Happy Thanksgiving!

Let us know how your Thanksgiving cooking went! We want to hear your stories, nightmares, fun and traditions! Who knows it might get you a prize!! ; )

And the winner is.....

With the help of both my husband and my little son (who can't read). We drew the winner of our first blog contest! And the winner of the drawing is...Rosie! Congrats, Rosie!!!!! This is such a fun Cooky Book and a fond memory to many of my Grandma's Grandkids. Thank you to all who entered and all who were faithfuls. I do have another winner to announce though....the purpose of the contest was to extend our "readership" and so a second winner with bringing in the most new readers to the blog is Mandy!

Rosie and Mandy Congrats!!! I just love love love contests and yes I am already planning my Christmas Season! I am going shopping with the sisters and I will return with many goodies... I am going to devise many fun giveaways including giving away prizes to those that continue to comment on the below recipes and future recipe posts. Ladies and Gens this was so much fun I am going to get wild and crazy for the Christmas Season and give, give, give. So keep up the comments and you might just be a winner, bring in someone new and you could be like Mandy and be rewarded for all your hard work!

Mandy and Rosie, please e-mail me your addresses to: holly2300@yahoo.com. I will then get these fun cooky books off to you.. all I ask in return is keep commenting and spreading the word AND take a picture of you and your new cooky book and e-mail it to me so that I can post them on this blog!

Please keep up the responses and remember to comment, especially on the newly posted recipes tonight! My fellow authors are amazing cooks and I love their recipes too. Let us know if you have any special requests! Many thanks to all and hold on tight for a fun filled December, you may be our next winner!

Get Cookin'!

All Things Pumpkin, For That I am Thankful!

So, lately, I've had a pumpkin addiction and I'm addicted to trying and improving pumpkin recipes that I find. I'm going to publish two of my all-time, re-used recipes and also one new one that I just barely tried. All of them are fantastic! I hope you enjoy. I thought the fall time was a great time to publish these kinds of recipes. If anyone has a great pumpkin recipe, I'd love to try it!

Probably my favorite pumpkin recipe that I use all of the time is Pumpkin Ribbon Bread. This is one of my favorite things to grab for breakfast when I'm in a hurry. I'm sure something that tastes this good cannot be that healthy, but I justify and say that because it has pumpkin and applesauce in it, is totally acceptable as a "healthy" food!

Start out by doing the cheesecake filling first:

6 oz. cream cheese ( I use the whole pack..8oz.)

1/4 cup of sugar

1 TBSP of all-purpose flour

2 egg whites

Combine all together and mix. Then set aside.In another bowl beat 1 cup of pumpkin, 1/2 cup of applesauce, 1 egg, 2 egg whites, and 1 TBSP of oil. Combine 1 2/3 cup of flour, 1 1/4 cup of sugar, 1 tsp baking soda, 1/2 tsp. salt, 2 tsp. cinnamon, 1 tsp. cloves. Add this to pumpkin mixture. Then stir together. After it is all mixed, stir in 1/3 cups of walnuts. Spray to 8X4X2 loaf pans with Pam. Then put down enough in each pan to just cover the bottom. The recipe says half, but I've found if you can cover the bottom with just enough, it is harder to cover the top when the filling is down. The picture below show you how much I actually put into it.

Then spread it over the bottom. After this you will get your cream cheese layer and spread it over the bottom layer. I divide this into half and spread with a spatula. I try to get it as close to the edge as I can.

After that, spread the reamaining batter over the top of the cream cheese filling. Put in the over and back at 350 for 40-45 minutes. Cool for 10 minutes before removing. It says to refridgerate the bread, but I've never done it and it seems to be fine. We eat it quick enough that it doesn't have time to go bad.

You will see when it is done that it is actually very normal looking and you can't tell that you have added anything, until....

You cut into it and there you have...the ribbon in the middle. Not to mention how utterly yummy this bread really is!

Pumpkin Pancakes-used IHOP secret recipe and then modified it quite a bit. I like my version the best!

Mix together these five ingredients-

15 oz pumpkin

2 eggs

1 1/2 cups buttermilk

1/2 cube of butter melted

1/4-1/2 cups of sugar -I just kind of pour about that much!

Batter will look like below

Then you will begin to add the dry ingredients:

1/4 cups of flour

1-3 TBSP of cinnamon (I like a lot of spice...you don't have to put that much!)

Grated nutmeg-about 1 TBSP

Sprinkle of pumpkin pie spice

1 tsp. soda

1 tsp. baking powder

3/4 tsp. saltMix this together and your batter will look like this. My goes kind of a light brown, because I like a lot of spices. If you don't, you can not put in as much.Put the batter on a heated gridle. I turn it between 300 degrees and 350 degrees. Because there is so much pumpkin in them, you have to let them cook on each side for quite a bit. They are very moist pancakes. As you can see, flipping them is a little difficult. I also have a hard time making them small. It doesn't matter how little I put on the gridle, they always blow up into these huge things! The cook time is about fifteen minutes...My husband doesn't like them as moist inside as I do, so you can cook them for a while longer than fifteen minutes! It does take some time, but it is well worth it! My husband likes to put butter spray on his pancakes, and instead of syrup, which I think drowns out the taste of how good these are, we use fat-free cool whip. And yes, you do have to use a lot, but it is still lower in calories than using normal syrup. The reason why I say you have to use a lot is because it melts rather quickly. Andy and I share one container because I like a lot of whipped cream on it. This has become our Saturday breakfast tradition! They are so good and so filling.

The last item, I copied from a Taste of Home magazine, however, being the weirdo that I am, I always try to figure out ways to make it better. I changed the filling and the frosting and added some spice.

Pretty Pumpkin Cinnamon Buns/Rolls

(I'll type the ingredients and then the directions. I didn't take too many pictures of this process....it takes some time! )

For the dough:

2 TBSP active dry yeast

1/2 cup warm water (110-115 degrees)

4 eggs

1 cup of shortening

1 cup canned pumpkin

1 cup warm milk (110-115 degrees)-I heated it in the microwave

1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix

1/3 cup butterscotch pudding mix

1 tsp salt

7-8 cups of flour

In a large mixing bowl, dissolve the yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt, and 6 cups of flour. Beat until smooth. (I had to use my hands at one point because it was attempting to go up inside of my mixer!) Stir in enough remaining flour to form a soft dough (dough will be sticky!)

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled-about 1 hour.

While it is raising make the filling: ( I actually doubled this because it said it was enough dough for 2 roll outs. 1 cube of butter-melted and set aside. Then combine 2 cups of packed brown sugar, 1 TBSP of cinnamon, 1 tsp cloves, grated nutmeg(or as many spices as you can handle...I like a lot and usually just eye ball how much to use...so I'm not sure how much I used) Mix together. Then after dough has had enough time to raise, punch it down, and divide in half. Roll each portion into a 12X8 rectangle; brush with butter. Then use sugar mixture and sprinkle over the top of this. I also added in dried craisins because I like raisins in normal cinnamon rolls, but I thought the craisins would add a good taste. I made one pan without and one with. We all preferred the craisin pan and so when I make the again, I will always add the craisins. It added a little bit of a tart taste to the rolls.

Then after this, you will roll up the dough jelly-roll style starting with a long side (however I did it from the top and rolled down and it makes the rolls nice and big...so I would say it is your choice on this!) Pinch seams to seal. Cut each into 12 slices. (I didn't quite get 12, but my toddler was helping me to cut...I also just use thread and cross it...it really cuts the rolls clean and doesn't squish them down!). Place cut sides down on two grease 9X13X2 inch baking pans. Cover and let rise until doubled, about 3o minutes.

Bake at 350 for 22-28 minutes (mine were done at 22 minutes) or until golden brown.

I forgot to take pictures of when they were done...so you get to see the only finished one I have in picture with my lunch at school. To make the icing for this, I kind of jazzed it up, so if you don't want more spice, just add first ingredients....

3 TBSP water

2 TBSP butter

1 tsp (I used more!) ground cinnamon

2 cup confectioners' sugar

1 1/2 tsp vanilla

**I added more cinnamon and some cloves! I thought it was great. You also need to double the recipe to actually have enough for both pans!
The finished roll is to the right! Eat warm and reheat...for best results! :-)

These rolls were lots of work, but well worth it!

Kristie

"Real" Carmel Apples

Okay, so I know that most of us have made carmel apples before of some sort. I really wanted to do it this year, so I went and bought the Kraft caramels. Most of us have done this, right! Then the caramel is too runny and it doesn't stick and it just isn't that great. So the other day at work our principal made caramel apples and they were to die for. When I asked her how come her caramel was so good, she proceeded to tell me that it was because she made the caramel...just like when making it for candy making. You cook it a little higher in temperature than what your recipe calls for, let it cool a little then dip the apples. Any caramel recipe that you make for candy making will work. I was amazed at the difference between just using the normal Kraft caramels and making your own batch of caramel. I know that this is simple and that some of you have probably already thought that, but by making your caramel, the caramel apple is just a lot more sinfully good! Enjoy.

I like to use a variety of apples when I try this, but Granny Smith and Honeycrisp and Jonagolds are my favorites because they are a tart apple. One of the hardest times I had was getting the caramel to stick to the apple. You will notice the consistency is a little runny. My principal said you have to let the caramel cool, and I did that and had a hard time getting the caramel to stick at all. She also mentioned that you have to twirl and wave them around. I tried to dunk one into ice water, but that didn't work so well. I also left one in the hot caramel too long and it kind of made the apple go weird (I was experimenting on the best ways to get it to stick), but all in all, a little patience and some twirling, and my first batch of caramel apples was actually the best batch I've ever experimented with!

These are the final, upclose results!

What a sticky, gooey mess! Yum!

(Should probably only make once a year! :-))

Chocolate Drop Cookies

Hey friends! Its Nancy again with a fabulous recipe. Ok, if you like chocolate (who doesn't?) then you have got to try these. Norma's chocolate drop cookies are one of Jake's favorites. I made them this year on Valentine's day and they were a big hit. Ok, here's what ya need:

1/2 C butter

1 tsp vanilla

1 1/2 C sugar

2 eggs

1 cup sour cream

2 1/4 C flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 C chopped nuts

2 squares unsweetened chocolate

Here's what ya do: cream butter and sugar, then beat in the eggs. Add the vanilla and melted chocolate (I prefer to melt chocolate in a double boiler, but a microwave is fine, just keep an eye on it...don't melt it until you are ready to add it because it will re-harden) Sift your dry ingredients together and add to the creamy chocolate mixture. Stir in the nuts then drop by table spoon onto a greased cookie sheet. Bake at 400 for 8 to 10 minutes.

Now, the chocolate cookie alone is not very sweet, which is where the frosting comes in. Yes, a creamy and delicious frosting to finalize this treat! Here we go:

2 tbs butter

2 squares unsweetened chocolate

1/2 cup light cream

2 - 3 C powdered sugar

Melt the butter and chocolate then stir in the cream, add the powdered sugar slowly until a spreadable consistency.

Holiday Twist: sick of rolling out sugar cookie dough at the holidays? Make these chocolate drops with some holiday flare! Try placing a candy corn on top the frosting for Halloween. Sprinkle on some crushed candy cane at Christmas time (mmm... mint and chocolate - what a combo!) Oh, and a candy heart for Valentine's day or an anniversary is cute. Sky's the limit, get creative!

Don't be intimidated by having to melt chocolate squares and make frosting. These cookies are quick, easy, soft, and delicious! Let us know if you tried them! Happy baking!

Here is Norma with her amazing cookies!

Food Contest Cook-off Recipes

Best Clam Chowder Ever!!!-

Created by Kristie Scott...but stolen and pieced from various recipes and tastings! Inspired by Frank Bunce! This is what he brings every year for our school Christmas sign-up and I've been trying to imitate it for years. I don't think I have it quite like his, but it is a good recipe!

Ingredients:
½ gallon of water
4-6 potatoes (diced)
2-3 packets dehydrated butter flavored mashed potatoes (this helps thicken the soup…another person I know actually take the potato water and some of the potatoes and blends them up. Then he adds this to the soup. I like what the butter flavored potatoes add to the soup)
salt to taste
pepper to taste
parsley flakes to taste
minced onion what you like!
6 strips bacon (more if you like)
celery about 3-4 ribs cut up
mushrooms from can 1-2 cans
3 cans of clams (reserve some of juice)
corn –I use the fresh corn that I freeze, but any can will do
onion –one whole onion
1-2 cups cream or to taste
1-2 cups buttermilk or to taste
1 cup canned milk


Boil potatoes and celery in salty water. Meanwhile in a frying pan fry bacon and onion together until crisp. Reserve this until very end as soup thickens. Let potatoes boil for about 20 minutes…drain off some of the juice. Then begin to other ingredients: mushrooms, corn, clams, clam juice, and minced onions and add the cream, buttermilk and canned milk. To thicken soup add the dehydrated potatoes and get to thick consistency that you like. Add more salt if desired, pepper, and parsley flakes. Then the final step is to add in the bacon and onion mixture. I like to put it on a paper towel first to get off oil. Let simmer for a 20 minutes stirring constantly. Yum!


Approximate Prep Time: 20-30 Approximate Cook Time: 1 hour




Deluxe Holiday Fudge by Norma Sanders
This is a really good fudge because it is not sugary! It is very creamy and chocolately. Look for variation to this recipe to be posted soon!
Ingredients:
2 giant chocolate bars
1 -12 oz. pkg. chocolate chips
1 jar marshmallow cream
1 tbsp butter
1 lb walnuts or pecans
1 tsp. vanilla
4 ½ cups sugar
1 tall can evaporated milk

Mix chocolate, vanilla, marshmallow cream, and butter in big dish. Mix sugar and milk in a 4-6 qt. saucepan. Bring sugar and milk to a boil and cook for six minutes. Pour mixture over first ingredients and blend until smooth and creamy. After mixture is completely blended, fold in chopped nuts. Pour into greased pan and let stand 4-6 hours in refrig or until completely chilled. Makes 6 pounds.


Approximate Prep Time: 15-20 Approximate Cook Time: 5 min