Tuesday, December 06, 2005

 

gooey butter cakes

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
 

hobo beans

2 lbs ground beef (or ground turkey)
1 large onion, chopped
1 can pinto beans , drained ..or 1 can chili beans, drained
1 can lima beans, drained...I leave these out quite often, and add a can
of baked beans
1 can Rotel Tomatoes
1/2 C. brown sugar ( I often use the Splenda brown sugar replacement)
1 C. ketchup
1 C. barbecue sauce ( I like Sonney's sweet barbecue sauce)
1 tsp. mustard ( I like the spicy mustard...kicks it up another notch!)

10-12 servings/ 1 hr. 15 minutes with 30 mins prep time; or..cook on low
in crock pot for 4-6 hrs.

1. Cook together ground beef and onion until done.
2. Drain off any grease from ground beef and onion mixture ( I use a
colander for this. After meat mixture is drained , add all ingredients
to large pan or crock pot and mix well.
3. Simmer 45 minutes on stove or cook for 4-6 hrs. in crock pot.

If I add the baked beans, then I reduce the amt. of brown sugar.
Serve with crusty bread , and cheese to sprinkle on top of beans. Great
for this cooler time of the year.
 

Glazed Chicken Bits

2 tsp honey, ketchup, reduced-sodium soy sauce
1 tsp fresh lemon juice
1/2 tsp grated pared ginger root
1 garlic clover, minced
5 oz skinned, boned chicken breast - cut into 1 inch cubes
1 cup cooked instant rice (hot)

Combine honey, ketchup, soy sauce, lemon juice, ginger and garlic. In 8
inch microwaveable glass pie plate arrange chicken cubes in a single
layer.
Pour honey mixture over chicken; cover with plastic wrap and refrigerate

for 30 minutes.

Vent plastic wrap and microwave chicken on high for 2 minutes. Stir half

way through cooking time. Let stand for 1 minute until chicken is cooked

through. Serve over rice.
 

Pecan-Crusted Spinach & Artichoke Casserole

1/4 cup butter or margarine, divided
1 medium onion, diced
2 garlic cloves, minced
4 cups coarsely-chopped fresh spinach (I used frozen that I thawed and
squeezed dry)
1 (13 oz.) can water-packed artichoke hearts, drained and coarsely
chopped
8 oz. cream cheese, cut up
1/2 cup REAL mayonnaise
3/4 cup (3 oz.) shredded parmesan cheese
1 (8 oz.) package 4-cheese blend (I like the 4-cheese Mexican blend)
2/3 cup chopped pecans
1/2 cup herb-seasoned stuffing mix

Melt 3 tbs. butter in a large skillet; add onion and garlic and saute
until tender. Add spinach and cook over medium heat, stirring often, for
about 3 minutes.

Add artichoke hearts and next 4 ingredients, stirring until cheese
melts. Spoon into a greased 2-quart baking dish.

Bake at 350 degrees for 20 minutes; stir gently.

Combine remaining 1 tablespoon butter, pecans and stuffing mix, tossing
until blended. Sprinkle over top and bake 15 more minutes, or until the
stuffing/pecan topping browns and the casserole is bubbly.
 

shrimp with spicy sauce

SHRIMP WITH SPICY SAUCE

1 lb. raw shrimp, shelled and deveined
1 Tbsp. cornstarch
Oil for frying
1 Tbsp. soy sauce
1 Tbsp. dry sherry (optional)
2 Tbsp. sugar
1 tsp. salt
1/4 tsp. Tabasco
3 Tbsp. vegetable oil
1 clove garlic, minced
1/2 tsp. ground ginger

Dust shrimp with cornstarch. Sauté shrimp in oil until pink. Drain.
Combine soy sauce, sherry, sugar, salt, Tabasco in bowl. Heat 3
tablespoons oil in skillet and sauté garlic and ginger 2 minutes. Add
soy sauce mixture and bring to a boil. Add shrimp. Stir well and cook
for 2 minutes. Serve with rice. Serves 4.

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