Pumpkin Cobbler

As soon as I have a hubcap (husband) again I will make this recipe. It is from my adorable cousin Angela. It sounds WONDERFUL and she says it is as good as it is easy!

Make a double pumpkin pie filling and put it all in a 9x13 pan. Sprinkle on a yellow cake mix. Cut one cube of butter and place over the cake mix. Bake according to pie recipe instructions.

Top with cool whip, ice cream or a cream cheese, powder sugar and cool whip mix.

I think I will have to make this for Thanksgiving!

Fresh Peach Pie

I LOVE peaches, and I LOVE this recipe!!

1 pie shell, baked and cooled

2 c. sliced fresh peaches

1 c. sugar
1 c. water
3 T. cornstarch, just dissolved in water
3 T. Lemon Jello
2 T. butter

Combine the above ingredients, mixing well with whisk. Bring to a boil, boil a couple of minutes to get the starch out. Cool, mix with peaches and pour into pie shell. Chill. Serve with whipped cream.

Zucchini A La Fried

1 C. flour

3/4 - 1 C. water

1/4 C. cornstarch

1/2 tsp. baking soda

1/2 tsp. celery salt

1/2 tsp. season salt

salt and pepper

1 C. bread crumbs

3/4 C. grated parmesan or romano cheese (fresh is always better)

3-4 small to med. zucchini or straight yellow squash

peanut oil to fry with

This is a two-dip process. In the first bowl, mix the first set of ingredients together to make a tempura batter. The amounts on the seasonings are just a guess. (As I always say...go by how it smells).

The batter should be smooth with no lumps and about the consistency of pancake batter.Mix the bread crumbs and cheese in a separate dish.Cut your zucchini in spears or slices. Dip in first bowl of tempura mixture, then in bread crumb/cheese mixture.

Fry in 375 degree frying skillet or fryer. I like to use peanut oil so my eyes don't burn, but any canola or vegetable oil will work. Serve with Ranch dressing Cucumber Ranch Dip

Oreo and Fudge Ice Cream Cake

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving. Store leftover dessert in freezer.

Fun variation: Prepare as directed, using Neapolitan ice cream sandwiches.

Café Rio Chicken Burrito/Salad

Warning: For a HUGE crowd

Chicken:
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder (half this if you don't like a lot of spice.)
1 T Cumin (might half this too)
3 cloves garlic, minced
5 lbs of chicken breast

Cook 4 hrs in crock pot, shred, cook 1 more hour.

Rice:
4 cups water
4 tsp chicken bouillon
4 tsp garlic, minced
1/2 bunch of cilantro
1 can green chilis
3/4 tsp salt
1 T butter
1/2 onion
2 cups rice

Blend ingredients in food processor. Add with rice to boiling water, cover. Simmer 30 mins.

Dressing for Salad:
1 buttermilk ranch dressing pkt (prepared)
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno

Blend with food processor. Refrigerate.

For Burritos:

Add chicken, rice, and pinto or black beans, to flour tortilla. Top with shredded cheese and smother with green tomatillo sauce. Garnish with guacamole and sour cream.

Cranberry Sauce

I may regret this but I thought I might trying making my Cranberry Sauce. It may be the biggest mistake of my life because I may not ever be able to go back to the can.

1 C. water

1 C. sugar

3/4 C. dried cranberries

2 pear halves, (canned are fine)

1 can mandarin oranges
1/4 an apple or 3 Tbsp. canned applesauce

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. fresh nutmeg

A few sprinkles of ginger

opt. a few zests of orange peel and chopped pecans

Puree the pear, oranges and apple wedge in food processor. Bring the water and sugar to a boil to dissolve the sugar. Add the cranberries, the fruit puree, salt, cinnamon, nutmeg and ginger. Stir to combine and bring to a boil. Then turn down heat and simmer for 30 minutes (15 minutes uncovered, then the last 15 covered). Let sit and cool to room temperature before serving and prepare yourself for the wonderful smell that fills the kitchen while cooking it! Some of us even liked it enough to put it on our rolls as a jam.