Pumpkin Spice Oatmeal Cookies

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.

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.

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.

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

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.

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.

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.