2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves
Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.
These nutrition facts are for 2 loaves (that’s what the recipe makes) and each loaf has a/b 10 servings (or slices), so this is based on 20 servings!
This recipe was originally from Rachael Ray, but I’ve changed it several times since then…
This is a favorite at my house!
1/2 onion (red, yellow or white), chopped
sliced mushrooms (as much as you like) – optional
1/3 cup ketchup
squirt or 2 of favorite mustard (I used Creole or Spicy mustard)
1/3 cup bread crumbs (I use Panko)
4 or 5 Clausen pickle spears, chopped into bite size pieces (or pickle relish)
1 lb of ground turkey or lean ground beef
4 ounces of cheddar cheese cut into small chunks or shredded (I use 6 – 8 ozs)
I saute the onion and mushrooms in a pan with some olive oil. If you don’t like either then omit them! Preheat oven to 400 degrees. Line a rimmed cookie sheet with foil and spray with non-stick spray. In a large bowl, combine the ketchup, mustard, bread crumbs, egg and pickles. Then mix in the onions and mushrooms (that have cooked and cooled just a bit). Crumble in the beef, add the cheese, and mix together. Transfer to the prepared cookie sheet and shape into a 4×12 inch loaf. I just eyeballed this part. Bake until an instant-read thermometer inserted into the center reads 160 or for about 35-40 minutes. I like to bake longer to make sure the middle isn’t mushy and that the outside gets good and crispy! Let the meatloaf rest for 5 minutes before slicing and serving.
I serve with homemade baked fries or homemade mashed potatoes.
1 lb sweet Italian sausage
3/4 lb lean ground beef
1/2 cup minced onion
2 cloves garlic, crush
1 (28 oz) can crush tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1/2 teaspoon salt
3/4 lb mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combing ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
This recipe is from AllRecipes.
Oven Toasted Meatball Subs
Meatballs – frozen or fresh
Bread – Italian, French, subs…whatever you like!
Red sauce – Jodi’s homemade or jar
Shredded cheese – your fave!
Heat up sauce and meatballs in a pot on your stove. Heat oven to 275-300. Open bread and put the meatballs and sauce on it and toast it for a few minutes. Take it back out and throw some cheese on and toast again!
Slow Cooker Roast Beef Sliders
Your favorite cut of beef roast
onion soup mix or just season with your fave seasonings
Cook on low in slow cooker all day. No need to brown ahead of time, but DO NOT take the top off of the cooker at any point during the day! When you get home, shred the roast beef. Keep as much of the juice as you can! Place slider buns on a baking tray and open them up. Put the roast beef mixture on the bun and toast it – just enough so the bread is crispy. You can add cheese, but the meat and juice is usually enough flavor. Easy! Roast beef sliders. Handheld supper :O)
BBQ Chicken Bubble Up Pizza
2 cans (12 oz) Grands Jr. flaky biscuits
1 1/4 cup BBQ sauce
2 cups chopped, cooked chicken
1/3 cup chopped bacon
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
green onions to taste
Preheat oven to 350. Cut biscuits into quarters and place in medium bowl. Toss biscuits with BBQ sauce. Add chicken, bacon and half of the cheese. Toss until well blended. Spray a 9×13 pan with cooking spray. Pour biscuit mixture into pan and top with remaining cheese and green onions. Bake for 25-30 minutes, or until biscuits are done.
This recipe is from Plain Chicken.
1 lb ground beef
1 envelope taco seasoning mix
2 (8 oz) cans crescent rolls
1 (16 oz) can refried beans
2-3 cups shredded cheddar cheese or Mexican blend
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped
your fave taco toppings…jalapenos, chopped lettuce, dollop of sour cream on pieces of pizza
Heat oven to 375 degrees. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions. Unroll crescent rolls into rectangles. Place on ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 in oven for 11 to 13 minutes or just until golden brown. Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onions (or whatever your toppings are!). Return to oven for 3-6 more minutes until cheese is melted. Serve immediately.
This recipe is from Real Mom Kitchen.
4 ounces of butter
1/2 cup Frank’s red hot sauce, plus another 1/4 cup set aside
3 to 4 pounds of chicken wings or drumsticks, browned
Brown your chicken pieces. Melt butter and mix with 1/2 cup of the hot sauce. Place wings in slow cooker and pour butter mixture over the chicken and make sure the pieces are evenly coated. Add the extra 1/4 cup of hot sauce directly on to the chicken pieces. Cook on high for 2 hours or low for 4 hours.
To brown wings you could broil to crisp them up.
Prep your wings ahead of time and let them marinate in the fridge overnight before cooking