An easy way to have a fresh pan of brownies that are somewhat healthy. Pumpkins are the healthy addition.
2 Ingredient Pumpkin Brownies
Brownies
1 "Family Size" box (19.5 oz) brownie mix
1 (15 oz) can pumpkin
Frosting - optional
½ cup butter
2 cups powdered sugar
¼ tsp pumpkin pie spice
Brownies
Preheat oven to 350°. Line a 9x9 pan with foil and spray lightly with cooking spray. In a bowl mix together brownie mix and pumpkin until smooth. Spread batter into pan and bake for 25-30 minutes until set. Let cool completely. Frost if desired.
Frosting
Cream butter and pumpkin pie spice until smooth. Turn mixer to low and add in powdered sugar. Turn mixer up to medium and beat until fluffy. Spread on brownies, if desired.
Saturday, July 25, 2015
Cheesecake Crescent Rolls
An easy dessert that taste really good!!! Could possibly add a can of cherry pie filling, YUM!!!!
Cheesecake Crescent Rolls
2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
Cheesecake Crescent Rolls
2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
Thursday, July 2, 2015
Stuffed French Bread
An easy way to have a Philly Cheese Steak!!! This recipe is so easy to make and feeds my family well!!!
Stuffed French Bread
1 loaf french bread
1 pound lean ground beef
2 Tablespoons finely chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 Tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)
Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside. Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so. Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!
Stuffed French Bread
1 loaf french bread
1 pound lean ground beef
2 Tablespoons finely chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 Tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)
Preheat oven to 350° F. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside. Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so. Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!
Wednesday, July 1, 2015
Snicker Caramel Apple Pie
Caramel apples remind me of going to the fair in the fall. Adding snickers to the mix makes it extra gooey!!!
Snicker Caramel Apple Pie
1 pie crust
3 green apples diced
1/4 cup caramel ice cream topping
15-20 mini snickers chopped
2 1/2 cup COOL WHIP whipped topping softened
1/4 cup sweetened condensed milk
4 oz softened, cream cheese (could also substitute with one small packet of pudding)
Spread snickers on bottom of pie crust. Next layer the apples next. Then drizzle caramel on top. Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top. (Side Note: I made this again and mixed the COOL WHIP, condensed milk and cream cheese in a bowl and then added the apples and snickers into that. Then I put it all in the pie crust). Drizzle with caramel and a few snickers. Place in refrigerator for at least 4 hours.
Snicker Caramel Apple Pie
1 pie crust
3 green apples diced
1/4 cup caramel ice cream topping
15-20 mini snickers chopped
2 1/2 cup COOL WHIP whipped topping softened
1/4 cup sweetened condensed milk
4 oz softened, cream cheese (could also substitute with one small packet of pudding)
Spread snickers on bottom of pie crust. Next layer the apples next. Then drizzle caramel on top. Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top. (Side Note: I made this again and mixed the COOL WHIP, condensed milk and cream cheese in a bowl and then added the apples and snickers into that. Then I put it all in the pie crust). Drizzle with caramel and a few snickers. Place in refrigerator for at least 4 hours.
Easy Barbecue Chicken Bake
Who doesn't love BBQ chicken? This takes it and makes it into a casserole!!! I love BBQ chicken!!! It's one of my top 5 meals.
Easy Barbecue Chicken Bake
3-4 boneless skinless chicken breasts
4-6 tablespoons barbecue sauce
1/2 large yellow onion sliced
4 oz sharp cheddar cheese
Place the chicken breasts in a single layer across the bottom of a glass baking dish sprayed with non stick spray. Spread barbecue sauce on the top of each chicken breast. Sprinkle the onions evenly over the top of the chicken breasts then top with cheese. Bake in an oven preheated to 350?F for 40-50 minutes or until the juices run clear and the center is no longer pink. Serve hot over rice or greens.
Easy Barbecue Chicken Bake
3-4 boneless skinless chicken breasts
4-6 tablespoons barbecue sauce
1/2 large yellow onion sliced
4 oz sharp cheddar cheese
Place the chicken breasts in a single layer across the bottom of a glass baking dish sprayed with non stick spray. Spread barbecue sauce on the top of each chicken breast. Sprinkle the onions evenly over the top of the chicken breasts then top with cheese. Bake in an oven preheated to 350?F for 40-50 minutes or until the juices run clear and the center is no longer pink. Serve hot over rice or greens.
Cucumber Salad
I love cucumbers!!! This cucumber salad is a great way to use up those cukes from your garden or some you buy from the store.
Cucumber Salad
2 cups sugar
1 cup cider vinegar
1 tablespoon salt
1 tablespoon celery seed
7 cups thinly sliced peeled cucumbers (about 6 medium)
1 large onion, chopped
1 medium green pepper, chopped
In a large bowl, whisk sugar, vinegar, salt and celery seed. Add cucumbers, onion and pepper; toss to combine. Refrigerate, covered, at least 1 hour, stirring occasionally.
Cucumber Salad
2 cups sugar
1 cup cider vinegar
1 tablespoon salt
1 tablespoon celery seed
7 cups thinly sliced peeled cucumbers (about 6 medium)
1 large onion, chopped
1 medium green pepper, chopped
In a large bowl, whisk sugar, vinegar, salt and celery seed. Add cucumbers, onion and pepper; toss to combine. Refrigerate, covered, at least 1 hour, stirring occasionally.
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