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”
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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”
Onion Roasted Potatoes
Ingredients2-pounds potatoes1 (1 oz.) packet dry onion soup mix1/3 C olive oil Directions1. Preheat oven to 400 degrees2. Wash and peel potatoes and cut into chunks. Pour all ingredients into a large ziplock bag. Close bag and shake until potatoes are well coated.3. Place potatoes in sprayed 9×13 baking pan and bake for 40 minutesContinue reading “Onion Roasted Potatoes”
Italian Herb Roasted Potatoes
Ingredients2-pounds potatoes2 Tbsp. vegetable oil1 packet dry Italian dressing mix Directions1. In a bowl, toss potatoes with dressing mix and oil until evenly coated.2. Place in foil-lined 9×12 baking pan. Bake at 450 degrees for 20-25 minute. or until potatoes are tender. Stir occasionally.
Harvard Beets
Chris Delisle Ingredients½ C sugar1 Tbsp. cornstarch2 Tbsp. butter2 cans of beets or 3 cups beets, cooked, skinned and sliced. Directions1. Cook sugar, cornstarch and vinegar until transparent.2. Add beets to mixture. Stir gently and cook until sauce is red.3. You can also dice the beets instead of slicing them
Gooey Butter Cake
Ingredients1 box yellow cake mix1 egg1 stick butter melted1 (8oz.) package cream, softened2 eggs1- pound powdered sugar, reserve ¼ C to use later Directions1. Mix cake mix, egg and butter together. 2. Place cake mix in bottom of a greased 9×13 cake pan. Pat batter to cover bottom of pan.3. Mix together cream cheese, eggs,Continue reading “Gooey Butter Cake”
Frog Eye Salad
Tanya Delisle Ingredients1 (11 oz.) can mandarin oranges1 (15 oz.) can pineapple tidbits1 (15 oz.) can fruit cocktail1 heaping cup of Acini de Pepe pasta2 eggs1 C sugar3 Tbsp. flour1 container Cool WhipNote: the can sizes of fruit are approximate. Any weight close to that is fine. Directions1. Drain juice from fruits into a saucepanContinue reading “Frog Eye Salad”
Linda App's Recipes 