Amish Mexican Toss Together

1 lb. ground beef
1 c. chopped onion
1/2 c. chopped bell pepper
1/2 Tblsp. chili powder
1/2 clove garlic; minced
2 c. beef gravy (I am using left over pork roast gravy that I saved for this recipe)
2 c. kidney beans; drained
2 c. cooked elbow macaroni
salt & pepper to taste
1/2 c. shredded cheddar cheese

In a large skillet, cook beef until no longer pink. Drain. Add in onion, bell pepper, chili powder & garlic. Cook until vegetables are tender. Add in gravy, beans, macaroni, salt & pepper. Stir to mix well.Transfer mixture to a greased 2-qt. baking dish/casserole. Bake at 450* for 15 minutes. Stir, then top with grated cheese. Bake for 5 to 10 minutes longer or until cheese melts.

Click HERE for printable recipe.

Recipe source: Amish Cooking, Deluxe Edition

Lemon Pound Cake

One of my favorite cookbooks, next to Gooseberry Patch, is "When Friends Gather" by Susan Cannon. One year my good friend over at Blessings Beyond and I went to a craft fair and it was there that we were introduced to the author and her books. Susan is one of the sweetest, most personable ladies I have ever had the priviledge to meet. Not only did I buy "When Friends Gather" but I also bought "Where Hearts Gather" Let me tell you, if you have the chance to pick up either of these books, you will not be disappointed.

Since we have a family birthday coming this Saturday I decided to make one of my favorite cakes from the book, Lemon Pound Cake. This is such a tasty cake that's sure to be a hit with your friends and family.

1 c. butter flavor shortening
2 c. sugar
3 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
4 eggs
1 c. buttermilk
2 Tblsp. lemon extract

Preheat oven to 325*.

Grease & flour bundt pan. In large mixing bowl cream together shortening & sugar.

In a medium size bowl mix remaining dry ingredients together. Gradually add to creamed sugar mixture; mix until well incorporated. Add in eggs & buttermilk. Beat well. Mix in extract.

Pour batter into prepared cake pan & bake for 75-90 minutes, or until toothpick inserted in cake comes out clean. Let cake cool in pan for 5 minutes. Turn onto cake plate & glaze while still hot.

Glaze:
2 c. powdered sugar
2 Tblsp. bottled lemon juice or the juice of one lemon

Combine powdered sugar & lemon juice. Stir well. Pour over hot cake. If need be, return cake to oven for a few minutes until glaze melts.

Click HERE for printable recipe

Tomato Soup Bread

Years ago I saw a recipe for a cake that used Campbell's Tomato Soup. I thought....Yuck! Then the other day I saw the same recipe again and this time I thought....what the heck, it may actually taste ok. So last night I gave it a whirl. The aroma wafting from the kitchen was heavenly!! The taste....it reminded me of Fall. It was very delicious. Next time I might make a glaze for it, but even plain it's tasty.

2 Tblsp margarine
1 egg
1 c. sugar
1 can tomato soup
1 1/2 c. flour
1 tsp baking soda
1 tsp cinnamon
1/8 tsp all spice
1 c. raisins (optional)
1/2 c. nuts (optional)

In a small bowl, stir together soup & baking soda. Stir well until the foam settles.

In a large bowl, cream together margarine, egg & sugar.

In another bowl, stir together cinnamon, flour & all spice. Add alternately with soup mixture to the creamed mixture. Add raisins and nuts if using.

Pour into greased bread loaf pan. Bake at 350* for about 50 minutes.

Click HERE for printable recipe

*Original recipe source: Mennonite Girls Can Cook

Double Delight

The other night I was introduced to a wonderful site, Picky Palate. She has some wonderful recipes on there but one really caught my attention. It show cased two of my favorite things....chocolate chip cookies & oreos. With just those two things in it, you know it had to be good. So let's get baking and try it out for ourself.

Double Stuffed Oreo Stuffed Chocolate Chip Cookies

2 sticks butter; softened
3/4 c. brown sugar; packed
1 c. sugar
2 eggs
1 Tblsp. vanilla
3-1/2 c. flour
1 tsp. salt
1 tsp.baking soda
1 (12-oz) bag semi sweet chocolate chip morsels
1 pkg Double stuff oreo cookies

Preheat oven to 350*

In a large mixing bowl cream together butter & sugars. Mix in eggs & vanilla and combine well.

In a smaller bowl combine flour, salt and baking soda. Slowly add dry mixture to wet ingredients. Mix well. Fold in chocolate chips.

Using a cookie scoop take one scoop of cookie dough and place on each side of your Oreo Cookies. Work dough to enclose the Oreo and sides are sealed. Place dough onto a silpat lined or greased cookie sheet.

Bake for about 9-13 minutes. Let cool for 5 minutes before removing to cooling rack.

Click HERE for printable recipe