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Pumpkin Crunch
Easy dessert with pumpkin goodness. They will love it.
1 can (29 oz.) pumpkin, solid pack
12 oz. can evaporated milk
3 eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Combine above ingredients; pour into greased 13 x 9 pan.
1 pkg. yellow cake mix - sprinkle, dry, over pumpkin mix
1/2 cup chopped pecans - sprinkle over cake mix
1 cup butter - melt and drizzle over all
Bake at 350 for 50-55 minutes until golden brown. Top with whipped topping or ice cream.
This recipe came from a MOPS Newsletter that Seven Rivers Presbyterian Church sent out many years ago. Not sure which church member it came from. All I can say is thank you for sharing because it is a real winner. (I just learned that it was Melissa Wood recipe :0) )
Picture Food Network
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Sweet Potato Gratin
Sweet Potato & Russet Potatoes
I was in a time crunch so I prepared the dish the night before then popped it into the oven the next morning. I also used Colby Cheese and increased the baking time from 40 minutes to 60 minutes before uncovering it in the oven. Came out so tender.
2 large sweet potatoes (about 2 lb.)
2 large russet potatoes (about 1 3/4 lb.)
1 1/2 cups heavy cream, divided
1 1/2 teaspoons table salt
1 1/2 cups (6 oz.) shredded Gruyère cheese, divided
Preheat oven to 400°. Cut sweet potatoes and russet potatoes into 1/8-inch-thick slices, using a mandoline or sharp knife. Toss together potatoes, 3/4 cup heavy cream, and salt in a large bowl. Transfer to a lightly greased 2-qt. gratin dish, and spread potatoes into layers. Top with 1 cup Gruyère cheese. Pour 3/4 cup more heavy cream over potatoes, and sprinkle with remaining 1/2 cup Gruyère. Cover loosely with aluminum foil. Bake at 400° for 40 minutes. Uncover and bake 20 to 25 minutes or until potatoes are tender and cheese is golden brown. Transfer to a wire rack; cool 5 minutes
I came across this today, perfect for all of our Fall dishes.
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Anytime Turkey Gravy
Not cooking a whole turkey but still, want homemade turkey gravy? This quick recipe calls for sautéing turkey wings and necks with some veggies and then simmer the mixture with canned chicken broth. Finish it off with poultry seasoning, sage, chopped parsley and a little bit of flour.
Makes about 2 1/2 cups
2 1/2 pounds dark meat turkey pieces (wings and necks)
2 tablespoons vegetable oil
1 medium onion, chopped
2 celery ribs, chopped
1 (49.5-oz.) can chicken broth
1/2 cup chopped fresh parsley
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon freshly ground pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
Cook turkey pieces in hot oil in a Dutch oven over medium-high heat 6 to 8 minutes on each side or until lightly browned. Add onion and celery, and sauté 4 minutes. Gradually stir in chicken broth, stirring to loosen particles from bottom of skillet; stir in parsley. Bring to a boil; cover, reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Pour mixture through a wire-mesh strainer into a large bowl, discarding solids.
Melt butter in Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes or until mixture is golden and smooth. Gradually whisk in broth mixture; increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 15 to 20 minutes or to desired thickness. Stir in remaining ingredients.
NOVEMBER 2007
Make Ahead: Easy, homemade Simple Chicken Stock adds loads of flavor to our Make-Ahead Gravy. Pour cooked gravy into quart-size zip-top plastic freezer bags; seal and lay bags flat on a baking sheet. Place in freezer. Once frozen, the bags are easily stockable. Thaw three to four days in the fridge before reheating on the stovetop.
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Apple Salad
Creamy dressing drizzled on crisp apples, celery, and walnuts.
This recipe was given to me by one of the new members at the new member interview at Seven Rivers Presbyterian Church.
3 Red Apples
3 Golden Apples
1 cup raisins
1/2 cup chopped walnuts
celery
2 cups of Mayo
1/4 cup of sugar
3 tablespoons of lemon juice (pour onto chopped apples)
2 cups of whip cream ( add sugar and vanilla for better flavor)
Mix whip cream. Fold in mayo, sugar, apples- cut into pieces, raisins, walnuts. Chill
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How To Make It Happen
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Paula Deen Pumpkin Cheesecake
This is Paula Deen's recipe from 2007. I was so proud of Grandma, 84 yr old Claire. We challenged her to make a pumpkin cheesecake and she Googled it! This is what she chose and it was the best. We recommend it.
CRUST:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
FILLING:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
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Provide
Prayers for Texas and for those in the path of Hurricane Irma and for those in the path of the fires.
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Zucchini Pie
Zucchini loaded with creamy melted cheese.
This recipe came from Aunti Nor and is known as "Jenny's Zucchini Pie". Thank you for sharing it Aunti Nor.
3 cups grated zucchini
4 beaten eggs
1/2 cup oil
1 cup grated Monterrey cheese
1/2 cup grated onion
1 cup Bisquick
salt & pepper
Combine all ingredients and pour into a greased 9" pie pan. Bake at 350 for 30-40 minutes till brown.
Picture The Seasoned Mom
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Chewy Oatmeal-Raisin Cookies
The best old-fashion oatmeal raisin cookies. They never go out of style.
1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup raisins
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2cup packed dark-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Preheat oven to 350. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets, Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely. Makes 24
Picture Foodnetwork.com
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Welcome to Home Cooking. I am Linda, a wife, mother, sister & friend. A Florida girl on a journey to a new season in my life. I post our favorite recipes and search for items with a Farmhouse Chic feel for your home and kitchen. Visit my shoppe, and follow to see the latest tips, my Farmhouse finds & recipes from each month's feature.
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