Pumpkin Chocolate chip cookies

This is a recipe I have been wanting to try for awhile and finally did today.  It is the simplest recipe ever and the cookies are sooooo good-rich, soft, and moist. 

Ingredients

• 1 box (18 Oz.) Spice Or Carrot Cake Mix
• 15 ounces, weight Canned Pumpkin (1 Small Can)
• 1 cup Semi-Sweet Chocolate Chips (or if you are like me, a whole bag)

Yep!!  that's it!!
Preheat the oven to 350 degrees.
Dump the cake mix in a bowl. If it is lumpy, sift the cake mix.  You don’t want to bite down on a lump of dry cake mix. I don't have a sifter so I just used my potato masher and mashed out the lumps.  It worked great.  Add in the entire can of pumpkin. Keep mixing together until completely combined and smooth. Dough should look like a thicker, softer ball of pumpkin.
Add semi-sweet chocolate chips. (Or if you’re like me, a whole bag.) Mix until combined.
Grease a cookie sheet. Spoon cookie dough onto the cookie sheet. Bake for 15 to 17 minutes (that's what the recipe says but I only baked mine for 10 minutes and they were perfect). You’ll know they are done when you touch them and they bounce back a little bit.
Let cool on the baking sheet for 2 minutes, then transfer to waxed paper, tin foil, or the counter. Don’t put them on a cooling rack. They are too soft for that and they will fall right through.
They are not the prettiest cookies but they taste so good. 

They are supposed to be lower in fat as well since they use pumpkin instead of oil and eggs!

Delicious Potato Doughnuts

Stephanie wanted me to post this recipe awhile ago and now I am finally getting around to it.  We only make these a couple of times a year but they are really good.  The mashed potatoes make them really moist and yummy.  They are pretty easy to make.  We cook them in a deep fat fryer, but you could also cook them in a skillet that has high enough sides.  I will admit that Kirk is our doughnut maker.  He makes the doughnuts and I frost them.

Delicious Potato Doughnuts

2 C. hot mashed potatoes
2 1/2 C sugar
2 C. buttermilk (you can just add two Tablespoons of vinegar or lemon juice to 2 c. or regular milk)
2 eggs, lightly beaten
2 T. butter or margarine, melted
2 t. baking soda
2 t. baking powder
1 t. ground nutmeg
1/2 t. salt
6 1/2 - 7 C. flour
Vegetable oil

In a large bowl, combine potatoes, sugar, buttermilk and eggs.  Stir in butter, baking soda, baking powder, nutmeg, salt and enough flour to form a soft dough.  Turn onto a lightly floured surface; pat out to 3/4 inch thickness.  Cut with a 2 1/2 inch floured doughnut cutter.  In an electric skillet, heat 1 inch of oil to 375 degrees.  Fry the doughnuts for 2 minutes per side or until browned.  Place on paper towels.


Fast Fudge Frosting

4 C. powdered sugar
1/2 C. baking cocoa
1/4 t. salt
1/3 C. boiling water
1/3 C. butter or margarine, melted
1 t. vanilla extract

Mix powdered sugar, cocoa and salt in a large bowl.  Stir in water, butter and vanilla.  Dip tops of warm doughnuts in frosting.  Put on cookie sheets to cool

Makes 4 dozen

We freeze the doughnuts in ziploc bags and then warm them in the microwave when we want to eat some. The kids love to eat them for breakfast on school mornings.

Hot Fudge Sauce

This hot fudge is so yummy.  There is none that is better.!

3 Squares unsweetened chocolate
1 Can sweetened condensed milk

Combine over in saucepan over low heat until smooth and creamy.  Spoon over your favorite ice cream and enjoy.

Pumpkin donut muffins

 

These were SO good and will be perfect for the fall season.  My kids devoured them.  One thing I found out, though is that if you put them in an air tight container the cinnamon sugar melts and they get sticky and not so pretty!  So my second batch I just put on a plate and loosely wrapped them and that worked out well.

Muffins:
10 tablespoons (5 ounces/1.25 sticks) unsalted butter, room temp, plus more for pan
3 cups unbleached all purpose flour, plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk (low fat is okay)
1 1/4 cups pure pumpkin puree (which is not quite the whole 15-ounce can; be sure to use plain pumpkin NOT pumpkin pie mix)
1 teaspoon pure vanilla extract
3/4 cup light brown sugar
2 large eggs

Sugary coating:
3/4 cup granulated sugar
2 teaspoons ground cinnamon
1/4 cup (4 tbsp / 2 ounces / 0.5 stick) unsalted butter, melted

1. Preheat oven to 350F. Butter and flour 12 (3.5- to 4- fl oz capacity) wells of a standard muffin tin.  I did mine in a mini muffin tin.  My kids like mini muffins better.

2. Whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. Set aside dry ingredients.

3. In a small bowl, whisk together buttermilk, pumpkin puree and vanilla. Set aside.

4. In the bowl of a stand mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as necessary.

5. On low speed, add flour mixture in three additions, alternating with two additions of the pumpkin mixture. Mix until everything is just incorporated.

6. Spoon 1/3 cup batter into each muffin well and bake at 350F until a toothpick inserted into center of muffin comes out clean, about 25 to 30 minutes. Let muffins cool 10 minutes in pan on cooling rack.

7. Meanwhile, make your sugary coating. In a medium bowl combine granulated sugar and cinnamon. Working with one at a time, remove muffins from pan; brush all over with melted butter, then coat in the sugar mixture. (I just dipped them in the butter and then dipped them in the sugar, it was quick and easy that way)

For the mini muffins bake at 350 for about 14 mins.  It makes quite a bit more than it says.  I probably got 36 or more mini muffins out of one batch.

 

Fingerlickin' Good Chicken

This is a super EASY and very YUMMY crock pot dish.  It is perfect for a busy day because you can prepare it in just a few minutes, let it cook all day, and enjoy it for dinner.  It tastes great and you will want to pat yourself on the back for being so on top of things - even if that is all you've accomplished all day!!  My sister-in-law, Zan, gave this to me a long time ago and it is a common dinner at our house.  I gave it to Fan awhile ago and all of her kids will eat it, no better recommendation than that!!

• 2-4 chicken breasts (I use tenders and cook enough for my family to have it for two meals.)
• 1/2 cup of flour
• 1 tsp salt
• 1 1/2 tsp dry mustard
• 1/2 tsp garlic powder
• 1-2 T of veg. oil (I use Canola)
• 1-2 cans of Campbell's Chicken with Wild Rice (I always use 2 cans and just use the cheaper Western Family Chicken and Rice)
• Carrots (optional, but I always use)

Mix dry ingredients together.  Then dredge the chicken in the mixture.  Brown chicken in oil on stove.  Place in  crockpot.  Pour cans of soup over the chicken (undiluted).  Add carrots if desired.  Cook on low for at least 5 hours.  (I usually cook it for 8-9 hours.)  Serve over additional rice or biscuits.  (I usually serve it over rice or potato pearls.)

And that is it!  So Easy!!

Mexican Peasant Casserole

This dish is super yummy.  I got the recipe from a guy at Pete's work.  My two younger kids love it and eat it like it's going out of style, but my older picky ones won't touch it.

Mexican Peasant Casserole

Ingredients:

1 Can Green Enchilada sauce
12-18 Corn Tortillas

Mix together
2 Cup cooked rice
1 Can diced stewed tomatoes (not drained)
1 Can corn (mostly drained)
1 Can Black Beans (not drained)
1 lb. cooked hamburger or chicken
1 Tbsp. chile powder
1 tsp. cumin
Dash of garlic powder
1/8 Cup Br. sugar
1-2 tsp. sesame oil (I just use canola)
1 can green chilies

1-2 Cups cheddar cheese

Mix together the ingredients that are listed under Mix together, in a large bowl.  Spread the enchilada sauce in the bottom of a 9 x 13 pan.  Spread one layer of corn tortillas on bottom of pan-ripping if you need to get them to fit together in a single layer.  Spread half of mixture on the tortillas and then half the cheese.  Spread another single layer of tortillas then the rest of the mixture and then the cheese.  Cook in 375 degree oven for 30- 45 mins. until bubbly.  Serve with sour cream and salsa.  Mmmm this is SO good.

It makes a lot because it is so thick.  I usually make it into to 9 x 9's and freeze one.  Unless of course I am making it for guests.  It will feed a lot.

Decadent Peanut Butter Pie

1 Cup Creamy Peanut Butter plus 2 T divided
1 8 oz pkg cream cheese softened
1/2 Cup Sugar
1 12 oz container (4 1/2 cups) frozen whipped topping thawed and divided
1 Prepared chocolate or graham pie crust
1 Jar Hot Fudge spoonable ice cream topping (11.75 oz) divided
Beat together 1 cup peanut butter, cream cheese, and sugar in large bowl with an electric mixer on medium until well combined.  Gently mix in 3 cups whipped topping until thoroughly combined.  Spoon mixture into pie crust.  Using a spatula, smooth mixture to edges of pie.
Reserve 2 T of hot fudge topping in the corner of resealable bag.  Set aside.  Microwave remaining topping on high for one minute.  Stir.  Spread topping over pie--covering the entire peanut butter layer.  Refrigerate until set.  Spread remaining whipped topping (1 1/2 cups) over hot fudge layer being careful not to mix the two layers.

Cut small corner from bag containing topping.  Squeeze bag to drizzle over pie.  Place remaining 2 T of peanut butter in resealable bag.  Cut bag corner and squeeze to drizzle in opposite direction from topping.  Refrigerate until ready to serve.

                           

Sweet Corn Bread

2 Boxes Jiffy Cornbread
1 Box Jiffy Yellow Cake Mix or 1 1/3 C yellow cake mix
3 Eggs
2/3 C milk
1 C Water

Mix Together and put in greased 9x13 pan.  Bake 350 until done

Best Brownies

I forgot to take a picture while they were still in the pan.  Here they are on a plate ready to go to a bake sale

These brownies are really good.  You won't want to make brownies from a box again. 

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F . Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook. 
4.  To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.  

Here are some tips when making the frosting.  The frosting is really thick.  When you start beating it with your hand mixer it is really powdery and dry.  If you keep beating it, it will gradually get creamy.  Once creamy it is still really thick.  I've found that the easiest way to spread the frosting onto the brownies is to spoon it onto the top of the hot brownies and just let it sit there for a few minutes.  Once it's all melty and more liquidy you can spread it around really easily.  Let them cool completely before you cut them and serve them. 

Chicken Pockets

This is a really yummy and easy recipe and it's great for kids.  It is Shaylee's favorite meal.

Chicken Pillows

2-3 cups cooked & shredded chicken

1 Tbsp green onion (I don't add this because it freaks out my kids!)

8 oz cream cheese, softened (I use neufchatel cheese...it's less fattening but so good)

 2 pkg. crescent rolls

1/2 cube butter, melted

1 cup dry stuffing mix w/seasonings

1 can cream of chicken soup

1 can full of milk

*mix the chicken, onion, and cream cheese together. Pat spoonfuls of mixture in center of roll triangles. Squeeze all edges together to seal. Dip top in melted butter then roll in stuffing mix. Bake according to roll directions. 

For the gravy just mix a can of cream of chicken soup with a can of milk or for thicker gravy less milk.

Pasta Con Zucchine e Pancetta (Pasta with Zucchini and Bacon)

Here's a real Italian recipe. So it's easy and good and pretty!

This was before we added it to the noodles. It was so pretty I had to take a picture!

16 oz pgk noodles (spirals or something else short)
6 pieces bacon, chopped
2 small or 1 large zucchini, cut in thin slices
1 pint cherry or grape tomatoes cut in half
Olive Oil
Salt and Pepper
1/4 t garlic powder (I actually added this to the recipe)

Begin water boiling for noodles. Add about 1 t salt to water.
In a skillet, cook bacon until tender, not crispy, in olive oil and garlic powder. Add zucchini and cook until tender, about 10 min. Add tomatoes and cook for about another 5 minutes. Sprinkle on salt and pepper.
Drain noodles and mix with vegetables. May top with Parmesan cheese.

Peanut Butter Chocolate Chip Granola Bars

These are a favorite at our house.  My kids gobble these up fast and I like that they are pretty healthy for them.  They are great for an after school snack, lunch boxes and as a quick and easy breakfast.  I actually changed this recipe a little from the original.  It originally had 1 c. brown sugar.  It tastes just as good with less sugar and the kids never noticed.

1/2 C. brown sugar
2/3 C. peanut butter
1 stick butter, softened
1/4 C. molasses (I use 1/8 c. molasses & 1/8 C. honey - the molasses flavor was a little too strong for us.)
1/4 C. honey
2 t. vanilla
3 C. uncooked oats
3/4 C of chocolate chips (I use the mini choc. chips and only add 1/2 c.- you could use butterscotch chips or raisins instead)
3/4 C. shredded coconut
1/3 C. wheat germ or whole wheat flour
1/4 C. ground flax seed

Heat oven to 350.  Bear brown sugar, butter and peanut butter till fluffy.  Add honey, molasses, and vanilla - stir well.  Stir in oats, chips (raisins) and wheat germ.  Press into bottom of a 9 X 13 baking pan.  Bake 15 minutes.  Put in the freezer to chill for 45 minutes or until firm.  Cut down the middle length wise and then cut the other direction spacing your cuts one inch apart, so they are about the size of a regular granola bar.  Store them in a large Ziploc bag in the freezer.

They don't usually last long enough at our house to worry about freezing them.  If you don't like or have molasses you can substitute honey for all of the molasses.  I buy the ground flax seed in the baking aisle at grocery store.  Once you open the package you have to store it in the freezer.  I also like to add the flax seed to oatmeal cookies and no bake cookies.  It's an easy way to add a little nutrition to them.

Try them out and let me know if you liked them.

Curried Coconut Chicken

Pete and I tried this recipe the other night and it was so good!!!  Jaron and Shaylee loved it and Brandon and Kenyon tolerated it.  So try it out!

We ate this over rice-

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Cream Cheese Chicken

This is what I made when Amy's family and Nancy and Steve came to our house and they wanted the recipe. So this was perfect timing, Stephanie! But I don't have a picture to go with it.


1 envelope Italian salad dressing mix (or 1/2 envelope of Italian crockpot mix)
1 stick butter
6 boneless, skinless chicken breasts, thawed
1 can cream of chicken soup
1 8 oz pkg. cream cheese

Turn crockpot on high and melt butter in the bottom of the crockpot. When it has melted, add the Italian mix, stir until well mixed. Cut chicken breasts into strips and place in crockpot. Stir to coat with butter mixture. Cover and cook for 2 hours. Remove chicken to a plate. Mix cream of chicken and cream cheese in the butter mixture. Stir until it is melted, smooth, and creamy. Return chicken to mixture and stir until the pieces are coated. Serve over noodles or rice.

Crescent Rolls

I got this recipe for crescent rolls from my friend and they are SO delicious!  I get compliments every time I make them.

Crescent Rolls


Mix:2 Cups warm/hot water2 Tablespoons yeasta pinch of salt Let sit until bubbly/ puffy

Add:1/2 Cup sugar1/2 Cup shortening2 teaspoons salt2 beaten eggs Mix well and then add:5 1/2 cups flour, a little at a time

 Mix with dough hook for 5 minutes or hand kneed for several minutes until silky smooth texture. Lightly oil a bowl and place dough to rise. Cover with plastic wrap and place in a warm, draft free area. When doubled in size punch down, and roll out. Cut with a pizza cutter into long triangles.

Grease cookie sheets, roll up into crescent shape and place on sheet. Cover loosely with a towel and let rise until double. Bake at 350 degrees for about 15 minutes.