Tuesday, November 26, 2013

Cinnamon Pumpkin Spice Cake

Cinnamon Pumpkin Spice Cake
1 box French vanilla cake mix (or white or yellow)
1 T cinnamon
2 c buttercream frosting
1/2 c pumpkin puree
2 t pumpkin pie spice

1. Prepare cake mix per box instructions and add cinnamon. Bake as instructed and let cool.
2. Combine buttercream frosting, pumpkin, and pumpkin pie spice; spread evenly on cake.

Tuesday, November 19, 2013

Creamy Pumpkin Pie

Creamy Pumpkin Pie
1- 8 oz block [light] cream cheese, softened
2 c canned pumpkin
1 c sugar
1/4 t salt
3 eggs, separated
1 c milk
1/4 c butter, melted
1 t vanilla
1 t pumpkin pie spice
2 prepared pie crusts

1. Preheat oven to 350*.
2. In a large bowl, beat the cream cheese; beat in pumpkin.
3. Stir in sugar and salt; add one whole egg and two egg yolks, milk, and butter, beat until just combined.
4. Stir in vanilla and pumpkin pie spice; pour in to crust and bake for 50-60 minutes, until center is firm. Cool to room temperature on a wire rack.

Tuesday, November 12, 2013

Cranberry Relish

Cranberry Relish
1- 12 oz pkg fresh cranberries
1 1/2 c sugar
zest of 2 oranges
3/4 c fresh squeezed orange juice (5-7 medium oranges)
1 T peeled, finely minced or zested fresh ginger

1. Combine all ingredients in a saucepan and cook over medium heat, stirring occasionally, until the berries pop open, about 10-15 minutes. Cool and refrigerate, covered.
Makes about one pint.

Tuesday, November 5, 2013

Southwestern Layered Beef Casserole

Southwestern Layered Beef Casserole
1 T vegetable oil
3/4 c uncooked rice
1- 10 oz can Rotel
1/2 c chicken broth
1 t salt, divided
1/2 t pepper, divided
1 lb ground beef
1 onion, finely chopped
1 bell pepper, finely chopped
1 T chili powder
2 cloves minced garlic
1 t cumin
1 t coriander
1- 8 oz can tomato sauce
1- 15 oz can pinto beans, drained and rinsed
1 1/2 c shredded Monterrey Jack cheese
1 c frozen corn, thawed
2 green onions, sliced

1. Preheat oven to 350* and grease a 9x13 pan.
2. Heat oil in a medium skillet over medium-high heat; add rice and cook, stirring frequently, until light brown, about 5 minutes.
3. Transfer rice to greased pan; stir in Rotel, broth, 1/2 t salt, and 1/4 t pepper.
4. Place beef, onion, bell pepper, 1/2 t salt, and 1/4 t pepper in the skillet and cook over medium heat until beef is cooked through and vegetables have softened.
5. Stir chili powder, garlic, cumin, and coriander in to the beef mixture and cook until fragrant, about a minute; stir in tomato sauce and cook until slightly thickened.
6. Add beef mixture to pan and spread evenly over rice mixture; layer on beans, cheese, and corn.
7. Cover dish tightly with foil and bake for 60-70 minutes, until liquid is absorbed. Uncover, sprinkle with onions, and let sit for 10 minutes before serving.