Ingredients: 

• 2  cups flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• Dash of allspice
• Dash of nutmeg 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar 
• 1 cup canola oil
• 2 cups solid packed pumpkin
• 4 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons molasses
• (Garnish with pecans halves)

Directions:

• Sift the flour,baking powder,cinnamon,baking soda, & salt into a bowl & mix well.  Add nutmeg & allspice, stir and set aside.
• Beat the sugar,molasses & oil in a mixing bowl until blended. 
• Add the pumpkin & mix well.  
• Add the eggs in 1 at a time.  Beat well after each addition.  
• Beat in vanilla.  
• Add all the dry ingredients gradually and mix well.  
• Spoon into a 12 x 17 inch baking pan.

Bake at 350 degrees for 30 mins or until the edges pull from the side of the pan.  Let cool.  Spread the Maple Cream Cheese Frosting on top and garnish with the pecan halves in the center of each bar. 

Maple Cream Cheese Frosting: 

• 4 cups confectioner’s sugar
• 8 ounces  cream cheese 
• 1/2 cup or 1 stick butter
• 2 teaspoons vanilla extract
• 3 tablespoons maple syrup

Combine all the ingredients in a mixer bowl and beat until spreading consistency is thick.

Submitted by Miriam H.

DV: I love pumpkin desserts of all types and will definitely try these!

Ingredients:

• 1 whole Large Onion
• 1 whole Pork Shoulder (“Pork Butt”) - 5 To 7 Pounds
• Salt and Freshly Ground Black Pepper
• 1 can (11 Ounce) Chipotle Peppers in Adobo Sauce
• 2 cans Dr. Pepper
• 2 Tablespoons Brown Sugar

Directions:

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges.  Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce).  Pour in both cans of Dr Pepper.  Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven.  Cook for at least six hours, turning roast two or three times during the cooking process.  Check meat after six hours; it should be absolutely falling apart (use two forks to test).  If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface.  Use two forks to shred meat, discarding large pieces of fat.  Strain as much of the fat off the top of the cooking liquid as you can and discard it.  Return the shredded meat to the cooking liquid, and keep warm until ready to serve.  (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold.)  Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Submitted by Teeny Tweets.  

DV:  Makes my mouth water just reading about it!

Ingredients:

• 2 Cups Sweetened Flaked Coconut 
• 1 Cup Sugar
• 6 Egg Yolks
• 4 Cups Milk
• 2 Cups Half & Half
• 1 Can Sweet Milk
• 1 15 oz Can of Coconut Milk
• 2 Teaspoons Vanilla Extract
• 4 Ripe Bananas

Directions:

• Bake the coconut on a cookie sheet to toast it golden brown, about 350 degees for 10 min.  Constantly turn to make sure it is well toasted.
• Take out of oven and set aside.
• Mash the bananas in a bowl and set aside.
• Whisk together sugar, egg yolks, & milk in a heavy saucepan over medium heat.
• Cook, whisking constantly, until mixture thickens and coats the back of a spoon (but do not let it boil).
• Remove from heat.  Whisk in toasted coconut, half & half, coconut milk, vanilla, and then fold in mashed bananas & sweet milk.  Mix well.

Pour into your ice cream maker, and then freeze afterwards.

Makes a gallon.  Enjoy :)

Submitted by Miriam H.

DV’s note:  Thanks Miriam!  I scream for ice cream! ;)

Ingredients:

• 1lb green seedless grapes
• 1lb red seedless grapes
• 1lb black seedless grapes
• 8 ounces sour cream
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract, to taste
  

Topping:

• 1 cup brown sugar, packed, to taste
• 1 cup crushed pecans, to taste

Directions:

Wash and stem grapes.
Set aside.
Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
Stir grapes into mixture, and pour in large serving bowl.
For topping: Combine brown sugar, and crushed pecans.
Sprinkle over top of grapes to cover completely.
Chill overnight.

Submitted by Julie T.

DV:  Thanks for the submission Julie!  Would be great for Easter or any family get together…

Ingredients:

• 1 box Jiffy cornbread
• 2 vidalia onions, sliced in large rounds (I chop them into chunks, but wanted you to have the original)
• 8 oz. sour cream
• 2 cups frozen corn
• 1 cup mayonnaise (use Dukes or Hellmans)
• Several drops Tabasco
• 1 cup grated cheese (cheddar or mozzarella) (I always use cheddar)

Directions:

Mix Jiffy cornbread according to directions on box.  Spread in a 13x9x2 dish.  Add thick layers of onions.  Separately, mix other ingredients (except cheese) and spread on top.  Bake at 350 F for 40 minutes.  Add cheese at the end, with 5 minutes to go.

This is more of a casserole than cornbread – it is YUMMY!

Posted by Sarah Jane W.

DV:  Submitted with the Cincinnati Chili recipe… *licks lips*

Ingredients:

• 2 pounds ground chuck
• 2 onions, finely chopped (1.5 cup)
• 3 cloves garlic, minced
• 2 cups beef stock
• 1 cup water
• 1 16 oz can tomato sauce
• 2 tablespoons red wine vinegar
• 2 teaspoons Worcestershire Sauce
• 3 tablespoons chili powder
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper
• ¼ teaspoon salt or to taste
• ½ oz (1/2 square) unsweetened chocolate
• 5 whole allspice berries
• 5 whole peppercorns
• 4 wholecloves
• 1 small stick cinnamon, broken in half
• 1 lg bay leaf, broken
• 1 pound spaghetti, cooked
• 1 16 oz can cooked kidney beans, drained and heated
• 1 cup chopped onion, for garnish
• 6 oz cheddar, grated
• Oyster crackers (optional)

Directions:

1. In a heavy 5 quart pot, cook the meat, onions and garlic over low heat until meat has lost its red color, but is not browned and the vegetables have softened, about 15 minutes.  Stir often and mash the meat with the back of spoon to break up any clumps and soften the texture.  Spoon off the excess fat.
2. Add the beef stock, water, tomato sauce, vinegar, Worcestershire sauce, chili powder, paprika, cumin, oregano, cayenne, salt and chocolate to the pot and stir well.  Tie the allspice, peppercorns, cloves, cinnamon, and bay leaf in a cheese cloth bag and add to the pot.
3. Partially cover and simmer very gently until thickened, about 1.5 to 2 hours.  Watch carefully for the last 30 minutes and completely cover the pot if the sauce seems too thick.  Discard the spice bag and add salt to taste.
4. The sauce can be made to this point up to 3 days ahead or frozen for up to one month.
5. Serve the sauce over the spaghetti.  Pass the beans, onion, cheese and crackers separately.

From Sunday Suppers Cookbook, by Melanie Barnard and Booke Dojny

Posted by Sarah Jane W.

DV:  Great for the Super Bowl or anytime!  Thanks SJ!

Ingredients:

• 1 lb chicken breasts
• 1 lb red onion - finely chopped
• 2 Tbsp ginger-garlic paste
• 4 bay leaves
• Salt to taste
• 1/2 cup vegetable oil
• 1/4 cup groundnut paste
• 1 Tbsp turmeric
• Fenugreek seeds or poppy seeds or posto (as known in Bengal):  In the blender put the fenugreek seeds and add some water. Grind it properly.

Method:

1. Heat oil in the pan and fry the chicken.  Don’t over fry.

2. Keep the chicken aside.

3. In the frying pan add the bay leaves.

4. Next add the ginger-garlic paste and then add the onion.

5. Cook till the onion turns light brown.

6. Next add the chicken pieces.

7. Saute for a few more minutes.

8. Then add the turmeric and salt.

9. Add the fenugreek mixture and let it come to a boil.

10. Now add the groundnut paste.

11. Again cook for a few more minutes.

12. Add a little hot water if needed. Serve hot with rice.

- posted by Ankita D.

DV:  This seems easy enough…Indian night, anyone?  Thanks A!

Ingredients: 

• 2 cups unsalted butter
• 4 cups flour
• 2 tsp baking soda
• 2 cups sugar
• 2 cups brown sugar
• 5 cups blended oatmeal
• 24 oz chocolate chips
• 1 tsp salt
• 1.8 oz Hershey bar (grated)
• 4 eggs
• 2 tsp baking powder
• 3 cups chopped nuts
• 2 tsp vanilla
• ½ cup raisins 

Directions:

Preheat oven to 375 F.  Cream butter, and then add both sugars.  Next add eggs and vanilla; mix together with flour, oatmeal, salt, baking soda and powder.  Add Hershey bar, chocolate chips, nuts and raisins.

Roll into balls and place evenly onto a cookie sheet.

Bake for 10 minutes at 375 F. 

Posted by Jen S.

DV:  The delicious combo of oatmeal, chocolate chips and raisins!  Thanks Jen!

One of the best things about this hearty winter soup is the “dump and leave it” quality that makes it so easy to make.  It’s not only a favorite of my family, but has been a great recipe to serve at small dinner parties and other social gatherings.  It’s low-fat, so easy on the diet, as well.  I serve mine with cheddar cheese, a dollop of sour cream and cilantro (I love cilantro), but like always, how you finish it off is up to you.  Leave out the meat and use about ⅓ cup black quinoa, and you’ve got a great vegetarian meal.  Great served with rustic bread or jalapeno cheese cornbread http://bit.ly/hll0V1.

Ingredients:

• 3 tbs olive oil
• 2 lbs extra lean ground beef (Vegetarian option: ⅓ cup black quinoa)
• 1 large chopped yellow onion
• 2 cloves chopped garlic
• 2 14½ oz cans Mexican-style stewed tomatoes
• 1 4-oz can chopped green chiles
• 1 15-oz can pinto beans
• 1 15-oz can kidney beans
• 1 15-oz can black-eyed peas
• 1 15-oz can hominy, drained (yellow or white)
• 1 14½ oz can yellow corn
• 1 ½ cans water, or use chicken stock for enhanced flavor
• 1 pkg taco seasoning mix
• 1 ½-oz package ranch-style dressing mix

Directions:

In large dutch oven or stew pot, saute garlic and onion in olive oil over medium heat until slightly transparent.  Add meat and combine until meat is browned.  Add all canned vegetables - with their liquids (I do drain the hominy) - and stir into the pot.  Add water or chicken stock, then the ranch dressing and taco spice mixes.  Bring all ingredients to a boil, then reduce heat, cover and let simmer for 30 to 45 minutes.

A full pot will easily serve 8-10 people, or make several meals for a cold winter’s weekend.

Posted by A. Lonelily

DV:  I love soup in the winter - and I like the variety of beans in this one.  Thanks!  (P.S. I love cilantro too!)

Ingredients:

• 4 boneless skinless chicken breasts
• 1 stick of butter (margarine is fine)
• 2 cans cream of chicken soup
• 1/4 cup white wine or cooking sherry

Directions:

Preheat oven to 350 F.  Melt the stick of butter in a frying pan.  Add chicken breasts and brown on both sides.  Place chicken breasts in a 9”x13” pan and set aside.  Using the melted butter left in frying pan, add the two cans of soup, 1/4 cup white wine and heat until bubbling.  Pour over chicken breasts and place in oven.  Cook until chicken is done and sauce is brown, about 35-40 minutes.

Serve on a bed of white rice, using the sauce as gravy.

Posted by Julie T.

DV:  Super easy, quick and tasty!  Thanks Julie!