Delicious by Debbie

Delicious by Debbie Just plain home cooking with lots of comfort foods
(7)

09/01/2026

Pumpkin Layered Dessert
(9x13 size)

2 1/2 cups Biscoff Cookies, or Ginger Snaps, or Graham Crackers, crushed
1/2 cup Butter, melted
8 oz. Cream Cheese, room temperature
2 Tbsp. Milk
1/2 cup Powered Sugar
2 small boxes Instant Vanilla Pudding
3 cups Milk
1 can Pumpkin purée, not pie mix!
2 1/2 tsp. Pumpkin Pie Spice
1 container (8 oz) cool whip
Chopped nuts (optional)

1. Preheat oven to 325 degrees.
2. Crush cookies and stir in melted butter
3. Spread in ungreased 9x13 baking dish
4. Press down with hands or the back of a spoon or cup.
5. Bake at 325 degrees for 10 minutes
6. Cool completely
7. Mix powered sugar, softened cream cheese & 2Tbsp. Milk with a hand mixer or spoon until smooth and creamy.
8. Spread cream cheese mixture onto cooled cookie crust and place in refrigerator to set.
9. In a mixing bowl place milk & pudding mixes and mix well with a hand mixer or whisk.
10. Add pumpkin & pumpkin pie spice and mix all together until smooth & creamy.
11. Spread pumpkin mixture onto cream cheese layer and place back in refrigerator to chill & set
12. Top with cool whip & sprinkle pumpkin pie spice & nuts over the top, if desired.
13. Chill for several hours or overnight before

08/28/2026

Canned Seasoned Tomatoes
This made 11 pints

18-20 pounds fresh tomatoes
Salt -1/2 tsp. Per pint
Minced Garlic -1/2 tsp. Per pint
Minced Onion-1 tsp. Per pint
Herbs of your choice-1/2 tsp. Per pint

1. Wash tomatoes and remove stems.
2. Place in boiling water until skins split…approximately 3-4 minutes.
3. Remove from water and cool until you can handle them.
4. Remove skins and cut into desired sizes.
5. Place 1/2 tsp. Garlic, 1 tsp. Onion, 1/2 tsp. Salt and 1/2 tsp. Herbs. I used Herbs de Provence but any herbs will work.
6. Fill jars with prepared tomatoes.
7. Run a knife down the sides of each jar to remove air bubbles.
8. Clean top of jars thoroughly and place canning lid on each jar, then put rings on each jar, and tighten to ‘finger tight.’
9. Place jars in canner and cover with water. Water needs to be approximately 1 inch above the jars.
10. Bring to a boil and process for 40 minutes.
11. Remove from canner and cool completely before storing.

Recipe and video coming tomorrow for Seasoned Canned Tomatoes!
08/27/2026

Recipe and video coming tomorrow for Seasoned Canned Tomatoes!

08/25/2026

Crescent Chicken Bundles

2 tubes Crescent Rolls (8 count each)
2 cups Chicken, cooked and shredded
1/2 cup Chicken Broth
3 oz. Cream Cheese, softened
1/2 can Cream of Chicken Soup, undiluted
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
2 tsp. Ranch dressing mix
1/2-1 cup Shredded Cheese

1. Preheat oven to 400 degrees and spray a baking dish.
2. Place shredded chicken in a mixing bowl.
3. Add broth, cream cheese, soup and stir to combine.
4. Add salt, pepper, garlic and onion powder, and ranch seasoning mix.
5. Stir to incorporate all ingredients.
6. Seperate crescent rolls and lay on a flat surface.
7. Add about 2 Tbsp. chicken mixture to the wide end of each crescent rolls.
8. Roll up from the wide end and place in prepared baking dish.
9. Bake, uncovered, at 400 degrees or until rolls are golden brown.
10. Remove from oven and cover with cheese.
11. Return to oven until cheese is melted.
12. NOTE: these can be frozen before baking if desired. My hubby loved these!!

08/18/2026

Canned Tomato Basil Soup
(Instant Pot or Stove Top)

8-9 pounds of Tomatoes
2 large Onions
6-8 Garlic Cloves or 3 Tbsp. Minced garlic
6 cups Chicken Broth (or water)
1 & 1/2 tsp. Salt
1 & 1/2 tsp. Pepper
1 Tbsp. Thyme, fresh or dried
1 Tbsp. Rosemary, fresh or dried
2-3 Tbsp. Basil, fresh or dried
1/2 cup sugar (optional) (I used 1/2 cup)
2-3 Tbsp. Tomato Paste

1. Cut tomatoes up and place in Instant Pot
2. Add cut up Onion and Garlic Cloves or minced garlic
3. Add Chicken Broth (or water)
4. Add spices and tomato paste and stir to mix spices and tomato paste into the tomatoes
5. (At this point you can cook it stove top until tomatoes and onions are soft)
6. Place lid on Instant Pot and set to sealing'
7. Set to pressure for 20 minutes
8. After 20 minutes, let Instant Pot do a natural release for 10 minutes, then release remainder of pressure
9. Remove lid and blend well with an immersion blender or in a regular blender(a batch at a time), using caution as it is very hot!!
10. Place in clean hot jars leaving 1 inch headspace in each jar.
11. Clean tops of jars thoroughly
12. Add lids & rings
13. Process in a water bath, (enough water to come just above the lids of the jars) for 40 minutes, once it comes to a boil.
14. Remove from water bath and allow to cool and seal
**To prepare soup for a meal:Heat and add milk, cream or half & half.

My morning….,20 pints of Tomato Basil Soup. Everything was from our garden except the garlic. Recipe & video coming soon...
08/15/2026

My morning….,20 pints of Tomato Basil Soup. Everything was from our garden except the garlic. Recipe & video coming soon 🥣🍅

Canned Tomato Basil Soup coming soon!!
08/14/2026

Canned Tomato Basil Soup coming soon!!

08/11/2026

Easy Turkey Rolls

6-8 slices, medium sliced, deli turkey
1 box Chicken or Turkey Stuffing Mix
1 pkg. Turkey Gravy Mix

1. Preheat oven to 400 degrees and spray a casserole dish.
2. Lay turkey slices out flat.
3. Cook stuffing according to package directions.
4. Cook turkey gravy according to package directions.
5. Place a spoonful of stuffing on one end of each turkey slice.
6. Roll each slice up with stuffing inside and place side-by- side in prepared casserole dish.
7. Pour prepared gravy over the turkey rolls.
8. Bake, uncovered for 25-30 minutes.

08/07/2026

Slow Cooker Scalloped Potatoes with Ham

2 large Potatoes, (or 4/6 small), unpeeled
1 can (10.5 oz.) Soup, your flavor choice
1/2-1 Tbsp. Minced Onion
1/4-1/2 tsp. Salt
1/4-1/2 tsp. Pepper
1/2 tsp. Minced Garlic
1 Tbsp. Flour
1/3-1/2 cup Ham (optional)
1 can Evaporated Milk
3/4-1 cup Shredded Cheese

1. Line or spray a slow cooker, and turn on high.
2. Wash and thinly slice potatoes and layer 1/2 of them in the bottom of the slow cooker.
3. Spread 1/2 can of soup over the sliced potatoes
4. Sprinkle the minced onion, garlic, salt and pepper, and flour over the soup layer.
5. Add ham, if using and pour 1/4-1/2 cup evaporated milk over all, and sprinkle 1/4-1/2 cup shredded cheese.
6. Add a layer of remaining sliced potatoes, ham, soup, evaporated milk and cheese.
7. Cover and cook on high for 3-4 hours or on low for 4-6 hours.

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Sebring, OH
44672

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