Strawberry Cheesecake Shake

Need I say more??? MMMMMMMMMM :0)

1 3oz. package cream cheese, softened (can use light but NOT fat free)

1 c. milk (can use 1%)

2 c. vanilla ice cream

1/2 of a 16 oz. can of strawberry pie fillling

1 c. fresh strawberries (I use more because I like mine "chunky")

1-Place cream cheese and milk in a blender. Cover and blend until combined. Add ice cream, pie filling, and 1 cup (or more) of strawberries. Cover and blend until nearly smooth. Serve immediatley!

*I think it would be delicious to throw in 1/2 c. crushed graham crackers. Mmmmm I will try that next time!! You can't make these just once!

Sub Sandwiches For A Crowd

I love making these every time we are invited for a pot luck or are having friends over for game night. You can slice these up so they are bite size like an appetizer, or make them bigger as your main dish! Enjoy!

1 loaf of French bread

1/2 of an 8 oz. carton of sour cream ranch dip (pre-made, or you can make your own)

1 c. shredded lettuce (I always add more)

3/4 c. shredded carrots or 1/2 c. julienned carrots

8 oz. thinly sliced roast beef, ham or turkey (my hubby likes all 3!!)

1/2 medium cucumber, shredded (adds a GREAT flavor!)

4 oz. thinly sliced mozzarella or provolone cheese from the deli

1 large tomato thinly sliced

1-Cut the bread in half horizontally. Spread ranch dip on each sides of bread. On one half of the bread layer lettuce,carrot,meat,cucumber,cheese, and tomato. Secure with toothpicks the portions you wish to cut.

*You can add more veggies or toppings of your choice. I have just found these to always be a favorite and kind of out of the ordinary!

*Serve with crunchy potato chips and a light pasta salad

Hazelnut Coffee Coolers

What better way to cool down in the hot days of summer! Have yourself one of these! So good, betcha' can't just have one!!

2/3 c. instant coffee (dry) CAN USE NON- CAFFEINE granules

1 1/2 c. hazelnut flavored coffee creamer

1 c. water

1/4 tsp. ground cinnamon

8 c. milk (can use 1% but NOT skim. They turn out too runny)

Whipped cream for garnish (optional)

Cinnamon for garnish 9optional)

1-Mix coffee, creamer, water and 1/4 tsp. cinnamon in a medium bowl, stirring until coffee is dissolved.

2- Pour into 2 ice -cube trays. Freeze about 3 hours or until cubes have hardened. Once they are frozen, remove from trays and place in a freezer bag.

3-For each serving place 2 coffee cubes, 2/3 c. milk and 4 regular ice cubes into blender. Cover and blend on high speed about 20 seconds or until slushy. Pour into glass. Top with a dollop of whipped cream and a dash of cinnamon

*This will make about 12 servings

*Try crushing of toffee bits or a Skor candy bar and sprinkle it over the top of the whipping cream. YUMMMM!

Southwest Potato Salad

I LOVE potato salad. Just plain old regular potato salad (with my Mom's twist of course!) But if you are in a potato salad rut, give this a try. It has a bit of zip to it and goes great with burgers or grilled chicken!

3 lbs. red potatoes, washed, skin LEFT ON, cubed, cooked

1/2 c. mayo (can use light)

1/2 c. sour cream (can use light)

1/2 c. salsa

1/4 c. canned, chopped green chilies, drained

1/4 c. olives, sliced, drained

2 large tomatoes. seeded and chopped (about 2 c.)

1 can (11 oz) whole kernel corn with red and green peppers, drained

1-In a large pan boil potatoes until tender. Remove from heat and drain. Let cool about 10 min then cut into cubes

2-Mix mayo, sour cream, and salsa in a large bowl. Gently stir in potatoes and remaining ingredients.

3-Cover and refrigerate at least 2 hours before serving.

*If you want, you can add cooked cubed chicken to this and it is so good. I used about 2 cups.

Pepper Rub For Steaks

Around our house we LOVE steaks! Especially in the summer when we are grilling all the time. This is a great pepper rub that's not too spicy.

2 Tbsp. cracked peppercorns

1 1/2 tsp. dried thyme leaves

1 tsp. ground cumin

1 tsp. garlic salt

*This is enough for about 4 large steaks

Chinese Cabbage Salad

My husband is in LOVE with this salad. He always asks, "when are you making that cabbage 'stuff' again?"!! For someone that is not big on cabbage (at all) this sure pleases his taste buds! It is super easy and goes great with burgers or steaks.

1 large head cabbage, rinsed, chopped

4 green onions, chopped

2 packages of Ramen noodles, crunched up (chicken flavor)

1/2 c. slivered almonds

2 c. cooked, cubed, well peppered chicken

Dressing:

4 Tbsp. vinegar

4 Tbsp. sugar

1/2 c. salad oil (vegetable oil works fine too)

seasoning packages from noodles

1-Cut up all your veggies and place in a large bowl. Add you almonds, Ramen noodles, and cooked chicken. Set aside.

2- In a small bowl combine all ingredients for your dressing and mix well. Pour over salad and toss to coat.

3- Chill in fridge for at least an hour before serving

*The last time I made this, I added a small can of Mandarin oranges and it was DELISH!

Oriental Chiken Kabobs

One word. AMAZING!! Seriously these are so good!! The sauce to dip them in is delish!! I served these with homemade fried rice. Great family meal!

1/2 c. creamy peanut butter

1/2 c. water

1/4 c. soy sauce

4 cloves garlic, pressed

3 Tbsp. lemon juice

2 Tbsp. firmly packed brown sugar

3/4 tsp. ground ginger

1/2 tsp. crushed red pepper flakes (this adds "zing" but is far from hot)

4 boneless, skinless chicken breasts cut into 1 in. wide strips

metal, or wooden skewers (about 8 will work)

1-Combine peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger, and red pepper flakes in a small saucepan. Cook over medium heat for one minute or until smooth; let cool. Remove garlic from sauce and set aside

2-Take you chicken strips and thread onto your skewers

3-Cook kabobs on the grill for about 6-8 minutes or until chicken is cooked through, turning once. Be sure to baste your meat once or twice while cooking.

4-Serve with reserved sauce for dipping over fried rice.

*Tip: If you are using wooden skewers be sure to soak them in water for at least 20 to keep them from burning on the grill)

*If you would like, you can always grill veggies on skewers to serve with this as well. We use green and red bell peppers, onion wedges, and pineapple. Cook until crisp tender on the grill. DON'T BURN!! Use the upper rack!

Quick and Easy BBQ Sauce

I HATE running out of my favorite store brand BBQ sauce but , sometimes it happens!! Here is a quick and easy recipe that even the kiddos will like!! Even better, almost ALL of us have these ingredients on hand 24-7!

1 (8oz.) can tomato sauce

1 tsp. red wine vinegar

1 tsp. granulated sugar

1/2 tsp. Worcerstershire sauce

1/2 tsp. chili powder

1/4 tsp. garlic powder

Kokomo Quencher

I love making different drinks to try all the time. I came across this one awhile back and it is sooo delicious. Keep in mind that you can also freeze this and serve it "slushy style" also.

2 bottles Sprite or 7 UP

1 bottle (40 oz.) Dole brand Light orchard peach juice (any peach brand will work just use light)

5 c. pineapple juice, chilled

2 c. fresh or frozen blackberries (or berries of your choice. Raspberries are great in this!!)

1 can (15 oz.) real cream of coconut (usually found by the Asian foods)

Lime slices, optional for garnish

1-Combine all ingredients in a LARGE punch bowl, serve in goblet glasses with a lime wedge to garnish.

Stir-Fried Beef Fajitas

In our house we LOVE Mexican food but, Fajitas have to be my all time FAVORITE!! I usually make chicken fajitas, but these are just as good and they change it up a little bit!!

1 lb. boneless chuck shoulder steaks, cut 1/2 in. thick (really just use whatever is on sale!!)

1 green or red bell pepper, cut length wise into thin strips

1 medium onion, cut lengthwise into this wedges

1 cup cheese

1 cup salsa

2 avocados peeled, and cut lengthwise into strips (optional)

lettuce (optional)

Marinade

2 Tbsp. o.j.

2 Tbsp. white vinegar

1 tsp. minced garlic (I just use it out of the jar!)

1/2 tsp. ground cumin

1/2 tsp. grounds oregano

1/8 tsp. salt

1/8 tsp pepper

1-Combine marinade ingredients in a small bowl.

2-Trim fat from meat and cut lengthwise into 1/8 in. think strips (Just eyeball it, not too thick not too thin!!)

3-Place beef and half of the marinade mixture in a Ziploc freezer bag, seal tight and mush to coat the meat well.

4-Marinade for 6-8 hours, or even overnight if you like

5-Place onion, peppers and remaining marinade in a Ziploc freezer bag, seal tight and mush to coat veggies well. Let marinade for same amount of time as the beef.

6- Remove veggies from marinade and cook in a medium size skillet on medium heat until crisp-tender. About 3 min.

7- Remove meat from marinade and use same skillet to cook the meat. Cook just until brown. )DO NOT overcook!!)

8- Combine veggies and meat together, toss to coat and warm through.

*Serve with warm flour tortillas, avocado wedges, salsa, cheese and lettuce if desired.

*Just to add extra flavor I always squeeze fresh lime over the meat and veggies once they have finished cooking. Yumm!!!

Spaghetti Pie

I love, love, love this dish. I originally got this recipe a few years ago from one of my neighbors. She made this for me and my husband after I had my little boy. I have been in love with it since. Don't be discouraged by all the ingredients it is SO worth it! You MUST try this!

6 oz. spaghetti

2 Tbsp. butter

2 beaten eggs

1/3 c. Parmesan cheese

2 c. cream style cottage cheese

1 lb. ground beef, cooked, drained

1/2 yellow onion chopped

1/4. green pepper, chopped

1 (8oz.) can tomatoes, diced small

1 (6 oz.) can tomato paste

1 tsp. sugar

1/2 tsp. garlic salt

1/2 c. mozzarella cheese

1-Cook the spaghetti, drain and stir butter into hot spaghetti. Stir in eggs and Parmesan cheese. Form spaghetti mixture into a "crust" in a 10 in. pie plate that is greased.

2-Spread with cottage cheese. Cook ground beef, onion and pepper until meat is brown and fully cooked. Drain fat.

3-Stir in un-drained tomatoes,tomato paste, sugar, garlic salt, heat through.

4-Turn meat mixture into spaghetti crust. Bake uncovered at 350 degrees for 20 min.

5-Sprinkle with mozzarella cheese. Bake until melted

Fruit Smoothie Cheesecake

I love cheesecakes! My mother-in-law received a cook book one Christmas that was strictly cheesecakes. Every kind you could possibly think of! This is where I got this recipe from. I usually make this more in the summer time, but I thought it would be fun to make now, and think about those warm days up ahead!

2 packages of cream cheese, softened (can use light)

1.3 c. sugar

1 . whole strawberries, pureed

1 ripe banana pureed

1 8 oz. tub cool whip, thawed

1 9 in. graham crust

1-mix cream cheese and sugar with an electric mixer on medium speed until well blended.

2-Gently stir in pureed fruit and whipped topping and spoon into crust

3- Freeze 4 hours or overnight

4-Let stand 1 hour, or until it can be cut. Garnish with fresh fruit

Tip: When I make this dessert I buy lots of different fruits to garnish with. Kiwi, bananas. strawberries, Mandarin oranges, red grapes.... I set them all out in separate bowls and let my guests spoon on their favorite toppings. The kids especially love doing this! Have fun!

Asian Chicken Wraps

These are so delicious and ideal to take on a picnic or to serve as a light lunch. Give them a try!

1 1/2 c. thinly sliced Chinese cabbage (I just use a little of red and green)

1 1/2 c. thinly sliced ice burg lettuce (I buy the already shredded lettuce, Saves time!)

1 c. bean sprouts If you are not a fan, simply leave them out)

1 medium red bell pepper, sliced into strips

1/2 c. light ginger salad dressing

2 tsp. soy sauce

4 (10 in.) flour tortillas

1 1/2 lbs. boneless, skinless, chicken breasts, grilled

1.In a large bowl combine cabbage, lettuce, bean sprouts, bell pepper, salad dressing, and soy sauce. Toss and mix well.

2- Place veggie mixture across the center of each tortilla to within in 1 inch from the edge

3. Thinly slice chicken breasts and arrange slices on top of veggie mixture

4. Fold over and roll tightly

Tip: If you are transporting these, cut them in half and secure them with a tooth pick. They are less likely to come un-raveled and make a big mess!

Tip:If you do not like the taste of cabbage, use broccoli slaw it is a great alternative and just as good!

Addiction

I LOVE this snack mix! I got this recipe from my Aunt who makes this all the time. She always had it laying around when I was younger. This is perfect for school lunches, soccer games, or just an after school snack. It is sweet so the kids love it!

Mix together in a bowl:

6 c. rice Chex

8 c. Golden Grahams

1/2 c. slivered almonds

1/2 c. shredded, sweetned, flaked coconut

Boil in a medium pot on the stove:

1 c. Karo syrup

1 1/2 c. white sugar

1 tsp. vanilla

1 1/2 cubes butter

1.Once your mixture has come to a boil, reduce the heat and stir for 1 minute.

2.Drizzle over cereal mixture stirring constantly

3. Toss well to coat, let cool. Keep in an air tight container

*Lasts up to 2 weeks

Tip:Coat your plastic/wooden spoon with cooking spray so that your mixture doesn't cling to your spoon!

It's Been Awhile!!

I guess you could say this Holiday Season caught me COMPLETELY off guard. Between all the holidays that have come and gone, we have had A LOT of family in town and LOTS of sickness around our house. So now that I feel somewhat "normal" again I am getting back to working on this blog. I have lots of new recipes to share, hope you enjoy them :0)

Asparagus Cordon Bleu Wraps

These are SO delicious! I can only make them this time of year, because I practically eat them all myself! You must, must try these. I promise you won't be disappointed! These are perfect for little party appetizers.

1 Rotisserie chicken from the deli (regular flavor, or sage and herb flavors ONLY)

1 pkg. refrigerated biscuits (8 count)

2 Tbsp. honey Dijon mustard

Italian seasoning

4 slices Swiss cheese, cut into 4 smaller pieces

4 slices of deli ham, cut into 4 smaller pieces

16 fresh asparagus spears, trimmed and steamed (DON'T OVERCOOK!!)

Pre-heat oven to 400 degrees

1-Remove all the white meat from the chicken. Break off in medium size chunks. You will need 1 oz. (This is about 16 medium size chunks.)

2-Remove biscuits from packaging, and cut each one in half. Place on a floured work surface.

3-Using a rolling pin, flatten each piece into very thin rectangles.

4-Dived mustard evenly among 16 pieces of biscuit dough and spread on each piece. Sprinkle Italian seasoning to taste on top of each layer of mustard.

5-Top each with 1 piece of ham, cheese, 1 chunk of chicken and one steamed asparagus spear.

6-Wrap dough around the filling and press edges together where dough overlaps.

7-Place on a baking sheet and bake 10-12 min. or until dough is golden brown, and cheese is melted.

*Serve hot,

Grandma Karen's Punch

I got this recipe from my sister-in-law, her Grandma is famous for this punch! I love this drink. The almond extract in it just gives is a really different, yummy taste. I also like it because you can make it for a crowd, just double it, and you will have plenty to go around! (Although the original recipe will make quite a few cups also!)

1 can frozen o.j., thawed

1 can frozen lemonade, thawed

2 c. sugar

2 tsp. vanilla

2 tsp.almond extract

10 cans of water

1 liter of sprite

1- Mix all ingredients in a LARGE bowl, stir well

2- Add ice if desired, enjoy!!!

Broccoli Cheddar Caserole

This is a great side dish at any family meal. But I especially like it at Thanksgiving. It's not "traditional" but that's what I like about it! My son is not a huge lover of broccoli, but boy does he like this! He scarfs it down!

2 bags (16 oz.) frozen chopped broccoli, warmed in the microwave or thawed. Drain in a colander

3 large eggs, beaten

1 1/2 cans (10 3/4 oz.) cream of mushroom soup

2/3 c. light mayo

1 medium yellow onion, grated

1 1/2 c. shredded cheddar cheese

1 1/2 c. crushed cheese crackers (Cheez-Its)

Pre-heat oven to 350 degrees.

1- Spray a 12 c. casserole dish with Pam.

2-In a large mixing bowl, whisk eggs. Add soup, mayo, and onion and whisk together. Fold in broccoli, cheese and 1/2 cup of the crushed crackers. Spoon into prepared casserole dish. Top with remaining 1 cup crushed crackers

3-Bake at 350 degrees for 1 hour. It should be done, when you shake the dish and the center is set. Serve warm.

* When I made this, I also used finely shredded Parmesan cheese for an extra little kick. If you choose to use this also, just mix it in when you follow direction #2.

*I got this recipe from Family Circle Magazine

Pumpkin Layer Cheesecake

So this a staple at our Thanksgiving dinner. I just know every year that it is my job to make this. And let me just tell you, it is gone in two seconds! Give it a try this turkey day, and see what you think!

2 pkgs. (8 oz.) cream cheese, softened

1/2 c. sugar

1/2 tsp. vanilla

2 eggs

1/2 c. canned pumpkin

1/2 tsp. ground cinnamon

1 dash of cloves

1 dash of nutmeg

1 9 in. graham crust (or you can make your own)

Pre-heat oven to 350 degrees

1-Mix cream cheese, sugar and vanilla with your mixer on medium speed until blended; add eggs and blend well.

2-Remove one cup of your batter in to a small bowl; add your pumpkin and spices to this bowl.

3-Pour the remaining batter in to your crust.

4-Top with pumpkin batter and spice mixture.

5-Bake at 350 degrees for 35-40 min, or until the center is almost set.

*When pie has cooled serve with fresh whipping cream or vanilla ice cream. Sooo yummy!!

So sorry! I have been slacking!!

I am so sorry that I have been slacking on getting recipes up here. My son was just diagnosed with meningitis, so that threw me for a loop. I really wanted to get a bunch of my Thanksgiving recipes up here before the big day, so will be tyring to do a few posts a day to try and get caught up. If there is something in particular you are looking for, for the big feast let me know! I may have a recipe or two lying around!
Thanks! Love, Andrea

AND THE WINNER IS.......!!!!

Thank you to everyone who entered the apron giveaway! I love aprons, and even more I love giving them away! Stay tuned because in the coming months I will be doing some more FREE giveaways. Thanks to those of you that posted this contest on your blog, it not only helped spread the word about Reliable Recipes but increases your chances by
ten times!
So our winner is............................


NICOLE!!!!!!

Be sure you leave a comment claiming your prize, and also leave me your e-mail so that I can get the shipping information to send this to you! Congrats!

!!FREE APRON GIVEAWAY!!

I have already done one free apron giveaway on my blog. It was so much fun, I thought I should do another one!

This giveaway is for an adorable leopard print apron. It has a sling neck, and tie closure back. There are two pockets in the front for your convenience. When I saw this apron I loved it so much, I bought 2 of them (I have already given one away!) So here is your chance to win!

These are the rules:

1-Leave a comment on THIS post, letting me know what your favorite recipe is that you have tried from Reliable Recipes

2-Leave me your blog address (make sure that it's not private) or e-mail so I can contact you after you have won.

3-If you pass this along AND post this contest on your blog I will enter your name up to a total of TEN TIMES! But you have to let me know if you posted this on your blog.

3-Check back next Monday, November 17th to see if you have won. If you are the winner you MUST LEAVE A COMMENT CLAIMING YOUR PRIZE! If you have not contacted me within 48 hrs of winning I will choose a different winner.

*The winner will be chosen randomly*

!!!!!GOOD LUCK GIRLS!!!!!

Dill Dip

With the holidays upon us, it is inevitable that you will be assigned a "veggie tray" at your next gathering. Here is a great dip to go along with that old boring veggie tray! So creamy and delicious. My kids eat this with spoons! This is also great to dip crackers in!

2/3 c. mayo

2/3 c. sour cream

1 Tbsp. chopped green onion

1 Tbsp. dried parsley

1 tsp. dill weed

1 tsp season salt

1/2 tsp Worcestershire sauce

2 drops Tabasco, optional 9I never use this because a lot of people do not like spicy food)

1-Combine mayo and sour cream

2-Add remaining ingredients

3-Refrigerate for at least 6 hours before serving

*will "keep" for up to three weeks in the fridge

Chicken Macaroni Salad

This is a family favorite. I have yet to meet someone that doesn't like this. Give it a try, maybe it will become a "family favorite" for you too!

Salad;

1 (7oz.) pkg. of macaroni shells, cooked to package directions

3 cups cooked chicken, cubed and well peppered

1 c. diced celery

1 med. yellow onion diced

1/2 c. diced green pepper, shredded carrots, olives, and parsley: (my g-ma's recipe calls for radishes but I don't ever use them, go ahead if you like!)

Dressing:

1 1/2 c. mayo (can use light)

1/4 c. lemon juice

1/3 c. sugar

1 tsp. salt

dash of pepper.

1-Place all salad ingredients in a large bowl

2-Pour dressing over salad mixture, and stir well to coat.

3-Serve chilled

Coconut Snowballs

What holiday season would be complete without the treasured coconut snowball cookie? I have to make these every year. These are mostly for my own enjoyment my hubby doesn't really care much for coconut. But hey that just leaves for me right?? Yum!!!!

1 c. sweetened flaked coconut

1 c. all-purpose flour

1 1/4 c. powdered sugar

pinch of salt

6 Tbsp. (3/4 stick) unsalted butter, softened

1 tsp. vanilla extract

4 tsp. milk

1-Grind 1/2 c. of the coconut in a food processor. Chop remaining coconut and set aside. Add flour, 1/4 c. powdered sugar and pinch of salt. Pulse and blend. Add butter and vanilla ;pulse until dough comes together.

2-Heat oven to 350 degrees. Roll dough into 1 in. balls. Place dough balls 1 in. apart on an un-greased baking sheet.

3- Bake cookies until firm but tender, 15 min. Remove to a baking rack, cool completely.

4-In a small bowl, stir together remaining sugar and enough milk until smooth but still thick. Dip cookies in glaze, let it drip down the sides. Dip in chopped coconut, set aside to dry.

5-EAT AND ENJOY!!! SOOOO GOOD :0)

*If you would like, you can toast your chopped coconut in the oven. Just place the chopped coconut on a baking sheet and bake at 250 degrees for 2 min, stir and flip over and cook for one more minute.

Cranberry Salad

I love, love, love cranberries. I love the sweetness and tart together SO delicious. This is a really yummy salad to try for the holidays. Not only festive but pretty as well. Don't be afraid to try this if you don't like cranberries, because it has a lot of other ingredients with great flavors as well.

1 pkg. (3 oz) raspberry flavored gelatin (Jell-O)

1 can (16 OZ) whole-berry cranberry sauce

1 Granny smith apple, diced small

1 large orange, peeled/seeded, and cut into 1/2 in. pieces

3/4 c. chopped walnuts

1/8 tsp. cinnamon

dash ground cloves (optional, but I use it)

Fresh whipping cream or Cool-Whip (optional)

1-Prepare gelatin according to package directions in an 8x8x2 baking dish

2-Stir cranberries, apple, orange, walnuts, cinnamon and clove into gelatin mixture

3- Refrigerate over night or until firm.

*I always top my salad with fresh whipping cream right before serving

*Cute idea: after you have added you whipped topping, slice up another apple, and orange and place in a decorative fashion on top of your salad for a little extra garnish! Very pretty!

Orange Glaze For Ham

If you live in Utah , you have probably had the privilege of tasting a honey baked ham. They are SO delicious! But they cost a fortune. So instead of spending $65 on a one, pick up a ham from your local grocery store, and try using this glaze on top. It is amazing. I make a ham like this every year for Thanksgiving AND Christmas!

1 can (6 oz) of orange juice (with NO pulp)

1/4 c. firmly packed brown sugar

1 tsp. dried mustard

1 tsp. Worcestershire sauce

1/2 cup brown sugar, set aside

1-Combine the first four ingredients and heat. Stirring constantly until sugar dissolves. This will make about one cup.

2-Place ham in a large, shallow baking pan. Bake at 350 degrees, 15-20 min per pound.

3-After 30 min of baking time, spread top generously with glaze. Continue baking one hour, basting every ten minutes with more orange glaze, until meat is richly glazed.

4- When ham has completely cooked sprinkle 1/2 c. brown sugar on top of the glaze, covering the entire ham. Place in oven for additional 5-8 min, until sugar forms a 'crust." DO NOT overcook!

*This glaze recipe is for a 6-7 pound ham. If your ham is larger or smaller, half or double the recipe.

Chocolate Glazed Pumpkin Cake

I love this time of year! Especially because of pumpkins. Not only are they fun to decorate with but also delicious to eat. This is a great cake recipe because it's not your "predictable" pumpkin pie, it's a cake! And to top it off, it's covered in chocolate. Does it get much better than this??

Cake:

4 large eggs, at room temperature

2 c. sugar

1 c. vegetable oil

2 c. all-purpose flour

2 tsp. baking soda

1 Tbsp. pumpkin pie spice

2 c. canned pumpkin PUREE (make sure it says "puree" on the can!!)

Glaze:

1 c. chocolate chips

1 Tbsp. light corn syrup

1 c. heavy cream

To make the cake:

1-Heat oven to 350 degrees

2-Grease and flour a 9 in. bundt cake pan. Set aside

3-Beat eggs and sugar until smooth. Beat in oil. SIFT flour, baking soda, pumpkin pie spice and salt into egg mixture.

4-Fold in dry ingredients and pumpkin puree. Pour batter into prepared pan and bake until a tooth pick inserted in to the center comes out clean. Appx. 50-60 min.

5-Cool in pan on a wire rack for 15 min. Turn over and remove from pan, then let it cool completely before frosting

To make the glaze:

1-Place chocolate and corn syrup in a heatproof bowl. In a pan, warm cream over medium heat until it simmers. Pour cream over chocolate, let stand 1 minute, then whisk until smooth. Let cool at room temperature.

2-Place cake on a rack over a baking sheet. Drizzle glaze over cake. Let sit until set.

Hearty Meat Spaghetti sauce

This spaghetti sauce is super good, and much better than just a bottle of Prego! It calls for a lot of ingredients but nothings beats that homemade taste! (Chaelin I hope you like this, let me know!)

1 pound ground beef
1 pound bulk Italian sausage
1 medium green pepper, chopped
1 medium yellow onion, chopped
8 garlic cloves, minced (I used bottled, minced, garlic. 1 1/2 Tbsp)
3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/3 cup sugar
2 tablespoons Italian seasoning
1 tablespoon dried basil (I use this IF I have it on hand)
2 teaspoons dried marjoram (I never use this)
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked spaghetti

1-In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Transfer to a 5-qt. crock pot

2-Stir in green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings; mix well. Cover and cook on low for 8 hours or until bubbly. Serve over spaghetti.

*You do not have to let this simmer for 8 hours if you don't have the time. All it does is let the flavors soak in together.

Witches Brew

My mother-in-law Kathy always makes really fun food on Halloween this is her recipe. It is so yummy AND festive!

2 1/2 quarts water

1 1/2 c. sugar

5 whole cloves

1 small can frozen o.j.

1 small can frozen lemonade

1-Mix and boil

2-Bring to a simmer, and add cinnamon sticks.

3-Serve warm in mugs

7 Layer Salad

This is my sister-in-laws recipe. I look forward to family parties, because I know Jurene will be bringing this every time! This is a MUST try!

1 head of lettuce, washed, coarsely chopped

1 c. celery

4 hard boiled eggs, sliced

1 pkg. (10 0z) peas

1/2 green pepper

1 small red onion

1 lb. bacon, cooked, crumbled

Dressing

2 c. real Mayo

2 Tbsp. sugar

1-In a LARGE glass bowl take the first 7 ingredients and layer one on top of the other. In between each layer spread with dressing (You may need to double or triple the dressing depending on how much you like)

2-Top with grated cheese, serve chilled

Perfect Pie Crust

I can't remember where I picked this recipe up, but it is great. I call it my "never fail pie crust" Because it has never failed me. I use this recipe for EVERY pie I make. Better yet, it's so simple!

4 c. flour

1 Tbsp. sugar

2 tsp. salt

1 2/4 c. SHORTENING

1 Tbsp. vinegar

1 egg

1/2 c. COLD water

1-Sift dry ingredients, cut in shortening w a pastry cutter until crumbly.

2-Combine vinegar, egg and COLD water, gradually add to dry mixture to form dough.

3- Roll out of lightly floured surfaced, place in pie dishes.

*This recipe makes 2 double crusts

*For the holidays, I make up about 4 batches of these, then freeze them. That way when I need to make a pie for a get together or party, I already have the crust done! Just be sure to allow 12 hours to un-thaw!

Deviled Eggs

I love deviled eggs. I usually make them mostly around Easter (because of all the left over painted eggs) But I also make them for holiday get together's for a little appetizer. Try these at your next party!

6 hard boiled eggs, cut in half, yolk removed

2 Tbsp. butter

2 Tbsp. miracle Whip

1/4 tsp salt

2 green onion sliced small

dash pepper

dash onion slat

1/4 tsp. mustard

add enough canned milk to make creamy

paprika (optional)

1- Place egg yolks, butter, miracle whip, salt, pepper, onion salt mustard, and canned milk in a small bowl, and beat with a hand mixer until dreamy.

2-Fold in green onions

3- Place mixture inside halves of egg whites, and garnish with paprika!

*The trick to a PERFECT boiled egg, is to boil it for 15 minutes, when it is done boiling immediately drain off the hot water, and add cold water to the pan. Let the egg sit for approximately 5 minutes and peel! Perfect every time! :)

Homemade Hot Chocolate Mix

This is super easy, and very yummy! Not to mention cheaper than Stevens hot chocolate (although that stuff is great!) Give this a try. I will mix this up and put it in a Tupperware when we go camping. It can very easily be cooked in a kettle dutch oven style! Enjoy!

10 c. instant powdered milk

1 c. instant non-dairy creamer

1 c. powdered sugar

2 lbs. Hershey's Instant or Nestle Quick

1-Store in covered container

2-mix 1/3 to 1/2 cup mixture to 1 cup hot water.

*Mix it up! Top with whipping cream, add crushed candy cane, Andes mint baking chips, or crushed Skor bar for a toffee flavored hot chocolate!* Have fun!

*Let the kids help make this fun homemade treat. They have so much fun measuring all the ingredients out!

Clam Chowder

I actually DO NOT like clam chowder, but my hubby LOVES IT! His Mom used to make this for him every Halloween, so of course when we got married, I had to carry on the tradition! This is her recipe. I serve this in bread bowls, with cheese for garnish!

1 can chopped/minced clams (It calls for 2 cans, but my hubs likes it better this way with just 1)

1 c. chopped celery

3/4 c. butter/margarine

1/2 tsp. salt

1 c. finely chopped yellow onion

2 1/2 cups potatoes, cooked, cubed

1 quart half and half cream

dash of pepper

3/4 c. flower (If you need more to thicken the soup, go ahead and add as much as you like)

1-Cook your potatoes in a large pot, drain, let cool; return to pot

2-Place veggies in a sauce pan

3-Drain clams, and pour juice over veggies. Then add enough water to cover the veggies. Simmer until veggies are tender.

4- In another pan, melt butter, gradually add flour, and half and half. Cook until mixture is thick and bubbly (This will be your white sauce)

5-Place your veggies in your large pot with your potatoes, and add your white sauce, stir well to coat, add pepper and salt (if needed.)

*Serve warm in bread bowls with cheese on top!

Pumpkin Bread

I love pumpkin bread. Especially this time of year. It just hits the spot! This is a tried and true recipe I have tweaked many things to try and get it "just right" Hope you enjoy it as much as we do :0) And don't feel bad having a piece for breakfast! (I do it all the time!)

1 1/2 c. sugar

1/2 c. oil

2 eggs beaten

1 c. pumpkin

1/2 c. water

1 1/2 c. flour

1/2 tsp. baking powder

1 tsp. soda

3/4 tsp. salt

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1-Cream oil, sugar and eggs.

2-Add pumpkin and water

3-Add dry ingredients, mix well

4-Spray 3 small loaf pans with Pam

5-Bake at 350 degrees for 45 min.

*All oven temps vary, be sure to check on your bread periodically. If it looks like it is getting to brown on the top, insert a toothpick in to the center to see if it is done. Ii so, take it out. If not, reduce the oven temp. and cook at five min. intervals, checking it often.

Loaded Baked Potato Salad

This is my Grandma's recipe. It is so delicious! If you like baked potatoes "with the works" you will love this twist on making it in to a salad.

5 lbs, small, UNPEELED, red potatoes, boiled, cubed

1/2 tsp. pepper

1 pound sliced bacon, cooked, crumbled

1 med. Vidalia or sweet onion, chopped

1 c. mayo

3 dill pickles chopped

1 tsp. salt

8 hard boiled eggs, chopped

2 c. (8oz) shredded, cheddar cheese

1 1/2 c (12 oz.) sour cream

2-3 tsp. prepared mustard

green onion (optional)

1-After your potatoes have cooked and cooled, place them in a large serving bowl. Add eggs, bacon, cheese, onion and pickles.

2- In a small bowl, combine the sour cream, mayo, and mustard; pour over the potato mixture and toss to coat. Garnish with green onion. Serve immediately.

Holiday Wassail

I love wassail. Especially this time of year I always make this at Halloween and Christmas and even better I LOVE how it makes my house smell!

2 quarts apple cider
1-1/2 cups orange juice
3/4 cup pineapple juice
1 tablespoon brown sugar
1/2 teaspoon lemon juice
2 cinnamon sticks (3 inches)
Dash ground cinnamon
Dash ground cloves

1-In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes. Discard cinnamon sticks.

2-Serve hot in mugs. Yield: 10-12 servings (2-1/2 quarts).

Pull Apart Monkey Bread

I LOVE cinnamon rolls, but I don't love how long they take to make. This is a great alternative, and I love letting my kids help with these. To make them more like cinnamon rolls I pull mine out of the oven while they are still warm, and pour homemade cream cheese frosting over the top and let it melt down in. SOOOOOO Good!

4 cans refrigerated biscuits (10 count each)
1/4 lb butter, melted
1 cup sugar
1 teaspoon cinnamon
1 cup finely chopped nuts (optional)

1-Preheat oven to 375 degrees.
2-Roll each biscuit into a ball.
3-Combine sugar, cinnamon and nuts in a small bowl.
4-Dip each biscuit ball in melted butter and then roll in sugar mixture.
5-Layer balls in a greased bunt or tube pan.
6-Bake for 45 to 50 minutes or until golden brown. Tip out onto a serving plate and pull apart what you want!

*My cream cheese frosting recipe is found under the frosting's label.

Andes Mint Cookies

I LOVE Andes Mints, so I bought a package of their baking chips at the store the other day, and this is their recipe that's on the bag. Try them they are delish :)

1/2 cup butter, softened

3/4 cup brown sugar

1/2 cup sugar

1 tsp. baking soda

1 tsp. baking powder

2 tsp. vanilla

2 eggs

1 package Andes Creme de Menthe Baking Chips

2 2/3 cups flour

1 handful chocolate chips

1-Cream together butter and sugars. Add baking soda, baking powder, vanilla and eggs. Stir until mixed well.

2-Add Andes Baking Chips, chocolate chips and then flour. Chill for approximately 1 hour (I don't do this).

3-Drop by spoonfuls onto baking sheet. Bake at 350 for 8-10 minutes.

Cranberry Raspberry Salad

Now let me just say that this salad contains Jello. I know, I know all the jokes about Mormons and Jello but..... this is super good! I actually don't like jello, and this is probably one of the VERY FEW things I eat with jello in it. Give it a try! This is my Aunts recipe.

1st layer:

1 large pkg. cherry jello

1 can cranberry sauce

1 small can crushed pineapple, NOT drained

1 1/2 c. water

* Set up, and then spread with 1 pint sour cream

2 nd. layer:

1 large pkg raspberry jello

1/2 c. walnuts, chopped

1-2 pkg frozen raspberries

2 1/2 or 3 cups water

*Pour over 1 st layer, set up and spread with fresh whipping cream or Cool Whip

Broccoli Salad

There are so many versions of this salad out there,but after taking 2 or three I made this one up myself, and I like it best! I love the bacon, and the sweetness of the dressing it is delicious and always a crowd favorite. My kids really like this as well.

1 large bunch broccoli, washed, cut in florets

1 small red onion, chopped

1/2 lb. bacon, cooked CRISP, crumbled

1/2 small bag mozzarella cheese

2 Tbsp. sunflower seeds

1 handful raisins

Sauce:

1 Tbsp. vinegar

1/2 c. mayo

1/4 c. sugar

1- Add your broccoli florets, crumbled bacon, chopped onion, cheese and rasins to a large serving bowl.

2- In a small mixing bowl, combine all the ingredients for the sauce and mix well. The texture of this will be "grainy" because of the sugar.

3- Pour dressing over your broccoli mixture, stir well to coat

4- Sprinkle sunflower seeds and over the top.

5- Cover and refrigerate, serve chilled.

Kathy's Waffles

My mother-in-law makes really good home made waffles. I love every time we go an visit this is what she makes! You can pick your toppings, but I am a butter and syrup kinda girl :)

2 eggs, beaten

2 c. buttermilk

1 tsp. baking soda

2 c. flour

2 tsp. baking powder

1/2 tsp salt

6 Tbsp. shortening

1-Mix all ingredients in a large bowl or your Kitchen Aid and mix well until smooth.

2- Choose your toppings: Fresh raspberries, strawberries, whipping cream, butter, syrup, caramel syrup and pecans...... Whatever you like!

Easy Chili

I have a few recipes for chili, and they include a lot more ingredients that this one does but I love this one because it is quick and easy. And even better you can brown the hamburger, and throw everything in the crock pot and your ready to go! I serve this with homemade cornbread and honey butter! Yum!!

1 lb hamburger, browned

1 small yellow onion, diced

1 can diced tomatoes

1 can green chilies

1 can kidney beans

1 can Hormel chili w/ beans (I use whatever Chili I have)

1/2 c. ketchup

1/2 tsp. pepper

1- Brown hamburger and onion in a medium skillet until onion is tender and meat is cooked thoroughly

2- Place meat and onion in a crock pot

3- Add diced tomatoes, green chilies, kidney beans, chili, and pepper

4- Set on low heat and cook for 6 hours or high heat and cook for 4 hours

*I ALWAYS double this recipe, because my hubby likes this leftover for the next day.

*If you don't want to cook this in the crock pot, you can put in in a big pot on the stove, and just heat up and serve. I put it in the crock pot because it lets all the flavors soak in really good.

Andrea's Easy Chicken Pot Pie

The other night I had just gotten back from the grocery store (after spending $170.00!) And realized as I was putting stuff away, I still had stuff in my fridge I knew I needed to use, instead of just wasting it. Therefore, this recipe was invented. Hope you like it!

4-5 small red potatoes, washed, cubed

1 small bag frozen carrots and peas mixed

2 c. frozen sweet kernel corn

2 c. chicken broth

1/4 c. butter, cubed

1/4 c. flour

1 tsp. all purpose seasoning (McCormick)

1/2 tsp. salt

1/2 tsp. pepper

1 rotisserie chicken, picked apart

1 store bought pie crust

1-In a large skillet combine your potatoes, frozen carrots & peas mixture, corn together. Cover with water and bring to a boil. Cook until potatoes are tender (about 8-10 min) Drain.

2-In a medium saucepan melt your butter over medium heat. Stir in the flour until smooth. Gradually add broth, 1 tsp all purpose seasoning, 1/2 tsp. salt, 1/2 tsp pepper. Bring to a boil; cook and whisk for 2 minutes or until it slightly thickens. Remove from heat.

3- Pick chunks off of your chicken, using mainly the breast and leg meat.

4-In a 8x8 baking dish add your drained vegetables,sauce and chicken together, stir well to coat.

5-Unroll your pie crust, and place it over the top of your baking dish. DO NOT cut the edges off, fold them down around the edge of the dish. Cut 5 1/2 inch slits in the top, for ventilation.

6-Bake at 375 degrees for 23-30 min, or until crust is slightly brown on top.

Sugared Peanuts

These are pretty delicious. They are perfect for holiday snack bowls, or game day treats. They don't have to be made with peanuts, you can also use cashews. Or if your like me, and you like both peanuts and cashews make a batch of each and mix them together!

5 cups UNSALTED peanuts or cashews

1 c. sugar

1 c. water

1/4 tsp. salt

1-In a large heavy saucepan, combine the nuts, sugar and water. Bring to a boil; cook until syrup has evaporated, about 10 minutes.

2-Spread in a single layer in on a greased cookie sheet, sprinkle with salt.

3- Bake at 300 degrees for 30-35 min or until dry and lightly browned. Cool completely. Store in air tight tupperwear.

*To get the kids eating this, throw in a little creativity. Add some pretzel sticks, and M&m's and rasins they will love it :o)

Corn & Black Bean Salsa

This is super yummy! I could eat this all day for every meal. Give it a try with your next Mexican dish!

2 cans whole kernel corn, drained

2 cans (15 oz.) black beans, rinsed, drained

8 plum tomatoes, seeded, chopped

1 medium red onion, chopped

3/4 c. minced fresh cilantro

4 jalapeno peppers, seeded and chopped

1/4 c. lime juice

1/2 tsp. salt

Tortilla chips

In a large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips

Coconut Cupcakes

My cute friend Jamaica reminded me about these cupcakes that I made a while back. I am a coconut freak, and was craving it SO bad one day. I whipped up this simple little creation, and took them in to all the girls at the office. It couldn't get much simpler than this.

1 white cake mix

1 container cream cheese frosting

2 capfuls of coconut extract, divided

Shredded coconut

1-Prepare your cake mix as directed on the box. Add I capful of coconut extract. Mix well, pour in to cupcake papers

2-Empty container of frosting in to a bowl, and add one capful of coconut extract to the frosting. Stir well

3-When your cupcakes have cooled, frost them

4-Take your shredded coconut, and sprinkle over the top of the frosting

5- Enjoy!

*I stuck a few of these in the fridge so they we chilled, and they we SO good!

Sweet & Crunchy Snack Mix

This is perfect for an after school snack. And much better for them than cookies, or pizza..... My kids really like this :)

2 cups miniature pretzels (I buy mine at the dollar store!)

1 c. honey roasted peanuts

1 c. frosted cheerios cereal

1 c. dried banana chips

1 c. M&M's candy

1-Mix all ingredients, store in Tupperware container.

Cream Cheese French Toast

Let's get one thing straight: I HATE FRENCH TOAST! I am NOT a huge egg fan to say the least. And the thought of french toast has always just wanted to make me gag! But..... some family friends introduced me to this kind of french toast when we were camping, and I am hooked! I have never had anything like this. My mother-in-law has me make this every time they come in to town, it's now her favorite also!

1 loaf Grandma Sicamore Bread (this bread is best because it is not too think, not too thin)

1 block cream cheese, softened (can use light)

Egg Mixture:

5 large eggs

1/4 c. sugar

1Tbsp. cinnamon

1 whole orange rind, grated fine (optional, but 100 times better with it!!!!)

milk till creamy

Syrup:

1 c. butter (2 sticks)

3/4 c. sugar

1/2 c. butter milk

1 tsp baking soda

1 tsp vanilla

1-In a large bowl mix eggs, sugar, cinnamon, vanilla, orange rind, and milk together. Set aside

2-In a medium saucepan on the stove stir butter, sugar, and butter milk together until you bring it to a boil. (this process is much quicker, if you cut your butter in to small cubes, it will melt faster)

3-Remove your butter sauce mixture from the stove and let cool for about 1-2 min. Add your baking soda, and vanilla. Whisk all ingredients together.

4-Return to LOW heat and keep warm.

5-Take a piece of your bread, and spread a layer of cream cheese, on it. Take another piece and sandwich it together.

6-Take your "sandwich" and coat it lightly in the egg mixture

7-Let your bread lightly brown on both sides

8- Remove from pan, place on plate, and top with a sauce mixture!

*Note: I will caution you that there is a chance when you add your baking soda and vanilla to your sauce mixture, it could foam up, and boil over. This is why it is VERY IMPORTANT to let it cool first, But just to be safe, place your pan in the sink, then add your baking soda and vanilla. BETTER SAFE THAN SORRY! I learned this the hard way (I burned my hand really bad...)