Wednesday, November 24, 2010

Double Layer Pumpkin Cheesecake

I made this on Sunday and it was gobbled up so fast! This was actually my first baked cheesecake. I couldn't believe how easy it was. If you need a fast and friendly Thanksgiving dessert recipe for tomorrow, try this one. I found it here and tweaked it to fit the ingredients that I had on hand.

Have a terrific Thanksgiving holiday!!
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1 (9 inch) prepared graham cracker crust

Preheat oven to 325 degrees.

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of the batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, and pumpkin pie spice 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.

Sunday, November 21, 2010

Taco Pasta

It's been a while since I have posted an actual meal, hasn't it? It's not that I haven't been cooking's more that I haven't been experimenting too much. I guess I was in a slump, but this is COOKING week, and I am in the mood to try stuff out!

I found this recipe here. She posts a ton of gluten-free recipes, so her blog may interest some of you a lot. This particular recipe caught my eye because it was so simple, yet sounded perfect to make since all of the ingredients were already in my kitchen. The best part was that it took only minutes to prepare. I love meals like that!

We are having this for lunch today, so I can't say if it was a hit or not, but I'm sure it will be!

Pics to come. :)

1 pound ground meat
1 package mini shell pasta noodles
1 can chopped green chilies
1 (15 ounce) can tomato sauce
1 package taco seasoning
cheddar cheese (grated)

Preheat oven to 350.

Boil the noodles al dente and drain. Brown and drain your ground meat. To the ground meat, add the taco seasoning, chilies, and tomato sauce. Mix well. Pour into a 9x13 baking dish. Top with shredded cheddar. Cover with foil and bake for 30 minutes or until cheese is melted.

Monday, November 15, 2010

Fruit and Yogurt Muffins

I got out of bed a few minutes early to bake these muffins this morning. We are out of groceries, and I mean OUT. Tomorrow is grocery day...thank goodness! Thankfully, I had one egg, one container of yogurt, and 1/2 bag of frozen blueberries. This worked out perfectly for a super-delicious breakfast! They only took about five minutes to mix up and then 25 minutes to bake, so by the time the kids were dressed, we had a hot breakfast. These muffins were seriously so moist, and may just be our new favorite!

These could be adapted with any flavor yogurt and any fresh or frozen fruit. I think I'll try strawberry yogurt with frozen strawberries next time.

My husband took a picture of them, but we haven't downloaded it yet, so I'll post it soon.

I found this recipe here. She's always posting great recipes!

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 8-ounce container yogurt, any flavor (I used strawberries and cream.)
1 egg
1 teaspoon vanilla extract
4 tablespoons butter, melted
2 cups fresh or frozen fruit (I used blueberries.)

Preheat oven to 350 degrees. Grease muffin cups or line with paper muffin liners.

Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and fruit. Stir mixtures together just until combined (batter will be very thick). The batter was so thick that I had a hard time stirring it, so I poured in a tiny bit of milk to thin it out. Scoop into prepared muffin cups.

Bake in preheated oven for 25 minutes.

Monday, November 8, 2010

Meal Plan Monday

We're taking things down to a very simple level with the cooking that is going on in our kitchen. I've been having some minor pregnancy complications, which put me on modified bedrest for the last two weeks. Ugh! We had an ultrasound two weeks ago, and baby girl looks perfect, so no worries. My pregnancies are just never "typical," which is hard to accept when you're as busy as I am. I am out of bed now, and just taking it easy, which is why our dinners are simple enough for my hubby to whip up for us if he needs!

Monday--Chicken & Biscuits using this filling and canned biscuits, steamed broccoli, S'mores pie for dessert. I really want to try Kate's entire pot pie, but I don't want to make the crust from scratch right now. I can't wait to try it soon, though!

Tuesday--Sandwich night since Jer is at the station

Wednesday--Spaghetti noodles, meatless marinara sauce, frozen garlic bread, carrot sticks with ranch

Thursday--Bacon mac and cheese, salad, orange slices

Friday--Waffles, fruit salad, orange juice

Saturday--Take-out or pizza delivery

Sunday--Sandwiches again since Jer is back to the station