Shared by Harriett Whiting at The Village of University Meadows

Ingredients
• 2 sticks unsalted butter
• 1 stick margarine
• 3 C sugar
• 6 eggs
• 3 tsp lemon flavor
• 3 C all-purpose flour, sifted
• ½ tsp salt
• ½ tsp baking powder
• 1 C milk, room temp
• 8 oz cream cheese

Directions
Cream butter, margarine, and cream cheese together. Add sugar one cup at a time, mixing very well. Add eggs one at a time, mixing until incorporated. Add lemon extract, mixing very well. Add sifted flour (sift flour, salt, and baking powder together). Add the flour to the butter, margarine, cream cheese, and egg mixture in four parts, then add milk afterwards. Pour into a greased, floured pan. Bake at 300°F for 1 hour 45 minutes.

The post Cream Cheese Pound Cake appeared first on PVM Foundation.

Submitted by Steven Huber at the Village of East Harbor

Ingredients

• 2 C flour
• 1 C Crisco
• ¼ tsp salt
• 2–3 Tbsp flour

Directions
Combine ingredients, being careful not to overwork, and roll out on a floured surface to approximately ¼–1/8 inch thickness. Press into pie tin and bake at 400°F for approximately 10 minutes. Next, add filling of your choice. You can add canned fruit filling or make apple pie filling by combining sliced apples with sugar and cinnamon to taste. If you have leftover crust, you can add strips to the top of the pie in a lattice formation, or you can make a second crust to put over top of the pie. Be sure to pinch the edges to seal the crust and use the back of a fork to press around the edges and cut some slits in the top crust to allow steam to escape. Bake at 400°F for approximately 15 minutes, then lower heat to 375°F and continue to bake for about half an hour.

The post Steven Huber’s Pie Recipe appeared first on PVM Foundation.

Shared by Lil Sitka at The Village of East Harbor

Ingredients
• ½ C Bisquick
• ¾ C sugar
• 4 eggs
• 2 C milk
• 1 can (3½ oz) coconut or 1 C flaked coconut
• 1 tsp vanilla
• 1 Tbsp butter, softened

Directions
Combine all ingredients and pour into a buttered 9-inch pie pan. Bake at 400°F for 25–30 minutes, until the custard is set. During baking, the pie naturally forms layers of crust, custard, and a coconut topping. Let cool before serving.

The post Coconut Custard Pie appeared first on PVM Foundation.

Ingredients
• 4 lbs ground beef
• 1 C chopped onions
• 2 garlic cloves, minced
• 2 C chopped green or red peppers
• 1 Tbsp oil
• Two 28-oz cans chopped tomatoes*
• Two 15-oz cans tomato sauce
• 4 Tbsp chili powder
• 2 tsp Worcestershire sauce
• 2 tsp salt
• ½ tsp cayenne pepper
• ½ tsp oregano
• ½ tsp cinnamon
• ¼ tsp paprika
• 1 C water (or more to desired consistency)
• Two 15-oz cans kidney beans

Directions
Brown the ground beef, onions, garlic, and chopped peppers in the oil until the meat is fully browned, then drain off the fat. Stir in all remaining ingredients except the kidney beans and simmer for 2 hours. Add the kidney beans just before serving.
For a spicier chili, substitute one or both cans of tomatoes with diced tomatoes containing green chiles.

The post Christmas Chili appeared first on PVM Foundation.

Submitted by Irma Black from The Village of East Harbor

Ingredients
• 2¼ C unbleached all-purpose flour
• 2 tsp baking soda
• ¾ C light or dark brown sugar, lightly packed
• ¾ C white sugar
• 2 Tbsp cinnamon
• 1 tsp ground ginger
• ½ tsp allspice
• 2 C grated carrots
• 1 C canned crushed pineapple, drained
• ¾ C raisins (golden preferred)
• ½ C shredded coconut
• ½ C chopped walnuts or pecans
• 3 large eggs
• 1 tsp vanilla extract
• 1 C canola oil

Directions
Preheat the oven to 350°F and position a rack in the lower third. Line muffin tins with paper cups. In a large bowl, combine the flour, baking soda, both sugars, and all the spices, then add the carrots, pineapple, raisins, coconut, and nuts, mixing thoroughly. In a separate bowl, whisk the eggs with the vanilla, then slowly whisk in the oil. Add the egg mixture to the dry ingredients in thirds, blending gently each time and taking care not to overmix. Fill the muffin cups to the brim and bake for 30–35 minutes, or until a toothpick or thin knife inserted into the center comes out clean. Let the muffins cool for 10–15 minutes before removing them from the tins.

The post Morning Glory Muffins appeared first on PVM Foundation.

Directions
Preheat the oven to 375°F. Trim the ends of the yams, peel them, and slice into ½-inch rounds, then arrange them in a 2-quart baking dish. In a medium saucepan over medium heat, melt the butter, then stir in the brown sugar until smooth. Add the cinnamon, vanilla, and cloves, tasting and adjusting the seasoning as needed. Pour the sugar-butter mixture evenly over the yams, making sure they’re well coated. Cover the dish with foil and bake for about 40 minutes, until the yams are semi-tender. Remove the foil and continue baking for 20–25 minutes more, or until the yams are fully tender and caramelized. Serve hot, spooning the sauce from the bottom of the dish over the yams.

The post Rosamary’s Candied Yams appeared first on PVM Foundation.

Ingredients:

Directions:

Cook at 275° until cabbage and potatoes are done. Make sure all items are covered Add water if needed.

The post Cabbage Stew appeared first on PVM Foundation.

Ingredients:

Directions:

Add a little mayo or poppy seed dressing to hold together.

The post Chicken Salad appeared first on PVM Foundation.

Ingredients:

Directions:

Cook pasta according to package directions: drain. Cook the onion, green pepper and garlic in a large skillet with olive oil until done. Add the ground turkey, blend together and cook mixture until added turkey is well done. Add the Ragu sauce, apple cider vinegar and sugar to above mixture, then blend together. Bring to a boil, reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally. Pour over hot pasta and serve. Enjoy!

The post Turkey Spaghetti appeared first on PVM Foundation.

Ingredients:

Directions:

Put half of ham, potatoes, onion in crock pot. Sprinkle with salt and pepper. Repeat. Put soup on top.

The post Ham & Scalloped Potatoes appeared first on PVM Foundation.