22 September 2013

Another Alphabetical List from the Email.

I woke up this morning and had 10 new emails with patterns. So, I want to get them organized. Some seem cute and I may make them.

Anemone Flower 
Bear Lovey Blanket for Baby
Cable Hat, Scarf and Mittens
Colorful Crochet Scarf
Cow Slippers
Crochet Owl Pouch
Dino Spike Hat
Draft Dodger Scarf
Easy Apple Coaster
Entrelac Tutorial
Fox Pattern Links from Moogly
Give a Hoot Mittens
Halloween Craft Links from Moogly
Halloween Puppets
Hexagon Links from Moogly
Hookin' on Hump Day Links from Moogly
Infant Boys Beanie
Jingle Bells Crochet Scarf
Leafy Ladder Scarf
Little Lady Bug Baby Booties
Mirabella Socks
Moogly Links for Earths Mightiest Yarn Heroes
Moogly Links for Hookin' on Hump Day
Moogly Links to Leg Warmers for Kids
Moogly Links for Pumpkins
Moogly Links for Skulls
Owlet Lovey
Petite Pumpkin
Princess Crocodile Stitch Baby Blanket
Rainbow Magic Socks
Slippers with Sole
Slouchy Hat
Striped Shades Scarf
Torrid Toes Slipper Boots
Wizard Scarf - Harry Potter Styled Scarf

More FB Recipes

I recently had a friend tell me she couldn't find something she saved to her FB page. I told her I had had the same issue and showed her my blog page where I am hiding things I want to make or try. I don't know who is the person who created the recipe, but will gladly credit if someone shares that information with me.

Pizza Bubble Cake

Turtle Cookie Bars

2 cups all-purpose flour...
1 cup firmly packed brown sugar
1/2 cup butter, softened

2nd Layer
1 cup pecan halves or chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels

Preheat oven to 350 degrees. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13x9 inch pan.

Arrange pecans over crust.

Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly.

Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.
 Southern Living Best Desserts

Loaded Cauliflower Casserole
2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.

If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.

Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

Grandma's Apple Crisp

1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted...
3 cups apples - peeled, cored and chopped
1/2 cup white sugar
2 teaspoons ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown.


Peanut Butter Pudding Cookies 
YIELD: 3 dozen cookies PREP TIME: 15 minutes COOK TIME: 10 minutes TOTAL TIME: 25 minutes

2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (3.4 ounce) box instant vanilla pudding
3/4 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon honey
1 cup milk chocolate chips
1 cup reese's pieces
1 cup peanut butter chips


Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs, scraping down the sides of the bowl as needed. Add vanilla extract and honey and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add chocolate chips, reeses pieces and peanut butter chips and mix until incorporated. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Roll a heaping tablespoon of dough into a 1½-inch ball between your palms and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Using your palm, gently flatten the dough balls until they are about ¾ inch thick.
Bake 10 minutes. Let cookies cool on sheets for 2 minutes before transferring cookies to wire racks to cool completely.
Apple Oatmeal Slow Cooker Breakfast

Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook over...

night for 8 - 9 hours on low.

French Toast Bake
Ingredient Checklist
1/2 cup melted butter (1 stick)...

1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup

Pumpkin Bread with Pumpkin Butter Cream

1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder...
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup packed dark brown sugar (You can substituted light brown sugar)
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest (I omitted this)
1 teaspoon freshly grated lemon zest (I left this out, too)
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.

Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…


1/4 cup (1/2 stick) unsalted butter, softened
2 Tablespoons canned pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups powdered sugar
2 teaspoons half & half or milk
1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick butter cream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.

After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.
Baked Sweet and Sour Chicken ~
The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
Green Beans, Chicken & Potatoes
4 medium potatoes, cut
2 c. green beans, cut
1 lb chicken breasts...
1/2 c. butter
1 package Italian dressing mix
1. Cut green beans up. Line one side of the pan with green beans.
2. Cut potatoes up. Line opposite side of pan with the potatoes.
3. Line the chicken breasts down the middle of the baking dish.
4. Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.
5. Bake at 350 degrees for 1 hr.
This was a pretty good meal. It was quick and easy and you can season for you and your family.

Crockpot Potato Soup for Weight Watchers
Here's a recipe that I am making almost weekly now. Only 2 Points per cup, easy, and very filling!

Makes 8-10 cup servings
WW Pts+: 3.5 per cup
1 26-30 ounce bag frozen hash browns (plain)
2 14 ounce cans non-fat chicken broth
1 10-3/4 can 98% fat free cream of chicken soup
1/4 cup chopped onion
1/4 tsp pepper
1 - 8 ounce pkg lowfat (1/3 less fat) cream cheese
1 cup fat free milk


Add first 5 ingredients to crockpot and cook on high for an hour
Stir and then turn to low for another hour.
Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture.
Add milk and cook 10 - 15 minutes longer.

Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish)
Variation: Use frozen Country potatoes or Potatoes O'Brien in place of the hash browns
The Cheese Dip That Will Make You Famous!

1 8 oz. package cream cheese
2 cups grated cheddar cheese  
1 cup mayonnaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)
◦Serve with Wheat Thins or Frito’s Scoops for dipping or even Veggies

1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with Wheat Thins or Frito’s Scoops for dipping



16 September 2013

My latest project

It is called a stash buster scarf. Basically, you go through your stash and you can use small bits and pieces. You need at least 3 skeins of different yarn (but can go more depending on how much you have of each kind of yarn and how long you want to make this scarf). At this point it looks like mine will be 4 skeins minimum as one was very small. You cast on however many stitches you want to make the scarf (I cast on 12 for this one, but I may try something different on another one). You knit across with 1st skein color. Add in the 2nd skein and knit across. Add in the 3rd skein and knit across. At this point you know have all three skeins in use. You switch colors according to which side you are on and what you last used.

Here are some other things that the girls and I will be making this year as we go, to give as gifts for Christmas:

I also want the kids to make:
I think the families would enjoy that.

13 September 2013

I love Pumpkin! Look at all these pumpkin recipes!

Again, these recipes were found on FB and I do not know who to credit. I will credit if someone shares that information. I do provide links when there are links. I am saving here so that I can find them again.

Chewy Chocolate Chip Oatmeal Breakfast Cookies
Perfect Pumpkin Roll
Strawberry Ghosts

Pumpkin Dump Cake
1 15 oz can Pumpkin Puree...
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.

serve with ice cream or whipped cream

Slow Cooker Pork Tenderloin

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup...

2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

Carrot Zucchini Bread Bars

2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey...
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts or raisins (opt)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Lemon Cream Cheese Frosting:

1 (8 oz) pkg reduced fat cream cheese
1 cup powdered sugar
1 1/2 tsp lemon zest

1 - Preheat oven to 350 degrees . In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts
2 -In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
3 - Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
4 - Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5 - Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars.

Pumpkin Cheesecake Pie

You Will Need:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar...
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Pumpkin Whoopie Pies with Cream Cheese Filling
Makes 12-14
3 cups All Purpose Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, sift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
Nieman Marcus Brownies...
Hold everything...these are just TOO GOOD!

Neiman Marcus Brownies
1 box yellow cake mix
3 eggs...
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar
Preheat oven to 300 and spray a 9×13 dish with cooking spray. Mix cake mix, melted butter and one egg to a soft dough. Press into the bottom of the pan. Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 mins. Pour on top of crust. Bake at 300 for 40-50 minutes until top is golden brown.

Chocolate Pumpkin Slow Cooker Cake! THIS IS SO GOOD!

3.9 oz package JELL-O Chocolate Fudge Instant Pudding
15.25 oz package chocolate cake mix
29 oz can of real pumpkin (un-spiced)
1 stick of butter, melted...
cooking spray
COOL WHIP for topping
dash of cinnamon

SPRAY inside of slow cooker with cooking spray.

SPREAD pumpkin evenly on bottom of slow cooker.

MIX JELL-O Pudding and cake mix together in a separate bowl.

SPREAD JELL-O and cake mixture evenly over pumpkin in crock pot; drizzle melted butter over top.

SPRINKLE a dash of cinnamon across top.

COOK on high for 3 hours. Serve with COOL WHIP on top and enjoy.

Best darn Brownies:
Lunchroom Ladies 50 year old recipe.
1 c butter
1/2 c cocoa
2 c flour
2 c sugar...

4 eggs
4 tsp vanilla
1 c chopped nuts
Pour in 9x13 pan, bake 20-25 mins on 350.
Check at 20 mins
1/4 c softened butter
¼ c can milk (regular milk is fine)
1/4 c cocoa
3 c powdered sugar
dash salt
Mix all together & frost as desired.


How To Make Fairies In A Jar

This is something everyone will love! Just imagine the look on your childs face when they see this.

1. Cut a glow stick and shake the contents into a jar....
2. Add diamond glitter
3. Seal the top
4. Shake hard

This is something they will never forget so its worth a little work on this one

Apple Cinnamon Loaf

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened...
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.


Cut up string cheese,
Dip in skim milk, then Italian bread crumbs.
Bake at 425 for 7-10 minutes.
Yummy Dipped in Marinara Sauce


1 cup of warm water
1/4 cup sugar
1/3 cup oil
2 tablespoons yeast
1 teaspoon salt
1 egg, beaten
3 1/3 cup flour

1.) In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

2.) Stir in salt and beaten egg to yeast mixture.

3.) Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.

4.) Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes.

5.) Bake in 375 degree oven for 10 minutes.

6.) Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.

Pumpkin Better Than Sex Cake
•1 box yellow cake mix
•1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
•1 – 14 oz. can sweetened condensed milk
•1 – 8 oz. tub cool whip...
•½ bag Heath Bits
•Caramel Sundae Sauce

1.In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2.Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
3.Remove cake from oven and let cool for about 10 minutes after baking.
4.Using the end of a wooden spoon to poke holes all over the top of the cake.
5.Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
6.Refrigerate for 30 minutes.
7.Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
8.Refrigerate for 3-4 hours, or overnight.

Old Fashioned Custard Pie

1 unbaked pie shell (I use Marie Callendar's deep dish)
3 large eggs
1/2 cup of sugar
1/2 teaspoon of salt...
1/2 teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract

Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve. southern momma.
Chicken Crescent Rolls

2 cans of low fat refrigerator crescents...
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.
HO HO Cake

Box of Chocolate Fudge cake mix and fix it just like the box and put it in 2 round pans and Bake. While cake is baking mix 1/2 cups sugar, 2/3 cup shortening, 1/3 cup milk, 1 teaspoon vanilla, 1/4 teaspoon salt, 1 teaspoon water,and 1 cup powder sugar. Mix ALL ...but powder sugar. When all is mixed then add powder sugar. Put this mixture in the fridge until cakes are cool. And then spread on top of one of the cakes all the way to the edge. Place other cake on top and ice the whole cake with Chocolate fudge icing. I use the Store bought kind.

Pumpkin Pie Fudge

3 cups sugar
3/4 cup unsalted butter, melted...
2/3 cup fat-free evaporated milk
1 cup canned pumpkin
2 Tbsp corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate chips
7 oz marshmallow fluff
1 tsp vanilla extract

Stir together the sugar, butter, milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until a candy thermometer reads 234 degrees F (soft-ball stage).
Remove pan from heat. Stir in white chocolate, marshmallow fluff, and vanilla until well blended. Pour into a greased, aluminum foil or parchment paper-lined pan. Let stand 2 hours or until completely cool. Cut fudge into squares.

Marshmallow Witches 
Ingredients1/2 cup vanilla frosting, divided36 miniature semisweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring, optional
1/4 cup flaked coconut
12 chocolate wafers
12 miniature peanut butter cups
12 milk chocolate kisses

For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. 

Secure a hat to each witch with a dab of frosting. Yield: 1 dozen

Skinny Pumpkin Cream Cheese Bars 1 box angel food cake mix- the 1 step kind
• 1 15oz can Pumpkin 
• 3/4 Cup water
• 1/2 teaspoon cinnamon 

• 1 8oz pkg. reduced fat cream cheese
• -few tablespoons of water, to be mixed with cream cheese

I let the cream cheese soften on the counter for a while then I added it to my stand mixer & beat it with a couple of tablespoons of water until smooth. I just wanted it to thin out a little bit.

In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.

In a 9x13 pyrex dish- sprayed with PAM- add HALF of the cake –pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake making figure “8’s” - to blend it a bit.

Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.

09 September 2013

More Recipes from Facebook


For the crust
1 sleeve graham crackers (about 9 crackers)
½ stick (4 tablespoons) butter, melted

2 tablespoons sugar
2 tablespoons brown sugar
For the filling
1 8-ounce package cream cheese, softened to room temperature
1 15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1 1-ounce package cheesecake-flavored instant pudding mix
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, plus extra for garnish if desired


Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs.
Add the melted butter, sugar and brown sugar and pulse until combined.
Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
Add the sweetened condensed milk and mix again until well combined.
Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
Allow the mixture to sit in the refrigerator for about an hour to firm up.
Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
Garnish with additional whipped topping if desired.


1 tbsp butter melted
1 tbsp white sugar
1 tbsp brown sugar
3 drops of vanilla ...
pinch of salt
1 egg yolk
1/4 cup flour
2 tbsp chocolate chips

Viola! Single serving deep dish chocolate chip cookie!

Peanut Butter Potato Candy

1/4 cup unseasoned mashed potatoes
2 tablespoons milk
1 teaspoon vanilla extract
1 pinch salt...
1 (16 ounce) package confectioners' sugar
1 tablespoon confectioners' sugar for dusting
1/3 cup peanut butter, or as needed

Combine mashed potatoes, milk, vanilla extract, and salt in a bowl. Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour. Sprinkle confectioners' sugar on a cutting board or waxed paper.

Roll dough into a large rectangular shape on prepared surface. Spread enough peanut butter on top layer of dough to cover. Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.


These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon ...

of this luscious cream cheese pumpkin pie filling:

4 oz. (1/2 block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 T pumpkin pie spice (adjust to taste)
3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!Bake at 375* for about 13-15 minutes (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through.
Festive Reindeer cookies ~snowflake~
Easy to make.....

3/4 cup peanut butter

 1 1/4 cup firmly packed brown sugar

1/2 cup shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered mini pretzels

Mini brown M&Ms

Regular-sized red M&Ms

Preheat oven to 375°F.

Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.

Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.

Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color… some of mine ended up with green noses. They might be South Pole reindeer.).

Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

Makes about 40 reindeer cookies.
1 tube Crescent rolls
1 Slice apple per triangle
1 Tbsp. Melted Butter...
Cinnamon & sugar

Preheat Oven to 350˚
1. Roll out the dough on a greased cookie sheet, brush with butter and sprinkle Brown Sugar and Cinnamon in individual pieces of dough.
2. Roll up an apple slice in the dough forming a crescent, brush with melted butter and top with cinnamon. Repeat for others.
3. Bake for 12-15 Mins at 350˚.
4. Remove from Oven, filling will be hot! Serve alone or with a dollop of Vanilla Ice Cream

Gobble Gobble Turkey Mix

08 September 2013

Leising is My Maiden Name

I was looking on Facebook and I found this information. I thought it was interesting, but since my German is poor, I used a translator online and this is what was translated.

It is still pretty cool, even if it is hard to read.

Leising is a part of the town Beilngries in the upper Bavarian district of eichstã¤tt.
The location
is located in the southeast of the Gemeindesitzes Beilngries in the altmã¼hl Valley on the main road from 2230.
Leising was found a tomb of the Hallstatt period.
1180 WILL BE "Luzigin" (= Sippensiedlung the Luzo) (also: "Leuzigin") first mentioned in a document, as Gozwin Grogling and Burkhard of the Cistercian abbey of Berchtesgaden be donated goods. In order to 1183, inaugurated the Eichstatter Bishop Otto a church in "Luzingen".  In addition to the bishop were - in the later Middle Ages - the Landgrave of Leuchtenberg with two Fischgutern and up to the middle of the 15. Century the monastery Kastl Claudius.) Here, while the Berchtesgaden possession by this time no longer shines. And after came after all property in the possession of the bishop. At the end of the 18th century. Century, the place seven households, all of which the taxable goods) belonging Hirschberg. The place was a member of the Ehehaft Irfersdorf.
In the course of the secularization in 1802 came the lower prince-bishopric, Leising in Kastenamt Beilngries belonged to the Grand Duke, to Archduke Ferdinand III of Tuscany and to the Kingdom of Bavaria in 1806. Until then, have been a municipality together with Pfenninghof Kottingworth, Kottingworther mill in 1809, to a Steuerdistrikt Pfenninghof Leising and, from 1811 onwards to a Ruralgemeinde joined together. In 1810 belonged to this Community with the capital Oberdonaukreis eichstã¤tt and Regenkreis and the capital from 1817 to Regensburg. From 1838 the District Beilngries was part of the circle and with him Leising Ansbach Middle Franconia with the capital.

07 September 2013

More Knit or Crochet Pattern Links from the Email

Okay, so it has been awhile since I shared patterns from the email. I think to get this done quickly, I might just alphabetize them. I love getting these in my email, but I think I have been getting about 4 or 5 a day. This morning I woke up and there were 8 emails with patterns!  I couldn't keep up and do work with the kids for school.

4 Needle Mittens
5 Hour Baby Booties
9 Infinity Scarf Patterns
10 Hour Afghan
22 Baby Knitting Patterns - free
31 Knit Hat Patterns Link
50 Minute Mini Purse aka M'lady's MP3 purse
1840 Nightcap
Adorable Snowman & Friend
Aeolian Shawl
Alda Ocean Waves Scarf
Alice's Fingerless Gloves
All Day Beret
Angel Bells
Angel Doll
Angel Pillows
Angel Tree Topper - So very pretty
Anthro Inspired Headband
Apple Hat
Arizona Dusk Scarf
Art Deco Scarf
Autumn Leaves Wreath Crochet
Baby Booties
Baby Monkey Hat
Baby Shells Afghan
Ball Band Toilet Paper Cover
Basic Knitted Beanie
Basic Turban
Basket Weave Hat Pattern
Beany Cap
Bear Claw Afghan
Beard Hat
Bev's Stay on Booties
Blue and White Afghan
Blue Bunny
Bluebird Scarf
Blush Rose Afghan
Bobbles and Leaves Beret
Bostonian Hat and Scarf
Brooke Baby Blanket
Bulky Crochet Winter Socks
Butterfly Beret
Butterfly Stitch Beanie
Catherine Wheel Afghan
Catherine Wheel Tutorial
Celtic Cable Scarf
Checkerboard Lace Scarf
Chinese Waves Bag
Christmas Noel Afghan
Christmas Pinwheel Placemat and Coasters
Christmas Plum Pudding - Hat or labeled as adult beanie
Christmas Scrubbies
Christmas Snowman Stocking
Christmas Tree Cap
Christmas Tree Dishcloth
Chunky Mittens
Circus Scrap Hat
Coffee and Cream Afghan
Color Burst Crochet Afghan
Color Change Scarf - Lace
Colorful Windchime Afghan
Colorful Winter Set for kids
Crayon Colored Afghan
Crazy Monster Eye Slippers
Crochet Baby Shoes
Crochet Butterfly Throw
Crochet Christmas Tree Skirt
Crochet Dolls
Crochet Fall Leaves - really pretty and fun
Crochet Granny Afghan - way cool pattern
Crochet Rainbow Blocks Blanket
Crochet Snowman Family
Crochet Sun Hat
Crocheted Mittens
Crossed Panel Crochet Afghan
Cute Crochet Book Bag
Cute Snuggly Caterpillars
Daddy's Simply Easy Mittens
Diagonal Bubbles Clutch
Dinner Plate Beret
Dragon Scale Keyhole Scarf
Dragon Skin Wrap
Drawstring Flower Bag
Dream Catcher Baby Blanket
Duck Hat
Ear Warmers
Easy Rolled Brim Hat
Elf Pixie Hat
Embrace the Wave Hat
Fabulous Crochet Slippers
Fall Headband
Falling Leaves Afghan
Fisherman's Scarf Ribbed Pattern
Floppy Brim Hat - grandma hat
Floral Hexagon Bag
Flower Slippers
Flower Striped Drawstring Bag
Foolproof Afghan
Freddy the Froggy
Frog Eye Hat
Fruit Hats for baby
Full Moon Hat and Blanket for Baby
Funky Hat
Garter Stitch Shawl
Geometric Tweed Blanket
Ghost Toy - Boo
GrannyGhan Afghan
Gumdrop Slouchy Hat
Halloween Patterns from Lion Brand
Hand Puppet Scarf
The Happy Hat from Knitting with Schnapps
Harry Potter Beret - from Deathly Hallows movie
Harvest Crochet Scarf
Heel Stitch Hat
Ho Ho Holiday Afghan
Holiday Snowflake Afghan
Holly Slippers
Hooded Scarf
Hoo's So Cute Hat Toddler Girl
Hot Air Balloon Hat
Knit Mitered Shawl 
Icelandic Sunrise Shawl
Iris Knit hat and flower
Irish Hooded Scarf
Jovie The Elf Knock Off hat
Kitty Cat Hat - baby
Knit and Crochet Nature Hat
Knit Snowman Family
Knitted Baby Uggs - Super Cute!
Knitted Carnival Afghan
Lacy Small Shells Afghan
Leaf Scarf Pattern - from Brooke
Link to Loops Knitting
Lollipop Angel Crochet 
Marigold Slouch 
Mesmerizing Messenger Bag from Moogly
Millionaire's Afghan
Mini Knitting Tote
Mittens for All
Monarch Butterfly Hat
Monet Afghan  from Crochet Dude
Mop or Sweeper Cover
Mr. and Mrs. Snowman
Mr. Fluffs Crochet Kitty
Multi Color Granny Slippers - I made the smaller size and had to get creative to make them so they would fit my smallest girl.
Newsboy Peak Cap
Newsboy Hat Crochet
Ombre Hat
One Skein Asymmetry Scarf
Pablo Panda
Passion Summer Shawl
Pine Cones
Popcorn Shawl
Puffin Cabled Hat
Purple Beginner Shawl
Quick, Easy Crochet Hat
Rainbow Afternoon Shawl
Really Fierce Dishcloth
Retro Crochet Hat
Reuseable Duster can be made with tarn (T-shirt yarn)
Roly Poly Santa
Rose Slippers
Rose Twists Afghan
Rustic Ripple Crochet Afghan
Santa Gnome Ornaments
Scalloped Hat
Scandinavian Hat
Scarf and Mittens Combo
Shopping Card Bag aka Millionaire's Bag
Simple (60 minute) Crochet Slippers
Snowman Mug Hug
Southern Cross Afghan 
Springtime Scarf
Starry Night Afghan
Sugar Twist Hat
Summer Day Beach Bag
Super Pink Toddler Hat
'Tis the Season Afghan
Twinkle Tree Ornament
Two Hour Fingerless Gloves 
Vexillo Afghan
Vibrant Flower Scarf
Waltzing Fans Shawl
Warm Boot Slippers
Winter Snowman Dishcloth
Wreath Afghan