1 small package chopped walnuts

2 eggs, slightly beaten

1/2 cup water

1/2 cup melted shortening

1 3/4 cups flour

1/4 teaspoon salt

1 1/2 cups sugar

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon ground cloves

Directions:

1. Blend pumpkin, eggs, water, and shortening in large bowl.

2. Sift together remaining ingredients and add to pumpkin mixture, mix thoroughly.

3. Fill greased muffin tins or cups about 3/4 full.

4. Sprinkle walnuts on top

5. Bake at 350 degrees about 30 minutes or until set when touched.

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Spaghetti has always been a favorite around our house. With the kids taking off to college we don’t cook big meals very often. One of my sons said he was coming home for the week end so I decided to cook this Baked Spaghetti Recipe. It has plenty of cheese, mushrooms and spaghetti sauce. It was just delicious. It would make an excellent pot luck dish for a Labor Day picnic. Enjoy

Ingredients

1 lb of ground beef

8 0z thin spaghetti

8 Oz package fresh mushrooms

4 cloves of garlic (minced)

1 26 0z spaghetti sauce

8 oz package of mild cheddar cheese

1 Tablespoon Oregano

1 Medium Onion ( chopped )

Directions

1. Cook thin spaghetti till tender.
2. While spaghetti is cooking combine burger, mushrooms, onion and garlic in a fry pan and cook until burger is done.
3. Drain and add spaghetti  sauce and  oregano. Mix thoroughly.
4.  In a casserole dish sprayed with nonstick spray-spread one third of the spaghetti. Then top with 1/3 sauce then 1/3 of the cheese.
5. Repeat until the top is covered with cheese.
6. Bake at 400 degrees for 15 to 20 minutes- till cheese is melted and casserole is heated though.

Enjoy!

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Enjoy!

Ingredients:

4 cups dry bread crumbs

1/3 cup vegetable oil

1 tablespoon salt

1 tablespoon paprika

1 tablespoon celery salt

1 teaspoon ground black pepper

1/2 teaspoon garlic salt

1/2 teaspoon minced garlic

1/4 teaspoon minced onion

1 pinch dried basil leaves

1 pinch dried parsley

1 pinch dried oregano

Directions:

1. In a large reseal able plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

2. Bake at 350 F for 1 hour or until juices run clear.

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1 cup all-purpose flour

1 1/2 cups white sugar, divided

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons cold butter

1/4 cup boiling water

2 tablespoons cornstarch

1/4 cup cold water

1 tablespoon lemon juice

4 cups fresh blackberries, rinsed and drained

Directions

1. Preheat oven to 400 degrees F . Line a baking sheet with aluminum foil.

2. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.

3. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries.

4.Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.

5. Bake 25 minutes in the preheated oven, until dough is golden brown.

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Move over BBQ sauce. This Glazed Grilled Pork Chop Recipe is just delicious. The combination of apple juice and the rest of the ingredients is excellent. I used 4 boneless chops for this recipe. I am sure there is enough glaze to do about 8 to 10 if you wanted to. What a great recipe for a Labor Day cook out.
Enjoy

Ingredients

1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
1 tablespoon cornstarch
1/2 cup water
4 boneless pork chops

Directions
1.   Preheat an outdoor grill for high heat.
2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and mix into brown sugar mixture. Stir until thick.
3. Brush grate lightly with oil before placing pork chops on the grill. Cook  for 10 to 12 minutes, turning once. Brush with sauce while cooking. Serve with remaining sauce.

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2 cups fresh blackberries, rinsed

1 cup sugar, divided

1 egg yolk

1 cup half-and-half

1 cup whipping cream

1/8 teaspoon cinnamon

Directions

　1. Mix blackberries and 1/2 cup sugar in small saucepan. Bring to low boil, simmer 5 minutes to dissolve sugar and break up berries. Cool slightly.

2. Puree berry mixture in blender.

3. Press puree through fine sieve to remove seeds. Discard seeds. Set puree aside.

4. Mix egg yolk, remaining 1/2 cup sugar, and 1/2 cup half and half in a small saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens slightly (about 5 min).

5. Whisk remaining half and half, all of cream and cinnamon and vanilla into cooked mixture.

6. Whisk in blackberry puree.

7. Cool and chill the ice cream base mixture for 1-2 hours or overnight.

8. Pour cold mixture into electric ice cream machine and process according to manufacturer’s directions

9. Serve garnished with fresh Blackberries if desired.

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2. Roll the mushrooms in breadcrumbs until coated thoroughly. Repeat until all mushrooms are coated.

 
3. Heat deep fryer to 365 degrees. Deep fry mushrooms in batches until golden brown. Drain on paper towels.

Directions

1. In a large bowl mix flour, baking powder and salt. Add water and mix until a smooth batter has formed. Dip mushrooms into the batter and coat evenly. Allow excess batter to drip off.

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I was looking for a dish to go with some shrimp we were cooking on the grill. We have some big eaters in the family and the shrimp was just not going to be enough. We all love cheese. This Cheese Potato & Smoked Sausage Casserole Recipe really appealed to me. After asking the rest of the Family what they thought.  I decided to give this simple recipe a try. The blend of cheese with the smoked sausage is delicious. Give this recipe a try. You’ll Love IT!

Ingredients

3 cups red potatoes, peeled, boiled and cut into cubes ( about 1 pound )
4 tablespoons butter or margarine
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese- cut into chunks
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage – I used natural casing hotdogs   
1/4 teaspoon paprika

Directions

1. Cut smoked sausage in half, lengthwise, and then chop into ½ to 1 to inch pieces.

2. Cook in a frying pan for about 15 minutes, turning frequently to lightly brown.

3. Place cooked diced potatoes in 2 quart casserole.

4. Add the smoked sausage and gently mix it.

5. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. Stirring constantly.

6. Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.

7. Bake in preheated oven at 350°F for 35-45 minutes until golden brown.

Enjoy!

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We have a ways to go from here to get to a Asian Buffet. So a few years ago we started preparing our own Asian Dishes. This Mushroom Chicken Recipe is just delicious. The fresh Zucchini blend with the other flavors in the recipe is scrumptious.

This is a simple recipe with not a whole lot of prep time. The recipe below is the regular recipe. I doubled it. So just adjust it to the number you are cooking for. I served this with white rice. So if your in the mood for Asian food give this a try you’ll love it. Enjoy

Ingredients
1lb boneless skinless chicken breasts
cornstarch  (for dusting)
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves (minced)
1 teaspoon ground ginger
1 package fresh button mushrooms
4 small zucchini

 Instructions

1. Cut chicken breasts and zucchini into 1” chunks. Inserting cornstarch in a paper bag dust chicken with the corn starch until lightly coated.

 
2. Add vegetable and sesame oil to the wok and fry chicken pieces until golden brown. Remove and drain on paper towels.

3.  Add zucchini and mushrooms to the wok and stir fry for a few minutes. Add soy sauce, balsamic vinegar, minced fresh garlic, and ground ginger to the wok stirring to coat and stir fry until mushrooms and zucchini are fully cooked.

   
4.  Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve over rice or noodles. 

• Honey Barbeque Chicken Strips Recipe     Absolutely Delicious. This is as close as you are going to come to restaurant Honey Barbeque chicken. Except in many cases it is a lot better. And by cooking it yourself you know exactly what is in it. This is a great recipe for a party. This recipe......
• Panda Express Orange Chicken Recipe Orange Chicken, a Nation wide favorite. This is a nock off of the Panda Express Orange Chicken Recipe. Fairly easy to prepare. With a delicious Orange Flavor. Served over rice your family will love it! This recipe calls for mixing the ingredients to coat the chicken into kind of......
• Kung Pao Chicken Recipe Kung Pao Chicken at is finest. What a great blend of flavors. A little bit of work, but well worth the effort. We are toward the end of the gardening season here. When my son said he would like Kung Pao Chicken for supper I said “YES!”. What a......
• Chop Suey Recipe This Chop Suey recipe is made using chunks of pork. This is one of the best I have tasted. The mixture of sweet and sour using the molasses blends very nicely. It is a very easy recipe to prepare but does involve 1 to 1½ hours cooking time. This......
• Grilled Chicken Recipe With a heat wave moving into the area the last couple of days I had a good excuse to fire up the Gill again. This Italian Grilled Chicken recipe takes a little time due to the Marinade but it is well worth the wait. It is just delicious. Cooks......

• Recipes to Enhance or Replace Jake’s Kibble [/caption]If you are growing concerned over the myriad of ingredients in Jake’s food that you can neither pronounce nor understand its use, you aren’t alone. Dog owners in every state and many countries are growing increasingly aware with what’s in their dog’s food. Many have opted for a raw diet.......
• How to cook big mussels Italian fasolari old Italian fisherman recipe How to cook big mussels   Big Clams Fasolari are Italian mussels that are very tasty. Bigger than usual clams the outside shell has a brown color, the inside has an orange yellow color. They are often not appreciated because the inside is bigger and harder to chew than the......
• Chicken Cacciatore white sauce recipe   Chicken cacciatore make it simple and you will love it. Although the original recipe is with red wine and tomato sauce as written by Artusi , i prefer it with white wine and no tomatoes. In any case if you like you can add some tomato sauce towards the......
• Quick Tips for Healthy Weight Loss pt 3 Here is a handful of quick tips that will help you achieve healthy, natural and permanent weight loss. 1 - There is an old adage when it comes to diet and weight loss that says no pain, no gain, but this really should not apply when it comes to your......
• Risotto with squid and ink risotto al nero di seppia Risotto al Nero [/caption] There is nothing like food that can evoke sleeping memories. Yesterday I was making risotto with the black ink of squids, and all of sudden i remembered myself as a food passionate kid walking the food markets of Rome in search of not cleaned squids that......