Random Recipe Party

This past Tuesday night, some of our Bible Study girls gathered for a Random Recipe party. I'm always looking for a new recipe, so this was just perfect:)  It was a lot of fun catching up with friends after being out of the loop in the summer months.  We will begin our new study next Tuesday.  I'm pumped to dive back into the Word with these women!

Sweet Anderson:) 

You can tell someone got a lot of attention:) 

Thanks for hosting, Kristen!  We missed all of you who couldn't attend!

Meet Rudolph, the Red-Nosed Gingersnap!

Head over to Plate and Pattern, our Willow House blog, to check out the twist to this classic cookie.

Pumpkin Pie dip

Some of you may have missed the Pumpkin Pie dip that our Willow House bloggers posted a couple of weeks ago.  Kelly, my Willow House hostess for today, served this dip at her party with ginger snap cookies.  It was delicious!  Here is the recipe if you want to try it yourself:

Pumpkin Pie Dip

1 pie pumpkin

2 packages cream cheese (reduced fat is OK)

2 to 3 cups powdered sugar

1 15-oz can pumpkin

1 TBSP ground cinnamon

2 tsp ground ginger

tiny dash of salt

gingersnaps


Let your cream cheese get really soft. Use a hand mixer to blend it together with the powdered sugar until smooth. Note: Do this slowly or you will create a confectioners sugar cloud in your kitchen. Once you have it nice and smooth, add in the pumpkin and spices. Taste it at this point and add more sugar and spice if you’d like.

You can serve it right away, but it’s best if you let it chill for a day and to allow the flavors develop. Serve it in a hollowed out pie pumpkin surrounded by gingersnaps. Enjoy!

(P.S.  Kelly also has some great crockpot recipes to share with me.  I'll post them soon!)

Sweet Potato Dumplings

One of Jason's clients had us over for dinner a couple of weeks ago and she cooked the most delicious dinner ever.  The dessert was my favorite!  I do not like to eat sweet potatoes by themselves, but this recipe was awesome.

Ingredients:

• 1 pkg frozen sweet potato patties cut in 1/2 (frozen food section or you can use fresh ones)
• 1 pkg crescent rolls, cut 1/2 lengthwise
• 1 1/2 to 2 c. sugar
• 1 heaping cornstarch
• 2 c. water
• 1 1/2 sticks of butter (or margarine)

**To make this dish extra yummy, add:

• 1 1/4 c. sugar
• ~1/4 c. maple syrup and cinnamon

Directions:

1. Wrap each pattie with 1/2 a crescent roll.  
2. Place in large baking dish.
3. In pan, combine sugar, cornstarch, water and butter, then heat until sugar and butter are melted.
4. Pour over rolls.
5. Bake at 350 for 35-40 minutes.

Serves 16.

By the way, I haven't made this recipe yet...I will post pictures later.  I will be making it tonight for a special friend's birthday;)

The Ultimate Comfort Food

Accoring to The All-New Southern Living Cookbook, "banana pudding just might be the ultimate comfort food." I have to agree. Banana pudding has always been my favorite dessert. My husband's business partner requested one this weekend, so I attempted making one for the 2nd time. I made one once before and it just didn't turn out. I was so proud of the way this one turned out that I had to post it! Of course, it's still not as beautiful as the picture in the cookbook or the way my grandmother prepares it, but that's OK. It will take more practice for me to perfect mine! Below is the recipe; I found it easier than the Paula Deen recipe I used before. You should try it! Enjoy:)

3 1/2 tablespoons all-purpose flour

1 1/3 cups sugar

dash of salt

3 large eggs, separated

3 cups milk

1 teaspoon vanilla extract

1 (12 oz) package vanilla wafers

6 medium vanilla wafers

6 tablespoons sugar

1 teaspoon vanilla extract

Combine 3 1/2 tablespoons of all-purpose flour, 1 1/3 cups of sugar, and a dash of salt in a heavy saucepan. Beat 3 egg yolks; combine egg yolks and 3 cups of milk, stirring well. Stir into the the dry ingredients (flour, sugar, and salt); cook over medium heat, stirring constantly, until smooth and thickened (similar to the consistency of a milk shake). Remove from heat; stir in 1 teaspoon vanilla.

Layer one third of vanilla wafers in a 3-quart baking dish (or your choice). Slice 2 bananas, and layer over wafers. Pour one-third of custard over bananas. Repeat layers twice.

Beat 3 egg whites at high speed with an electric mixer until foamy. Gradually add 6 tablespoons of sugar, adding them one at a time. Beat until a stiff peak forms. Add 1 teaspoon vanilla, and beat until blended.

Spread meringue over custard, sealing to edge of dish. Bake at 325 degrees for 25 to 30 minutes or until golden.