6 apples, cored and cut into bite-sized pieces
1 8 oz. can crushed pineapple (do not drain)
1/2 pkg. butterscotch instant pudding mix, unprepared
1 and 1/2 cups miniature marshmallows
1 8 oz. container whipped topping
In large bowl, mix first 4 ingredients together and stir well. Gently fold in the whipped topping, then transfer to another bowl and chill.
Sunday, November 29, 2009
Pumpkin Pie Crunch
1 can solid pack pumpkin
1 can (12 ounces) evaporated milk
1 and 1/2 cups sugar
3 eggs
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 package yellow cake mix
1 cup chopped pecans (optional)
1 cup butter or margarine, melted
Whipped topping
Preheat oven to 350 degrees. Grease bottom of 9 x 13 pan.
Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake for 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.
This is so easy, and SO good!
1 can (12 ounces) evaporated milk
1 and 1/2 cups sugar
3 eggs
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 package yellow cake mix
1 cup chopped pecans (optional)
1 cup butter or margarine, melted
Whipped topping
Preheat oven to 350 degrees. Grease bottom of 9 x 13 pan.
Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake for 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.
This is so easy, and SO good!
Ground Beef Pot Roast
2/3 cup milk
1/3 cup dry bread crumbs
1 pound ground beef
1/4 cup ketchup
1 tsp. salt
dash of pepper
2 tsp. Worcestershire sauce
onions, chopped
carrots, chopped
potatoes, chopped
Pour milk over bread crumbs; add beef, ketchup, salt, pepper, and Worcestershire sauce. Pat into oblong shape and place in the center of greased baking pan. Place vegetables around meat loaf; season. Cover tightly and bake at 350 degrees for 1 hour or until vegetables are tender. Remove cover and bake an additional 10 minutes to brown.
I found this recipe today, and thought it looked intriguing, so I made it tonight. It was very good, the only thing I would change is to add a little more of the bread crumbs to hold it together better.
1/3 cup dry bread crumbs
1 pound ground beef
1/4 cup ketchup
1 tsp. salt
dash of pepper
2 tsp. Worcestershire sauce
onions, chopped
carrots, chopped
potatoes, chopped
Pour milk over bread crumbs; add beef, ketchup, salt, pepper, and Worcestershire sauce. Pat into oblong shape and place in the center of greased baking pan. Place vegetables around meat loaf; season. Cover tightly and bake at 350 degrees for 1 hour or until vegetables are tender. Remove cover and bake an additional 10 minutes to brown.
I found this recipe today, and thought it looked intriguing, so I made it tonight. It was very good, the only thing I would change is to add a little more of the bread crumbs to hold it together better.
Friday, October 30, 2009
Pumpkin Cranberry Bread...
6 c flour (all purpose must!)
3 tbsp plus 1 tsp pumpkin pie spice
1 tbsp plus 1 tsp baking soda
1 tbsp salt
6 c sugar
1 can (29oz) pure pumpkin
8 eggs
2 c vegetable oil
1 c orange juice or water
1 c sweetened dried, fresh, or frozen cranberries
Preheat oven to 350, grease and flour four 9x5 loaf pans. Combine flour, spice, soda, salt in bowl. Combine sugar, pumpkin, eggs, oil, juice/water in bowl. With wire wisk mix in large bowl until just blended. Add pumpkin to flour mixture, stir until just moistened. Fold in cranberries. Spoon 4 c of batter into each bread pan. Bake for 60-65 minutes or until center is done. Cool in pan or wire racks for 10 minutes, remove to wire rack to cool completely.
My notes: This is by far my most favorite pumpkin bread recipe. I usually use my mini loaf pan and it takes about 45 minutes to bake. You can halve this recipe and this bread freezes great! Once you try this pumpkin bread you will be in love! I alter the recipe and add nuts and/or raisins and sometimes leave out the cranberries and just have regular pumpkin bread. Yummy! You will not be disappointed!
3 tbsp plus 1 tsp pumpkin pie spice
1 tbsp plus 1 tsp baking soda
1 tbsp salt
6 c sugar
1 can (29oz) pure pumpkin
8 eggs
2 c vegetable oil
1 c orange juice or water
1 c sweetened dried, fresh, or frozen cranberries
Preheat oven to 350, grease and flour four 9x5 loaf pans. Combine flour, spice, soda, salt in bowl. Combine sugar, pumpkin, eggs, oil, juice/water in bowl. With wire wisk mix in large bowl until just blended. Add pumpkin to flour mixture, stir until just moistened. Fold in cranberries. Spoon 4 c of batter into each bread pan. Bake for 60-65 minutes or until center is done. Cool in pan or wire racks for 10 minutes, remove to wire rack to cool completely.
My notes: This is by far my most favorite pumpkin bread recipe. I usually use my mini loaf pan and it takes about 45 minutes to bake. You can halve this recipe and this bread freezes great! Once you try this pumpkin bread you will be in love! I alter the recipe and add nuts and/or raisins and sometimes leave out the cranberries and just have regular pumpkin bread. Yummy! You will not be disappointed!
Diego and Dora Birthday Cake...
Benjamin and Ada celebrated their 4th and 2nd birthday with a Diego and Dora Birthday party. I made his cake for both their friends' party and the relative party. This cake was by far the easiest to make.
Forgotten Birthday Cakes...
When making the kids' birthday cake this year I realized that I never posted last year's cakes. Benjamin had a dinosaur birthday cake while Ada celebrated her first birthday with a pink teddy bear cake.
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