September 29, 2019

Pumpkin Cake

4 eggs
2 cups sugar
2 cups flour
1 cup cooking oil
2 cups pumpkin
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon

Combine ingredients and mix well. Add 2 cups chocolate chips if desired. Spread on greased 11x15 (jellyroll) pan. 

Bake 20-25 minutes at 350 degrees. Top with cream cheese frosting if desired.

From: Hannah's friend

July 29, 2019

Pumpkin Bars

2 cups flour
1 1/2 cup sugar
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cloves
4 eggs, beaten
1 15-oz can pumpkin
1 cup cooking oil

1/2 recipe Cream Cheese Frosting

Combine dry ingredients; stir in eggs, pumpkin, and oil until combined. Spread batter into jelly roll pan. Bake at 350 degrees for 25-30 minutes. Cool completely before frosting.

From: Betty Crocker Cookbook

Cream Cheese Frosting

1 8-oz package cream cheese, softened
1/2 cup butter, softened
2 tsp. vanilla
5 1/2 - 6 cups powdered sugar

Mix ingredients with an electric mixer on medium speed until light and fluffy.

From: Betty Crocker Cookbook

January 7, 2019

Wendi Bracken’s Sugar Cookie Recipe

3 cups flour
1 cup sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup butter, softened  (It’s important to use butter, not margarine and to chill the dough.)
1 egg
1 teaspoon vanilla

Preheat oven to 350 degrees.  Cream butter and sugar.  Add egg and vanilla.  Add dry ingredients to butter mixture.  Mix well.  Take dough and place 1/3 of it between two pieces of waxed paper.  Roll it out to desired thickness and then place it into the refrigerator.  Continue with the rest of the dough.  Chill dough for 2 hours.  Remove top sheet of waxed paper.  Cut out desired shape with cookie cutter.  Reroll left over dough between wax paper.  Bake on ungreased cookie sheet at 35 degrees for 8 to 10 minutes until edges begin to turn light brown.  Makes 3-4 dozen.

From Wendy Bracken

December 28, 2018

Cinnamon Roll Twisted Buns


  •  4 1/2 cups (22.5 ounces) all-purpose flour
  •  2 tablespoons instant yeast
  •  1/3 cup (2.5 ounces) granulated sugar
  •  1 1/2 teaspoons salt
  •  4 large eggs (7 ounces)
  •  1 1/4 cup hot water
  •  8 tablespoons (4 ounces) butter, melted


  •  4 tablespoons (2 ounces) butter, melted
  •  1/2 cup (3,75 ounces) granulated sugar
  •  1 1/2 teaspoons ground cinnamon


  •  1 cup (4 ounces) powdered sugar
  •  1 tablespoon melted butter
  •  2 tablespoons milk, plus more if needed
  •  Splash of vanilla extract


  1. In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients.
  2. In a 2-cup liquid measuring cup, whisk together the eggs and pour them into the well. Use the same measuring cup for the hot water. Pour it around the edges of the well (not directly on the eggs) and then add the melted butter to the bowl. Use a large spoon to mix the ingredients together until a soft, rather wet dough is formed.
  3. Cover the bowl with greased plastic wrap and refrigerate overnight or for 8-10 hours.
  4. Lightly punch down the chilled dough and roll it out on the floured counter to a long, skinny rectangle (about 24-inches long and 7 or 8-inches wide).
  5. Spread the 4 tablespoons melted butter on the rectangle. It will solidify and be easier to work with as you spread it on the chilly rectangle of dough. Combine the sugar and cinnamon and spread it on top of the butter, lightly pressing it in.
  6. Fold one long edge of the rectangle up to meet the other long edge so the dough is folded in half. Use a pizza cutter or knife and cut the dough into 1-inch strips. With each strip, hold an end in each hand and twist it up several times and roll it around the center into a circle/knot. Place on baking sheet.
  7. Cover the trays with greased, plastic wrap and let the rolls rise until puffy and doubled, an hour or so.
  8. Bake at 375 degrees F for 12-14 minutes until just barely golden on top
  9. For the glaze, whisk together the powdered sugar, butter, milk, and vanilla. Let the rolls cool for 5 or so minutes before drizzling with glaze.
From here

Breakfast Casserole

 8 to 16 ounces bacon, chopped
1 red bell pepper, chopped
 1/2 cup small diced onion
 8 large eggs, lightly beaten
 4-5 cups (20-24 ounces) shredded hash browns, frozen or thawed
 1 teaspoon salt (I use coarse kosher salt)
 1/4 teaspoon pepper
 3/4 cup cottage cheese
 3/4 cup sour cream
 1 cup (4 ounces) shredded cheddar cheese (preferably sharp)
 1 cup (4 ounces) shredded Swiss cheese
 Chopped green onions or chives, for garnish

  1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan. Set aside.
  2. In a large skillet over medium heat, cook the bacon and onion until cooked through and crisp (for the bacon). Drain excess grease.
  3. In a large bowl, combine the eggs, bell pepper, hash browns, cottage cheese, sour cream, and cheese. Add the bacon and onions. Mix to combine.
  4. Spread the mixture evenly in the prepared pan (at this point the casserole can be covered and refrigerated overnight).
  5. Bake for 40-45 minutes until lightly golden on the edges, puffy in the center, and a thin knife comes out clean from the center (add 10-15 minutes to the baking time if the casserole has been refrigerated).
  6. Garnish with chopped green onions or chives. Let the casserole rest for 5-10 minutes before cutting into squares and serving.

From here

September 25, 2018

Orange Glazed Chicken & Sweet Potato Kabobs

  • 2 large sweet potatoes (or yams), peeled and cut into 1 inch cubes
  • 8 kebab skewers
  • 4 (4 to 6 ounce) boneless and skinless chicken breasts cut into 1 inch cubes
  • 1/4 cup orange juice
  • 1/2 teaspoon crushed red pepper (more or less if desired)
  • 2 tablespoons honey
  • 2 tablespoon olive oil
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon fresh thyme, chopped
  • 3 tablespoons fresh parsley, chopped
  1. Preheat a grill to medium high heat or an oven to 450 degrees.
  2. Place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook for 5 minutes. Drain and rinse in cold water.
  3. On each skewer, place one cube of chicken and one cube of boiled sweet potato. Repeat until the skewer is full.
  4. In a small mixing bowl, combine orange juice, crushed red pepper, honey, olive oil, and ginger. Brush each skewer with the mixture. Place on a baking sheet or directly on the grill and cook for 6 to 8 minutes. Turn and brush with more of the orange juice mixture. Bake for another 6 to 8 minutes until chicken is firm and cooked through and potatoes are soft.
  5. Remove from the oven or off the grill and sprinkled with fresh thyme and fresh parsley. Serve immediately and enjoy!
From here

September 16, 2018

Chicken Pot Pie

Note: I never measure the vegetables.  The original recipe calls for 1 C carrots, ¾ C celery, and 1 C frozen peas and no other vegetables.  I like all the other vegetables so I’ve always just thrown in what I have. I usually cut up all the veggies and boil them and then add enough to the sauce so that the sauce to vegetable ratio seems correct to me.  I make this in a 9” deep dish pan and always use at least twice the amount of vegetables than what’s listed below. I also double the sauce recipe for my 9” deep dish pan. There’s usually extra filling that I freeze and use another time.  

2 Unbaked Pie Crusts (9” each).  I usually just buy the pre-made refrigerated ones.  

4 large Potatoes, cut into bite-sized chunks
1 C Carrots, cut into bite-sized chunks
3/4 C Celery, cut into bite-sized chunks
3/4 C Cauliflower, cut into small florets/bite-sized pieces
3/4 C Broccoli, cut into bite-sized pieces1 C Frozen green peas
1 pound Shredded, cooked chicken (I usually throw some chicken breasts in the crock pot the day before and shred it while it’s hot and then store in the refrigerator until I’m ready to assemble the pie)

Boil potatoes, carrots, celery, and cauliflower for approximately 8 minutes (so they’re almost tender, but not quite done).  With about 2 minutes left, add broccoli. Remove from heat and drain

1/3 C Butter
1/3 C Chopped onion
1/3 C Flour
1/2 tsp salt
1 3/4 C Chicken broth
2/3 C Milk

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
In a large bowl, combine the shredded chicken, boiled vegetables, frozen peas, and the sauce. Stir together until the sauce is evenly distributed among the vegetables. Add salt to taste.
Place one pie crust in the bottom of a pie plate.  Place the chicken/vegetable/sauce mixture into the pie crust.  Cover with the second pie crust, seal edges, and remove excess dough. Make several small slits in the top to allow steam to escape.

If making ahead of time—cover and refrigerate until ready to bake.  Remove from fridge about an hour before baking.

Bake at 425 degrees for 30-35 minutes until pastry is golden brown and filling is bubbly.