Pumpkin Cinnamon Pudding Cake

1 1/4 c flour
2 tsp baking powder
1 1/2 tsp cinnamon (I would use a little less next time.)
1/2 tsp ginger
1/4 tsp salt
1/4 tsp nutmeg
1/4 c butter, softened
1 3/4 c packed brown sugar (I used  less)
1/2 c sour cream
1/2 c canned pumpkin
1 tsp vanilla
1 cup boiling water
2 Tbs butter, softened

vanilla ice cream or whipping cream

Pre-heat oven to 350.  Coat 8x8 inch baking dish with cooking spray.  In a medium bowl, combine flour, baking powder, 1/2 tsp of the cinnamon, the ginger and nutmeg.  Set aside.  Boil water and melt 2 Tbs butter in it.  Keep hot.

In a separate bowl beat the 1/4 c butter and 3/4 c of the brown sugar for about 2 minutes on medium speed.  Add sour cream, pumpkin, and vanilla.  Beat for 3 - 4 minutes.  Add flour mixture; stir with a spoon just until combined.  Spread batter in baking pan.  sprinkle remaining brown sugar over the top.  This is where I used about 2/3 the amount.  Then sprinkle the remaining 1 tsp cinnamon over the top.  I would use a little less next time - maybe 3/4 tsp?  Pour hot butter/water mixture over the top.

Bake 30-40 minutes (mine took 40) or until the top springs back when lightly touched in center.  Cool for a bit.  Serve with ice cream or whipped cream.  Delicious!

Olive Garden Zuppa Toscana

1 lb ground Italian sausage
1 1/2 tsp crushed red pepper
1 large diced white onion
4 Tbs bacon pieces
2 tsp garlic paste (I used minced.  Same amount)
8 - 10 cups water
5 chicken bouillon cubes
1/4 c heavy cream (the recipe calls for 1 cup)
1 lb sliced russet potatoes (about 3 large) I used about 6 or more, yukon gold, diced.
1/4 bunch fresh kale, cut into small pieces

Sautee the sausage and crushed red pepper flakes.  Set aside.

Saute bacon, onion and garlic for 15 minutes or until the onions are soft. (I precooked the bacon, then saute'd.)

Mix together the chicken bouillon and water, then add it to the onions, etc. in a large stock pot.  Cook until boiling.

Add potatoes and cook until soft, about 1/2 hour with russets.

Add cream and cook until thoroughly heated.

Stir in sausage.

Add kale just before serving.

My Granny's Chocolate Cobbler

From The Pioneer Woman


1 cup flour
2 tsp baking powder
1/4 tsp salt
7 Tbs cocoa powder, divided
1 1/4 cup sugar, divided
1/2 c milk
1/3 c melted butter
1 1/2 tsp vanilla extract
1/2 c light brown sugar, packed
1 1/2 c hot tap water

Preheat oven to 350 degrees.  Stir together the flour, baking powder, salt, 3 Tbs cocoa, and 3/4 c of the white sugar.  Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture.  Mix until smooth.

Pour the mixture into an ungreased 8 inch baking dish.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 Tbs cocoa.  Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all.  DO NOT STIR!

Bake for about 40 minutes or until the center is set.

Let stand for a few minutes.  Serve with homemade ice cream using the sauce to spoon over all.

scrumptious crock pot mashed potatoes

5 lb potatoes in chunks

1 T garlic

2 cubes bouillion

8 oz sour cream

1/2 c butter

8 oz cream cheese

salt & pepper

boil potatoes, garlic, bouillion about 15 minutes. you want the potatoes to still be firm. drain, and reserve a little water. mash with sour cream and cream cheese. put into the crockpot 2-3 hours. stir in butter,salt & pepper. prepare for a stampede.

Beef-Barley Soup

3/4 lbs boneless chuck rost, trimmed and cut into 1/2 inch pieces

1 1/2 cups thinly sliced carrot

1 1/2 cups thinly sliced celery

2/3 cup chopped onion

4 cups low-sodium beef broth (I used 3 14 oz cans and wanted more.)

1 bay leaf

2/3 cup uncooked pearl barley

1/2 tsp salt (mine didn't need any)

1/2 tsp  pepper

Heat dutch oven over medium high heat.  Coat pan with cooking spray.  Add beef to pan, cook 4 minutes or until browned, stirring frequently.  Remove beef from pan.  Add carrot, celery, onion to pan; cook 6 minutes.   Add beef, broth, and bay leaf.   Bring to a simmer over medium-high heat.  cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally.  Stir in barley; cover and simmer 30 minutes or until pearl barley is tender.  Stir in salt and pepper.  Discard bay leaf.  Yield 4 servings.

Notes: 

The barley took more like 50  mintues to cook.

The recipe called for 8 oz mushrooms, which you add with the veggies.

I should have doubled this for my family.

Rosemary Bread

2 cups warm milk
1/4 cup warm water
3 Tbs sugar
2 Tbs butter, melted
2 tsp salt
2 pkgs dry yeast (about 4 1/2 tsp)
5 1/2 cups flour divided
1 cup chopped walnuts (I didn't use)
3 Tbs chopped fresh rosemary
1 egg, slightly beaten

1 Tbs yellow cornmeal
1 Tbs milk
1 egg, slightly beaten

Combine first 5 ingredients in a large bowl, stirring with a whisk. Add yeast, stirring. Let stand 5 minutes. Add 2 cups of flour. Cover and let rise for 15 minutes. Add 2 1/2 cups flour, walnuts, rosemary, and 1 egg. Stir. Turn onto lightly floured surface. Knead until smooth and elastic, adding enough flour - 1/4 cup at a time - to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise 1 hour, or until doubled in size. (Lightly press two fingers into dough. If indentation remains, dough has risen enough.)

Preheat oven to 400. Punch dough down; turn out onto oiled surface (the recipe said lightly floured, but I sprinkled a little olive oil and spread it around. It worked great.) Divide dough in 1/2, shaping each half into a round. Place on baking sheet (or pizza stone if you have one) dusted with cornmeal. Cover and let rise until double, about 1/2 hour. Mine took about 20 minutes.

Whisk together 1 Tbs milk with 1 beaten egg, and brush over loaves. Make 3 diagonal cuts, 1/4 inch deep, across the top of each loaf.

Place loaves in oven and reduce heat to 375. Bake about 40 minutes, or until loaves sound hollow when tapped. Mine baked in about 30, but I only baked one at a time. Let stand about 20 minutes before slicing.

Down-in-the-Dumps Pudding (Rainy-Day Cake)

Beat together:

2 cups flour

1 1/2 cups sugar

4 tsp baking powder

1/2 tsp salt

4 Tablespoons cocoa

Stir in:

1 cup milk

4 Tablespoons vegetable oil

2 cups chopped nuts (i don't think mom ever put nuts in it)

Spread mixture in ungreased 9x13 pan.

Blend in small bowl:

2 cups brown sugar

1/2 cup cocoa

Sprinkle over top of batter.

Pour over all: 3 1/2 cups hot water. Bake 350 for 45 minutes.