INGREDIENTS:

1 1/2 cup Dr. Pepper soda
1/2 cup vegetable or canola oil


1 stick unsalted butter (8 tablespoons)
4 tablespoons cocoa powder
1 1/4 cups sugar
2 cups flour
1 teaspoon baking soda
2 eggs
1/2 cup buttermilk

For the glaze:
4 tablespoons unsalted butter
2 tablespoons cocoa powder
4 tablespoons milk
2 cups powdered sugar

PREPARATION:

preheat oven to 350F and grease a 13x9 baking pan.
combine the dr pepper, oil, butter, and cocoa powder in a saucepan over medium heat. bring to a simmer, mix well, and remove from heat.
add sugar, flour, and baking soda to the pan and mix well.
in a separate bowl, beat the eggs and buttermilk together. add a small amount of the hot batter to the egg mixture (a couple tablespoons) and mix well. then add the egg mixture to the batter and mix well.
pour into greased pan and bake for 25 minutes, or until a toothpick comes out clean.
while the cake is cooling, make the glaze.


combine the butter, cocoa powder, and milk together in a saucepan over medium heat.
when the butter is melted and the mixture is combined, whisk in the sugar, 1/2 cup at a time, until fully incorporated and smooth.
pour over the warm cake

INGREDIENTS:

•1/2 cup sugar
•1 tablespoon cornstarch
•1/2 cup water
•1-1/4 cups fresh or frozen blueberries


•1 tablespoon lemon juice
•GRAHAM CRACKER MIXTURE:
•2-1/4 cups graham cracker crumbs (about 36 squares)
•2 tablespoons sugar
•1/2 teaspoon ground cinnamon
•1/2 cup butter, melted
•ICE CREAM:
•1-1/2 cups sugar
•1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
•1 quart heavy whipping cream
•2 cups milk
•2 teaspoons vanilla extract

PREPARATION:

•In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
• In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
• Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
• Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze. Yield: 2 quarts.

INGREDIENTS:

1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup packed dark brown sugar (You can substituted light brown sugar)
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest (I omitted this)
1 teaspoon freshly grated lemon zest (I left this out, too)
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

PREPARATION:

ombine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.

Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…

PUMPKIN BUTTER CREAM FROSTING

1/4 cup (1/2 stick) unsalted butter, softened
2 Tablespoons canned pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups powdered sugar
2 teaspoons half & half or milk
1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick butter cream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.

After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.

INGREDIENTS:

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling














PREPARATION:

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup

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INGREDIENTS:

(Can't get much easier than this folks to get a great and tasty meal at the ease and leisure of walking away from it!)

Ingredients:

1 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 ounce) package ranch dressing mix
1 (.75 ounce) packet dry brown gravy mix
1 (3 pound) boneless beef chuck roast

PREPARATION:

Whisk together the water, Italian dressing mix, ranch dressing mix, and brown gravy mix together in a bowl until smooth.
Place the beef roast into a slow cooker, and pour the sauce over top.
Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

Add some biscuits, green beans and mashed potatoes with gravy and you have the ultimate comfort meal!

INGREDIENTS:

1 ham steak, cubed
 2 medium potatoes, very thinly sliced
1/2 cup chopped onion
1 zucchini, sliced thin
1 1/2 cups dry vermouth
1-2 cups shredded cheddar cheese












PREPARATION:

Preheat oven to 375 degrees F .
Arrange the ham, potatoes, onions and zucchini in a 8x8 inch baking dish.
Pour the white wine over all.
Bake covered for 30 minutes in the preheated oven.
Uncover and top with the cheese, and bake for 20 more minutes or until cheese is golden and bubbly

INGREDIENTS:

CAKE:

1/2 cup(s) boiling water
4 ounce(s) German's chocolate, coarsely chopped (Bakers brand makes an accessible one - not endorsing anyone here!)
2 cup(s) all-purpose flour
1/4 cup(s) cocoa
1 teaspoon(s) baking soda
1 teaspoon(s) salt
2 cup(s) sugar
1 cup(s) (2 sticks) unsalted butter, softened
4 large eggs, separated
1 teaspoon(s) vanilla
1 cup(s) buttermilk

COCONUT-PECAN FILLING

1 cup(s) sugar
1 can(s) (12-ounce) evaporated milk
1/2 cup(s) unsalted butter
3 large egg yolks
1 teaspoon(s) vanilla
2 1/3 cup(s) (one 7-ounce package) flaked coconut
1 1/2 cup(s) chopped pecans

PREPARATION:

Make batter:

Preheat oven to 350 degrees F.
Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray.
Dust with flour and tap out any excess. Set aside.
In a medium heat-proof bowl, pour boiling water over German's Chocolate.
Stir until smooth and set aside.
In another medium bowl, combine flour, cocoa, baking soda, and salt. Set aside.
In a large bowl, using a mixer set on medium-high speed, beat sugar and butter until very light, 1 to 2 minutes.
Add egg yolks, one at a time, until well incorporated.
Reduce mixer speed to low and add chocolate mixture and vanilla.
Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients.
Thoroughly clean mixer beaters.
In a medium bowl, beat egg whites to soft peaks.
Use a rubber spatula to gently stir a half cup beaten whites into batter.
Fold remaining whites into batter.

Bake cake:

Divide batter equally between pans and spread evenly.
Bake on middle rack of oven until a tester inserted in center of each cake layer comes out clean, 30 to 35 minutes.
Cool in pans on a wire rack for 15 minutes.
Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely.

Coconut-Pecan Filling:

In a medium saucepan, combine the sugar, milk, butter, egg yolks, and vanilla.
Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
Stir in coconut and pecans.
Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.

Finish cake:

Place 1 layer on a cake plate and top with 1/3 of our Coconut-Pecan Filling.
Repeat with second and third layers and remaining filling. Serve or store in an airtight container at room temperature.

INGREDIENTS:

1 pkT cream cheese, softened
1/2 cup sugar
1 tsp vanilla
1 egg yolk
1 tsp pumpkin pie spice
1/2 cup pumpkin pie filling
4 tubes of Pillsbury Crescent Rounds

For the icing
3/4 cup powdered sugar
1/2 tsp pumpkin pie spice
2 tbsp milk

PREPARATION:

Beat the cream cheese and sugar until fluffy. Gently mix in the egg yolk, vanilla, pumpkin pie spice, and pumpkin pie filling. Prepare the crescent rounds by taking them out of the tube (do not unroll them!). Use your thumb to press an indentation into the middle of each round (try to form a little cup). Place each cup into a muffin tin and fill with about 1 tbsp of the pumpkin cheesecake filling. These will puff up while baking, but be careful not to overfill them. Bake at 350 degrees for 15-18 minutes. To make the icing combine the powdered sugar, pumpkin pie spice, and milk. Stir until combined and drizzle over the baked rolls.

INGREDIENTS:

1 tablespoon canola oil
1-1/2 cups cold cooked long grain rice
3/4 cup cubed cooked chicken
2 tablespoons soy sauce
1 egg, lightly beaten
1 green onion, sliced
1 cup frozen peas, thawed at room temperature

PREPARATION: