Monday, October 30, 2006

Applesauce Spice Cake, Pumpkin Spice Cake

Applesauce Spice Cake

1 (18.25 Oz.) package yellow cake mix
1 (3.4 Oz.) package instant vanilla or butterscotch pudding mix
1 cup applesauce
1/3 cup vegetable oil
1/2 cup water
4 eggs
1/8 tsp ground ginger
1/4 tsp ground allspice
1 tsp ground nutmeg
Baker's Joy® non-stick spray with flour
Granulated white sugar (if desired)

Instructions:
Preheat oven to 325°F. Spray mini-Bundt® cake pans with Baker's Joy®
spray. In a large mixing bowl, mix all ingredients on medium speed
for two minutes. Spoon into prepared pan until 1/2 to 2/3 full. Bake
for 18-22 minutes or until toothpick inserted into center of cake
comes out clean. Cool for 10 minutes before removing from pan; cool
completely on racks. Sprinkle with granulated sugar, if desired.
Makes 16 Servings.

Variations:

When creating a 10-cup Bundt cake, follow the same directions; bake
50-55 minutes or until toothpick inserted near center comes out
clean. Cool for 10-15 minutes before removing from pan.


Pumpkin Spice Cake

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin

Preheat the oven to 350 degrees. Generously grease a 9x13 inch baking pan.
In a large bowl, mix together the spice cake mix and canned pumpkin until
well blended. Spread evenly into the prepared pan. Bake for 25 to 30 minutes
in the preheated oven, or until a knife inserted into the center comes out
clean. Cool and serve, or store in the refrigerator. This tastes even better
the next day.

Friday, October 20, 2006

Quick Chili Lasagna

Quick Chili Lasagna

1 box lasagna noodles, cooked and drained
6 cups prepared chili (canned is great)
2 cups sour cream
2 cups Cheddar cheese, grated

Lightly grease a 13 x 9-inch baking dish and line with half of cooked noodles. Layer half of chili, half of sour cream and half of cheese on top of noodles. Repeat layering, beginning with remaining noodles. Bake at
350 degrees F for about 15 to 20 minutes. Serves 8.

Wednesday, October 18, 2006

Taco Bake

Taco Bake

1 lb. ground beef
1 medium onion, chopped ( 1/2 cup)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (16 ounces) tomato sauce
1 can (16 ounces) whole kernel corn, drained
2 C. shredded cheddar or American cheese (8 ounces)
2 C. original Bisquick
1 C. milk
2 eggs
Shredded lettuce
Chopped tomato
Sour cream

Heat oven to 325° F. Grease rectangular pan, 13 x 9 x 2 inches.

Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is
brown; drain.

Stir in dry seasoning mix, tomato sauce and corn. Spoon into pan; sprinkle with
cheese. Mix Bisquick, milk and eggs until smooth. Pour over beef mixture.

Bake about 35 minutes or until knife inserted in center comes out clean.

Cool 10 minutes before cutting.

Top with shredded lettuce, chopped tomatoes and sour cream.

For additional flavor, add sliced ripe olives, guacamole and a spicy item such as
chopped jalapeno chilies or crushed red pepper.

Saturday, October 07, 2006

Pineapple Cream Cake & Other Sweet Things

Pineapple Cream Cake

4 cups vanilla wafer cookies, crumbled
2 8-oz. cans crushed pineapple, drained
3 Tbsp. butter, melted
1/3 cup walnuts, chopped
1/3 cup sugar
3-oz. cream cheese, softened
1 tsp. vanilla
Whipped topping

Sprinkle 1/3 of cookie crumbs along the bottom of a one quart dish. Combine pineapple and next 5 ingredients and mix well. Place one half of this mixture over cookie crumbs followed by second third of cookie crumbs. Repeat this step and chill for several hours. Top with whipped topping just before serving.

The Skinny: Use your favorite sugar substitute, light cream cheese and fat free topping.

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Applesauce Cake

Mix and bake in same pan!!

1/4 c. oil
1 pkg. spice cake mix
16 oz. can applesauce
2 eggs
1/2 c. raisins
1/2 c. nuts (optional)


Pour the oil in a 9x13-inch baking pan and tilt the pan to spread evenly. Add remaining ingredients to the pan and mix and stir until blended. If desired, stir in raisins and nuts.

Bake at 350 oven for 35 to 45 minutes. Serve plain, with whipped topping, sprinkled with powdered sugar or cream cheese icing.
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PEANUT BUTTER COOKIES
1 egg
1 C. sugar
1 C. peanut butter

Mix these 3 ingredients by hand. Roll into walnut size balls. Place on a cookie sheet and flatten criss cross with a fork. Bake at 350° for 8-10 minutes until lightly browned.

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Chocolate Peanut Butter Cookies

1 box Devil's Food Cake Mix
2 Eggs
1/3 c Vegetable Oil
10 oz Peanut Butter Chips

Preheat oven to 350 degrees.
In a mixing bowl, beat cake mix, eggs, and oil. Batter will be stiff.
Roll into 1 inch balls. Place on lightly greased cookie sheet and
flatten slightly.

Bake for 10 minutes or until a slight indentation remains when lightly
touched. Cool for 2 minutes, remove to wire rack and cool completely.

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Peanut Butter Oatmeal Cookies

3/4 cup butter flavored shortening
1 cup peanut butter
1 1/2 cups firmly packed brown sugar
1/2 cup water
1 egg
1 tsp vanilla
3 cups oats, quick or old fashioned, uncooked
1 1/2 cups flour
1/2 tsp baking soda
granulated sugar

Beat the first three ingredients together until creamy. Beat in the water,
egg, and vanilla. Add the combined dry ingredients. Mix well. Cover and
chill; about two hours. Heat the oven to 350 F. Shape the cookie dough into
one inch balls. Place on an ungreased cookie sheet. Flatten the cookies with
tines of a fork dipped in granulated sugar to form a crisscross pattern. Bake
for 9 to 11 minutes or until the cookie edges are golden brown. Cool for one
minute on the cookie sheet. Remove to a wire rack to cool completely. Yield:
about 7 dozen cookies
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APPLE STREUSEL MUFFINS - BREAD

MUFFINS:

1 1/2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 c. apple, pared & shredded
1/2 c. milk
1/4 c. vegetable oil
1 egg, beaten

STREUSEL TOPPING:

1/3 c. brown sugar
2 tbsp. flour
1/2 tsp. cinnamon
2 tbsp. butter
1/3 c. chopped walnuts

In medium bowl, sift together flour, sugar, baking powder, cinnamon,
salt and nutmeg. Stir in apple; set aside. In small bowl combine
milk, oil and egg until blended. Add to dry ingredients; stir just
until moistened. Spoon half of batter into 12 greased muffin cups.
Make topping by mixing all ingredients together and sprinkle on
muffins, reserving 3 tablespoons. Cover each muffin with remaining
half of batter. Sprinkle reserved topping on muffins. Bake at 400
degrees for 20 to 25 minutes. (Recipe makes up in loaf by spooning
into loaf pan and baking at 350 degrees for 45 to 50 minutes.)

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Sour Cream Apple Cake

This apple cake is made with chopped fresh apples, butter, cinnamon, and
sour cream.

2 cups flour
1/2 cup butter, softened
2 cups packed brown sugar
1 cup chopped pecans
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
1 egg, beaten
2 cups finely chopped & peeled apples
whipping cream, whipped

Preheat oven to 350F.

In a large mixing bowl combine first flour, butter, and brown sugar.
Blend together until crumbly, using a mixer on low speed. Stir in
chopped pecans. Press 2-3/4 cups of the crumb mixture into an ungreased
13x9 inch pan.

To remaining mixture add cinnamon, soda, salt, sour cream, vanilla and
egg. Blend well with mixer. Stir in the chopped apples. Spoon evenly
over the crumb layer.

Bake for 25 to 30 minutes, or until toothpick inserted in center comes
out clean. Cut into squares and serve with whipped cream or ice cream,
if desired. Serve warm or cold.

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ZUCCHINI BREAD

INGREDIENTS:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts


DIRECTIONS:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to
325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon
together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large
bowl. Add sifted ingredients to the creamed mixture, and
beat well. Stir in zucchini and nuts until well combined.
Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in
the center comes out clean. Cool in pan on rack for 20
minutes. Remove bread from pan, and completely cool.

Yield: 2 loaves.
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Easy Peanut Butter Chocolate Cake

1 package chocolate fudge cake mix
2/3 cup peanut butter chips
1 cup hot fudge sauce
1 cup caramel sauce
Whipped topping

Mix cake according to package directions and stir in peanut butter chips. Bake according to cake box directions. Poke holes in the cake as soon as it is removed from the oven and pour caramel and hot fudge over the cake. Allow the cake to cool and spread whipped topping over the cake.

The Skinny: Use low fat peanut butter and fat free whipped topping.

Microwave Apple Crisp

Make a classic, favorite apple dessert even quicker when you cook with a microwave.

4 medium tart cooking apples, peeled, sliced (4 cups)
2/3 cup packed brown sugar
2/3 cup quick-cooking or old-fashioned oats
1/2 cup Original Bisquick® mix
3 tablespoons butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg


1 . In ungreased 2-quart microwavable casserole or 8-inch square microwavable dish, arrange apple slices. In small bowl, stir remaining ingredients until crumbly. Sprinkle over apples.
2 . Microwave uncovered on High 7 to 10 minutes, rotating dish 1/2 turn after 5 minutes, until apples are tender. Serve warm.

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5-Minute Pear Crumble

Makes: 4 servings, about 3/4 cup each

1 can (16 oz.) pear slices, drained
8 NILLA Wafers, crushed
1/2 cup thawed COOL WHIP Whipped Topping
1/8 tsp. ground cinnamon

SPOON pears evenly into four dessert bowls.
SPRINKLE with the wafer crumbs.
COMBINE whipped topping and cinnamon; spoon evenly over desserts just before serving. Store leftover desserts in refrigerator.