Tuesday, September 28, 2010

Easy Pumpkin Crumble

put cake mix in pan with butter....

Mix pumpkin, milk, eggs and spices...

pour pumpkin on top of cake... then top with cake and pecans and then drizzle putter on top.

I got this recipe from: Our Best Bites, I love her blog and she always has great pictures!

Easy Pumpkin Crumble
Recipe by Our Best Bites

1 boxed yellow or white cake mix
1-2 sticks butter (see notes in instructions)
1 16 oz can pumpkin*
2 eggs
1 can sweetened condensed milk
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t ginger
1/8 t cloves
1/8 t nutmeg
1/2 t salt
1/3 C chopped pecans
1/2 t additional cinnamon for topping

*This makes a dessert about an inch thick or less. That's because I like a high topping-to-pumpkin ratio. If you'd like it thicker, use a large can of pumpkin and double the rest of the filling ingredients (Eggs, sweetened condensed milk, and spices). Leave the rest of the recipe the same.

Preheat oven to 350.

Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it's in small crumbly pieces. Place mixture in a 9x13 baking dish and press flat with your fingers.

Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan.

Now take the rest of the dry cake mix and mix in 1/2 t cinnamon. Sprinkle it all over the top of the pumpkin mixture. Use a measuring cup so you have a rough measurement of how much you're putting on. Here's why:

Here's a little something I learned after making the dump cake a gazillion times. Cake mixes all have different amounts in them! Different brands, different flavors, etc. Each one is slightly different in volume. I found one mix to have almost double the normal amount. Measuring the amount of cake mix you're sprinkling on top will help you get the perfect topping ratio in the last step.

Next sprinkle on the chopped pecans. You'll have 3 distinct layers now:

Here's the trick: For every 1 C of cake mix you sprinkled on top, you'll need 3 T of melted butter. Drizzle it right on top.

That butter is going to combine with the cake mix and make magic in the oven. Pop it in your 350 degree oven for about 40 minutes or so. A knife should come out without globs of pumpkin on it and the topping should be nice and golden.

You can eat it warm, at room temp, or chilled! My favorite is actually at room temp. Put a dollop of sweetened whipped cream on top. It's also great with vanilla ice cream.

Apple Streusel Cheesecake Bars



   I got this recipe from one of my favorite blogs:  Pearls, Handcuffs and Happy hour

Apple Streusel Cheesecake Bars

1 pouch Oatmeal Cookie Mix (I used Betty Crocker)
1/2 cup butter
2 {8 oz.} pkgs. cream cheese, softened
1/2 cup sugar
2 tbsp. all-purpose flour
1 tsp. vanilla
1 egg
1 {21 oz.} can apple pie filling {I used Kroger brand :)}
1/2 tsp. ground cinnamon

Mix together cookie mix & butter until coarse and crumbly.  Don’t use an electric mixer…you’ll need to do this part by hand :)
Reserve 1 1/2 cups of the cookie crumb mixture and set aside.  Press the remaining crumb mix into the bottom of a 13x9 baking dish to form a crust.  Bake for 5 minutes on 350 and remove from oven.
Meanwhile, in a large bowl, mix together cream cheese, sugar, flour, vanilla, and egg…you can use your electric mixer for this part :)  Spread mixture evenly over the partially baked crust.
Now mix together apple pie filling and cinnamon and spread evenly over the cream cheese mixture.
Sprinkle the reserved 1 1/2 cups of cookie crumble mix on top of the apple cinnamon mix and bake for 35 to 40 minutes at 350.  Remove from oven and let it cool for 30 minutes.  Now transfer to the fridge to chill for about 2 hours.  This will give the dish time to firm up.  Remove from fridge and cut into little bars…

Saturday, September 18, 2010

Mexican Casserole

brown the meat...

chop up the onions... I used white onion and green onion, cause I like it.

mix in beans, soup, water, seasoning, onions to the meat mix together...

layer in pan... tortilla's crushed...

top with layer of meat mixture...

Top with cheese and then repeat layers... ending with cheese topping and bake in oven... 350 for 30 minutes..

I served almost like a lasagna and with sour cream and salsa on top!

"Someone's" Mom’s Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped (I used 1/2 white onion 1/2 green onion)
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving
Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa. Enjoy!

Wednesday, September 15, 2010

Caramel Toffee Apple Dip & Cinnamon Chips

Caramel Fruit Dip
1 8-oz. package cream cheese (you can use light cream cheese)
3/4 c. brown sugar
1/2 Tbsp. vanilla (you can add more to taste)
Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can! Your dip won't be pretty, but it will sure taste good!)
This recipe I found on several blogs, the internet and my mom's family cookbook, plus
 I believe Daniels Aunt has a similar recipe!  It's very good and always gets eaten up!

spread the butter...

put on the cinnamon and sugar..

Cut into triangles and bake...

Serve with Apple dip... tastes great!

Baked Cinnamon Chips

Flour Tortillas (I like the little 6" ones)
Melted Butter
Cinnamon Sugar

Preheat oven to 350.
Place them on an ungreased baking sheet (sugar side up, incase you are visually impared and can't tell by the picture) and bake them in the oven for about 10-12 minutes. You'll see them crisp up. Watch for the edges to turn up.

Twice Baked Potato Casserole

Mash Potatoes and then mix in ingredients..

When mixed top with extra green onions and pour heavy whipping cream... about 1/4 cup over the top... this made it moist! It wasn't in the recipe, so I added it to make it better!

Twice-Baked Potato Casserole

* 2 lbs. potatoes, unpeeled and cubed
* 4 oz. cream cheese
* 1 c. sour cream or 1/2 c. sour cream and 1/2 c. Ranch dressing
* 4-5 slices chopped bacon, cooked
* 2 c. cheese
* 2 t. salt
* 1 t. black pepper
* 1 t. garlic powder
* 2 green onions, thinly sliced
*1/4 cup heavy whipping cream

1. Boil potatoes until fork-tender. Drain and return to pot. Slightly mash potatoes before adding any other ingredients.

2. Add cream cheese, sour cream (or sour cream and ranch), bacon, 1 c. cheese, green onions and the seasonings to the potatoes. Stir until well combined.

3. Transfer the potato mixture to a small casserole dish. Top with green onions and pour 1/4 cup heavy whipping cream on top. Cover with remaining cheese. Refrigerate or bake immediately at 350 degrees for 15-20 minutes.

These were pretty much amazing and I served them with the Mustard Cream sauce chicken... it was for sure on the make again list... party pleaser!

Chicken w/Mustard Cream Sauce

make the cream sauce..

Cook chicken and lay in dish....

Pour sauce over chicken and serve....

I made asparagus and mashed potato casserole with this... very delicious!

Chicken with Mustard Cream Sauce

4 boneless skinless chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano

Add olive oil to a large skillet and preheat over medium-high heat.  Season chicken breasts with salt and pepper.  Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once.  Transfer to a plate and keep warm.  Pour chicken broth into hot skillet.  Whisk in the cream, mustard and tarragon or oregano.  Cook and stir for about 2 minutes.  Pour sauce over chicken and serve.

I will for sure make this again and serve it often, it was simple, easy to make and tasted great!

Wednesday, September 8, 2010

Oatmeal Raisin Cookies

mix batter together...

roll and bake..

Heavenly Oatmeal Raisin Cookies

  • 2 whole Eggs
  • 1 Tablespoon Vanilla
  • 1-½ cup Raisins
  • 1 cup Butter
  • 1 cup Brown Sugar
  • ¾ cups White Sugar
  • 2 Tablespoons Molasses
  • 1-½ cup Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cinnamon
  • ¾ teaspoons Ginger
  • 3 cups Old Fashioned Oats

Preparation Instructions

In a small bowl, beat the eggs and vanilla together and then add the raisins; stir. Let the raisins soak for an hour.
Preheat oven to 350F.
Cream butter, sugars, and molasses in a mixer for 5 minutes. Meanwhile, in a separate bowl combine flour, salt, baking soda, cinnamon, and ginger. Stir the dry ingredients until well blended. Add dry ingredients to the creamed mixture and mix well. Next add in the egg and raisin mixture. Then, add the oatmeal, combining well.
Scoop balls of cookie mixture onto cookie sheet and bake 11-12 minutes. Let cool for 2 minutes then transfer to a wire rack. This recipe makes 2 dozen large cookies

Easy Snickerdoodle Cookies

cream the butters and sugars...

mix together the cinnamon and sugar...

roll cookie dough in the cinnamon and sugar, place on parchment paper...

get ready to cook in oven

yummy, turned out perfect and chewy!

Easy Snickerdoodle Cookies
  • Prep Time 10 Minutes
  • Cook Time 14 Minutes
  • Difficulty Easy


  • 2-¾ cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 2 sticks Unsalted Butter
  • 1-½ cup Sugar
  • 2 whole Large Eggs
  • 2 teaspoons Ground Cinnamon
  • 2 Tablespoons Sugar

Preparation Instructions

1. Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put softened butter and 1 1/2 cups sugar in a bowl and mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar mixture. Space 3 inches apart on baking sheets lined with parchment paper.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.
Makes about 2 dozen.

Friday, September 3, 2010

Borderline Amazing Brownie Bars

First let me say I apologize for the lack of picture, but I was traveling when I made these and didn't get a picture of them, HOWEVER, they are soooo stinkin good it's unreal.  First my friend Lindsey and her husband Matt shared them with us, then she tracked down the recipe from her friend and sent it to me on the fly so I could make them for a little get together I had for my friends to see the girls and me while I was home... sooo I have several people to vogue for these bars.... honestly, they are so rich and even better the day after when they are really cold~!  So enjoy!

Borderline Amazing Brownie Bars

1 box choc fudge brownies
1/2 cup crisco vegetable oil
1/4 cup water
2 eggs
8 oz creme cheese softened
1 14 oz can sweetened condensed milk
1/2 cup Peabut butter
1 80z package heath milk chocolate toffee bits
1 cup chocolate chips
3 Tablespoons whipping cream

Oven at 350
9x13 pan greased

stir brownie mix, oil, water and eggs. spread into pan

in large bowl beat cream cheese until fluffy
add milk and Peanut butter. Beat until smooth
stir in 1 cup toffee bits

spoon mixture into pan, spread evenly
bake 30-40 minutes
cool on rack 30 minutes
referidgerate 30 minutes
microwave choc chips, and whipping cream on high 40-60 seconds. Stir, spread over cheese cake layer
sprinkle remaining toffee on top. Cool 1 hr, store in fridge :) They are actually the BEST if you can make them the night before and let them cool overnight in the fridge

Thursday, September 2, 2010

Parmesan Baked Artichokes

Parmesan Baked Artichokes

1 14oz can artichokes in water, drained
1/4 cup panko bread crumbs
1/4 cup parmesan cheese
1 tablespoon olive oil
1 tablespoon italian seasoning
1/4 teaspoon sea salt
1 teaspoon garlic powder
1 oz freshly shaved parmesan
Preheat oven to 375.
Layer artichokes in a baking dish. Drizzle olive oil on top. Season with salt, garlic and italian seasoning. Add bread crumbs and 1/4 cup parmesan on top. Bake for 15 minutes.
Remove artichokes from oven and turn on broiler. Top with shaved parmesan and broil for 1-2 minutes, or until cheese is golden brown.

Strawberry Freezer Jam

Sooo, I know I have been gone a long time, but I have a good reason, I was on vacation!  Here is something my friend Julie made for me while I was gone and I LOVED it! Freezer jam~! YUM... super easy and delicious!

Strawberry Freezer Jam

Ball package no cook freezer Jam pectin
1 1/2 cups of Splenda
4 cups smashed  berries (I used Strawberries)
 5  8oz jars that can be frozen
I used the directions on the back of the Ball Freezer jam Pectin package, it said to mix sugar and pectin and then add smashed berries and stir for 3 minutes.  Put in jars and let set for 30 mins before putting in freezer or fridge.