Sunday, November 29, 2009

Pumpkin Cobbler

Pumpkin Cobbler

15-oz can pumpkin puree
12-oz can evaporated milk
2 eggs
1/4 cup flour
1 cup sugar
4 tsp pumpkin pie spice
1 pkg yellow cake mix
1 cup butter, melted
1 1/2 cups chopped pecans

Preheat the oven to 350^F. Grease a 9x13" pan. In a large bowl, combine the pumpkin, milk, eggs, flour, sugar and spice. Mix well and pour into the pan. Sprinkle the dry cake mix over the top then drizzle with melted butter. Top with pecans. Bake for 1 hour or until a knife inserted near the center comes out clean.

Yum-OH! I've also made this with white cake mix as well as Butter Pecan cake mix. I think the Butter Pecan is the best, but it's hard to find.

Sunday, November 8, 2009

Spicy Fried Chicken Salad

Spicy Fried Chicken Salad

1 cup flour
Garlic Salt and Pepper
1 tsp Montreal Chicken Seasoning
1 tsp paprika
4 boneless skineless chicken breast cutlets
5 tbsp melted butter
1 tbsp tabasco sauce
1 tbsp Louisiana Hot Sauce
Oil for Frying
Bag of Salad
Sliced celery
Crumbled Blue Cheese
Ranch Dressing

Combine flour, garlic salt, pepper, Montreal seasoning, and paprika and mix well. Dip the chicken in the flour mixture and set aside. Combine the butter, tabasco and hot sauce. Dip the coated chicken in the butter mixture then back into the flour mixture. Fry until done and crispy on both sides. Slice and serve over salad with celery, blue cheese and Ranch dressing.

Very good....but not spicy enough in my opinion.

Thursday, November 5, 2009

Slow Cooked Hungarian Beef & Noodles

Slow Cooked Hungarian Beef & Noodles

2 lb lean boneless beef, cut into cubes
2 cups baby carrots
1 onion, quartered and roughly chopped
1 bell pepper, cut into strips
1/3 cup flour
1 heaping tsp smoked paprika
1 tbsp Mrs. Dash Tomato, Basil & Garlic flavored seasoning
1/2 bottle chili sauce
15-oz can stewed tomatoes
26 oz carton beef broth
Salt and Pepper to taste, if needed
16-oz hot cooked egg noodles
8-oz sour cream, if desired

Toss together the beef, carrots, onions, bell pepper, flour, paprika, and Mrs. Dash and place in the slow cooker. Add chili sauce, tomatoes and beef broth and cook on low all day. Serve with hot noodles and stir in sour cream if desired.

This smells wonderful and tastes great!

Sunday, November 1, 2009

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

2 lbs chicken breast tenderloins
2 tbsp butter
1 onion, finely chopped
1 can cream of chicken soup
1 can creamy chicken mushroom soup
1 tbsp celery flakes
32 oz carton low sodium chicken broth
3 cans (10-oz) each refrigerated biscuit dough
flour

Place everything except the biscuit dough in a crockpot. Cover and cook on low heat for several hours. About 30 minutes before serving, sprinkle some flour on your cutting board, roll out the biscuit until really flat, cut into thin strips with a sharp knife and drop into the chicken mixture in the crockpot. Cover and cook until the dough is no longer raw in the center.

Yummo! Cooking this in the slow cooker is an idea I found on allrecipes.com but the biscuit dough dumplings is the way my family has made this for at least 3 generations.

Cheese Stuffed Burgers

Cheese Stuffed Burgers

1 to 1-1/2 lbs ground sirloin
Velveeta cheese, shredded
French Fried Onions
Garlic salt & Pepper

Form the meat into 8 thin patties. Place shredded Velveeta and some French Fried Onions in the middle of 4 patties. Top with remaining patties and press edges to seal. Season to taste and grill, broil or pan-fry until done. Serve on buns with your choice of toppings.

I usually always make these with Velveeta because it melts so easily, but you can use any cheese you like. These are delicious....I usually add some chopped bell pepper to John's.