Pumpkin Lust Cake

Ingredients

1. 1 stick butter, melted
2. 1 cup flour
3. 1 cup chopped pecans (I left out though i do like pecans)
4. 2 tbs sugar
5. 1 (8oz) package of cream cheese, soft
6. 1 cup powdered sugar
7. 2 (8 oz) containers cool whip (or one 16 oz container)
8. 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
9. 3 cup cold milk
10. Nutmeg for sprinkling

For the crust

1. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

For the Cream Cheese Layer

1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

For the Pumpkin Layer

1. Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.
2. Cut into squares and serve. Keep refrigerated.

Pasta Fresca

• 
  
  
• 
  
• 2teaspoons extra virgin olive oil
• 2 1⁄2cups pre-cooked farfalle pasta
• 1⁄4cup cubed roma tomato
• 1tablespoon diced red onion
• 2dashes kosher salt, and
• cracked pepper
• 1ounce baby fresh spinach
• 1⁄4cup fresh garlic
• 2teaspoons kosher salt
• 1⁄4cup balsamic vinegar
• 1⁄4cup sweet white wine
• 1cup extra virgin olive oil

DIRECTIONS

1. Sauté Instructions:
2. In a very hot sauté pan, add: extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt & cracked pepper.
3. Sear noodles, stirring occasionally until steaming hot.
4. Add: baby fresh spinach, 1 oz. fresca sauce.
5. Toss to combine, serve with freshly shaved parmesan cheese.
6. FRESCA SAUCE: (for 15 servings) 1/4 cup fresh garlic, 2 teaspoons kosher salt, 1/4 cup balsamic vinegar, 1/4 cup sweet white wine, 1 cup extra virgin olive oil.
7. 
   

Balsamic steak salad

Love the salad and it's so simple

Makes 4 servings so I always only do enough for 1. 

4 (5 to 6 ounce) raw extra lean beef tenderloin steaks trimmed

1 teaspoon sea salt

1/2 teaspoon ground black pepper

4 teaspoon olive oil

1/2 cup balsamic vinegar

8 cups mixed salad greens

2 cups cherry tomatoes, cut in half

season steaks with salt and pepper

Heat oil in a large skillet over medium high heat

Add steaks cook for 3
minutes on each side for medium rare or desired doneness remove steaks from the pan

Add balsamic vinegar to skillet bring to a boil reduce heat to low. Gently boil for 3 to 5 minutes or until vinegar thickens into a glaze

Cut each steak into 1/4 inch thick slices

Place greens, onions, tomatoes, onto serving plate. Top with steak slices; drizzle with balsamic glaze. 

No Bake Energy Bites

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/2 cup chocolate chips 
  1/3 cup honey or agave nectar
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

My kids eat them like cookies...perfect :) 

5-INGREDIENT WHITE CHICKEN CHILI

Makes 2-4 servings

INGREDIENTS
6 cups chicken broth
4 cups cooked shredded chicken
2 (15-oz) cans Great Northern beans, drained
1 small can diced green chilies or 2 cups salsa verde 
2 tsp ground cumin

Optional toppings toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips (use low sodium ingredients when possible!!)

DIRECTIONS
Stovetop Method: Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.

Serve warm with desired toppings.

Slow Cooker Method: Add chicken broth, 2 (uncooked) *boneless skinless chicken breasts, beans, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred the chicken.

{recipe adapted from GimmeSomeOven}

Beer Braised Beef Ribs

This turned out to be one of my favorite ribs recipes yet. SO good!

Beer Braised Short Ribs

(makes 6 servings)

Ingredients

• 6 big, meaty short ribs (about 4-5lbs in total)
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 3lbs yellow onions, halved and sliced thin
• 2 tablespoons tomato paste
• 2 bottles dark beer (like Guinness or Newcastle Brown Ale)
• 2 tablespoons Minute Tapioca
• 2 bay leaves
• 3 teaspoons minced fresh thyme
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 12 pitted prunes
• 3 tablespoons dijon mustard
• 2 tablespoons minced fresh parsley

Directions

1. Season the ribs with salt and pepper. Heat the oil in a 12" skillet over medium-high heat until just smoking. Add half the ribs, meaty side down, and cook until well browned (about 5 minutes). Turn each rib on one side and cook until well browned (about 1 minute) then repeat with the remaining sides. Transfer the ribs to a slow cooker, arranging them meaty side down. Repeat with the remaining ribs.
2. Pour off all but 1 teaspoon fat from the skillet. Add butter and reduce the heat to medium. Once the butter has melted, add the onions and cook, stirring occasionally, until well browned (25-30 minutes). Stir in the tomato paste and cook, coating the onions with the tomato paste until it begins to brown (about 4 minutes). Stir in the beer and bring to a simmer.
3. Cook, scraping off the browned bits from the bottom of the pan with a wooden spoon until the foam subsides (about 5 minutes). Remove the skillet from the heat and stir in the tapioca, bay leaves, cumin, paprika, 1 teaspoon thyme, garlic, soy sauce, and prunes. Transfer to the slow cooker.
4. Cook in the slow cooker, covered, on high for 4-5 hours or low for 10-11 hours. Transfer the ribs to a serving platter and strain the liquid into a bowl. Use a spoon to skim off any extra fat from the top of the liquid, then whisk in the mustard and remaining teaspoon thyme into the sauce. Season to taste with salt and pepper. Pour 1 cup of sauce over the ribs, then sprinkle the ribs with the parsley and serve with the remaining sauce on the side.
5. Enjoy! Recipe adapted from Epicurious by 12 Tomatoes

Disney World Dole Whip

My family loves this!

Ingredients:

• 2 cans (20 oz. each) DOLE crushed pineapple
• 2 tbsp. lemon juice
• 2 tbsp. lime juice
• 1/3 cup sugar
• 1 1/2 cups heavy whipping cream

Directions

1. Drain pineapple: reserve 2 tbsp. juice.
2. Set aside.
3. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
4. Cover and blend until smooth.
5. Pour into two 1-quart freezer zipped bags.
6. Store bags flat in freezer.
7. Freeze 1 1/2 hours or until slushy.
8. Stir pineapple slush gently into whipped cream until slightly blended in large bowl.
9. Again Pour into two 1-quart freezer zipped bags
10. Return to freezer until completely frozen, about 1 hour and serve.

Tip: Use the bags to serve, cutting the bag. Press lightly swirling, add pineapple juice

Double Chocolate Chip Pudding Cookies

These are really yummy!

INGREDIENTS 

2 and 1/4 cups all-purpose flour 

1/2 cup cocoa powder (dutch process if you have it) 

1 teaspoon baking soda 

3/4 cup butter, softened 

3/4 cup brown sugar

1/4 cup granulated sugar

1 – 3.4 ounce package instant chocolate or vanilla pudding (do not use cook n’ serve for sugar-free) 

2 eggs 

2 teaspoons vanilla extract 

2 cups milk chocolate chips DIRECTIONS 

Preheat oven to 350. In a large bowl, sift together flour, cocoa powder, and baking soda. With your mixer, cream together butter, brown sugar, and granulated sugar.  Add in the pudding mix and combine well. Beat in the eggs and vanilla extract. Slowly add the flour mixture into the wet ingredients and mix until well combined. Fold in chocolate chips. Roll about 1 and 1/2 tablespoons cookie dough into balls and place on a baking sheet. Press additional chocolate chips onto the outside of the cookie dough ball if you wish. Bake for 8-12 minutes, or until the cookies are set. Yields about 3 dozen cookies

Recipe source: Center Cut Cook

Thin Mint Mississippi Mud Brownies

prep time: 2 minutes

cook time: 30 minutes

yield: 12 servings

serving size: 1 brownie

thin mint flavor in the form of mississippi mud brownies. 

ingredients

• 1 box brownie mix
• measurement for oil for the brownies, but instead use the equivalent of melted butter
• 1 package andes mints pieces (found by the chocolate chips)
• 2 1/2 cups mini marshmallows
chocolate frosting
• 3/4 cup of unsalted butter, softened
• 1/2 cup of cocoa powder
• 3 cups powdered sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 2 tablespoons milk (or more if needed)

instructions

1. mix the brownie mix according to instructions but use melted butter instead of oil. place in a 9x13" baking pan. bake according to directions, removing from the oven 5 minutes prior to being done.
2. top with andes mints and marshmallows and place back in the oven for an additional 3-5 minutes. remove from the oven and allow to cool for 10 minutes.
for the frosting
3. place the butter in a bowl and using a mixer or hand mixer, beat until smooth. add the powdered sugar, cocoa, salt and vanilla and slowly begin mixing, adding 1 tablespoon of milk as needed. frost the brownies and serve immediately or wrap with foil to be served later.

Tasty Green Smoothie

Lovin' this green smoothie! 

Lasagna Roll Ups

The whole family gobbled these up. So yummy! I cut it in half and it filled a 9x13 pan.

• 20 whole Lasagna Noodles
•  Sauce:
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1-1/2 pound Ground Beef
• 1/2 pound Italian Sausage
• 28 ounces, weight Canned Diced Tomatoes
• 8 ounces, weight Tomato Paste
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 3 Tablespoons Minced Fresh Parsley
• 3 Tablespoons Minced Fresh Basil
•  Filling
• 30 ounces, weight Ricotta Cheese
• 2 whole Eggs
• 3/4 cups Grated Parmesan Cheese
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 Tablespoon Parsley, Minced
• 1 Tablespoon Basil, Minced
• 1 pound Mozzarella, Grated

Preparation Instructions

Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.

In a large pot, heat olive oil over medium-high heat. Add onions and garlic and cook for a couple of minutes. Add the ground beef and sausage and stir it around, cooking it until totally browned. Drain excess fat, then add diced tomatoes, tomato paste, salt, pepper, parsley, and basil. Reduce the heat and simmer for 30 minutes.

Make the filling by combining ricotta, eggs, Parmesan, salt, pepper, parsley, and basil. Stir to combine. 

To assemble, spoon a little sauce into the bottom of a 9 x 13 inch pan OR smaller disposable foil loaf pans. Spread 2-3 tablespoons ricotta filling on each noodle, then roll them up. Lay them sideways in the pans (4 will fit in the loaf pans, or you can fill a 9 x 13 inch pan with the rollups.) Top with remaining sauce, plenty of grated mozzarella, and grated Parmesan.

If baking immediately, bake at 375 for 20 minutes or until hot and bubbly.

If baking from a frozen state, bake, covered in foil, at 350 for 30 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.

Recipe from Pioneer Woman

Chocolate and Coconut Cream Pie Bars

These are totally heavenly!

YIELD: MAKES 16 BARS

Note: To toast the coconut, place it in a single layer in a nonstick skillet and cook over medium heat, stirring frequently until it browns evenly. Watch closely so it doesn't burn. I've also halved this recipe with great success - use a 8-inch or 9-inch square baking pan. Because many of the steps can be prepared ahead of time and/or need to be coordinated, read through the recipe before starting. Also, these bars can be made up to a day in advance - if doing so, I recommend not topping them with the whipped cream until you are ready to serve (whipped cream that hasn't been stabilized by gelatin, which I chose not to do here, has a tendency to weep and give off liquid if refrigerated over an hour or so).

INGREDIENTS

Crust Ingredients:
• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup (2 sticks) butter, cut into 10-12 pieces
Ganache Ingredients:
• 1/4 cup heavy cream
• 6 ounces (about 1 cup) semisweet chocolate chips
Coconut Cream Filling Ingredients:
• 3 cups half-and-half
• 3 cups coconut milk
• 4 eggs
• 1 1/2 cups granulated sugar
• 2/3 cup cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 1 1/2 cup sweetened, flaked coconut
Whipped Cream Topping Ingredients:
• 2 cups heavy whipping cream
• 3-4 tablespoons powdered sugar
• 1/2 cup coconut, toasted (see note above)

DIRECTIONS

1. Preheat the oven to 350°F. Line a 9X13-inch baking dish with foil or parchment paper, leaving a 2-3 inch overhang on both of the long sides to help remove the bars after baking.
2. In a large bowl, combine the flour and powdered sugar. Cut the butter into the dry ingredients using a pastry blender, two knives or using a food processor for this entire step. Press the mixture into the prepared baking dish. Bake for 16-18 minutes until the crust is light brown. Cool on a wire rack.
3. While the shortbread is baking, place the chocolate for the ganache (1 cup of semisweet chocolate chips) in a medium bowl. Bring the cream to a simmer in a small saucepan (or microwave it for a 30 seconds or so). Once the cream reaches a simmer, pour the cream over the chocolate and let the mixture stand for 1-2 minutes. Stir completely until a shiny, smooth ganache forms. Once the crust has cooled fora bout 10 minutes, pour the ganache over the bottom of the crust and smooth to the edges. Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer and the crust is cooled completely.
4. While the crust is chilling, make the coconut cream filling by combining the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan. Bring the mixture to a boil, whisking constantly until it is very thick like warm pudding. Alternately (and I've actually done it this way for the coconut cream pie with great results), you can combine all those same ingredients in a large microwave-safe bowl and cook for one-minute increments, stirring well after each minute. It will take anywhere from 5 to 15 minutes to thicken in the microwave. I always strain my custard/pudding mixures through a fine-mesh strainer into another bowl. That is optional but it helps get rid of any little bits of cooked egg. Once the mixture thickens and after it has been strained (if you choose to do so), stir in the coconut and vanilla extracts and untoasted coconut. Pour the filling over the chilled ganache and refrigerate the bars until they are firm and set up, about 4 hours.
5. For the whipped topping, combine the heavy cream and powdered sugar in a large bowl and blend on medium-high speed with a handheld electric mixer until soft peaks form and the cream is thick and stabilized. Spread the cream over the chilled bars and sprinkle on the toasted coconut. Chill until ready to serve. Use the foil or parchment overhang to lift the bars from the pan. Cut into pieces and serve.

Recipe adapted by Mel's Kitchen from Willow Bird Baking