Pumpkin Coffee Cake

1 pkg 16oz pound cake mix
3/4 cup canned pumpkin
6 Tbl water
2 eggs
2 tsp pumpkin pie spice
1 tsp baking soda
Topping:
1/2 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup flour
3 tsp butter, melted

In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half of the pumpkin mixture into a greased 9" square baking pan.
In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle top with remaining topping.
Bake at 350 for 35-40 minutes or until toothpick inserted near the center comes out clean.

Serves 9

ENJOY!

Steak Salad

2 whole Rib-eye or Strip Steaks, Extra fat trimmed
FOR THE DRESSING/MARINADE
3/4 cups canola oil 3 Tbl red wine vinegar
1 Tbl balsamic vinegar 1 Tbl Worcestershire sauce
2 Tbl soy sauce 2 Tbl lime juice
2 Tbl sugar 3 cloves garlic minced
1 Tbl fresh minced ginger 1/2 tsp hot chili oil
1 tsp kosher salt black pepper to taste
_______
FOR THE ONION STRINGS
2 whole onions, sliced as thinly as possible
2 cups buttermilk
2 cups flour
1 Tbl salt
1/2 tsp cayenne pepper
1 quart canola oil
black pepper to taste
______________
FOR THE CANDIED PECAN BITS
1/2 cup chopped pecans
1 cup sugar
2 Tbl water
____________
FOR THE SALAD
Purchase a Bag o Salad your favorite blend
small grape tomatoes
3/4 cups crumbled blue cheese

To make the dressing/marinade, combine all the ingredients and mix well; taste and adjust seasonings to taste.

Place steak in a plastic ziiper bag. Pour half the marinade and seal. Refrigerate and for at least 2 hours.

Prepare the onion strings; Place in a baking dish and cover with buttermilk and soak for at least 1 hour.

Make the candied pecans; Spread pecans on a baking sheet. Add sugar and water to a small saucepan over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans and quickly stir/poke with a fork to evenly distribute mixture all over the pecans. Allow to cool completely.

Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into hot oil. Fry for a few minutes until golden and remove to paper towel lined plate. Repeat until all onions are cooked.

Grill the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest 10 minutes. Slice steak against the grain in thin slices.

In a large bowl, add salad mix, cherry tomatoes, and blue cheese. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to to combine.

Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes and pecans on each plate. Add half the steak to the top of each plate, then top with onion strings.

Serves 4

ENJOY!

Grilled Bacon Wrapped Tilapia

8 slices bacon
4 (5 to 6 oz each) Tilapia fillets or you could use haddock
1 tsp dried parsley
1 tsp dried sage leaves crushed (don't use ground sage)

Place the bacon slices between several layers of paper towels. Microwave on HIGH 1 to 2 minutes to partially cook.

Coat grill rack with nonstick cooking spray. Preheat grill to medium-high. Sprinkle fillets with parsley and sage and salt and pepper to taste. Wrap 2 bacon slices around each fillet and secure with toothpicks.

Place fillets on grill. Grill 3 to 4 minutes per side or until bacon is crisp and fish flakes easily with a fork.

Serves 4

ENJOY!

Pumpkin Cloverleaf Rolls

3 3/4 cups flour
1 pkg or 2 1/4 tsp instant or bread machine yeast
1 tsp salt
1/4 cup milk
1/4 cup honey
1/2 cup canned or frozen pureed pumpkin
1 large egg
1/2 cup warm water
1/2 cup butter

In a large bowl, mix together flour, yeast, and salt, and set aside.
Pour the milk into a microwave safe bowl or 4 cup glass measuring cup and microwave on high 30 seconds. Whisk in the honey, pumpkin, egg and water. (The liquid mixture should be less than 110 degrees, anything hotter might kill the yeast.)
Blend the squash mixture into flour mixture until you have a soft dough. Cover with plastic wrap and refrigerate for at least 1 hour.
2 Hours before baking, turn the dough out onto a floured surface and knead the dough until smooth. Melt the butter and set it aside in a small bowl. Divide the dough in half, then divide each half into 6 portions. Divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup. Continue until all 12 muffin cups are filled.
Drizzle or brush each roll with leftover butter. Let the rolls rise in a warm spot (I use my heating pad on high) until they're double in size, about 1 to 1 1/2 hours. The 3 balls of dough will rise together to form a cloverleaf shape.
Heat the oven to 350 and bake rolls until golden, about 15-17 minutes.
Makes 1 dozen rolls

ENJOY!

Scallop 'n' penne casserole

1 1/2 cups uncooked penne pasta
1 17 oz jar Alfredo sauce
12 oz bay scallops
1 medium yellow squash, sliced
1 medium zucchini, sliced
1 Tbl dried parsley flakes
1/4 tsp garlic
1 1/2 cups shredded mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large bowl, combine Alfredo sauce, scallops, squash, zucchini, parsley and garlic. Drain pasta; add to sauce mixture and toss to coat. Transfer to a greased 9 x 13 baking dish. Sprinkle with cheese. Cover and bake at 325 for 35 minutes.
Serves 6

You could use 1 1/2 cups chopped imitation crabmeat or shrimp instead of the scallops.

ENJOY!

Pumpkin Cheese Coffee Cake

2 cups sugar
2 eggs
1 1/4 cups canned pumpkin
1/4 cup vegetable oil
1/2 tsp vanilla extract
2 1/4 cups flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
FILLING:
8 oz cream cheese, softened
1 egg
1 Tbl sugar
TOPPING:
3/4 cup flaked coconut
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 tsp cinnamon

In a large mixing bowl, beat sugar, eggs, pumpkin, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to egg mixture and mix well. Pour into a greased 13 x 9" baking pan. In a small mixing bowl, beat cream cheese, egg and sugar until smooth. Drop tablespoonfuls over batter; cut through batter with a knife to swirl. Combine topping ingredients; sprinkle over top. Bake at 350 for 35 to 40 minutes or until a toothpick comes out clean.

ENJOY!

Grammie Leach's Cheeseburger Pie

1 - 2 crust 9" pie crust
8 oz can tomato sauce
1 sm onion, chopped
1 sm green pepper, chopped
1 tsp oregano
1 tsp basil
2 tsp minced garlic
8 oz shredded cheddar cheese
2 lbs hamburger

Brown hamburger, onion and pepper. Drain off fat. Add oregano, tomato sauce, basil. Pour into pie crust. Top with cheese. Top with 2nd crust. Bake at 400 for 10 minutes; reduce heat to 350 for 30 minutes.

ENJOY!

Pumpkin Waffles

2 cups Hungry Jack complete extra light & fluffy pancake mix
1 1/4 cup water
1/4 cup canola oil
1 egg
1/4 cup pumpkin
1 tsp pumpkin pie spice

Mix all together and follow your waffle iron directions for cooking.

ENJOY!

Apple Oatmeal Cookies

3/4 cup butter or margarine, softened
1 cup sugar
1/2 cup packed brown sugar
1 tsp vanilla
2 eggs
1 3/4 cups flour
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
2 cups oatmeal
1 medium apple, peeled and cut into small pieces

Heat oven to 375. Spray cookie sheet with cooking spray or use parchment paper. In large bowl, beat butter, sugar and brown sugar until creamy. Beat in vanilla and eggs, scraping sides occasionally, until blended. In medium bowl, mix flour, baking soda, cinnamon and salt. Gradually beat flour mixture into sugar mixture. Stir in oatmeal and apple. Onto cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart. Bake about 10 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheet to cooling rack.

Yield: 3 dozen.

ENJOY!