Pumpkin Gingerbread Flan Cake

I’m not normally a fan of gingerbread, but I love this cake!

• 1 pkg (14.5 oz) gingerbread cake mix
• 1 pkg (3.4 oz) butterscotch instant pudding
• 3/4 c cold milk
• 1 can (15 oz) solid pack pumpkin
• 1 container (12 oz) Cool Whip, divided
• 1/2 c pecans, chopped
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon

Preheat oven to 350 degrees.  Lightly spray 2 flan pans with vegetable oil or cooking spray.  Place parchment paper circles in the bottom of each pan.  Prepare cake mix according to package directions, divide batter evenly between the flan pans.  Bake 20-25 minutes or until a cake tester or toothpick inserted in the center comes out clean.  Remove to cooling rack, cool in pans 10 minutes.  Turn out onto rack to cool completely and then put each cake on a serving plate.  In medium bowl whisk pudding into milk.  Whisk in pumpkin, mix until smooth.  Gently fold in 3 cups of the Cool Whip.  Divide pudding mixture evenly between the cakes.  Chop pecans and sprinkle evenly over each flan cake.  Fill decorator tube (or plastic bag with a hole in the corner) with remaining Cool Whip.  Pipe Cool Whip around the edge of each flan.  Combine cinnamon and nutmeg and sprinkle over the Cool Whip.

Makes 16 servings (8 servings per flan cake).

Grandma Olive's Mayonnaise Chocolate Cake

Grandma Olive used to make this cake quite often when I was younger.  It sounds strange to add mayo to cake, but it’s REALLY good!  Note: Be sure you use Miracle Whip and not regular mayonnaise - the Miracle Whip is sweeter.

Cream together: 1 c Miracle Whip and 1 c sugar
Add: 1/2 c cocoa and 1 tsp vanilla
Combine in separate bowl and add to the creamy mixture: 1 c warm water, 2 tsp baking soda
Add 2 c flour (1 c at a time).  Blend well.

Butter angel food cake pan or bundt pan and dust with cocoa.  Add cake mixture to pan.  Bake at 350 degrees for 40 minutes.  Turn cake out of pan onto serving platter immediately after taking out of the oven and add topping (see below).  Let cool and serve.

Topping: Mix together 1 c brown sugar and 1 c chocolate chips.  Spread on cake.  The chocolate chips will melt on the warm cake as the cake cools.

Karen's Swiss Scalloped Corn

My aunt Karen used to make this corn for our family gatherings and everyone enjoys it.  My dad loves it so much he came up with a “loving” nickname for it that I can’t share here.  Any family members reading this - this is the “O” corn. ;)  When Karen got tired of always making this and wanted to make something else to bring to family holidays she gave the recipe to me.

Note:  Amounts given here are for a single recipe.  I usually make a double batch in a 2-qt casserole or the Pampered Chef Stoneware Baking Bowl.

Cook 3 slices bacon and crumble into baking dish.
Stir in 2 cans (15 oz each) whole kernel corn, drained.

In a separate bowl combine:

• 1 c shredded Swiss cheese (you can substitute mozzarella)
• 1/2 tsp onion powder
• 1/8 tsp black pepper
• 1 1/2 tsp flour blended with 1 beated egg (combine before adding to bowl)
• 1 can (5 1/2 oz) evaporated milk (Don’t use sweetened condensed milk)

Stir contents of bowl into bacon and corn.  Sprinkle topping on top (see below).

Topping:

• 1/4 c dry bread crumbs
• 1 Tbsp melted butter
• dash paprika

Microwave 10-12 minutes on high or until cooked, let stand 5 minutes to set -OR- Bake 30-45 minutes at 350 degrees or until done.

Chocolate Coconut Bars

One of the guys I used to work with brought these in to share one day and I absolutely loved them!  The funny thing is I don’t normally like coconut but it’s delicious in these bars.

• 2 c graham cracker crumbs
• 1/2 c melted butter
• 1/4 c sugar
• 2 c flaked coconut
• 1 can (14 oz) sweetened condensed milk
• 1/2 c chopped pecans
• 1 (7 oz) plain chocolate candy bar
• 2 Tbsp creamy peanut butter

Combine graham cracker crumbs, butter and sugar.  Press into a greased 9×13″ pan.  Bake at 350 degrees for 10 minutes (slightly less if pan is glass).  Meanwhile, in a bowl, combine coconut, milk and pecans.  Spread over crust.  Bake at 350 degrees for 15 minutes.  Cool completely.

In small saucepan, melt candy bar and add peanut butter over low heat.  Stir until smooth.  Spread over bars.  Cool.  Cut into squares and enjoy!

Apple Craisin Lettuce Salad

This is a favorite at potlucks and family gatherings.

Salad:

• 2 (10 oz) pkgs hearts of romaine (already chopped)
• 1 (6 oz) pkg or 1 1/2 c original Craisins (sweetened dried cranberries) 
• 1 1/2 c salted cashews (the small can is about the right amount)
• 1 large apple, peeled, cored and finely chopped
• 1 (8 oz) pkg shredded swiss cheese (can substitute mozzarella)

Toss all salad ingredients together in a very large bowl (I use the huge Tupperware mixing bowl).  Just before serving, toss with the dressing.

Dressing:

• 1/2 c sugar
• 1/3 c lemon juice
• 1/2 tsp salt
• 1 1/2 Tbsp Dijon mustard
• 2/3 c extra virgin olive oil
• 1 Tbsp poppy seeds

Combine all ingredients for dressing.  (I use the Tupperware shaker to combine the dressing ingredients - the one that you use to mix flour or cornstarch and water when you’re making gravy.)   Do not add dressing until just before serving!  You can make the dressing ahead of time, but make sure the dressing is at room temperature before adding to salad - the olive oil tends to solidify somewhat in the refrigerator.

Wild Rice Soup

This is supposedly close to the recipe that the Byerly’s store makes in their deli.  We love it!  It’s pretty fast and easy to make, but you’ll want to cook the wild rice ahead of time.  It says to make in a stock pot, but unless you’re making a double or triple batch, a large saucepan such as a Dutch Oven is plenty big.  Enjoy!

• 2 Tbsp butter
• 1 Tbsp chopped onions
• 1 Tbsp sliced green onions
• 3 Tbsp slivered almonds
• 1/3 c finely diced carrots
• 1 Tbsp finely chopped celery
• 2 c cooked wild rice
• 1/2 tsp sugar
• 1/2 tsp turmeric
• 2 bay leaves
• 4 c low-sodium chicken broth
• 1/3 c chopped ham
• 1 boneless, skinless chicken breast, chopped
• pepper to taste
• In cheesecloth or a tea ball combine: 1 sprig each fresh or 1 tsp each dried parsley, marjoram, thyme and basil
• 1/2 c half-and-half

In a stockpot (or large saucepan), melt butter.  Add the onions, green onions and almonds and saute until vegetables are slightly softened, 3-5 minutes.  Add carrots, celery, wild rice, sugar, turmeric, bay leaves, chicken broth, pepper, and herbs in tea ball or cheesecloth.  Bring to a boil, reduce heat and simmer for 10 minutes.  Add ham and chicken breast and cook for 10 minutes.  Remove the tea ball with the herbs.  Add half-and-half and cook until heated through.  Remove bay leaves and serve.  Makes 4-6 servings.

Lasagna

I got this recipe from my friend Leslie’s mom.  It’s by far the best lasagna I’ve ever had.  In fact my husband loves it so much he told me I should throw out my other lasagna recipes and only use this one from now on.  The only changes I’ve made are the addition of fresh garlic to the meat mixture, and I sometimes use low-fat cream cheese and sour cream in the cheese mixture.  The recipe also calls for 6 oz of cream cheese but I normally use 8 oz.

Meat mixture:

• 1 lb hamburger
• 1 clove fresh garlic (or if you get the minced garlic in a jar use 1 tsp garlic)
• 1 Tbsp chopped parsley
• 1 Tbsp basil
• 1/2 tsp salt
• 1 (1 lb) can diced tomatoes
• 12 oz tomato paste

Brown the hamburger; drain off grease.  Simmer meat mixture 15 minutes.

Meanwhile, cook 1 (10 oz) pkg lasagna noodles according to package directions.

Cheese mixture:

• 1 c (8 oz) small curd cottage cheese
• 6 oz cream cheese (I usually use 8 oz cream cheese)
• 1/2 c sour cream
• 1/2 c grated Parmesan cheese

Also need 12 oz sliced mozzarella cheese (I’ve substituted shredded mozzarella in a pinch.)

Place 1/2 of the noodles on the bottom of a 9″ x 13″ baking dish.  Spread 1/2 of cheese mixture over noodles, cover with 1/2 of mozzarella cheese.  Cover with 1/2 of meat mixture.  Repeat layers.  Bake at 350 degrees for 45 minutes to 1 hour.  Let stand 10-15 minutes before cutting.

Cheesy Mostaccioli

This is the recipe I made for my husband on our first date.  They say a way to a man’s heart is through his stomach ~ I guess it worked in this case!  LOL

• 1 (16 oz) pkg mostaccioli pasta, cooked
• 1 1/2 lbs ground beef, browned & drained
• 1 tsp ground black pepper
• 1 tsp Italian Seasoning
• 1 (28 oz) jar spaghetti sauce
• 1 (11 oz) can cheddar cheese soup
• 3 c (12 oz) shredded mozzarella cheese, divided

Preheat oven to 350 degrees.  Prepare mostaccioli pasta according to package directions.  In 10″ or 12″ skillet brown meat and drain.  Add seasonings to meat.  Stir in spaghetti sauce and cheddar cheese soup.  Combine pasta, sauce mixture, and 2 cups of the mozzarella cheese in 2 qt casserole.  (If you have the Pampered Chef Baking Bowl use that - it bakes more evenly.)  Mix to combine.  Sprinkle remaining cheese on top.  Bake 40 minutes or until cheese is light golden brown and casserole bubbles.  Makes approx. 12 servings.

Note:  The original recipe doesn’t call for garlic, but I usually add 1-2 cloves fresh garlic to the meat before adding the spaghetti sauce & cheddar cheese soup.

Diane's Cheese Ball

My mom has been making this cheese ball for most of our family gatherings since I was little.  My cousin commented a while ago that family gatherings just aren't the same without THE cheeseball.  I thought it would be a good idea to start the recipes with a good appetizer.  I hope you enjoy this much as my family has over the years!  :o) Kari

This recipe makes one large cheese ball, or you can split into two smaller balls.

• 2 (8 oz) pkgs cream cheese, softened
• 8 oz grated or shredded cheddar cheese (I usually use sharp cheddar)
• 2 Tbsp worchestershire sauce
• 1 tsp lemon juice (can substitute lime juice)
• 1 Tbsp grated onion

Mix all ingredients together and shape into a ball.  Roll in chopped nuts or sunflower nuts (optional) and serve with crackers.