Recipe Review: Pumpkin Sugar Cookies

I found this recipe on Pinterest, as usual, and decided to try it out last night. Who doesn't love sugar cookies? And who doesn't love pumpkin?

photo source

Overall I thought the cookies were really delicious. But that was only after I accepted the fact that they are still a sugar cookie. I was expecting a lot of pumpkin flavor, but it just isn't there. It is more of a hint of pumpkin.

The recipe says to flatten the cookies with a cup, which I did and think you should. But after I did that I sprinkled more cinnamon/sugar on top because the cup pulled some of the topping off.

The recipe also says you have to put the dough in the fridge for an hour to let it firm up. I didn't do this and my cookies turned out great! I mostly didn't do that though because I didn't have the time to wait an hour for it to sit!

I do recommend this recipe, but you have to take away your expectation of a true pumpkin cookie :)

CLICK HERE FOR THE RECIPE

super easy lasagna bake

I originally found this recipe on pinterest. And I'll admit, it is really easy, but I simplified it even more!

1/2 lb. ground beef
1 jar Prego Traditional spaghetti sauce (this is my favorite but you can use any spaghetti sauce)
1/2 pkg of medium-sized egg noodles (about 2 cups uncooked noodles)
1/2 container cottage cheese (a heeping cup full)
mozzarella cheese

-Preheat oven to 350*
-Bring medium saucepan full of water to boil, add noodles and cook according to package, usually 7-9 minutes
-Meanwhile, brown hamburger in pan, drain when finished and return to pan.
-Add sauce to hamburger and allow it to heat through, set aside. (1 full jar may seem like a lot for this amount of hamburger, but you want it to be pretty saucy.)
-When noodles are finished drain the water and put back in pan. Add cottage cheese and stir. You'll want the noodles to be well coated, you can add more cottage cheese if the noodles aren't coated very much.
-Grease an 8x8 glass dish. Pour in 1/2 the hamburger sauce mixture.
-Layer the entire pan of noodle mixture.
-Top with the other 1/2 of hamburger sauce mixture
-Top with as much mozzarella cheese as you want!

Bake for 20-30 minutes, til it's bubbly.

Enjoy!

If you want to make this for a 9x13 pan I think you could simply double the recipe. I have only made it in an 8x8 pan though.

This recipe was plenty for my husband and me, plus leftovers for both of us the next day.

Easy Lemon Cookies

I absolutely love these cookies. They are so delicious! And seriously the easiest thing ever, which is good because I can cook...but I can't bake! So thank you to my sister in law, Brandi, for this fabulous and simple recipe.

Lemon Cookies

1 lemon cake mix*

2 eggs

1/2 c. oil

1 container of lemon frosting

Preheat oven to 350.

Combine lemon cake mix, eggs and oil in a bowl.

Roll out parchment paper on a cookie sheet, trust me you'll want to use this.

Roll dough into small balls about 1 inch. 

Back for 8-9 minutes and remove from oven. 

Allow them to cool a bit then frost one cookie and sandwich another one on top.

EASY, right? SO easy!

*I used Betty Crocker, my sister in law used Duncan Hines, we preferred my sister in laws a little more so I'd recommend Duncan Hines. But we are at a much high elevation so who knows if that was the difference, or if I really just can't bake! None the less, they are delicious!

Crock Pot Ranch Potatoes

I've mentioned this recipe a couple times in my menu but I don't think I've actually posted the recipe. This is one of our favorite side dishes, especially with steak! I got the idea from here and changed it a little to ingredients we like.

Crock Pot Ranch Potatoes

Ingredients:

2-3 large red potatoes, diced (about 1 inch or 1/2 sizes)

1 pkg. ranch dress mix

3/4 c. sour cream

1 can cream of chicken soup

Spray crock pot with cooking spray, this will help a lot. Combine all ingredients except potatoes in a large bowl and stir well. Add potatoes and stir til the potatoes are completely coated. Pour in crock pot, cook on low for 4-5 hours or til potatoes are tender. Stir occasionally as cream and potatoes start to stick to the sides. You may need to add a little salt and pepper but taste first before you add any.

Enjoy!

Jack-o-lantern Jumble--a Treat and a Printable!

This time of year is all about traditions and yummy food, and this recipe is a fall/Halloween tradition in our family and definitely yummy. It's one of those sweet/salty combinations, so I guess you have to be into that to enjoy this, but I promise it won't disappoint you! It's easy to whip up a batch, and it's a great snack for yourself or a treat to give to friends, neighbors, teachers, etc. Here's the recipe:

4 cups Corn Chex
4 cups Rice Chex
1 cup salted peanuts
1/4 cup butter
1 tsp worcestershire sauce
1/4 cup peanut butter
1-2 cups candy corn

In a large bowl, combine the cereal and peanuts, then set aside. In a small saucepan over medium heat, combine the butter, peanut butter and worcestershire sauce. Cook and stir until butter and peanut butter are melted. Pour over cereal and toss to coat. Spread into a greased cookie sheet. Bake at 250 degrees for 30-45 minutes, stirring every 15 minutes until cereal has browned. I usually take it out after 30 minutes because I don't like the cereal too brown, but oven times do vary so just watch it. Let it cool, then stir in the candy corn. Store leftovers in an airtight container.

On a side note, I always do at least 2 cups of candy corn, sometimes a little more. I like to have a candy corn in each bite, about a 2-3 to 1 ratio of the Chex to candy corn. But that's just my preference and opinion, take it or leave it!

And if you're wanting to share with someone, I created a little printable tag to go along with it:

You can cut out the 2.5" square, or use a 2" circle punch if you just want the circle. Enjoy! And don't be surprised if you can't stop eating it!

CLICK HERE TO DOWNLOAD THE PDF

recipe sharing

I just shared one of my favorite recipes over at Breakfast-Lunch-and-Dinner

head on over there for a delicious recipe for 

crock pot ranch potatoes

Check out that blog weekly for menu planning ideas!

Chicken Enchilada Pasta

I thought I'd share one of my new favorite recipes with you. I have a couple projects I need to post about but I'm a little busy today so here is a recipe in the mean time.

I got this recipe from here, but I modified it to feed 2-3 people, click on the recipe name if you want the family size version.

Chicken Enchilada Pasta

Serves 2-3

*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand. 

Looks like a lot of ingredients, but you should already have most of it.

1 chicken breast (2 if they are small), cooked and cubed or shredded

1- 1 1/2 tablespoons olive oil

1 garlic cloves, finely minced
1/2 medium onion, diced
1/2 red pepper, diced
4-ounce can diced green chilies (use about 1/2 the can unless you really like green chilies)
1/2 teaspoon salt
1 teaspoons chili powder

about 2/3 teaspoon cumin

1 (10-oz) can green chili enchilada sauce (I used mild)
1/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half (I left this out)
1/2 cup sour cream
3/4 cup shredded cheese (I used sharp cheddar) 

penne pasta (I usually do about 2 cups, do more or less depending on how saucy you want it to be)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

strawberry lemonade bars

This past weekend for the 4th of July I made Strawberry Lemonade Bars...and they were delicious! I found the recipe on K&K Test Kitchen who got the recipe somewhere else...so obviously this recipe is just floating around! Anyway here is the recipe if you'd like to try them.

Strawberry Lemonade Bars

Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.

Begin by making the crust.  In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.  In the bowl of a food processor (I used my blender), combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth. 

The filling will be very liquidy, I had never made any type of lemon bars before so I was terrified when the consistency was liquid!

Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).

Sprinkle the bars with some powdered sugar.  Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator, especially on a hot day.


Need help planning your meals for the week? I posted my menu for the week here with links to some yummy recipes. Natalie & I try to do it often, I hope we can help!