Recipes P


This recipe was given to me by my friend Maryann. She makes it for many of her family get-togethers, and everyone just loves it. I hope you will too.

1 bag of cole slaw
½ cup chopped celery
½ cup green peppers, chopped
½ cup Crasins
½ cup of sliced toasted almonds
3 scallions, chopped

½ cup mayonnaise
1 tablespoon each of honey, relish, and mustard
1 teaspoon of cider vinegar
Salt and pepper to taste

Mix all of the cole slaw ingredients together in a large bowl. When ready to serve, mix all of the dressing ingredients and combine it with the cole slaw. If you dress your cole slaw beforehand, it will become soggy.

PECAN PIE CAKE (Serves 20)

One of the best Southern desserts is the pecan pie, made with pecans, butter, corn syrup, brown sugar, egg, and vanilla. This recipe blends pie and cake into one, relying on the cake mix for the structure and the basic pecan pie ingredients for flavor. Cut it into gooey squares and serve it on Sundays after lunch, like they do in the Georgia pecan country. For a dressy variation, drizzle melted semisweet chocolate over the top before slicing.

1 package plain yellow cake mix

8 tablespoons (1 stick) butter, melted

4 large eggs

1½ cups light corn syrup

½ cup packed dark brown sugar

1 teaspoon pure vanilla extract

2 cups chopped pecans (toasted for 4-5 minutes in a 350 degree oven)

Vanilla ice cream for serving

Place a rack in the center of the oven and preheat the oven to 325 degrees.
Place the cake mix, melted butter, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed for 1-2 minutes or until well combined and thick. Measure out 2/3 cup of the batter and reserve. Pat the remaining batter into the bottom of an ungreased 9” x 13” baking pan and place it in the oven.
Bake until the crust is light brown and puffs up – about 15 minutes. Remove the pan from the oven and place it on a rack to cool for 10 minutes. Leave the oven on.
Place the reserved crust mixture, corn syrup, dark brown sugar, remaining 3 eggs, and vanilla in the same large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is well combined and the crust mixture has blended – about 1 more minute. Fold in the pecans until they are well distributed.
Pour the pecan mixture on top of the crust mixture, smoothing it out with the rubber spatula. Return the pan to the oven.
Bake the cake until the edges are browned but the center is still a little soft – about 40-45 minutes. Remove the pan from the oven and let it cool on a rack for 30 minutes. Slice and serve with vanilla ice cream, if desired.


I was craving Pecan Pie really badly one day; and since it's not Thanksgiving yet, I was browsing for an alternative recipe and found these. They are super simple to make and taste almost like the real thing.

1 cup brown sugar (or ½ cup Splenda brown sugar)
1/2 cup flour
1 cup pecans, chopped fine
2/3 cup softened butter
2 eggs

1. 1. Beat the eggs, then add the butter and beat for a couple of minutes.

2. 2. Add the rest of the ingredients and mix until combined.

3. 3. Pour into muffin tins and bake at 350 degrees for 20-25 minutes.



A weight watchers delight! Only 3 points per serving.

1 package (4-serving size) Jell-O Vanilla sugar free instant pudding
1 can (20 ounces) crushed pineapple in juice, undrained
1 cup thawed lite Cool Whip
1 (10 ounce) prepared round angel food cake
10 small strawberries


Mix dry pudding mix and pineapple with juice in medium bowl.
Gently stir in whipped topping.
Cut cake horizontally into 3 layers
Place bottom cake layer, cut side up, on serving plate. Spread 1-1/3 cups of the pudding mixture onto cake layer; cover with middle cake layer.
Spread 1 cup of the pudding mixture onto the middle cake layer; top with remaining cake layer.
Spread top with remaining pudding mixture.
Refrigerate at least 1 hour or until ready to serve. Store in refrigerator.



Summer fruit is just the best, so I thought I would give you a quick recipe that uses one of my favorite fruits. It can be used with grilled fish, chicken, or pork. What could be better!

Fresh chopped pineapple
Fresh chopped, seeded jalepeno peppers
Fresh chopped cilantro
Chopped red onion

Combine all ingredients into a small mixing bowl and serve with grilled fish, chicken, or pork. Determine the amounts of each ingredient based on your particular taste and the amount you need for your meal.



This is a wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. You won’t believe how moist this is. I serve this will almond rice and asparagus for my gang at home, and they can’t get enough!

2 pounds of pork tenderloin
1/3 cup red wine
1/3 cup soy sauce
2 tablespoons light brown sugar
1/3 cup mayonnaise
1/3 cup sour cream
1.5 tablespoons dry mustard powder
1 tablespoon fresh minced chives

Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
In a small bowl, combine mayonnaise, sour cream, and mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve. Make this several hours in advance so the flavors meld together.
Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.



This chili has just a faint taste of pumpkin which goes really well with the black beans and turkey. A great low fat and healthy option for the crisp autumn evenings.

1 medium onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons oregano, dried
1.5 teaspoons cumin
2 teaspoons chili powder
2 cans black beans, 15 ounces, rinsed and drained
1 can pumpkin, 16 ounces

1 can diced tomatoes, 15 ounces
3 cups turkey breast, cooked and chopped
3 cups chicken broth

Saute onions, pepper, and garlic in the oil until soft over medium heat. Stir in oregano, cumin, and chili powder and cook for 1 minute. Transfer to slow cooker. Add the remaining ingredients to the slow cooker and stir together. Cover and cook on low 6-7 hours.

Serve with sour cream, shredded cheddar cheese, and crackers.


These are a great tasting fall treat. A little naughty in the calories department, but well worth it for the flavor. Pumpkin is super healthy for you too, so it’s all good!

4 eggs
1-2/3 cup sugar
1 cup Canola oil
1 can (15 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

1 package (8 ounces) low fat cream cheese, softened
1 stick of butter, softened
3-4 cups confectioners’ sugar
1-2 teaspoons vanilla extract

Preheat oven 350 degrees and lightly grease a 9"x13" baking dish.
Mix the eggs, sugar, oil, and pumpkin with a mixer until light and fluffy.
Pour flour, baking powder, cinnamon, salt, and baking soda into another bowl and mix.
Pour flour mixture into pumpkin mixture and mix until incorporated and smooth.
Pour the batter into the baking dish and level out the batter. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool before removing from the dish or frosting. Frost the bars when they have cooled.
To make the frosting, combine cream cheese, and butter in a bowl and mix until smooth. Add the sugar slowly until you reach the desired consistency. Stir in the vanilla.



Whether you are staying home for the holidays or visiting others, ‘tis the season for this hearty and tasty dessert, a New England tradition. Enjoy this one.

(1) 8 ounce package of cream cheese
2 cups pumpkin puree
14 ounces sweetened condensed milk
3 eggs
1 teaspoon pumpkin pie spice
1 Pillsbury refrigerated pie cruse

Preheat oven to 350 degrees.
Mix cream cheese and condensed milk until smooth.
Stir in the pureed pumpkin, pumpkin pie spice, and eggs. Mix until well combined. Pour batter into the pie shell.
Bake for 45 minutes or until knife inserted 1 inch from the edge comes out clean. Serve warm.


Pumpkin Chocolate Chip Cookies

2 eggs
1 -16 oz. can of pumpkin (15 oz. works fine)
1 c. oil
2 c. sugar
2 teaspoons milk
2 teaspoons vanilla
4 c. flour
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves

12 oz. chocolate chips (I use semi-sweet)

Mix together. Drop by spoonfuls onto ungreased cookie sheet (they stay in the
shape you drop them in). Bake at 375 degrees for 12 minutes. YUM!!

PUMPKIN FLAN (Serves 10)

1 ¼ cup sugar

8 large eggs

2 cans evaporated milk (12 oz)

2 teaspoon vanilla

1 cup canned pumpkin

¼ teaspoon salt

1 ½ teaspoon pumpkin spice (or cinnamon)

Place roasting pan half filled with water in 325 ° oven. Use a large fluted Pyrex deep pie plate (10” is best).
Heat ½ cup of sugar in heavy bottom pan over medium heat about 5-8 minutes until melted. You want the sugar to be golden brown in color.
Pour into bottom of pie plate. It will only cover a small circle in the middle of the pie plate; it won’t go all the way to the edges.
Whisk eggs until well blended in a large bowl. Whisk in the remaining ¾ cup of sugar, the evaporated milk, pumpkin, vanilla, pumpkin spice or cinnamon, and salt until well blended.
Pour into pie plate. Set in the middle of the roasting pan in oven. Bake 1 hour and 10 minutes until knife inserted in middle comes out clean. Cool completely on wire rack. Cover and refrigerate at least 8 hours before serving. You can make this 3 days in advance



I got this recipe from Nancy Lennox (she always gives me great recipes)! Sounded like a great recipe for the holidays. Hope you enjoy it.

2 small packages instant vanilla pudding (I used sugar free)
2-3/4 cups milk
12 ounces of lite cool whip
15 ounce can of pure pumpkin -- not pumpkin pie mix
1 gingerbread cake mix
1/2 cup brown sugar
1 teaspoon pumpkin pie spice or cinnamon
Ginger snaps or nuts for garnishing top (optional)

1. Mix pudding with 2-3/4 cups milk; set aside.

2. Make gingerbread in 8"x8" pan according to directions on the box.

3. Mix pumpkin, pudding, sugar, and spice.

4. Break up cooled, cooked gingerbread in bottom of trifle bowl. Spread half of the pumpkin mixture over gingerbread. Next spread half the cool whip.

5. Repeat layers ending with cool whip. Sprinkle a little gingerbread on top, or use ginger snaps or nuts if you like that.