Pumpkin Pie Squares

Crust:
1 1/4 cups flour
3/4 cups old fashioned oats
1/2 cup packed brown sugar
1/2 cup pecans, chopped
2/3 cup butter, melted

Filling:
4 eggs
2 cans (15 oz each) solid pack pumpkin
2 cans (14 oz each) sweetened condensed milk
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt

Preheat oven to 350 degrees.  Combine all of the crust ingredients in a
large bowl.  Mix until completely combined.
Press into the bottom of a 10inch x 15 inch rimmed baking sheet. Bake for
15 minutes or until crust turns a light golden color.

Meanwhile, mix all of the filling ingredients together in a large bowl.
Pour onto baked crust.  Bake for 30-35 minutes or until a cake tester
inserted into the center of filling comes out clean.  Allow to cool and
serve with whipped cream.

NOTE: I'm omitting the chopped pecans and using oatmeal instead.

Lorraine's Bake Beans

I've posted this recipe before. I usually use FURMAN'S brand in the 7 LB can, but mom bought me BUSH'S BEAN POT in the 7 LB 5 OZ can recently. I prefer FURMAN'S since I make my own bean sauce.

CROCK POT BAKE BEANS

7 Pound can Pork and Beans

1/2 Pound bacon

1 Large Onion chopped

1 Cup Brown Sugar

1 Cup Ketchup

2 Tb Mustard wet

2 Tb Worcestershire Sauce

Marjoram

Cut a pound of bacon down the center of the package and then cut one half into 1/2 inch slices. Now cook in a skillet until brown and crispy. Remove most of the bacon grease but leave about 2 TB. Now add the chopped onion and let it cook until soft and golden. Now pour into a small bowl and add the other sauce ingredients and stir well to dissolve the sugar. Make sure you taste this delicious sauce before you refrigerate it. I just LOVE this sauce! It's delicious! I should sell it!
When ready to make the sauce just mix it with the pork and beans (drain 3/4 of the sauce that the beans come in) in the crock pot set on HIGH and forget about for a while.

Bush's Baked Beans- Where's the Beans?

A 7 LB 5 OZ can of BUSH'S Best Bean Pot Baked Beans is not full of beans... I drew off 13 ounces of bean sauce from the can until I reached the level of the beans, before pouring the beans into the crock pot. There was more sauce with the beans, how much I'm not sure. I added my own baked bean sauce consisting of bacon/onion/brown sugar/ketchup/worcestershire sauce/mustard and marjoram.

What I'm really saying here is, you get more filler sauce then in the past.. You don't need all that sauce... it's a rip off. We consumers are plagued by this type of rip off on many food items.

Tortilla Pizza's

I made my best super thin, Burrito sized Tortilla Pizzas today! The secret is prebake the tortilla for 5 minutes at 425 degrees, right on the wire rack of my toaster/convection oven. Then place the slightly crisp tortilla on a oil sprayed baking sheet. Spray the tortilla with olive oil and spread on 1/3 Cup pizza sauce and 3/4 cup Mozzarella/Pizza cheese. Bake 10 minutes at 450 degrees. Top is bubbly and browned in spots. Cut on a cutting board before sliding onto a plate. About 600 calories for the whole thing.

Bacon Corn Chowder

1/2 Pound bacon cut in 1/2" pieces

3 Cups fresh cut Corn or use canned corn

1 pound ring of Kielbasi cut in small pieces

2 Cups diced potatoes

1 onion diced

1 Cup celery diced

2 cups half and half

2 Cups water

Salt
Pepper
Garlic Powder
Seasoned Salt
Hot Shot

Brown bacon and drain, add onion and celery and cook until soft.
Get a large pot and throw in bacon mixture, kielbasi, potatoes, water and seasoning.
After potatoes are tender add the half and half, and cook a while longer over low heat before serving.
(I would use a crock pot!)

NOTE: My mother made this soup and it was DELICIOUS! I wanted to eat it again for supper tonight but there wasn't much left!

Sour Cream Coffee Cake

TOPPING:
 

3/4 Cup Flour

 

3/4 Cup Brown Sugar

2 tsp Cinnamon

4-5 TB Tb butter-melted

BATTER:

3 Cups All Purpose Flour

1 and 1/2 tsp Baking Powder

1 and 1/2 tsp Baking Soda

1/2 tsp Salt

3/4 Cup softened Butter (Do NOT substitute with veggie oil as it changes the soft texture of the cake)

1 and 1/2 Cup sugar

3 eggs

1and 1/2 Cups Sour Cream

2 tsp Vanilla

GLAZE - optional mix until smooth, drizzle on cake.

1/2 Cup Butter
2 Cups 10X Sugar
1 tsp Vanilla
1-2 TB Milk.

Preheat oven to 350 degrees.

Grease and flour tube pan.

Mix strusel topping and set aside.

Cream together butter and sugar with a mixer, then add eggs, vanilla, sour cream.

Mix b. soda, b. powder and salt into flour and stir the flour mixture into the wet ingredients. Mix well but do not over beat. This makes a thick batter.

Now spread half the batter in a greased tube an, and sprinkle on 1/2 the streusel topping.  Now repeat with the other half of the batter and topping.

Bake at 350 degrees for 1 hour or until done when tested with knife or toothpick.

Sourdough Starter

So I find this WordPress Cooking Blog in Facebook called Eat the Roses. Veronika had a sourdough foccocia recipe, but hadn't posted the sourdough starter recipe, so I e-mailed he about it and she posted it later. I made my  starter with my PUMPERNICKEL FLOUR (Whatever that is!) Since I had no whole wheat four and Rye is acceptable. I wonder what else is in the pumpernickel flour bedsides rye flour? I have to call the store owner to find out. I prefer 100% rye flour. The thing is the starter consists of approximately 1/2 cup water and 1/2 cup flour. Rye flour absorbs more liquid than all purpose flour or bread flour, so I added a little more and it's still very heavy and pasty. I hope it ferments okay. I need to add a tsp of yogurt water I think. She suggested we add that IF it doesn't ferment right. I don't like the idea of adding pineapple juice as she suggests.