Pumpkin Cupcakes

Pumpkin Cupcakes

½ C Butter
2 C Sugar
2 tsp Vanilla
4 Eggs
1 15 oz. can Pumpkin Puree
3 C Flour
3 tsp Pumpkin Pie Spice
1 1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Cream of Tartar

Heat oven to 375 F. Prepare muffin/ and or cupcake liners.
Cream together butter and sugar very well. Add Vanilla. Beat in eggs. Mix in puree. Mix in dry ingredients. It will be a thick batter. Pour into prepared liners, filling about 2/3 full. Bake at 375 F for 13-15 min or until done. Frost when cool. I like Cream Cheese frosting. Makes about 28 cupcakes.


Italian Crescent Casserole

I have made Taco Ring for years. My husband found this dish on Pinterest and we tried it tonight. It was yummy!

Itallian web









1 lb. lean ground beef
2 T. minced garlic (from the jar)
1 cup spaghetti garlic sauce
6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
1 (8-oz.) can Crescent Dinner Rolls
1 small can of sliced olives

Heat oven to 375°F. In large skillet, cook ground beef and garlic over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated. Unroll dough and spoon meat mixture into each triangle. (You can google images to see how to place the dough if you get stuck. I did not take a photo. Sorry) Add olives if desired. Fold triangles into the pan and bake at 375°F. for 18 to 25 minutes or until deep golden brown.  Remove from oven and add cheese. Place back in the oven until cheese is melted. Serve


Taco Spaghetti

My husband found this on Pinterest. I love it when he finds new things he is willing to try out!

Taco Spaghetti

5 oz. dried spaghetti, broken
1 lb. ground beef
1 large onion, chopped
3/4 cup water
2 tbsp. taco seasoning mix
1 Jar of Southwest Salsa
1 cup sliced pitted black olives
1 cup colby jack or cheddar, shredded
4 oz. can diced green chili peppers, drained
1. Cook pasta according to package directions. Drain. Preheat oven to 350F.

2. In a 12-inch skillet, cook beef and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to a boil; reduce heat. Simmer uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, olives, half of the cheese, salsa, and green chili peppers.

3. Transfer mixture to lightly greased 2-quart round casserole. Cover with aluminum foil and bake for 15 to 20 minutes until heated through. Sprinkle with remaining cheese and bake until melted.

4. Serve with shredded lettuce, tortilla chips, tomatoes, and sour cream, if desired.

Taco Spag

Blueberry Cheesecake Stuffed French Toast

There are several recipes on the Internet for this. I found this on Pinterest, followed the links, but never pinned it.

Blueberry Cheesecake Stuffed French Toast

  • 1 loaf Texas Toast
  • 8 ounces cream cheese, softened
  • 4 tablespoons C and H Super Fine Sugar
  • 2 teaspoon vanilla extract
  • 1 cup blueberries, fresh or frozen *or
  • 2 egg
  • 1 cup milk
  • 1 teaspoon cinnamon
  • Butter, for frying
  • Extra blueberries, icing sugar and pure maple syrup, to serve

*what I did is bought a jar of Wild Blueberry All Natural Fruit at SaveMart for under $4.00. I spread the jam on between the slices before cooking and a bit on top before eating.
Combine cream cheese, sugar and vanilla in the bowl of an electric mixer and beat until fully combined. Add blueberries and beat again (or I spread the jam on between the slices before cooking). Spread cream cheese over half the Texas Toast slices and sandwich together with remaining bread.

In a shallow bowl, whisk together the egg, milk, and cinnamon. Heat a non-stick fry pan over medium heat and add a knob of butter. Dip sandwiched bread into the egg mixture for about 20-30 seconds on each side and then place into the frypan. Cook for 4-5 minutes on each side or until golden brown. Repeat with remaining bread. I had a little extra left, so I saved it for the next morning made it again.

Dust with icing sugar, serve with fresh blueberries and a drizzle of maple syrup.

I received a hand-me-down itouch. I was playing with the camera for these photos.

Baker's Sugar

Blueberry JAm

French Toast cooking

French Toast cooking 2








































































Happy March

The spring weather has taken us out to the garden this week.

We were able to plant vegetables and flowers this past week. Photos coming soon!

Once the warm weather hits I find I am not on the Internet as much. It just seems to be

the ebb and flow of the days and seasons. I am on Tumblr  a lot this year. Last year I it was Pinterest.

I think Pinterest might miss me! lol

spring web



Mississippi Roast

I made my version of Mississippi Roast from Pinterest. The original Mississippi Roast can me found here.

I was easy and it was yummy! I have a lot of people to feed so I bought a 5lb roast. It made a good amount of meat.

I use crockpot liners. I just do not have time for cleaning pots and pans.



















Hey! Where is my butter? I used 2 sticks of butter. I could not find Au Jus Gravy so I bought Slow Cooker Pot Roast mix instead. The Spicy Pepperoncini were on sale.











Ready after almost 7 hours of cooking.












I had mine over rice. Others had it on hamburger buns.

Cheesecake Thumbprints

As Seen On Pinterest!

These were a very big hit at my house. At the request of one of my daughters, I did one batch with out the filling. Those were a hit too! I am glad I made a double batch.

The orginal website is here.

For the cheesecake filling
4 ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon salt
1 large egg yolk
1 1/2 teaspoons sour cream
1/4 teaspoon vanilla

For the cookie dough
16 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg yolk
2 cups all-purpose flour

To prepare cheesecake filling

In a mixing bowl, beat cream cheese until light and fluffy. Beat in sugar and salt until smooth. Mix in egg yolk, sour cream and vanilla – cover and place into the refrigerator for 30 minutes.

Preheat oven to 350 degrees.

To prepare the cookie dough

In a large mixing bowl, beat together butter, sugar and salt until creamy and combined. Mix in egg yolk until incorporated. Gradually add flour and mix just until combined.

Scoop out level tablespoons worth of the dough and roll into balls. Place balls onto parchment-lined baking sheets. Using the handle end of a thick wooden spoon, lightly dipped in flour, make an indentation in the center of each ball.

Place into the oven and bake for 10 minutes. Remove from the oven and carefully use your thumb (or the end of the same wooden spoon) to press the middle of the cookies back down, remaking the indentations. Place cookies back into the oven, rotating them from their original position, and continue to bake until slightly golden around the edges, about 7 minutes.

Remove cookies from the oven and fill the indentations with the cheesecake filling using a teaspoon. Place back into the oven and bake for 7 more minutes. Remove from the oven and transfer cookies to a wire rack to cook completely. When cool, place cookies into the refrigerator to chill before serving.

Makes about 30 cookies.

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