Strawberry Jello Mold...this makes me think of holidays...

Strawberry Jello Mold

2 pkg 3 oz strawberry Jello
2 cups boiling water
¾ cups cold water
¾ cup sliced strawberries
1 env dream whip (cool whip)

Dissolve 1 pkg jello in 1 cup boiling water. Stir in cold water. Chill until slightly thickened. Stir in strawberries. Pour into 1 qt mold and chill until set but not firm. Dissolve remaining Jello in 1 cup boiling water. Chill until slightly thickened. Prepare dream whip as on pkg, set ¼ cup aside. Fold remaining dream whip into thickened gelatin. Spoon over fruited gelatin. Chill until firm. Garnish with remaining topping.

Chicken Rice Custard.....ewww

not going to lie....just typing this one out grossed me out!

Chicken Rice Custard

1 fryer
4 to 6 eggs
2 cups cooked rice
Nutmeg
2 cups milk

Lightly fry chicken parts. Make up a custard of the eggs & milk, flavor to taste with salt & pepper, and a pinch of nutmeg. Layer chicken with rice. Start with chicken end with rice. Pour custard mix over rice and chicken mixture. Cover with foil. Bake 1 hour at 375 ̊.

Chocolate Sheet Cake...what better way to start a Tuesday?

Chocolate Sheet Cake
From B. Lowe on the back page of Directions to the Lobbs on how to get 533 Market Square in Florida.

Special Equipment:15 x 10 inch Jelly Roll Pan

1 ¼ cup Margarine (oleo)
½ cup cocoa
1 cup water
2 cups flour
1 ½ cup brown sugar
1 teaspoon soda
1 teaspoon cinnamon
½ teaspoon salt
1 (14 oz) Eagle Brand [Condensed Milk]
2 eggs
1 teaspoon vanilla
1 cup confectionary sugar
1 cup chopped nuts

preheat the oven to 350. In a amall saucepan melt 1 cup oleo [butter]. Stir in 1/4 cup cocoa then water. Bring to boil. Remove from heat. In large mixer bowl. Combine flour, Brown Sugar, Baking soda, cinnamon and salt. Add cocoa mixture, heat well. Stir in 1/3 cup Eagle Brand, eggs and vanilla. Pour into greased pan. Bake 15 minutes or until cake springs back. In small pan melt remaining ¼ cup oleo, stir in remaining ¼ cup cocoa and Eagle Brand. Stir in confectionary sugar and nuts. Spread on warm cake.

Cheese Ball

These days you can just buy one at the grocery store....but if you had the itch to make one here's the recipe!

Cheese Ball

From the Kitchen of Rosemary Schwager to
Bernadette Lowe. The Card reads “Kissin’ wears out Cookin’ don’t”

18 oz. Kaukauna club sharp cheddar spread
8 oz. Phil. Cream cheese
Dash of Salt

Dash Onion Salt
Mix & Add ½ medium size onion grated
2 tablespoons Galliano (type of liquor)
½ cup of chopped nuts


Chill 1 hour, form into balls and roll in crushed nuts.

Butterscotch Oatmeal Cookies

I think Butterscotch chips might be the best invention ever...

1½ cup flour
1 teaspoon soda
1 cup shortening ( ½ oleo ½ Crisco)
¾ cup Brown sugar
¾ cup white sugar
2 eggs
1 tablespoon hot water
walnuts
1 pack butterscotch chips
2 cups quick oatmeal quick
1 teaspoon vanilla

Cream shortening and sugar. Add beaten eggs, then hot water. Add flour mixed with [baking] soda, add nuts, oatmeal and vanilla, then butterscotch chips. Drop by teaspoonful on cookie sheet - 375 degrees for 10 to 12 minutes. (Ungreased sheet)

Snickerdoodles Friday Family Favorite

Snickerdoodle Cookies

1 cup shortening
1 ½ cup sugar
2 eggs
Mix together.
2 ¾ cup flour
2 teaspoons cream of tartar
1 teaspoon soda
½ teaspoon salt

Sift and Stir. Chill dough – roll into ball size and dip in 2 tbsp sugar and 2 teaspoon cinnamon. 5 dozen, 400 degrees 8-10 minutes.

Pumpkin Cranberry Bread....because I'm loving pumpkin this year

Pumpkin Cranberry Bread-- from Libby's Can

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water ( I used Orange/Cranberry Juice mix)
1 cup sweetened dried, fresh or frozen cranberries (I would use dried next time)

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves or 24 mini muffins & 12 regular muffins.... cook minis for 18 min and bigs for 24.

Chicken Pot Pie: More fall foods!

Chicken Pot Pie

• 1 2/3 cups frozen mixed vegetables, thawed
• 1 cup cut-up cooked chicken
• 1 can (10 ¾ oz ) condensed cream of chicken soup
• 1 cup Bisquick
• ½ cup milk
• 1 egg

Heat oven to 400F. Stir vegetables, chicken and soup in ungreased 9-inch pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until golden brown. Makes 6 servings.

You can use fresh veggies if you have them.

Friday Family Favorites - Pumpkin Banana Chocolate Chip Muffins

If 3 out of 6 have tried and love it....it counts. Look for them at their tailgate debut this weekend!

Pumpkin Banana Chocolate Chip Muffins

2 ripe bananas, mashed (1 cup)
2 eggs
1/3 cup vegetable oil
1 1/3 cups canned pumpkin puree
1/2 cup honey
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 Cup Chocolate Chips

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack

Quick Apple Crisp: I can't resist more fall recipes!

Quick Apple Crisp Notes: used raw apple slices-don’t overcook, good [gluten free]

• 3 ½ cups bite size shredded rice cereal (like chex)
• ½ cup light brown sugar, firmly packed
• 1 can (1 lb 4 oz) sliced apples
• ¼ teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 ½ teaspoons grated orange peel
• 2 tablespoons butter or margarine
• 1 tablespoon lemon juice

Preheat oven to 400°F. Lightly grease an 8x8 inch baking pan. Cover bottom of pan with 2 cups of cereal. Sprinkle evenly with ¼ cup sugar. Arrange apples on top. Combine remaining sugar with cinnamon, nutmeg, and orange peel; sprinkle over apples. Dot with butter.

Coarsely crush remaining cereal; sprinkle evenly over apples. Then sprinkle with lemon juice, bake 20 minutes, or until topping is golden brown and apples are heated through. Serve immediately with cream [whip cream]. Makes 8 servings

Pumpkin Pork Chili --Yummy Fall Recipes!!

I pulled this recipe from the Food Network Magazine this month....It was very tasty but you must have the sour cream portion to mix in or it is very spicy!

Ingredients

3 pounds boneless pork shoulder (trimmed & cut into 1/2 inch cubes) [Next time I would use tenderloin]

1 12 oz bottle Mexican Lager

Kosher Salt

2-3 chipolte peppers in adobo sauce, finely chopped (find this in canned veggie aisle)

3 teaspoons dried oregano (preferably Mexican any will do)

1 15- oz pure pumpkin (about 1 3/4 cups)

1/2 cup sour cream

1/4 cup vegetable oil

2 medium tomatoes, roughly chopped

1 poblano pepper, seeded and chopped

2 medium white onions, diced

1/4 cup chili powder (plus extra for sprinkling - I know it sounds like a lot!)

4 cloves garlic, finely chopped

4 bunch mustard greens, stems removed, leaves roughle chopped

Lime Wedges for serving

Directions

Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming thefoam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.

Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.

Heat the vegetable oil in a skillet over medium heat. Add thetomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.

Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges.

Green Tomatoes

Did you pull a lot of green tomatoes from your garden too?

Esther’s Recipe, Green Tomatoes

• 1 pack green tomatoes
• 16 onions sliced
• 1 ½ qt vinegar
• 4 cups sugar
• ½ tablespoon cloves (whole)
• ½ teaspoons allspice (whole)
• 1 teaspoon cinnamon (whole)
• ½ teaspoons pepper

Salt to suit taste

Slice tomatoes and onions, salt well and leave set overnight. Drain well, rinse in cold water Cook and put in jar.

Classy Cheesecake - Need to make a Dessert on the fly?

Cheesecake Notes: Very Good

• 1 package cream cheese (3 oz)
• 2 cups milk
• 1 package Jello Lemon instant pudding mix
• 1 – 8 inch graham cracker crust

Soften cream cheese. Blend in ½ cup milk- add 1 ½ cup milk & pudding mix. Heat slowly with egg beater just until well mixed – 1 minute. Do not overbeat. Pour into graham cracker crust, sprinkle graham cracker on top. Chill 1 hour.

Add a 1/4 cup of raspberry or strawberry preserves for a little flair. Mix it in right before you pour the mix into the shell. Happy eating.

Potato Casserole

Mashed Potato Casserole B. Lowe from Margaret Edelbrock 12/78

• 12 medium Potatoes, peeled, boiled, and mashed
• 1 8 oz. package Phila. Cream Cheese
• ¼ cup butter or margarine
• ½ cup sour cream
• ½ cup milk
• 2 eggs, slightly beaten
• ¼ cup chopped onion (optional)
• 1 teaspoon salt
• Dash of pepper

Mash hot potatoes until smooth; cut in cream cheese and butter. Beat well. Mix in sour cream; mix eggs & milk and add to potato mixture. Place in greased casserole and bake in 350° oven, 45 minutes. You may cover potato mixture with sliced Velveeta cheese and a bit of paprika for attractive dish. Note: This dish may be prepared ahead and put in casserole, then kept in refrigerator overnight – then baked next day (Leftovers may be reheated).

Cooler Weather.... Casserole Time

Broccoli Casserole B. Lowe from Eleanor Ralyea

• ½ cup onion
• ½ cup celery
• 3 packages broccoli
• 1 cup uncooked rice
• 1 stick margarine
• 1 can cream of mushroom soup
• 1 can golden mushroom soup
• ½ cup chopped almonds
• (78₵) 8 oz. Cheese whiz

Defrost broccoli, cook rice, add butter, broccoli, combine ingredients and soup, almonds, onion and celery, cheese whiz, salt & pepper. Bake 350° for 45 minutes or until center bubbles.

Variation - exchange golden mushroom soup for cream of chicken soup, only 2 packages broccoli, no almonds, and don’t cook the rice. Bake 300° for 1 hour in a 2 ½ quart casserole dish.

Friday Family Favorites - Chicken Parmesan

i've been distracted by all the new shows on tv....

Chicken Parmesan

Use Chicken Breasts, boneless & skinned

Dip Breasts in eggs & bread crumbs & brown in frying pan- pound breasts if too thick

Put Spaghetti sauce in 13x9 pan

Put chicken on top. Slice mozzarella cheese on top & sprinkle with parmesan cheese

400˚ 15 minutes or until cheese is browned.

A healthier option is to forgo the breadcrumbs & frying. Poach the chicken in water then follow the directions.