PUMPKIN PIE CAKE

1 (18.25 oz.) pkg. White or yellow cake mix
1 cup Chopped nuts
1/2 cup Unsalted butter, melted
1 (15-oz.) can Pumpkin puree
1 (12 oz.) can Evaporated milk
3/4 cup Granulated sugar
2 large Eggs
2 tsp. Pumpkin pie spice
1/2 tsp. Salt

Preheat oven to 350?F.  Grease a 13x9x2-inch baking pan.
Combine cake mix, nuts and butter until well mixed.  Press mixture into bottom of prepared baking pan.

In a large bowl, combine pumpkin, evaporate milk, sugar, eggs, pumpkin pie spice and salt.  Beat with an electric mixer on medium sped for 2 minutes or until thoroughly combined.  Spread over crumb mixture.

Bake for 50 to 55 minutes, or until set and tip of knife inserted into center of pan comes out clean. Cool on wire rack.  Cut into squares and top with sweetened whipped cream if desired.

Yield: 12 servings

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Pumpkin Pie Cake Yum

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INSALATA CAPRESE

4 Large fresh tomatoes, unpeeled, sliced 1/4″ thick
16 oz. Fresh mozzarella cheese, *sliced 1/4″ thick
1/3 cup Packed whole leaf fresh basil
4 Tbl. Extra virgin olive oil
To taste Fine sea salt
To taste Freshly ground black pepper
1/4 cup Imported olives
**Optional: Minced fresh garlic to taste

On a large platter, arrange tomato and mozzarella slices and basil leaves, alternating and overlapping each.  Drizzle salad with olive oil; sprinkle with salt and pepper.  Garnish with imported olives.

*A good boiled egg slicer works well for slicing balls of fresh mozzarella.

**When I make this, I mince 1-2 cloves (toes) of fresh garlic and allow it to marinate in the olive oil while slicing the cheese and tomatoes, etc., then pour the flavored oil and garlic over the salad before adding the salt and pepper.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net

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Insalata Caprese (Italian salad) Yum

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DREAMY HOT CHOCOLATE

3 teaspoons Unsweetened cocoa powder
4 teaspoons Sugar (granulated)
1 teaspoons Honey
2 cups Milk
Optional:
Marshmallows
Candy Canes
Cinnamon

Spoon 1 1/2 teaspoons cocoa powder, 2 teaspoons sugar and 1/2 teaspoon honey each mug.  Add 1-tablespoon milk to each mug and blend.  (Small wire whip works well.) 

Pour the remaining milk into a saucepan and heat over a medium heat just until it comes to a simmer (little bubbles around the edge).  Turn off heat. 

Carefully spoon the milk into the mugs with a ladle.  Stir and serve warm.

For an extra treat, add marshmallows or a sprinkle of cinnamon or use candy canes to stir.

Yield: 2 cups 

(For a larger yield, multiply recipe as many times as you want.  If you have problems with the math for multiplying, contact me and I will send you a larger portion recipe.  Call 608-240-9773. Thanks.)
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net.

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Dreamy Hot Chocolate Yum

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Chocolate-Almond Croissants
1 can (8 oz.) Refrigerated reduced-fat crescent rolls
1 box (7 oz.) Almond paste (not marzipan)
2 bars (1.55 oz. each) Milk chocolate (1 bar cut into 8 equal pieces
1 teaspoon Sugar

Heat oven to 375 degerees. 

Unroll dough; separate wedges. 

Measure 1 Tablespoon almond paste and divide in half.  Press each half into a 1 1/2×1-inch rectangle.  Repeat 3 times. 

Place a rectangle on bottom of each wedge.  (Wrap rest of almond paste well; freeze for another use.) 

Top almond paste with the chocolate pieces. 

Roll up dough as shown on package.  Place on a baking sheet; sprinkle each with 1/8 teaspoon sugar.

Bake as package directs. 

Remove to a wire rack to cool sightly. 

Break up other chocolate bar; put into a 1-quart ziptop bag.  Microwave at 10-second intervals until melted.  Snip a tip off a corner of bag and pipe chocolate onto croissants. 

Variations:
Replace milk chocolate with bittersweet or semi-sweet.
Use a teaspoon of raspberry jam instead of chocolate in each croissant.
To decorate, sift confectioners' sugar on croissants instead of piping on chocolate.

Serve warm, or at room temperature.

Nutrition information per serving:
198 calories, 4g protein, 23g carbohydrates, 9g fiber, 10g fat (3 g saturated fat), 3mg cholesterol, 238 mg sodium.

Yield:  8 servings

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net

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Chocolate-Almond Croissants Yum

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GOLDEN VEGETABLE SOUP

1 cup Water
1/2 cup Diced celery
1/2 cup Diced carrots
1/2 cup Chopped broccoli
1/2 cup Chopped cauliflower
1 ounce Diced onion
1/4 tsp. Salt
1/4 tsp. Pepper
1 Tbl. Flour
1 cup Skim, 1% or 2% milk
2 ounces Pasteurized process cheese spread, cubed

In a 2-quart saucepan, combine water and vegetables; heat to boiling. Reduce heat; simmer 15 minutes or until tender.  In tightly covered jar, shake salt, pepper, flour and milk until thoroughly mixed; stir into vegetable mixture.  Heat to boiling; boil and stir 1 minute until thickened.  Stir in cheese until melted.

Yield: 3 cups

TIP: Soup can be made in larger quantity and frozen.
(For a larger yield, multiply recipe as many times as you want.  If you have problems with the math for multiplying, contact me and I will send you a larger portion recipe.  Thanks.)
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net.

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Golden Vegetable Soup (yield: 3 cups) Yum

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MICROWAVE TACO SOUP

1/4 lb. Ground beef
1/.2 cup Chopped onion
1 (16-oz.) can Stewed tomatoes, chopped
1 (16-oz.) can Kidney beans
1 (8-oz.) can Tomato sauce
2 Tbl. Taco seasoning mix
1 small Avocado, peeled, chopped
Garnish Corn chips
Topping Sour cream

Brown ground beef with onion in large glass casserole in microwave on High for 3 to 4 minutes; drain. 

Add 1 1/4 cups water and next 4 ingredients; mix well. 

Microwave on High for 5 minutes. 

Stir in avocado. 

Top each serving with shredded Cheddar cheese, corn chips and sour cream.

Yield: 6 servings

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net

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Microwave Taco Soup Yum

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PUP TENT PIE

1/2 lb. Hot dogs, sliced
1 can (15 oz.)  Pork and beans
1 can (8 oz.) Tomato sauce
3 Tbl. Packed brown sugar
1 1/2 cups All-purpose flour
2 tsp. Baking powder (I use Rumford brand)
1/2 tsp. Salt
2/3 cup Water
3 Tbl. Margarine or butter, melted
Optional: Shredded cheese

1. Heat oven to 450?.  Stir hot dogs, pork and beans, tomato sauce and brown sugar in a 9-inch square pan until mixed.  Bake about 15 minutes or until bubbly.

2. Stir other ingredients in medium bowl until a soft dough forms.  Drop dough by 8 spoonfuls onto hot dog mixture.  Optional:  Sprinkle you favorite shredded cheese over this dish before serving.

3. Bake 15 to 20 minutes or until dumplings are golden brown.

Yield: 8 servings

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net

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Pup Tent Pie Yum

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MONDAY MEAT PIE

Pie crust for 2 pies
1 lb. Ground beef
2 Tbl.* Shortening
3 Tbl. Instant minced onion
1 1/2 cup Tomato juice
1 lb. can Mixed vegetables, drained (this is quickest)
OR
2 cup Frozen mixed vegetables, cooked and drained (this is best)
1 tsp. Salt
1/4 tsp. Pepper
3 drops Hot pepper sauce
1/4 cup Flour
1/2 cup Catsup

Brown ground beef, shortening and onion in skillet; drain well.  Stir in 1 cup of the tomato juice, mixed vegetables, salt, pepper and hot pepper sauce.  Cover and simmer for 10 minutes. 

Blend 1/2 cup tomato juice, flour and catsup.  Add to meat, mixture, stirring constantly, until thick. 

Place in a 9-inch round pastry lined pan.  Roll out remaining dough (if not using ready-made pie crust).  Place top crust over filling.  Cut slits for escape of steam.  Fold edge under bottom crust, pressing to seal.  Flute edge.

Bake at 400? for 20 to 25 minutes, until golden brown.

Yield: 6 servings

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net

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Monday Meat Pie Yum

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