Tuesday, October 27, 2009


Who doesn't like fudge? I have never actually made fudge before because my mom or my mother in law always do for the Holidays. I have made lots of other candy but I thought I would give it a try. It turned out so good. I happened to have the recipe my Mother in Law uses so I used that. I guess it is the See's Fudge recipe and it was really straight forward and easy. I think anyone could make it. So if you are a fudge lover give this recipe a try.

4 cups sugar
1 can evaporated milk(normal size can)

Bring to a boil and boil for 6 minutes stirring constantly. Dump in:
1 (12 oz) pkg. semi sweet chocolate chips
1 (12 oz) pkg. milk chocolate chips
2 sticks REAL butter
1 T. vanilla
Chopped nuts if desired

Mix well or until the chocolate is melted and well combined. Pour into a tin foil lined or well greased 9x13 inch pan and refrigerate until set. For Peanut butter fudge. Follow the recipe above but omit 1 stick of butter and add 2 cups of creamy peanut butter.

My pictures aren't the greatest but believe me this is just as yummy as any over priced fudge you can get at a candy store. Actually I think it is better to tell you the truth!!

Friday, October 23, 2009

Beef Tacos

So I am one of those people who has always use a taco seasoing packet to make taco meat. Melanie at My Kitchen Cafe posted, about a week ago, a recipe for taco meat not using a sodium loaded taco seasoning packet and I knew that I had to try it out. Can I tell you that they were fantastic and so much better than a taco packet I think from here on out I will never make another taco recipe. My family loved it as well.
Ground Beef Tacos adapted from My kitchen Cafe
1 pound ground beef
1 onion chopped
1 jalapeno, seeded and minced (don't worry this won't make it too hot don't forget to use it it adds to the flavor)
2 tsp minced garlic (2-3 cloves)
1 T. chili powder
2 tsp ground cumin
2 tsp corriander (this is optional Melanie said but I used it and it was so good)
1/2-3/4 tsp salt
1 (8 oz) can tomato sauce
Cook the beef, onion, jalapeno, and garlic until meat it no longer pink. Add the chili powder, cumin, corriander and salt and cook for a minute or two then add the can of tomato sauce. Let simmer gently for 10-20 minutes. Serve in hard or soft tortillas with your favorite taco toppings.

Monday, October 19, 2009

Pumpkin Spice Magic Bars

I found this recipe over at Picky Palate. She made these in little mini muffin tins but I decided I didn't want to have to divide all the different layers of batter in each one so I did it in a 9x13 inch pan and they turned out great. This was a great Idea on Jenny's part. I am so amazed with all the good ideas and recipes people come up with on their own. Thanks to Jenny and to all for sharing them with us. You must try these they were so great!!!

Pumpkin Spice Magic Bars adapted from Picky Palate

1/2 cup melted butter
1 1/2 cup graham cracker crumbs(about 9 whole graham crackers crushed)
2 T. brown sugar
4 oz softened cream cheese
1 cup pumpkin
1 egg
6 T. sugar
1/2 tsp vanilla
1/2 tsp cinnamon
1 cup milk chocolate chips
1 cup chopped pecans
1 cup shredded coconut
1 (14 oz) can sweetened condensed milk
Melted caramel and chocolate for drizzling on top

Preheat oven to 350 degrees. Combine the butter, graham crackers, and brown sugar in a bowl and mix well. Press into the bottom of a 9x13 inch pan. Bake for 8 minutes then remove from the oven. In a bowl beat the cream cheese, pumpkin, egg, sugar, vanilla, and cinnamon until smooth. Pour evenly over the crust in the pan. Next dump the chocolate chips over pumpkin layer then the pecans then the coconute and then pour the sweetened condensed milk all over the top. Bake for 25-30 minutes or until golden brown on top. Remove and let cool. Drizzle with Melted chocolate and caramel. Cut and enjoy. Store leftovers in the fridge!!

Doesn't that look yummy!! Believe me they are so tasty!!!

Tuesday, October 13, 2009

Chicken Enchilada Pasta

I found this great recipe over at My Kitchen Cafe. I saw it and knew I had to try it. It was so good and just nice to have a change from the normal red or white pasta sauce. We love Mexican and Italian food and you combine these and the result was fantastic. It was a quick and easy recipe as well.

Chicken Enchilada Pasta adapted from My Kitchen Cafe

2 chicken breasts cooked and shredded
2 T. olive oil
1 onion chopped
1 T. minced garlic
1 red pepper, chopped (optional) I used one because I had one but I don't think you need to if you don't have one plus they can be pretty pricey
4 oz can diced green chilies
1 tsp salt
2 tsp chili powder
1 tsp cumin
1 large can (28 oz) green enchilada sauce
1 small can (10 oz) red enchilada sauce
1 cup sour cream
1 1/2 cups cheese (I used half sharp cheddar and half monterey jack)
1 lb box penne pasta
Black olive for garnish

Cook the pasta according to package directions in a large pot. Meanwhile, Saute the onion, red pepper, and garlic in the olive oil. Add the shredded chicken,green chilies, salt, chili powder, cumin, and enchilada sauces. Bring to a boil and simmer for 10-20 minutes. Add the sour cream and cheese and heat through, until the cheese melts but DO NOT BOIL!!! If you boil it it will seperate. dump the cooked noodles in with the sauce and mix until well combined. Garnish with olives.

Note:you could use low fat sour cream if you like
Note: you could also use whole wheat pasta
Note: I used medium and mild enchilada sauces and it was not spicey at all and I mean my kids ate it and one of my kids does not do heat at all and it wasn't one bit spicey for her. If you want it more spicey use hot enchilada sauce. You can find enchilada sauce on the mexican isle of any grocery store!!

Friday, October 9, 2009

Mini Pumpkin Cheesecakes

I had some leftover pumpkin from something else and I was in the mood to bake something so I thought I would make mini cheesecakes since I didn't want to go to all the work of making a big one. I just threw things together and made this up and they turned out really good. I think they would be even better with real whipped cream on the top of each one!!! If you love cheesecake and pumpkin give these babies a try they are super easy!!!

Mini Pumpkin Cheesecakes (make 12 regular muffin size cheesecakes)

4oz softened cream cheese
6 T. sugar

Mix these together until fluffy and then add:

1 cup Pumpkin puree

Mix well then add:
1 egg
1/2 tsp vanilla
3/4 tsp cinnamon

Mix just untiled combined. Set this mixture aside.

Crust: 3/4 cup graham cracker crumbs

1/2 stick of butter, melted

1 T. brown sugar

Mix and put a spoonful in the bottom of a greased paper lined regular muffin tin. Then put a couple of spoonfuls of the pumpkin cheesecake mixture in each cup. If desired sprinkle with Chocolate chips and then place in a 325 degree oven and back for 25-30 minutes or until set. Take out and let cool to room temp then store in the refrigerator.
Doesn't that look tasty?

Note: You can easily double this recipe or even triple it for a bigger crowd. Next time I make these I am going to make a bigger batch.
Note: YOu can drizzle them with melted caramel as well. It was a great addition on top:

Wednesday, October 7, 2009


Fall is in the air and nothing is better to eat on a cool fall day then soup. I love homemade soup it taste so much better than that canned stuff. This is a soup you can throw all the ingredients in the crockpot, forget about it and you have a nice warm supper done in a few hours time. This made a large crockpot full of soup but you can easily cut the ingredients in half and make a smaller batch if you need to.


2 (14.5-15 oz) cans diced tomatoes
2 (8 oz) cans tomato sauce
2 T. garlic
1 onion, chopped
4 large carrots, chopped
4 stalks celery, chopped
3(15 oz) cans great northern beans (use whatever beans you like)Drained&rinsed 1 T. Parsley
1 tsp salt
1/2 tsp pepper
1-2 T. chicken boullion or beef
6 cups chicken or beef stock
1 1/2 tsp basil
2 tsp Oregano
2 bay leaves
1-2 cups cooked ditalini pasta or macaroni

Dump all ingredients in the crockpot except the pasta and cook on high for 6 hours. about 15 minutes before serving dump in the desired amount of cooked pasta. Serve with warm homemade rolls.

Note: Cook the noodles first then they won't soak up quite so much of the soup's broth and don't add them till the end so they won't soak up the liquid either and become too mushy!!!

Doesn't that pot full of soup just scream fall!!! We love soup season in our house!!!

Sunday, October 4, 2009

Pizza Joes

I saw this recipe over at Recipe Shoebox and knew I had to try it. I changed a few little things just because I like to. These were so easy to make and they tasted really good. It was nice to have a change from you regular old sloppy Joe. My kids loved them!! We served them with Fresh veggie(carrots,broccoli,and cauliflower) and tater tots. If you want a quick simple dinner that you know your kids will eat give this one a try. Thanks Lara for sharing it with us!!

Pizza Joes adapeted from Recipe Shoebox
1/2 lb ground beef (you may also use ground turkey or chicken to make it healthier)
1/2 lb sausage
1 onion, chopped
2 T. minced garlic
Optional:chopped red, green, yellow or orange bell peppers. I had a half of three of these that i needed to use so I did.
1(14 oz) jar pizza sauce
1 tsp oregano
1/2 tsp. basil
1 cup chopped pepperoni
Cheddar, Mozzarella, or pepper jack cheese
6 buns~I used a french bread bun and they were great but what ever you have would work just fine

Brown the beef and sausage with the garlic, onion, and peppers until meat is no longer pink. Add the pepperoni and saute for about 5 minutes more. Add the pizza sauce, oregano and basil and bring to a boil. Simmer for 10-20 minutes. Serve on the hot toasted buns topped with cheese.
Doesn't that look tasty!! It is like pizza on a bun with a lot less work!! don't get me wrong pizza is still better but for a quick dinner this is great!! What can I say we love cheese!!!

Note: I think if you like mushrooms or other veggies on your pizzas they would work great in this recipe. Make it your own to what your family and you like on pizza!!!