An optional serving method would be to place the layers in a punch bowl.
Gary's Pumpkin Gingerbread Trifle
Gary Floyd 14 oz. Gingerbread mix 1 pkg. Cook & Serve Vanilla Pudding Mix 30 oz. Pumpkin Pie filling ½ c. brown sugar ⅓ tsp. cinnamon, ground ½ c. Ginger snaps, crushed 12 oz. whipped cream Bake the two gingerbread mixes according to the directions on the package. Prepare the pudding according to the package directions & set aside to cool. When fully cooled stir in the pumpkin pie filling, brown sugar, & cinnamon into the pudding. Pour ½ of the pudding mixture over one gingerbread & add a layer of whipped topping. Repeat with the remaining gingerbread & pudding mixture with the whipped cream. Sprinkle the top with crushed ginger snaps if desired & refrigerate overnight.
Photo courtesy of
Gingerbread Couple by sweetopia*
Posted in Dessert, Pastries |
Tagged brown sugar, cinnamon, Gary Floyd, Gary's Pumpkin Gingerbread Trifle, ginger snaps, gingerbread mix, pumpkin, pumpkin pie filling, vanilla pudding mix, whipped cream |
Gary Says: A great recipe for classic, New England style clam chowder on a cold day!
Gary’s Favorite Clam Chowder
30 mins 13 oz. clams, minced (2 cans; reserve juice) 1 c. yellow onions, chopped 1 c. celery, diced 2-1/2 c. potatoes, diced ¾ c. all-purpose flour ¾ c. butter 1 qt. half & half ½ tsp granulated sugar 1-1/2 tsp salt Dash black pepper In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes). Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.
Photo Courtesy of
Posted in Lunch, Soups |
Tagged all-purpose flour, black pepper, butter, celery, clam chowder, clams, Gary Floyd, Gary's Favorite Clam Chowder, half & half, potatoes, salt, sugar, yellow onions |
Gary Says: The meatballs may be stored, covered, in the refrigerator until you’re ready to finish cooking. You can also use this mixture to make hamburgers for grilling.
Grandpa Gary's Meatballs
20 mins 2 lbs. ground beef (80/20 blend) 1 lb. ground pork sausage 2 eggs, gently beaten ½ c. seasoned bread crumbs ½ c. oatmeal (uncooked) ½ c. Parmesan cheese, grated 1 pkg. onion soup/dip mix 4-8 cloves garlic, minced ¼ c. fresh parsley 1-2 tbsp butter 2 tbsp Italian seasoning cooking oil of choice In a large bowl, combine ground beef with ground pork. Mix thoroughly together to combine. Be sure to wash your hands afterwards if you mix with your hands. Blend eggs, bread crumbs, oatmeal, Parmesan cheese, onion soup mix, garlic, parsley, & Italian seasoning. Using your hands, thoroughly mix these in with the meat. Take the mixture & form into balls. Set aside & cover with a towel. In a large skillet, heat the cooking oil of your choice & butter until the butter starts to foam. Place meatballs one at a time into the skillet & keep rolling around to brown on all sides evenly. Set aside the browned meatballs on a paper towel lined plate to drain. You can now add the meatballs to your sauce to finish cooking.
Posted in Beef, Dinner, Pork |
Tagged butter, cooking oil, eggs, garlic, Gary Floyd, Grandpa Gary's Meatballs, ground beef, ground pork, Italian seasoning, meatballs, oatmeal, onion soup mix, parmesan cheese, parsley, seasoned bread crumbs |
Gary Says: You can substitute buttermilk for the evaporated milk & lemon juice & zest.
Gary's Pioneer Pancakes
Gary Floyd 1½ c. cake flour 1 tbsp cake flour, reserved 1½ c. evaporated milk 1 lemon 1 large egg 3 tbsp sugar 1 tbsp baking powder 1½ tsp vanilla extract ¼ tsp salt butter maple syrup Heat griddle or skillet over medium to low heat. In a large bowl combine flour, salt, baking powder, & sugar. In another bowl, combine evaporated milk, lemon juice, & lemon zest. Let rest for 4-5 minutes. Add egg, vanilla, & melted butter. Lightly stir to blend. Gently combine wet & dry ingredients (wet into dry). Stir to blend ingredients. Add more milk if batter seems too thick. Do not make too thin of a batter. Melt a dab of butter on heated skillet/griddle. Drop batter by ¼ cups & cook until golden (approximately 1-2 minutes per side). Serve with softened butter & syrup of choice.
Photo Courtesy of
Dvortygirl on Flickr
Posted in Breakfast, Entrees |
Tagged baking powder, butter, buttermilk, cake flour, evaporated milk, Gary Floyd, Gary's Pioneer Pancakes, lemon juice, lemon zest, lemons, maple syrup, pancakes, sugar, vanilla extract |
Gary Says: We tried this recently and it was terrific!
Crockpot Mac N' Cheese
4 hours 20 mins 16 oz. large elbow macaroni 12 oz. evaporated milk 1 lb. sharp cheddar cheese, shredded 8 oz. Monterey Jack cheese, shredded 1 lb. Velveeta cheese, cubed 3 eggs 1 stick butter 3 tsp salt 1 tsp black pepper Boil macaroni in water until al dente. Reserve ¼ c. cheddar cheese. Beat the 3 eggs. In a large bowl, mix evaporated milk, remaining cheddar cheese, Monterey Jack cheese, Velveeta, eggs, salt & pepper. Add the cooked macaroni & mix until well blended. Pour mixture into appropriate sized Crockpot or other slow cooker. Top the mixture with your reserved cheddar cheese. Cook at Low setting for 3-4 hours.
Photo Courtesy of
Gail on Flickr
Posted in Dinner, Sides |
Tagged black pepper, Crockpot, Crockpot Mac N' Cheese, eggs, elbow macaroni, evaporated milk, Gary Floyd, monterey jack cheese, salt, sharp cheddar cheese, slow cooker, Velveeta |