Just a Few More Recipes . . .

Today is the ‘day before’ the big feast and my ‘in box’ is still loaded with great holiday recipes so I thought I’d share them ‘just in case’ you might have the need for another side dish or dessert. So far today I’m doing the ‘work, then relax’ thing – got the sink totally cleared of dirty pots & pans, loaded and ran the dishwasher, finished another chemo hat and began about 2 inches of a new one – now I’m on here writing to you. Going to be a good day – relax/work method works for me!

===================

Cinnamon Raisin Bread Pudding

4 C. milk
5 large eggs
10-12 slices white bread, torn into
pieces
3 C. vanilla wafer cookie crumbs
(about 55 wafers)
3/4 C. sugar
1/2 tsp. ground cinnamon
1 1/4 C. raisins

Preheat oven 350 degrees F.
Whisk together milk & eggs in large
bowl. Add bread & remaining
ingredients, stirring until blended.
Pour mixture into an aluminum-
foil lined 11 x 7 inch baking dish;
cover with foil and place in a
larger pan. Add water to larger
pan to a depth of 1- 1/2 inches.
Bake 1 hour. Uncover & bake
20-30 more minutes. Serve
with caramel sauce or softened
ice cream, if desired. Serves 10.
(recipe: DDJ 11/22/11)
————————————————-

Layered Pineapple Salad

2 1/2 C. boiling water, divided
1 (3 oz.) pkg lemon gelatin
1 (8 oz) pkg. cream cheese, cubed
& softened
1 C. miniature marshmallows
2 C. thawed Cool Whip
1 (20 oz) can crushed pineapple,
drained
1/2 C. chopped walnuts
2 (3 oz, ea) pkg cherry flavored gelatin
1 1/2 C. cold water

Add 1 C. boiling water to lemon gelatin in
medium bowl; stir 2 min. until completely
dissolved. Cool slightly. Add cream cheese
and marshmallows; beat with mixer
on low speed until well blended.
Refrigerate 1 hour or until slightly
thickened. Stir Cool Whip, pineapple and
nuts into lemon gelatin; pour into 4 qt
serving bowl. Refrigerate 1 hour or until
set but not firm. Add remaining boiling
water to cherry gelatin in separate
medium bowl; stir 2 min. until
completely dissolved. Stir in cold water.
Refrigerate 1 hour or until completely
cooled. Spoon cherry gelatin over lemon
gelatin layer. Refrigerate 2 hours
or until firm.
(recipe: Kraftrecipes.com)
———————————————-

Cranberry Upside-Down Cake

1/4 C. butter, softened
4 C. cranberries*
3/4  C. sugar
1 (3 oz) pkg Jello cranberry-flavored
gelatin
2 tsp. orange zest
1 (2 layer) pkg. white cake mix
1 (3.4 oz) vanilla instant pudding  mix
2 large eggs
1 1/3 C. water
2 T. oil
2 C. thawed Cool Whip

Preheat oven 350 degrees F.
Line a 9 x 13 baking pan with parchment
paper, with ends of paper extending over
sides of pan. Spread butter onto paper on
bottom of pan. Toss cranberries with sugar,
dry gelatin mix and orange zest; spread over
the butter. Beat cake mix, dry pudding mix,
eggs, water and oil with mixer on low speed
30 seconds, then  medium speed 2 minutes.
(do NOT overbeat). Spread over cranberries.
Bake 40-45 minutes or until toothpick inserted
into center of cake comes out clean. Cool
completely. Invert cake onto platter; remove
pan and parchment. Serve cake topped with
Cool Whip. Serves 16
NOTE:* You can substitute 1 (16 oz.) pkg
frozen cranberries; thaw before tossing
with sugar mixture.
(recipe: kraftrecipes.com)
——————————————–

Slow Cooker Green Bean Casserole


The green beans manage to maintain their
crunch in this slow cooker recipe.

1 pound green beans
1 (10.75-ounce) can cream of mushroom soup,
or 2 cups of homemade
1 teaspoon gluten-free soy sauce
1/2 cup skim milk (omit if using homemade soup)
1/3 cup shredded Parmesan cheese
1 cup French-fried onions,

Use a 4-quart slow cooker. Wash and trim green
beans in even lengths,and put in cooker. Add soup,
soy sauce and milk (if using).Toss beans gently to coat.
Sprinkle Parmesan cheese, and add French-fried onions
Cover and cook on low for 4 to 6 hours, high for 2 to 3
hours, or until green beans have reached the desired
tenderness. Serves 6
(recipe: Slowcooker Digest)
————————————————

Pumpkin Pie Squares

CRUST:
1 box yellow or spice cake mix,
reserve 1 cup for topping
1/2 cup melted butter
1 egg
FILLING:
1 (29oz) can PURE pumpkin
1 1/2 C. evaporated milk
1 1/2 C. sugar
4 eggs
1 tsp. salt
2 tsp. cinnamon
1 tsp. vanilla
1 tsp. ginger
1/4 tsp. cloves
TOPPING:
Reserved 1 cup dry cake mix
1/4 cup sugar
1 t. cinnamon
1/8 cup butter

Preheat oven to 350.
Lightly spray a 9 x —13 pan with non-stick
cooking spray. In a mixing bowl, mix
together cake mix (reserving one cup for
the topping), melted butter and egg.
Spread into greased pan. For the filling,
mix all ingredients well and pour over
crust mixture in pan. For the topping,
mix together reserved cake mix, sugar,
cinnamon and butter. Mix until crumbly
and sprinkle on the pumpkin filling mixture.
Bake 1 hour or until toothpick inserted in
middle comes out clean.Chill & serve with
real whipped cream.
(recipe: Sandy-Marys Recipe Exchange)
—————————————–
Cranberry Spice Tea

1 quart water
3/4 cup sugar
1 stick cinnamon
12 whole cloves
1/4 cup red hot candies
1 quart cranberry juice
1 (12 oz) can frozen orange juice
concentrate
1/2 (12 oz) can frozen lemonade
concentrate
more water if needed

Boil first 5 ingredients for 7 minutes
then add cranberry juice, OJ and
lemonade concentrate. Heat through
and serve hot. Add 1 more quart of
water if too strong.
(recipe: Sandy-Marys Recipe Exchange)
—————————————–
Crockpot Dressing

12 Cups dry bread cubes
2 Cups sliced celery*
1/2 Cup finely chopped onion
1/8 Cup snipped fresh parsley
1 1/2 Teaspoons dried sage crushed
1/2 Teaspoon marjoram
1 1/2 Cups chicken broth
1/4 Cup butter — melted

Combine bread, spices, celery and onion.
Pour broth and butter over and
toss. Place in crock pot. Cover and cook
on low for 4-5 hours.
NOTE: poster said she cooked her
celery first
(recipe: Slowcooker digest)
——————————————-

Pumpkin Dump Cake

1 (29 oz.) can pumpkin
1 C. sugar
1 (13 oz) C. evaporated milk
3 eggs
4 tsp. pumpkin pie spices
1/2 tsp salt
1 box yellow cake mix
3/4 C. melted butter
1 C. chopped pecans

Preheat oven 350 degrees F.
Combine pumpkin, sugar, evaporated
milk, eggs, pumpkin pie spices
and salt in mixing bowl; beat well.
Pour into greased 9 x 13 pan.
Sprinkle dry cake mix over pumpkin
mixture, then top with pecans. Pour
melted butter over top. Bake
50-60 minutes. Insert knife into
center of cake, if it comes out
clean, it’s done. (It can burn
easily, so watch it at the end
of the cooking time).
(recipe: Sandy-Marys Recipe Exchange)
———————————
Creamy Roasted Pumpkin Soup

olive oil
1/2 stick unsalted butter
3 C. chopped sweet onions
5 C. roasted pumpkin, skin
removed & chunked
8 C. vegetable stock
1 tsp. thyme, finely minced
1/4 tsp. nutmeg
2 C. sour cream
1/4 tsp. curry powder
1/2 C. toasted pumpkin seeds (garnish)

Preheat oven 350 degrees F.
Cut pumpkin in half & scrape out
seeds. Cut into thick wedges, brush
lightly with olive oil; sprinkle
with salt. Place on baking sheet
and bake for about an hour, or until
tender. Whisk curry powder into sour
cream; chill. Lightly toast pumpkin
seeds. When pumpkin is fully cooked,
melt butter in large stockpan and
saute onions until very soft. Add
roasted pumpkin & stock; puree with
stick blender (or in batches in
regular blender or food processor.)
Add thyme, nutmeg, bring to simmer,
stirring occasionally 10-15 minutes.
Stir in chilled cream mixture; season
to taste with salt & pepper. Serve
warm in bowls, garnish with pumpkin
seeds. Serves 8-10
(recipe: Crystal – Justapinch.com)
——————————

Pumpkin Pie Spice Substitute:

For every 1 tsp. pumpkin pie spice needed:

Combine:

1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg

————————————————–

Apple & Raisin Slaw 

5 C. coarsely chopped red cabbage 
(about 1/2 medium head)
5 C. coarsely chopped green cabbage 
(about 1/2 medium head)
1 C. coarsely grated carrots 
(about 2 medium)
1 large tart green apple, cored &
coarseley chopped (Granny Smith)
1/2 C. raisins
1/2 C. raw unsalted sunflower seeds, 
toasted
1 1/2 C. plain nonfat yogurt
1/2 C. chopped fresh dill or 
3 T. dried
2 T. oil
2 t. apple cider vinegar

Combine cabbages, carrots, apple, raisins &
sunflower seeds in very large bowl. Whisk
yogurt, dill, oil & vinegar in medium bowl
to blend. Add dressing to cabbage mixture &
toss to coat. Season with salt & pepper, to
taste. (Can be prepared 3 hours ahead; cover
and refrigerate) Makes 12 servings.
(recipe: Cindy-RDJ 09/30/11)
-------------------------------------
Cranberry-Cream Cheese Salad 

(good as side dish to turkey or chicken)

 1 (6 oz) pkg cherry Jello
 2 C. boiling water
 2 large Golden Delicious apples,
 peeled & grated
 1 C. chopped pecans
 1 can whole cranberry sauce

 Topping:
 1 (8 oz) pkg cream cheese, room temp.
  for 2 hours
 1/2 C. powdered sugar
 1 tsp. vanilla extract
 20 oz. can crushed pineapple,drained
 well
 8 oz. Cool Whip, thawed
 1/2 C. chopped toasted pecans

 Dissolve Jello in boiling water; stir to
 mix, set aside to cool. Add apples, pecans,
 and cranberry sauce; stir to incorporate.
Turn into 9 x 13 glass dish; chill until 
firm.Blend softened cream cheese with 
powdered sugar until smooth. Fold in 
crushed pine-apple. Add vanilla to Cool 
Whip; mix with wooden spoon. Gradually 
add Cool Whip mixture to cream cheese-
pineapple mix.Spread evenly over firm-set 
Jello mixture, sprinkle toasted pecans on 
top. Keep chilled until serving time. 
Serves 12.
(recipe: Just a pinch.com)
 --------------------------------------------
Pumpkin Pie Pudding (crockpot) 

1 (15 oz) can solid pack pumpkin
 1 (12 oz) can evaporated milk
 3/4 C. sugar
 1/2 C. baking mix (like Bisquick)
 2 eggs, beaten
 2 T. butter or margarine, melted
 2 1/2 tsp. pumpkin pie spice
 2 tsp. vanilla extract
 whipped topping (optional)
 nutmeg (optional)

 In large bowl, combine first 8
 ingredients. Transfer to crock
 sprayed with nonstick spray.
 Cover and cook on LOW
 6-7 hours. Serve in bowls
 with whipped topping and
 a sprinkle of nutmeg.
 (recipe: Sandy-Marys Recipe Exchange)
 -----------------------------------
Baked Ranch Mashed Potatoes 

10 potatoes, peeled and boiled
1/2 C. cream cheese
1/2 C. sour cream
2 tsp. garlic, minced
1 pkg. Ranch powdered salad dressing
1/4 C. milk (if needed)
1/4 C. butter
salt & pepper to taste
1/4 C. cheese for garnish 
(your choice of cheese)

Preheat oven 350 degrees F.
Peel, cube , boil & drain potatoes. Mix
cream cheese, sour cream, milk, salt & 
pepper,garlic & butter in a small saucepan 
on medium heat; cook until creamy. Mix 
in potatoes and place in a baking dish. 
Top with cheese and bake until cheese is 
melted - about 15 minutes.
(recipe: Joan-1_Comfort_Foods)
----------------------------------------
Pumpkin Donut Balls 

1 1/2 C. sugar
 1/4 C. oil
 2 eggs
 1 C. pumpkin
 3 1/2 C. flour
 4 tsp. baking powder
 1/2 tsp. ground ginger
 1/4 tsp. ground nutmeg
 1/4 tsp. salt
 1/2 C. evaporated milk
 1 tsp. vanilla

Mix sugar, oil, eggs and pumpkin 
in a large bowl; beat well. Stir together 
flour, baking powder, cinnamon, ginger, 
nutmeg & salt.
Add to sugar mixture alternately with
evaporated milk, beating well after each
addition; add vanilla. Heat some oil in
a pan or deep fryer. Drop tablespoons
of batter in oil for about 1 1/2 minutes
per side. Drain and roll in mixture of
(recipe: KS tabby - Marys Recipe Exchange)
 -----------------------------
Pumpkin Bread with Cider 

1 C. brown sugar, packed
1 C. canned pumpkin, or cooked, 
pureed pumpkin
1/2 C. oil
1/2 C. apple cider or juice
1 egg
1 3/4 C. flour
1/2 C. whole wheat flour
3 tsp baking powder
1 1/2 tsp cinnamon
1/2 C. chopped nuts
1/2 C. raisins

Preheat oven 350°.
Grease and flour bottom only
9 x 5 loaf pan.In a bowl, combine
brown sugar, pumpkin, oil, apple
cider and egg; mix. In a separate dish,
combine the two flours, baking powder and
spices. Stir this into the pumpkin mixture.
Stir until it has just moistened, then add
nuts and raisins. Place in pan and bake for
about an hour. Insert toothpick in middle to
test doneness. When cooked, cool for ten
minutes then remove from the pan. Cool
completely then wrap and refrigerate.
(recipe: Peg - Marys Recipe Exchange)
-----------------------------
Pumpkin Mousse 

1 (4 oz.) carton Phil. Whipped Cream
cheese spread with cinnamon & brown sugar*
1 C. pumpkin pie filling
1/2 C. whipped topping (Cool Whip)
6 individual graham cracker tart shells
 (additional whipped topping & cinnamon)

 In small bowl, combine cream cheese &
 pumpkin until well blended. Fold in
 Cool Whip & fill tart shells. Garnish
 each with additional Cool Whip and
 sprinkle tops with cinnamon. Store
 in refrigerator. Serves 6
 NOTE:
 If you can't find the cream cheese spread
 with brown sugar & cinnamon, you can
 use plain whipped cream cheese and add
 2 T. brown sugar and 1 tsp. ground
 cinnamon.
 (recipe: Peg-Marys Recipe Exchange)
 ----------------------------------------------
 Cranberry Apple Crisp 

5 medium tart apples, sliced
1 T. flour
1 (14 oz) can whole-berry cranberry sauce

 Topping:

 3/4 C. quick-cooking oats
 1/3 C. packed brown sugar
 1/4 C. flour
 2 T. plus 2 tsp. wheat bran
 2 T. canola oil
 2 T. melted butter
 3/4 tsp. ground cinnamon

 Preheat oven 350 degrees F.
 In large bowl, combine apples &
 flour; toss to coat. Stir in cranberry
 sauce. Transfer to 9 X 13 baking
 dish sprayed with non-stick spray.
 In small bowl, combine topping
 ingredients; sprinkle over apple
 mixture. Bake, uncovered,
 40-45 minutes or until topping
 is golden brown and fruit is
 tender. Makes 8 servings.
 (recipe: Peg-Marys Recipe Exchange)
 ------------------------------------------------
 Garlic-Sesame Spinach 

8-10 garlic cloves
pinch red pepper flakes
 10 C. baby spinach
 vegetable oil
 toasted sesame seeds
 sesame oil

 Cook garlic cloves and red pepper flakes
 in a skillet with vegetable oil until garlic
 is golden. Add spinach and cook until
 wilted; add big splash of water & some
 salt. Top with toasted sesame seeds and
 drizzle with sesame oil. Serves 4
 (recipe: FoodNetwork)
 -----------------------------------------------
 Cranberry Fudge

2 C. (12 oz) semi-sweet chocolate 
chips
 1/4 C. light corn syrup
 1/4 C. evaporated milk
 1/2 C. confectioner's sugar
 1 tsp. vanilla
 1 (6 oz) pkg. dried cranberries
 1/3 C. chopped walnuts

 Line a 9 x9 inch pan with foil. Coat
 foil with cooking spray; set aside.
 In a heavy saucepan, combine
 chocolate chips & corn syrup; cook
 and stir over low heat until melted.
 Remove from heat; stir in
 confectioner's sugar, milk &
 vanilla. Beat with wooden spoon
 until thickened & glossy, about
 5 minutes. Stir in cranberries &
 walnuts. Spread in prepared pan;
 refrigerate until firm. Using foil,
 lift fudge out of pan; discard
 foil. Cut fudge into 1 inch
 squares. Store in airtight
 container in refrigerator.
 Makes 1 1/3 lb. (81 pieces)
 (recipe:: lovetocook-Marys
 Recipe Exchange)
 ----------------------------------
Hoping all of you have a wonderful
Thanksgiving holiday - remember to
GIVE THANKS for all of the blessings
the Lord has sent your way.

Hugs;

Pammie

ps: We are having an unseasonably nice
Fall day today - 43 degrees and SUNNY!
YAY for sunny days!
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One CommentLeave a comment

  1. It sounds like you have preparation safely and productively under way at your house. Have a great day!!!!!!


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