My favorite time of year is here!! Fall! With Halloween, Thanksgiving and Christmas just around the corner here something to make every ones life a little easier.
Monday, September 21, 2009
Wednesday, September 9, 2009
Pumpkin Chocolate Chip Cupcakes
Now that it is September I can start cooking the fall foods right?!? I love pumpkin flavored treats and this one is hands down one of the best around. (I might be slightly biased)
Ingredients:
1 box yellow cake mix
1- 2 cups chocolate chips
1 can (15 0z.) pumpkin
3/4 cup water
Directions:
1. Preheat oven to 350 degrees. Prepare cupcake pan with liners or cooking spray.
2. Combine cake mix, pumpkin, and water until well blended.
3. Stir in chocolate chips.
4. Fill each cupcake liner 2/3 full with mix.
5. Bake for 25-30 minutes.
6. Let cool and enjoy!
Monday, August 24, 2009
4 Layer Delight
This is another family favorite! Always a crowd pleaser at our family parties:)
Ingredients:
First Layer:
1 C. Flour
1 Stick of margarine (melted)
1 C. Walnuts (crushed into fine pieces)
Mix ingredients well and spread at the bottom of a 9x13 glass baking dish. Bake for 20 minutes at 375 degrees. Let cool.
Second Layer:
1 C. Cool Whip
1 C. Powdered Sugar
1 8oz. Package of Cream Cheese
Mix ingredients well and spread over on top of crust (first layer)
Third Layer:
2 Small Packages of Instant Lemon Pudding
3 C. Milk
1 Tsp. Vanilla
Mix well for 2 minutes and spread over second layer
4th Layer:
Spread the remainder of cool whip on top of third layer and sprinkle with additional crushed walnuts
ENJOY!
Ingredients:
First Layer:
1 C. Flour
1 Stick of margarine (melted)
1 C. Walnuts (crushed into fine pieces)
Mix ingredients well and spread at the bottom of a 9x13 glass baking dish. Bake for 20 minutes at 375 degrees. Let cool.
Second Layer:
1 C. Cool Whip
1 C. Powdered Sugar
1 8oz. Package of Cream Cheese
Mix ingredients well and spread over on top of crust (first layer)
Third Layer:
2 Small Packages of Instant Lemon Pudding
3 C. Milk
1 Tsp. Vanilla
Mix well for 2 minutes and spread over second layer
4th Layer:
Spread the remainder of cool whip on top of third layer and sprinkle with additional crushed walnuts
ENJOY!
Homemade Lasagna
Growing up my mom would make this dish at least every couple of weeks, if not once a week. Our family loved it! She would always serve with fresh salad and garlic bread. YUM!
What you'll need:
9 Lasagna Noodles (or more if you desire)
1 Jar Spaghettic Sauce (any kind you like & I think it's a 16oz jar)
1 Lb. Ground Beef (we always use lean ground beef)
1/4 C. Onion (Chopped)
3 C. Cheese (we always mixed mozerella and cheddar)
1 Egg (slightly beaten)
1 Container Cottage Cheese (we always use low-fat & I believe it's a 12 oz tub)
1 Container Sour Cream (again we always use low-fat & I believe it's a 12 oz tub)
The additions Mic and I have added:
Black Olives
Mushrooms
Pepper Jack Cheese
Time to prepare:
In a large pot filled about 3/4 the way with water cook lasagna noodles. In a large skillet brown hamburger and then stir in onions and sautee. Stir in spaghetti sauce, olives and mushrooms. In a medium size bowl mix cottage cheese, sour cream, and egg. In a 9x13 glass baking dish layer the sauce mix on the bottom followed by 3 noodles and then the cottage cheese mixture. Repeat this 2 more times. Layer the top with cheeses and additional olives and mushrooms. Bake at 350 degrees for 50 minutes. Serve with salad, garlic bread, and/or any other side dish your heart desires!
What you'll need:
9 Lasagna Noodles (or more if you desire)
1 Jar Spaghettic Sauce (any kind you like & I think it's a 16oz jar)
1 Lb. Ground Beef (we always use lean ground beef)
1/4 C. Onion (Chopped)
3 C. Cheese (we always mixed mozerella and cheddar)
1 Egg (slightly beaten)
1 Container Cottage Cheese (we always use low-fat & I believe it's a 12 oz tub)
1 Container Sour Cream (again we always use low-fat & I believe it's a 12 oz tub)
The additions Mic and I have added:
Black Olives
Mushrooms
Pepper Jack Cheese
Time to prepare:
In a large pot filled about 3/4 the way with water cook lasagna noodles. In a large skillet brown hamburger and then stir in onions and sautee. Stir in spaghetti sauce, olives and mushrooms. In a medium size bowl mix cottage cheese, sour cream, and egg. In a 9x13 glass baking dish layer the sauce mix on the bottom followed by 3 noodles and then the cottage cheese mixture. Repeat this 2 more times. Layer the top with cheeses and additional olives and mushrooms. Bake at 350 degrees for 50 minutes. Serve with salad, garlic bread, and/or any other side dish your heart desires!
Monday, August 17, 2009
Chicken Wraps
My kids really like this one too! It can be "tweeked" to fit you're own tastes!
2 1/2 chicken breasts
1 pkg cream cheese
1+ Tbsp sour cream
salt and pepper to taste
2 pkg croissant refrigerated rolls (not cooked)
Our "tweeked" ingredients:
1/2 pkg frozen broccoli
mozzarella cheese
Italian seasoning to taste
onion powder seasoning to taste
garlic powder seasoning to taste
Cut chicken into bite size pieces and cook through. Add all ingredients together except for the cheese.
2 1/2 chicken breasts
1 pkg cream cheese
1+ Tbsp sour cream
salt and pepper to taste
2 pkg croissant refrigerated rolls (not cooked)
Our "tweeked" ingredients:
1/2 pkg frozen broccoli
mozzarella cheese
Italian seasoning to taste
onion powder seasoning to taste
garlic powder seasoning to taste
Cut chicken into bite size pieces and cook through. Add all ingredients together except for the cheese.
Pat out a croissant to make it alittle bit bigger. Place a dab of mixture onto the center, then add some mozzarella cheese on top of that.
Fold the edges in, lastly being the long end, and it will look like this (kinda like a diaper). Place on a greased pan and bake according to the croissant package and golden brown.
Fold the edges in, lastly being the long end, and it will look like this (kinda like a diaper). Place on a greased pan and bake according to the croissant package and golden brown.Monkey Bread
So this is one of my kids' FAVORITES! It's yummy AND they get to help make it!
You will need 3 packages of the biscuits in the "poppable" container. Open them, and cut 1 1/2 packages of them into 4ths. I line them up, and use my pizza cutter.
Then the "little monkeys" (why it's called Monkey bread) get to roll the quartered pieces into balls and put them in a mixture of;
Once the balls are coated, place them in the bottom of a greased bunt pan.
1 1/2 packages of the quartered, rolled, and coated biscuits.
Shred one (I did 2 because we like apples) apple and place on top. You can add nuts and raisins too, but I don't like them!
Quarter, roll, and coat the remaining 1 1/2 packages of biscuits and place them on top.
You will need 3 packages of the biscuits in the "poppable" container. Open them, and cut 1 1/2 packages of them into 4ths. I line them up, and use my pizza cutter.
Then the "little monkeys" (why it's called Monkey bread) get to roll the quartered pieces into balls and put them in a mixture of;1/2 cup brown sugar
1/2 cup white sugar
3 tsp cinnamon
Once the balls are coated, place them in the bottom of a greased bunt pan.
1 1/2 packages of the quartered, rolled, and coated biscuits.
Shred one (I did 2 because we like apples) apple and place on top. You can add nuts and raisins too, but I don't like them!
Quarter, roll, and coat the remaining 1 1/2 packages of biscuits and place them on top.Sorry, no more pics, but then with the remaining sugars and cinnamon mixture melt 1 1/2 cubes of butter, mix, and pour over the entire thing!
Bake at 350 degrees for 25+ minutes, until it's brown on top, and it's not doughy.
Let cool for about 10-15 minutes, then invert onto a plate.
Growing up we would eat it with toothpicks, and my kids enjoy that too!
Back to school cupcakes!!
One of my favorite cookbook (if you can call it that) is Hello, Cupcake! It has the most AMAZING cupcakes in it. The best part is that the instructions are so easy (in the book) that even someone like me, who has NO skill can do it! This one is by the same people but not in the book, and I thought with school starting soon these were perfect I even included a picture so that you can see just how cute and yummy they are!
What you'll need:
Red food coloring
1/4 cup vanilla frosting
1 mini plain doughnut
1 unfrosted vanilla cupcake
1/4 cup red decorating sugar
1 chocolate caramel, Tootsie Roll
1 spearmint leaf
1.Tint the vanilla frosting red with the food coloring. Cut the doughnut in half crosswise to get 2 circles (the same way you'd cut a bagel into two halves). Spread some of the red frosting on top of the cupcake. Place one doughnut half on top of the cupcake, rounded side up, and cover with the remaining frosting to create a rounded top with an indent in the center. Make the frosting as smooth as possible.
2.Place the sugar in a small shallow bowl. Gently roll the top of the cupcake in the red sugar to coat evenly. Smooth the sides by gently pressing with fingertips.
3.Cut the Tootsie Roll in half lengthwise and gently roll one end between your fingers to make it pointed. Curve slightly to make the stem. Cut the spearmint leaf in half crosswise to get 2 leaves.
4.Insert the Tootsie Roll stem, pointed end into cupcake, in the indentation as the stem. Place a leaf near the stem.
P.S. I'm pretty sure the instructions are for one cupcake so if you plan on making more plan accordingly. Also it doesn't tell you how to make the cute one with the whole in it or the one on the cover of the magazine that has a worm in it but I know how to do them both if you want to give them a try, so just ask!
What you'll need:
Red food coloring
1/4 cup vanilla frosting
1 mini plain doughnut
1 unfrosted vanilla cupcake
1/4 cup red decorating sugar
1 chocolate caramel, Tootsie Roll
1 spearmint leaf
1.Tint the vanilla frosting red with the food coloring. Cut the doughnut in half crosswise to get 2 circles (the same way you'd cut a bagel into two halves). Spread some of the red frosting on top of the cupcake. Place one doughnut half on top of the cupcake, rounded side up, and cover with the remaining frosting to create a rounded top with an indent in the center. Make the frosting as smooth as possible.
2.Place the sugar in a small shallow bowl. Gently roll the top of the cupcake in the red sugar to coat evenly. Smooth the sides by gently pressing with fingertips.
3.Cut the Tootsie Roll in half lengthwise and gently roll one end between your fingers to make it pointed. Curve slightly to make the stem. Cut the spearmint leaf in half crosswise to get 2 leaves.
4.Insert the Tootsie Roll stem, pointed end into cupcake, in the indentation as the stem. Place a leaf near the stem.
P.S. I'm pretty sure the instructions are for one cupcake so if you plan on making more plan accordingly. Also it doesn't tell you how to make the cute one with the whole in it or the one on the cover of the magazine that has a worm in it but I know how to do them both if you want to give them a try, so just ask!
Subscribe to:
Posts (Atom)