Impossible Cheeseburger Pie

1 lb. ground beef
1&1/2c. chopped onion
1/2t. salt
1/4t. pepper
1&1/2c. milk
3/4c. baking mix (i.e. Bisquick, Jiffy, etc.)
3 eggs
2 sliced tomatoes
1c. shredded cheese

Brown beef and onion in a saucepan on medium heat; drain the fat.  Stir in salt and pepper to ground beef mixture.  Spread in a greased pie plate 10 x 1&1/2 inches.  Beat milk, baking mix, and eggs until smooth, 15 seconds in a blender on high or 1 min. with a hand mixer in a mixing bowl.  Pour into plate over ground beef mixture.  Bake at 400℉ for 25 min.  Remove from oven and top with tomatoes and sprinkle with cheese.  Bake again until knife inserted in the center comes out clean 5-8 min.  Cool for a few minutes  before serving.

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Pumpkin Bread (2 versions--one with nuts)

1c. sugar

1/2c. cooking oil

1 & 1/2 eggs (1 whole egg + egg whites of another egg)

1c. canned pumpkin

1&1/2c. flour

1/4t. salt

1/2t. baking soda

1/4t. baking powder

1/2t. cloves

1/2t. cinnamon

1/2t. nutmeg

Heat oven to 350℉.  Grease and flour 9x5x3 inch loaf pan.  In a bowl, with electric mixer at medium speed, beat sugar with oil until blended.  Add eggs and beat well.  Beat in pumpkin.  Add salt, baking soda, baking powder, cloves, cinnamon, and nutmeg and mix at low speed.  Slowly add flour and mix in at low speed until all the flour is in and the batter is mixed well.  Pour batter in pan.  Bake 1 hour or until toothpick poked in the center comes out clean.  Cool 10 minutes: remove from pan and finish cooling.

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Pumpkin Nut Bread



2c. flour
2t. baking powder
1/2t. baking soda
1t. salt
1t. cinnamon
1/2t. nutmeg
1c. canned pumpkin
1c. sugar
1/2c. milk
2 eggs
1/4c. butter
1c. chopped nuts (optional)

Combine pumpkin, sugar, milk, and eggs in a large mixing bowl.  Add baking powder, baking soda, salt, cinnamon, nutmeg, and butter.  Mix well.  Stir in flour and nuts.  Mix until well blended.  Spread in a well-greased bread loaf pan.   Bake at 350℉ for 45-55 min. or until toothpick inserted into the center comes out clean.

Orange Julius (Beverage)

1/2c. sugar
1&1/2c. milk
1t. vanilla
6oz. can frozen orange juice
1 egg
1 tray of ice

Mix all ingredients in a blender adding ice cubes a few at a time while blending.  Blend well.  Serve immediately.

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Chocolate Swirl Banana Cake

From Mrs. Fields Cookie Book

Cake:

 2&1/4c. flour

1t. baking soda

1&1/4c. brown sugar, firmly packed

1/4c. butter

1/2c. sour cream

1&1/2c. mashed bananas (about 3 large bananas)

1 egg

1t. vanilla

3/4c. chocolate chips, melted

Frosting:

 1/2c. heavy cream or whipped cream

2/3c. chocolate chips

In a medium bowl, combine flour and soda.  Mix well with a wire whisk.  Set aside.  Blend sugar and butter in a large bowl using an electric mixer.  Scrape sides of bowl.  Add sour cream, banana, egg, and vanilla.  Beat at medium speed until smooth.  Add the flour mixture and blend at low speed until just combined.  Do not overmix.  Gently fold in melted chocolate and stir just until marbled pattern develops.  Pour batter into a greased 8x8-inch baking pan.  Bake at 350℉ for 40-45 min. or until toothpick inserted into the center comes out clean.  Cool in pan 15 min., then invert onto a rack and cool to room temperature.

To prepare frosting:  Scald the cream in a small saucepan.  Remove from heat and add chocolate.  Cover pan with lid and set aside.  After about 15 min., stir frosting until it's smooth.  Transfer to bowl and refrigerate until firm, about 20 min.  Turn cake right side up onto a serving plate and frost liberally. 

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