cookiesandcups.com/reeses-peanut-butter-banana-bread/"> Cookies and Cups</a>. Looks fantastic!<br />
<br />
<h4 class="ingredients">Ingredients</h4><ul class="ingredients"><li class="ingredient">3 very ripe bananas, mashed</li>
<li class="ingredient">1/2 cup peanut butter</li>
<li class="ingredient">1/4 cup oil</li>
<li class="ingredient">1 egg</li>
<li class="ingredient">1/2 cup granulated sugar</li>
<li class="ingredient">1/4 cup brown sugar</li>
<li class="ingredient">1 1/2 cups of all purpose flour</li>
<li class="ingredient">1/2 tsp baking soda</li>
<li class="ingredient">1 1/2 tsp baking powder</li>
<li class="ingredient">1/2 tsp salt</li>
<li class="ingredient">8 oz bag of Reese’s Mini cups</li>
</ul><div class="instructions"><h4 class="instructions">Instructions</h4><ol class="instructions"><li>Preheat oven to 350</li>
<li>Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.</li>
<li>In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.</li>
<li>In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.</li>
<li>Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.</li>
<li>Fold in your Reese’s Mini cups and spread batter into prepared pan.</li>
<li>Bake for approx 1 hour or until toothpick inserted into center comes out clean.</li>
<li>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.</li>
</ol></div>Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-60179795712675867352012-01-25T13:56:00.002-05:002012-01-25T13:56:54.193-05:00Honey Glazed Carrots<strong>Ingredients </strong><br />
1 pound carrots, peeled with tops and ends snipped<br />
2 Tablespoons extra virgin olive oil (EVOO)<br />
2 Tablespoons honey<br />
1 Tablespoon lemon juice<br />
1/4 cup chopped flat-leaf parsley<br />
Fresh ground pepper to taste<br />
<br />
<b>Directions </b><br />
1. Using a medium saucepan, bring water to a boil. Add a pinch of salt.<br />
2. Cut each carrot into several pieces. Cook for 5-6 minutes or until tender.<br />
3. Drain carrots and return to pan.<br />
4. Add EVOO, honey and lemon juice. Cook for about 5 minutes or until glazed.<br />
5. Season with freshly ground pepper to taste.<br />
6. Garnish with parsley.Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-10004438212635662752012-01-20T12:25:00.000-05:002012-01-20T12:25:05.425-05:00Amazing Tomato SoupThis soup is amazing!! Why? Because I don't like tomatoes, but I loved this soup!! The texture and rich taste are perfect.<br />
<br />
<ul><li>3 cups cherry tomatoes </li>
<li>1 1/2 tablespoons olive oil </li>
<li>1/2 teaspoons salt </li>
<li>1/4 teaspoons black pepper </li>
<li>1 tablespoon unsalted butter </li>
<li>1 teaspoon garlic, minced </li>
<li>1/2 cup yellow onion, chopped </li>
<li>14 ounces canned diced tomatoes </li>
<li>2 cups chicken broth </li>
<li>1/4 teaspoon thyme </li>
<li>1/2 cup whipping cream</li>
</ul><div style="text-align: justify;">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.</div><br />
<div style="text-align: justify;">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.</div><br />
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.Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-64496673665085640742012-01-20T12:21:00.000-05:002012-01-20T12:21:42.178-05:00Homemade PancakesHomemade pancakes are easy! And, much better for you! Here is a great recipe:<br />
<br />
<ul><li>2 eggs </li>
<li>2 1/2 cups milk (I use whole milk) </li>
<li>1/2 cup olive oil </li>
<li>1/4 cup honey </li>
<li>3 cups whole wheat flour (I use fresh-ground hard white) </li>
<li>1 tsp. sea salt </li>
<li>4 tsp. baking powder </li>
</ul><br />
<div style="text-align: justify;">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.</div>Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-37435831822583111632012-01-09T20:14:00.000-05:002012-01-09T20:14:02.060-05:00Whole Wheat Chocolate CakeI'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!<br />
<br />
<li>1 1/4 cups finely ground soft white wheat (pastry wheat); sifted</li><br />
<li>1 tsp baking soda</li><br />
<li>1/4 tsp salt (I used Kosher)</li><br />
<ul><li>1 Tbsp shortening</li>
<li>8 Tbsp cocoa powder</li>
</ul><ul><li>1/4 cup butter, softened at room temp</li>
<li>1 1/4 cup brown sugar, lightly packed</li>
<li>2 eggs</li>
<li>1 1/2 tsp vanilla</li>
<li>1/2 cup <a href="http://newlifeonahomestead.com/2010/03/homemade-mayonnaise/" target="_blank">mayonnaise</a> (substituted for 1/2 c. sour cream)</li>
<li>1/2 cup boiling water</li>
</ul>1. Sift the flour, baking soda, and salt together in a bowl.<br />
2. Melt the shortening in a small saucepan over low heat, stir in the cocoa powder and mix well. Allow to cool slightly.<br />
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.<br />
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.<br />
5. Stir in the boiling water. Pour the batter into a greased and floured 8×8 pan.<br />
6. Bake at 375* for approx. 35 min., or until a toothpick comes out clean from the center.Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-25662041358836945242011-12-31T20:03:00.000-05:002011-12-31T20:03:45.115-05:00Hamburger Noodle Bake<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-u617T9-4z74/Tv-wqSIp8UI/AAAAAAAAJBU/9eAgGUTX-5w/s1600/Noodle-Heaven-300x198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-u617T9-4z74/Tv-wqSIp8UI/AAAAAAAAJBU/9eAgGUTX-5w/s1600/Noodle-Heaven-300x198.jpg" /></a></div><strong>Ingredients: </strong><ul><li>8 ounces egg noodles </li>
<li>1 lb ground beef </li>
<li>2 tsp garlic, minced </li>
<li>1 tsp salt </li>
<li>1 tsp sugar </li>
<li>16 oz tomato sauce </li>
<li>8 oz cream cheese, softened </li>
<li>1 cup sour cream </li>
<li>1 tsp onion salt </li>
<li>1 cup cheddar cheese, shredded </li>
</ul><h3><strong>Directions:</strong></h3><div style="text-align: justify;">Brown ground beef in skillet and drain grease. Combine beef, garlic, salt, sugar and tomato sauce and simmer on low for 10 minutes. In a small bowl, blend cream cheese, sour cream, and onion salt. Boil noodles according to package directions, under-cooking by a minute & drain. In a greased 9X13 pan, lawyer noodles, cream cheese mixture, and meat sauce. Repeat. Sprinkle cheese on top. Bake 350 degrees for 40 minutes or until heated through.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This dish can be frozen ahead of time. Follow directions as listed above but DO NOT BAKE. Cover with foil and freeze up to 3 months. To Serve: Thaw. Bake 350 for 40 minutes or until heated through.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">From <a href="http://onceamonthmom.com/noodle-heaven/?utm_source=OAMM+Daily+Update&utm_medium=email&utm_campaign=c2197d15cb-RSS_EMAIL_CAMPAIGN">Once A Month Mom</a></div>Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0tag:blogger.com,1999:blog-6946975145862861795.post-81453587967109772562011-12-11T12:47:00.000-05:002011-12-11T12:47:53.089-05:00Old Fashioned Pumpkin Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhll8sngahS0hDAb4k8z__kzgp1p_geREb43ERAIQRMvaIkgnvNNBzFVtl3jEDwjS0dnbN1KkQQB2g_9loCLI79_MmQUay2gmYmN3fII9D0BnH1bTqiEZ3Us5K8mech3p6m4OunQzTscLA/s1600/32364lrg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhll8sngahS0hDAb4k8z__kzgp1p_geREb43ERAIQRMvaIkgnvNNBzFVtl3jEDwjS0dnbN1KkQQB2g_9loCLI79_MmQUay2gmYmN3fII9D0BnH1bTqiEZ3Us5K8mech3p6m4OunQzTscLA/s200/32364lrg.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div align="justify" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="userIngredients"> </div><div class="userIngredients"><ul><li class="ingredient"><span class="amount"><span class="value">2 1/2</span> cups all-purpose flour</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> teaspoon baking soda</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> teaspoon baking powder</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> teaspoon ground cinnamon</span></li>
<li class="ingredient"><span class="amount"><span class="value">1/2</span> teaspoon ground nutmeg</span></li>
<li class="ingredient"><span class="amount"><span class="value">1/2</span> teaspoon salt</span></li>
<li class="ingredient"><span class="amount"><span class="value">1 1/2</span> cups granulated sugar</span></li>
<li class="ingredient"><span class="amount"><span class="value">1/2</span> cup butter (1 stick), softened</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> cup canned pumpkin</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> <span class="type">large</span></span> egg</li>
<li class="ingredient"><span class="amount"><span class="value">1</span> teaspoon vanilla extract</span></li>
<li class="ingredient">Glaze (recipe follows)</li>
</ul></div><div class="ingredient"><br />
</div><div class="ingredient"><br />
</div><h3>Directions </h3><div class="instructions" style="text-align: justify;"><b>PREHEAT</b> oven to 350° F. Grease baking sheets.<br />
<br />
<b>COMBINE</b> flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.<br />
<br />
<b>BAKE</b> for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.<br />
<br />
<b>FOR GLAZE:<br />
COMBINE</b> 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth</div>Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com1tag:blogger.com,1999:blog-6946975145862861795.post-46815151363331535862011-12-08T15:11:00.000-05:002011-12-08T15:11:33.962-05:00Sweet Potato Dumplings<div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;">1 pkg. regular crescent rolls</span></div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;">1 pkg. frozen sweet potato patties ( 8 in pkg.)</span></div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;"></span> </div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;">Mix following ingredients together and bring to a boil until slightly thick:</span></div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;">2 c sugar</span></div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;">2 c milk</span></div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;">1 sticks butter or margarine</span></div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;">1 heaping T. cornstarch</span></div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;">1tsp cinnamon and/or nutmeg if desired</span></div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;"></span> </div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;">Preheat oven to 350 degrees </span></div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;"></span> </div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;">Unroll crescent rolls, separate, and cut each crescent in half. I recommend rolling each crescent to make it larger</span></div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;"></span> </div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;">Cut each sweet potato patty in half</span></div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;"></span> </div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;">Wrap each piece of crescent roll around the potato half making sure to cover as much as you can </span></div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;"></span> </div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;">Place in pan or dish which has been sprayed with non-stick spray</span></div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;"></span> </div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;">Pour thickened mixture over all the rolls</span></div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;"></span> </div><div style="margin: 0in 0in 0pt;"><span style="color: black; font-weight: normal;">Bake for 30-40 minutes or until golden brown.</span></div>Joyfullhttp://www.blogger.com/profile/09661193900261452475noreply@blogger.com0