Wednesday, October 26, 2011
What a yummy treat! Smooth and delicious with the perfect blend of pumpkin and cream.
This was also supposed to have pecans on top, but my grown sons must have found the HIDDEN bag, because there were none to add. But it still tasted great and I went ahead and added the butter to the brown sugar sans the nuts just for more texture and it was awesome!
1 cup cold milk
1 3.4 0z pkg. of Jell-O brand Pumpkin Spice Instant pudding and pie filling
*Beat together with whisk for 2 minutes.
1 cup thawed cool whip ( or whipped cream) + more for garnish
*Stir into the above mixture.
Spoon into 4 dessert dishes.
refrigerate until ready to serve.
1 T. melted butter and 1/4 cup pecan pieces and
2 T. brown sugar. Mix well and sprinkle on top of mousse. Add a dollop of whipped cream and sprinkle with dash of brown sugar.
Monday, October 24, 2011
I have told you in the past, ANYTIME I post a recipe from my Momma, you all should immediately stop what you are doing and print or write it out!
They are ALWAYS wonderful, mouth-watering reipes that are not too fussy.
The surprising secret in this recipe is SALSA- but it only adds to the moistness, it does NOT make it spicy or Mexican-flavored.
For this recipe, you will need:
2 eggs, beaten
1/2 of small jar of mild salsa
1 cup finely crushed saltine crackers
2 lbs. ground beef
1/3 cup chopped onion
1/3 cup chopped green pepper
Mix altogether- put into a loaf pan and bake at 350 degrees for 45 minutes (uncovered). Bring out of oven and put on topping and bake 15 min. more.
1/4 cup brown sugar brown sugar
1 tsp. dried mustard
Wednesday, October 12, 2011
Today I will be preparing this recipe for our local Morning News WSILTV 3 Station. I will be making the Apple version. YOU CAN WATCH IT HERE.
I have been making this dish (or one of the other varieties I'll mention later) for years- taking it to church socials, parties, neighborly gatherings, dinners or just for supper and I'm here to tell you that I've not taken it once to a gathering where my dish didn't return to me empty with nothing but recipe requests in it!
I'll make the cherry version for Valentine's Day, or Independence Day or Christmastime, and I'll make the apple version in the fall. I've also tried the peach, and I guess you could substitiute YOUR favorite pie filling (blueberry, strawberry, etc.)
It is very simple, just a few steps for assembly and you're on your way to making an absolutely delicious and surprisingly "from scratch" tasting "cobbler", but you will have cheated! Ssshhhh, you're secret's safe with me!
This recipe originally came to me from my cousin Angie who found it in her church cookbook when she lived in Carlsbad, New Mexico.
You will need:
1 pkg. flour tortillas (8-10)
small pkg. (4 oz.) cream cheese
2 cans Cherry Pie Filling (or flavor of your choice)
1 T. butter (for buttering baking dish)
1 1/2 sticks butter (do not substitiute-trust me)
1 1/2 c. sugar
1 1/2 cups water
1 tsp. Almond extract ( *If using other fillings, vanilla extract would be used)
Butter bottom and sides of 13 x 9" naking dish. Preheat oven to 350 degrees.
Spread cream cheese over tortilla.(Enough to cover, 1-2 T.)
Place about 3 T. of pie filling down center of each tortilla.
Roll up tortilla, enchilada style.
Place side by side in dish.
Add any remaining pie filling to the top of dish and set aside.
In a saucepan over med-high heat, bring butter, sugar, water and extract to a boil.
Remove from heat and pour over tortillas in dish.
Bake at 350 for about 40 minutes. Remove and let cool a few minutes before serving.
*Serve warm with a scoop of French Vanilla Ice cream on top.
*Sprinkle with powdered sugar.
*Top with Cool Whip
You can serve hot,room temp. or cold from the fridge. It's ALL good!
*When I make the apple version, I sprinkle top with cinnamon-sugar mixture and sprinkle with nuts . After baking I drizzle with caramel Ice cream topping.
Go ahead-Give it a try with YOUR favorite pie filling or topping. If you do, be sure to come back and let me know and I'll add your link to the post!