Sunday, June 24, 2085
Welcome to the restaurant!
This is for all my friends who want all the recipes I'm always talking about and the leftovers I bring to eat! So I hope you all try some of this stuff since I'm taking the time to post the recipes for you!!! Have fun cooking!
Monday, July 4, 2011
Berry Trifle
Ingredients
- Pound cake
- Instant vanilla pudding
- Chocolate covered toffee bits
- Strawberries, blueberries and raspberries
Directions
- Make pudding according to package directions and let set
- Cube pound cake
- Slice strawberries
- Layer pound cake, pudding, toffee bits and berries
- Repeat layers
- Enjoy fresh or chilled
Friday, January 7, 2011
Sweet and Sour Chicken and Fried Rice
This is one of Tyler's favorites that comes from home...well...something that his mom used to make I should say! The fried rice is my add on to make it a more complete meal. Serve with egg rolls as well to top it all off!
Sweet and Sour Chicken
Ingredients
Chicken tenders
2 eggs
2 tbsp milk
Corn starch
Vegetable Oil
For Sauce
1 1/2 cup sugar
1/2 cup ketchup
1 cup white vinegar
2 tbsp soy sauce
1 tsp garlic powder
Directions
1. Mix together milk and eggs
2. Dip tenders in egg mixture and then into corn starch
3. Fry in hot oil until crisp, turning once
4. Place fried tenders in greased pan, pour sauce over tenders, stirring to coat.
5. Bake in 325 degree oven for 1 hour, stirring once.
Fried Rice
Ingredients
2 eggs, beaten
1 tsp soy sauce
1 tsp sesame or vegetable oil
1 clove garlic, minced
1 tbsp cooking oil
1 stalk celery, thinly bias sliced
3/4 cup fresh mushrooms, sliced
1 8.8 oz pouch cooked white rice
1 cup frozen carrot/pea mixture
2 tbsp soy sauce
2 green onions, sliced
Directions
1. In a small bowl combine eggs and 1 tsp soy sauce. Set aside.
2. Pour 1 tsp sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg miture and stir gently to scramble. When set, remove egg micture from the wok. Cut up any large pieces of egg mixture. Remove wok from heat.
3. Pour 1 tsp cooking oil into the wok or skillet (Add more oil as necessary during cooking.) Return to medium high heat. Stir fry celery in hot oil for 1 minute. Add mushrooms, stir fry for 1 to 2 minutes more or until vegetables are crisp-tender.
4. Add cooked rice, carrots and peas. Sprinkle with 2 tbsp soy sauce. Cook and stir for 4-6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through.
Sweet and sour chicken from my MIL
fried rice from bhg.com
Sweet and Sour ChickenIngredients
Chicken tenders
2 eggs
2 tbsp milk
Corn starch
Vegetable Oil
For Sauce
1 1/2 cup sugar
1/2 cup ketchup
1 cup white vinegar
2 tbsp soy sauce
1 tsp garlic powder
Directions
1. Mix together milk and eggs
2. Dip tenders in egg mixture and then into corn starch
3. Fry in hot oil until crisp, turning once
4. Place fried tenders in greased pan, pour sauce over tenders, stirring to coat.
5. Bake in 325 degree oven for 1 hour, stirring once.
Fried Rice
Ingredients
2 eggs, beaten
1 tsp soy sauce
1 tsp sesame or vegetable oil
1 clove garlic, minced
1 tbsp cooking oil
1 stalk celery, thinly bias sliced
3/4 cup fresh mushrooms, sliced
1 8.8 oz pouch cooked white rice
1 cup frozen carrot/pea mixture
2 tbsp soy sauce
2 green onions, sliced
Directions
1. In a small bowl combine eggs and 1 tsp soy sauce. Set aside.
2. Pour 1 tsp sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg miture and stir gently to scramble. When set, remove egg micture from the wok. Cut up any large pieces of egg mixture. Remove wok from heat.
3. Pour 1 tsp cooking oil into the wok or skillet (Add more oil as necessary during cooking.) Return to medium high heat. Stir fry celery in hot oil for 1 minute. Add mushrooms, stir fry for 1 to 2 minutes more or until vegetables are crisp-tender.
4. Add cooked rice, carrots and peas. Sprinkle with 2 tbsp soy sauce. Cook and stir for 4-6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through.
Sweet and sour chicken from my MIL
fried rice from bhg.com
Wednesday, January 5, 2011
Stuffed Potato
This is a homemade version of the Claimjumper entree...Ingredients
Potatoes
Alfredo sauce (I used bottled but if you're feeling ambitious...feel free to make your own!)
Fresh veggies (I like to use summer squash, broccoli, and zuchinni, but again...whatever you feel like eating!)
Grilled chicken strips (Once again, you can grill your own chicken or use store bought strips that only require warming)
Directions
Bake the potatoes until tender, generally about an hour in a 350 degree oven. For the honkers we normally use that we bring back down from Idaho, it can be up to 2 hours!!! Heat alfredo sauce according to directions on bottle. Steam veggies. Warm up the chicken strips according to the directions. Split potato down the middle, pile on the veggies and chicken and smother with warm alfredo sauce. Enjoy!!!
Omit the chicken to make a nice vegetarian dish :)
Saturday, December 12, 2009
Cookie Monster
A nice picture of each type of goodies that I made this year for Christmas goodies. Going from left to right starting in the top left hand corner: Chocolate Crinkle, Lemon Square, Cheese Marbled Brownie, Banana Spice Cookie, Fudge, Christmas Sandie, Butterscotch Cranberry Brownie, and White Chocolate Cherry Shortbread. Recipes follow except for the fudge recipe...I used the one on the back of the marshmellow creme jar!!!
Chocolate Crinkles
Ingredients
4 eggs
1-3/4 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled slightly
1/2 cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
2/3 cup powdered sugar
Directions
1. In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle.
2. Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Place demerara sugar in a small bowl. Shape one portion of dough into 1/2-inch balls. Shape the remaining portion of dough into 1-inch balls. Roll balls in demerara sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet.
3. Bake small cookies in the preheated oven about 8 minutes or until edges are set and tops are dry. Bake large cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Makes about about 72 small and 36 large cookies.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
I used a half tablespoon to measure out the cookie dough.
from bhg.com
4 eggs
1-3/4 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled slightly
1/2 cup cooking oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups all-purpose flour
2/3 cup powdered sugar
Directions
1. In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle.
2. Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Place demerara sugar in a small bowl. Shape one portion of dough into 1/2-inch balls. Shape the remaining portion of dough into 1-inch balls. Roll balls in demerara sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet.
3. Bake small cookies in the preheated oven about 8 minutes or until edges are set and tops are dry. Bake large cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Makes about about 72 small and 36 large cookies.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
I used a half tablespoon to measure out the cookie dough.
from bhg.com
Butterscotch Cranberry Brownies
Ingredients
3/4 cup butter or margarine
2 cups sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups fresh (or frozen) cranberries, rinsed and large ones cut in half
1/2 an 11 oz package butterscotch chips
Directions
Cream butter and sugar. Add eggs and vanilla. Mix in flour, salt, baking powder and blend well. Fold in cranberries. Spread evenly in lightly greased 9x13 pan. Sprinkle chips on top and lightly press into dough. Bake for 30 minutes at 350 degrees (may take longer if cranberries are frozen). Cool, then cut into squares and enjoy!
from mom ;)
3/4 cup butter or margarine
2 cups sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups fresh (or frozen) cranberries, rinsed and large ones cut in half
1/2 an 11 oz package butterscotch chips
Directions
Cream butter and sugar. Add eggs and vanilla. Mix in flour, salt, baking powder and blend well. Fold in cranberries. Spread evenly in lightly greased 9x13 pan. Sprinkle chips on top and lightly press into dough. Bake for 30 minutes at 350 degrees (may take longer if cranberries are frozen). Cool, then cut into squares and enjoy!
from mom ;)
Lemon Squares
Ingredients - Crust
1/4 tsp salt
2 cups flour
1/2 c powdered sugar
1 cup (2 sticks) margarine, melted
Directions - Crust
Mix together, press into bottom of 9x13 inch pan. Bake for about 15 minutes at 350 degrees, until crust just starts to brown. Take out of oven.
Ingredients - Filling
4 eggs, beaten
2 c sugar
4 Tbsp flour
6 Tbsp fresh lemon juice--it HAS to be fresh!!!
Directions - Filling
5 minutes before crust is done, mix these ingredients together, adding lemon juice after all others mixed together. Pour this mixture over hot crust, return to oven and bake for 20-25 minutes, until slightly brown on top. Remove from oven and immediately sprinkle with powdered sugar. Cut around edges with still hot--right after sprinkling with powdered sugar. Cool well, or as long as you can wait, at least 15 minutes, longer is better but usually no one can wait longer. Cut into squares and enjoy!!
from mom ;)
1/4 tsp salt
2 cups flour
1/2 c powdered sugar
1 cup (2 sticks) margarine, melted
Directions - Crust
Mix together, press into bottom of 9x13 inch pan. Bake for about 15 minutes at 350 degrees, until crust just starts to brown. Take out of oven.
Ingredients - Filling
4 eggs, beaten
2 c sugar
4 Tbsp flour
6 Tbsp fresh lemon juice--it HAS to be fresh!!!
Directions - Filling
5 minutes before crust is done, mix these ingredients together, adding lemon juice after all others mixed together. Pour this mixture over hot crust, return to oven and bake for 20-25 minutes, until slightly brown on top. Remove from oven and immediately sprinkle with powdered sugar. Cut around edges with still hot--right after sprinkling with powdered sugar. Cool well, or as long as you can wait, at least 15 minutes, longer is better but usually no one can wait longer. Cut into squares and enjoy!!
from mom ;)
Crispy Chocolate Chewies
Ingredients
1 18.25-ounce package German chocolate cake mix
1/2 cup butter, melted
1/4 cup milk
1 egg, slightly beaten
3/4 cup crisp rice cereal
1/4 cup flaked coconut
1 cup purchased coconut-pecan frosting
Flaked coconut, toasted
Directions
1. Preheat oven to 350 degrees F. In a large bowl, combine dry cake mix, melted butter, milk, and egg. Beat with an electric mixer on low speed until well mixed. Stir in cereal and the 1/4 cup coconut.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet.
3. Bake in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Cool for 1 minute on cookie sheet. Transfer to a wire rack; cool. Frost with the coconut-pecan frosting. Sprinkle cookies with toasted coconut. Makes about 40 cookies.
TO STORE: Layer unfrosted cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies; frost and sprinkle with coconut before serving.
from bhg.com
1 18.25-ounce package German chocolate cake mix
1/2 cup butter, melted
1/4 cup milk
1 egg, slightly beaten
3/4 cup crisp rice cereal
1/4 cup flaked coconut
1 cup purchased coconut-pecan frosting
Flaked coconut, toasted
Directions
1. Preheat oven to 350 degrees F. In a large bowl, combine dry cake mix, melted butter, milk, and egg. Beat with an electric mixer on low speed until well mixed. Stir in cereal and the 1/4 cup coconut.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet.
3. Bake in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Cool for 1 minute on cookie sheet. Transfer to a wire rack; cool. Frost with the coconut-pecan frosting. Sprinkle cookies with toasted coconut. Makes about 40 cookies.
TO STORE: Layer unfrosted cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies; frost and sprinkle with coconut before serving.
from bhg.com
White Chocolate Cherry Shortbread
Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
I used a teaspoon to measure out the dough...makes it much easier to get the dough divided out.
from bhg.com
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
I used a teaspoon to measure out the dough...makes it much easier to get the dough divided out.
from bhg.com
Banana Spice Cookies
Ingredients
1/2 cup shortening (butter or margarine softened)
1 cup packed brown sugar
2 eggs
1 cup mashed bananas (about 2)
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
Directions
Mix shortening, sugar, eggs and bananas. Stir in remaining ingredients. Cover; chill about 1 hour. Heat oven to 375 degrees. Drop dough by rounded teaspoons about 2 inches apart onto lightly greased baking sheet. Bake 8-10 minutes; cool. Frost with Lemon Butter Icing. Makes about 3 1/2 dozen cookies.
Lemon Butter Frosting
1/3 cup soft butter or margarine
3 cups powdered sugar
2 tbls lemon juice
1/2 tsp grated lemon peel
Blend butter and sugar; stir in lemon juice and peel. Beat until smooth and of spreading consistency.
from mom ;)
1/2 cup shortening (butter or margarine softened)
1 cup packed brown sugar
2 eggs
1 cup mashed bananas (about 2)
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
Directions
Mix shortening, sugar, eggs and bananas. Stir in remaining ingredients. Cover; chill about 1 hour. Heat oven to 375 degrees. Drop dough by rounded teaspoons about 2 inches apart onto lightly greased baking sheet. Bake 8-10 minutes; cool. Frost with Lemon Butter Icing. Makes about 3 1/2 dozen cookies.
Lemon Butter Frosting
1/3 cup soft butter or margarine
3 cups powdered sugar
2 tbls lemon juice
1/2 tsp grated lemon peel
Blend butter and sugar; stir in lemon juice and peel. Beat until smooth and of spreading consistency.
from mom ;)
Cheese Marbled Brownies
Ingredients
1 cup semisweet chocolate pieces (6 ounces)
6 tablespoons butter or margarine
1/3 cup honey
3 eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 8-ounce package cream cheese, softened
1/2 cup sugar
Dash salt
1/2 cup chopped walnuts
Directions
1. Grease a 9x9x2-inch baking pan; set aside. In a medium saucepan melt chocolate pieces and butter or margarine over low heat, stirring constantly. Cool slightly. Stir in honey, 2 of the eggs, and vanilla until combined. Add flour and baking powder, stirring just until flour is moistened. Pour half of the batter into prepared pan. Bake in a 350 degree F oven for 10 minutes.
2. Meanwhile, in mixing bowl beat together cream cheese and sugar. Beat in remaining egg and the salt. Stir in nuts. Pour mixture over partially baked layer. Spoon remaining chocolate batter over filling. Using a knife, cut through batters to marble. Bake for 30 to 35 minutes more or until a toothpick inserted near center comes out clean. Cool; cut into bars. Makes 24 brownies.
Christmas Sandies
Ingredients
1 cup butter, softened
1/2 cup powdered sugar
1 tsp vanilla
2 cups flour
1 cup finely chopped dried cranberries
2 tsp finely shredded lemon peel
White, red and green sprinkles
Directions
1. Preheat oven to 350 degrees F. Line pan with parchment paper (or lightly grease with cooking spray); set aside. beat butter with an electric mixer on medium to high speed for 30 seconds. Aff powdered sugar. Beat until combined, scraping bowl. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Stir in cranberries, lemon peel, and any remaining flour (use your hands to work in flour, if mixture seems crumbly).
2. Shape mixture into 1/2, 3/4, or 1 inch balls. Roll dough balls in sprinkles. Arrange balls 1 inch part on prepared cookie sheets.
3. Bake in the preheated oven for 10 minutes for 1/2 inch balls, 13 minutes for 3/4 inch balls, or 15 minutes for 1 inch balls, or until bottoms of cookies are light brown. Transfer to wire racks and let cool Makes about 144 1/2 inch cookies, 72 3/4 inch cookies, or 36 1 inch cookies.
I used a teaspoon to measure out my cookie dough and cooked them for 10 minutes.
from bhg.com
1 cup butter, softened
1/2 cup powdered sugar
1 tsp vanilla
2 cups flour
1 cup finely chopped dried cranberries
2 tsp finely shredded lemon peel
White, red and green sprinkles
Directions
1. Preheat oven to 350 degrees F. Line pan with parchment paper (or lightly grease with cooking spray); set aside. beat butter with an electric mixer on medium to high speed for 30 seconds. Aff powdered sugar. Beat until combined, scraping bowl. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Stir in cranberries, lemon peel, and any remaining flour (use your hands to work in flour, if mixture seems crumbly).
2. Shape mixture into 1/2, 3/4, or 1 inch balls. Roll dough balls in sprinkles. Arrange balls 1 inch part on prepared cookie sheets.
3. Bake in the preheated oven for 10 minutes for 1/2 inch balls, 13 minutes for 3/4 inch balls, or 15 minutes for 1 inch balls, or until bottoms of cookies are light brown. Transfer to wire racks and let cool Makes about 144 1/2 inch cookies, 72 3/4 inch cookies, or 36 1 inch cookies.
I used a teaspoon to measure out my cookie dough and cooked them for 10 minutes.
from bhg.com
Sunday, October 25, 2009
Pumpkin Spice Whoopies
I made these for dessert tonight and they are delicious!!! And using the tablespoon to drop them onto the pan really works. Use the wax paper though because they come out prettier. I also did use about 2 1/2 tbls of filling for each whoopie...might I say again delicious!!! And super easy!!!
Ingredients
1 cup canned pumpkin
1/3 cup butter, softened
1 package 2-layer-size spice cake mix
2 eggs
1/2 cup milk
1 recipe Marshmallow-Spice Filling (see recipe below)
Directions
1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.
2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.
Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.
from bhg.com
Ingredients
1 cup canned pumpkin
1/3 cup butter, softened
1 package 2-layer-size spice cake mix
2 eggs
1/2 cup milk
1 recipe Marshmallow-Spice Filling (see recipe below)
Directions
1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.
2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.
Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.
from bhg.com
Pumpkin Pancakes and Spiced Syrup
I also made these this morning...we had a big can of pumpkin...I still have enough left to make pumpkin bread and/or pumpkin fudge!!!
Pumpkin Pancakes
Ingredients
2 cups all-purpose flour
3 Tbsp. packed brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1-3/4 cups milk
3 eggs, lightly beaten
3/4 cup canned pumpkin
1/4 cup cooking oil
Directions
1. In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).
3. Test Kitchen Tip: For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture.
Spiced Syrup
Ingredients
1 cup maple-flavored syrup
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice or nutmeg
Directions
1. In a small saucepan combine syrup, margarine or butter, cinnamon, and allspice or nutmeg. Bring to boiling over medium-high heat; boil for 2 minutes.
2. Remove from heat; beat with a wire whisk until well combined. Serve warm. Cover and refrigerate remaining syrup for up to 1 week. Makes 1 cup.
both from bhg.com
Pumpkin Pancakes
Ingredients
2 cups all-purpose flour
3 Tbsp. packed brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1-3/4 cups milk
3 eggs, lightly beaten
3/4 cup canned pumpkin
1/4 cup cooking oil
Directions
1. In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).
3. Test Kitchen Tip: For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture.
Spiced Syrup
Ingredients
1 cup maple-flavored syrup
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice or nutmeg
Directions
1. In a small saucepan combine syrup, margarine or butter, cinnamon, and allspice or nutmeg. Bring to boiling over medium-high heat; boil for 2 minutes.
2. Remove from heat; beat with a wire whisk until well combined. Serve warm. Cover and refrigerate remaining syrup for up to 1 week. Makes 1 cup.
both from bhg.com
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