TURTLE CAKE

Saturday night the Tasty Bunch enjoyed a delicious meal at The Reserve on Jefferson in Kearney. Friends Carol and Keith were our hosts. I was just at their house two days before as Carol was our hostess for Mexican Train. She served us this scrumptious Pumpkin Cheesecake Bars. She said she had three pieces left. It was really good. If you missed it, check it out here.

Anyway, for Tasty Bunch she made this "to-die-for" Turtle Cake. She had told us all about it on Thursday so I was eagerly awaiting dessert all day. She served the cake with a dollop of whipped topping and also a scoop of Turtle ice cream. I shouldn't have, but I couldn't help it...I ate the whole piece of cake and the scoop of ice cream.

Click here for a printable version of just the recipe.

TURTLE CAKE

1     box German chocolate cake is
1/2  lb caramel candy
1     16-ounce bag chocolate chips
1     16-ounce can condensed milk
whipped topping

Preheat oven to 375 degrees F.

Mix German chocolate cake mix following box directions. 

Pour half of the batter into a 9 x 13 - inch glass cake pan and reserve the other half.

Bake the cake for about 20 minutes or half done.

While the cake is baking, on low heat, melt caramels in half a can of the condensed milk.

In a separate pan, melt chocolate chips in the rest of the condensed milk.

When the cake is half done, pour the melted chocolate chips over the cake. 

Then pour the melted caramel on top of that, layering.

The pour the reserved cake batter on top.

Bake another 15 to 20 minutes until cake layer on top is done.

Take cake out and allow to cool completely.

Serve with a dollop of whipped topping.

SOUTHWESTERN SOUP

I intended to write this post last night to share with you this morning, but that didn't happen. Around six o'clock our younger son sent me a text asking if we were doing anything. Turned out that our grandchildren wanted to see us. So instead of writing this post, we went to spend the evening with them. While the Chiefs played the Patriots, we were coloring with Madison and Tyler, playing "Who's Left" and Unblock Me on my phone, getting a new hairstyle from Tyler, and eating popcorn Grandad made. The Patriots won the game, but just barely and it was a good game.

I made this soup last week and we are still enjoying it. (It makes a big pot of soup.) Since I don't eat onions and peppers, after I had it mixed up and cooking, I took part of it in a separate pot and added onions and peppers to it for my husband. The recipe is in Southern Living Fix It & Freeze It Heat It & Eat It, a quick-cook guide to over 200 make-ahead dishes. I didn't freeze any of mine as we wanted to eat it, but you obviously could. (The can sizes are approximates.)

Click here for a printable version of just the recipe.

SOUTHWESTERN SOUP

1     lb ground beef
1     cup coarsely chopped onion
2     garlic cloves, minced
2     (16 - oz) cans light red kidney beans, drained and rinsed
1     (15 - oz) can black beans, drained and rinsed
1     (14.5 - oz) can petite diced tomatoes and jalapenos, undrained
1     (14.5 - oz) can diced tomatoes and mild green chiles, undrained
1     (14 - oz) can beef broth
2     cups frozen yellow and white whole kernel corn
1     (1 - oz) envelop taco seasoning mix
1/4  (teaspoon salt
1/4  (teaspoon pepper
2     tablespoon chopped fresh cilantro

Toppings: sour cream, chopped cilantro
Blue corn tortilla chips (optional)

Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain. 

Stir in kidney beans and next 8 ingredients, and 4 cups of water. (I didn't drain the red kidney beans and so I omitted the water. You can follow the recipe or do as I did but add some water if you wanted it more soupy. My husband doesn't like a lot of liquid in soup.)

I waited to add the taco seasoning until I had added all of the other ingredients.

Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings and tortilla chips, if desired.

To Freeze It: Place the pot of soup in a bath of ice water in the sink to cool. Stir the soup often to help release the heat. Ladle into labeled gallon - or quart - size zip - top plastic freezer bags. Let out any excess air, and seal; freeze up to 1 month. To reheat, thaw soup in fridge overnight, and simmer over low heat, stirring occasionally.

PUMPKIN CHEESECAKE BARS

Yesterday afternoon our Mexican Train group met at Friend Carol's house. The temperature was cool but the sun was shining coming in the windows. Carol also had decorated some for fall. It was just a perfect day to gather with friends and have a friendly game of Mexican Train. 

After the light lunch we were all surprised when Carol said she had dessert. It was the first time this fall several of the ladies had had pumpkin. (It wasn't for me since I made the Cranberry Pumpkin Bread earlier this week and took one of the loaves to HPC Thrift Shop to share with the other volunteers.) 

Click here for a printable version of just the recipe.

PUMPKIN CHEESECAKE BARS

1     (16 oz.) package pound cake mix
3     large eggs
2     tablespoons butter, melted
4     teaspoons pumpkin pie spice, divided
1     (8 oz.) package cream cheese, softened
1     (14 oz.) can sweetened condensed milk
1     (15 oz.) can pumpkin 
1/2  teaspoon salt
1     cup chopped pecans

Preheat oven to 350 degrees F. 

Combine cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice in a large bowl until mixture resembles coarse crumbs. Press into the bottom of a 15 x 10 - inch jellyroll pan.

Beat cream cream cheese in a large mixing bowl until fluffy. Gradually beat in sweetened condensed milk til smooth. Beat in the other 2 eggs, pumpkin, remaining 2 teaspoons of the pumpkin pie spice, and salt; mix well. Pour over crust; sprinkle with nuts.

Bake 30 to 35 minutes or until set. Cool. Chill. 

Cut in bars. 







Add a dollop of whipped topping to serve.

Store in refrigerator.

NORMA'S CRANBERRY PUMPKIN BREAD

This is the second week of the month which means our quilting group, Blankets of Hope meets at the church on Tuesday morning which means I can't be in two places at the same time since I usually go to the HPC Thrift Shop on Tuesday mornings. When I sign up for the month and I get to the second week, I usually choose Monday to work instead of Wednesday.  With the new registers we have it probably wouldn't be as hard working on Wednesdays since they can put in them before we open that automatically gives clothing items a 50% discount. The other volunteers who work the registers on Wednesdays just always talk about how crazy it is (with so many shoppers). 

Monday morning one of the volunteers from clothing came to my register and asked if I were Patricia. When I told her I was, she said she wanted to thank me and tell me how good the bread was that I had brought. When I explained that I usually worked on Tuesdays except for the second week, she said, "Well, I'm glad you come in on Mondays the second week." I had several people tell me how much they enjoyed the bread and it was all gone by the time my shift was over so I think it was definitely a winner.

I found the recipe in my new Yolanda's All New Cranberry Cookbook by Yolanda Lodi. Norma is Norma DiCarlo. Yolanda said she especially liked the recipe because it made two loaves. She always makes them and freezes one loaf while they enjoy the other one. She recommends that you just take it out of the freezer the night before you want to eat it.

I used frozen cranberries that I had bought fresh and froze last season. I think it is easier to cut them in half. After I cut them, I let them thaw. Don't want to make two loaves? The recipe would cut in half easily (just measure out half of the can of pumpkin and then make some pumpkin pancakes with the leftover pumpkin.) I had to do a double take as I was mixing up the loaves when I realized it only had 1/4 cup olive oil in it. The applesauce takes the place of the rest of the oil. The result is a very moist tasty bread.

Click here if you would like a printable version of just the recipe.

NORMA'S CRANBERRY PUMPKIN BREAD

1       can (15 oz.) pumpkin
2       cups sugar
2       large eggs, beaten with a fork
1/4    cup extra-virgin olive oil
1       cup applesauce (I did use unsweetened applesauce)
4       cups flour
1       tablespoon ground cinnamon
1       tablespoon ground nutmeg
1       tablespoon baking powder
1       teaspoon baking soda
1-1/2 cups fresh cranberries, cut in half
1       cup chopped walnuts

Preheat oven to 350 degrees F. Grease and flour two 9 x 5 x 3 - inch loaf pans.

In a large bowl combine the pumpkin, sugar, eggs, olive oil, and applesauce.

Mix with a spoon.

In another large bowl, combine the flour, cinnamon, nutmeg, baking powder, and baking soda (with a whisk).

Add the dry ingredients to the pumpkin mixture, stirring with a spoon until combined.

(I added the dry ingredients using a large serving size spoon at a time.)

Fold in the cranberries and nuts. 

Pour batter into prepared pans.

Bake for 60 to 65 minutes or until toothpick inserted in center comes out clean.

Cool on pan on wire rack for 10 minutes. Run a knife around the inside edges to loosen the loaves. Remove and finish cooling on wire rack. Wrap in foil. 

PEACH PUDDING

Since we got back from our trip to Canada and Boston and Vermont the end of July, I haven't made many desserts except the ones I took to HPC Thrift Shop or if I were hosting a gathering. I wanted to lose a couple of pounds I have gained since the beginning of the year and didn't want to be tempted.

I successfully lost the pounds I wanted to lose but have not started keeping the cookie jar filled again or indulging in any other special dessert.That is until I found this "new" Amish cookbook several weeks ago at an estate sale and so far I have made three recipes from it in the last week or so. I made the Saucy Apple Delight and took to the thrift shop. I made the Broasted Chicken for us and I also made this Peach Pudding. 

I couldn't help myself. I love desserts made with peaches and I had some fresh peaches I sliced and froze that I hadn't used. I did decide to use my stevia/sugar blend for the cup of sugar so I reduced the sugar calories by half. I really like the "dough" in this recipe. I guess maybe the two eggs made the difference. Whatever it was, we really enjoyed it. 

I told my husband I had made Peach Pudding and he was surprised and insisted on calling it a cobbler. I just reminded him that Levi C. Miller, Jr called it Peach Pudding in the Jamesport Kuntry Favorites cookbook. (Friday when Friend Janice and I went out for our normal Friday Estate Sales Day, we only had one estate sale we wanted to go to so we ended up going down to check out the main street in Parkville, MO. We went into an antique mall and guess what we saw in one of the booths....Jamesport Kuntry Favorites cookbook. I couldn't believe it.)

We didn't eat it warm after I baked it because it was in the afternoon, so we just warmed it up in the microwave each time we ate some. That just meant my pictures didn't look quite like they would have if we had eaten it when it was still warm fresh from the oven.

PEACH PUDDING

1     cup flour
1     cup sugar (I used 1/2 cup stevia/sugar blend)
1     teaspoon baking powder
2     eggs
5     tablespoons water
1     teaspoon vanilla
butter (size of an egg) (I used 1 tablespoon but have searched it and it said 1/4 cup)

4     cups sliced peaches

Preheat oven to 400 degrees F. Grease 8 - inch square pan.

Put peaches in pan. Set aside.

Combine the flour, sugar, baking powder, eggs, water vanilla, and butter til smooth.

(I combined the flour, sugar, and baking powder first and

then added the water ingredients.)

Pour batter

evenly over the peaches to cover. (So many recipes I try will say "pour" and there is no way I could pour my mixture. This one though - I could.)

Bake until is doesn't stick to the toothpick. (I cooked mine 30 to 35 minutes til golden brown.)

Serve with milk. (We added a scoop of ice cream.)

Levi says you can also use other fruit or fruit juice, thickened with cornstarch.

Here is a picture of my peach slices I froze. You can check out how I did that here.

BROASTED CHICKEN

This Broasted Chicken probably isn't like you might consider broasted chicken, but that's what Clara Hochstetler called it in my cookbook called Jamesport Kuntry Favorites from Jamesport, MO. The recipe was super easy and sounded like a good way to bake some chicken (breasts). It smelled so good baking and tasted just as good.

Clara probably used a whole chicken cut up, but I just used two chicken breasts that I cut lengthwise down the center making four chicken breasts pieces. I reduced the cooking time and it was just perfect.

Click here for a printable version of just the recipe.

AMISH BROASTED CHICKEN

4     tablespoons catsup
2     tablespoons Worcestershire sauce
4     tablespoons brown sugar
5     tablespoons water
1     tablespoon lemon juice or ReaLemon
1/2  teaspoon prepared mustard
1/2  teaspoon paprika
1/2  teaspoon chili powder

Chicken
flour
salt

Preheat oven to 450 degrees F. Grease or spray a baking pan.

Combine the catsup, Worcestershire sauce, brown sugar, water, lemon juice, prepared mustard, paprika, and chili powder and

then heat in small saucepan to boiling. Remove from heat.

Season chicken with salt and

dip in flour.

Dip in sauce.

Place chicken in pan.

Pour remainder of sauce over meat.

  

Cover completely with foil and bake for 15 minutes. Reduce heat to 325 degrees F. and bake until chicken is done. (I baked it at the lower temperature for 30 minutes.)

We also checked the temperature with a meat thermometer to 180 degrees F.

SAUCY APPLE DELIGHT

My husband and I took a quick trip down to Little Rock, AR this past weekend to celebrate my Aunt Virginia's 90th birthday. You would never in a million years guess she was 90 years old (young). Her children fried catfish and everyone brought something to share. I decided to make my Zesty Black Bean Salsa because I could mix it up easily after I got to my cousin Gale's house. While we were in the supermarket, my husband saw some small McIntosh apples that he wanted to buy but the paper bag held 5 lbs. I told him if he wanted them, we should buy them and I would make something with them after we got back home.

I vaguely remembered seeing a recipe using apples in a new cookbook I got at an estate sale the last time Friend Janice and I went called Jamesport Kuntry Favorites. I was so excited when Janice pulled it out because we love to go to the Amish community of Jamesport northeast of Kansas City. Saucy Apple Delight was contributed by Mrs. Orley Shrock. I have many, many Amish cookbooks - many of which have the same or similar recipes in them. I like to find ones that are unique and try them. This apple dessert was definitely unique. The recipe did call for 2 large apples, twice, and I decided a large apple would be close to 1 cup shredded. Since the apples were small I used 2 of them for each large apple and measured the shredded apples at 2 cups. 

Click here for a printable version of just the recipe.

SAUCY APPLE DELIGHT

Batter:
1     cup flour
2     teaspoon baking powder
1/2  cup brown sugar
1     cup raisins (I used dried cranberries)
1/2  teaspoon salt
1     teaspoon vanilla
1/2  cup milk
2     large apples, peeled and shredded

Sauce:
1/4  cup brown sugar
1/4  teaspoon nutmeg
1/2  teaspoon cinnamon
1/4  cup butter
2     cups boiling water
2     large apples, peeled and shredded

Preheat oven to 375 degrees F. Spray or grease a 2 - quart baking dish. (Mine was 8 x 11)

Combine the batter ingredients in a large mixing bowl and

blend well with a wooden spoon. I combined the dry ingredients first and

then added the milk and shredded apples.

Pour into prepared  baking dish. 

Prepare the sauce by combining sugar, nutmeg, cinnamon, butter, and boiling water in a mixing bowl. (Notice I sliced the butter into thin slices so they would melt quicker.)

Stir until butter is melted.

Add apples.

Pour over batter. (I used a large serving spoon and spooned the apples out evenly over the batter and poured the liquid evenly over all.)

Do Not Stir! Sauce floats on top. (I took the spoon and pressed lightly if any of the shredded apple was not in the liquid.) As the pudding bakes, the sauce seeps to the bottom.

Bake for 30 minutes.

Serve warm 

with a dab of whipped cream or ice cream

or plain.

My little McIntosh apples.