Tuesday, October 13, 2009

Pumpkin Spice Cupcakes

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • 3/4 cup milk
  • 1 cup pumpkin pie mix*
Cream Cheese Frosting**
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon


  1. Preheat an oven to 375 degrees. Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
  2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.
* I used about 1 1/2 C. pumpkin pie mix, it made the cupcakes more moist.
** I added food coloring and candy pumpkins to make them look more festive!

Sunday, September 20, 2009

Butternut Squash Soup

2 tbsp. butter
1 small onion, chopped
1 stalk of celery, chopped
2 medium sized potatoes, cubed
1 medium sized butternut squash, pealed, seeded, and cubed
1 medium carrot, chopped
32 oz. chicken stock
salt and pepper (to taste)
garlic powder (optional)
nutmeg (optional)
cream cheese (optional)

In a large pot melt butter, then add all the vegetables. Cook for 5 minutes. Add chicken stock and bring to a boil. Turn to low and let simmer for 40 minutes.Once everything has simmered for 40 minutes add cream cheese ( I start with a half of a 8 oz. pkg.) and seasonings. If you have a immersion blender use it to blend and "puree" all the ingrediants together. If you do not have one, empty the pot into your blender and do the same. You may want to add more cream cheese to make it creamier at this point or adjust the seasonings. Serve alone or in a bread bowl. This is a super easy, super yummy fall dinner. It is very filling, and even my husband considers this a "meal".

Saturday, September 19, 2009

Orange Dream Cake


1 pkg. yellow, white, or lemon cake mix
1 pkg orange kool-aid drink mix
1 c. water
1/3 c. oil
3 eggs

Mix all ingrediants with a mixer for 2 minutes. Pour into a greased 9x13" pan and bake at 350 for 18-22 minutes. Poke holes in cake with a meat fork let cool for 30 minutes.


1 (3oz) pkg orange jello
1 c. cold water
1 c. boiling water

Add boiling water and cold water, mix together well and then poor over cooled cake. Refrigerated for 2 hours.

1 (3.40z.) pkg vanilla pudding
1 (3oz.) pkg orange jello
1 c. cold milk
1 tsp. vanilla
1 (8oz) cool whip

Mix together first four ingrediants and beat for 3 minutes. Let stand for 5 minutes. Fold in cool whip. Spread over cake and refrigerate for at least a hour, the longer the better.

Thursday, September 17, 2009

Southwestern Beef

1 onion, chopped
2 1/2 lb. or so beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)

Place chopped onion in the bottom of the slow cooker.
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast. Place roast over onions, top with chopped peppers, and then pour the canned tomatoes on top of everything. Cook on high for 5-6 hours or low for 8-9 hours then shred the meat with two forks. Then serve with desired toppings!

I used this recipe for a couple of dinners. This meat can be used for tacos, enchiladas, burritos, salads, ect.. We made tacos the first night with corn tortillas and pico. The next night we made enchiladas. I even had more meat left, so I froze the rest for another meal. This meat was really tasty and easy to make!

Cafe Rio Chicken

1 small bottle of kraft zesty italian dressing

1 tbs chili powder

1 tbs cumin

3 cloves garlic-minced

5 lbs chicken breast

cook all together in a crockpot for 4 hours on high, shred, then cook for an additional 1 hour.

Monday, September 14, 2009

Green Smoothie

8 oz. water

1 lb. spinach

1 banana-i like frozen the best!

1 apple

1 stalk of kale

1 avocado (now a MUST with my girls! It makes the whole thing creamy like a milk shake!)

1 stalk of collard greens

2 Tablespoons orange juice concentrate

1 cup frozen blueberries or strawberries

We drink at least one every single day, and many days we make them twice. Its to the point now that when my girls are feeling run down or tired, they'll ask to whip up a batch of these to jump start us again! It works wonders, I promise!!

Saturday, August 1, 2009


4 2 oz. filets of Mahi Mahi, halibut or salmon
2 zucchini's , cut in half and then into 1" pieces
2 yellow squash, cut in half and then into 1" pieces
2 red potatoes, cut into thin strips
1/4 cup pesto, or more according to your taste
Kosher salt to taste

Tear 4 12" pieces of foil and spray Pam onto each piece. Place cut veggies on top and salt and add a dollop of pesto. Place fish on top and also salt and a dollop of pesto. Seal lengthwise and then the sides. Place on grill on low for 20 minutes. If your veggies are cut into large pieces, you'll need to adjust the time.
Let sit for 5 minutes before opening.