Pumpkin Bread

(Like better than Harvest Loaf)

2/3 c shortening
2 2/3 c sugar
4 eggs
1 lb pumpkin
2/3 c water
1 t clove
3 1/3 c flour
2 t soda
1 1/2 t salt
1 t cinnamon
1 1/2 t powder
choco chips

70 minutes @ 350*


Hot Spice Punch


5 qt water
3 C sugar
1 teaspoon ground cloves
2-3 cinnamon sticks

1 (46 oz) can pineapple juice
1 (6 oz) can frozen oj concentrate (undiluted)
1 (7.5 oz) can frozen lemon juice (or 1 C fresh lemon juice)

Boil first 4 ingredients for 10 minutes. Add remaining ingredients and simmer for 30 minutes. Serve.

You can let this sit on your stove warming all day and your house will smell like the holidays!


Kate's Chocolate Chip Cookies

Kat'e Chocolate Chip Cookies

2 1/4 C flour
1 t baking soda
1 t salt
1 C butter, softened
3/4 C sugar
3/4 C Br Sugar
1 t vanilla extract
2 eggs
2 C chocolate chips

  • Preheat oven 375*
  • Combine flour, baking soda & salt in small bowl
  • Beat butter, sugars & vanilla in large mixer bowl
  • Add eggs one at a time, beating well after each
  • Gradually beat in flour mixture
  • Stir in chocolate chips
  • Drop by rounded tablespoon onto ungreased baking sheets
  • Bake for 9-11 minutes until golden brown
  • Let stand 2 minutes, then remove to rack

    *Best when eaten warm!


Green Smoothie #1 - Strawberry Banana

I make these in a one-person blender (i.e., magic bullet clone) so my portions are for one serving. Feel free to multiply!

Strawberry Banana Green Smoothie

1/2 ripe banana
1/2 C frozen strawberries (I like 1-2 fresh ones mixed in)
1/2 C unsweetened almond milk
1 loose handful of spinach (more or less to taste)
1/4 teaspoon vanilla

Blend til smooth - delicious!!


Turkey Bacon Rolls

Turkey and Bacon Rolls Recipe


  • 4 turkey breast cutlets, turkey breasts cut open and pounded to an even 1/4-inch thickness (about 1 pound)
  • Salt and freshly ground black pepper
  • 2 cloves of garlic, minced
  • 1 teaspoon of dry basil or a tablespoon of finely chopped fresh basil
  • 8 thin slices ham
  • 4 slices Provolone cheese
  • 8 thin slices bacon


1 Preheat oven to 375°F. Place each cutlet on a piece of aluminum foil (about 5x6 inches). Sprinkle each cutlet with salt, pepper, garlic, and basil.

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2 Layer a slice of cheese and a couple slices of ham on to each cutlet. Starting with the narrowest end, roll up the cutlet tightly. Gently wrap 2 slices of bacon around each cutlet. Fold up the aluminum foil around the turkey roll and wrap it tightly.

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3 Place in a baking dish and put in the 375°F for 25 minutes. Remove from oven and gently open up the aluminum foil wrappings to expose the bacon. Increase the oven temp to 400°F. Cook for an additional 10-15 minutes until the bacon is lightly browned.

Serve immediately. Serve alone or with rice, or pan-fried vegetables.

Serves 4.

Cheesy Crustless Quiche


  • 1/2 stick of butter (1/4 cup)
  • 1/4 cup all-purpose flour
  • 3/4 cups milk
  • 1 cup cottage cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 5 eggs
  • 4 ounces cream cheese, softened
  • 6 ounces shredded Swiss cheese
  • 3 Tbsp grated Parmesan cheese
  • 1/4 cup chopped green onions
  • 3 slices of cooked bacon, crumbled
  • 6 cherry tomatoes, cut in half


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1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes.

2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.

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3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.

4 Pour into a buttered 10" pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.

Yield: Makes 8 servings.

Chicken Cordon Bleu

6 skinless, boneless chicken breast
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
1.Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3.Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

*changes/adaptations: Definitely pound (1/2" thickness); Use 1/2 butter, 1/2 olive oil (3T of each) to keep butter from burning; add fresh herbs to the cream mixture at the end


Pop Tarts


Best Brownies - Ever

These are a Hershey's recipe. They are my very favorite. I never add nuts and I never frost them - they don't need it!!


  • 1 cup (2 sticks) butter or margarine
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped nuts (optional)


  1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

  2. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 to
    2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time,
    beating well with spoon after each addition. Add cocoa; beat until well blended.
    Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into
    prepared pan.

  3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan.
    Cool completely in pan on wire rack. Frost if desired. Cut into bars.
    About 36 brownies.
Here's a 9x9 version:


  • 1/2 cup (1 stick) butter or margarine, melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts (optional)
  • CREAMY BROWNIE FROSTING (recipe follows)


  1. Heat oven to 350°F. Grease 9-inch square baking pan.

  2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon.
    Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture,
    beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.

  3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.
    Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING;
    spread over brownies. Cut into squares. About 16 brownies.


  4. 3 tablespoons butter or margarine, softened
  5. 3 tablespoons HERSHEY'S Cocoa
  6. 1 tablespoon light corn syrup or honey
  7. 1/2 teaspoon vanilla extract
  8. 1 cup powdered sugar
  9. 1 to 2 tablespoons milk

    Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

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