Pumpkin Cookies

2 1/2 Cups of All-Purpose Flour

1 teaspoon of Baking Powder

1 teaspoon of Baking Soda

1 teaspoon of Ground Cinnamon

2 teaspoons of Pumpkin Spice

1/4 teaspoon of Salt

1/2 Cup off Softened Butter

1 1/2 Cup of White Sugar

1-1 1/2 Cup of Canned Pumpkin Puree

1 Egg

1 teaspoon of vanilla extract

Preheat oven to 350 degrees and wisk flour, baking powder, baking soda, cinnamon, pumpkin spice and salt in a medium bowl

In a large bowl, cream butter and sugar together. Then add the pumpkin puree, egg, and vanilla and mix well. Add in the dry mix.

Drop Tablespoons of dough on a cookie sheet and slightly flatten and smooth out. Cook for 12 minutes.

Cool completely and add your choice of frosting by drizzling on top of cookie with a fork. I combined:

1 Cup of Powdered Sugar, 1 1/2 Tablespoons of milk, 1/2 Tablespoon of melted butter, and a few drips of vanilla extract to taste as well as 1 drop of red food coloring with 4 yellow to make an orange shade.

stuffed porkchops

4 boneless pork chops, butterflied
1 box pork stuffing
1 can cream of mushroom soup
1/3 soup can milk

Butterfly pork chops, then slice through. (when done, you should have 8 half pork chops) Place 4 on the bottom of a square pan. Lightly salt and pepper them. Pour prepared stuffing on top to cover pork chops. Place remaining 4 chops on top and lightly salt and pepper. Combine mushroom soup with milk and pour over tops.

Cover and bake at 375 for 30 min. Then uncover and bake an extra 15 min.

Lisa's Linguine

This is my sister's idea of an "easy dinner." I don't think it's very easy, but she made this for me when my brother and I visited her and it's delicious.













Linguine with Chicken and Sun-Dried Tomato Dressing

1/2 C. plus 2 Tbsp. olive oil
3. Tbsp. balsalmic vinegar
1 large garlic clove, minced
1/2 tsp. sugar
1 C. chopped red onion
1/2 C. chopped and drained oil-packed sun dried tomatoes
1/2 C. dried basil (I've used fresh too and I liked it even more)
4 skinless and boneless chicken breast halves ( I do less)
1/2 C. canned low salt chicken broth
1-9oz. package fresh linguine (I do dried), freshly cooked

Whisk 1/2 C. oil, vinegar, garlic, and sugar in a medium bowl to blend. Whisk in onion, tomatoes, and 1/4 C. basil. Season dressing with salt and pepper. Heat remaining oil in heavy large skillet over medium high heat. Sprinkle chicken on all sides with salt and pepper. Add chicken to skillet . Saute until brown, about 3 min. per side. Cut into pieces. Add broth, 1/2 C. dressing, 1/4 C. basil and bring to a boil. Reduce heat to medium low; simmer uncovered until chicken is cooked through, about 3 minutes. Add remaining dressing and basil. Simmer till heated through. Serve over linguine.

Lemon Chicken Stir fry

This is pretty quick, easy, and it has lots of vegies. We love it because Valorie will eat it (although she does pick out the broccoli and leave it on her tray). :)

Ingredients:

1 cup fresh broccoli florets
1 cup red bell pepper, chopped
1 medium carrot, coarsely chopped
1 tsp fresh ginger root, peeled and finely chopped (I substitute ground ginger)
3 green onions w/tops, sliced
1 lemon (or a couple tsp lemon juice)
1 lb boneless, skinless chicken breast halves
2 cups water
2 packages (2.8 oz each) baked chicken flavored ramen noodles (I use regular chicken)

Chop bell pepper, carrot and ginger root with food chopper. Slice green onion in 1 inch pieces. Zest whole lemon. Cut chicken into thin strips (I cube it). Heat skillet over medium heat and spray with vegetable oil. Add chicken, stir-fry 3-4 minutes, stirring frequently. Add ginger root, stir-fry 30 sec. Add water, bring to boil. Add noodles, broken in pieces and season packets from noodles. Bring to a boil, reduce heat. Add broccoli and carrot, simmer 3 minutes or until noodles are tender and most of liquid is absorbed. Add bell pepper, green onion, and lemon zest to skillet. Heat through. Drissle with fresh lemon juice. Serve immediately.

Oreo Truffles

Oreo Truffles

1 package Oreo cookies

1(8 oz) block of softened cream cheese

1 tub of Dolci or Bakers melting white chocolate


Blend package of Oreo's in food processor to make into a fine powder (looks like dirt). Add softened cream cheese to oreo's and blend with a fork until it makes a sticky dough. Roll into quarter size balls and place on wax paper (makes about 25). Put the oreo balls into the freezer for atleast 20 minutes before dipping them in the melted white chocolate. The chocolate will harder in about 15 minutes. Keep in fridge (we like to keep ours in the freezer)

Crème Brûlée

1 pint (2  cups)  whipping cream
4 egg yolks
1/2 cup   granulated sugar
1 Tbsp.  vanilla extract

Preheat oven to 350 degree.
Heat cream over medium heat until bubbles form around edge of pan.
Beat egg yolks and sugar together until thick, about 3 minutes.
Gradually beat cream into egg yolks.  Stir in vanilla.
Pour mixture into 6 six-ounce custard cups. 
Place cups in baking dish that has about 1/2 inch water (don't place too much water, so water won't get into custard dishes) in the bottom.
Bake until set, about 45 minutes.

Mix 4 Tbsp. granulated sugar and 1 tsp. brown sugar.  Sprinkle each custard with about 2 tsp. sugar blend.
Place on top rack under broiler.  Cook until topping is medium brown.
Chill before serving.

Southwestern Nachos

Just so you know, I halved the recipe because I definitely didn't need that much. Half of it would have lasted us a while if Eric didn't like it so much and ate it all before I even got a second helping.

2 boneless whole pork loin roasts (the recipe says 3 1/2 lbs each, but mine was just about 3 lbs and I still didn't use all of it)
1 cup unsweetened apple juice
6 cloves of garlic, minced
1 tsp salt
1 tsp liquid smoke, optional (we did use it and the meat was to die for)
2 1/2 c. bbq sauce, divided
1/3 c. brown sugar
2 Tbsp honey
1 pkg tortilla chips
1 1/2 c frozen corn
1 can black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 medium onion, chopped
1/3 c. fresh cilantro
1 jalapeno pepper, seeded and chopped (we didn't use)
2 tsp lime juice
1 pkg. (16 oz) process cheese (Velveeta)
2 Tbsp milk

Cut each roast in half; place in two 5 qt. slow cookers. COmbine the apple juice, garlic, salt and liquid smoke if desired; pour over meat. Cook on low for 7-8 hours or until tender.

Shred pork with two forks, place in a very large bowl. Stir in 2 cups bbq sauce, brown sugar, and honey. Grease two 13x9 pans. Divide pork mixture between pans. Combine the corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over the pork mixture.

Bake uncovered at 375 for 15-20 minutes or until heated through. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce and remaining bbq sauce over nachos. (30 servings)

Serve with tortilla chips.

Easy Stir Fry

..Sorry for the consecutive posts!

1-2 Boneless Skinless Chicken Breasts, cubed

1 Medium Carrot, thinly sliced

1/2 Onion, chopped big

1 Green Pepper

Optional: Snow peas, Zucchini, Squash, Mushrooms, Cabbage, Broccoli, Green Beans etc.

2 Tablespoons of Soy Sauce

1 Tablespoon Vegetable Oil

Sauce:

2 teaspoons Cornstarch

1/3 Cup Cold Water

2-3 Tablespoons Soy Sauce

1/2 teaspoon of Paprika

1/4 teaspoon of Garlic Powder

1/2 teaspoon Minced Garlic

Put chicken and vegetables in a frying pan/wok with oil and 2 tablespoon of soy sauce. Fry until browned and cooked all the way. In a separate bowl combine sauce. Pour over chicken and vegetables with heat on low until all food is warmly coated with sauce. Serve over rice. We also microwaved a tomato with sprinkled Parmesan cheese as a side.

Jenni's Spaghetti Salad

1 Package of Angel Hair Pasta

Kraft ZESTY Italian Salad Dressing

1/3-1/2 Bottle of Salad Supreme Seasoning

1 Red Onion

1 Cucumber

1 Green Pepper

2-3 Tomatoes

Chop Vegetables. Cook pasta and drain, run under cold water to cool. Combine pasta and vegetables and then add entire bottle of salad dressing and 1/3-1/2 Salad Supreme Seasoning to taste.