Caramel Harvest Brownies

1 Betty Crocker German Chocolate Cake
package of caramels

Take your cake mix add 1/4 cup flour
1/3 cup evaporated milk
3/4 cup melted butter
Mix well take 1/2 of the mix and put on the bottom of 9x13 cake pan cook for 6 min. at 350*.
While that is cooking take your caramels and 1/3 cup evaporated milk and melt in the microwave.
When you get the cake mix out, put 3 oz of chocolate chips down the caramel mixture and on top of that 3 more ounces of chocolate chips. Take the rest of the cake mixture on drop all over the pan cook for 15 minutes at 350 let cool.

Harvest Pumpkin Brownies

1 can (16 oz) pumpkin

4 eggs

¾ c vegetable oil

2 sp vanilla

2 c flour

2 c sugar

1 T pumpkin pie spice

2 tsp cinnamon

2 tsp baking powder

½ tsp salt

Beat pumpkin, eggs and vanilla until well mixed. Combine dry ingredients and stir pumpkin mixture until well blended. Pour into a 15x10x1-inch baking sheet. Bake 20-25 minutes at 350*. Let cool.

Frosting:

6T butter

1 pkg cream cheese, softened

1 tsp vanilla

1/8 tsp salt

1 tsp milk

1 ½-2 c powdered sugar

Beat butter, cream cheese, vanilla, salt and milk until smooth. Add powdered sugar. Frost brownies and store in refrigerator.

White Chocolate Caramel Apples

2 cups heavy crème

1 cup dark Karo syrup

2 cubes butter

2 cups sugar

Pure vanilla extract

Salt

Mix Karo syrup and butter in a large pot. Bring to a boil. Slowly mix in sugar and let dissolve. Let boil again. Slowly mix in crème and boil for approx. 10 minutes. Boil until soft ball set stage. Add 1 tsp vanilla and a dash of salt before taking it off of the stove. Dip apples in caramel after caramel has been off of stove for a couple of minutes. Let cool. May dip apples in white vanilla bark (melted) before dipping into the caramel.

Cheddar Potato Soup

4-5 Russet Potatoes (peeled and cubed)

1 cup baby carrots cut into thirds

1 T dried minced onion

¾ t salt

½ c butter

½ c flour

2 c milk

1 c chicken broth

2 c cheddar cheese

½ t pepper

Place potatoes, carrots, onion and salt in a large soup pan. Cover vegetables with water and bring to a boil. Simmer over medium heat for 20 minutes or until tender.

In a separate pan, melt butter, then stir in flour. Whisk in milk and chicken broth. Cook over medium heat until it begins to thicken. Pour into cooked vegetables. Stir in cheese and pepper. Garnish with grated cheddar cheese or gold fish crackers!! Makes 8-10 servings.

Wild Rice Soup

1 medium onion, chopped

2 c celery, diced

2 c carrots, diced

½ c butter

½ tsp salt

¼ tsp pepper

½ c flour

4c chicken broth

2 c half & half

Shredded chicken, cooked

Uncle Ben’s Long Grain Wild rice

Cook box of wild rice as directed and set aside. Melt butter in pot and sauté onion, celery and carrots (approx 5-10 minutes) Add flour until bubbly. Add chicken broth. Add half & half and bring to a boil, then add chicken. Add rice and simmer for 20 minutes. Serve in a bread bowl.

Cranberry Salad*

1 bag cranberries- crushed/chopped mix with 1 ½ c sugar and put into refrigerator overnight.

Next day add:

20 oz crushed pineapple, drained

1 pkg mini marshmallows

1 pint cool whip

Mix together and chill until ready to serve.

* Everybody in the Dallimore family LOVES this salad and it’s SO easy!! I also love that half of it can be prepped the day before. This salad can also be put into the freezer for a cooler treat!

Apple Butter Pumpkin Pie

1 c apple butter

1 c canned pumpkin

½ c packed brown sugar

¾ tsp ground cinnamon

¾ tsp ground nutmeg

½ tsp salt

¼ tsp ground ginger

3 eggs lightly beaten

¾ c evaporated milk

1 unbaked pastry shell

Whipped Cream

In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell. Bake at 425* for 35-40 minutes or until set (cover the edges loosely with foil if necessary to prevent over browning). Cool on a wire rack. Garnish with whipped cream. Refrigerate leftovers.

Creamed Potato Casserole

10 lbs medium potatoes (about 30)

2/3 cup + 3T butter, divided

2/3 c all-purpose flour

5 c chicken broth

5 c half-and-half cream

8 egg yolks, lightly beaten

1 ½ c minced fresh parsley

3 tsp salt

¾ tsp pepper

¼ tsp cayenne pepper

1 cup seasoned bread crumbs

Place potatoes in a large pan; cover with water. Bring to boil. Reduce heat; cover and simmer for 20 minutes or just until tender. Drain and rinse in cold water. When cool enough to handle, peel potatoes and cut unto ¼-inch slices; set aside. In a large saucepan, melt 2/3 cup butter. Stir in flour until smooth; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Spread 1 cup sauce into each of two 3-qts baking dish. Top with a third of the potato slices. Repeat layers twice. Spread with remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake uncovered at 375* for 40-45 minutes or until bubbly.

Whole Wheat Cinnamon Pancake Mix

8 c whole wheat flour

2 t salt

1 1/3 c dry milk

1 T cinnamon

3 T + 1t baking powder

1 c sugar ½ c wheat germ

Mix well. Note: Stir each time before measuring out the mix for making pancakes.

Pancake from bulk mix: 1 ½ c whole wheat pancake mix

1 egg

2/3 c milk

3T oil

½ c water

Beat egg, oil, water and milk. Add pancake mix and stir with wire whisk until moist, but don’t over mix!!

Autumn Spice Cake

½ cup butter, softened

1 cup shortening

1 c dark brown sugar

1 c sugar

4 eggs

1 ½ cups buttermilk

1 tsp pure vanilla extract

2 c flour

1 T Dutch-processed cocoa

2 tsp baking powder

1 tsp baking soda

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground allspice

½ tsp ground cloves

Heat oven to 350*. Line two 9-inch cake pans with parchment paper and lightly butter. Beat butter, shortening and sugars together until smooth. Beat in the eggs, one at a time until smooth and light. Stir in buttermilk, in thirds, into the beaten butter. Blend well with each addition. Pour batter into the pans and bake until center tests clean- about 35 minutes. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting.

Autumn Frosting:

8 oz cream cheese, softened

4T butter, softened

3 T whole milk

3 cups powdered sugar, sifted

2/3 c cocoa

1/8 tsp salt

1 ½ tsp pure vanilla extract

Beat cream cheese, butter and milk together until smooth. Add sugar, cocoa and salt and continue to beat until blended. Reduce mixer speed and add the vanilla and beat until smooth. Cover and chill for at least 30 minutes before frosting.

Orange-Frosted Cranberry Cookies

1 c sugar

½ c packed brown sugar

1 c butter, softened

1 tsp grated orange peel

2 T orange juice

1 egg

2 ½ cups all-purpose flour

½ tsp baking soda

½ tsp salt

2 cups coarsely chopped fresh or frozen cranberries

½ chopped nuts, if desired

Heat oven to 375* spray cookie sheet with cooking spray.

Beat together sugars, butter, orange peel, orange juice and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by round tablespoonfuls about 2 inches apart onto cookie sheet. Bake 12-14 minutes or until edges and bottoms of cookies are lightly golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost cookies.

Orange Frosting

1 ½ c powdered sugar

½ tsp grated orange peel

2-3 T orange juice

Mix together until smooth and spreadable.

Chocolate-Drizzled Cherry Bars

2 c all-purpose flour

2 cup quick cooking oats

1 ½ cups sugar

1 ¼ cups butter, softened

1 can cherry pie filling*

1 tsp almond extract

¼ cup milk chocolate chips

¾ teaspoon shortening

Combine flour, oats, sugar and butter until crumbly. Set aside 1 ½ cups for topping . Press remaining crumb mixture into an ungreased 13x9x2-inch baking dish. Bake at 350* for 15-18 minutes or until edges begin to brown.

In a bowl, combine pie filling and extract; carefully spread over crust. Sprinkle with reserved crumb mixture.

Bake 20-25 minutes longer or until edges and topping are lightly browned. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle lightly over warm bars. Cool completely on wire rack.

* Any pie filling may be used as desired!!!

Cranberry Mist

½ c vanilla or eggnog ice cream

½ tsp nutmeg

2 tsp (heaping) fresh cranberry sauce

Mix in blender & pour into glass. Sprinkle nutmeg. Float whole cranberry sauce on top. Stir with a cinnamon stick.

To make fresh cranberry sauce:

2 c fresh cranberries

½ c sugar

Mix and cook until soft!!

Peach Crisp With Maple Cream Sauce

1 c flour

½ c sugar

½ c firmly packed light brown sugar

½ tsp cinnamon

½ tsp nutmeg

¼ tsp salt

1 stick butter, cut into bits.

Mix ingredients together with a fork or pastry cutter. Mix until butter is evenly mixed in. Set aside. Peel and slice 5-6 cups of fresh peaches. Take half of a fresh lemon and grate off the zest. Add zest to peaches and squeeze the juice from the lemon half. Add 2 T pure maple syrup. Stir peaches well. Pour peach mixture into an 8X8-inch baking dish. Sprinkle crumb mixture over the top. Lightly even out with a fork. Cover tightly with tin foil and bake at 350* for 15 minutes. Remove the foil and bake for an additional 20-30 minutes or until top is crisp brown.

Maple Cream Sauce:
1 ½ c heavy whipping cream

Pour into a small saucepan and add;

5T pure maple syrup

3T light corn syrup

Cook over medium heat, stirring constantly, until thickened about 15 minutes, no need to stir vigorously!! Remove from heat and chill in the refrigerator until it’s cold and thick. Pour sauce over warm cobbler and serve.

Honey Cooked Ham

1 (4lb) fully cooked, boneless ham

½ c honey

2 T Dijon mustard

¼ tsp ground cloves

1 (11 oz.) Mandarin oranges in light syrup

Preheat oven to 325*. If ham has skin, peel it away using a sharp knife and discard. Score with a sharp knife by cutting diagonal lines: about ½-inch deep. Transfer ham to a foil-lined roasting pan and set aside. Whisk together honey, mustard and cloves. Brush over entire ham. Pour mandarin oranges with liquid over ham. Bake for 1 hour or 14 minutes per pound. Baste every 15 minutes with juices.

Ginger Sirloin Strips

Ingredients

• 1 can (14 ounces) pineapple tidbits
• 1 can (11 ounces) mandarin oranges
• 2 tablespoons cornstarch
• 1-1/2 pounds boneless beef sirloin steak, cut into strips
• 4-1/2 teaspoons minced fresh gingerroot
• 1 tablespoon Crisco® Pure Olive Oil
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 cup thinly sliced green onions
• Hot cooked rice

Directions

• Drain pineapple and oranges, reserving juice; set fruit aside. In a small bowl, combine cornstarch and juices until smooth; set aside.
• In a large skillet or wok, stir-fry beef and ginger in oil until meat is no longer pink. Add the cranberry sauce, onions and pineapple. Stir cornstarch mixture and gradually add to skillet; cook and stir until slightly thickened. Gently stir in oranges. Serve with rice. Yield: 7 servings.