Pumpkin Pie Cake

Lower Layer

• 3 eggs
• 1 1/2 cups sugar
• 1 large can evaporated milk
• 1 tsp cinnamon
• 1 (16 oz) can pumpkin

Upper Layer

• 1 pkg yellow cake mix
• 1 cup chopped pecans
• 1 cup butter melted

Mix ingredients for lower layer and pour into ungreased 9 x 13″ pan.  Mix yellow cake mix and shopped pecans and sprinkle mixture over pumpkin mixture.  Drizzle melted butter over the top. 

Bake 1 hour at 350 degrees or until knife comes out clean.  Enjoy and thanks Sue!

Bakeware like no other...that's Longaberger!

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Thanks Betsy for sharing this from her home show hostess.

Apple Dumplings

• 2 sticks butter
• 1 tsp vanilla
• 1 1/2 cups sugar
• 2 tubes crescent rolls
• 2 granny smith apples
• 12 oz mountain dew
• cinnamon

Peel and slice your apples into 8 slices each.  Wrap each slice in a crescent dough triangle and place in a sprayed (greased) pan.   Longaberger’s 9 x 13 Baking Dish works perfect for this.  In a bow, melt your butter and stir in the sugar and vanilla.  Pour over top the the wrapped apples…or spread on top with a spoon.  Pour the Mountain Dew all around and sprinkle with Cinnamon.  (I added the cinnamon to my sugar mixture)  At this point you could add as much or as little cinnamon as you like.  I used about a 1/4 of a tsp since I’m not really fond of cinnamon.  Place in 350 degree oven for 30 to 40 minutes.  Serve hot with ice cream or whipped topping.

Most packages of crescent rolls have 8 rolls in them. So two packages will make up 16 dumplings.

It sounds crazy to add the Mountain Dew but it really was awesome. I'd like to try it with diet Dew next time. lol...at least that would save me a few calories!

Don't they look yummy? Everyone loved them and they all went home with the recipe.

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LEMONADE PIE

Mix

• 8 oz Cool Whip
• 6 oz Lemonade Concentrate (thawed)
• 14 oz can of Sweetened Condensed Milk

Mix well and pour into Graham Cracker Crust.   Chill at least 60 minutes prior to serving.  It’s even better if you chill longer or overnight.  O yum!

10" Pie Plates are not just for baking! Vitrified to go in the freezer, microwave, oven and dishwasher. We often use them for individual taco salads and chips and dip. Anything goes with a Longaberger Pie Plate!

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Church Punch – this is the recipe as she shared it. 

• 1 large can apricot nectar
• 2 large cans pineapple juice 
• 1 (12 oz) frozen orange juice) 
• 4 pkg lemonade Kool-aid 
• 2 cups sugar 
• 2 large cans (pineapple cans) water
• 2 large liters 7-up 

Combine all ingredients.  Chill and serve.  Makes 75 servings (these of course at the small punch bowl cups)

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Adult Only Church Punch – this is how I made it.  =)  Enough for a crowd.  I will definitely make this again!

• 1 large can apricot nectar
• 2 large cans pineapple juice
• 1 (12 oz) frozen orange juice
• 4 pkg. lemonade Kool-aid
• 2 large liter bottles 7-Up (I used diet 7-up)
• 1/5 Rum (I used the cheap stuff)

I left out the sugar and water.  You can add more 7 -up to taste.  I added the 7-up last, so that the fizz was still there. 

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Weyand Sweet and Sour Hot Dogs – For a crowd – double all of the sauce ingredients and use 4 pks of hot dogs.  I used turkey dogs.   Ferol’s family served this over rice, but I used it stictly as an apperizer.

• 1 pkg (1 pd.) hot dogs, cut into 1″ pieces
• 2 Tblsp. oil
• 1 clove garlic, minced or 1/8 tsp. of garlic powder
• 1 medium green pepper, cut into 1″ pieces
• 1/2 cup green onions, chopped
• 1 20 oz pineapple chunks in juice
• 1/4 cup packed brown sugar
• 1/2 tsp ground ginger
• 1/4 cup cider vinegar
• 1 Tblsp. soy sauce

Brown hot dogs in oil – or Pam and save calories – in a large skillet; remove and reserve.  Add garlic, green pepper and green onion.  Stir fry 2 minutes or until pepper is crispy tender.  Drain juice from pineapple  into a 2 cup measuring cup; add water to make 1 cup liquid.  Mix brown sugar with cornstarch, ginger, vinegar and soy sauce; stir into pineapple juice mix.  (use a whisk)  Add mixture to vegetables in skillet.  Cook, stirring constantly, until sauce thickens and begins to bubble.  I made these up early and served from a crock pot. 

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Rhubarb Bread 1

• 1 cup milk

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 1/2 cups brown sugar

• 2/3 cup vegetable oil

• 1 egg

• 2 1/2 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 1/2 cups chopped rhubarb (more if you like)

• 1 cup chopped walnuts

• 1/2 cup brown sugar

• 1/2 teaspoon ground cinnamon

• 1 tablespoon butter, melted

Preheat oven to 325 degrees F (165 degrees C).  Lightly grease two 9 x 6 ” loaf pans.  In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.  In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg.  combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined.  Fold in rhubard and nuts.  I leave out the nuts.  Pour batter into prepared loaf pans.

In a small bowl, combine 1/4 cup brown suar, cinnamon and butter.  Sprinkle this mixture over the unbaked loaves.  I do not do this step.

Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

I have also made this in 4 mini loaves, or 1 large loaf and 2 mini’s.  Perfectly baked in my Longaberger Loaf Pans.  It really is awesome! Great to freeze too. 

My friend Ferol gave us this one rhubard plant a few years back. They often share their extra rhubarb with us. Web, her husband makes the best rhubarb pie and has shared that recipe with me too. YUMO!

 

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• 1 package frozen Southern Style Hash Brown Potatoes (or you can bake several potatoes and cube them)

• 1 pint low fat sour cream

• 1 can cream of chicken soup

• 2 Tablespoons minced onion

• 2 cups shredded cheese

• Stir all together and place in a Longaberger 9 x 13 inch baking dish

• Top with:

  2 cups crushed cornflakes

  2 tablespoons melted butter

Bake at 325 degrees 50-60 minutes

Goes great with ham for Easter Dinner! 

This recipe has been a family favorite at our house too.  Almost need to make 2 pans for the crowd we have.  Cindy

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Marinated Leg of Lamb

• 1/2 cup Dijon mustard

• 2 Tbsp. soy sauce (can use low-sodium)

• 1 garlic clove, minced

• 1 tsp. rosemary

• 1 tsp. thyme

• 3# leg of lamb

 In a small bowl, mix together the Dijon mustard, soy sauce, garlic, rosemary and thyme.  Place lamb in a Longaberger 2 qt baking dish or 9X13 baking dish.  Brush mixture on lamb and cover with plastic wrap.  Marinate in refrigerator 2-3 hours.  Remove plastic wrap.  Roast uncovered at 350 degrees for 2 hours or until meat thermometer registers 160 degrees for medium well.

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Linda’s Southwestern Egg Casserole

• 10 eggs                                                                                 

• 16 oz  container cottage cheese

• 1/2 cup  melted butter

• 1 tsp baking powder

• 1/2 cup all purpose flour

• 2 4 oz cans chopped green chilis

• 1/8 tsp salt

• 16 oz package of shredded Montery Jack Cheese

• I add a tsp of Longaberger Southwest Seasoning Blend

Beat eggs in large bowl and set aside.  Combine flour, baking powder, salt and Southwest seasoning in small bowl, stir in eggs, mixing well.  Add Cheese, Butter, and Green Chili.  Pour into a greased Longaberger

9 x 13 baking dish.

Bake in 350 degree oven until knife tip inserted in center tests clean…35-45 minutes.  Let stand for 5 minutes until set and cut into squares.  Garnish with sour cream and salsa.  Baking time will vary depending on ones oven. 

 

I have to bake this casserole for 50-60 minutes. 

Great idea to use for brunch on Easter Sunday.   My family likes things spicy, so I use our southwest seasoning…….but have also tired the cilantro seasoning and that also works well…..Linda

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This recipe came from the Fix It and Forget It Lightly Cookbook.  One of my favorites for crock-pot meals.  Mine was a gift from sister Charlene, years ago but it’s still available at Amazon and the big box book stores.  I changed it up a bit, so I’ll add my revisions too. 

TURKEY ENCHILADAS by Joyce Shackelford, Green Bay, WI

Original recipe makes 8 Servings but I think mine would easily feed 18 – 20.

• 10 oz. turkey breast, roasted – I used 2 Turkey Breasts – 2 lbs each           

•  10 oz. can low-sodium tomato sauce – I used 3 10 oz can chopped tomatoes with green chilies

• 1 cup onions, chopped 

• 2 Tbsp. Worcestershire sauce – I used 4 Tbsp

• 1 – 2 Tbsp. chili powder - I used 4 Tbsp

• 1/4 tsp. garlic powder – I used 1/2 tsp

• 8 7″ flour tortillas - I used healthy wheat and corn tortillas 

1.  Remove skin from turkey.  Place in slow cooker.

2.  Combine tomato sauce, chilies, onions, Worcestershire sauce, chili powder and garlic powder.  Pour over turkey.

3.  Cover.  Cook on low  for 6-8 hours.

4.  Remove turkey.  Shred with a fork and return to cooker. 

5.  Spoon about 1/2 cup turkey mixture down center of each tortilla.  Fold bottom of tortilla over filling and roll up.  Add toppings of your choice. 

This really was soooo good.  I hope you’ll enjoy it as much as we did. 

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