Easy Pumpkin Muffins

1 1/2 c. sugar
3/4 c. oil
3 eggs
1 lb. can pumpkin (15 oz. can works fine)
1 1/2 c. flour
1 1/2 tsp. soda
1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

Measure all ingredients in a big mixing bowl. Beat together well for 5 minutes.

Add 1 c. chocolate chips - if desired.

Pour into cupcake pans (fill more than 1/2 full). Bake at 400 degrees for 18 minutes.

Basic Cream Pie

2/3 C sugar
1/2 tsp salt
2 1/2 T cornstarch
1 T flour
3 C milk
3 egg yolks, slightly beaten
1 T margarine
1 1/2 tsp vanilla

Mix sugar, salt, cornstarch and flour in a heavy saucepan. Add milk gradually, stirring well to mix ingredients. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil two minutes. remove from the heat. Slowly add half of the mixture to the egg yolks, stirring constantly. Return egg mixture to remaining ingredients in the saucepan and blend well. Boil one minute more, stirring constantly. Remove from heat; blend in margarine and vanilla. Cool (unless adding meringue), stirring occasionally. Pour into cooled pie crust. Chill thoroughly for two hours. Top with sweetened whipped cream, which you make by beating 1/2 C of whopping cream until stiff, and beating in 1 T confectioners' sugar and 1/4 tsp vanilla. Or sprinkle with shaved nuts, toasted coconut or fresh berried. Take the chilled pie out of refrigerator 20 minutes before serving; this allows the crust to b e a the peak of flavor.

COCONUT CREAM PIE

Follow the basic cream pie recipe, except fold in 3/4 cup moist, shredded coconut just before filling pastry shell. Sprinkle an additional 1/4 cup of shredded coconut on whipped cream or meringue topping (before meringue is baked so coconut will toast in the final baking). I toasted the coconut at 350 degrees until lightly browned and then sprinkled it on the whipped cream.

CHOCOLATE CREAM PIE

Follw the basic cream pie recipe, except increase the sugar amount to 1 1/2 cups and add 3 square (3 oz) of chopped, unsweetened chocolate with the milk (or add 1/2 C cocoa with the dry ingredients before adding milk). Top with whipped cream or meringue.

BANANA CREAM PIE

Follow the basic cream pie recipe, except arrange a layer of sliced bananas, 1/2 inch deep, in a pastry shell before pouring in cooled filling. Three bananas usually are adequate. If you use whipped cream topping, garnish with a ring of sliced bananas. To prevent the banans from turning brown, dip them in lemon or pineapple juice or a commercial fruit preservative containing ascorbic acid.

Basic Recipe for Pastry

Single Crust - 9 inch

1 C flour
1/2 tsp salt
1/3 C shortening
2 T water

Mix flour and salt. Add shortening. Using a pastry blender, cut the shortening into the flour mixture until the texture is the size of small peas.

Add ice cold water, sprinkling water on flour, one tablespoon at a time. Mix lightly with a fork until the flour is moistened. The dough should form a ball, but not be sticky.

Lightly flour a dough board or pastry cloth. Flatten and press the dough into a circle. Roll the pastry from the center to the outer edge until it is a large enough circle to cover your pie pan.

Fold the pie crust into fourths, transferring quickly to the pie pan. Unfold, being careful to center the pastry in the pie pan.

If you have an uneven amount of crust hanging over the edge, trim it away with kitchen shears or a knife. A 1 inch overhang is adequate. Flute edges.

Prick the unbaked shell liberally with a fork. Bake in a preheated 425 degree oven for approximately 10 minutes. Cool.

Coconut Chocolate Pie

1/2 C sugar
1/3 C cornstarch
1/4 C baking cocoa
1/4 tsp salt
1 1/2 C milk
16 miniature Almond Joy candy bars, chopped
1 tsp vanilla extract
1 pastry shell (9 inches), baked
Whipped cream

In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat.

Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pastry shell. Refrigerate until set, about 4 hours. Slice and serve with whipped cream. I went ahead and put a layer of whipped cream over the entire pie.

Fredricksburg Graham Bread (Grandma Velma Glenn's)

2 T. yeast

1/2 cup warm water

2 T. shortening

1/2 cup brown sugar

1 T. salt

1/3 cup molasses

2 cups cooled, scalded milk

4 cups whole wheat flour

1 egg, well beaten

3 to 3 1/2 cups white flour

I also add:

1 1/2 T. dough enhancer

2 T. gluten

Dissolve yeast in warm water. In bowl combine shortening, brown sugar, salt, molasses, scalded milk, whole wheat flour, dough enhancer, and gluten. Mix well. Stir in egg and yeast. Mix for 5 minutes.

Add white flour to make a stiff dough. Knead 5-7 minutes. Place in greased bowl. Let rise for one and a half hours. Make into loaves and place in greased pans. Let rise for about 40 minutes. Bake at 350 degrees for 35 minutes.

Makes three pans that are 7.5" x 3.5".

The dough enhancer and gluten are not necessary, but I find that they improve the texture of the bread. I have found them at Macey's grocery store.

This recipe can also be used for white bread. Use white sugar instead of brown. Use light Karo syrup in place of molasses. Use all white flour.

Chicken Noodle Soup

1 C chopped onion
1 C chopped carrots
1 C chopped celery
1 garlic clove, minced
2 tsp oil
1/4 C flour
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp poultry seasoning
6 C chicken broth
4 C diced peeled potatoes
1 tsp salt
2 C diced cooked chicken breast
2 C uncooked wide noodles
1 C evaporated milk

In a soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes, and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).

NOTE: I cooked the noodles separately as I prefer the more "home-made" like noodles which require about 20 minutes to cook.

Potato Salad

Salad:

6 large potatoes, cooked and cut
6 eggs, cooked and cut
2 celery stalks, sliced
6 green onions with tops, sliced
6 radishes, sliced
1 tsp. pepper

Sauce:

3 eggs, beaten
1/4 C vinegar
1/4 C sugar
1/2 tsp dried mustard
1/2 tsp salt
1 C mayonnaise

Combine eggs, vinegar, sugar, mustard and salt in pan. Cook over medium heat until thick. Let cool. Add mayonnaise. Poor over salad ingredients. Refrigerate several hours. 8 servings.

I added a couple of squirts of mustard and some sliced pickles. It also works best if you boil the potatoes in their skins and then peel and cut them.

This recipe is from Cherise.

Chewy Chocolate Brownies

3/4 C flour
1/4 tsp salt
1/2 C butter
3 ounces unsweetened chocolate baking bar
1 C sugar
2 eggs
1 tsp vanilla
3/4 C chopped nuts, optional

Preheat oven to 350 degrees. In small bowl, combine flour and salt; set aside. In small saucepan, combine butter and unsweetened chocolate baking bar. Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Remove from heat; cool to room temperature. In large bowl, combine sugar, eggs, and vanilla extract; beat well. Stir in chocolate mixture. Gradually add flour mixture. Stir in nuts. Pour into greased 8 inch square baking pan.

Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into squares. Makes: 16 brownies

Cherise gave me this recipe.

Chocolate Chip Cookies

Cream together:

2 cubes butter, softened
3/4 C sugar
1 egg
1 tsp vanilla
3/4 C brown sugar

In a separate bowl, mix:

1/2 tsp salt
2 1/4 C flour
1 tsp baking soda

Mix wet and dry ingredients together. Add 1/2 bag of milk chocolate chips and stir. Bake at 375 degrees for 8-10 minutes. Cool on wire rack.

Peanut Butter Blossom Cookies

1/2 C shortening
1/2 C peanut butter
1/2 C granulated sugar
1/2 C brown sugar
1 egg
2 T milk
1 tsp vanilla
1 3/4 C flour
1 tsp baking powder
1/8 tsp baking soda
chocolate kisses
1/4 C granulated sugar

Preheat oven to 350 degrees.

In a large mixing bowl, beat the shortening and peanut butter with an electric mixer on medium speed for 30 seconds.

Add the 1/2 C granulated sugar and brown sugar, mixing until combined.

Beat in egg, milk and vanilla until well-mixed.

In a small mixing bowl, combine flour, baking powder and baking soda. Add dry ingredients to creamed mixture, mixing until thoroughly blended.

Shape dough into 1 inch balls. Roll balls in the 1/4 C granulated sugar. Place balls 2 inches apart on an ungreased cookie sheet.

Bake for 10-12 minutes or until edges are firm and bottoms are lightly browned. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Cool cookies on cookie sheet for a few minutes, then transfer to a wire cooking rack to continue cooling. Chocolate will firm as the cookies cool, but will remain soft.

Silver White Cake

2 1/4 C flour
1 2/3 C sugar
3 1/2 tsp baking powder
1 tsp salt
1 1/4 C milk
2/3 C shortening
1 tsp vanilla
5 egg whites

Heat oven to 350 degrees. Grease and flour 2 round pans (8" or 9") or a 9X13" pan. Beat flour, sugar, baking powder, salt, milk, shortening, and vanilla in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally for 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes. Pour in pans.

Bake until toothpick inserted in center comes out clean, or until cake springs back when touched lightly in center: layers 30-35 minutes, rectangular 40-45 minutes. Cool 10 minutes and remove from pans. Cool completely.

From Grandpa Glenn's (J. Wesley Glenn) 80th birthday party. Really good eaten plain. Makes a great cake for strawberry shortcake.

This recipe was given to me by Cherise.

Buttermilk Ranch Salad Dressing

I got this recipe from Mike's sister, Dianna Tangren. I like lots of flavor, so I go a little heavy (heaping) on the onion salt and garlic.

2 cups buttermilk

2 cups mayonnaise (I use a mixture of regular and low-fat)

1 heaping teaspoon onion salt

1 tsp. Accent

1/4 heaping teaspoon garlic powder

3/8 tsp. pepper

1/2 tsp. salt

1 tsp. dried parsley

Mix all ingredients together.

Dodson Tri Tip Marinade

Tri-tip is a cut of beef. Costco has really good tri tip. They come two to a package.

3/4 cup soy sauce (I use low sodium)

1/4 cup sugar

1/4 cup pineapple juice

2 tsp. peeled, grated fresh ginger root

1 to 2 garlic cloves, minced (I like lots of garlic)

This is enough marinade for one tri-tip roast. Slice the tri-tip thinly (about 1/4 inch) along the grain of the meat. Put in a gallon-size ziploc bag. Pour the marinade over the meat. Make sure all of the meat is covered. Let marinate at least 24 hours. Grill.

We love this. It is really good cold the next day, too.

Fresh Pesto Sauce*

This recipe is good for garden fresh basil. My sister Hayley van Beever gave it too me.

2 cups fresh basil (approximately)
2 cloves garlic
1/2 cup olive oil
1/2 cup Parmesan cheese
1 tsp. lemon juice
salt and pepper

Puree all ingredients in food processor/blender. Serve warm or cold with 16 oz. box of cooked pasta of your choice.

Peanut Butter Chocolate Chip Cookies

1/2 C margarine, softened
1/2 C sugar
1/3 C packed brown sugar
1/2 C chunky peanut butter
1 egg
1 tsp vanilla extract
1 C flour
1/2 C old-fashioned oats
1 tsp baking soda
1/4 tsp salt
1 C semisweet chocolate chips

In a mixing bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown.

I think the key to good cookies is to take them out of the oven before they really look done. If you want soft cookies, take them out when they are just barely starting to brown around the edges.

Caramel Fudge Cheesecake

1 package fudge brownie mix (8 inch square pan size)
1 package (14 oz) caramels
1/4 C evaporated milk
1 1/4 C coarsely chopped pecans
2 packages (8 oz each) cream cheese, softened
1/2 C sugar
2 eggs
2 squares (1 ounce each) semisweet chocolate, melted
2 squares (1 oz each) unsweetened chocolate, melted

Prepare brownie batter according to the package directions. Spread into a greased 9 inch spring-form pan. Bake at 350 degrees for 20 minutes. Cool for 10 minutes on a wire rack. Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. In a mixing bowl, combine the cream cheese and sugar; mix well. Add eggs, beating on low speed just until combined. Stir in melted chocolate. Pour over pecans. Bake at 350 degrees for 30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool completely. Chill overnight. Remove sides of pan before serving. Store leftovers in the refrigerator.

I made this for the first time on Mother's Day 2008. It turned out really well, and was not as difficult as I feared. It was very rich and yummy, but you definitely need to like chocolate!

Baked Beans

1 12 oz can of pork and beans
1/4 C chopped onion
3/4 C ketchup
1 dollop of worcestershire sauce
1 C corn flakes
1/3 C brown sugar
1/4 tsp cloves
2 strips cooked, crumbled bacon

Combine together. Bake at 350 degrees for one hour.

Cherise gave me this recipe.

Crock-Pot Chili

1 lb ground beef
1 C chopped onion
1 C chopped green pepper
1 clove garlic, minced
1 (28 oz) can diced tomatoes, undrained
2 (16 oz) cans pinto beans, undrained (or whatever kind you prefer)
1 T chili powder
1 tsp salt
1 1/2 tsp ground cumin
1/2 tsp pepper
Brown ground beef with onion and green pepper. Remove excess grease. Transfer to crock-pot. Add remaining ingredients, stir to blend. Cover and slow cook 7-8 hours.

Cherise gave me this recipe.

Spicy Potato Wedges

1/4 C vegetable oil
1/2 tsp chili powder
2 tsp onion powder
2 tsp garlic salt
1 tsp sugar
1 tsp paprika
3/4 tsp salt
1/4 tsp cayenne pepper
3 1/2 lbs large potatoes, cut into wedges

In a large bowl, combine the first eight ingredients; add potatoes and toss to coat. Arrange in a single layer on greased baking sheets. Bake at 400 degrees for 30-35 minutes or until potatoes are tender and golden brown, turning once.

Strawberry Tossed Salad

1/2 C vegetable oil
1/3 C sugar
1/4 C red wine vinegar
1 garlic clove, minced
1/4 tsp salt
1/4 tsp paprika
8 C torn romaine
2 1/2 C sliced fresh strawberries
1 C shredded monterey jack cheese
1/2 C chopped walnuts

Combine the first seven ingredients in a jar with tight-fitting lid; shake well. Just before serving, toss the salad greens, strawberries, cheese and walnuts in a large salad bowl. Drizzle with dressing and toss.

I made this for the first time on Mother's Day 2008. I really liked it and will definitely make it again.

Chicken Nuggets

1 C flour
4 tsp seasoned salt
1 tsp paprika
1 tsp poultry seasoning
1 tsp ground mustard
1/2 tsp pepper
8 boneless skinless chicken breast halves
1/4 C vegetable oil

In a resealable plastic bag, combine the first six ingredients. Pound chicken to 1/2 inch thickness and cut into 1 1/2 inch pieces. Place chicken pieces, a few at a time, into bag and shake to coat. Heat oil in a skillet; cook chicken, turning frequently, until browned and juices run clear, about 6-8 minutes.

Lasagna

1 lb ground beef
2 garlic cloves, minced
1 1/2 C water
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 envelope onion soup mix
1 tsp dried oregano
1/2 tsp sugar
1/4 tsp pepper
9 lasagna noodles, cooked and drained
2 C small curd cottage cheese
4 C shredded mozzarella cheese
2 C grated Parmesan cheese

In a large saucepan, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Spoon 1/2 C meat sauce into greased 13X9 inch baking dish. Layer with three noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice.
Cover and bake at 30 degree for 40 minutes. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.

Crock-pot Pork Chops

3/4 C packed brown sugar
1/2 C soy sauce
1/2 C ketchup
1/4 C honey
2 T cider or white wine vinegar
3 garlic cloves, minced
1 tsp ground ginger
1 tsp salt
1/4 tsp crushed red pepper flakes
6 pork loin chops
1 medium onion, sliced

In a large bowl, combine the first nine ingredients. Place pork chops in crock-pot and cover with sauce. Place onion on top. Cover and cook on low for approximately 4-5 hours (depending on thickness of chops).

Ham and Vegetable Linguine

1 8oz package linguine
1/2 lb fresh asparagus, cut into 1" pieces
1/2 lb fresh mushrooms, sliced
1 medium carrot, thinly sliced
1 medium zucchini, diced
2 C julienned fully cooked ham
1/4 C margarine
1 c whipping cream
1/2 C frozen peas
3 green onions, sliced
1/4 C grated parmesan cheese
1 tsp dried basil
3/4 tsp salt
dash each pepper and ground nutmeg

Cook linguine according to package directions. Meanwhile, in a large skillet, saute asparagus, mushrooms, carrot, zucchini and ham in butter until the vegetables are tender. Add cream, peas, onions, parmesan cheese, basil, salt, pepper and nutmeg; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. Rinse and drain linguine; add to vegetable mixture and toss to coat.

Cinnamon Rolls in a Snap

4 1/2 C biscuit/baking mix
1 1/2 C milk
(or use homemade biscuit recipe)

Filling:
2 T margarine, softened
1/4 C sugar
1 tsp ground cinnamon
1/3 C raisins, optional

Icing:
2 C confectioners' sugar
2 T milk
2 T margarine, melted
1 tsp vanilla extract

In a bowl, combine biscuit mix and milk. Turn onto a floured surface; knead 8-10 times. Roll the dough into a 12 in. X 10 in. rectangle. Spread with margarine. Combine sugar, cinnamon and raisins if desired; sprinkle over butter. Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down on a large greased baking sheet. Bake at 450 degrees for 10-12 minutes or until golden brown. Meanwhile, combine the icing ingredients; spread over rolls. Serve warm. Yield: 1 dozen

These do have a biscuit-like texture. Most of my family really likes them, but Mallory, who does not like biscuits, will not eat them.

Cheeseburger Soup

½ lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley
4 Tbsp butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 lb)
1/4 cup all-purpose flour
8 oz american cheese cubed (i.e. Velveeta)
1-1/2 cups milk
1/4 tsp pepper
1/4 cup sour cream

In a 3 qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 Tbsp butter until vegetables are tender, about 5 min. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 5 min or until potatoes are tender. Meanwhile, in a small skillet melt remaining butter. Add flour; cook and stir. Add to soup; bring to a boil. Cook and stir reduce to low heat. Add cheese, milk, salt and pepper; stir until melted. Remove from heat and blend in sour cream.

Peanut Butter Pie

9" chocolate crumb crust (like the graham cracker kind, but chocolate)

Filling:
1 (8 oz) package cream cheese, softened
1 C creamy peanut butter
1 C sugar
1 T butter, softened
1 tsp vanilla extract
1 C heavy cream, whipped
grated chocolate candy bar or chocolate cookie crumbs, optional

In a mixing bowl, beat cream cheese--then add peanut butter, sugar, butter and vanilla and beat until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with grated chocolate candy bar or cookie crumbs if desired. Refrigerate.

Sweet-N-Sour Meatballs

1 lb hamburger
1 C soft bread crumbs
1 egg, beaten
2 T minced onion
2 T milk
1 clove garlic, minced
½ tsp salt
1/8 tsp pepper
1 T vegetable oil
2/3 C chili sauce
2/3 C grape jelly

Combine first 8 ingredients, form into bite sized meatballs. Brown meatballs in oil; cover and cook on low five minutes. Drain. Combine chili sauce and jelly ; pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer 10-12 minutes until sauce has thickened, basting occasionally.

Wild Rice Soup

1 C cooked wild rice (can used white rice or a combination)
6 T butter
1 T minced onion
½ C flour
3 C chicken broth
¾ C minced cooked ham
½ C shredded carrots
1 C half & half

Cook rice according to package directions. In a separate pot, melt butter and sauté onion until tender. Blend in flour until smooth, and gradually stir in chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low and mix in the cooked rice, ham, carrots. Continue to cook and stir about 5 minutes until heated through. Thoroughly blend the half & half into the soup just before serving.

Crock-Pot Spaghetti Meat Sauce

½ lb sweet Italian sausage (optional)
1 lb hamburger
1 medium onion, chopped
1 green pepper, seeded & chopped
2 cloves garlic, minced
2 T sugar
1 T salt
2 tsp leaf basil
1/8 tsp crushed red pepper
2 can (16 oz each) Italian style tomatoes
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste

Brown meat; drain well. Add to crock-pot with remaining ingredients; stir well. Cover and cook on low for 8 hours. Can add sliced mushrooms and olives the last hour of cooking. This sauce freezes very well.