Saturday, October 3, 2009

Apple Cake

Submitted by Renae Lopez

Cake:
1 c. oil
2 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 1/2 c. all-purpose flour
3 c. peeled & chopped apples,(pretty tiny)

Topping:
1/3 c. brown sugar, packed
1 tsp. cinnamon

Vanilla Sauce:
1 c. sugar
2 TBSP. all-purpose flour
1 1/2 c. heavy whipping cream
1/2 c. margarine
2 tsp. vanilla

For cake, beat oil, sugar, eggs and vanilla together. Blend in dry ingredients, then stir in apples. Press into a lightly oiled 13" x 9" pan. For topping, combine all ingredients and sprinkle over cake. Bake at 350 degrees for 35 to 45 minutes. For vanilla sauce, blend sugar and flour together in a saucepan. Whisk in whipping cream. Add margarine and cook over medium heat, whisking often, until thickened. Add vanilla and stir. Serve cake warm with vanilla sauce.

Sure to Please Sweet Potato Casserole

Submitted by Rose Conner of Akron

3C cooked, mashed sweet potatoes
3/4C white sugar
2 eggs
1 stick butter or marg.
1 tsp vanilla
1/3C EVAPORATED milk

TOPPING:
1 stick butter or marg. softened
1/3C flour
1C brown sugar
1/2 C chopped walnuts or pecans

Mix together and put in dish. Spread with topping and bake at 350* for 30 minutes.

Delightful Pumpkin Cheesecake

Submitted by Rose Conner of Akron

Crust:

3T butter, melted
3T sugar
1 1/2C graham cracker crumbs

Filling:

4 (8oz) pkgs Cream cheese, softened
1 1/2C sugar
4 eggs, room temp.
2T maple syrup
1 tsp ginger
1/2 tsp nutmeg
1 tsp cinnamon
1/4C EVAPORATED milk
1C pure pumpkin

Topping:

2C Sour cream
1/4C sugar
1T maple syrup

Preheat oven to 325. CRUST: Melt butter & mix with sugar & crumbs. Press into bottom of 9" pan. Bake 10 min. FILLING: Beat cream cheese & sugar until well blended. Add eggs one at a time, mixing on low speed. Add remaining ingred. & mix until blended. Pour over crust. Bake 1 hr & 5 min. or until almost set. TOPPING: combine sour cream, sugar & syrup. Top cheesecake with mix and return to oven for an additional 15 min. Allow to stand at room temp for 1 hour. Refridgerate 4 hr/overnight before serving.

Zippy Zucchini Pancakes

Submitted by Rose Conner of Akron

4 eggs
2 c grated zucchini
3/4 c all purpose flour
1/2 tsp white sugar
1/2 tsp salt
3T vegetable oil
4tsp baking powder

Preheat griddle. Beat eggs in large mixing bowl.Add shredded zucchini & mix well with a fork. Add flour, sugar, salt & oil. Stir to blend well. Add baking powder & mix well using a large spoon.

For each pancake, spoon about 2T batter onto hot griddle. Cook until there are no longer bubbles forming on the surface, about 2 min. Turn over & cook 2 min. longer. Rub with butter and top as desired.

Friday, October 2, 2009

Fall Bundt Cake

Submitted by Kelly Hooper of Akron

This bundt cake is wonderful for anytime of the year but definitely fits in the comfort food category. An extra bonus is that it is super easy!

Ingredients:

1 yellow cake mix
1 box vanilla pudding mix
2 eggs
1/2 cup of canola oil
8 oz. sour cream
1 bag mini chocolate chips

Mix all the ingredients, except the chips, very well until blended. Stir in the chocolate. Bake in a well-greased bundt pan for 50 minutes at 350 degrees. I usually sprinkle powdered sugar on top after it's been cooled. YUMMY!

Pumpkin Cranberry Praline Bread

Submitted by Amy Mcdouglad of Auroar, OK

1 2/3 Cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 eggs
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cloves
1 cup dried cranberries

Praline topping

1/3 cup packed brown sugar
1/3 cup chopped pecans
2 tablespoons softened butter


Mix praline ingredients and put aside. Heat oven to 350. Grease bottoms of 2 loaf pans. Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients. Pour batter into loaf pan and top with praline mixture. Bake 50-60 min or until toothpick comes out of middle clean. Remove from pan after bread is cooled 10-15 min. Serve warm or cold.

Carmel Apple Bars

Submitted by Sheila Bissell of Mentor

1 Cup packed brown sugar
1/2 C butter or margarine, softened
1-3/4 Cup Flour
1-1/2 Cup Quick cooking Oats
1 tsp salt
1/2 tsp baking soda
4-1/2 Cup tart apples, peeled & coarsely chopped
3 Tbl flour
(1) 14-oz bag of carmels

Mix brown sugar, butter an shortening in large bowl. Stir in flour, oats, salt & baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in an ungreased 13 x 9 pan.Preheat over to 400 F.

Toss apples and 3 Tbl four; spread over mixture in pan. Heat carmels over low heat, stirring occasionally, until melted. Pour evenly over apples. Sprinkle w/reserved oat mixture; press lightly.

Bake 25 to 30 min. or until topping is golden brown & apples are tender. Cut into 36 bars while still warm. Store covered in refrig. :)

Thursday, October 1, 2009

Sweet Potatoe Casserole

Submitted by Kris Loughley of Twinsburg

3 cups mashed yams
1 Cup sugar
1/2 Cup melted butter
1/3 Cup milk
1/2 tsp vanilla
2 beaten eggs

Mix until mushy. Pour into 2 quart casserole dish.

Topping:

1/2 Cup brown sugar
1/4 Cup flour
2 1/2 T melted butter

Sprinkle topping on yam mixture. Sprinkle pecans over the top (to your liking).Bake 350 degrees for 25 minutes uncovered.

Pumpkin Crunch

Submitted by Kristina Fey of Akron

1 Can (15 ounce)solid pack pumpkin
1 can (12 ounce) Evaporated milk
3 large eggs
3/4 Cup sugar
1 tsp Cinnamon
1/2 tsp salt
1 box Spice (or yellow) cake mix
1/2 Cup pecans or walnuts
1 cup butter

Whipped topping

Preheat oven to 350 degrees. Grease the bottom of a 9X13 pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into prepared pan. Sprinkle DRY cake mix evenly over pumpkin mixture. Top with nuts. Drizzle melted butter over nuts. Bake for 50-55 minutes or until golden brown.

Serve warm or cool and top with whipped topping if desired.

Harvest Pumpkin Trifle

Submittted by Pamela McFarland of Hartville

-1 pkg (14-1/2 oz) gingerbread cake mix,
1-1/4 cups water,
1 egg,
4 cups cold milk,
4 packages(1 oz each)sugar-free instant butterscotch pudding mix,
1 can (15 oz) solid-pack pumpkin,
1 teaspoon ground cinnamon,
1/4 teaspoon each ground ginger, nutmeg and allspice,
1 carton (12 oz) reduced-fat frozen whipped topping, thawed,
1 cup of crushed gingersnaps-

In a mixing bowl, combine the cake mix, water and egg, mix well. Pour into an ungreased 8 in square baking pan. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

When completely cooled, crumble the cake.

In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft set. Stir in pumpkin and spices; mix well.

In a trifle bowl or 3-1/2 qt glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers.

Garnish with crushed gingersnap cookies. Serve immediately or refrigerate. Yield: 18 servings*

This recipe was made with Betty Crocker gingerbread cake mix.

Homemade Pepperoni Bread

Submitted by Mary Kaleal of Perry


I purchase already made bread dough.
pepperoni
Swiss cheese
eggs
grated Romano cheese

Slice the pepperoni and the Swiss cheese.
Add two eggs and the grated Romano cheese.

Roll out the bread dough and spread the mixture of pepperoni and cheese on the dough. Roll into a loaf.

Bake in oven until bread is brown on top.

Family Friendly Fall Chili

Submitted by Brian Mezey of Cleveland

This recipe is a sure way to warm the hearts of your husband and children. Bratwurst & Apples, sugar no spice.
Len should like this chili recipe as well :)

My wife and I this fall decided every weekend she would make a new pie and I would try a new chili or stew recipe. I modify existing recipes and this I found a winner. My brother is a chef who attended the Culinary Institute of America and has won many chili cook offs so I have been trying to develop a chili of my own and I think this one finally has a chance to compete. :)

1 onion
1 1/2 granny smith apples
1 red pepper
1 green pepper

Cut into small pieces. Squeeze fresh lime over top (microwave for 30 to soften) and add 3 cloves of fresh garlic and put aside in bowl.

Use package of premium peppered bacon, put in dutch oven and cook, once cooked remove from pot and drain grease, do not clean dutch oven. Put bacon into bowl to cool. After it's cooled put into zip lock bag to crumble.

Cut 5 bratwurst into small pieces and brown in dutch oven. Once cooked add one can of diced tomatoes. let simmer in pot for 5 minutes.

Open 2 cans of Chick Peas, drain, and keep aside. Add onions,apples,and pepper mixture to dutch oven. Add one can of diced tomatoes zesty chili style. Add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon pepper
Let cook for 15 minutes.

Add 1/2 cup of brown sugar and cook for another 15-20 minutes until onions and peppers are tender. Add drained and rinsed chic peas and cook till tender. (10 minutes).

Serve Chili topped with the fresh bacon and shredded white cheddar cheese.

The veggies and fruit were a big favorite of my little girl who is almost one, my wife enjoyed that this wasn't my normal "burn you mouth, hot chili", my 2 1/2 yr old boy liked the "sausage" and I was thrilled to have enjoyed a fall afternoon and know that we have a new family friendly chili recipe for many years to come.

Just in case you were wondering, my wife made a homemade cherry pie that day that was the perfect complement and a great ending to a great day as a family.

God Bless, Hope your families enjoy the recipe as much as ours did.

Peter Peter's Pumpkin Dip

Submitted by Annmarie Percic of Parma


2 pkgs. (8 oz. each) cream cheese, softened
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2 cups sifted powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger

BEAT cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour.

Serve with fresh fruit, bite-size cinnamon graham crackers, gingersnap cookies, or my favorite vanilla wafers!!

Autumn Pork Chops

Submitted by Beverly Caprett of Berea

This recipe is a bit different, as you don't measure your ingredients as much as you prepare for the number of people to enjoy it!

Add or subtract amounts to fit your family size and tastes.

1 or 2 pork chops per person
1 small raw sweet potato (or yam) per person
1 apple per person - your favorite kind (we enjoy Rome or Yellow Delicious)
1/2 white or yellow onion per person (or more if your family loves cooked onions)
Salt and pepper
Cinnamon and sugar
Brown Sugar
Apple juice

Clean the onions and slice - place in bottom of crock pot. Clean potatoes well and slice into thick slices. Place on top of onions. Sprinkle with a bit of brown sugar and salt if desired.

Rinse pork chops with clear running water, trim off any large pieces of fat and place in crock pot over sweet potatoes, salt and pepper as you see fit.

Peel and slice apples. Place over pork chops.

Sprinkle apples with cinnamon and sugar.

Pour in apple juice to cover 1/3 of the mixture.

Set crock pot on high for 2 hours, then set to low to finish - will take a good 3 hours or more, depending on how full the pot is.

You may need to experiment with your crock pot size and fullness.
Of course, just like any other crock pot meal, it can sit on low after it's finished without harm.
Serve to plates right from the crock pot.

I found this recipe on Flylady.net from a grandma from Holmes County, Ohio. It fills your whole house with a wonderful smell.

My kids can smell it before they even come in the front door when I cook this.

It's one of their favorite meals.

Homemade Baked Potato Soup

Submitted by Kelly Milluzzi of Columbia Station

I have been making this for years and usually triple for a big group. I do not measure anything anymore so below is what you would need to make a family size pot. Use your judgment with the milk.

Ingredients Needed

Potatoes – 6 medium sized
Butter - 1 stick
Flour – 2-3 tablespoons
Milk – 2% or Vitamin D (½ gallon)
Bacon – cooked crisp (1 to 1 ½ pounds)
Cheddar cheese – 4 cups
Sour cream – 1-2 cups
Scallions – optional _chopped
Salt & Pepper
Bake the potatoes for 1 hour at 400 degrees. I usually do this the day or night before. Once cooled (or next day) cut potatoes in half and scoop out the insides and place in a bowl. I have done this while they are still warm. If you scrubbed the potatoes really well, you can use some of them with the skins on and just cut up.

Melt the stick of butter in a soup pot or Dutch oven. Stir in flour until you have a paste consistency (you may have to use less or add more flour). Once that becomes bubbly, slowly add the milk until you have mixed it through.

Heat thoroughly on Med-Low temperature. Add potatoes, cooked bacon (saving some-optional), Salt, Pepper and ½ the cheese.

Let simmer for an hour. Add Sour cream and heat thoroughly. I usually simmer for hours, but it’s not necessary. Serve with bacon, cheese and scallions on top

Ummm....good!

Buffalo Chicken Dip

Submitted by Stacy Nickles of Brunswick


2-8oz packages cream cheese, softened
1 tsp garlic powder
8 oz ranch OR creamy blue cheese dressing
6 oz buffalo wing sauce (mild or medium)
3 cooked chicken breasts (diced or shredded)
2 cups shredded mozzarella cheese

Mix first 4 ingredients together in a bowl. Stir in chicken. Put half of mixture in corning ware (or similar). Sprinkle half of cheese on top. Then put remaining chicken mixture on top and finish with remaining cheese.

Bake, uncovered, at 350 degrees for 30 minutes. Serve hot.

Great dippers are celery, Frito's scoops, & pita bread!

"Baked" Apple and Dumplings

Submitted by Michelea Wells from Akron



Baked Apple and Dumplings

5lb's apples peeled and cored sliced
4 1/2 cups sugar
1/4 cup cornstarch
1 tbs. ground cinnamon
1/2 tsp. nutmeg
1 tsp. salt
5 cups water
2 1/2 cups apple cider
2 cans refrigerator biscuits 10 count


Combine all ingredients in crock pot except the biscuit dough.

Cook for 4-5 hours on high until thick and bubbly.

Cut the biscuit dough (each one) into quarters. Stir into the crock pot. Cover the pot with a clean terry cloth towel and then replace the lid.

Cook another hour.
The towel helps absorb some of the moisture.
Dumplings will then be doughy.

Serve alone or with vanilla ice cream.

The house smells like a bakery!!