Pumpkin Snickerdoddles

I made these cookies because I love pumpkin and snickerdoddles so why not combine them into 1 cookie. I adapted the recipe from cookingclassy
3 1/4 cups flour
3 1/2 teaspoons cornstarch
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup white sugar
3/4 cup packed brown sugar
1 cup butter softened
1 egg yolk
3/4 cup pumpkin puree
1 1/2 teaspoons vanilla extract

For Rolling
1/4 cup sugar
1 1/2 teaspoons cinnamon

1. In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice, set aside.
2. In another bowl, cream together the butter and sugars until combined.
3. Add in the egg yolk, pumpkin, and vanilla.
4. Slowly add the flower mixture.
5. Place in a separate bowl and let it chill for 45 minutes to an hour.
6. Preheat the oven to 350 degrees about 10 minutes before bringing out the cookie dough.
7. In a small bowl, combine the cinnamon and sugar
8. Scoop out dough into 1 1/2 to 2 inch balls. Coat evenly in cinamon sugar mixture and place on cookies sheet. 
9. Bake for 12-14 minutes. They should look slighly underbake as they will cook slightly as they are cooling. Cool on baking sheet for 5 minutes then transfer to a cooling rack to cool for 10 more minutes. Eat and enjoy. Makes about 3 dozen. 

Orange Rolls

This is what we made for Breakfast this Holiday weekend. So yummy even the following day they are still googy and yummy. So good. I highly recommend making them.


1/2 cup really warm water(bath water temperature)
3 1/2  tablespoons yeast
1 12 ounce can evaporated milk
1/2 cup sugar
1 tablespoon salt
1 cup boiling water
1/2 vegetable oil
4 eggs
6-8 cups flour
For the Filling 
3/4 cup melted butter
1 1/2 cups sugar
zest of one orange

1. In a cereal bowl mix the yeast with the really warm water. Adding a pinch of sugar will also make it raise faster. Set aside for later.
2. Mix in a Bosch or other mixer, the canned milk, sugar, and salt. 
3. Add in the 1 cup of boiling water, followed by the oil. 
4. Add the eggs one at a time. 
5. Mix in the yeast mixture that was set aside. 
6. Mix in the flour until the dough pulls away from the sides of the bowl. 
7. Spray the counter with Pam spray to keep the dough from sticking. Roll out to about 15 by 12 inch span. Basically you need to roll it out to the size of a cookie sheet. 
8. After the dough is rolled out make the filling by melting the butter and mixing it with the sugar. To zest the orange use the finest part of a cheese shredder. 
9. Spread the filling over the dough evenly. 
10. Roll the dough up from the longest side. 
11. With a serrated knife cut the roll in half, then cut each half again then cut each section in half again until you have about 18 equal rolls. 
12. Spray a 12x15 inch cookie sheet with pam spray and put each roll in the cookie sheet about 1/2 inch apart. 
13. Let them rise about 20 minutes. Preheat the oven during this time they are raising to 375 degrees. 
14. Bake for 25 minutes. 
15. Let cool and frost with butter cream frosting found here

Pumpkin Pancakes

I made these this and they were a big hit with my kids and husband. They are very healthy as well. I adapted them from highheelsandgrills

3 cups flour

3/4 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4  teaspoon ginger

3 tablespoons brown sugar

1-15 ounce can pumpkin

3 cups buttermilk

3 eggs

1. In a large bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, ginger, and brown sugar, combining well.
2. Add pumpkin, buttermilk, and eggs to dry ingredients and mix gently. {If batter seems stiff, add water until it can be easily spooned onto a griddle.}
3. Heat griddle to medium heat and grease lightly.
4. Scoop about 1/3 cup of batter onto griddle and let cook until lightly browned, about 3 minutes.
5. Let other side cook again until lightly browned.
6. Repeat these steps until all the batter is gone.

Slow Cooker Beef Broccoli

I found this recipe on Facebook. It looked so good I just had to try it. I was so easy to make. Less then 10 minutes prep. I adapted it from tip hero
2 pounds beef Tips
2 cups beef Broth
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
1 cup soy sauce.
2/3 brown sugar
1/3 cup cornstarch
4 cups broccoli

1. Mix the beef Broth, olive oil, minced garlic, red pepper flakes, soy sauce, brown sugar, and cornstarch in a crock pot. 
2. Add in the beef tips and coat thoroughly.
3. Cook on high 3-4 hours or on low 5-6 hours. Add Broccoli about 30 minutes before serving. Serve on cooked rice. So good. 

Slow Cooker Chocolate Lava Cake

I first tasted this dessert at my sister Samantha house in Grace So worth the wait. I adapted it from Betty Crocker.

For Cake
1 box chocolate cake mix
3 eggs
1 1/4 cup milk
1/2 cup vegetable oil
For the Topping
1 3.9 ounce box chocolate instant pudding
2 cups milk
12 ounces chocolate chips

1. Spray slow cooker with cooking spray. Mix Cake ingredients together in a mixing bowl. Pour into slow cooker.
2. In Medium Bowl beat pudding mix with the 2 cups milk with electric  mixer for about 2 minutes.   Pour over cake batter in slow cooker. Do not mix. Sprinkle chocolate chips over the top. 
3. Cover and cook on high for 2 to 2 1/2 hours. Serve with ice cream. It is so good.

Slow Cooker Rice Pudding

this rice pudding is so easy. Kids could even help make it. I love how custard like it is. Raisins would also be great mixed in too. I adapted it from food.com

3/4 cup long grain rice

3 cups milk

3/4 cup sugar

1 teaspoon cinnamon

3 tablespoons butter

1/4 teaspoon salt

1. Rinse rice under cold water in a colander. 
2. Spray slow cooker with cooking spray and put rice in it followed by the milk, sugar, salt, cinnamon and butter. 
3. Cook on high for 3 hours, or until rice has absorbed the liquid. 
4. Spoon into dessert bowls and top with whipped topping and additional cinnamon or mix in raisins. Yummy. 

Sugar Cookies

This is an awesome sugar cookie I must say. I made this recipe for Family Home Evening treats. Needless to say they didn't last long. I adapted it from I am Baker

1 1/2 cups butter softened
2 cups sugar
3 eggs
4 teaspoons vanilla extract
2 teaspoons almond extract(optional)
5 cups flour
1 teaspoon salt
1 teaspoon baking powder

1. In a mixer on medium speed, beat butter and sugar until well combined.
2. Add in the 3 eggs extracts, and mix until combined.
3. In a separate bowl, sift together flour, salt, and baking powder. Slowly one cup at a time add to the butter mixture. Don't over mix or dough will be tough.
4. Put dough in a  Ziploc bag and refrigerate at least 1 hour. 
5. Preheat oven to 350 degrees. 
6. Roll dough out a lightly floured surface to about 1/4 inch thick. Cut out with a cookie cutter of your choice. 
7. Bake for 10 to 12 minutes. Let cool.
8. Frost with your favorite butter cream frosting. This recipe is my favorite. You can also color the frosting with food coloring of your choice. We chose yellow.
9. And of course what sugar cookie is complete without sprinkles. yummy. 

Fly Me to The Moon Pies

I found this recipe in a scholastic cook book I bought for my kids at their school book fair. These cookies are super yummy and so easy to make. 

Cookies
1/2 cup butter softened
1 cup sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1/2 cup cocoa powder
1 1/2 teaspoons baking powder

Filling
1 cup butter softened
2 cup powdered sugar
1 teaspoon vanilla
2 cups marshmallow creme

1. Preheat oven to 400 degrees. Lightly grease a cookie sheet.
2. For the cookie crusts: In a large bowl, cream the butter and sugar.Add in the egg, evaporated milk, and vanilla. In another bowl, mix together the flour, salt, cocoa powder, and baking powder. Add flour mixture slowly to sugar mixture while stirring. 
3. Drop the dough onto the greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches between each one. 
4. Bake for 8 minutes. or until firm when pressed lightly with finger. Allow to cool. 
5. While the cookies are cooling, make the marshmallow filling by blending the butter powdered sugar, vanilla, and marshmallow creme. 
6. Assemble the pies by spreading 2 or more tablespoons filling on the flat side of of the cookie, then cover filling with the flat side of another cookie. Makes about 25 assembled cookies. 

Dulce de Leche Bars

I must first say Yum Yum. I tried these at my mom's and they are fantastic. You will love them too.

1 1/2 cups flour
1 1/2 cups oatmeal
1 cup brown sugar
1/4 teaspoon salt
1 cup butter softened
1-13.4 ounce can Dulce de Leche sause (found in the Mexican or Hispanic section in Walmart)
1 cup or more English toffee bits

1. For the crust mix together the flour, oatmeal, brown sugar, salt and softened butter until they are crumbly. Reserve one cup for the topping and press the rest in the bottom of a 9x13 inch cake pan. Bake at 350 degrees for 15 minutes.
2. While the crust is in the oven, soften the Dulce de Leche sauce on the stove in a small sauce pan over low heat or heat in a double broiler. 
3. Once crust is out of the oven pour sauce evenly on top.
4. Mix the toffee chips in with the reserved topping and sprinkle on top of De de Leche sauce layer. Bake for another 25 minutes. Cool and cut into 24 pieces and enjoy.

Cheeseburger Soup

This soups is so good. All my kids loved it and that's saying a lot considering what picky eaters I have. I adapted it from The recipe critic

1 pound ground beef
1 onion chopped
1 cup diced carrots
1 cup chopped celery
1 teaspoon basil
1 teaspoon parsley
4 tablespoons butter
4 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup flour
16 ounces cubed Velveeta cheese
1 1/2 cups milk
3/4 teaspoons salt
1/2 teaspoon pepper
1/4 cup sour cream

1. Brown the beef in a sauce pan. Drain the grease and set aside.
2. In the same sauce pan, add tablespoon butter, chopped onions, chopped celery, parsley and basil. Saute until tender about 5 minutes. 
3. Add broth, diced Potatoes and beef and bring to a boil. Reduce heat cover and simmer for 10-15 minutes or until tender.
4. In a small skillet melt 3 tablespoons butter and whisk in the flour. Add ti the soup and bring to a boil. cook and stir 2 minutes. Reduce heat to low.
5. Stir in the cubed Velveeta cheese, milk, salt, and pepper, Cook and stir until cheese melts. Remove from heat and blend in sour cream. 

Key Lime Pie

This  recipe is just as easy to make as the Lemon Cream Pie. And just as good too. I found it at Mama loves Food. 

3/4 cup key lime juice
2-14 ounce cans sweetened condensed milk
2 eggs
1-9 inch graham cracker pie crust

1. Combine key lime juice, sweetened condensed milk, and eggs in a bowl with an electric mixer. I also add a little bit of green food coloring to make it look more green like limes.
2. Pour into pie crust and bake in 375 degree oven for 25-30 minutes. 
3. Cool at room temperature and then chill in the fridge for 3 hours.
4. Serve and enjoy with whipped cream on top. 

Home Made Pumpkin Pie Spice

Never run out of Pumpkin Pie spice again. I love this idea so much I tried this recipe out. It is such a money saver and most of the time I have all the spice. I am so glad I stumbled across it at 5dollardinners


1 1/2 tablespoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon nutmeg

1. Place all ingredients in a small seal able container(I used an old pumpkin pie spice container 1.12 ounce in size) and mix together. Use in any recipe that calls for pumpkin pie spice.
2. Store in a dry place, up to 6 months. 

Cinnamon Spice Applesauce Bread with Honey Butter

I love cinnamon and Applesauce together so when I found this recipe I had to try it out. It does not disappoint. So moist and delicious, Especially smothered in the honey butter. I adapted it from Averie Cooks.


Bread
2 eggs
1 cup applesauce
3/4 cup sugar
1/4 cup brown sugar
1/2 cup melted butter
1/4 cup sour cream
2 teaspoons vanilla
1 tablespoon cinnamon
1 teaspoon nutmeg
pinch of salt
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
Honey Butter
1/2 cup really soft butter
1/4 cup honey
pinch of cinnamon

1. Preheat oven to 350. Grease and flour a 9x5 loaf pan. Set aside.
2. Mix together the eggs, applesauce, sugar, brown sugar, sour cream, vanilla in a mixing bowl. Blend in the melted butter. 
3. Add in the flour, cinnamon, nutmeg, salt, baking soda, and baking powder until well blended.
4.  Pour into prepared pan and baked in preheated oven for 60 minutes.
5. Place pan on wire rack and cool while still in the pan for 15 minutes. 
6. Remove from pan and cool completely on rack. 
7. Blend together the butter, honey and pinch of cinnamon. Spread on cooled bread and enjoy. 

Pumpkin Cornmeal Pancakes

These pancakes re so good on a cold fall morning. I love the flavor of the spices and pumpkin. I hope you love them too. I adapted them from Somethingswanky. 


1 1/2 cups flour
1 1/2 cups cornmeal
1/2 teaspoon salt
3 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/4 cup sugar
1 1/2 cups milk
1 1/2 cups pumpkin puree
2 eggs
3 teaspoons vanilla
1 tablespoon molasses
4 tablespoon melted butter

1. In a mixing bowl blend the flour, cornmeal, salt, baking powder, and pumpkin pie spice.
2. In another mixing bowl blend the milk, eggs, pumpkin, sugar, vanilla, and molasses. 
3. Mix in the dry ingredients. Blend in the melted butter. 
4. Preheat a griddle to medium heat. Grease with a little butter. 
5. Pour 1/4 cup at a time for each pancake. Let cook a few minutes on each side. 
6. Serve with maple syrup. 
7. Any leftovers can be frozen for rushed school mornings.(or when you don't feel like making breakfast). 

Cheesy bow tie Ranch Pasta

This is such a good pasta dish. My family loves it. I adapted it from mommyimhungry.
10 ounces uncooked bow tie pasta
2-12 ounce can chicken
2-12 ounce cans evaporated milk
1 package Ranch dressing mix
5 ounces mozzarella cheese shredded
4 ounces cheddar cheese shredded

1. Cook the pasta according to package directions. 
2. Meanwhile open the evaporated milk and pour into a sauce pan. 
3. Whisk in the ranch seasoning mix and pepper. 
4. Let it simmer but not boil for 20 minutes. 
5. Shred the cheddar and mozzarella cheeses. 
6. When the pasta is cooked drain and place in a 9x13 inch baking pan.
7. Add the canned chicken to the pasta and mix in the shredded cheeses. 
8. Pour the ranch sauce over the pasta and cover with tin foil.
9. Bake at 350 for 30 minutes.
10. Serve with a fresh green salad. Enjoy.

Spice Cake

I'm not sure where my mom got this recipe, but it is one of my favorite spice cakes.

1 1/4 cup of flour
1 cup of brown sugar
1 teaspoon of cinnamon
1 teaspoon of all spice
1/4 teaspoon ground nutmeg
1/4 teaspoon of ground ginger
1/4 cup of cornstarch
1 teaspoon of baking soda
1/2 teaspoon of ground cloves
1/2 teaspoon of salt
1 cup of water
1 tablespoon of vinegar
1/3 cup of oil

1. Preheat the oven to 350.
2. Mix together all the dry ingredients in bowl.
3. Add in the vinegar, oil and water.
4. grease a 7x11 inch pan.
5. Pour batter in the pan, and bake for 30 minutes and let it cool to room temperature.
6. Frost with either cream cheese frosting or butter cream frosting. Yum

Buttermilk Waffles

My mom used this recipe for years. Not sure where she got it from. It's one of the better recipes I've tried for waffles.

1 1/2 cups flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg yolks beaten
1 1/2 cups buttermilk
2 egg whites
6 tablespoons butter

1. Stir together dry ingredients.
2. Mix the buttermilk into the flour mixture with a wire whisk or electric mixer.
3. Beat the egg whites in a separate bowl with a electric mixer until light and fluffy. Set aside.
4. Mix in the egg yolks and melted butter into the batter.
5. Fold in the egg whites into the batter. 
6. Cook in waffle iron according to waffle iron directions.
7. Serve with syrup of your choice. My favoirte is the pancake syrup. 

Tips: you can use sour milk in place of the buttermilk. Just add 1 tablespoon vinegar to the regular milk and the beginning so it has a chance to sour.
You can also replace half of the flour with wheat flour.

Pumpkin French Toast

In found this gem of a recipe on cookingclassy. It is a keeper for anyone who loves pumpkin. My bunch loved them and gobbled them up.


3/4 cup milk
1/2 cup pumpkin puree
4 eggs
2 tablespoons brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
12 slices of homemade bread or Texas toast

1. Preheat griddle to medium heat.
2. In a medium mixing bowl combine the milk eggs, pumpkin, and spices until well combined.
3. Pour into a shallow dish such and a cake pan or pie plate. 
4. Butter griddle and dip bread into egg mixture coating both sides.
5. Transfer to griddle and cook for a few minutes on each side. 
6. Serve warm with butter and maple syrup. 

Hot Fudge

This recipe has been in my mom's cookbook for years. It is the best fudge recipe I've ever tried, and I've tried many. I keep coming back to this recipe. It is great on Ice cream or just eat it by the spoonful. Either way it is Yummy.

2 cups sugar
3 heaping tablespoons flour
3 tablespoons cocoa
1 teaspoon salt
1-12 ounce can of evaporated milk
1 tablespoon vanilla
1/2 cup butter(it has to be butter not margarine)

1. In a pot on the stove combine the sugar, cocoa, salt and flour. Your may need to smash out the lumps with the back of a spoon.
2. Whisk in the vanilla and canned milk. 
3. Add the butter. If you cube it up it will melt faster.
4. Over medium heat bring to a boil.
5. Remove from heat and serve over ice cream. 
6. Store left over fudge in a pint jar in the fridge. (to indulge in later yum)

Corn Bread

I found this corn bread recipe to be very easy moist and delicious. My hubby and kids loved it so much they asked for seconds. I found it at allrecipes.


1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt

1. Preheat oven to 375 degrees. Grease a 8x8 square baking pan.
2. Melt butter in a large skillet.
3.  Remove from heat and whisk in sugar.
4. Blend in eggs. 
5. In a separate bowl mix the buttermilk with baking soda.
6. Stir into the mixture in the pan.
7. Stir in cornmeal, flour, and salt until well blended.
8. Pour into prepared pan. 
9. Bake in preheated oven for 30 minutes or until tooth pick inserted in the center comes out clean.
10. Serve with butter and honey.