Chicken Licken Casserole

This recipe is one of my favorite comfort foods. My mom has been making it for me since I was little & now it's something I love to make, especially once the weather starts to get cooler. I'm not sure where the name came from but I think you'll agree that it's a great recipe no matter what you call it. I enjoy serving this with mustard green beans, I'll post that recipe later.

Chicken Licken Casserole

2 boxes chicken flavored stuffing mix

2-3 chicken breasts, cooked & shreded

1-2 can cream of mushroom or cream of chicken soup

1 stick of butter

1 cup cauliflower puree (optional, use 2nd can of soup if omitting)

1/2 cup chicken broth

Garlic powder, salt, pepper to taste

I usually put the chicken breasts in the crock pot the day before to cook & use the broth for the recipe.

Mix 1 box of stuffing with 1/2 stick of melted butter. Press into bottom of a greased 9x13 pan. Mix chicken, soup, broth, puree, & seasonings together. Spread mixture on top of stuffing layer. Mix the second box of stuffing with 1/2 stick of melted butter & layer on top of chicken mixture. Bake at 350 degrees for 45 minutes or until casserole is heated through.

Pumpkin Gobs (Whoopie Pies)

I realized that I have been neglecting to post any recipes about gobs! So here's my fix to that problem. This recipe comes from a website claiming to have the original recipe from Wicked Whoopie Pies. That's the company in Maine my husband & I found when on our honeymoon two years ago.

For the original recipe, click here.

Pumpkin Gobs

Cookie
1 (15 ounce) canned pumpkin puree
2 large eggs

1 cup canola oil
2 cups firmly packed brown sugar

2 tablespoons molasses
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
3 cups all-purpose flour

Cream cheese filling
6 ounces cream cheese
1/4 cup unsalted butter (softened)
2 cups confectioners' sugar
4 tablespoons marshmallow cream
2 teaspoons water (I used vanilla instead)

Directions
1. Preheat oven to 350°.
2. Beat pumpkin, eggs, oil and brown sugar together until fluffy.
3. Combine dry ingredients together. Then add molasses and dry ingredients to your mix until well blended.
4. Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart.
5. Bake for 10-13 minutes or until done.
6. Filling: Add all ingredients in a bowl and beat until fluffy.
7. When whoopie shells are cooled, place a scoop of filling between two shells.
Serving Size: 1 Pies
Recipe makes 12 Pies)
Calories 616
Calories from Fat 253
Amount Per Serving:
Total Fat 28.2g
Saturated Fat 7.2g
Monounsaturated Fat 13.4g
Polyunsaturated Fat 6.0g
Trans Fat 0.0g
Cholesterol 61mg
Sodium 438mg
Potassium 271mg
Total Carbohydrate 87.6g
Dietary Fiber 1.4g
Sugars 59.5g
Protein 5.6g

Deceptively Delicious Yellow Cake

This might seem like an odd post since it isn't a recipe that I've made from scratch & is fairly simple. I bought Jessica Seinfeld's cookbook, "Deceptively Delicious" a while ago & have really enjoyed it. One of my husband's favorite recipes from the cookbook is the yellow cake.
Yellow Cake

1 (18 ounce) box yellow cake mix

1 cup canned pumpkin puree

1/4 cup water

2 tablespoons oil

2 large eggs

1 large egg white

6 ounces nonfat lemon, banana, or vanilla yogurt

Preheat oven to 350 degrees. Coat a 9 inch cake pan with cooking spray. (I usually divide mine into two 9 inch cake pans.)
In a large mixing bowl, combine the cake mix, pumpkin, water, oil, eggs, & yogurt. Beat until smooth.

Pour the batter into the cake pan and bake until a toothpick inserted into the cake comes out clean, about 20 minutes. (I followed the cake mix directions which was closer to the actual time.)

Happy Birthday to my husband.

Pumpkin Cheesecake-2nd Place Winner

Today at work we had a contest with something containing pumpkin. There were a lot of recipes out there to choose from but I decided to go with a classic pumpkin cheesecake. I was very fortunate & won 2nd place which was amazing since there were so many great choices in the contest.
This was actually a fairly easy recipe to make but if I made it again, I would add some more spice to it & extra sugar to the whipped cream. I did like the ginger snap crust that helped add to the flavor. For the original recipe, click here.

Olive Garden Pumpkin Cheesecake

CRUST

1 -1/2 cups gingersnap cookie crumbs

3/4 cup finely chopped pecans or walnuts -optional

6 tablespoons unsalted butter, melted

FILLING

3-8 ounce pkgs cream cheese, at room temperature

1 cup sugar

1 teaspoon cinnamon (I recommend doubling all spices & adding a teaspoon of vanilla)

3/4 teaspoon ginger

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg, freshly grated if possible

1-1/4 cup pumpkin puree

5 large eggs

1/2 cup heavy cream

CARAMEL SAUCE

1/2 cup butter

1/2 cup brown sugar

1/4 cup milk

1/2 teaspoon vanilla extract

dash of salt

SWEETENED WHIPPED CREAM

1 cup heavy cream

1/2 teaspoon granulated sugar (I would increase to 1 teaspoon)

1/2 teaspoon vanilla extract (I recommend also increasing this to 1 teaspoon)

Garnish:1/4 cup gingersnap snap cookies, coarsely crushed for larger crumbs than used in crust.

Crust: Lightly butter a 10x2 inch round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes. Preheat oven to 350 degrees.

Filling: In a bowl, beat cream cheese until smooth. Add sugars and spices, beat until light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream. . Pour batter into crust, and put cake pan in a roasting pan. (I used a spring form pan & double wrapped it in foil.) Add hot water to roasting pan halfway up sides of cake pan. Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 50 minutes. (Mine took about 1 1/2 hours to finish baking.) Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. When cheesecake is completely chilled, lower pan into a hotwater bath for 2-3 min to loosen the crust. Invert a large, flat plate on top of cheesecake; invert pan, and remove. Put a second plate on bottom of cheesecake, and turn it right side up. I used a hair dryer to warm the sides of the spring form pan.

Caramel Sauce: Put all ingredients except vanilla in small saucepan with heavy bottom. Bring to boil over medium heat. Boil 4 minutes. Remove from heat, let cool approximately 5 minutes then stir in vanilla extract.

Sweetened Whipped Cream: Whip cream an high with an electric mixer. When cream begins to thicken and form soft peaks add sugar and vanilla. Mix until cream has firm peaks. Fill decorating bag fitter with #22 star tip with whipped cream and pipe rosettes onto cheesecake. If you don't have a decorating bag, just use a ziplock bag & snip off a corner.

Garnish: Pipe sweetened whipped cream on top of cheesecake. Sprinkle top with reserved crumbs. Drizzle with caramel sauce. Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer.

Freezing Cheesecakes: To freeze cheesecakes remove from baking pan when chilled. Do not add any toppings or garnishings before freezing. You will just be freezing the cheesecake. Transfer to a cardboard cake circle or small round flatpan or freezer safe plate. Place in freeze until the cheesecake has frozen firm. Remove from freezer and wrap in a double layer of plastic wrap, followed by a layer of heavy-duty foil. Be sure to seal completely. For the best quality do not freeze longer than 4-6 weeks. Lable and date your wrapped cheesecake. To thaw, place the wrapped cheesecake in the refrigerator overnight. When ready to serve add toppings, whipped cream and or any garnishes.

Baked Potato Soup

This recipe comes from my friends in Wichita. It's a very hearty, filling soup. I try to lighten it by serving it with broccoli. You can also add some cooked, pureed cauliflower to help boost the vegetables in each serving.

Baked Potato Soup

8 baked potatoes, diced

2 sticks butter (to lighten the recipe further, you could probably cut it to 1 or 1 1/2 sticks)

2 onions, diced

3-4 cups chicken broth

1/2 cup flour

1 pound velveta

1 pint whipping cream

(I add about 1 teaspoon chopped parsley & 2 teaspoon minced garlic)

In a large pot, melt butter. Add onions, saute until soft. (I add some minced garlic at this point.)

Combine flour & enough chicken broth to onions. Cook stirring constantly until thickened.

Add potatoes, cheese, & whipping cream; heat to serving temperature. Season to taste with salt, pepper, parsley, or any favorite seasonings. Serve with broccoli, shredded cheddar cheese, & bacon crumbles.

Fresh Tomato Pizza Sauce

I needed something to use the last of our tomatoes from the garden. We enjoy making our own pizzas & this is a very easy sauce recipe.

Fresh Tomato Pizza Sauce

1/3 cup olive oil

2 cup finely chopped onions

8 cups peeled (I left skins on), seeded, coarsely chopped tomatoes (put through blender, if decided)

12 ounces canned tomato paste

2 tablespoons oregano, crumbled

2 teaspoons basil, crumbled

1 bay leaf

2 tablespoons sugar

1 tablespoons salt

1/2 teaspoon pepper

2 tablespoons finely chopped garlic

Heat oil in large stainless steel pan, 6-8 quarts. Add onions and cook over medium heat until transparent. Add garlic and cook another minute. Stir in tomotatoes, paste, oregano, basil, sugar, salt, & pepper; bring to a boil. Then simmer, uncovered for an hour or until thick. Stir occasionally. Sauce should be thin and fairly smooth. Remove bay leaf. Taste and season. May be canned or frozen.

Peach Upside-Down Cake

This recipe was a special request from my husband. His mother makes a twist on the old favorite, pineapple upside-down cake. If you're in a hurry, you could just use a yellow cake mix.
The recipe I used is from my cookbook, "Creative Cook's Kitchen". This book states that you could use any fruits that are in season, such as, apples, pears, or berries.

Peach Upside-Down Cake

For the topping:

2 tablespoons butter

1/2 cup firmly packed light brown sugar

2 small ripe peaches

2 small ripe plums (I omitted & just used more peaches)

For the cake:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

6 tablespoons butter, softened & cut into pieces

1/2 cup milk

1 large egg

1 1/2 teaspoons vanilla extract

Making the Topping

1. Preheat oven to 350 degrees. Place butter in a 9-inch round cake pan (I used a 9x9 square pan); heat in oven until butter melts. Using a pot holder, swirl pan so butter coats bottom. Sprinkle with brown sugar.

2. Cut peaches into 1/2-inch slices. (I left the skins on but the recipe says to blanch them off.) Arrange peach slices in a decorative pattern in a cake pan on top of the brown sugar.

Making the Cake

1. In a large bowl, combine flour, sugar, and baking powder; mix well. Add butter, milk , egg, and vanilla to flour mixture. Using an electric mixer set on low speed, beat mixture until blended. Increase speed to medium and beat until batter is smooth, about 1 minute. Spoon batter over fruit, spreading to cover.

2. Bake cake until a toothpick inserted in center comes out clean, 50-55 minutes. Let cake coolin pan for 5 minutes, then run a knife around edge. Place serving platter over cake; using pot holders, invert onto platter. Remove pan; place stray fruit on cake. Serve warm.