Pumpkin Chocolate Chip Cookies
From: http://www.5dollardinners.com/pumpkin-chocolate-chip-cookies/
Ingredients
1/2 cup butter, margarine, shortening
1 cup brown sugar
2 eggs
1 cup canned pumpkin puree
2 cups flour
2 tsp baking soda
1 Tbsp cinnamon
1 tsp pumpkin pie spice
1 tsp salt
1 1/2 cup chocolate chips
Directions
(Preheat oven to 350. Grease cookie sheets with non-stick cooking spray.)
1. In a stand mixer or mixing bowl, combine the butter, brown sugar, eggs and canned pumpkin puree. Once smooth, add the flour, soda, cinnamon, pie spice, and salt. Stir until dough forms. Fold in the chocolate chips.
2. Spoon batter onto greased cookie sheets. (**)Bake in the preheated oven for 9-11 minutes. Let cool on cooling rack before serving.
3. Feed to hungry (and somewhat demanding) children as after school snacks.
4. And go ahead and enjoy one yourself too!
**I just greased a jelly roll pan and baked them in it bar style...they were a fluffy moist bar.
Tuesday, November 6, 2012
Chocolate Chip Pumpkin Scones
Chocolate Chip Pumpkin Scones
From: http://www.mommyhatescooking.com/2010/11/chocolate-chip-pumpkin-scones.html
Ingredients:
3 Cups Flour (or Gluten Free All Purpose Flour)
1/2 Cup Sugar
5 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Butter
1 Egg, Beaten
1 Cup Milk
1 Cup Canned Pumpkin Puree
1/2 Tbsp Pumpkin Spice
1/2 Cup Chocolate Chips
Directions:
Preheat oven to 400*.
In a large mixer combine flour, sugar, baking powder, and salt. Then, cream in the butter and add egg, milk, pumpkin, and pumpkin pie spice.
Fold in chocolate chips.
Next turn the dough out on a floured surface and kneed for 2-5 minutes. Roll dough out in 1/2 inch thick and cut into wedges. (****)
Place on a greased baking sheet.
Bake for 15 minutes or until browned.
Note the original recipes says the servings are 8; however, this made close to 16 for me. It will depend on the size of your scones.
Copyright © Mommy Hates Cooking
Recipe Adapted From: All Recipes Scones
****Mine was really runny, so i didn't get to kneed the dough (i used homemade pumpkin and maybe too much milk)....but we put it in a pan and then cut it into squares after it was cooked. The kids LOVED it!
Next time we may make a powdered sugar icing for the top...it was a little dry (like scones are supposed to be), but good with tea or coffee.
From: http://www.mommyhatescooking.com/2010/11/chocolate-chip-pumpkin-scones.html
Ingredients:
3 Cups Flour (or Gluten Free All Purpose Flour)
1/2 Cup Sugar
5 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Butter
1 Egg, Beaten
1 Cup Milk
1 Cup Canned Pumpkin Puree
1/2 Tbsp Pumpkin Spice
1/2 Cup Chocolate Chips
Directions:
Preheat oven to 400*.
In a large mixer combine flour, sugar, baking powder, and salt. Then, cream in the butter and add egg, milk, pumpkin, and pumpkin pie spice.
Fold in chocolate chips.
Next turn the dough out on a floured surface and kneed for 2-5 minutes. Roll dough out in 1/2 inch thick and cut into wedges. (****)
Place on a greased baking sheet.
Bake for 15 minutes or until browned.
Note the original recipes says the servings are 8; however, this made close to 16 for me. It will depend on the size of your scones.
Copyright © Mommy Hates Cooking
Recipe Adapted From: All Recipes Scones
****Mine was really runny, so i didn't get to kneed the dough (i used homemade pumpkin and maybe too much milk)....but we put it in a pan and then cut it into squares after it was cooked. The kids LOVED it!
Next time we may make a powdered sugar icing for the top...it was a little dry (like scones are supposed to be), but good with tea or coffee.
Baked Pumpkin Oatmeal
Baked Pumpkin Oatmeal
From: http://www.lynnskitchenadventures.com/2010/11/baked-pumpkin-oatmeal.html
Ingredients
3 cups quick cooking oats
½ cup brown sugar
1 cup milk
2 tablespoons butter
2 eggs
2 teaspoons baking powder
¾ teaspoon salt
2 teaspoons vanilla
½ teaspoon cinnamon
¾ cup canned pumpkin
¼ cup brown sugar (for the top)
In a large bowl mix together all ingredients except the ¼ cup brown sugar for the top.
Spread into a greased 9×13 pan.
Sprinkle remaining ¼ cup brown sugar on top.
Bake at 350 for 20 minutes. (we ended cooking it about 30 minutes)
Serve with milk and enjoy!
Everyone liked it but Logan!
From: http://www.lynnskitchenadventures.com/2010/11/baked-pumpkin-oatmeal.html
Ingredients
3 cups quick cooking oats
½ cup brown sugar
1 cup milk
2 tablespoons butter
2 eggs
2 teaspoons baking powder
¾ teaspoon salt
2 teaspoons vanilla
½ teaspoon cinnamon
¾ cup canned pumpkin
¼ cup brown sugar (for the top)
In a large bowl mix together all ingredients except the ¼ cup brown sugar for the top.
Spread into a greased 9×13 pan.
Sprinkle remaining ¼ cup brown sugar on top.
Bake at 350 for 20 minutes. (we ended cooking it about 30 minutes)
Serve with milk and enjoy!
Everyone liked it but Logan!
Black Bean Brownies
Black Bean Brownies
From: http://jimayres.com/2012/07/03/2-ingredient-cakes/
Ingredients:
1 box preferred chocolate Brownie Mix
15 oz can black beans
Couple hand fulls of chocolate chips
Directions
Preheat oven to 350 Degrees**
Drain can of black beans and refill the can with water.
Puree black beans and water until smooth – you can also mush them up if you don’t have a blender, but it will change the batter consistency slightly.
Add pureed black beans and water to boxed brownie mix and mix thoroughly. and add the chocolate chips
Pour batter into 9×5 brownie pan and cook!
**Follow box’s directions – individual cake mixes may vary!
From: http://jimayres.com/2012/07/03/2-ingredient-cakes/
Ingredients:
1 box preferred chocolate Brownie Mix
15 oz can black beans
Couple hand fulls of chocolate chips
Directions
Preheat oven to 350 Degrees**
Drain can of black beans and refill the can with water.
Puree black beans and water until smooth – you can also mush them up if you don’t have a blender, but it will change the batter consistency slightly.
Add pureed black beans and water to boxed brownie mix and mix thoroughly. and add the chocolate chips
Pour batter into 9×5 brownie pan and cook!
**Follow box’s directions – individual cake mixes may vary!
Sunday, October 14, 2012
Cranberry-Maple Slow Cooker Oatmeal (AKA Soupy Oatmeal)
Cranberry-Maple Slow Cooker Oatmeal (AKA Soupy Oatmeal)
From: Weight Watchers Weekly January 8-14, 2012
This is one of my kids' favorite breakfasts. They call it Soupy Oatmeal.
8 cups water
2 cups steel-cut oats
2/3 cup chopped dried cranberries (I use Crasisns and I do not chop them, and I use 1 cup)
1/2 cup maple syrup
1 tsp ground cinnamon
1/2 tsp table salt
3 TBSP Toasted, slivered almonds (we never use these)
Combine all ingredients, except almonds, in a 5-to-6 quart slow cooker. Cook on low power for 4-6 hours, depending on desired creaminess. Stirr well to combine and then sprinkle with almonds (if desired). Yields about 3/4 cup oatmeal and 1 tsp almonds per serving. Serves 9.
We like adding milk and cinnamon-sugar to the oatmeal in the bowl we serve it in.
6 points plus (weight watchers) per serving
I put the on before bed and it is not over done in the morning, and it goes 8-10 hours and does fine.
From: Weight Watchers Weekly January 8-14, 2012
This is one of my kids' favorite breakfasts. They call it Soupy Oatmeal.
8 cups water
2 cups steel-cut oats
2/3 cup chopped dried cranberries (I use Crasisns and I do not chop them, and I use 1 cup)
1/2 cup maple syrup
1 tsp ground cinnamon
1/2 tsp table salt
3 TBSP Toasted, slivered almonds (we never use these)
Combine all ingredients, except almonds, in a 5-to-6 quart slow cooker. Cook on low power for 4-6 hours, depending on desired creaminess. Stirr well to combine and then sprinkle with almonds (if desired). Yields about 3/4 cup oatmeal and 1 tsp almonds per serving. Serves 9.
We like adding milk and cinnamon-sugar to the oatmeal in the bowl we serve it in.
6 points plus (weight watchers) per serving
I put the on before bed and it is not over done in the morning, and it goes 8-10 hours and does fine.
Tuesday, October 2, 2012
Alfredo Chicken
Alfredo Chicken
1 jar Alfredo Sauce
Boneless Skinless Chicken Breasts (2 or 3)
Hot Cooked Spaghetti Noodles (or whatever kind of noodles you like)
Spray crockpot with cooking oil. Put the boneless skinless chicken breasts in (you can put them in frozen), pour the Alfredo sauce on top (I rinsed out the jar with a little water and poured it in on top). Turn the crockpot on low 6-8 hours (if it is longer and they are frozen no big deal). Shred the chicken up, pour back in the crockpot and stir it all up together. Serve over the cooked spaghetti noodles (or whatever noodles you like). We served this with breadsticks. It was good!
1 jar Alfredo Sauce
Boneless Skinless Chicken Breasts (2 or 3)
Hot Cooked Spaghetti Noodles (or whatever kind of noodles you like)
Spray crockpot with cooking oil. Put the boneless skinless chicken breasts in (you can put them in frozen), pour the Alfredo sauce on top (I rinsed out the jar with a little water and poured it in on top). Turn the crockpot on low 6-8 hours (if it is longer and they are frozen no big deal). Shred the chicken up, pour back in the crockpot and stir it all up together. Serve over the cooked spaghetti noodles (or whatever noodles you like). We served this with breadsticks. It was good!
Tuesday, September 18, 2012
Corn and Black Bean Salsa Chicken
Corn and Black Bean Salsa Chicken
1 Jar Corn and Black Bean Salsa
1 lb boneless skinless chicken breasts
Optional: Tomatoes, lettuce, sour cream, cheese, Tortillas, chips (basically taco/fajita fixings)
Spray crockpot with spray. Place chicken breasts on bottom. Pour the jar of Corn and Black Bean Salsa over the top. I rinsed out the jar with a little bit of water and poured it on top. Bake at low minimum 6 hours or so (you want to make sure the chicken is cooked through). Take the chicken out of the crockpot. Shred it up, throw it back in the pot and stir it around. If it is really soupy, take the top off the crockpot for a little bit to get some of the soupyness out. Serve on tortillas or over chips, with tomatoes, lettuce, sour cream, cheese, or whatever you like on your tacos/fajitas. This will feed about 4 adults.
1 Jar Corn and Black Bean Salsa
1 lb boneless skinless chicken breasts
Optional: Tomatoes, lettuce, sour cream, cheese, Tortillas, chips (basically taco/fajita fixings)
Spray crockpot with spray. Place chicken breasts on bottom. Pour the jar of Corn and Black Bean Salsa over the top. I rinsed out the jar with a little bit of water and poured it on top. Bake at low minimum 6 hours or so (you want to make sure the chicken is cooked through). Take the chicken out of the crockpot. Shred it up, throw it back in the pot and stir it around. If it is really soupy, take the top off the crockpot for a little bit to get some of the soupyness out. Serve on tortillas or over chips, with tomatoes, lettuce, sour cream, cheese, or whatever you like on your tacos/fajitas. This will feed about 4 adults.
Thursday, April 12, 2012
Breadsticks/pizza dough
Breadsticks/pizza dough
From: Don't remember
1 1/2 cups warm water
1 TBS instant yeast
2 TBS sugar
3 1/2 cups flour
1/2 tsp salt
Mix water yeast and sugar together till dissolved. Let it rest 5 minutes or so. Add in the flour and salt and mix well (it says kneed for 3 mintues, i just use my kitchen aide mixer for like 3 mintues and don't hand mix too much). Let it rest about 10 mintues and the shape however you want. I have use this dough for breadsticks, pizza dough, pepperoni roll dough, and cinnamon pizza dough.
Bake at 375 degrees for however long you need to for whatever you are making.
From: Don't remember
1 1/2 cups warm water
1 TBS instant yeast
2 TBS sugar
3 1/2 cups flour
1/2 tsp salt
Mix water yeast and sugar together till dissolved. Let it rest 5 minutes or so. Add in the flour and salt and mix well (it says kneed for 3 mintues, i just use my kitchen aide mixer for like 3 mintues and don't hand mix too much). Let it rest about 10 mintues and the shape however you want. I have use this dough for breadsticks, pizza dough, pepperoni roll dough, and cinnamon pizza dough.
Bake at 375 degrees for however long you need to for whatever you are making.
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