1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked.
Note: Paper liners will make it difficult to remove the cupcakes.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with (1/3 of the cup of) the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.
Makes 6 crab cakes, enough to serve 3 adults as a main course. Serve them with crinkle fries, mashed potatoes or sweet potato fries and corn on the cob for a delicious dinner!
1 large egg
2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat**
½ cup panko
1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage or shells!) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
**If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well.
Homemade Tartar Sauce
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste
Mix all tartar sauce ingredients together in a small bowl. Cover and chill until ready to serve.
•2 cups sliced fresh carrots
•2 cups broccoli florets
•1 cup sliced celery
•1-1/2 cups chopped onion
•1/2 cup butter
•1/4 cup all-purpose flour
•1 can (10-1/2 ounces) condensed chicken broth, undiluted
•4 cups whole milk
•1 cup of cheddar or marble cheese, shredded
•In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.
• In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted. Yield: 6-8 servings (2 quarts).
This cake is very moist and the icing is just irresistible!
Chocolate Coca Cola Cake
1 cup Coca Cola (NOT diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar
Cake: In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees for 20 to 25 minutes. Remove pan from oven. Allow to cool for about 10 minutes before frosting.
Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still a bit warm.
A nice cool summertime treat, can be refrigerated for a few days to have on hand for sandwiches. You can also serve over a bed of greens as a salad. See the (off season) alternate recipe below for other ideas. Easy to make, and delicious!
In the season where grapes and fresh fruit look a bit off, or as an alternative recipe, I use dried cranberries instead of the grapes. Tastes great with left over turkey after the holidays too!
Alternate recipe ingredients:
Overly firm dried cranberries will soften on their own if the salad is refrigerated overnight. If you find them too firm and want to "plump them" to serve immediately, just set them aside in very hot water while you chop the rest of the salad ingredients. Then drain, pat dry with paper towels, add to rest of recipe ingredients and serve.
1-2 large broccoli tops (about 1 LB.)
1/3 cup raisins
1/4 cup red onion, chopped
4-5 Slices bacon (cooked & crumbled)
2 TBSP roasted sunflower seeds
1/2 Cup Shredded Cheddar Cheese
1/4 cup Hellman's Light mayonnaise
1/4 cup buttermilk
1 tablespoon sugar (or to taste)
2 tsp. white vinegar (or to taste)
Large mixing bowl
Smaller mixing bowl
While the bacon cooks, prep the broccoli. Wash well, pat the tops dry with a paper towel (if you have time to drain well in a colander, this is worth doing).
Place raisins in a shallow dish of hot water, cover and allow to plump.
Cut the broccoli into small bite-sized florets and discard the stalks.
Peel and mince the onion.
Set the crispy cooked bacon on paper towels to remove excess grease. Pat dry, allow to cool. Crumble bacon into small pieces.
In a bowl, add the dressing ingredients. Use a wire whisk to blend thoroughly, whisking for 2-3 minutes or until a creamy consistency is reached. Place broccoli florets in a large bowl. Pour dressing mixture over the broccoli, stirring until the sauce completely covers all the pieces, you really want to distribute it evenly. Drain the excess water from the raisins and pat dry. Add the raisins, minced onions, sunflower seeds and cooked crumbled bacon, distributing evenly. Use a large spoon to thoroughly combine all the ingredients. Stir in all but a sprinkle of the cheddar cheese and transfer to a serving bowl. Garnish the top with that sprinkle of cheddar cheese.
Can be eaten right away but is best if left to sit for 2 - 3 hours, in the refrigerator, letting the dressing soften the broccoli and the flavors meld. Can be served cold or at room temperature at your table or gathering.
What you'll need:
Large Muffin Pan
Nonstick cooking spray
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular sized muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
BAKE TIME 10-15 min
Serving suggestion: Cool completely and serve with Cool Whip on top
The purpose of this recipe is to make a quick, flavorful chili, with little work. It has high protein for sustained energy, and no need for fresh or refrigerated ingredients like raw meat and onions. When you are staying at camp, camping out on the trail, or staying somewhere remote with no refrigerator, it's pretty hard to whip up a tasty meal without using any fresh ingredients. Canned products may fit the bill, but they just don't taste like mama used to make!
However, canned foods are portable, and they can be kept at camp for a very long time without worry of spoilage or attracting mice. So here's a way to fill up family or unexpected guests with a more "homemade" tasting chili than you can get from a basic can!
What you'll need:
Recipe ingredients: Recipe substitution ideas:
Any other ingredients are optional. Dump all ingredients in a large crock pot, or stockpot. Do not drain anything! all juices must go in! You can add a little water if you like extra juice in your chili, but don't over do it.
This "camp" chili has a complex flavor, and for best taste results, you should simmer it on the stove or in a crockpot. Canned ingredients are fine to just heat and eat, but any chili always tastes better when simmered on a low heat for a long time! When you are making it at home... it tastes the very best taken from the refrigerator and reheated again the next day!
You can throw this chili in a crock pot all day while you are out enjoying the summer sun. Crock pot temperatures may vary, so just put it on hot enough to keep it around "eating temperature" not high enough to burn it (Some trial and error here.) Or when cooking on the stove top, you can bring it to a near boil (while stirring frequently) and then turn the flame down, and simmer on low, for as long as you can, stirring occasionally to keep it from sticking to the bottom and burning.
It serves 6-8 depending on how big your eaters are!
1 package Pillsbury sugar cookie dough.
Roll out dough and bake on bottom of pan. Let it cool completely.
8 oz. cream cheese, softened
½ cup sugar
1 tsp. vanilla extract
1 container Cool Whip, thawed
For topping, blend cream cheese, sugar, and vanilla. Fold in Cool Whip. Spread this cream cheese mixture over crust.
Use assorted fresh fruit for the pizza "toppings."
Arrange fruit over cream cheese mixture.
Cut and serve. Store leftovers in refrigerator.
for the Brownies:
1/2 cup unsalted butter, softened
3/4 cup sugar
2 1/2 tsp. lemon zest
2 Tbsp. lemon juice
3/4 cup flour
1/4 tsp. salt
for the Lemon Glaze:
1/2 cup powdered sugar, sifted
2 tsp. lemon zest
1-2 Tbsp. lemon juice
Preheat oven to 350 degrees.
Spray an 8x8" pan with non-stick spray and set aside.
Zest and juice two small lemons and set aside.
To prepare the brownies:
In an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes.
Add eggs, one at a time, mixing well after each egg.
Mix in the lemon zest and juice, then add in the flour and salt.
Mix on low, until just combined.
Pour the batter into the prepared baking pan and bake for 25 minutes, or until golden and it passes the toothpick test.
Allow to cool completely before glazing.
To prepare the glaze:
Whisk together powdered sugar and lemon zest and juice.
Spread over cooled brownies.
Recipes from our kitchen to yours!
Some tasty recipes for people, and some for horses! Submissions welcome, share your own home cooked goodness!