Oct 25
icon1 Kayla | icon2 EZ Baking, Tips & Tricks | icon4 10 25th, 2009| icon3No Comments »

This entry to the fall recipes actually includes three! I had a can pf Pumpkin Pie mix in the pantry that needed to be used & just started experimenting. What I found was that you can make a can of pie mix go along way. And the proceeds are delicious!

First we start off with a simple pumpkin cream cheese danish.soccer-035

You will need:

  • A few spoon fulls of pumpkin pie mix
  • Cream cheese
  • Crescent rolls

What you do:

Mix the pumpkin with the cheese & spread in the rolled out crescent dough. Wrap the dough over the mix & bake as directed on the roll tube. Sprinkle with pie seasoning or cinnamon!

Ohh so good with coffee & a friend!

Well as you will notice you still have most of a can of pie mix left so lets get to it!

Yummy Pumpkin Spice Cupcakes with Autumn flavored frosting!

(Sorry no picture my family ate them all before I got my camera out. I guess that’s saying something!)

What you need:

  • 1 (15 ounce) can solid pack pumpkin 2/3 cup
  • 3 eggs
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 1 (18.25 ounce) package yellow cake mix or spice mix (really any you have in the pantry will work)
  • 1 tbls pumpkin pie spice (unless you use spice cake in which case I would omit all together)
  • In a large mixing bowl, combine the pumpkin, eggs, sugar and oil; mix well. Add cake mix and pumpkin pie spice; beat for 2 minutes. Pour into a greased or lined cupcake pan. Bake at 350 degrees F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack completely before frosting!

    Autumn Frosting:

    • 1can of white frosting
    •  1block of ream cheese
    • Remainder of pumpkin pie mix
    • Pumpkin pie spice to taste

    Just start whippin until it’s fluffy, & tastes just the way you like it, which may require many spoon samples.  (Just  a note left over frosting is great on a graham cracker for breakfast! )

    Frost your cupcakes & enjoy with the ones you love by the fire with some hot apple cider! 

    snow-001

    So there you go one can three recipes to warm your sole, fill your belly, & not take your entire day.-Happy Fall

    Oct 18
    icon1 Kayla | icon2 Cooking Shows, Recipes | icon4 10 18th, 2009| icon31 Comment »

    There are classics that I stick to around certain holidays, but I am always on the look out for new & fun things to bring to the table. After all the classics are only classic because someone made them classic! So in the name of adding to my family traditions in my own way I went on a search for new Halloween treats. www.foodnetwork.com had the cutest Halloween treats. like this one below!

    For this weeks spooky treat we look to the food networks Pudding Ghosts in our house. But they had all kinds of cool recipes on their Halloween page to inspire your creepy creations. Hopefully you will find something new to bring to your table & make a family tradition of your own.

    ghost-20family_s4x3_leadIngredients

    Pudding:

    • 1 package gelatin
    • 2 cups whole milk
    • 1 cup sugar
    • 6 large egg yolks (reserve 2 whites for topping)
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon fine salt
    • 1 (15-ounce) can pure pumpkin puree

    Topping:

    • 2 large egg whites
    • 1/3 cups sugar
    • 1/2 teaspoon cream of tartar
    • 1 pinch fine salt
    • Small candy, for eyes

    For pudding:

    Directions

    Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms

    Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.

    Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.

    For topping:

    Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.

    Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.

    Oct 13

    french-dipWe are a busy family & one of my most trusted kitchen gadgets it my crock pot. So when I need a hearty family favorite with little effort I turn to my old friend crocky & whip up some french dips paired Fries, or salad, or whatever is in the fridge & my family thinks I am the coolest!

    Jenna French Dip

    One roast any kind

    One can beef broth

    One package pot roast seasoning (I likeMckormic )

    One can water

    Throw all in the crock pot  minus the rolls & cheese & cook on low for 8 hours

    When done shred meat & return to liquid. Fill each hoagie roll with meat & cheese. broil for a few seconds, you can also serve with onions or your mushrooms for some added kick.

     Use liquid from crock for dipping!

    I serve this dish with fries & it’s always a hit :) You can serve french dips with just about anything, and since the bread fills the plate you will most likely have left over meat you can reinvent for a new meal like beef pot pie, or beef quesadillas.

    Oct 7
    icon1 Kayla | icon2 Recipes, Tips & Tricks | icon4 10 7th, 2009| icon3No Comments »

    house2Fall means baking for our family. We love to create in the kitchen with our kids this time of year. Whether it is caramel apples, or spooky cup cakes there is always something to treat in our house  around Halloween. 

    I am going to try to post a new recipe each week that will thrill, chill, & fill your family through Halloween! To start us off My boys chose spooky haunted houses

    You will need:

    Graham crackers or gingerbread pieces

    Frosting ( I recommend a tub for gluing & several colors with decorator tips for the fine work)

    Candy

    A base for your house

    Little imaginations to help

    How to:

    house

    There reallyis no how too here! A hunted house can be any shape size or look, so just get creative & go for it. The best part of this crafty eatable creation is the time you spend doing it. So dig in & create with your kids. Don’t forget to buy your favorite candy to snack on & be careful with colored frosting’s that can stain.

    -Enjoy

    Sep 29
    icon1 Kayla | icon2 EZ Baking, Recipes, Tips & Tricks | icon4 09 29th, 2009| icon3No Comments »

    This past week we had a large group in for a family wedding.  I took a night on the dinner schedule & had to feed 2o people. This was no prob with this quick recipe for smothered burritos that is always a crowd fav!

    What You’ll  need:

    1.5 lbs of ground beef

    1 chopped onion

    1-2 packages of tortillas

    1 large can Re-fried beans

    1 can sliced olives

    1large can pork green chili

    1lbs shredded cheddar cheese divided

     

    How To:

    Brown & drain beef, add onion & heat through (my hubby adds taco seasoning to his ground beef, but I just s&p) add beans to beef & stir until mixed. Fill shells with meat mix & half of the cheese. Place in pan & top with green chili, remaining meat, & olives

    Place in 425 degree oven covered for about 20 min, then uncover & let drown. I like them when they are a little crisp on the edges but be careful not to toast the bottoms or they will be hard to cut.

    Top with sour cream, lettuce &  tomato for a supreme burrito!

    These are great on a week night or game day! I usually just serve with chips & guacamole, & maybe a salad because they are so filling.

    *Try doubling the wux21ca8wq6ltcaq3fbygca0k0cbaca9x2w1xcagg0ieeca63a3ubca52p1mtcaa7az1scaju525eca41n4xhca43gdn0ca591cyscazn5muhcage98iqcajzcb6vcazs3j5fcapzw565ca6sbopmrecipe, making  pan through the stages but don’t bake it freeze it & it will be ready to pull out and bake on a night when you are short on time.

    Sep 29
    icon1 Kayla | icon2 Dinner, kitchen gadgets, slow food | icon4 09 29th, 2009| icon3No Comments »

    dutch_7I love a home cooked meal & for me that sometimes means from a dutch oven in a pit covered in coals. Some of the best meals I have ever eaten were made in a cast iron pots miles from civilization.  So when I found this cool site on all things dutch I had to share it. http://www.dutchovencookware.com/dutch-oven-recipes.html

    Dutch oven cooking can be done at home or in the back woods & has been around for hundreds of years. It is not as hard as it looks & trust me you have not lived until you have had peach cobbler ala dutch!

    -Keep Cooking

    Sep 16
    icon1 Kayla | icon2 EZ Baking, Recipes | icon4 09 16th, 2009| icon3No Comments »

    v5edpca9inclmcazv43itca8x4rjyca42ku9gca2j22cvcaox3mrycas11uhecakm663qcao070qhcau1jmcacapskah1ca3b9zr2ca0odlsucavlf00mcajx0zjwcathxa79cas516r4caprpa4rFall is in the air and that means I am aching to spend more time in the kitchen. Something about a windy chilly fall day gives me permission to retreat to the house for some baking or canning.

    One of my favorite recipes to make & share in early fall is pumpkin butter. This thick inviting butter is like pumpkin pie in a jar!I make a batch & take it to my neighbors each year to signify that fall has arrived and it’s time to go inside, get cozy, & let the aroma of fall fill your kitchens and warm your tummies.

    Oh did I mention that this is super easy to make & EVERYONE loves it?

    vlfezcalraghscanj4ly4caa3xeuocal024luca12fk6qcanwfxn7cahbljjdcaovyrjacanxavfwca0m3afvcajepj1scaybkageca40il5gcaye6udvcatol3zgcaew35u9ca15n500caqm0c8mINGREDIENTS

    • 1 (29 ounce) can pumpkin puree
    • 3/4 cup apple juice
    • 2 teaspoons ground ginger
    • 1/2 teaspoon ground cloves
    • 1 1/2 cups white sugar
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg

    DIRECTIONS

    1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
    2. Transfer to sterile containers and chill in the refrigerator until serving, water bath can like a regular butter such as apple butter, or freeze in a freezer jam container. The cool thing is that this is a super versitile recepie so you can store it according to your skill level & your time! Make it quick & stick it in the fridge or doll it up for a gift :)

     

    Sep 9
    icon1 Kayla | icon2 breakfast | icon4 09 9th, 2009| icon32 Comments »

    During the summer my guys love to sleep in & then start their day with a big breakfast.Now that we are back at school I don’t want them to miss out on the big breakfast that starts their day off right, but we don’t have the kind of time it takes to leisurely make a large 1st meal either.

    So to solve this problem I have a few tricks that have made sure my guys get a great healthy hearty start to their day & I don’t have to get up at 5 am to do it.rvou6caz8y5qkca1jkswecayo4zrzcadreu9ccaryruk3ca4fyhqvcafpvrj1ca78qwvhcabead48ca5towracabodnojcaii5ke1calxq5ylca7pnf7ycap69sm7ca8m5w6fcaiooso7ca2z464m

    *Plan ahead!

    I make up a menu at the beginning of the week & post it on the fridge so that my family knows what’s available to choose from. I don’t assign a day to each meal-we aren’t that scheduled & the lack of choice never has worked with my boys. But this takes the Uhhh what’s for breakfast today, that usually leads to  coffee & a donut.

    *Make ahead

    Protein is the most important part of a healthy breakfast & often times the most time consuming. So I buy sausage or bacon & cook it all on Monday so it is ready to go for the week. You can also do this with eggs & taters. One of our favs is breakfast burritos, you can make a mess of them & freeze or refrigerate them for later. They are easy & can be grab & go too.

    I alos cut fruit ahead of time for wasy grab & go!

    *Forzen if from your toater is still homemade!

    That’s right! I do frozen waffles or you can make your own on Sunday & save some to freeze and toast later if you prefer. But this is quick, easy & still hot & ready to go with out the mess of waffle or pancake prep to worry about. I also do biscuits this way & my guys eat em up!

    *Enjoy

    By taking as much work out of breakfast as you can you know have a few minutes to sit with your kids. Often schedules are so crazy this might be the only time you see each other today, so take advantage of it. Feed yourself & sit down to a hot, home cooked meal with your kids! You will be amazed  how this helps your day get off on the right foot too.

    Aug 24

     

    Whether you have a child heading back to school or you’re looking for a way to save a buck & eat healthier, sacked lunches don’t have to mean pb&j! Taking your lunch saves money & your waist line, and can be fun too.

    Check out some of these recepies  from www.parenting.comfor a wonderful brown bag surprise!

    lunchfood_saladwrap_cclic_pA colorful, super-healthy lunch choice. Spread white bean dip on a whole-wheat or spinach tortilla wrap. Layer with lettuce, sliced tomato, cheese, thinly sliced cucumber (or pickle if your child is a fan), avocado and other favorite vegetables. Roll up the tortilla. Then slice into 4 1-inch cross-sections to make the wheels.

    lunchfood_fruitrollup_pWhile your child would no doubt enjoy diving into a meal of sticky sweet fruit leather, this guilt-free version offers nutrients and energy to keep her going for the second half of the school day.

    Spread blueberry or strawberry-flavored cream cheese on a whole-wheat tortilla wrap. Top with fresh blueberries or sliced strawberries and roll tortilla.

    lunchfood_muffinpizza_cclic_pThis kid-favorite gets a healthy makeover to fuel your child’s busy body all day long. Make these the night before to save time in the morning. Top English muffin halves with jarred marinara sauce (if your child won’t object, add chopped steamed broccoli or spinach to the sauce.) Sprinkle pre-shredded part-skim mozzarella cheese on top. Bake at 350 degrees for 5 minutes. Let cool, then wrap up.

    Aug 18

    My family loves my chicken pot pie! I get rave reviews every time I make it. It is so simple to throw together I often make it for new moms or sick friend, and get asked for the recipe every time.

    So I have decided to share it with you. Sharing this will certainly strip me of my credibility as a” cook “because it is just so simple, but I am willing to risk it! pie

    You will need:

    Two store bought refrigerator pie crusts 9″

    Can each of cream of Mushroom & cream of chicken

    1/4 cup milk or water

    Cooked chicken or turkey left over or purchased from the deli

    Bag of frozen mixed veggies

    One onion small & diced up

    S&P

    To make:

    Pre  heat oven to 425

    Place one pie crust in pie plate on bottom set aside

    Mix soups , milk, veggies, onion, chicken & s&p to taste in bowl

    Fill Pie crust

    Top with second crust

    Cut steam slits in top crust

    Bake at 425 for 20 min or so (until crust is done & inside is bubbly)

    Tips:

    Use a cookie cutter to cut shapes in top crust before putting it on top

    Also try Cajun seasoning instead of s&p mmmm with a kick

    Mix it up & try any filling you like, you cannot go wrong when its warm & creamy between pie crust

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