Corn Chowder

CORN CHOWDER

 

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This recipe is PACKED with flavor and is a family favorite! It will become a new go-to this fall and winter season!

Author: Nikki

Recipe type: Dinner

INGREDIENTS

• ¼ cup butter
• ¼ cup celery
• ¼ cup onion
• ¼ cup flour
• 3 cups milk
• 1 chicken bullion cube
• 3 cups frozen corn
• 2 Tablespoons sugar
• 2 teaspoons salt
• 2 cups cooked and diced potatoes
• ¾ cup cooked and chopped bacon
• 1½ cups heavy cream
• ¼ teaspoon white pepper

INSTRUCTIONS

1. In a large sauce pan, melt butter and add celery and onion. Sauté until tender.
2. Add flour and cook for 30 seconds, stirring.
3. Add milk and chicken bullion cube and bring to a soft boil over medium heat.
4. Add corn, sugar and salt. Return to a boil.
5. Add potatoes, bacon, and heavy cream, and pepper.
6. Serve warm/hot.
7. I garnished with chopped parsley and cooked and chopped bacon.

http://www.chef-in-training.com/2015/10/corn-chowder/

Caramel Pumpkin Sheet Cake

CARAMEL PUMPKIN SHEET CAKE

 

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This will be the BEST dessert you make this fall! The caramel-pumpkin combination is HEAVENLY! The cake is so moist and the caramel frosting is the perfect finishing touch!

Author: Nikki

Recipe type: Dessert

INGREDIENTS

• 1 (15 ounce) can pumpkin, not pumpkin pie filling
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt

Frosting

• 6 Tablespoons butter
• ½ cup heavy cream
• 1 cup brown sugar
• 2 cups powdered sugar
• 2 teaspoons vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Spray a 15x10x1 inch baking sheet with cooking spray.
3. In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.

Frosting

1. While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Spread over cake.

http://www.chef-in-training.com/2015/09/caramel-pumpkin-sheet-cake/

Pumpkin French Toast Bake

 138

1

Recipe by:cinderblock

"A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings."

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Ingredients

45 m8 servings305 cals

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• 8 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon white sugar

• 1 (15 ounce) can pumpkin puree
• 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
• 1/3 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 1 tablespoon butter, softened
Market Pantry Salted Sweet Cream Butter 4 Sticks
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Directions

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• Prep
  15 m
• Cook
  30 m
• Ready In
  45 m

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
3. Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
4. Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
5. Bake in preheated oven until golden brown on top, 30 to 40 minutes.

http://allrecipes.com/recipe/213009/pumpkin-pie-french-toast/?internalSource=search%20result&referringContentType=search%20results

Creamy Chicken Broccoli Casserole

CREAMY CHICKEN BROCCOLI CASSEROLE

 

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An easy, fast and delicious dinner!

Recipe type: Entrée

INGREDIENTS

• 1 (16 oz.) bag frozen broccoli
• 1-2 cups cooked and shredded chicken
• 2 (8 oz.) blocks cream cheese
• 2 cups milk
• 1½ tsp. garlic salt
• ¾ cup Parmesan Cheese, separtated
• Ritz Crackers, crushed

INSTRUCTIONS

1. Cook broccoli in salted water according to bag directions.
2. Place the broccoli in a greased 9x13 casserole dish.
3. Heat the milk, cream cheese, garlic salt and ½ cup Parmesan cheese over low heat, stirring until the mixture is smooth.
4. (Sometimes, I microwave the cream cheese for a minute or so until it is soft, then put it in a saucepan along with the other ingredients and cook until smooth and warmed through. It helps cut back on some time.)
5. Pour 1 cup of sauce over the broccoli.
6. Next add the chicken into the pan and pour rest of sauce over it.
7. Sprinkle the top with ¼ cup Parmesan cheese and Ritz cracker crumbs.
8. Bake at 350 degrees F for 15-20 minutes.

http://www.chef-in-training.com/2011/03/creamy-chicken-broccoli-casserole/

Creamy Italian Penne Pasta with Vegetables

CREAMY ITALIAN PENNE PASTA WITH VEGETABLES

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This will be one of THE BEST pasta dishes you ever make in your entire life! The flavor is unbelievably delicious!

Author: Nikki

Recipe type: Dinner

INGREDIENTS

• 1 box Penne pasta, cooked according to package
• ½ cup olive oil
• 2 cups sliced mushrooms
• 2 cups sliced red bell pepper, (2 large peppers)
• 2 Tablespoons minced garlic
• 2 cups yellow squash, sliced
• 2 cups chopped Rotisserie Chicken
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cups heavy cream
• 1 envelope Italian dressing mix
• 1 Tablespoon chopped fresh basil

INSTRUCTIONS

1. Cook pasta and place in a 9x13 inch baking dish.
2. In a large skillet Add olive oil, mushrooms, red peppers, and garlic. Sauté on high for 5 minutes. Add squash and cook an additional 2 minutes. Add chicken, salt, pepper, cream and Italian dressing. Pour vegetable mixture over pasta and mix well.
3. Bake at 350 degrees F for 15 to 20 minutes and serve

http://www.chef-in-training.com/2015/08/creamy-italian-penne-pasta-with-vegetables/

Lemon Monkey Bread

We had this at Bobbi's 60th birthday party.  EVERYONE loved it!!!!

Gracie and Halle's Carrot Cake

Sigrid's Carrot Cake

Prep Time:

 20 Minutes

 

Cook Time:

 45 Minutes

 

Difficulty:

 Easy

 

Servings:

 12

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Ingredients

•  Cake
• 2 cups Sugar
• 1 cup Vegetable Oil
• 4 whole Eggs
• 2 cups All-purpose Flour, Plus More For Dusting
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Salt
• 2 cups Grated Carrots
•  Butter, For Greasing
•  Icing
• 1 stick Butter, Softened
• 1 package (8 Ounce) Cream Cheese, Softened
• 1 pound Powdered Sugar
• 2 teaspoons Vanilla
• 1 cup Pecans, Chopped Really Finely

Preparation Instructions

For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 45-50 minutes. Leave to cool completely.

(Note: you can also make the cake in a sheet pan, cupcake pan, or loaf pan. Just adjust the baking time accordingly.)

Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the completely cooled carrot cake, then sprinkle some reserved chopped pecans all over the top.

Eat. Faint. Repeat as needed.

http://thepioneerwoman.com/cooking/2012/09/i-love-ya-tomorrow/