Teriyaki Pork Roast

Peppermint Cereal Squares

3 Tbsp Butter or Margarine
10 ounces marshmallows (5 ½ -6 cups mini marshmallows, or 40 large marshmallows)
6 cups crispy rice cereal
1/4 teaspoon McCormick® Pure Peppermint Extract

1/2 cup Andes Peppermint Crunch Baking Chips

3 coarsely chopped candy canes

Grease 9x13 inch baking dish with butter.  Also, butter all sides of a rubber scraper. Set in baking dish and set aside.

Melt butter in large, nonstick pan over low heat. Add marshmallows and stir until almost completely melted. Remove from heat, add peppermint extract, and continue stirring until completely melted. Add cereal immediately, mix well, then quickly stir in the Andes baking chips (they will begin to melt.) Press into pan using the prepared rubber spatula.  Sprinkle with candy cane pieces to taste.  Let cool and cut into squares.

Deluxe Pumpkin Drop Cookies

 

This is an updated version (and our new favorite) of the basic Pumpkin Drop Cookie Recipe. 
This makes a double batch.  If you don't need that many cookies,

1. Bake them anyway and take some to your neighbors, or 
2. Scoop out the remaining dough onto a cool cookie sheet lined with wax paper.  Pop them in the freezer and when they are set transfer them to a freezer bag to bake later.  Same temp and time, plus a minute or two.

Add the following ingredients to a large bowl or stand mixer, mix after each additional ingredient is added.
1 large can pumpkin
2/3 cup milk (may substitute water)
2 packages spice cake mix
1 cup quick oats
1 package semisweet chocolate chips  (reserve 1/4 cup or so for the end. Once I scoop out all the cookies I can scrape out 4-5 more cookies from the edges, and I sprinkle more chips in the bowl so they get some too.)

Drop by spoonfuls on lightly greased baking sheet. Bake for 15-17 minutes at 350 degrees.

Pumpkin Muffins

Cream Cheese Filled Pumpkin Muffins Recipe via Little Birdie Secrets


Muffins
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. coriander
2 eggs
2 c. sugar
1 c. pumpkin
1/2 c. vegetable oil
1/2 tsp vanilla

Combine flour, baking soda, cinnamon, salt, and coriander in a blow. Set aside. In another bowl, mix eggs, sugar, pumpkin, oil, and vanilla. Mix well. Mix in dry ingredients, stirring until moist.

Filling
6 oz. cream cheese
1 egg
1 Tbsp. sugar

Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.

Topping
3/4 c. coconut
1/2 c. finely chopped pecans
1/4 c. sugar
1/2 tsp. cinnamon

Combine all topping ingredients together. Spoon batter into 12 muffin cups (about half full). Spoon about 1 tablespoon of filling on top. Fill muffin cups with remaining batter (it will come up to the top). Spread batter to edges of cups. Sprinkle generously with topping.

Bake at 350° for 20-25 minutes or until a wooden toothpick comes out clean. Yields 12 muffins.

Peanut Butter Bars

Cream together
1 cup butter/margerine
1 cup sugar
1 cup brown sugar

mix in 3 eggs

then add 2/3 cup peanut butter
1 tsp vanilla
2 cups flour
1 tsp baking soda
3/4 tsp salt
mix then add 2 cups of quick cook oatmeal

Spread in greased pan and bake at 325 for 18-22 minutes, or until the middle is light golden brown (the edges will be darker) cool and then frost with frosting, cut before serving.

Chocolate Frosting
1/2 cup softened margarine
1/3 cup milk
1/4 cup cocoa
2 tsp vanilla

Mix and add
1lb + powdered sugar until desired consistency

Lemon Spritz Punch

This can be made in large quantities, just double away!

2 cans of lemonade concentrate
2 liters of ginger ale.

Premix the concentrate with half as much water as you would normally, add it to the punchbowl with LOTS of ice, pour in the ginger ale and garnish with lemon slices and strawberries

Thanks 7 Layer Studio for sharing this one. Check her out, she did some fabulous reception food & decor with this one.

Lime Slush

Mix together in large bowl:
12 oz limeade concentrate (1 12oz can)
16 cups water
4 cups sugar

Pop it in the freezer, and don't forget to thaw it for 2-4 hours before serving.
To serve: (Thaw as stated above)
Break up with large fork
add 2 to 3 liters of Squirt brand soda pop or Pomegranite 7-up for the holidays
Ladle into cups and enjoy!

Today's Version Sweet Pork Burritos

Sweet Pork:
Put pork roast into crockpot with 1-2 cups of Dr Pepper. (Not diet) Sprinkle with 1/4 cup brown sugar. Cook on low until pork separates easily with fork. (Plan on 5-6 hours) Remove roast from pot, then drain and discard juice. Shred the pork and return to pot. Put in 2 cups of green enchilada sauce (Medium), 1 cup brown sugar, and 1/2 cup Dr Pepper. Cook on low for 1-2 hours. Serve with lime rice & black beans.

Chili-Lime Rice
2 cups rice
3 cups chicken broth
1/2 tsp. garlic salt
1 teaspoon lime zest

2 Tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 Tablespoons fresh chopped cilantro

combine rice, garlic salt, lime zest, and chicken broth. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Pumpkin Chocolate Chip Drop Cookies

An easy, lower fat recipe, and yummy to boot!

Mix together:
1 package spice cake mix
1 small can pumpkin (or ½ of a large can which is 1 ¾ cups)

Add ½ package semisweet chocolate chips.

Drop by spoonfuls on lightly greased baking sheet. Bake for 15 minutes at 350 degrees.

Ginger-Streusel Pumpkin Pie

Taste of Home

Ingredients:

• 1 sheet refrigerated pie pastry
• 3 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1-1/2 cups heavy whipping cream
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• STREUSEL:
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup cold butter
• 1/2 cup chopped walnuts
• 1/3 cup finely chopped candied or crystallized ginger

Directions:

On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
In a large bowl, whisk the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. Bake at 350° for 40 minutes.
In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
Bake 15-25 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Pot Roast

Begin with a cross-rib roast.
Heat a small amount of oil in a large pot.
Add meat, and brown all sides.

Mix in :
2/3 cup water
1 envelope onion soup mix
½ packet au jus seasoning

To cook in crock pot, add desired veggies (carrots, potatoes, onions, all cut into wedges) to bottom of pot. Place roast on veggies, and pour liquid over top. Heat on low until meat reaches 165° and veggies are cooked through.

Gravy:
Strain juices, pour clear juices into saucepan and heat to boiling. Mix flour and water to form thickening. Add slowly to juices and boil until thick.

Poppyseed Chicken

Layer in pan:
8 chicken breasts, thawed or fresh

Mix and pour over chicken:
2 cans cream of chicken soup
12 oz sour cream
½ cup butter, melted (omit?)

Mix and sprinkle on top:
2 rolls crushed Ritz crackers
¼ cup butter, melted
1 Tbsp poppyseed

Bake at 350° for 30 minutes
Serve over rice

Microwave Caramel Popcorn

Pop popcorn until you have 5-6 quarts (20-24 cups).
Put in brown paper grocery bag
Mix in large glass bowl:
1 Cup Brown Sugar
1 Square Margarine
¼ tsp Salt
¼ Cup Karo Syrup

Heat mixture in microwave on high for 1 ½ minutes.
Remove and stir.
Put back in the microwave for 2 minutes.
Remove, ad ½ tsp baking soda, stir well.
Pour over popped popcorn in paper bag and stir or shake.
Roll top of paper bag and put in microwave for 30 seconds.
Remove and shake to further distribute caramel.
Shake popcorn onto cookie sheet lined with wax paper.