* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 1/2 cup butter, softened
* 1 1/2 cups white sugar
* 1 cup canned pumpkin puree
* 1 egg
* 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. After they've cooled, you can ice or glaze them if you want but I didn't bother since they're delicious as is.
Also, we couldn't get any pumpkin puree so I used pumpkin pie filling instead. Since it contains spices already, I tasted the batter before adding the egg and decided to leave out the cinnamon and add just a pinch of the cloves and nutmeg. They came out tasting great, and they're so soft, like little mini pumpkin breads. They'd probably be great with some chocolate chips too.
Ingredients:
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 egg, beaten
1/2 cup milk
1/3 cup vegetable oil
TOPPING
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
Mix flour, sugar, baking powder, salt, cinnamon and ginger. Mix the egg, milk and oil in another bowl, then stir into the dry ingredients to moisten. Spoon into greased or paper lined muffin cups. Bake at 400 degrees for 20 minutes or until done.
For topping combine the sugar and cinnamon. Brush the tops of the warm muffins with butter and dip the top of muffin into sugar/cinnamon mixture.
- 2 eggs, beaten
- 1 package of any cake mix
- 1/2 cup of oil
Preheat oven to 350. Mix all ingredients together. Shape into small balls and place on ungreased cookie sheet and bake for 5-10 minutes.
Easiest, fastest cookies EVER. Thank you Heather.
- 1 or 2 chopped onions
- 1 lb ground beef
- Cooked spaghetti
- 1 large can diced tomatoes, drained a bit
- 1 can cream of mushroom soup
- 1 cup grated cheese
Preheat oven to 350.
In a pan, sautee the onions in a bit of oil until they become translucent and soft. Add beef and cook until done; season with whatever you like. Drain.
In a large (deep) casserole dish, spread meat in the bottom and pat down to form an even layer. Place cooked spaghetti on top and pat down as well. Dump tomatoes on spaghetti and spread out evenly. In a bowl, mix soup with just a small amount of water and spread over tomatoes. Top with cheese.
Cook uncovered for about 30-40 minutes until completely heated through. Let stand for five minutes, then serve.
My aunt gave me this recipe and it's really tasty. It's not the best meal to serve company because it doesn't serve nicely - it's pretty messy looking. It's yummy though. Instead of spaghetti you can also use any small pasta that won't bulk things up too much, like small shells or macaroni. I have no idea what the name is all about.
9 lasagna noodles
3 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1/4 teaspoon ground white pepper
1 teaspoon salt, divided
1/8 teaspoon ground nutmeg
2 1/2 cups milk
2 tablespoons chopped fresh parsley
1 (15 ounce) container ricotta cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside.
In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
In a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.
Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
1 tbsp oil
1 C chopped onion
1 tbsp fresh minced ginger
1 tsp cumin seeds
1 tsp turmeric
1/2 crushed red pepper
4 cloves garlic, minced
2 C cauliflower florets
2 C chopped tomatoes
2 1/2 C water
1 C dried brown lentils, sorted and rinsed
2 tbsp fresh lime juice
1 tbsp cilantro
3/4 tsp salt
6 C cooked rice
Heat olive oil in large saucepan over med-high heat. Add onion and next 5 ingredients (onions through garlic); saute 2 minutes. Add cauliflower and tomato; saute 1 minute. Stir in water and lentils; bring to a boil.
Cover, reduce heat, and simmer 35 minutes or until lentils are tender. Stir in lime juice, cilantro, and salt. Serve 1 cup lentil mixture with 1 cup rice.
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
Chicken pieces
1 cup chopped onion
Combine spices in bowl. Rub spice mix into the chicken, including inside the cavity. Cover and let sit overnight, or cook right away.
Cook one hour at 350.
This is a variation on Andrea's recipe.
- 1 pound dried black beans
- 16 ounce jar salsa (your favorite)
Rinse beans, removing any foreign objects. Place in a large bowl and cover
with water. Allow to soak at room temperature overnight.
Drain beans and place in a crockpot with the salsa and stir. Add enough water
to just cover the beans. Cover and cook on low all day, 8-10 hours. Makes
10-12 side dish servings or 6-8 main dish servings. Freezes well.
Note: In addition to the basic recipe, I added some garlic powder and a couple of bay leaves to spice it up a bit.
- 1 lb. lean ground beef
- 1 small onion, minced
- 1 egg, lightly beaten
- 1/4 C dry bread crumbs
- 1/2 tsp salt
- 1 1/2 C water
- 3/4 C light brown sugar
- 1/4 C white or cider vinegar
- 1/4 C ketchup
- 3 tbsp soya sauce
- 3 tbsp flour
Preheat oven to 375. In a medium bowl, mix beef, onion, egg, bread crumbs, and salt. Mix together with hands until completely combined. Form into 1-inch meatballs and set on lightly greased baking sheets. Bake for 10 minutes, turn them over, and then bake another 10 minutes. Drain off any fat if needed and set meatballs aside.
Ina medium saucepan, whisk together water, brown sugar, vinegar, ketchup, soya sauce, and flour. Add the meatballs and bring to a boil. Reduce to medium heat and cook for 30 minutes, stirring regularly to avoid any sticking.
Serve over rice.
(Apparently you can also replace any or all the water with the juice from a can of pineapple chunks. Then add the pineapple chunks to the meatballs during the last five minutes. I think that sounds really good too.)
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
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