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October Recipes


3    lbs. Lean Ground Beef

2    Cups Solid Pack Pumpkin

2    Cans Red Kidney Beans

2    Medium Onions (chopped)

3    (15 oz.) Cans Chopped Tomatoes

2    Tbsp. Chili Powder (less if serving children)

1/4 tsp. Red Pepper Flakes (omit if serving children)

2    Tbsp. Sugar

1    tsp. Salt

2    Bay Leaves

In a large kettle, brown ground beef and drain off excess fat. Add the rest of the ingredients, stir well, and simmer over low heat for 1 to 2 hours. Serve with crackers or garlic bread.

PUMPKIN TORTE           

This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice.

1       Package (18 1/4 oz.) Yellow Cake Mix

1       Can (15 oz.) Solid-pack Pumpkin (divided)

1/2    Cup Milk

4       Eggs

1/3    Cup Canola Oil

1 1/2 tsp. Pumpkin Pie

         Spice (divided)

1       Package (8 oz.) Cream

         Cheese (softened)

1       Cup Confectioners' Sugar

1       Carton (16 oz.) Frozen Whipped

         Topping (thawed)

1/4    Cup Caramel Ice Cream Topping

1/3    Cup Chopped Pecans (toasted)

In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

Bake at 350°  for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator. Yield: 10-12 servings.


3      lbs. Ripe Plum Tomatoes (cut in half     


1/4   Cup plus 2 Tbsp. Good Olive Oil

1      Tbsp. Kosher Salt

1 1/2 tsp. Freshly Ground Black Pepper

2      Cups Yellow Onions (chopped)

6      Garlic Cloves (minced)

2      Tbsp. Unsalted Butter

1/4   tsp. Crushed Red Pepper Flakes

1      (28 oz.) Canned Plum Tomatoes (with juice)

4      Cups Fresh Basil Leaves (packed)

1      tsp. Fresh Thyme Leaves

1      Qt. Chicken Stock or Water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stock pot over medium heat, sauté  the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold. Serves: 6 to 8 serving.


1 1/2 lbs. Chicken Breast Tenders

1       Tbsp. Olive Oil

2       Tbsp. Butter

1       Russet Potato (peeled and diced)

2       Medium Carrots (peeled, diced or thinly sliced)

1       Medium Onion (chopped)

1       Rib Celery (diced)

1       Bay Leaf (fresh or dried)

         Salt and Black Pepper

1       tsp. Poultry Seasoning

2       Tbsp. Flour

1       Qt. Chicken Broth or Stock

1       Small Box Biscuit Mix

1/2    Cup Warm Water

         Handful Flat-leaf Parsley (chopped)

1       Cup Frozen Green Peas

Dice the tenders into bite size pieces and set aside. Wash hands.

Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth into the pot and bring to a boil. Add chicken pieces to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls. Serves: 4 servings

Recipe From: Pam (by Rachael Ray)



1 1/4 Cups All-purpose Flour

2       Tbsp. Sugar (heaping)

4       tsp. Baking Powder

1/2    tsp. Salt

3/4    Cup Mashed Cooked Sweet Potatoes        

1/4    Cup (1/2 stick) Softened Butter

2 to  4 Tbsp. milk (depending on the moisture of the potatoes)

Preheat the oven to 450 degrees F.

Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2 inch thickness and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.) Makes: 15 to 18 biscuits.

Recipe From: Cathy (by Paula Deen)


2    Cans Apple Pie Filling

2    Tbsp. Butter

1    tsp. Ground Cinnamon

3    Eggs

1/2 Cup Milk

1/2 Cup All-purpose Flour

1    Tbsp. Sour Cream

1    tsp. Lemon Zest

1/4 tsp. Salt

Confectioners' Sugar (for dusting)

Preheat oven to 350 degrees F.

In a 10-inch cast iron skillet, warm the apple pie filling, butter, cinnamon. In a bowl, beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest, and salt. Beat just until batter is smooth. Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed up and golden brown. Using a small, fine sieve, lightly dust the top of the pancake with confectioners' sugar. Serve warm. Serves: 4 to 6 servings



1  Tbsp. Ground Cloves

1  tsp. Ground Cinnamon

1  Tbsp. Salt

1  Tbsp. Ground Bay Leaf

1  Tbsp. Ground Allspice

2  Tbsp. Ground Pepper

1  Tbsp. Ground White Pepper

1  tsp. Ground Nutmeg

1  tsp. Ground Mace

1  tsp. Celery Seed

In a small mixing bowl, mix together all ingredients. Pour into a tightly closed jar and store in a cool, dry place.


4    lb. Boneless Beef Top Round Roast

1    tsp. Beau Monde Spice Mix (see below)

1/2 tsp. Lemon Pepper

2    Tbsp. Olive Oil

2    Onions (chopped)

4    Cloves Garlic (minced)

1    Cup Celery (sliced)

16  oz. Pkg. Baby Carrots

3    Potatoes (quartered)

1    Cup Dry Red Wine or

      Beef Broth

1    tsp. Sugar

15  oz. Can Tomato Sauce

2    Tbsp. Tomato Paste

Sprinkle roast with Beau Monde seasoning and lemon pepper. In large Dutch oven or heavy skillet, brown roast on all sides in hot oil over medium heat; drain well. Place onions, celery, garlic, carrots, and potatoes in 4 to 5 quart slow cooker and place roast on top.

In medium bowl, mix together wine or broth, sugar, tomato sauce, and tomato paste and pour it over the roast. Cover crock pot and cook on LOW for 8 to 10 hours, until vegetables are tender and roast is cooked. Yield: 8 serving



1    Tbsp. Yeast

6    Tbsp. Sugar

6    Tbsp. Water

3    Cups Flour (plus 1/2 cup additional)

1/2 Cup (heaping) Sour Cream

1/3 tsp. Salt

2    Eggs

6    Tbsp.  Butter (softened)

Mix one tbsp. sugar with yeast. Add water, let stand 10 minutes. Mix in 3 cups of the flour and the rest of the ingredients. Then add more flour as needed to form dough. Let rise two hours. Divide the dough into two portions.


2   Tbsp. Butter (melted)

5   Tbsp. Grated Orange Rind (zest)

14 Tbsp. Sugar (1/2 cup plus 2 Tbsp.)

14 Tbsp. Grated Coconut (1/2 cup plus 2 Tbsp.)

Roll each portion of dough into a 12-inch circle. Brush each with one tbsp. melted butter. Mix together orange rind, sugar, and grated coconut and spread one cup on each portion. Starting at one side of the circle, roll each portion into a cylinder. Lay each inside a 9-inch pie plate, bending to form a circle around the edge of the pie plate. Cut into 12 wedges. Let rise one hour. Bake at 350 to 375 degrees F for 20 to 25 minutes. Remove from oven and pour on glaze.


6 3/4 Tbsp. Sour Cream

4 1/3 Tbsp. Orange Juice

3 1/3 Tbsp. Butter

3/4    Cup Sugar

Combine all ingredients in a saucepan and bring to a boil. Boil for three minutes, stirring occasionally.

Yields 24 wedges


TOAD IN A HOLE          

"These were made for me when I was a youngster, I'm now 55 years young. My Grand and Great Grand children love these. Enjoy!"

6 Slices Bread

2 Tbsp. Butter (softened)    

6 Eggs

Use a 2-inch cookie cutter or small glass to cut a *hole in the center of each slice of bread. Heat the butter over medium heat in a skillet large enough to hold the bread slices in a single layer (or use 2 pans). Cook the butter until it turns a golden brown color. Add the bread and cook 3 to 4 minutes, until golden brown and crisp. Flip the bread with a spatula. Now break an egg into the hole in the center of each bread slice. Sprinkle with salt and pepper. Cook 2 to 3 minutes until the eggs have set on the bottom. Then flip and cook 1 more minute. Transfer to plates and serve. Servings: 6

* Note: I also fry the holes and serve them with the frogs, they are my favorite part!

Recipe From: Betty