Monday, October 31, 2011

Pumpkin Pie Bars

Pumpkin Pie Bars
These are so Delicious!  I had lots of pumpkin pie mix and I stumbled across a recipe that sounded really good.  I always tweak them so here is my version.  These were even better 2 days after baking because the crust softened and the flavors combined.  I took them to work and everyone loved them. 

  • 1 package Carrot cake mix
  • 3 eggs
  • 3 tablespoons melted butter
  • 1 8 ounce package cream cheese
  • 3/4 can of sweetened condensed milk
  • 3/4 can of pumpkin pie mix (15 oz can)
  • 1 package instant cheesecake pudding
  • 1 tsp vanilla
Directions:  Preheat oven to 350 degrees.  In a large bowl mix cake mix, 1 egg, and butter until crumbly.  Press into greased 9 by 13 cake pan.  In another bowl mix together cream cheese, condensed milk, pumpkin pie mix, pudding, vanilla, and 2 eggs until creamy.  Pour mixture over crust and bake for 30-35 minutes.  Let cool then store in refrigerator.

Monday, October 24, 2011

Crockpot Game Hens

Game Hens are so yummy!  I love making these at the beginning of fall and the end of winter.  Something to remind you of the Holidays before and after.  These are super easy and I love that with the leftovers I can make a delicious Chicken Noodle Soup.  This time however I am going to blame it all on pregnancy brain because when making the soup I added the noodles in for the whole 8 hours in the crock pot.  This is why I do not have a picture of the soup.

  • 2 Game Hens
  • 1 large onion diced
  • 5-6 carrot sticks 1/2 cut into 3 inch strips 1/2 into circles or chunks
  • 5 cut celery sticks
  • two cups chicken broth
  • salt, pepper, and paprika to taste
Directions:  Rinse and pat dry the game hens.  In a medium bowl add celery and onion with salt and pepper.  ( I let mine marinate together over night if you want to prepare the night before)  Place the carrot sticks in the bottom of a greased crock pot then stuff the game hens with some of the celery and onions then place on top of the carrots.  Place the rest of the carrots, celery,and onions around the game hens and add chicken broth.  Dash salt and pepper over game hens before cooking.  Cook on low for 6-8 hours. 

Chicken Noodle Soup:  My husband I and I usually only eat 1 of the game hens so I peel the meat from the bones and place back in crock pot.  I add two more cups of chicken broth and store in the fridge overnight.  the next day I turn the crock pot on low or high depending on what time I start.  When broth is hot I add 1/2 package of egg noodles for the last 10-15 minutes then serve.  Great dinner to freeze and serve at any time.

Tuesday, October 18, 2011

Pumpkin Mousse Cupcakes with Cinnamon Cream Cheese Frosting

I was looking through a magazine the other day and stumbled along a recipe similar to this one.  Everything in the recipe was from scratch so I made it semi homemade for easy baking.  These are very good and have gotten a lot of compliments on them already.  Perfect for the holiday season!!!

  • 1 box yellow cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 package cool whip/thawed
  • 1/4 -1/2 can of 15oz pumpkin pie mix
  • cream cheese frosting
  • 1/2 tablespoon cinnamon
  • Cupcake liners
Directions:  Preheat oven to 350 degrees.  Prepare and bake cake mix as directed on box for cupcakes.  Meanwhile mix together cool whip and pumpkin pie mix until it has a mousse texture. (depending on how much you like pumpkin flavor you can use 1/4 can or 1/2 can.)   In separate bowl mix cream cheese frosting and cinnamon.  When cupcakes are cool place pumpkin mousse filling in a cupcake decorator with plain tip.  Insert tip into cupcake and press mousse into cupcake until you see it start to expand.  (You can use one of those picnic ketchup bottles you can buy at the dollar store)  Top with frosting and they are ready to eat!!

Cookers Note:  When I tried the mousse by itself I was not so sure about the recipe but with the cake and frosting it all blends together very nicely.

Wednesday, October 12, 2011

Freezer Meals

I was definitely in a cooking mood the other day and decided to make lots of meals for days when I don't feel like cooking.  I got all of the ingredients plus other grocery items for $120!!  These meals took me about 4 hours all together and were very simple.  These are wonderful for days on the go and easy to hand out to families in need.
Baked Ziti
  • 1 pound dry ziti pasta or penne
  • 1 small onion chopped
  • 1 pound ground meat of choice ( I used Italian sausage)
  • 2 jars favorite spaghetti sauce
  • 8-10 slices provolone cheese
  • 1 cup sour cream
  • 1 cup shredded mozzarella
  • 1 cup grated Parmesan cheese
Directions: Bring large pot of water to boil. Add pasta and cook for 7-8 minutes until aldente. Drain and add back to pot with olive oil. In a large skillet brown onion and sausage over medium heat. Stir in spaghetti sauce, tomatoes, seasonings, and add sauce to noodles. Spray casserole dish or freezer tins with cooking spray. Layer as directed: 1/4 Pasta mixture, 4 slices provolone cheese, 1/2 sour cream, Italian cheese, 1/4 noodle mixture, and top with Italian cheese. (These instructions are for 2 8x8 pans) If cooking the same day bake covered for 20 minutes and uncovered for 5-10 minutes.

To freeze: Cover with tin foil, label and freeze. Defrost completely before baking and bake as directed above.

Chicken Enchiladas
  • 3 cooked chicken breasts shredded or chopped
  • 2 cans enchilada sauce
  • 4 cups mexican shredded cheese
  • 1 can green chilies
  • tortillas
  • 4 8by8 freezer foil pans or two cake pans
Directions:  In a medium bowl add chicken 2 cups cheese, 1 can enchilada sauce, and green chilies.  Place mixture evenly in tortillas then roll up.  I place 4 enchiladas in each greased 8 by 8 and I placed 8  in the cake pan.  Evenly use the remaining enchilada sauce and top each enchilada with sauce then remaining cheese.  Bake uncovered at 375 degrees for 20 -25 minutes. 

To freeze cover with tin foil, label and freeze.  Defrost completely before baking and bake as directed above.

Lasagna Alfredo Roll Ups
  • 10 lasagna noodles
  • 3 chicken breasts chopped
  • 1 tablespoon olive oil
  • 10 ounces frozen chopped spinach
  • 1 cup cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup mozzarella cheese
  • 2 cans alfredo pasta sauce
  • 2 8 by 8 freezer tin pans and one cake pan
Directions:  Bring a large pot of water to a boil.  Add lasagna noodles and cook for 8-10 minutes until al dente.  Rinse in cold water.  Meanwhile, in a large sauce pan add oil and cook spinach stirring frequently.  Remove pan from heat and stir in cottage cheese, Parmesan cheese, and chicken.  Transfer to medium bowl.  Place noodles on wax paper.  Evenly spread mixture onto each noodle then roll up each noodle.  In each pan cover the bottom with alfredo sauce then add roll ups.  Cover each roll with extra sauce and mozzarella cheese.  Bake covered at 375 degrees for 30 minutes.

To freeze cover with tin foil, label and freeze.  Defrost completely before baking and bake as directed above.

Cookers Note on roll ups:  Most recipes said to add 1 egg to the spinach mixture but I totally forgot.  Feel free to add after you remove spinach from heat.

*I also used my previous post for Creamy Chicken and Wild Rice Soup and froze the whole batch in two seperate gallon freezer bags.*

Thursday, October 6, 2011

Hamburger Gravy

After having a craving for the Hamburger Gravy in grade school several years ago, I threw this together and it is now one of my favorite dinners.  My husband loves fake potatoes so, I sometimes serve over those!  I also only had a can of french style green beens last time and I just threw them right on top and it was delicious!

  • 1 lb hamburger
  • 1 can cream of mushroom
  • 1/4 packet onion soup mix
  • 1 cup beef consome
  • salt, pepper, and paprika to taste.

  1. Brown beef in skillet. 
  2. Add cream of mushroom soup and beef consome.  
  3. Sprinkle with onion soup mix and bring to a light boil, stirring occasionally.
  4. Reduce heat and let simmer for 5-10 minutes and serve over potatoes.