Pumpkin Crisp

Pumpkin Crisp

Serving Size  : 15 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------



Mix together these ingredients and spread in a 9 X 13 ungreased pan

 29            ounces  Canned pumpkin

  4              large  eggs

  1                cup  evaporated milk

  1 1/2           cups  sugar

  1 1/2      teaspoons  cinnamon

  1           teaspoon  ginger

  1           teaspoon  vanilla

  1           teaspoon  nutmeg

Sprinkle with Allspice

 1                box  yellow cake mix

Add thick layer of cake mix across spread

Sprinkle with chopped nuts

 1                cup  chopped nuts

Pour melted butter over top

 1                cup  butter -- melted

Bake at 350 for 1 hour

Best served warm with vanilla ice cream or whipped cream

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Per Serving (excluding unknown items): 457 Calories; 24g Fat (46.9% calories from fat); 7g Protein; 56g Carbohydrate; 3g Dietary Fiber; 95mg Cholesterol; 392mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 3 Other Carbohydrates.

CAFE RIO SWEET PORK {COPYCAT}

CAFE RIO SWEET PORK {COPYCAT}

 

SAVE PRINT

PREP TIME

15 mins

COOK TIME

4 hours

TOTAL TIME

4 hours 15 mins

 

3 simple steps to Cafe Rio Sweet Pork at home!

Author: Tiffany

Recipe type: Main Dish

Cuisine: Mexican

Serves: 4-6

INGREDIENTS

step 1

• 2 pounds pork (rib meat or loin)
• ¾ cup coke
• ¼ cup brown sugar

step 2

• 1 cup coke
• ¼ cup water
• ½ teaspoon garlic salt
• ¼ teaspoon onion salt
• ¼ teaspoon chili powder

step 3

• ¾ cup coke
• ¾ cup brown sugar
• ¼ teaspoon chili powder
• 1 4 ounce can diced green chiles
• 10 ounces mild red enchilada sauce

INSTRUCTIONS

1. Step 1: Place pork in a zip lock bag. Add coke and brown sugar and seal bag. Chill at least 1 hour or overnight.
2. Step 2: Add pork to slow cooker and discard marinade. Add coke, water, garlic salt, onion salt, and chili powder. Cover and cook on high 3 hours. Drain the slow cooker and shred pork with two forks.
3. Step 3: Blend coke, brown sugar, chili powder, green chills, and enchilada sauce together in blender. Pour sauce into slow cooker. Cook 30 minutes longer. Serve with rice if desired.

NOTES

*recipe adapted from Favorite Family Recipes

Courtesy of: http://lecremedelacrumb.com/2014/02/cafe-rio-sweet-pork-copycat-2.html

CREAMY TOMATILLO RANCH {CAFE RIO COPYCAT}

CREAMY TOMATILLO RANCH {CAFE RIO COPYCAT}

 

SAVE PRINT

PREP TIME

10 mins

TOTAL TIME

10 mins

 

Creamy ranch dressing seasoned with fresh cilantro, zesty lime and tomatillos! A Cafe Rio favorite you can whip up in minutes at home!

Author: Tiffany

Recipe type: Side Dish/Condiment

INGREDIENTS

• 1 package Hidden Valley Buttermilk Ranch Dressing Mix (dry)
• 1 cup buttermilk
• 1 cup mayo (I used reduced fat)
• ⅓ cup water
• 2 medium-sized tomatillos, husked and chopped
• ½ cup packed cilantro leaves, roughly chopped
• 1½ teaspoons minced garlic
• 1 small jalapeño, seeded and finely diced
• 1½ teaspoons lime juice

INSTRUCTIONS

1. Add all ingredients to your blender and pulse 2-3 minutes until smooth and creamy. Add extra water 1 tablespoon at a time if needed to reach desired consistency. Chill at least one hour before use and store in fridge in airtight container. **Makes about 2 cups**

Courtesy of:

http://lecremedelacrumb.com/2014/02/creamy-tomatillo-ranch-cafe-rio-copycat.html

Frieda's Dinner Rolls

Banana foster

Banana Topping

1/2

cup butter

1/4

cup packed brown sugar

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1/2

cup maple syrup

1/4

to 1/2 teaspoon rum extract, if desired

4

firm ripe medium bananas, cut into 1/2-inch slices

1/2

cup chopped toasted pecans or walnuts, if desired

• In 10-inch nonstick skillet, mix butter, brown sugar, cinnamon, nutmeg, maple syrup and rum extract. Cook mixture over medium-high heat 2 to 3 minutes, stirring constantly with wooden spoon, until sugar dissolves and mixture is thick.
• 3Reduce heat to medium; add bananas, gently spooning sauce over each piece. Cook about 3 minutes or until bananas are glossy and coated with sauce.
• 4To serve, place 2 pancakes on each individual plate; spoon about 1/3 cup bananas and sauce over pancakes. Garnish with chopped nuts, and serve immediately.

Courtesy of: http://www.bettycrocker.com/recipes/bananas-foster-pancakes/683d5c97-912b-40eb-8082-d69bc975a594

Natalie's Quick Waffles

1 3/4 cups whole wheat flour
2 T sugar
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
1 3/4 milk
1/2 cup canola oil
1 tsp vanilla

* if you double only 2 tsp baking powder and don't double oil
* Let wheat flour and moisture sponge.

Chicken Marsala on Spiralized Zucchini

Ingredients
4 Large Chicken Breasts
1 bottle Marsala Cooking Wine
2 tbsp butter
2 tbsp olive oil
1 cup sliced mushrooms (I use the whole package)
2-5 tbs Heavy cream
Flour
Salt
Black Pepper
Oregano

4-8 Zucchinis

Directions
Mix the flour, salt, pepper, and oregano into a large bowl.  Cut the chicken into ~2x2 chunks (You can also just do the whole breast, but I prefer to trim and slice up the chicken to make it go further).  Coat the chicken in the flour mixture.  Melt the butter and olive oil in a skillet on medium heat. Lightly brown both sides of the chicken in the saucepan.  Add the mushrooms to the skillet. Pour in the Marsala wine and cover skillet allowing the chicken to simmer for 10 minutes turning over once. Check that the chicken is no longer pink and the juices are clear. Pour cream into a jar and mix with 1 tbs of flour. Add to the skillet and allow the sauce to thicken over low heat.

For the Zucchini
Wash the Zucchini. Turn into noodles by spiralzing. Either boil the zucchini for a few minutes or cook in skillet with olive oil. *Just until tender do not overcook the zuchini*

***An alternative to this recipe is to serve over warm pasta or omit the cream. (I personally love the sauce).***

Draper Chocolate Chip Cookies

Draper Chocolate Chip Cookies

Cream:

2 c butter, softened

4 eggs

1 1/2 c brown sugar

1/2 c sugar

2 tsp vanilla

Beat in:

4 1/2 c flour 

2 sm packages instant vanilla pudding

2 tsp baking soda

1/4 tsp salt

Stir in:

1 bag choc chips (Guittard brand is my favorite)

Bake at 350 8-10 min. 

Yields ~70 cookies

ENJOY!!!

Courtesy of Heidi Draper 

Hot Fudge Sauce

3/4 C. Semisweet chocolate pieces

1/4 C. Butter

2/3 C. Sugar

1 5-ounce can (2/3 C.) evaporated milk

In a heavy saucepan melt the chocolate and butter. Add the sugar; gradually stir in the evaporated milk. Bring mixture to boiling; reduce heat. Boil gently over low heat for 8 min. Stirring frequently. Remove pan from heat. Cool slightly. Serve warm over ice cream. Chill any leftovers up to 3 days and reheat 15 to 30 seconds on high power in microwave. 

Crockpot Tomato Basil Parmesan Soup

2 (14 oz) Cans Diced Tomatoes, with juice
1 C finely diced celery
1 C finely diced carrots
1 C finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 C fresh basil
4 cups chicken broth
1/2 bay leaf


1/2 C flour
1 C Parmesan Cheese
1/2 C butter
2 cups half and half
1 tsp salt
1/4 tsp black pepper


DIRECTIONS
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).

4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

From Pinfoody

Mandolyn's Corn Bread

1 C Milk
1/4 C butter, melted
1 egg
1 1/4 C yellow, white or blue cornmeal
1 C all-purpose flour
1/2 C sugar
1 T baking powder
1/2 t salt

Beat milk, butter and egg until well mixed. Stir in cornmeal, flour, sugar, baking powder, and salt all at once just until the flour is moistened. The batter will be lumpy. Pour the batter into a greased pan.

Bake @ 400 degrees in greased 8 inch square pan until golden brown (toothpick should come out clean). Serve warm.

Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

(sugar/gluten/soy/peanut/grain/dairy-free, vegan)

Ingredients:

• 2 bags brussels sprouts (I usually get the Trader Joe’s bags; around 25 sprouts per bag)
• 1/2 cup extra-virgin olive oil
• 1/3 cup balsamic vinegar
• 2-3 t. salt
• 3 t. freshly ground black pepper

Preparation:

1. Preheat oven to 375 degrees F.
2. Wash the brussels sprouts and dry them thoroughly. It is crucial that you dry the sprouts as well as possible. The drier they are, the crunchier they will end up!
3. Cut every sprout in half vertically so you have two symmetrical halves from each one.
4. In a large bowl, toss the sprouts with the olive oil and balsamic vinegar. I use a rough estimate of the above amounts but add enough so that all the sprouts have an even coating of both liquids. Add some salt and freshly ground black pepper and toss again.
5. Distribute the brussels sprouts evenly onto two large sheet pans. The more spread out you can make them, the better it will be so they will be crunchier!
6. Place both pans in the oven. Every seven minutes, using a wooden spoon, mix the sprouts around a bit.
7. Keep cooking until the outsides of the brussels sprouts are browned (about 25 minutes total) and crunchy and the sprouts are soft to a fork prod.

Serves 4. Adjust amount of ingredients based on your family and preferences!

courtesy of:

http://sugarfreefairy.com/balsamic-brussels-sprouts/

Red Lobster Pina Colada Dipping Sauce

Red Lobster Pina Colada Dipping Sauce

Author: CopyKat.com

• Recipe Type: Appetizer Recipes, CopyKat Restaurant Recipes, CopyKat Recipes, Dips/Sauces
• Prep time: 10 minutes
• Cook time: 10 minutes
• Serves: 10

This sauce is so yummy!

Ingredients

• Ingredients
• 1 cup piña colada mix (preferably Major Peters)
• 5 tablespoons water
• 2 tablespoons drained crushed pineapple
• 4 teaspoons sweetened flaked coconut
• 3 tablespoons + 1 teaspoon confectioners’ sugar
• 1 1/2 teaspoons cornstarch

Instructions

Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a sauce pan. Heat on medium-low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes. Mix cornstarch and cold water together; add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature. Sauce is served at room temperature with Parrot Bay Rum Shrimp.

Courtesy of: http://www.copykat.com/2009/02/13/red-lobster-pina-colada-dipping-sauce/

Natalie's Old School Buttercream Icing

1/2 C shortening
1/2 C butter
1/2 tsp vanilla
5 C powdered sugar
3 T milk