Posts tagged ‘Food’

Pumpkin Squares


I have a card in my recipe file behind the “Pies” tab that reads: “I am smarter than Crisco and flour.” It’s like one of those positive affirmations a motivational speaker would teach you at a high-priced seminar. Only problem is, I’m not. I’m not smarter. Oh, I’ve tried, I’ve tried many times. I’ve got friends and relatives who are – smarter, that is – who can bake simply lovely pie crusts, but try as I may, I’ve surrendered; it is not my forte. So today I bring you a recipe for “Pumpkin Squares” for people who AREN’T smarter than Crisco and flour.

1 C. flour
1/2 C. quick oats
1/2 C. brown sugar
1/2 C. (1 cube) butter
Mix well and press in 9X13 pan.  Bake 15 minutes @ 350º

1 15 oz. can pumpkin
1 can evaporated milk
2 eggs
3/4 Cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves

Mix well with mixer, pour over crust.
Bake @ 350º 25 minutes

1 Cup pecans, chopped
3 or 4 Tbs. butter, softened
1 Cup brown sugar
Mix well and sprinkle over filling.
Bake @ 350º  15 – 20 more minutes, or until filling is “set”, but don’t burn the nuts.


Chill.  Serve with whipped topping or vanilla ice cream.


December 28, 2012 at 10:46 am 1 comment

Cheesy Batter Bread

Here’s a quick bread recipe. I’m really glad I remembered I had this one too, since I have a package of cheddar I picked up several weeks ago when it was on sale. It’s fine – no mold or anything, just has gotten quite sharp. I like sharp cheese (I remember my dad did too), but the others in the fam aren’t too much of a fan. Whatever kind of cheese you have will work. This is a good one all by itself, or with a bowl of soup, or with a salad. (Hint: I like it best warmed 5 – 10 seconds in the microwave if it’s not hot.)
1/2 Cup butter
1/2 Cup warm milk
1/4 Cup warm water
2 1/2 Cup flour, divided
1 pkg. (2 teaspoons) yeast
2 Cups (8 oz.) shredded cheese
1 1/2 teaspoons salt
1 teaspoon sugar
3 eggs

Warm butter, milk, and water together. In a large bowl, combine 1 1/2 cup flour and all other ingredients. Beat 3 minutes at medium speed. By hand, stir in remaining 1 cup flour. Cover.

Let rise until light, ~ 45-60 minutes.



Grease a 9×5 loaf pan (I use a nine-inch round Pyrex). Stir down dough, place in pan. Bake at 375º (350º for glass pan) 40-45 minutes.



When it comes out of the oven and is still hot, I like to coat the top with a generous coat of butter, then sprinkle with coarse kosher salt.

August 12, 2012 at 8:58 pm 3 comments

Bacon-Wrapped Chestnuts

This recipe usually comes out at Christmas and New Years. I wondered if anyone may be interested because of the Super Bowl coming up in a week or so.  You could probably make this just from reading the title or looking at the pictures, pretty simple stuff – and pretty darn tasty.

Cut a package of bacon in half.  (You don’t have to arrange them in a lattice pattern like this unless you want your spouse to tease you too.)  Drain 1 can (8 oz.) whole water chestnuts and 1 small can pineapple tidbits.

Wrap each chestnut and tidbit with a half-slice of bacon, securing with a toothpick, and place in a 9X9 baking dish.  Combine 1 cup barbecue sauce with 1/2 cup honey and 1/2 cup grape jelly, pour over and around wraps.

Bake covered at 400 degrees Fahrenheit (204 degrees Celsius) for 20 minutes; uncover and bake 10 minutes more.

Bacon and barbecue sauce – yum!


January 29, 2012 at 6:52 pm 2 comments

B&W Chocolate Cookies

I intentionally write “B&W” rather than “Black and White” … just feels right.  This cookie started out as a chocolate base with peanut butter chips.  I do like peanut butter, but apparently not as much as others; I’m especially not a big fan of peanut butter chips in cookies.  So, I swapped out the peanut butter chips originally called for with half semi-sweet, and half white chocolate.  You can’t see the semi-sweet chips in these pix.

1 ¼ cups butter or margarine
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
½ bag semi-sweet chocolate chips
½ bag white chocolate chips

Preheat oven to 350ºF (175ºC)
In a large mixing bowl, cream butter and sugar; add eggs and vanilla, beat well.  In a separate bowl, combine flour, cocoa, baking soda and salt. Incorporate into the creamed mixture with a stout spoon, the dough will be stiff.  Stir in the chips.  Drop by teaspoonfuls onto a greased (I don’t know why all these recipes always say “ungreased” – you ever tried to scrape the cookies off an ungreased sheet?) cookie sheet.  Bake 8 to 9 minutes.  Do not over-bake; cookies will be soft.  They will puff while baking and flatten while cooling.  Allow to cool a few minutes on the sheet, and then remove to a rack or aluminum foil on the counter-top to cool completely.

December 3, 2011 at 12:07 pm 2 comments

Bacon Cheddar Muffins


I’ve been making this muffin recipe for my family and friends for years; it’s been a staple in our family our whole married life.

1 3/4 Cup Flour
1 Cup Cheddar, shredded (or cubed real small)
1/4 Cup Sugar
2 tsp baking Powder
1/4 tsp salt
1 egg slightly beaten
1 1/2 Cup milk
1/3 Cup oil
1 pkg. bacon (cut small, cooked, cooled, drained)

Combine the first five ingredients in one mixing bowl; the rest in another. Stir the two together, spoon into greased muffin tin. Bake at 400 degrees for 20 – 25 minutes, or until golden brown. Serve warm.

October 25, 2011 at 7:25 pm 4 comments

Oatmeal Coconut and Goodies Galore

( aka “Coconut Chewies”)

I won’t take credit for the origin of this, I got the idea and the foundation of the recipe from an old school chum, Debbie Black Iverson.  I’m torn over which is better – the texture or the taste – both are most excellent.

1 cup butter, softened (option: 1/2 cup butter, 1/2 cup shortening)
2 cups brown sugar (option: 1 cup brown sugar, 1 cup white sugar)
2 eggs
1 tsp. vanilla extract
1 tsp. coconut extract

2 cups flour
2 cups oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1/2 tsp. cinnamon

1/2 cup coconut
½ cup raisins (optional)
1 cup semi-sweet or milk chocolate chips or M&Ms (optional)
1 cup chopped walnuts or pecans (optional)

In one bowl combine everything wet; blend well.  In another bowl, combine everything dry.  Combine the two, mix in the mix-ins. (Careful to not break your spoon, dough is very stiff.)  Drop by tablespoons (or small scoop); flatten slightly with backside of spatula or bottom of a glass before baking.  Bake at 375 degrees for 9 minutes or until light brown.  Cool slightly on cookie sheet before removing to foil-lined counter to cool completely.  Store in airtight container.

June 28, 2011 at 8:50 pm 1 comment

Grape Nuts Cookies

This is a fun cookie.  The Grape Nuts almost feel like toffee bits when you’re crunching through them in the chewy cookie.  There’s nothing interesting about how they look though, so no picture.

1 Cup butter, softened (or 1/2 cup butter, 1/2 cup shortening)
1 Cup brown sugar, packed
1 Cup white sugar
1/3 Cup honey
4 eggs
4 teaspoons vanilla
2 Cups flour
2 Cups Grape Nuts cereal
2 Cups rolled oats
2 teaspoons baking soda
1/2 teaspoon salt

Preheat oven to 350º.  In a large bowl, combine (with an electric mixer) the first six (wet) ingredients, in another bowl, combine the next five (dry).  Stir together with a stout wooden spoon; will be too stiff to use a mixer.  Drop by rounded tablespoons onto a greased cookie sheet; not too closely, they spread.  Bake for 8 – 11 minutes, allow to set a few before removing to counter to cool completely.

June 11, 2011 at 8:42 am Leave a comment

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