Monday, September 22, 2008


Here is Anna's Favorite!! I got this recipe off ALLRECIPES.COM years ago, and the pan is gone in a day. We make this one almost every week during the fall and winter.

*now the gals that I used to work with always made theirs with cream cheese frosting...but we eat it without frosting. The kids eat it plain, and I eat mine with a bit of butter. (watching too much Paula Deen I guess)

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup butter, melted
1 cup white sugar
1 (15 ounce) can pumpkin
2 eggs
1 tsp vanilla extract

375 degrees

Grease a jelly roll pan, can also use a 9x13 pan.

Stir together the flour, baking powder, baking soda, salt and cinnamon; set aside.
In a large bowl, cream together the butter and sugar until smooth. Mix in the pumpkin then beat in the eggs one at a time. Stir in vanilla. Gradually blend in the dry ingredients. Spread the mixture evenly into the prepared pan.
Bake for 35 to 45 minutes until a toothpick inserted into the center comes out clean.

*you can also use chocolate chips or walnuts.

*sometimes I put nuts just on one half...One half for kids, one half for Dad

Cream Cheese Frosting:

Just in case you want to is a good frosting for other cakes and cookies. It is kinda my standard frosting. Everyone likes it but me...I don't really like frosting :) LOL

1/2 cup butter, softened
8 ounces cream cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract

mix well with mixer on high speed. You can add food coloring to color it, or add milk to thin it down too.


Martha Mooneyham just gave me another bread starter, well she actually gave me 4 of them. I decided to make a ton of bread and freeze it. I will probably freeze some starter and experiment a bit when the weather is cooler too.

Here are the EXTRAS: Martha suggested substituting different puddings in the recipe. It calls for vanilla, which I have used faithfully for years....but I never thought about any other flavor...until now.

Tonight we made Chocolate with Chocolate Chips

Butterscotch with Butterscotch Chips

Regular Vanilla with Cinnamon and Walnuts

Boy did they turn out good, even the butterscotch one was great (and I don't like butterscotch)

I want to do a banana cream pudding on the next batch...which will be in 10 days!!


This is my ALL TIME FAVORITE SOUP...better than chilli, better than chicken noodle, better than Cheddar's Cheese Soup...well maybe not...but it is HOMEMADE!!!!!

You can always get pretty good tasting Potato Soup when at a restaurant, but nothing tastes like this!!!

I got this recipe from a dear friend at Dr. Kindred's office. Her husband was a cook for Methodist for 35 years. He always made their soups from scratch. I had never even heard of a roux until they gave me this recipe.

Start with 2 quarts water
Throw in a palm full of wyler's chicken boullion ( only use the Granules...I don't know how they do it, but the granules taste better than the cubes )
*if using the cubes, I would start with 3, then add more to taste :)

dice up 3 celery ribs
dice 4-6 medium potatoes
throw into the water, boil for 10 minutes

While this is starting to boil, get your roux ready:
1 stick of real butter (not margarine)
1 1/2 cups flour
1 package bacon bits (use only real bacon bits and I only use Oscar Mayer in the yellow pack)

microwave stick of butter until soft and melty, add the flour and mix well, then add the bacon. drop by spoonfuls into the boiling soup pot, and stir immediately (you don't want dumplins!!)

stir constantly until mixture starts to thicken up, quickly add 1/4 cup grated Parm Cheese and then slowly add 1 quart milk (skim is fine too)

Turn off the heat once it is desired consistency. I like mine pretty thick, and it should be pretty thick at this point. If you want it thinner, add more milk. You can also add more cheese (both parm or cheddar if you wish) Then dump in 1 package of shredded cheddar cheese. I use the whole bag and stir well. Make sure the heat is off, otherwise the cheese will stick to the bottom of the pan and make the soup tast burnt. ( I have done is not good )

Eat instantly, or refrigerate immediately.

This is a good crock pot soup, but only on LOW heat....once again, the cheese will burn. Also use the microwave to reheat it, not the stove top...otherwise, you guessed it!! burnt cheese :(

*funny thing about this soup, it turns out a different color each time I make it !!! I think it is the potatoes...I usually don't buy the same brand, and sometimes I use garden it may look like cheddar cheese soup, or it may look yellowish like chicken noodle soup. Either way, it always tastes good!!

*this makes a large pot, so it is good for giving away, or taking to a cookout.

*this is my standard soup that I make for others, and for get-togethers at our house, chances are, you have already tasted it!!! (and hopefully love it)

See the little flecks of color?? Soo pretty :)

* if you are out of celery (as I am most of the time) you can omit it and it STILL tastes great!!

In fact, I have made it more with out celery, than with...