WHITE CHOCOLATE PUMPKIN COOKIES

2 1/4 cups All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
2 teaspoons Pumpkin Pie Spice
1/2 teaspoon Salt
1/2 cups Butter, Softened
1 cup Granulated Sugar
1/2 cup Brown Sugar
1 cup Pumpkin Puree
1 whole Egg
1 teaspoon Vanilla Extract
1 1/2 cup White Chocolate Chips





Preheat oven to 350ºF. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars. Add the pumpkin, egg, and vanilla and combine thoroughly. Slowly add the dry ingredients. Stir in the chocolate chips. Drop spoonfuls of dough on a cookie sheet lined with parchment paper.

Bake for 10-12 minutes in the preheated oven. Cool for a couple minutes on the cookie sheet. The recipe makes 36 small cookies or 18 large cookies.

Mandarin Pineapple Cake

1 box golden yellow cake mix I had a classic yellow cake mix here already with pudding in the mix
11oz can mandarin oranges use the juice also
4 eggs
1/2 cup oil Mix together thoroughly with a wire whisk
Bake in a 13x9 pan i sprayed it with butter flavored Pam.

350 oven it took exactly 22 mins in my oven

Let cool
Topping---------
1 12 oz cool whip
1 small box instant french vanilla pudding
1 large can crushed pineapple use the juice also
Mix together by hand make sure you mix it really well
Chill well covered in the fridge

Fried Peanut Butter "Nana" Sandwiches

For each sandwich:

2 pieces of sandwich bread
peanut butter
half a banana sliced into "coins"
cinnamon
powdered sugar
butter

Heat skillet with a dollop or so of butter, not too much to make bread soggy but enough to toast it well.

Take 2 pieces of bread and put peanut butter on each side. Place banana slices on one side, put together as sandwich.


While frying one side, sprinkle cinnamon on "raw" buttered top piece. Then flip and do the same.


It is done when it looks toasty enough for you and peanut butter is melted.

Plate it with powdered sugar sprinkled on top.

Your grandchildren will think you are genius and didn't know you just didn't feel like baking a cake. ;)

Banana Nut Bread

I erased the other recipe, it sucked compared to this one.


4-6 mashed bananas
2 c all purpose flour
2 large eggs
1/2 c white sugar
1/2 c light brown sugar
1/2 c oil
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 c crushed pecans

Preheat oven to 350.
Spray Pam into loaf pans, I use the 3 for 1.00 size you get for Walmart, (aluminum throw away, you can re-use them a bunch though). This is the cooking time I give for, may take more or less depending on if you use a big loaf pan or mini loaf pans.



Mix together sugars, oil and eggs.
Add mashed bananas, mix more.
Add rest of dry ingredients, mix in.
Stir in pecans.

Bake for about 45 minutes (in pans like I use)

This bread is SO moist and flavorful.
You can wrap it cooled in saran wrap then aluminum foil and freeze it for later.

Enjoy!

Breakfast Casserole

I fixed this for our Christmas breakfast since I have a dozen mouths to feed. It is really very good and easy and is also good warmed up.


1 pkg hashbrowns (I use the cubed Southern style)
6 oz milk even evaporated is great
1 lb cubed cooked ham
6 eggs
small can mushrooms
1/2 c purple onion chopped
1/2 c bell pepper chopped
8 oz your favorite shredded cheese
salt and pepper to taste
1 stick of butter or margarine


Pre-heat the oven to 450.
Place hashbrowns with melted butter mixed in on bottom of 9x13 pan then salt and pepper to taste.
Cook for 15 minutes.
Turn heat DOWN TO 350.
In bowl, mix eggs, milk, onions, bell peppers and ham.
Salt and pepper to taste.
Add in cheese, stir in then pour over the heated hashbrowns.

Cook at 350 for about 20 minutes or until the smell makes you crazy. (It's great)

Serves a dozen of us fine and we are big eaters.

ORANGE FLUFF

The first time I had this was in the 70s. It was a school fundraiser meal and I instantly fell in love. Strawberry is fine too but I still prefer the Orange.
I used to make this for my Memaw with sugar free and fat free ingredients. Still pretty good but I really recommend the fat way. LOL


2 small or 1 large pkg orange jello
16 oz small curd cottage cheese (go for the 4%)
16 oz cool whip
1 can mandarin oranges
1 lg can of crushed pineapple
1 cup crushed pecans (more or less to your taste)

Blend cottage cheese in your food processor since many do not like the curds. I have had many that hate cottage cheese eat this fine and not notice, it makes it more like cream cheese.
Drain canned fruits well.
Put cool whip in large bowl, fold stir in cottage cheese, then fold in jello, then fruit and nuts.

Let chill a few hours or better yet overnight.

Some people add marshmallows, I am not a marshmallow fan so knock yourself out.

PUMPKIN ROLL

Pumpkin Cheesecake Roll

3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin spice
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup sugar
3 eggs, slightly beaten
2/3 cup solid packed pumpkin
1 cup walnuts, chopped (optional)

Cream Cheese Filling:
1 cup confectioners sugar
1 (8 oz.) pkg. cream cheese, softened
6 Tbsp. butter
1 tsp. vanilla
Beat together until smooth; set aside

Grease a 15 X 10 X 1 jellyroll pan. Line with wax paper. Grease and flour wax
paper. Sift dry ingredients. Beat eggs and sugar until thick and fluffy. Beat
in pumpkin. Stir in dry ingredients. Pour into pan; sprinkle with nuts
(optional). Bake at 350 degrees for 15 minutes. Loosen cake around edges.
Invert onto a damp, clean, kitchen towel, dusted with powdered sugar. Peel off
waxed paper. Roll up cake & towel together. Place seam side down on wire rack.
Cool completely. Then unroll cake, remove towel & spread with filling. Reroll
cake. Wrap with aluminum foil and refrigerate overnight. Slice and serve cold.

PUMPKIN CRISP

Pumpkin Crisp

2 c canned pumpkin
1 lg can evaporated milk
1/2 c sugar
1/2 c brown sugar
2 tsp pumpkin pie spice
3 eggs
1 box yellow cake mix
1 c toasted, chopped pecans
1 stick butter, melted
-*-*-*-*-*-*
Mix together pumpkin, evaporated milk, sugars, spices and eggs. Spray a 9x13-inch pan with Pam, then pour the mixture above into the pan. Sprinkle the dry cake mix over the mixture. Sprinkle the nuts over the cake mix and gently pat down the nuts/cake mix with your hand. Drizzle all the melted butter as evenly as possible across the top. Bake at 350 degrees for 50-60 minutes, depending on your oven.
--------

CREAM CHEESE COOKIES

Cream Cheese Cookies

1 cup butter
1 sm pkg of Cream Cheese (3oz)
1 cup sugar
1 egg yolk
2.5 cups flour
1 tsp. vanilla

Cream butter and cream cheese . Slowly add sugar beat until fluffy
Beat in egg yolk, add flour and vanilla. Mix Well. Chill dough
For at least 1 hour. Shape into 1 inch balls. Place on greased cookie sheet.
Bake at 325 degrees for 12-15 mins.

Frosting
2 cups powdered sugar
4 tablespoons lemon juice
4 tablespoons of butter
1 grated lemon rind

Cream butter and add sugar slowly add lemon juice and rind.
Spread on warm cookies

PEANUT BUTTER CHOCOLATE CHIP COOKIES

You can make these without any chips in them and they are still perfect. I like them because they are not overly sweet.

1 c margarine
1 c peanut butter
1 c white sugar
1 c brown sugar
2 eggs
1 1/2 tsp vanilla
2 1/2 c all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
12 oz bag milk chocolate chips (or Reese's peanut butter chips are good too!)


Preheat oven to 375 grease cookie sheets

Cream peanut butter, sugars and margarine until creamy.

Beat in eggs, one at at time.

Stir in vanilla.

Combine flour, soda and salt together in separate bowl, stir into peanut butter mixture.

Roll dough into 1 inch balls, place 2 inches apart on cookie sheets.
Wet fork dipped in sugar and make criss cross patterns. (I have also elimated this step and they are just fine without it)

Bake 8 to 10 minutes. Cool on wire rack, get a cold glass of milk and enjoy!

Broccoli Salad

3/4 c Miracle Whip
2 tbsp sugar
2 tbsp vinegar
1 bunch broccoli cut into florets (6 cups)
4 oz of real bacon chopped
1 small red onion, chopped.

Mix dressing sugar and vinegar into large bowl

Add remaining ingredients, mix lightly, cover.
Refrigerate at least 1 hr before serving.

Pumpkin Swirl Cheesecake Bars

1 1/2 cups of graham cracker crumbs OR ginger snap crumbs
1/2 c finely chopped peanuts
1/4 c (1/2 stick) butter or margarine, melted
4 pkg (8 oz each) of cream cheeese
1 cup sugar, divided
1 tsp vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Heat oven to 325
Mix crumbs,nuts and butter onto bottom of 13x9 pan.

Beat cream cheese, 3/4 c sugar and vanilla with mixer until blended. Add eggs 1 at a time beating after each addition until just blended.

Remove 1 1/2 c of batter. Stir remaining sugar, pumpkin and spices into remaining batter.

Spoon half the pumpkin batter into crust, top with spoonfulls of half the plain batter, repeat layers then swirl with knife.

Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Cut into bars.