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ConnMom's Favorite Recipes

Last post Oct 21, 2007 9:45 AM by jilliebean_az . 26 replies.


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    • Top 500 Contributor
    Joined: Jan 2005
    Posts: 3,872
    Posted: Oct 20, 2007 9:43 AM in Mom2Mom Recipe Chat
    Post # 1
    ConnMom's Favorite Recipes
    I've been wanting to start a "Favorite" thread to keep all of my recipes in one place.
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    • Top 500 Contributor
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    Reply Posted: Oct 20, 2007 9:49 AM in Mom2Mom Recipe Chat
    Post # 2
    RE: ConnMom's Favorite Recipes
    Pumpkin Bundt Cake

    1 yellow cake mix
    1 3.4 oz pkg instant butterscotch or vanilla pudding mix
    4 eggs
    1/4 c water
    1/4 c vegetable oil
    1 c canned pumpkin
    2 tsp pumpkin pie spice

    Preheat oven to 350°.

    In large mixing bowl, combine ingredients. Beat on low for 30 secs; beat on med for 4 mins.

    Pour into greased and floured 10" fluted tube pan and bake at 350° for 50-55 mins, or until wooden pick inserted near center comes out clean. Cool in pan 15 mins before removing to wire rack to cool completely.

    Top with whipped cream or Cool Whip.
    ________________

    For pumpkin pie spice I used: 1 1/2 t cinnamon, 1/4 t nutmeg, 1/4 t ginger.

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    • Top 500 Contributor
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    Reply Posted: Oct 20, 2007 9:51 AM in Mom2Mom Recipe Chat
    Post # 3
    RE: ConnMom's Favorite Recipes
    Cinnamon Streusel Coffee Cake

    1 pkg yellow cake mix
    1 pkg instant vanilla pudding mix
    1 1/3 cups water
    1/3 cup oil
    4 eggs

    Combine all ingredients above and beat according to package directions for cake mix with electric mixer.

    Filling

    1/2 cup flour
    1/2 cup brown sugar
    1 1/2 tsp cinnamon
    1/4 cup butter, softened

    Mix filling ingredients together until crumbly and well combined

    Spray a bundt pan with pam. Pour half cake batter into pan. Sprinkle half of filling mixture evenly over batter. Fill with remaining batter then top with balance of filling mixture. Bake 45-50 minutes in preheated 375 degree oven or until a toothpick comes out clean. Cool on wire rack for 15 minutes. Invert onto plate (you can run a knife around edges first to help make it easier to remove from pan)

    Cool cake completely then pour the following glaze over the top so it drips down the sides of the cake (it will look so pretty!)

    Glaze

    2 cups confectioners sugar
    1 tsp vanilla
    2 tbls butter, softened
    3 to 4 tbls milk

    In a medium bowl combine butter and vanilla. Add powdered sugar and then whisk in the milk a tablespoon at a time until glaze is desired constistency (so it will run down sides of cake) Let glaze firm up and then serve.
    Moist and delicious!
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    • Top 500 Contributor
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    Reply Posted: Oct 20, 2007 9:54 AM in Mom2Mom Recipe Chat
    Post # 4
    RE: ConnMom's Favorite Recipes
    IRISH CREAM BUNDT CAKE

    1 c chopped pecans (optional)
    1 18.25 oz package yellow cake mix
    1 (3.4 oz)package instant vanilla pudding mix
    4 eggs
    1/4 c water
    1/2 c vegetable oil
    3/4 c Irish cream liqueur
    1/2 c butter
    1/4 c water
    1 c sugar
    1/4 c Irish cream liqueur

    Preheat oven to 325F. Grease and flour a 10" Bundt pan. Sprinkle chopped nuts evenly over bottom of pan (optional).

    In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 c water, 1/2 c oil and 3/4 c liqueur.
    Beat for 5 minutes at high speed. Pour batter over nuts in pan.

    Bake for 60 minutes or until cake tests clean. Cool for 10 minutes in pan, then invert onto serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze, repeat until all glaze is used up.

    To Make the Glaze: In a saucepan, combine butter, 1/4 c water and 1 c sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 c Irish cream.
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    Reply Posted: Oct 20, 2007 9:55 AM in Mom2Mom Recipe Chat
    Post # 5
    RE: ConnMom's Favorite Recipes
    Marigold Cake

    Mix together:
    1 pkg. Lemon cake mix
    1 3 oz. pkg. Lemon gelatin

    Add and beat well:
    4 eggs
    ¾ cup water
    ¾ cup salad oil

    Pour batter into 9 X 13 pan (grease bottom) and bake following box directions. (a bundt pan also works)
    Remove from oven and while hot poke holes all over cake with long pronged fork or kabob sticks

    Mix together and pour over hot cake:
    2 cups sugar
    (I will try powdered sugar next time)
    Juice of 2 lemons

    Mix together and frost cooled cake with:
    1 small pkg. Instant lemon pudding prepared
    with 1 cup milk
    Add:
    ¼ cup powdered sugar
    Fold in: 8 oz. cool whip

    Store in refrigerator
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    Reply Posted: Oct 20, 2007 9:57 AM in Mom2Mom Recipe Chat
    Post # 6
    RE: ConnMom's Favorite Recipes
    Chocolate Filled Monkey Bread
    Source: Nestle

    Yields - 18 servings

    Ingredients:
    18 frozen white dinner rolls, thawed
    1 1/2 cups (9 oz.)Semi-Sweet Chocolate Morsels
    1/4 cup (1/2 stick) butter, melted
    1/2 cup packed light brown sugar
    1/2 cup butterscotch sauce (optional)
    1/4 cup Chocolate Syrup, (optional)

    Directions:
    GREASE 12-inch Bundt pan.
    CUT each roll in half. Press each half into 3-inch circle. Place 10 or 11 morsels in center of dough circle, shaping dough into a ball around morsels. Pinch dough to seal. Repeat with remaining dough and morsels. Dip each in melted butter and roll in sugar. Arrange dough balls in prepared pan; seam sides up. Cover; let rise in warm place for 40 minutes or until doubled in size.

    PREHEAT oven to 350° F.
    BAKE for 30 minutes or until golden brown. Cool in pan on wire rack for
    20 minutes. Loosen sides and invert onto serving platter. Drizzle with butterscotch sauce and Nesquik. Serve warm.
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    • Top 500 Contributor
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    Reply Posted: Oct 20, 2007 9:59 AM in Mom2Mom Recipe Chat
    Post # 7
    RE: ConnMom's Favorite Recipes
    PUMPKIN OATMEAL COOKIES

    2 cups flour
    1 1/3 cups oats
    1 tsp baking soda
    1 tsp cinnamon
    1/2 tsp salt
    1 cup butter, softened
    1 cup brown sugar
    1 cup sugar
    1 cup pumpkin
    1 egg
    1 tsp vanilla
    3/4 cup walnuts (optional)
    3/4 cup raisins (optional)

    Preheat oven to 350º.
    Combine flour, oats, baking soda, cinnamon, and salt in medium bowl.
    Beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy. Add pumpkin, egg, and vanilla and mix well.
    Add flour and mix well.
    Stir in nuts and raisins.
    Drop into balls the size of walnuts.
    Bake 14-16 minutes.
    Let cool 2 minutes before removing from pan.
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    Reply Posted: Oct 20, 2007 10:01 AM in Mom2Mom Recipe Chat
    Post # 8
    RE: ConnMom's Favorite Recipes
    MONSTER BARS

    1 stick butter
    1 c brown sugar
    1 c white sugar
    1 1/2 c peanut butter
    3 eggs
    1 tsp vanilla
    2 tsps baking soda
    4 1/2 c oatmeal
    1 -12 oz. pkg chocolate chip
    1 -12 oz pkg M&Ms® plain chocolate candies

    Mix ingredients in order given in large mixing bowl. Press into a large greased jelly roll pan.
    Bake 15 min at 350°. Do not overbake. Cool and cut into bars.
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    Reply Posted: Oct 20, 2007 10:07 AM in Mom2Mom Recipe Chat
    Post # 9
    RE: ConnMom's Favorite Recipes
    Beer Bread

    1 (12 fluid ounce) can or bottle beer
    3 cups self-rising flour
    3 tablespoons white sugar

    1 In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
    2 Bake at 350 degrees F for 50 or 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

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    Reply Posted: Oct 20, 2007 10:19 AM in Mom2Mom Recipe Chat
    Post # 10
    RE: ConnMom's Favorite Recipes
    FRESH TOMATO LINGUINE
    (Posted by Cherpipe Oregon, Taste of Home B.B.)

    6-8 fresh tomatoes, chopped
    3 cloves garlic, minced
    1-1/2 cup loosely packed fresh basil, chopped
    1/2 cup olive oil
    2 tbsp red wine vinegar
    1 tsp salt
    1/2 tsp pepper
    1 (8 oz) package of cream cheese, cubed small
    1 package linguine or spaghetti

    Combine first 8 ingredients. Allow to sit and marinate for 2 to 5 hours at room temperature. (The longer the better) When ready to serve, cook linguine in a large pan, drain well and toss the hot pasta with the marinade sauce until the cream cheese melts and all is combined.

    **I marinate in the refrigerator for most the day, and took out the last half hour to bring to room temperature)

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    Reply Posted: Oct 20, 2007 10:21 AM in Mom2Mom Recipe Chat
    Post # 11
    RE: ConnMom's Favorite Recipes
    Olive Garden Zuppa Toscana


    Notes:
    This is one classic you do not want to miss.
    You may wish to add a half teaspoon of fennel seed to this.

    Ingredients:

    1 1/2 C. spicy sausage links -- 12
    2 medium potatoes, cut in half lengthwise,
    and then cut into 1/4" slices
    3/4 C. onions, diced
    6 slices bacon
    1 1/2 tsp. minced garlic
    2 C. kale leaves, but in half, then sliced
    2 T. chicken base
    1 qt. water
    1/3 C. heavy whipping cream

    Preparation:

    Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices.

    Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional
    1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.
    False
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    Reply Posted: Oct 20, 2007 10:27 AM in Mom2Mom Recipe Chat
    Post # 12
    RE: ConnMom's Favorite Recipes
    Southwest Breakfast Casserole

    4 eggs
    1/4 cup flour
    1/2 tsp. baking powder
    1/4 tsp. salt
    1 1/2 tsp dry mustard
    1 cup cottage cheese
    2 cups shredded cheddar
    1/4 cup margarine
    1 4 oz. can chopped green chilis

    Beat eggs, add flour, baking powder, salt and mustard. Add rest of ingredients. Spray 1 3/4 qt. casserole dish. Bake at 350 for 35-40 minutes. I double this and bake in 9 1/2 x 13 dish.
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    Reply Posted: Oct 20, 2007 10:28 AM in Mom2Mom Recipe Chat
    Post # 13
    RE: ConnMom's Favorite Recipes
    Posted by: Cubbybear Replies: 15 Posted on: 1/13/2003 11:52:02 AM
    #T126696

    DIE FOR CROCK POT ROAST

    1 beef roast, large enough to fit in your crockpot
    1 pkg. Hidden Valley Ranch Dressing Mix
    1 pkg. brown gravy mix
    1 pkg. Italian dressing mix
    1/2 C. warm water

    Place roast in crockpot. Mix all three envelopes and
    sprinkle on top of roast. Pour water in the bottom of the
    crockpot. Cover and cook on low 6 to 7 hours.

    Note: Can use half of seasoning packages without
    jeopardizing the taste. Also you can add more water at
    end for more gravy
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    Reply Posted: Oct 20, 2007 10:39 AM in Mom2Mom Recipe Chat
    Post # 14
    RE: ConnMom's Favorite Recipes
    Swiss Stew

    6 slices bacon, diced
    1 1/2 - 2 pounds stew meat or beef chuck cut into 1 inch cubes
    3 Tblsp flour
    1/2 tsp salt
    1/2 tsp celery salt
    1 can beef broth
    1 16 ounce can tomatoes
    1 bay leaf
    4 cups potatoes
    2 cups carrots
    1 onion sliced

    Saute bacon in dutch oven. Remove. Brown beef in bacon fat. Sprinkle flour, and salts over meat. Add broth, tomatoes (and liquid), and bay leaf. Bring to a boil, then simmer on low for 1 1/2 hours. Add potatoes, carrots, onions and bacon. Cook for 60 minutes or until beef and veggies are tender. Serve with french bread.
    False
    • Top 500 Contributor
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    Posts: 3,872
    Reply Posted: Oct 20, 2007 10:40 AM in Mom2Mom Recipe Chat
    Post # 15
    RE: ConnMom's Favorite Recipes
    Subject: ~!~ Crock Pot Chicken Chowder ~!~
    Posted by: katemarie_ia Replies: 10 Posted on: 9/1/2007 8:42:45 AM
    #T881043
    Crock Pot Chicken Chowder
    1 1/4 pounds boneless skinless chicken breast halves or turkey
    8 small new red potatoes, cut into 1-inch pieces
    1 large (1 cup) onion, chopped
    1 (16-ounce) package frozen mixed vegetables
    2 (14-ounce) cans chicken broth
    1 1/2 teaspoons dried marjoram leaves
    1 teaspoon garlic salt
    1/2 teaspoon dried thyme leaves
    1 cup milk
    2 tablespoons cornstarch
    1 (8-ounce) container onion and chive-flavored cream cheese, softened

    Topping Ingredients:
    2 tablespoons Butter
    1/2 cup dried breadcrumbs

    Combine all chowder ingredients except milk,cornstarch and cream cheese in slow cooker.
    Cover; cook on low heat setting for 6 to 8 hours, or high heat setting for 4 to 5 hours, until potatoes are tender.
    Combine milk and cornstarch in small bowl until smooth; gradually stir into chicken mixture.
    Cover; cook on high heat setting for 15 to 30 minutes or until mixture is thickened.

    Meanwhile, melt butter in 1-quart saucepan until sizzling; add bread crumbs.
    Cook over medium heat,stirring constantly, until golden brown (4 to 5 minutes).
    Set aside.
    Just before serving, stir cream cheese into chowder until melted.
    To serve, sprinkle each serving with 1 tablespoon topping.
    False