Perfect for this time of year and sooo tasty!
Filling:
Mix together the following in a bowl:
1 can evaporated milk
3 eggs
1 large can solid pumpkin
1/2 tsp. salt
1 cup sugar
2 tsp. pumpkin pie spice
Crust:
Put 1 cup aside to crumble on top:
3/4 cup butter
1 dry yellow cake mix
Melt butter and mix with dry cake mix. Pat in bottom of a greased 9 x 13 cake pan (DON"T use a glass pan, it will destroy your crust). Pour filling over crust and then crumble the crust mixture that you set aside over the top.
Bake at 350 degrees for 1 hour. Mine never comes out looking real pretty, but it is so tasty served with cool whip, so no one will know what it looked like without the topping.
Monday, October 29, 2007
Thursday, October 25, 2007
Pork tacos and tomatillo dressing
Oooohhhh, guess what's for dinner tonight-Cafe Rio!!!!!!!!!! (Well sorta)
I am making pork tacos with tomatillo dressing that is extremely close to what Cafe Rio makes, thanks to Amanda Detling (once again!) for the recipes...
Pork Tacos
1 large pork roast
1 bottle honey bbq sauce
1 tbs. honey
1 liter coca-cola
Cook all night in a crockpot on low. Shred. Place back in pot and continue cooking on low or warm until serving.
or if you don't like the pork, here's the recipe for the Chicken...
5 lbs. chicken breasts, boneless, skinless
1 small bottle Zesty Italian Dressing
1 tbs. chili powder
1 tbs. cumin
3 cloves garlic, minced
Mix all ingredients together in a large crockpot. Cook on high 5-7 hrs. Shred chicken. Reserve some of the juice for pouring over the shredded chicken.
Tomatillo dressing
1 cup buttermilk
1 cup mayo
1 pkg. dry buttermilk ranch dressing mix
2 tomatillos – husked and quartered
2 jalapenos – the more seed you keep in the spicier it will be...I usually take almost ALL the seeds out-I'm a wimp!
½ bunch cilantro
Juice from ½ lime
1 clove garlic
Puree all ingredients in a blender. Keep in the refrigerator.
For those of you out here in Connecticut, the tortillas from Stew Leonards are sooo good with these, they resemble the real Cafe Rio ones the closest.
With the left overs from the pork tacos we like to make quesadillas and dip them in the Tomatillo dressing-oh tasty!
I am making pork tacos with tomatillo dressing that is extremely close to what Cafe Rio makes, thanks to Amanda Detling (once again!) for the recipes...
Pork Tacos
1 large pork roast
1 bottle honey bbq sauce
1 tbs. honey
1 liter coca-cola
Cook all night in a crockpot on low. Shred. Place back in pot and continue cooking on low or warm until serving.
or if you don't like the pork, here's the recipe for the Chicken...
5 lbs. chicken breasts, boneless, skinless
1 small bottle Zesty Italian Dressing
1 tbs. chili powder
1 tbs. cumin
3 cloves garlic, minced
Mix all ingredients together in a large crockpot. Cook on high 5-7 hrs. Shred chicken. Reserve some of the juice for pouring over the shredded chicken.
Tomatillo dressing
1 cup buttermilk
1 cup mayo
1 pkg. dry buttermilk ranch dressing mix
2 tomatillos – husked and quartered
2 jalapenos – the more seed you keep in the spicier it will be...I usually take almost ALL the seeds out-I'm a wimp!
½ bunch cilantro
Juice from ½ lime
1 clove garlic
Puree all ingredients in a blender. Keep in the refrigerator.
For those of you out here in Connecticut, the tortillas from Stew Leonards are sooo good with these, they resemble the real Cafe Rio ones the closest.
With the left overs from the pork tacos we like to make quesadillas and dip them in the Tomatillo dressing-oh tasty!
Tuesday, October 23, 2007
Food of the Gods Pumpkin Deliciousness Bread
Preheat oven to 350. Grease and flour 2 loaf pans.
Mix and set aside the following ingredients:
2 1/2 c. whole wheat flour
1/2 c. cornmeal
2 tsp baking soda
1 tsp ginger
1 1/2 tsp ground cinnamon
1/2 tsp each of ground cloves, nutmeg and salt
Separately, beat butter and sugar with a hand mixer:
2/3 cup unsalted butter, softened
2 c. sugar
Add the following ingredients to the butter/sugar and mix well:
2 c. canned pumpkin
4 eggs
2/3 c. water
Add dry ingredients to the wet ingredients. Stir just until mixed. Fold in raisins, walnuts and/or especially semi-sweet chocolate chips.
Bake for 1 hour or until the toothpick comes out clean.
I originally got this recipe from Brooke Clayton
Mix and set aside the following ingredients:
2 1/2 c. whole wheat flour
1/2 c. cornmeal
2 tsp baking soda
1 tsp ginger
1 1/2 tsp ground cinnamon
1/2 tsp each of ground cloves, nutmeg and salt
Separately, beat butter and sugar with a hand mixer:
2/3 cup unsalted butter, softened
2 c. sugar
Add the following ingredients to the butter/sugar and mix well:
2 c. canned pumpkin
4 eggs
2/3 c. water
Add dry ingredients to the wet ingredients. Stir just until mixed. Fold in raisins, walnuts and/or especially semi-sweet chocolate chips.
Bake for 1 hour or until the toothpick comes out clean.
I originally got this recipe from Brooke Clayton
Monday, October 22, 2007
Mrs Groover's Banana Nut Cake Delight
My friend brough this to a baby shower and it was SOOO yummy! She omitted the nuts & we didn't miss them at all! By the way, this is a Rachael Ray recipe.
Yields: 1 8-inch three-layer or 1 9-inch two-layer cake
Preparation
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch cake pans.
Ingredients
2 1/2 cups sifted cake flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup vegetable shortening
2/3 cup buttermilk
1 1/4 cups mashed ripe banana
2 large eggs
For the cream cheese and nut frosting:
One 8-ounce package cream cheese, room temperature
1 stick (1/2 cup) unsalted butter, room temperature
One 1-pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Sift the flour, sugar, baking powder, baking soda, salt, and cinnamon into a large mixing bowl; add the shortening, buttermilk, and banana. Mix until all the dry ingredients are dampened, then beat at low speed for 2 minutes. Add the eggs and beat for 1 minute.
Divide the batter among the prepared pans and bake for 25 to 30 minutes. Cool for 10 minutes in the pans, then turn out the cakes on a rack to cool completely before frosting.
Combine the cream cheese, butter, confectioners' sugar, and vanilla extract and beat until fluffy. Fold in the pecans, and frost the cake. If you love lots of icing, you can make 1 1/2 times this recipe. Remember, this is not banana bread but a stacked cake, so be sure to frost between the layers as well as the outside.
Yields: 1 8-inch three-layer or 1 9-inch two-layer cake
Preparation
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch cake pans.
Ingredients
2 1/2 cups sifted cake flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup vegetable shortening
2/3 cup buttermilk
1 1/4 cups mashed ripe banana
2 large eggs
For the cream cheese and nut frosting:
One 8-ounce package cream cheese, room temperature
1 stick (1/2 cup) unsalted butter, room temperature
One 1-pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Sift the flour, sugar, baking powder, baking soda, salt, and cinnamon into a large mixing bowl; add the shortening, buttermilk, and banana. Mix until all the dry ingredients are dampened, then beat at low speed for 2 minutes. Add the eggs and beat for 1 minute.
Divide the batter among the prepared pans and bake for 25 to 30 minutes. Cool for 10 minutes in the pans, then turn out the cakes on a rack to cool completely before frosting.
Combine the cream cheese, butter, confectioners' sugar, and vanilla extract and beat until fluffy. Fold in the pecans, and frost the cake. If you love lots of icing, you can make 1 1/2 times this recipe. Remember, this is not banana bread but a stacked cake, so be sure to frost between the layers as well as the outside.
Flank Steak**
These next 3 recipes are some that my mother-in-law made Steve while growing up and he absolutely loves these. They're really good.
Enough flank steak for your meal-cut meat into diagonal strips
1 can beef consomme soup
1/3 cup soy sauce
1/3 cup cooking sherry-you can buy it at the grocery store, but Steve says the stuff from the liquor store is best! (Don't worry, the alcohol cooks off :)
1 Tbsp brown sugar
3 Tbsp lime juice
1 tsp. seasoned salt
1/8 tsp minced garlic (we usually use about 2 cloves)
1/2 cup green onions-chopped into about 1 inch pieces
Mix all ingredients and marinate over night.
BBQ and enjoy!!!
We usually have this one with baked or mashed potatoes and steamed broccoli and carrots-so YUMMY!
Chicken Enchiladas*
4 chicken breasts-cooked and cubed
8 0z carton of sour cream
1 small can diced green chiles
2 cups grated cheese
2 cans cream of chicken soup
1/2 can of milk
Mix together all ingredients but chicken. Remove 1 cup of mixture and set aside. Add chicken to remaining mixture. Fill tortillas with the mixture (kind of like a burrito) and place in a 9 x 13 pan.
Cover tortillas with remaining 1 cup of mixture. Bake at 300 for 30 minutes.
You can also add extra ingredients to this one if you'd like-sometimes I'll put in a can of corn or olives, or some salsa. And usually the last 5 minutes of cooking I add more shredded cheese to the top.
8 0z carton of sour cream
1 small can diced green chiles
2 cups grated cheese
2 cans cream of chicken soup
1/2 can of milk
Mix together all ingredients but chicken. Remove 1 cup of mixture and set aside. Add chicken to remaining mixture. Fill tortillas with the mixture (kind of like a burrito) and place in a 9 x 13 pan.
Cover tortillas with remaining 1 cup of mixture. Bake at 300 for 30 minutes.
You can also add extra ingredients to this one if you'd like-sometimes I'll put in a can of corn or olives, or some salsa. And usually the last 5 minutes of cooking I add more shredded cheese to the top.
Yogurt Chicken*
4-5 chicken breasts
1 tsp seasoned salt
1 tsp garlic salt
2 Tbsp shredded parmesan cheese(you can use the Kraft kind, but I think it tastes better with freshly shredded parmesan cheese)
1 sleeve crushed Ritz Crackers
Plain yogurt
Preheat oven to 350 degrees
Mix seasoned salt, garlic salt, parmesan cheese, and ritz crackers together.
Put the yogurt in a separate dish (start out with about 1/2 the container, you can always use more if you need to). Dip the chicken in the yogurt (coat both sides) and then dip the chicken in the ritz cracker mix (both sides again) and put on a cookie sheet. Cook for 45 minutes.
1 tsp seasoned salt
1 tsp garlic salt
2 Tbsp shredded parmesan cheese(you can use the Kraft kind, but I think it tastes better with freshly shredded parmesan cheese)
1 sleeve crushed Ritz Crackers
Plain yogurt
Preheat oven to 350 degrees
Mix seasoned salt, garlic salt, parmesan cheese, and ritz crackers together.
Put the yogurt in a separate dish (start out with about 1/2 the container, you can always use more if you need to). Dip the chicken in the yogurt (coat both sides) and then dip the chicken in the ritz cracker mix (both sides again) and put on a cookie sheet. Cook for 45 minutes.
Easy as pie (easier actually) and really tasty!
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