Megan made these wonderful cookies last time she came over to bake, the best part is the icing!
You will love these, she found it on pinterest from TwoSistersCrafting.com
Pumpkin Spice Cookies with Frosting
1/2 cup butter
1 cup sugar
2 eggs
1 cup canned pumpkin
2 cups flour
4 tsp baking powder
1 tsp salt
2 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 cup chopped walnuts or pecans
Frosting:
1/2 cup butter
8 oz block cream cheese
3 tsp vanilla
4 cups powdered sugar
1 tsp cinnamon
Directions:
In a mixer cream the butter and sugar until light and fluffy
Add eggs and pumpkin and mix well
Sift flour, baking powder, salt and spices together and fold into cookie batter.
Mix until well blended
Drop a spoonful of the cookie batter onto a cookie sheet
Bake in a 350 degree oven for about 15 min
Allow to cool
Frost with Frosting
Frosting:
Beat cream cheese, butter, and vanilla in a mixer until blneded.
Add powdered sugar a cup at a time and continue to mix until sugar is incorporated
finally add cinnamon
YUMMY YUMMY YUMMY!
Monday, January 21, 2019
Cauliflower Fried Rice
Megan loves to cook and has been finding some fun recipes to share, she made this tonight and said it was yummy, I am going to make some tomorrow night then! She found it on pinterest from Iowa Girl Eats
Cauliflower Fried Rice
serves 3
Ingredients:
1 Tblsp plus 1 tsp sesame oil
2 eggs
1 small head cauliflower
1/2 cup frozen mixed vegetables
2 green onions
3 cloves garlic, minced
salt and pepper
3 Tblsp Tamari or soy sauce
Directions:
Combine 1 tsp sesame oil with eggs in a bowl then whisk to combine and set aside. Chop cauliflower head into big chunks then send through a food processor fitted with the grating attachment. Alternatively you could grate the cauliflower on a box grater (or now a days you can buy frozen "riced" cauliflower in the freezer section)
Measure out 4 cups grated cauliflower then save the rest for another use.
Heat remaining 1 Tblsp sesame oil in a wok or large nonstick skillet over high heat. Add cauliflower, green onions, and frozen mixed vegetables then stir fry until cauliflower is just beginning to turn tender, 3 to 4 minutes. Add garlic, season with salt and pepper, and then continue to stir fry until garlic is fragrant, 30 seconds or so.
Push mixture to the sides of the wok to create an opening in the center then add the eggs and scramble. Toss mixture to combine then drizzle in Tamari and mix again to combine. Serve hot!
I will let you know how I like it ! Looks yummy!
Cauliflower Fried Rice
serves 3
Ingredients:
1 Tblsp plus 1 tsp sesame oil
2 eggs
1 small head cauliflower
1/2 cup frozen mixed vegetables
2 green onions
3 cloves garlic, minced
salt and pepper
3 Tblsp Tamari or soy sauce
Directions:
Combine 1 tsp sesame oil with eggs in a bowl then whisk to combine and set aside. Chop cauliflower head into big chunks then send through a food processor fitted with the grating attachment. Alternatively you could grate the cauliflower on a box grater (or now a days you can buy frozen "riced" cauliflower in the freezer section)
Measure out 4 cups grated cauliflower then save the rest for another use.
Heat remaining 1 Tblsp sesame oil in a wok or large nonstick skillet over high heat. Add cauliflower, green onions, and frozen mixed vegetables then stir fry until cauliflower is just beginning to turn tender, 3 to 4 minutes. Add garlic, season with salt and pepper, and then continue to stir fry until garlic is fragrant, 30 seconds or so.
Push mixture to the sides of the wok to create an opening in the center then add the eggs and scramble. Toss mixture to combine then drizzle in Tamari and mix again to combine. Serve hot!
I will let you know how I like it ! Looks yummy!
Mexican Street Corn Dip
Megan brought this dip to our family birthday party and it was such a hit! It is very yummy! She found it on pinterest from cookingandbeer.com
Mexican Street Corn Dip
8 oz cream cheese, softened to room temp
1/4 cup sour cream
3 Tblsp mayo
1 tsp ground cumin
1/2 tsp chili powder (plus extra for garnish if desired)
salt and black pepper
2 Tblsp unsalted butter
3 cups corn kernels, either cut from the cob or thawed frozen
1 jalapeno pepper, seeds and stem removed, finely chopped
2 tblsp fresh cilantro, chopped (plus extra for garnish)
2 Tblsp sliced green onions (plus extra for garnish)
1/4 cup cotija cheese (plus extra for garnish)
Corn tortilla chips for serving it with (she likes the Food should not taste this good blue corn tortilla chips)
To a large mixing bowl, add cream cheese, sour cream, mayo, cumin, chili powder and a sash of salt and pepper to taste. Mix until smooth and creamy. Set aside.
Add the butter to a large skillet, and melt over medium heat. Add the corn and jalapeno. Cook for 7 to 8 min
Remove from heat and transfer to the bowl with cream cheese mixture. To the bowl, also add the cilantro, green onions, and cotija cheese. Mix thoroughly.
Pour the dip into a serving bowl and garnish with additional chili powder, cliantro, green onions and cotija cheese. Enjoy immediately!
Megan did not have jalapeno pepper so she used cayenne pepper instead and it was yummy.
You will love this stuff as well!
Mexican Street Corn Dip
8 oz cream cheese, softened to room temp
1/4 cup sour cream
3 Tblsp mayo
1 tsp ground cumin
1/2 tsp chili powder (plus extra for garnish if desired)
salt and black pepper
2 Tblsp unsalted butter
3 cups corn kernels, either cut from the cob or thawed frozen
1 jalapeno pepper, seeds and stem removed, finely chopped
2 tblsp fresh cilantro, chopped (plus extra for garnish)
2 Tblsp sliced green onions (plus extra for garnish)
1/4 cup cotija cheese (plus extra for garnish)
Corn tortilla chips for serving it with (she likes the Food should not taste this good blue corn tortilla chips)
To a large mixing bowl, add cream cheese, sour cream, mayo, cumin, chili powder and a sash of salt and pepper to taste. Mix until smooth and creamy. Set aside.
Add the butter to a large skillet, and melt over medium heat. Add the corn and jalapeno. Cook for 7 to 8 min
Remove from heat and transfer to the bowl with cream cheese mixture. To the bowl, also add the cilantro, green onions, and cotija cheese. Mix thoroughly.
Pour the dip into a serving bowl and garnish with additional chili powder, cliantro, green onions and cotija cheese. Enjoy immediately!
Megan did not have jalapeno pepper so she used cayenne pepper instead and it was yummy.
You will love this stuff as well!
Shredded Beef Enchiladas
So we get together once a month for birthday celebrations and for this month I chose to make shredded beef enchiladas, so I looked on the internet for any yummy recipes and I found this one from www.gonnawantseconds.com and you make the enchilada sauce which is really quite good. I tweaked the recipe a bit so if you want to see the original and a picture of the enchiladas, go here
Shredded Beef Enchiladas
Ingredients:
3 lbs boneless beef chuck Roast
2 Tblsp bacon grease or vegetable oil
1 large yellow onion chopped
4 cloves garlic rough chopped
1 28 oz can crushed tomatoes
1 cup water
2 Tblsp chili powder
1 Tblsp ground cumin
1 Tblsp dried oregano
3 bay leaves
2 Tblsp apple cider vinegar
2 Tblsp worcestershire sauce
1 tsp sugar
salt and pepper
8 in flour tortillas
sour cream
2 cups extra sharp cheddar cheese shredded
2 cups monterey jack cheese shredded
1/2 cup fresh cilantro roughly chopped
Salt and Pepper the roast, in a large stove top pan brown the roast on both sides, about 5 min per side. Remove roast from pan and place in a crockpot (she uses the oven but I prefer crockpot) .
Then in that same pan you browned the roast in, add the onions and garlic, cooking over med low heat and saute until soft and translucent (about 7 min). I used my blender and blended the crushed tomatoes (because I knew kids would be eating it and they dont like chunks of tomato, but if you like tomato chunks, skip the blender part) and then pour the blended tomatoes into the pan, add water chili powder, cumin, oregano, bay leaves (I did not have any bay leaves so I left them out and it was still good), apple cider vinegar, Worcestershire sauce, and sugar. Bring the mixture to a boil for a few minutes.(I also added one reg size soup can of tomato soup to this mixture just to thicken it up and add a little more flavor) Pour this mixture over the roast in crock pot.
I cooked my beef roast for about 8 to 9 hours. When it was fork tender, I took out the meat and put onto a platter and shredded with two forks and cut into smaller bite size pieces, and then put that in a pan and add a cup of the enchilada sauce to the meat.
To assemble enchiladas:
Preheat oven to 350
Add 1/2 to one cup of pan sauce to bottom of 9 x 13
Set aside 1 cup of cheddar and 1 cup jack cheese to top the enchiladas with
Fill each tortilla with an equal amount of shredded beef about 1/3 cup, 1 1/2 Tblsp sour cream , a layer of cheddar and a a layer of jack cheese. Roll up tightly and place seam side down in baking dish.
Ladle sauce from the crockpot evenly over top of enchiladas and sprinkle with cheese (she says you will probably have extra sauce)
Bake in oven about 20 to 25 min
garnish with cilantro if desired.
She says you can use the extra sauce for eggs ranchero or to make chicken enchiladas.
These were very yummy, I will defintaley make these again and I loved the homemade sauce recipe part!
Enjoy!
Shredded Beef Enchiladas
Ingredients:
3 lbs boneless beef chuck Roast
2 Tblsp bacon grease or vegetable oil
1 large yellow onion chopped
4 cloves garlic rough chopped
1 28 oz can crushed tomatoes
1 cup water
2 Tblsp chili powder
1 Tblsp ground cumin
1 Tblsp dried oregano
3 bay leaves
2 Tblsp apple cider vinegar
2 Tblsp worcestershire sauce
1 tsp sugar
salt and pepper
8 in flour tortillas
sour cream
2 cups extra sharp cheddar cheese shredded
2 cups monterey jack cheese shredded
1/2 cup fresh cilantro roughly chopped
Salt and Pepper the roast, in a large stove top pan brown the roast on both sides, about 5 min per side. Remove roast from pan and place in a crockpot (she uses the oven but I prefer crockpot) .
Then in that same pan you browned the roast in, add the onions and garlic, cooking over med low heat and saute until soft and translucent (about 7 min). I used my blender and blended the crushed tomatoes (because I knew kids would be eating it and they dont like chunks of tomato, but if you like tomato chunks, skip the blender part) and then pour the blended tomatoes into the pan, add water chili powder, cumin, oregano, bay leaves (I did not have any bay leaves so I left them out and it was still good), apple cider vinegar, Worcestershire sauce, and sugar. Bring the mixture to a boil for a few minutes.(I also added one reg size soup can of tomato soup to this mixture just to thicken it up and add a little more flavor) Pour this mixture over the roast in crock pot.
I cooked my beef roast for about 8 to 9 hours. When it was fork tender, I took out the meat and put onto a platter and shredded with two forks and cut into smaller bite size pieces, and then put that in a pan and add a cup of the enchilada sauce to the meat.
To assemble enchiladas:
Preheat oven to 350
Add 1/2 to one cup of pan sauce to bottom of 9 x 13
Set aside 1 cup of cheddar and 1 cup jack cheese to top the enchiladas with
Fill each tortilla with an equal amount of shredded beef about 1/3 cup, 1 1/2 Tblsp sour cream , a layer of cheddar and a a layer of jack cheese. Roll up tightly and place seam side down in baking dish.
Ladle sauce from the crockpot evenly over top of enchiladas and sprinkle with cheese (she says you will probably have extra sauce)
Bake in oven about 20 to 25 min
garnish with cilantro if desired.
She says you can use the extra sauce for eggs ranchero or to make chicken enchiladas.
These were very yummy, I will defintaley make these again and I loved the homemade sauce recipe part!
Enjoy!
Wednesday, January 2, 2019
Biscuits and Gravy Casserole
This recipe came to me from my daughter Christy who said she has made this several times and her family likes it, it is easy to prepare and yummy. It comes from Six Sisters Stuff and you can link them here:
Biscuits and Gravy Casserole from Six Sisters Stuff
Ingredients:
1 (16.3 ounce) package refrigerated biscuits
1 pound ground sausage
3 Tblsp flour
2 1/2 cups milk
1/2 tsp salt
1/2 tsp pepper
Instructions:
Preheat oven to 400 degrees
Lightly grease a 9 x 9 pan with cooking spray, set aside
Open biscuits and cut each biscuit into 4 pieces. Layer half of the cut biscuits in your prepared pan.
Bake for 10 minutes
While it bakes, brown the sausage in a skillet over medium high heat until fully cooked, then drain grease well.
Add flour to the cooked sausage and mix until all is covered
Lower heat to medium, and cook flour/sausage mixture for 3 to 5 minutes, stirring frequently.
Add milk, salt and pepper and stir to combine until it comes to a slight boil.
If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick.
pour the sausage gravy over the cooked biscuits
Layer the remaining uncooked, quartered biscuits over the gravy.
Place casserole dish on a baking sheet, and bake for 20 to 25 minutes or until golden brown
If they start to get too brown, you can cover with foil for the last 10 minutes
This serves 6 ( can double in a 9 x 13), prep time is 15 min, cook time is 35 min
Christy says this is yummy so I can't wait to try it!
Thought for the day:
"You are today where your thoughts have brought you; you will be tomorrow where your thoughts take you" James Allen
As a man thinketh, so is he! Our thoughts are very powerful! you can control your thoughts. Make them positive!
Biscuits and Gravy Casserole from Six Sisters Stuff
Ingredients:
1 (16.3 ounce) package refrigerated biscuits
1 pound ground sausage
3 Tblsp flour
2 1/2 cups milk
1/2 tsp salt
1/2 tsp pepper
Instructions:
Preheat oven to 400 degrees
Lightly grease a 9 x 9 pan with cooking spray, set aside
Open biscuits and cut each biscuit into 4 pieces. Layer half of the cut biscuits in your prepared pan.
Bake for 10 minutes
While it bakes, brown the sausage in a skillet over medium high heat until fully cooked, then drain grease well.
Add flour to the cooked sausage and mix until all is covered
Lower heat to medium, and cook flour/sausage mixture for 3 to 5 minutes, stirring frequently.
Add milk, salt and pepper and stir to combine until it comes to a slight boil.
If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick.
pour the sausage gravy over the cooked biscuits
Layer the remaining uncooked, quartered biscuits over the gravy.
Place casserole dish on a baking sheet, and bake for 20 to 25 minutes or until golden brown
If they start to get too brown, you can cover with foil for the last 10 minutes
This serves 6 ( can double in a 9 x 13), prep time is 15 min, cook time is 35 min
Christy says this is yummy so I can't wait to try it!
Thought for the day:
"You are today where your thoughts have brought you; you will be tomorrow where your thoughts take you" James Allen
As a man thinketh, so is he! Our thoughts are very powerful! you can control your thoughts. Make them positive!
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