I made these pumpkin cookies last week. It is a good recipe, but the cookies were way too sweet. If I make them again, I will cut the sugar in half.
http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/soft-pumpkin-cookies/
As soon as fall rolls around, I start eating massive amounts of pumpkin. Here is one of my go-to pumpkin recipes that my mom used to make while I was growing up:
Buy a couple of cans of pumpkin—100% organic pumpkin (not pumpkin pie mix), follow the directions on the can for pumpkin pie, put it in a casserole dish rather than a crust, bake 450 for 25 minutes, and then turn the oven down to 350 for 75 minutes longer, or until a knife comes out clean. It all depends on how much you put in the casserole dish as to how long it takes to get done. I like mine brown on the top.
I never use the full amount of sugar. Just depends on how much you want to cut calories. Sometimes I use egg beaters rather than whole eggs too.
The last time I made it, here is how I made it:
2 cans pumpkin
1 can milk (just pour the milk into the emptied pumpkin cans to measure)
1 can evaporated milk (Sweeten Condensed milk for a more decadent treat)
1 1/4 cup sugar
1 tsp salt
2 tsp.+ cinnamon (I always used several shakes – I like a lot)
2 tsp.+ pumpkin pie spice (I always used several shakes – I like a lot)
3-4 eggs
Serve with cool whip.
You really can’t mess it up. I make it different every time and it is always good.
Note – Another way to make your house smell the same way is to shake pumpkin pie spice and/or cinnamon onto a sheet of foil and put it in your oven at 200 degrees for 30-45 mins.
Stayed tuned for more pumpkin recipes!!
This is Noemmy Michelle, the newest addition to our family.
She loves to eat and give kisses. She has already been to Pet’s Mart to be groomed, and she got an A++ on her report card. I was so surprised she did so well, as she wasn’t good for me when I tried to groom her. We took her to Arkansas this past weekend, which is a six hour drive, and she did great in the car. We had a bed for Sophie and a bed for Emmy in the back seat. During the trip I noticed that Emmy had gotten in Sophie’s bed. Ryan and I thought it was super sweet. Then several minutes later, Emmy got back in her own bed. When we stopped at the rest-stop, we realized that Emmy had gone over to Sophie’s bed, tinkled, and then went back and got in her own bed!!!! So, we had to change the bedding in Sophie’s seat…. I couldn’t believe it; what a little stink Emmy is!! But, she is cute and we are having fun with her. Sophie likes her….the majority of the time…. 
After being told I had a black thumb one too many times, I decided to go all out this year. Something has to survive….right?? As soon as the dirt work in my backyard is finished, I will probably plant more back there as well.
The front
The back –
I was told that this plant is almost impossible to kill. And if it does die, water it and it will come back to life.
So pretty and delicate looking
Gerbera Daisies I was talked into buying…
I love love love hydrangeas, so I hope this little bush does very well. And if it doesn’t live for a year, I was told at Lowes that I could get a refund. Plant insurance — who would have thunk it??
It is March, and therefore, it is time for Blarney Stones. Let me warn you, they are not for the faint of heart or those on a diet. They are comprised of butter, sugar, butter, sugar, and peanuts – salted ones. Basically, a Blarney Stone is a piece of sponge cake wrapped in butter and sugar (did I already say that?) and then rolled in salted peanuts (they must be salted). I am not sure why these are served at St. Patrick’s Day and called Blarney Stones. My guess would be that they are made to resemble stones which is representative of The Blarney Stone in Ireland. The process of making the stone is time-consuming and often times I just make a Blarney Stone cake. Let’s get started:
Recipe
Cake
1 C Sugar
1 C Boiling Water
4 Eggs
2 C Flour
3 t Baking Powder
1 t Vanilla
For frosting – butter and powdered sugar
Will also need ground salted peanuts
Frosting
Cream together: 3/4 lbs butter & 3/4 lbs powder sugar
Note: To make it easier to frost the squares, freeze them before you begin.
Frost individual squares of cake then roll in salted peanuts.
I store these in the freezer and eat right out of the freezer. They need to be stored in the refrigerator if you do not put them in the freezer.
According to Wikipedia, the Blarney Stone is in Ireland in the Blarney Castle. The ledgend is that if you lean upside down and kiss the stone, you will have the gift of gab. If I ever go to the Blarney Castle in Ireland I doubt I would kiss a stone that more than 500,000 people have kissed….I would make someone else (whose name starts with R) do it….
We went to Dallas this weekend and met my parents for dinner. My mom ordered a roasted chicken, and this is what she got!! It was so funny as it came with that knife in it. The restaurant was called Brio Tuscan Grille and it was in Grapevine at the Southlake Town Square. The whole area was beautiful and we got to enjoy 70 degree weather.
I received a Vita Mix Blender for Christmas from my mom and I LOVE IT!!
Here is the Strawberry and Green Smoothie Recipe I have been making for breakfast.
Green Smoothie (makes 2 servings):
1/2 c water
1/2 c milk or mocha milk
1 handful of baby spinach
1/2 c frozen strawberries
1 banana (frozen or fresh)
Blend and enjoy!
Can also add blueberries or any other fruit
½ Stick of Butter (Give or Take)
¼ Onion, finely diced OR couple of shakes of minced onion
3 Carrots, (chopped fine in food processor)
2-3 Celery Stacks, finely diced
1 Head of Cauliflower
- I take cauliflower and cut it into 3-4 sections and wash each section.
- Then I finely dice one of those sections in the food processor (sometimes two of the sections; depending on time).
- The other sections I cut into small put recognizable pieces.
2T dried parsley
1 Quart of Chicken Broth
2 Cups of Whole Milk (or whatever you have)
3 T Flour
Salt and Pepper to Taste (I use no salt and lots of pepper)
Garnish (CRUCIAL TO RECIPE): Sour Cream and Shredded Cheese (Cheddar)
In large pot, melt 2T of butter. Add onion (if using fresh) and cook. Add carrots and celery and sauté. Add cauliflower, parsley, and splash of chicken broth. Cover and cook on low for 15 minutes until cauliflower is steamed and soft. Pour in rest of chicken broth, bring to a boil, and allow it to simmer.
In medium saucepan (not on heat), whisk together 1 cup of milk and 3 T of flour. Add 2 T of butter, put on heat and whisk until thick. Take off heat and stir in another cup of milk. Add mixture to simmering soup. Allow to simmer another 15 to 20 minutes. Season
Garnish and serve.
1 Large Can Fire-Roasted Diced Tomatos
1 Can Rotel
1 Can Diced Tomatos (optional)
1 Can Green-beans, drained and rinsed
1 Cup Frozen Corn (optional)
1.5 lbs Browned hamburger (browned with 1 small diced onion)
1 Can Ranch Style Beans
1 Can Black beans, drained and rinsed
Pepper to Taste
Several Cans of Water – fill to cover everything
1-2 Hunks of Velveta
Put everything together, except velveta, bring to a boil, lower to a simmer for 30-40mins, add velveta. Serve with chips.
We recently went on a trip to Branson and stayed at Chateau on the Lake. It was beautiful. We took Sophie and received two offers buy her!
I love foggy mornings.
Our room was upgraded to a King Suite with a lake view which is $100/night more than we actually paid.
Here is the hotel’s marina which does not seem very busy on a cold fall morning.
There are quaint spots all over the hotel grounds.
Sophie – the poodle.
