[Purple stain]

Oh, one of my favorite hobbies is cooking and backing. Gotta join you guys and post some recipes 

[In this for ME]

This sounds weird but the girls love it. It's cheap and has nutritial value ( sort of)
we just call it cassarole

1 cup cooked elbows ( I use the blended wholewheat kind)
1 can tomato soup
1 can creamed corn
1 pound ground burger (browned)
Sprinkle with cheese of choice

Mix it all up in a casserole dish bake at 350 until bubbly.

I do this on the stovetop also.

Add everything into the pot heat until bubbly
 remove from heat
 sprinkle with cheese
 put cover on and let the cheese melt.
I usually serve it with taosted garlic bread and a salad or fresh veggie.

[OldPilot]

These are really yummy!

Chinese New Years Cookies/Candy
1(6oz) package semisweet chocalte bits
1(6oz) package of butterscotch  pieces
1 cup salted cocktail peanuts
1 (3oz) crisp chines noodles.

Cover baking Sheet with wax paper.
In top of double boiler over hot but not boiling water, mel chocalate and putterscotch pieces
stirring until smooth.

Remove from heat and stir in nuts and noodles.

Drop from a teaspoon onto prepared cookie sheets and let sit until firm.

Makes about 3 doz.

[LifeGoesOn]

Pumpkin Bread

2 loaf pans
Pan coating: Mix about  1/2 C of sugar and 2Tbs cinnamon.

Topping Mix: Combine 2 Tbs melted margarine, 1 tsp, 1C powdered sugar, 2 tsp warm coffee. (I like more so I double this)

Bread mix:
3C Sugar
4 eggs
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cloves
1 tsp cinnamon
1 tsp nutmeg
2/3 C water
1 C veg oil
3 1/2 C flour
1 15 oz can of pumpkin

Preheat to 325
Butter 2 loaf pans. Then coat with the sugar and cinnamon mixture.
In a large mixing bowl, add ingredients , in the order listed above.
mix thoroughly and divide into pans.
Bake 45 minutes to an hour (until toothpick comes out clean)

To remove: Set pan one each side for about 5 minutes.

Spoon topping over the top of each loaf.

I refrigerate if making a few days ahead of time. Good for a few days without tho.

[Still]

Pumpernickel Bread Dip

1 16 oz Sour Cream
1 Cup Mayonnaise
1 Can Water Chestnuts (chopped)
1 package Knorr Vegetable soup mix
2 packages frozen spinach (thawed/squeeze dry)

Mix ingredients together and let set for several hours. Hollow out a 2 lb. Pumpernickel round loaf. Remove pieces from middle and cut into pieces. Place dip in hollowed out loaf. Use pieces for dipping.

[forthetrees]

Toffee (the anti-dote to the drastic LBS weight loss)
I received a gift of toffee as a teacher gift and oh boy, this stuff was incredibly tasty- Enstroms is the brand. So, I went searching for a recipe and here you go. In the end you´ll have a layer of toffee, a layer of chocolate, and a dusting of almond

You must have a candy thermometer.

2 sticks butter (not the pricey stuff or it won´t work)
1 Cup sugar
2 teaspoons water
1/8 teaspoon salt
1/2 teaspoon vanilla
bitter sweet choc chips
about 8 oz of whole raw almonds

Step one: toast the almonds- keep a close eye so they don´t burn. Let cool! Put in food processor and whirl. Pull out some of the larger chunks that will get mixed into the toffee. Process the rest to near dust but not too powdery.

Step two: Have a silicone mat ready for spreading the toffee or a buttered flexible cookie sheet.

Step three: In a pot with a heavy bottom (no chintzy saucepans allowed), on LOW heat, allow sugar, salt, butter and water to mix and melt with CONSTANT stirring. Keep an eye on the thermometer (not touching the bottom). The temperature will rise slowly to 250, then to 275 and then shoot up suddenly towards 300. At the 250-275 point, stir in the larger almond chunks. KEEP stirring. Remove from the heat at 290 and IMMEDIATELY add vanilla and then pour onto the silicone mat and spread out. If there is excess liquid butter, you can absorb it with a paper towel. Let cool a tad and then sprinkle choc chips on top. Allow to melt and spread evenly. While choc. is still liquid, sprinkle on the almond "dust" and ever so gently press it into the choc. Be generous with the almond dust because whatever doesn´t stick you can use for something else. Put the tray outside in the cold or in the fridge till chilled. Then you can break it up and store in the fridge.

Be aware: the butter/sugar mixture can separate if you don´t heat it on a low temperature and have the patience to let the temperature rise slowly.

This candy is heaven on earth and will help to counteract the weight loss of the past few months. Please treat yourselves.

[Butterfly]

Crack dip

1 lb  pork sausage, browned and drained
2 pkg 8 oz cream cheese
8 oz sour cream
2 cans crushed Rotel

Put all ingredients in crock pot on low.
Serve with Frito scoops

[rediscover]

Butterfly

I didn't know what Rotel was. Had to google. Lol!

The girls & I are having your dip tonight while we work on our puzzle!! Yum

[Butterfly]

It was a hit at Thanksgiving and easy.

[rediscover]

Cuban style sloppy joes

2 cups diced onion
2 cups seeded and finely chopped green bell pepper
Olive oil for sautéing
4 cloves garlic, minced
2 pounds ground beef or ground round
3 tomatoes, peeled, seeded, and chopped
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves (optional)
1 teaspoon oregano
1/2 cup chopped green olives
1/3 cup raisins
Salt and pepper to taste
Sauté onion and green pepper in olive oil in a large frying pan. Sauté about 5 minutes, until the onion is softened, then add the garlic and ground beef.

Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes.

Add the tomatoes, cumin, cinnamon, cloves, and oregano. Reduce heat to low, cover and simmer for about 15 minutes.

Add olives and raisins and simmer 5 minutes longer. Salt and pepper to taste.

Serve hot over french fries or rice.

This is my girls favorite.  Grandma is cuban & her's is still much better than mine, but she's had LOTS of practice.