Saturday, September 24, 2016

Cookie Delight


I needed something to make for a dessert because 1. We were having a friend sleep over weekend and 2. My kids were whining all week they were no snacks after school, I have had been slacking but they are also being needy since they get snacks in their after school program haha.
Anyways, so I made this, I made this dessert from heaven, this creamy cookie dessert. It also makes a lot more than I thought I got 30 bars from this one so it will be lasting us a little while, which is good.

Ingredients
2 tubes of cookie dough *16.5 ounces* (room temp)
1 *8 ounces* Cream Cheese (room temp)
1 Cup Powdered Sugar
16 ounces (4 cups) Cool Whip
2 (3.9 ounces) Chocolate or fudge Pudding Mix
3 Cups Milk

Instructions 
Preheat oven to 350*
Cut one of the tubes of cookies in half and make 6-8 cookies in the oven, set aside (bake for 8-10 minutes)
When cookie dough is at room temp, grease a 9x13 cake pan and press in cookie dough evenly at the bottom of the pan. Bake for 10 -12 minutes, dough will be soft and under cooked, if it is cooked fully cookie will be hard to cut into. Let cool
Beat cream cheese and sugar until smooth and fold in two cups of cool whip. Spread on top of cookie mixture. Whisk together pudding mix and milk to 2 minutes. Pour evenly over cream cheese mixture and place into fridge for 2 hours. 
Take out of fridge and top with remaining 2 cups of cool whip and crumble up baked cookies on top.

Recipe From







Saturday, September 17, 2016

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting


Fives days, five days until fall and I am starting early over here well because it is only 65* and beautiful I might add, the leaves are changing, it is already fall in my opinion so time so bring out the Pumpkin! This pumpkin cupcake is a keeper, it has a light pumpkin taste, fluffy and moist. The cream cheese frosting is a delight with a beautifully light hint of cinnamon.  We will just keep wanting more.

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2/3 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup vegetable oil
2 large eggs
3/4 cup canned pumpkin puree
1 tsp vanilla extract

Instructions

Preheat oven to 350*
In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set a side.
In separate bowl whisk together both sugars until there are no more lumps. Mix in oil until combined, mix in eggs one at a time, add in your pumpkin and vanilla until smooth. 
Add your pumpkin mixture to your flour mix and stir until it is well blended.
Divide batter into 12 baking up in pan and bake for 20 minutes or until toothpick comes out clean.
Let cool and frost 

Cream Cheese Frosting

Ingredients

1 - 8 oz Cream Cheese, softened
¼ cup butter softened
1 tsp. vanilla
2 cups powdered sugar
2 tsp. cinnamon
Candy Pumpkins (optional)

Instructions

Mix cream cheese and butter until blended and smooth. Mix in the powdered sugar until blended. Add in vanilla and cinnamon and mix.  Place frosting on top of cupcakes and top off with a candy pumpkin.

Recipe Adapted From





 


Monday, September 12, 2016

Chicken, Mushroom, Spinach Gnocchi Casserole

A simple healthish dish that surprised me and my family.  Everything about this dish I knew I would love but would everyone else I have little girls and a fiance that hates Alfredo so I was so up in the air to make this and let me tell you I am so glad I did.
The gnocchi is something that everyone loves and it is so soft and tender, the mushrooms give it that amazing taste the the spinach melts right in and that sauce is just like an Alfredo sauce so you will not want to miss out on this dish.  It just might surprise you

Ingredients:

2 Cups Mushrooms
1 Tablespoon Olive Oil
2 Tablespoons Butter
2 Tablespoons Flour
3/4 Cup Heavy Cream
3/4 Cup Milk
1 Cup Chicken Stock
2 Cups Chicken *diced*
1 Garlic Clove *minced*
16oz Gnocchi *frozen,fresh, or in pasta aisle*
1 Cup spinach
1/4 Cup Parmesan Cheese
*salt and pepper to taste*

Instructions:

Preheat oven 425*

Cook chicken in pan, drain out liquid and place aside in bowl.  Place olive oil, garlic and mushrooms into pan and cook down for 15 minutes or until mushrooms are soft, place into bowl with chicken.
Melt butter in a skillet, add flour and whisk until mixture boils. Whisk in cream, milk and stock on medium heat until thickened, season with salt and pepper.

Add Gnocchi,spinach and Parmesan cheese to your mushroom and chicken bowl and add in cream.  Mix and place into casserole dish.

Bake for 30 minutes 

Adapted by:





Thursday, September 8, 2016

Chicken Wonton Taco Cups


Wontons are one of my favorite things but so are tacos so why not put two together?
The crunch of the wonton with a Chinese chicken and topped with coleslaw?  You do not want to say no to this one and the entire family and company loved it.  It is said to go onto the main list to make for dinner.  That list is actually getting pretty large.
So makes this amazing dish and you will not have to go get take out.

Ingredients:
1 Tablespoon Olive Oil
1 LB Chicken breast *chopped*
1 Garlic Glove *minced*
1/4 Cup Soy Sauce
3 Tablespoons Hoisin Sauce
1/4 Cup Teriyaki Sauce
1 Tablespoon Corn Starch 
2 Tablespoons Water
24 Wonton wrappers
Coleslaw**
Lime Juice**

Instructions:
Preheat oven 350*

Place Olive oil,garlic, soy sauce, hoisin, teriyaki and chicken into pan and cook on medium for 15 minutes or until chicken is done. Place water and cornstarch together in separate bowl, mix and pour into chicken mixture.  Boil and stir until thickened.  If it is to thick for you add in a tablespoon of water to the mixture until you are happy with the results.

Spray your cupcake pan (12 count) with PAM and place 1 wonton wrapper in each of the bottoms of the pan.  Fill with 1-2 Tablespoons of chicken filling, top with 2nd layer of wonton wrapper and fill again with chicken filling.

Spray tops with PAM and bake in the oven for 20 minutes or until wonton edges are brown.

Let cool for 10 minutes 

Optional** Top with coleslaw and a squeeze of lime juice

Serve right away







Tuesday, September 6, 2016

Zucchini and Squash Medley


Fall means fresh vegetables from the garden and even better in my fridge to my belly.  
Something so super simple is so delicious to eat as a side dish for any meal.  With all these flavors mixed together in one it is like eating candy ok not really but all three of my kids loved it. 

Ingredients: 
1 Cup Chopped Zucchini
1 Cup Chopped Yellow Squash
1 Teaspoon Minced Garlic
1 Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Italian Seasoning
2 Tablespoon Olive Oil

Instructions:
Place olive oil in a pan, get hot. 
Place chopped squash and zucchini in bowl, add in garlic, salt, pepper and Italian seasoning.  Mix and add to pan. Cooke for 20 minutes on medium or until soft and done.

Serve right away.







Monday, August 29, 2016

My Life Monday #3


Can I please be as comfy has Manny is being right now?  That would be wonderful.....
Today is Monday which means everybody hates it already but then add in school work?  I hate it more.  Remember last week how I said I was going to be stressed well I think I am over stressed.  This is my first break in 6 hours and I am still figuring out this online schooling stuff.  Get to know me posts that are graded, how well do you know the site quizzes that are graded, all kinds of go to this site and sign in with this number and find this and then you can do your work and have it graded ( I have figured one out of 4), and trying to find all my homework and assignments.  I am all ready over it and I am still not done for the day.

My girls are amazing and dealing with their  mom sitting at the computer yelling at herself and shushing them as I am trying to read 4 chapters that is due tonight already.  There is still a breakfast mess in my kitchen and they made their own lunch so double that mess, I still have to clean make supper and bring 2 out of 3 girls to meet their  teacher, this is going be to harder than I thought.

Onto something else because I need a school break for now.  For Mallory's birthday we got her a painting set with brushes, paints, canvas and more.  She loves art and wants to learn to paint and I think she is doing amazing.  I love watching her mind come to life here are two that she has done this last week.



Gorgeous right?  The top one is hanging in my living room and the bottom is off to her Nana Sheri.  I am so proud of this girl.

I hope you all have an amazing week and keep a look of for two new recipes.





Friday, August 26, 2016

English Muffin Bread


You heard me  and say it with me, English Muffin Bread.  Who has ever heard of such an amazing thing!  I might be making this all the time because well it is just great. It tastes exactly like an English muffin but this is just bigger and better and it just tastes really good.  So if you like English muffins this is a must make and you will not regret it. Ok you might regret it after you eat half the loaf in a deal but I am not here to judge just here to support.  Don't forget to toast the bread slices 

Ingredients
3 Cups Flour
1 Tablespoon Sugar
1 Teaspoon Salt
1/4 Teaspoon Baking Soda
1 Package Instant Yeast
1 Cup Milk
1/4 Cup Water
2 Tablespoons Vegetable Oil
**Cornmeal
**Butter

Preheat oven 400*
Whisk together flour, sugar, salt and baking soda in a medium bowl.
Combine the milk,water, oil and yeast into a microwave safe bowl and heat for 2-3 minutes or until it is a little hotter than luke warm.

Pour hot liquid over the flour mixture and stir  until blended, the dough will be very soft.
Grease a bread loaf pan with butter and place corn meal over it.  Put dough into pan, cover and let rise for 1 hour.

Bake for 20-25 minutes or until the top is golden brown. 
Let sit until cool and enjoy!