carrot pudding

Carrot Pudding

1 C. grated carrots

1 C. grated potatoes

1 C.  flour

1 C. brown sugar

½ C. butter

1 tsp.  soda

1 C. raisins

½ tsp. each:

• Cinnamon
• Cloves
• Nutmeg

Run Carrots and potatoes through grinder, add flour, spices and rest of ingredients

Fill canning bottles ½ full and steam for 3 hours.

Lemon Sauce

3C.  Hot water

1 C. sugar

3 T. cornstarch

3 tsp. lemon juice

1 lump butter

Make like gravy

by Elaine Simmons

Broccoli Cheese and Potatoe Soup

Serves 8-10

29 oz. chicken broth
2-3 large carrots diced
4 med potatoes diced

Cook in chicken broth and boil for approx 10 minutes.  Then add:

1 lb broccoli (or more if desired)
1 tsp onion powder
1 tsp salt
1/2 tsp garlic powder

Boil till veggies are soft.

While boiling, in a saucepan add:

3 T. butter and melt then add
1/3 C flour and bring to boil, then add
4 C milk and whisk while bringing to a boil again.

Pour over vegetable mixture and stir.  Add 4 C shredded Cheddar cheese and stir till melted and remove from heat.

Top with bacon if desired

Double Layer Pumpkin Cheesecake

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
  
  
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust

• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed
• Add all ingredients to list

Print 

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

This is better than the one I made for Ivy's birthday party.  Just FYI.  I think when I made it, I doubled the recipe and baked it in a springform pan for cheesecake.  And bake till center reaches 155-160 degrees.  In the springform pan it took about 1 hour 10 minutes

I got this recipe from allrecipes.com

Pumpkin Buttermilk muffins

Ingredients

• 3/4 C oil
• 2 cup pumpkin puree
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 1 cup buttermilk
• 2 teaspoon vanilla
• 4 1/2 cups flour
• 4 teaspoons baking powder
• 4 teaspoon pumpkin pie spice
• 2 teaspoon salt
• 1package chocolate chips (semi-sweet)

Instructions

1. Preheat oven to 400 degrees F.
2. Line muffin tins with paper liners.
3. In a large mixing bowl combine oil, pumpkin, sugar, brown sugar and mix. Add eggs, buttermilk, and vanilla and mix. Add flour, baking powder, pumpkin spice, and salt. Stir until incorporated. Add chocolate chips and stir lightly.

Fill muffin tins almost to the top and bake for 15 to 17 minutes.   

I found this recipe on Pinterest and I tweeked it to make the muffins more spicy and less in saturated fat.

My kids love them and leave to school with chocolate on their face.

Salad and Muffins

Banana Muffins:  I have revised this a little and it is a favorite breakfast for me and the kids!!!  Love Love them!

Makes 2 dozen

3 C flour

1 C sugar (or less if you prefer)

2 tsp. baking soda

1/2 tsp cinnamon

1/2 tsp. salt

2 large eggs

2 2/3 C bananas or 6 Bananas

2/3 C Oil

2 tsp. vanilla

1 C chocolate chips.  I use semi-sweet since they are semi good for you.

Mix together 

Bake at 375 for 17-20 minutes

This is a recipe I got off Facebook and it is so so good!!!  I could have eaten the whole salad.

Hawaiian Pasta

 Serves: 8 servings

Ingredients

·         8 oz rotini or bow tie pasta

·         1 (14oz) can pineapple tidbits, juice reserved

·         1 red pepper, diced

·         2 cups diced ham

·         1 green onion, thinly sliced

Dressing

·         ½ cup mayonnaise or dressing

·         ¼ cup sour cream

·         1 tablespoon dijon mustard

·         ⅓ cup pineapple juice

·         1 teaspoon cider vinegar

·         1 teaspoon honey

·         ¼ teaspoon garlic powder

·         black pepper to taste

Instructions

1.    Cook pasta according to package directions. Drain and run under cold water.

2.    Whisk together all dressing ingredients until smooth.

3.    Combine all ingredients in a large bowl gently toss with dressing. Refrigerate 2 hours before serving.

4.    Store refrigerated up to 5 days.

Brownies

These brownies were really good. They are especially good with the frosting, so I would recommend making it too.

1 cup butter, melted
2 cups sugar
4 eggs
2 t. vanilla
2/3 cup cocoa powder (unsweetened)
1 cup flour
1/2 t. salt
1/2 t. baking powder

Frosting:
6 T. butter softened
6 T. cocoa powder
2 T. honey
2 t. vanilla
2 cups powdered sugar

Preheat oven to 350 degrees, and grease 9x13 pan. Mix first 4 ingredients then add last 4. Add batter to pan and bake for 25-30 minutes.

Frosting: Mix all ingredients and frost brownies while they are still warm.

Honey-Lime Enchiladas
Prep Time: 15 minutes; Cook
time 30 min.; Ready in 1 hour 15
Servings

Original Recipe Yield10
enchiladas
Ingredients
1/3 cup honey
1 tablespoon chili powder
1/3 cup lime juice
2 cloves garlic, minced
1 pound shredded, cooked chicken
2 cups green enchilada sauce, divided
6 cups shredded Monterey Jack cheese, divided
10 (8 inch) flour tortillas
1 cup fat free half-and-half
Directions
Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic
bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl
with plastic wrap, and marinate in the refrigerator for at least a half hour.
Remove the shredded chicken from the marinade, and shake off excess. Save the
used marinade.

1. Preheat an oven to 350 degrees F (175
degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of
enchilada sauce over the bottom.
2. Combine marinated shredded chicken with 5 cups of shredded Cheddar cheese in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.
3. In a bowl, whisk together remaining
enchilada sauce, fat-free half-and-half, and remaining marinade. Pour sauce
over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.
4. Bake in preheated oven until the cheese
has melted and the top is brown, about 30 minutes
Nutritional Information


















Amount Per Serving Calories: 596 | Total Fat: 31.4g
| Cholesterol: 97mg