Delicious Pumpkin Bread

In a large bowl combine:

1 large can pumkin

1 1/2 tsp cinnamon

1 1/2 tsp baking soda

1 tsp ginger

1 1/2 tsp cloves

1 1/2 tsp salt

Mix well!

Then add:

5 eggs

3 1/2 C sugar

2 C oil

4 1/2 C flour

1 1/2 C chopped walnuts (optional)

3 C chocolate chips

This recipe fills 10 mini baking tins so it makes a ton!  Bake at 350 degrees for 1 hour.

Brownie Covered Oreos

I found this recipe over at the Picky Pallet. I think it would be a great neighbor gift.

1 Brownie mix (or use your own brownie recipe)

1 package Oreos, I used the Holiday ones

White chocolate, melted for drizzle, or Wilton White frosting pen works great

White nonpariels Sprinkles

1. Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long). As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan :)

2. Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT! Enjoy :)

Makes entire package of Oreos

**Some are having a hard time getting theirs to look just like mine, so here is the exact muffin pan I used. Apparently all muffin pans are shaped different!!

Tex Mex Turkey Chili

Ingredients:
1 1/2 pounds cooked turkey breast, chopped or shredded
44 ounce can pork and beans
14 ounce can diced tomatoes
1 1/2 cups chopped bell peppers, any variety
1/2 medium onion, chopped
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
hot sauce, to taste
shredded cheese, optional, for garnish
sour cream, optional, for garnish

Directions:
Place all ingredients except hot sauce and garnishes into slow cooker. Cook on low for 6-8 hours. Add hot sauce to taste. Serve with optional garnishes.StumbleUpon.com

Blackened Chicken Salad

I know it's not the right season.

Blackened Chicken
Ingredients:

* 4 boneless skinless chicken breasts
* 2 Tablespoons blackening seasoning
* 5 - 6 c. Romaine lettuce, chopped
* 1 cup diced watermelon, peaches or blueberries (any combination will work)

Method:

Preheat grill. Pour seasoning in a gallon size zip top bag. Dry chicken breasts and place 2 at a time in the zip top bag. Zip the bag shut and shake until chicken is evenly coated with seasoning. Place chicken on preheated grill and cook until chicken is no longer pink. Remove from grill and slice. Serve over lettuce and fruit. Drizzle with Sweet Cilantro Lime Dressing.

Sweet Cilantro Dressing
Ingredients:

* ¼ c. cilantro
* ½ c. light mayo
* ¼ c. honey
* ¼ c. cream
* 1 T. freshly squeezed lime juice

Method:

Blend all ingredients together in a blender until nicely pureed. Serve over blackened chicken salad.

Chocolate covered pretzels

1 cup semisweet chocolate chips
(you can substitute white chips also)
10 eight inch pretzel rods (check Aldi's, Walmart or Target)
Assorted sprinkles
Waxed paper

Melt 3/4 c. chocolate chips in microwave on medium power until melted.
(or you can melt all the chocolate chips in a double boiler)
Then add the remaining 1/4 c. of chocolate chips and stir well.

Fold a piece of wax paper in half, open it up, and pour the sprinkles down the crease.
Dip and spoon chocolate on half of each pretzel rod, and then gently roll/press the chocolate
covered part in the sprinkles. Place on another piece of waxed paper to set, and chill for
about 15 minutes in the refrigerator.

After the chocolate and sprinkles have set, place in large cellophane bags (Hobby Lobby has them in the cake decorating section~make sure you buy the extra long bags so the pretzels will fit) and tie with ribbon and tag made from scrapbook paper. (I get my red and white striped ribbon from Walmart)

Cranberry Salsa

This sounded really good to me. I'm going to make it soon if I can just figure out what some of the ingredients are. I'll let you know how it goes.

Chop these ingredients and toss them together in a bowl.

2 stalks celery

2 stalks bok choy

7 baby carrots

1 large anaheim pepper

1 cup fresh cranberries

1 red onion

2 tablespoons cilantro

Add a can of whole cranberry sauce.

And a can of stewed tomatoes (forgot the picture, but you know what it looks like).

Then add the vinegars. I couldn’t find the ones I had used originally with this recipe, but it’s easy to substitute with any vinegars you choose.

4 tablespoons roasted garlic vinegar (originally hoty pepper vinegar)

2 tablespoons raspberry blush vinegar (originally cranberry spice vinegar)

Mix together.

Divide in half and pulse each half in blender a few times.

Chill and serve with tortilla chips.

Zucchini Garden Chowder

2 med. zucchini, diced (I used 1 zucchini and 1 summer squash)
1 med. onion, diced
1 TB. parsley
1 tsp. basil
1/3 c. butter
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
3 c. water
3 chicken boullion cubes
1 tsp. lemon juice
1 can diced tomatoes
1 can evaporated milk
1 pkg. frozen corn or 1 can drained
1/4 c. grated parmesan cheese

Saute onion, zucchini, and butter with seasonings until just tender. Stir in flour, salt and pepper. Stir in water, boullion cubes, and lemon juice. Mix well, bring to a boil for 2 minutes. Add tomatoes, milk, and corn. Bring to a boil, then cover and let simmer 5 min. or until corn is tender. Add cheese.

Corn, Black bean and Avocado Salsa

2 cans black beans rinsed and drained
1 can corn
2 avocados peeled,pitted and diced
1/2 cup purple onion
1 cup cilantro finely chopped
1 1/2 tsp sea salt
1 tsp black pepper
juice of 2 fresh limes
zesty italian dressing
In a medium bowl combine beans,corn,avocados,onion, and cilantro. Mix gently. In small bowl mix together salt,pepper,lime juice,and dressing. Pour over bean mixture , toss and serve immediately or cover and chill

Destiny's Biscuit Cups

I call them the name above because I stole the recipe off of the back of my turkey bacon package and can't remember now what they were called! This recipe is so easy and so delicious that my friends from work made me give them the recipe. They make for a great breakfast or appetizer for any party.

1 10oz can of biscuits
1 block of cream cheese
2 eggs
1 cup mozzarella/feta cheese (I used ½ feta & ½  mozzarella. You can use your fav. cheese but these are yummy!)

2 tbsp of milk
¼ cup of green onions (I used white onions because I didn't have green)

1 muffin pan
5 slices of turkey bacon

In a small bowl throughly beat your milk, cream cheese, and eggs.  Add your green onions and cheese into the bowl and stir lightly. 

Cook 5 pieces of turkey bacon until crisp. Chop up into small pieces.

Grease your muffin pan and place each biscuit of dough in the slots.  Press firmly in the middle bringing the dough up around the sides and about ¼ in over the tops. 

Sprinkle the bottom of each cup with a little bit of turkey bacon.  Spoon your cheese mixture (a little more than ¾ full) into each cup.

Cook in the oven at 375 degrees for 20-25 minutes. Keep an eye on your biscuits because all ovens are different and they may cook faster.

Press a few pieces of chopped turkey into the tops of each biscuit and ENJOY!

Easy Aloha Salad

I spent about $7 for a salad like this at the mall the other night. A few simple ingredients and I made my own at home and I like it better than the one at the mall! I even like it without a drop of dressing! So if you're like me and are trying to eat a few more salads this year...this one is simple and yummy!

Just add as much or as little as you want of the following items:
chopped Romaine lettuce
chopped deli ham
shredded mozzarella cheese
pineapple tidbits
basil (I used maybe 1/4 tsp. dried basil for a personal sized salad)

Santa's Spice Cookies!

Okay, I just noticed that these were somewhat similar to the cookies in the post below, but I'm still posting them cause I have to call my mom everytime I make them, and they are a bit of comfort food for me. They remind me of my childhood:)

Also I'd like to wish everyone a Merry Christmas!!!!

• 2 1/2 C flour
• 2 tsp baking soda
• 1/2 tsp cloves
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 3/4 C butter
• 1 C sugar
• 1 egg
• 1/4 C molasses
  

Sift dry ingredients together (except for sugar). Beat butter, sugar, and egg till light and fluffly. Beat flour mixture into egg mixture alternately with molasses.

Once dough is mixed, place in refrigerator for 1 hour.

Preheat oven to 375 degrees and lightly grease cookie sheet. Shape dough in to 1/2" balls, roll in powder sugar, place on cookie sheet and bake 8-10 minutes. Sprinkle with powdered sugar as soon as pulled out from the oven.

Chewy Ginger Molasses Cookies

{Image source}

I received these as a gift and I gobbled them down in about 2 seconds. I was told I could have the recipe, but it didn't come for a few days. In the meantime, I couldn't wait, so I attempted to make another recipe. They were good, but paled in comparison to these! These are the best! After a little reminder that I NEEDED to have the recipe, I got it, and now I need to make some more!

Original recipe from Ali @ www.gimmesomeoven.com

1 1/2 cups butter, softened
2 cups sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 tsp. soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 tsp. salt

Preheat oven to 375 degrees.

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

With and electric mixer, beat together butter and sugar until combined. Add in the eggs and molasses, and beat until combined. Then slowly add in the dry ingredient mixture until combined.

Roll the dough into small balls (about 1" in diameter). Fill a small bowl with sugar (I used raw sugar. It make the cookies look cool and gives the cookies a little crunch. Love it!), and roll each ball in the sugar until it is completely coated. Place on cookie sheet, and bake for about 8-10 minutes. One they are done, remove from the oven and let cool for a minute or two. Then transfer to wire racks and let cool completely.

Peanut Butter Chocolate Chip Bars

I got this recipe from my mother-in-law. They are very yummy and great for sharing if need treat ideas for the holidays.

Ingredients:

2 eggs

1/3 c. water

1/4 c. margarine, softened

1 c. crunchy peanut butter

1 pkg. yellow cake mix

2 c. chocolate chips

Heat oven to 375 degrees. Grease and flour 9x13 pan. Beat eggs, water, margarine, peanut butter, and half the cake mix (dry) until smooth. Stir in remaining cake mix and the chocolate chips. (Dough will be stiff.) Spread in to pan. Bake about 20-25 minutes. Cool. Cut into bars.

Makes about 30 bars.

Spinach Artichoke Dip

I got this recipe from a friend of my mom's. It is delicious, even those who say they don't like spinach or artichokes have said that they like it.

12 oz. cream cheese, softened

1 pt. heavy whipping cream

1 tbsp. garlic powder

1 tbsp. garlic pepper

1 pkg. frozen spinach (cooked and drained well)

2 13 oz. cans of artichoke hearts (in water, chopped)

2 cups Monterey Jack cheese, shredded

1/2 c. grated parmesan

1/2 c. shredded mozzarella

Preheat oven to 350 degrees.

With a mixer, beat cream cheese and cream together until smooth. Add seasonings, stir in drained spinach and artichoke hearts. Add monterey jack & parmesan cheeses and stir until combined. Spoon mixture into a baking dish, top with mozzarella cheese. Place on a cookie tray and bake for 20 minutes. Serve with cubed bread or chips.

Pumpkin Rolls

I feel like I need to contribute to this blog since I have taken many great recipes from it! This is my favorite treat to make a few days before Thanksgiving. I make about 3 rolls at once and then freeze them. I like to cut and serve them frozen because me and my family like them better that way.

Preheat oven to 375 degrees.

Mix together: 3/4 cup flower, 1 cup sugar, 2/3 cup pumpkin pie mix, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg. 1 teaspoon baking soda.
Beat 3 eggs in a separate bowl and then add it to the dry mix. Beat everything together until nice and smooth.

Spread wax paper over a cookie sheet and spray it with baking spray. You will probably need to use to sheets and stagger them. Because one isn't wide enough.

Pour the pumpkin mixture onto the cookie sheet and smooth it out.

Bake in oven for 15 mn.

Meanwhile... spread out a clean hand towel and sprinkle it with powdered sugar. (using a sifter helps)

When cooking time is done immediately lay and flip the cooked pumpkin mixture directly on to the towel. then take off the wax paper.

Now roll up the pumpkin roll along with the towel up like a cinnamon roll to cool.


FROSTING

Beat together 1 cup powdered sugar, 1 8 oz cube of cream cheese, 1 Tablespoon butter, 1 teaspoon vanilla.

Unroll pumpkin roll and spread frosting over the top of it.

Roll it back up without the towel this time.

Wrap in tinfoil and place it in the freezer. Or enjoy it warm if you like.

Meat Pie

I don't know about you, but I just made a meat pie for the first time and it is so good and really easy. If I would have known how easy it was I would have been making it a long time ago. This will definitely be on our table a lot, now!

Brown about 1 lb. of hamburger with 1 small chopped onion and seasonings you prefer. I just used some seasoning salt and pepper.
Add about half a bag of frozen peas and carrots.
Mix half a can of cream of mushroom soup with half a can of water. Add to meat and veggie mixture.
I bought the pre-made rolled pie crust that I found by the refrigerated cookie dough. Put one crust on the bottom and trim excess, fill with mixture, and place a crust on top, trim excess. Pinch edges, cut some slits on the top to vent. Cook at 425 for about 30-40 minutes or until crust is golden brown.

(We are probably pigs but my husband and I and our 3 year old ate the whole pie, so if you have a larger family you may want to double the recipe!)

cracklin' cauliflower....

CRACKLIN' CAULIFLOWER
sauce:
1 teaspoon kosher salt

1 small head cauliflower

2 tablespoons butter

2 tablespoons flour

1 2/2 cups whole milk

1 teaspoons horseradish

1 teaspoon dijon mustard

1/8 teaspoon nutmeg

3/4 cup grated gruyere

topping:

8 butter crackers (ritz or similar)

1/2 cup panko {I substituted panko with more butter crackers}

1 tablespoon butter

1/4 cup grated gruyere

Heat over to 450'. Bring 6 cups water to a boil. Add 1/2 tsp kosher salt and cauliflower. Let simmer for 6 minutes or until cauliflower is tender. Rinse in cold water and drain.

Melt butter in saucepan. Add flour and whisk 2 minutes. gradually add milk to combine. Bring saucepan to a boil, whisking often, then bring it to a simmer for 1 minute. Remove from heat and add horseradish, dijon, remaining 1/2 tsp salt, and nutmeg. Stir in cheese and then cauliflower. Pour into a casserole dish.

topping: combine crackers, panko, and melted butter.

Sprinkle cheese on top of cauliflower mixture then add crumble topping.

Bake 15 minutes or until golden brown and bubbly. Let stand about 5 minute before serving.

**sounds like a finicky recipe, but it's actually very fast to make! this recipe comes from the September issue of family fun magazine.

Chocolate Cake Mix Cookies

Andes Mint Chocolate Cookies

There are several delicious cookies you can make with this simple recipe:

1 box Devils Food Cake Mix
2 eggs
1/2 c. oil

Mix ingredients.

From there you can wrap dough around mini peanut butter cups or Rolos and bake at 350 for 8-10 minutes. You can also sprinkle with powdered sugar if you'd like.

Or, you can bake cookies at 350 for 8-10 minutes. As soon as they come out of oven, immediately place an Andes mint on each cookie and let melt. Then take the back of a spoon and spread the melted mint on top of cookie. Let cool.

So easy and so good!

peach cobbler crumble....

PEACH COBBLER CRUMBLE

Peach filling mixture:

8-10 peaches

1 teaspoon cinnamon

1 teaspoon vanilla

1 tablespoon flour

Crumble:

3/4 cup butter (cube and a half)

1 1/3 cup flour

1 1/3 oats

2/3 cups brown sugar

1/2 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon baking soda

Peel peaches and mix in remaining peach filling ingredients. Spread peach mixture in a 9x13 baking dish. In a separate bowl combine crumble ingredients and spread on top of peach mixture. Bake at 350' for 25-30 minutes, or until slightly brown on top.

Serve with vanilla bean ice cream and if you dare, caramel sauce!

sweet carrots and peas....

SWEET PEAS AND CARROTS

from this:
to this:

8 carrots

1 tablespoon sugar

1 teaspoon cornstarch

1/4 cup orange juice

2 tablespoons butter

1 package frozen peas (10 oz.)

Cook carrots in small amount of water for 8 minutes, until tender, but firm. Drain carrots. Sprinkle with sugar and cornstarch. Add orange juice and butter. Stir over low heat until thickened. Prepare peas according to package. Add peas to carrots. Salt to taste.

Wild Rice Salad

I got this from Good Day Utah on Fox 13 and made it last night. It was a nice light and yummy meal for the summer.

3 c. cooked wild rice mixture

3 c. chopped cooked chicken

1 c. dried cranberries

2 Granny Smith apples, peeled and diced

1 medium carrot, grated

1/2 c. white balsamic vinegar

5 Tbsp. olive oil

1/4 tsp. salt

1/4 tsp. pepper

3 green onions, finely chopped

1/4 c. toasted slivered almonds

Combine rice, chicken, apples, carrots, onions, and cranberries in medium bowl. Combine vinegar, olive oil, salt and pepper in a shaker. Shake until mixed and pour on salad. Refrigerate for a few hours. When ready to serve, sprinkle with toasted almonds.

No Bake Cookies

This is for you, Corianne!

Ingredients

2 cups sugar
3 tablespoons cocoa
1/2 cup butter (one stick) or margarine
1/2 cup milk
1/2 cup peanut butter
1 teaspoon vanilla
3 cups oats ( we like quick oats better)

Cook the sugar, cocoa, butter, and milk until it it comes to a full boil. Take off heat and add the peanut butter ( stir for a minute to let it melt in), vanilla, and oats. Stir until all mixed together well. Spoon onto waxed paper on a cookie sheet and let cool completely (I put mine in the fridge to help it cool faster). Then eat!

Chicken Enchiladas

I got this recipe from my sister-in-law and after trying it, my husband and I both prefer these to the ones that I usually make with cream of chicken soup and sour cream.

1 tsp. minced garlic

1 small can of diced green chiles

1 jalapeno, diced (optional)

olive oil

1 block of cream cheese

2 c. shredded cheese

1 cup of water or chicken broth

3-4 chicken breast

Tortillas

A can of red enchilada sauce

half & half or heavy whipping cream

Boil chicken in a pot of water, or chicken broth until cooked. Let cool and shred, set aside. In a large skillet, saute the garlic, chiles, and jalapeno in olive oil until it is fragrant. Add cream cheese and 1 cup of the shredded cheese. Stir until melted. Slowly add the water or chicken broth and continue stirring. Add shredded chicken to mixture.

Roll mixture in tortillas and place in pan. Pour enchilada sauce and half & half/whipping cream over the top. Sprinkle the remaining cheese on top. Bake at 350 for 30 minutes.

*My sister-in-law says that this makes enough to fill a 9x13 pan and a 8x8 pan, but given my small family, i only made it with 2 chicken breast and it filled one 9x13 pan, so depending on your family size, you can decide how much to make.

Danish Cheese Squares

These are delicious as part of a breakfast or brunch.

2 tubes of crescent rolls (ok to use lowfat)

2 blocks of cream cheese *at room temp (ok to use lowfat)

1 c. sugar

1 tsp. vanilla

1 egg yolk (save the white)

Topping:

1/2 c. sugar

1 1/2 c. chopped nuts (optional)

1 tsp. cinnamon

1 egg white (whipped)

1. Spread one package of rolls into a 9x13 pan.

2. Mix the cream cheese blocks, 1 cup sugar, vanilla, and egg yolk. (Make sure that the cream cheese is at room temp, or there will be lots of lumps.) Spread mixture over the rolls.

3. Spread second package of rolls over cream cheese mixture.

4. Brush whipped egg white over the top. (Don't feel like you need to use it all, just make sure it is covered evenly.)

5. Mix the 1/2 cup sugar and cinnamon together with the nuts. Sprinkle over the top, so that it is all covered.

6. Bake for 30 minutes at 350 degrees.

7. Allow to cool and then serve.

This is good heated up, at room temp, or cold. I served it with fresh strawberries, but you can also serve it with cool whip or ice cream and have it as a dessert. Or just serve it plain. It is way yummy!!

Mrs. Phillips' Carrot Cake

Don't let the baby food scare you. It make it easy (no shredding carrots) and moist! This recipe converted me (and a few others) to actually enjoy carrot cake. Delicious! I got this recipe from a patient at the physical therapy clinic I worked at 8 years ago...so thanks Mrs. Phillips!

4 eggs well beaten
2 c. sugar
3/4 c. oil
12 oz. carrot baby food
2 c. flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 c. flaked coconut

Mix ingredients together, pour in a sprayed pan, bake at 350 for 25-30 min.

Frosting:
Soften one 8 oz. pkg. of cream cheese and one stick of butter. Blend well. Add 2 cups powdered sugar and blend.

Strawberry Topped Cake

I LOVE this cake. A good one for a Mother's Day family gathering.

Bake one white cake mix according to instructions and let cool completely.

In a bowl mix:
8 oz. cream cheese
2 c. powdered sugar
2 c. whipped topping (1 tub cool whip)

When cake is cool frost with the cream cheese mixture.

In a pot: Make 1 box of strawberry danish dessert according to the pie glaze directions (using only 1/2 c. water). Let cool slightly and add frozen strawberries. Spoon on top of cream cheese mixture. Store in fridge.

Peach Oatmeal Cookies

2 cups peaches, liquified in blender (Drain the juice from canned peaches before blending. You can also use applesauce, but we like peaches better!)
1 c. shortening
4 1/2 c. flour
2 tsp. soda
1 tsp. salt
2 c. chocolate chips
2 c. sugar
2 eggs
2 c. oatmeal
2 tsp. cinnamon
1 tsp. nutmeg

Mix everything together. Drop by spoonful on greased cookie sheet. Bake at 350 for 12-13 minutes. They don't look done, but they are. Store in an airtight container and they stay nice and moist! Makes about 5 or 6 dozen cookies.

These are my husbands favorite cookies!

Easy Creamy Alfredo

1 8 oz. pkg. of cream cheese (can use lowfat)

3/4 c. parmesan cheese

1/2 c. butter/marg. (or less)

1/2 c. milk - warmed (or more)

Heat/melt cream cheese, pour in warmed milk, add cheese and butter. Stir together over low heat until smooth. Season how you like it and then pour over pasta.

*I put in the or less/more because it all depends on the consistency that you want. I use skim milk, so I usually do more milk to help to make it more creamy. This is one of my husband's favorites. We love to grill chicken and add mushrooms to it.

Chicken Broccoli Casserole

2 whole chicken breasts (boned and cut up) *can use boneless

1 can cream of chicken soup

1/2 tsp curry powder

1/2 c. mayo

1 tsp. lemon juice

cooked desired amount of broccoli

1 c. sharp cheddar cheese

1/2 c. canola oil

Saute chicken about 6 min. in oil - sprinkle with salt and pepper to taste. Drain with paper towel. Mix together in separate bowl - soup, curry, mayo and lemon juice. Place cooked broccoli in 9x9 pan, place cooked chicken on top, pour chicken soup mixture on top, and sprinkle with cheese. Bake at 375 for 30 minutes.

*This is a delicious dish, especially if you like curry. I usually serve it with rice. Last time I made this, I just boiled the chicken and cut it up and put it over broccoli. It still tasted really good and made me feel like it was less fat and greasy. You can also substitute asparagus for the broccoli.

Pork Chops with Rice

8 pork chops (I usually do six)
2 C Water
1 C uncooked Rice
2 Tsp Sage (I usually do 1)
1 TBSP Parsley
2 Tsp. Salt
1 Sliced Onion
1 Can Cream of Mushroom Soup


My recipe calls to dip pork chops in flour and brown on both sides, but I usually just brown on both sides without the dipping. In a casserole dish put 2 cups of water, 1 cup of uncooked rice, 2 tsp sage, 1 Tblsp Parsley, and 2 tsp salt. Put pork chops on top, put sliced onion on top. Then I spoon a can of Cream of Mushroom soup on top. then bake @ 350 degrees for 1 hour.