Pumpkin Pie Madness

Hey everybody!  HAPPY BELATED THANKSGIVING!!!!!  Hope everyone enjoyed some time with family and friends over the holiday!  I thought I'd just share a quick post of our pumpkin pie making day! :)  I HAD SO MUCH FUN!!!!  Totally going to be doing that next year again!  So, keep that in mind! :)

Here are a few pictures of the day! :)

Aubrey doing all the filling mixin'!

Me, filling all the crusts! :)

Pies baking in the oven!!!

Hoping that everyone that ordered was happy with their pie!!!!

Ham Balls

Growing up, my mom used to make these yummy ham balls!  For some reason, EVERY time I have these I think of our dear friends, Carl & Sarah!!!  We love them, we did lots of growing up together with Hannah & Paul, they are special people!  Tonight I served them to Benjamin's Uncle Gary & Aunt Karen that stopped by for dinner while they were in the area! 

This is after they've been baked!

This is after I've pulled them out of the freezer overnight and before I've put them in a bag!

Ready to go in the freezer until I use.

1 1/4 lb ground ham
1 lb ground beef
1 lb ground sausage or pork (could also do turkey)
1 1/2 c graham crackers, crushed
2 eggs
1 c milk
1 can tomato soup
1/4 c apple cider vinegar
1 c brown sugar

Mix together all three meats, graham crackers, milk and eggs.  Mix until well blended.  Form into good size balls (I used the Jumbo Cookie Scoop) and place in a 9x13 pan, they can be fairly close.  In a saucepan, mix together the tomato soup, brown sugar and vinegar and bring to a slow boil.  Keep stirring as the sugar can burn quickly if not watching.  Once it's to a slow boil, take it off the burner and pour it over the RAW Ham Balls.  Bake at 350 for 1 hour. 

Note:  I will double the batch and freeze them on a cookie sheet overnight in my freezer, then break them apart and put them in a large Ziploc bags and pull out for later meals.  Often get three meals out of it when I do that and since I'm going to all that work anyway, it's easier to do all at once!!!

Stuffed Chicken Breasts

Okay, so since starting the dinner club, I have had some NEW and EVER SO YUMMY dishes and I am SO GRATEFUL for my group!  One of my FAVORITE dishes is my friend Christy's Stuffed Chicken Breasts.  SERIOUSLY, they are so unbelievable.  Not even sure what exactly it is I love about them, but I could seriously eat an entire pan.  So, with the permission of Christy, I am able to share this recipe with you all!  Now................go and make them! :)

Dip each chicken breast in egg then crushed Saltines.

This is how it should look BEFORE it's baked.

This is after (I know not much difference, just darker).

When you cut the cooked breast open, this is how it should look.

4 chicken breasts, better made with fresh, not frozen bagged

2 lb shredded cheese (SHARP cheddar, pepper jack, something with BIG flavor)

2 sleeves saltine crackers, crushed

2 eggs beaten

Take each chicken breast and slice lengthwise about 1/2 way though. Turn your knife parallel to cutting board and cut a pocket into each side of the chicken breast, making sure you don't cut all the way though. Stuff pocket with cheese. Try to "reshape" chicken breast. Dip breast in egg and then crackers. Bake at 350 for about 30-50 minutes, or until cooked through.  Chicken needs to be at least 165 degrees F at the thickest part of the chicken.  I always serve this with a vegetable whether hot or a salad.

Cupcakes - FOR SALE

Hey, just wanted to let you guys know, I am going to start making cupcakes on a "made to order" basis for those of you that are interested.  I will post different flavors and kinds you can order as I bake them and have pictures. Right now I have 3 different kinds, but if you have a birthday coming up, consider ordering homemade cupcakes!  I promise you they are 1000 times better than store bought!  Prices are as follows:

FIRST dozen cupcakes - $15
EACH ADDITIONAL dozen cupcakes - $12
18 cupcakes - $21 (about equivalent to one sheetcake at Fry's/Bashas/Walmart)

1/2 dozen cupcakes - $9

If you have a "theme" you are doing I'm happy to discuss other ideas than what is shown.

RAINBOW CUPCAKES

CANDY CORN CUPCAKES

These will have a different yellow on bottom next time.

 SALTED CARAMEL CUPCAKES

Chicken Chili

3 c chicken, cooked & diced

2 cans Northern Beans, drained

1 t cumin

2 c salsa

1 c chicken broth

3 c Monterey Jack Cheese, shredded
Throw everything in a crock pot on LOW for 4 hours!  Very yummy served in a bread bowl!  Mmm!

Biscuits & Gravy

Hands down, I became addicted to Biscuits and gravy in Oskaloosa, Iowa.  Smokey Row was a coffee house that served the most amazing B&G along with a hot and steamy Breve!!!  OH MY!  Ultimate experience right there! :)  While I HAVE NOT mastered their specific "ungiven" recipe, I have found one I like very well.

Biscuits:

2 c. flour

1 T baking powder

1 t salt

1 T white sugar

1/3 c shortening
1 c milk
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture until it looks like piecey.  The flour mix and shortening will be dry and separated. Gradually stir in milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet (or I ALWAYS use parchment paper on my cookie sheet for ANYTHING I'm baking on it!).  Bake in preheated oven to 425 for 13 to 15 minutes, or until edges begin to brown.

Sausage Gravy:

1 lb breakfast sausage
1/2 c flour

1 t salt

pepper, to taste

2 T Worcestershire Sauce
2-3 c milk

Brown sausage and drain.  To the same pan, add flour, salt and Worcestershire Sauce and coat all the meat.  It will be really pasty and thick.  Still over medium heat add the first 2 cups of milk and continuously stir.  It will start to thicken the longer it's on the burner.  If it's too thick, add more milk about 1/2 c at a time.  It needs to be between thick and thin! :) 

Oatmeal Bread

1 c quick oats

1/2 c whole wheat flour

1/2 c brown sugar

1 T salt

2 T butter

Mix all above ingredients and pour 2 c boiling water over the top and mix.  Let cool. 

2 T yeast

1/2 c warm water

Dissolve.  Then add to the oatmeal mixture above.  Add 5 c all-purpose flour and stir until well combined and it forms a "ball" like in the first photo.  Knead.  Let rise for about an hour.  Make into 4 mini loaves and put into non-stick metal pans.  (Note: I have tried the Pampered Chef bread stone pan and it DOES NOT WORK for yeast breads.)  Let raise in pans until they are ALMOST to the top of the pan.  Usually about 30 minutes.  Bake at 350  for 20 minutes.  Serving it warm is by far my favorite, but we use this for sandwich bread, toast, etc.  This CANNOT be done in a bread machine.

Hidden TREASURES

Oh dear!  It's late, and I'm SOOOO tired tonight.  Will probably get a little lecture from my sweetie as I'm supposed to be "in bed." :)  I just had to share this with you guys! :)

There are very few items that I buy like this, but I HAVE to let you in on my secret!  Especially now that crock pot cooking is much more on the horizon with lots of cooler weather coming (out here in AZ at some point).  These are, hands down, I think one of my favorite inventions for the kitchen!  Crazy cool!  I wish I'd have invented them myself! :)  They might seem extremely "silly" but seriously, friends, I LOVE THEM!  And they are WELL WORTH the investment.  Watch for coupons! :)  You know me!  Don't buy much if it doesn't have a coupon to make it free or almost free! :)

The item I am referring to are called Slow Cooker Liners by Reynolds.  OH...................MY!  I used to DRAG MY FEET when using my crock pot cause I HATED cleaning it out!  NOT ANY MORE!  Try these out if you haven't already fallen in love with them like me! :)  I will repost the Turkey Chili picture where you see I used one! :)  Yep!  When that chili was scarfed down by my family, I literally took that bag with crusted tomato sauce to the side and threw it in the trash!  Wiped it with a soapy rag and it was DONE!

This is what my crock pot looked like after I pulled the bag out.

Not the best picture, sorry!  You get the idea though. :)

Alright!  Good night now! :)

Breakfast Burritos

Breakfast Burritos have become a Sunday morning tradition!  WE LOVE IT!  Our church isn't until 5PM, so we lounge, drink coffee, read the newspaper and make breakfast burritos!  Don't let the name fool you though, they can be eaten ANY MEAL of the day! :)

1 pack large tortillas
1 pkg bacon
8 eggs
1 c. Cheddar Cheese, shredded
1 can refried beans
1 pkg frozen hashbrowns, thawed
1 stick butter

Start hashbrowns by melting a stick of butter in a large skillet.  Sprinkle bag of hashbrowns evenly over melted butter and put the lid on.  Cook over medium heat for about 6-7 minutes then flip over and let cook another 5 minutes.  Cut bacon into little slices and fry up in a saucepan.  Drain on a paper towel.  Dispose of most of the bacon grease, reserving just enough to coat the bottom of your bacon pan and throw the eggs in and scramble.  Lastly, in a small saucepan, heat your refried beans through.  Take a tortilla and put some cheese on and warm it in the microwave about 45 seconds until the cheese is melted.  Layer with the remaining ingredients.  Roll up and eat!

Pumpkin Whoopie Pies

Cookies:
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves

Filling:
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups powdered sugar
3/4 cup shortening

For the cookies:  Combine oil and brown sugar.  Mix in the pumpkin and the eggs, mix it well.  Add flour, salt baking powder, baking soda, vanilla, cinnamon, ginger and cloves.  Mix well.  On a lightly greased or parchment paper lined cookie sheet, drop by heaping teaspoons or the smallest Pampered Chef cookie scoop (pictured above is the medium scoop).  Bake at 350 for 10-12 minutes.  Let cookies cool then ake sandwiches from two cookies filled with the filling!

For the Whoopie Pie Filling:  Beat egg white and mix with the milk, vanilla and 1 cup of powdered sugar.  Mix well then beat in the shortening and the remaining cup of powdered sugar.  Beat until light and fluffy.