Creamy Pumpkin Gingerbread

This is the dessert I made for Thanksgiving (well, one of them anyway). LOVE this dessert! It is one of my fall favorites. I got the recipe from Simple as That .

Creamy Pumpkin Gingerbread

1 package of gingerbread cake mix
2 small packages of vanilla instant pudding
1 and 1/3 cups of milk
1 15 oz can of pumpkin
1 1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1  8 oz container of cool whip

Mix gingerbread according to directions on package. Put in a 9X13 inch greased pan and bake 20-25 minutes. In another large bowl mix pudding and milk. Add pumpkin and spices. Fold in cool whip. Spread over completely cooled cake. Chill for at least 2 hours before serving or overnight. When serving top with whipping cream and a sprinkle of cinnamon.

**eta: the gingerbread cake mix will be for a square pan but for this recipe you'll bake it in a 9X13

Sweet and Sour Meatballs

MEATBALLS                                                                          
1 lb. ground beef                                                                        Salt and pepper to taste
2 eggs, beaten                                                                           16 soda crackers, rolled fine

Mix all ingredients and roll into balls.  Put on baking sheet. Bake 10 minutes in 350-degree oven.  About 26 small meatballs. 

SWEET & SOUR SAUCE FOR MEATBALLS OR CHICKEN    

20 oz. can pineapple chunks drained, reserve juice                       ¼ cup catsup
1 cup water                                                                               ¼ cup cornstarch
1/3 cup white vinegar                                                                 1/3 cup water
1/3 cup sugar                                                                           

Add reserved juice, water, vinegar, and sugar in a saucepan.  Stir over medium heat.  Add catsup.  In small container, mix cornstarch and water until smooth.  Gradually add to hot mixture until desired consistency is achieved.  Add pineapple chunks and chicken or meatballs.  Serve over rice. 

I have not made this - but someone brought this meal to us and it was scrumptious! Just ask Gage, Mom or Niels. They will vouch for it.

Sourdough English Muffins

Ever since I learned to make these muffins (first hand from Mary Ann Wilcox), I have made these exclusively homemade ever since.  Vivian loves them - which says a lot, because she is the pickiest eater in our family.  They are so good fresh!  I will never go back to store bought.

Mix together,
cover loosely, set out overnight:
½ c sourdough starter (once you have a starter, your set)
1 c milk
2 c flour

Next AM mix together in a small bowl:
½ c flour ¾ t salt
1 T sugar ½ t soda
1. Sprinkle over dough and mix in.
2. Turn out onto floured board and knead for 2 or 3 minutes or till
not sticky.
3. Roll out to ¾ inch.
4. Use 3” cutter; cut out 12 muffins.
5. Place on corn meal sprinkled cookie sheet.
6. Sprinkle corn meal on top.
7. Cover and set aside to rise about 1 hour.
8. Lift muffins off baking sheet and place on lightly greased
griddle.
9. Bake for 10 minutes on each side at 275 degrees with a lid on.

Yield:  1 Dozen Rolls
Note: An electric skillet works the best because the temperature is consistent and it steams the muffins.

Tiff's Tips:  I make these using mostly freshly ground whole wheat - they are wonderful.  I always make a double batch and put the extra dozen in the freezer for later.

Country Style Gravy and Biscuits

This is one of Olivia's favorite breakfasts!  The biscuits are super easy.  This recipe comes from Mary Ann Wilcox.

Country Style Gravy with Sausage

 ½ lb. pork sausage

2 T. chopped onion

5 T. flour

3 cups milk

½ tsp. sage (optional)

¼ tsp salt

Pepper, to taste

In a large skillet over medium heat cook the sausage and onion until sausage is no longer pink.  Drain, reserving 2-3 Tbls drippings in skillet.  Stir flour into sausage and drippings until blended.  Cook and stir until light golden brown.  Gradually stir in milk and seasonings.  Bring to a boil and cook and stir until desired thickness.

I got this biscuit mix from Mary Ann Wilcox, the lady I have taken many food storage classes from.

Biscuit  Master Mix

12 cup flour

4 T. baking powder

3 c instant powder milk or 1 ½ cups dry non-instant milk powder (cannery)

2 T. salt

2 cups shortening

Blend all ingredients together with mixer, pastry cutter or wire whisk. 

Biscuits

2 cups biscuit mix

2/3 cup water

Mix together to form a soft dough.  It will be a little sticky.  Turn out on counter that has been generously covered with biscuit mix.  Gently knead dough until easy to handle.  Roll out 3/4” thick.  Cut with biscuit cutter dipped in biscuit mix.  Bake 8-10 minutes at 450 degrees until lightly browned.

Tiff's Tips:  I double the biscuit recipe for my family.  Doubled it makes about a dozen biscuits.

Caramel Apples

I made these from scratch - this recipe is a keeper (and another great Pinterest find).  This comes from the Tasty Kitchen blog.

• 12 whole Apples
• ¼ cups Butter
• 1 cup White Syrup
• 14 ounces, fluid Eagle Brand Condensed Milk
• 2 cups White Granulated Sugar
• 1 teaspoon Vanilla Extract
  Assemble all ingredients: wash and dry apples, insert sticks, and butter a cookie sheet and dinner plate before starting to cook.
  
  Heat all ingredients except vanilla in a heavy 2-quart saucepan over medium/low heat. Stir constantly! (Unless you really like the look of scorched bits on your apples.)
  When caramel reaches soft ball stage (235°F–240°F) remove from heat and add vanilla. Let cool a few minutes.
  
  Using the stick inserted in the apples, dunk apples in the hot caramel and twirl slowly away from the heat for a couple of minutes. It’s nice to have a helper or two at this point.
  Place caramel-covered apples on a buttered cookie sheet. Optional: drizzle with melted chocolate or roll in chopped nuts.
  
  Extra caramel from the bottom of the pan:
  1. Can be scraped out with a spatula into a buttered plate or dish to be cut into individual pieces when cool.
  2. Can be thinned in the pan with half-and-half and eaten warm, as a dip for apple wedges.
  

Tiff's Tips:  I cooked the caramel longer in the pan until it was a little thicker and richer in color.  I used the cold water method to see if it was at the soft ball stage I wanted.  You can always use the extra caramel and pour it over popcorn.  Just microwave the leftover caramel when you are ready for a tasty treat.

Lasagna Soup

I found this soup on Pinterest on "A Farm Girl's Dabbles".  It is delicious - I made it last night!

Lasagna Soup


for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.