Pumpkin punch

This is such a cute idea. I got it off of my Google home page. I bet it's really good too. I think I may let the kids do this later in the month for an activity.

Ingredients

• 1 L apple juice
• 11 ¾ fl oz pineapple juice
• 2 Tbsp lemon juice
• 1 cinnamon stick
• 1 apple
• 1 tbsp whole cloves

Form little balls from the apple using a melon ball scoop. Place the apple balls into a bowl. Spike each ball through the center with a clove. Combine the apple juice, pineapple juice, lemon juice, apple balls and the cinnamon stick in a saucepan over medium heat. Give it a quick stir and allow it to heat for only a few minutes. Remove it from the heat and let it cool (unless you want to serve it warm).

Slow Cooker Chicken Alfredo

3 boneless, skinless chicken breast halves
1 C. Italian dressing
1 can cr. of chicken soup
1 (8 oz.) pkg. cream cheese, softened
1 C. chicken broth
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. black pepper
12 0z. fettuccine, cooked and drained

Place chicken and salad dressing in a resealable container. Chill chicken for 8-10 hours. Transfer chicken and marinade to a slow cooker. Cook on med. about 4 hours. Remove chicken from slow cooker. Shred chicken. Add soup, cream cheese, broth, thyme, basil, salt and pepper to liquid in slow cooker and mix well. Add chicken to the slow cooker. Cook on High until heated through, about 10 min. Serve over the pasta.

~~This and the following 2 recipes came from "Grandma's Kitchen"

Italian Chicken Sandwiches

4 boneless, skinless chicken breast halves
2 Tbls. vegetable oil
1/2 C. chopped onion
2/3 C. water
1/4 C. tomato paste
3/4 tsp. dried basil
1/2 tsp. each dried oregano and garlic salt
1 C. chopped green bell pepper
1 loaf Italian bread
1 C. shredded mozzarella cheese

Chop chicken to yield about 3 cups. Heat vegetabel oil in a large skillet over med. heat. Cook chicken and onion in hot oil, stirring frequently, until chicken is browned, about 5 min. Combine water, tomato paste, basil, oregano and garlic salt and mix well. Stir into chicken mixture in the skillet. Add bell pepper and mix well. Bring mixture to a boil. Reduce heat to low. Cook, stirring occasionally, until the mixture is thickend, about 2 min. Preheat broiler. Cut bread diagonally into 2 1/2 in. slices. Cut the slices in half horizontally. Arrange bottom halves on a baking sheet. Spoon equal portions of the chicken mixture on each slice. Sprinkle mozzarella on top. Broil just until mozzarella is melted. Top with the remaining bread slices. Serve immediately.

Spiced Plum Muffins

2 C. self rising flour
2 C. sugar
1 C. chopped walnuts
2 tsp. allspice
1 C. vegetable oil
2 (4 oz.) jars plum w/ apples baby food
3 large eggs

Preheat oven to 350. Line muffin cups w/ liners. (I don't like liners and will just grease my muffin tins.) Combine flour, sugar, walnuts and allspice and mix well. Combine vegetable oil, baby food and eggs in a medium bowl and stir to mix well. Add to flour mixture and mix gently. Fill muffin tins half full. Bake muffins until edges pull away from the sides. ~ 12-15 min. (This time is based on doing mini-muffins. I will be doing regular sized ones and will just have to adjust accordingly.)

Saucy Franks & Meatballs

3 slices bread, torn
1/4 C. milk
1 pound ground beef
1 lg. egg, beaten
1 tsp. onion salt
1/8 tsp. black pepper
1 (12 oz.) bottle chili sauce
2/3 C. currant jelly
1 Tbls. lemon juice
1 Tbls. prepared yellow mustard
1 lb. cocktail franks

Place bread in a large bowl. Add milk. Let stand for 5 minutes. Add ground beef, egg, onion salt and black pepper and mix well. Shape into 1 inch balls.
Cook meatballs in a large skillet over med-high heat, turning frequently, until browned, about 8 minutes.
Combine the chili sauce, currant jelly, lemon juice and mustard in a small bowl and mix well.
Spoon chili suace mixture into a slow cooker. Add meatballs and franks and mix well. Cook, covered, on high for 2 hours.

Squash Quick Bread with Cider Raisins

3/4 C. apple cider
1 C. raisins
3 C. cubed peeled butternut or other winter squash (1 sm. squash will do)
1 1/2 C. whole wheat flour
1 1/4 C. unbleached flour
1/4 C. yellow cornmeal
1 Tbls. baking powder
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon
2 large eggs
1/2 C. flavorless vegetable oil
1 C. light brown sugar
1 C. chopped walnuts, toasted
1 tsp. white sugar

Bring the cider to a boil in a saucepan and reduce by about half ~ it doesn't have to be exact. Add the raisins, cover and remove from the heat. Set aside.

Put the squash cubes in a large saucepan and cover with about a quart of lightly salted water. Bring to a boil, cover, and reduce the heat to a low boil. Cook for about 20 min., until the squash is fort tender. Drain and then puree the squash in a blender. Measure out 1 C., reserving the rest for another use ~ is nice in soups. Butter and lightly flour 2 4x8 in. loaf pans ~ not dark ones ~ and preheat the oven to 350.

Sift the flours, cornmeal, baking powder, salt and spices into a bowl; include any pieces of bran left in the sifter. In another bowl, lightly beat the eggs. Beat in the squash puree, oil, and brown sugar.

Stir the dry ingredients into the liquid mixture in several stages. Fold in the raisins and any unabsorbed cider and 2/3 C. walnuts.

Divide the batter evenly between the loaf pans and smooth the tops. Sprinkle nuts over both loaves, gently embedding them with your hand, then sprinkle about 1/2 tsp. sugar over each loaf. Bake the loaves for 50-55 min., until tests done. Cool in pan for 15 min. Put a piece of wax paper on your cooling rack, then turn the loaves out and place them right side up on the wax paper. Cool the loaves thoroughly, if you aren't going to eat them right away, this bread is great warm ~ then immediately wrap them in plastic and overwrap in foil. Store in the fridge for up to 4 days.

Maple Mustard Filled Cornmeal Rolls

1 3/4 C. lukewarm water
1Tbls. blackstrap molasses
1 1/4 oz. pkg. active dry yeast
1/2 C. yellow cornmeal
1/2 C. whole wheat flour
3 1/2 C. (approx.) unbleached flour
2 tsp. salt
2 Tbls. unsalted butter, softened
1 C. grated Cheddar cheese

Filling
2 Tbls. unsalted butter
2 Tbls. pure maple syrup
2 Tbls. Dijon mustard
freshly ground black pepper to taste

Mix the lukewarm water and molasses in a large bowl and stir in the yeast. Set aside for 5 min., then beat in the cornmeal, whole wheat flour, and 1 C. of the unbleached flour. With a wooden spoon, beat well for 1 min., then cover this sponge with plastic wrap and set aside in a warm, draft-free spot for 15 min.

After 15 min., stir in the salt and softened butter, then begin mixing in the remaining unbleached flour about 1/2 C. at a time, stirring well after each addition. When you have a cohesive, kneadable dough, turn it out onto a lightly floured surface and knead for 7 min., using sprinkles of flour to keep the dough from sticking. Place the dough in a lightly oiled bowl and turn it to coat the entire surface. Cover with plastic wrap and set aside in a warm, draft free spot until doubled in bulk, about 1 to 1 1/2 hours.

While the dough is rising, prepare the filling; melt the 2 Tbls. butter in a saucepan and whisk in the maple syrup and mustard. Bring to a boil, then immediately remove from the heat.
When the dough is fully risen, sprinkle half of the cheddar cheese over the top, then punch it down. Turn the dough out onto a lightly floured surface and knead in the remaining cheese. Let the dough rest, covered in plastic wrap, on a floured surface for 10 min. Butter a 12x18 jelly roll pan or 20 large muffin cups.

Roll the dough intoa rectangle approx. 20 in. long by 12 in wide. Spread the maple-mustard mixture over the rolled out dough up to the short sides and to within 2 in. of each long edge; I find it is easiest just to use my hands to spread it. Dust the surface with black pepper.
Starting with the edge closest to you, begin rolling, keeping it snug but not overly tight. Using the pastry brush or finger dipped in water, lightly moisten the other long edge just as you get to it, then pinch the dough there to seal the log.

Using a sharp knife, saw the dough in half, then cut each half in half. Cut each quarter section ito 5 equal slices, then lay them on the sheet swirl side up, almost touching, or in the muffin tins. On the jelly roll pan, you'll probably get 4 rows of 5.

Cover the rolls loosely with oiled plastic wrap and set aside in a warm, draft free spot until doubled in bulk, usually 30 min. to 40 min.; about 15 min. before they reach this point, preheat the oven to 350. When doubled, bake the rolls for about 35 min. until lightly browned. Cut them apart and transfer the rolls to a cooling rack. If you want to keep them soft, rather than have a chewy, harder crust, brush them with a little melted butter when they first come out of the oven.

Pumpkin doughnut drops

2 eggs
1 1/4 C. sugar
2 Tbls. shortening
1 C. canned pumpkin
2 tsp. white vinegar
3 C. all purpose flour
1/2 C. nonfat dry milk powder
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 C. lemon-lime soda
Oil for deep fat frying
Additional sugar

In a mixing bowl, beat the eggs, sugar and shortening. Add the pumpkin, vinegar and vanilla. Combine the dry ingredients; add to pumpkin mixture alternately with soda.In an electric skillet or deep fat fryer, heat oil to 375. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry for 1 minute on each side or until golden brown. Drain on paper towels; roll in sugar while warm.Yield: about 7 dozen

Green Tomato Sausage Pie

6 green tomatoes
1 pound sausage or chorizo - as spicy as you like
mushrooms
1 onion
3 tblsp flour
grated cheese
pie crust

Make a pie crust, and bake at 400 for 5 minutes. Slice 6 green tomatoes and put in a pot, and cover. Cook on low until soft. No water or grease is needed. Brown sausage, or chorizo. Cook sliced mushrooms and chopped onion until soft, in butter, or olive oil.
When tomatoes are soft, add 3 tblsp flour and mushroom/onion mixture, and stir. Put half of browned sausage in the baked pie shell. Spoon half of tomato mixture over it. Put rest of sausage in, ending with the rest of the tomato mixture. Grate cheddar or monteray jack cheese over top. Bake at 400 degrees for 20 minutes, or freeze for later.

I will be making this tomorrow with baked salmon.

Fresh Vegetable Casserole
2 C. broccoli florets
1 1/2 C. sliced carrots
1 C. each shredded cheddar cheese & mayo
3 drops hot pepper sauce
1/4 tsp. black pepper
1 1/2 C. sliced zucchini
1 C. sliced celery
1/2 C. each chopped green pepper & onion
1 Tbls. each chopped fresh parsley & basil
3 Tbls. butter
12 saltine crackers, crushed
1/2 C. grated Parmesan cheese

Preheat oven to 350. Grease a 2 quart baking dish. Steam broccoli and carrots in a steamer until crisp-tender, about 3 minutes; drain well. Combine cheddar, mayo, hot pepper sauce and black pepper in a large bowl and mix well. Add broccoli, carrots, zucchini, celery, bell pepper onion, parsley and basil to cheddar mixture and mix well. Spoon into prepared baking dish. Melt butter in a small saucepan over medium heat. Add crackers. Cook, stirring continually, until the crackers are browned, about 2 minutes. Remove cracker mixture from heat. Stir in Parmesan. Sprinkle over vegetable mixture. Bake until hot and bubbly, about 30 to 40 minutes.

Corn Pudding

Corn Pudding

Thisis my husband's all time favorite side dish.

2 beaten eggs
1 15-16 oz. can cream style corn
1 15-16 oz. can whole kernal corn, drained
1/3 C. sugar
1/4 C. milk
2 Tbls. flour
1/4 tsp. salt
butter

Combine all ingredients except butter. Place in a lightly greased 8-inch square baking dish, dot with butter. Bake at 350 for 1 hour. Serves 6.

Chilled Rotini Toss

Chilled Rotini Toss

1 (16 oz.) package tricolor rotini
1/2 C. Italian salad dressing
1/2 C. chopped green onions
1/2 C. sour cream
1/2 C. mayonnaise
1/4 C. roasted sunflower seeds
2 Tbls. chopped pimientos

Cook pasta using package directions; drain well. Combine pasts and salad dressing in a large bowl and toss to coat. Add green onions and toss to mix well. Combine sour cream and mayonnaise in a small bowl and mix well. Add to pasta mixture and mix gently. Sprinkle with sunflower seeds and pimientos and toss to mix. Chill, covered, for 2 hours.

I like to add some grated Romano cheese on top.

Creamy Lemon Pie

This is a wonderful pie recipe that I have been using during the summer for many years and the whole family loves it. It is a bit different from your average run of the mill lemon pie. It has a much fluffier texture and is very creamy.

1 (8 or 9 inch) baked pastry shell or graham cracker crumb crust

3 egg yolks

1 (14 oz.) can sweetened condensed milk (not evaporated milk)

1/2 C. lemon juice from concentrate ~ yellow food coloring, optional

whipped topping

Preheat oven to 325. In medium bowl, beat egg yolks with condensed milk, lemon juice and food coloring if desired. Pour into prepared pastry shell; bake 30 minutes. Cool and chill. Spread with whipped topping. Garnish with mint leaves. Refrigerate leftovers.

Hot Fudge Sauce

This is a wonderfully quick homemade recipe for hot fudge sauce that is perfect for ice cream.

1 (12 oz.) can evaporated milk
1 (3.4 oz.) package chocolate cook and serve pudding mix
1 (12 oz.) package semisweet chocolate chips
1/4 C. confectioners' sugar
1 tsp. vanilla extract

Place evaporated milk in a medium saucepan over medium heat. Add pudding mix gradually, whisking continually until dissolved.
Add chocolate chips and confectioners sugar. Cook, stirring continually, until chocolate chips are melted and mixture begins to bubble. Remove from heat.
Add vanilla extract and mix well. Let stand to cool slightly.
Serve warm over ice cream. May store in the refrigerator and reheat as needed.