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Pumpkin Crunch Cake

8/31/2014

A friend forwarded this recipe to me this past week. Yesterday afternoon I decided to try it out. It turned out so delicious that I know now that it is a permanent addition to the recipes I will make time and time again...especially in the months of October, November and December...

1 can (15-oz) pumpkin
1 can (12-oz) evaporated milk
3 eggs
1 1/2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 cup pecan pieces
1 cup butter melted

Preheat oven to 350 (F) degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13 x 9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with vanilla ice cream or whipped cream.

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Lysdahl's Orange Blueberry Pecan Bread

8/17/2014

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Fresh from the oven

A couple of weeks ago a friend posted on FB a recipe for a Lemon Blueberry Bread. The recipe looked as if it would make a delicious bread and I decided I would try it out. A couple of things happened along the way of making the recipe: 1) The recipe as forwarded to me, did not have any instructions...only ingredients. 2) When I finally figured out how to put it together, temp to bake it at, time to bake, etc...I then discovered I did not have any lemons. So I used oranges instead.

Here is the recipe complete with instructions:

1/3 cup of melted butter
1 cup sugar
3 tablespoons orange juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1 to 2 tablespoons grated orange zest
1 cup fresh blueberries
3-oz pecan pieces

For the glaze
2 tablespoons orange juice
1 tablespoon butter
1 cup powdered (confectioners sugar)

Preheat over to 350 (F)
Butter/prepare a 8" x 4" loaf pan (mine was closer to 9 x 5)
In a large bowl combine all the dry ingredients until blended
Add all the wet ingredients (except for blueberries, zest, and pecans)
Mix until well blended...by hand...do not use a mixer
Fold in the blueberries, zest, and pecans
Pour into prepared loaf pan
Bake at 350 (F) for 60 to 70 minutes or until toothpick inserted comes out clean
Cool in loaf pan on rack for about 10 minutes, invert, and remove from loaf pan
Meanwhile prepare glaze: melt butter, add orange juice and powdered sugar. Stir until smooth.
Pour over warm loaf.

Enjoy...makes one 16 oz loaf.

Glaze added

Sliced and ready to be enjoyed.

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Lysdahl's Saturday Supper Soup

8/9/2014

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Here along the coast of the Pacific Ocean it is not your typical warm summer day. Rather it has been cool with drizzle all day...and right now the temp is 56 (F). So when thinking of what to make for dinner tonight, I did this recipe for a hearty and easy supper soup.

2 - 3 tablespoons extra lite olive oil
one medium onion, coarsely chopped
1 - 2 cups of baby sliced carrots
3 stalks of celery, coarsely chopped
3 medium red potatoes, cut into bite sized pieces
1 cup miniature tomatoes, halved (I used the yellow for color)
12-oz of mixed frozen mixed vegetables (I used a mixture of cauliflower and broccoli)
1 zucchini, quartered lengthwise and then coarsely chopped
1 28-oz can crushed Italian tomatoes with basil
3 cups unsalted beef stock (if you use salted, adjust your salt accordingly)
1/3 cup cry red wine
1 level tablespoon of sugar
2 heaping tablespoons of grated Parmesan cheese
1 16-oz package of your favorite Italian style meatballs (or you can make your own...and I have a great recipe but that is for another posting). :-)
1/4 teaspoon granulated garlic with parsley (Morton & Basset)
1/4 teaspoon Italian seasoning
1/4 teaspoon paprika
a dash of red pepper flakes
a pinch of ground nutmeg
Salt & pepper to taste

In a large soup pot (6 1/2 quart), saute the onions, carrots, celery and potato in the 2-3 tablespoons of lite olive oil over medium heat. About 5 to 10 minutes or until the onion is translucent.
Add all of the rest of the ingredients. Adjust seasoning to taste.
Bring to a boil over medium heat.
Reduce heat to medium-low and allow to simmer for one hour.

Serve with garlic-cheese toast. Garnish with additional grated Parmesan cheese.

Enjoy

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UJ's Special Crockpot Ribs

8/2/2014

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All through the work week I had been anticipating a "free" Saturday...one without any obligation except to sleep late into the morning, put something into the crockpot for dinner,and then enjoy the day. Well, what I did is what I call my "Special Crockpot Ribs." This is not the type of dinner you want to do if you are entertaining in an upscale manner but rather it is the type of dinner that is comfort food for friends and family.

UJ's Special Crockpot Ribs

4 pounds of boneless country-style pork ribs
1 small red onion, coarsely chopped
1/2 yellow onion, coarsely chopped
16-oz of your favorite bbq sauce (I like Bullseye Original)
1 15-oz can of dark sweet pitted cherries in heavy syrup, not drained. This is optional. The cherries cook well into the sauce and add a sharp tangy sweetness.
salt & pepper
Olive oil, butter or spray.

In a large frying pan...I use my cast iron frying pan...brown the ribs using a light amount of butter, olive oil, or spray. Lightly season the ribs with salt & pepper while browning them.

Meanwhile place a layer of chopped red onion in the bottom the crockpot.
Place one layer of browned ribs over the onion.
Make it another layer of onion over the ribs.
Make it another layer of ribs.
Make it one last layer of chopped onion.
Then pour the can of cherries over the ribs/onions
Lastly pour 16 oz of your favorite bbq sauce over all.
Set the crockpot to low.
Set the timer on the crockpot for 8 hours.

...And then go about your day and when you return home there is a wonderful dinner waiting for you.

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Pumpkin Crunch Cake

Lysdahl's Orange Blueberry Pecan Bread

Lysdahl's Saturday Supper Soup

UJ's Special Crockpot Ribs

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