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Old 07-26-2011, 12:53 PM
 
Location: ROTTWEILER & LAB LAND (HEAVEN)
2,406 posts, read 5,676,006 times
Reputation: 6032

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Best pumpkin bread our family has ever had & EASY TO MAKE.


3 c. sugar
3-1/2 c. flour
2 tsp. baking soda
1 tsp. ground nutmeg
1-1/2 tsp. ground cinnamon
1 c. veg. oil
4 eggs
2/3 c. water
1 small can pumpkin
1 c. chopped pecans
2/3 c. golden raisins


In Large bowl sift all your dry ingredients together into large bowl.
Make a well in the center of the bowl. Add oil, eggs, pumpkin & water. Mix well by hand with rubber spatula, until well blended. Mix in pecans & golden raisins. Pour into greased loaf pans Bake 325* for 1 hour.
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Old 07-26-2011, 01:04 PM
 
Location: ROTTWEILER & LAB LAND (HEAVEN)
2,406 posts, read 5,676,006 times
Reputation: 6032
Talking Moms dump cake

NOTHING IS EASIER THAN THIS...

2-21 oz. cans of fruit pie filling (cherry, apple... I've even mixed an apple & cherry). There is a great mixed berry pie filling out there too.

1 yellow cake mix...dry.

1 c. chopped pecans or english walnuts or mix the two.

1-1/2 sticks of melted butter


Use a 13X9 pan. Spray bottom & sides of pan with cooking spray.
Pour both cans of fruit pie filling in bottom of pan.
Spread it around evenly as possible.
Sprinkle "DRY" cake mix on top of fruit. DO NOT SMASH DOWNDRY CAKE MIX. Just let it flow out of the box. Highs & lows are fine.
Top the dry cake mix with chopped nuts.
Pour melted butter over the nuts & dry cake mix.
Bake 350* 45 min to an hour.
Let it cool ot eat it warm with ice cream.
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Old 07-26-2011, 01:44 PM
 
Location: Burlington County NJ
1,969 posts, read 5,531,829 times
Reputation: 2667
Sillypups - must spread some reps before giving to you again...those recipes sound fabulous! I'm going to give that dump cake a try for sure!
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Old 07-26-2011, 03:47 PM
 
Location: ROTTWEILER & LAB LAND (HEAVEN)
2,406 posts, read 5,676,006 times
Reputation: 6032
It's so easy...and there is never any leftover.
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Old 07-27-2011, 12:36 PM
 
Location: Charlotte county, Florida
4,196 posts, read 5,592,662 times
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I am making that cake as soon as i'm done with lunch. I just picked up a can of cherries and strawberries.
I'm not sure about the combo of the two but here goes nothing
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Old 07-27-2011, 09:08 PM
 
Location: SoCal desert
8,092 posts, read 13,914,088 times
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Quote:
Originally Posted by Sillypups View Post
Pecan pie mini muffins
Do these have to be Mini?
Or can you use a regular sized muffin tin and make 12 big ones?
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Old 07-28-2011, 02:32 PM
 
Location: ROTTWEILER & LAB LAND (HEAVEN)
2,406 posts, read 5,676,006 times
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Talking mini vs regular muffin tins

Original recipe was for mini muffins.
I do know a couple people who made them in regular size muffin tin, but they said it took forever for them to bake...plus they are pretty rich.
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Old 07-28-2011, 08:20 PM
 
5,683 posts, read 9,486,955 times
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Quote:
Originally Posted by Sillypups View Post
Pecan Pie Muffins
I agree those are wonderful. I've made them for Treat Day at my office on a number of occasions, and I've never, ever had any leftovers to bring home.

Just to give credit where it's due, the recipe was developed by the daughter of another regular member here, and according to her proud mom, it was a blue-ribbon winner at the state fair. Pecan Pie Muffins
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Old 07-29-2011, 07:07 PM
 
Location: ROTTWEILER & LAB LAND (HEAVEN)
2,406 posts, read 5,676,006 times
Reputation: 6032
I found this recipe about 5 or 6 years ago on nestles website from a gal who posted it.
Who knows might be the same person or maybe not.
Either way they are awesome.
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Old 07-30-2011, 11:49 AM
 
31 posts, read 70,223 times
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These 4 recipes are some of my favorites and are made regularly in our house....definitely tried and true.



Tuna or chicken noodle casserole

6 ounces egg noodles
2 tablespoons butter
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/2-1 teaspoon garlic powder (or to taste, I use 1 teaspoon)
3 -4 tablespoons grated parmesan cheese (optional)
3/4 cup milk (or can use half-and-half cream)
1/2 cup sour cream (can increase to to 3/4 cup)
1/4-1/2 teaspoon seasoning salt (or to taste, or use white salt)
1/2 teaspoon fresh ground black pepper (or to taste)
1 small onion, finely chopped (can use 2 green onions)
1/4 cup pimiento, chopped
1 large celery rib, diced
1 cup frozen peas
1 (6 1/2 ounce) can tuna, drained and flaked (can add another 3 ounces for a more meatier casserole if desired, or use cooked chicken or turkey)
12 -15 butter flavored crackers, broken in pieces (such as Ritz Crackers)

Directions:
1 Preheat oven to 375 degrees F.
2 Grease a 2-quart casserole dish.
3 Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.
4 In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, pepper, chopped onion, pimiento, and celery; cook over low heat, stirring frequently for 15 minutes.
5 Add in the tuna or chicken and the frozen peas; mix to combine.
6 Combine the mixture with the cooked egg noodles.
7 Transfer to prepared greased baking dish.
8 Sprinkle top with the broken Ritz crackers.
9 Bake for about 25 minutes

RASPBERRY SHERBET WITHOUT AN ICE CREAM MACHINE

1 (170 g) package raspberry Jell-O gelatin (use the large package of Jell-O, can use orange or lime flavor)
3/4 cup sugar
1 cup boiling water
1 cup whipping cream
2 cups milk (for lower fat can use 3 cups milk)

1 In a heat-proof bowl dissolve the Jello gelatin powder with boiling water and 3/4 cup sugar until NO granules remain (this might take a few minutes).
2 Add in whipping cream or evaporated milk or table cream and 2 cups milk; sir until completely dissolved.
3 Add in more sugar if desired to taste and stir until combined.
4 Pour into an 8 or 9-inch square pan.
5 Freeze until solid (about 5 hours.
6 Let stand 8-10 minutes before serving.
7 Store tightly covered with foil or remove to a plastic container and cover.

PORCUCPINE MEATBALLS IN SWEET AND SOUR TOMATO SAUCE
4 tablespoons oil (or as needed)
1 medium onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
6 garlic cloves, finely chopped
1 pinch crushed red pepper flakes (optional or adjust to desired heat level)
2 (14 ounce) cans tomato sauce
1 (10 ounce) can tomato soup, undiluted (Campbell's is best to use)
1/2 cup water
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/4-1/3 cup brown sugar (or to taste)
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
fresh ground black pepper (to taste)

Directions:
1 For the meatballs; mix the ground beef with ingredients stated in the recipe BELOW.
2 Mix in 1-1/2 cups instant uncooked rice.
3 Shape into about 1-1/4--inch balls or as desired, then place onto a plate.
4 For the sauce; in a pot heat oil over medium-high heat.
5 Add in onion, oregano and basil; cook stirring for about 3-4 minutes or until softened.
6 Add in garlic and chili flakes; cook stirring for 2-3 minutes.
7 Add in all remaining sauce ingredients; bring to a simmer stirring over medium heat until well combined.
8 Place the meatballs into the simmering sauce; bring back to a simmer (do not stir the sauce for at least 25 minutes or the meatballs will break apart).
9 Reduce heat to low or to a low simmer and cook uncovered for about 1-1/2 to 2 hours stirring frequently after the 25-30 minutes of cooking time.
10 Adjust the brown sugar and vinegar amounts if needed, then season with more salt and black pepper.

MEATBALLS
1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together)
1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Directions:

1 Mix all ingredients together in a large bowl.
2 Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
3 Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
4 Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
5 After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
6 **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Last edited by kadieroo81; 07-30-2011 at 01:00 PM..
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