Super Delicious Pumpkin Cookies

Source:  Amy W.

2 c. sugar 

2 c. butter 

1 16 oz. can pumpkin 

2 eggs 

2 tsp. vanilla 

4 c. flour 

2 tsp. baking powder 

1 tsp. baking soda 

1 tsp salt 

2 tsp. cinnamon 

1 tsp. nutmeg 

1/2 tsp. allspice 

 Cream sugar and shortening. Add pumpkin, eggs, and vanilla. Beat well. Add sifted dry ingredients to creamed mixture. Place on cookie sheets and bake at 350 for 12-15 minutes. Cool and frost with cream cheese frosting.  (Or you can shortcut and add chocolate chips instead of the frosting, but they are REALLY good with the cream cheese frosting!  But they are also really good with chocolate chips!!). Makes a lot--5 dozen!

Lasagna

Source:  Kraft Foods

1

lb.  ground beef

2-1/2

cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1

container  (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese

1/2

cup  KRAFT Grated Parmesan Cheese, divided

1/4

cup  chopped fresh parsley

1

 egg, beaten

1

jar  (24 oz.) spaghetti sauce

1

cup  water

12

 lasagna noodles, uncooked

make it

HEAT oven to 350°F.

BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.

BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Balsamic and Brown Sugar Glazed Pork

Source:  jamiecooksitup.net

Time: 10 minutes prep + 4-6 hours cooking

Yield: 6 servings

1  2 pound pork loin

1 t sage

1/2 t salt

1/4/ t pepper

1 t garlic powder

1/2 C water                                                                  

Glaze:

1/2 C brown sugar

1 T cornstarch

1/4 C balsamic vinegar

1/2 C water

2 T soy sauce

1. Place your pork roast on a pan, or plate. 

2. In a small bowl combine the salt, pepper, rubbed sage, and garlic.

 Press the seasonings into the pork roast. Spray the inside of your crock pot with cooking spray. Place the seasoned pork roast inside and pour the water along the edges of the roast. 

3. Cover and cook on low for 4-6 hours, depending on how fast your crock pot cooks things. The internal temperature of the roast reads 180 degrees.

4. In a small sauce pan, combine the glaze ingredients. Bring it to a boil while stirring and let the sauce thicken. (Should only take a couple of minutes.)

5. Drizzle some of the glaze over the top of the roast and let it cook for another 30 minutes. 

6. Remove the roast from the crock pot and let it sit for about 5 minutes. Slice it thinly, drizzle the remaining sauce over the top and your are ready to eat. It’s fabulous served with rice and a green veggie…or with roasted vegetables. 

Tomato Spinach and Pasta Toss

Source:  Kraft Foods

2

cups  rotini pasta, uncooked

1/2

lb.  Italian sausage

1

pkg.  (6 oz.) baby spinach leaves

1

can  (14-1/2 oz.) Italian-style diced tomatoes, undrained

1

cup  KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

2

Tbsp.  KRAFT Grated Parmesan Cheese

make it

COOK pasta in large saucepan as directed on package, omitting salt.

MEANWHILE, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally. Drain; return sausage to skillet. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.

DRAIN pasta; return to pan. Add sausage mixture and cheeses; mix lightly.

Grandma Thomas's Sloppy Joes

People gasp when I tell them that one of my family's most favorite dinners is sloppy joe's.
They back away in fear.
They tell me they don't need dinner brought to them after all.



All I can figure is, they've never had my grandma's sloppy joe's.  Because they are YUM!  So yum, they will be making an appearance at our very special "Foods We are Thankful For" Thanksgiving this year!

2# ground beef
1 onion
Brown together
Then add:
2 cans tomato soup
2 tbsp Worchestershire sauce (I am generous with this)
2 Tbsp vinegar
2 Tbsp brown sugar (again, per grandma's directions I am generous here as well)

Mix and heat.  Put on a decent bun (not 88 cent winco cheapies.)
Ta-dah!
Sloppy Joe deliciousness will ensue.

Recipe in Grandma's handwriting

Chicken Continental

Source:  Grandma Thomas



We always called this Chicken and Rice, but Grandma called it Chicken Continental.  Whatever you call it, my kids will eat lots of it!

Source:  Grandma T.

6 chicken breasts
1/3 c. flour
1 can cream of chicken soup
2 1/2 T. grated onion
1 t. salt
1 t. pepper
1 T. parsley
1 t. celery flakes
1/4 t. thyme
1 1/3 c. water
1 1/3 c. rice

Dredge chicken in flour.  Brown in butter.  Remove chicken.  In same pan, add flour, soup, spices, and water.  Bring to a boil.  Take out 1/3 of the soup mixture for topping.  Add rice.  Stir.  Pour into casserole dish.  Put chicken on top.  Pour rest of soup mixture on top.  Cover with foil.  Bake at 375 for one hour.

Notes:  This is more work than a typical chicken and rice recipe, but sooo much better.  Grandma knew how to do it best!

But in interest of speed or easier clean up, here's a simpler recipe:

Source:  Campbell's kitchen.com

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 
1 cup water 
3/4 cup uncooked regular long-grain white rice 
1/4 teaspoon paprika 
1/4 teaspoon ground black pepper 
1 1/4 pounds skinless, boneless chicken breast halves 

How to Make It

• 1
  Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
• 2
  Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.  Let stand for 10 minutes.  Stir the rice before serving.

Peasant Bread

Source:  Amy M.

1 T. yeast
1 T. sugar
2 c. warm water
1 t. salt
1 T. Italian seasoning
4 c. flour

Mix yeast, sugar, and water until dissolved.  Add salt and Italian seasoning.  Add flour.  Mix with a spatula.  Put dough on to cook sheet in 2 big balls.  Dough will be sticky.  Let rise for 20-30 minutes.  Brush with melted butter.  Sprinkle salt and more Italian seasoning on top.  Bake 10 minutes at 425 degrees, then 15 minutes at 375 degrees.  Dip in olive oil and balsamic vinegar.  Makes 2 loaves.

Notes:  A family favorite that makes up FAST

Triple Chocolate Cake

Source:  mom

1 Devil's Food cake mix
1 4 oz. package instant chocolate pudding
2 c. chocolate chips
1 3/4 c. water
2 eggs
1 t. vanilla

Glaze:
1 c. powdered sugar
3 T. cocoa
2 T. butter
2 T. hot water

Mix ingredients, and put in greased and floured bundt pan. Bake at 350 for 55 minutes.  Cool 15-20 minutes in pan.  Take cake out of pan.  Drizzle glaze on cake when cool.

Waffle Cookies

Waffle Cookies

Source:  mom

2 C. butter
6 tbsp cocoa
melt and set aside

Beat: 
8 eggs
Add:
3 C. sugar
2 tsp. vanilla

Add to chocolate mixture

Add 4 
C. flour
1 tsp salt

Mix together well and drop about an 1/8 Cup onto hot waffle iron.  Bake 1 min, 20 seconds.

Frosting:

10 Tbsp butter
2 tbsp cocoa
1 c. sugar
1/2 C. milk
Boil.
Then add 4 C. powdered sugar.

Beat.  Frost while icing is hot.
(Could increase frosting by 50% to have plenty)

Makes 4 dozen.

Recipe doubled:

8 sticks butter
3/4 C. cocoa

16 eggs
6 C. sugar
4 tsp. vanilla

8 C. flour
2 tsp salt

Drop by teaspoon onto waffle iron.  Makes 200 small cookies.

Beat 4 eggs
1 1/2 c. sugar
1 t. vanilla
1/2 cocoa
1 c. butter, melted
1/2 t. salt
2 c. flour

Mix ingredients together in mixer.  Drop by spoonfuls on heated, greased waffle iron. Bake one minute.  Makes 2 dozen.

Icing:

5 T. butter
3 T. cocoa
1/2 c. sugar
1/4 c. milk
2 c. powdered sugar

Boil all ingredients, except powdered sugar, until dissolved.  Add powdered sugar.  Beat well.