Cinnamon Crunch Bars

Ingredients

12 cinnamon graham crackers
(2½ x 4¾-inch each)
2 cups finely chopped walnuts
1 cup butter
1 cup firmly packed brown sugar
½ teaspoon ground cinnamon

Preparation

Preheat oven to 400 degrees. Arrange crackers in a single layer with sides touching in bottom of a greased 10½ x 15½ - inch jellyroll pan. Sprinkle walnuts evenly over crackers.
Combine butter, brown sugar, and cinnamon in a heavy small saucepan. Stirring constantly, cook over medium heat until sugar dissolves and mixture begins to boil. Continue to boil syrup 3 minutes longer without stirring; pour over crackers.
Bake 8 to 10 minutes or until bubbly and slightly darker around the edges. Cool completely in pan. Break into pieces. Store in an airtight container. Yield: about 1½ pounds candy.

Blueberry Cream Cheese Pie

Ingredients

2 Pie Crusts
1 lb. box Confectioner's sugar
1 8 oz bowl Cool Whip
1 21 oz. can blueberries
1 8oz. cream cheese

Preparation

Bake 2 pie crusts until golden brown.
Cream Confectioner's sugar with cream cheese.
Add Cool Whip and fold into sugar mixture.
Pour in pie crusts. Cover with pie filling.

Holiday Fruitcake

This is best eaten in very thin slices in front of a fireplace in the dead of winter with a cup of tea shared with close friends.

Ingredients:

2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
1 cup golden raisins
1 cup dark raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
1/2 cup brandy
1/2 cup flour
2 cups flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup butter
2 cups packed brown sugar
7 eggs
3/4 cup molasses
3/4 cup apple juice
1 tsp. almond extract
2 tsp. candied lemon peel
3 tbs. applesauce

Preparation:

1 In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds.
2 Stir in brandy.
3 Let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.

Preheat oven to 275 degrees F.

1 Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again.
2 In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
3 In a large bowl, cream butter until light.
4 Gradually blend in brown sugar and eggs.
5 Mix together molasses and apple juice.
6 Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions.
7 Fold in floured fruit.
8 Turn batter into prepared pan.
9 Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean.
10 Remove from pan, and lift off paper.
11 Cool cake completely, then wrap loosely in cheesecloth and then in waxed paper.
12 Store in an airtight container.

Banana Pudding

This is great pick me up when you are feeling a little low.

Ingredients:

1 (6-ounce) box instant vanilla pudding
1 (7 1/4-ounce) box vanilla wafers
4 bananas, sliced
Meringue

Preparation:

Preheat the oven to 375 degrees F.

1. Make the pudding according to the directions on the box.
2. Arrange the wafers, sliced bananas, and pudding in layers in a 2-quart casserole, ending with a layer of pudding on top.
3. This will make 3 layers.
4. Spread the meringue gently over the top.
5. Bake for 15 minutes.

Note: For a quicker version of this recipe, use pudding as directed on box and place a layer of whipped cream on top.

Yield: Serves 8

Chocolate chip with Pecan Blond Bars

Ingredients:

1 tbs. Butter for the pan
½ tbs. flour
2 sticks of butter at room temperature
2 cups of dark brown sugar
2 large eggs
2 tsp. Vanilla extract
2 level cups of flour
1 tsp. Baking powder
1/4 tsp. Salt
2 cups of minced pecans
2 cups of semisweet chocolate chips

Preparation:

Preheat the oven to 350 degrees F.

Butter a 9 x 13 inch baking pan.
Butter the pan and dust with flour.

Using an electric mixer, cream the butter.
Add the brown sugar and beat for 2 minutes.
You will need to pause and scrape down the sides of the bowl once.
Beat the eggs followed by the vanilla into the mixture one at a time.

Mix in the flour, baking powder, and salt.
Add the pecans and chocolate chips into the mixture until just blended and no more.

Spread the batter in the pan.
Bake for 30 to 40 minutes or until a knife inserted into the middle comes out clean.

These will keep in a cookie tin layered with wax paper for up to one week.

Brown Sugar Bars

Ingredients:

1/2 c. butter
1 1/3 c. brown sugar, packed
1/3 c. milk
1/2 c. chopped pecans
1 tsp. vanilla extract
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder

Frosting:

1/2 c. brown sugar
2 tbsp. milk
2 tbsp. butter
1 c. powdered sugar

Preparation:

Preheat oven to 350 degrees F.

1. Combine butter, sugar and milk in a saucepan. Bring to boil (stirring).
2. Remove from heat. Stir in remaining ingredients.
3. Pour into a well greased 9x13 pan and spread evenly.
4. Bake at 350 degrees for 20 minutes.

Easy Sausage Stuffing

NGREDIENTS

• 1 pound Bob Evans or Owens® Savory Sage or Original Recipe Sausage Roll
• 1 large onion, diced
• 3 stalks celery, diced
• 1 (14 ounce) package cubed stuffing
• 1 teaspoon poultry seasoning
• 2 1/2 cups chicken broth
• 1/2 cup melted butter

Preparation

1. In a large skillet over medium heat, crumble sausage. Add onion and celery and cook, stirring occasionally until sausage is brown. In a 9 by 13 inch casserole dish, place cubed stuffing. Add sausage mixture. Sprinkle with poultry seasoning. Pour broth and butter over the top and toss to combine. Cover. Bake at 350 degrees F for 45 minutes.

Mandarin Orange Cake

INGREDIENTS

• 1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1 cup vegetable oil
• 1 (11 ounce) can mandarin orange segments
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple with juice
• 1 (3.5 ounce) package instant vanilla pudding mix

Preparation

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

Banana Split

Ingredients:

8 Bananas
2 quarts or 1 1/2gallons ice cream
1 bottle of Chocolate Syrup
1 pint strawberries, washed, hulled and split
Whipped cream in a can
Sprinkles

Preparation:

1. Cut the bananas in halves across the middle, then cut each half lengthwise.
2. Place 2 quarters of banana in each bowl.
3. Add 2 scoops of ice cream and toppings.

Apple Pie

Ingredients

Pastry for 2 crusts, homemade or store bought
6 cup pared, sliced, tart apples
1 cup white or brown sugar
2 tbs. flour
1 tsp. cinnamon
2 tbs. butter

Preparation:

Preheat oven to 450 degrees F.

Line a deep 9 inch pie pan with pastry and fill with a mixture of apples, flour, sugar, and cinnamon.

Dot the apples with butter and adjust the gashed top crust, pressing the edges of the pastry together.
If you roll the upper crust wide enough to allow you to tuck it under the edges of the lower crust at the rim you can crimp the edges in to a tight seal.
Sprinkle pie with a little more sugar and cinnamon and bake for 45 minutes.

Master Recipe for Pie Dough:

The combination is butter and lard is ideal because the butter gives flavor and the lard makes the crust flaky.

Ingredients:

1 ¼ cups of all purpose flour
½ tsp. salt
1 tbs. sugar
6 tbs. butter, chilled in the freezer for 30 minutes
4 tbs. all vegetable shortening (Crisco) chilled in the freezer for 30 minutes
5 tbs. cold water

Preparation:

1 Mix the flour, salt and sugar in a medium mixing bowl.
2 Grate the butter and shortening into the bowl.
3 Toss the mixture about 10 times until all the butter and shortening are coated with flour and mixed evenly throughout the flour.
4 Break up any clumps with your fingers as you toss the mixture.
5 Sprinkle 3 tbs. of water over the mixture.
6 With the blade of a rubber spatula, use a folding motion to mix, then press down on the mixture with the broad side of the spatula until the dough sticks to together, adding up to 1 tbs. more water if the dough will not come together.
7 Shape the dough into a ball with your hands, and then flatten it into a 4 inch wide disk.
8 Dust it with flour and wrap it in plastic and refrigerate it for at least 30 minutes before rolling.

Yield: a singe crust for a 9 inch pie.

Apple Cobbler

Ingredients

1 Tbs. Cornstarch
1 Tbs. Sugar
1/6 Tsp. cinnamon
1/8 Tsp. nutmeg
3/4 cup Water
2 large Apples, pared, sliced
3/4 cup Bisquick®
2 Tbs. Process American cheese - Shredded
3 Tbs. Water

Preparation

Preheat oven to 400 degrees F.

1. Mix cornstarch, sugar, nutmeg, and cinnamon in saucepan. Add 3/4 cup water and mix well.
2. Add apples.

3. Cook over low heat, stirring occasionally, until liquid thickens and apples just begin to soften--about 6 minutes.

4. Pour into 1 quart, buttered, casserole.

5. Stir biscuit mix and cheese together.
6. Add 3 tablespoons Water and mix well.
7. Spread on top of apple mixture.

8. Bake until top is lightly browned--about 30 minutes.

Serves 4

Left Over Halloween Pumpkins

Ok. Halloween's over. You have left over pumpkins. What can you do with them?
Here's a couple of tips:

Left Over Halloween Pumpkins:
Scoop out seeds and strands if using a new pumpkin.
Stand pumpkin upright and cut down the middle. Halves should
be able to fit on a baking sheet. Place one half pumpkin, or two
if they fit, cut side down on the baking sheet. You may sprinkle
a little water on the sheet first. Bake at 350F for 30-60 minutes,
depending on the size. When done, the skin darkens and the pumpkin
begins to collapse. Check for softness with a fork or knife. It
will go in easily if done. Remove from oven, cool about 20 minutes.
Scoop pumpkin flesh away from skin. Discard skin then puree in food
processor.

Toasted Pumpkin Seeds

1 1/2 cups pumpkin seeds
2 tsp. melted butter or oil (olive oil or vegetable oil work well)
salt to taste
Options To Taste:
garlic powder
cayenne pepper
seasoning salt
Cajun seasoning blend

Preheat oven to 300F. While it's fine to leave some strings and
pulp on your seeds (it adds flavor), clean off any major chunks.
Toss pumpkin seeds in a bowl with the melted butter or oil and
seasonings of your choice. Purist will want only salt as a
seasoning, but, if you're feeling adventurous, experiment and have
fun with seasoning blends. Spread pumpkin seeds in a single layer
on baking sheet and bake for about 45 minutes, until golden brown,
stirring occasionally.

Intro

Hello everybody. This is a blog of recipes that I found that looks interesting . I am new at this so please bare with me. I would also welcome comments and suggestions. Thank you