Easy Pumpkin Chocolate Chip Cookies or Muffins

Have you had these cookies before? If yes, this is just a friendly reminder. If no, this recipe will change your life :) These cookies are fabulous, easy and work in the weight watchers point system for treats that I can have (sparingly). It's just a throw together and yet tastes so good. There is also a variation you can use that I have not tried out but it is using a chocolate cake mix instead of spice and making them into 12 muffins. I will be trying that at a later date. Whether you are trying to watch your weight or not, these little gems are amazing.







Only three ingredients.










Using a medium sized bowl mix the dry cake mix and the pumpkin together well by hand. Add the choco chips. I love the mini chips because then you have an explosion of chocolate in every bite but the regular ones work too. I use semi-sweet because they are my favorite.








Drop by spoonsful onto a cookie sheet and bake. I used a little toddlers spoon so they are smaller. They are about two bites or you can just shove the whole thing in your mouth at once. Just sayin.







YUMMY!!! Try them out. If you love pumpkin and chocolate together you will LOVE these.



Easy Pumpkin Chocolate Chip Cookies (or muffins)

1 Spice Cake mix
1 15 oz. can Pumpkin
1 cup chocolate chips

Mix dry cake mix and pumpkin by hand. Add chocolate chips. Drop by spoonsful onto a cookie sheet. Bake at 350* for 12 minutes.

Weight Watchers Broccoli Beef

Well, so I jumped on the Weight Watchers band wagon and I guess if I am going to keep this blog going, I'm going to have to try recipes that fit into my new lifestyle. I hope you will still try these out. I will be a good judge of if they are good or not and I probably WON'T be posting anything that is not good. So I tried out this broccoli beef recipe and totally loved it. It is easy to make and very very tasty. I love this kind of stuff anyway so it will fit right into my recipe book. I was lazy and didn't take a bunch of pics with this one but I hope you will try it anyway. I did make a couple of changes though. Some out of necessity and some out of laziness. It calls for fresh ginger and I didn't have any so I used my ground ginger and used only about half. I used beef broth instead of chicken-that just seemed like a no brainer to me. And I used garlic powder instead of the fresh stuff-that was the laziness. I also added onions because I didn't have enough broccoli and didn't want to go out into the cold to buy more (the laziness again). I liked it and think next time I will also add fresh mushrooms. Add what you like or keep it simple. Just sayin:)




Give it try. Even if you aren't watching what you eat, this is a good recipe to hold onto. You can serve it with rice, noodles, or eat it plain. Have fun:)


Weight Watchers Broccoli Beef

Ingredients
2 1/2 Tbsp cornstarch, divided
1/4 tsp table salt
3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
2 tsp canola oil
1 cup(s) reduced-sodium chicken broth, divided
5 cup(s) uncooked broccoli, florets (about a 12 oz bag)
1 Tbsp ginger root, fresh, minced
2 tsp minced garlic
1/4 tsp red pepper flakes, or to taste
1/4 cup(s) low-sodium soy sauce
1/2 cup(s) water


• On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
• Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.
• Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
• In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
• Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving

Apple Dumplins

My family had these wonderful little miracles a year ago at a party celebrating three wonderful kids lives. They were amazing and we happened to pick up the recipe. I didn't try them but always had them rolling around in my head. One day, I noticed them on The Pioneer Woman's website. This past week, Mike and I were able to spend some downtime with friends at a cozy cabin at Bear Lake. I made these as the dessert for one of our dinners and it was a hit. I hope you will try them out. They are easy and delicious. Your family will love them-I promise.







Just roll up an apple slice in the crescent roll large end to small end. Place seam side down pretty close together in a 9x13 inch pan. Pour the melted butter/sugar/vanilla mixture over the top and then drizzle the Mountain Dew around the edges and down the middle of the dumplings. Don't pour it over the top of them. Sprinkle with cinnamon and bake. They are just that easy:)








These really are unbelievably delish and so easy to make. You can whip them up for any party and serve with a side of ice cream. Be sure to spoon the sauce over the top of the ice cream for extra yumminess. Try out this little gem of a recipe. I think you will LOVE it!!!!!!!


Recipe: Apple Dumplings
Ingredients
• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-1/2 cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda
Preparation Instructions
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING from Pioneer Woman: Prepare this dish at your own risk. It is beyond imaginable

Quick and Easy Taco Dip

So I found this recipe on pinterest and it is from the blog My Kitchen Addiction. The minute I saw the photo I wanted to make it. I tried it today and it's good. I definately will make some changes to it the next time I make it (I mention those changes at the end of this post) If you are gearing up for the holiday parties or looking forward to Super Bowl Sunday, this might be exactly what you are looking for. Give it a try. Pretty easy:)




The ingredients are pretty basic. Most of you will have what you need on your shelves and in your refrigerator.






Brown the ground beef and the onion. When it is not pink anymore add the seasonings, the cream cheese, the ranch dressing and half of both shredded cheeses. Mix to combine.






Spray a 9 inch pie plate and spread the meat mixture into the plate. Top with the other half of the shredded cheddar and the pepper jack cheeses. Bake at 400* for 15-20 minutes.





Ok! Does this just look yummy? This is the reason I tried this recipe in the first place-because I could almost taste it when I looked at the picture! MMMMMMM





This recipe is really rich and quite yummy. However, you know how I love to tweak my recipes. I will make this again but I will use taco seasoning because I really love taco seasoning. I would also cut the cream cheese in half and use only 4 oz. That said, let's hope my new ides works out. This is an easy recipe and I think your guests would love it. Good luck!



Quick and Easy Taco Dip
Ingredients:
• 1 pound lean ground beef (90/10)
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 8 ounces light cream cheese, softened
• 1/2 cup light ranch dressing
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 ounces cheddar cheese, shredded
• 2 ounces pepper jack cheese, shredded
• Tortilla chips
Directions:
Preheat the oven to 400°F. Spray a 9-inch pie plate with cooking spray and set aside.
In a skillet, brown the ground beef over medium heat. Drain, and return the beef to the skillet. Add the onion and garlic, and cook for 4-5 minutes. Remove from the heat.
In a bowl, combine the cream cheese, ranch dressing, chili powder, and ground cumin. Add the beef mixture and half of the shredded cheese. Stir to combine. Transfer the mixture to the prepared pie plate, and sprinkle with the remaining shredded cheese.
Bake for 15-20 minutes until the cheese is golden and bubbly. Serve with tortilla chips

Potato Pancakes

Have you ever had potato pancakes or Latkes? They are really so easy and a little different than just fried hash browns. If you don't mind a little fat in your diet, these are really fun to try. I really love them. They can be served with applesauce or sour cream or whatever you like. You can eat them just the way they are.











Mix the egg, shredded onion and seasonings together in a large bowl. Add in the shredded potatoes but be sure you squeeze the liquid out of them. Add the flour and mix all together. They are that easy and ready to cook.







Drop the potatoe mixture into a pan with a littl hot canola or olive oil and fry until crispy and browned. MMMMMMM





These little crispy yummies are very easy to make and they are just different enough to shake things up a bit. Hope you will give them a try!


Potato Pancakes
Ingredients
• 4 large potatoes
• 1 yellow onion
• 1 egg, beaten
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• ground black pepper to taste
• oil for frying
Directions
1. Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
2. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
3. Turn oven to low, about 200 degrees F (95 degrees C).
4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Savory Crumble Topping for Chicken Pot Pie

This is comfort food to the max. I love it when the weather turns chilly and I want to start baking again. I saw this recipe on America's Test Kitchen and thought that I just needed to try it. I'm glad that I did. It really is very good. I hope you will try it. It could be used on your favorite potpie recipe. I included our favorite chicken potpie recipe incase you don't have one and I am including the crust recipe that I usually use on my potpie in case you want to try that too.








The recipe calls for a 2-1/1 quart casserole dish but I wanted to try individual servings. That was fun and would make for a fun party but for most family meals, I would just put it in the casserole. I double the recipe when I use a 9x13.






I love this potpie and I did like the savory crumble topping. I love my crust that I use on this potpie and have a feeling that's what I will use the most. I am really glad I tried this recipe, though, and who knows, I will probably make it again.



Savory Crumble Topping for Pot Pie
From America's Test Kitchen

2 cups flour
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. black pepper
1/8 tsp. cayenne pepper
6 Tbls. unsalted butter cut into 1/2" cubes, chilled
1/2 cup grated parmesean cheese
3/4 cup +2 Tbls. cream

Preheat oven to 450*

Combine the flour, baking powder, salt, black pepper and cayenne pepper in a large bowl. Sprinkle the butter pieces in and incorporate with your fingers until it resembles coarse cornmeal. Stir in the parmesan, then add the cream and stir until just combined. Place on a lined, rimmed baking sheet and bake 10-13 minutes until becoming fragrant and browning. Cool.

Crumble into pieces and sprinkle over the pot pie. Bake until the filling is bubble and the crumble is browned.


Cheddar Chicken Potpie

1-1/2 cups chicken broth
2 cups cubed peeled potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup flour
1-1/2 cup milk
2 cups shredded sharp cheddar cheese
4 cups cooked diced chicken
1/4 tsp. poultry seasoning
salt and pepper to taste

In a large pan, bring the broth to a boil. Add the vegetables and cook until fork tender. Blend the flour with the milk and add into the broth. Stir to thicken. Add the chicken, cheese and poultry seasoning. (Can add frozen peas if you want). Pour into a 2-1/2 qt. casserole. Top with crust or savory crumble topping. Bake until bubbly and crumble is brown. If using a crust bake for 15-20 minutes or until crust is browned.

Potpie Crust

1 cup flour
1/2 tsp. salt
1/3 cup shortening
1 egg

Mix the flour and salt together. Cut in the shortening. Add the egg and mix together. Roll out on a floured board and place on the potpie. It usually comes up in pieces so I kind of just fit it together but it is so so good.

Peach Mallow Dessert

Maybe I should change this blog to a dessert blog because it seems that's what I'm always posting but hey, you only get peaches once a year and I just had to post another recipe using fresh peaches. This is a really yummy recipe that does not use cream cheese. It uses marshmallows and whipping cream instead. It is so light that you can eat a bunch of it. Make it quick because we all know that the deliciousness of fresh peaches is going away all too fast.








The ingredients are pretty basic.








Melt the marshmallows and the milk together in the microwave. Stir about every 30 seconds until completely melted. Cool. While the marshmallow mixture is cooling, whip the whipping cream until stiff. Add some sugar and vanilla. When the marshmallow mixture is cool, fold it into the whipped cream.








Slice the peaces into a bowl and add a little sugar if you think they need to be sweetened a bit.










To assemble, pour half of the cream mixture on top of the crust in the pan. Top with all of the peaches and then the rest of the cream. Top with the reserved crumb mixture. I added chopped pecans to the top and I really liked it with the nuts. They are optional.







This dessert is just light and tasty. It makes a medium filled 9x13. If you want it really full, double the recipe and you'll have more than enough. Too bad peaches are only here for a minute and then we have to wait a whole 11 months til next season. Enjoy!



Peach Mallow Dessert

7 1/2 cups mini marshmallows
1/2 cup milk
1 cup whipping cream
fresh peaches
20 graham crackers
1/2 cup sugar
1/2 tsp. cinnamon
1 cube butter

Melt the mini marshmallows with the milk in the microwave. Stir every 30 seconds until melted and mixed together. Cool.

Make the crust by crushing the graham crackers. Add sugar and cinnamon. Mix in melted butter. Pat 3/4 crumbs into the bottom of a 9x13 pan. Reserve the remaining crumbs for top. You can add chopped nuts to the reserved topping or to the peaches if desired.

Peel and slice the peaches and add a little sugar to sweeten the peaches if needed.

Whip the cream and sweeten slightly with powdered sugar and add 1 tsp. vanilla. Fold into the cooled marshmallow mixture.

To assembled: put half the whipped cream mixture into crust and spread to edges. Add the peaches. Top with the rest of the cream mixture. Top with crumbs. Refrigerate at least 2 hours before serving.