Pumpkin Bars

Pumpkin Bars
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Pumpkin Bars
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees
  2. Mix together in a large mixing bowl the eggs, canola oil and pumpkin
  3. Mix together in another mixing bowl the sugar, flour, baking powder, baking soda, salt, cinnamon and nutmeg
  4. Add the dry ingredients to the wet ingredients and stir until blended
  5. Pour into a greased 10×15 jelly roll pan and spread evenly
  6. Bake for 20-30 minutes until golden brown and toothpick comes out clean
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Henry & The Chicken’s New Year’s Romp

Henry & The Chicken’s New Year’s Romp

My mom and dad sent home some of the left over New Year’s ham for the chickens to enjoy. Henry got to tromp along out to the coop with me to give it to the chickens. All of the chickens enjoyed their treat!!!!

Gram’s Anise Cookies

Gram’s Anise Cookies

Gram’s Anise Cookies
Print Recipe
These are the cookies that Gram would always make for Christmas and give us a tin of them. They have the texture of a shortbread type cookie.
Cook Time
7-8 minutes
Cook Time
7-8 minutes
Gram’s Anise Cookies
Print Recipe
These are the cookies that Gram would always make for Christmas and give us a tin of them. They have the texture of a shortbread type cookie.
Cook Time
7-8 minutes
Cook Time
7-8 minutes
Ingredients
Icing
Servings:
Instructions
  1. Preheat oven to 425 degrees.
  2. Cream butter.
  3. Add sugar gradually.
  4. Stir in the yolks and vanilla until smooth.
  5. Add flour, baking powder, salt and anise seeds. Beat until mixed.
  6. Roll into balls.
  7. Dip in poppy seeds or sesame seeds if desired.
  8. Bake 7-8 minutes.
  9. Cool cookies.
Icing
  1. Mix powdered sugar, milk and anise extract to make a glaze.
  2. Mixture should be somewhat thick, microwave for 10 seconds to thin.
  3. Dip cooled cookies into glaze, let some drip and turn over to place on cooling rack.
  4. Immediately add sprinkles if desired.
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Raspberry & Black Currant Cheesecake

Raspberry & Black Currant Cheesecake

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Raspberry & Black Currant Cheesecake
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Servings
4 people
Servings
4 people
Raspberry & Black Currant Cheesecake
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Raspberry and Current Filling
Cream Cheese Filling
Pie Crust
Servings: people
Instructions
Raspberry and Currant Filling
  1. In medium sized pot place the raspberries, currants, sugar and water.
  2. Let cook, stirring occasionally, until boiling.
  3. In small bowl whisk together the cornstarch and water.
  4. Add cornstarch mixture to the boiling raspberries and currants. Stir constantly. Bring mixture back to a boil and let boil for one minute while stirring.
  5. Remove from heat and let cool at least 15-20 minutes.
Cream Cheese Filling
  1. Beat together, until light and creamy the cream cheese, powdered sugar and vanilla.
Pie Crust
  1. Cook the pie crust as instructed on the package.
Assembly of Pie
  1. Once the pie crust has cooled, spread the cream cheese mixture in the crust.
  2. Add the cooled raspberry and currant filling to the pie.
  3. Refrigerate the pie at least 2hrs before serving. Best if made the day before and chilled overnight.
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Chocolate Sheet Cake

Chocolate Sheet Cake
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Chocolate Sheet Cake
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Ingredients
Cake
Icing
Servings:
Instructions
  1. Preheat oven to 350
  2. Bring margarine, cocoa and water to boil and remove from heat
  3. In large mixing bowl combine flour, brown sugar, soda, cinnamon and salt
  4. Add cocoa mixture and beat well
  5. Stir in the condensed milk, eggs and vanilla
  6. Pour into greased 15×10 jelly roll pan
  7. Bake at 350 until cake springs back – about 15 minutes
Icing
  1. In small saucepan melt margarine
  2. Stir in cocoa and rest of the can of condensed milk
  3. Stir in powdered sugar and chopped nuts
  4. Spread on warm cake
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Potato Chip Cookies

Potato Chip Cookies

Potato chip cookies
Print Recipe
Servings
5 Dozen
Servings
5 Dozen
Potato chip cookies
Print Recipe
Servings
5 Dozen
Servings
5 Dozen
Ingredients
Servings: Dozen
Instructions
  1. Preheat oven to 375 degrees
  2. Sift flour, baking soda and salt together
  3. Cream sugar and butter until fluffy
  4. Add vanilla and egg. Mix well
  5. Add flour dry mixture and mix well
  6. Add chocolate chips and potato chips and mix thoroughly
  7. Drop by tsp on un greased baking sheet
  8. Bake at 375 for 10-12 minutes
  9. Store cookies in tightly covered container
Recipe Notes
  •  I didn’t have any cookie sheets I could use so I ended up making cookie bars in an 8×8 pan instead
  • We used 50% less sodium Lays, which I think were a bad idea.  Alex said, “it’s like chewing on toenails” as they got soggy and chewy.
  • If I was to make these again, I’d use a thicker crispier potato chip with more salt.

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Cottage Cheese Rolls

Cottage Cheese Rolls

Cottage Cheese Rolls
Print Recipe
Servings Prep Time
32 rolls 10 minutes
Passive Time
4 hours
Servings Prep Time
32 rolls 10 minutes
Passive Time
4 hours
Cottage Cheese Rolls
Print Recipe
Servings Prep Time
32 rolls 10 minutes
Passive Time
4 hours
Servings Prep Time
32 rolls 10 minutes
Passive Time
4 hours
Ingredients
Rolls
Servings: rolls
Instructions
Rolls
  1. In mixer put in margarine and mix.
  2. Add cottage cheese and mix.
  3. Add flour and mix until blended (this takes a large mixer or a heavy one).
  4. Place dough in bowl and cover, refrigerate overnight.
  5. Divide dough into 4 parts.
  6. Roll each part into an 8 or 9 inch circle (rolling only one way).
  7. Cut into 8 wedges and roll up like Crescent Rolls.
  8. Place on ungreased cookie sheet – be sure the tip is well sealed underneath.
  9. Bake at 370 for 20 minutes. Cool slightly.
Frosting
  1. Frost with a mixture of powdered sugar, milk and vanilla. Just drip it lightly across each roll. Dip in ground nuts.
Recipe Notes

Cottage Cheese Rolls Page 1 Cottage Cheese Rolls Page 2

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