Pumpkin Drop Cookies
(approx 11 dozen)
1/2 cup Butter flavored shortening
3 cups Sugar
1 can (15 oz) solid pack pumpkin
2 eggs
1/2 cup milk
6 cups All Purpose Flour (or all propose if you prefer)
2 teasp. Baking Soda
2 teasp. Ground Cinnamon
1 teasp salt
1 teasp Ground Allspice
1/2 teasp ground cloves
Cream shortening and sugar. Beat in the pumpkin, eggs, and milk. Combine the flour, baking soda, cinnamon, salt, allspice, and cloves. Gradually add to creamed mixture. Drop by tablespoons 2 inches apart on to greased bakins sheets. Bake at 375 for 10 - 14 minutes or until lightly browned. Remove to wire racks to cool completely.
Cinnamon Frosting
1/2 cup Butter, softened.
2 1/2 cups confectioner's sugar
2 Tbsp Milk
1 teasp Cinnamon
1 teasp Vanilla
In a small bowl, combine all frosting ingredients, beat until smooth. Frost cookies. Store in the refrigerator.
Peanut Butter Pie
You will need:
1- 8 oz package of cream cheese softened
1/2 cup of sugar
Large container of whipped topping separated
1 cup of peanut butter
Chocolate pie crust
1 Jar of hot fudge topping
Combine the peanut butter and cream cheese and sugar in a bowl with an electric mixer. Add 3 cups of whipped topping and combine until smooth. Put into the pie crust. Microwave the hot fudge topping according to directions on jar. Pour hot fudge on top of the pie (use as much as you want, but it's run to put some on top for looks) Refrigerate until set. (1-2 hours) Remove from fridge and top with whipped topping. Drizzle hot fudge or top with Reese's bits.
(approx 11 dozen)
1/2 cup Butter flavored shortening
3 cups Sugar
1 can (15 oz) solid pack pumpkin
2 eggs
1/2 cup milk
6 cups All Purpose Flour (or all propose if you prefer)
2 teasp. Baking Soda
2 teasp. Ground Cinnamon
1 teasp salt
1 teasp Ground Allspice
1/2 teasp ground cloves
Cream shortening and sugar. Beat in the pumpkin, eggs, and milk. Combine the flour, baking soda, cinnamon, salt, allspice, and cloves. Gradually add to creamed mixture. Drop by tablespoons 2 inches apart on to greased bakins sheets. Bake at 375 for 10 - 14 minutes or until lightly browned. Remove to wire racks to cool completely.
Cinnamon Frosting
1/2 cup Butter, softened.
2 1/2 cups confectioner's sugar
2 Tbsp Milk
1 teasp Cinnamon
1 teasp Vanilla
In a small bowl, combine all frosting ingredients, beat until smooth. Frost cookies. Store in the refrigerator.
Peanut Butter Pie
You will need:
1- 8 oz package of cream cheese softened
1/2 cup of sugar
Large container of whipped topping separated
1 cup of peanut butter
Chocolate pie crust
1 Jar of hot fudge topping
Combine the peanut butter and cream cheese and sugar in a bowl with an electric mixer. Add 3 cups of whipped topping and combine until smooth. Put into the pie crust. Microwave the hot fudge topping according to directions on jar. Pour hot fudge on top of the pie (use as much as you want, but it's run to put some on top for looks) Refrigerate until set. (1-2 hours) Remove from fridge and top with whipped topping. Drizzle hot fudge or top with Reese's bits.
Mica's Taco Pie
You will need:
1lb ground beed
1 large onion chopped (Ive made this with and without the onion and its good both ways!)
1 packet taco seasoning
1 cup shredded cheese
1/2 cup bisquick mix
1 cup milk
2 eggs
1. Heat oven to 400F. Spreay 9-inch glass pan with cooking spray (Use a square or small rectangle) In a skillet, cook beef and onion until cooked through; drain. Add taco seasoning and follow directions on the back to prepare the meat just like you would for tacos. Spread evening in the bottom of baking dish. Sprinkle with cheese.
2. Stir all remaining ingredients in a medium bowl with a wire whisk or fork until blended. Pour into baking dish.
3. Bake about 15-25 minutes depending on oven or until a knife inserted in center comes out clean.
Serves about 4-6.
ENJOY!!!!
I serve with sour cream, but you could leave this out if you want a lower fat version. Its good either way!
1lb ground beed
1 large onion chopped (Ive made this with and without the onion and its good both ways!)
1 packet taco seasoning
1 cup shredded cheese
1/2 cup bisquick mix
1 cup milk
2 eggs
1. Heat oven to 400F. Spreay 9-inch glass pan with cooking spray (Use a square or small rectangle) In a skillet, cook beef and onion until cooked through; drain. Add taco seasoning and follow directions on the back to prepare the meat just like you would for tacos. Spread evening in the bottom of baking dish. Sprinkle with cheese.
2. Stir all remaining ingredients in a medium bowl with a wire whisk or fork until blended. Pour into baking dish.
3. Bake about 15-25 minutes depending on oven or until a knife inserted in center comes out clean.
Serves about 4-6.
ENJOY!!!!
I serve with sour cream, but you could leave this out if you want a lower fat version. Its good either way!
SUPER DUPER Easy Taco Soup
yummy nummy goodness!!! :)
You will need:
1lb ground beef
one can each of:
-black beans
-light red kidney beans
-pinto beans
-corn (optional)
-corn (optional)
two cans of diced tomatoes
one package of Hidden Valley ranch dip
one package of taco seasoning
Brown the beef in a large stock pot. Add all the canned goods to the pot and stir. Add the seasoning packets to the soup with 1/2 can of water. Stir and bring to a boil. Reduce heat to a simmer and cook for another 30-40 minutes, stirring occassionally. Serve with Fritos, cheese, and sour cream!!! :)
NOTE: If you prefer fewer chunks of tomato, use crushed tomatoes....I usually never make this recipe the same way two times in a row and it is ALWAYS wonderful. A quick and easy dinner!
Dad's Enchiladas (with some of my own interpretations)
OKKKK this is going to look long and intimidating, but trust me....its not....just a lot of prep work. Its not hard.
You will need-
About 4 Chicken Boobies cooked and shredded (I either boil them or cook them in the microwave)
Olive oil
1 Medium Vidalia (White or sweet) Onion
1 Large can of El Pato Enchilada Sauce (I have only found this at Save-A-Lot in their Mexican section...)
1 Small can of Salsa Verde (Either Save-A-Lot or Walmart)
Package of Mexican Cheese (I use Queso Fresco or Queso Quesadilla, but if you can't find these, basically and white Mexican cheese works. These are in the cheese section of either Save-A-Lot or Walmart and are white circle shaped cheeses...usually made by Cacique) Shred this cheese! If you use Queso Fresco, its easier to crumble with your hands.
1 package of shredded Colby Jack Cheese
about 20 medium to large size tortillas
9x13 pan that has been sprayed
Finely chop the onion and put it in a large pan with some olive oil. Saute until onions are translucent. Add the chicken and about 2/3 can of El Pato sauce and a whole can of Salsa Verde. Add about 1/4 to 1/2 of the cheese to the sauce (depends on your taste...the left over will go on top so be sure to save enough) Stir frequently so it doesn't stick to the bottom.
At this point you need to let your sauce cook down a little bit. Now you will brown your tortillas. In a medium pan, spray with cooking oil and cook the tortillas until they start to bubble (about 30 seconds) then flip and cook on the other side. Set aside and continue to cook tortillas until they are all cooked. Your sauce should be done by now so you can stuff your tortillas.
Add a spoonful of the sauce mixture to each tortilla (enough to make them pretty full) To fold them, you will fold the bottom up, then fold the sides in and then roll up! Put them in a 9x13 pan that has been sprayed with cooking oil. Place them in there, then pour the rest of the Pato sauce on top. Sprinkle with the rest of the white cheese and then cover with the Colby Jack cheese! Bake on 350-400 until the cheese is melted and the sauce is bubbly.
Serve with Lettuce, tomatoes, sour cream, etc...
ENJOY!!!!
Ryan K's Mac and Cheese
2 c. uncooked pasta
1 c. sour cream
1 c. shredded sharp cheddar
1 c. cottage cheese
1 c. cubed Velveeta
1 egg
Mix together and place in 9x13 casserole dish, top with bread crumbs, and bake for about 1 hour @ 375 degrees- until bubbly and golden at edges. (This recipe works well if doubled too!)
