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

DIRECTIONS

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!

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".

Orange Dream Cake

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.

Sauce

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.

Topping
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.

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.

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!!

PESTO FISH AND VEGGIES FOIL DINNER

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.

Easy Cheese Fondue

1 cup Alfredo Sauce (from a jar)
2 cups shredded Swiss Cheese
1 clove of Garlic
White Wine
Nutmeg

Step 1:
Shred 2 cups of cheese. (A trick that I learned from The Melting Pot is so toss your cheese in some flour to help to thicken the fondue, this helps with this recipe, especially if you use the wine)

Step 2: Rub the inside of the fondue pot with the clove of garlic, discard the used garlic clove. Add 1 cup Alfredo sauce to the pot, then add the cheese to it. Add a splash of white wine, to taste.

Step 3: After all the cheese is melted add a dash of nutmeg.


Step 4: Serve with french bread (slightly stale is best), Apples, and pears. Yummy!!

Outback Steakhouse Alice Springs Chicken

1/2 c. Grey Poupon Mustard
1/2 c. Honey
1 1/2 tsp. oil
1/2 tsp lemon juice
4 skinless, boneless chicken breast halves
1 T. oil
2 c. sliced mushrooms- 10 to 12
2 T. butter
salt
pepper
paprika
8 slices bacon, cooked
1 c. Monterey Jack cheese,
shredded
2 tsp. fresh parsley, finely chopped

To make Honey Mustard Marinade, use an electric mixer
to combine Grey Poupon Mustard, honey, oil and lemon
juice in a small bowl. Whip for 30 seconds. Pour about
2/3 of marinade over chicken and marinate, covered in
refrigerator for about two hours. Chill remaining
marinade for later. After Chicken has marinated, preheat
oven to 3750 and heat up an oven proof frying pan- I use a
cast iron skillet- large enough to hold all the chicken and
the oil, over medium heat. Sear chicken 3-4 minutes per
side or until golden brown. Remove pan from heat, but
keep chicken in the pan. While the chicken is cooking,
saute mushrooms with butter in a small frying pan.
Brush seared chicken with some of the reserved marinade,
save some to serve on the side. Season chicken with salt,
pepper, and paprika. Stack two pieces of bacon on top of
each breast- make an X. Spoon mushrooms evenly over
each breast. Spread 1;4 cup of each cheese evenly over
each breast. Bake the pan of prepared chicken breasts for
7 to 10 minutes or until the cheese is thoroughly melted
and starting to bubble. Sprinkle each breast with parsley
before serving. Put extra honey mustard sauce in a small
bowl and serve on the side.

Scezhuan Shrimp

I got this recipe from blogchef. Blogchef is my new favorite food blog. This recipe was super easy, I even made it on a Monday night after work!

Ingredients:
12 ounces cooked large shrimp (with tails removed)
4 tablespoons water
2 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoon cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper flakes
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup green onions (sliced)

4 garlic cloves (minced)

Step 1: In a small bowl mix together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper flakes and ginger.
Step 2: Heat oil in a wok over medium-high heat. Add green onions and garlic. Stir fry for 30 seconds. Add shrimp and toss to coat with oil. Pour in sauce. Heat while sitting until sauce is thick and bubbly.
(Makes 2 servings)

I served the shrimp over jasmine rice and had Asian vegetable mix on the side. I like the kind you can buy in the steamer bags.

This is my attempt at a picture, but my camera was dying, so this was the only shot I could get.
Now, doesn't the shrimp look was better then this.....

Poor Jack, he doesn't know what he is missing out on!

Shannon's Jello Salad

1 Lg pkg Orange Jello (or whatever flavor you want)
1 Lg pkg Vanilla Pudding
2 1/2 C water
1 pint whipping cream
1 T sugar
1-2 bananas (optional)

Mix pudding, Jello and water in pot and boil for 3 min.
Put in fridge to cool until rubbery (about 2 hours)
Then in mix master whip cream and sugar until it is whipped
Add Jello mix to the whipped cream until well mixed (smooth)
You can add bananas if you want
Let is set for 3-4 hours

Pineapple Pretzel Salad

1/3 C sugar
1/4 C margarine
1 C crushed pretzels
28 oz. Crushed pineapple, well drained
8 oz. Cream cheese (soft)
16 oz. Cool whip

Spread pretzels on cookie sheet. Then sprinkle the sugar on top of
pretzel. Cut up margarine into cubes and place on pretzels as well. Bake
at 400 degrees for 7-8 min. Stir every 1 1/2 min. Let mix cool and set a
side.

Mix:
Sugar, pineapple, cream cheese, and cool whip

Add pretzels at last min. before serving.

Pumpkin Cookies

1/2 c. shortening

1 1/4 c. sugar

2 eggs, beaten

1/3 c. sour cream

1/2 c. pumpkin

1/2 c. sweet potato

1 very ripe banana

2 1/2 c. flour

2 t. baking powder

1 t. salt

3 t. pumpkin pie spice

1 c. chocolate chips (or 1/2 c. chocolate chips and 1/2 c. butterscotch chips)

Preheat the oven to 350.

Cream shortening and gradually add sugar. Add eggs and sour cream and mix thoroughly. Add pumpkin, potato and banana.

Sift together dry ingredients and add to wet mix. Mix well. Add chocolate and mix.

Drop onto lightly greased cookie sheet and bake for 15 minutes. It's ok if they're a little soft when removed; they will continue to cook until they cool.

These are very moist; keep in fridge. Probably won't last this long, but they'll only keep for one week.

Enjoy.

Chicken Tortilla Soup

1 tbsp. garlic (minced)

1/2 med. onion (diced)

16 oz. Jar picante sauce

14 oz can diced tomatoes w/ chilies

2 cans chicken broth

1/4 C. chopped cilantro

1 tsp. oregano

2 chicken brests, boiled and shredded

Saute onions and garlic (use pam), add picante sauce, tomatoes, chicken broth, cilantro, and oregano. Bring to a boil. Add shredded chicken and simmer for 20 min.

Serve with shredded cheese, tortilla chips, and soup cream to garnish.

Cafe Rio Dressing

3 Tomatillos (quartered)

1 pkg. ranch mix

1 C. mayo

1 C. Cilantro

2 cloves garlic (minced)

1/2 tsp. cayenne pepper

1/2 C. buttermilk

Blend together in blender.

Cafe Rio Chicken

Sm. Kraft Zesty Italian dressing

1Tbsp. Chili Powder

1Tbsp. Cumin

3 Garlic (minced)

5 lb. chicken

Cook in crock pot (not sure of the time)

Creamy Crockpot Chicken

1 lb chicken
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
Milk
8 oz. Cream Cheese
1 pkg. Good Seasonings Italian Salad Dressing

In a sauce pan combine both soups, 1 can of milk, and cream cheese, heat and stir until most the lumps are melted. Add dressing packet. Place chicken in the bottom of crock pot and the pour soup mixture over it. Cook on low for 7 hrs.