Harvest Dip

  • 1 (8 oz.) package cream cheese
  • 2 cups powdered sugar
  • 1 (15 oz.) can pumpkin
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1 box gingersnap cookies or graham sticks, for dipping

In a medium bowl, beat cream cheese until smooth; gradually beat in powdered sugar. Beat until light and fluffy. Beat in pumpkin, cinnamon and sugar. Chill until serving. Serve with gingersnaps or graham sticks. Store in refrigerator.

Another favorite dip: Taco Dip

Head on over to BooMama’s for other great dip recipes.

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September 4, 2009 | Filed Under Recipes | 1 Comment 

Favorite Ingredient Friday – Whole Wheat Pizza Crust and Pizza Sauce

Whole Wheat Pizza Crust

  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • 1 1/2 cups warm water
  • 1 tablespoon yeast
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour

Mix all the ingredients together.  This can be done in the bread machine on the dough setting.  Let it rise and put it in the refrigerator for a couple of hours before rolling out.  Top with desired toppings and bake.  This makes 2 pizza crusts.

Pizza Sauce

  • 1 can tomato paste (6 ounces)
  • 6 fluid ounces warm water
  • 3 tablespoons grated parmesan cheese
  • 1 tablespoon minced garlic
  • 2 tablespoons honey
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon dried red pepper flakes
  • Salt to taste

In a small bowl, combine all ingredients in order listed, making sure to break up any clumps of cheese.  Cover the sauce and let sit at room temperature for 30 minutes.  Spread sauce over pizza dough and prepare pizza, as desired.

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February 27, 2009 | Filed Under Favorite Ingredient Friday, Recipes | 4 Comments 

Sugared Spiced Pecans

  • 1 tablespoon egg white
  • 2 cups pecans or walnuts
  • 1/4 sugar
  • 1 tablespoon cinnamon

Preheat oven to 300.  Mix egg white and nuts, stirring until pecans are coated and sticky.  Mix sugar and cinnamon together and sprinkle over nuts.  Stir until pecans are evenly coated.  Spread on ungreased baking sheet.  Bake 30 minutes, stirring every 10 minutes.

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December 15, 2008 | Filed Under Recipes | Leave a Comment 

Holiday Baking

A list of the goodies I will be making this Christmas.

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December 9, 2008 | Filed Under Holidays & Celebrations, In the Kitchen, Recipes | 1 Comment 

Holiday Cooking, Blogger Style (3rd Edition)

Overwhelmed With Joy is hosting her 3rd Annual Holiday Cooking, Blogger Style. Here are a few of my favorite tried and true holiday recipes.

This is a great stuffing recipe to cook out of the bird.

Slow Cooker Stuffing

  • 2 tablespoons butter
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 12 cups toasted bread crumbs or dressing mix
  • 1/4 – 1 cup butter, melted
  • 2 (8 ounces each) cans sliced mushrooms, drained
  • 1/2 – 1 cup dried cranberries and raisins
  • 1/4 cup chopped parsley
  • 2 teaspoons poultry seasoning (omit if using seasoned dressing mix)
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 4 cups chicken stock
  • dash of pepper

Saute onions and celery in butter.  Combine bread crumbs, onions, celery, mushrooms and dried cramberries.  Add parsley and seasoning.  Combine eggs and chicken stock; stir into stuffing mix.  Pour into slow cooker on high 1 hour and on low an additional 3 hours.

Category: Side Dish

This is requested a lot by my children during the winter.

Hot Cocoa

  • 6 tablespoons Dutch-processed cocoa powder
  • 4 tablespoons sugar
  • Pinch of salt
  • 1 cup water
  • 3 cups milk
  • 1 teaspoon vanilla
  • 1/4 cup half and half

In heavy 2-quart saucepan, whisk together cocoa, sugar, salt and water over low heat until smooth.  Simmer, whisking continuously, for 2 minutes, making sure whisk gets into the edges of the pan.  Add milk, increase heat to medium-low and cook, stirring occasionally with whisk, until steam rises from surface and tiny bubbles form around edge, 12-15 minutes.  Do not boil.  Add vanilla and half and half.  For foamy cocoa, beat hot cocoa with hand mixer or transfer to blender and blend until foamy.  Divide between four mugs, top with whipped cream or marshmallows if desired and serve immediately.  If you want to increase or decrease this recipe for hot cocoa, the key ratio to remember is 1 1/2 tablespoons of cocoa and 1 heaping tablespoon of sugar per cup of liquid.  If you use whole milk, omit the half and half.

Category: Drinks

My mom always made this around the holidays and it is my favorite.

Divinity

  • 2 1/2 cups sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 2 eggs whites, room temperature

Cook until sugar spins a thread.  Pour half of the sugar into egg whites; beat until stiff.  Cook the rest of the sugar until it hardens in the water.  Mix all together.  Beat until creamy.  Working quickly, drop mixture by teaspoonfuls on wax paper.  Cool completely.  Store in an airtight container.

Category: Dessert

Head over to Overwhelmed With Joy to check out other Holiday recipes.

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November 7, 2008 | Filed Under Holidays & Celebrations, Recipes | 3 Comments 

Favorite Ingredient Friday – Cola Baked Beans

  • 4 (28 ounces each) cans baked beans, drained
  • 1/2 pound bacon
  • 1 cup brown sugar
  • 1 (12 ounces) can of Coca-Cola (not Pepsi)

In a crock pot, layer 1 can of beans, a few slices of bacon, 1/4 cup brown sugar and a little bit of cola.  Repeat layering until all ingredients are in the crockpot.  Cover and cook 8-10 hours on low or 4-6 hours on high.

Head on over to Overwhelmed With Joy for more Favorite Ingredient Friday recipes.

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May 30, 2008 | Filed Under Favorite Ingredient Friday, Recipes | 7 Comments 

Favorite Ingredients Friday – Crunchy Pea Salad & Easter Surprise Cake

Crunchy Pea Salad

  •  1 (10 ounces) package frozen peas, thawed
  • 1 cup diced celery
  • 1 cup cauliflower florets
  • 1/4 cup diced green onion
  • 1 cup chopped cashews
  • 1/2 cup sour cream
  • 1/2 – 1 cup ranch dressing
  • 1/2 cup bacon, crisply cooked and crumbled

Combine peas, celery, cauliflower, onions, cashews, sour cream and dressing in a bowl.  Mix well.  Chill until ready to serve.  Right before serving, add the bacon.

Easter Surprise Cake

  • 1 box yellow cake mix
  • 1 cup vegetable oil
  • 4 eggs
  • 1 small can mandarin oranges, with juice

Place all ingredients in a bowl and beat at medium speed for 2 minutes.  Pour into a greased and floured pan.  Bake at 350 for 25-30 minutes.  Do not overcook.  Let cool.

Topping

  • 1 large can crushed pineapple, with juice
  • 1 package instant vanilla pudding
  • 1 tub (8 ounces) whipped topping

Mix thoroughly with spoon and cover cake.  Refrigerate.

Head on over to Overwhelmed With Joy for more FIF – Easter Edition recipes.

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March 21, 2008 | Filed Under Favorite Ingredient Friday, Holidays & Celebrations, Recipes | 3 Comments 

Favorite Ingredients Friday – Smothered Enchiladas

  • 2 pounds ground beef
  • 1 package taco seasoning
  • 1 can of green chilis
  • 2 can of cream of chicken soup
  • 16 ounces of sour cream
  • 8 flour tortillas
  • 2 cups of shredded cheddar cheese

Brown ground beef and drain.  Add taco seasoning and 1/2 of the green chilis.  Set aside.  Stir together other 1/2 of the green chilis, soup and sour cream.  Pour half of soup mixture into a lightly greased 13 x 9 inch baking dish.  Spoon beef mixture evenly down center of tortillas and roll up.  Place seam side down over soup mixture.  Top evenly with remaining soup mixture and cheese.  Bake at 350 for 25 minutes or until throughly heated.

Head on over to Overwhelmed With Joy for more Favorite Ingredient Friday – Mexican Edition.

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March 7, 2008 | Filed Under Favorite Ingredient Friday, Recipes | 4 Comments 

Favorite Ingredient Fridays – Dark Chocolate Caramel Fondue

This is the recipe I am planning on making for my husband on Valentine’s Day.

  • 1 cup light cream
  • 6 tablespoons dulce de leche syrup or caramel ice cream topping
  • 9 ounces bittersweet chocolate, coarsely chopped

In a small saucepan, combine the cream, dulce de leche syrup (if using the caramel ice cream topping, add more cream) and chocolate and cook over low heat, stirring until smooth, about 3 minutes.  Transfer to a fondue pot and keep warm.

Things to Dip in the Fondue:

  • marshmallows
  • strawberries
  • kiwi fruit, sliced
  • dried pears
  • pretzel rods
  • pound cake, cubed
  • shortbread fingers

Head on over to Overwhelmed With Joy to see more FIF Valentine’s Day Chocolate Edition II recipes. 

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February 8, 2008 | Filed Under Favorite Ingredient Friday, Holidays & Celebrations, Recipes | 4 Comments 

Favorite Ingredient Fridays – Taco Dip

 Here is a great recipe for your Super Bowl party.  It is a favorite of my husband.

  • 2 packages of Hidden Valley Ranch Fiesta Dip Mix
  • 2 (16 ounces each) containers sour cream
  • 2 cups shredded cheddar cheese
  • 2 bundles of green onions, chopped
  • 2 small cans black olives, sliced
  • 1 carton grape tomatoes, sliced

Mix the 2 packages of dip mix with the 2 containers of sour cream.  Spread in a dish.  Top with cheese, onions, olives and tomatoes.  Serve with chips of your choice.

Head on over to Overwhelmed With Joy for more FIF Super Bowl Sunday Edition II recipes.

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January 25, 2008 | Filed Under Favorite Ingredient Friday, Recipes | 7 Comments 

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