Pumpkin Apple Spice Cake

My church does bereavement dinners when anyone in the church loses a family member. Since I work and cannot help to serve the dinner they always ask for a cake to be dropped off on my way to work. I decided this time that I wanted to make something with a fall theme that I had never made before. I decided on this Pumpkin Apple Spice Cake because I had a pumpkin that my husband and I had gotten to take Paisley's picture with. Therefore, I got to make pumpkin filling and applesauce because we were also out of applesauce, but had plenty of apples.

The apples in the beginning

The applesauce

The Pumpkin when I started

The Pumpkin when I finished

Ingredients:
1 c. oil
3 c. sugar
3 eggs
1 c. applesauce
1 c. pumpkin
2/3 c. nuts, chopped
3 c. flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. nutmeg

Directions:
Cream sugar and oil; add eggs, one at a time, beating well after each addition. Stir in applesauce and pumpkin. Sift dry ingredients together; add to creamed mixture. Add nuts.
Lightly grease sides, bottom, and tube of a 9 inch tube pan. Line the bottom with wax paper or lightly grease and flour Bundt pan. Pour in batter and bake at 325 degrees for approximately 1 1/2 hours (watch). Cool in pan for 15 minutes.

Source: The West Virginia Farm Bureau Cookbook

Apple Spice Bars

Apple Spice Bars

2 c. plus 2 Tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
small pinch ground cloves
1/2 c. butter, melted
1 c. packed brown sugar
1 c. white sugar
2 eggs
1 Tbsp vanilla extract
2 apples, cored and diced (a little less than 2 c.)
cinnamon sugar for sprinkling

Preheat oven to 350 degrees and line 9×13 pan with foil and baking spray.

In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Whisk to combine well and set aside. In bowl of stand mixer, combine sugars and butter and beat on medium high until light and fluffy, about 1 minute. Add eggs, one at a time, beating well to combine. Add vanilla extract and beat to combine. Turn mixer on slow and fold in flour mixture a little at a time until just combined. Fold in apples.

Spread mixture evenly into prepared pan and sprinkle top generously with cinnamon sugar. Bake until golden brown and top top slightly bounces back to the touch, about 30 minutes. Remove from oven and let cool completely before removing from pan, cutting and serving.

Source: Good Things Catered

Asian Style Grilled Chicken

I have never made many spicy recipes, but I found this recipe when I first started looking for new a different recipes to make I found this one. It was on Katie's Blog which always has amazing stuff on there.

Ingredients:
1/2 c. soy sauce
1/4 c. brown sugar
2 Tbsp rice vinegar
2 Tbsp lime juice
1/2 tsp fresh grated ginger
1/4 tsp toasted sesame oil
1/4 tsp hot chili oil
4 medium chicken breasts, pounded to even thickness

Directions:
-Combine all ingredients but chicken in large bowl and stir to combine.
-Add chicken and toss to coat and submerge.
-Place in fridge and marinate for about 30 minutes to an hour.
-Heat grill or grill pan to medium heat.
-Take chicken out of marinade and place on grill breast side down.
-Cook without moving until grill marks have formed on the breast.
-Flip chicken and brush top with more of the marinade mixture.
-Cook breast side up until grill marks have formed.
-Brush chicken one more time and flip breast side down.
-Turn grill to lower setting and continue cooking until done.
-Remove from grill and cover with foil for 10 minutes before serving.

Parmesan-Encrusted Pork Chops

Parmesan-Encrusted Pork Chops

Ingredients: 2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt & Pepper
6 tablespoons olive oil
Lemon wedges, for serving

Directions: Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper.

Coat the chops completely with the cheese, patting to adhere if necessary. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add more oil if necessary. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

I got this recipe from Adventures in Home Cooking. I love trying new recipes!

Hot Crash Potatoes

Crash Hot Potatoes

Ingredients:
Salt
Pepper
Olive oil
New or Red or Baby Red Potatoes
Any herb

Directions:
Preheat the oven to 450. Bring salted water to a boil. Add your potatoes and cook till fork tender (approx. 20 minutes). Generously drizzle a cookie/baking sheet with olive oil.

Place potatoes on the cookie sheet, spacing them well. Using a potato masher, press down on the potatoes until it slightly mashes. Rotate the potato masher 90 degrees and finish mashing the potatoes.

Generously brush or drizzle the top of each potato with olive oil. Salt and pepper the potatoes generously. Finely chop your chosen herb and sprinkle on top of the potatoes.

Place them on the top rack of the oven. Cook them for 20-25 minutes or until they are "golden and crispy and sizzling."

I got this recipe from Adventures in Home Cooking. My family really enjoyed this recipe, I cannot wait to make it again.

Pot Roast

Pot Roast

2lb. pot roast
3 T. olive oil
Salt
Pepper
1-2 onions
6-8 carrots
2-3 c. beef stock, divided
3-4 sprigs fresh rosemary
3 springs fresh thyme
3 pats butter (optional)
1 c. red wine (optional)

Preheat the oven to 275.

Heat olive oil (and butter, if you choose) in a large pot or Dutch oven over medium high heat. Next, salt and pepper the meat generously, particularly if you use a larger roast. Thoroughly wash the carrots and slice them in two-inch pieces. Peeling them is not necessary.

Slice the onion(s) in two from root to tip, slice off the ends, and remove the outer layer. When the oil in the pot is very hot, place the onions in and brown them on one side for 1-2 minutes. Flip the onions and brown them for 1-2 minutes. When the onions are done, remove them to a plate. Add the carrots to the hot oil and brown them for 1-2 minutes. Remove the carrots to a plate.

If necessary, add another tablespoon of oil to the pot. Get the oil warm before adding the roast.

Make sure the roast is seasoned on both sides with plenty of salt and pepper. Sear the roast on one side for one minute, then flip it and sear it on the other side. If you like, hold it up using tongs and sear it for one minute on the sides. When it is browned, remove it to a plate.

Turn the burner on high and add a one cup beef broth or red wine. Use a whisk to deglaze the pan (scrape up all the delicious brown bits at the bottom of the pan). Return the roast to the pan and add another cup or two beef broth--enough to cover the roast halfway. Add the onions and carrots. Add another cup or half cup of beef broth if necessary. Add the rosemary and thyme. Submerge them in the liquid beneath or on the side of the roast.

Put the roast in the oven, covered, for 2 hours. Don't peek!

To serve, place the meat on a cutting board and slice off a piece or pull it apart with a fork. If it's done right, it will fall apart on the fork.

I got this recipe from Adventures in Home Cooking. My family really enjoyed this recipe, I cannot wait to make it again.

Three Day Coconut Cake

Three Day Coconut Cake

Ingredients:

1 pkg. yellow butter flavored cake mix

2 c. sugar

1 16 oz. carton sour cream

3 6 oz. pkg. frozen coconut

8 oz. frozen whipped topping

Directions:

Prepare cake mix according to directions on box for 2- 9 inch cakes.

When cake is completely cooled, split layers in half horizontally.

Thaw coconut and whipped topping.

Reserve ½ package coconut. Pat with paper towels to remove moisture.

Combine sugar, sour cream and remaining coconut, blending well. Chill. Reserve 1 ½ cups of the mixture for frosting.

Spread remaining mixture between layers.

Combine reserve sour cream mixture with whipped topping, blending until smooth. Spread on top and sides of cake. Garnish with reserved coconut.

Seal in an air tight container and store in refrigerator three days before serving.

Amazing Pork Tenderloin

INGREDIENTS

• 1 (2 pound) pork tenderloin
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup water
• 3/4 cup red wine
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• freshly ground black pepper to taste

DIRECTIONS

1. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

This recipe is from AllRecipes.com. I made this for my Aunt and Uncle. They loved it!

Red Velvet Cherry Torte

Red Velvet Cherry Torte

Ingredients:

1 package red velvet cake mix
1 21oz. can cherry pie filling
¼ teaspoon almond extract
1 8oz. container frozen whipped topping, thawed
¼ cup toasted sliced almonds, if desired

Directions:

Preheat oven to 350°. Grease and flour (or use non-stick spray) two 9 inch round pans (can use 9X13 pan)
Prepare, bake and cool cake, following package directions for basic recipe.
Combine pie filling and almond extract in small bowl. Stir
*Place one cake layer on plate, then spread with one cup whipped topping, then half of the pie filling mixture. Top with second cake layer. Spread remaining pie filling mixture to within 1 ½ inch of cake edge. Decorate cake edge with remaining whipped topping. Garnish with sliced almonds.
***Bake in 9X13 pan…..“frost” entire cake with cool whip, spoon pie filling on top.

I got this recipe from one of my 4-H volunteers and I needed a dessert to make for my Aunt and Uncle so I decided that I would try it. My Aunt, Uncle, and Parents loved this recipe. I cannot wait to make it again.