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

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:

INGREDIENTS:
2 tablespoons olive or vegetable oil
4 large onions, cut into eighths
4 to 4 1/2 pounds fresh beef brisket (not corned beef), trimmed of fat and cut into 1-inch pieces
1 1/2 tablespoons finely chopped garlic
2 1/2 teaspoons salt
1/2 teaspoon pepper
2 to 4 dried ancho chiles, coarsely chopped
2 tablespoons ground cumin
3 cups Progresso beef flavored broth (from 32-ounce carton)
2 large yellow, red or green bell peppers, cut into 2 1/2-inch strips
Shredded Cheddar cheese, if desired

PREPARATION:
1 Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.
2 Stir in beef, garlic, salt and pepper. Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain. Place beef mixture in 6-quart slow cooker. Stir in chilies, cumin and broth.
3 Cover and cook on Low heat setting 8 to 9 hours.
4 Stir in bell peppers. Increase heat setting to High. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese

INGREDIENTS:
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta), cubed
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup Daisy Brand Sour Cream

PREPARATION:

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

INGREDIENTS:
2lb ground beef
2medium red onions 
4-6 hot red chillies


2-3 cloves fresh garlic
2x green chillies
1x red pepper
1can oxtail soup or 1/2 litre of broth of ox bones
1 can red kidney beans
1can bake beans hienz are best
2 cans chopped tomatoes, or 3lbs of fresh ones chopped
Parsley
Basmati rice

PREPARATION:

Brown ground beef in frying pan and transfer to crock when done. Cop and fry onions, chillies, peppers and garlic until soft and slightly brown. Add to crock. Put cans of tomatoes, oxtail soup, beans and parsley into crock and slow cook on fire for 5-6 hours.
Let cool and then freeze for 48hrs. Remove, defrost and slow cook again for 2 hrs. Serve with fluffy rice, tortillas or whatever else you fancy.

If you make ox bone broth instead of oxtail soup, take bones and slow cook for 12 hrs in water with carrot, celery, bay leaves, pepper corns and onion. Drain liquid off and freeze what you don't use. Give bones to the dog!!!

Lovely hot chilli ready for winter.. Yummy

Now to find a cowboy to share it with...lol

INGREDIENTS:
1 lb beef stew meat, cut into bite-size pieces if needed
1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 teaspoon seasoned salt
1/2  teaspoon pepper
2 bay leaves
2 cans (14 oz each) beef broth
1 can (14 oz) diced tomatoes, undrained
1 can (15 to 16 oz) great northern beans, drained, rinsed
2 cups Green Giant® frozen mixed vegetables, thawed




PREPARATION:

1 In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
2 Cover; cook on Low heat setting 7 to 8 hours.
3 Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.

Expert Tips

Let the frozen veggies thaw in the refrigerator while the soup is cooking in the slow cooker.

INGREDIENTS:

For the crust:

1-1/4 graham cracker crumbs
1/4 cup sugar
1/4 cup crushed cream-filled chocolate sandwich cookies
6 tablespoons butter, melted
3/4 cup creamy peanut butter

For the cheesecake:

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) Daisy Brand® Sour Cream
1-1/2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

PREPARATION:



Preheat oven to 350 degrees

Combine the cracker crumbs, sugar, cookie crumbs and butter in a large mixing bowl. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.

Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.

Beat cream cheese and sugar until smooth in a separate mixing bowl, then beat in sour cream and vanilla. Add the eggs; beat on low speed just until mixed. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.

Heat 1/4 cup fudge topping in microwave on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake liberally and allow to run over the sides of the cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.

Serves about 12

INGREDIENTS:
4 tablespoons butter


1 teaspoon salt
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
1 (48 fluid ounce) can chicken broth
1 (14 ounce) can beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese slices, room temperature
1/2 cup shredded Asiago or mozzarella cheese, room temperature
4 pinches paprika

PREPARATION:
Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

INGREDIENTS:
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled













PREPARATION:
Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

INGREDIENTS:
4-6 eggs whipped
Flour
Cornflake crumbs (store bought)
Oil
Buttermilk
Ground pepper, seasoned salt, paprika, and other seasonings to make seasoned flour

PREPARATION:
Put chicken pieces into a gallon baggie
Pour buttermilk over the chicken for a marinade, seal the bag getting as much air out as possible and place into the fridge for at least 2 hrs or longer
Remove chicken pieces one at a time and shake off excess buttermilk
Dredge each piece into seasoned flour and shake off excess flour****
Dredge each piece into egg batter and shake off excess egg batter****
Dredge each piece into cornflake crumbs and shake off excess cornflake crumbs****
Lay coated chicken pieces into hot oil in a frying pan (I use cast iron)
Fry chicken 10min each side or 20min total
Drain onto paper towels
Let cool for 10min before eating
****DO NOT use bags to shake chicken in flour and cornflakes! This isn’t “shake and bake”

SERVE WITH FRENCH FRIES!!!