Pumpkin Pie Fruit Dip

if you love my other fruit dip, you know the 1+1+1= Sheer Goodness (1 pkg.  cream cheese + 1 Cup Powdered Sugar + 1TSP. Vanilla), then you will love this pumpkin fruit dip.

I tried it out last night and let's just say a few of the girls were spooning it on top of their pumpkin cobbler.

Pumpkin Pie Fruit Dip

1 (8 ounce) package cream cheese, softened

2 cups powdered sugar

1 cup canned pumpkin

1/2 cup sour cream

1 teaspoon ground cinnamon

2 teaspoons pumpkin pie spice

1/2 teaspoon ground ginger

1 cup frozen whipped cream, thawed

Gingersnap cookies, apples, or cinnamon graham crackers

1. In a large bowl, beat cream cheese and powdered sugar until smooth.

2. Add in pumpkin, sour cream, cinnamon, pumpkin pie spice, and ginger. Mix well.

3. Fold in the thawed whipped cream.

4. Serve with green apples, graham cracker sticks, or gingersnaps.

5. Store in refrigerator.

The Best Chocolate Chips Cookies EVER!

I've used this recipe for years.  it is my all time favorite when In I need to make a huge batch of cookies.  I change up they chips I use for variety.  My favorite is to use a bag of  peanut butter chips and a bag of white chocolate.


Cream together
    1 pound butter
    1 box dark brown sugar
    1 1/2 cup white sugar

Add
    3 eggs
    2 TBS vanilla

Mix and add
    6 cups flour
    1 1/2 tsp salt
    1 1/2 tsp. baking soda

Add
    4 cups chips  (see below)
    2 cups nuts (optional)

 
Bake at 350 degrees for 8-10 minutes (when slightly brown)
I haven't made mine with nuts, I don't care for them.

Makes about 9 dozen.

Pork & Potato Stew

1 24oz. jar salsa verde
1½ lbs. cubed boneless pork loin
1 lb. peeled and cubed Russet Potatoes
1 large can green chile enchilada sauce
1 cup chopped onion
2 tsp. Taco Seasoning
Directions
Prep: 15 minutes Cook: 1½ hours Serves: 6

Brown pork and onions. Next, Stir together 24oz. jar salsa verde,
1 lb. peeled and cubes potatoes, 1 can green chile enchilada sauce,
and 2 tsp. Taco Seasoning in a large stockpot. Bring to
a boil; reduce heat and simmer, covered, for 1 hour. Remove
cover and simmer for 30 minutes more or until sauce is thickened
and pork is tender.

Pulled BBQ Chicken

This was a redo for our family, which is a rare opportunity.
4-5 frozen boneless skinless chicken breasts
2 TBS Brown Sugar
1 1/2 TBS Worcestershire Sauce
1 12oz. Bottle BBQ- I like Jack Daniels #7

Turn on crock-pot and mix brown sugar, Worcestershire sauce and about 1/2 the bottle of BBQ sauce together. Add the chicken and pour the remainder of the BBQ sauce over the chicken.  Cook on low for 3-4 hours.  Turn chicken over- (if home) I usually then turn it up higher after about 5 hours of cooking time  and pull apart the chicken using two forks.  I then let it cook a little while longer then serve on buns.  You can cook it at a higher temp,but I put it in when I leave for work, so I use the lower setting to cook it all day.

Mexican Lasagna

I was going through old recipe files and came across this one. can't remember where I found it but I plan on making it this week.

Mexican Lasagna

ingredients

• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 1 (14 ounce) can peeled and diced tomatoes with juice
• 10 (6 inch) corn tortillas
• 1 cup prepared salsa
• 1/2 cup shredded Colby cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
3. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.