Chocolate Chip Cheese Ball

A nice switch from the original cheese ball. This is great with graham crackers.

1 - 8 ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup powdered sugar
2 TBSP brown sugar
1/4 tsp vanilla
3/4 cup miniature chocolate chips
 Optional: 3/4 cup finely chopped pecans

1. In a medium bowl, beat together cream cheese and butter until smooth.
2. Mix in powdered sugar, brown sugar and vanilla.
3. Stir in chocolate chips.
4. Cover and chill for 2 hours.
5. Optional: Shape chilled mixture into a ball. Wrap with plastic and chill for another hour.
6. Roll cheese ball in finely chopped pecans before serving.

Betty's Pumpkin Bread

Isn't my oven pretty?

My husband kept asking why I hadn't baked anything in our new wall oven. I explained that I didn't want to get it dirty! But I had promised a friend that I would make Pumpkin Bread in honor of his mother, Betty Lyon, so it was time to try the new oven.

Mike, I tweaked your mom's recipe because I wanted to use the whole can of pumpkin instead of 1 cup. I also added some clove, ginger and a pinch of love! It was outstanding and the recipe will now go in our family collection! Next time you're in town I will make this for you!

Hugs,
Christie

3 cups flour
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp clove
1/4 tsp ginger
3 cups sugar
1 1/2 tsp baking soda
1/2 tsp baking powder
4 eggs
1 cup oil
2/3 cup water
one 14-15 ounce can pumpkin (solid pack)
1 cup chopped walnuts
pinch of love

Combine all dry ingredients. Add eggs, oil, water and pumpkin, mix well. Add walnuts and love.
Grease and flour 2 medium bread pans. Bake  at 350 for at least 1 hour. Check center with toothpick; if it's not done then continue baking for 5 or 10 more minutes.
Cool pans on a rack for 10 minutes. Remove bread from pans and continue cooling on racks.

Spinach Dip

1 package (10 oz) frozen chopped spinach
1 package Knorr Vegetable Soup Mix
16 oz sour cream
1 cup mayonnaise
1 can water chestnuts, chopped
3 green onions, chopped

Thaw spinach and squeeze excess water.
Stir together soup mix, sour cream, mayonnaise until blended.
Add spinach, green onions and water chestnuts.
Cover; chill 2 hours. Stir before serving.

Pasta Primavera

1 cup broccoli florets
1 cup sliced zucchini
1/2 cup onion, cut in wedges
1/2 cup sun-dried tomatoes
1 cup baby carrots
1 cup cauliflower
1/2 cup sliced mushrooms
olive oil
Italian Seasoning (make your own)
1 lb cooked pasta, your choice
Parmesan cheese
dash of love

Optional: shrimp, heated in skilled with butter and garlic or chicken tenders baked with the veggies.

Place all vegetables on baking sheet, sprinkle with olive oil and Italian seasoning, toss together until covered. Bake at 400 for 25 minutes or until tender. Serve over pasta. Add Parmesan cheese.

Debbie's Recipes

Thanksgiving Dinner

As I was putting together our Thanksgiving menu I came across last years list and made a decision to simplify as much as I could. I was prepared to make fresh pies then resorted to baking frozen pies. But after tasting a pie at the staff Thanksgiving meal I bolted to Sam's Club after school and bought four pies from the bakery! I felt a huge weight lifted knowing I didn't have to bake that night.

Appetizers
Cream Cheese dip
Mixed nuts

Meal
Mashed Potatoes - instant instead of peeling fresh
Candied yams
corn - our frozen summer corn
Green Bean Casserole
Deviled eggs
Turkey
Stuffing
Rolls - bought frozen instead making from scratch
Gravy - canned turkey gravy from GFS
Noodles
Cranberry sauce - canned instead of making a salad

Crock Pot Apple Butter

Printed from COOKS.COM
Approximately 3 lb. apples
3 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt
3/4 cup water or fresh apple cider
Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the
remaining ingredients and stir until evenly mixed. Cover and cook on
low setting overnight or until the butter is of a thick, spreadable
consistency.
If apple butter has too much liquid, remove lid and cook on high until
thickened. Stir often as butter thickens to prevent scorching.
Store in refrigerator for up to 6 weeks. Freeze for longer storage.
Variation: For a less sweet apple butter, substitute 1 cup honey for the
sugar.
To can the apple butter, pack into hot jars leaving 1/4-inch headspace
and process in a boiling water bath for 10 minutes