I saw this on the Reluctant Entertainer blog. I love changing around basic recipes and coming up with something new. When I saw she added pumpkin spice to these cookies, I knew it was something I needed to try. They are so yummy...and gooey!
1 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/3 cups flour
2 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 cups rolled oats
1 1/2 cups dried cranberries
1 cup white chocolate chips
Mix the first 5 ingredients. Then add the rest and mix some more.
Drop by scoops or spoonfuls onto cookie sheet. Bake at 375 for 8-10 minutes.
Tuesday, November 24, 2009
Sunday, November 22, 2009
Chicken Enchilada Pasta
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent.
Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.
Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
Let the sauce simmer for about 8-10 minutes.
Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!).
Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent.
Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.
Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
Let the sauce simmer for about 8-10 minutes.
Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!).
Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
Friday, November 20, 2009
Carmel Cheesecake
2 cups Graham Cracker Crumbs
1 cup Peanuts, chopped, divided
1-1/4 cups sugar, divided
6 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
2 tsp. vanilla
1 cup Sour Cream
4 eggs
1/4 cup caramel ice cream topping
HEAT oven to 350ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides.
Mix crumbs, 1/2 cup nuts, 1/4 cup sugar and butter; press onto bottom of pan. Bake 10 min.
In another bowl, beat cream cheese, remaining sugar and vanilla with mixer until well blended.
Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended.
Pour over crust.
BAKE 35 min. or until center is almost set; cool completely. Refrigerate 4 hours.
Top with remaining nuts and caramel topping.
Use foil handles to lift cheesecake from pan before cutting to serve.
1 cup Peanuts, chopped, divided
1-1/4 cups sugar, divided
6 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
2 tsp. vanilla
1 cup Sour Cream
4 eggs
1/4 cup caramel ice cream topping
HEAT oven to 350ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides.
Mix crumbs, 1/2 cup nuts, 1/4 cup sugar and butter; press onto bottom of pan. Bake 10 min.
In another bowl, beat cream cheese, remaining sugar and vanilla with mixer until well blended.
Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended.
Pour over crust.
BAKE 35 min. or until center is almost set; cool completely. Refrigerate 4 hours.
Top with remaining nuts and caramel topping.
Use foil handles to lift cheesecake from pan before cutting to serve.
Thursday, November 19, 2009
Pumpkin Dump Cake
This is one of the yummy dishes I will bringing to Thanksgiving this year!
2 (15 oz) cans of pumpkin
2 cans evaporated milk
4 eggs
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
1 1/2 cups sugar
1 yellow cake mix
1 stick of butter
1 cup chopped nuts
Mix together pumpkin, milk, eggs, sugar, and spices. Pour into a greased and floured 9x13 pan.
Sprinkle with cake mix. Drizzle with melted butter. Sprinkle chopped pecans on top.
Bake 350 for 1 hour and 20 minutes
2 (15 oz) cans of pumpkin
2 cans evaporated milk
4 eggs
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
1 1/2 cups sugar
1 yellow cake mix
1 stick of butter
1 cup chopped nuts
Mix together pumpkin, milk, eggs, sugar, and spices. Pour into a greased and floured 9x13 pan.
Sprinkle with cake mix. Drizzle with melted butter. Sprinkle chopped pecans on top.
Bake 350 for 1 hour and 20 minutes
Tuesday, November 17, 2009
Hershey Bar Pie
Some our friends invited us over for supper a few weeks ago, she served this dessert. It was a huge hit with my kids....and husband! It is incredibly easy to make.
2 Hershey Bars
1 (8 oz) cool whip
1 graham cracker crumb crust
Melt Hershey bars and gently fold in cool whip. Pour into crust. Refrigerate for 6 hours.
Sunday, November 15, 2009
5 Minute Yeast Rolls
This is a super quick recipe that I got from my aunt.
1/4 c sugar
1 pkg yeast
4 c self rising flour
2 c warm water
1 egg, beaten
1/4 c oil
Mix together sugar, yeast, and flour. Add warm water. Add beaten egg and oil. Fill muffin pan 2/3 full.
Bake at 450 degrees for 10 minutes.
1/4 c sugar
1 pkg yeast
4 c self rising flour
2 c warm water
1 egg, beaten
1/4 c oil
Mix together sugar, yeast, and flour. Add warm water. Add beaten egg and oil. Fill muffin pan 2/3 full.
Bake at 450 degrees for 10 minutes.
Friday, November 13, 2009
4 layer Pumpkin Cake
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
Preheat oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean.
Cool in pans 10 min.
Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.
Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.)
Drizzle with caramel topping just before serving; top with nuts.
Refrigerate leftovers.
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
Preheat oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean.
Cool in pans 10 min.
Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP.
Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.)
Drizzle with caramel topping just before serving; top with nuts.
Refrigerate leftovers.
Thursday, November 12, 2009
Pecan Pie Mini Muffins
If you love pecan pie, you will love these muffins. The best part is they are so quick and easy to prepare!
1 cup packed brown sugar
1 cup chopped pecans
1/2 cup plain flour
2/3 cup butter, melted
2 eggs, beaten
Combine brown sugar, pecans, and flour in a bowl and set aside. Combine butter and eggs. Mix well and stir into flour mixture. Fill greased mini muffin tins about 2/3 full.
Bake at 350 degrees for 20 - 25 minutes.
Remove from muffin tins immediately and cool on wire racks.
Makes 2 dozen
These are great served for brunch. You can also package them in a decorative tin and give as a Christmas gift.
1 cup packed brown sugar
1 cup chopped pecans
1/2 cup plain flour
2/3 cup butter, melted
2 eggs, beaten
Combine brown sugar, pecans, and flour in a bowl and set aside. Combine butter and eggs. Mix well and stir into flour mixture. Fill greased mini muffin tins about 2/3 full.
Bake at 350 degrees for 20 - 25 minutes.
Remove from muffin tins immediately and cool on wire racks.
Makes 2 dozen
These are great served for brunch. You can also package them in a decorative tin and give as a Christmas gift.
Thursday, November 5, 2009
Asian Chicken Salad
4 Tbsp. KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing
1 Tbsp. mayonnaise
1-1/2 cups chopped or shredded cooked chicken
2 green onions, thinly sliced
1/4 cup chopped Dry Roasted Peanuts
Dash freshly ground black pepper
Salt to Taste
MIX dressing and mayo in medium bowl until well blended.
ADD all remaining ingredients; mix well.
Serve with crackers.
1 Tbsp. mayonnaise
1-1/2 cups chopped or shredded cooked chicken
2 green onions, thinly sliced
1/4 cup chopped Dry Roasted Peanuts
Dash freshly ground black pepper
Salt to Taste
MIX dressing and mayo in medium bowl until well blended.
ADD all remaining ingredients; mix well.
Serve with crackers.
Monday, November 2, 2009
Santa Fe Soup
With cooler temperatures finally here (at least a little!), it is time to make our favorite soup recipes.
2 lbs ground beef
onion, chopped
1 can stewed tomatoes
1 can rotel tomatoes
1 can pinto beans
1 can kidney beans
1 can black beans
2 cans shoepeg corn
2 pkgs taco seasoning mix
1 pkg ranch dressing mix
1 cup water (if needed)
sour cream (optional)
cheddar cheese (optional)
Brown ground beef with onions. Drain. Add tomatoes, beans, and corn with their juices. Add taco and ranch mixes. Simmer for 30 minutes.
Serve with Frito Scoops.
Top with sour cream and cheddar cheese if desired.
2 lbs ground beef
onion, chopped
1 can stewed tomatoes
1 can rotel tomatoes
1 can pinto beans
1 can kidney beans
1 can black beans
2 cans shoepeg corn
2 pkgs taco seasoning mix
1 pkg ranch dressing mix
1 cup water (if needed)
sour cream (optional)
cheddar cheese (optional)
Brown ground beef with onions. Drain. Add tomatoes, beans, and corn with their juices. Add taco and ranch mixes. Simmer for 30 minutes.
Serve with Frito Scoops.
Top with sour cream and cheddar cheese if desired.
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