3 eggs, beaten
15-oz. can pumpkin
12-oz can evaporated milk
1 C sugar
1/8 tsp. salt
1 1/2 tsp cinnamon
1 t ground ginger
2 tsp vanilla
1 pkg. yellow cake mix
1-1/4 c butter or margarine, melted
1 c. chopped pecans
Mix the first 8 ingredients together; pour into an ungreased 13"x9" baking pan. Sprinkle cake mix over the top; drizzle with margarine. Bake at 350degrees for 25 minutes; top with nuts. Bake for an additional 15 minutes. Makes 15 to 18 servings.
Peanut Butter Bars
3/4 C butter
3/4 C sugar
3/4 C brown sugar
3/4 peanut butter
2 eggs
1/2 tsp vanilla
3/4 tsp soda
1/2 tsp salt
1 1/2 C flour
1 1/2 C oats
Cream together the butter and sugars. Add peanut butter, eggs, and vanilla and beat until smooth. Add dry ingredients and mix the oats until firm dough is made. Press batter into a jelly roll pan (a little smaller than a standard cookie sheet) Bake at 325 for 12 minutes. Do not over bake! The bars should be BARELY golden. If you over cook them they are dry and not very good, in my opinion.
Chocolate Fudge Frosting
1 cup sugar
5 Tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips
3/4 cup mini marshmallows
Place the sugar, butter and milk in the small saucepan over medium-low heat and cook stirring constantly, until the mixture come s to a boil. Boil stirring constantly for 1 minute. Remove the pan from heat, add the chocolate chips and stir until melted, then add the marshmallows and stir until melted. Spread onto bars.
Pasta Salad
4 large sea scallops or 4 jumbo shrimp peeled
2 oz spaghetti
3 C. cabbage
1/2 c. shredded carrot
1/4 C. red onion sliced
2 Tbsp rice vinegar or
white wine vinegar
3 tsp canola oil
1 Tbsp soy sauce
1 1/2 tsp honey
1/4 tsp red pepper
1 tsp sesame seeds
Rinse scallops and pat dry. cut each in half and set aside. cook spaghetti according to pkg directions; rinse and drain. in a serving bowl combine pasta, cabbage, carrot and onion. in a small bowl, whisk together vinegar, 1 tsp oil, soy sauce, honey and red pepper flakes, set aside. heat 2 tsp oil in a skillet over medium heat. cook scallops 3-4 min or until opaque, turning once. place scallops over cabbage mixture. add dressing and sprinkle with sesame seeds then gently toss to coat
Our Favorite Breadsticks
1 ½ cup warm water
1 Tablespoon yeast
2 Tablespoons sugar
3 ½ cup flour
1/2½ tsp salt
Butter for pan
Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes. (I do all of this in my Bosch--any mixer would work great) Melt 3-4 Tbsp of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, Parmesan cheese, and parsley (or whatever seasonings you like). Raise for 10-20 minutes. Preheat your oven to 375 and bake for 20 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be puffy and soft. If you prefer a thinner, crunchy breadstick roll them out to fit a cookie sheet and a jelly roll pan. Either way they are great!
Fudge Crinkles
1 box Devils Food cake mix
2 eggs
1/2 cup canola oil
powdered sugar
Preheat oven to 350 degrees. Mix together first 3 ingredients. Dust hands with powdered sugar then roll dough into 1 inch balls. Roll in powdered sugar and place on greased cookie sheet . Bake 8-10 minutes. Don't over bake! They should puff up during baking and flatten with cooling.
Ginger Snaps
2 c. sugar
1 1/2 c. shortening
2 eggs
1/2 c. molasses
4 c. flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. salt
1 pkg. white chocolate chips (optional)
Mix first four ingredients well, then add the remaining ingredients. Roll into balls and roll in sugar. Crystal or raw sugar is the prettiest. Bake at 350 degrees for 11 to 13 minutes.
Lemon Cake
1 yellow cake mix
1 small package Lemon Jello
4 eggs
3/4 cup water
1/4 cup flour
3/4 cup oil
Glaze:
Juice and zested rind of 2 lemons
2 cups powdered sugar
Mix all ingredients together. Bake in greased and floured 9 x 13 pan according to directions on the cake box. While baking make glaze using wire whisk. Before the cake cools, poke with fork and pour glaze all over.
