Pumpkin Pie Pudding

Submitted by Trish
Serves 6-8

Ingredients

15 oz. solid pumpkin pack 12 oz. evaporated milk
¾ c. sugar ½ c. Biscuit/Baking mix
2 eggs, beaten 2 tbs. butter or margarine, melted
1 1/2 tsp pumpkin pie spice 2 tsp vanilla extract
whipped topping

Directions

  1. In a large bowl, combine all ingredients except the whipped topping.  Transfer to a slow cooker coated with nonstick cooking spray.
  2. Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160°F. 
  3. Serve in bowls with whipped topping if desired.

JELL-O Ween Poke Brownies

Submitted by Trish
Yields 32

Ingredients

19.8 oz. brownie mix 1½ c. cold milk
1 package (4 serving size) JELL-O Vanilla Flavor Instant Pudding red food coloring
yellow food coloring

Directions

  1. Prepare & bake brownie mix as directed on the package for 8″ or 9″ square baking pan.  Remove from the oven.  Immediately use round handle of a wooden spoon to poke holes at 1″ intervals down through the brownies to the pan.
  2. Pour cold milk into a large bowl.  Add the pudding mix.  Beat with a wire whisk for 2 minutes.  Stir in a few drops of each color food coloring to tint the mixture orange. 
  3. Quickly pour about ½ of the thin pudding evenly over the warm brownies & into the holes.  Let remaining pudding mixture stand to thicken slightly.  Spread the remaining pudding over top of the brownies to “frost”.
  4. Refrigerate for 1 hour or until ready to serve.  Cut into 2″ squares.  Cut each square diagonally into triangles.

Sweet Corn Tomalitos

Submitted by Trish
Serves 6-8

Ingredients

5 tbsp margarine, softened ¼ c. masa harina flour
1/3 c. sugar 2 c. corn kernels (fresh or frozen, thawed)
½ c. cornmeal ½ c. water
1 tsp baking powder ½ tsp salt
2 tbsp milk 1 tsp milk

Directions

  1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
  2. Blend ½ the corn kernels with the water in a blender until smooth.
  3. Combine with margarine mixture, stirring well.
  4. Add the remaining corn, cornmeal, baking powder, salt & milk.
  5. Bring a medium saucepan of water to boil.
  6. Pour the mixture into an 8″ baking dish.
  7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
  8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
  9. Check water level often, until a toothpick inserted into the center comes out clean.

Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.

Deviled Eggs

Submitted by Trish
Servings 6-8

Ingredients

6 eggs 1 tsp white vinegar
1 tbsp mayonnaise ¼ tsp prepared mustard
1 tsp paprika salt & pepper to taste

Directions

  1. deviled eggs by freakgirl on FlickrPlace eggs in a pot of salted water. Bring the water to a boil, & let eggs cook in boiling water until they are hard boiled, approximately 10-15 minutes. Drain eggs & let cool.
  2. Once cool, remove the shell, cut the eggs in half lengthwise & scoop out the yolks.
  3. Place the yolks in a medium-size bowl & mash them. Blend in vinegar, mayonnaise, mustard, salt & pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
  4. Carefully put the egg yolk mixture back into the egg whites, but do not pack them. There will be enough mixture so the whites are overfilled. 
  5. Sprinkle with paprika.

Goop Sandwich Filling

Submitted by Trish
Serves 2

Ingredients

1 c. margarine or butter 1 c. creamy peanut butter
3 tbs. Light Karo Corn Syrup

Directions

  1. Mix margarine & peanut butter in equal parts. 
  2. Slowly add Karo syrup until filling is easy to spread. 
  3. You may need more or less Karo depending on desired consistency. 
  4. Spread on bread & serve.