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.

Butterscotch Caramel Fruit Dip

I can't take credit for this amazing recipe, but I will say it is a new favorite of mine- Thanks Karri

2 containers soft cream cheese
2 cups powdered sugar
2 teaspoons vanilla
Whip together and spread into a dish.
Pour Mrs. Richardson's Butterscotch Caramel topping over the cream cheese mixture. Sprinkle with Heath toffee bar or the Heath toffee baking bits.

Serve with apple slices or strawberries- I think the apples taste the best

Berry French Toast

Got this yummy recipe from my friend Berta-

Ingredients

2 cups frozen blueberries
1 1/2 cups frozen blackberries
1 1/2 cups frozen raspberries
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
Cooking spray
1 cup fat-free milk
1 teaspoon vanilla extract
4 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (8-ounce) loaf French bread, cut into 1-inch slices
1 tablespoon granulated sugar
1 tablespoon powdered sugar

Preparation

Preheat oven to 350°.

Combine first 6 ingredients in a 13 x 9- inch baking dish coated with cooking spray.

Combine milk, vanilla, egg whites, and egg in a large, shallow baking dish, stirring well with a whisk. Add bread, turning to coat. Let stand 5 minutes, turning bread occasionally. Arrange bread in a single layer over berries. Sprinkle evenly with 1 tablespoon granulated sugar. Bake at 350° for 30 minutes or until golden brown and bubbly. Sprinkle evenly with powdered sugar.

6 servings


I used the frozen bag of mixed berries from Costco. I tripled the recipe for BB, but still cooked it in 3 pans. And I used a couple of whole eggs where it called for just whites. ( 3 egg whites, 2 whole eggs)

Snicker Salad

Snicker Salad

8 apples cut up bite size

1 large container of cool-whip

1 bag of miniature snickers, cut in 1/2½

Mix together and chill

Pumpkin Cream Cheese Muffuns

Fall is my favorite time of year to bake. There are so many wonderful recipes out there that incorporate pumpkin. I think these come awfully close to Starbuck's muffins.

Ingredients
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.

Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.

Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Pumpkin Cobbbler

Pumpkin Cobbler

3 eggs, beaten
15 oz. can pumpkin
12 oz. can evaporated milk
1 cup sugar
1/8 teaspoon salt
1 and 1/2 teaspoon cinnamon
1 teaspoon ground ginger
1 tablespoon vanilla extract
18 and 1/4 oz. pkg. yellow cake mix
1 and 1/4 cup margarine, melted (I use butter)
1 cup chopped nuts

Mix the first 8 ingredients together, pour into an ungreased 13 x 9 baking pan. Sprinkle cake mix over the top, drizzle with margarine. Bake at 350 for 25 min. top with nuts. Bake for another 15 min.

Taco Soup

Took my friend's recipe and ran with it. It is a lot like my chili, but has corn and taco seasoning

1 pound Ground Turkey
1 16 oz Can Corn
1 Can White Beans -I like Cannellini
1 Can Kidney Beans
1 large can Diced Tomato - like the Mexican flavored ones
1 pkg. taco seasoning

Cook turkey, add everything else, including the juices from each can. Simmer for 25 minutes. Serve with fresh avocado, sour cream and tortilla chips.

Turkey Chili

Such a quick easy recipe, tastes good and is a crowd pleaser.

1 lb ground turkey
2 cans White Cannelloni Bean
1 Can other Bean, can be white or Kidney
2 Cans of Diced Tomatoes- I like Ro-Telle or other chili spiced tomatoes
1 Pkg. Chili mix.

Cook Turkey, Add beans, including juices, tomatoes and seasoning. Simmer for about 25 minutes. This gives you time to cook your cornbread.

Top with sour cream, cheese, avocado, tomato, and cilantro.

Avacado Dip

Combine
1 cup avocado
1 TBS Lemon Juice
1 TBS Grated Onion
1 tsp salt
¼ tsp chili powder

Spread 1/3 cup mayo over the top and seal with lid. Chill before serving 4-6 hours or overnight. Serve with Fritos

Death By Chocolate

1-1/4 C. Butter, softened
2 Eggs
1 tsp. Vanilla
2 C. All-Purpose Flour
1 t. Baking Soda
1/2 tsp. Salt
3/4 C. Unsweetened Cocoa Powder
1-1/2 C. sugar
2/3 C. White ChocolateChips
2/3 C. Reeses Peanut Butter Chips

Preheat the oven to 350° F. In a large bowl, cream the butter, eggs and vanilla. Add flour. Sugar, baking soda, salt and cocoa powder. Next add chips. Stir until well mixed. Drop dough by heaping teaspoons onto an ungreased baking sheet, spacing about two inches apart. Bake for eight to 10 minutes, or until lightly browned. Cool for five minutes; then remove to a wire rack. Let cool completely before dipping.

Chocolate Dipping Mixture
2 C. semi-sweet chocolate chips
2-3 tsp shortening
Melt chocolate chips and shortening in heavy small saucepan over low heat or double boiler. May need to add more shortening to make dipping sauce thinner. Dip one side of each cookie in mixture; place on waxed paper. Let stand until chocolate is set, about 30 minutes.

White Drizzle
1-1/2 C. white chocolate chips
1-1/2 tsp shortening

Melt chocolate chips and shortening in heavy small saucepan over low heat or double boiler. May need to add more shortening to make dipping sauce thinner. Quickly spoon into a ziplock bag with the corner snipped off. Drizzle over the cookies. Store between pieces of waxed paper in an airtight container.

Green Grape Salad

Green Grape Salad
4 pounds seedless green, or red grapes (or you can use 1/2 of each)
1 (8 ounce) package cream cheese (softened)
1 (8 ounce) container sour cream
1/3 cup white sugar
1 tsp. vanilla extract
4 ounces chopped pecans, or walnuts
2 level tablespoons brown sugar

Combine all ingrediant together and stir well. Keep refrigerated until it is time to serve.

Frog Eye Salad

This is a super yummy summer treat

Frog Eye Salad
1 box Acini de Pepe pasta (de Cecco brand)
1 can crushed pineapple (drain juice to use for sauce)
2 cans chunk pineapple (drain juice to use for sauce)
2 cans mandarin oranges drained
1 cup sugar
3 T flour
2 eggs beaten
1 tablespoon lemon juice
1-2 cups marshmallows
1 large container Cool Whip

Make sauce of 1 ¾ cups pineapple juice, 1 cup sugar,
2 eggs beaten, 3 Tablespoons flour.
Cook over medium heat, stirring constantly until thickens.
Add 1 tablespoon lemon juice. Cool.

Cook and rinse pasta; allow to cool.
Add sauce
Add pineapple, mandarin oranges and 1-2 cups marshmallows
Add Cool Whip

Garnish with sliced strawberries or raspberries

Eclair Cake

· 1-l lb. box Graham Crackers
· 2 sm. pkgs. Instant French Vanilla Pudding
· 3-1/2 cups milk
· 8 oz. Cool Whip Chocolate Frosting
Butter (use Pam spray) bottom of 9 x 13 baking dish. Line bottom with graham crackers. Mix pudding with milk, then beat at medium speed for 2 minutes. Blend in cool whip. Pour half of pudding mixture over cracker layer.
Layer with more crackers. Pour remaining pudding over, then cover with another layer of crackers.
Refrigerate for 2 hours, then frost with chocolate frosting. Refrigerate 24 hours before serving.

Death By Chocolate Cookies

Death By Chocolate Cookies

2 C. all-purpose flour
1 t. baking soda
1/2 t. salt
3/4 C. unsweetened cocoa powder
1 1/2 C. sugar
1 C. semisweet chocolate chips

1 1/4 C. butter, softened
2 eggs
1 t. vanilla

Preheat the oven to 350° F. In a large bowl, cream the butter, eggs and vanilla. Add the other ingredianets until well-mixed, then chocolate chips. Drop dough by heaping teaspoons onto an ungreased baking sheet, spacing about two inches apart. Bake for eight to 10 minutes, or until lightly browned. Cool for five minutes; then remove to a rack. Store airtight for up to two weeks.

Makes 3 dozen.

Cranberry Margarita

1 can cranberry or cran-raspberry juice-frozen concentrate
Tequila ( to taste-strength)
Triple sec ( 1 shot- or less)
2 tbs sugar
Ice (fill blender)

Mix all ingredients together in blender. Add tequila to suit your taste and strength of drink.

Makes 1 blender full. I like to wet the rim of the glasses and dust with the red sugar crystals

Red Rooster

· 1 1/2 quarts cranberry juice cocktail
· One 6-ounce can frozen orange juice concentrate defrosted
· 2 cups vodka
Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve.