Mississippi Mud Cake

This recipe is from my Great Grandma Wanlass. We have been making it every Thanksgiving for a few years and it is one of my most favorite desserts!! I didn't get a picture before people started digging in. I wish I had saved a piece-I am craving it right now!

Mississippi Mud Cake

Mix together:

2 sticks of butter

2 cups sugar

1/4 cup cocoa

4 eggs

Slowly add:

1 1/2 cups sifted flour

1 tsp vanilla

1 1/2 cups chopped walnuts

Cook at 325 in a greased 9x13 pan for 35-40 minutes. Once out of the oven, spread a jar of marshmallow cream over the cake while it is still warm. Let cake cool completely.

Frosting:

1/2 cup cocoa

1/3 cup milk

1 tsp vanilla

1 box powdered sugar

1 stick of butter

Mix together and frost over cooled cake.

Lasagna Soup

This is one of my most favorite soups! I love the flavors of lasagna without the hassle of actually making lasagna (which isn't hard by the way!). You won't be sorry you tried this one! Lasagna Soup

1 lb ground beef (I use ground turkey)
1 onion, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 tbsp tomato paste
1 (28oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
16 oz rotini (spiral) pasta
1/2 tbsp dried basil
8 oz ricotta
1/2 cup grated parmesan cheese
1/4 tsp salt
pinch of pepper
2 cups shredded mozzarella cheese
In a large pot, cook meat over med heat until no longer pink. Add onions and saute for 6 minutes. Add garlic, oregano and pepper flakes and saute 1 minute. Add paste and saute until paste turns rusty brown, about 5 minutes. add the tomatoes with their juices, the broth and bay leaves and bring to boil. Reduce heat and simmer for about 30 minutes. Add the pasta, then increase heat to med-high and boil until pasta is tender. Discard bay leaves, the stir in the basil. Season with salt and pepper to taste. In a small bowl, combine ricotta, parmesan cheese, 1/4 tsp salt and pinch of pepper. To serve, place soup in bowls and place about 1 1/2 tbsp ricotta mixture over soup. Sprinkle with mozzarella cheese.
Makes 13 cups

Oatmeal Cranberry White Chocolate Chunk Cookies

Here's the perfect cookie for the holiday season! I would recommend eating them within a few days of making them. They weren't very moist after about a week. They are super good though!

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 (6oz) pkg dried cranberries (craisins)
2/3 cup white chocolate chips or chunks

Preheat oven to 375. Using a mixer, beat butter and sugar together in a medium bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake for about 9 minutes or until golden brown. Cool on wire rack.

Makes approx 2 1/2 dozen cookies

Double Apple Walnut Bread

Forgot to take a picture of this-oops! I finally got through the 7 bags of apples sitting in my garage!!

Double Apple Walnut Bread

1 cup smooth unsweetened applesauce

1/2 cup sugar, plus 1 tbsp for sprinkling

1/2 cup packed light brown sugar

1/4 cup vegetable oil

1/4 cup plain yogurt

1 tsp vanilla

2 cups flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/2 tsp cinnamon

1/8 tsp nutmeg

1 cup peeled, cored and finely chopped apples

1/2 cup chopped walnuts

Grease a 9x5 inch loaf pan. Heat oven to 350. Combine the applesauce, sugar, eggs, oil, yogurt and vanilla in a large bowl. Whisk well to blend. In another large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the dry ingredients with a wooden spoon and pour in the applesauce mixture. Stir just enough to combine; do not over mix. Fold in the apples and walnuts. Scrape the batter into the prepared pan and smooth top with spoon. Evenly sprinkle about 1 tbsp sugar over the top. Bake on center rack until toothpick comes out clean, 50-55 minutes.

Remove the pan from the oven and put it on cooling rack about 15 minutes, then remove loaf from pan and place on rack to finish cooling.

Stuffed Acorn Squash

I found this recipe about 3 years ago and it quickly became our favorite fall dinner. My husband asks for it every year.

Sausage Stuffed Acorn Squash

2 medium acorn squash

1 lb bulk spicy pork sausage (Italian flavored)

1/2 cup chopped onion

1 egg

2 tbsp milk

1 cup fresh baby spinach, finely chopped

1 1/2 cups soft bread crumbs

1/2 cup dried cranberries

Cut squash in half; remove and discard seeds. Place squash cut side down in a microwave safe dish with a splash of water. Cover with plastic wrap and microwave on high for 10-12 minutes or until tender.

Meanwhile, crumble sausage into large skillet; add onion. Cook over med heat until meat is no longer pink ; drain. In a large bowl, beat egg and milk; stir in spinach, bread crumbs, cranberries and sausage. Turn squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 minutes or until heated through.

Burger Heaven!

My pictures turned out blurry, but don't let that stop you from making these burgers!! They are amazingly good!! I told my husband we were going to start having them once a week. I still have some apples leftover from our apple harvest in early October, so I used what we had for the burgers. I think you could use whatever apple you want to and the burger will still be super delicious. You really HAVE to try these!

Apple-Cheddar Turkey Burger

adapted from Rachael Ray

2 lbs ground turkey

4 scallions, finely chopped

1/3 cup flat leaf parsley

1 Tbsp grill seasoning

1 tsp poultry seasoning

2 Tbsp Olive oil

2 apples (granny smith or anything a bit tart), sliced

Extra sharp cheddar cheese

1/4 cup whole cranberry sauce

2 Tbsp Dijon mustard

8 English muffins, split and toasted

lettuce

In a bowl, combine the turkey, scallions, parsley, grill seasoning and poultry seasoning. Form into 8 patties, pressing your thumb into the center of each to prevent it from bulging. In a large skillet, heat the olive oil. Add patties and cook for about 6 minutes on each side. (You will probably only be able to cook 4 at a time.) Place patties on a plate and top with apple slice and a slice or two of cheese. Tent the plate with foil and repeat with other patties.

In a small bowl, mix together the cranberry sauce and mustard; slather on toasted muffin tops.
Pile lettuce leaves on each muffin bottom, top with patties and set muffin tops in place.

Serves 4-8

Crazy Good Pizza!

This pizza is one of the best I have ever had, let alone made! Butternut Squash and Caramelized Onion Pizza. Need I say more?

Butternut Squash and Caramelized Onion Pizza

Squash:

2 cups butternut squash, cut into 1/2 inch cubes

2 tbsp brown sugar

2 tsp olive oil

salt and pepper

Caramelized Onions:

2 tbsp olive oil

2 tbsp butter

1-2 sweet onions, peeled and thinly sliced

Sauce:

2 tbsp butter

2 tbsp flour

1 1/2 cups whole milk

pinch of nutmeg

salt and pepper to taste

1 1/2 cups mozzarella cheese

1/2 cup grated parmesan cheese

To prepare-you can either make your own crust or buy one from the store. Spread dough to desired size and thickness and lightly toast for 7-10 minutes before adding toppings.

Squash: Preheat oven to 350 degrees. On a baking sheet, toss butternut squash, brown sugar, oil salt and pepper. Place in oven and bake for 15 minutes and then flip squash. Bake another 15 minutes or until tender. Set aside.

Onions: While squash is baking, heat oil and butter in pan. Add onions and saute until they begin to caramelize. Cook on med-low for about 30 minutes to get them golden and sweet. Set aside.

Sauce: Melt butter in saucepan. Whisk in flour until smooth. Gradually whisk in the milk, bring to boil over med-high heat. Reduce heat and simmer until sauce thickens. Whisk in nutmeg, salt and pepper.

Assembly: Preheat oven to 425 degrees. Spread sauce evenly over lightly toasted crust. Evenly distribute the onions over the pizza. Likewise with the squash. Spread an even amount of mozzarella and parmesan cheese over squash. Bake for about 15-20 minutes or until crust is golden and cheese is melted and bubbly.

Comfort Food

This has been a family favorite for as long as I can remember. We were always so happy when Mom made this for dinner! This screams comfort food for me-it reminds me of home.
You will want to double or triple this recipe cause you will want leftovers!

Potato Cheese Soup

1 3/4 cup chicken broth

2 potatoes, cubed

1/2 cup finely shredded carrot

1/4 cup finely chopped onion

1 3/4 cup milk

1/4 cup flour

dash pepper

1 cup shredded cheddar cheese

Combine vegetables and broil in large saucepan. Bring to a boil; reduce heat and simmer 6-8 minutes or until vegetables are tender. Combine milk, flour and pepper in a bowl.. Whisk until combined. Add to vegetables. Increase heat to med-high and stir until thick. Once thick, continue stirring one more minute. Add cheese and stir until melted. Yummy!!!

Serves 3