PUMPKIN PIE FUDGE

Ingredients:

3/4 C Butter

2/3 C Evaporated Milk
3 C Sugar

3/4 C Pumpkin Puree

1 tsp Cinnamon

1/4 tsp Nutmeg

2 C White Chocolate Chips

7 oz. Jar Marshmallow Cream

1 C Chopped Pecans, optional

Directions:

In a large pot combine butter, evaporated milk, sugar, pumpkin and spices. Cook over high heat, stirring continuously, until the mixture reaches 234°. Remove from heat. Stir in white chips until they care completely melted. Stir in marshmallow cream until completely mixed in. Fold in nuts. Pour fudge into a greased 9x13 baking dish. Put in refrigerator to cool.

Recipe Notes:

Recipe found on Premeditated Leftovers blog (http://www.premeditatedleftovers.com/2010/10/pumpkin-pie-fudge.html). This was a HUGE hit at my house Christmas 2010.

CROCK POT CREAMED CORN

Ingredients:
(2) 1 lb. Bags Frozen Corn
1 Can Cream Style Corn
2 T Sugar
1/4 C Milk or Cream
4 T Butter
8 oz. Pkg. Cream Cheese, cut into chunks
Salt & Pepper, to taste

Directions:
Spray crock pot with cooking spray. Mix all ingredients together in crock pot and cook on low for approximately one hour, stirring every 15 minutes.

CRUNCHY ASIAN BROCCOLI CRANBERRY SLAW

Ingredients:
2 T Butter
2/3 C Slivered Almonds
1 Pkg Oriental Flavor Ramen Noodle Soup
1 Pkg Broccoli Slaw Mix
1/2 Red Onion, finely chopped
1/2 C Dried Cranberries

Dressing Ingredients:
Seasoning Pack from Soup
2 T Brown Sugar
1 T Soy Sauce
2 T Seasoned Rice Vinegar
1 T Red Wine Vinegar
1 T Raspberry Walnut Salad Dressing (optional - I added because I had it on hand, but it gave a yummy extra flavor!)
1/4 C Olive Oil

Directions:
Melt butter in skillet. Break up noodles from soup into small pieces. Saute noodles and almonds until golden brown, stirring frequently. Set aside.

In small bowl combine all dressing ingredients and stir with a whisk. In large bowl combine slaw mix, red onion, noodle/almond mix and cranberries. Pour dressing over and toss together until well combined. Serve immediately.

CHOCOLATE CHIP PECAN BANANA BLONDIES

Ingredients:
1-1/2 Sticks Butter
1-1/3 C Brown Sugar
2 Eggs
1 tsp. Vanilla
4 Ripe Bananas, mashed
2 C Flour
1 tsp. Baking Soda
1/2 tsp. Salt
12 oz. Bag Chocolate Chips
1/2 C Finely Chopped Pecans

Directions:
Spray 10x15 jelly roll pan with floured cooking spray (Baker's Joy). Preheat oven to 350°. Cream butter and sugar in mixer bowl. Add eggs and mix until well blended. Add vanilla and bananas.

In separate bowl, stir together flour, baking soda and salt. Add to wet ingredients, blending until combined. Add chocolate chips and pecans.

Spread batter into pan and bake 25-30 minutes.

Recipe Notes:

Recipe borrowed from Eat at Home blog (http://eatathomecooks.com/2010/05/chocolate-chip-pecan-banana-bars.html).

THE PIONEER WOMAN'S CHICKEN SPAGHETTI

Ingredients:

2 C Cooked Chicken

3 C Dry Spaghetti, broken into two inch pieces (I use thin spaghetti)

2 Cans Cream of Mushroom Soup

2 C Grated Sharp Cheddar Cheese (plus 1 C for top)

1/4 C Finely Diced Green Pepper

1/4 C Finely Diced Onion

4 oz. Jar Diced Pimentos, Drained

2 C Reserved Chicken Broth (from cooking chicken)

1 tsp Lawry's Seasoned Salt

1/4 tsp Cayenne Pepper

Salt & Pepper, to taste

Directions: Cook chicken (I use bone-in breasts) reserving broth for later. Pick meat off the bone. Cook spaghetti in same broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients, except 1 C sharp cheddar. Place mixture in casserole pan and top with remaining cheese. At this point either cover and freeze (up to six months) or bake at 350 for 45 minutes until bubbly.

Recipe Notes:

This recipe is a family favorite - especially Cameron's! I always double the recipe and have one for the freezer. Step-by-step instructions (including pictures) can be found on The Pioneer Woman's website: http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/. Note: I always use bone-in chicken breasts rather than a fryer as PW uses. Also, I almost never use all of the chicken broth. Just mix until until a good casserole consistency.

ZESTY MEATLOAF

Ingredients:

1 lb. Ground Turkey

1 lb. Ground Sausage

1 Box Stove Top Stuffing Mix, chicken flavor

1 C Salsa

1 Med. Onion, chopped

1 Egg

1/2 C Ketchup

1/2 C Pancake Syrup

Directions: Mix all ingredients except ketchup and syrup until very well combined. Form into meatloaf (either 4 mini loaves, or 2 standard loaves) and place on broiler pan. Combine ketchup and syrup and pour over meatloaves. Bake at 350 for one hour.

CHOCOLATE COBBLER

Ingredients:
1 C All-Purpose Flour
2 tsp Baking Powder
1/4 tsp Salt
7 T Cocoa Powder, divided
1-1/4 C Sugar, divided
1/2 C Milk
1/3 C Butter, melted
1-1/2 tsp Vanilla Extract
1/2 C Light Brown Sugar, packed
1-1/2 C Hot Water

Directions:
Preheat oven to 350. Stir together flour, baking powder, salt, 3 T cocoa, and 3/4 C sugar. (Reserve 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. (I used Corning French White dish.) In a separate bowl, mix 1/2 C sugar, brown sugar, and 4 T 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. Great served with vanilla ice cream!

I have seen variations of this recipe all over the internet and can't say for sure where this one came from. Probably one of the best chocolate recipes I've tried in a long time. YUM YUM

BOBBY DEEN'S PIMENTO CHEESE

Ingredients:
1/2 tsp Paula Deen House Seasoning (See Below)
1/2 C Mayonnaise
1 C Grated Monterrey Jack Cheese
1 C Grated Sharp Cheddar Cheese
3 oz. Cream Cheese, room temperature
2-3 T Pimentos, smashed
1 tsp Grated Onion
Cracked Black Pepper

Directions:
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended.

HOUSE SEASONING
1 C Salt
1/4 C Black Pepper
1/4 C Garlic Powder

Recipe found in Paula Deen and Friends Cookbook.

PUMPKIN CHOCOLATE CHIP MUFFINS

Ingredients:
4 Eggs
2 C Sugar
15 oz. Can Pumpkin
1 tsp Vanilla
1 1/4 C Oil
3 C Self-Rising Flour
2 tsp Cinnamon
1 tsp Salt
12 oz. Semi-Sweet Chocolate Chips

Directions:
Beat eggs and mix with sugar, pumpkin, vanilla and oil until smooth. In separate bowl, mix dry ingredients. Add to pumpkin mixture then fold in chocolate chips. Bake at 375 for 16-18 minutes. Yields 30 muffins.

Recipe shared by Amy Davis

PAULA DEEN'S FRIED OKRA SALAD

Ingredients:
1 1/2 lbs. Breaded Frozen Okra
Vegetable Oil for Frying
2 lg. Tomatoes, seeded and chopped
1/2 Green Bell Pepper, diced
1 Bunch Green Onions, diced
6 Slices Bacon, cooked and crumbled
1/2 C Vegetable Oil (I will use less next time)
1/4 C Sugar
1/4 C Distilled White Vinegar

Directions:
Fry okra in vegetable oil according to package directions, drain on paper towels. In a medium bowl, combine okra, tomatoes, bell pepper, green onions and bacon. In a small saucepan, combine oil, sugar and vinegar. Cook over medium heat, stirring frequently until sugar dissolves. Pour over okra mixture, tossing gently to coat. Serve immediately.

Recipe from Cooking with Paula Deen, May/June 2008

COPYCAT CHILI’S SALSA

Ingredients:

14 1/2 oz. Can Tomatoes and Green Chiles

14 1/2 oz. Can Diced Tomatoes (do not drain)

1 T plus 1 tsp Jalapenos (canned diced, not pickled)

1/4 C Diced Onion

3/4 tsp Garlic Salt, or more to taste

1/2 tsp Cumin, or more to taste

1/4 tsp Sugar, or more to taste

1 Bunch Cilantro, chopped

Directions:

Combine all ingredients until well combined. If you prefer a less chunky salsa you can put in food processor and pulse for a few seconds. Place in covered container and chill.

Recipe found on The Secret Recipe Blog (http://www.recipesecrets.net/blog/recipes/copycat-chilis-salsa/) with my variations above.

SALMON PATTIES

Ingredients:
1 (14 3/4 ounce) Canned Salmon
1/4 C Onion, minced
1/4 C Cornmeal
1/4 C Flour
1 Egg
3 T Mayonnaise
1/2 tsp Garlic Powder
Dash Salt
Dash Pepper
2-3 T Oil, for pan frying

Directions:
Drain salmon thoroughly and flake it with a fork in a large bowl. Add remaining ingredients (except oil) and mix well. Form into patties. Add oil to pan and heat to med-high heat. Fry patties until golden brown, turning once during cooking.

Recipe found on Craving Comfort Blog (http://cravingcomfort.blogspot.com/2010/03/perfect-salmon-patties-easy-too.html). The mayonnaise really helped make it moist!