Dessert -Paula Deen's Ooey Gooey Pumpkin Cake

Here's a recipe that was posted to a chat board. It is one of Paula Deen's recipes. Looks good.

PAULA DEEN'S OOEY GOOEY PUMPKIN CAKE

Cake:

1 (18 1/4-ounce) package yellow cake mix

1 egg

8 tablespoons butter, melted

Filling:

1 (8-ounce) package cream cheese, softened

1 (15-ounce) can pumpkin

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted
1 (16-ounce) box powdered sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Vegetable -Sweet Potato Fluff

Thanksgiving cooking is on my mind so I am searching for recipes. I came across this one clipped from the paper and thought I would share it with you. If you have a great sweet potato recipe, send it to me and I will post it.

SWEET POTATO FLUFF

4 to 6 medium sweet potatoes, cooked and mashed ( or two 15 -ounce cans sweet potatoes, drained)

6 tablespoons butter (or margarine)

About 36 large marshmallows

1/2 cup brown sugar

1 teaspoon vanilla

Mix potatoes (need to be hot), butter, 24 marshmallows, brown sugar and vanilla. Beat with mixer until light and fluffy. Place in a buttered 2-quart casserole dish. Top with remaining marshmallows. Bake at 350 degrees for about 20 minutes or until bubbly. Makes about 6 to 8 servings.

Vegetable -Green Bean Casserole

Green beans are my favorite vegetable. This recipe was in the paper and was clipped out and saved to make. I hope you enjoy it!

GREEN BEAN CASSEROLE

2 tablespoons margarine, melted

2 tablespoons flour

1 tablespoon sugar

8 ounces sour cream

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

2 (15 ounce) cans green beans, drained (any style will do, but some like French-style best)

8 ounces grated milk cheddar cheese

1 can French fried onion rings

Add flour and sugar to margarine. Stir until flour is absorbed. Stir in sour cream. Add seasonings. In a 3-quart casserole, layer beans, sauce and cheese. In that order. Repeat layers, and top with onion rings. Bake for about 40 minutes or until bubbly. Makes six to eight servings.

Salad -Hot Fruit Salad

I had never heard of hot fruit salad until I found this recipe in my mother's file. I can't say that I have tried it, but thought I would share it with you. If you venture out and make it share your comment.

HOT FRUIT SALAD

1 #2 can fruit for salad

1/2 cup marchino cherries

1 c. black pitted cherries

1 c. pineapple chunks

2 bananas cut in large chunks

1/2 cup brown sugar

1 tsp curry powder

2 T cornstarch

1/4 cup melted oleo

Cut and drain fruit. Combine dry ingredients and sprinkle over the fruit. Pour oleo over all and bake 40 min. at 350 degrees. Serves 6

Salad -Layered Salad

I really enjoy making and eating a great salad. Here is a recipe that is very simple to put together and looks pretty in a trifle bowl.

LAYERED SALAD

1 head lettuce-chopped

1 bell pepper-striped

1 onion or 1 bunch green onions-chopped

1 c. celery-chopped

1/2 c. carrots-shredded or chopped

1 c. green peas-drained

2 c. chicken-chopped

Add salt and pepper. Then cover with 1 pint mayonnaise, 2 T sugar, 2 c. grated cheese, bacon crumbs from 2 slices of cooked crisp bacon or bacon bits.

Dessert -Crunchy-Nut Mincemeat Pie

I know I have a weakness for desserts. That's why I am on a diet or watch what I am putting in my mouth these days. Since it is getting near Thanksgiving I need to work harder on the exercising and watch the food intake so I can enjoy what I eat on the big day and not have a quilty feeling with each bite. The next recipe I am posting was also from the paper claiming it was another very old, very favorite recipe for Thanksgiving (or any time of the year). I know I will bake it to just see because I have never put red wine or grape juice in a mincemeat pie or coconut. Now that I think of it, have I made a mincemeat pie before? This may be my first and I hope you will give it a go too. GOBBLE, GOBBLE

CRUNCHY-NUT MINCEMEAT PIE

1 package mincemeat

1 and 1/2 cups water

3/4 cup sugar

2 tablespoons flour

1 apple, chopped

1/2 cup chopped pecans

1/4 cup sweet, red wine or grape juice

1/2 cup raisins

Mix all ingredients in saucepan and cook over medium heat until mixture begins to thicken. Remove from heat and pour into unbaked crusts (1 large 10-inch, or 2 small 7 or 8-inch crusts).

Top with the following:

1 cup flour

1/3 cup brown sugar

1/3 cup coconut

1/2 cup chopped pecans

1 stick melted margarine

Mix until crumbly and sprinkle over this mincemeat. Bake at 350 degrees for about 40 minutes or until topping is golden brown.

Main Dish -Turkey/Chicken Dressing

Thanksgiving is just around the corner and what better time to start digging out those recipes to start cooking. I found this turkey/chicken dressing recipe in the collection of newspaper clip outs. Some cooks make and freeze their dressing before the big day.

TURKEY/CHICKEN DRESSING

2 quarts chicken or turkey broth

1 large onion, chopped

2 large ribs celery, chopped

2 tablespoons chicken bouillion granules(some use a bouillion paste, instead of the granules)

2 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon celery salt

1 recipe corn bread (mix or homemade cooked)

6-8 slices white or whole wheat bread

4 eggs

Bring broth to boil. Add onions, celery and seasonings. Simmer for about 1 hour. Add breads, and cool slightly. Beat eggs and stir into cooled mixture. Pour into casserole dish (4 quart), or into cavity of turkey. Cover, if using dish, and bake at 350 degrees for about 1 hour. This makes a lot. It may also be cooked in the microwave for a total of 12 minutes, turning dish every 4-5 minutes.

Dessert -Citrus-Glazed Sweet Potato Poundcake

This poundcake was found in the newspaper too. I really am thinking about giving it a try during Thanksgiving. I am on a diet, but maybe a small nibble would be allowed. If anyone bakes it soon, post a comment and share your taste test with us.

CITRUS-GLAZED SWEET POTATO POUNDCAKE

This poundcake is made in a food processor. The orange glaze adds a lot of flavor to this moist cake.

For the cake:

3 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 to 1/2 teaspoon freshly grated nutmeg, or to taste

1/4 teaspoon salt

1 cup(2 sticks) unsalted butter, room temperature

2 cups granulated sugar

2 cups cooked sweet potatoes or 1(16 oz) can sweet potatoes, drained and mashed

1 teaspoon vanilla extract

5 eggs

For the citrus glaze:

1 cup confectioners' sugar

2 tablespoons fresh orange juice

1 tablespoon grated orange zest

Preheat oven to 350 degrees. Grease and flour a bundt or tube pan, tapping out excess flour. Set aside.

To make the cake: In a bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a food processor, cream butter and sugar until light and fluffy. Add the sweet potatoes and vanilla and puree. Add the eggs, one at a time, pulsing to mix thoroughly after each addition. Slowly add the flour mixture, pulsing to combine. Transfer the batter to the pan. Bake 60-75 minutes, or until golden brown on top and a tester inserted near the center comes out clean. Let the cake cool completely in the pan on a rack, then invert cake onto rack. Transfer cake to serving plate.

To make the glaze: In a bowl, combine sugar, orange juice and zest. Drizzle glaze over cake.

Makes 12 servings

Vegetable -Sweet Potato Casserole

Sweet potatoes are good all year and many include them in their Thanksgiving menu. Here's a recipe that I cut from the paper.

SWEET POTATO CASSEROLE

For the casserole:

2 eggs, lightly beaten

2 cups cooked sweet potatoes, mashed

6 tablespoons unsalted butter or margarine, melted

plus extra for greasing the baking dish

1 & 1/4 cups granulated sugar

1 cup milk

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

For the topping:

6 tablespoons unsalted butter or margarine, softened

1/2 cup firmly packed dark brown sugar

3/4 cup cornflakes

1/2 cup chopped pecans

To make the casserole: Preheat oven to 400 degrees. Lightly grease an 8-by-8-inch baking dish or other casserole dish and set aside. In a large bowl, lightly beat eggs. Add sweet potatoes, butter, sugar, milk, nutmeg, and cinnamon and blend well. Pour into baking dish and bake for 20 to 30 minutes, until center is almost set but still jiggles.

To make the topping: In a bowl, mix the top butter and brown sugar until smooth. Gently mix in cornflakes and pecans. Spread evenly over baked casserole. Return casserole to the oven and bake for 10 minutes. Let cool for 5 minutes before serving.Makes eight servings. Preparation time is 20 minutes and cooking time is 35-40 minutes.

Salad -Cherry Salad

Today I pulled out this recipe that I had forgotten about. It was given to me by a friend after I enjoyed it at a luncheon. It might be an addition to your Thanksgiving table since we are now looking forward to turkey day.

CHERRY SALAD

1-16 oz carton of Cool Whip

1 large can(15 oz) crushed pineapple

1 large can(15 oz) of Cherry pie filling

1 can of Eagle brand milk

1 cup of chopped pecans

optional: 1 carton frozen strawberries

Directions:

Mix pineapple and pie filling (and strawberries), add milk and Cool whip, mix in pecans. Chill and serve.

Salad -Broccoli Salad

I love broccoli and this salad recipe was given to me by a friend. I hope that you will like it as much as I do.

BROCCOLI SALAD

Chop up Broccoli real fine(You put the amount you want)

Chop up red onion real fine(You put the amount you want)

Cook 5 or 6 slices of bacon real crisp

1/3 cup raisins

MIX

1 cup Miracle Whip

1/3 cup sugar

2 tbl. vinegar

Pour dressing over salad, mix well. Sprinkle the bacon over the top.