Pumpkin Pie Squares

Crust:

1 box yellow or spice cake mix, reserve 1 cup for topping

1/2 cup melted butter

1 egg

Filling:

1 can pumpkin (29 oz)

1 1/2 cups evaporated milk

1 1/2 cups sugar

4 eggs

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon vanilla

1 teaspoon ginger

1/4 teaspoon cloves

Topping:

1 cup dry cake mix (reserved)

1/4 cup sugar

1 teaspoon cinnamon

1/8 cup butter

-Preheat over to 350 degrees

-Lightly spray a 9x13 pan with non-stick cooking spray.

-In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter, and egg. Spread into greased pan.

-For the filling mix all ingredients together and pour over crust mixture in pan.

-For the topping mix together reserved cake mix, sugar, cinnamon, and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture.

-Bake 1 hour or until a nice inserted in the middle comes out clean.

-Chill and serve with real whipped cream.

*recipe by sisters cafe

Frosted Banana Bars

1/2 cup butter; softened

1 1/2 cup sugar

2 eggs

1 cup sour cream (8 oz)

1 tsp. vanilla extract

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

2 medium ripe bananas (mashed to equal 1 cup)

Frosting:

8 0z cream cheese; soften

1/2 cup butter; soften

2 tsp. vanilla extract

3 3/4 cup powdered sugar

chopped walnuts (optional)

-In a mixing bowl combine the butter and sugar.

-Add the eggs, sour cream, and vanilla and blend.

-Combine the flour, baking soda, and salt and slowly stir it into mixture.

-Add the bananas and mix all together until well blended.

-Spread mixture into a greased baking dish.

-Bake for 350 degrees for 20-25 minutes or until a toothpick is inserted in the center and comes out clean.

-For the frosting, beat cream cheese, butter, and vanilla in a mixing bowl. Gradually beat in enough powdered sugar to achieve desired consistency.

-Frost bars when they have cooled slightly.

-Add chopped walnuts (optional)

Grandma's French Toast

1 Loaf French Bread

3 Eggs

Milk

Vanilla Extract

Cinnamon

Bisquick

Oil

-Cut french bread into 1 inch slices.

-Mix eggs, milk, vanilla and cinnamon to taste.

-Add Bisquick so that the mixture is the consistency of pancake mix.

-In large skillet add oil (about 1/4 deep).

-Dip bread in mixture on both sides.

-Fry bread until golden.

Crash Hot Potatoes

Red Potatoes

Olive Oil

Kosher Salt

Black Pepper

Rosemary (or whatever herb you want)

Sour Cream (for topping)

-Bring a pot of salted water to a boil

-Add in as many potatoes as you wish to make and cook them until they are fork-tender.

-Generously drizzle olive oil on a sheet pan.

-Once the potatoes are done and tender place them on the sheet pan.

-Take a potato masher and slight press down on each potato, then turn the masher 90 degrees and press down once again.

-Brush each potato generously with olive oil.

-Sprinkle the top with kosher salt, black pepper, and the herb of your choosing.

-Bake at 450 degrees for about 20-25 minutes or until they are golden.

-Top with some sour cream and serve.

Cashew Chicken

4 Chicken breast halves, cut into pieces

1 Teaspoon Sugar

4 Tablespoon Cornstarch, divided

1/2 Teaspoon Salt

1/4 Cup Soy Sauce

1 Teaspoon Vinegar

1 Teaspoon Worcestershire sauce

3 Tablespoon oil

2 Cups Hot Chicken Broth

2 Teaspoon Lemon Juice

1/2 Cup Cashews

Cooked Rice

-In a large bowl combine sugar, 2 tablespoons cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce.

-Dredge the chicken pieces in this mixture and then drain the mixture from the chicken, but save the mixture for later.

-Fry the chicken in the hot oil until it is lightly brown and tender (about 10 minutes).

-Remove the chicken from the oil and drain any excess oil from the pan.

-Add the remaining cornstarch and mixture to the skillet and blend well.

-Add the chicken stock and bring to a boil stirring constantly. Continue cooking until it has thickened up a bit.

-Add the lemon juice and the chicken chunks and reheat (do not boil).

-Add the cashews and mix all together until thoroughly heated.

-Serve over hot rice.

Fried Shredded Flank Steak Over Rice

Flank Stead

3 Cans of Beef Broth

1 Tablespoon Beef Bullion

2 Tablespoon Butter

2-3 Garlic Cloves, minced

1/2 Onion, cut into strips

McCormick GrillMates: Montreal Steak

2 cups uncooked rice

Salt and Pepper to taste

-In crock pot pour the beef broth over the flank steak and add the beef bullion.

-Let it cook on low for about 6 hours.

-When steak is done shred it and set it aside.

-Cook rice according to directions.

-In a large skillet melt 1 tablespoon butter on medium heat.

-Once butter is melted add the onion and saute.

-When onions are done, set them aside.

-Add another tablespoon of butter to skillet and saute the garlic.

-Add the shredded steak and sprinkle with Montreal Steak seasoning.

-Fry steak until slightly crispy.

-Place fried shredded steak over rice and top with the onions.

-Add salt and pepper to taste.

Avocado Dipping Sauce

1/4 cup smashed fresh avocado (about half of an avocado)

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

1/8 teaspoon salt

1/8 teaspoon dried parsley

1/8 teaspoon onion powder

1 dash dried dill weed

1 dash garlic powder

1 dash pepper

-Combine all ingredients in a small bowl and mix well.

Southwest Egg Rolls

2 cups cooked shredded chicken

1 tablespoon vegetable oil

2 tablespoons minced red bell peppers

2 tablespoons minced green onions

1/3 cup frozen corn

1/4 cup canned black beans, rinsed and drained

2 tablespoons frozen spinach, thawed and drained

1/2 tablespoon dried parsley

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon salt

1 dash cayenne pepper

3/4 cup shredded monterey jack cheese

5 flour tortillas

-In a large skillet preheat vegetable oil over medium heat.

-Add the red peppers and onion to the pan and saute until tender.

-Add the shredded chicken, black beans, spinach, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook until everything is well mixed and heated.

-Remove the pan from the heat and add the cheese. Stir until it's melted.

-Warm the tortilla shells and spoon approximately one-fifth of the mixture into the center of the tortilla.

-Fold the ends in and then roll the tortilla over the mixture.

-Place the all the egg rolls on a plate and cover them with plastic wrap.

-Place in the freezer for at least 4 hours.

-When it is time to cook them preheat 4-6 cups of oil in a pot to 375 degrees.

-Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to a paper towels.

-Slice each eggroll diagonally lengthwise and serve with avocado dipping sauce (recipe under appetizers and dips).

Beef Taco Skillet

1 lb ground beef

1 can Campbell's Condensed Tomato Soup

1/2 cup Chunky Salsa

1/2 cup water

6 Flour Tortillas (cut into 1" pieces)

1 cup shredded Cheddar cheese (separated in half)

1 can pinto beans

sour cream for topping

-Cook beef in large skillet over medium heat until well browned. Drain fat/grease.

-Stir in soup, salsa, water, tortillas, 1/2 cup cheese, and beans into the skillet. Heat to a boil.

-Reduce heat to low and cook for 5 minutes.

-Serve and top with remaining cheese and sour cream.