Tuesday, October 25, 2011
1 16oz. can pumpkin
1 box spice cake mix
A little less than 3/4 cup of water
Mix all ingredients in a big bowl (ignore the directions on the back of the cake mix, just use the mix). Pour into muffin pan. Bake on 350 for 20-25 mins. Makes about 19 for me because I like them a little bigger than only filling up the cups halfway.
Thursday, October 20, 2011
15 oz part-skim ricotta cheese
15 oz pumpkin puree (tastes best if you roast a pumpkin pie pumpkin)
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon nutmeg
½ Tablespoon brown sugar
2 Tablespoons fresh sage (finely chopped)
1 egg (beaten)
6 lasagna noodles (I use whole wheat)
3 large shallots (or 1 yellow onion) chopped
1 zucchini, quartered then sliced
1 yellow squash, quartered then sliced
1 Tablespoon garlic
2-3 cups of shredded cheese (Italian blend or mozzarella)
Butter for greasing pans (or olive oil)
Cook the noodles according to the package, drain, set aside.
Mix together the first 8 ingredients, put in a freezer bag, set aside.
Heat and grease a frying pan. When hot, add the shallots. When shallots become clear, add the zucchini and yellow squash, and garlic. Set aside when fully cooked.
Grease a glass 9x13 pan. Lay down 3 noodles. Cut a corner of the freezer bag and squirt a layer of the pumpkin/ricotta mixture (use half the bag). Spread a layer of the shallots and squash (use half). Sprinkle 1/3 of the cheese over it. Repeat this layering process and top with extra cheese.
Cover with foil and bake at 400 degrees for 20-25 minutes. Remove foil and broil or bake at higher temperature until the top crisps a little bit.
Optional: add Italian sausage, or substitute the vegetables with spinach or something of your choice.
2 cups dried elbow macaroni (8 ounces)
2 Tbsp. butter
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup whipping cream
1 cup whole milk
4 oz. Fontina cheese, shredded (1 cup)
1 15-oz. can pumpkin
1 Tbsp. snipped fresh sage or 1/2 tsp. dried leaf sage, crushed
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 Tbsp. olive oil
Sage leaves (optional)
1. Preheat oven to 350°F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.
(From Betty Crocker, found here)
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 package (8 oz) cream cheese, cut into 16 pieces, softened
¼ teaspoon vanilla
¾ cup sugar
½ cup Original Bisquick® mix
1 ½ teaspoons pumpkin pie spice
Topping, if desired
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.
Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
Friday, October 14, 2011
Mac n Cheese Casserole
2 regular boxes of mac n cheese
1lb ground beef/turkey
1 onion, chopped
1 14.5 oz. can LeSeur peas (silver can)
1 can cream of mushroom
3 heaping tablespoons of sour cream
Make the mac n cheese regular with the butter and milk, boiling the noodles of course, then place in a large bowl. Brown the meat with the onion, drain, and put in the same large bowl as the mac n cheese. Put all remaining ingredients in the bowl and stir thoroughly. Place in a pan (I use 9x13) and bake on 350 for 20-25 mins-just to warm and mesh everything together real good. Voila!! Done!
1lb ground beef/turkey
1 onion, chopped
1 14.5 oz can of-dark (or light) red kidney beans, corn, (both drained) and chili beans (not drained)
3 cans beef broth
1 can of diced tomatoes w/ chilis (I get the mild can)
1 packet of taco seasoning
1 packet of Hidden Valley Ranch mix
Brown meat with onion in a large soup pot. Drain. Put back in the pot. Add all other ingredients (doesn't matter what order). Bring to a boil. Let it simmer for 5 mins, and it's ready to go! Serve with delicious homemade bread, or rolls.