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Monday, October 31, 2011

Pumpkin Cheesecake!

 Pumpkin Cheesecake!!   


I had a request for a recipe today for Pumpkin Cheesecake.... so here it is. This is the recipe that I use every year around this time.  I love love love it.  I am a huge cheesecake fan!  I do use the water bath method when cooking this. I hope you enjoy and Happy Halloween!!!

Ingredients

Crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter

Filling:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Frito Chili Pie... need I say more....


Frito Chili Pie

Ingredients

  • 2 pounds Ground Chuck
  • 3 cloves Garlic, Minced (optional)
  • 1 can (12 To 14 Ounce) Tomato Sauce
  • 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
  • ½ teaspoons Salt
  • 1 teaspoon Ground Oregano
  • 1 Tablespoon Ground Cumin
  • 2 Tablespoons Chili Powder (more To Taste)
  • 1 can (14-ounce) Kidney Beans, Drained And Rinsed
  • 1 can (14-ounce) Pinto Beans, Drained And Rinsed
  • ¼ cups Masa (corn Flour) Or Regular Corn Meal
  • ½ cups Warm Water
  • Individual Bags Of Fritos
  • Grated Sharp Cheddar Cheese
  • Diced Red Onion (Optional)

Preparation Instructions

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.
Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.
Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.
Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

Friday, October 28, 2011

Creamy Hash Brown Casserole!!

This is a recipe that is so simple and yummy.  I make this sometimes as a side dish for dinner and sometimes I put some sausage in it or bacon or smoky links and make it for breakfast.  I also use Ritz crackers finely crumbled on top too!  Enjoy! 

 

Creamy Hash Brown Casserole

Creamy Hash Brown Casserole

Ingredients

1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips

Directions

Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

Spider Bites

I seen this recipe today and tried it with my son this morning. These are so stinking cute and great for Halloween.  It was so easy to make and my son had a blast!  Enjoy!

Spider Bites

Recipe courtesy Sandra Lee, 2007

 

Ingredients

Directions

Place parchment paper on baking sheet; set aside.
In a large glass microwave-safe bowl combine chocolate chips and peanut butter. Melt on high for 2 to 3 minutes. Remove and stir until smooth.
Stir in pretzel sticks. With clean hands grab pretzel sticks and drop on prepared baking sheet in clusters to look like spiders.
Place in freezer for 5 minutes or until to chocolate is hardened. Remove and serve.

Thursday, October 27, 2011

Restaurant Rescue: Eat Out with Kids Without Losing Your Mind

One funny tip I have is ask for your to-go box and bill when you get your food just in case you need to make a quick dash out of there. Adam and I have to do that all the time, with a 8yr old, 3yr old and a 15 month old we are prepared to flee at anytime.  I also try to make sure they do not get out of their seat and if they do we are in for it because it is hard to get them back in it.  I do also try to take some toys in the diaper bag that I get at the dollar store for them to play with, you just have to make sure it is something they want to play with and are not bored with already.If you have any tips leave a comment to share, I would love to hear them!!

 

Restaurant Rescue: Eat Out with Kids Without Losing Your Mind

From our provider: SheKnows

Kids in Restaurants


You've come to the restaurant to enjoy a pleasant meal outside the confines of your own kitchen. But the experience is marred by the table of what you can only describe as wild animals recently escaped from a nearby zoo. The children grab food with their hands, leave their chairs repeatedly, bicker, spill, and, well, you can't even bear to watch anymore.

And these are your children!

We've all been there, stuck in a very public place, watching in horror as our kids go crazy for everyone to see -- and criticize. But you can actually have an enjoyable restaurant experience with your kids, if you do just a little advance planning.

Insist on good manners at home: You can't expect kids to differentiate between situations the way adults do. So if dinner is a free-for-all at home, that's what they'll expect -- and do -- when you eat out. Teach kids to sit at the table, use indoor voices, and follow other basic rules.

Of course, you also need to bear in mind that kids are not small adults -- they're kids. So they're not going to sit quietly through a seven-course banquet. Set reasonable expectations for mealtime behavior -- but be firm about those expectations.

Set yourself up for success: In general, this is a cornerstone of good parenting. Don't take your toddlers to the kind of restaurant where meals take hours and a dropped fork brings a glare from other patrons. Don't expect them to feel at home with ethnic food they've never experienced if they won't eat anything more exciting than PB&J at home.

Choose a family-friendly restaurant with a decent selection of kids' meals. And here's a tip learned from a mom of 10 children: Discuss choices with your kids before you leave the house and call in their orders. That way, when you walk in and sit down, their food will be ready in moments, and they can dig in. If you and your spouse can also pre-order, even better. You can have a restaurant experience and be out the door before the meltdowns begin.

Bring along a coloring book and some crayons to keep kids occupied at the table. Do not make the mistake of bringing a bagful of toys and games, though -- things will be thrown, lost, or soiled in moments.

Eat at off times: Don't walk into the dinner rush with your easily over-stimulated child. Aim for quieter times when you'll have a little more room and a little less pressure. A weekend brunch or a late lunch can be a better restaurant experience than an end-of-the day dinner when kids are bound to be tired and cranky.

Reward your server: If your pre-ordered meals are ready when you arrive and your server helps make your experience as pleasant as possible, thank him or her and tip generously. If, despite everyone's best efforts, your kids aren't cooperating, it's not the waiter's fault. Apologize sincerely, thank him or her, and tip generously.

Eating out with kids can be a great experience. You'll get better with practice, and before long you'll find yourself beaming when someone compliments you on your well-behaved children.

Chicken Nuggets with Honey Mustard Dipping Sauce

Ok ..... This is one of the most requested and loved things I make and take to family gatherings!  People eat them up. I ALWAYS double the recipe because people truly do LOVE them that much. I am postive that you will love them and so will everyone else! They are good to make for dinner too, kids love them and they are so much better for them than the process nuggets. Enjoy!!

 

Chicken Nuggets with Honey Mustard Dipping Sauce


Ingredients

1/3 cup butter
6 Chicken breast fillets, cut into 1 1/2-inch cubes
2 cups crushed sour-cream-and-onion-flavored potato chips
2 tablespoons milk
1 egg
Honey Mustard:
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste
2 tablespoons orange juice (more or less as needed)

Directions

Preheat the oven to 350 degrees. Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.

Wednesday, October 26, 2011

Yummy Pizza Casserole!!

This is a great recipe for the family. It is a quick recipe to make and if you are in a real hurry pick up a bag of the fully cooked sausage crumbles. My whole family loves this and I just normally make some breadsticks and a salad to go along side it. Enjoy!!


Pizza Casserole

·         3 Cups uncooked ziti noodles
·         1 lb. sausage
·         1 onion chopped
·         1 green pepper chopped
·         5 garlic cloves, minced
·         2 (15 oz) cans tomato sauce
·         1(14.5 oz) can diced tomatoes with basil, garlic, oregano
·         1 (3oz) pkg pepperoni
·         1 small can of mushrooms (optional)
·         1 tbsp dried parsley
·         1 tsp dried oregano
·         ½ tsp salt
·         ½ tsp ground black pepper
·         2 ½ cups shredded mozzarella cheese
     Cook pasta according to package direction, drain and set aside. Preheat oven to 350 degrees. Lightly grease a 9 X13 pan. In a large skillet, cook sausage, onion, green pepper over medium heat until sausage is browned and crumbly, the last minute or so of cooking add the garlic careful not to burn. Then drain the excess grease. Spoon sausage mixture into a large bowl, stir in tomato sauce, tomatoes, pepperoni, mushrooms, parsley, oregano, salt and pepper. Stir in one cup of the mozzarella cheese.  Add cooked pasta, tossing to combine. Spoon mixture into baking dish and top with remaining cheese. Bake for 30 -40 minutes until hot and bubbly.