My Favorite Recipes

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My Favorite Recipes

My Favorite Recipes for the Holidays or Anytime

An inviting home atmosphere and warm tummy food definitely go together! Listed below are some of my favorite recipes I hope you enjoy. Most of these recipes I have been making for over twenty years, and my family and friends never get tired of them. When I bring these dishes to a special event or gathering for the first time, they are always a big hit. A great joy is to bring a delicious meal to someone who is shut-in or without family to celebrate a special occasion.

Corn Bread Pudding:

1/2 Cup butter softened

1/4 Cup sugar

2 Eggs

1 Cup sour cream

1 Box of Jiffy corn muffin mix

1/2 Cup milk

1 Can (15-1/4 oz.) whole kernel corn (drained)

1 Can (14-3/4 oz.) cream style corn

Directions: In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add corn muffin mix - alternating with milk. Fold in whole corn and cream style corn. Pour into a greased 3 quart baking dish. Bake uncovered at 325 degrees for 50 - 55 minutes until set and slightly browned on top. Can make ahead and reheat on low setting. Makes good leftovers and freezes well.

My Pumpkin Roll:

3 Eggs

1 Cup granulated sugar

2/3 Cup canned pumpkin

1 Teaspoon lemon juice

3/4 Cup flour

1 Teaspoon baking powder

1 Teaspoon cinnamon

1/2 Teaspoon ginger

1/4 Teaspoon nutmeg

1/2 Teaspoon salt

Powdered sugar (to sprinkle)

Directions: Beat eggs on high speed of mixer for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice. In separate bowl, stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold this into the pumpkin mixture. Spread in greased and floured (15x10x1) cookie sheet. Bake at 375 degrees for 15 minutes. Let slightly cool, then turn cookie sheet upside down onto a clean, thin dish towel to carefully release the pumpkin cake and sprinkle with powdered sugar. Starting at the narrow end, roll towel and pumpkin cake together, set aside and let it finish cooling. After cake is totally cooled, you can unroll and begin filling it with the cream cheese filling. Roll cake back up (minus the towel) and sprinkle with a little more powdered sugar, if you like. Immediately put in freezer. This makes the pumpkin roll easier to cut - even if you plan to serve it that day. It defrosts quickly. (I keep my pumpkin rolls frozen and cut off slices as needed).

Cream Cheese Filling for Pumpkin Roll:

1 Cup powder sugar

1 Cream cheese (8 oz.)

4 Tablespoons butter

1/2 Teaspoon vanilla

Directions: Mix all together. Beat until smooth and creamy. Spread on pumpkin roll.

More Recipes: Sweet and Tangy Meatballs and Pineapple Cheeseball

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Service Area: Mt Lebanon, Upper St Clair, Bethel Park, McMurray, Venetia, Bridgeville, Canonsburg and Washington. Pennsylvania