Cafe Rio dressing

1 pkg Hidden Valley Ranch (pwdr mix)
1 c. mayonnaise
2 cloves chopped garlic
4-6 tomatillos (picture above)
1/4 tsp. cayenne pepper
1/4 cup buttermilk (for thinner dressing add more milk up to 1/3 c.)

Put it all together and mix it in a blender.

*we now use this dressing on everything, especially quesadillas.

Bulgoogi (Korean BBQ Beef)

This is one of our favorite recipes!!! We love it, So yummy!

1 lb. beef boneless top loin or sirloin steak (I prefer the sirloin)
1/2 cup soy sauce
6 tbsp sugar
4 tbsp sesame or vegetable oil
1/2 tsp pepper
4-8 green onions, finely chopped
3 cloves of garlic, thinly sliced
1 cup sliced white mushrooms
cooked rice

Cut beef diagonally across the grain into 1/8 " slices (thinly sliced is the key). Mix remaining ingredients in medium bowl. Stir in (raw) beef and mushrooms until well coated. Cover and refrigerate for at least 30 min. Heat 10-inch skillet over medium-high heat. Drain the liquid off the beef/mushrooms. Cook in the skillet, 5-8 minutes, stirring frequently, until brown. Serve over rice.

Chili Cheese Dip

I made this in a LARGE quantity for a big party - so I will put the ingredients I used to get the taste, and you can make less or more as you would like.

2 lb. block of velveeta cheese (size they come in at Costco)

3 cans Hormel Beanless Chili

2 cans Rotel tomatos - lime flavor

Just heat and serve!

You can add or take away anything as you like or dislike. My hubby hates beans so I served it like the above recipe for a family party - then I added one can of black beans (drained) to the leftovers to stretch it for another party.

Everyone loved it - great appetizer and a big hit!

Pork Chops with Apple Dressing

Ingredients:
Pork chops
2 apples (recipe calls for Granny Smith but tonight we used Fuji.) 1 apple cut in small chunks and 1 cut in pretty rings for garnish.
1 1/2c apple juice
stuffing/dressing

1/3c. + 1TB raspberry vinaigrette dressing
1TB grey pupon mustard (I used dijon)
1TB brown sugar

How to:
Brown the pork chops either on stove top or broil.
Preheat oven 375'F.
Mix the rasp. vinag. dressing, mustard, and b. sugar.
Make the dressing/stuffing BUT only use the apple sauce & cut up (small chunk) apple.
Put the dressing in a casserole dish and lay browned pork chops on top.
Garnish with the apple rings.
Drizzle the rasp. vinag. mustard mixture over the pork chops.
Cook 375'F for 20-25 min.

DELISH!!!
* I don't specify how many pork chops or dressing because I just kinda did however much we were going to eat. I used 2 large pork chops and about 3c of dry dressing mix for this recipe.

A Delicious and Delightful Pumpkin Cook Off

A special THANK YOU for all of you who came, contributed, and tasted the delicious pumpkin recipes! We all had a great time!!! Congratulations to Kim R. for her victorious Pumpkin Surprise Pie, to Camille for her most pumpkiny Pumpkin Buckle, to Mindy for her/Macey's least pumpkiny Pumpkin Donuts, to Maria for her easily cravable Easy Pumpkin Dessert, and to Amy for her most creative Pumpkin Roll!

It seemed that everyone had a great time, EVEN the hubbies! Big hugs and thanks to everyone! Keep the recipes coming!!!

Pumpkin Chocolate Chip Muffins

5 eggs - beat
Add:
1 to 1 1/3 cup oil
1 16oz can of pumpkin
2 cups flour
2 cups sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
2 - 3.4oz. instant vanilla pudding
Mix until creamy
Add chocolate chips
Bake at 350 until done ... About 23-30 minutes (depending on oven) for regular size muffins and 20-25 for mini muffins. You just kind of have to watch them and see if they are golden brown on top :)
--Submitted by Mary

Magic Pumpkin Buckle

Crust:
1/2 cup butter, melted
1 cup flour
1 cup sugar
4 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla

Filling:
3 cups cooked or canned pumpkin
1 cup evaporated milk
2 eggs
1 cup sugar
1/2 cup packed brown sugar
1 Tbsp flour
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp cloves
1/4 tsp nutmeg

Topping:
1 Tbsp butter
2 Tbsp sugar

Pour butter into a 9 x 13 baking dish; set aside.
In a bowl, combine the flour, sugar, baking powder, and salt. Stir in milk and vanilla until smooth. Pour into the prepared pan.
In a mixing bowl, beat the pumpkin, milk, and eggs. Combine the remaining filling ingredients. Add to pumpkin mixture. Pour over crust mixture. (Do NOT stir)
Dot with butter and sprikle sugar. Bake at 350 degrees for 55 to 60 minutes or until knife inserted in the center comes out clean and the top is golden brown.
--Submitted by Camille

Easy Pumpkin Dessert

1 large can Easy Pumpkin Mix
4 eggs
3 cups evaporated milk (2 cans)
1 1/2 cup sugar
1 pkg yellow or while cake mix
1 cup nuts (optional)
1 1/2 cups melted butter

Mix together pumpkin, eggs, sugar, milk, and spices. Pour into a 9 x 13 pan. Sprinkle dry cake mix and nuts over top. Drizzle melted butter over the top. Bake at 350 degrees for about 1 1/2 hours or until set. Check it at the hour and if the top starts to burn, put tin foil over the top.

Serve with ice cream or cool whip
--Submitted by Maria

Pumpkin Cookies

1 box spice cake mix
1 small can pumpkin puree
1/3 cup to whole bag of chocolate chips to taste

Mix together and bake at 350 degrees for 10-15 minutes
--Submitted by Tamara

Pumpkin Surprise Pie

1 x 15 oz ready-to-roll pie crust or homemade pie crust

Cream cheese layer:
1 x 8 oz package cream cheese
1/3 cup sugar
3/4 tsp vanilla
1 egg

Pumpkin layer:
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup packed brown sugar
3/4 cup evaporated milk
2 eggs
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1 egg beaten with 1 tsp water

Preheat oven to 400 degrees. Place pie crust in a 9" and crimp edges. Refriderate until read to fill.

Beat cream cheese layer ingredients together and spread evenly onto pie crust

In another bowl beat pumpkin layer ingredients together and gently spoon pumpkin mixture over cream cheese mixture.

Brush edges of pie with egg/water mix and bake at 400 degrees for 15 minutes. Cover edges with foil, reduce heat to 350 degrees, and bake for another 45 minutes

Cool pie completely on a rack before covering with cool whip or whipping cream.
--Submitted by Kim R.

BAKE OFF WINNER!!!

Pumpkin Roll

1:
3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 tsp lemon

2:
3/4 cup flour
1 tsp baking powder
1 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

3:
4 Tbsp butter
1 x 8 oz cream cheese
6 Tbsp powdered sugar
1/2-1 tsp vanilla

Preheat oven to 375 degrees
Beat eggs on high for 5 minutes; add in #1 ingredients gradually
Mix #2 ingredients and then fold into the pumpkin mixture
Flour a cookie sheet and line with parchment or wax paper
Grease paper and then flour the paper
Spread pumpkin mix on in a thin sheet and bake at 375 for 15 minutes
Remove and turn onto a very floured towel; pull off paper and roll in towel to cool for 15 minutes
It is messy
Cream #3 ingredients together
Unroll pumpkin sheet and spread cream cheese on evenly
Roll back up and sprinkle with powdered sugar and refridgerate/freeze in tin foil
--Submitted by Amy

Pumpkin Bars

Bars:
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 x 16 oz can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1/4 tsp cloves

Frosting:
2 x 8 oz pkg cream cheese
1/2 cup butter
2 tsp vanilla
1 cup sour cream
3 cups powdered sugar

Beat eggs, sugar, oil & pumpkin until light and fluffy. Stir together flour. Baking powder, cinnamon, salt, soda and spices. Add to pumpkin mixture. Spread in greased 15"x 10" and bake at 350 for 3o minutes. Cool.

Cream together cream cheese, butter, and vanilla. Add powdered sugar gradually. Mix 'til smooth and cream. Enjoy!
--Submitted by Adrienne

Pumpkin Cake

Cake:
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
4 eggs beaten
2 cups sugar
1 cup oil
2 cups pumpkin

Icing:
1/2 cup butter
1 x 8 oz cream cheese
2 tsp vanilla
2 cup powdered sugar

Mix dry ingredients together

Then mix beaten eggs with sugar and add to flour mixture
Add pumpkin into batter last

Pour into large cookie sheet pan and bake at 350 degrees for 25 minutes
Cool and then frost with icing
--Submitted by Lindsay

Maple Pumpkin Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter melted
3 x 8 oz pkg cream cheese (softened)
1 x 14 oz can sweetened condenced milk
1 x 15 oz can pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg

Maple Pecan Glaze:
1 cup whipping cream
3/4 cup maple syrup
1/2 cup pecans (optional)

Preheat oven to 325 degrees
Combine graham crumbs, sugar, and butter and press firmly on the bottom and sides of a 9 inch pie pan
With mixer beat cream cheese until fluffy. Gradually beat in condensed milk until smooth, add pumpkin, eggs, syrup, cinnamon, nutmeg, and salt; mix well. Pour into prepared pan
Bake 1 hour and 15 minutes.
Cool for 1 hour
Cover and chill at least 4 hours or stick it in the freezer for a while
To serve, spoon some maple pecan sauce over cheesecake. Garnish with whipped topping and pecans if desired.

For sauce preparations:
In a medium saucepan, combine 1 cup whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly for 15 to 20 minutes or until slightly thickened; stir occasionally.
--Submitted by Kim S.

Pumpkin Cheesecake Bars

1 cup flour (I do half white, half wheat)
1/2 cup packed brown sugar
1/2 cup crushed pecans or almonds
5 Tbsp softened butter

1 x 8 oz cream cheese (I use Neuftzchel cheese)
2 eggs lightly beaten
1 cup sugar
1 tsp vanilla
1 1/2 tsp cinnamon
1 tsp AllSpice
1/2 tsp salt

Combine top four ingredients cutting in butter until it looks like a crumbly topping. Press all but 3/4 cup topping into an 8 x 8 baking dish and bake at 350 for 15 minutes. Then let cool for about 10 minutes.

Meanwhile combine remaining 7 ingredients together beating it until smooth. Pour onto pressed/cooked crust after crust cools and sprinkle remaining 3/4 cup topping on it. Bake at 350 for 30-40 minutes. Let cool completely before cutting. Enjoy!
--Submitted by Jessie Eyre