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Recipes
Pumpkin Pie Pudding
By mamacasma
In a large bowl, combine the first eight ingredients
- 1 (15 ounce) can solid pack pumpkin
- 1 (12 ounce) can evaporated milk
- 3/4 cup sugar
- 1/2 cup biscuit/baking mix
- 2 eggs, beaten
- 2 tablespoons butter or margarine, melted
- 2 1/2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- whipped topping
Slow Cooker Apple Crisp
By mamacasma
1. Coat a 2-4 quart slow cooker with nonstick cooking spray
- 1/2 cup flour
- 1/4 cup light-brown sugar
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 pinch salt
- 4 tablespoons cold unsalted butter, cut in pieces
- 1/2 cup pecans, chopped
- Filling
- 3 tablespoons sugar
- 2 teaspoons lemon juice
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 6 large granny smith apples, peeled, cored, and cut into 1/2-inch wedges (10 cups)
- Vanilla ice cream (optional)
Honey-Dijon Chicken
By mamacasma
Marinating the chicken overnight frees up your kitchen and your time until just before serving
- 8 skinless, boneless chicken breast halves (about 2-1/2 lb. total)
- 1/2 cup white Zinfandel wine, apple juice, or apple cider
- 1/4 cup olive oil or cooking oil
- 1/4 cup honey
- 1/4 cup Dijon-style mustard
- 4 cloves garlic, minced
- 1/2 tsp. ground black pepper
- 1/4 tsp. salt
Creamy Almond Bark
By mamacasma
There’s a million things you can make with white and chocolate candy coating (or bark, as some people call it)
- 1 1/2 pounds vanilla-flavored candy coating (or almond bark)
- 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
- 1/8 teaspoon salt
- 1 teaspoon almond extract
- 3 cups (about 1 pound) whole almonds, toasted*
Moist & Savory Stuffing
By mamacasma
Four ingredients and a dash of pepper mix together quickly to make this baked stuffing - it's delicious as is, but ...
- 2 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
- Generous dash ground black pepper
- 2 stalks celery, coarsely chopped (about 1 cup)
- 1 large onion, coarsely chopped (about 1 cup)
- 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
Chiffon Pumpkin Pie
By mamacasma
Assistant Food Editor Cindy Heller retooled her mom's classic Thanksgiving dessert -- now it's a cinch
- Crust:
- 12 graham cracker boards
- 6 Tablespoons unsalted butter, melted
- 2 Tablespoons granulated sugar
- Filling:
- 3 Tablespoons apple juice
- 1 teaspoon vanilla extract
- 1 envelope unflavored gelatin
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 1 can (12 ounces) evaporated milk
- 1 cup packed light-brown sugar
- 4 egg yolks
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup heavy cream
Pumpkin Bread Pudding
By mamacasma
In a medium saucepan over medium heat, combine cream, pumpkin purée, salt and half of the sugar and bring to a sim...
- 3 1/2 cups heavy cream
- 1 cup pumpkin purée
- 1/2 teaspoon salt
- 1 cup sugar
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 9 egg yolks
- 15 cups 1/2-inch cubes challah bread, from two small loaves
Mom's Pecan Pie
By mamacasma
Preheat your oven to 425 degrees F
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup dark corn syrup
- 4 Tablespoons butter
- 1-1/4 cup broken pecans
Chicken Primavera
By mamacasma
Simple and filling, this Chicken Primavera entrée is sure to be a hit around the dinner table
- 4 boneless, skinless chicken breasts
- 8 oz. frozen mixed spring vegetable medley
- 4 Tbsp. Mrs. Dash® Lemon Pepper Seasoning Blend
- 2 Tbsp. olive oil
Chocolate Chunk Cookies
By mamacasma
Nothing compares to our easy from-scratch recipe for homemade Chocolate Chunk Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup vegetable shortening
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 (11.5-ounce) package semisweet chocolate chunks
- 1/2 cup chopped nuts (optional)