PUMPKIN COFFEE CAKE

We all know I have a LOVE for anything Pumpkin, so when I came across this I just had to try it. The house smells so YUMMY when this is baking!!

INGREDIENTS

1 package (16oz) pound cake mix

3/4 cup canned pumpkin

6 tablespoons water

2 eggs

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

TOPPING

1/2 cup packed brown sugar

1/4 cup all purpose flour

3 tablespoons melted butter

Spray a 9 inch round cake pan with nonstick spray.

In a large bowl, combine the cake mix, pumpkin, water, eggs, pumpkin pie spice, and baking soda. Beat on low speed for 30 seconds. Scrape down the side of the bowl and beat on medium for 2 minutes. Pour half of the cake batter into the prepared pan.In a small bowl, combine the topping ingredients. Sprinkle half over the batter. Pour remaining batter over the crumbs and spread carefully. Sprinkle with remaining topping.

Bake at 350 for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Chocolate Chip Pound Cake

Ingredients:

1 pkg dark chocolate cake mix

1 pkg instant chocolate pudding mix

1 16 oz sour cream

3 eggs

1/3 cup vegetable oil

2 cups semisweet chocolate chips

Preaheat oven to 350. Grease a bundt pan. Mix together ingredients and pour in pan. Bake for one hour and then cool. Top with powdered sugar!

CHICKEN BREAST SUPREME

CHICKEN BREAST SUPREME
Ingredients:

4 chicken breasts

4-8 strips of bacon

16 oz sour cream

1 can of cream of mushroom soup

1 can of sliced mushrooms

1 jar of dried beef (this is found near tuna or spam)

Wrap the chicken in bacon and put in pan
Mix up all the other ingredients. Tear up the dried beef into small pieces (this is what gives the meal the real flavor)
Pour mixture over chicken and bake at 350 for 1 1/2 hours

Serve with white rice and pour the extra sauce on top. If we had company - we would add vegetables or a salad and rolls - but since it's just us - we just had this. TASTY!

GRAHAM CRACKER BROWNIES

Graham Cracker Brownies

2 packs of graham crackers (minus 4)

1 bag of chocolate chips

1 can of sweet condensed milk

Mix all of ingredients together, until gooey.

Preheat oven to 350 degrees.

Put it in a glass pan, (it's easier to get out). Bake until golden brown (could be gooey on inside) or cook it as long as you feel :)

Gingerbread Playdough!

Basic Playdough Recipe: MIX: 1 c. flour, 1/2 c. salt, 1 T cooking oil, 1 T. cream of tartar, 1 c. waterMAKE IT YOUR WAY: add color, or 1 t. of flavor (peppermint, vanilla, lavender, whatever..), or in the case of gingerbread-1 T. of cinnamon, 1 t. of allspice, 1 t. of cloves...whatever spices you want until you have the scent you want.

PROCESS: Mix all the ingredients, the place them in a pot, heat at medium, and stir constantly until the wet liquid dries and pulls away from the pan (this takes about a minute). Pop it out of the pan, and knead with your hands until smooth. If it's still sticky, add some flour.

Breakfast Christmas Morning

I am really into making something up the night before to pop in the oven first thing Christmas Morning. This is SUPER easy, which is a plus and I HAVE made this actually this morning and it was VERY tasty.


3 cups croutons
1 C shredded cheddar
4 eggs, beaten
2 C. milk
½ t salt
½ t ground mustard
1/8 t onion powder
Pinch pepper
Real bacon pieces

Layer croutons in 7x11 pan.
Mix next 7 ingredients in a mixing bowl and pour over
croutons.
Sprinkle with bacon pieces and cover with plastic wrap

Remove plastic wrap and bake in 325
degree oven for 1 hour. Heat
sausage in microwave according to
package directions.
*freezable

M&M/Pretzel Goodie

Start by lining a cookie sheet with wax paper, then fill the sheet completely with square pretzels. Top each pretzel with a peppermint Hershey Kiss (which I've only ever found at Target & Meijer did have some). Heat your oven to about 170 degrees and WATCHING CLOSELY warm them for 5 to 6 minutes. You want to soften the Kiss, not melt it (or it turns into a big mess)! When it's soft, you can press an M&M on top. Chill for 5 to 10 minutes to set

Peppermint Bark

All I used was Ghiradelli white chocolate chips, semi-sweet chocolate chips, and a package of candy canes

I melted the semi-sweet chocolate chips in the microwave and poured it on a baking sheet lined with wax paper.
Let it cool for at least an hour
Crush candy canes in a zip lock bag
Then melt and pour the white chocolate chips and sprinkle candy canes on top
Let it harden then break into pieces..super easy!

Rocky Road Bars

All you need is:

2 cups of semi-sweet chocolate chips (1 bag)

1 2/3 cups of butterscotch chips (1 bag)

1/2 cup peanut butter (smooth or creamy whatever you have in the pantry)

9 cups of mini marshmallows (1 bag)

1 cup of dry roasted peanuts

All you do is:Line a 13x9 pan with foil

Microwave both chips and peanut butter in a large uncovered bowl for about 2 1/2 minutes, stir and if needed microwave some more for about 15 seconds. Stir until melted. Cool for 1 minute. Stir in your marshmallows and peanuts.

Spread the mixture into your foil lined pan. Refrigerate until firm.
Cut into squares

Super Simple Fudge

Ingredients

3 cups semisweet chocolate chips

1 (14 ounce) can sweetened condensed milk

1/4 cup butter

1 cup chopped walnuts (optional)

DirectionsPlace chocolate chips, sweetened condensed milk, and butter in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set. Of course, you can also melt the chips in a pot on the stove with your milk and butter, I usually do it this way, but in a pinch, the microwave is quicker. Enjoy!

PB Balls...I must have for the Holidays!

2 cups of powdered sugar
1 cup of PB
6 tbsp of butter
almond bark (chocolate).
Mix the 3 ingredients together & then roll into balls, place on wax paper. Melt the almond bark on the stove top on LOW until melted. I always dip the balls with an ice cream scooper, it seems to coat them really well. Let dry & serve! YUMMM-O!

CHOCOLATE CHIP CHEESE BALL

I am trying to come up with many ideas to serve at parties this week, since I am sure everyone has LOTs of Holiday gatherings.

CHOCOLATE CHIP CHEESE BALL
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
DIRECTIONS
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
Roll the cheese ball in finely chopped pecans before serving. But it can be hard to form a ball so I skipped the nuts and just put the mixture in a bowl. (I think it's better that way!)

Cherry Limeade Punch

LOVE SONIC for their Cherry Limeade. So when I came across this I just had to make it. Believe it or not it is definitely close to Sonic. I have served this up at a couple gatherings and it got good reviews!! It's very yummy. This recipe is just 1-1-1 so you can double or triple accordingly.

Cherry Limeade Punch
1 can frozen limeade concentrate
1 bottle Sprite
1 jar of maraschino cherries
1 lime
Put in the limeade and then add the sprite. Pour in the juice from the cherries. Then add the cherries and sliced up lime for looks and taste.

Green Bean Bundles

We and I say we because normally Troy is in charge of making these, for most of our gatherings. They are a BIG hit and oh so yummy!!

Ingredients:2 or 3 cans of whole green beans
Bacon slices
1 stick of butter
1 cup of brown sugar
tsp of garlic salt
Wrap a handful of green beans in half a slice of bacon. That makes one bundle - keep going for as many bundles as you would like to have.
Melt a stick of butter and stir in one cup of brown sugar (more or less depending on how sweet you would like it).
Add a teaspoon of garlic salt. Pour over bundles.
Bake at 350 for 30 minutes. Then put under the broiler for 4-5 minutes at the end. DELICIOUS!

Baked Crescent Churros

Prep Time: 15 Min
Total Time: 30 Min
Makes: 12 churros

INGREDIENTS:-
2 tablespoons sugar
-1 teaspoon ground cinnamon
-1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
-2 tablespoons butter or margarine, melted

DIRECTIONS:
- Heat oven to 375°F.
In small bowl, mix sugar and cinnamon; set aside.
- If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each to 6x4-inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6x4-inch rectangle.
- Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.
- With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.
- Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.

Crock Pot

Love the Crock Pot, especially on lazy days or working days!

Slow Cooker Chicken Lasagna
5 oz frozen chopped spinach, thawed and squeezed dry

2 C. cooked cubed chicken

1 can cream mushroom soup

1 can cream onion soup

8 oz sour cream

1 C. milk

salt & pepper

Add all ingredients to large zipper bag. Zip to seal. Squish around to mix.

Additional ingredients needed when ready to cook:

9 dry lasagna noodles

2 C. shredded Colby jack cheese

1 C. shredded Parmesan cheese

Layer 1/3 chicken mixture in bottom of slow cooker.

Cover with 3 noodles, breaking to fit.

Sprinkle with 1/2 Colby/jack cheese.

Repeat layers ending with chicken mixture.Sprinkle with Parmesan cheese.Cook on low for 4 hours. Serve with a green salad.

BEER BREAD

This recipe is pretty easy, and it's wicked good! I don't really like the taste of beer, but I like this bread. The beer taste is pretty subtle. I think that it's best to use a lighter-colored beer for this recipe. You can also use a clear soda, like Sprite or ginger ale. If you use soda instead of beer, the bread tastes sweeter. Beer Bread Recipe

3 cups sifted flour
1 1/2 teaspoons baking powder1/2 tsp salt
1/2 cup white sugar
3 tablespoons melted butter
12 ounce bottle of beer

Preheat oven to 375. Mix the ingredients in a bowl. Pour into a greased loaf pan, spread butter on top of the batter. Bake for about 45 minutes, until bread is golden brown and pulling away from the edge of the pan.

GINGER SNAPS

Since I have been home with sick kids for almost a week now, it was time to get back to baking. I baked these last night, not only did they make the house smell awesome they taste GREAT...especially with a good cup of coffee!!

Gingersnaps
2 1/4 cup flour1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 cup white sugar
In large mixing bowl, place half of the flour. Add the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. (FYI: I put in a little extra ginger, cinnamon and cloves.)
Beat with electric mixer on medium to high until combined, scraping the sides of the bowl. Beat in remaining flour.
Shape dough into 1 inch balls and roll in white sugar to coat. Place balls 2 inches apart on cookie sheets. Bake at 375 F for 8-10 minutes or until edges are set and tops are crackled.

Rice Krispie Treats

I swear you can dress up Rice Krispie Treats for just about any holiday and since myself and my kiddos are BIG M&M Fans you bet we will be making up some of these!! From http://apumpkinandaprincess.blogspot.com/

Im Back!!

Well we are all moved and I would say just about settled, the Garage needs some "major" TLC but it will get there with a little time!!

While surfing tonight I stumbled across this recipe and thought it was worth sharing. Plus I have a confession I cheated and baked box brownies today for my family....you could say I am not that settled yet to be baking from scratch or even semi scratch!!

SMOTHERED CHICKEN
4 boneless, skinless chicken breasts
6-8 slices of bacon, cooked & chopped
4 slices cheddar cheese
BBQ sauce {I used Rudy’s}
Montreal steak seasoning
Green onion
Honey mustard sauce {1 cup mayo, 1/2 cup dijon mustard, 1/4 cup honey}

Sprinkle chicken with montreal seasoning on both sides. We really LOVE spicy food, so we used the spicy montreal, but you can get it regular too :)

Transfer chicken to large skillet and cook on medium high heat for about 6-8 minutes on each side.

Meanwhile, cook bacon & chop. I totally cheated. Since I can’t cook bacon to save my life…and I really didn’t feel like trying…I bought the fully cooked kind and just microwaved it until it was crisp :) A little puny, but still dang good.

After cooking chicken on both sides, keep in skillet and spread a tablespoon of BBQ sauce on each breast & layer with bacon…

Now top with cheddar cheese.

Cover the skillet with a lid and cook on medium high head for an additional 10-15 minutes. When it’s ready, remove and top with green onions and serve with the YUMMY honey mustard sauce!

SO good!! And I’m not a big fan of eating chicken this way, so that says a lot! :)

Week of 11/22

Sorry I missed last week, I have been SUPER busy preparing for our up coming move!!

I LOVE thanksgiving, such a great day with Family and Yummy food..and best part the left overs usually last for at least a day or two!!
So this weeks menu is short and sweet!!

*MONDAY~
1 loaf French bread cut diagonally in 2 inch slices
1 1/2 cup fat free cream
1 cup milk
6 eggs
3 tsp. vanilla
1/2 tsp. cinnamon

3/4 cup butter
1 1/3 cup brown sugar
3 tbsp. light corn syrup

Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom.

In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees F.
In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.Bake in preheated oven, uncovered, for 40-50 minutes.Half way through flip bread slices to evenly absorb the moisture.The bread will look gooey and moist. It definitely has the texture of bread pudding.

*TUESDAY~Italian Baked Bow Ties
8 oz uncooked bow tie pasta
28 oz can/jar spaghetti sauce
1/2 C. water
1 envelope Italian dressing mix
2 C. shredded mozzarella
Pour a little sauce in the bottom of the baking dish.

Mix Italian dressing seasoning right in the can of sauce. Why dirty another dish if you don't have to? :)

Mix noodles, sauce, water and cheese in baking dish.

Sprinkle with cheese.

Cover with foil (spray the foil with non stick spray so the cheese does not stick).
This needs to sit in the refrigerator at least 8 hours. Bake within 48 hours for best quality.
Bake 400 degree oven for 25-35 minutes or until hot and bubbly.
Serve with bread and green salad.

*WEDNESDAY~ Baked Potato Soup

This hearty soup will warm you up on a cold day!
1/2 C. frozen chopped onion

32 oz. chicken broth

1 C. water

30 oz bag frozen cubed hash browns

Mix first 4 ingredients in a large zipper bag. Zip to seal.
Mix 1 C. milk with 3 T flour in a small container with lid.Store in refrigerator until ready to cook.

To cook. Place bag ingredients in slow cooker and cook on low for 6-8 hours. Turn slow cooker to High, add milk/flour and mix well. Cover and cook additional 30 minutes or until soup thickens.Serve with shredded cheese, real bacon bits and green onions.

Dinners for the week of Nov 8th

DON'T FORGET TO SET YOUR CLOCKS BACK ONE HOUR SUNDAY NOVEMBER 7th!!

MONDAY~Chicken-Penne Florentine Bake(Kraft Food)~Found at http://adventuresofthemichelenafamily.blogspot.com/ Be sure to check it out when you have time..she features a Tasty Tuesday with lots of great recipe's!!
Prep Time: 25 minTotal Time: 43 minMakes: 6 servings, 1 cup each
What You Need:-
1 lb. boneless skinless chicken breasts, cut into bite-size pieces-
2 Tbsp. flour-2 cups multi-grain penne pasta, uncooked
-2 Tbsp. KRAFT Sun-Dried Tomato Dressing
-1 cup fat-free reduced-sodium chicken broth
-2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
-1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
-1 cup KRAFT Shredded Mozzarella Cheese
-2 Tbsp. KRAFT Grated Parmesan CheeseMake It:
-HEAT oven to 375ºF.
-TOSS chicken with flour. Cook pasta as directed on package.
-MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or just until chicken is browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
-DRAIN pasta. Add to spinach mixture; mix lightly. Spoon half into 2-qt. casserole; top with 1/2 cup mozzarella. Repeat layers. Sprinkle with Parmesan.
-BAKE 16 to 18 min. or until casserole is heated through and mozzarella is melted.

TUESDAY~Creamy Enchiladas!
In a frying pan saute (fry) 1/4 cup of butter, 1/2-1 onion and 1 can green chilies ( I do not like these and leave them out..I also do not like Onion so I also leave those out..I know I am boring). Mix in an 8oz pkg.of cream cheese, 1 cup of Mexican style cheese and 1/4 c. of salsa. Once cheese is melted add Shredded or cubed Chicken ( I usually cube up about 4 breats and cook them on the stove top and then throw them in once done-no longer pink)
Place about 3 Tb. of the chicken filling in a flour tortilla, Then roll it up like an enchilada and place in a 9x13 pan.
Mix together 1 can of your favorite Enchilada Sauce (mild if you don't like it too spicy) and 1/2 cup of heavy whipping cream. Then pour the sauce over the enchiladas. Cover with 1 cup of Mexican style cheese and bake at 350 for 20 min covered. Then bake 10 more minutes uncovered. Take it out when it's nice and bubbly! Keep in mind you can also use Ground Beef instead of Chicken.

WEDNESDAY~
The Perfect Pot Roast!
from The Pioneer Women
1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
1 whole Onion
6 whole carrots
Kosher Salt
Pepper To Taste
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste
(I left out the thyme and rosemary once and it still tasted great!!)
Preparation Instructions
First generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
These 2 Recipe's were takes from the following Blog:http://iheartnaptime.blogspot.com/ This is my FAVORITE BLOG!! Check it out when you get the chance she currently has guest bloggers sharing their Christmas Craft Ideas!!

*THURSDAY~WHITE BEAN TURKEY CHILI
Ingredients
1 tablespoon vegetable oil
2 medium onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin1
1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained

Directions
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon.
Add tomatoes with their juices, breaking up with back of spoon. Mix in stock, beans, and tomato sauce. Bring to boil.
Reduce heat; simmer 45 minutes, stirring occasionally.
Snagged from http://blog.kuzakscloset.com/, check out the blog when you get the chance..Lots of yummy sweets and some organizing tips..always a PLUS!!

*FRIDAY~­Pasta e Fagioli..I hope it tastes as good as Olive Garden's~

2 t. olive oil
1# ground beef
1 large chopped onion
2 c. each of diced celery and shredded carrots
3 cans Swanson’s beef broth
2 t. dried oregano
1 t. pepper
1 ½ to 3 T. fresh parsley
2-24 oz. jars chunky Ragu sauce with tomatoes, garlic and onion
1 can each - red kidney beans and great northern white beans, both drained and rinsed
2 c. cooked pasta tubes, small

Heat oil Add beef and sauté until brown. Drain.
Stir in onion, celery, carrots, and simmer 10 minutes
Add broth, Ragu, oregano, pepper, parsley and simmer 10 minutes
Add beans and additional water if too thick. Simmer 10 minutes
When ready to serve, add a small amount of pasta to bowl and pour soup over it. May sprinkle cheese if desired.

SWEET TREATS~

Oreo & Fudge Ice Cream Cake
Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 12 servings
What You Need:
-1/2 cup Hot fudge ice cream topping, warmed
-1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
-1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding-8 OREO Cookies, chopped (about 1 cup)
-12 vanilla ice cream sandwiches
Make It:-POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.-ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
-FREEZE 4 hours or until firm.
Kraft Kitchens Tips:Note:The consistency of fudge topping can vary depending on what brand you purchase. If the fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.Special Extra:Prepare using Neapolitan ice cream sandwiches.

Pumpkin Spice Cake
Prep Time: 30 min
Total Time: 1 hr 50 min
Makes: 24 servings
What You Need:-1 pkg. (2-layer size) yellow cake mix
-1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
-1 cup mashed cooked fresh pumpkin
-1/2 cup Oil
-1/2 cup Water-3 Eggs
-1 Tbsp. Pumpkin pie spice
-PHILADELPHIA Cream Cheese Frosting
-1/2 cup chopped toasted PLANTERS Pecans
Make It:-HEAT oven to 350°F.-BEAT first 7 ingredients with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
BAKE 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.-SPREAD with PHILADELPHIA Cream Cheese Frosting; sprinkle with nuts. Keep refrigerated.

What have you tried?

My family is a little off of the menu I posted. With Halloween and all we had a couple cheat nights (out for dinner).
Last night we had the Baked Ziti and it was really good and it made enough where we can have left-overs..which is a plus!!
Have any others tried out any of the fabulous dishes?

IF YOU MADE ANYTHING FROM LAST WEEKS MENU, PLEASE BE SURE TO LEAVE COMMENTS...GOOD OR BAD ARE WELCOME!! THANKS!

Sweet Treats for the Week of 11/1/10

I have some friends that live out of town that I know would also like the recipe's for the Sweet Treats, so I will be posting them going forward!

Oreo Cheesecake Pretzel Bites~$3.00
7 whole Oreo Cookies
1 oz cold cream cheese
24 square pretzels
1 Cup chocolate chunks or chocolate chips, melted
White Sprinkles
1. Place Oreos into a food processor and process until finely ground. Mix Oreo crumbs and cream cheese until dough forms. Pinch 1 Tablespoon of dough and form into a little square. Place onto pretzel then gently press top pretzel to close. Top with melted chocolate and white sprinkles. Chill until chocolate has hardened and serve.
12 Pretzel Bites

Chocolate Chip Oreo Cookies: $3.00 for 12
Recipe from My Tasty Treasures
1 stick softened butter
1/4 cup + 2 tbsp sugar
1/4 cup + 2 tbsp brown sugar
1 egg
½ tsp vanilla
1 ¼ cups flour
½ tsp baking soda
½ tsp salt
8 oreo cookies, broken into pieces
1 cup chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with a silpat sheet or parchment paper.In a large bowl, beat together butter, white sugar, brown sugar, egg and vanilla until creamy.In a separate bowl combine flour, baking soda and salt in large bowl and mix thoroughly. Slowly add dry ingredients to wet and mix. Add chocolate chips and crushed oreos, stir until just combined.Drop by the spoonful onto the cookie sheet. Bake for 7–9 minutes, or until golden brown, but still soft. Let cool on baking sheet 3 minutes before transferring to cookie rack. Enjoy.

Banana Oatmeal Bread: $4.00
Original recipe by Cooking Light
1 cup of flour
1/2 cup of whole wheat flour
1/3 cup of white sugar
1/3 cup of brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
3/4 cups quick cooking oats
2 small, very ripe bananas, mashed
1/3 cup of low fat buttermilk
1/4 cup of canola oil
1 1/4 tsp vanilla
2 eggs, beaten
Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
Combine all the dry ingredients together and mix well. Combine the banana, buttermilk, oil, vanilla, and eggs together until mixed thoroughly. Slowly add the dry ingredients to the wet ingredients until well combined. Poor the batter into the loaf pan. Place into the oven and bake for 45-55 minutes or until a tester inserted in the middle of the loaf comes out clean. Let the bread cool for 10 minutes before removing from the pan and placing on a cooling rack for a few more minutes. Slice and slather with butter if desired. Enjoy.

Dinner for Week of 11/1/10

I thought I would get the weeks menu on here earlier then last week, since I know most people grocery shop during the weekend. On a side note you will see breakfast on our menu at least once a week possibly twice, we are big on breakfast for dinners!

MONDAY~Neapolitan Pancakes :Neapolitan (chocolate, strawberry, and vanilla) is one of my favorite flavors of ice cream so I thought I would try making my kids pancakes using those flavors. I normally whip up a batch of healthy pancakes using yogurt and whole wheat flour but I had hungry kids who wanted breakfast immediately so I used a pancake mix (Bisquick). I added some vanilla bean to the batter, then fresh strawberries and chocolate chips were added to the pancakes while they were cooking. These pancakes were a snap to make and my kids LOVED them - they gobbled up every single last bite.

Neapolitan Pancakes:
Recipe and photos by For the Love of Cooking.net
2 cups of pancake mix (I used Bisquick)
1 cup of milk
1 egg
1 vanilla bean
Strawberries, diced into small pieces
Milk chocolate chocolate chips
Combine the pancake mix, milk and egg together in a bowl. Slice the vanilla bean down the center then using the dull side of the knife, scrape all the seeds out of each side of the bean. Add the seeds to the pancake batter.
Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Top each pancake with pieces of the strawberry and chocolate chips
Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Served slathered in butter and topped with maple syrup. Enjoy.

TUESDAY~Steakhouse Kebabs:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe from Food Network Magazine ~ July/August 2010
1 1/2 lbs of steak
3 tbsp + 1 tsp olive oil
1 tbsp Worcestershire sauce
2-3 cloves of garlic, minced
1 tbsp soy sauce
1/2 tsp thyme
1/2 tsp garlic powder
1/2 tsp black pepper
1 tbsp fresh parsley, chopped
10 baby potatoes, boiled until tender, then sliced in half
10 button mushrooms, sliced in half
10-15 grape tomatoes
1/2 red onion

Cut the steak into bite sized cubes. Place the 3 tablespoons of olive oil in a large zip lock back along with the Worcestershire sauce, soy sauce, minced garlic, thyme, garlic powder, and parsley. Shake well until combined, add the beef chunks and marinate for at least 2 hours.
Soak the wooden kebab skewers in water for at least 15 minutes. Boil the baby potatoes in water for 4-6 minutes or until tender. Drain the water and slice the potatoes in half once they have cooled.
Place the sliced potatoes, mushrooms, onions, and tomatoes in a bowl then season with the remaining 1 tsp olive oil, sea salt, freshly cracked, pepper, and garlic powder, to taste. Toss until evenly coated.
Skewer the beef, potatoes, onion, tomatoes, and mushrooms on the skewers.
Place the kebabs on the grill and cook for 3 minutes before turning them over. Grill the kebabs until the meat is cooked to your desired degree of doneness. Remove from the grill and let the kebabs rest for 5 minutes before serving. Enjoy

*WEDNESDAY~Creamy Italian Chicken:
combine in small bowl:
1/2 cup water
2 TB butter
1 can low fat cream of chicken
4 - 8 oz low fat cream cheese
1 packet Good Seasons Italian dressing
Pour Ingredients over chicken in crock pot
3-5 Large Chicken Breast (I just use the frozen kind from Meijer)
Cook on low for 5-6 hours
Serve Over noodles or rice
From:http://iheartnaptime.blogspot.com/

THURSDAY~OVEN OMLET
8 eggs
1 Cup shredded cheddar cheese
1/2 Cup milk
1 Cup chopped ham or bacon
1 Cup diced onion/bell pepper blend
In large mixing bowl, beat eggs. Add milk and all other ingredients. Beat until well combined and pour into 8×8 baking dish.
Bake in a 350 degree oven for about forty minutes, or until it no longer wiggles in the middle when you shake it a bit.

FRIDAY~PHILLY CHEESE STEAK SANDWICH
The best Philly Cheese Steak Sandwich!
For 2 sandwiches you will need:
1/2 package of fresh baby bella sliced mushrooms
1 small to medium onion (I like sweet onions but white are fine)
Steak sliced rolls (these look like sub sandwich bread)
4 slices of Swiss cheese
1/2 pound of roast beef sliced from the deli

Heat griddle to 400 degrees (these sandwiches work best with a griddle but you could make one at a time in a frying pan). While griddle is heating up cut up onions into straws no more then about 1 1/2 inch pieces. Spray griddle with cooking spray. Put onions and mushrooms on griddle and use a spatula to move onions and mushrooms so they don't burn. Wait until the onions are almost translucent and add roast beef slices. It is easiest if you pull the roast beef slices apart into chunks before cooking. The roast beef doesn't need to be cooked so just wait until it turns a deeper brown then the pinkish color that it has. Mix it together with the onions and mushrooms and separate it into two equal rows. Place two slices of Swiss cheese on each sandwich and then put the steak roll on top like a tee pee. Hold the top like a hot dog bun and put a spatula under it. Gently turn over sandwich by trying to keep as much as you can inside the sandwich as you turn it. Anything left over scoop up and stuff inside. It doesn't have to be perfect. Then put whatever condiments you like on it. My favorites are Mayonnaise, tomatoes slices, red or green peppers and lettuce.Best part is it only takes 30 min to make- maybe even less.

Dinners for the week of 10/25

I can not guarantee ever week's menu will be this elaborate..sometimes I too get bored and lazy when it comes to cooking. Don't forget anything with a * can be ordered.

MONDAY~Bacon and Cheese Egg McMuffin Cups :whole english muffins, split
6 slices ready cooked bacon, not microwaved, just right out of package
1/2 Cup shredded cheddar cheese
6 large eggs
Pinches of kosher salt and fresh cracked black pepper
1. Preheat oven to 350 degrees F. Press english muffins carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring. Sprinkle with pinches of kosher salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly
2. Remove and let cool for 5 minutes before removing from muffin tin.

TUESDAY~Ghoulish Hot Dogs & Fries: Simple; Hot Dogs, crescent rolls rolled around the hot dog like a mummy two drops of mustard or ketchup for the eyes.

*WEDNESDAY~BBQ Chicken Crusted Smoked Cheddar Mac
1 lb mini farfalle pasta (use any pasta of choice)
5 Tablespoons butter
5 Tablespoons flour1/2 teaspoon salt1/2 teaspoon fresh cracked black pepper
4 Cups milk, I used 2%
5 Cups shredded cheddar cheese
2 Cups shredded BBQ Chicken
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and set aside.
2. Melt butter into a large dutch oven or pot over medium heat. Whisk in flour, salt and pepper; cook for 1 minute stirring. Slowly whisk in milk until smooth. Increase heat to medium high, stir continuously until liquid thickens and comes to a low boil. Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta. Pour mixture into a large baking dish then top evenly with BBQ chicken. Sprinkle with additional cheddar cheese and bake for 25-30 minutes or until hot and bubbly.
3. Let cool for 5-10 minutes and serve.

THURSDAY~ Toasted Whole Grain Apple Panini
2 slices Whole Grain Wheat Bread, lightly buttered on 1 side each
1/2 Gala apple, sliced almost paper thin,
1/4 Cup shredded cheddar cheese
Side of Dijon Mustard for dipping
1. Heat a small skillet or grill pan to get the panini look over medium heat. Place buttered side of bread #1 down in hot skillet. Layer bread with half the cheese, the apples then the remaining cheese. Top with bread #2, buttered side up. Grill for 1- 1 1/2 minutes per side pressing on sandwich (to get grill marks) until golden brown on each side. Remove, slice, dip in Dijon and EAT!

*FRIDAY~Cheesy Stuffed Baked Ziti

1 lb ziti pasta noodles
2 Tablespoons extra virgin olive oil
1 lb ground beef
½ teaspoon salt
¼ teaspoon black pepper1
26oz jar Classico Pasta Sauce1
15 oz container Ricotta Cheese
1 Cup shredded mozzarella cheese
½ Cup grated Parmesan cheese
Pinch salt, pepper
2 Cup shredded mozzarella cheese
1. Cook pasta noodles according to package directions. Drain and set aside.2. Place olive oil in a large pot over medium heat. Brown beef. Add pasta sauce, reduce heat to low and stir in noodles.3. Place ricotta, mozzarella, parmesan, salt and pepper into a large bowl. Stir until well combined. 4. Place ½ pasta into a 9×13 inch baking dish. Spoon ricotta mixture evenly over pasta, covering entire dish. Pour remaining pasta over cheese, then sprinkle with shredded mozzarella.5. Bake for 20-25 minutes or until cheese is melted and bubbly.
8 servings

*SATURDAY~PARMESAN RANCH CHICKEN
3/4 c. crushed tortilla chips
(I found these are the best "crumb" but you could also use ritz, corn flakes, breadcrumbs...)
3/4 c. grated Parmesan cheese
1 1oz. package ranch dressing mix (dry)
4-6 boneless, skinless chicken breasts (pound to even thickness)
1/2 c. melted butter
In a shallow bowl, combine the crushed tortilla chips, parmesan cheese and ranch. Dip chicken in butter, and then roll in cornflake mixture to coat. Place on a greased glass 9x13 casserole dish. Drizzle remaining butter and crumbs over all. Bake, uncovered, @ 375 for 40 minutes. You don't have to drizzle the remaining butter, but at least a little of it... (Butter make EVERYTHING better!)
Serve over brown or white rice.

SUNDAY~ Calling out for Pizza!!

Week of 10/31 Sweet Treats

Here are the following Sweet Treats offered this week:

* Rice Krispie Treats with Orange Sprinkles or Candy Corn cut into Pumpkins (Quantity: 12. IF more needed just let me know) $4.00.

* Banana Bread with Chocolate Chips~Mini Loafs. $2.00 per loaf.

* Witch Finger Chocolate covered Pretzels (Dark Chocolate and Green Colored Chocolate) Quantity 12 / $3.00

If you need delivered Saturday please let me know of your order asap. Sundays orders will be delivered no later then 4PM.

So Lets Try this Out!

Welcome to my Baking for the Fun of It Blog. I have a passion for baking and cooking, I love to challenge myself and learn some new things along the way. I hope my kids will remember there mom baking up sweet treats for them and pass this tradition onto their children!!
With that said I am now ready to share my treats with all of you.

Each week I will post a few Baked Goods / Treats to choose from if you like them or want to try them out...feel free to order. The Price's will be low and based on the Treats.

*Orders much be placed on or before Thursday Evening and will be ready for Delivery / Pick-Up Saturday or Sunday based on your preference.

Please e-mail all orders to the following: clinger418@comcast.net
My contact if there are any questions or concerns concerning my ingredient's or any other issues is 616-826-5066.
Make sure to book mark my blog for quick reference!!

I will also be posting a list of what my family will be eating for the week, since I hear allot of people struggle with new ideas. If the meal has a * listed next to it, I will be providing those also for orders.

*Each meal feeds 4-6 people
* Meals delivered ready to heat and serve or freeze
*Price of meals: $15.00
*Orders must be places on or before Thursday night for delivery on Saturday or Sunday.