Internet finds…
September 29th, 2012 | 
Author: So what great recipes have you been finding on the ‘magic machine’ as our elderly friend calls it? Here’s one I found on Taste of Home…YUMMY sounding to me!
Butter Pecan Pumpkin Pie
This pie was always a family favorite at holidays. Everyone thought I’d worked all day to make it, but it’s actually so easy to assemble. It’s handy to have in the freezer when unexpected company stops in for coffee and dessert. —Arletta Slocum, Venice, Florida
Ingredients
- 1 quart butter pecan ice cream, softened
- 1 pastry shell (9 inches), baked
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/4 teaspoon each ground cinnamon, ginger and nutmeg
- 1 cup heavy whipping cream, whipped
- 1/2 cup caramel ice cream topping
- 1/2 cup chocolate ice cream topping, optional
- Additional whipped cream
Directions
- Spread ice cream into the crust; freeze for 2 hours or until firm.
- In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and
- nutmeg; fold in whipped cream. Spread over ice cream. Cover and
- freeze for 2 hours or until firm. May be frozen for up to 2 months.
- Remove from the freezer 15 minutes before slicing. Drizzle with
- caramel ice cream topping. Drizzle with chocolate ice cream topping
- if desired. Dollop with whipped cream. Yield: 8 servings.
White Pizza Dip
serves about 6-8
1 pint grape tomatoes, tomatoes cut in half
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 (12 ounces) blocks cream cheese, softened
8 ounces mozzarella cheese, freshly grated
8 ounces provolone cheese, freshly grated
1/4 cup finely grated parmesan cheese + more for garnish
4 garlic cloves, minced or pressed
1/4 cup freshly chopped basil leaves
2 tablespoons freshly chopped thyme leaves
1/2 tablespoon freshly chopped oregano leaves
crackers, bread or chips for serving
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil then place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20-25 minutes, until bursting. Set aside.
While tomatoes are roasting, mix softened cream cheese with about 7 ounces each of provolone and mozzarella, then and parmesan. Stir in fresh herbs, garlic and roasted tomatoes, mixing well to combine. Transfer mixture to an oven-safe baking dish (mine was 6 x 4 round). Sprinkle with remaining provolone and mozzarella. Bake for 25-30 minutes, or until top is golden and bubbly. Serve immediately with crackers, chip or toasted bread.
Posted in * Recipe Requests
This sounds good:
Apple Cinnamon Coffee Cake
http://morefruitplease.net/2011/11/16/apple-cinnamon-coffee-cake/
Made these over the weekend for a friend who had eye surgery last week. OMG, they are to DIE for!
Peanut Butter Swirl Brownies from Martha Stewart.
http://www.marthastewart.com/354419/peanut-butter-swirl-brownies
Oh boy, those both sound SO good! Wish I had time this evening to mix one or both up to take along for the week of work at Mom’s house.. Thanks for posting!
One more to add. Had this for supper last week with some oven-roasted Yukon Gold potatoes. It was wonderful!
Easy Baked Pork Chops with White White-Mustard Sauce
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http://www.chow.com/recipes/30331-easy-baked-pork-chops-with-white-winemustard-sauce
Don’t remember if I’ve posted this, but if I did, it bears repeating. Once you have the ingredients on the countertop, it takes 5 minutes tops. Since I wsn’t making these for company I made them in cupcake papers and froze on a cookie sheet. When frozen, I stuck them all in a large baggie and we’re still eating our “just the right size” individual servings.
Frozen blueberry salad
1 (14-oz) can sweetened condensed milk
1 (20-oz) can crushed pineapple, drained
1 c. chopped pecans (optional, I didn’t use)
1 (8 oz) Cool Whip
1 can blueberry pie filling
Combine condensed milk and pineapple. Stir in pecans and pie
filling. Fold in whipped topping. Pour into 9×13-inch dish. Freeze.
Can also use peach or cherry pie filling.
These potatoes were awesome! I cut the recipe in half for the two of us and more or less guessed on the cheese and green onions. I cheated, too–I used Plumrose already cooked real bacon bits. I will be making these again.
CHEESE AND POTATO ROUNDS
4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon – cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
Preheat oven to 400 degrees F (200 degrees C). Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, put in a baking dish, top with bacon, cheese, and green onion; continue baking until the cheese has melted.
Sherry, can you tell I miss the “new recipes you’ve tried” post? LOL! I made this last week and it WILL be on our Thanksgiving table. It was so good we ate it 3 nights in a row
I’d been searcing for a corn casserole that didn’t use cornbread mix and this was the first one I tried. No need to look any further.
CORN CASSEROLE
1 can corn, drained
1 can creamed corn
4 tablespoons flour
4 tablespoons sugar (I cut this back to 2 Tbsp. and it was plenty)
1 stick of butter, melted
1 cup milk
2 eggs, well beaten
1/2 teaspoon salt
pepper to taste
Mix all of the ingredients together. Bake at 350 degrees for approximately 1 hour 15 minutes. This recipe can easily be doubled or even tripled, but you may need to increase the baking time accordingly. Let set for about 5 minutes before serving.
Patti, Thanks so much for these three new recipes! They all sound really good, and I’m going to copy and print them now. I’m sorry I forgot about posting our monthly recipe challenge thread. My mind is like a sieve these days with way too much going on and not many brain cells left to deal with it all I guess! BTW, anyone can please feel free to start that at the beginning of each month. I try but obviously have fallen short as I’m not even sure what month we’re to be on! Ugh….guess it is October no matter where we were. Thanks so much for the reminder! I’ve always really enjoyed that thread too and apologize to anyone who has been looking for it. Sooo….off we go to get that started right now!
Oh my….from Pinterest today…..Oh my…That picture could make a person drool!!!!
Ferrero Rocher Brownie Bites with Caramel Icing
Makes 24 bite-sized brownies
Ingredients
1 (18.5 oz. box) brownie mix (plus necessary eggs, oil & water per package instructions – or your favorite homemade recipe)
24 Ferrero Rocher candies (or Rolo candies)
4 tablespoons butter, softened
4 oz. cream cheese, softened
2-3 tablespoons caramel “sauce”
1 cup confectioners sugar
Directions
1
Remove all wrappers from the candies.
2
Pre-heat oven to 325F.
3
Prepare brownies according to package directions. Grease a mini-muffin tin with cooking spray and fill each cup approximately 3/4 full with batter. Bake for 12-15 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a candy into the center of each brownie bite. (The top of the candy will protrude a bit from the brownie…it’s OK…you’ll cover it with icing.) Cool for a couple of minutes in the tin then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.
4
To make the frosting, use the paddle attachment on a stand mixer and beat the butter and cream cheese together until smooth. Add the caramel sauce* and blend. Add the confectioner’s sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving.
5
*To make homemade caramel sauce, simple empty the contents of a small can of sweetened condensed milk into a saucepan. Stir constantly for 10 to 12 minutes over medium heat. (Do not let it scorch.) The milk will begin to deepen in color and thicken. Remove from heat when the caramel will thickly adhere to the back of your mixing spoon. The longer you cook it, the harder it will become when it cools until it is difficult to work with. To thin it, add a small splash of milk and mix well.
Source: http://cookingwithchopin.blogspot.com/2011/10/ferrero-rocher-brownie-bites-with.html