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| (No subject) |
Age: 49
Joined: 22 Nov 2011
Posts: 154
Likes: 148
Location: pittsburgh pa
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Pumpkin Cake
Ingredients
1 box yellow cake mix
14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)
1 tsp pumpkin pie spice
14 oz. can sweetened condensed milk
8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce
Instructions
Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).
Pour batter into a well greased 9x9 (9x13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.
Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake (this post from a friend has great step by step photos for this part).
Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).
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| russian pear juice |
Age: 53
Joined: 25 Jun 2009
Posts: 66
Likes: 45
Location: Indiana
950.00 NLN Dollars
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naturally you can double it up or more if serving many people, but the basic proportions are:
1 bottle seven up
two 20 oz. bottles of pear cider (From trader joes)
1 pint 100 proof smirnoff vodka, or better brand if you can afford it 
pour together in punch bowl, serve with ice...
it's absolutely yummy and get's ya shnockered. lol
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| (No subject) |
Age: 72
Joined: 30 Mar 2010
Posts: 14
Likes: 3
Location: Philadelphia, PA
2340.00 NLN Dollars
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Pumpkin Seed Brittle
(makes 16 servings)
Nonstick vegetable oil spray
1 cup sugar
1/2 cup light corn syrup
1 cup raw shelled pumpkin seeds (pepitas)
2 tablespoons unsalted butter
1 teaspoon kosher salt
3/4 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/4 teaspoon flaky sea salt
Spray a parchment-lined baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 tablespoons water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°F, 3–4 minutes.
Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°F, 3–4 minutes.
Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces
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DO AHEAD: Brittle can be made 1 week ahead. Store airtight, layered between sheets of parchment paper, at room temperature.
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| (No subject) |
Age: 58
Joined: 24 Oct 2007
Posts: 1752
Likes: 911
Location: Minnesota
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Apple Cranberry Stuffing:
2 cups chicken broth
1 cup dried cranberries
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 cup chopped celery
2 Granny Smith apples, cored and finely chopped
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75-ounce) can cream of celery soup
1/2 teaspoon ground cinnamon
8 cups Hawaiian sweet bread, cubed and toasted
Directions:
Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.
In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes.
In a large skillet, melt butter over medium heat. Add onion, pepper and celery; cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.
Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.
In the large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.
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| BEST BEEF STROGANOFF |
Age: 66
Joined: 08 Oct 2007
Posts: 32
Likes: 10
55660.00 NLN Dollars
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Ingredients-Best Beef Stroganoff
1 16 oz package egg noodles 2 tablespoons butter softened
2 onions finely chopped 2 cloves of garlic minced
1 8 oz package of mushrooms thinly sliced i always add way more
1 pound of Tri Tip thinly sliced 1 14 oz can of beef consomme
1/4 cup of burgundy wine(better flavor) 3 tablespoons lemon juice
2 tablespoons all purpose flour 2 tablespoons cold water or as needed
1 8 oz container of sour cream
Bring a large pot of salted water to a boil. Add noodles and cook 5-7 minutes.
Drain when aldente;. 2. melt butter in a large saucepan over medium high heat. stir in onions and garlic and cook till tender. Mix in mushrooms and cont cooking 2 minutes. Place steak strips in pan and cook about 1 minute. Mix in consomme, burgundy, and lemon juice bring t. pour flour mixture into saucepan bring to a boil stirring rapidly until sauce is thick and smooth. cook 5 more minutes remove from heat stir in sour cream and serve over cooked egg noodles. Fabulous and my favorite
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| (No subject) |
Age: 64
Joined: 30 Sep 2006
Posts: 3690
Likes: 4739
Location: Minnesota
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Pecan Bars
Perfect to bring to Thanksgiving gathering!
Ingredients
For the crust:
1/2 cup pecans, toasted and roughly chopped
6 tablespoons cold unsalted butter (3/4 stick), cut into small chunks
1 cup all-purpose flour
1/4 cup packed light brown sugar
1 teaspoon kosher salt
For the filling:
3/4 cup packed light brown sugar
1/4 cup light molasses
1/3 cup light corn syrup
4 tablespoons unsalted butter (1/2 stick), melted
1 tablespoon dark rum, optional
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
2 large eggs, beaten
1 cup toasted and roughly chopped pecans
Directions
For the crust: Heat the oven to 350 degrees F and arrange a rack in middle. Line an 8 by 8-inch baking dish with aluminum foil, leaving a few inches of overhang on each side.
Combine the pecans, butter, flour, sugar, and salt in bowl of a food processor and pulse until the mixture is well combined and it resembles coarse meal. Press the mixture evenly into the prepared baking dish and bake until lightly golden, about 25 to 30 minutes. Remove from the oven and immediately make the filling.
For the filling: Whisk together the sugar, molasses, corn syrup, butter, rum if using, vanilla, salt, and eggs in a small bowl until well combined. Add the pecans and stir to coat. Pour the pecan mixture over the hot crust and return the baking dish to the oven.
Bake until top is browned and set, about 25 to 30 minutes. Remove from the oven and let cool completely before removing from dish and cutting into 1-inch squares.
_________________
DON'T WORRY ~  ~ BE HAPPY!!!
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| (No subject) |
Joined: 11 Mar 2006
Posts: 107077
Likes: 53485
Location: Gambleville
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Thanks for all the recipes!
Congrats to the winner: luckyirishgirl
_________________
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| (No subject) |
Age: 49
Joined: 22 Nov 2011
Posts: 154
Likes: 148
Location: pittsburgh pa
50998.00 NLN Dollars
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| (No subject) |
Age: 64
Joined: 30 Sep 2006
Posts: 3690
Likes: 4739
Location: Minnesota
5099188.00 NLN Dollars
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Congratulations luckyirishgirl!
That should help you have a Happy Thanksgiving! 
_________________
DON'T WORRY ~ ~ BE HAPPY!!!
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| (No subject) |
Age: 72
Joined: 28 Sep 2007
Posts: 1328
Likes: 373
Location: Bucks County
3049740.00 NLN Dollars
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luckyirishgirl
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