Lolita MacAfee's Prize winning Pumpking Custard Crunch

olita McAfee's First-Prize-Winning Pumpkin Custard Crunch
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Today at 12:00am
Here it is! It is more of a pudding than a custard, but this is what I want to call it!

Let me know if you make it and what you think of my creation.

1 12 oz. can evaporated milk
1/2 c. half and half
1/4 c. corn starch
1/4 t. salt
1 14 oz. can sweetened condensed milk
1 15 oz. can pumpkin
2 egg yolks, slightly beaten
2 t. pumpkin spice (I use Trader Joe's!) : )
2 t. vanilla

Preheat oven to 400 degrees.

In a large saucepan combine cornstarch and salt. Gradually add evaporated milk and half and half. Add sweetened condensed milk, pumpkin and egg yolks. Stir in pumpkin pie spice. Stirring constantly bring to a boil over medium heat and boil one minute. Remove from heat. Stir in vanilla. Pour into a buttered 2 qt. baking dish. Sprinkle with crumb topping. Bake at 400 degrees for 20 minutes. Serve warm or chilled. Enjoy!

Crumb Crunch Topping
1 cup flour
1/2 c. brown sugar
1/3 c. butter, softened
Mix all ingredients well with a pastry blender.

Kooky Cookies

Kooky Cookies

1 box yellow cake mix (not butter recipe)
2 eggs
½ c. oil or margarine melted
2 T. water
½ c. chocolate chips

Mix all ingredients and spoon onto an ungreased cookie sheet. Bake at 325 degrees until brown on bottom.

Oklahoma Slaw

Chop 1 medium head of cabbage
2-3 bunches green onions (depending on taste)
Add: 2 oz. pkg. slivered almonds
4 oz. pkg. sunflower seeds

Take 2 pkg. chicken flavored Ramen noodles. Chop dry noodles into small pieces and add to vegetables.

Dressing:
2 ramen seasoning packets
6 tablespoons sugar
1 cup oil
3 tablespoons vinegar
1/4 c. water

or

for lower fat dressing:
2 ramen seasong packets
9 tablespoons sugar
1/2 cup oil
6 tablespoons vinegar
2/3 c. water

I wait until just before serving to add the ramen so it will be crunchy. I also like the lower fat dressing better.

I got this recipe from a good friend, Debbie Proctor, when my kids were young. It's a great dish for larger groups or church dinners.

Italian Cream Cake

Italian Cream Cake


1 stick oleo
½ c. oil
2 c. sugar
2 c. plain flour
1 c. buttermilk
1 t. soda
1 5. Vanilla
1 c. coconut
1 c. nuts
5 eggs


Cream oleo, oil and sugar until smooth. Add egg yolks and beat well. Add flour and soda to creamed mixture, add buttermilk and vanilla, coconuts and nuts. Fold in stiffly beaten egg white. Bake in 3 layers at 300 degrees until done.

Frosting

Cream cheese frosting with nuts and coconut

8 oz. Cream cheese
1 box powdered sugar
vanilla
few drops of milk if too thick

Banana Bread

1 c. butter
2 c. sugar
4 eggs
6 bananas, mashed
4 c. flour
2 tsp. soda (sifted in flour)
2 c. nuts
2 c. raisins
1 tbsp. vanilla

Cream butter and sugar together. Add eggs 1 at a time. Then add bananas, sifted flour and soda; mix well
Add nut, raisins and vanilla. Pour into a greased loaf pan and bake at 350 for 30-40 minutrs. This makes 2 loaf pans of banana bread.

Caribbean Pork Roast

1 can (8 oz. sliced pineapple, undrained
2 tablespoons packed brown sugar
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper
3 garlic cloves, pressed
1 boneless rolled pork loin roast (about 3 pounds)
1 1/2 pounds peeled sweet potatoes (2-3 medium)
2 medium red onions
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Drain pineapple, reserving 1/2 cup juice for marinade. Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper. Add garlic cloves, pressed

Place roast and juice mixture in resealable plastic food storage bad. Refrigerate 4 hours or overnight to marinate.

Preheat oven to 35. Cut sweet potatoes into 2-inch slices; cut slices into quarters. Cut each onion in 8 wedges and pineapple rings into quaters.

Remove roast from amrinade and place in 9/13 pan. discard marinade. Place vegetables and pinapple aournd roast. Sprinkle roast, vegetables and pinapple with salt and black pepper. Cover, bake 1 hour.

Remove cover and continue baking 15-30 minutes longer or until 155 degrees for medium. Let stand 10 minutes before carving.

Hi, Melinda!

Strawberry Pretzel Salad

Strawberry Salad with Pretzel Salad

First layer:

2 Cups crushed pretzels (not too fine)
3 Tablespoons sugar
1 stick margarine

Mix together and put in 9x13 pan. Bake 8 minutes at 400. Cool.

Second layer:

1- 8 oz. Package cream cheese
1 cup milk
2 tablespoons milk
1 small can crushed pineapple (not drained)
1- 8 oz. Carton Cool Whip

Mix these ingredients together & put in pan on top of pretzel layer.

Third layer:

1 large box jello (strawberry)
2 cups boiling water2-10 oz. Boxes frozen strawberries undrained

Mix together and let jell slightly before pouring on salad

Can be salad or dessert.