November Recipes

Cheddar Cheese Grits Casserole
Southern Living

4 C milk
¼ C butter
1 C uncooked quick grits
1 large egg, lightly beaten
1 t salt
½ t pepper
2 C shredded sharp cheddar cheese
¼ C grated parmesan cheese

Bring milk just to a boil in large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat and simmer, whisking constantly, 5-7 min. or until done. Remove from heat.
Stir in egg and next three ingredients. Pour into a lightly greased 11 by 7 baking dish. Sprinkle with parmesan. Bake, uncovered, at 350 for 35 to 40 min. or until set. Serve immediately.

Chocolate Harvest Cake
Better Homes and Gardens

One Bowl Cake:
1 C buttermilk
1 C water
2/3 C cooking oil
2 C sugar
2 eggs
1 t baking soda
½ t salt
2 C flour
¾ C unsweetened cocoa powder

Pumpkin Cream Filling:
1 8-oz. pkg. cream cheese, softened
1/3 C canned pumpkin
¼ C sugar
¼ t ground cinnamon

Chocolate Glaze:
½ C whipping cream
4 oz. semisweet chocolate chips

Grease and flour two round cake pans. Preheat oven to 350. In a large bowl, combine cake ingredients. Whisk vigorously until smooth. Divide batter between pans. Bake 30-35 min. until top springs back when lightly touched in center. Cool in pans 10 min. Remove from pans and cool completely.

Beat cream cheese, pumpkin, sugar, and cinnamon until smooth. Put one cake layer on cake plate. Spread filling over top. Top with second cake layer.

In saucepan, bring whipping cream just to boiling over med.-high heat. Remove from heat. Add chocolate without stirring. Let stand 5 minutes, and then stir until smooth. Cool 15 min. or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 min. If desired, top with fruit, toasted hazelnuts, or shredded orange peel.

Gini’s Gingerbread Pancakes

¼ C hot coffe
3 T brown sugar
½ C milk
1 egg
2 T butter, melted and slightly cooled
1 ¼ C flour
1 T baking powder
½ t salt
¾ t cinnamon
¾ t ground ginger
½ t nutmeg
1/8 t ground cloves

Pour hot coffee into a large measuring cup and stir in brown sugar. Let cool to room temperature. Add milk, egg, and butter. Beat well; set aside. Sift flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves into large bowl. Stir in liquid until just moistened. A few lumps won’t hurt. Fry on a hot ungreased griddle.

Sweet-and-Sour Slaw
Southern Living

2 (3-oz.) pkgs. Ramen noodles
¼ C butter
½ C sliced almonds
¼ C olive oil
2 T sugar
2 T white vinegar
1 ½ t soy sauce
¼ t salt
1 large cabbage, finely shredded (about 8 cups)

Break up ramen noodles (discard flavor packet). Melt butter in large skillet over med.-high heat. Add noodles and almonds. Cook, stirring constantly, until toasted. Remove from heat.

Whisk together olive oil and next 4 ingredients. Toss with cabbage. Sprinkle with almonds and noodles just before serving.