Pumpkin Delight!

1-16 oz. can of pure pumpkin

1-12 oz. can of evaporated milk

1 cup sugar

3 eggs

1 1/2 tsp. pumpkin pie spice

1 tsp. cinnamon

1 1/2 tsp. salt

Using mixer, mix together all of the above ingredients and pour into a 9x13 ungreased, pyrex dish OR fill baking cups 2/3 full.

Top with:

2 cups yellow cake mix (not the kind with pudding) sifted evenly over the pumpkin mixture.

1 stick butter, melted and drizzled over cake mix

1 cup of chopped pecan pieces sprinkled on top

Bake at 350 for 50-55 minutes, until slightly firm. Chill overnight,serve cold and top with whipped topping.

Thanks Jo Carol for sharing this delicious recipe.

Milk Fudge

These colorful little gems caught my eye as I was scrolling thru Style At Home. What are they?! Cake, brownie, cookie?

Fudge. Milk fudge, to be exact and I can’t wait to try this recipe! Think how fun – you can color coordinate to your dessert table! Here’s the how-to:

Ingredients

2 (14 oz.) cans condensed milk
1 (12 oz.) can evaporated goat’s or cow’s milk
6 tablespoons unsalted butter
2 teaspoons pure vanilla extract
Pinch of salt
Directions
1 Lightly grease a 9 by 9-inch square pan. Line the pan with a piece of parchment paper or aluminum foil, leaving about a 1-inch overhang on all sides.

2 Combine the condensed milk, evaporated milk, butter, vanilla, and salt in a saucepan and cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula, until the mixture has thickened and starts pulling away from the sides of the pan, 20 to 30 minutes. When ready, it will slide easily out of the pan when tilted.

3 Pour into the prepared pan and allow to set, about 2 hours. Cut into rectangles or desired shapes.

Double the flavour
You can mix and match flavors as you like, and you can do it quite simply. Pour half of the mixture into the prepared pan, stir another flavor—such as coffee extract or any kind of flavored oil with a few drops of food coloring—into the other half, then pour that on top. Alternatively, you can make two separate flavors and make half a batch of each.

Variations

Chocolate
Add 6 tablespoons unsweetened natural cocoa powder (preferably Dutch processed) along with the other ingredients.

Lime
Replace the vanilla with 1 teaspoon grated lime zest and add 1 tablespoon freshly squeezed lime juice and a few drops of green food coloring (if desired) once the mixture has been removed from the heat, making sure you add them slowly and stir well so it doesn’t separate.

Coffee
Add 2 teaspoons coffee extract along with the other ingredients.

Coconut
Replace the evaporated milk with the same size can of coconut milk.

Tequila
Add 1 tablespoon white or reposado tequila once the mixture has been removed from the heat, making sure you add it slowly and stir well so it doesn’t separate.

Makes about 2 dozen

Peach Jam Scones

If ever you find yourself in Fredericksburg Texas, be sure to eat lunch at Rebecca Rather's, Rather Sweet Bakery and Cafe. However, if you find yourself at home and want to try something new, be sure and try her Peach Jam Scones.

Peach Jam Scones

as written in the Pastry Queen cookbook

6 cups of flour

1 1/4 cups of sugar

1/4 cup baking powder1/4 teaspoon salt

1 1/2 cups (3 sticks) chilled unsalted butter

1 1/2 to 2 cups buttermilk

1/2 cup peach jam

3 fresh peaches, peeled and sliced,

1 (8-ounce) package frozen peaches,

defrosted and drained

Preheat the oven to 425. In the bowl of a food processor fitted with a metal blade, process the flour, 1 cup of the sugar, the baking powder and salt for about 30 seconds. Cut the butter into 1/2 inch cubes and add it to the flour mixture. Pulse about 15 times, until the butter-flour mixture is crumbly. With the processor running, slowly pour 1 1/2 cups of buttermilk through the feed tube. Stop the food processor as soon as the buttermilk has been added. If the dough has begun to stick together in a ball, remove it. If not, add more buttermilk, 1 tablespoon at a time, and pulse until the dough begins to clump up and form a ball.

Place the dough on a lightly floured flat surface. Use your hands to pat the dough into a 1/4 inch thick rectangle about 12 x 15-inches. Spread a thin layer of jam lengthwise over half the dough and arrange the peach slices in a single layer on top of the jam. Fol the plain dough over the peaches to make a 6 x 15-inch rectangle with the jam and peaches folded inside. Cut the dough into 8 triangles and sprinkle the top of the sconces with the remaining 1/4 cup sugar.

Bake on an ungreased baking sheet for 10 -15 minutes, until the scones are light brown. Serve warm or at room temperature.

They freeze and reheat well too!

Purple Peach by Roxanne Spradlin....acrylic

Peach French Toast

Ingredients

cooking spray

1 large whole wheat baguette (8 oz)

4 large eggs

4 large egg whites

1 cup non-fat milk

1 teaspoon vanilla

5 cups ripe peaches

2 tablespoons firmly packed brown sugar

1/4 teaspoon cinnamon

* optional 1 1/2 cups plain yogurt

3/4 cup pure maple syrup

Instructions

Spray 13 x 9. Slice baguette into 1/2" slices. Arrange in a single layer. In a medium bowl, whisk eggs, milk and vanilla and pour over bread. Scatter peaches and sprinkle with sugar and cinnamon.

Cover with plastic and refrigerate over night.

Preheat oven to 350 degrees and bake uncovered until slightly puffed and bread is golden brown.

* optional - Serve with a dollop of yogurt and pure maple syrup.

This is Jenny! Jenny married our son Clint, last March. She is an amazing young woman. She is my one and only daughter-in-love! We are thrilled she's a part of our family! One of her many talents( seriously they'd go to the bottom of the page) is cooking. Last weekend Coach and I visited Clint and Jenny and had the best time. On Saturday morning, Jenny popped this delicious surprise out of the oven and served it with turkey bacon, pan fried potatoes and hot coffee. It was scrumptious and nutritious!

...a little humorous side note: This recipe is also intended to be low in fat. I however, like Paula Dean, have always cooked with butter and cream (and have the figure to prove it!), so when I was helping Jenny put this together on Friday night, I was a little bit sneaky. I was asked to get 1 cup of milk, but the only milk in their 'fridge' was non fat! So, I did what any self-respecting southern cook would do, I helped out the 'new little bride'....and I spiked her 1 cup of non fat milk with a little bit of HEAVY WHIPPING CREAM! I swear I didn't realize she was intentionally wanted this Peach French Toast to be 'non fat'! I'm not that bold and rebellious! Unfortunately, she caught me and will never let me forget it. Thanks Jenny, for going easy on me and making it a fun memory. A BIG thanks for showing me that something doesn't have to be high in calories , to be delicious!

MUSTARD~DILL POTATO SALAD

A new twist on an old favorite!

2 pounds new red potatoes
Salt
1/2 cup finely chopped celery
1/3 cup finely chopped red onion
2 hard-cooked eggs
1/2 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard

1 tablespoon fresh dill
Salt and pepper
Lettuce
Cherry tomatoes

Scrub the potatoes and cut into large chunks. Do not peel. Place in a saucepan and cover with salted water. Cover and bring to a boil; reduce the heat and cook until tender, about 15 minutes. Drain and transfer to a bowl. Let cool.

Add the celery, onion hard-cooked eggs, and dill to the potatoes and toss. Combine the mayonnaise, vinegar and mustard. Add to the potatoes and toss. Season with salt and pepper to taste. Serve on a bed of lettuce and garnish with cherry tomatoes.

Serves 6

note: This potato salad is delicious! Everyone wants the recipe. That's why it's here!

Biscuits and Jam!

Today I am making plum jam and don't try to talk me out of it!

I know it will take all day. I know it will be hot and messy and in the end I'll probably have only a dozen little jars of jam, and a sticky kitchen floor! (Beth! I do wish you were here to help me.)

But what else was I going to do today?

Except paint, plant, unpack and pick up.

And besides the plum tree in our back yard is dropping ripe plums all over the ground and it simply seems like the right thing to do!

I'm also making bread today. I bet you wish you could be here this afternoon when warm jam collides with hot bread....and butter, of course. Well, feel free.

In case you prefer biscuits with you jam. I just posted a recipe for Cream Biscuits on my recipe blog. Which I made for the first time last night. They were quick, fun and delicious...a winning combination.

In closing, I want to thank Rachel Lake for letting me use this photo. I don't know Rachel and she doesn't know me but I appreciate her sharing!

Cream Bicuits

2 CUPS ALL PURPOSE FLOUR

1 TEASPOON SALT

1 TABLESPOON BAKING POWDER

2 TEASPOONS SUGAR

1 CUP PLUS 2 TABLESPOONS HEAVY CREAM

1/3 CUP UNSALTED BUTTER

Preheat the oven to 425 degrees. Mix the flour, salt, baking powder and sugar in a mixing bowl. Add the cream to the dry ingredients and mix. Gather the dough together and knead a few times in the bowl. The dough should feel tender. On a lightly floured surface, knead for one additional minute. Pat the dough into a 1/2" thick round. Cut into 12 pieces with a biscuit cutter or a glass. Place biscuits on an ungreased cookie sheet. Brush the tops of the biscuits with melted butter. Bake for 15 - 17 minutes or until light golden brown.

note: I don't usually make biscuits. I've convinced myself that the ones in the freezer section are just fine, and they are! But tonight just as I was beginning to cook spaghetti, my husband walked through the kitchen, took one look at the potatoes I was frying (I know you don't usually serve potatoes with spaghetti but never mind that!) and said, " What you got going on there? You cooking breakfast? A little stunned, yet realizing it was a legitimate question (with a skillet full of sizzling potatoes), I replied, "Is that what you want?" He was most excited so I quickly called role. Eggs? check. Biscuits? silence.....FROZEN BISCUITS? absent. uh, bread? No bread, either. The crackers were eagerly waving their hands, anxious to be of service but I knew there was no way I could serve 'Hungry Jack' scrambled eggs and fried potatoes with crackers. Determined to make my man happy, I tied on my favorite apron, threw open the closest cook book and gave this new recipe a try. I'm pleased to say, they were a pleasure to make and most importantly tasted 'delish'! So even though they are not a 'tried and true' family favorite, they will most definitely make an appearance again in the near future. Just between me and you, they are significantly better than frozen and took less than 10 minutes to make (plus 15-17 more to bake) and would be a perfect accompaniment to any meal....especially spaghetti! :) You know I'm kidding, right?

Mexican Chocolate Ice Cream

You won't believe how delicious this is! Perfect for backyard cookouts, birthday parties and summer days! Warning! They'll be begging for more.

Mexican Chocolate Ice Cream makes 6 quarts

• 6 eggs
• 2 cups sugar
• 3 cups light whipping cream (3 1/2 pints)
• 3 tall cans of Pet milk
• 1 16 oz. can of Hershey's Chocolate Syrup
• 1 T. of vanilla extract
• 1 t. almond extract
• 1 t. cinnamon

In a large mixing bowl, beat eggs and sugar together. Then add whipping cream, Pet milk, Hershey's syrup, vanilla and almond extract, and cinnamon until well combined. Pour into chilled, freezer can and freeze according to manufacturer instructions. If there is any left over ( I seriously doubt it) put it in lidded freezerware and hide in your standing freezer.

Chiles Rellenos Casserole

8 whole Roasted, Peeled, And Seeded Green Chiles
1-½ cup Monterey Jack Cheese, Grated
5 whole Large Eggs
2 cups Whole Milk
Salt And Black Pepper To Taste
½ teaspoons Paprika
¼ teaspoons Cayenne Pepper

Preheat oven to 325 degrees.Mix together eggs, milk, salt, pepper, paprika and cayenne.Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.Top chilies with half the grated cheese.Repeat with another layer of chilies and another layer of cheese.Pour egg mixture all over the top.Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.Cut into squares and serve with warm corn tortillas!

Sunshine Sugar Cookies .....these iced sugar cookies are a long time family favorite! Bake some today.

Cookie
1/2 cup butter, softened
1/2 cup Crisco shortening
1 cup sugar
1 egg
1 teaspoon vanilla or almond extract
21/2 cups all- purpose flour 1/2 teaspoon baking soda
1/8 teaspoon salt

Preheat oven to 350. In a medium bowl, combine well the flour, soda and salt. Set dry ingredients aside. In a large mixing bowl cream butter, shortening and sugar at medium speed until light and fluffy. Beat in egg and extract. At low speed, gradually add dry ingredients into the creamed mixture.
Drop cookie dough, by rounded tablespoons 2 inches apart, onto an ungreased cookie sheets. Flatten dough with the bottom of a glass dipped into flour. Bake at 350 for 10 to 12 minutes or until the edges are lightly brown. Cool slightly, transfer cookies to wire cooling racks and spread icing on warm cookies. Let the icing dry.

Icing
2 cups powdered sugar
3 tablespoons milk
1/4 teaspoon yellow food coloring

Combine powdered sugar, milk and food coloring in a small bowl, until well blended.

Guacamole

In this part of the country, guacamole and chips, is a favorite! Over the years I've searched for the best recipe. Many were fancy and full of stuff , but recently I tasted the yummiest 'guac' ever! And you won't believe how easy it is.......

Several ripe avacados

Ground black pepper

Salt

Garlic powder

To 1 cup of mashed avacado, add 1/4 tsp. of pepper, salt and garlic powder. Mix well and taste.

Serve with corn tortilla chips. Julio's are the best! Call 877-659-CHIP(2447) . Have them send you a case. You can thank me later!

Borracho Beans

Ingredients

1 lb. dried pinto beans

1 pkg. salt pork

1 cup chopped onion, sauteed in butter

1/2 cup Rotel tomatoes

1 smoked, dried (Chipolte) pepper

salt and pepper

Rinse and soak pinto beans in a large bowl and 4 cups of water, over night. Next day, discard water. Cook beans, covered in fresh water, in a large dutch oven over medium heat. Add salt pork, chipolte pepper, salt and pepper. Cook 2-3 hours until tender. note: Keep beans covered in water! When beans are done remove salt pork and chipolte and discard. Add the sauteed onion, tomatoes and salt/pepper to taste. Simmer on low 30 minutes or until ready to serve.

Great side dish for a Mexican or BBQ meal. Delicious with cornbread too!

Corn and Avocado Salsa

Ingredients
4 ears Sweet Corn
½ whole Red Onion, Diced
2 whole Very Firm Avocados, Diced
½ whole Jalapeno, Seeded And Finely Diced
½ whole Hot Chili Pepper, Seeded And Finely Diced
1 stalk celery, chopped

1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1/4 cup mayonaise

1/4 cup sour cream

1 teaspoon Sugar (optional)

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Thumprint Cookies (melt in your mouth goodness)

Thumbprint cookies ~ My friend Kaye Noles recently made these cookies and they were the best!!! I couldn't get them out of my mind..... so today I begged and Kaye generously shared. You've got to try these soon!

1/2 c shortening
1/2 c butter
1/2 c light brown sugar
2 egg yolks (reserve whites)
1 t vanilla
2 c flour
1/2 t salt
Finely chopped pecans or walnuts

Preheat oven to 375 F
In a medium mixing bowl, cream shortening and butter. Add sugar. Mix well
Then add egg yolks and vanilla. Add dry ingredients all at once.
Roll dough into 1-inch balls, then dip in egg whites, then roll in nuts. Place about 2 inches apart on greased cookie sheet. Bake for 5 minutes. Working quickly, pull cookies from oven and imprint each cookie with the back side of a measuring spoon or melon baller and return to oven. Bake 8 to 10 minutes more. Allow cookies to gently brown; don't burn the nuts.
Cook completely and then fill each cookie with butter cream frosting:

1 c confectioners sugar
1 T. butter, melted
1-3 T. milk (as needed for right consistency
color, if desired
(May need to double frosting recipe)

Chicken Enchilada Queso

Just in time for the 'Bowl Games' and oh so easy! Just dig out your crock pot, plug it in and add the following:

1 bunch of green onions, chopped and sauteed in 1/2 stick of butter

1 large or 2 small cans of Swanson white meat chicken

2 cans of mushroom soup

2 lbs. of Velvetta cheese, chopped in small chunks

2 small cans of chopped green chiles

15 crushed tortilla chips

1/2 cup of salsa

Warm up, until thoroughly heated. Thin with milk, if needed. Just before serving add grated cheese. Delicious! Have plenty of chips on hand.