Pumpkin Gooey Butter Cake

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 2 cups semisweet chocolate chips

Directions

1. In a large mixing bowl, cream the butter, sugar and brown sugar. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture. Stir in oats and chocolate chips.
2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 11-12 minutes. Cool on wire racks.

Southern Pulled-Pork Sandwiches

(Photo: Martha Stewart )

1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)

1. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
2. Place pork in crock pot and rub with spice mixture.
3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover and cook for 4 hrs. Pork should be very tender and separate easily when pulled with a fork.
4. Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.

  - Adrian Parkinson

South West Roll-Up

Mix together and chill for 2 hr. or overnight):

8 oz. cream cheese, softened
1 c. sour cream
1 (4-oz.) can chopped green chiles
3 T. chopped green onion
2 T. finely chopped red bell pepper
1 c. salsa or picante sauce
salt and pepper to taste

Spread mixture evenly over 12 flour tortillas. Top with 12 oz. sharp cheddar cheese (divided evenly over all 12.) Add sliced black olives, chopped red peppers, shredded lettuce, etc. on top of cheese layer. Roll and cut into 1" slices.                       Patricia Gilliat Munk

Chicken, Avocado & Chipotle Soup

3 cans chicken broth (14.5 oz cans)       

2 - 3 cloves chopped garlic

1 – 2 dried chipotle chilies (cut in strips)        

1 avocado (diced and sprinkled with lime juice)     

3 – 5 chopped green onions

2 cooked chicken breasts (cut or torn in bite size pieces)

2 T. chopped fresh cilantro

Bring broth, garlic and chilies to a boil. Add the rest of the ingredients and serve immediately. Garnish with lime slices and tortilla chips on the side.

                                                                                       - Tricia Munk

Taco Soup

1 lb. hamburger

1 onion, diced

1 package taco seasoning mix

2 small cans stewed tomatoes

3 small cans tomato sauce

1 can kidney beans, drained

1 can corn, drained

2 teaspoons chili powder

½ teaspoon garlic powder

2 cup water

Brown hamburger and onion in soup pot. Drain hamburger and add the rest of the ingredients. Simmer for 30-40 minutes. Serve with shredded cheese, sour cream, and tortilla chips.                                                            - Tricia Munk

Poppy Seed Bread or Muffins

1 ½ c. milk                       

3 c. flour

1 1/8 c. veg. Oil                       

1 ½ tsp. salt

1 ½ tsp. vanilla                       

1 ½ tsp. baking soda

1 ½ tsp. butter flavoring                       

2 ¼ c. sugar

1 ½ tsp. almond extract                       

1 ½ T. poppy seeds

3 eggs, lightly beaten

Mix liquid ingredients. Add dry ingredients and mix until all is moist. Don’t over mix. Pour into greased and floured pans and bake at 350 until toothpick inserted comes out with dough on it:

v Four 3x5 inch small loaf pans: About 45 minutes

v 24 muffin pan, filled ¾ full: About 25 minutes

Pour glaze over bread after removing from oven. Leave in pans for about 15 minutes until glaze sets up a bit, then remove and cool on racks.

Glaze:

¼ c. orange juice                       

¾ c. sugar

½ tsp. vanilla                       

½ tsp. butter flavoring

½ tsp. almond extract
                                                                                             - Tricia Munk