TWD: Tall and Creamy Cheesecake

The last TWD of 2008 and my favorite dessert of all time! So I was so excited to see the line up for December and this being on there. Anne from AnneStrawberry picked this recipe and I have her to thank for me having my last piece or pieces of cheesecake before the new year, you know when the diet kicks in...(well sort of diet...hehe) So here is why it was so amazing making this cheesecake this time...for Christmas...you ready...I got a Kitchen Aid Stand Mixer!! Well me and Jason got it, but he doesn't bake, so it's mine all mine! Muwahahaha...well I do have to bake him goodies with it. So it was extra fun to make it! Well, that is, before we thought it was a "defect".

Here is the story...I got all excited and cleaned my attachments, because this was my first night I was going to be baking with my new baby. I started out making Snickerdoodles for Jason, because that is his favorite cookie and I told him that would be the first thing I make with the new mixer. (so he could benefit ya know??) So I was mixing and mixing and it started to make this funny noise, the paddle was scraping the bowl really bad. I made Jason come in there to check it out, we checked the troubleshooting part in the "owners manual" and tried to figure out why it wasn't working! I was starting to freak out in the nicest way possible. Well, we decided, that was it, we were going to have to take it back. So I cleaned everything up and thought of the bright idea to get on thenest.com and ask my cooking gals. Thanks to nestie nital and nestie moreace01, I would have returned a perfectly good mixer! So I went on to make just the Cheesecake and will make the Snickerdoodles tomorrow night!

One thing I didn't like about this recipe is that you had to put it in some kind of roaster that this little chicky doesn't have. So I skipped the water part and cooked it like I cooked my Pumpkin Cheesecake (posted below) and I think it turned out fine. I seriously couldn't find anything to put my pan down in. Oh well...just another reason to go out and find a roaster!! =]

It's 10:44 and I have just pulled my Cheesecake out of the Oven. I am going to stay up just a little while longer for it to cool and then put it in the fridge.

Eggnog Snickerdoodles

Well, these are two of Jason's favorite things, so when I found this recipe it was a "must bake". I can't recall where I found these, so if it was you comment me and I will put a link to your blog!! =] Jason really liked them and so did I!!
Cookie Mixture:
2-3/4 cups flour
1-1/2 cups sugar
1 cup butter, no substitutes
2 eggs
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/2 tsp brandy extract
1/2 tsp rum extract
1/2 tsp nutmeg

Sugar Mixture:
1/4 Cup sugar
1 tsp nutmeg

Heat Oven to 400 degrees
In a Large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often until well mixed (2 to 4 minutes)
In a small bowl, stir together sugar mixture ingredients. Shape rounded teaspoons of dough into 1 inch balls; roll in sugar mixture. Place 2 inches apart on lightly greased cookie sheet.
Bake 8 to 10 minutes or until edges are lightly brown.

Makes 24-30 amazingly delicious cookies!

Pioneer Woman's Caramel Pumpkin Pecan Gingersnap Cheesecake

Boy, that's a mouth full. Though I wish I took pictures of this beauty, I didn't....but if you would like to see what this masterpiece looks like you can go to PW's website. I didn't do the Caramel or the Pecan in this recipe. I thought Jason might eat this because I overheard him talking about how he had this really amazing Cheesecake down in Flordia that was Pumpkin and Cheesecake...then he made that face...you know the one, we all make it. When your eyes get big and your mouth starts to water because whatever food you are thinking of, you wish you had it right then and there to eat it. Well I guess Jason didn't think I could make a fru-fru cheesecake, but I did...and he didn't try it. So here goes!

PW’s Caramel Pumpkin Pecan Gingersnap Cheesecake
also known as: PW’s Pumpkin Cheesecake

**Can be halved for a smaller springform pan

Crust:
12 ounces storebought gingersnaps
1/2 cup chopped pecans (I took out)
6 tablespoons butter, melted
2 tablespoons brown sugar
Dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping (I took out)
Extra chopped pecans (I took out)
Extra crushed gingersnaps

In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.

Cover and chill cheesecake for another four hours or overnight.

Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

So there you have it! Enjoy!

TWD: Grandma's All-Occasion Sugar Cookies

Well, I didn't get to make the Linzer Sables last week, but I made a point to make these babies! I love sugar cookies, and this will be the recipe I always use! These were delicious! Ulkrike of Kuchenlatein got to pick this recipe this week. I made my dough on Sunday night and left it in the fridge all night and all day on Monday and rolled a few out to make just a couple to get my by this week. I was busy making my Grandmothers Chicken & Noodle recipe, that I will soon post in a few. Of course I forgot to load the pictures on my computer and will have to do it tonight! But I highly recommend these cookies to make. I cut out little Christmas shapes likes Santa, Angel, Snowman and a Tree. I can't wait to make more with the remainder of the dough. This cookbook is full of so many amazing treats, and this month we have so many amazing treats to make! I have had a blast making all the different stuff, if you want to check out the blogroll and what others Sugar Cookies look like, click here.

Will update pictures tonight...sorry...

Grandmas Famous Noodles

You will need:

*Eggs

*Water

*Lots of Flour

*1 Whole Chicken

* Chicken Broth

*Salt and Pepper to taste

Utensils:

*Noodle Cutter

*Mixing Bowl (or for you lucky ones the Kitchenaid Mixer with the Dough Hook)

*Cutting Mat

*Rolling Pin

*Stock Pan

I am going to explain this as best as possible. But you will put 1 Tbls. of water per 1 egg. The batch that is pictured has 8 eggs. So that would be 8 Tbls of water. Then you will start to add flour until it is enough to roll out. You don't want it to be "tacky" anywhere, when you roll it out with a rolling pin, you want it to get it as thin as you can. You will need a noodle cutter (which I can't find anywhere, you might have to order is special, trust me it's worth it!!) When you are done rolling them out and cutting them about 4 to 5 inches long you will throw them on a table with wax paper and let them dry. Let them dry for about a good 5 or 6 hours, make sure that when you store them that they won't stick together and turn into mushy dough. This is what the one we use looks like. Ebay for like 11 dollars. So you will roll out the dough,

My Grandmothers written recipeMe, Trish and Sue starting to make them

See, we have it rolled out with the noodle cutter starting to cut them
Once you've rolled them out you throw them on a table to dry with wax paper under them.

Sue pouring in the broth, she has already cooked and cooled the chicken
Me and Mom testing =) Yes, they were amazing!

You will cook a whole chicken, I did a 5 lb chicken on my second batch back home. (Yeah, make sure to clean it out first...didn't do that...) You will want the chicken to cool before you make the noodles with broth. Keep the stock from the Chicken that you cook and then add chicken broth to it. With the 8 eggs batch I add a 32 oz of Chicken Broth plus half of another. You want the broth to boil before you put in the dried noodles. This sounds funny, but to know if the noodles are ready, you have to take a taste test. Being as this is an old recipe there are no "times" or "measurements" really. So if the noodle comes out tasting to doughy or flour-y, let them cook longer. I cooked my 2nd batch for about 45 minutes to an hour, my noodles were a little thicker than Grandma makes. Once the noodles are done you will throw the cooled chicken in the broth and stir it up and let the chicken warm up. This is NOT Chicken Noodle Soup, this is Chicken and Noodles, it should look soupy. It will of course when you first put the noodles in and for a while after that because the noodles are soaking up the broth. Once your chicken is warmed up, there you have it, Chicken and Noodles, made my Marg McConnell. =)

You can also freeze leftover noodles, I don't know how long though =( and this recipe can feed up to 20 people, but 10 if everyone goes back for seconds and they normally do!

We like to eat them with potatoes on the bottom, like the Chicken and Noodles is your gravy...mmmm oh so good! Enjoy and let me know if you make these wonderful babies!

TWD: Two-fer Pie

Ok I have been a HORRIBLE Tuesdays with Dorie-er this month. It's the holiday season and time flies. So here is one that I totally looked forward to doing. A pecan and pumpkin pie in one! That sounded amazing! The recipes this month were from

Nov 4- Rugelach by Piggy of Piggy's Cooking Journal
Nov 11- Kugelhopf by Yolanda of The All-Purpose Girl
Nov 18- Arborio Rice Pudding, White, Black (Or Both) by Isabelle of les gourmandises disa
Nov 25- Thanksgiving Twofer Pie by Vibi of La Casserole Carree

Thanksgiving Twofer pie was the only one I did this week, and I actually got to make it early since we had our amazing friend Thanksgiving party. I really enjoyed making this and wish I could have made ALL of the recipes this month. There are 5 weeks available for the month of December and LOTS and LOTS of cookies! So hopefully I can make most of them!

This pie was very much liked because it's like two great pies rolled in one! What an amazing idea. I will definitely be making this pie again, maybe start a tradition =)

Slow Cooking! My kinda cooking!

Ok I am a HUGE fan of the crock pot, don't know too many recipes though. Here is one of my favorites!! Super simple...but what in the crock pot isn't simple. If there isn't than I don't want to know.

Pork Tenderloin
One 2 lb. Pork Tenderloin
One envelope dry Lipton Onion Soup Mix
one cup water
3/4 cup Sherry Cookin Wine
3 Tablespoons minced garlic
3 Tablespoons soy sauce

Put in Pork Tenderloin, pour everything else on top! Cook low all day. When I say all day, I leave the house at 7:00am and get back around 5:15pm and it is ok. I hope you enjoy!!

Paula Deen it up!

I have two casseroles that are from Paula Deen, one that my nephew, Jonathan loves so much at Thanksgiving, Corn Casserole. The other is one I've never cooked but found it in the 2nd Dean Brothers book, Pineapple & Peach Casserole. Here are the recipes, they are PERFECT for Thanksgiving! Enjoy!

Corn Casserole
Source: Paula Deen's Kitchen Classics

One 15-1/4 oz can whole kernel corn, drained
One 14-3/4 oz can cream-style corn
One 8 oz package Jiffy corn muffin mix
One cup sour cream
1/2 cup (1 stick) melted butter

In a large bowl, stire together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole 9x13 dish. Bake at 350 degrees for 45 to 60 minutes, or until golden brown.

Pineapple & Peach Casserole
Source: The Deen Brothers 2nd Cookbook (I don't know the name, I copied the recipe from the library)

1/2 cup unsalted butter, melted plus additional for coating dish
1/2 cup packed light brown sugar
6 tablespoons AP Flour
8 oz sharp cheddar cheese, shredded
One 20 oz can pineapple chunks, drained (save 6 T juice)
One 20 oz can peach halves in light syrup, drained and finely chopped
1 cup rich butter cracker crumbs

Preheat oven to 350 degrees, butter a 2 qt. casserole dish and set aside. In a large bowl, stir together sugar & flour. Gradually stir in the cheese. Add the pineapple chunks and peaches; stir until well combined. Pour the mixture into casserole dish. In medium bowl, stir together the 1/2 cup melted butter, reserved pineapple juice & the cracker crumbs, stirring w/ a rubber scraper until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 35 to 45 minutes or until golden brown and bubbling. Let stand 5 minutes before serving.

yes those are that easy! Happy Thanksgiving!!!

Lasagna Rollups

I found this recipe from Lindsay her blog being Love Deliciousness. I took her advice and didn't make the chicken to go along with it. Next time though I will probably cook a 1/2 lb of meat and put it in there. All is all they were pretty good. Here is the recipe...enjoy!

Ingredients

* 6 lasagna noodles, uncooked

* 1 cup ricotta cheese

* 1/4 cup grated Parmesan cheese

* 1 egg, lightly beaten

* 1/2 teaspoon Italian seasoning

* 1 cup shredded mozzarella cheese
* 1 jar of spaghetti sauce

Directions

1. Preheat oven to 375 degrees. Cook noodles as directed on package. Rinse with cold water; drain well.

2. Mix chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodles. Roll up tightly. Place seam sides down in a 9-inch baking dish.

3. Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.

4. Bake 30 minutes or until heated through.

HOLY CRAP! I didn't d/l the picture =( I thought I transferred it over. Well, we had it tonight and it was good. If you want to see a picture of it, check out Lindsay's blog =)

Taco Ring

I remember trying this ring at a friends house like two years ago, when I didn't cook fluently =) so when I stumbled on this recipe I was dying to make it! It is so easy and so good. I found the recipe on Cook Like a Champion's blog, she has a lot of yummy stuff, so you should check her food blog out too! Here is the recipe, Enjoy!!


Taco Ring

Ingredients:
2 packages refrigerated, ready to bake crescent rolls (8 rolls each)
1 pound ground turkey
1 pack taco seasoning
lettuce, sour cream, salsa and cheese for topping

Directions:
-Preheat oven to 350°F.
-To make the filling: in a skillet, brown turkey and add taco seasoning. Follow directions on seasoning packet, using slightly less water than called for.
-To make the crust: open one pack of crescent rolls and separate. Lay the crescent rolls in a circle around the pan, narrow side pointing out. You want to do this so that the angled side of the crescent roll is going the same direction around the pan (i.e. if your first roll has the angled side on the right, then continue laying the rolls so that the angled side is on the right each time). When you are finished, it will look like a sun.
-Open the second pack of crescent rolls and separate. Lay one crescent roll, still with the narrow end pointing out, in between two of the previous crescent rolls. Line up the bottom of this roll with the bottom of the first layer of rolls (it will be on top of the first layer). You just want to make sure that the pointy end of this one is in the middle of two pointy ends of the previous ones. Continue until all the rolls are laid out.
-Using a spoon, carefully add the meat to the wide part of the crescent rolls.
-Once the meat has been added, fold the narrow end of the crescent rolls over the meat.
-At this point, you can tear the narrow ends and tuck the top of the crescent roll into the bottom of the roll. Using the extra ends you've torn off, cover any open spots you may have between rolls.
-Bake until the crescent rolls are a light golden brown.
-Lightly sprinkle with cheese (just a small amount) and return to oven until cheese is melted and toasty.
-Serve with all your favorite taco toppings.

TWD: Chocolate Chocolate Cupcakes

Clara got to choose this weeks choice from TWD cookbook. I was excited about making Chocolate Chocolate Cupcakes (those are three very awesome words rolled into one recipe) Of course I had a bible study tonight so I actually get to make these and pass them on, BUT we missed our boss's birthday and conveniently made them his birthday cupcakes.

I didn't have time to make the chocolate icing, but will next time I make these awesome cupcakes. I have been involved with a Vampire you see...so HE distracted my cooking time. I've been reading an awesome book, I'm sure you've heard of it...yes it's Twilight. I am on the 3rd book right now. So I did half and half with this recipe.

The cake was very moist, and of course I always let Jason lick/eat the leftovers in the bowl. While eating he said the batter tasted like icing. I thought so too! I will definitely make these again, and loved this choice for this week. I did three out of 4 recipes this month, I am pretty proud of myself! =)

If you are interested in doing Tuesdays with Dorie, you better do it now, b/c October 31st is the cutoff to join on. It's an amazing opportunity to make stuff you've never made! Next month there are so many different choices to make that I've never ever heard of, but I am excited about trying them out. (my hips don't like me baking though) hope you all enjoy

TWD: Pumpkin Muffins

Kelly chose this weeks recipe of Pumpkin Muffins in the TWD cookbook on page 13. This is one recipe I so looked forward to doing!! I omitted the raisins and sunflower seeds because I don't really like either in baked goods. They were so delicious without them. This is a recipe I will soon make again!! It was the best time of the year to make these muffins. I do not think Jason even had a chance to get one, and I am actually not sure if he would even like them. I enjoy doing this Tuesdays with Dorie challenge every week, some weeks I am just not able to do it, but it has challenged me to make more things. I can't wait for next month, there are two things I have NEVER heard of, but I think I might tackle them. Hope you enjoy the pictures, and check out Kelly's site in the link, it very scrumptious! Enjoy!

TWD: Caramel-Peanut-Topped Brownie Cake

Hmmm...the only thing that is right in my recipe is the Brownie Cake...let me explain. Let me first tell you that this recipe was chosen by Tammy her Blog is called Wee Treats , what a cute name! I had a really hard time with this recipe. Well not the brownie cake itself but the topping. I had already decided to omit the peanuts from the start and just make the caramel brownie cake. Not the biggest fan of peanuts. So I went on to make the cake, very successful in that, as you can see. It was my first time making a cake with a spring form pan, and I'm so glad I bought them!! But what Tuesdays with Dorie is doing, is making me more experimental in the baking field. This being an experiment, if I can make my own caramel. It started out great! Smelled so sweet and was so proud I was making my own caramel! But then....as I was putting in the Heavy Cream (which I put in Heavy Whipping Cream? does that make a difference) and the butter it turned brown very fast. I'm thinking I had a little burn to it? I went to taste the caramel as I transferred it over and had to spit it out! I had also just cleaned the pan, so maybe I even left the slightest bit of soap. My caramel looks the same color as all the other pictures but it sure didn't taste like caramel. So I just chucked it, I left a funny taste on the spot I put it on my mouth, I didn't know if it was supposed to taste like that or what?? Not my kind of caramel, I need to try again though. Never give up! I proceeded to eat mine with ice cream! Which the cake was very yummy and moist. It was a great pick but I just flopped in doing it. Which is alright, not everything you make in the kitchen is going to come out perfect. Trial and Error. Which this must have been an error. I really enjoying doing the Tuesdays with Dorie, but my hips don't! I don't know what I am going to do when I go on a diet, just make it try it and send it to work with Jason. This book is full of soooo many recipes and I would suggest everyone to get it!

Source: Baking: From My Home to Yours with Dorie Greenspan

Yummy Goodness of Chicken

This recipe is sourced from those good looking boys of Paula Deens. This is from their latest cookbook. Which I have to say is very good, I checked it out from the library and copied many many recipes. My little story to tell about this one is...I first started with the chicken on our favorite Pampered Chef stoneware. Little did I know was I going to have flames popping out from the heating coil in the oven! The grease was running off the stoneware and hitting the heating coil, making flames shoot out a little. I freaked out and holler for Jason to HURRY, QUICK!!! I transferred it to the ugly thing you see here to finish cooking our very enjoyable meal.

Ingredients
8 Slices of Bacon
4 boneless, skinless chicken breast halves (Cut in half lengthwise to make 8)

For Cheese Sauce
1 - 10.75 oz can condensed cheddar soup
1/3 cup milk
1 teaspoon of canned chipoltle peppers or hot pepper sauce
dash of Worcestershire sauce

Preheat Oven to 400 degrees. Line rimmed baking sheet (guess I didn't follow instructions!!) w/ aluminum foil; set aside.
Wrap a slice of bacon around each piece of chicken and place on baking sheet. Bake about 20, or until chicken is cook through. Remove from oven and preheat broiler.
In saucepan bring soup, milk, chipotle peppers and Worcestershire to a simmer over medium heat. Turn off heat & cover to keep warm.
Broil chicken 4 to 5 inches from heat for 1 to 2 minutes or until bacon is really sizzling.

Serve chicken topped with cheese sauce. (we used ours as dipping sauce.)

Pumpkin Time!!

I have been in the mood for pumpkin lately and found this recipe on Amber's blog. I had all the ingredients except the pumpkin, so I made a special trip to the store to get me some pumpkin!! Jason loves to lick the bowl of any batter I make so I wanted to catch him in action!

Pumpkin Sheet Cake w/ Cream Cheese Frosting

Cake:

4 eggs

1-1/2 cups granulated sugar

1/4 cup vegetable oil

1/2 cup applesauce

2 cups of pumpkin

2 cups AP flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Icing:

1 - 8oz package cream cheese, softened

1 cup sifted powdered sugar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Using an electric mixer at medium speed, combine the eggs, sugar, oil, apple sauce and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13x10" baking pan (I did use the 13x9 baking dish, just left it in the over for 10 minutes longer) Bake for 30 minutes. Let cool completely before frosting.

To make the icing: Using an electric mixer in a medium bowl, beat cream cheese until smoother. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled cake.

(this picture is taken at work...got the heavy equipment in the backgroud...haha)

Get Your Vitamin C!!

Mmm...this is my ALL TIME favorite breakfast in the whole wide world =) my amazing cook of a mother used to make this when I was growing up and I got so excited when she would make it. My mom is in a group called "Bunko", it's a dice game. Me and some others grew up as the "Bunko Kids", that gave us all 12 mothers. We couldn't ever get away with too much because our Bunko Moms tended to pop up in the right places at the wrong time. My mom and all the Bunko moms put together a cook book with all their family recipes, this one being my moms. It's a must try!! I hope you guys enjoy!

Orange Bread

From the Kitchen of Peggy Gigax

Ingredients

3/4 cup sugar

1/2 cup chopped pecans

1 Tablespoon grated orange rind

2 (11 oz) cans buttermilk biscuits

1 (8 oz) pkg. cream cheese, cut into 20 squares

1/2 cup butter or margarine, melted

Glaze: 1 cup sifted powdered sugar

2 Tablespoons orange juice

Combine 1st three ingredients together in bowl, set aside. Separate biscuits as you remove the from can. Ten gently spilt each biscuit in half. Place a square of cream cheese between each half and put halves back together and pinch edges to seal. Dip in melted butter, then dredge in sugar mixture. Stand biscuits on edge in lightly greased bundt pan, spacing evenly. Do this for both cans of biscuits. Drizzle with remaining butter & sprinkle with remaining sugar mixture. Bake at 350 degrees for 45 minutes, or until golden brown.

Remove from oven and turn pan over on plate. Glaze while hot.

Best Served hot...mmmmm

E for Excellent Award!

I have received my first award and I'm SO excited about it! I've never gotten one, so this is my first! As you guys know, I am on the What's Cooking board on The Nest, which totally inspired me to start a food blog in the first place. I received the award from Kayla and here is her blog. She has so amazing recipes that I have stared in my Google Reader. So here is my award!

Tada!!!

I believe the rules of the game are as follows, I award the same thing to 10 people. A lot of girls have received this award, so I will go through and pick out some that I frequent.

Erin at Dinner and Dessert - I think I have a couple of her recipes in my blog. What a great baker/cook =)

Cate at Cates Kitchen - She actually follows my blog =) Thanks Cate...she is also a VERY talented cook/baker.

Melissa at Mrs. Sac's Purple Kitchen - My very first post is one that she did, so almost an inspiration to start a food blog, as well as the many others off the nest.

Amber at Amber's Kitchen - Ohhh boy...she has so many good treats. I have one sitting on my desk right now. Very Very good =)

Carrie at Carrie's Sweet Life - That it is...very very good recipes, I think I've printed off many of hers, but have yet to make them.

Stephanie at Macaroni and Cheesecake - I LOVE this blog name! This is a Jesus lovin', good cooking, Titans fanning girl. I just love getting on her blog.

Katie at KT in the Kitchen - Used to be a fellow Nashvillian, actually had a chance of working a couple times together and found her on the nest. We miss you down here at Destination =)

All fellow nesties, all great blogs, there are so many more...but I only have so much time to award.

Lindsey's Yummy Goodness of a Chicken Casserole

Jason went out of town this past weekend on a dirt bike trip. I thought I could handle being at the house alone, but I was on the phone with Lindsey, and she talked me into staying the night, thank goodness because I wouldn't have discovered the most amazing casserole! I don't know what it is called, but when I put it in my mouth...I thought "OH MY GOSH!" This is so so so so good. But there is nothing healthy about it. You COULD make it healthier though.

Ingredients:

2 cans Cream of Chicken

2 cans Cream of Mushroom

1-8oz bag of Cheddar Cheese

1 lb of Chicken Breast

1 bag of Wide Egg Noodles

1 Sleeve of Ritz Crackers

1 stick of butter

What to do.....

Preheat oven to 350 F

Boil Chicken in water, and cook noodles in seperate pan.

While those are cooking combine the soups and cheese in a bowl and mix up. When the chicken is done, cube the chicken and throw in mixture. When noodles are done, do the same. In a 9x13 in casserole dish, spread mixture evenly in the dish. Crush up the Ritz Crackers and put on top of the casserole. Melt butter in the microwave and pour on top of casserole. Then cook 20 minutes. Try not to drool over the stove while you watch and wait for it to cook =) ENJOY!

Caramel Apple Spice Kiss Brownies

Basic Blondies w/ Caramel Apple Add Ins

Ingredients:

6-7 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder

"Add ins":
1 tsp. apple pie spice
1/8 tsp. cinnamon
45 caramel apple hershey kisses (this is less than one bag)

Directions:
Preheat oven to 350.
Line an 8x8 pan with foil and lightly spray with PAM.
In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla.
Add salt, slowly mix in flour and baking powder until incorporated.
Mix in apple pie spice and cinnamon.
Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top.
Meanwhile, place the unwrapped hershey kisses in a microwave safe bowl and microwave for 1 minute, stirring half way through. After one minute, stir until smooth, and drop by spoonfuls onto blondie batter. Swirl using a toothpick to create a marbeled look.
Bake for 20-25 minutes or until set in the middle. Cool on rack before cutting.

Ahh, these are also amazing, and I made these the same night I made the Pumpkin Spice Kiss Brownies. I found this recipe from the blog Macaroni and Cheesecake, I love that name for a blog! Those are two of my favorite foods! I could wait to try either so I made them both =) Luckily I had somewhere to bring them. These got a thumbs up from THE Lindsey Johnson.

Mmmm...Pumpkin Spice Kiss Brownies

I found these brownies on Dinner and Dessert and they are very very very yummy. I made these for our friendship group for our youth girls on Saturday. Got great reviews =) When I first put a Pumpkin Spice Kiss in my mouth...ahhh, it melted. I highly recommend that you try them before these kisses go off the shelf.

Ingredients

1/2 cup all-purpose flour

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

6 ounces bittersweet chocolate, finely chopped

1 1/2 sticks (12 tablespoons) unsalted butter, cut into 12 pieces, at room temperature

3 large eggs

1 cup sugar

45 Hershey’s Pumpkin Pie Spice Kisses, unwrapped

Getting ready: Center a rack in the oven and preheat the oven to 300 degrees F. Line an 8-inch square baking pan with foil, butter the foil and place the pan on a baking sheet.
Whisk the flour, salt, pumpkin pie spice, and cinnamon together.
Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Stir occasionally until the chocolate melts. Remove the bowl from the saucepan and add the butter, stirring until it melts. It’s important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you’ve got a couple of little bits of unmelted butter, leave them-it’s better to have a few bits than to overheat the whole.

Working with a stand mixer fitted with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until thick and pale, about 2 minutes. Reduce the mixer speed and pour in the chocolate-butter mixture, mixing only until it is incorporated-you’ll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds-the dry ingredients won’t be completely incorporated. Then finish folding in the dry ingredients by hand with a rubber spatula. Fold in the raisins, along with any liquid remaining in the pan. Scrape the batter into the pan.

Place the unwrapped kisses in a microwave-safe bowl and microwave on HIGH for 1 minute. Stir until smooth, and then drop by spoonfuls into the brownie batter. Using a knife, swirl the batter to create a marbled effect.Bake for 50 to 60 minutes, or until the top is dry and crackled and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool to warm or room temperature.

Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. Cut into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.

Here is the Pumpkin Spice AND the Caramel Apple Spice Blondies...don't they look yummy!

TWD: Chocolate Chunkers

What a name right? "Chunkers" because they make you chunky, because they are so darn good that you want to eat the whole batch! My third week or TWD and it's cookies again! yeah! I love cookies, so I am living it up! This recipe was chosen by Claudia, Mmmmmmm good choice.

That is how I feel when I eat one of these cookies. They are probably the ugliest cookies, but they are soooo good. They have a very chewy "brownie-ish" inside texture to them. I did omit the raisins though, didn't think they sounded as good with them. There is un-sweet, bittersweet, semi-sweet and milk chocolate morsels ALL in this cookie, plus some pecans. Mmmm...I think I may grab another one. This cookbook has so many darn good recipes it's unreal. This being my favorite cookie made so far =) out of three. My pictures are not so good and do not do justice to how they really taste. I just hope my dear sweet husband might get me a "sweet" camera for my birthday or Christmas?? Anyway...cookies...ahhh, they are so good, and I totally suggest you bake these yummy goodness cookies...they definitely got the Yummy Goodness of Approval. (I don't really have one of these, but I might just start =) ENJOY!!!

TWD: Chocolate Whopper Malted Drops

Oh where do I start with these sweet treats....well how about I start about saying FOLLOW THE DIRECTIONS. I say that because...I burnt a batch of these sweet treats because I didn't put down my parchment paper. ::Gah! What was I thinking!:: But I still had a good time making these. Rachel from Confessions of a Tangerine Tart picked these amazing cookies and a good pick she made. I was lucky to have another church get together to make Tuesdays with Dorie cookies for...so I don't have to eat them all at home =) Here I sit in my work uniform and my apron cooking up a storm of cookies...(well burning up a storm)
This is my second week for Tuesdays with Dorie...and if you are wondering why I'm not posting the recipe to those of my local readers. It is simply because you need to go out and buy the wonderful amazing delicious book Baking: From My Home To Yours I have seen more recipes for fruits I would have NEVER imagined cooking with. It's a neat experience and though I am lucky enough to have my first two weeks cookies =) Yum! There will be more challenges for me to bake and I look forward to it! Thanks for checking out the blog and I hope you enjoy! (And join TWD and buy the book!) Enjoy!Source: Baking: From My Home To Yours by Dorie Greenspan

Pioneer Womans Crispy Yogurt Chicken

Yummy Yummy!

Mmmmm....this was very good! I am going to link the recipe to this in my blog and not type it because it's 10:49 and I am tired =) Pioneer Woman calls for Panko Bread Crumbs...well I couldn't find them ANYWHERE, so I used regular bread crumbs. (If you know where to get them, please inform a woman) They were a bit soggy...but still oh so good. I recommend this to anyone, it's pretty easy and pretty fast. There were a TON of What's Cooking girls on the nest that had this is their blog. ( Here are a few....Carrie and Jenn and The Home Cook...there are many many more. These girls all have the recipe in their blog and it's also located here...along with many many other awesome foods that the Pioneer Woman makes! But here are some pictures of mine so you can take a look at how it turned out! Enjoy!

TWD: Chunky Peanut Butter and Oatmeal Chocolate Chipsters

I have just jumped on the bandwagon of Tuesdays With Dorie bakers. You bake one thing a week and then post a blog about your experience. They ask for you not to post the recipe so you will feel urged to buy the book, which is a GREAT baking book if you love to bake.


So for my first week Stephany picked Chunky Peanut Butter and Oatmeal Chocolate Chipsters. I was glad this was the first one I jumped in on because I love cookies! They were very easy to make and very very scrumptious. They are a mixture of three different cookies combined...Oatmeal, Chocolate Chip and Peanut Butter. I am so excited about joining this group because it will challenge me to make stuff I am too afraid to make! Buy the book and join the fun!

From Baking: From My Home to Yours, by Dorie Greenspan

Pizza Bubbles

Ingredients
1 can (7.5 oz) refrigerated buttermilk biscuits (I used 1-1/2 cans)
1 cup pizza sauce (I used 1-1/2 cups)
1 cup shredded mozzarella cheese

Heat over to 375 F. Spray 8-inch square pan with cooking spray. Separate dough into 15 biscuits. Cut each into quarters; place in medium bowl. Stir in 1-1/2 cup pizza sauce to coat. Spoon biscuit mixture evenly into dish.

Bake 15 minutes or until light golden brown and center biscuits are no longer doughy.

Sprinkle with cheese; bake 5 more minutes longer or until cheese is melted. Cut into squares; serve warm with additional pizza sauce for dipping.

This is really quick and perfect for a lunch.

The Lady and Sons Fried Pork Chops

I got this recipe from of course Paula Deen. Jason bought me tickets for our 1st anniversary to see Paula live when she came to Nashville, I went with my mother and had a blast! This is one of the recipes she cooked, and they are some of the best pork chops I have had.

Ingredients
6 Cups vegetable oil
2 teaspoons House Seasoning, divided
1/2 teaspoon seasoned salt
6 pork chops
1 Cup buttermilk
1 Cup AP flour

House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in airtight container for up to 6 months

Heat Oil in large, heavy bottomed pot to 350 F.
Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat.
Pour buttermilk over meat and turn to coat on all sides. Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess. Carefully place the chops, 2 at a time, into the hot oil, and cook until the outside is golden brown. Take 1 chop out and make a small cut at the thickest part to check for doneness; adjust time accordingly for the rest. Drain on paper towels before serving.