Pumpkin Soup

Ingredients1 ½ C finely chopped onion2 Tbsp. butter1 Tbsp. all-purpose flour2 (14 ½) can chicken soup1 (15 oz.) can of canned pumpkin1 tsp brown sugar1/4 tsp. salt1/8 tsp. pepper1/8 tsp. ground nutmeg1 C heavy whipping Directions1. In large saucepan, saute onion in butter until tender. Remove from heat; stir in flour until smooth. 2. GraduallyContinue reading “Pumpkin Soup”

Pecan Dreams

Ingredients1 ½ C confectioners’ sugar1 C flour1 (8 oz.) cream cheese, room temp½ C butter, room temp1 C chopped pecans Topping1 C heavy cream2 Tbsp. sugar1 C almond toffee bits Directions1. Preheat oven to 350 degrees and grease 9-inch pan.2. In a large bowl, stir together sugar and flour. Using pastry cutter or fork, cutContinue reading “Pecan Dreams”

Seven-Layer Salad

Ingredients1 small head of lettuce, chopped1 (8 oz.) can sliced water chestnuts1 red onion, chopped1 (10 oz.) package frozen peas, thawed6 eggs, hard-boiled, sliced6 slices bacon, fried crisp, crumbled½ C Mayonnaise1 (8 oz.) package shredded mozzarella cheese Directions1. Layer lettuce, water chestnuts, red onion, peas, eggs and bacon in bowl in order listed.2. Spread mayonnaiseContinue reading “Seven-Layer Salad”

Monkey Bread

Ingredients2 cans flaky biscuits½ C sugar1-1/2 tsp cinnamon1 stick butter½ C brown sugarNuts, optional Directions1. Preheat oven to 350 degrees. 2. Cut biscuits into fourths. 3. Mix white sugar and cinnamon and dust the cut biscuits. Drop biscuits evenly into ungreased tube or Bundt pan.4. Melt butter and brown sugar together and pour over biscuits.5.Continue reading “Monkey Bread”

Make Ahead Egg Casserole

Ingredients4 C frozen shredded hash browns, thawed1 C small cubed ham or 1 C diced cooked bacon1 (4oz) can diced green chilies½ C shredded Monterey Jack cheese½ C shredded cheddar cheese6 eggs1 (12 oz.) can evaporated milkSalt and pepper to tasteSalsa and sour cream for garnish Directions1. In a greased 8×8 baking dish, layer theContinue reading “Make Ahead Egg Casserole”

Two or Four-Layer Pumpkin Cake

Ingredients1 package yellow cake mix1 (15 oz) can pumpkin, divided½ C milk1/3 C oil4 eggs1-1/2 tsp pumpkin spice, divided1 (8 oz) package cream cheese, softened1 C powdered sugar1 (8 oz) Cool Whip, thawed¼ C caramel ice cream topping¼ C chopped pecans, toasted Directions1. Heat oven to 350 degrees. Grease and flour 2 – 9-inch roundContinue reading “Two or Four-Layer Pumpkin Cake”

Lemon or Limeade Base

Ingredients2 ½ C water1 ¼ C sugar½ tsp finely shredded lemon or lime peel1 ¼ c lemon or lime juiceIce cubes Directions1. For lemonade or limeade base, in a medium saucepan heat and stir water and sugar over medium heat until sugar is dissolved. Remove form heat; cool 20 minutes, Add citrus peel and juiceContinue reading “Lemon or Limeade Base”

Jello Pimento Salad

Susan Delisle Ingredients1 (3 oz.) package of lemon Jello1 small jar of pimentos, undrained1 small (6-8 oz.) can crushed pineapple, undrained1 (16 oz.) container cottage cheese1 ½ C frozen cool whip, thawed Directions1. Mix the pineapple and pimento in a saucepan large enough to eventually hold all the ingredients (but small enough to fit inContinue reading “Jello Pimento Salad”

Jambalaya

Ingredients2 C diced smoked sausage2 medium onions, coarsely chopped2 stalks celery, chopped½ green pepper, seeded and diced½ red pepper, seeded and diced1 (28-oz.) can diced tomatoes3 cloves garlic, minced1 tsp. dried parsley½ tsp. thyme2 whole cloves2 Tbsp. vegetable oil1 C raw long-grain converted rice1-pound fresh or frozen shrimp, shelled and cleaned Directions1. Thoroughly mix allContinue reading “Jambalaya”

“It’s Italian” Sausage Soup

Ingredients1-pound Italian sausage (casings removed, if necessary)1 large onion, chopped1 clove garlic, chopped2 medium-sized carrots, chopped1 rib celery, chopped1 can (14 ½ oz.) diced tomatoes1 tsp oregano½ tsp rosemary½ tsp basil¼ tsp thyme¼ tsp fennel seedsSalt and pepper to taste1 bay leaf3 cans (14 oz. each) low-sodium chicken broth½ cup orzo pastaFinely shredded parmesan cheese,Continue reading ““It’s Italian” Sausage Soup”