Billikaye's Pumpkin Cake

1 yellow cake mix (15.25 oz. + 3 oz. more mix or flour)

1 small instant vanilla pudding
1 t. cinnamon
1/2 t. cloves
1/4 t. baking powder
1/2 t. ginger
1 c. water
15 oz. can pumpkin
2 eggs

Preheat oven to 350 degrees. Beat all ingredients together for 4 minutes, pour into greased sheet cake pan. Bake for 25-30 minutes.

Topping:
Whip 1 pint whipping cream, fold in 1/2 c. brown sugar & 1 c. Cool Whip. Spread on cooled cake and enjoy!

from: Billikaye :)

Popovers

1 1/2 c. all-purpose flour
3/4 t. salt
3 large eggs
1 1/2 c. milk
4 T. butter

In a large bowl, mix together flour and salt; make a well in center. In another bowl, beat together eggs and milk, then pour into well. Gradually stir egg mixture into flour until batter is consistency of heavy cream yet slightly lumpy; do not overbeat. Allow batter to rest for at least 30 minutes and up to 1 hour.

Preheat oven to 425 degrees. Cut butter into 12 pieces and place one in each cup of a 12-cup muffin tin. Heat in oven until butter melts, about 1 minute. Divide batter among cups, filling each about 3/4 full;. Bake until popovers are puffed and golden brown, about 20 minutes. Turn out popovers and serve warm.

Audrey's little note: These light, flavorful 'rolls' are wonderful with soup...and so, so easy!

from: Country Living Magazine

MKC's Best BBQ Sauce

*Makes about 7 cups of barbecue sauce

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cups unsulphured molasses
2 tablespoons butter, cut into small pieces
4 teaspoons hickory flavored liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground pepper

In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.

Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

from: My Kitchen Cafe

Pulled Pork Sandwiches

3 to 4 pounds boneless pork shoulder (you can also used boneless pork loin – not tenderloin)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce

Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.

Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

Audrey's little note: this recipe is wonderful..."McCormick Slow Cookers BBQ Pulled Pork" seasoning packets are even better! Serve either recipe with some good coleslaw and you've got a seriously satisfying comfort meal.

from: My Kitchen Cafe

Giant Cookie

*Makes 1 giant cookie

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.

Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.

If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.

Audrey's little note: this recipe works GREAT for Pizookies (cookie sundaes). :)
 
from: My Kitchen Cafe

Favorite Corn Bread

1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup cornmeal
1/4 cup sugar (I used brown sugar)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups milk
1/2 cup unsalted butter, melted and cooled
1 large egg

Preheat the oven to 375°F. Lightly grease a 9-inch square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.

1) In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking soda, and salt.

2) Stir in any desired herbs, cheese, corn kernels, or other flavorings.

3) In another bowl or large measuring cup, whisk together the milk, melted butter, and egg.

4) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.

5) Spread the batter into the prepared pan, or scoop into the muffin tin.

6) Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.

7) Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Audrey's little note: this is finally it. THE BEST cornbread ever: crispy on the outside, moist on the inside and mildly sweet.

from: King Arthur Flour

Emeril's Easy Enchilada Sauce

3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

from: Food Network