Recipes – Page 3

Pumpkin Roll

It’s that time of year… pumpkin everything is hitting the shelves and coffee shops across the nation. I’m not much of a ‘Pumpkin Spiced Latte’ or ‘Pumpkin M&M’s’ kind of girl… but this Pumpkin Roll, um… yes, please!

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Ingredients:

3 Eggs

1 Cup Sugar

2/3 Cup Libby’s Packed Pumpkin

1 Tsp Salt

1 Tsp Baking Soda

1/2 Tsp Cinnamon

2/3 Cup Flour

Preheat oven to 350. Cover a jelly roll pan with wax paper and lightly cover with cooking spray. Beat eggs, sugar, and pumpkin. Add dry ingredients and mix well. Pour batter into pan and spread to sides. Bake 10-15 minutes or until slightly browned. Lay a tea towel out flat and sprinkle generously with powdered sugar. Flip the pan onto the towel directly out of the oven. Carefully remove wax paper and roll into the towel, lengthwise. Cool in the refrigerator for 1-2 hours. Unroll and fill with pumpkin roll filling below, then re-roll and chill for 1 hour. When firm, slice into desired thickness.

Pumpkin Roll Filling:

8 Ounce Cream Cheese

2 Tbsp Butter or Margarine

1 Tsp Vanilla

1 Cup Powdered Sugar

Mix cream cheese, butter, and vanilla until nice and creamy, then add powdered sugar and beat well.

Armadillo Eggs

Recipes

My husband made these and they are WONDERFUL! Our first experience with Armadillo Eggs was this past Summer at a local festival and we have been craving them ever since. Thankfully, he came up with this recipe… man they are good!

Ingredients:

2 Cups Mild Cheddar

1 Cup Sharp Cheddar

1 Cup Monterrey Jack

10 Jalapeno Peppers (diced, with seeds removed)

1 lb Hot Sausage

1 lb Regular Sausage

McCormick Golden Dipt All Purpose Batter Mix (this is the one we use, but any general purpose batter should work)

Saute peppers in large skillet then remove. Using the same skillet, brown sausage until cooked thoroughly. While sausage is cooling, mix 1/2 of batter according to box directions for dipping and reserve some dry batter in a separate bowl. Mix together sausage (while still warm), cheese, and peppers.

Form mixture into egg sized balls. Dip in wet batter, then roll in dry batter. Let set for 5 minutes. Deep fry at 350 degrees, making sure they are completely submerged in oil, for 2 1/2 minutes.

Rudolph Hot Chocolate Bags

Crafts • Party Ideas • Recipes

I got this idea from a picture I saw on Pinterest, which led me to the blog Little Wonders’ Days… This blog has a lot of absolutely adorable ideas for crafts. Check it out for directions on making your own Rudolph Hot Chocolate bags, and much more. 🙂 If you haven’t experienced Pinterest, you are really missing out. You need an invite to join, so leave a comment with your email address if you would like one!

(Sweet) Cornbread Recipe

Recipes

1 Cup Flour

1 Cup Yellow Cornmeal

2/3 Cup Sugar

1 Tsp Salt

3 1/2 Tsp Baking Powder

1 Egg

1 Cup Milk

1/3 Cup Vegetable Oil

I think cornbread is best made in a cast iron skillet… just a personal preference of mine. It can be made as muffins or in another pan, but cast iron is the way to go.

Preheat oven to 350 and put a small amount of oil in a cast iron skillet. Put skillet in the oven and leave it in to heat before you begin mixing. In a large bowl, mix together all ingredients. After about 10 minutes, remove skillet from oven and move it around to let oil coat the bottom and a little up the sides. Remove extra oil with paper towel. Sprinkle a generous amount of cornmeal in skillet for dusting the pan.. shake cornmeal around to coat the bottom and sides of skillet really well, then pour the rest out. Pour cornbread batter in skillet and bake for 15-20 minutes until browned on top.

Remove from oven, then take a knife and run it around the edges of the pan. Grab a large plate and place it on top of the skillet, hold it tight..then gently flip. The cast iron, hot oil, and cornmeal combo give the cornbread an awesome golden crust. Yum! Now, cut a big slice and top it with butter…. It’s so good!

If you don’t already own a cast iron skillet, you need one! This is a great deal and it ships for free!

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Paula Deen’s Goulash (the best EVER)

Recipes

Here is an easy printable recipe!

I hope you enjoy. 🙂

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This really is the absolute BEST goulash I’ve ever had. It is really simple, and is even better reheated. My 4 year old actually ate it, and anyone who knows him knows that he is a SUPER picky eater.

Paula Deen’s Goulash (the best EVER)

Ingredients

2 lbs lean ground beef
2 medium yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
2 tablespoons Italian seasoning (I didn’t use this)
3 bay leaves (I didn’t use this either)
3 tbsp soy sauce
1 tbsp Paula Deen’s House Seasoning (Again, didn’t use this in mine)
1 tbsp salt
2 cups elbow macaroni (uncooked)
*I added garlic powder, seasoning salt, and a little pepper to mine.

Instructions

In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.
Add onion and garlic, saute until transparent.
Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them). Allow to simmer for 15-20 minutes.
Add macaroni and allow to simmer an additional 20 minutes or until tender. Remove bay leaves before serving.

Get recipe for Paula’s House Seasoning HERE

This stuff is GOOD!!!

*Some people have complained that the recipe is too salty. I like salty food, and I didn’t think so. You might adjust the salt the recipe calls for if you are sensitive to salt.

** P.S.

I started this blog a few years back for a place to share my favorite things.. recipes, my love of photography, traveling, my crazy randomness, etc. I had no idea that it would turn into something that so many people would take interest in. For everyone stopping by, I truly thank you. Thank you, thank you!!! I love reading all of the comments on my posts.. and under this recipe.. the additions made, the way some of you make yours that differs from this one.. all the different names you grew up calling it. 99% of the comments have been nice.. The thing that does surprise me, although I guess it really shouldn’t.. are all of the hateful comments. I have been flogged in numerous comments for this not being ‘true Hungarian goulash’. I don’t think I ever claimed that it was. It is a recipe that I posted on my blog because I made it for my family and we liked it. I’ve got a tough skin, so the hateful comments don’t bother me. If you need to vent your frustrations about how I’m personally insulting anyone who happens to be Hungarian, then by all means do so… but, if you would rather use your time in a more productive way, you can Google ‘Hungarian Goulash’ and find a more suitable recipe.

Thanks!

Ice Chest Tea…

Recipes

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If you like iced tea.. then you’ll love Ice Chest Tea.

What you will need:

1 – 4 gallon ice chest

2 cups instant Lipton Iced Tea

6 cups sugar (more or less depending on taste)

5 oranges

3 limes

3 lemons

1 bag crushed ice

Begin by filling ice chest with 1 gallon of water. Bring 6 cups of water to boil then add sugar and tea.. mixing until dissolved. Add to ice chest. Add bag of ice, sliced oranges, limes and lemons to the ice chest. Continue filling with water until the ice chest is full. Mix well. The longer the tea sits the more the flavors of the fruit will come out. Also, all of these measurements are to my taste. Use more or less depending on yours.

Chicken Pot Pie (lazy girl style)

Recipes

Chicken Pot Pie Recipe

6 Chicken Thighs

1 29 oz. can Veg-All

2 cans Cream of Chicken soup

1 can of Grands Biscuits

Salt & Pepper

Boil thighs in large pot with enough water to cover. When done and cooled, remove meat from bone and chop (save broth). In large casserole dish combine chicken, soup, drained vegetables, 1 1/2 cups of broth from boiled chicken, and salt & pepper to taste. Bake at 350 for 15 minutes then reduce heat to 325 add flattened biscuits on top and continue baking until biscuits are done.

*Note – I added an additional 1/2 can of diced potatoes to mine.