Sorry to take so long - it's been crazy around here trying to get ready for Christmas (I'm sure you can all empathize!). Thankfully, our latest Taste of Home can help put the perfect spread on the table Christmas morning. And what a treat to see so many new faces come out to share their favorite breakfast recipes! Thanks to all for such a pleasant morning and especially to Debbie, Melissa, and Danelle for taking care of setup and cleanup at the church.
Merry Christmas!
Sunday, December 14, 2008
Carmel Rolls/Pull-Aparts
Recipe submitted by Danelle L.
24 frozen Rhodes rolls
1 small pkg butterscotch (cooked, not instant) pudding, not prepared
1/2 cup butter
3/4 cup brown sugar
3/4 tsp cinnamon
Boil or microwave the butter, brown sugar and cinnamon. Put 12 rolls on bottom of a greased Bundt pan. Sprinkled 1/2 of the pudding mix over the top of the rolls. Pour half of the butter mixture over rolls. Repeat with remaining rolls and ingredients. Cover with sprayed plastic wrap and let rise overnight. Bake at 350 degrees for 30 minutes. *You may want to put something on the bottom of the oven to catch any spills. When done, invert rolls onto serving platter.
24 frozen Rhodes rolls
1 small pkg butterscotch (cooked, not instant) pudding, not prepared
1/2 cup butter
3/4 cup brown sugar
3/4 tsp cinnamon
Boil or microwave the butter, brown sugar and cinnamon. Put 12 rolls on bottom of a greased Bundt pan. Sprinkled 1/2 of the pudding mix over the top of the rolls. Pour half of the butter mixture over rolls. Repeat with remaining rolls and ingredients. Cover with sprayed plastic wrap and let rise overnight. Bake at 350 degrees for 30 minutes. *You may want to put something on the bottom of the oven to catch any spills. When done, invert rolls onto serving platter.
Heirloom Crepes
Recipe submitted by Susette T.
Crepes
4 eggs
1/2 cup sugar
2 tsp vanilla
1 1/2 tsp salt
4 cups milk
2 1/2 cups flour
3 Tbsp vegetable oil
Filling
2 (8 oz) pkgs cream cheese
2 cups sour cream
Zest of 1 lemon
Powdered sugar to taste
Fruit Toppings
Strawberries, boysenberries, blackberries, raspberries, peaches
To make the crepes, combine eggs, sugar, vanilla, salt, milk, flour and oil. Beat with a rotary beater until blended. Heat a black iron skillet to medium heat. Oil the skillet after swirling. Cook until you can life the edge, lift and flip over, cooking for just a few seconds. Repeat with remaining batter.
To make the filling, blend the cream cheese, sour cream, lemon zest and powdered sugar until smooth. To make the topping, wash the berries. Peaches may be peeled, sliced and lightly sugared.
While crepes are hot, brush with melted butter. Place about 3-4 Tbsp of filling on each crepe. Fold or roll. Cover with fruit of choice. Sprinkle with powdered sugar. Serve immediately.
Crepes
4 eggs
1/2 cup sugar
2 tsp vanilla
1 1/2 tsp salt
4 cups milk
2 1/2 cups flour
3 Tbsp vegetable oil
Filling
2 (8 oz) pkgs cream cheese
2 cups sour cream
Zest of 1 lemon
Powdered sugar to taste
Fruit Toppings
Strawberries, boysenberries, blackberries, raspberries, peaches
To make the crepes, combine eggs, sugar, vanilla, salt, milk, flour and oil. Beat with a rotary beater until blended. Heat a black iron skillet to medium heat. Oil the skillet after swirling. Cook until you can life the edge, lift and flip over, cooking for just a few seconds. Repeat with remaining batter.
To make the filling, blend the cream cheese, sour cream, lemon zest and powdered sugar until smooth. To make the topping, wash the berries. Peaches may be peeled, sliced and lightly sugared.
While crepes are hot, brush with melted butter. Place about 3-4 Tbsp of filling on each crepe. Fold or roll. Cover with fruit of choice. Sprinkle with powdered sugar. Serve immediately.
Breakfast French Toast
Recipe submitted by Diane T.
16 oz French Bread
1 (8 oz) pkg cream cheese
Sauce:
8 eggs
1 1/2 cups milk
6 Tbsp butter
1/4 cup maple syrup
Cube bread and cream cheese. Butter pan. Pour sauce mix over bread and cream cheese. Store overnight. Bake at 325 degrees for 35-40 minutes. Let sit for 5 minutes before serving. Top with maple syrup.
16 oz French Bread
1 (8 oz) pkg cream cheese
Sauce:
8 eggs
1 1/2 cups milk
6 Tbsp butter
1/4 cup maple syrup
Cube bread and cream cheese. Butter pan. Pour sauce mix over bread and cream cheese. Store overnight. Bake at 325 degrees for 35-40 minutes. Let sit for 5 minutes before serving. Top with maple syrup.
Christmas Morning Casserole
Recipe submitted by Paula E.
8-10 Bread slices, cubed
2 cups grated cheese
20 link sausages
4 eggs
2 1/4 cups milk
3/4 tsp dry mustard
1 can Cream of Mushroom soup
1/2 cup milk
Arrange bread in bottom of 9x13-inch baking dish. Sprinkled with grated cheese. Brown sausage, drain off grease, and cut into thirds. Arrange sausage on top of cheese. Beat eggs with milk and dry mustard. Pour over sausage, cheese and bread. Cover and refrigerate overnight.
Dilute cream of mushroom soup with 1/2 cup milk and pour over casserole. Bake at 300 for 1 1/2 hours.
*Photo courtesy Paula and used with her permission.
8-10 Bread slices, cubed
2 cups grated cheese
20 link sausages
4 eggs
2 1/4 cups milk
3/4 tsp dry mustard
1 can Cream of Mushroom soup
1/2 cup milk
Arrange bread in bottom of 9x13-inch baking dish. Sprinkled with grated cheese. Brown sausage, drain off grease, and cut into thirds. Arrange sausage on top of cheese. Beat eggs with milk and dry mustard. Pour over sausage, cheese and bread. Cover and refrigerate overnight.
Dilute cream of mushroom soup with 1/2 cup milk and pour over casserole. Bake at 300 for 1 1/2 hours.
*Photo courtesy Paula and used with her permission.April's Breakfast Casserole
Recipe submitted by April G.
10 eggs
1 1/2 cups half & half
2 Tbsp green onions, chopped
Salt and pepper
6 slices of Texas Toast (thick cut, crusty white bread)
1 lb pork sausage, cooked and drained of fat
1 cup grated cheddar cheese
In a small bowl, beat the eggs until they loosen up. Add the half & half and green onions. Mix well, highly season with salt and pepper and set aside. Butter a 9x13-inch baking pan. Line the pan with the bread, cutting and rearranging if needed, to make sure the entire pan is covered with bread. Sprinkle the bread with the cooked sausage and cheese. Pour egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cook covered for 45 minutes or until the egg mixture is set.
10 eggs
1 1/2 cups half & half
2 Tbsp green onions, chopped
Salt and pepper
6 slices of Texas Toast (thick cut, crusty white bread)
1 lb pork sausage, cooked and drained of fat
1 cup grated cheddar cheese
In a small bowl, beat the eggs until they loosen up. Add the half & half and green onions. Mix well, highly season with salt and pepper and set aside. Butter a 9x13-inch baking pan. Line the pan with the bread, cutting and rearranging if needed, to make sure the entire pan is covered with bread. Sprinkle the bread with the cooked sausage and cheese. Pour egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cook covered for 45 minutes or until the egg mixture is set.
Breakfast Casserole
Recipe submitted by Shar H.
24 oz shredded hash browns, thawed
1/2 cup margarine, melted
1 1/2 cups grated cheddar cheese
1 1/2 cups grated swiss cheese
1 1/2 cups diced cooked ham
3 beaten eggs
1/2 cup milk & 1/2 cup cream OR 1 cup Half & Half
1/2 tsp seasoned salt
Butter 9x13-inch pan. Press potatoes in pan and drizzle with melted margarine. Bake at 375 for 20 minutes. Sprinkle ham and cheeses on top of hashbrowns. Beat eggs, milk, and cream together; add seasoned salt. Pour over hashbrown mixture. *At this point, it can be refrigerated overnight. Bake at 375 for 35-40 minutes.
Variation: Add 1 1/2 Tbsp dried onion to hashbrowns. Serve casserole with fresh salsa - yummy!
24 oz shredded hash browns, thawed
1/2 cup margarine, melted
1 1/2 cups grated cheddar cheese
1 1/2 cups grated swiss cheese
1 1/2 cups diced cooked ham
3 beaten eggs
1/2 cup milk & 1/2 cup cream OR 1 cup Half & Half
1/2 tsp seasoned salt
Butter 9x13-inch pan. Press potatoes in pan and drizzle with melted margarine. Bake at 375 for 20 minutes. Sprinkle ham and cheeses on top of hashbrowns. Beat eggs, milk, and cream together; add seasoned salt. Pour over hashbrown mixture. *At this point, it can be refrigerated overnight. Bake at 375 for 35-40 minutes.
Variation: Add 1 1/2 Tbsp dried onion to hashbrowns. Serve casserole with fresh salsa - yummy!
Hash Brown Quiche
Recipe submitted by Paige G.
8 shredded frozen hash brown potato patties
1/2 cup butter, melted
1 cup cubed precooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
8 eggs
2 cups milk or cream
1/2 tsp salt
Place hash brown patties in greased 9x13-inch pan. Pour melted butter evenly over the surface of potato patties. Bake at 350 degrees for 20 minutes. Remove from oven and sprinkled potatoes with ham and cheeses. Beat eggs in a large bowl. Add milk or cream and salt. Stir. Pour mixture over cheeses and ham. Bake at 350 degrees for 30 minutes or until eggs cooked through.
8 shredded frozen hash brown potato patties
1/2 cup butter, melted
1 cup cubed precooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
8 eggs
2 cups milk or cream
1/2 tsp salt
Place hash brown patties in greased 9x13-inch pan. Pour melted butter evenly over the surface of potato patties. Bake at 350 degrees for 20 minutes. Remove from oven and sprinkled potatoes with ham and cheeses. Beat eggs in a large bowl. Add milk or cream and salt. Stir. Pour mixture over cheeses and ham. Bake at 350 degrees for 30 minutes or until eggs cooked through.
Breakfast Casserole
Recipe submitted by Lorelei S.
2 lbs shredded or died potatoes
1/2 cup margarine (optional)
8 eggs
1 1/2 cups half & half
Seasoned salt
12 oz cooked sausage
Green peppers (optional)
Onions (optional)
Shredded cheese
Spray 9x13-inch pan. Spread potatoes in bottom of pan. Drizzle with melted margarine (optional). Bake at 450 for 15-20 minutes. Whip eggs and half & half. Add seasoned salt. Sprinkle sausage, green peppers, and onions over potatoes. Cover with egg mixture. Bake at 350 for 30-40 minutes or until eggs are set. Sprinkle with grated cheese and bake until melted.
Low-fat variation: Omit margarine, using butter spray instead. Use milk instead of Half & Half, low-fat sausage or ham, and mozzarella cheese.
2 lbs shredded or died potatoes
1/2 cup margarine (optional)
8 eggs
1 1/2 cups half & half
Seasoned salt
12 oz cooked sausage
Green peppers (optional)
Onions (optional)
Shredded cheese
Spray 9x13-inch pan. Spread potatoes in bottom of pan. Drizzle with melted margarine (optional). Bake at 450 for 15-20 minutes. Whip eggs and half & half. Add seasoned salt. Sprinkle sausage, green peppers, and onions over potatoes. Cover with egg mixture. Bake at 350 for 30-40 minutes or until eggs are set. Sprinkle with grated cheese and bake until melted.
Low-fat variation: Omit margarine, using butter spray instead. Use milk instead of Half & Half, low-fat sausage or ham, and mozzarella cheese.
Wednesday, November 12, 2008
Crock Pot dinners!
The lovely Paula subbed her home for Stephanie last night to host Taste of Home's crock pot dinner recipe exchange (hope your kiddies feel better soon, Stephanie!). We may have had duplicate recipes, but there's no harm in that when they taste so good!
Basic Crock Pot recipes
Recipes submitted by Allison S.
Pork roast – Buy a picnic pork roast and put it in the crock pot. Add 1/2 bottle of GOYA citrus and cook all day on medium. *You can find the Goya down the Hispanic aisle at Wal-Mart; it's in a glass bottle with a yellow label. With the left overs you can make pork enchiladas or pulled pork sandwiches.
Pork Enchiladas – I make them with green sauce, cheese and onions. Bake at 350'F for about 30-40 minutes or until the cheese is melted.
Chuck roast – Put the roast in the crock pot. Mix 2 cups water and one package of onion soup mix and pour over roast. Add carrots, red or white potatoes, and onions and cook on medium all day.
Turkey – Cook on medium. Add enough chicken broth so the bottom is covered and it will keep the turkey moist.
Chicken – Cook on medium. Add enough chicken broth so the bottom is covered and it will keep the chicken moist. I also add salt, pepper and garlic; or thyme and basil; or salt, pepper and lemon pepper.
Pork roast – Buy a picnic pork roast and put it in the crock pot. Add 1/2 bottle of GOYA citrus and cook all day on medium. *You can find the Goya down the Hispanic aisle at Wal-Mart; it's in a glass bottle with a yellow label. With the left overs you can make pork enchiladas or pulled pork sandwiches.
Pork Enchiladas – I make them with green sauce, cheese and onions. Bake at 350'F for about 30-40 minutes or until the cheese is melted.
Chuck roast – Put the roast in the crock pot. Mix 2 cups water and one package of onion soup mix and pour over roast. Add carrots, red or white potatoes, and onions and cook on medium all day.
Turkey – Cook on medium. Add enough chicken broth so the bottom is covered and it will keep the turkey moist.
Chicken – Cook on medium. Add enough chicken broth so the bottom is covered and it will keep the chicken moist. I also add salt, pepper and garlic; or thyme and basil; or salt, pepper and lemon pepper.
Creamy Black Bean Salsa Chicken
From "101 Things To Do With A Slow Cooker"
Recipe submitted by Emily O.
Recipe submitted by Emily O.
2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa (fresh is best - fresh cilantro and white onions really enhance the flavor)
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese (I like white cheese better)
Place chicken in greased 3.5 to 5 quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low 6-8 hours or on high 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into remainder and pour over chicken. Or shred chicken, add cheese and sour cream and heat until cheese is melted. Serve over rice.
Variation: Add more chicken broth, shred the chicken and make a soup out of it. Let everyone put their own sour cream and cheese into their bowls. You can also take corn tortillas, cut them into thin slice and deep-fry them in oil then put them in the soup for some crunch.
Variation: Add more chicken broth, shred the chicken and make a soup out of it. Let everyone put their own sour cream and cheese into their bowls. You can also take corn tortillas, cut them into thin slice and deep-fry them in oil then put them in the soup for some crunch.
Italian Chicken, Zesty Chicken
Italian Chicken
Recipe submitted by Lisa B.
4 chicken breasts
8 oz pkg cream cheese
1 can cream of chicken soup
1 envelop of Italian dressing mix
Put all ingredients into crock pot and cook for 6-8 hours on low or 4 hours on high. Serve over rice.
Zesty Chicken
Recipe submitted by Stephanie B.
6 boneless chicken breasts
1/2 cup broth
1 can cream of chicken soup
1 (8 oz) pkg cream cheese
1 pkg Zesty Italian dressing mix
Combine soup, cream cheese, broth and Italian dressing mix. Place over chicken breasts in crock pot. Cook on medium 4-5 hours. Serve over rice or noodles.
Recipe submitted by Lisa B.
4 chicken breasts
8 oz pkg cream cheese
1 can cream of chicken soup
1 envelop of Italian dressing mix
Put all ingredients into crock pot and cook for 6-8 hours on low or 4 hours on high. Serve over rice.
Zesty Chicken
Recipe submitted by Stephanie B.
6 boneless chicken breasts
1/2 cup broth
1 can cream of chicken soup
1 (8 oz) pkg cream cheese
1 pkg Zesty Italian dressing mix
Combine soup, cream cheese, broth and Italian dressing mix. Place over chicken breasts in crock pot. Cook on medium 4-5 hours. Serve over rice or noodles.
Crock Pot French Dip Sandwiches
Recipe submitted by Melissa S.
1 Roast
1 green or red pepper, cut
1 red onion, cut
2 beef bouillon cubes
1 pkg au jus
Put the roast in the crock pot with the bouillon, pepper and red onion. Cook all day on high heat (the longer you cook it the more tender it becomes). Prepare the package of au jus, but instead of mixing it with water, mix with at least 1/2 meat juices and 1/2 water. Shred the roast, pile on cut rolls, and dip in au jus. The sandwiches are also delicious if you leave the cooked peppers and onions in the shredded roast.
1 Roast
1 green or red pepper, cut
1 red onion, cut
2 beef bouillon cubes
1 pkg au jus
Put the roast in the crock pot with the bouillon, pepper and red onion. Cook all day on high heat (the longer you cook it the more tender it becomes). Prepare the package of au jus, but instead of mixing it with water, mix with at least 1/2 meat juices and 1/2 water. Shred the roast, pile on cut rolls, and dip in au jus. The sandwiches are also delicious if you leave the cooked peppers and onions in the shredded roast.
Wednesday, October 15, 2008
Pumpkin!
Pumpkin was the theme for our second Taste of Home gathering at Paige's house. Thank goodness Lisa had a delicious pumpkin soup recipe to offset all those sweets!
Pumpkin Soup
Recipe submitted by Lisa B.
3 Tbsp butter
1 small onion, chopped
2 cloves garlic, minced
1 Tbsp brown sugar
1 tsp water
14 oz chicken broth
15 oz pumpkin
1 1/2 cups half-and-half
Cinnamon, nutmeg, salt and pepper to taste
Saute onion and garlic in butter. Add brown sugar and water. Add chicken broth and bring to a boil. Simmer for 15 minutes. Let cool, or blend in a blender in small amounts to cool more quickly. Return to pot and add pumpkin, half-and-half and seasoning. Warm and serve.
3 Tbsp butter
1 small onion, chopped
2 cloves garlic, minced
1 Tbsp brown sugar
1 tsp water
14 oz chicken broth
15 oz pumpkin
1 1/2 cups half-and-half
Cinnamon, nutmeg, salt and pepper to taste
Saute onion and garlic in butter. Add brown sugar and water. Add chicken broth and bring to a boil. Simmer for 15 minutes. Let cool, or blend in a blender in small amounts to cool more quickly. Return to pot and add pumpkin, half-and-half and seasoning. Warm and serve.
Pumpkin Pancakes with Vanilla Cream Syrup
Recipes submitted by Susette T.
Pumpkin Pancakes
1 cup flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, separated
1 cup milk
3/4 cup canned pumpkin
2 Tbsp vegetable oil
Combine dry ingredients. In another bowl, whisk together egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moist. Beat egg whites until soft peaks form; fold into batter. Cook like regular pancake batter.
Vanilla Cream Syrup
4 cups sugar
2 cups Karo syrup
1 cup water
2 tsp cinnamon
Boil all ingredients together. Fold in 2 cups heavy whipping cream and serve over pancakes.
Pumpkin Pancakes
1 cup flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 eggs, separated
1 cup milk
3/4 cup canned pumpkin
2 Tbsp vegetable oil
Combine dry ingredients. In another bowl, whisk together egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moist. Beat egg whites until soft peaks form; fold into batter. Cook like regular pancake batter.
Vanilla Cream Syrup
4 cups sugar
2 cups Karo syrup
1 cup water
2 tsp cinnamon
Boil all ingredients together. Fold in 2 cups heavy whipping cream and serve over pancakes.
Pumpkin Dessert
Recipe submitted by Brittany H.
1 3/4 cups flour
1/3 cup brown sugar
1/3 cup sugar
1 cup butter, cut into small pieces
1 cup nuts, chopped
2 cups canned pumpkin
1 (14 oz) can sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp salt
Preheat oven to 350 degrees. In a medium bowl combine flour, brown sugar, and sugar. Cut in butter until crumbly. Stir in nuts. Reserve 1 cup of crumble mixture; press remainder firmly on bottom and halfway up sides of 9x13 baking dish. In a large bowl combine pumpkin, condensed milk, eggs, cinnamon, allspice and salt. Pour into baking dish. Top with remaining 1 cup crumble mixture. Bake 55 minutes or until golden brown. Cool. Serve with whipped cream.
1 3/4 cups flour
1/3 cup brown sugar
1/3 cup sugar
1 cup butter, cut into small pieces
1 cup nuts, chopped
2 cups canned pumpkin
1 (14 oz) can sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp salt
Preheat oven to 350 degrees. In a medium bowl combine flour, brown sugar, and sugar. Cut in butter until crumbly. Stir in nuts. Reserve 1 cup of crumble mixture; press remainder firmly on bottom and halfway up sides of 9x13 baking dish. In a large bowl combine pumpkin, condensed milk, eggs, cinnamon, allspice and salt. Pour into baking dish. Top with remaining 1 cup crumble mixture. Bake 55 minutes or until golden brown. Cool. Serve with whipped cream.
Pumpkin Chocolate Chip Cookies
Recipes submitted by Paula E.
Made-from-Scratch Pumpkin Chocolate Chip Cookies
1 cup shortening
3 cups sugar
3 eggs
2 cups pumpkin
2 tsp vanilla
5-5 1/2 cups flour
2 tsp cinnamon
2 tsp nutmeg
2 tsp baking powder
2 tsp salt
2 tsp baking soda
1 pkg chocolate chips
1 cup nuts (optional)
Cream together shortening, sugar, eggs, pumpkin and vanilla. Add flour, cinnamon, nutmeg, baking powder, salt and baking soda. Mix well. Fold in nuts and chocolate chips. Bake at 350 degrees for 13 -14 minutes.
Quick & Easy Pumpkin Chocolate Chip Cookies
1 spice cake mix
1 (15 oz) can pumpkin
2 eggs
1 cup chocolate chips
Mix cake mix, pumpkin and eggs together. Fold in chocolate chips. Bake at 350 degrees for 10 minutes or until done.
Made-from-Scratch Pumpkin Chocolate Chip Cookies
1 cup shortening
3 cups sugar
3 eggs
2 cups pumpkin
2 tsp vanilla
5-5 1/2 cups flour
2 tsp cinnamon
2 tsp nutmeg
2 tsp baking powder
2 tsp salt
2 tsp baking soda
1 pkg chocolate chips
1 cup nuts (optional)
Cream together shortening, sugar, eggs, pumpkin and vanilla. Add flour, cinnamon, nutmeg, baking powder, salt and baking soda. Mix well. Fold in nuts and chocolate chips. Bake at 350 degrees for 13 -14 minutes.
Quick & Easy Pumpkin Chocolate Chip Cookies
1 spice cake mix
1 (15 oz) can pumpkin
2 eggs
1 cup chocolate chips
Mix cake mix, pumpkin and eggs together. Fold in chocolate chips. Bake at 350 degrees for 10 minutes or until done.
Yellow Cake with Pumpkin
Recipe submitted by Stephanie B.
1 (18 oz) box yellow cake mix
1 cup canned pumpkin
1/4 cup water
2 Tbsp vegetable oil
2 large eggs
1 large egg white
6 oz nonfat lemon, banana, or vanilla yogurt
Preheat oven to 350 degrees. Coat a 9-inch cake pan with cooking spray and flour lightly. In a large mixing bowl, combine cake mix, pumpkin, water, oil, eggs, egg white, and yogurt. Beat until smooth, 1-2 minutes. Pour batter into cake pan and bake until an inserted toothpick comes out clean, about 20 minutes. Serve as-is or frost with cream cheese frosting.
1 (18 oz) box yellow cake mix
1 cup canned pumpkin
1/4 cup water
2 Tbsp vegetable oil
2 large eggs
1 large egg white
6 oz nonfat lemon, banana, or vanilla yogurt
Preheat oven to 350 degrees. Coat a 9-inch cake pan with cooking spray and flour lightly. In a large mixing bowl, combine cake mix, pumpkin, water, oil, eggs, egg white, and yogurt. Beat until smooth, 1-2 minutes. Pour batter into cake pan and bake until an inserted toothpick comes out clean, about 20 minutes. Serve as-is or frost with cream cheese frosting.
Wednesday, September 10, 2008
Appetizers!
Taste of Home kicked off with a great start on Tuesday, September 9 at April's house. She chose to host appetizers - a fitting theme for our inaugural gathering. Thanks to everyone for coming out to support and for sharing such delicious appetizer recipes!
Ritz 'Bruschetta'
Recipe submitted by Melissa S.
1 cup chopped tomatoes
1/2 cup reduced fat shredded mozzarella cheese
1/4 cup chopped green onions
1 Tbsp reduced fat zesty Italian dressing
36 Ritz crackers (or toasted bread)
2 Tbsp shredded Parmesan cheese
Preheat oven to 400' F. Mix tomatoes, mozzarella, onions and dressing together. Spoon 2 tsp of the mixture onto each cracker and sprinkle with Parmesan. Place on baking sheet. Bake 8-10 minutes or until cheese is melted. Serve warm.
1 cup chopped tomatoes
1/2 cup reduced fat shredded mozzarella cheese
1/4 cup chopped green onions
1 Tbsp reduced fat zesty Italian dressing
36 Ritz crackers (or toasted bread)
2 Tbsp shredded Parmesan cheese
Preheat oven to 400' F. Mix tomatoes, mozzarella, onions and dressing together. Spoon 2 tsp of the mixture onto each cracker and sprinkle with Parmesan. Place on baking sheet. Bake 8-10 minutes or until cheese is melted. Serve warm.
Spinach Dip
Recipe submitted by Danelle L.
16 oz Fat Free sour cream (can substitute FF cottage cheese)
1/2 cup light mayonnaise
1 pkg Knorrs vegetable soup mix
16 oz bag fresh spinach
2 green onions, chopped (optional)
Mix all ingredients together an chill for at least 3 hours. Serve with pieced french bread or crackers.
16 oz Fat Free sour cream (can substitute FF cottage cheese)
1/2 cup light mayonnaise
1 pkg Knorrs vegetable soup mix
16 oz bag fresh spinach
2 green onions, chopped (optional)
Mix all ingredients together an chill for at least 3 hours. Serve with pieced french bread or crackers.
Cheese Puffs
Recipe submitted by Paige G.
1/2 cup butter, softened
2 cups grated cheddar cheese
1/2 tsp salt
1 tsp paprika
Dash cayenne pepper (optional)
1 cup flour
Blend butter, cheese, salt, paprika and cayenne pepper. Stir in flour. Roll into roughly 30 balls and put onto baking sheet about two inches apart. Bake at 400' F for 10-15 minutes. Serve hot.
1/2 cup butter, softened
2 cups grated cheddar cheese
1/2 tsp salt
1 tsp paprika
Dash cayenne pepper (optional)
1 cup flour
Blend butter, cheese, salt, paprika and cayenne pepper. Stir in flour. Roll into roughly 30 balls and put onto baking sheet about two inches apart. Bake at 400' F for 10-15 minutes. Serve hot.
Yummy Pineapple Dip
Recipe submitted by Paula E.
2 (8 oz) pkgs cream cheese, room temperature
1 (8 oz) can crushed pineapple, drained
3/4 cup powdered sugar
Mix all ingredients together and serve with potato chips. *Also tastes great on fresh fruit!
2 (8 oz) pkgs cream cheese, room temperature
1 (8 oz) can crushed pineapple, drained
3/4 cup powdered sugar
Mix all ingredients together and serve with potato chips. *Also tastes great on fresh fruit!
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