Apple Dumplings

My sister made this for us up at our cabin over the fourth of July!  It was to die for!  Hope you like it!  It will be a great recipe when you have lots of apples on your trees that you need to make something with and great for a fall dessert too!

2 apples
2 crescent roll tubes
cinnamon
2 cubes butter
1 1/2 C sugar
1 tsp vanilla
1-12 oz can Mountain Dew

Peel and wedge apples into 8 slices.  Roll up one piece of apple in each crescent roll.  Place in baking dish or on a cookie sheet. Sprinkle with cinnamon.  Melt butter in sauce pan until barely all melted.  Take off heat and add sugar- it will be very grainy and sugary.  Don't dissolve sugar all the way.  Add vanilla.  Pour over crescent rolls.  Pour Mountain Dew around edges of pan or dish.  Bake  at 350 for 20-30 minutes until golden brown.  Serve with whipping cream or ice cream!  Soooo delicious!!

Pumpkin Roll

from the kitchen of Ann-Marie

3 eggs
1C sugar
2/3 C pumpkin
1tsp lemon juice
3/4 C flour
1 tsp baking powder
1 tsp nutmeg
1tsp ginger
2 tsp cinnamon
1/2 tsp salt

Filling:
1 C powdered sugar
8 oz cream cheese, softened
4 Tbsp melted butter
1/2 tsp vanilla

Beat eggs for 3 min. Slowly add sugar. Add pumpkin and lemon juice, mix well; add remaining ingredients. Mix until smooth. Pour into greased jelly roll pan. Bake @ 375 for 15 min,

Flip onto dish towel dusted with powdered sugar. Roll and put in refrigerator covered with plastic wrap, until cool. Cream together filling ingredients. Spread on unrolled pumpkin roll. re-roll and chill

Pumpkin Pie

from the kitchen of Patty

1 c brown sugar
¾ c sugar
1 tsp ginger
2 tsp cinnamon
1 tsp salt
4 eggs, slightly beaten
3 c canned milk (evaporated)
2/3 c cream
3 ½ c Libby’s pumpkin (or 1 large can)
Cream sugar, spices & eggs. Add the rest of the ingredients and mix well.  Pour into unbaked pastry shell. Bake at 425 for 15 minutes. Turn down to 350 for 45 minutes. Pie is done when a knife, poked in the middle, comes out clean. Makes 2 pies.

Apple Pie Filling

 from the kitchen of Patty

3 c apples- peeled and sliced
¾ c sugar
¼ c flour
1 tsp cinnamon
2 T butter- dotted on top before you
put the top crust on the apples and the pie shell.
After pie is all made bake at 350 for 60 minutes.

White Chicken Chili

from the kitchen of Laurie

2 Cans Great Northern beans
2 cans chicken broth
1 can white hominy
1/2 c onion
1/2 t minced garlic
1 sm can gr chilis

Simmer together for 1 hour. Then add:

1 t. cumin
1/2 t. oregano
1/4 t cayenne
2 C chicken (cooked and chopped)
Simmer for 30 more minutes
*Serve with sour cream & Monterrey Jack cheese, if desired

Apple Pie

from Our Best Bites

Pastry for double-crust pie
6 cups peeled, sliced Granny Smith apples (about 1 1/2 pounds)
1 Tbsp. lemon juice
1/2 c. sugar
1/2 c. brown sugar
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 Tbsp. butter, chopped

Roll half of the pastry to 1/8" thickness on a surface that's been sprayed with cooking spray. Gently place in a 9" pieplate; set aside.

Now...if you've never used an Apple Master (or similar product), your life is not complete, especially if you cook with apples a couple times a year. Heck, if you have one, you'll look for excuses to cook with apples because it's just so amazing. AMAZING. It peels. It cores. It slices. It can even be used on potatoes. It's magic.

Anyway. Preheat your oven to 450. Combine lemon juice and apples in a large bowl.. Combine 1/2 c. sugar and next four ingredients, mixing well. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell and dot with chopped butter.

Roll remaining pie crust 1/8" thick (see "Pie Crusts" for ideas on how to top your crust, including instructions on how to make a lattice crust). When your top is how you want it, bake at 450 for 15 minutes. Reduce heat to 350 and bake 50 minutes more. Definitely keep an eye on the pie; you may need to make a shield if it starts getting too brown. If you get worried, go ahead and make a square of foil, cut a center out of the foil, and place it on the pie so the foil covers the edge of the pie.

Coconut-Pecan Sweet Potatoes

from the kitchen of Jackie

Ingredients
4 pounds sweet potatoes, peeled and cut into chunks
1/2 cup chopped pecans
1/2 cup flaked coconut
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup reduced-fat butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

Directions
Place sweet potatoes in a 5-qt. slow cooker coated with cooking
spray. Combine the pecans, coconut, sugar, brown sugar, butter,
cinnamon and salt; sprinkle over potatoes.

Cover and cook on low for 4 hours or until potatoes are tender. Stir in extracts. Yield: 12 servings.

Nutrition Facts: 2/3 cup equals 211 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 103 mg sodium, 37 g carbohydrate, 3 g fiber, 2 g protein.

“These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things.” Coconut gives this classic dish a new, mouthwatering flavor. Raquel Haggard - Edmond, Oklahoma


12 ServingsPrep: 15 min. Cook: 4 hours

Cheddar Chowder

from the kitchen of Stephanie

2 C water
2 C small diced potatoes
1/2 C diced carrots
1/2 C celery
1/4 C onion
1 tsp salt
1/2 tsp pepper

Combine all vegetables and salt and pepper.  Boil 10-12 minutes, do not drain.

White Sauce:
1/4 c butter
1/4 c flour
2 c milk or half & half
2 c grated cheddar cheese
1 c cubed ham

Melt butter, add flour, stir in milk.  Add to veggies.  Heat through until thick.  Add cheese and ham right before serving.

Fresh Tomato Soup

from the kitchen of Stephanie

8 or 9 tomatoes, skinned and chopped
1/2 c butter
1/2 tsp soda
3 tsp salt
1 T sugar
1/8 tsp pepper
1/4 c flour
1 qt half and half

Simmer tomatoes in large saucepan for 10 minutes.  Remove from heat.  Add soda, salt, sugar. and pepper. Mix the flour with about 1 cup of your half and half, stir this in after you put in the remaining half and half.  Put back on the heat, heat the soup slowly.  Add salt and pepper to taste.  Serve as soon as soup is piping hot.  If you want a thicker soup, add more flour.

Fresh Peach Chiffon Pie

from the kitchen of Jewal

Crust:
1 c crushed cornflakes
1/2 c sugar
1/3 c melted butter

Mix and press into 9 inch pie tin.

Pie:
3/4 c sugar
2 c fresh peaches, cut up
1 envelope unflavored gelatin
1/2 c hot tap water
1 T lemon juice
dash salt

Combine gelatin and hot water, mix until dissolved.  Add in all other ingredients and chill in refrigerator for several hours.  Then fold in 1/2 cup heavy whipped cream.
variation: I also like skipping the gelatin/hot water mixture and just sprinkle sugar on peaches then fold in the cream and chill.

Apple Spice Cake with Sauce

from the kitchen of Jewal

1/2 c soft butter
2 c sugar
2 eggs
4 c unpeeled,shredded apples (about 3 apples)
2 c flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 c chopped nuts (opt)

Cream butter; gradually add sugar and eggs, mixing well.  Pour into 9x13 inch greased pan.  Cook for 35 minutes at 350.  Serve hot with sauce and whipped cream.

Sauce:
1/2 c butter
1 c sugar
1/2 c light cream
1 1/2 tsp vanilla
nutmeg

Heat butter, sugar and cream together over low heat 10-15 minutes, stirring occasionally until blended and lightly thickened.  Don't let boil.  Add vanilla and nutmeg.  Serve hot on cake.

Chicken Noodle Soup

from the kitchen of Michelle:

8-10 chicken thighs: fresh with skin and bones, boil approx 30 minutes in a stock pot 1/3 full of water
2 cans Cream of Chicken Soup
1/2 bottle of Wylers 3.75 oz chicken granules
4 stocks of celery, chopped
4 large carrots, chopped
1 medium onion, chopped (optional)
16 oz frozen egg noodles, Grandma's frozen egg noodles
1 cube butter
1/3 c flour

Cook chicken in a large stock pot 1/3 full of water for approx 30 minutes. When chicken is cooked, remove chicken and save broth. Cool chicken and debone and deskin then shred the chicken. Keep water on a low boil. You may need to add more water- you want the stock pot to be 1/3 full of water/broth. Add the soup and the bouillon. In another bowl melt the butter and whisk in the 1/3 cup flour. Mix well and slowly add to the soup mixture. Add the veggies to the soup mixture. In a seperate pan cook the noodles for 10-15 minutes or according to the directions on the noodle package. After the noodles are cooked, do not rinse. Transfer the noodles to the soup mixture using a slotted spoon. Add shredded chicken. Let soup sit on a low boil for 30 minutes before eating. The longer it sits, the thicker it will get. This whole process takes about 3 hours. Add more bouillon and salt to taste. It is well worth the time it takes to make and it makes a lot!

Pumpkin Cake Roll

From the kitchen of Marlayne

Cake:
3 eggs
1 C. Sugar
2/3 C. solid pack pumpkin
1 tsp. Lemon juice
¾ C. flour
1 tsp. Baking powder
2 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Nutmeg
½ tsp. Salt

FILLING:
1 C. Confectioners’ sugar
2 pkgs. (3 ounces each) cream cheese
4 T butter
½ tsp. Vanilla

To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15-in X 10-in X 1-in jellyroll pan. Bake at 375 for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confectioners’ sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 in. of edges. Roll back up; chill, Dust with additional confectioners’ sugar before serving. Yield 10-12 servings.

Pumpkin Spice Bread

From the kitchen of Marlayne

3 C sugar
1 C vegetable oil
4 eggs, lightly beaten
1 Can (16 oz.) solid pack pumpkin
3 ½ C. flour
2 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Salt
1 tsp. ground cinnamon
1 tsp. Ground nutmeg
½ tsp. ground cloves
12 tsp. ground allspice
½ C. Water

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in X 5-in X 3-in loaf pans. Bake at 350 for 60-70 minutes or until brad tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely. Yield: 2 loaves

Pumpkin Chocolate Chip Cookies

from the kitchen of Marlayne

1 ½ c. Shortening
3 C Sugar
3 Eggs
6 tsp. Pumpkin Pie Spice
1 ½ tsp. Soda
1 ½ tsp. Salt
6 C. Flour
3 C. Solid pack pumpkin
Add choc. Chips
Nuts

Cream shortening, sugar, eggs, and pumpkin.
Sift Flour, spices, soda, & salt together. Stir into cream mixture. Mix well, add choc chips and nuts. Bake @350 for 15 minutes.
May frost with choc. Frosting if desired

Pumpkin Butterscotch Bars

from the kitchen of Marlayne

• 1 recipe cookie base
• 1 cup all-purpose flour
• 1 cup quick or old-fashioned oats
• 3/4 cup firmly packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1/2 teaspoon baking soda
• 3/4 teaspoon pumpkin pie spice
• 3/4 cup butter or margarine, melted
• 1 recipe fudge
• 2 tablespoons butter or margarine
• 2/3 cup (5 fl.-oz. can) Evaporated Milk
• 3/4 cup granulated sugar
• 1/2 cup 100% Pure Pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
• 3/4 cup chopped walnuts, divided
• 1 teaspoon vanilla extract

Directions:

PREHEAT oven to 350° F.  Line 15 x 10-inch jelly-roll pan with foil.

FOR COOKIE BASE:

Combine flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. Stir in butter; mix well. Press into prepared jelly-roll pan.

Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.

FOR FUDGE:

Combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat.

Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm before cutting into bars.

Crunchy Pumpkin Dessert Squares

from the kitchen of Jackie

1 can (30 ounces) pumpkin pie filling
1 can (12 ounces) fat-free evaporated milk
3 eggs
1 package (18-1/4 ounces) yellow cake mix
2/3 cup chopped pecans
1 cup reduced-fat butter, melted
1-1/4 cups fat-free whipped topping

Directions
In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter.
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers. Yield: 20 servings.

Frosty Pumpkin Squares

from the kitchen of Niki

1 quart (4 cups) vanilla ice cream
1 ¼ cups graham cracker crumbs (about 16 squares)
¼ cup butter or margarine, melted
1 cup canned pumpkin (not pumpkin pie mix)
½ cup packed brown sugar
½ tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg

Let ice cream stand at room temperature 30-45 minutes to soften.
Meanwhile, in a small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8 or 9 inch square pan, press remaining crumb mixture firmly and evenly over bottom.
In large bowl, beat remaining ingredients with wire wisk until well blended. Stir in ice cream with spoon. Spread over crunb mixture in pan. Sprinkle reserved crumb mixture over top.
freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting. 9 servings

Pumpkin Chiffon Pie (no-bake)

from the kitchen of Carol W.

This is a lighter version of pumpkin pie. If you don't care for the baked pumpkin you might like this instead.

3/4 C sugar
1 1/4 C pumpkin
2/3 C canned milk
3 eggs, separated
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
One envelope Knox gelatin + 1/2 C cold water

Beat stiffly egg whites + 1/2 C sugar.
Heat pumpkin, sugar, milk, spices and salt in double boiler or heavy pan. When to boiling point add slightly beaten egg yolks and cook until thick. Dissolve gelatin in water and add to mixture. Cool, then add beaten egg white meringue and fold in thoroughly. Pour into baked crust and refrigerate. Top with cream to serve.

Pumpkin Coffeecake

from the kitchen of Carol W.

1/2 C butter
3/4 C sugar
1 tsp vanilla
3 eggs
2 C flour
1 tsp baking powder
1 tsp baking soda
1 C sour cream
1 3/4 C (16-oz. can) pumpkin
1 slightly beaten egg
1/3 C sugar
1 tsp pumpkin pie spice
Steusel

Cream butter, 3/4 C sugar and vanilla in mixer bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 C sugar and pie spice. Spoon half of batter into 13x9 baking dish; spread to corners. Sprinkle half of Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining Streusel over top. Bake in 325 degree oven 50-60 minutes or until toothpick inserted in center comes out clean.

Streusel: Cut 1 C firmly packed brown sugar, 1/3 C butter and 2 tsp cinnamon together until blended. Stir in 1 C chopped nuts.