Pumpkin Spice Bread

3 cups sugar

1 c. oil

4 eggs, lightly beaten

1 can (15 oz.) solid-pack pumpkin

3 ½ cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

½ tsp. baking powder

½ tsp. ground cloves

½ tsp. ground allspice

½ cup water

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine the remaining dry ingredients; add to the pumpkin mixture alternately with water, beating well after each addition.

Pour into 2 greased loaf pans. Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean.  Cool in pans 10 minutes before removing to a wire rack to cool completely.  

Cheese Ravioli with Creamy Spinach Sauce

A recipe from Melissa that my kids tried, and LOVED, only because she made it first.


2 bags of frozen Cheese filled Ravioli, cooked according to package directions
1 c chicken broth
1 -2 c chopped fresh spinach
4 slices bacon cooked and crumbled
5 green onions sliced
3 tsp. Cajun seasoning
1 clove garlic
1 ½ c heavy cream
1 c grated parmesan cheese
1 fresh tomato, chopped for garnish


In a sauce pan add chicken broth, spinach, bacon, green onion, Cajun seasoning, and garlic. Bring
to a boil. Add heavy cream and boil on med heat until sauce has reduced and become thicker. This
normally takes 10-15 min. Once sauce is finished place cooked ravioli in a greased 9x13, toss with
sauce, sprinkle with cheese, toss again, garnish with tomato. Bake uncovered at 350o for 15-20 min.

Mex-Italian Jumbo Shells

1 lb. ground beef
1 pkg. taco seasoning
4 oz. cream cheese
14-16 jumbo shells
1 1/2  cups salsa
1 c. taco sauce
1c. cheddar cheese
1 c. monterey jack cheese 
3 T. refried beans
3 green onions
Sour cream


Preheat oven to 350.


In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese and refried beans, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.


Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  


Cover with foil and bake for 30 minutes. After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Tortellini

1 package dry cheese filled tortellini- cooked according to package directions
1lb Mild Italian Sausage or Chicken
1- 14oz can diced Italian tomatoes
2 gloves garlic minced
1 c fresh spinach
5 oz shredded parmesan cheese
2 cups heavy cream
Cook sausage until browned. Add tomatoes, garlic and fresh spinach bring to a boil then simmer until spinach softens. Stir in heavy cream and ½ of the parmesan cheese turn heat to medium stir until cheese melts. Pour cooked and drain tortellini in a 9x13 spread sauce over the top and sprinkle with remaining cheese. Bake @ 350 for 15-20min.

Taco Soup

2 pounds ground beef
1 small onion
Brown meat and onions.

Add:
1 can ranch style beans
1 can pinto beans
1 can corn
1 can red beans
1 can rotel
4 cans diced tomatoes, Italian style
1 pkg. ranch dressing
1 pkg. taco seasoning
Mix all together.
Add 1 Tbs. sugar. Flavor with garlic and Worcestershire.

Serve with tortilla chips, cheese, and sour cream.

Chocolate Caramel Sheet Cake

1 c. butter

1c. water

¼ c. baking cocoa

½ c. buttermilk

2 eggs

1 t. baking soda

1 t. vanilla extract

2 c. sugar

2 c. all purpose flour

½ t. salt

1 ½ c. coarsely chopped pecans, toasted

Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove from heat.

        Beat buttermilk and next 3 ingredients at medium speed until smooth; add cocoa mixture, beating until blended.

        Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating just until blended. Batter will be thin.   Pour into a bar pan.

        Bake at 350 degrees for 20 -25 minutes. 

Pour warm Quick Caramel Frosting over cake , spreading evenly to edges of pan. Sprinkle evenly with pecans. Makes 15 servings.

Quick Caramel Frosting

½ c. butter

½ c. light brown sugar

½ c. dark brown sugar

¼ c. milk

2 c. powdered sugar

1 t. vanilla extract

Bring first 3 ingredients to a boil in a medium saucepan, whisking constantly, about 2 minutes

        Stir in milk and bring to a boil; remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately. 

My Grandma Miles' Fudge

4 cups sugar
2 sticks butter
1 can milnot
Cook the above ingredients till the mixture forms a soft ball when dropped in cold water.


Add:
1 4 oz. jar of marshmallow crème
1 12 oz. bag of chips (chocolate, butterscotch, etc.)


Pour into a buttered pan or use a cake decorator and put into mini-cups.


Yield: 75 – 85 mini-cups