PUMPKIN SPICE ICE CREAM
1/2 gallon vanilla ice cream
2 tsp. pumpkin pie spice
Partially thaw ice cream and spoon into large plastic container. Add spice and mix well. Cover and return to freezer overnight.
Wednesday, October 8, 2008
PUMPKIN PIE CAKE
PUMPKIN PIE CAKE
16 oz. can pumpkin
1 1/2 C. sugar
12 oz. can evaporated milk
4 eggs
1 tsp. salt
2 tsp. pumpkin pie spice
~~
1 box yellow cake mix
2 sticks butter
1 C. chopped pecans
Combine first 6 ingredients and mix well. Pour into 13x9" pan.
Sprinkle dry cake mix on top.
Melt butter and pour over mixture.
Sprinkle with pecans.
Bake at 350 for 1 hour & 15 minutes. Cool & cut into squares.
16 oz. can pumpkin
1 1/2 C. sugar
12 oz. can evaporated milk
4 eggs
1 tsp. salt
2 tsp. pumpkin pie spice
~~
1 box yellow cake mix
2 sticks butter
1 C. chopped pecans
Combine first 6 ingredients and mix well. Pour into 13x9" pan.
Sprinkle dry cake mix on top.
Melt butter and pour over mixture.
Sprinkle with pecans.
Bake at 350 for 1 hour & 15 minutes. Cool & cut into squares.
Wednesday, August 27, 2008
ChickN Nugget Pot Pie
1 pkg. Morningstar Farms ChickN Nuggets
2 cans Campbell's Cream of Chicken Soup
1 can corn (drained)
1 can green beans (drained)
1 small onion (chopped)
1 stalk celery (chopped)
3/4 cup milk
1 can Pillsbury crescent rolls
1 T. Butter
Preheat oven to 350.
Melt butter and saute onion and celery until soft (about 3-5 minutes). Add nuggets to pan and cook until thawed. Remove from heat. Use a knife and cut nuggets into bite size pieces (I do it while they are still in the pan).
Grease large casserole dish. Add all ingredients (except crescent rolls) and stir.
Unroll crescent rolls and cover top of casserole.
Cook 35 minutes. Serves 6.
2 cans Campbell's Cream of Chicken Soup
1 can corn (drained)
1 can green beans (drained)
1 small onion (chopped)
1 stalk celery (chopped)
3/4 cup milk
1 can Pillsbury crescent rolls
1 T. Butter
Preheat oven to 350.
Melt butter and saute onion and celery until soft (about 3-5 minutes). Add nuggets to pan and cook until thawed. Remove from heat. Use a knife and cut nuggets into bite size pieces (I do it while they are still in the pan).
Grease large casserole dish. Add all ingredients (except crescent rolls) and stir.
Unroll crescent rolls and cover top of casserole.
Cook 35 minutes. Serves 6.
Tuesday, August 26, 2008
ITALIAN SAUSAGE with PASTA & SPINACH
ITALIAN SAUSAGE with PASTA & SPINACH
1 pound Italian Sausage
10 oz bag fresh spinach
1 medium onion (coarsely chopped)
12 grape tomatoes
16 oz. box Bow tie Pasta
Shredded Parmesan cheese
Place sausage in Dutch oven with 2 cups water and bring to boil. Reduce heat, cover, & simmer for 15 minutes.
Place clean colander in sink & add spinach. Rinse with cold water and leave in colander.
Meanwhile, prepare pasta as directed on box.
Drain water from sausage. Add 2-3 Tablespoons olive oil to pan and heat to medium high. Brown sausages (about 5-7 minutes). Add onion and cook for 2-3 minutes. Add tomatoes.
Drain pasta into colander with spinach. Pour pasta and spinach into pot with sausage & toss. Serve immediately with shredded or freshly grated Parmesan.
1 pound Italian Sausage
10 oz bag fresh spinach
1 medium onion (coarsely chopped)
12 grape tomatoes
16 oz. box Bow tie Pasta
Shredded Parmesan cheese
Place sausage in Dutch oven with 2 cups water and bring to boil. Reduce heat, cover, & simmer for 15 minutes.
Place clean colander in sink & add spinach. Rinse with cold water and leave in colander.
Meanwhile, prepare pasta as directed on box.
Drain water from sausage. Add 2-3 Tablespoons olive oil to pan and heat to medium high. Brown sausages (about 5-7 minutes). Add onion and cook for 2-3 minutes. Add tomatoes.
Drain pasta into colander with spinach. Pour pasta and spinach into pot with sausage & toss. Serve immediately with shredded or freshly grated Parmesan.
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