November 25, 2010

Bacon Wrapped Water Chestnuts

1 package (about 1 pound) turkey bacon
2 cans water chestnuts (whole or sliced)

1/2 cup mayonnaise
1/2 cup Homemade chili sauce
1 cup brown sugar

Slice bacon into 4ths (Cut once horizontal and once vertical).
Wrap bacon around water chestnut and secure with toothpick.
Place into a 9 X13 pan.
Mix mayo, chili sauce and brown sugar well. Pour over water chestnuts.
Bake at 350 for 30 minutes covered and then 30 minutes uncovered.

I dare you to just eat one!! (Or 20....)

November 16, 2010

Luscious Four-Layer Pumpkin Cake

1 pkg. yellow cake mix
1 can (15 oz) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1 1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans

HEAT oven to 350*F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers*. Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

*The recipe says to just frost between the layers, but I like to frost the sides of the cake as well!

Semi-Homemade Cake

This cake recipe is really easy and tastes better than your normal boxed cake...and it's just as easy to make! It's our favorite!

1 cake mix (any flavor)
3 eggs
1/2 cup water
1 cup sour cream
1/2 cup oil
1 small pkg. pudding (same flavor as cake)

*Mix all ingredients and bake at 350* according to directions on the cake box. Usually bakes a bit longer--bake until toothpick comes out clean.

1 cream cheese pkg. (softened)
4 cups powdered sugar
1 stick of butter (softened)
1 tsp. vanilla

*Mix all ingredients together well, and add food color of your choice

November 9, 2010

Grandma Skousen's Stuffing

Grandma Skousen's Stuffing

1 Can Biscuits
1 Box Jiffy Cornbread
1 lb. Loaf of Bread

Bake Biscuits and Cornbread according to package. Toast entire loaf of Bread.
Cut everything into cubes. Put in large mixing bowl, mix together, set aside.

1 1/2 C. Chopped Onion
2 C. Celery
1 C. Celery hearts and leafy tops.
2 C. Water
1 Chicken Bouillon Cube dissolved in 1 C. Hot Water

Combine in a large pot. Add:
1 TBSP Sage
1 TBSP Poultry Seasoning
Salt & Pepper

Bring to a boil and simmer until tender, about 10 minutes.
Let cool about 15 minutes.

Pour liquid over your bread and stir. Add:
2 Beaten Eggs, mix.

If making ahead of time, put back into bread bag and freeze for up to 1 month.
Spread into a 9x13 baking dish. If you want to add a little water, or chicken broth to the mixture to avoid over drying.
Bake at 350 degrees for 30 minutes or until warmed through.
Uncover last 5-10 minutes to crust the edges (optional)