Pumpkin Muffins with Salted Caramel Glaze

This is the perfect recipe for the fall season that is starting, and it's also delicious and super easy! Enjoy!

Pumpkin Muffins:

Ingredients:

• 1 1/2 cups sugar
• 1 cup oil
• 3 eggs
• 1 lb can pumpkin
• 1 1/2 cup flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• walnuts (optional)

Directions:

Measure and mix all ingredients together for about 5 minutes. Bake at 400* for 20 minutes. Take out and let cool completely before pouring glaze.

Salted Caramel Glaze:

Ingredients:

• 8 TBSP butter
• 6 TBSP brown sugar
• 6 TBSP white sugar
• 1/4 tsp salt
• 2 tsp vanilla
• 4 TBSP milk
• 4 TBSP powdered sugar. (you can add or take away depending on the consistency you want)

Directions:
 Heat butter, sugars, salt, vanilla and milk, stirring constantly. When mixture reaches boil, boil for one minute, remove from heat and whisk in powdered sugar until smooth. Add to muffins.

No Bake Chocolate Peanut Butter Cookies

These cookies are probably my favorite cookies ever! They are so good, and gooey. :) I love making these when I need a quick dessert. They are fast, easy and good! ENJOY!

 

I added the coconut on top for the picture, but it's optional.

Ingredients:

• 2 stick butter
• 4 cups (or less) sugar
• 1 cup milk
• 1/2 cocoa
• 6 cups oatmeal
• 1 cup peanut butter
• 4 tsp vanilla

Directions:

Melt butter in saucepan and add sugar, milk and cocoa. Bring to a boil. Stir in peanut butter and vanilla. After that is well mixed, add oatmeal. Drop on waxed paper. Cool and eat.

**Side notes**

The first 3 ingredients come to a boil fast, so you may want to have the PB and vanilla ready.

You may want to spray the wax paper with oil first, because I found they usually end up sticking. 

We usually cool cookies in the freezer for about 5 minutes... but you can cool them however you prefer.

Cinnamon Roll French Toast Bake

A perfect combination of cinnamon rolls and french toast all in one amazing dish!

French Toast Bake

1/4

Butter, melted

2

cans (12.4 oz each) refrigerated cinnamon rolls with icing

6

Eggs

1/2

 Milk

2

teaspoons ground cinnamon

2

teaspoons vanilla

1

cup Chopped Pecans (optional)

1

cup maple syrup (optional)

Garnish

Icing from cinnamon rolls

Powdered sugar

1/2

cup maple syrup, if desired

1. Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
2. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
3. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
4. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.
   
   Note: This recipe for cinnamon rolls may be substituted for the canned cinnamon rolls.
   
   Serves: 8-10

Oatmeal Banana Bread

Don't know what to do with REALLY ripe bananas? This bread came out very moist and very delicious, and is perfect for those old, browning bananas!!! I hope you enjoy!

Ingredients:
2/3 cup oil (other alternatives would be applesauce or shortening)
1 cup sugar
4 eggs
2 1/2 cups flour
4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup oatmeal
1/2 cup chopped walnuts
5 bananas  ripe bananas. (the more ripe they are, the better the bread is!)

Directions:
Cream together oil and sugar. add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, beating well after each addition. Stir in walnuts and oatmeal. Pour into two well greased and floured loaf pans. (We found that flouring the pans makes the bread MUCH easier coming out)
Bake at 350* for 45 minutes.

Another Option:
Include some chocolate chips in the batter for Chocolate Chip Oatmeal Banana Bread

Steph

Product Review: Kuhn Rikon Safety Can Opener

After using a conventional can opener for years, our family heard about safety can openers. A safety can opener breaks the seal on a can instead of cutting the metal. They're easy to use, don't touch the food and best of all, don't leave sharp edges. If you don't use all of the contents of a can, it's easy to put the lid back on and put it in the refrigerator till next time. I highly recommend purchasing one of these tools for your kitchen. You'll never want to go back to a conventional can opener again!

Glazed Lemon Chiffon Cake

This cake looks too good to resist! :) Enjoy!

Ingredients:

• 2 cups sifted cake flour
• 1- 1/2 cups granulated sugar
• 1 TBSP baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 8 eggs, separated
• 1/4 cup lemon juice
• 1/4 water
• 2-1/2  TBSP grated lemon zest
• 1/2 tsp cream of tartar

Glaze:

• 6 TBSP butter, melted
• 1 TBSP grated lemon zest
• 2 cups confectioners' sugar
• 3 TBSP lemon juice
• 1 tsp pure vanilla

Directions:
Preheat oven to 325*.
In large bowl, sift flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined. In large bowl, beat egg whites and cream of tarter with electric mixer to stiff peaks. Folk 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined: do not over mix or batter will deflate. Pour into un -greased pan; tap gently on counter to release air pockets.
Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven; cool completely. Run knife around the sides and center of cake to loosen.
 For glaze, combine butter, zest, confectioners' sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula... glaze that drips off cake can be scooped back up with spatula. Glaze will set hard within 30 minutes.

Stepheny

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Chocolate Candy Bar Explosion Cheesecake

A small slice of this rich and creamy cheesecake will satisfy your sugar craving. Don't let the long recipe daunt you. It's really not that hard.

Ingredients:

For the Crust:
10 graham crackers
1 Tablespoon sugar
6 Tablespoons butter, melted
3 1.4-oz Heath English toffee candy bars

For the Cheesecake:
8 oz Hershey's Milk Chocolate bar(s)
4 8-oz packages cream cheese (full fat) at room temperature
1 2/3 Cups sugar
1/3 Cup corn starch
1 Tablespoon pure vanilla extract
2 large or extra-large eggs
3/4 Cup heavy or whipping cream

For the Top Decoration:
1/3 Cup sugar
3 Tablespoons unsweetened cocoa powder
1 Cup cold heavy or whipping cream
1 teaspoon pure vanilla extract
4 1.4-oz Heath English toffee candy bars

Assorted chocolate candies, for example: Chocolate chips, Hershey's Hugs, Kit Kat pieces, Hershey's Special Dark Chocolate Nuggets, Snickers, Twix Bars, etc... We went with a caramel theme.

Directions:

1) While you prepare the crust, remove all the ingredients for the cheesecake so they can come to room temperature. Preheat the oven to 350 F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil. To make the crust, crush the graham crackers by placing them in a plastic bag and crushing them with a rolling pin. Combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. Press the crumbs into the bottom of the pan. Bake for 8 minutes. Cool to room temperature.

2) While the crust cools, chop the 3 Heath bars into small pieces and sprinkle over the cooled crust. Melt the 8-oz chocolate bar in the microwave carefully, so as not to burn it (15-20 seconds at a time). Set it aside to cool. Place the first package of cream cheese along with 1/3 cup of sugar and cornstarch in a large bowl. Beat on low with an electric mixer until creamy - about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheeses. Beat in the remaining 1 1/3 cups of sugar, then the vanilla. Blend in the eggs, one at a time until combined completely. Beat in the melted chocolate until combined. Blend in the cream, stirring it by hand, until just completely blended. Don't over-mix! Gently spoon the batter over the crust.

3) Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges look baked and the center appears set, about 1 hour, 15 minutes. Remove the cake from the water bath, transfer to a wire rack, and run a greased knife around the sides of the cheesecake to separate it from the sides of the pan. Let cool for 2 hours (just walk away - don't move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.

4) At some point during this process, make the ganache by whipping the cream with an electric mixer on high until the cream thickens and soft peaks just begin to form. Add the sugar and cocoa, then the vanilla. Continue beating until the cream turns a light-chocolate color and stiff peaks form. Don't over-beat it. Refrigerate for 1 hour or up to one day.

5) Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Frost the top and sides of the cake with the ganache with a metal spatula. Press the candy crumbs into the sides and arrange the chocolates on the top. Use lots of chocolates, so you completely cover the top of the cake! Refrigerate until ready to serve (do not cover at this stage). Slice with a sharp straight-edge knife, not a serrated one. Cover any left-over cake and refrigerate or freeze up to 1 month.

Key Lime Cake

Ingredients:

1 (18.25 ounce) package lemon cake mix

1 1/3 cups vegetable oil

4 eggs

1 (3 oz) package lime flavored gelatin mix

3/4 cup orange juice

1/2 cup butter

1 (8 oz) package cream cheese

3 tablespoons fresh lime juice

4 cups confectioners' sugar

Preparation Instructions:

Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.

To make frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well. 

Meat Free Mexican Dip

Serves: 6 for a salad-- or 12 + for a dip. :) (and this recipe can be doubled or tripled very easily for your needs)

INGREDIENTS:
2 15 oz. can - black beans (rinsed)
2 16 oz. jars medium salsa
6-8 sprigs of cilantro
2 large avocado
6 stalks green onion
Shredded Pepper Jack Cheese

DIRECTIONS:
Mix all ingredients together (except cheese) in a good processor. (pulse it 5 to 6 times)
Heat in microwave until thoroughly heated.
Serve on a bed of lettuce (salad), or with chips (dip), or stack on a taco shell (taco)
Top with shredded cheese.
ENJOY!

Weaver's Traditional Pizza Sauce

I know everyone has a certain pizza sauce they like, but this is one of our HOMEMADE favorites! :) You at least have to try it... it's probably the best I've ever had, you can even use it for spaghetti!

INGREDIENTS:
4 TBSP extra virgin olive oil
2 TBSP minced fresh garlic
1/2 cup finely chopped onion
2 cups salsa, mild
2 tsp dried oregano
2 tsp dried basil (you can use Italian Seasoning to substitute for both of these)
1 tsp salt
1/2 tsp black pepper
4 TBSP (usually 1 small can) tomato paste

 DIRECTIONS:
In a medium sauce pan, saute' garlic, and onions in olive oil until tender.
Add seasonings and continue cooking a few more minutes.
Stir in salsa and then tomato paste.
Simmer on low heat for about 10 minutes.
Let cool for a few minutes.

Spread over pizza, or cover spaghetti.
Will cover 2 large pizzas, or one large pot of spaghetti. :)
ENJOY!

Sour Cream Pumpkin Bundt Cake

Ingredients:
Streusel:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter
Combine brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.

Cake:
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 cup Pure Pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract

Preheat oven to 350̊F. *Grease and flour 12-cup Bundt pan.
Combine flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

**To assemble: Spoon half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

Glaze:
Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

*I have also used 2 springform pans.
**I just layered batter, streusel, batter, streusel. This recipe makes enough for two springform pans. And you need more steusel so I made more!

Simple, Delicious Sugar Cookie Dough recipe

December just seems like the perfect time to make cookies. Especially when you are snowed in... warming up the oven and the smell of baking cookies is what I think of during the Christmas Season. :)
  Enjoy this simple sugar cookie recipe that is perfect for any kind of cookies... whether it's cookie cutter cookies, or thumb print cookies you can use this recipe for which ever you would like.




Ingredients:
1 (8oz) package Cream Cheese
3/4 cup butter, softened
1 cup powdered sugar
2 1/4 cup all-purpose flour
1/2 tsp baking soda

Directions:
 Beat cram cheese, butter and sgar in large mixing bowl at medium speed with electric mixer until well blended.
 Add flour and baking soda; mix well.                                          

Makes about 3 cups dough
 NOTE: You may have to triple or double according to your needs.

Peanut Butter Snowballs

These are perfect for a party, gift or just for your family to enjoy! Tasty chocolate peanut butter balls. :P

Ingredients:
1 C. powdered sugar
½ C. creamy peanut butter
3 T. butter, softened
1 lb. white chocolate coating (we've also used chocolate)

Preparation Instructions:
In a mixing bowl, combine peanut butter and butter. Mix until blended. Add sugar and mix well. Shape into 1-inch balls and place on a waxed paper lined cookie sheet. Chill for 30 minutes or until firm. Meanwhile, melt white chocolate coating in a double boiler. Dip balls in coating and place on waxed paper to set.

Garlic Smashed Red Potatoes

This recipe is really good.... especially for potato lovers, (like myself). I would ONLY use red potatoes for this recipe though. Enjoy!

Ingredients:
3 lb. small (2-3 inch) red potatoes
4 garlic cloves, minced
2 TBSP olive oil
1 tsp salt
1/2 cup water
1/2 cup chive and onion cream cheese spread (from 8 oz. container)
1/4 to 1/2 cup milk

 Directions:

1. Halve or quarter potatoes as necessary to make similar sized pieces. Place in 4-6 quart slow cooker. Add garlic, oil, salt and water; mix well to coat all potato pieces.
2. Cover; cook on high setting for 3 1/2 to 4 1/2 hours or until potatoes are tender.
3. With fork or potato masher, mash potatoes and garlic. Add cream cheese; stir until well blended. Stir in enough milk for soft serving consistency. Serve immediately, or cover and hold in slow cooker on low setting for up to 2 hours.

Makes 14 servings.

Chicken Salad

Ingredients:
1 whole Cut Up Fryer Chicken
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
½ cups Mayonnaise
½ cups Plain Yogurt Or Sour Cream
A Small Handful Of Fresh Dill, Minced
1 Tablespoon (to 2 Tablespoons) Lemon Juice
1 Tablespoon (to 2 Tablespoons) Brown Sugar
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste


Preparation Instructions:
Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.


Chop all of your fruits and veggies and place them in a bowl with the chicken.
In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice, brown sugar and salt and pepper to taste.


Add fresh herbs (dill, oregano, cilantro…whatever!) and if you’re feeling a bit bold throw in a dash of cayenne pepper!


When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. If you want add a sprinkling of bacon bits. :-)


Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich.


I also have had it on crackers... That is really good! 

Homemade Ranch Dressing

This tasty dressing was just tried last night. Our family LOVES ranch dressing/dip so when we found this recipe we just had to try it.... needless to say, and I'm sure you'll find out soon that this dressing tastes just like.... actually, even better than the regular stuff from a bottle. It is VERY easy to make also!

Ingredients:

2 cups mayonnaise

2 cups buttermilk

4 TBSP finely chopped green onion

1/2 tsp onion powder

4 TBSP minced fresh parsley

2 cloves garlic, crushed

1/2 tsp paprika

1/4 tsp cayenne powder or a few (3) drops of Tabasco sauce

1/2 salt

1/2 tsp black pepper

Directions:

Combine all ingredients well. Store in refrigerator, in a container with a tight fitting lid.

Creamy Butter Frosting

This frosting is REALLY good!!!! I will never use anything else! As you can tell, this is the frosting recipe and cake recipe that I posted. I used it for my little sisters birthday. This frosting works very well for decorating!

Ingredients:

• 1 1/3 cup butter


• 1 tsp salt


• 4 tsp vanilla extract


• 4 lbs confectioners sugar (you may not need all of this, but have it on hand just in case)


• 16 TBSP milk

Directions:

• Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition.


• Gradually add in some milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.

Makes enough for 1 large sheet cake or 2 dozen+ cupcakes.

Simple White Cake Recipe

This cake is probably the simplest cake recipe (that's not from a box) that I have ever used! And it is so good.. it's not too sweet so you could even use this recipe for muffins. I thought about Maybe putting some blueberries in the mix. Anyway, I got it from Allrecipes.com-- I LOVE this site. You can find almost any easy, quick recipe here. Any recipes I've gotten off of here have been awesome, and have become family favorites!
I hope you enjoy!

Ingredients:
1 cup white sugar
1/2 cup butter
2 eggs
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 3/4 tsp baking powder
1/2 cup milk

Directions:

1. Preheat oven to 350*. Grease and flour a 9x9" pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

*NOTE* **You may have to double or triple this recipe according to your needs. We had to triple it because we were making it for a party and this recipe is only for a 9x9" pan.**

Pecan Walnut Sprinkle Cookies

Here is a really yummy recipe that I kind of made up myself. These cookies are REALLY good!
ENJOY!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients:

• 2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 tsp vanilla
• 2 eggs
• 1/2 cup whole walnuts (You can chop them up if you like, but if you leave them whole it makes the cookie SO much yummier!)
• 1/2 cup whole pecans
• Colorful Sprinkles

Directions:

• Mix together flour, baking soda, and salt. Set aside.
• In a large mixing bowl, Cream together butter, sugars, and vanilla, until smooth.
• Add in eggs one at a time beating lightly after each addition.
• Gradually add in flour mixture.
• Beat well until light and fluffy.
• Stir in Walnuts and Pecans,

Bake at 350* for 10 minutes or until lightly brown. (after five minutes of this time.. pinch on sprinkles onto the cookies.)

NOTE:

I usually preheat the oven to 350* and bake the first batch at this heat, then when the first batch is done, I turn my oven down to 325* and bake the rest at this heat. The cookies will be a little bit more chewy, but I like them this way. If you like browner cookies, then just leave them at 350*.