Surprise: Not from scratch!

Cinnabon Cinnamon Streusel

Surprisingly Delicious!

So, for this post I decided to take the time to make a shout out to all my readers who don't have the time to make things from scratch or who quite frankly don't like to make things from scratch. This is one of my favorite box mixes that actually tastes good. Yes, you read correctly I sometimes even use a box mix ;) You can make these into muffins or a quick bread. Either way they are both delicious and super easy. These are perfect to make for a quick morning brunch or to have as dessert with coffee. The key that I have found with the few box mixes I have tried is to not over bake! I usually set the timer on the minimum time that they recommend or even a little less to ensure they don't over bake and stay moist. In the future, I will post a few more box mixes that I find edible and in the meantime feel free to comment on any of your favorite box mixes for our fellow busy readers. Enjoy! :)

Chicken Salad

One of my husband's and my favorite recipes to make with left over rotisserie chicken is chicken salad. This recipe is perfect and delicious for lunches. There are so many different herbs and seasonings you can add to flavor the chicken salad so this is just one example. Depending on the amount of chicken will depend on the amount of seasonings you add so taste as you go.

Chicken Salad

Delicous Workday Lunch 

Leftover rotisserie chicken
Mayonnaise
Mustard
Salt
Pepper
Onion poweder
Garlic powder
Rosemary
Garnish with Parsley

1. Chop chicken into bite size pieces
2. In a bowl combine and stir chicken, mayonnaise, mustard, and all seasonings.
3. Refrigerate salad until serving

Recipe created by Me

Ice Cream Sandwich Cake

This recipe is always a crowd pleaser and has endless possibilities for creativity and variety. Add your favorite sauces and toppings and you are guaranteed not to be disappointed.

Ice Cream Sandwich Cake

A Guaranteed Crowd Pleaser

1 Zipploc Snap n Seal Tupperware container (9.5 cup, 76 ounce, 2.25L. See photo below)

1 box of 12 large ice cream sandwiches

Cool whip
Oreos
Hot fudge
Carmel

1. Crush desired amount of oreos; set aside
2. Place 1 layer of ice cream sandwiches on bottom of tupperware
3. Top with a layer of cool whip
4. Top cool whip with crushed oreos, hot fudge and carmel
5. Repeat layers
6. Freeze a few hours before serving

Recipe created by Me

Red Velvet Cake with Cream Cheese Frosting

For Valentine's Day I thought what better way to celebrate than making a yummy red velvet cake for my husband and I. This recipe turned out delicious and I would definetely make this again. The original recipe called for a 3-tier cake but instead I made it a 2-tier which turned out fine, but the cake pans were very full! The recipe had several steps and took some time but the work was worth it in the end.

Red Velvet Cake with Cream Cheese Frosting

Cake:

3 eggs

3/4 cup butter

3 cups all-purpose flour

1 tablespoon unsweeetened cocoa powder

3/4 teaspoon salt

2 1/4 cups sugar

1 1-ounce bottle red food coloring (2 tablespoons)

1 1/2 teaspoons vanilla

1 1/2 cups buttermilk or sour milk*

1 1/2 teaspoons baking soda

1 1/2 teaspoons vinegar

Frosting:

8-ounce cream cheese (does not need to be softened)

5 tablespoons unsalted butter, softened

2 teaspoons vanilla

2 1/2 cups powdered sugar, sifted (I did not sift it and it still came out very smooth and creamy)

To prepare the cake:

1. Allow eggs and butter to stand at room temperature for 30 minutes
2. Meanwhile, grease and lightly flour three 9x1 1/2-inch or 8x1 1/2-inch round cake pans. Or grease one 13x9x2-inch baking pan; set aside
3. In a medium bowl stir together flour, cocoa powder, and salt; set aside
4. Preheat oven to 350 degrees
5. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds
6. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined
7. Scrape sides of bowl; beat on medium speed for 2 minutes more
8. Add eggs, one at a time, beating well after each addition
9. Beat in red food coloring and vanilla
10. Alternately add flour mixture and butter milk (or sour milk*), beating on low speed after each addition just until combined
11. In a small bowl combine baking soda and vinegar; fold into batter
12. Spread batter into prepared cake pans
13. Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 13x9x2-inch pan, or until wooden toothpick inserted near the center(s) come out clean
14. Cool pans on wire racks for 10 minutes (I allowed them to cool longer). Remove layers from pans; cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on wire rack; cool thoroughly.

*To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

To prepare the cream cheese frosting:

1. Cream the cream cheese, butter and vanilla on medium-high speed
2. Add the powdered sugar to the cream cheese mixture in batches. Beat on low until just combined, increase speed to high until desired consistency is reached
3. Frost as desired

Cake recipe from Better Homes and Gardens New Cook Book (15th edition)

Frosting recipe from Amy's Blog

Puerto Rican Style

My mother's father (my grandfather) was 100% puerto rican so through him and my mother I have picked up on a few of their cooking styles. One of them is rice, beans and pork chops. This has always been one of my comfort foods and now even more since the passing of my grandfather and now mother. This is one of the fastest recipes that I can whip up when I am crunched on time, but still want a delicious well balanced meal. Enjoy!

Peurto Rican Style Rice, Beans and Pork chops

Yummy, well-balanced, and very quick

The quantities in the ingredient list is for serving approx. 2 people but this recipe can easily be doubled and tripled

1 cup white rice
water 
1 15-ounce can pinto beans
1 8-ounce can tomato sauce
canola oil
1/4-1/2 green pepper
1/4-1/2 onion
1-2 cloves fresh minced garlic
3-4 packets of Sazon Goya con Azafran (usually found in the ethnic isle of my local grocery store)
1 package thinly sliced pork chops (no bone)
salt and pepper
onion powder, garlic powder, and Goya Adobo all purpose seasoning*
Avocado if desired

1. Preheat oven to 350 degrees
2. Prepare rice according to package directions
3. Season both sides of pork chops with salt, pepper, and 1-2 packets of Sazon Goya con Azafran Also, if desired lightly season both sides with onion powder, garlic powder and Goya Adobo all purpose seasoning
4. Place pork chops on baking sheet and place in preheated oven and cook approx. 20 minutes or until center is no longer pink
5. While pork chops and rice are already cooking begin cooking beans
6. In a medium saucepan over medium-high heat sautee onions, green pepper, and minced garlic in canola oil
7. Once vegetables are lightly brown add pinto beans and tomato sauce. You may need to add a small amount of water until you reach your desired consistency (approx. 1/2 cup).
8. Add 2-3 packets of Sazon Goya con Azafran, salt and pepper to taste. Lower heat and allow beans to cook on low till rice and pork chops are fully cooked
9. Serve rice, beans, and pork chops all together immediately and if desired serve along with avocado

*You do not have to use onion powder, garlic powder and Goya Adobo seasoning for the pork chops. The salt, pepper, and 1-2 packets of Sazon Goya con Azafran would be enough seasoning, but I like to add a sprinkle of the other seasonings for extra added taste.

Recipe from my Grandfather and Mom

Dirt Cake- Best Ever!

This recipe is by far one of my and my husband's favorite dessert's (after my mom's homemade from scratch pies of course)! Growing up through the years for my birthday or any other special occasion I always asked my mom to make this dessert for me. This is so delicious and there has never been one person who has tried this dessert and has not liked it. This dessert can also be fun because you can layer it in a decorative flower pot and place gummy worms throughout the dessert as well as fake silk flowers; hence the reason we call it Dirt Cake! I promise you that you will not be disappointed with this dessert and that it is easy to make.

Dirt Cake

This dessert is on my family's favorite dessert list hands down!

1 package oreos

1 8-ounce cream cheese

4 tablespoons butter, softened

1 cup powdered sugar

2 packages (3.4 ounce each) instant vanilla pudding*

3 1/2 cups cold milk

1 13-ounce cool whip

1 decorative flower pot or trifle bowl

Silk flowers (if desired)

Gummy worms (if desired)

1. In a food processor crush entire package of oreos until fine and then set aside
2. In mixing bowl beat cream cheese, butter and sugar until smooth
3. In another mixing bowl combine and mix both packages of instant vanilla pudding and cold milk until smooth and thickened
4. Fold pudding mixture into cream cheese mixture
5. Fold in cool whip
6. If using a flower pot line with foil and then begin alternating oreo and pudding mixture. Make sure you start and end with oreos.
7. Chill several hours before serving
8. Place gummy worms (if using) and silk flowers (if using) in flower pot right before serving

*I have heard of people substituting the instant vanilla pudding with instant chocolate pudding. I personally would not change one thing about this dessert, but for all you chocolate lover's out there you may want to try the substitution.

Recipe from my Mom

Quesadilla's

Growing up my dad would make what we called "garbage quesadilla's." The name might not sound appetizing but they most definitely always were! At the end of the week he would take the left over food and condiments to make delicious quesadilla's out of them. I have now adopted the same method with leftover food and have really started appreciating the art of creativity while in the kitchen. A couple weeks ago I made quesadilla's with leftover Mojo chicken, rice, and beans. This weeks blog is an example of a leftover pork roast that I had served with a yummy sweet tangy glaze. The sky is the limit with what you can do with leftover foods so be creative and enjoy!

Pork Quesadilla with a Sweet Tangy Glaze

A perfect way to finish off this week's leftover's.

Quesadilla:
Leftover pork or any desired meat
cheese of your choice
canola oil
onion
pepper
garlic
Tortilla shells, soft

Sweet tangy glaze:
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup white vinegar
1/2 cup water
2 tablespoon soy sauce

Garnish:
sour cream
onion
pepper
tomato
green onions

1. In a small saucepan over medium heat combine sugar, cornstarch, vinegar, water and soy sauce
2. Stir occasionally until mixture begins to bubble and thicken
3. Once thickened turn heat to low and occasionally stir as you prepare the quesadilla
4. In a skillet over medium heat saute onion, pepper, and garlic in oil
5. Once lightly browned add pork (or desired meat) and drizzle with tangy sauce
6. As meat is warming heat oil in an additional large skillet over medium heat
7. Once the oil in the large skillet is ready add one tortilla shell and top with warmed meat and sauteed veggies, cheese of your choice and drizzle with more tangy sauce. Top off with another tortilla shell.
8. Once tortilla shell is lightly brown flip quesadilla over and lightly brown other side
9. Serve immediately. Drizzle hot quesadilla with tangy sauce and garnish with your favorite toppings

Quesadilla recipe inspired by my Dad and created by me
Sauce recipe from Allrecipes

Layered Greek Dip

This appetizer is another easy recipe that is perfect to make the day before serving. I was nervous to try a new recipe for a party, but I am so glad that I stepped out and tried this one. This dip was delicious and bursting with flavor. Although, the recipe looks like it is a small amount for a large group of people, but believe me when I say that it is not. The dip is very yummy but the garlic and seasoning is very powerful making the quantity go a long way.

Layered Greek Dip

Bursting with flavor

1 8-ounce package cream cheese, softened

1 tablespoon lemon juice

1 teaspoon dried Italian seasoning

3 cloves garlic, minced (the next time I make this I might only use 2 cloves)

1 1/2 cups Hummus

1 cup chopped cucumber

1 cup chopped tomato

1/2 chopped pitted Kalamata olives

1/2 cup crumbled feta cheese

1/3 cup sliced green onions (3)

Pita bread or pita chips

1. In a medium bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with an electric mixer on medium speed until smooth
2. Spread cream cheese mixture into a deep 9-inch pie plate or shallow serving dish
3. Evenly spread Hummus on cream cheese layer
4. Top with cucumber, tomato, olives, feta cheese, and green onions
5. Cover and chill for 2 to 24 hours
6. Serve with cut up pita bread or pita chips 

Recipe from Better Homes and Gardens New Cookbook (15th edition)

Fresh Mexican Bean Salad

This recipe is always fresh and delicious as well as crowd pleaser. I have made this recipe for numerous parties and get together's and there is always at least one person that asks for this recipe. This salsa taste best refrigerated overnight so it is a perfect appetizer to be prepared the day before. It is also a very fast appetizer to prepare especially if you have the Vidalia Chop Wizard*. I received the Chop Wizard for a wedding gift and I love it so much! It makes prep work in the kitchen such as chopping vegetables so easy and fast. I was skeptical to try it since they usually never work, but this one does. It always gives me the perfect uniform chop and I have yet to find a vegetable that it does not work with. I buy this now for all my gifts for people who I know love to be in the kitchen.

Fresh Mexican Bean Salad

Always a healthy and yummy crowd pleaser
This also taste great served over fish and chicken

1 can white shoe peg corn
1 can red kidney beans
1 can garbanzo beans
1 can black beans
1 can black eyed beans
6 green onions, chopped
2 bell peppers (any color), diced
3 large tomatoes, diced
1 medium red onion, chopped
Broccoli florets, cut bite size
2 packages of Good Seasoning Italian Dressing
Canola oil
Red wine vinegar
Water
1 package of taco seasoning
Tabasco sauce if desired (I omitted)
Tortilla chip scoops

1. Rinse, drain and combine all canned beans
2. Add corn and all vegetables (green onions, bell peppers, tomatoes, red onion, and broccoli florets) to beans
3. In a separate bowl make both packages of Good Seasonings Italian Dressing according to package 
4. Whisk or shake in taco seasoning and Tabasco sauce (if using) 
5. Add dressing to bean and veggie bowl
6. Refrigerate several hours or overnight
7. Serve with Tortilla chip scoops

*Here is a picture of the Vidalia Chop Wizard


Recipe from a friend (Amy) of a friend (Adrian) when she made it and served it at a baby shower that we both attended. When I tasted it I had to have the recipe :)

Cucumber Sandwiches

This past week I had the pleasure to attend a Valentine's Day tea party with approx. 50-100 other ladies! The hostess asked if everyone could please bring their favorite appetizer. I was attending the tea with my Aunt and Grandmother and since I currently have a lot of time on my hands I offered to make an appetizer for each one of them as well. This post is going to be 1 of 3 (Cucumber Sandwiches, Fresh Mexican Bean Salad, and Layered Greek Dip)*. So, onto my first recipe: Cucumber Sandwiches. I am so happy how this recipe turned out. I am always nervous to try a new recipe to bring to a party, but I am so glad that I stepped out of my comfort zone on this one. I made approx. 50 sandwiches and there were only 4 leftover as well as many women raved on how delicious these sandwiches were. I did vary the recipe slightly and am thrilled with the results. Enjoy :) 

Open-Faced Cucumber Sandwiches

These were very easy, delicious, light and fresh

2-3 large cucumbers cleaned but not peeled

8 ounce cream cheese, softened

3 green onions, chopped

Mayonnaise as needed

Celery salt to taste

Garlic Powder to taste

Dill weed to taste

Sandwich bread (I used rye cocktail sandwich bread found in the deli)

1. Mix the cream cheese and mayonnaise in a bowl until smooth and spreadable
2. Add onions, celery salt, garlic powder, dill weed and mix
3. This step is not necessary but I refrigerated the cream cheese mixture overnight to absorb all the flavors
4. Wash cucumbers
5. With the 1st cucumber cut in half lengthwise and with a spoon remove seeds
6. Dice cucumber
7. With the second cucumber slice thinly (1 for each sandwich)
8. Drain both cucumbers over a paper towel till most of the liquid is gone
9. Add drained diced cucumbers to cream cheese mixture and stir
10. Spread each slice of bread with equal amounts of the cucumber cream cheese mixture
11. Top each sandwich with 1 slice of cucumber
12. Garnish with dill weed

*Here was the table at the tea with my 3 appetizers:

Recipe modified from Cooks.com

Comfort Food

My mom's chili is one of those foods that brings comfort to me. This recipe is always such a wonderful added touch to a cold night in the fall or winter. Chili also freezes perfectly for a quick delicious meal at a later time. My mom taught me to cook by estimation or "eye balling" it. This is one of those recipes that I cannot give exact measurements because I myself don't even know the exact measurements. Depending on the size of your pot will depend on the amount of ingredients you add. The next time I make this recipe I will try to jot down more exact measurements. For now, here is a list of the ingredients, approx. measurements, and steps on how to prepare it. Also, I taste the chili as it is cooking to see if I feel it is in need of added ingredients.

Crock Pot Chili*

Delicious comfort food

1 lb ground beef (or if you prefer turkey or chicken)
Beef cubes for stew
onion (approx. 1/2-1 whole onion)
minced garlic (approx. 2-4 cloves)
green pepper (approx. 1/2-1 whole green pepper)
chili beans (approx. 2-4 15 ounce cans)
flavored diced tomatoes (approx. 2-4 14.5 ounce cans)
chili powder** (approx. 1-3 tablespoon or more)
cumin** (approx. 1/2-1 1/2 tablespoon or less)
salt
pepper
water (approx. 1/2 cup or more or less depending on desired consistency)

Garnish:
Shredded cheese
Sour Cream
Chopped scallions
Tortilla chips

1. Brown ground beef (or desired meat), beef cubes, onion, minced garlic, and green pepper in oil or water
2. Once brown, drain (if used oil to cut back on fat) and add to crock pot
3. Add to the meat in the crock pot chili beans and flavored diced tomatoes
4. Season with chili powder, cumin, salt and pepper
5. Add water to reach desired consistency (approx. 1/2 cup)
6. Cook on low for approx. 8 hours or on high for approx. 4 hours  
7. Garnish with shredded cheese, sour cream, chopped scallions, tortilla chips or any other desired topping

* Chili can also be made on the stove top in a large pot over low heat for several hours. Keep in mind the longer you allow it to cook on low the more flavor it will have.
**Cumin is another one of those ingredients that is very strong and flavorful. I prefer to double the chili powder and 1/2 the cumin.

Recipe from my Mom

Texas Sheet Cake

About a year ago my mom gave me a recipe for a texas sheet cake. I finally now just made the recipe! I am not a big chocolate fan but my husband is a die hard chocolate fan so my mom really gave me this recipe with my husband in mind. I finally decided to make this cake when my husband and I went over to my good friend and her husband's house for the Superbowl. This couple, like my husband, are big chocolate fans so I thought what better way then to share a yummy chocolate dessert with all of them.

Texas Sheet Cake

This cake is super moist! It melts in your mouth!

Cake:
1 cup butter
1 cup water
3 tablespoons cocoa
2 cups sugar
2 cups flour
2 eggs
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon almond extract*

Frosting:
1/2 cup butter
1 teaspoon vanilla extract
1 teaspoon almond extract*
6 tablespoons buttermilk
4 cups powdered sugar**
dash of salt
3 tablespoons cocoa

1. Preheat oven to 350 degrees 
2. For the cake mix butter, water and cocoa in a saucepan over medium heat until melted and then remove from burner
3. In a mixing bowl combine sugar and flour
4. Pour hot cocoa mix slowly into flour and sugar
5. Add eggs and salt and mix until well blended
6. Combine buttermilk and baking soda together in a measuring cup and mix until well blended
7. Add buttermilk and baking soda mixture to batter
8. Add vanilla extract and almond extract (if desired*)
9. Bake in greased cookie sheet (I used a 10x15) for 20 minutes or until toothpick inserted into the center comes clean
10. While the cake is baking make the frosting by combining all of the ingredients and mix well
11. Pour frosting over hot cake right out of the oven

*Almond extract is one of those ingredients that has a very strong flavor. The next time I make this cake I think I will either decrease the measurement or substitute and double the vanilla extract. Many people enjoy the strong flavor of almond extract but I am particularly not one of them.
**I actually only had 3 cups of powdered sugar on hand and it still turned out delicious. Also, I did not sift the powdered sugar and it came out lump free, but if you want to be sure your frosting is lump free sift before mixing. 

Recipe from my Mom

Rotisserie Chicken

Rotisserie chicken is one of my favorite ways to prepare chicken. The chicken always ends up being so flavorful and moist. A few years ago I came across a brand new rotisserie at a garage sale and knew that I had to buy it. I am so glad that I did because I am never disappointed with the way the meat turns out. The prepping can be time consuming but the end result in my opinion is well worth it.

Ginger Teriyaki Chicken

There was nothing in this recipe that I would change! It was delicious and complimented fried rice perfectly!

1 3-1/2 to 4-pound whole chicken
1/2 cup soy sauce
1/2 cup dry white wine
1/4 cup sake or dry sherry
1/4 cup sugar
2 slices fresh ginger root
2 tablespoons water
1 tablespoon cornstarch

Sauce*:

1. Combine the soy sauce, wine, sake or sherry, sugar and ginger in a small saucepan
2. Bring to a boil and simmer over medium heat 3 minutes
3. Blend water with cornstarch; stir into sauce
4. Stir over medium heat 1 minute or until thickened
5. Strain sauce
6. Set aside to cool or refrigerate up to 1 week

Chicken**:

1. Wash and dry the chicken inside and out
2. Loosen the skin across the breast and then down around the leg and thigh using a chopstick or your fingers
3. Reserve 1/2 cup of the cooled teriyaki sauce and inject some of the remaining sauce under the skin of the chicken.
4. Work the sauce under the skin over the breast, legs and thighs
5. Rub more sauce all over the outside of the chicken and marinate for 30 minutes
6. Place chicken on the Spit Rods for 55 to 60 minutes or until the internal temperature reaches 180 degrees inserted into the thigh meat
7. Remove chicken and cut into pieces to serve
8. Serve the chicken with the remaining teriyaki sauce for passing

*Makes about 1 cup. I would recommend doubling or even tripling this sauce depending on how many people you are serving. This sauce was so tasty that I wanted to ensure I had enough to go around the table.
**If you are fixing two chickens at a time, skewer them side by side on the Spit Rods and increase the time to 1-1/2 hours.

Recipe from Showtime Rotisserie & BBQ

Greek Salad with Garlic Toasted Pita

In  December of 2008 my mom and I took a "girls only" trip to our vacation house in South Carolina. We had such a wonderful time doing things that only girls enjoy and appreciate. I am so glad that my mom and I took that trip together. I have such wonderful memories and pictures with her during our trip that I now treasure even more deeply. While we were there this is one of the recipes that we made together. It was so light and healthy.

Greek Salad*

This salad is so flavorful as well as very colorful and healthy.

Salad:
2 small tomatoes
1/2 cucumber
2/3 small onion
1 small green pepper

Dressing:
12 pitted black olives
4 ounce feta cheese
2 cloves of garlic
2 tablespoons lemon juice
1/2 cup olive oil
salt to taste
black pepper to taste
pinch of finely chopped Italian parsley

To make the salad:

1. Peel the cucumber, remove the seeds, and cut into 1/2" slices
2. Peel and thinly slice the onion
3. Remove stem and seeds of small green pepper and cut into thin strips horizontally
4. Remove the seeds in the tomatoes and chop into 3/4" squares
5. Combine cucumber, onion, green pepper, and tomatoes into a bowl and chill in the refrigerator until ready to serve

To make the dressing:

1. Finely chop the black olives
2. Cut the feta cheese into 1/3" cubes (we bought the crumbled feta cheese)
3. Peel and grate the garlic
4. Whisk together in a large bowl the grated garlic, salt and pepper to taste, and lemon juice
5. Whisk in chopped black olives
6. Gradually add the olive oil while continuously whisking
7. Mix in the feta cheese
8. Add the chilled cucumber, onion, tomato, and green pepper to the dressing and mix
9. Transfer salad to serving dishes and garnish with a sprinkling of the Italian parsley 

Garlic Toasted Pita:
Pita Bread
Olive oil
Garlic Powder

1. Preheat oven to 350 degrees
2. Brush pita with olive oil and sprinkle with garlic powder to taste
3. Bake in oven until lightly brown

*A possible variation to this recipe could be mixing your choice of lettuce with all the previous ingredients.

Recipe from Personal Trainer Cooking

Cheesecake Bars

A delicious rich and creamy dessert. I also found this recipe to be extremely easy.

Cheesecake Bars

1/3 Cup Butter, softened
1/3 Cup packed brown sugar
1/3 Cup chopped walnuts (omitted)
1 Cup siften all-purpose flour
1/4 Cup white sugar
8 ounces cream cheese, softened
1 Tbsp lemon juice
2 Tbsp milk
1 egg
1/2 tsp vanilla extract

Preheat the oven to 350 degrees

To make the pastry:

1. Cream together butter and brown sugar until light and fluffy.
2. Add in the flour and nuts (if using) and stir until mixture becomes crumbly.
3. Press the mixture into an 8 inch square baking dish and bake for 12-15 minutes.
4. Let cool on a wire rack.

To make the filling:

1. Beat together the white sugar and cream cheese until smooth.
2. Stir in the egg, milk, lemon juice, and vanilla mixing well.
3. Spread the cream cheese mixture evenly over baked crust.
4. Bake for 25-30 minutes.
5. Let cool on a wire rack.

Keep refrigerated.

A possible variation to this recipe would be to top with your favorite pie topping (i.e. cherry, strawberry, apple, or blueberry etc.)


Recipe from my friend Amy's Blog where she got the recipe from Allrecipes

A Yummy Dog Treat

Pumpkin Dog Treats with Peanut Butter*

Yes, I even spoil our dogs in the kitchen :) My girls gobble these yummy cookies up!

2 1/2 cups whole wheat flour
2 eggs
1 1/4 cup canned pumpkin (only use pure pumpkin puree, not the pie filling)
1/4 cup peanut butter (smooth or crunchy, I used smooth)
1/2 teaspoon ground cinnamon
water (I used 1/4 water, you may need to use more or less)

1. Preheat oven to 350 degrees
2. Place all ingredients in a bowl and stir until thoroughly combined
3. Add more water if needed to combine all the ingredients
4. I rolled the dough into small pieces and placed on a ungreased cookie sheet and then pressed with a fork**
5. Bake for 20 minutes (If you want a really crunchy cookie bake for an additional 5-10 minutes longer)
6. Turn off the oven and leave overnight to cool or completely cool on a wire rack

*These cookies will stay fresh in a cookie jar for a week or less, 3 weeks in the refrigerator, and 2 months in the freezer.
**If desired you can roll out the entire cookie dough and use cookie cutters for designs. I personally found this dough to be to sticky to roll out unless you add a ton more flour.

Recipe taken from dogtreatkitchen.com

Pumpkin Cookies with Icing

These pumpkin cookies are absolutely delicious and moist. I enjoy eating these cookies year round.



Pumpkin Cookies:
1 cup shortening
1 cup sugar
1 egg
1 cup canned pumpkin (not the pie filling)
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt

1. Preheat oven to 350 degrees
2. Cream together shortening and sugar.
3. Beat in egg.
4. Add pumpkin.
5. In a separate bowl mix dry ingredients together.
6. Add mixed dry ingredient into pumpkin mixture.
7. Place on ungreased cookie sheet and bake for 10-12 minutes or until lightly brown.
8. Allow cookies to cool before frosting.

Icing*:
6 tablespoons butter
1 1/2 teaspoons vanilla
8 teaspoons milk
1 cup brown sugar
2 cups confectionery sugar, sifted

1. Cook butter, vanilla, milk, and brown sugar together in a saucepan over low-medium heat till melted and combined.
2. Remove from heat and stir in confectionery sugar.
3. Frost cool cookies with warm icing**.

*This icing can be very sweet and make too much so in the past I halved the ingredients and still have left over icing at the end.
**This icing begins to thicken fast so ice cool cookies quickly with the warm icing. 

Recipe from my Mom's Cousin