Recipes from My Sister

These Recipes was sent to me by my oldest Sister, who loves looking up recipes. I hope you enjoy thses recipes.


Pumpkin Dump Cake
1 large can pumpkin 1 cup evaporated milk 1 tablespoon pumpkin pie spice1 (18.25 ounce) yellow cake mix1/2 cup (1 stick) butter, meltedChopped or whole pecans
Mix pumpkin, evaporated milk and pumpkin pie spice. Pour into a 9 x 13-inch cake pan . Sprinkle box of yellow cake mix over top evenly. Drizzle butter over top. Sprinkle with chopped or whole pecans. Bake 350 degrees F about 20 minutes.

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Cinnamon Pound Cake recipe
1 (18.25 ounce) box yellow cake mix1/2 cup granulated sugar1 (8 ounce) container sour cream4 eggs3/4 cup vegetable oil2 tablespoons vanilla extract4 tablespoons brown sugar2 tablespoons cinnamon
Mix cake mix, sugar, sour cream, eggs, oil and vanilla extract well. Pour half of mixture into a greased Bundt pan. Mix cinnamon and brown sugar, and sprinkle over batter. Pour remaining batter on top. Bake for 1 hour at 350 degrees F.
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This cake is suppose to make its own sauce.


HOT FUDGE CAKE1 cup all-purpose flour3/4 cup granulated sugar3 tbs. unsweetened cocoa2 tsp. baking powder1/4 tsp. salt1/2 cup fat-free milk1 tsp. vanilla extract1 cup packed brown sugar3 tbs. unsweetened cocoa powder1 1/2 cups hot water1. Preheat oven to 350 F2. Lightly spoon flour into a dry measuring cup and level with a knife.Combine the first 5 ingredients in a medium bowl. Stir in milk and vanilla extract. Spoon the batter into a 9-inch square baking pan.Combine brown sugar and 3 tablespoons cocoa, and sprinkle over cake batter. Pour water over batter (do not stir). Bake at 350f for 40 minutesor until cake springs back when lightly touched in center. Serve warm.Yield: 12 servings.

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MEXICAN PIZZA

2 (8 ounce) cans refrigerated
crescent rolls
1 (8 ounce) package cream
cheese, softened
1 cup sour cream
1 pound ground beef
1 (1.25 ounce) package taco
seasoning

1 (2.25 ounce) can sliced ripe
olives, drained
1 medium tomato, chopped
3/4 cup shredded Cheddar
cheese
3/4 cup shredded mozzarella
cheese
1 cup shredded lettuce

1.
Unroll crescent roll dough and place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375 degrees F for 8-10 minutes or until light golden brown; cool. In a small bowl, blend cream cheese and sour cream with a wire whisk; spread over crust. Chill 30 minutes.
2.
Meanwhile, in a skillet, brown beef; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring occasionally. Spread over cream cheese layer. Top with olives, tomato, cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate.
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Swiss Chicken Casserole
4 cups cooked chopped chicken
2 cups sliced celery
2 cups herb-seasoned stuffing cubes
1 cup salad dressing (Miracle Whip)
1/2 cup milk
1/4 cup chopped green onion
1 teaspoon salt
dash pepper
8 ounces shredded or sliced Swiss cheese
1/4 cup toasted slivered almonds* *To toast almonds, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 8 to 12 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
If using cheese slices, cut into small strips. Combine chicken, celery, stuffing cubes, salad dressing, milk, green onion, salt, pepper, and Swiss cheese. Sprinkle with toasted almonds. Cover casserole and bake at 350° for 25 minutes. Remove cover and continue baking 10 minutes longer.
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Crock pot Meatloaf

2 eggs
1/2 cup ketchup
3/4 cup quick-cooking oats
1 envelope onion soup mix
2 pounds ground beef
In a large bowl, combine the eggs, ketchup, oats and soup mix. Crumble beef over mixture; mix well. Shape into a round loaf.
Cut three 20-in. x 3-in. strips of heavy-duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in the center of the strips; pull the strips up and bend the edges to form handles. Grasp the foil handles to transfer loaf to a 3-qt. slow cooker. (Leave the foil in while meat loaf cooks.)
Cover and cook on low for 5-6 hours or until a meat thermometer reaches 160 degrees F. Using foil strips, left meat loaf out of slow cooker.
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Quick, Easy -N- Fast Oven-Baked Chicken Parmesan Recipe
6 boneless skinless chicken breast halves (about 2 lbs.) 1 packet seasoned coating mix for baked chicken (shake 'n bake)2 C. spaghetti sauce 1 t. dried oregano 1/2 t. dried basil 1/4 C. grated Parmesan cheese 1 1/2 C. shredded mozzarella cheese
Preheat oven to 400°F. Coat the chicken with the baking mix as described on the package directions. Place chicken in a 9 x 13 inch baking pan. Bake for 20 minutes until the chicken is cooked through. In the meantime, warm the spaghetti sauce on the stove in a saucepan. Take chicken from oven after cooking, spoon sauce over each piece. Sprinkle with oregano and basil and top with cheeses. Return to the oven for an additional 5 minutes or until the cheese is nicely melted. Serving suggestion: Serve with cooked pasta, such as spaghetti, fettuccine or rigatoni. Makes 6 servings.
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Mexi Rice
2-3 cups cooked rice 1 can tomato sauce (small) 1 lb ground beef 1 small onion chopped 1/2 can fiesta cheddar soup 1/2 pkg. taco seasoning mix 1 sprig chopped cilantro salsa if desiredin large skillet brown beef and onion. Drain. Add cooked rice, tomato sauce and soup. Add remaining ingredients simmer 5 minutes. Add salt and pepper to taste. Top with chopped black olives and cilantro.
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Charleston Red Rice with Smoked Sausage
1 14-oz. can Italian-style stewed tomatoes, undrained 1 pound smoked sausage, sliced (or can use 2 cups diced cooked ham) 4 green onions, sliced (about 1/2 cup) 1 large green bell pepper, chopped 2 cloves garlic, crushed 3 Tbsp. vegetable oil 1/2 tsp. salt 1/2 tsp. black pepper 2 cups minute rice, uncooked 2 T. hot picante sauceDrain tomatoes, reserving liquid. Set tomatoes aside. Add enough water to liquid to equal 2 cups. Cook green onions, sausage, green pepper, and garlic in hot oil in a medium skillet over med-hi heat, stirring constantly, until tender. Add tomatoes, reserved liquid, salt, and black pepper, bring to a boil. Stir in rice and picante sauce. Cover, remove from heat, and let stand 5 minutes before serving. (Can also skip meat, and add 1-16 oz can black beans, drained with rice and picante sauce)
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HASH BROWN CASSEROLE

Amount Measure Ingredient -- Preparation Method 1/4 c butter -- melted 1 can Cream of Chicken Soup 3 c shredded cheddar cheese -- divided 8 ozs Sour cream salt and pepper -- to taste 2 lbs hashed brown potatoes -- shredded or cubes 2 c Corn flakes -- crushed
1/2 c butter (can melt the butter and mix with the cornflakes)

In a large bowl, mix together melted butter with soup, 2 cups cheese, sour cream and salt and pepper, if desired. Add potatoes and stir until well combined. Spoon mixture into 9 x 13" pan. Top with flakes and then remaining 1 cup of ch eese. Cut butter into thin slices and arrange on top of casserole, covering as much as you can. Bake at 350 for 50 min. *****CAN add green onions chopped (including the green tops), chives, or onion powder to taste. I've seen this casserole made3 with coarsley broken up potato chips & also you can use coarsely crushed Ritz or Townhouse crackers.
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Chuck Wagon Salisbury Steak
2 cups corn flakes
1 egg, slightly beaten

1/3 cup barbecue sauce

1 teaspoon salt

pepper

1 pound hamburger

1 Tbl. finely minced onion or use onion powder (1/4 tsp).

extra barbecue sauce for topping
Measure cornflakes. Crush to make 1 cup. Add egg, 1/3 cup of barbecue sauce, salt and pepper. Mix and add hamburger. Shape in patties, 3/4-inch thick. Put more barbecue sauce on top of patties. Bake at 375F for 25 minutes.