I LOVE Fall, it's my favorite season! I love all the changing colors and the cooler temperatures...although right now in Michigan it is very cold and feels more like Winter than Fall, and to be honest, I'm feeling a little jipped. It rained for three straight days this week, was sunny yesterday and has been rainy and cold all day again today! Needless to say, I am sick of the rain!
But, on a happier note I found this recipe while trolling the internet and decided that this morning was the perfect time to make them. I'm not sure where I get my love for all things Pumpkin related, because it's sure not from my Mother. When I told her about these brownies...she told me that they didn't sound good and they shouldn't be called brownies...because brownies should only be made of chocolate! The bro had the same response. Hmmph! ;-)
PUMPKIN BROWNIES
INGREDIENTS:
1 C. Butter; softened
2 C. Sugar
2 tsp. Cinnamon
2 Eggs
1 C. Pumpkin Puree
2 tsp. Vanilla
1 1/2 C. Flour
Preheat the oven to 350. Spray a 9x13 pan with Non-stick Cooking Spray. Cream the Butter and Sugar. Add Cinnamon, Eggs, Pumpkin and Vanilla; mix well. Stir in the Flour. Pour into pan and bake for 30-40 minutes; or until toothpick inserted in center comes out clean. (I will probably add chocolate chips the next time I make them. They are delicious, but I think that chocolate chips will add to the greatness!)
Give them a try! I would love to know what you think of them too! :-)
Saturday, October 19, 2013
Friday, September 6, 2013
An Easy Dinner Idea...Tasty Too!
I may have posted this recipe before, but I'm sure that it was a while ago. Anyway, my Mom texted me this morning and asked if I could repost this. I believe that she is making this at her house for the bro tonight. Lucky boy!
The beauty of this recipe is that the leftovers taste just as good, if not better!
MOSTACCIOLI
INGREDIENTS:
1 Lb. Ground Beef
1/2 C. Green Pepper; chopped
1/2 C. Onion; chopped
2 C. Tomatoes
6 oz. Tomato Paste
1 Bay Leaf
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 C. Water
4 C. Cooked Mostaccioli Noodles
1/2 Lb. Thinly Sliced Velveeta
Grated Parmesan Cheese
Preheat the oven to 250. Brown the meat slowly. Add Pepper and Onion, cook until tender. Stir in the Tomatoes, Paste, Water and Seasonings. Simmer 15 minutes, then remove the bay leaf. In a greased 2 quart casserole, layer Noodles, Meat Sauce, and Velveeta Cheese. Repeat 2 or 3 times. Top with Parmesan Cheese. Bake for 35 minutes.
The beauty of this recipe is that the leftovers taste just as good, if not better!
MOSTACCIOLI
INGREDIENTS:
1 Lb. Ground Beef
1/2 C. Green Pepper; chopped
1/2 C. Onion; chopped
2 C. Tomatoes
6 oz. Tomato Paste
1 Bay Leaf
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 C. Water
4 C. Cooked Mostaccioli Noodles
1/2 Lb. Thinly Sliced Velveeta
Grated Parmesan Cheese
Preheat the oven to 250. Brown the meat slowly. Add Pepper and Onion, cook until tender. Stir in the Tomatoes, Paste, Water and Seasonings. Simmer 15 minutes, then remove the bay leaf. In a greased 2 quart casserole, layer Noodles, Meat Sauce, and Velveeta Cheese. Repeat 2 or 3 times. Top with Parmesan Cheese. Bake for 35 minutes.
Tuesday, September 3, 2013
The BEST Cheeseball I've Ever Tasted
I hope that you all had a wonderful Labor Day Weekend! Mine was packed to the max, but just the way I like it. Went to a surprise birthday party for a friend, painted with my Dad, family time on Sunday, went to the lake for a while on Monday with friends (even though it was quite chilly here in Michigan to be on the lake), showed my new place to my Gramma, and spent more time with family last night. All in all, a GREAT weekend!!!! I even managed to get a little sun, which is great for this white girl! :)
While I was over at the woman who I call my step-momma's house she told me about a recipe for a Pineapple Cheeseball that she wanted to try. Well, me, being a lover of pineapple decided that I must try to find a recipe for this as well. I succeeded, and the results were out of this world!
So, now I must share this with all of you!
PINEAPPLE CHEESEBALL
INGREDIENTS:
2-3 Tbsp. Powdered Sugar
2 Tbsp. Green Onion (optional)
4 Tbsp. Chopped Ham (I used deli ham)
1 C. Chopped Pecans
Combine all ingredients except for Pecans. Mash into a ball
(I placed it in plastic wrap and put in fridge for a while). Roll in pecans.
Serve with crackers of choice.
While I was over at the woman who I call my step-momma's house she told me about a recipe for a Pineapple Cheeseball that she wanted to try. Well, me, being a lover of pineapple decided that I must try to find a recipe for this as well. I succeeded, and the results were out of this world!
So, now I must share this with all of you!
PINEAPPLE CHEESEBALL
INGREDIENTS:
2 Pkgs. Cream Cheese; softened
1 Small Can Crushed Pineapple; well drained2-3 Tbsp. Powdered Sugar
2 Tbsp. Green Onion (optional)
4 Tbsp. Chopped Ham (I used deli ham)
1 C. Chopped Pecans
Monday, August 26, 2013
An Easy, Tasty Treat!
I was trolling through Pinterest today at work during some down time and I came across this recipe. I knew that I had everything in the house for it, so I decided to give it a try. I sneaked a little off of the spatula and can tell you that it's pretty tasty. :)
PEANUT BUTTER & HONEY OAT BARS
INGREDIENTS:
1 C. Peanut Butter
1 C. Honey
3 C. Old Fashioned Oats
Melt the Peanut Butter and Honey together in a pot on the stove-top. Mix in the Old Fashioned Oats. Press into an 8x8 greased square pan. Cover and let harden overnight.
Unbelievably easy! Can't wait to have one for breakfast tomorrow before work. Give them a try and let me know what you think of them!
PEANUT BUTTER & HONEY OAT BARS
INGREDIENTS:
1 C. Peanut Butter
1 C. Honey
3 C. Old Fashioned Oats
Melt the Peanut Butter and Honey together in a pot on the stove-top. Mix in the Old Fashioned Oats. Press into an 8x8 greased square pan. Cover and let harden overnight.
Unbelievably easy! Can't wait to have one for breakfast tomorrow before work. Give them a try and let me know what you think of them!
Tuesday, August 13, 2013
Comfort Food In The Crock-Pot...Doesn't Get Much Easier Than This!
I think that this title says it all! I have been looking for easy recipes to make this week, as I am packing up to make the move to the Northern GR area this weekend. Slowly I'm making a dent in the stuff from the house, and ever so slowly getting things over to the new place and put away. The goal is to only need to move a few items and the furniture on Saturday and then to only have to place the furniture and hang up decorations/pictures as time allows. I think that it will be less stressful this way!
My Momma was in town until today, and so she was a big help in pulling this recipe off! I put everything together on Sunday night, so all she had to do was add the last ingredient and turn the Crock-pot on, oh and stir it up once or twice. :)
CROCK-POT MACARONI & CHEESE
INGREDIENTS:
16 oz. Elbow Macaroni; cooked (I left mine a little firmer)
24 oz. Colby Jack Block Cheese; cubed
16 oz. Velveeta Cheese; cubed
1 Stick of Butter; sliced
16 oz. Milk
Spray your crock-pot with Cooking Spray. Place 1/3 of the Noodles in the bottom of the crock. Add 1/2 of the Cheese and 1/2 of the Butter. Add 1/3 of the Noodles, and then the remaining Butter and Cheeses. Top with remaining 1/3 of the Noodles. Pour the Milk over the top. Cover and cook on LOW for 4 hours. Stirring once halfway through.
It is VERY cheesy and gooey! Perfect for a cooler day. Would make a great side dish as well to anything that you're making.
My Momma was in town until today, and so she was a big help in pulling this recipe off! I put everything together on Sunday night, so all she had to do was add the last ingredient and turn the Crock-pot on, oh and stir it up once or twice. :)
CROCK-POT MACARONI & CHEESE
INGREDIENTS:
16 oz. Elbow Macaroni; cooked (I left mine a little firmer)
24 oz. Colby Jack Block Cheese; cubed
16 oz. Velveeta Cheese; cubed
1 Stick of Butter; sliced
16 oz. Milk
Spray your crock-pot with Cooking Spray. Place 1/3 of the Noodles in the bottom of the crock. Add 1/2 of the Cheese and 1/2 of the Butter. Add 1/3 of the Noodles, and then the remaining Butter and Cheeses. Top with remaining 1/3 of the Noodles. Pour the Milk over the top. Cover and cook on LOW for 4 hours. Stirring once halfway through.
It is VERY cheesy and gooey! Perfect for a cooler day. Would make a great side dish as well to anything that you're making.
Sunday, August 11, 2013
A Sweet Treat That's Sure To Make You Smile! :-)
In honor of my Momma being in town, and the fact that we both LOVE all things Pineapple related, when I found this recipe I knew that I was going to have to make it this weekend. It hasn't disappointed!
PINEAPPLE PECAN CAKE WITH CREAM CHEESE FROSTING
INGREDIENTS:
2 C. Flour
2 C. Sugar
2 tsp. Baking Soda
2 Eggs
20 oz. Crushed Pineapple with Juice
1/2 C. Chopped Pecans
ICING:
1 Stick Butter; softened
8 oz. Cream Cheese; softened
2 C. Powdered Sugar
1 Tbsp. Vanilla
Heat the oven to 350. Spray a 9x13 pan with Cooking Spray. Cake: Mix the dry ingredients together. Add in the Eggs, Pineapple with the Juice and the Pecans. Stir just until moistened. Pour into baking dish and bake for about 35 minutes, or until a toothpick comes out clean. Cool completely. Icing: Combine the Cream Cheese, Butter, Powdered Sugar and Vanilla together. Beat until smooth. Frost the cake with all of the icing. Refrigerate.
This is DELICIOUS!!!! It reminds me of the Pineapple Bars that we used to get from the Amish Store when my parents lived up North. So addicting! The only thing that I'm going to change is that next time I'm going to add more Crushed Pineapple and probably a little more of the dry ingredients to balance out the extra juice. But, it is delicious just the way that it is as well. I just love pineapple that much!!!
I hope that you'll make this one as well.
PINEAPPLE PECAN CAKE WITH CREAM CHEESE FROSTING
INGREDIENTS:
2 C. Flour
2 C. Sugar
2 tsp. Baking Soda
2 Eggs
20 oz. Crushed Pineapple with Juice
1/2 C. Chopped Pecans
ICING:
1 Stick Butter; softened
8 oz. Cream Cheese; softened
2 C. Powdered Sugar
1 Tbsp. Vanilla
Heat the oven to 350. Spray a 9x13 pan with Cooking Spray. Cake: Mix the dry ingredients together. Add in the Eggs, Pineapple with the Juice and the Pecans. Stir just until moistened. Pour into baking dish and bake for about 35 minutes, or until a toothpick comes out clean. Cool completely. Icing: Combine the Cream Cheese, Butter, Powdered Sugar and Vanilla together. Beat until smooth. Frost the cake with all of the icing. Refrigerate.
This is DELICIOUS!!!! It reminds me of the Pineapple Bars that we used to get from the Amish Store when my parents lived up North. So addicting! The only thing that I'm going to change is that next time I'm going to add more Crushed Pineapple and probably a little more of the dry ingredients to balance out the extra juice. But, it is delicious just the way that it is as well. I just love pineapple that much!!!
I hope that you'll make this one as well.
A Baked Sandwich? Yes Please!
I have been busy lately getting ready for the move to the complex where I work. Oh, how I loathe packing boxes and moving...but it's all worth it in the end. I am looking forward to having my own place again. One that I can decorate how I'd like to.
But, in the meantime I have been cooking at home as well. Mom has been here this week, and as a result I have tried some new recipes. Today's lunch was no exception. It was good, but we came up with some ways to improve it. I will post it how I made and then at the bottom I will put what I would do differently the next time I make it.
BAKED TURKEY & CHEDDAR SANDWICHES
INGREDIENTS:
2 C. Original Bisquick Mix
1 C. Milk
1 Egg
4 oz. Sliced Deli Turkey Meat
1 1/2 C. Shredded Cheddar Cheese
10 Slices Pre-cooked Bacon
Heat the oven to 400. Spray and 8x8 pan with cooking spray. Stir together the Bisquick, Milk, and Egg. Pour half of this mixture in the bottom of the pan. Top with Turkey, Bacon and 1 C. Cheddar Cheese. Top with remaining Bisquick Mix. Bake for 29 minutes. Remove and top with remaining 1/2 C. Cheese and bake for 3 additional minutes. Let stand 5 minutes before serving.
WHAT I WOULD DO DIFFERENT:
The next time I make this, I'm going to add about 1/4 C. Brown Sugar to the Bisquick Mix and then serve the sandwiches with a little bit of warmed up Maple Syrup for topping. Since you eat these with a knife and a fork anyway..it doesn't make that much more work. I think that a little bit of sweetness would cut through the dryness of the Bisquick.
Give them a try and let me know what you think.
But, in the meantime I have been cooking at home as well. Mom has been here this week, and as a result I have tried some new recipes. Today's lunch was no exception. It was good, but we came up with some ways to improve it. I will post it how I made and then at the bottom I will put what I would do differently the next time I make it.
BAKED TURKEY & CHEDDAR SANDWICHES
INGREDIENTS:
2 C. Original Bisquick Mix
1 C. Milk
1 Egg
4 oz. Sliced Deli Turkey Meat
1 1/2 C. Shredded Cheddar Cheese
10 Slices Pre-cooked Bacon
Heat the oven to 400. Spray and 8x8 pan with cooking spray. Stir together the Bisquick, Milk, and Egg. Pour half of this mixture in the bottom of the pan. Top with Turkey, Bacon and 1 C. Cheddar Cheese. Top with remaining Bisquick Mix. Bake for 29 minutes. Remove and top with remaining 1/2 C. Cheese and bake for 3 additional minutes. Let stand 5 minutes before serving.
WHAT I WOULD DO DIFFERENT:
The next time I make this, I'm going to add about 1/4 C. Brown Sugar to the Bisquick Mix and then serve the sandwiches with a little bit of warmed up Maple Syrup for topping. Since you eat these with a knife and a fork anyway..it doesn't make that much more work. I think that a little bit of sweetness would cut through the dryness of the Bisquick.
Give them a try and let me know what you think.
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