Pumpkin Passion

1 white cake mix

1/2 c. butter

14 oz. can pumpkin

1tsp. cinnamon

1 can sweetened condensed milk

3/4 c. sugar

2 eggs

Mix cake mix and butter; press into bottom of 9 x 13 pan, reserving 1 cup.  Combine remaining ingredients and pour over crust. Sprinkle top w/reserved mix. Bake at 350 degrees for 30-40 minutes. Serve with cool whip, whipped cream, or vanilla ice cream.

White Chicken Chili

1 lb. boneless skinless chicken breast, cut into 1/2" cubes

1 med. onion, chopped

1 1/2 tsp garlic powder

1 T. vegetable oil

2 cans great northern beans, drained and rinsed

2 (4 oz) cans chopped green chilies

1 (14 oz) can chicken broth

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. pepper

1/4 tsp. cayenne pepper

1 c. sour cream

1/2 c. whipping cream

In large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, chilies, broth, and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and cream. Serve immediately. Serves 6.

YUMMY :D

Easy Pumpkin Chocolate Chip Cookies

Ingredients:

 Spice cake

 1 can of pumpkin filling

 1 cup of chocolate chips

1. Mix all ingredients together.  Be sure to use all the members in your family to help.

2. Place dough on cookie sheet.

3. Bake at 350 degrees for 12 minutes.

That's it! Easy! Not only are the cookies delicious, but your house will be filled with a savory pumpkin aroma!  It is never to late to start family cooking traditions!

CHOCOLATE-DIPPED BERRY BUNDT CAKE

Chocolate-Dipped Berry Bundt

1 qt. strawberries, divided

1 Devil's food cake mix

16 oz. semisweet chocolate chips

1 cup heavy cream

1 cup white chocolate, melted (optional)

Heat oven to 350 degrees.  Trim strawberries.  In blender, puree 1 cup strawberries.  Prepare cake mix according to package directions, reducing water to 1/3 cup and adding pureed strawberries.  Pour batter into 11-cup Bundt pan coated with baking spray and flour.  Bake 40 minutes, or until toothpick inserted in center comes out clean.  Cool on baker's rack set over waxed paper.

Place semisweet chocolate chips or squares in bowl.  In saucepan, bring cream to a boil; pour over chocolate.  Let sit 1 minute; stir until smooth.  Reserve 1/4 cup.  Pour remaining ganache over cake to coat.  Dip half remaining strawberries in reserved semisweet chocolate; place on waxed paper.  Repeat with remaining strawberries and white chocolate.  Spoon remaining chocolates into separate resealable plastic bags; snip corners.  Drizzle opposite-colored chocolate over strawberries.  Arrange berries in center of cake.

POTATOES

Potatoes

6-8 potatoes; peeled and cut

1/2 cup heavy whipping cream

1/4 cup milk

garlic salt

Boil peeled potatoes (cut in half or fourths) until fork tender.  Drain water and mash potatoes until lumps are either gone or very minimal.  Add butter and mash it into the potatoes.  Add about 1/2 cup of heavy whipping cream and 1/4 cup milk to potatoes.  Using a hand mixer, whip mixture together until potatoes are fluffy. Add garlic salt to taste.  You can add butter, whipping cream, and butter until desired consistency (the whipping cream is what will make your potatoes nice and fluffy).

GRAVY

Gravy

Juice from Roast above

2-3 T. corn starch

1 T. Kitchen Bouquet

Optional: strain out onions and garlic before you make the gravy.  (Pictured above on the right.)

To make gravy, put meat in tin foil to keep it warm and set it aside.  Add 2-3 cups of water to juices remaining in Magnalite pan and bring to a boil.  (If you are using a slow cooker, empty juices into a sauce pan and bring to a boil).  Thicken with 1/2 cup water and 2-3 t. corn starch.  Add Kitchen Bouquet.

(Below: Magnalite pan)

Grandma's ROAST

Grandma's Roast

1 large roast

meat tenderizer

1T. olive oil

6 cloves garlic, peeled & diced

1 large onion; diced

2 limes, squeezed

2 beef bouillon cubes

*Tips to picking out a tasty roast:

1) I do not skimp on my roast purchases because the quality of meat you buy will reflect        greatly on the taste of your finished product.  Either find a really good butcher in your area or I would purchase from a grocer that butchers their own meat.  Personally, I go to a small mom & pop grocer in my town that butchers their own so I get an excellent cut and I know that it will be well worth my money.

2) I know that we all like to veer away from fatty meats (I'm probably the worst out of everyone! lol), but the real key to getting an excellent roast is the fat.  Fat equals flavor.  You don't have to eat the fat, but it will make your roast taste fantastic if you cook it with the fat instead of cutting it off (which I havedone before).  Also, making sure that the roast you pick has a very marbled look (as in the fat all over in it).  You can see in the picture below that the roast I picked is a good cut and has a marbled look to it.

One you get the PERFECT roast home - poke holes in the meat and sprinkle with meat tenderizer.  Heat up olive oil in skillet or deep frying pan then add meat, garlic, and onion in either a slow cooker or (preferably) a Magnalite cooking pot.  Add lime juice.  Cook, covered, at 300 degrees or on high for 4 hours.  Check meat after 1 1/2 hrs. - flip meat and add bouillon cubes with 1/2 to 1 cup water.  Salt and pepper to taste (remember that salting does make the meat shrink down, so do it lightly!).  Add water as needed during the rest of the cooking process.  After 3 hours turn down heat to 250 degrees for the remaining hour or so. 

MY RECIPE BOOK BLOG :D

SO.. what else can you do with FOOD?

BLOW IT OUT OF YOUR MOUTH TO MAKE A FIRE 

GATHER AROUND IT 

THROW IT OFF THE 3 RD FLOOR AT RAIN TREE APTS IN PROVO, UT

EAT IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!