Monday, November 30, 2009

Stuffed Shells!

Hmmm Stuffed Shells!
Looks delicious! Must
try them! Would you
like to try them? Here
is the recipe!!!Enjoy!



Stuffed Shells


32 jumbo stuffing shells
1 box Stove Top Stuffing
2 cups diced turkey or chicken
2 tablespoon mayonnaise
3 cans of creamed soup (your choice of chicken, celery or mushroom)
3 cans of milk
Vegetable of your choice
Make the stuffing according to the directions on the box. Cook the shells just enough to handle
because of the additional baking time. Also blend the soup and the milk until as smooth as
possible. Mix the stuffing, turkey and mayonnaise and put into the shells. Place the stuffed
shells into a greased baking dish and pour the soup and milk mixture over the top. Bake at 350°
F for 1/2 hour. Place vegetable of your choice over the top and bake an additional 10 to 15
minutes or until vegetables are done.
Yield: 32 shells

Stuffed Shells





Sunday, November 29, 2009

Christmas Fun-Getting To Know You-A Christmas MeMe!!!

I was tagged by Jen over at JaelCustomDesigns.com and she was tagged by
Ivette from over at http://www.toptenchristmasblog.com to participate in this Christmas Meme.
swing on over to visit these ladies. They are amazing!


1.) Have you started your Christmas shopping? No!

2.) Tell me about one of your special traditions. We go to see a movie Christmas Evening!

3.) When do you put up your Tree? Usually a week or so before Christmas!

4.) Are you a Black Friday shopper? NO!

5.) Do you Travel at Christmas or Stay home? We usually stay home. In the future we plan to travel.

6.) What is your funniest Christmas memory? When our children put on a play for us.

7.) What is your favorite Christmas Movie of All time? A Christmas Carol!

8.)Do you do your own Christmas Baking, what’s your favorite treat? Sometimes but mostly my husband does all the baking. We like Sweet Potato Pies and Caramel Cake!

9.) Fake or Real Tree? Fake ( Real ones are such a hassle)

10.) What day (as a Mom) does the actual panic set in to get it all done? Around November 1st!
11.) Are you still wrapping presents on Christmas Eve? No I haven't even starting shopping yet. I guess I better get a move on.

12.) What is your favorite family fun time at Christmas? Opening presents, eating Christmas dinner, watching Christmas Cartoons, like Frosty the Snowman and getting ready for our night out the movies!

13.) What Christmas craft do you like the best? Stringing Popcorn!

14.) Christmas music. Yes or No, and if yes What is your favorite song? Yes, It's the Most Wonderful Time of the Year!-Johnny Mathis!

15.) When do you plan to finish all your shopping? I hope by 12/15/09

We would love for any blogger to participate in this meme, even if you haven’t been tagged yet. Heather will go back and add your blog link to the list if you wanna play along.

Just simply copy and paste the questions into your blog, and then answer them.
Then tag 5 or more of your favorite blogs, and leave them a comment telling them they’ve been tagged.

When you post your blog, please spread some Christmas cheer, and leave a link back to
JaelCustomDesigns.com
and the blog that you were tagged by which happens to be TheGrabBag
That’s it! We’re looking forward to seeing everyone’s answers!

OK, my turn to tag!


1.LivingJustLikeGrandmaHousewife
2.Delightfullyfrugal
3.FindingTrinity
4.DesignerDenimScience
5.aWomansLifeStages








Turkey & Noodle Soup!!!!

Turkey & Noodle Soup!!!!

Nothing soothes like a hot
bowl of Soup! Would you
like to try this delicious soup?
Here is the recipe! Enjoy!


Turkey & Noodle Soup

2-3 Cups leftover turkey meat, chopped
2 Cans chicken broth
1 Garlic clove
3 bags of egg noodle
Small bag baby carrots
Salt
Put in a crock-pot and cook over night on low. Add water if needed

http://tinyurl.com/yfo8nxl- Turkey & Noodle Soup


Tip:

Cut loss; don't toss. Bits of leftovers can easily
go into soups, stews, stir-fry, sandwiches, etc.,
later in the week.


Saturday, November 28, 2009

Ham Noodle Casserole!!!

Hmmm I love Casseroles! Do you?
If you do try this one on for size!!!


Ham-Noodle Casserole

1 sm. can chopped olives
1/2 lb. mushrooms
1 1/2 c. tomatoes, fresh or canned
1 pt. sour cream
4 tbsp. butter
1/2 bell pepper, chopped
1 (8 oz.) pkg. noodles
2 c. cubed cooked ham
1 med. onion, chopped
2 c. grated Cheddar cheese
Salt and pepper to taste
Cook noodles in salted water, drain. Sauté onions, bell pepper and mushrooms in butter five
minutes. Add all other ingredients. Mix with noodles. Place in 3-quart casserole and bake at 325
degrees for 30 to 40 minutes.


http://tinyurl.com/ybqpk72- Ham Noodle Casserole

Tip:

Casseroles are cost effective dishes, whether main
courses, side dishes or even desserts. They give new
life to leftovers, respond well to herbs and seasonings
and can be frozen or refrigerated until ready to use.

Friday, November 27, 2009

Turkey Pot Pie with Cornmeal Crust!!!!!

Hmmm! I love Pot Pies!! I know what I will use some of my leftover Turkey for! How about you? Would you like to try this Yummy Pot Pie? Here is the recipe:


Turkey Pot Pie with Cornmeal Crust

¨ 1 large sweet potato, diced
¨ 1 large baking potato, diced
¨ 2 medium onions, thinly sliced
¨ 1 Tbsp. vegetable oil
¨ 1/4 c. light sour cream
¨ 1/4 c. all purpose flour, plus 2 tablespoons
¨ 4 c. turkey or chicken broth
¨ 3/4 tsp. salt
¨ 3/4 tsp. ground white pepper
¨ 4 c. cooked turkey, diced
¨ 1 c. frozen peas
Crust Ingredients:
¨ 1-1/4 c. all purpose flour
¨ 1-1/4 c. cornmeal
¨ 1 Tbsp. baking powder
¨ 1 tsp. salt
¨ 1 Tbsp. sugar
¨ 2 medium eggs, lightly beaten
¨ 1 c. milk, plus 1 Tbsp.
¨ 1/4 c. unsweetened apple sauce
Combine first two ingredients in a steamer. Cover, reduce heat, and steam until vegetables are almost tender.
Set aside. Sauté onion in oil in a 3 qt. non-stick sauté pan over medium heat, stirring constantly, until tender.
Reduce heat to low. Add the sour cream, 1/2 cup of the broth, and 1/4 cups + 2 Tbsp. flour; cook, stirring
constantly for 1 minute. Gradually add rest of the broth; cook over medium heat, stirring constantly, until
mixture is thickened and bubbly. Stir in 3/4 teaspoon salt and white pepper. Remove from heat, and set aside.
Spray a 4 quart baking dish with cooking spray and sprinkle one-half of turkey in the bottom. Combine reserved
vegetables and peas with the onion gravy; ladle one-half of vegetable/gravy mixture over turkey. Repeat layers,
and set aside.
To make the crust: Combine flour, cornmeal, baking powder, salt, and sugar in a large bowl; stir well. Combine
egg, milk, and applesauce; add to dry ingredients, stirring just until dry ingredients are moistened. Carefully
spoon and spread batter over turkey mixture, making sure that the batter doesn't blend too much with the pie
mixture. Bake, uncovered, at 425° F. for 35 to 40 minutes or until lightly browned and thoroughly heated.
Depending on your oven, you may need to cover the crust in the last 10 minutes, to avoid burning the edges.
Serves 1



http://tinyurl.com/yf9rm2g- Turkey Pot Pie


Tip: Frozen vegetables are better than canned vegetables because they are quick frozen just minutes after they come out of the fields. It's easy to open the packages and cook a portion instead of having to use all of it at once. Frozen vegetables last up to four months without losing nutrients.



Left Over's after the Holiday's

So Thanksgiving is over and you have all this
food leftover. What do you do with it? Leftover's!!!

So for the rest of November I will post only
left over recipes with or with out links to
pics of the recipes. Thanks for reading and
Happy Holidays to you and yours!!! :0)



Wednesday, November 25, 2009

Sweet Potato & Cranberry Bake & a Happy Thanksgiving!!!!!

















Since tomorrow is Thanksgiving! I'm
going to post tomorrow's post tonight
and Happy Thanksgiving!!!!:0)

Sweet Potato & Cranberry Bake hmmm
sounds delish! Have you ever had it?
Wanna try it? Here is the recipe! Enjoy!

Sweet Potato & Cranberry Bake

¨ 18 oz Can Sweet potatoes, drained
¨ 8 1/2 oz Can crushed pineapple,
¨ Drained
¨ 1 large Egg
¨ 2 tablespoon Butter, melted
¨ 1/2 teaspoon Salt
¨ Dash Pepper
¨ 1/4 teaspoon Ground nutmeg
¨ 1/2 cup canned whole cranberry sauce
¨ Additional whole cranberry sauce, for garnish
Whip together the sweet potatoes, crushed pineapple. Add the egg and butter, spices and mix
well. Gently swirl in the 1/2 cup of canned whole cranberry sauce. Spoon into 8 greased
ramekins. Top each with one tablespoon of the remaining whole cranberry sauce. Bake at 350 degrees
for 40 minutes.


Tip:

Buy when plentiful. Even though we can get most
fruits and vegetables year- round, they are at the best
prices and quality at the peak of harvest when they are
most plentiful. If there is a farmer's market nearby, it is
well worth the trip to buy fresh produce, often directly
from the growers.

Cornish Hens with Rice and Apricot Stuffing!!!!


















I remember when I was a lil girl my oldest sister use to make Cornish Hens. They were so delicious!!! Would you like to try em? Here is the recipe! Enjoy!!!!:0)

Cornish Hens with Rice and Apricot Stuffing

¨ 6 Cornish Hens
¨ Salt
¨ Pepper
¨ Marjoram

Stuffing
¨ 1 large Onion
¨ 1 cup Dried Apricots, cooked
¨ 6 cups Cooked Rice, hot
¨ 1/2 cup Margarine
¨ 2 teaspoons Salt
¨ 1/2 teaspoon White Pepper
¨ 1/2 teaspoon Marjoram
Thaw hens completely before roasting. Sprinkle inside and out with salt & pepper and with
marjoram. Stuff cavity of each hen lightly with rice and apricot mixture and fasten with poultry
pins and strong thread. Place on rack in shallow roasting pan. Roast at 350 for 1 1/2 hrs.,
basting occasionally. Remove from oven and arrange on large platter around rice ring. Garnish
with fruit and hot cooked vegetables.
Stuffing: Chop onion fine. Drain apricots and mash. Add other ingredients and mix well. Stuff
hens with 1/2 the mixture. Grease 1-quart ring mold with margarine; pack second 1/2 of rice
mixture into mold. Place mold in pan of hot water and bake 30 minutes at 325. Keep hot until
ready to serve; then unmold on warm platter.
Surround rice ring with hens and garnishes.


Tip:

Bread that's a few days old is great when seasoned
and moistened to use as stuffing.

Tuesday, November 24, 2009

Win A GrabBag Of Coupon Goodies!!!!

Win A GrabBag Of Coupon Goodies!!!!

Want to win a Bag full of Coupon Goodies?
Here are the rules:


Follow me @ TheGrabBag Pt. 2- 1 entry

Blog about this Giveaway
leave link to blog post in
this post- 2 entries

Follow me on twitter
http://twitter.com/TheGrabBag
leave link in post- 1 entry

Tweet this Giveaway
leave link in post- 1 entry

Become a follower @ TheGrabBag
http://thegrabbag-tanya.blogspot.com/ 1 entry

Sign up to the GrabBag's RSS feed- 1 entry


Hurry and enter Giveaway ends Dec 8th!!!!

Good luck to all that enter:)!!!!!

Only 1 winner will be chosen for this
Giveaway!!!!

Baked Ham with Pineapple!!!!














Baked Ham with Pineapple!!! Hmmm!I can't
wait to put this Dish on my Dinner table this
Thanksgiving! What are you having? Would
you like to put this on your table as well? Here
is the recipe! Bon Appetit!!!!!!!!


Baked Ham with Pineapple

1 picnic shoulder, fully cooked --, (6 to 7 lbs.)
1 can pineapple slices, (15oz)

1/4 cup light brown sugar, packed
1/4 cup honey
Maraschino cherries
Whole cloves
Remove skin from ham; place on a rack in a baking pan fat side up. Cover loosely with
aluminum foil; bake at 325 degrees for about 30 minutes a pound (or 140 degrees on meat
thermometer).
Drain pineapple, reserving 1/4 cup of juice. Combine the reserved juice, brown sugar, and
honey in a saucepan; cook over low heat until sugar is dissolved, stirring occasionally.
Remove foil from ham; score fat in a diamond pattern. Brush ham with pineapple-honey
mixture. Arrange pineapple slices and cherries in a pattern over the top of the ham, securing
with toothpicks. Stud with cloves, if desired, and brush again with pineapple-honey mixture.
Bake an additional 30 minutes at 325°, basting with pineapple-honey mixture.
Serves about 12.



Tip:

To tenderize meats cooked in liquid, add
about 1 teaspoon vinegar to the water to
tenderize without affecting the flavor of
the cooking liquid or the meat.




Sunday, November 22, 2009

Hmmm Plum Cake!!!!!


















Yum! Plum Cake!! Kind of reminds me
of Fruit Cake. Have you ever tried Plum

Cake? If you wanna try it here is the recipe!
Enjoy!


Plum Cake

2 cup self-rising flour, sifted

2 cup sugar

1 cup cooking oil
1 tsp. cloves

1 tsp. cinnamon
1 tsp. vanilla
2 jars plum baby food
3 eggs
Beat sugar and oil together. Add eggs one at a time. Then add plums and vanilla. Finally, add
flour, cloves, and cinnamon. Pour into tube pan or bundt pan and bake at 350 degrees for one
hour.

Glaze:

1 cup confectioner's sugar
Juice of one lemon
Mix together well, and pour over warm cake.




Tip:

Plan shopping with refrigerated and frozen items last. The more you organize your list, the quicker and cheaper your trip to the store will be.


Macaroni with Cheese Sauce!!!!















Who can resist this during the Holidays? I
certainly can not. If you can't resist it either
here is the recipe! Enjoy!!!(-:

Macaroni with Cheese Sauce


200g macaroni 60g butter
1 onion, chopped 2 rashers bacon, chopped
(optional)
¼ cup flour 2 ½ cups milk
salt & pepper 1 ½ cups grated cheese
Preheat oven to 180ºC. Cook macaroni, drain. Heat butter in a large
pan, add onion & bacon. Stir over medium heat 4 mins. Add flour,
stir over heat 1 min. Add milk gradually, stir until mixture is smooth.
Stir constantly over medium heat until mixture boils & thickens,
simmer over low heat, stir in salt & pepper. Add pasta &1 cup
cheese. Stir until combined, spoon into a casserole dish. Sprinkle
remaining cheese on top and bake 20 mins.


Tip:

Save energy when you use your oven by
planning to bake several dishes at the same
time. Many dishes can be reheated quickly
in either the oven or a microwave.



Saturday, November 21, 2009

And the Winner IS!!!!!!!!!!!!!!!

Drawing
#1,071

ENTRANT
ACCESSIBLE
Yoplait Kids Yogurt Giveaway
1st drawing held by tanya patterson
Completed on Saturday, 21 November 2009 at 20:18:46 UTC
28 entrants, 2 winners

Winners (2)

1st: Cdziuba
2nd: Cdziuba

Entrants (28)


Congrats to Cdzibua!!!!!!!!!!!!

cdziuba said...

blogged entry 2 http://ceeceeblogger.blogspot.com/2009/10/grab-bag-yoplait-kids-giveaway.html

Congrats again Cdzibua!!!!!!!!!!!!

http://www.random.org/draws/details/?draw=1071





Apple Cranberry Nut Bread!!!!















This looks Yummy! Have you ever tried
Apple Cranberry Nut Bread? Yes? No?
If you would like to try it here is the
recipe Enjoy!!!:0)

Apple Cranberry Nut Bread

Serving Size : 20 Preparation Time :0:00
Categories : Breadmaker Holidays
Appetizers/Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----INGREDIENTS-----
8 ounces Bread Flour
8 ounces Whole Wheat Flour
1 1/2 teaspoons Salt
2 tablespoons Sugar -- white or brown


1 teaspoon Cinnamon
1 teaspoon Nutmeg
2/3 cup Applesauce
1/2 cup Applejuice
(or Orange Juice)
1/3 cup Dried cranberries
1 ounce Chopped walnuts
1 1/2 teaspoons Yeast

DIRECTIONS:

Add ingredients to baking pan in order given..
Bake on basic/light mode (4 hour).
Drop in cranberries which have been coated with the cinnamon and nutmeg after first
knead.
Add yeast to dispenser.
Created for Panasonic 65P. Adjust as needed for other machines.

Makes a nice loaf for holiday giving or serving.

Tip:

Be aware of when the store marks down items
for quick sale because of upcoming expiration
dates. You can stock up on bread and meat and
freeze for later use.


Giveaway for Yoplait Kids Yogurt will end today.

Advisory: RANDOM.ORG will be down for a scheduled system upgrade on Sunday, 22 November 2009



As you can see Random.org will down for
maintenance Sunday night. So I will end
the Giveaway today and announce the
winners tonight or tomorrow morning!

Good Luck to all that entered!!!!!!!!!




Friday, November 20, 2009

Cranberry Holiday Punch!!!
















What do you guys have to wash down all
that good food during the holidays? We
have punch! Wanna try this delicious
drink? Here is the recipe! Enjoy!!:0)


Cranberry Holiday Punch

Yield 1 Servings

2 qt ginger ale
1 qt orange soda
8 oz lemon-lime soda
2 c cranberry juice cocktail
Freeze one quart ginger ale for beverage cubes. When ready to serve,
pour cranberry juice, sodas and the remaining 1 qt. ginger ale into punch
bowl.
Float beverage cubes in punch. Can garnish with orange slices and mint
leaves. Serves 24 punch-size cups.


Tip:

When buying fresh produce,make sure it is dry.
It will weigh more if it has just been sprayed.

Thursday, November 19, 2009

Cocktail Cheese Biscuits!!!!















We can't forget the Biscuits! We normally
have rolls but these can be a great substitute!
Like em? Wanna try em? Here is the recipe:

Cocktail Cheese Biscuits

¨ 1 stick butter
¨ 1 cup sharp yellow New York Cheese
¨ 1 tsp. salt
¨ 1⁄2 tsp. red cayenne pepper
¨ 1 cup flour
¨ Pecan halves
Preheat oven to 350 degrees. Cream butter in a medium-sized bowl. Add cheese, followed by
salt, pepper and flour. Roll dough into small balls. Press a half-pecan on each ball to flatten.
Place on cookie sheet and bake 15 minutes in a 350 degree oven.
Makes 40-45 biscuits.


Tip:

Check prices on milk and dairy products at local
convenience stores. Many times they are less than
grocery store prices, even though that may seem
counterintuitive.

Wednesday, November 18, 2009

Chocolate Meringue Pie!!!!















I've always loved Lemon Meringue Pie!! But
I have never tried it in chocolate. Hmmm
looks Yummy! Would you like to try it?
Here is the recipe Enjoy!!!


Chocolate Meringue Pie

1 meringue crust 125g dark chocolate, cut to
pieces
3 tbs water 1 cup cream
chocolate shavings
Meringue Crust
2 egg whites pinch salt
pinch of cream of tartar ½ cup sugar
½ cup finely chopped walnuts ½ tsp vanilla essence
Prepare crust well in advance: Place a sheet of baking powder on a
baking tray. In a bowl, beat the egg whites with the salt and cream of
tartar until soft peaks form. Add sugar 2 tbs at a time, beating well
after each addition. Continue to beat until the mixture is thick &
glossy, then fold in the nuts & vanilla. Spoon the meringue onto the
baking paper then lift it and place into a 20cm round cake tin. Make a
depression in the middle of the mixture and mould the edges up
slightly. Bake meringue in a preheated 150ºC oven for 50-55 mins or
until it's crisp and a light straw colour. Cool the crust before filling it
with chocolate mixture: To make the filling, add chocolate & water to
a bowl that is sitting on top of a pot of hot water. Stir until smooth.
Leave to cool. Whip cream and fold chocolate mixture through. Pile
into the cooled meringue crust and chill for 2 hours before serving.
Decorate with shaved chocolate. Serves 6-8



Tip:

If brown sugar has gotten hard or dry, place it in
an airtight container with a slice of bread or a slice
of apple and leave it for a couple of days. This will
restore the moisture.


Tuesday, November 17, 2009

Frozen Peppermint Cheesecake!! Yum!!!














What can I say about this Cheese Cake?
Nothing it speaks for itself! But it looks
absolutely Delicious!! Want to try it?
Here is the Recipe! Enjoy!!!:0)

Frozen Peppermint Cheesecake

1 1⁄4-cup chocolate wafer cookie crumbs (about 24 wafers)
¨ 1⁄4 cup sugar
¨ 1⁄4 cup margarine or butter, melted
¨ 1 (8-ounce) package cream cheese, softened
¨ 1 (14-ounce) can Eagle Brand sweetened condensed milk (not evaporated milk)
¨ 1 cup crushed hard peppermint candy
¨ Red food coloring, optional
¨ 2 cups (1 pint) whipping cream, whipped (or nondairy whipped topping)
Combine crumbs, sugar, and margarine. Press on bottoms and halfway up sides of two 9-inch
springform pan. In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened
condensed milk. Stir in crushed candy and food coloring if desired. Fold in whipped cream.
Pour into prepared pan, and cover. Freeze 6 hours or until firm. Garnish as desired. Return
leftovers to freezer. Makes 2- 9" pies.

Tip:

Make low-cost whipped topping by whipping
equal parts instant dry milk with cold water.
Add some lemon juice when it reaches the
soft peak stage; it will add stability and extra
flavor.

Monday, November 16, 2009

Golden-Brown Turkey w/ Old Fashion Dressing!!!












The Big Kahuna!!! This is the Main
dish in most families! Want to make
a juicy and succulent Turkey for
Thanksgiving? Here is the recipe
Enjoy! Don't forget the Dressing!!!!

Golden-Brown Turkey
10 to 12-lb Turkey
1⁄2 cup butter or margarine,
melted.

Old-Fashioned Dressing
1⁄2 cup butter or margarine
1 cup finely chopped onion
3 cups finely chopped celery
3⁄4 cup finely chopped parsley
1 tablespoon salt
1 tablespoon poultry seasoning
1 teaspoon paprika
1⁄2 teaspoon pepper
1 egg, slightly beaten
12 cups fine fresh white-bread crumbs
Preheat oven to 325°F. Remove giblets from turkey; set aside for gravy. Wash and dry turkey very well
inside and out.
Make old-fashioned Dressing: Melt 1/2-cup butter in skillet over low heat. Add onion and celery: sauté
until golden-about 5 minutes. Toss lightly with rest of dressing ingredients in large bowl just until well
mixed.
Spoon dressing into neck cavity.
Bring skin of neck over back: fasten with poultry pin.
Spoon dressing into body cavity. Do not pack. Bake any leftover dressing in covered casserole.
Insert about 5 poultry pins, at regular intervals, to draw body opening together. With long piece of twine,
lace cavity closed, bootlace fashion; tie with knot.
Bend wing tips under body or fasten wings to body with poultry pins. With twine, tie ends of legs together.
Brush turkey all over with some of melted butter.
Insert meat thermometer in inside of thigh at thickest part. Turn, breast side down, on rack in shallow
roasting pan.
· Roast, uncovered, 2 hours. Turn breast side up. Saturate cheesecloth square with rest of melted butter;
place over turkey breast. (Or brush turkey with rest of butter; cover breast loosely with square of foil.)
Roast 2 to 2-1/2 hours longer.
As cheesecloth dries out, moisten with pan drippings. (Or brush turkey with drippings.)
Turkey is done when meat thermometer registers 185 to 190°F; leg joint should move freely when twisted,
and fleshy part of drumstick should feel soft.
Place turkey on heated platter; remove cheesecloth or foil, twine, and poultry pins. Let stand 20 to 3o minutes.

Makes 15 or 16 servings, about 12 cups dressing.

Tip:

Leftover Chicken and Turkey have many uses.
Freeze leftovers in usable portions for pot pies,
slices for sandwiches, chopped for soups and
stews, cubed for casseroles and chopped in
salads. Make fast microwave meals by free-
zing meats and vegetables in the same conta-
iner.


Sunday, November 15, 2009

PUMPKIN CAKE!!!!!

















Pumpkin Cake!!! Hmmm looks Delish!
Have you ever had Pumpkin Cake? Want
to try it? Here is the recipe! Bon Appetit:0)

PUMPKIN CAKE


2 c. pumpkin
3 c. sugar
1 c. oil
3 eggs
3 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda

Blend together in 1 bowl the pumpkin, sugar, oil and eggs. In another bowl, sift and mix together the remaining ingredients. Mix the 2 bowls together until well blended. Bake at 350 degrees for 1 hour and 15 minutes in wax paper-lined 8 or 9 inch pans (unless using Teflon) or 2 loaf pans. Dust with powdered sugar.

Tip:

When considering whether to buy fresh,
frozen or canned goods, look at the cost
per serving.


Saturday, November 14, 2009

Pork Roast!!!













Yummm! Pork Roast with all the trimmings!
Want to try it? Here is the recipe! Enjoy!!!:0)

Pork Roast

Remove rind, cook as above. Cook roast in mod oven. Allow 1 hour
per kg for boneless, slightly more with bone. Can use an oven bag.
Stand 10 mins before carving.

Season and bake vegetables for a side dish.

Tips:

Colorful foods add flair to meals when you
entertain without busting the budget. If you
have a main dish of meat, plan a variety of
color in vegetables.



Friday, November 13, 2009

Cherry Cheesecake!!!!













This is one of the many Cheese Cakes
that we have during the Holidays, be
it at our home or at a relatives home.
Want to try this Yummy Treat? Here
is the recipe Enjoy!:0)

Cherry Cheesecake

1 c Graham Cracker Crumbs
3 tb Sugar
3 tb Margarine, Melted
24 oz Cream Cheese, Softened
3/4 c Sugar
3 ea Large Eggs
1 ts Vanilla
21 oz Cherry Pie Filling (1 cn)
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake
at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium
speed on electric mixer until well blended. Add eggs, one at a time mixing well after
each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes.
Reduce oven temperature to 250 degrees F., continue baking 25 to 30 minutes or
until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top
with pie filling just before serving.

Money Saving Tips:

Check Out http://www.grocerysavingtips.com
for free coupons and lots of
money-saving tips!

Apricot Chicken!!!


















Hmm Apricot Chicken! I've never had
this for Thanksgiving but a family friend
says she has and it is all the Rave!!! Want
to try it? Here is the recipe:

APRICOT CHICKEN

3 - 4 lbs. chicken parts
1 (10 oz.) jar apricot preserves
1 (8 oz.) bottle Kraft Creamy French
Dressing
1 pkg. Knorr's Onion Soup Mix

Mix ingredients together and pour over chicken.
Bake at 350 degrees for 1 hour. Serve with rice.

Money saving tip:

Allow 1/4 to 1/2 a whole chicken per serving.
Allow 1/2 pound of chicken per serving if
grilling or broiling. Allow 3/4 pound per
serving if frying.



Wednesday, November 11, 2009

Potato Salad!!!!













Potato Salad is one of the dishes that we
had for Thanksgiving and Christmas! How
about you? Like to try it? Here is the recipe:


Potato Salad

4 cups diced raw potato 1 white onion
2 tbs chopped parsley paprika
salt ½ cup cream
½ cup mayonnaise
Cook potato until just tender, add peeled & chopped onion, parsley &
seasonings. Mix together cream & mayonnaise. Pour over salad. Mix
carefully. Chill.


Tanya's Tips:

Ethnic markets frequently have a wider variety
of fresh produce furnished by local growers at a
lower cost than chain grocery stores.


Tuesday, November 10, 2009

I want to try something new!

Hi everyone! I want to try adding tips along with
the recipes I post. I hope they are helpful. I got
these tips from http://www.cookbookresources.com/
I thought these tips would be beneficial to all
my readers! Here is one for example:

Plan shopping with refrigerated and frozen items last.
The more you organize your list, the quicker and cheaper
your trip the store will be.




Pecan Pie!!!!!


















Another delicious Thanksgiving Pie!
Want to try it? Here is the recipe Enjoy!

Pecan Pie

3 egg whites ¾ cup caster sugar
22 crushed Jatz Biscuits ½ cup nuts
Beat egg whites, add caster sugar. Fold in biscuits & nuts. Bake 20
mins in slice tin @ 350ºC. Top with cream & grated chocolate.

Grated Chocolate is optional.





Monday, November 9, 2009

Coconut Cream Cake!!!!


















I've never had Coconut Cream Cake before,
have you? I think it will be on the future holiday
dish list! Like to try it? Here is the recipe! Enjoy!

Coconut Cream Cake

4 c cake flour
1 t baking soda
1/2 t baking powder
1/2 t salt
1 c solid vegetable shortening
3 c sugar
2 t vanilla (clear)*
1 t coconut extract
2 c buttermilk
6 ea egg whites
french custard filling
frosting,Boiled
flaked coconut,For Garnish
**french custard filling**
4 ea egg yolks
3/4 c powdered sugar,sifted
3/4 c whole milk
1 c butter (2 sticks),Unsalted
1 t vanilla
**boiled frosting**
2 ea egg whites
1 1/2 c sugar
1/3 c water
1/4 t cream of tartar
1 t vanilla (clear)*
1 t coconut extract
Preheat oven to 350. Grease and flour three (8") round cake pans. Sift together flour,
baking soda, baking powder, and salt. In large mixing bowl, cream shortening, sugar,
vanilla, and coconut extract. Add dry ingredients alternately with buttermilk, mixing well.
Add egg whites and beat 3 minutes or more at medium speed. Pour batter into
prepared pans. Bake in preheated oven about 30 minutes or until cake tests done.
Remove from oven. Cool 30 mintues on wire rack and remove from pans. Cool
completely.
Prepare French custard filling. Spread filling between cake layers. Spread frosting on
cake and sprinkle sides with flaked coconut. French Custard Filling: Beat egg yolks,
then cook egg yolks, powdered sugar, and milk together in top of double boiler until
custard coats the spoon and begins to thicken. Remove from heat and cool.
In mixing bowl cream butter and vanilla. With mixer at high speed slowly add custard a
small amount at a time. Beat until mixed thoroughly.
Boiled Frosting: In heavy saucepan, stir together egg whites, sugar, water, and cream
of tartar. Cook over low heat, beating with a portable mixer at low speed until whites
reach 160 when tested with a candy thermometer. Remove pan from heat and add
vanilla and coconut extract. Transfer to large bowl and beat on high speed until whites
stand in soft peaks.

Sunday, November 8, 2009

Delicious Apple Pie!!!!



















Thanksgiving without the original
Apple Pie? Well of course not! Want
to add this to your Thanksgiving
dinner? Here is the recipe! Enjoy!

Delicious Apple Pie

3/4 c sugar
1/4 c flour
1/4 t nutmeg
1/4 t cinnamon
6 c tart apples (6 medium)
-thinly sliced
2 T butter (or oleo)
1/4 c milk,to brush top of pie
1 9" pie shell,Unbaked
Preheat oven to 425 degrees.
Sift sugar, flour, numeg & cinnamon together. Mix w/apples. Turn into
unbaked pie shell. Dot w/butter or oleo. Cover w/top crust, flute
edges & vent top. Brush top crust w/ milk for a golden color. Bake
for 40-50 minutes, until juice bubbles through slits.

Saturday, November 7, 2009

Corned Beef And Cabbage!!!















I remember one Thanksgiving I made this
for my family and they loved it! Maybe yours
will too! Want to try it? Here is the recipe!
Enjoy!!!!!!

Corned Beef And Cabbage
8 Servings
5 lb Corned beef brisket
1 lg Onion stuck with 6 whole -
-cloves
6 Carrots,peeled and sliced
8 Potatoes,peeled and cubed
1 t Thyme,Dried
1 sm Bunch Parsley
1 Head Cabbage (about 2 lbs)-
-cut in quarters
* * * * * *
HORSERADISH SAUCE ==============
1/2 pt Whipping Cream
2 T -to 3T prepared horseradish
Put beef in a large pot and cover with cold water. Add all other

ingredients except cabbage and bring to a boil with the lid off the
pot. Turn to simmer and cook for 3 hours. Skim fat from top as it
rises. Remove the thyme, parsley and onion. Add cabbage. Simmer
for 20 minutes until cabbage is cooked. Remove the meat and cut into
pieces. Place on center of a large platter. Strain the cabbage and
season it heavily with black pepper. Surround the beef with the
cabbage, carrots and potatoes. Serve with horseradish sauce.
Horseradish Sauce: Whip cream until it stand in peaks. Fold in
horseradish.


Friday, November 6, 2009

Chocolate Fudge Cake!!!



















Now what is Sweet Potato Pie with out the added bonus
of Chocolate(Fudge)Cake?! We definitely had to have
these two when my Mother and Aunt cooked during
the Holidays! Want to try this recipe? Here you go!:

Chocolate Fudge Cake

2 1/4 c c&h brown sugar,packed
1 c dairy sour cream
1/2 c crisco shortening
1 1/2 t vanilla
3 ea eggs
2 1/4 c softasilk cake flour
3 pk premelted chocolate (or
-chocolate sq.
melted)
2 t baking soda
1 t salt
1 c water,Boiling
**chocolate frosting**
1/2 c butter
4 pk premelted chocolate (or
-chocolat sq.
melted)
4 c c&h powdered sugar
1/2 c milk
1 t vanilla
Preheat oven to 350.
Beat C&H brown sugar, sour cream shortening, vanilla, premelted chocolate, and eggs
in a large mixer bowl on low speed until blended. Beat on high speed for 5 minutes.
Beat in flour, baking soda and salt on low speed; beat in boiling water slowly. Pour into
3 greased and floured (or wax paper lined) round pans, 8" x 1 1/2". Bake at 350 until
wooden pick inserted in center comes out clean, approximately 30 to 35 minutes. Cool
for 10 minutes on rack. Remove from pans. Cool cakes completely. Fill and frost
layers.

Chocolate Frosting: Heat butter and chocolate in saucepan, over low heat, until melted.
Remove from heat. Stir in sugar, milk and vanilla. Beat until smooth. Place pan of
frosting in bowl of ice water. Beat until mixture mounds slightly. Do not overbeat.
Remove pan from ice water. Beat until of spreading consistency.