Here is a great dessert for fall when pumpkin recipes are getting into full swing. I love this cake since it is so moist and yummy! You will notice in the picture that it is falling apart when I cut it; that is because it is so moist and a good part of that is because of the vegetable oil and the fact that you will not forget to sift the dry ingredients as that makes your cake lighter, fluffier, and more moist.

Pumpkin Raisin Cake

4 eggs
2 cups sugar
1 cup vegetable oil
1 can (16 oz) pumpkin
2 cups all purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves
1 cup raisins
nutmeg sprinkle for the top if desired
(cream cheese frosting recipe follows after cake directions)

Heat oven to 350 degrees. Grease 13×8 long baking dish. Beat eggs, sugar, oil, and pumpkin in a large bowl. Sift together flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves into pumpkin mixture. Mix well; stir in raisins.

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It has been brought to my attention that I am forgetting the vegan/vegetarian people while writing this blog. While that is probably true, it isn’t because I am trying to snuff them out or anything. It is because I have no clue how to cook this way as I was not brought up that way. So, for all the vegans and vegetarians, I am concocting this resource page for vegan and vegetarian sites because I do care about everyone as people and respect their choices. Thank you Malica (www.crazedmerlie.blogspot.com)for pointing this out for me from your review on Link Referral.

So, let the list begin. If anyone knows of very good vegan/vegetarian sites, please let me know and I will add them here. Thanks!

1. The Vegetarian’s Guide to Dining in Boston MA
2. Vegan Food
3. About.com Vegetarian Recipes
4. Eat Air - A Vegan Food Log
5. Vegan Food: More Than Tofu and Sprouts
6. Vegan Food For Thought
7. The Vegetarian Resource Group Recipes
8. Vegetarian Recipes.org
9. Savvy Vegetarian:… (Read the rest of this article at the following article source link for the full story)

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This is a favorite of the family anytime of the year, especially in the winter. The next time I make squash soup, I will post it now that we are getting into the fall and winter months and I will be doing more soups, stews, and casserole dishes that can easily be frozen for later. These are the types of meals that are great in the crock pot and baked in the oven. The good old fashioned comfort food, it is so nice to have a nice bowl or soup or stew when it is cold and rainy (sometimes snowy) outside. But for now, here is my Baked Acorn Squash, so easy that anyone could do this.

Baked Acorn Squash

1 acorn squash, seeds scooped out, quartered
1/2 cup brown sugar
4 Tbsp butter or margarine
1/4 cup water

Remove seeds and cut into quarters. Preheat oven to 400 degrees. In a large baking dish, put in the squash quarters flesh side up. Put 1 Tbsp of butter or margarine on each piece of squash, then divide the brown sugar 4 ways and put equal amounts on top of each squash piece with the… (Read the rest of this article at the following article source link for the full story)

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Kids love milkshakes, they do not always like to eat breakfast. My kids are no different, sometimes a healthy milkshake is a good breakfast when they are on the go. Before sports activities is also a good time for a healthy milkshake as my daughter loves to have one before she goes to Tae Kwon Do class or any other physical activity.

This is a very versatile recipe as you can use any kind of fruit and any kind of yogurt. The wheat germ adds some vitamins, the banana adds protein, and if you are using blueberries instead; it adds a lot of antioxidants. I have the pickiest 3 year old on the planet and she even likes these (and she doesn’t like anything, it is so hard to cook for her). Here is what I throw together in a blender for this recipe.

Strawberry-Banana Breakfast Milkshake

1 cup 2% milk
1 container vanilla or strawberry yogurt
1 banana
1/2 cup fresh or frozen strawberries
1 Tbsp honey
1/4 cup wheat germ (optional)

Mix all ingredients in a blender and blend well, serve in a tall… (Read the rest of this article at the following article source link for the full story)

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When we watch football, I cannot forget chicken wings. The whole family loves to munch on chicken wings during the big game. I have concocted my own wing rub recipe for my chicken wings that is so yummy and it goes with any type of dipping sauce or is just great by themselves. Here is my version of chicken wings complete with the wing rub recipe and my recommended dipping sauces. Be sure to have lots of napkins on hand, as these can get messy!

Gameday Chicken Wings

WING RUB: (the picture below is what your rub should look like after it is mixed)
1 1/3 cups brown sugar
1/4 cup coarse salt
1/4 cup paprika
2 Tbsp seasoned salt
2 tsp dry mustard
2 tsp granulated garlic or 1 clove garlic that is minced and pressed (if using fresh garlic do not add it to the dry ingredients, add it to the shaker bag with the rub when you coat the chicken wings)
2 tsp chili powder
1 tsp onion salt
1 tsp black pepper
1/4 - 1/2 tsp cayenne pepper (depending on how hot you like your wings)
1 tsp hickory flavored… (Read the rest of this article at the following article source link for the full story)

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photo courtesy of World Community Cookbook.org
Here is a question I received in a comment section here on my site.

“how do preserve sauce from tomatoes in garden,freeze it?”

That is a very good question. It is very easy to answer. I would never freeze tomato sauce even though you could; to me it gets very watery after it is thawed and I do not like watery tomato sauce. I would just can it like any other fruit or vegetable you would can.

Tomatoes are very versatile in the canning department. You can make tomato sauce, tomato puree, spaghetti sauce, salsa, soup, and so much more. My favorites when I have a ton of tomatoes is making spaghetti sauce and canning it so I have a good supply all year round since we eat quite a bit of pasta. You can even process plain tomatoes to be used for something else later; it is very easy.

Here are my tips for canning tomatoes:

1. Pack tomatoes in halves or quarters in pint or quart jars and use the hot water bath canning procedure. Tomatoes… (Read the rest of this article at the following article source link for the full story)

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(pictured here is Plain Herb Roasted Chicken and the variation is below the lemon recipe)

Lemon Herb Roasted Chicken
(there is another 2 variations at the bottom for different flavors with this chicken)

1 chicken (about 2 1/2 to 3 lb whole chicken)
1/2 stick margarine or butter, softened
2 Tbsp coarse salt
1 clove garlic, minced or pressed
1 Tbsp chopped parsley
1 tsp thyme
1 tsp lemon pepper
1 tsp poultry seasoning or sage
1/4 cup water with 1 Tbsp lemon juice added
1 lemon cut into slices

Preheat oven to 325 degrees. Rub the chicken with coarse salt (including inside the cavity).

Combine the butter, garlic, parsley, thyme, lemon pepper, poultry seasoning or sage until creamy. Spread all over chicken including under the skin on the breast. Put into baking dish. Put the water with lemon juice in the bottom of the baking dish to help keep chicken moist while cooking and for basting later in cooking. Slice lemon and place slices randomly on chicken and inside the cavity.

Put in preheated… (Read the rest of this article at the following article source link for the full story)

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Here is a question that I recently received about the Pumpkin Raisin Cake.

“Do you think reducing the amount of oil, would make it drier?”

You know, I really do not know. I have never reduced the amount because I like a really moist cake. If I was going to reduce the amount of oil, I would maybe try 1/2 cup and see how that went. It is possible it would be drier but I really do not know as I have never tried it. I am sorry I cannot answer this question fully, but I would just say try it and let me know how it goes.

Another suggestion that I just got from a friend who knows about my pumpkin cake is that she would reduce the oil to 1/2 cup and the eggs from 4 to 2 eggs and maybe that would make it more like a regular cake rather than so moist like this cake. Worth a try. Let me know how it goes if you decide to try it.

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