Paula Deen's Pumpkin Bars

I made these for my birthday party and everyone loved them!!Just the right amount of everything and the frosting is amazing!

4 eggs
1 2/3 cups sugar
1 cup canola oil
1 can (15 oz.) pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda

*Beat the eggs, sugar, oil and pumpkin until light and fluffy. Then add dry ingredients and mix on low speed until batter is smooth. Spread on a cookie sheet (with one-inch sides) and bake for about 18-20 minutes at 350 degrees. Cool completely before frosting.

Frosting:
8 oz. cream cheese, softened to room temp.
1/2 cup butter, softened to room temp.
1 box (16 oz.) powdered sugar
1 tsp. vanilla
dash of salt
little bit of milk if needed

*Beat cream cheese and butter until really smooth. Slowly add powdered sugar, then vanilla and a dash of salt. If it's too thick, add a little milk until it looks spreadable. Spread evenly over cooled pumpkin sheet cake and then cut into bars.

Zucchini Soup

Brown:
4-5 slices bacon, cut up
1 med onion
2 gloves garlic
1 carrot cut
2 celery w/leaves
Add:
4 1/2 cups water
1 1/2 tbsp condensed beef base
1 1/2 tsp salt (easy on the salt! with the bacon it's plenty salty)
1/4 tsp pepper
1 tsp accent
3-4 med zucchini cut

Cover and cook 2 hours

Penne Pasta & Veggies

This is a vegetarian meal but i added chicken!

1 bag penne pasta
2 or 3 cloves of garlic, minced (I buy the minced garlic in the jar - so easy)
1/2 onion, diced
1 red bell pepper, sliced
1 yellow squash, sliced
1 zucchini, sliced
1 bunch of broccoli
1/2 cup Parmesan cheese
salt and pepper

Cook pasta according to directions on package. Add broccoli to pasta 2 minutes before pasta is done. Drain water but leave pasta and broccoli in pot to keep warm. Meanwhile, in saucepan, pour 2 or 3 Tbs. extra-virgin olive oil - Enough to cover bottom of pan. Add onions and garlic. Heat until slightly brown. Add all veggies (except broccoli of course). Heat on medium for 5 minutes until veggies are cooked. Season with salt and pepper. Add veggies to pasta pot and stir. Mix in parmesan cheese. Stir until melted. Can add more cheese if desired.

PUMPKIN CHEESECAKE

Crust:
1 ½ c. graham cracker crumbs
1/3 c. butter or margarine, melted
¼ c. granulated sugar

Filling:
3 pkg. (8 oz) cream cheese softened
1 c. sugar
¼ c. Packed light brown sugar
2 large eggs
1 can (15 oz) 100 % pure pumpkin
2/3 c (5 fluid-ounce can) Evaporated Milk/ substitute heavy whipping cream
2 tbs. cornstarch
1 ¼ tsp. ground cinnamon
½ tsp. ground nutmeg

Topping:
1 container (16 oz) sour cream @ room temperature
1/3 c. granulated sugar
1 tsp. vanilla

Preheat oven to 350°F
For Crust:
COMBINE graham cracker crumbs, butter, and sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch spring form pan (or 9 in pie pan). Bake for 6-8 min (do not allow to brown). Cool on wire rack for 10 mins.

For Filling:
BEAT cream cheese, sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg; beat well. Pour into crust.

BAKE for 55-60 min. or until edge is set but center still moves slightly.

For Topping:
MIX sour cream, sugar, and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 mins. Cool on wire rack. Refrigerate for several hours or overnight.
Makes 16 servings

Cheesecake Pancakes

I made these for breakfast before church today! Mmm yum!! I loved the graham cracker!

Picture from BettyCrocker cause i forgot to take a pic before i dug in:)

Pancakes
1 package (8 oz) cream cheese
2 cups Original Bisquick mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs

Strawberry Syrup
1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight. (I just spread my cream cheese on like butter cause i didn't have time for this step:)

Brush skillet with vegetable oil or cooking spray

Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk until blended. Stir in cream cheese.

In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture

This with a glass of milk-divine! I can only eat one and i'm stuffed!!

Fajitas

We had Keri over for dinner last night! Poor Adam was sick. I tried this for the first time! Keri loved it! She had three plates:)I think the noodles add a fun new twist instead of using tortillas. I actually combined a couple recipes. You can just buy fajita meat but i made mine.


Meat:
About 1 lb (depends how much you're making) steak cut into strips
•1/4 cup soy sauce (I marinated my meat for a couple hours)
•1/4 cup lime juice
•1 teaspoon chili powder
•2 Tablespoons oil

Red bell pepper, julienned
Green bell pepper, julienned
1/2 onion, sliced
2 Tbls olive oil
1/2 bag fajita meat
1 can Original Rotel
Angel hair pasta

*Cook pasta according to directions. Saute bell peppers & onions in olive oil. Add meat for the last 5 minutes. Add Rotel. Drain water from pasta and add to fajitas. Mix well & Enjoy!

Teriyaki Beef Bowl

Nothing fancy here but oh so good! I knew Coley would love this! Chad had four bowls:)


About 2 cups chopped carrots
About 2 cups chopped broccoli
Steak cut into strips
8 oz Pasta
¼ c Italian dressing
¼ c Teriyaki sauce
1 t ginger
Cook pasta, when there is about 7 min left add fresh vegetables. Drain when done. While pasta is cooking, heat 2 t oil in skillet, add steak and brown. Stir in Italian dressing, teriyaki sauce and1 ginger. Cook until sauce thickens then toss everything together.

super easy!

Japanese Chicken

Gavin never eats all his food and then ask for seconds, but that's what he did while eating this meal. He did this hand gesture and said, "This food is the best, Mom"! We all died laughing and I had to get a picture. He is the funniest kid. That makes it all worth it for me!

I served this with chicken fried rice, white rice and creamy fruit salad

4-6 Boneless Skinless Chicken Breast

2 eggs, beaten

1/2 cup flour

2 1/2 T. sesame seeds

1/4 plus 1/8 cup soy sauce

2 cups sugar

1 cup vinegar

1/8 cup chopped green onions

Dip chicken in egg, combine flour and sesame seeds, roll chicken in flour mixture and place on greased baking sheet. Bake at 450 degress for 10 minues on each side. Mix soy sauce, sugar and vinegar, pour 1/2 of mixed sauce over chicken and bake at 325 for 40 more minutes. Place chicken in serving pan and pour remaining sauce over it. Garnish with green onions. Serve.

Recipe comes from the McKay-Dee Hospital Cafeteria

Peach Cobbler with Coconut-Pecan Topping and Vanilla-Rum Creme Anglaise

I'm telling you this is one of the best cobblers I have ever tasted and it's because of the topping. I used peaches I had frozen from my garden. The original recipe calls for mixed berries. Brad loves peach cobbler, but I love berry cobbler. So next time I make it I will do the berry one.

Enjoy!
Recipe comes from: Cuisine at home, August 2005, Issue 52, p. 51

Toss Together:

8 cups peaches or berries, fresh or frozen(thawed slightly if frozen)

1 cup sugar

1/4 cup instant tapioca

Juice of 1/2 a lime

pinch of salt

Combine;Knead in:

1 cup all -purpose flour

1 cup sweetened shredded coconut

3/4 cup sugar

1/2 cup pecans, coarsely chopped

1/2 t. baking powder

1/4 t. table salt

1/2 cup cold unsalted butter, cubed(1 stick)

Blend in; Top fruit with:

1 egg

Directions:

Preheat oven to 375 degrees.

Toss berries with sugar, tapioca, lime juice, and salt in a bowl. Spoon into a 2-qt. baking dish.

Combine flour, coconut, sugar, pecans, baking powder, and salt in a second bowl. Using your fingertips, knead in the butter until incorporated. Mixture should look like coarse sand.

Blend in the egg, then arrange topping over the berries in clumps, covering them evenly. Bake the cobbler for 45-50 minutes, or until topping is golden and crisp, and filling is thick and bubbly. Cool on a rack for at least 1 hour before serving.

This can be served with vanilla bean icecream or Vanilla-Rum Creme Anglaise(recipe below)

This is a really delicious dessert sauce:

Vanilla-Rum Crème Anglaise

Makes: About 2 Cups Total Time: About 20 Minutes Rating: Easy

Warm:

2 cups half and half

2 T. sugar

1 vanilla bean(You will have to either order these or get them from a specialty foods store. I ordered mine), split and scraped; pod chopped into 1-inch pieces(you will strain below to remove the pods) 

Whisk Together; Temper Milk into and Cook:

5 egg yolks

3 T. sugar

2 T. light or dark rum(you'll have to go to a liquor store to get this. The alcohol evaporates out, but leaves the rich taste) 

1/4 t. kosher salt

Blend and Strain(this will make the consistency much nicer); Add:

1 t. vanilla extract

So delicious!
Here's a recipe for this sauce without the Rum:
http://www.joyofbaking.com/CremeAnglaise.html

Cheese Broccoli Soup

I made this tonight and it was pretty good! I am usually not a fan of velveeta cheese but it was good. I would prob do half a pound next time.


1 onion, chopped
2 Cups sliced carrots
2 Cups chopped celery
3 Cups cut up broccoli

Boil all veggies but broccoli in 2 cups of water for 10 minutes. Add the broccoli and boil for 10 more minutes. DO NOT DRAIN.

Sauce:
1/2 Cup margarine
3 Tablespoons flour
2 Cups milk
1 pound Velveeta cheese
1 teaspoon dry mustard or tablespoon prepared mustard
1/4 teaspoon pepper
3 chicken flavored bouillon cubes (or 3 teaspoons bouillon granules)

In saucepan, melt margarine. Stir in flour. Add milk and cook, stirring occasionally, until thick. Add cheese and other ingredients. Mix until smooth. Add to undrained veggies and heat together but do not boil.

*Notes: It was really yummy but a TAD thick. I ended up adding more water once it was all done because it was too thick for me.

Creamy Grape Salad

This recipe comes from Taste of Home 2011. It is something else!! Tastes like dessert. You HAVE to try it.

Ingredients:
1 pkg.(8 oz.) Philadelphia cream cheese(softened)
1 cup sour cream(8 oz.)
1/3 cup sugar
2 tsp. vanilla extract
2 lbs seedless red grapes
2lbs seedless green grapes
3 T brown sugar
3 T chopped pecans
Directions:
In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Yield: 21-24 servings

Pureed Butternut Squash Soup

This soup was so delicious! Even the kids gobbled it up. However, I took some to my Mom and Dad to try and they gave it back and said they didn't like it. Ha ha, I had to laugh about it! It is one of the best squash soups I have tasted so far. I served it with sourdough bread to dip in and watermelon on the side.

Ingredients


2 tablespoons butter

1 small onion, chopped

1 piece (2 inches) fresh ginger, peeled and chopped or I just used some ground ginger

2 garlic cloves, chopped

2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes(I used some I grew in my garden)

4 cups Chicken broth(I just used water and added boullion)

Coarse salt and ground pepper

Sour cream, (optional)

Spicy Pumpkin Seeds

Directions

Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups broth. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.

Puree soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Canned Salsa

This a recipe I modified from my Mom. It is some of the best tasting salsa we have ever had:

6 quarts tomatoes(8 tom/qt or about 40), peeled(place in boiling water for about 30 seconds then peel the skins off when cool) and chopped(use food processor); LaVerne says you don't have to peel the tomatoes. This would be a huge time saver!

6 onions(chopped in food processor)

1/2 jalapeno pepper(remove several seeds so it's not too hot. If you want mild salsa then use 10 slices bottled jalapeno peppers)

1 Anaheim pepper, chopped

2 T celery salt(my Mom uses 1 stalk celery chopped)

3T Garlic Salt

4 T Salt(my mom only does 2)

1/3 cup vinegar

24 oz. tomato paste

4 T sugar

2 T crushed red pepper(in a spice bottle)

Mix all ingredients and add to blender or food processor. Pulse for a few seconds. Add all to a large stock pot. Sprinkle pepper on top of mixture and stir. Simmer for 2 hours. Bottle in pints or quarts. Process pints for 1/2 hour and quarts for 1 hour in a cold pack canner. This recipe makes about 8-9 quarts.

Beef Enchiladas

Yield: 6 servings (2 enchiladas per serving)
Prep Time: 30 min
Cook Time: 35 min

Ingredients:
1 pound lean ground beef
1 cup diced onion
1 1/2 cups finely diced zucchini
12 corn tortillas, heated or fried in oil to soften
2 1/2 cups enchilada sauce, canned or homemade (I did homemade)
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream

Directions:
1. Preheat oven to 350 degrees. Spray a 9x13-inch pan with nonstick spray.

2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.

3. Return pan to medium heat and add onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.

4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.

6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.

7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

8. Serve immediately with desired condiments.


Enchilada Sauce
Yield: About 2 1/2 cups

Prep Time: 15 min
Cook Time: 20 min

Ingredients:
1/4 cup vegetable oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt

Directions:
1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.

Baked Lemon Spaghetti

6 to 8 servings

Prep Time: 25 min
Cook Time: 45 min

I made this last night and it was yummy. I halfed the recipe. I served it with rotisserie chicken and rolls. Normally i would do a salad of some type too but Chad doesnt eat salads. Or throw in a veggie!

1 (14.5 ounce) package spaghetti
1 Tablespoon extra-virgin olive oil
1/3 cup unsalted butter
2 cloves garlic, minced
1 (16 ounce) carton sour cream (light is fine)
1 Tablespoon finely grated lemon zest (1 lemon, zested)
1/3 cup lemon juice, freshly squeezed (about 1 1/2 medium lemons)
1/3 cup chopped fresh Italian parsley
1/2 cup grated Parmesan cheese

TOP:
1/2 cup freshly grated Parmesan cheese
juice from 1/2 lemon
freshly ground black pepper and salt

Directions:
1. Preheat oven to 400 degrees

2. Cook spaghetti + olive oil according to package directions (minus a couple of minutes)- you dont want it to be cooked completely . Drain spaghetti and place in a large bowl.

3. Melt butter in a medium skillet. Add garlic and cook until sizzling and lightly browned, 1 to 2 minutes. Remove from heat; stir in sour cream, lemon zest and 1/3 cup lemon juice. Pour lemon sauce over the spaghetti and stir. Add Italian parsley and 1/2 cup Parmesan and stir some more. Pour lemony spaghetti in a greased 1.5 quart casserole dish.

4. Cover dish with foil and bake for 30 minutes. Take dish out of the oven and remove foil. Sprinkle 1/2 cup Parmesan on top. Drizzle juice from 1/2 lemon over the top of the pasta. Sprinkle pepper and salt on top. Place dish back into the oven for 7 or 8 minutes, just until cheese is melted and noodles have begun to turn golden in a few places. Serve immediately.

You could serve with lemon wedges for those who like some extra tang. Or try adding mushrooms, or bacon-everything is better with bacon!

Enjoy!