Pumpkin Cookies with Chocolate Chip Cream Cheese Frosting

These cookies are the perfect TREAT for fall and winter! For me, PUMPKIN is the ultimate comfort food "flavor" this time of year. I'm OBSESSED and just can't get enough!

Pumpkin Cookies with Chocolate Chip Cream Cheese Frosting
1 stick butter, room temp
1 cup brown sugar, packed
1 1/2 cups pumpkin
1 egg
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 1/2 teaspoons ginger
1 teaspoon allspice
1 teaspoon nutmeg
1/2 teaspoon salt


Frosting
4 ounces cream cheese
4 tablespoons butter
1 teaspoon vanilla
Dash of salt

2 to 3 cups powdered sugar 

1 cup mini semisweet chocolate chips

Preheat oven to 350 degrees.

With a hand mixer, beat together the sugar and butter until combined. Add the pumpkin, egg, and vanilla and beat to combine. Add the dry ingredients and beat until just mixed. Use a tablespoon-sized scoop and drop dough onto a cookie sheet, keeping cookies about 2 inches apart. Bake for 11 to 14 minutes and then cool on a wire rack.

To make the frosting, beat together the cream cheese and butter until smooth. Add the vanilla and salt. Slowly add the powdered sugar until the desired taste and consistency is reached. Fold in the chocolate chips and then frost the cooled cookies with a nice thick layer! Store in the refrigerator until ready to eat.

TIP: You could add the chocolate chips to the cookies instead of the frosting, but having them in the frosting tastes extra good for some reason—and its just different from the same old pumpkin chocolate chip cookies!

Cheesy Leftover Turkey Bake

This is a great recipe that will use up your LEFTOVER turkey! I found a recipe like this in a COOKBOOK I was recently looking at, but made quite a few changes to make my FAMILY happy. It turned out to be winner!

Cheesy Turkey Bake
2 cups chicken broth
1/2 onion, chopped or diced
1/2 cup thinly sliced celery
1 cup uncooked rice
1 cup frozen peas, thawed
2 cups cubed leftover turkey (you can also use rotisserie chicken)
1 can cream of celery or cream of chicken soup
1 cup milk
1/2 teaspoon salt
1 1/2 to 2 cups grated cheddar or colby jack cheese

In a saucepan, brink the broth, onion, and celery to a boil; reduce heat. Add the rice and cover, letting simmer for 15 minutes. Put rice in the bottom of an 8 x 8-inch square pan. Sprinkle the peas and turkey over top.

In a bowl, combine the soup, milk, and salt and then spread over casserole. Top with the cheese. Bake at 350 degrees for 30 to 35 minutes or until bubbly around the edges. Makes 4 servings.

TIP: Cover the casserole when baking to avoid burning the cheese on top. You can remove covering about 5 to 10 minutes before casserole is done. Also, feel free to change out the peas for other yummy veggies like chopped up broccoli! And, if you want to freeze this meal, layer it all in a foil pan, wrap in plastic wrap, and freeze. Just thaw and bake to eat later.

Pumpkin Pie with Pecan Streusel

I posted this recipe before, but this pie is so SCRUMPTIOUS it deserves a shout out for the HOLIDAY season! I make it for Thanksgiving, but it's so good, I always want to make it AGAIN for Christmas. Everybody likes sweet CRUNCHY streusel, right? Well, it's even better on top of PUMPKIN pie!

Pecan Streusel Pumpkin Pie
1 (16-ounce) can pumpkin
1 (14-ounce) can sweetened condensed milk
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 unbaked 9-inch pie crust


Pecan Streusel
1/2 cup firmly packed brown sugar
1/4 cup flour
1/4 cup firm butter
2/3 cup chopped pecans

Preheat oven to 400 degrees.

In a large bowl, stir together the pumpkin, condensed milk, eggs, spices, and salt until smooth. Pour into the pie crust and bake for 15 minutes. Reduce oven to 350 degrees and bake for 25 minutes more. 

In the meantime, prepare the streusel. In a bowl, combine the sugar, flour, and butter with a pastry blender until crumbly. Stir in the chopped pecans.

Sprinkle the streusel over the pie (after the 25-minute "baking round") and then bake for 15 to 20 minutes more, or until golden brown and the filling is set. Let cool about 2 hours and serve or refrigerate until ready to serve.

TIP: You can cut down on the brown sugar in the streusel topping if you prefer, but I wouldn't do less than 1/3 cup. Also, when the pie comes out of the oven, it's going to look puffy and like it's overflowing your crust. Well, once it cools it settles and looks fabulous, so don't worry!

Ham and Broccoli Cheese Soup

This is another great soup recipe from Jenny Stanger's FREEZER MEALS cookbook. It's nice and creamy, and SUPER easy to make. My family polished it off with no problem!

Ham and Broccoli Cheese Soup
2 cups cubed potato
1/2 cup chopped celery, optional (I added this to the recipe because I had some on hand)
2 cups water
1 1/2 cups cubed fully cooked ham
1 onion, chopped
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon pepper
3 cups milk
2 cups finely shredded cheddar cheese
1 cup frozen chopped broccoli

In a saucepan, bring potatoes, celery (if using), and water to a boil. Cover and cook for 10 to 15 minutes or until tender; set aside.

In a large saucepan, saute the ham and onion in the butter until onion is tender. Stir in the flour and pepper until smooth and a nice roux has formed. Gradually stir in the milk. Add the potatoes and their cooking liquid and bring to a boil. Cook for 2 minutes or more and stir until thickened. Reduce heat to low and then stir in the cheese and broccoli until cheese is melted and soup is heated through.

TIP: Eat now or let cool so you can freeze for a meal sometime down the road!

Pasta with Pumpkin Cream Sauce

A few weeks back I made and posted about a YUMMY pumpkin trifle—and ended up with leftover canned PUMPKIN. Well, this is what I came up with! SUPER easy, and pretty delish if I do say so myself!

Pasta with Pumpkin Cream Sauce
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 cup canned pumpkin
1/2 cup fresh grated or shaved Parmesan cheese
Thyme (I did a few hefty pinches of dried)
Garlic salt
Pasta of choice, cooked according to directions

In a pan, melt the butter. Stir in the flour until well combined, then add the milk gradually while stirring. Continue stirring and heat the mixture a few minutes more. Gradually stir in the pumpkin. When completely incorporated, add the cheese and stir until melted. Season with thyme and garlic salt according to taste and then serve over pasta with more Parmesan sprinkled over top. Yummy!

TIP: This is also great the next day if you have any leftover. You can just reheat in the microwave slowly, in 30-second intervals until warm. If it is a little thick, add some more milk, a little at a time. Also, if you'd like this to be EXTRA good, try using cream or half-and-half instead of milk!

BONUS TIP: I also browned some chopped onion and served that over the pasta, then topped with the pumpkin sauce. Sooooo good!

Raspberry Lemon Muffins

This is a recipe I found in a neighborhood cookbook. We LOVE muffins at our house and these are EXCELLENT! Spread some butter on one straight from the oven—its HEAVENLY!

Raspberry Lemon Muffins
2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cream or whole milk
1/2 cup vegetable oil
1 teaspoon lemon extract
1 1/2 to 2 cups fresh or frozen raspberries

Combine all ingredients in a bowl except raspberries. Gently fold in the raspberries. Spoon into muffin tin and bake at 400 degrees for 18 to 20 minutes, or until golden brown.

TIP: This would be delicious with other types of berries—strawberries, blueberries, you name it! You could also try using different flavored fruity extracts to mix things up as well.

Bacon, Beef, and Barley Soup

This is the perfect HEARTY soup to serve one of these lovely FALL days! I would almost call it a STEW because its very thick and rich. I bet your FAMILY will like it as much as mine did. :)

Bacon, Beef, and Barley Soup

4 bacon strips, chopped

1 1/2 pounds stew meat, cut into 1/2-inch pieces

1 medium onion, chopped

4 medium red potatoes, cut into 1/2-inch cubes

1 1/2 cups fresh baby carrots, cut in half lengthwise

1 cup frozen corn

1/4 cup medium pearl barley

2 cans beef broth

1 can diced tomatoes with basil, oregano, and garlic, undrained

1 (12-ounce) jar home-style beef gravy

1/2 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In drippings, cook beef and onion until meat is no longer pink.

In a 5-quart slow cooker, layer the potatoes, carrots, corn, and barley. Top with the beef mixture and bacon. Combine the broth, tomatoes, gravy, and pepper and then pour over top. Cover and cook on low heat for 8 to 9 hours or until meat and vegetables are tender. Stir before serving.


TIP: Serve this with some yummy crusty bread for a very rounded and fulfilling meal!

Pumpkin Trifle

HAPPY HALLOWEEN!

It's FALL and obviously time for some yummy PUMPKIN recipes! We love pumpkin at our house, and this DECADENT trifle really deepened our LOVE!

Pumpkin Trifle
1 spice cake mix
4 eggs
1/3 cup oil

1/2 cup sour cream

1 cup pumpkin

3/4 cup semisweet chocolate chips

2 (3-ounce) boxes Jell-O pumpkin spice instant pudding mix

2 (8-ounce) containers Lite Cool Whip (or non-lite if you prefer)

1 bag Milk Chocolate Heath Pieces (or crush some bars)

Caramel ice cream topping

Preheat oven to 350 degrees. Grease two 9-inch round pans and set aside.

In a bowl, mix together the cake mix, eggs, oil, sour cream, and pumpkin. Once combined, stir in the chocolate chips. Divide batter between prepared cake pans and then bake for 28 to 32 minutes, or when a toothpick inserted in the center comes out clean. Let cool completely and then crumble into small chunks.

Prepare the pudding according to package directions and let set. When set, gently fold in 1 container of Cool Whip. 

In a trifle bowl or glass dish, add about 1/3 of the cake crumbles. Top with a third of the pudding mixture. Add a few dollops of Cool Whip over top, sprinkle with the Heath pieces, and then drizzle with a little caramel topping. Repeat layers until all ingredients are used, making sure to spread out the last layer of Cool Whip to seal the edges. Refrigerate at least 4 hours before serving. Serves around 12 to 16.

TIP: When I made this, I used only half the cake, pudding, and Cool Whip and did it in individual cups because I only need about 8 servings. I just cut one cake round into 8 pieces and used one piece for each cup (and I froze the other half of the cake to use again later!). And then I only used one box of pudding and one container of Cool Whip. It was perfect!

Creepy Crawly Spider Cake

I've posted this cake before, but it's so darn CUTE for this time of year, I figured it wouldn't hurt to post it again! This "SCARY" little cake is from my book, Easy Cut-Up Cakes for Kids. 

                                                                                            Photo by Zac Williams

Creepy Crawly Spider Cake

1 cake mix, any flavor

Black frosting

Purple frosting

8 pieces black licorice

1 large marshmallow

Bake cake in two 8- or 9-inch pans according to package directions. When cool, place one cake layer in the center of a plate or foil-wrapped board. Frost the top with black or purple frosting, and then place second layer on top. Frost entire cake with a thin layer of black or purple frosting.

Using a decorator's bag with a star tip, make black spider hair by slightly squeezing the bag to create each piece of hair. Squeeze pieces of hair close together all over the entire spider body, but don't worry about making them touch, as the spaces will be filled in.

Using another decorator's bag with the same star tip, fill in any open spaces with the purple frosting to give the spider some "highlights."

On each side of the spider, use a round frosting tip to create four rounded mounds of purple frosting. These will be the spider's feet. Gently press 4 pieces of black licorice into each side of the cake and place the loose ends in the frosting mounds to make his legs.

Finally, cut the marshmallow in half and place as the spiders eyes. You may need to use toothpicks to secure. Use a dot of black frosting to make the pupils.

TIP: If you don't like purple, try green or orange for you second color of frosting. Either way, just make sure you use a good homemade buttercream frosting recipe. Also, I've found that the only way for me to get a good black frosting is to use Wilton frosting coloring. It's totally awesome! You could make a gray spider instead though. :)

Tomato Bisque

This is a recipe I've posted BEFORE, but I wanted to make sure it wasn't forgotten! This is a fabulous recipe that is definitely one of my all time FAVORITES. It really is amazing and, of course, super EASY.

Tomato Bisque

3 (32-ounce) cans diced tomatoes (or stewed) and liquid

1 large sweet yellow onion, cut into chunks

3 to 4 good-sized cloves garlic, crushed 

1 to 2 packages fresh basil (or a couple handfuls)

Salt and pepper, to taste

Extra virgin olive oil

1 pint whipping cream

Combine the first 5 ingredients and pour into a 9 x 13-inch baking pan. Drizzle the olive oil over top, lengthwise, side to side . . . basically a good drizzle. Cover with foil and bake at 350 degrees for 2–3 hours (I think 3 hours is best!). After baking blend with an immersion blender or in batches in a blender until smooth. Pour into a soup pot on the stove and keep warm. Slowly stir in the whipping cream until heated through and serve. Serves around 8 people.

TIP: Serve with some sort of crostini. I like slicing a baguette, brushing it with garlic butter, and then toasting in the broiler with some fresh Parmesan cheese grated over top!

Choco Chip Banana Muffins with Coconut Streusel

All I'm gonna say is that these sweet muffins are to DIE for! I hope you can handle them. :)

Choco Chip Banana Muffins with Coconut Streusel
Streusel
1/4 cup flour
1 tablespoon sugar
3 to 4 tablespoons coconut, chopped
Pinch of salt
2 tablespoons cold butter

1 3/4 cup flour
3/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla
3 ripe bananas, mashed
3/4 cup chocolate chips

Mix together the streusel ingredients using a fork or pastry blender and set aside.

To make the muffins, combine the flour, sugar, baking powder and soda, and the salt. Add the egg, oil, sour cream, and vanilla. Fold in the bananas and chocolate chips. Spoon into muffin cups and top with a spoonful of the streusel mix. Bake for 22 to 25 minutes at 350 degrees. Cool for about 5 minutes in pan and then remove to a wire rack to cool completely.

TIP: Use milk or semisweet chips, though these are really sweet, so I suggest going semi. Also, if you want a little more uuuumph to your streusel, add a tablespoon of chopped pecans or walnuts!

Baked Chicken Lasagna Rolls

This is a YUMMY recipe my mom made for us on one of our recent VISITS. It is very tasty and actually a very PRETTY dish. Perfect to serve any company you might have!

Baked Chicken Lasagna Rolls

2 cups part skim ricotta cheese

1 1/4 cups grated mozzarella

1/4 cup grated Parmesan cheese

1 egg

1 teaspoon garlic powder

1/4 cup chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups shredded chicken

9 cooked lasagna noodles

2 (8-ounce) cans tomato sauce

1/2 teaspoon Italian seasoning

Preheat oven to 350 degrees.

Mix together the first eight ingredients, reserving 1/4 cup of mozzarella cheese; set aside.

Lay a large piece of plastic wrap on counter top. Lay the cooked noodles flat on the plastic wrap and then top each noodle with a layer of ricotta mixture and 1/4 cup chicken. Starting at one end, roll one noodle at a time.

Mix the tomato sauce with Italian seasoning and pour 1/2 cup in the bottom of a baking dish. Lay rolls seam side down, cover with remaining tomato sauce, and sprinkle with reserved mozzarella. Bake at 375 degrees for 20 minutes and then serve!


TIP: Some other great additions would be chopped or sliced black olives, or some sliced mushrooms. 

Creamy Banana Brownie Cake

After having the twins, a super SWEET neighbor brought us this yummy dessert and we fell in LOVE with it. I hope there are still some FRESH strawberries at your grocer that you can make this with. If so, I would do it TONIGHT!

Creamy Banana Brownie Cake
1 box "chewy" brownie mix, prepared in a 8 x 8-inch pan and cooled completely
1 small box instant vanilla pudding, prepared
1 small container Cool Whip
1 or 2 bananas, sliced
Strawberries, sliced
1 Heath bar

After baking and cooling the brownie, prepare the pudding mix with milk according to directions and let set. Stir in desired amount of Cool Whip; set aside. (I probably used about half of the container, if not a little more. Just do it to your taste!) Place the banana slices over the cooled brownie to completely cover and then top with the pudding mixture. Lay strawberries over top and then shave the Heath bar over all. Let set in the refrigerator at least 4 hours before serving.

TIP: I like the brownie to be thick, so for a 9 x 13-inch pan I used 1 1/2 boxes of brownie mix even though it said it was for the larger size pan. I'm sure you could double it for some extra goodness! Also, the combinations are endless for this recipe. If you love banana, try using banana pudding for a really strong banana flavor (though when you serve it with the vanilla, everyone will think it's banana pudding already). You could also do chocolate pudding and it would delish!

I'm Back! Now How About Minestrone Soup?

In trying to prepare some MEALS to freeze before my cute little twins arrived, I found this recipe in a "freezer meals" type COOKBOOK written by Jenny Stanger. It was DELICIOUS and I'm so glad we were able to try it. Thanks Jenny!

Easy Minestrone Soup
8 cups water
2 (15-ounce) cans diced tomato (I pureed both cans to eliminate chunks for my fam)
1 (15-ounce) can red kidney beans
1 (15-ounce) can green beans
1 (15-ounce) can corn (I used about 1 cup frozen)
1 medium onion, chopped
2 carrots, thinly sliced (I used about 1 cup of baby carrots, sliced)
4 ounces polish sausage, sliced
2 tablespoons parsley
1 bay leaf
2 teaspoons salt
1/4 teaspoon pepper
6 ounces large egg noodles

Pour all ingredients except noodles into a large stockpot and bring to a boil. Boil for 14 minutes. To serve immediately, add the noodles and cook for another 10 minutes (or until noodles are done). To freeze, let cool and put in plastic zip-lock bags (I split mine in two gallon-sized bags). To serve after freezing, let defrost and then cook 10 minutes or until heated through.

TIP: If freezing this recipe, I would hold off on adding the noodles until after you thaw it and reheat. This way you avoid getting mushy noodles. Also, don't forget to label if you are putting this meal in the freezer. Just write on the baggy what it is and how to heat it up. It works like a charm having dinner already done!

Taking a Break!

I think I've mentioned a few times that I'm pregnant with twins and they will be here very soon! That means I'm now to the point where I need a break. I just wanted to let all of you know that for the month of August and September, that's exactly what I'll be doing (well, if taking care of 3 kids ages 2 and under is a break . . .). Come October 1, 2011, I'll start posting new recipes again. Until then, enjoy the ones that are already listed!

Thanks so much,

Melissa

Attack of the Killer Tomatoes Salad

We FEASTED on this fine salad at my sister-in-law's house a few weeks ago. It was so AMAZINGLY good and refreshing! I'm not sure where she got the RECIPE, so I hope whoever created it will FORGIVE me for passing it on to you!

Attack of the Killer Tomatoes Salad
Creamy Basil Dressing
1/2 cup mayo (I used light)
1 tablespoon Dijon mustard
1/2 cup oil (I used the oil from the marinated mozzarella)
1/3 cup white vinegar
1/2 teaspoon salt
Pepper, to taste
1 tablespoon dried basil
1 teaspoon sugar
1/4 to 1/2 cup fresh basil

Spring Mix salad
Cherry tomatoes, halved
Marinated mozzarella balls (from Costco)
Fresh basil, chiffonade

Blend all of the dressing ingredients together until smooth. Taste and adjust as necessary.

Lay some salad mix on a large platter, top with the tomatoes, mozzarella, and basil. Drizzle dressing over top as desired.

TIP: I made this recently with some cold chopped up rotisserie chicken layered on top as well so it could be our main course for dinner. It was delicious that way too!

Scotcheroos

These are ALWAYS a hit at family parties, or ANYTIME. The great thing about them is that they are SUPER easy to make and taste DELICIOUS!

Scotcheroos
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips

In a large saucepan, heat and dissolve the sugar into the corn syrup. Stir in the peanut butter until smooth. Stir in the Rice Krispies until well coated and then press mixture into a 9 x 13-inch pan. Gradually melt the chocolate and butterscotch chips in the microwave at 30-second intervals and then spread over the treats in the pan. Yummy!

TIP: When melting the chips in the microwave, make sure to stir after each 30-second interval. The chips will eventually be melty enough that you can just keep stirring to melt them all. (If that makes sense . . .) Also, for a more chewy bar, gradually add the Rice Krispies until you reach the texture you desire.

Strawberry Shortcake Trifle

Another great dessert to take to a FAMILY gathering! This is so easy, but always looks ELEGANT and tastes fantastic. It's like SUMMER in a bowl (or trifle dish)—am I right?

Strawberry Shortcake Trifle

1 box Strawberry Danish, prepared according to “Fruit Sauce” directions

4 cups sliced strawberries

1 loaf angel food cake, cut into 1-inch cubes

1 (8-ounce) container Cool Whip

Combine the Danish and prepared strawberries and refrigerate for 1 hour. 

In a large glass bowl or trifle dish, place half the cake cubes. Top with half the strawberry mixture and half the Cool Whip. Repeat layers. Refrigerate at least 1 hour before serving. Makes 8 to 10 servings.

TIP: Make sure to dig all the way down when serving so everyone gets strawberries, cream, and cake! 

Chicken Curry Salad

Need a refreshing SUMMER lunch? Well, this is the ticket! If you like curry, you'll LOVE the taste of this yummy salad—eaten by the SPOONFUL or as a filling in a wrap or croissant!

Chicken Curry Salad

1/3 cup mayonnaise

1/2 teaspoon curry powder

Dash of paprika and salt

1 large chicken breast, cooked and cubed

1/2 cup slivered almonds

1/2 cup diced celery

1 cup seedless red grape halves

3/4 cup shredded or matchstick carrots

1 green onion, sliced

In a small bowl, combine the mayonnaise, curry powder, paprika, and salt; set aside.

In a bowl, combine the remaining ingredients and then stir in the dressing mixture. Let chill for 30 minutes and then serve. Great wrapped in large lettuce leaves, tortillas, or croissants. Makes 4 servings.

TIP: If you want stronger curry flavor, feel free to add a little bit more curry powder. Just remember to go easy and add it gradually. Also, if you don't like almonds, cashews would be a great substitute!

Tropical Smoothies

Who doesn't want an ice COLD smoothie for breakfast? Try this YUMMY combo and you'll be HAPPY, I promise!

Tropical Smoothies
1 to 1 1/2 cups milk

1 (6-ounce) container pina colada or pineapple yogurt

1 ripe mango, cut into pieces (and peeled)
1 banana
3 to 5 strawberries

1/2 cup (or so) fresh pineapple

Couple handfuls ice

Blend all ingredients together in a blender until smooth. Enjoy with some yummy muffins for a tasty breakfast!

TIP: Feel free to add more or less of certain ingredients or switch out some of mine for something you prefer! I think some kiwi would be a great addition, along with a touch of coconut or coconut milk. Mmmm!