Pumpkin Cream Pie

Here is a delicious twist on a Thanksgiving classic:

Ingredients:


2 cups cold milk
2 (3.5 oz) packages vanilla instant pudding mix
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 cup whipped topping
1 9 inch pie crust, baked and cooled

Yes I did make my own pie crust! It turned out really tasty, just not too pretty. I'll have to practice. I'm not going to post the recipe-- just go HERE. You won't be disappointed.

Directions:

Combine milk, pudding mix, pumpkin, spices, and whipped topping in a large bowl.


Beat at lowest speed for about 1 minute.



Pour filling into cooled pie shell.

Chill until set, at least 3 hours.

Top with whipped cream!

I love this pie! It's so EASY! And delicious too!

Pumpkin Butter

I don't know if I would really call this a "recipe". Basically I had pumpkin puree left over from the Pumpkin Cream Pie, and I wanted to use it for something. I searched for a few recipes for Pumpkin Butter online, but ended up just coming up with something on my own from what I had in my kitchen. I hope you guys like it! I do!

These measurings are very approximate. I was just throwing the ingredients together trying to make something delicious!

1/4 cup melted butter
1/2 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1 cup (?) powdered sugar

Adjust the ingredients until it tickles your fancy. I think I may have used more than a cup of sugar (maybe two?), and more like a teaspoon of the spice.

Perfect Cornbread

Ingredients:

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup sugar
2 eggs
1/2 cup vegetable oil

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Beat on low speed for 2 minutes. Pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

This cornbread turned out perfect! It was the perfect companion for my chili. It also tasted amazing with a little pumpkin butter spread on top!

Chili con Carne

Ingredients:

1 onion, chopped
1 clove garlic, diced
2 teaspoons tomato paste
2 tablespoons butter
2 tablespoons flour
1 teaspoon oregano
1/2 teaspoon cumin
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1 14 oz can diced tomatoes
1 lb ground beef
1 15 0z can kidney beans
salt and pepper to taste

Directions:

1. In a large skillet over medium heat, combine onion, garlic, and tomato paste. Cover and cook for 5 minutes.
2. Stir in butter until melted. Stir in flour, oregano, cumin, chili powder, tomatoes and beef. Cook uncovered for 8 minutes, stirring occasionally.
3. Stir in the beans and cook for another 4 minutes, stirring occasionally. Salt and pepper to taste.

Approximately 4 large bowls of chili.

--This recipe was super easy and was very tasty! You may want to add more spices. I added more of the spices than the recipe called for, but I like my chili spicy with a lot of flavor. So start with what is written, then add more chili powder, cayenne, cumin, salt, pepper...until it tastes the way that you want it! Also--I didn't have kidney beans so I used black beans instead. It still tasted great!

Homemade Caramels

Too poor for Halloween candy this year?

Make your own!

Today I decided to make caramels. They are always my favorite candy, so I thought I would try it out.

Ingredients



1 cup butter
1 lb light brown sugar
1 14oz can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract

Directions:

In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Look I even painted my nails Halloween orange for the occasion!



Bring to a boil, stirring constantly.



Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.

--Okay I tried this. I didn't have a candy thermometer, so I thought I would use the cold water trick. I thought it had got to this stage- but I really should have cooked it longer. My caramels are delicious, but they have to be chilled to be the right consistency. If they are at room temperature, they get way too soft. So-- I love this recipe- but the next time I make it-- I will be investing in a thermometer.

Meanwhile, butter a 9x13 inch baking pan. (I used my cake pans because my 9x13 was dirty and I was feeling too lazy to wash it. Plus- I didn't have time, the caramel was boiling!) When the caramel is ready, pour into the buttered pan.



Isn't it pretty?

Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

The Best Cinnamon Rolls. Ever.

I am so excited that it is finally fall! For some of you it's been fall for awhile, but here in the valley it just barely started cooling down. With this wonderful cooler weather brings wonderful fall food! I have a lot of recipes I'm so excited to try. I will also be trying out lots of Thanksgiving recipes and posting the good ones on here, so everyone will know what to bring for Thanksgiving dinner! This will result in a lot of extra food, so please come and visit me and I will feed your hungry belly.

On Friday I made cinnamon rolls. I finally decided to give up on my recipe that I've had since Freshman Home Economics, and find something better (sorry Mrs. Miller). And boy did I find something better! These are the best cinnamon rolls I have ever made! Probably the best I've ever had. Except for, you know, Cinnabon. But who can compete with a 2,000 calorie roll?

Once again this recipe is based off of The Pioneer Woman's recipe. I say based, because I changed a few things, but it's basically the same. I also just pre-ordered her book!! I'm so excited! She's changed my life forever.

Okay here we go...

Ingredients:

2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package Active Dry Yeast
4 + 1/2 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tablespoon of salt

3/4 cup (or more) melted butter
another 1/2 cup of sugar
generous sprinkling of cinnamon

Frosting:
1/2 bag powdered sugar
1 tsp vanilla
1/4 cup milk
1/4 cup melted butter
pinch of salt

Directions:

Mix milk, oil and sugar in a large pot. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour.



When the mixture is cool enough but still warm, add your yeast and let it work



Stir in 4 cups of flour. Then cover and let rise for about an hour.



After the dough has risen add 1/2 cup flour, baking powder, baking soda and salt. Stir mixture together.

At this point my friend Alicia called me, so I put my dough in the refrigerator for about an hour. You could put this dough in the fridge for up to two days if you wanted to. But who wants to do that?

Roll out dough into a rectangular shape. Look! I finally bought a rolling pin! In my five years of marriage I've never bought a rolling pin. It works so much better than a cup! I was singing the hallelujah chorus.



Pour on the melted butter. Don't be shy-- we all know butter makes the world better. I think butter should win the Nobel Peace Prize.


Sprinkle on sugar (the recipe says 1/2 cup, but use as much as you need! I think I used closer to 1 cup of sugar), and a very generous sprinkling of cinnamon. Be even more generous than this. I think my rolls could have use more.


Now run and get a piece of thread or dental floss. Roll up your dough, and pinch the seam. Use the thread to cut the dough. I really should have taken a picture of this part. If you've never done this before and you have no idea what I'm talking about, call me and I'll explain it to you. Or just use a sharp knife.

Place rolls in pans.


Let them rise for 20-30 minutes, then bake at 400 degrees for 15-18 minutes. Or until light golden brown.

Meanwhile mix up the frosting...

and pour it over warm cinnamon rolls.



Mmmm...



Enjoy!

Yummy Buttery Breadsticks

I love breadsticks.

I love these breadsticks.

These breadsticks are buttery, garlicky, fluffy and delicious. I would like to share them with you. In fact, I still have some in my kitchen. So really, come on over!

Ingredients:
1 1/2 cup warm water
1/4 c. sugar
1 1/2 tablespoons yeast. (I like to use a little extra yeast because I think it makes the breadsticks fluffier, but I could be completely wrong about that.)
About 4 cups of flour

Topping:
1/4 cup mayo
1/4 cup butter (softened)
1/4 cup Parmesean cheese (if your husband is normal and likes cheese. I unfortunately have to skip this ingredient *angry face* )
1/2 tsp salt
1 tsp garlic powder

Italian seasoning sprinkled on top


Directions:

Mix water and sugar, add yeast and let work about 10 minutes.

Add 3 1/2 cups flour, then add flour as needed to create a soft dough. Cover with plastic wrap and let rise in a warm place for about 20 minutes.

Grease pan.

Spread dough in pan. I like to use a 9x13 because I like really thick breadsticks, but if you wanted thinner ones, use a cookie sheet. Let rise for another 20 minutes.

Meanwhile, mix up the topping. I'm going to be honest with you here. Is that okay? I actually DOUBLE the topping recipe. I love this stuff! I also use more garlic than I should. I like my breadsticks really garlicky. So start with what I said, and then add more to taste.

Gently cut were pieces will be, but do not cut all the way through.

I don't know why I decided to only make 6 HUGE breadsticks. I easily could have made a dozen. Don't questions my motives, it's not like the size of the breadstick does anything to the taste.

Spread on topping (don't be shy!) and sprinkle italian seasoning on top. Bake for 9-10 minutes at 400 degrees.



And yes, Tia, (if you ever read this) this is your mom's recipe. I still have it from when we exchanged recipes in Young Womens right before we all went to college. It has served me well over the years.

Thank you.

And thank your mom for me.

Monkey Bread!

I LOVE breakfast food. We have breakfast for dinner at least once a week at my house. This is definitely going in the rotation!

I love trying out The Pioneer Woman's recipes. They are all so yummy! For step-by-step instructions and pictures, click HERE.

Ingredients:

* Brown Sugar // 1/2cup will be needed
* 2 sticks of butter (1 cup)
* Bundt Cake Pan (feel free to use dorky shapes)
* Cinnamon // 2-3 teaspoons
* 3 cans of Buttermilk Biscuits (the non-flaky ones)
* Sugar! // 1 cup


The best part of this recipe is that it only looks hard to make, it's really really easy, and probably the best thing you'll ever eat.

Cut the biscuits into quarters.

Place the cinnamon and sugar in a gallon bag.

Put the biscuits in the bag and give it a good shaking.

Place covered biscuits into a bundt pan. I used a cake pan because I don't own a bundt ("Oh, it's a cake!"). I had to use 2 cake pans for all the dough, and even then I had extra.

Melt butter in saucepan, add brown sugar and cook until it's become one color.

Poor over biscuits. It's going to look like way to much, but it'll be worth it in the end.

Bake at 350 for 30-40 minutes, or until crust is a deep golden brown.

ENJOY!!!

Crockpot Chicken and Dumplings

I'm in love with my crockpot.

Here's a super easy, super yummy recipe for the cooler fall days.

Ingredients:
2 boneless skinless chicken breasts
2 tablespoons butter
1 can cream of chicken soup
1/2 onion, diced
water to cover
1 can pillsbury biscuit dough


Place frozen chicken breasts, butter, soup,onion and water in a crockpot and cook on low 5-6 hours or high for 3-4. When the chicken is cooked enough to shred apart easily do so. Not too much, you want chunks of chicken. During the last hour of cooking, tear apart the biscuit dough and place it on the top of the soup mixture. Cook until the dough is no longer raw in the center.