Lion House Pumpkin Bread

Lion House Pumpkin Bread

1 1/3 c. vegetable oil
5 eggs
1 16-ounce can pumpkin
2 c. flour
2 c. sugar
1 t. salt
1 t. ground cinnamon
1 t. ground nutmeg
1 t. baking soda
2 3-ounce packages instant vanilla pudding mix
1 c. chopped nuts
Preheat oven to 350ºF. Combine oil, eggs, and pumpkin in a large mixing bowl and beat well. In a separate bowl sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix and nuts. Pour into a greased 4 1/2 × 8-inch loaf pans. Bake for 1 hour. Makes 2 loaves.

The BEST Chocolate Cake

The BEST Chocolate Cake

sift together:
3 c. flour
2 c. sugar
1 t. salt
2 t. baking soda
1/2 c. baking cocoa
slowly add:
2 c. cold water
3/4 c. vegetable oil
2 T. white vinegar
2 t. vanilla
Pour into 9×13 pan – bake at 350 for 30-35 mins.
Cool for about 30 mins and then frost it with milk chocolate frosting, while it is still a little warm and the frosting melts into the cake.

This recipe also makes great cupcakes (Bake for 15-18 mins) or two cake rounds (bake 25 to 35 minutes).
And yes, that’s right – there are no eggs.
ENJOY!

Zucchini Bread

Here is the recipe that Kara got at the Gem County Fair this year when she was judging the foods projects there.  Kara says, "this is the best I've ever eaten".  Several of you asked for the recipe....Kara sent it to me....but somehow I over looked getting it posted....

Zucchini Bread

3 Eggs
1 c. Oil
2 c. Sugar
1 t. Salt
3 t. Cinnamon
2 c. Grated Zucchini
3 t. Vanilla
3 c. Flour
1 t. Baking Soda
1/4 t. Baking Powder
1/2 c. Nuts
Mix together wet ingredients then mix in the dry. Add nuts in at the end. Bake at 325 for one hour.

Peanut Butter Bars

I'm thinking Steve is gonna love these!!!

Peanut Butter Bars
1 1/2 c. graham cracker crumbs
3 1/2  to 4 1/2 c. powdered sugar (start with 3 1/2 c.)
1 1/2 c. creamy peanut butter
1 c. real butter, melted
12 oz. chocolate chips (milk, semi-sweet, or dark, you pick!)
1 T. peanut butter
In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Add more powdered sugar if necessary for desired consistency. Press into a waxed paper or foil lined 9x13 pan.
Place chocolate chips and peanut butter in a microwave safe bowl and heat at 80% power in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread evenly. Place pan in the fridge just until chocolate is set and then cut into bars.

Fresh Orange Cupcakes

A great versatile recipe.....Use Lime instead of orange and make KEY LIME CUPCAKES....use a Lemon cake mix and lemon zest and juice and make TANGY LEMON CUPCAKES......I think these could also be baked in a bundt cake pan for more great bundt cakes!!!!  I think I would probably add a box of instant pudding in place of the sugar for a bundt cake.....I need to play with this a bit.....

Fresh Orange Cupcakes
1 yellow cake mix
1/4 c. sugar
1 T. orange zest
1 c. orange juice
1/2 c. canola oil
1 t. vanilla
4 large eggs
In mixer bowl, combine the cake mix, sugar, and orange zest. Mix to combine. Add orange juice, canola oil, vanilla extract and eggs. Blend with the mixer on low speed for one minute, then speed it up to medium and beat for 2 more minutes.
Fill cupcake papers about 1/2 to 2/3 full. Bake at 350 for 20 to 25 minutes.  Cool on a cooling rack.
Orange Butter Cream Frosting
1 c. butter, very soft
6-8 c. powdered sugar
1/2 c. orange juice
1 t. grated orange zest
Place all ingredients in a large mixing bowl. Beat until smooth and creamy and of desired consistency. (Can add orange food coloring, if desired)
Make thinner for a glaze for the bundt cakes by adding more juice and drizzle over bundt cake.
Any leftover frosting would be great on a pan of brownies, chocolate and orange make a great combo...

Recipe blogs......

Here is a list of great recipe blogs.........
http://jamiecooksitup.blogspot.com/
http://lynettesnewhobby.blogspot.com/
http://www.mommyskitchen.net/p/blog-roll.html
http://mennonitegirlscancook.blogspot.com/
http://www.thesimpledollar.com/2011/03/17/making-homemade-yogurt/
http://www.ehow.com/how_4819395_cook-pork-roast-pressure-cooker.html
http://annies-eats.com/

Sweet Pork

Sweet Pork
3 lb pork loin roast, thawed
2 c. Salsa
4 oz. can green chilies
½ c. brown sugar
15 oz. can black beans, undrained
Tortillas
Cheese
Lettuce
Tomato
In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
Add the pork roast and cook on high for 4 hours.
Take the meat out of the crock pot and shred it up with a fork.
Return meat to the crock pot and cook 1 more hour.
Serve on tortillas with cheese, lettuce and tomatoes.

Pumpkin Bars

Yummy Pumpkin Bars
4 eggs
2 c. sugar
1 c. oil
1 15-oz. can pumpkin
2 t. ground cinnamon
2 c. all-purpose flour
2 t. baking soda
1⁄2 t. salt
FROSTING
1 3-oz. package cream cheese, softened
1 t. vanilla
1 T. milk or cream
6 T. butter, softened
3 c. powdered sugar
dash of salt
Preheat over to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray; set aside. In a large bowl, beat eggs with an electric mixer until frothy. Add sugar, oil, and pumpkin; mix until
smooth. Add cinnamon, flour, baking soda, and salt. Spread evenly in prepared pan and bake 25 to 30 minutes. Cake is done when a wooden toothpick inserted in center comes out clean. Cool completely on a wire rack.
Prepare frosting by mixing cream cheese, vanilla, milk or cream, butter, powdered sugar, and a dash of salt  until smooth. Frost cake and cut into squares. Makes 18 to 24 squares.

Raspberry Honey Butter

The traditional accompaniments for sopapilla are honey butter or raspberry jam. Here are a couple of recipes that could be used as toppings for this dessert. (recipe posted earlier).

This recipe was inspired from  the Raspberry Honey Butter served at the Inn on Temple Square......
Raspberry Honey Butter
1 pound butter, unsalted - softened
8 oz. honey
8 oz. raspberry jam - can use seedless raspberry jam
1 t. vanilla
Whip butter until light and fluffy. Add honey, raspberry preserves, and vanilla. Continue to whip until mixed.

A girl who worked at the Lion House shares her version of this recipe.....

Raspberry Honey Butter
1/2 c. butter, softened
1 c. honey
1 egg yolk
1/4 t. vanilla
1/2 c. frozen raspberries
dash salt
It is EXTREAMLY IMPORTANT that you start with soft butter or you will have little clumps in your butter.
Place butter in your mixer bowl beat for 1 minute.
Pour the honey into the butter a little at a time, while the mixer is going.
Add the egg yolk, vanilla and dash of salt and beat for 1 minute.
Add the frozen raspberries and beat until the butter is a nice pink color.
Refrigerate for at least 3 hours. Overnight is even better!

Mini Pumpkin Cheesecakes

MINI PUMPKIN CHEESECAKES
1 c. ground walnuts
4 t. sugar
1 T. butter or margarine, melted
2 pkgs (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
1/2 c. canned solid-pack pumpkin
1/2 c. granulated sugar
1/2 t. vanilla extract
1/2 t. ground cinnamon
Dash ground cloves
Dash ground nutmeg
2 eggs
Whipped Topping
Ground cinnamon, optional
Preheat oven to 325°F (or to 300°F if using dark nonstick pan). Place paper liners in 36 miniature muffin cups.
Crust: Mix walnuts, 4 teaspoons sugar and the Fleischmann's in medium bowl until well blended. Press about 1 teaspoon of the walnut mixture firmly onto bottom of each prepared muffin cup. Bake 5 minutes. Cool.
Filling: Place cream cheese, pumpkin, sugar,  vanilla, 1/2 teaspoon cinnamon, the cloves and nutmeg in large bowl; beat with electric mixer on medium speed until well blended. Gradually add eggs one at a time, beating on low speed after each addition just until blended. Spoon evenly over crusts.
Bake 15 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours or until chilled. Top with whipped topping before serving. Sprinkle with additional cinnamon, if desired.

I think you could use a ginger snap in each cupcake liner if you didn't want to make the crust listed above.

Mini Cheesecakes

Marcia just sent me this recipe.....I told her my YW class wanted to make cheesecake on Wednesday and I wanted to make the individual serving ones so they can eat some and take some to others.  I think this recipe is going to be perfect.....Thanks Marcia!!!
We made 3 batches....and the girls really liked them.....we had enough to make a few deliveries to others as well. 

MINI CHEESECAKES
Place 1 vanilla wafer in muffin paper in tin, top with 2 T. of filling.
FILLING
1/4 to 1/2 c. sugar (we used 1/2 c.)
2 eggs
beat until fluffy and add
8 oz cream cheese, softened
1 T. vanilla (1 1/2 t. pure vanilla)
Bake 350 10 to 14 mins. Cool, top with cherry pie filling (and can add whip cream).

Pumpkin...

Ever since we went to the "Pumpkin Patch" Connor has been wanting to make Pumpkin Pie.  So today we cooked Connor's "Perfect Pumpkin" and we roasted the seeds too!!

Cooking Pumpkin on the stove...
Cut pumpkin in half, scooping out the seeds. Then, cut pumpkin into large chunks, but leave the skin on.

Place chunks in a large steamer basket (or a colander placed inside a dutch oven, with water on the bottom). Steam for 20 minutes, or until pumpkin is tender. After if cooled we sliced the cooked pumpkin off the skin and blended it in the blender.  We are now ready to make pumpkin pies.....but I think that will have to wait for another day....in the meantime it will go in the freezer. 

Roasted Pumpkin Seeds.....
We rinsed the seeds with hot water in a colander, and dried them with a paper towel.  We spread a small amount of cooking oil on a cookie sheet.  Spread the seeds on the cookie sheet and stirred them around to coat them with oil and then sprinkled them with popcorn salt.  Then we baked them in oven at 350 for 15 minutes.  We stirred them and baked them for 15 minutes more.  Remove from oven, stir and sprinkle with more salt.  Cool and eat! 

After eating quite a few of these Abbi wanted some juice......
So, we got out a quart of homemade grape juice and mixed it with lemonade.

Nov. 24, 2010 - Connor came today to make his Pumpkin Pie.  He was so excited and he helped through the whole process, he never once left my side.  He loved measuring, stirring and mixing!!    As he can see from the photo abaove he was very proud and happy when he was done!!!   However, he would not even take a bite no matter how hard we encouraged him.  He did eat a piece of apple pie though.....

Laundry Detergent.....

Lisa & I have both been interested in making our own laundry soap because it is so expensive.  I think Lisa may have found the perfect recipe......Lisa says,  "Hey I found this recipe for homemade Laundry soap. I thought you might be interested because it works on Front Load machines. I am going to try this because I think that the other detergents are much too hard on the fabric and make your cloths wear out much quicker? So I will be getting the stuff to make it on Friday when I go to Wal-Mart. I am giong to make the recipe on the bottom because it is much easier but you would want the top recipe."   Here is the website I got it from http://duggarfamily.com/recipes.html
This site also has many other recipes....especially great for large quantity recipes.....as this is a LARGE family!!!
Homemade Liquid Laundry Soap- Front or top load machine- best value
4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax
- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.
-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.
-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)
-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.
-Yield: Liquid soap recipe makes 10 gallons.

-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
-Front Load Machines- ¼ Cup per load (Approx. 640 loads)

*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!

Powdered Laundry Detergent - Top load machine
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax
-Grate soap or break into pieces and process in a food processor until powdered. Mix all ingredients. For light load, use 1 Tablespoon. For heavy or heavily soiled load, use 2 Tablespoons. Yields: 3 Cups detergent. (Approx. 40 loads)
*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!

TIPS FOR LAUNDRY SOAP: We use Fels-Naptha bar soap in the homemade soap recipes, but you can use Ivory, Sunlight, Kirk's Hardwater Castile or Zote bars. Don't use heavily perfumed soaps. We buy Fels-Naptha by the case from our local grocer or online. Washing Soda and Borax can often be found on the laundry or cleaning aisle. Recipe cost approx. $2 per batch.

Halloween Leftovers???

Here is a great website with lots of great ideas to help you use up your Halloween leftovers.....
http://www.recipegoldmine.com/candybar/candybar.html

Here is a fun recipe from this site to try:
Butterfinger Crunch Pudding

1 container Cool Whip
1 small box instant chocolate pudding
1 Butterfinger candy bar
Set Cool Whip in the refrigerator the night before making the pudding so that it can thaw.
Put the Cool Whip in a large bowl and stir in the box of dry instant chocolate pudding. Stir until it is mixed in well and looks like chocolate whipped topping.
Put the Butterfinger into a shallow bowl and crush into small pieces with the back of a spoon. Stir the crushed pieces into the chocolate mixture.
Refrigerate for a few hours.

And one more for you:

Buttery Toffee Cookies

Chocolate-coated toffee makes these cookies extra good.
1/2 cup granulated sugar
1/2 cup butter, softened
1 egg
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
4 (1.4 ounce) chocolate-covered toffee bars, chopped small *
Heat oven to 350 degrees F.
Combine sugar, butter, egg and vanilla extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Add flour, baking soda and salt; reduce speed to low. Beat, scraping bowl often, until well mixed (1 to 2 minutes). Stir in chopped toffee by hand.
Drop dough by rounded teaspoonsful onto greased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.
*Substitute 1 (6-ounce) package (1 cup) milk chocolate English toffee bits.
Yield: 3 dozen cookies

and one last one for you:
 
 M&M's Hot Chocolate

1/2 cup M&M's plain chocolate candies
2 cups hot milk
Place candy in blender. Add hot milk. Whiz until smooth. Pour into mugs.
Serves 2.

Cranberry Salsa

Found this on facebook.....posted by a friend of Tawnya McKee....I might have to give it a try???

Cranberry Salsa
1 bag fresh cranberries
1 bunch green onions (I use alittle less)
1 bunch cilantro (not a big fan so I use 1/2)
juice of one lime
1 Tbsp olive oil
2 jalapenos seeded or 1 if not seeded
3/4 cups sugar
Throw everything into food processor and let sit overnight or at least 3 hours in the refrigerator. It's so good!!!

Goblin's Delight Cupcakes.....

Cindy Vickery says,  "It just wouldn't be Halloween without making a batch of 'Goblin's Delight Cupcakes'...thanks Karla for the recipe way back in 1980 something! :)  The recipe actually makes the cake part from scratch, but cake mix works great too. Enjoy!"

Karla says, I make these all year round.....just don't call them Goblin's Delight and I change it according to what I want at the time.....I recently posted a similar version aka: self filling cupcakes

Goblin's Delight Cupcakes (Simplified)

Filling:
1 8 - oz. pkg. softened cream cheese
1/3 cup sugar
1 egg
1/8 t. salt
2 t. grated orange peel or orange extract
2 drops red and yellow food coloring
1 cup chocolate chips.
Mix together until creamy, stir in chocolate chips; set aside.

Mix a chocolate cake mix according to pkg. directions.

Line and fill 24 cupcake tins. Drop about 1 Tbs. of filling in each cupcake. Bake @ 350 for 20 min. or until done. (Filling will sink and sort of cave in.)

Crock Pot Wassail

Crock Pot Wassail

1 gallon apple cider
1 quart orange juice
1/2 c. lemon juice
12 whole cloves
1 t. ground ginger
12 whole allspice berries
2 3-inch cinnamon sticks
Place all ingredients in crock pot. Stir. Cover with lid. Cook on low for four–eight hours. Strain out spices before serving. Place thin slices of orange and lemon on top before serving.

BBQ Beef in the Crock Pot

BBQ Beef
1 ½-2 lbs roast, chopped (best if slightly frozen)
1 ½ c. onion, chopped
1 ½ c. green peppers, chopped
8 oz. can tomato sauce
¼ c. brown sugar
2 T. Vinegar
1 T. Chili powder
1 t. salt
1 t. Worcestershire sauce
½ t. dry mustard
Place roast pieces in crock pot. Mix together remaining ingredients and pour over roast pieces. Cover with lid. Cook on high for one hour then on low for 8-10 hours. Stir and watch towards the end. Shred and mix together. Serve on buns.

Crock Pot Swiss Steak

Crock Pot Swiss Steak
3 lbs. round steak
1 cup flour
salt and pepper
oil
2 -15 oz. cans stewed tomatoes or 1 qt. home canned
Cut steak into pieces. In a bowl mix 1 cup flour, salt and pepper.  Dip steak in flour to cover both sides. Pound with a meat tenderizer all over each piece, on both sides. Fry in a little oil in a skillet until light brown on both sides of steak pieces. Place in crock pot. Pour tomatoes over browned steak pieces. Cover with lid. Cook on high for one hour, then on low for 6-7 hours. Great served with mashed potatoes. Serves 6-8.

Cheesy Crock Pot Chicken

Cheesy Crock Pot Chicken
2 lbs. chicken tenders or chicken breasts, cut into strips
garlic powder, to taste
1 can cream of chicken soup, undiluted
1 can cheddar cheese soup, undiluted
Place chicken in sprayed crock pot. Sprinkle chicken with garlic powder. Stir together soups (do not add water). Pour over chicken. Cover with lid. Cook on high for one hour, then on low for 5-6 hours. Serve over rice or warm egg noodles. Serves about six.