1 can (15 oz.) 100% Pure Pumpkin
1 Spice Cake Mix...don't add the oil, water or eggs
1 pkg. Chocolate Chips
Mix the pumpkin and spice cake mix together. Add chocolate chips. Bake on ungreased cookie sheet at 350 degrees for 12-15 minutes or until the cookies bounce back after touching them.
This recipe is so easy that I was a little skeptical on if they would taste good. But, they are really good and moist.
Thursday, November 27, 2008
Wednesday, November 26, 2008
Banana Cream Pie!
3 c Heavy Cream
1/2 c. crushed ice
1 pkg banana instant pudding
1 pkg vanilla instant pudding
3 bananas sliced (I use 5)
1 vanilla wafer pie shell
1 c. Cream
whip 3 c. heavy cream on low till thick add crushed ice and continue to whip 4 min.
increase speed add vanilla and banana pudding mixes. Whip till puddings are thick and blended well with cream increase speed to high till mixture is stiff.
Line bottom of pie shell with sliced bananas cover bananas with 1/2 the cream mixture
top with more bananas then remaining cream.In a small bowl whip 1 c. cream until stiff add sugar and vannilla. put on top of pie. refridgerate 1 hour before serving!
1/2 c. crushed ice
1 pkg banana instant pudding
1 pkg vanilla instant pudding
3 bananas sliced (I use 5)
1 vanilla wafer pie shell
1 c. Cream
whip 3 c. heavy cream on low till thick add crushed ice and continue to whip 4 min.
increase speed add vanilla and banana pudding mixes. Whip till puddings are thick and blended well with cream increase speed to high till mixture is stiff.
Line bottom of pie shell with sliced bananas cover bananas with 1/2 the cream mixture
top with more bananas then remaining cream.In a small bowl whip 1 c. cream until stiff add sugar and vannilla. put on top of pie. refridgerate 1 hour before serving!
Thanksgiving Sweet Potatoes!
3 cups Sweet potatoes (Yams)
1/2 c. Sugar
1/2 c. Butter
2 Eggs Beaten
1 tsp. Vanilla
Boil potatoes till soft Mash up mix in sugar, Eggs, Vanilla, and Butter.
Topping
1/3 c. Melted butter
1 c. Brown sugar
1/2 c. Flour
1 c. Chopped Pecans
Mix sugar flour and pecans together. Add butter (will be crumbly) put on top of sweet potatoes and bake 25 min. at 350.
These are the best sweet potatoes!
1/2 c. Sugar
1/2 c. Butter
2 Eggs Beaten
1 tsp. Vanilla
Boil potatoes till soft Mash up mix in sugar, Eggs, Vanilla, and Butter.
Topping
1/3 c. Melted butter
1 c. Brown sugar
1/2 c. Flour
1 c. Chopped Pecans
Mix sugar flour and pecans together. Add butter (will be crumbly) put on top of sweet potatoes and bake 25 min. at 350.
These are the best sweet potatoes!
Saturday, November 22, 2008
Pie Crust
3 c. flour
1 1/3 c. shortening
2 T. cornstarch
1 tsp. salt
1 c. ice cold water
Cut shortening into dry ingredients until mix resembles coarse crumbs. Add water water until dough just comes together. Separate into thirds. Roll out onto floured board. Gently roll crust onto rolling pin and into pie plate. Trim and flute edges. For pies requiring a pre-baked crust, Bake at 350 for approx. 15-20 minutes or until just lightly browned.
My friend Cindy taught me how to make pie crusts and this is the recipe I got from her. She is a fantastic cook so every recipe I get from her is a treasure!
1 1/3 c. shortening
2 T. cornstarch
1 tsp. salt
1 c. ice cold water
Cut shortening into dry ingredients until mix resembles coarse crumbs. Add water water until dough just comes together. Separate into thirds. Roll out onto floured board. Gently roll crust onto rolling pin and into pie plate. Trim and flute edges. For pies requiring a pre-baked crust, Bake at 350 for approx. 15-20 minutes or until just lightly browned.
My friend Cindy taught me how to make pie crusts and this is the recipe I got from her. She is a fantastic cook so every recipe I get from her is a treasure!
Mandarin Orange Salad
From Shaurie's kitchen:)
1 pkg. graham crackers crushed
1 24.5 oz. Dole Mandarin oranges (do not drain)
2 small pkgs. instant coconut cream pudding (dry)
1 16 oz. Cool Whip thawed
1-2 c. mini marshmallows
1/2 c. coconut
Evenly sprinkle graham cracker crumbs into bottom of 9x13 inch pan. In mixing bowl, combine mandarin oranges with all of the juice and both boxes of dry pudding mix. Mix until well blended. Fold in cool whip, marshmallows and coconut. Gently spread over graham cracker crumbs. Sprinkle more marshmallows on top along with a little more coconut. Cover and Chill until ready to serve.
1 pkg. graham crackers crushed
1 24.5 oz. Dole Mandarin oranges (do not drain)
2 small pkgs. instant coconut cream pudding (dry)
1 16 oz. Cool Whip thawed
1-2 c. mini marshmallows
1/2 c. coconut
Evenly sprinkle graham cracker crumbs into bottom of 9x13 inch pan. In mixing bowl, combine mandarin oranges with all of the juice and both boxes of dry pudding mix. Mix until well blended. Fold in cool whip, marshmallows and coconut. Gently spread over graham cracker crumbs. Sprinkle more marshmallows on top along with a little more coconut. Cover and Chill until ready to serve.
Turkey... moist and delicious!
1 turkey (18-22 lb.) thawed
2 cubes butter or margarine melted
salt & pepper
Clean cavities of turkey and rinse. Inject melted butter into meaty parts of turkey. Make sure to get plenty into the breast meat. Sprinkle with salt and pepper. Set turkey breast side down into an aluminum foil roasting pan. Cover top tightly with foil as well. If your roaster doesn't have a lid, double or triple the foil on top. Cook for 2 hours at 400 degrees. Then turn temp. down to 200 degrees and continue roasting for 10-12 hours. The turkey doesn't look the prettiest when it is done but the taste is sensational! The meat literally falls off of the bones. You don't need a knife to carve it, just a fork to remove the meat.
We always start our turkey in between 8 and 10 p.m. the night before Thanksgiving. I usually try for 8:00 p.m. because if it doesn't go in until 10:00 p.m. you have to get up at midnight to turn it down:(. When you wake up on Thanksgiving morning, you can smell the turkey throughout the house! I just leave it in the oven on 200 until about an hour before dinner. I bake my stuffing separately instead of stuffing the turkey with it. Inside the turkey it gets way too soggy.
2 cubes butter or margarine melted
salt & pepper
Clean cavities of turkey and rinse. Inject melted butter into meaty parts of turkey. Make sure to get plenty into the breast meat. Sprinkle with salt and pepper. Set turkey breast side down into an aluminum foil roasting pan. Cover top tightly with foil as well. If your roaster doesn't have a lid, double or triple the foil on top. Cook for 2 hours at 400 degrees. Then turn temp. down to 200 degrees and continue roasting for 10-12 hours. The turkey doesn't look the prettiest when it is done but the taste is sensational! The meat literally falls off of the bones. You don't need a knife to carve it, just a fork to remove the meat.
We always start our turkey in between 8 and 10 p.m. the night before Thanksgiving. I usually try for 8:00 p.m. because if it doesn't go in until 10:00 p.m. you have to get up at midnight to turn it down:(. When you wake up on Thanksgiving morning, you can smell the turkey throughout the house! I just leave it in the oven on 200 until about an hour before dinner. I bake my stuffing separately instead of stuffing the turkey with it. Inside the turkey it gets way too soggy.
Slime
1 large pkg. lime jello
1 large pkg. vanilla pudding (not instant)
Prepare jello according to directions on package - do not refrigerate yet. Cook pudding according to directions on package and let cool for 5 minutes. Pour pudding into jello and blend with a wire whisk. Pour into 9x13 in. pan and refrigerate for 4-5 hours until set. Top with cool whip or whipped cream.
1 large pkg. vanilla pudding (not instant)
Prepare jello according to directions on package - do not refrigerate yet. Cook pudding according to directions on package and let cool for 5 minutes. Pour pudding into jello and blend with a wire whisk. Pour into 9x13 in. pan and refrigerate for 4-5 hours until set. Top with cool whip or whipped cream.
Pumpkin Pie
This is the best pumpin pie ever!!! It is the only recipe I ever make. I got this recipe from Glen's mom... I have also passed it on to all 3 daughters-in-law :). It is a Thanksgiving tradition in the Berlin family! Enjoy!!!
2 c. (16 oz.) solid pack pumpkin
2 c. milk
4 eggs
1 c. sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
2 T. wondra flour
2 frozen pie shells (or you can make your own)
Beat eggs, add milk, sugar, pumpkin, spices and flour, mixing after each one. Pour into frozen pie crusts. Bake at 375 for 55 min. Or until center is set (put pies on a cookie sheet to bake). Top with fresh, sweetened whipped cream!
2 c. (16 oz.) solid pack pumpkin
2 c. milk
4 eggs
1 c. sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
2 T. wondra flour
2 frozen pie shells (or you can make your own)
Beat eggs, add milk, sugar, pumpkin, spices and flour, mixing after each one. Pour into frozen pie crusts. Bake at 375 for 55 min. Or until center is set (put pies on a cookie sheet to bake). Top with fresh, sweetened whipped cream!
Tuesday, November 18, 2008
Orange Creamsicle Fudge
Orange Creamsicle Fudge
2 cups sugar
3/4 (1 1/2 sticks) butter or margarine
2/3 cup whipping cream
7 ounces Marshmallow Cream
1 (12 oz) pkg. vanilla chips
3 tsp. orange flavoring
12 drops yellow food color
9 drops red food color
Bring sugar, cream and butter to a boil in a heavy cooking pot over medium heat. Boil for 5 minutes stirring occasionally. Meanwhile put the vanilla chips and the marshmallow cream in a bowl. Remove the sugar, cream, butter mixture from the heat and pour directly over the chips and marshmallow cream. Stir vigorously until the chips and marshmallow are completely dissolved. Remove 1 cup of the mixture and set aside. Add orange flavoring and food colorings to remaining mixture and pour into a greased 11x 8 inch pan. Spoon the 1 cup of white mixture over the orange and gently swirl with a knife. Chill in the refrigerator and cut into 1 inch squares. Store in wax paper lined tupperware container.
2 cups sugar
3/4 (1 1/2 sticks) butter or margarine
2/3 cup whipping cream
7 ounces Marshmallow Cream
1 (12 oz) pkg. vanilla chips
3 tsp. orange flavoring
12 drops yellow food color
9 drops red food color
Bring sugar, cream and butter to a boil in a heavy cooking pot over medium heat. Boil for 5 minutes stirring occasionally. Meanwhile put the vanilla chips and the marshmallow cream in a bowl. Remove the sugar, cream, butter mixture from the heat and pour directly over the chips and marshmallow cream. Stir vigorously until the chips and marshmallow are completely dissolved. Remove 1 cup of the mixture and set aside. Add orange flavoring and food colorings to remaining mixture and pour into a greased 11x 8 inch pan. Spoon the 1 cup of white mixture over the orange and gently swirl with a knife. Chill in the refrigerator and cut into 1 inch squares. Store in wax paper lined tupperware container.
Best Toffee Ever... Super Easy!
2 cups butter (no substitutes)
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate
chips
1 cup finely chopped almonds
1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, butter a large cookie sheet or spray with pam.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Use any type of nut that you like in place of the almonds. I always use milk chocolate chips instead of semi-sweet.
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate
chips
1 cup finely chopped almonds
1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
2. While the toffee is cooking, butter a large cookie sheet or spray with pam.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Use any type of nut that you like in place of the almonds. I always use milk chocolate chips instead of semi-sweet.
Monday, November 17, 2008
Cream Pie
3 cups milk
2/3 c. sugar
1/4 tsp. salt
2 heaping Tbl. flour
2 heaping Tbl. cornstarch
2 whole eggs
2 egg yolks
1 tsp. vanilla
Heat milk over medium heat until hot. Mix the rest of the ingredients except for vanilla with a fork or a whisk. Whisk into hot milk and stir constantly until mixture thickens and bubbles. Remove from heat and add vanilla. Chill.
For Coconut cream pie:
Add 1/2 c. coconut before chilling. Spread into baked pie crust. Top with fresh sweetened, whipped cream.
For Banana cream pie:
Slice 2-3 bananas in bottom of baked pie crust before adding filling. Top with fresh sweetened, whipped cream.
2/3 c. sugar
1/4 tsp. salt
2 heaping Tbl. flour
2 heaping Tbl. cornstarch
2 whole eggs
2 egg yolks
1 tsp. vanilla
Heat milk over medium heat until hot. Mix the rest of the ingredients except for vanilla with a fork or a whisk. Whisk into hot milk and stir constantly until mixture thickens and bubbles. Remove from heat and add vanilla. Chill.
For Coconut cream pie:
Add 1/2 c. coconut before chilling. Spread into baked pie crust. Top with fresh sweetened, whipped cream.
For Banana cream pie:
Slice 2-3 bananas in bottom of baked pie crust before adding filling. Top with fresh sweetened, whipped cream.
Chicken Noodle Soup
1 medium onion diced
1/2 cube butter
2 Tbl. oil
2 c. carrots fresh or frozen
9 chicken boullion cubes
9 cups water
3 Tbl. cornstarch dissolved in 1/3 c. cold water (Optional)
1 pkg. Grandma's home made noodes thawed
2-3 chicken breasts cubed
1 tsp. pepper
Salt if needed
Cook onion in butter and oil over medium heat until tender. If you are using fresh carrots, you will want to add them also. If they are frozen you can wait until the onions are almost done. Add boullion and water and bring to a boil. Stir in cornstarch mixture. Continue stirring for a few minutes. Add noodles and chicken cubes and cook approx. 12 minutes making sure that the noodles are tender and the chicken is cooked through. If you have chicken that has already been cooked, just add it at the end. There is usually enough salt in the broth that I don't have to add more so be careful to check it before adding salt. You could also add celery in with the onion or any other veggies that you like.
Homemade Noodles
4 eggs
1 rounded cup of flour
1/2 tsp. salt (Brandy uses celery salt)
Stir with a fork. It should be about the thickness of pudding. Spoon into potato ricer and sqeeze into boiling broth/soup.
1/2 cube butter
2 Tbl. oil
2 c. carrots fresh or frozen
9 chicken boullion cubes
9 cups water
3 Tbl. cornstarch dissolved in 1/3 c. cold water (Optional)
1 pkg. Grandma's home made noodes thawed
2-3 chicken breasts cubed
1 tsp. pepper
Salt if needed
Cook onion in butter and oil over medium heat until tender. If you are using fresh carrots, you will want to add them also. If they are frozen you can wait until the onions are almost done. Add boullion and water and bring to a boil. Stir in cornstarch mixture. Continue stirring for a few minutes. Add noodles and chicken cubes and cook approx. 12 minutes making sure that the noodles are tender and the chicken is cooked through. If you have chicken that has already been cooked, just add it at the end. There is usually enough salt in the broth that I don't have to add more so be careful to check it before adding salt. You could also add celery in with the onion or any other veggies that you like.
Homemade Noodles
4 eggs
1 rounded cup of flour
1/2 tsp. salt (Brandy uses celery salt)
Stir with a fork. It should be about the thickness of pudding. Spoon into potato ricer and sqeeze into boiling broth/soup.
Saturday, November 1, 2008
Texas Caviar
Put in large bowl:
1 can white corn
1 can yellow corn
1 can black beans
3 cans mild Rotel
2 avocados sliced in pieces
1 bunch cilantro chopped
1 bunch green onions chopped
mix together:
1 packet good seasoning italian dressing
1/4 cup vinegar
3 Tbs. water
add to bowl
eat with chips
1 can white corn
1 can yellow corn
1 can black beans
3 cans mild Rotel
2 avocados sliced in pieces
1 bunch cilantro chopped
1 bunch green onions chopped
mix together:
1 packet good seasoning italian dressing
1/4 cup vinegar
3 Tbs. water
add to bowl
eat with chips
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