Submitted by Jenny Ritter Sykes
8 oz cream cheese, softened
12 oz cool whip
2 boxes french vanilla instand pudding
3 c milk
1 tsp vanilla
1 c powdered sugar
1 package Oreo's, crushed
In mixing bowl, combine all ingredients and mix well.
in 9 x 13 put half the crushed oreo's down, the entire mix and the other half on top. Chill.
Wednesday, March 7, 2012
Buttermilk Ranch Dip
Submitted by Jessica Guinan
From Dip It! by Rick Rogers
1/2 c. mayo
1/2 c. sour cream
3 tbsp dried buttermilk powder
2 tbsp chopped fresh parsley (dried works just as well)
1 tbsp grated onion (I use dried minced onion)
1 garlic clove, crushed through a press (I use jarred minced garlic)
1/2 tsp dried thyme (I forget I don't like thyme & put it in every time...)
1/4 tsp celery seeds (recipe calls for 1/2 tsp, but I find them overbearing)
1/4 tsp ground black pepper
From Dip It! by Rick Rogers
1/2 c. mayo
1/2 c. sour cream
3 tbsp dried buttermilk powder
2 tbsp chopped fresh parsley (dried works just as well)
1 tbsp grated onion (I use dried minced onion)
1 garlic clove, crushed through a press (I use jarred minced garlic)
1/2 tsp dried thyme (I forget I don't like thyme & put it in every time...)
1/4 tsp celery seeds (recipe calls for 1/2 tsp, but I find them overbearing)
1/4 tsp ground black pepper
- Whisk the mayo, sour cream & buttermilk powder in a medium bowl until the powder dissolves. Stir in the parsley, onion, garlic, thyme, celery seeds and pepper. Cover and refrigerate to blend the flavors, at least 2 hours or up to 3 days.
Diane's Supreme Avocado Dip
Submitted by Jessica Guinan
From Dip it! by Rick Rogers
4 ripe Hass avocados, pitted and peeled
2 tbsp fresh lime juice
salt to taste
1 1/2 c. sour cream
1 c. mayonnaise
1 one ounce envelope ranch-style dressing & dip mix.
Toppings
3 plum tomatoes, seeded & chopped
3 scallions, white part & green, chopped
1/2 c. shredded cheddar
1 can chopped olives, drained
1/4 c. drained & chopped pickled jalapenos
2 tbsp fresh cilantro (GAG! I would never use this...)
- Mash the avocados and lime juice in a medium bowl until smooth. Season lightly with salt (the next layer is salty and will season the avocados). Spread the avocados in a thick layer on a round or oval platter.
- Stir the sour cream, mayo & dip mix in a small bowl, blending well. Spread over avocados, being sure to cover them completely. Cover loosely with plastic wrap and refrigerate until chilled, about 1 hour (The dip can be prepared to this point up to 5 hours ahead).
- Just before serving, arrange a ring of the tomatoes around the edge of the dip. Make progressively smaller rings of the scallions, cheese, olives & jalapenos, on the dip, ending with the cilantro in the center. Serve immediately.
Easy Taco Dip
Submitted by Jessica Guinan
1 lb ground beef
1 c. frozen corn
1/2 c. chopped onion
1 small jar of salsa
1 bottle taco sauce
1 can (4oz) diced mild green chilies (I don't use these)
1 can (4oz) sliced black olives, drained (It's actually cheaper to buy a big can & slice yourself..I don't get it...)
1 c. shredded Mexican blend cheese
Tortilla chips
Sour cream
1 lb ground beef
1 c. frozen corn
1/2 c. chopped onion
1 small jar of salsa
1 bottle taco sauce
1 can (4oz) diced mild green chilies (I don't use these)
1 can (4oz) sliced black olives, drained (It's actually cheaper to buy a big can & slice yourself..I don't get it...)
1 c. shredded Mexican blend cheese
Tortilla chips
Sour cream
- Cook meat and onions in large nonstick skillet over medium heat until no longer pink. Stirring to separate. Drain and spoon into slow cooker
- Add corn, salsa, taco sauce, chilies and olives to slow cooker. Stir to combine; cover and cook on LOW 2-4 hours
- Just before serving, stir in cheese. Serve with tortilla chips & sour cream.
Crunchy Taco Bake
Submitted by Tiffany Gallehugh
11/2lbs of ground beef,drained plus 1 packet of taco seasoning mix
1 tub 12 oz Pico de Gallo or make your own divided
1c salsa,variety of choice(the pineapple ormango with ground turkey is GOOD!)
1 can of black beans,drained
1 bag 10 or 11oz of tortilla chips
8oz 2cups shredded cheddar,colby or mexican blend
1cup sour cream or plain yogurt(i do yogurt the greek kind healthier)
Heat oven 375.Spray 9x13 baking dish with non stick spray or wipe it down with oil
Brown beef in a large skillet over med-hi heat;stir in taco mix during last 2-3 min.Add half of pico de gallo to beef mixture;stir in salsa and beans.Simmer till hot.
Crumble chips over bottom of baking dish.Layer beef mixture evenly over chips.Top with cheese.
Bake uncovered,15 min or until bubbly.
Let stand for 5 min.Than spoon sour cream or yogurt over and sprinkle the rest of the pico de gallo..Not everybody likes sour cream so I let them do there own sour cream and pico themselves...Be creative I use different meats,different salsas and picos to make it fun and tasty...I love mango pico with ground turkey and pineapple salsa..Really good.Hope you enjoy!
11/2lbs of ground beef,drained plus 1 packet of taco seasoning mix
1 tub 12 oz Pico de Gallo or make your own divided
1c salsa,variety of choice(the pineapple ormango with ground turkey is GOOD!)
1 can of black beans,drained
1 bag 10 or 11oz of tortilla chips
8oz 2cups shredded cheddar,colby or mexican blend
1cup sour cream or plain yogurt(i do yogurt the greek kind healthier)
Heat oven 375.Spray 9x13 baking dish with non stick spray or wipe it down with oil
Brown beef in a large skillet over med-hi heat;stir in taco mix during last 2-3 min.Add half of pico de gallo to beef mixture;stir in salsa and beans.Simmer till hot.
Crumble chips over bottom of baking dish.Layer beef mixture evenly over chips.Top with cheese.
Bake uncovered,15 min or until bubbly.
Let stand for 5 min.Than spoon sour cream or yogurt over and sprinkle the rest of the pico de gallo..Not everybody likes sour cream so I let them do there own sour cream and pico themselves...Be creative I use different meats,different salsas and picos to make it fun and tasty...I love mango pico with ground turkey and pineapple salsa..Really good.Hope you enjoy!
Chewy Peanut Butter Cookies
Submitted by Lisa Mariani Hackney
From Best Loved Cookies cookbook
1 butter flavor stick of Crisco
1 1/2 cups of PB
1 1/2 c of firmly packed brown sugar
2 eggs
1 14 oz can of sweetened condensed milk
2 tsp of vanilla
2 c of all purpose flour
1 tsp baking soda
1 tsp of salt ( I eliminated)
1 1/2 c of chopped pecans ( I eliminated)
1 bag of unwrapped Hershey kisses
1. Heat oven to 350
2. combine flour and baking soda in separate bowl
3. combine the shortening, brown sugar, and PB in mixer and beat at medium speed. Once well blended add eggs, sweetened condensed milk and vanilla
4. add flour until well blended and add pecans
5. drop rounded tbsp fulls 2 inches apart on ungreased cookie sheet
5. bake 1 sheet at a time @ 350 for 10 to 11 min. Do not overbake!
6. remove from oven and immediately place Hershey kiss in center
7. let cool 2 min on baking sheet and remove to cool completely
makes about 4 dozen
From Best Loved Cookies cookbook
1 butter flavor stick of Crisco
1 1/2 cups of PB
1 1/2 c of firmly packed brown sugar
2 eggs
1 14 oz can of sweetened condensed milk
2 tsp of vanilla
2 c of all purpose flour
1 tsp baking soda
1 tsp of salt ( I eliminated)
1 1/2 c of chopped pecans ( I eliminated)
1 bag of unwrapped Hershey kisses
1. Heat oven to 350
2. combine flour and baking soda in separate bowl
3. combine the shortening, brown sugar, and PB in mixer and beat at medium speed. Once well blended add eggs, sweetened condensed milk and vanilla
4. add flour until well blended and add pecans
5. drop rounded tbsp fulls 2 inches apart on ungreased cookie sheet
5. bake 1 sheet at a time @ 350 for 10 to 11 min. Do not overbake!
6. remove from oven and immediately place Hershey kiss in center
7. let cool 2 min on baking sheet and remove to cool completely
makes about 4 dozen
Amazing Pot Pie
Submitted by Lisa Mariani Hackney
I cook about 2 to 2.5lbs of boneless skinless chicken breast in about 4 - 5 cups of water seasoned with garlic powder, Lawry's salt, oregano and garlic powder. When it is done cooking I shred the chicken and strain the broth & set aside.
Gather filling ingredients
2/3 c of butter
1 lg sweet onion chopped large
2/3 c flour
salt and pepper to taste
2 tsp of hot sauce (just gives flavor not hotness)
chicken stock
1c milk
5 c of shredded chicken
5 cups if mixed veggies ( I use green beans, corn, carrots and green beans)
melt butter in large pan.
add chopped onion and cook till tender.
stir in flour, salt and pepper until well blended.
gradually stir in chicken stock and milk.
cook and stir till bubbly. it will thicken up. (make sure you keep stirring)
add chicken and mixed veggies. ( I usually add a little extra chicken and veggies till thick)
remove from heat
pour into 9x13 pan (I usually have enough that I have a bit extra about an 8x8 pan too)
I just tried a new biscuit mix tonight. It was Pioneer woman and it was great on this! I had to 4x the recipe on the box to cover the top of 9x13 pan
bake according to your biscuit recipe. Usually 350 for 30-40 minutes
I cook about 2 to 2.5lbs of boneless skinless chicken breast in about 4 - 5 cups of water seasoned with garlic powder, Lawry's salt, oregano and garlic powder. When it is done cooking I shred the chicken and strain the broth & set aside.
Gather filling ingredients
2/3 c of butter
1 lg sweet onion chopped large
2/3 c flour
salt and pepper to taste
2 tsp of hot sauce (just gives flavor not hotness)
chicken stock
1c milk
5 c of shredded chicken
5 cups if mixed veggies ( I use green beans, corn, carrots and green beans)
melt butter in large pan.
add chopped onion and cook till tender.
stir in flour, salt and pepper until well blended.
gradually stir in chicken stock and milk.
cook and stir till bubbly. it will thicken up. (make sure you keep stirring)
add chicken and mixed veggies. ( I usually add a little extra chicken and veggies till thick)
remove from heat
pour into 9x13 pan (I usually have enough that I have a bit extra about an 8x8 pan too)
I just tried a new biscuit mix tonight. It was Pioneer woman and it was great on this! I had to 4x the recipe on the box to cover the top of 9x13 pan
bake according to your biscuit recipe. Usually 350 for 30-40 minutes
PIco de Gallo
Submitted by Tiffany Gallehugh
1 1/2 c diced and seeded tomatoes
1/4 c diced onion,I use red
2T cilantro,you can use mexican oregano 1t
1T diced jalepeno
1T minced garlic
Juice of 2 limes
Salt and Pepper
1 1/2 c diced and seeded tomatoes
1/4 c diced onion,I use red
2T cilantro,you can use mexican oregano 1t
1T diced jalepeno
1T minced garlic
Juice of 2 limes
Salt and Pepper
Pork Chops with Sauteed Apples
Submitted by Jenny Ritter Sykes
2 tablespoons all-purpose flour
1 teaspoon ground cumin
kosher salt and black pepper
12 pork cutlets (about 1 1/2 pounds)
1 tablespoon canola oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/2 cup low-sodium chicken broth
2 tablespoons white wine vinegar
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons whole-grain mustard
[1] In a shallow bowl, combine the flour, cumin, 1 teaspoon salt, and ½ teaspoon pepper. Lightly coat each cutlet with the flour mixture; set aside.
[2] Heat the oil and butter in a large skillet over medium-high heat.
Sprinkle the apples with ¼ teaspoon each salt and pepper and cook, cut-side down, until golden-brown, 3 to 5 minutes. Transfer to 4 plates.
[3] Working in batches (add more oil if needed), cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the plates.
[4] Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley.
[5] Serve the pork and apples with the pan sauce and mustard.
2 tablespoons all-purpose flour
1 teaspoon ground cumin
kosher salt and black pepper
12 pork cutlets (about 1 1/2 pounds)
1 tablespoon canola oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/2 cup low-sodium chicken broth
2 tablespoons white wine vinegar
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons whole-grain mustard
[1] In a shallow bowl, combine the flour, cumin, 1 teaspoon salt, and ½ teaspoon pepper. Lightly coat each cutlet with the flour mixture; set aside.
[2] Heat the oil and butter in a large skillet over medium-high heat.
Sprinkle the apples with ¼ teaspoon each salt and pepper and cook, cut-side down, until golden-brown, 3 to 5 minutes. Transfer to 4 plates.
[3] Working in batches (add more oil if needed), cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the plates.
[4] Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley.
[5] Serve the pork and apples with the pan sauce and mustard.
Sour Beef
Submitted by Jessica Guinan
3-4 lb pot roast
1/3 c. cider vinegar
1 onion, sliced
3 bay leaves
1/2 tsp salt
1/4 tsp cloves
1/4 tsp garlic powder
Place roast in slow cooker. Add remaining ingredients. Cover & cook on LOW for 8-10 hours.
3-4 lb pot roast
1/3 c. cider vinegar
1 onion, sliced
3 bay leaves
1/2 tsp salt
1/4 tsp cloves
1/4 tsp garlic powder
Place roast in slow cooker. Add remaining ingredients. Cover & cook on LOW for 8-10 hours.
Mexican Chicken Soup
Submitted by Jessica Guinan
1.5 lbs boneless chicken breast, cubed
2 tsp canola oil
1/2 c. water
1 envelope taco seasoning
1 can (32oz) V8 juice
1 jar salsa
1 can black beans, rinsed & drained
1 pkg frozen corn, thawed
6 tbsp cheddar cheese
6 tbsp sour cream
2 tbsp minced fresh cilantro
In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. Transfer to a slow cooker. Stir in the juice, salsa, beans & corn. Cover and cook on LOW for 3-4 or until heated through. Serve with cheese, sour cream & cilantro.
1.5 lbs boneless chicken breast, cubed
2 tsp canola oil
1/2 c. water
1 envelope taco seasoning
1 can (32oz) V8 juice
1 jar salsa
1 can black beans, rinsed & drained
1 pkg frozen corn, thawed
6 tbsp cheddar cheese
6 tbsp sour cream
2 tbsp minced fresh cilantro
In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. Transfer to a slow cooker. Stir in the juice, salsa, beans & corn. Cover and cook on LOW for 3-4 or until heated through. Serve with cheese, sour cream & cilantro.
Pulled Pork Tacos
Submitted by Jessica Guinan
2.5 lbs boneless pork shoulder
2 tsp kosher salt
1 tsp black pepper
2 tsp cumin
1/2 c. apricot jam or preserves
2 jalapenos, sliced into rings & seeded
1 red onion, roughly chopped
8 tortillas
1 c. fresh cilantro leaves (gag!)
1 lime, cut into wedges
Heat oven to 300 degrees. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapenos and onions around the pork. Fold the double layer of foil around the pork and crimp the edges of the seal tightly. Place in a baking dish. Roast until fork tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion & jalapenos over the pork and toss. Serve with tortillas, cilantro & lime wedges.
2.5 lbs boneless pork shoulder
2 tsp kosher salt
1 tsp black pepper
2 tsp cumin
1/2 c. apricot jam or preserves
2 jalapenos, sliced into rings & seeded
1 red onion, roughly chopped
8 tortillas
1 c. fresh cilantro leaves (gag!)
1 lime, cut into wedges
Heat oven to 300 degrees. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapenos and onions around the pork. Fold the double layer of foil around the pork and crimp the edges of the seal tightly. Place in a baking dish. Roast until fork tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion & jalapenos over the pork and toss. Serve with tortillas, cilantro & lime wedges.
Beef Fajita Soup
Submitted by Jessica Guinan
1 lb stew meat
1 can pinto beans, drained & rinsed
1 can black beans, drained & rinsed
1 can diced tomatoes with roasted garlic (or whatever flavor you like or plain!)
1 can (14oz) beef broth
1 1/2 c. water
1 small green pepper, thinly sliced
2 tsp cumin
1 tsp seasoned salt
1 tsp black pepper
TOPPINGS: sour cream, shredded Monterey Jack or cheddar, chopped olives
Combine all ingredients in slow cooker except toppings. Cover; cook on LOW 8 hours or until beef is tender. Serve with optional toppings.
1 lb stew meat
1 can pinto beans, drained & rinsed
1 can black beans, drained & rinsed
1 can diced tomatoes with roasted garlic (or whatever flavor you like or plain!)
1 can (14oz) beef broth
1 1/2 c. water
1 small green pepper, thinly sliced
2 tsp cumin
1 tsp seasoned salt
1 tsp black pepper
TOPPINGS: sour cream, shredded Monterey Jack or cheddar, chopped olives
Combine all ingredients in slow cooker except toppings. Cover; cook on LOW 8 hours or until beef is tender. Serve with optional toppings.
Easy Italian Vegetable Soup
Submitted by Jessica Guinan
1 can diced tomatoes, undrained
1 can condensed beef broth
1 package (8oz) sliced mushrooms
1 medium yellow onion, chopped
1 medium zucchini, thinly sliced
1 medium green pepper, chopped
1/3 c. dry red wine or beef broth
1 1/2 tbsp dried basil leaves (I find this is also too much & 3/4 tbsp is fine)
2 1/2 tsp sugar
1 tbsp olive oil
1/2 tsp salt
1c. shredded mozzarella cheese (optional)
Combine tomatoes, broth, mushrooms, onion, zucchini, bell pepper, wine, basil and sugar in slow cooker. Cover; cook on LOW for 8 hrs or HIGH for 4 hrs. Stir oil and salt into soup. Serve garnished with cheese, if desired. **I also make tiny pasta to go with this. Ether an orzo or ditalini or tubettini or something very small and serve the soup over it.
1 can diced tomatoes, undrained
1 can condensed beef broth
1 package (8oz) sliced mushrooms
1 medium yellow onion, chopped
1 medium zucchini, thinly sliced
1 medium green pepper, chopped
1/3 c. dry red wine or beef broth
1 1/2 tbsp dried basil leaves (I find this is also too much & 3/4 tbsp is fine)
2 1/2 tsp sugar
1 tbsp olive oil
1/2 tsp salt
1c. shredded mozzarella cheese (optional)
Combine tomatoes, broth, mushrooms, onion, zucchini, bell pepper, wine, basil and sugar in slow cooker. Cover; cook on LOW for 8 hrs or HIGH for 4 hrs. Stir oil and salt into soup. Serve garnished with cheese, if desired. **I also make tiny pasta to go with this. Ether an orzo or ditalini or tubettini or something very small and serve the soup over it.
Estofado
Submitted by Jessica Guinan
From Not My Mother's Slow Cooker cookbook
2 lb beef stew meat, cut into 1" cubes & patted dry
salt & pepper to taste
2 tbsp flour
3 tbsp canola oil
1 large onion, finely chopped (I find 1 whole onion is too much most of the time & usually only use half of what recipes call for)
1 c. salsa
3 tbsp red wine vinegar
pinch of dried oregano or marjoram
1/4 c. water
1/3 c. dry red wine (we don't drink red so I always substitute beef broth for red wine)
2 tbsp chopped flat leaf parsley
In a storage bag, toss the beef, in batches, with the salt, pepper & flour. In a large skillet, warm 1 1/2 tbsp oil until very hot. Add the onion and cook until softened, then transfer to the slow cooker. Add half the beef & brown on all sides. Transfer to the slow cooker & repeat with remaining beef. Add salsa, vinegar, oregano and water to the slow cooker and stir. Pour wine into skillet and place over medium heat. Stir constantly, scraping up any browned bits stuck to the pan. Pour into the cooker & stir. Cover and cook on LOW for 6-8 hours. Season with salt & pepper and stir in parsley. Serve over rice.
From Not My Mother's Slow Cooker cookbook
2 lb beef stew meat, cut into 1" cubes & patted dry
salt & pepper to taste
2 tbsp flour
3 tbsp canola oil
1 large onion, finely chopped (I find 1 whole onion is too much most of the time & usually only use half of what recipes call for)
1 c. salsa
3 tbsp red wine vinegar
pinch of dried oregano or marjoram
1/4 c. water
1/3 c. dry red wine (we don't drink red so I always substitute beef broth for red wine)
2 tbsp chopped flat leaf parsley
In a storage bag, toss the beef, in batches, with the salt, pepper & flour. In a large skillet, warm 1 1/2 tbsp oil until very hot. Add the onion and cook until softened, then transfer to the slow cooker. Add half the beef & brown on all sides. Transfer to the slow cooker & repeat with remaining beef. Add salsa, vinegar, oregano and water to the slow cooker and stir. Pour wine into skillet and place over medium heat. Stir constantly, scraping up any browned bits stuck to the pan. Pour into the cooker & stir. Cover and cook on LOW for 6-8 hours. Season with salt & pepper and stir in parsley. Serve over rice.
Chicken Tetrazzini
Submitted by Lisa Mariani-Hackney
From the Collection Plate
6 servings
2.5 cups of uncooked spaghetti broken into 2 inch pieces. ( I cheat Barilla sells it like this! LOL)
3 whole chicken breasts cooked and shredded
1 small can of chopped green chilies
1 medium onion ( I use sweet)
1 10 3/4 ounce can of cream of chicken soup
1 10 3/4 ounce can of cream of celery soup
1 c chicken broth
3.5 c grated cheddar cheese
1/2 c of grated Parmesan cheese
Mix together everything but Parmesan cheese in large bowl. Place in 2 quart casserole. Sprinkle with Parmesan cheese and refrigerate for 12-24 hrs. If you are going to freeze freeze at this point. Bake at 350 for 1 hour. Recipe says also great with turkey but I have never made it that way.
From the Collection Plate
6 servings
2.5 cups of uncooked spaghetti broken into 2 inch pieces. ( I cheat Barilla sells it like this! LOL)
3 whole chicken breasts cooked and shredded
1 small can of chopped green chilies
1 medium onion ( I use sweet)
1 10 3/4 ounce can of cream of chicken soup
1 10 3/4 ounce can of cream of celery soup
1 c chicken broth
3.5 c grated cheddar cheese
1/2 c of grated Parmesan cheese
Mix together everything but Parmesan cheese in large bowl. Place in 2 quart casserole. Sprinkle with Parmesan cheese and refrigerate for 12-24 hrs. If you are going to freeze freeze at this point. Bake at 350 for 1 hour. Recipe says also great with turkey but I have never made it that way.
Amazing Pumpkin Muffins
Submitted by Jessica Guinan
3 1/3c. flour
2 tsp baking soda
3c sugar
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
1c. oil
4 eggs
2/3 c. water
2c pumpkin (or 1 15oz can will do)
Preheat oven to 350. Sift or whisk together dry ingerdients. In a separate bowl, combine wet ingredients. Make a well in the center of the dry ingredients and pour wet ingredients in. Mix until just combined and place in prepared muffin tins. Bake 20-30 minutes. This time, the recipe yielded 31 muffins but a lot of mine were filled almost to the top. You could probably get close to 40 by filling them a little more than half. :)
3 1/3c. flour
2 tsp baking soda
3c sugar
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
1c. oil
4 eggs
2/3 c. water
2c pumpkin (or 1 15oz can will do)
Preheat oven to 350. Sift or whisk together dry ingerdients. In a separate bowl, combine wet ingredients. Make a well in the center of the dry ingredients and pour wet ingredients in. Mix until just combined and place in prepared muffin tins. Bake 20-30 minutes. This time, the recipe yielded 31 muffins but a lot of mine were filled almost to the top. You could probably get close to 40 by filling them a little more than half. :)
Aunt Charlotte's Escalloped Pineapple
Submitted by Lynsie McIllhinney
Cream together ½ cup butter ( use real butter for this, it does make a difference)
¾ cup white sugar
Add 3 eggs, beaten
4 cups SOFT bread crumbs
1 can ( 20 ounce can) crushed pineapple -do not drain
Mix well
Add ½ cup milk
Put in buttered 2 quart casserole and bake at 350 for one hour. Should be brown on top and pull away from
Cream together ½ cup butter ( use real butter for this, it does make a difference)
¾ cup white sugar
Add 3 eggs, beaten
4 cups SOFT bread crumbs
1 can ( 20 ounce can) crushed pineapple -do not drain
Mix well
Add ½ cup milk
Put in buttered 2 quart casserole and bake at 350 for one hour. Should be brown on top and pull away from
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