Pumpkin Angel Food Cake

Submitted by Lani M.



Serves 14

1 cup cooked or canned pumpkin
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/8 tsp. ground ginger
1 16 oz. package one-step angel food cake mix

Optional: 14 Tbsp. reduced-fat whipped topping, and additional ground cinnamon.

In large bowl, combine pumpkin, vanilla and spices. Set aside. In another bowl, prepare cake mix according to package directions. Fold 1/4 of the batter into pumpkin mixture. Gently fold in the remaining batter. Spoon into an ungreased 10-inch tube pan. (I used two 9 inch bread pans.) Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 degrees for 38-44 minutes or until top is golden brown and cake springs back when lightly touched. Immediately invert pan onto a wire rack. Cool completely, about 1 hour. Run a knife around sides of cake and remove to a serving plate. Garnish each slice with whipped topping and sprinkle with cinnamon if desired.

NUTRITIONAL INFORMATION (with 1 Tbsp. whipped topping per slice): 151 calories, 1 g fat, 1 g saturaged fat, 33 g carbohydrate, 1 g fiber, 3 g protein

Pre-Game Chili Heat

Submitted by Lani M.



1 lb. each sausage & ground beef (I used ground turkey.)
2 cans hot chili beans
1 (16 oz.) jar of mild or hot salsa (medium's probably fine, too)
1 can red kidney beans
1 can pinto beans
1 (14.5 oz.) can of diced tomatoes
1 can tomato sauce
8 oz. of Velveeta cheese (I used a package of Kraft Mexican blend instead... not a big Velveeta fan.)
2 teaspoons chili pepper
dash of fresh ground pepper

Brown and drain meat; add remaining (drain beans before adding). Bring to a boil; reduce heat and simmer 30 to 40 minutes, or use a crockpot on low for several hours. (My crockpots are little, so I had to split this recipe out into two pots. Maybe if I would have remembered to drain the beans before adding it would have all fit?)

Sugar Cookies (No Chill)

Submitted by Tia S.



I used the following recipe, as it had accolades for being easy and not needing to be chilled.

1 cup of butter
1 cup of sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
2 and 3/4 cups of flour

Cream butter and sugar.

Add the egg and vanilla to creamed butter and sugar.

Mix all dry ingredients and slowly add to creamed butter mix.

Roll out onto lightly floured board to desired thickness.

Cut out your shape. Bake at 400* for 7-10 minutes. (cookies should be light in color with light browning on edge)

My take on this recipe is that it could use chilling, or a lot of powdered sugar for rolling.

Pumpkin Cake from Arthur Flour Whole Grain Baking

Submitted by Lani M.



Cake:

1 1/2 cups whole wheat flour, traditional or white whole wheat (I used trad.)
1 cup whole barley flour (I used 1 cup cake flour...but am going to try Amaranth flour next time; you just need to use something lower in gluten than reg. flour)
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1 3/4 cups packed light or dark brown sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
4 large eggs
1 can (15 oz) pumpkin puree

Ginger cream cheese frosting:

6 Tbsp unsalted butter, at room temp
1 pkg (8 oz) cream cheese, room temp
1 tsp vanilla extract
4 cups (1 lb) confectioners' sugar, sifted
1 cup chopped nuts (optional, I used pecans)
1/2 cup minced crystallized ginger (kind of globby when you process it in the food processor, but it mixes in fine when you beat the frosting together)
2-4 Tbsp milk, if needed, to make frosting spreadable (needed!)

Preheat oven to 350*. Grease 13x9 pan. Whisk together the flours, baking powder, baking soda, salt and spices in a medium bowl. Mix together the brown sugar, butter and oil in a large bowl until thick and mayonnaise-like in consistency. Beat in the eggs, one at a time, scraping the sides and bottom of bowl once or twice to be sure everything is evenly combined. Stir in the pumpkin, then the dry ingredients. Mix until evenly moistened. Transfer batter to the prepared pans. Bake until top springs back when lightly touched and the edges of the cake pull back from the pan, 33-40 min. Remove from the oven and cool on a rack before frosting.

To make the frosting: Combine butter, cream cheese and vanilla in medium bowl, and beat them together until they are light and fluffy. Add the sugar gradually, beating well. Stir in the nuts, if desired and/or ginger, then add the milk a little at a time until the frosting is a spreadable consistency.

Cranberry-Chocolate Chip pumpkin cake: Stir in 1 cup each dried cranberries and chocolate chips before baking. I meant to do this and forgot, so I put shaved chocolate on top of the frosting along with the nuts! :)

Homemade Salsa

Submitted by Lani M.



1 garden fresh tomato
1 green pepper
1 red pepper
1 green jalapeno
2 green onions
cilantro
mint

Ad lib as you see fit. Nothing better than fresh homemade salsa during tomato season.

Touch Down Cake

Submitted by Lani M.



1 package yellow cake mix (I used Devil's Food instead.)
1 package instant vanilla pudding mix
1 cup milk
1 cup vegetable oil
4 eggs
1 cup miniature semisweet chocolate chips or white chocolate chips
6 Tbsp. grated chocolate
3 Tbsp. powdered sugar

Combine cake and pudding mixes, milk, oil and eggs. Beat on low with a mixer until moist; beat on medium for 2 minutes. Stir in chocolate chips and 3 Tbsp. of grated chocolate. Pour into greased Bundt pan. Bake at 350 degrees for 60 minutes until toothpick inserted in the center comes out clean. Cool for a few minutes and remove from pan to wire rack. Let cool completely and combine remaining grated chocolate and powdered sugar; sprinkle over the top of the cake.