The Contents of My Freezer

Any of you who have been around since the beginning know I began this blog because I needed to clean out my freezer and pantry, and was recording for posterity the manner in which I attempted that task. It is time to start over, because, once again, my freezer and pantry have reached survivalist capacity, and frankly that isn't a group of individuals with whom I want to be associated.

Last time Katie requested a list of the contents of my freezer so she could keep up on the progress as I posted recipes. I actually made a comprehensive list of what is in my freezer (and organized my freezer at the time), so Katie... this one's for you.

The Contents of My Deep Freezer
2 slabs pork ribs
3 pork tenderloin
5 portions (2-3 servings each) pork tenderloin chops
2 pounds bacon
3 tubes of Jimmy Dean sausage... two regular, one maple flavored
4 Italian sausage links
4 apple cinnamon sausage links (from our trip to Swiss Meats in Hermann, MO last Christmas)
1 package bratwurst

1 whole chicken
1 whole chicken, cut into pieces
5 portions (serves 2-3) boneless skinless chicken breast

1 beef brisket
4 (1 pound portions) ground beef
2 hamburgers (From Omaha Steaks)
2 New York strip steaks
1 Polish Sausage Link
1 eye of round roast
1 large sirloin tip
2 chuck roasts

1 (3 pound) box Panko encrusted Tilapia
1 (2 pound) box shrimp scampi
3/4 pound raw, tail on shrimp
2 salmon steaks
1 fresh salmon fillet, frozen
1 pound fresh tilapia, frozen
5 jumbo scallops

2 pounds Butternut Squash Ravioli
2 pounds Brie and Garlic Ravioli
1 pound toasted cheese ravioli
1 pound cheese tortellini

1 Red Baron 5 cheese frozen pizza
1 Palermo Hearth Italian frozen pizza
1 Palermo Greek frozen pizza
1 California Pizza Kitchen BBQ chicken pizza for one
2 small boxes pizza rolls
1 box fried shrimp
1 small box TGIFriday's hot wings
1 large box potato boats
1 box Spanikopita appetizers

1 package Voila Chicken 3 Cheese Chicken meal
1 package Contessa Mongolian Beef
1 package Trader Joe's BBQ Chicken Terriyaki
6 pounds (yes POUNDS) pierogies
1 Marie Calendars individual chicken pot pie

2 packages Trader Joe's frozen naan
1 box Texas toast
1 package yeast rolls
3 packages English Muffins
1 box Pizza Amore Cinnamon sticks

2 boxes Betty crocker whole grain waffles
12 Jimmy Dean Sausage, eggs and cheese croissants
1 Bob Evans pouch sausage gravy

1 (2 pound) bag hash browns
1 bag crinkle cut french fries
2 bags sweet potato fries

11 bags frozen vegetables
4 small boxes frozen vegetables
at least 3 pounds frozen cranberries

2 pie crusts
3 (8 ounce) containers cool whip... 1 regular, 2 light
4 pounds butter

I am just one person.... This CANNOT be normal!

Happy New Year!

For the third consecutive year, I have had my family over for lunch on New Year's Day. This year, my grandma and my aunt Jan and my cousin Jessie came as well. I love having people over, but because I live an hour away from everyone, I don't get visitors as often as I would like. We had a fantastic time, though, and here is what we ate...

Beef Barley Soup (From my New England Soup Factory Cookbook, modified)
3 pounds stew beef, cut into bite sized pieces (I buy it already cut up... from Aldi of all places)
1/2 cup red wine vinegar
12 cups water
2 teaspoons kosher salt

3 tablespoons olive oil
5 cloves garlic, minced
1 medium sized red onion, peeled and chopped
2 ribs celery, diced
3 portabella mushrooms, diced
1 (8 oz.) package sliced mushrooms, baby portabella or button
5 carrots, peeled and sliced
1/2 pound pearl barley (the only kind I could find was quick cooking, and it worked fine)
1 bottle burgundy or other fruity red wine
1 can tomato paste
5 (14 oz.) cans beef broth
2 bay leaves
5 generous dashes Worcestershire sauce
Salt and pepper to taste

Place beef, vinegar, water and salt in a large stockpot. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 1 1/2 hours. Drain. If not using right away, be sure to cover so the meat does not dry out.

Over medium-high heat, in a large stockpot, combine olive oil, garlic, onion, mushrooms, celery and carrots. Saute for 7 minutes, stirring frequently. Add the cooked beef, barley, wine, tomato paste, stock, and bay leaves. Bring to a boil. Reduce heat to medium and simmer, stirring every 15 minutes or so for at least 1 1/2 hours (The longer it simmers the more the water cooks off and leaves just the delicious flavor.) Remove from heat. Remove and discard the bay leaves. Add the Worcestershire sauce, salt and pepper.

*I actually made this last night, and reheated it, so I think by the time all was said and done, it probably simmered close to hours. It was a hit, though!


Potato, Bacon, and Chive Soup with Horseradish (From my New England Soup Factory Cookbook)
3 tablespoons butter
5 whole garlic cloves, peeled
1 large red onion, peeled and chopped
2 ribs celery, sliced
8 Yukon Gold potatoes, peeled and cut into chunks
3 (14 oz.) cans chicken broth
2 teaspoons onion powder
2 teaspoons garlic powder
1 cup sour cream
2 cups half and half, light cream, heavy cream, 2% milk, or some combination therein
4 tablespoons bottled minced white horseradish
4 generous dashes Worcestershire sauce
4 dashes Tobasco sauce
1 pound bacon, cooked and crumbled
1 bunch green onions, thinly sliced
Salt and Pepper to taste

In a large stockpot, melt butter over medium high heat. Add garlic, red onion and celery. Saute for 7 minutes. Add the potatoes and stir to coat with the butter and vegetables. Add chicken broth, onion powder and garlic powder. Bring to a boil. Reduce heat to medium and simmer until potatoes are soft and tender, 30 - 35 minutes. (Be careful not to let all of the liquid cook out, or you will have a burnt mess...) When potatoes are soft, remove pot from heat.

Puree the potatoes. There are several ways to do this, depending on how many dishes you want to dirty and what kind of equipment you have.
1. Use an immersion blender. This is ideal, but I don't actually know anyone who has one.
2. Mash the mixture together with a potato masher -- this will get the job done, but will be the lumpiest option
3. Use a hand mixer. Be careful not to scratch up your nonstick pans, though
4. Place portions of the mixture in a blender, and blend until smooth

Add sour cream, milk product of choice, horseradish, Worcestershire sauce and Tobasco sauce. Mix well. Return pot to stove. Add salt and pepper. Simmer for 5 additional minutes. Garnish each serving with bacon, green onions, and sour cream, if desired.

I totally forgot to serve the green onions today, and no one complained! Otherwise, this was a big hit, as well.


Chicken with Wild Rice Soup
4 cups chicken broth
2 cups water
3 cooked, boneless chicken breast halves, shredded
1 package Uncle Ben's Original flavor quick cooking long grain and wild rice box

1 medium red onion, finely chopped
2 celery ribs, chopped
2 carrots, peeled and chopped
4 garlic cloves, diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
1/2 cup butter
2 cups heavy cream, light cream, half and half, or 2% milk, or some combination therein

In a medium pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and allow to cook on low for 20 minutes or so.

In a medium saucepan over medium heat, melt butter. Add onion, garlic, carrots and celery. Saute for 7 minutes. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour, salt and pepper. Stir in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Pour rice mixture into cream mixture, and stir until well incorporated. Cook over medium heat until heated through, 10 to 15 minutes. If it gets too thick, add milk or chicken broth to thin it out.


Rosemary Bread *My description of how to make this bread won't do you a whole lot of good if you don't already know how to make yeast bread... If you have questions, let me know.
1 cup warm water
3 tablespoons olive oil
3 tablespoons butter or margarine, melted
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
about 2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Pour warm water in a small bowl. Sprinkle yeast over water, and allow to sit for 10 minutes. In a large bowl, mix together oil, margarine and sugar. Pour in yeast mixture, and stir gently. Add flour to mixture gradually, until a sticky ball forms. On a well floured surface and with floured hands, knead the heck out of the dough. Sprinkle the salt, pepper, Italian seasoning and rosemary over the dough, and continue to knead until spices are incorporated throughout the loaf. Drizzle olive oil in the bowl, and coat the ball of dough. Cover bowl and put in a warm place for one hour. Punch down dough, and allow to rise for another hour. Shape dough, and place on a greased cookie sheet. coat the top of the loaf with olive oil, and sprinkle with kosher salt and freshly ground pepper. Bake at 375 F until golden brown and crusty... about 25 minutes.


Cherry Pie
2 pie crusts... I used the Pillsbury kind, but if you want to make one from scratch, don't let me stop you...
2 (16 ounce) cans tart cherries
1 cup sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon almond extract
1/4 teaspoon salt
1 tablespoon butter or margarine

Line a pie plate with first crust.

Drain cherries, reserving 1/4 cup juice. Mix cherries, juice, sugar, tapioca, extract, and salt; pour into the crust. Dot with butter. Top with second crust. Make sure to seal the edges of the crust tightly.

Bake at 375 degrees F for 55-60 minutes, or until golden brown. Sprinkle with sugar.

Thanksgiving... Yes, I am that far behind!

For Thanksgiving, Brad had to work. I made a pumpkin roll for him and the other poor schmucks who had to be there while the rest of us were enjoying food and family.

Pumpkin Roll
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons powdered sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract

Preheat oven to 375 degrees F. Grease and flour a 9x13 inch jelly roll pan or cookie sheet.

In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly. Bake at 375 degrees F for 15 minutes.

Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, with a wooden spoon or electric mixer.

When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated. Cut the cake in slices just before serving.


This was really good. I didn't have a linen towel, because frankly, who does? I used one of the kitchen towels with no fuzz. It worked pretty well. I ate the leftovers, and enjoyed every minute of it.


My contribution to the family Thanksgiving was crab bites, salad, mashed potatoes, garlic mashed potatoes, sweet potato casserole, salad, chocolate cheesecake and pecan pie.

Crab Bites
2 (12 ounce) packages refrigerated biscuit dough
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1/2 cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon Worcestershire sauce

Preheat oven to 375 degrees F. Lightly grease 18 mini muffin pans.

Divide rolls in half and press into the prepared pans. Set aside.

In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts.

Bake at 375 degrees F for 15 to 20 minutes, or until light brown.

Sweet Potato Casserole (Old family recipe -- from grandma Bach)
5 large sweet potatoes, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
2 teaspoons vanilla extract

1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
3 tablespoons butter, softened
1/2 cup chopped pecans
1 tablespoon HOT water

Preheat oven to 325 degrees F. Put sweet potatoes in a large saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

n a large bowl, mix together the sugar, eggs, salt, butter, milk and vanilla. Add a scoopful of potatoes to the mixture. Stir well. Add this entire mixtures into the mashed sweet potatoes. Mix until smooth. Transfer to a 9x13 inch baking dish.

In medium bowl, mix the cinnamon, sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Add hot water. Drop mixture evenly over the top of the sweet potatoes.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown.


I have learned after years and years and years of preparing this that it is best to put it in a dish that is at least 1/2 an inch deeper than you need it to be. Otherwise, in the baking process it spills over, and there is almost nothing worse burnt to the racks of your oven than the sugary goodness of sweet potato casserole.


Mashed Potatoes (old family recipe -- from Grandma Mary)
1 5 pound bag of potatoes, peeled, cut into cubes
1 stick butter (1/2 cup)
1 (8 oz.) package cream cheese
1 (8 oz.) container sour cream
milk
salt
pepper

Place peeled, chopped potatoes in a large saucepan. Cover potatoes with water, and boil until fully cooked. Drain water immediately. Place butter in saucepan and allow to melt. Mash potatoes and butter until smooth. Add cream cheese and sour cream. Continue to mash, if needed. Otherwise, stir until fully melted and incorporated. Add milk to make potatoes desired consistency. (I never add more than 1/4 of a cup.) Add salt and pepper to taste.


Garlic Mashed Potatoes (recipe mostly by Pioneer Woman)
6 heads garlic
olive oil
salt pepper

1 5 pound bag of potatoes, peeled and chopped into cubes
1 (8 oz.) package cream cheese
1 stick butter (1/2 cup)
1/2 - 1 cup (milk, half and half or cream)
Salt
Pepper

Preheat oven to 375 F. Generously oil the bottom of a baking dish. Cut the tops off of the heads of garlic to expose the garlic. Generously pour olive oil over the tops of the garlic heads. Sprinkle with kosher salt and a fresh ground pepper. Cover with foil, and bake for 40-45 minutes. Allow garlic to cool for a few minutes. Then, squeeze garlic "meat" out of heads.

While garlic is roasting, place peeled and chopped potatoes into a large saucepan. Cover potatoes with water and boil until thoroughly cooked. Drain potatoes. Add butter and sour cream, and mash until smooth. Stir in milk to achieve desired consistency. Add roasted garlic, and mix well. Add salt and pepper to taste.


These are really good, but the longer they sit, the more potent the garlic flavor becomes. Warning: If making these the day before (as I do for Thanksgiving) use LESS garlic than you would if you are serving them the same day.


Chocolate Cheesecake
1 8 or 9 inch pre-made graham cracker crust
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 cup semi sweet chocolate chips, melted

Preheat oven to 350 F. Place cream cheese and sugar in a medium sized mixing bowl. Beat with a mixer until smooth. Add eggs, one at a time, beating after each addition until just incorporated. Stir in vanilla and melted chocolate chips. Pour into crust, and bake for 30 -40 minutes, or until center is firmly set. Cool. Refrigerate 8 hours before serving.


Pecan Pie
1 unbaked pie crust
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 1/2 cups chopped pecans

Preheat oven to 400 degrees F.

In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Lastly, add the milk, vanilla and nuts.

Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.


I really enjoy THIS particular recipe, because it tastes more like a pecan pie than a corn syrup pie with pecans on top. It is really yummy, and I would highly recommend it to anyone.

From the Beginning...

I have been a major slacker with the recipes, lately, though I have been updating the "Keep me Accountable" page so I would at least remember what I made in order to post the recipes. I will start with the beginning and work my way to the present time, ending with a writing inspired by my friend Eric, which will include the phrase "greased slide to hell." Without a lot of fan fare, I began buying groceries for the pantry and freezer around the beginning of November, and in no time, they were both packed again, so in honor of Katie, I will, once again, take stock of everything I have, and then cease purchasing items for stock, and only buy fresh food and staples as I run out of them.

Hold Me Accountable!

I cooked almost every night last week, and my slacker self has not updated. I still haven't posted the Thanksgiving recipes, though that post is almost finished, just not posted. Just so I have a reminder when I finally stop slacking...

Last Monday: Beef Bulgoga/ Chocolate chip pie for lesson dessert
Last Tuesday: Salmon
Last Wednesday: Seafood Pasta
Last Friday: Chicken Caesar Squares
Saturday: Don't remember, but did the Holiday Baking
Sunday: Chicken Sandwiches and Sweet Potato Fries

Monday 12/8 Take-out subs
Tues 12/9 Pork
Wednesday 12/10 chicken dumplings
Thursday 12/11 nothing of consequence
Friday 12/12 Pot Roast
Saturday 12/13 Christmas date
Sunday 12/14 Mushroom pizza with fresh mozzarella

Monday 12/15 swiss fondue
Tuesday 12/16 Pasta with sun dried tomato cream sauce
Wednesday 12/17 Quiche Lorraine
Thursday 12/18 Polish sausage and mashed potatoes
Friday 12/19 nothin'
Saturday 12/20 Chicken with Garlic Sauce, brussel spouts, squash, couscous
Sunday 12/21 appies and dessert for grandma's party... rye dip, crab bites, lemon cake, chocolate cake
Monday 12/22 Lasagna for friends
Tuesday 12/23 Mushroom and Cheddar Soup
Wednesday/Thursday... Christmas/ didn't cook
Friday 12/26: crab bites, sweet and sour coctail weiners, beef bulgoga, rice, roasted vegetables, bananas foster

Saturday 12/27... ran errands with mom and had Chinese Food
Sunday 12/28...
Monday 12/29... Crazy Peruvian came over... pierogies and pork chops, roasted carrots, greenbeans, bananas foster
Tuesday 12/30... Date Day!
Wednesday 12/31...

Our Recent Dinners

I made a big pot of Potato Soup on Sunday, and ate it for lunch, dinner, and an evening snack. The whole point of making it was so I would have something to take for lunch on Monday and Tuesday, but I was so sick of it by the time it came to Monday morning that I ended up buying my lunch both days instead. I thought I had the baked potato soup recipe posted somewhere already, but I cannot find it. If you really want the baked potato soup recipe, leave me a message and I will post it. Otherwise, I will just wait until NEXT time I make it.

For supper on Monday, after Brad's lesson, we went to Outback Steakhouse. It was delicious.

Tuesday night we took chili to a friend's house and hung out with them before we all went to a church function.

Fabulously Thick and Yummy Chili
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can chili beans, drained and rinsed
1 1/2 cups chopped onion
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

Place ground beef and onions in a large saucepan. Cook over medium-high heat until evenly brown. Drain, and crumble. Add tomato juice, tomato sauce, beans, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Turn heat to high until boiling, then reduce heat to low. Simmer for 1 1/2 hours. (If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)

I know 1/4 cup of chili powder *seems* like a lot, but the chili is not overly spicy. It has really good flavor and a bit of a kick, but it doesn't burn the taste buds. In addition to the chili, I also made corn bread.

Corn Bread
1 (8 ounce) container sour cream
1/2 cup unsalted butter, melted
2 eggs
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn, drained
1 (8.5 ounce) package corn bread mix
3 Tablespoons sugar

Preheat oven to 350 degrees F. Spray the bottom and sides of a square baking pan.

Stir all of the ingredients together in a large mixing bowl. Pour into prepared pan and bake for 40 minutes.


I took a pumpkin cheesecake to the church function, but that recipe is in the previous post, so I am not going to take up space with it here.


Wednesday night I made Indian Butter Chicken. It was SOOO GOOOD. I am a pretty decent cook, and I was shocked that I made something that tasted sooo good. Interestingly enough, I had all of these ingredients already in my fridge and was able to make it without a trip to the store. I used the Penzey's (penzeys.com) Garam Masala and Tandoori Seasoning. I served this with Basmati Rice and green beans.


Indian Butter Chicken (aptly named!) From Allrecipes.com
1 cup butter, divided
1 onion, minced
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala

1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

Preheat oven to 375 degrees F.

Melt 4 tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.

Meanwhile, melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.

While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Add the chicken to the sauce and simmer for 5 minutes before serving.

I am off to make some dinner for Brad, but when I get back, I will tell you all about my Thanksgiving, and the sides I prepared.

Baking Extravaganza

I have done quite a lot of baking over the last few weeks. Brad is getting flight tutoring from one of my colleagues on Mondays, so I make a baked good for them each week. In addition, I had bananas going bad, I sent baked goods as part of my cooking club gift exchange, and one of my friends had a birthday.

Gooey Butter Cake
1 (18.25 ounce) package yellow cake mix
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese
2 eggs
1 teaspoon vanilla extract
4 cups confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C).

Mix cake mix, melted butter or margarine, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9 X 13 inch pan.

Mix cream cheese, 2 eggs, and 1 teaspoon vanilla with an electric mixer. Slowly beat in 3 3/4 cups confectioner's sugar. Pour over cake layer. Bake for 20 minutes. Sprinkle remaining 1/4 cup powdered sugar over cake. Return to oven for 20-25 minutes.



Banana Sour Cream Cake (from the Kraft Foods Magazine)
1 (18.25 oz.) package yellow cake mix
3 eggs
1 cup ripe bananas (about 3 - though I used 5)
1 cup sour cream
1/4 cup oil
1 (8 oz.) package cream cheese
1/2 cup butter, softened
4 cups powdered sugar
1 cup Walnuts, finely chopped (I skipped this. Almost no one at work likes nuts)

Preheat oven to 350 F. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium for 2 minutes.

Pour batter into a greased and floured 13x9 inch pan. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.

Beat cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.

Remove cake from pan. Cut cake in half lengthwise (so you end up with two 6 1/2 x 9 inch rectangles).

Place once half of the cake top-side down, on a plate. spread frosting over the top. Top with remaining cake half, top-side up. Frost top and sides. Press nuts onto sides. Refrigerate.


Pumpkin Cookies with Penuche Frosting (OLD family recipe)
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup margarine or butter, softened
1 cup canned pumpkin
1 teaspoon vanilla
1 egg
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt

3 tablespoons margarine or butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 1/2 - 2 cups powdered sugar

Preheat oven to 350 F. In a large bowl, beat sugar, 1/2 cup brown sugar and 1 cup margarine until light and fluffy. Add pumpkin, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 F for 10 - 12 minutes or until light golden brown around the edges. Immediately remove from cookie sheets; cool.

In a medium saucepan, combine 3 tablespoons margarine and 1/2 cup brown sugar. Bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar until desired spreading consistency. Frost cooled cookies. Allow frosting to set before storing.

Makes 5 dozen cookies.


Pumpkin Cheesecake
1 8 or 9 inch pre-made graham cracker crust
2 (8 oz.) bricks cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 cup canned pumpkin
3/4 teaspoon pumpkin pie spice

Preheat oven to 350F. Beat cream cheese and sugar until well blended. Add eggs, one at a time, beating until just incorporated. Stir in vanilla, pumpkin and pumpkin pie spice. Mix well. Pour into crust. Bake for about 35 minutes, or until center is set (does not jiggle). Cool two hours. Cover and refrigerate 8 hours before serving.


Chocolate, Chocolate, CHOCOLATE Cake
1 (18.25 ounce) package devil's food, chocolate, chocolate fudge, milk dark chocolate cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup warm water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Grease and Flour a 12 cup bundt pan.

Mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into bundt pan. It will be very, very thick.

Bake for 50 to 55 minutes, or until a wooden toothpick inserted comes out clean. Cool cake in the pan for one hour. Then, turn cake out onto a plate. Drizzle with icing or dust with powdered sugar.