Dessert, Uncategorized

Pumpkin Moose

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So…..my mother in law, Lucille is pretty awesome. She’s always thinking about me, even when I don’t think she is. She’s really sweet. She always buys these awesome cooking magazines and passes them to me when she’s done with them. Ya’ll know me, she knows me, I’m not going to say no! It has recipes in it! She brought me two super cool magazines. One was this history magazine and it had Jack the Ripper in it. Only people close to me know that in my crazy criminal justice thinking mind, I find it most curious. I love to read about Jack the Ripper. He’s such an enigma. We’ll never know who he is….Or will we?

The second magazine was a taste of home pumpkin edition. Pumpkin is so misunderstood. You can make sweet or savory dishes from it. I seen this and decided I had to make it. Coop loves stuff like this, but unless we’re doing some big kind of event, or cookout, get together, whatever….I try to make easy stuff. I try to avoid cakes and pies and stuff. Just because it’s not so healthy. I was really happy how it turned out- I was surprised. it’s really good.

1 package (3.4 oz) instant butterscotch pudding mix

1 1/2 cups milk

1 cup pumpkin

1 teaspoon pumpkin pie spice

1 1/2 cups whipped cream

Gingersnaps

In large bowl beat pudding and milk 1 to 2 minutes. Blend in pumpkin and spice. Fold in whipped cream. Chill. Serve with gingersnaps.

 

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Dessert, Uncategorized

Cheesecake

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During our classes at the beginning of the year, I had the most delicious cheesecake. My husband knows me and he knows that I wont touch most sweets. I like those sweets that don’t have a lot of that sugary taste. A lot of cheesecake recipes have sour cream in them, which I despise. It tastes HORRIBLE.  When he tasted this, he knew that I would go crazy over it. I tried it and he was right. I was crazy in love. I would have begged P for the recipe, but she freely gave it over. I was SO excited. I’ll be keeping this recipe for the rest of my born days.

Sorry that my photo looks SO horrible!! I forgot to take the picture before I jumped into the cheesecake. Does that tell you how much I hate to wait to eat me a bite??

3 8oz cream cheese

3 eggs

3/ cups sugar

1 teaspoons vanilla

5 teaspoons melted butter

1- 1 1/4 cups graham cracker crumbs

1/4 cup sugar

 

Preheat oven to325 degrees. Mix melted butter, sugar, and graham cracker crumbs in a bowl until crumbs are moist and crumbly. Pat into a springform pan.  In another bowl, beat cream cheese. Add sugar 1/4 cup at a time. Add vanilla. Add eggs, one at a time. Put pan into a larger pan with at least 2 to 3 inches of water. I like to put aluminum foil on the outside of the pan, first. Bake for 55 minutes to 1 hour and 15 minutes. Let cool completely.

Dessert, Uncategorized

Apple Roses

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Puff Pastry has a recipe called Apple Roses. I had seen it floating around Facebook a few times, but I never made them. Finally I decided to give it a go. I was pretty happy that I did. Everyone loved them. They taste like yummy comforting apple pie. It’s probably one of my favorite recipes too!

It’s been a long day. I wanted to do something quick and fun. I really worked really hard to get things clean and organized in our house today. My husbands step mom is giving us an upright freezer. I’ve been really excited about this, because I have the worst time with my freezer right now. I am vertically challenged and I can’t reach stuff in the bottom of that thing. I decided to empty it out and get ready for the new one to come in. There’s so much stuff in it. I didn’t even realize how much there was. What made it even worse is everything from my refrigerator’s freezer was in there too, because it kept leaking. Finally, my husband fixed it. It’s not leaking anymore. I’m glad he was able to do it without being forced to call a repair man. Money saved! YAY!

1/2 package of puff pastry, thawed

2 red apples

2 tablespoons lemon juice

1 tablespoon all purpose flour

3 tablespoons apricot preserves

cinnamon

powdered sugar

Thaw the puff pastry at room temperature. Prepare a bowl half filled with water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper-thin slices. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl so that they won’t change color. Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll.  Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough into a rectangular shape. Cut the dough in 6 strips. In a bowl, place three tablespoons of apricot preserves with two tablespoons of water. Microwave for about one minute, so that the preserves will be easier to spread. Spread a thin layer of preserves on each strip of dough. Preheat the oven to 375°F. Drain the apples. Arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon. Fold up the bottom part of the dough. Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular greased muffin cup. Bake for about 40-45 minutes, until fully cooked. Sprinkle with powdered sugar and enjoy!

NOTES: Make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after the first 30 minutes the apples start to burn on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminum foil for these last 10-15 minutes, to avoid burning the top.

Dessert, Uncategorized

Apple Crisp

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I was digging through this cookbook again that my mother in law gave me. I just happened to have a bunch of apples sitting in my fruit and veggie bin. I was pretty excited because I had bought these apples on sale. They were 1.99 and I got 8 apples. There was nothing wrong with them…they were just yummy, yummy apples. I literally had EVERY ingredient for this. I can rarely say this happens in our home. It’s like I plan a meal menu for the whole entire month and I go recipe to recipe and write down every ingredient I need. I swear there’s something called a pantry monster. You know, like the dryer sock monster?!? I don’t know, I think that I just get tired of shopping and give up. Yep, I know that sounds lazy, but maybe I am. Whatever the case may be, we ate some yummy apple crisp.

 

6 medium apples, peeled and sliced

1 tablespoon lemon juice

1 tablespoon water

3/4 cup packed brown sugar

1/2 cup all purpose flour

1/2 cup rolled oats

1 teaspoon cinnamon

1/2 cup butter

Heat oven to 375. Place apples in a 8 or 9 in square pan. Sprinkle with lemon juice and water. In another bowl combine remaining ingredients until crumbly. Sprinkle over the apples. Bake for 40 to 45 minute or until the apples are tender.

 

Dessert, Uncategorized

Review: Butter Cookies

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I think these cookies are good, but they just aren’t my style. I’ll say again, I’m not a huge sweets fan. I think my biggest issue with these cookies is they are hard. It makes me feel like they aren’t fresh, but they are. The cookies have a good taste. They aren’t incredibly sugary. There are two though that I do not like at all. This is the bottom cookie and the one shaped like a half moon. It’s just not my cup of tea. However, I LOVE the one with the fruit topping. The second one from the bottom is a close second place winner for me. Would I buy them again? Yes. I would. The cookies are pretty good and the one’s I do like, I really, really like. The downfall is I think that these cost a bit much for the amount you get. This is why this wouldn’t hold a permanent grocery list spot. Have you tried these? Tell me what you think!

Dessert, Uncategorized

Slow Cooker Baked Apples

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Sometimes I ask Michael to go to Burger King and buy an apple pie. It’s not like the best ever pie, but it gives me a fix when I am jonesing for some apple pie. I try really hard not to keep or buy pies and stuff to keep in the house. I’d rather buy one piece or two pieces, but honestly…the temptation is just too much for me to bare. Having it in the house is just too much for me. It’s like drugs…

I like this recipe because I can reduce the sugar intake and eliminate that sugary, gluten crust. I also really like the raisins in the recipe. Raisin’s are naturally sweet. It’s a pretty great recipe. I reduced the sugar by about 1/3 rd, because I had the raisins. I know there’s a lot of people who don’t like raisins. I think the recipe would still be good without them. I’d just consider putting in all of the brown sugar if you did.

8 granny smith apples, cored

1/3 cup raisins

1/3 cup chopped nuts (OPT)

1/3 cup brown sugar, packed

1 1/2 teaspoon apple pie spice

2 Tablespoons margarine, sliced

1/2 cup apple juice

1 Tablespoon lemon juice

Peel and slice all the apples.  Mix raisins, nuts, and brown sugar. Mix al together. Arrange apples into a greased slow cooker or a glass baking dish. Sprinkle with spice. Dot with margarine. Mix apple juice and lemon juice and drizzle over apples. Cover and cook on low for 8 hours or until apples are tender in the oven.

Dessert, Uncategorized

Harvest Pear Crisp

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I woke up knowing that I wanted to spend my day in the kitchen. I got up, I made corn dogs for C’s lunch, I made chicken meatballs for C’s lunch, I separated a ton of meat for the freezer, reseasoned a cast iron pan, then I made stuff for dinner, and this pear crisp. Next time i made it though, I’ll be making some changes. I told ya’ll before that this crumble business is just not something I can do. I tried all kinds of stuff and it all melts down and i get this weird looking sloppy type look (see above photo). The crisp just didn’t have enough texture. Next time I want to add a little bit of oatmeal. I think that’d be a nice textural compliment. I like pears, but I think I let these get a little too ripe before using them. I’d strongly urge you to use pears just before they get to their ripe stage, but not hard…that weird soft but firm stage is perfect. Try it either way, tell me what works for you! Enjoy ya’ll!

3 cups pears, peeled, cored, and sliced

3 Tablespoons water

1 Tablespoon lemon juice

1/2 cup sugar, divided

1/2 cup plus 2 tablespoons all purpose flour, divided

1 teaspoon cinnamon, divided

5 Tablespoons chilled butter

1/4 cup brown sugar, packed

Combine pears, water, lemon juice, 1/4 cup sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon. Toss to mix. Spread in a 8×8 baking pan sprayed with non stick vegetable spray. In a separate bowl, cut butter, brown sugar, and remaining sugar, flour, and cinnamon until crumbly. Sprinkle over pear mixture. Bake at 350 degrees for 45 minutes, or until pears are tender.