CANDY’S YUMMY PUMPKIN BARS
For Thanksgiving – or anytime!
2 cups sugar
2 t. cinnamon
1 cup vegetable oil
2 t. baking powder
4 eggs
½ t. salt
2 cups (1 can) pumpkin
1 t. baking soda
2 cups flour
In electric mixer, mix together sugar, oil and eggs. Then add remaining ingredients and beat until fluffy. Spread in a sheet cake pan (15” x10” x 1”). Bake at 350° for 25 minutes (until done).
Cool. Then top with cream cheese icing.
For muffins, bake in cupcake wrappers for 18-20 minutes.
CREAM CHEESE ICING:
4 oz. package cream cheese, softened
6 T. margarine
2 cups powdered sugar
1 t. vanilla
1 T. milk
Beat together until smooth. Spread over top. (It will spread better if refrigerated for about an hour.)
Cut into squares.
GA-GA’S PASSOVER FARFEL KUGEL
1 (16 oz.) box farfel 1½ t. salt
2 cups sugar 4-5 red apples, peeled and sliced thinly
2½ – 3 sticks margarine ¾ cup sugar + 3 t. cinnamon
8 eggs
Place farfel in a colander and run water around it, but do not soak.
Melt 2 sticks of the margarine – grease the pan with some of it.
Beat eggs well in electric mixer and gradually add 2 cups sugar, salt and melted margarine. Mix farfel into mixture and pour into pan. Place sliced apples very close together on top of farfel mixture. Sprinkle cinnamon-sugar all over top of apples. Then cut up the third stick (use ½ -1 stick) of margarine and place pats everywhere on top. Bake at 350° for about 1- 1 ¼ hour. Watch it – if it starts to brown too much, place foil tent over it. Cut into squares and eat warm.
michelle’s easy cheesy pita snacks
Ingredients:
1 pita
butter or margarine
basil
cheese (I used goat cheese, but any cheese will do..)
Directions:
Slice pita into 2 halves.
Spread a thin layer of butter or margarine on each half.
Sprinkle with basil.
Arrange desired amount of cheese on top (I placed 4 small pats of goat cheese)
Bake in the oven at 350 until sides are brown and crispy.
Cut into triangles if desired… Devour and enjoy!
Parmesan Chicken
¾ – 1 cup Italian bread crumbs
( or ½ c. bread crumbs + ¼ c. chopped parsely + 2 t. salt + ¼ t. pepper + garlic powder)
½ cup grated Parmesan cheese
garlic pepper to taste
½ stick margarine, melted
1 large chicken in pieces or 6 boneless chicken breast halves.
Mix bread crumbs, parmesan cheese and garlic pepper on a plate.
Dip chicken pieces into melted margarine and then coat with mixture.
Bake at 350°. If using whole chicken pieces, bake for 1 hour, turning once.
For boneless breasts, bake 15-20 minutes then turn and bake an additional 15-20 minutes.
Captain Crunch Chicken Fingers
This is the Planet Hollywood recipe. To bake instead of frying, see note below.
8 servings
Note: On recipes that call for cornflake crumbs, you can buy them already crushed – Kellogg’s Cornflake Crumbs. They are in a green and white box near the breadcrumbs.
2 cups Captain Crunch cereal, crushed
1 t. onion powder
1½ cups Kellogg’s cornflake crumbs
1 t. garlic powder
1 egg
½ t. black pepper
1 cup milk
1 cup all-purpose flour
2 lbs. fresh chicken breasts, cut into tenders
vegetable oil
Mix crushed cereal and cornflake crumbs together and set aside.
Beat the egg with the milk. Set aside.
Stir together the flour, onion and garlic powders and black pepper on a plate. Set aside.
Dip the chicken pieces first into the seasoned flour. Coat well, then shake off excess flour. Next, dip into egg wash and coat well; then coat with Capt. Crunch/cornflake crumb mixture.
* Heat oil in a large heavy skillet to 325° F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3- 5 minutes depending on size of pieces. Drain and serve.
* To bake: Preheat oven to 350°. Lightly coat a large pan (15x10x1) with oil. Place coated chicken tenders in pan. Bake at 350° for 15-20 minutes and then turn pieces over and bake for another 15-20 minutes until done.
VARIATION: PANKO CHICKEN FINGERS
Instead of Captain Crunch cereal, use Panko (Japanese) bread crumbs. Combine the Panko with the cornflake crumbs and then follow the recipe above. These are crunchier and not sweet.
Macaroni and Cheese
Here is Aunt Sadie’s original recipe:
Sliced pimiento cheese (8-12 slices), cut into small squares
1 package (8-10 oz.) macaroni
1 stick butter or margarine, cut into little pieces
salt, pepper
2 cups milk
Preheat oven to 350°.
Cook macaroni in boiling water and drain. Layer in buttered casserole dish: half of the macaroni, half of the pimiento cheese, half the butter. Add lots of salt and even more pepper. Pour 1 cup of milk over it; repeat layers and milk. Cook uncovered for one hour at 350°.
They don’t package sliced pimiento cheese anymore. Use shredded cheddar, Colby-jack, Velveeta, etc. Here is an updated version:
Shredded cheddar cheese
1 (8 oz.) package elbow macaroni, cooked and drained
½ stick margarine
pepper
½ cup milk
Layer half of the macaroni, then the cheese, then the pats of margarine. Sprinkle pepper over it. Repeat layers. Pour milk all around the top. Bake at 350° for 25-30 minutes until bubbly.
Baked Squash
5 lbs. medium-size yellow squash ¼ cup sugar
2 eggs, beaten salt, to taste
1 cup bread crumbs + extra for topping 2 T. chopped onion
1 stick butter or margarine dash of pepper
Cut tips off squash and cut each one into 3 or 4 pieces. Drop squash into large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.
Add beaten eggs, bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3-quart casserole that has been lightly greased or sprayed with non-stick spray. Cover with light layer of bread crumbs. Bake at 350° for 20 – 25 minutes or until lightly browned.
Corn Pudding
This recipe is from Bovine’s of Myrtle Beach, SC
10 eggs
1 quart heavy cream
32 oz. frozen corn
1 cup sugar
salt and pepper to taste
Mix eggs, cream, sugar, salt and pepper together. Place corn in the bottom of the pan. Pour cream mixture over corn. Bake at 300° for 1½ hours or until golden brown. Half this recipe and check it after 1 hour.
Spinach Casserole
2 packages (10 oz.) frozen chopped spinach
1 can cream of mushroom soup
1 can french-fried onion rings (French’s)
8 oz. shredded cheddar cheese (or Colby-Jack cheese)
pepper to taste
Thaw frozen spinach (5 minutes per package in microwave). Drain. Mix spinach with cream of mushroom soup, onion rings and pepper. Mix in half of the cheese. Pour into 1 ½ quart casserole dish. Top with remaining cheese. Bake at 350° for 20 – 25 minutes until bubbly.
Michelle’s Spinach Artichoke Dip
my spinach dip (not quite houston’s, but it’s alright)
1 package (10 oz.) frozen chopped spinach
4 oz. cream cheese, softened
½ can artichoke hearts (3), drained and chopped
½ cup shredded Monterrey Jack cheese
¾ cup Mozzarella / Parmesan cheese blend
dash garlic pepper
Mix all ingredients and bake at 350° for 18-25 minutes. Serve with sour cream, salsa and chips.
Sometimes I top with a little extra monterey jack before putting in the oven, or I add the cheese after it’s been in about 10 minutes so it won’t get too brown.
