Sunday, October 24, 2010

Praline Pumpkin Dessert

1 can Pumpkin
1 can evaporated milk
3 eggs
1 C sugar
4 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, cloves)

Pour into greased 9x13 pan.

1 box Yellow or Spice cake mix
2/4 C butter
1 1/2 C pecans or walnuts
Sprinkle over the top of the pumpkin mixture

Bake at 350 for 50-60 minutes. Top with whip cream. Yum.

Rating: 9
Recipe from Mom

French Apple Pie with Crumble Top

4-5 peeled & sliced apples
1 cup sugar
2 T tapioca

Let set for 15 minutes, then pour into pie shell

1/2 C brown sugar
1/2 C oats
1/4 C softened butter
1/3 tsp cinnamon
(mix dry then cut in butter)

Sprinkle crumble top over pie, and pat down a little bit.

Bake at 350 for 1 hour

Rating: 10
Recipe from Mom

Friday, October 22, 2010

Spinach & Egg Salad

Mix together:

Baby Spinach
4 green onions, sliced
3/4 c grape tomatoes, halved
4 hard-cooked eggs, peeled and quartered
1/4 c walnuts
1/8 c sunflower seeds

Toss with Italian dressing
or optional dressing as follows:

2 T olive oil
1 T lemon juice
1/2 T white balsamic vinegar
1/2 tsp tarragon leaves
1/4 tsp sea salt
1/4 tsp pepper

Crock Pot Chicken Curry

Put in crock pot:

2-3 pieces thawed chicken
2-3 sweet potatoes, peeled and diced
1 onion

Mix and pour over:
2/3 c orange juice
1 tsp salt
1/4 tsp pepper
3 T curry powder (might need more or less depending on curry)
2 tsp garlic

Cook low for 5-6 hours

(Rating: 10)

Pumpkin Mousse

1 1/2 cup milk
1 package butterscotch pudding

1 cup whip cream
1/2 tsp cinnamon
1/2 tsp all spice
1 cup pumpkin

Mix all ingredients together and let set in fridge. Top with more cool whip and pecans if desired.

Yellow Split Pea Soup

2 T olive oil
4 diced yellow onions
5 diced carrots
5 diced celery
5 diced red potatoes

add while sauteing:
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt
1 tsp marjoram
1 tsp thyme
1 bay leaf

Add to:
8 cups chicken broth (or 2 T bullion with 8 cups water)
1 pound rinsed yellow split peas (a little more than 2 cups)
2 cups water (if needed)

Bring to boil, then simmer on low for 2-3 hours.

*recipe from my sister Sheralie