Wednesday, October 29, 2008

Caramel Apple Cake

1 1/4 cup canola oil
2 cups sugar
Mix together:
1 teaspoon salt
1 teaspoon vanilla - add to mixture
Add 1/2 lemon juiced
Add 1 1/2 teaspoon bakin soda
Combine 3 cups flour and 3 cups diced peeled apples and add to mixture
Grease Bundt pan and bake at 350 degrees for 1 hour. Cool for 15 minutes and invert

1 cup brown sugar
1/2 cup of melted butter
1/2 teaspoon baking soda
1 Tablespoon Karo syrup
1/2 cup buttermilk
1 teaspoon vanilla
Bring to boil and let boil for quite awhile, while stirring. Pour on individual pieces of cake.

Olive Garden Soup

1 pound of hamburger
1 onion, chopped (optional)
3 tall cans of minestrone soup
2 cans Ranch style beans
1 can chopped tomatoes
1 can Rotel (tomato and green chili mixture)

Cook hamburger meat and onion. In a pot on the stove or in your Crockpot, add all ingredients. Simmer about 30 minutes on stove or in Crockpot for a couple of hours.

Pumpkin Chocolate Chip Cookies (Easy Version)

1 box spice cake mix
1 (15 0z) can pumpkin
1 cup chocolate chips (or more if you're like me)

Combine all together and drop spoonfuls on cookie sheet. Bake at 350 for 15-20 min. depending on the size.

Tuesday, October 28, 2008

crock-pot lasagna....

1 lb. ground beef
1 large jar spaghetti sauce (around 26 oz.)
8 oz. can tomato sauce
1 jar alfredo sauce
1/2 pkg. oven ready lasagna noodles
mozzarella cheese
parmesan cheese

Brown the ground beef. Spread 3/4 cup of the spaghetti sauce on bottom of crock-pot. Combine remaining spaghetti sauce and tomato sauce to the ground beef. Layer crock-pot to your liking using noodles, cheese, ground beef mixture, and alfredo!
Cook on LOW for 3-4 hours. (my cooker only needs 2.5-3 hours)

Soooo yummy and sooooo easy! The alfredo adds just the right taste!

Thursday, October 23, 2008

Potato Kielbasa Skillet

1 lb. red potatoes, cubed
3 tbsp. water
3/4 lb. smoked kielbasa (I use turkey kielbasa), cut in thin slices
1/2 cup chopped onion
1 tbsp. olive oil
2 tbsp. brown sugar
2 tbsp. cider vinegar
1 tbsp. dijon mustard
1/2 tsp. dried thyme
1/2 tsp. pepper
5 bacon strips, cooked and crumbled

Place potatoes and water in a microwave dish. Cover and microwave on high until potatoes are tender, about 5-8 minutes. Drain.

In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes and saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar,vinegar, mustard,thyme, and pepper. Stir into skillet. Bring to boil. Reduce heat, simmer, uncovered for 2-3 minutes or until heated through. Add bacon.

I just made this last night for dinner and my family loved it!! Even the kids!!!

Tuesday, October 21, 2008

Easy Taco's

This has been a family favorite for years, is super easy, sounds different but tastes great.

Brown 1 lb hamburger and 1 chopped onion
Add 1 can Chicken Gumbo soup
Place meat filling into tortilla, sprinkle with cheese, and add tomatoes, lettuce, black beans, or whatever.

SO EASY and SO GOOD. The first time I made this after Mark and I got married he thought it sounded not so good, but now he doesn't like taco's any other way.

Monday, October 20, 2008

White Sauce Chicken Enchiladas

This picture was one I got off the internet, it's not from one I made. I add olives on top, but they look pretty much the same. They do end up being big, so you are able to cut them in half and make more than five or six enchiladas. I made these for our 'Mexican Christmas Dinner Buffet' last year at our family Christmas party and everyone loved them and wanted the recipe. They really are that good and so creamy!


1 Can Cream of Chicken Soup
½ Cup Sour Cream
2 oz. Diced Green Chilies
¼ Cup Onion, Chopped (sauté, if preferred cooked)
8 oz. Chicken Breast, Cooked (chopped or shredded)
5 ea. 6 inch Flour Tortillas
¼ Cup Mozzarella Cheese, Shredded (6 cheese blend is good too)
¼ Cup Black Olives

1. Heat oven to 400 F.
2. Mix soup, sour cream, chilies, and onions in a bowl.
3. Spread ¼ of mixture in the bottom of a casserole dish.
4. Divide chicken evenly between the tortillas and place down the center of the tortillas.
5. Spoon 2 T. of soup mixture over the chicken in each tortilla.
6. Roll up tortillas and place enchiladas edge side down in the casserole dish.
7. Spoon remaining sauce over enchiladas and sprinkle with mozzarella cheese and olives.
8. Bake 10-15 minutes or until heated through.

Wednesday, October 15, 2008

BBQ pizza.....

yum. yum. yum.

I was craving this pizza and since I had stuff on hand to make salsa, I just used some of the ingredients on the pizza!

1/2 lb. chicken
2/3 cup bbq sauce
1-2 pkgs. ready made pizza dough
1 1/2 cup mozzarella
3/4 cup fresh grated parmesan
1/2 medium red onion

Preheat oven to 400'
cook and cube or shred chicken. I use either my beaters to shred chicken or my pampered chef chopper to chop my chicken. Both work well.
Mix chicken with 3 Tbs. bbq sauce. Roll out pizza dough on cookie sheet and spread remaining bbq sauce on top of dough. Top with mozzarella, parmesan, and chicken mixture. Bake for 20 minutes or until cheese bubbles. Sprinkle chopped cilantro on top and enjoy!

Grandma Pocock's Zucchinni Casserole

This was a fantastic recipe that I sampled at our neighborhood zucchini cookout. If you still have leftover zucchini, try this delicious recipe. As a Christmas tradition, The Pocock Family eats this casserole every year.

2 lbs (6 cups) zucchini, sliced
2 c chopped onion
1 can cream of mushroom soup (or cream of chicken)
1 c shredded carrot
1 c sour cream
1 pkg (8 oz) herb seasoned stuffing mix
2 c butter, melted
In saucepan, cook zucchini and onion in boiling salted water for 5 minutes; drain. Combine cream of mushroom soup and sour cream, stir in carrots. Fold in drained zucchini and onion. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 12x7x2" baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350' for 25 to 30 minutes or until heated through.

Tuesday, October 14, 2008

Fall Delight

Dinner In A Pumpkin
This is one of my favorite things about Autumn time!
I have yet to try it out in smaller, individual pumpkins and let everyone have their own pumpkin to eat out of. I cooked it for my husbands family one year and they all loved it so much that they made it a tradition to cook it every year on Halloween for the extended family!
I hope you enjoy it as much as our family does!

1 onion, chopped
2 T. oil
2 lbs. ground beef
2 T. soy sauce
2 T. brown sugar, packed
4 oz. mushrooms, fresh are best
10-3/4 oz. can cream of chicken soup
1 ½ C. prepared white rice
8 oz. can sliced water chestnuts
1 bunch asparagas, cut into thirds
1 medium pumpkin, seeded

Sauté onion and asparagas in oil, add beef.
Cook until browned; stir in soy sauce, brown sugar, mushrooms & soup.
Simmer for 10 minutes; add rice & chestnuts. Mix well, set aside.

Place pumpkin on a greased baking sheet; spoon beef mixture inside pumpkin.
Replace top; bake at 350 for 1 hour.

Scrape out pumpkin with filling when serving.
6-8 Servings

Friday, October 10, 2008

Easy Crockpot Chili

I got this recipe from my mom, I'm not quite sure where she got it. It's good and more importantly: EASY!!! Doesn't take very much time at all. I made it yesterday since it was so cold outside and it was yummy. It tastes even better the 2nd and 3rd days.

  • 1 lb hamburger
  • 1 onion
  • 1 green pepper
Drain then place in crockpot. Add:
  • 2 cans kidney beans
  • 2 cans diced tomatoes
  • 1 can tomato soup
  • 1 quart (4 cups) tomato juice
  • 1/8 tsp garlic powder
  • 1 Tbs chili powder
  • 1 tsp pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
Cook in the crockpot for 7-8 hours on low. Serve with rolls and cheese. Perfect for fall and winter.
It made my house smell so good yesterday.

By the way we need more recipe posts!!! Get out those recipe books and post your favorite fall recipes!!! No sense in keeping them all to yourself:)

Apple Cider Cupcakes with Cream Cheese Frosting

I found this recipe on the Good Things Utah website. I haven't tried them yet, but they sounded so yummy and fall-ish, I thought I'd post it. I plan on making them as soon as I can go down and get some delicious apple cider from the Big Red Barn in Santaquin.

Apple Cider Cupcakes with Cream Cheese Frosting

Recipe prepared by Kelsey Nixon, Kelsey's Kitchen

Yield: 20 - 24 cupcakes


  • 1 cup butter, room temperature (2 sticks)
  • 1 1/2 cups brown sugar
  • 2 egg
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 2 1/2 cups flour
  • 2 cups apple cider (Cream Cheese Frosting, recipe below)

    Make the cupcakes:

    Heat an oven to 350° F.

    In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until it is light and fluffy, about 3 minutes.

    Add the egg, baking powder, baking soda, and salt, and mix well to combine, about 1 minute.

    Add the flour in 3 batches and the cider in 2 batches, alternating between the two and starting and ending with the flour.

    Pour the batter into lined muffin pans; fill the cups about 3⁄4 full. Bake for 20-22 minutes; a toothpick should come out clean. Let the cupcakes cool completely before frosting.


  • 2 cups apple cider
  • 6 ounces cream cheese, cut into bits and softened
  • 1/2 cup sifted confectioners' sugar

    In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the confectioners' sugar, the reduced cider, and a pinch of salt until the icing is smooth.

    Spread each cupcake with some of the icing.