Pin it button

I have been asked many times why I do not have a pin it button on the bottom of my posts. And it was just cuz I didnt know how to do it and didnt want to look it up to find out lol Well I figured it out and now there is a button. Enjoy :)

Pumpkin Cookies

1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 Tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour



1.Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well. 

2.Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.

*I needed to use up the rest of my cinnamon cream cheese frosting from this recipe frosting so I made a batch of pumpkin cookies. They were so soft and yummy and had the perfect taste of fall :) You should try these out for sure they were so simple and so yummy. I give them a 4 1/2  

Slow Cooker Scalloped Potatoes

 
1 cup sour cream
1 can condensed cream of potato
1 tbsp Worcestershire sauce
2 lb small red potato's
1 1/2 cups shredded cheddar cheese
1/2 tsp paprika
3 tbsp chopped fresh chives for topping

1.Thinly slice potatoes and set aside.  Mix sour cream, can of potato soup and Worcestershire sauce together in a large bowl.  Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.  Spoon 1/2 of the potato mixture into a crock pot sprayed with non stick spray Top with 3/4 cup of shredded cheese.  Repeat layer with remaining potatoes and cheese.  Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours). Serve topped with a sprinkle of paprika and chives.

*I got this recipe from one of my favorite blogs www.sixsistersstuff.com sadly I was not a huge fan of it. My family liked it fine so that's why I am posting it. But I don't think that I will be making it again. I don't know if I did something wrong or what but they were just very bland to me. I give them a 3

Pumpkin Carrot Cake with Cinnamon cream cheese frosting

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
3 large eggs
1 1/4 cups  pure pumpkin mix. Not pie filling
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil 
1 cup (about 3 medium) carrots, grated
1/2 cup raisins
1 cup coconut, flaked
1 1/4 cups nuts, chopped, divided (optional)


1.PREHEAT oven to 350° F. Grease two 9-inch-round cake pans.

2.COMBINE flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).

3.BEAT eggs, pumpkin, granulated sugar, brown sugar, oil, raisins, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.

4.BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.

5.FROST between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.

Cream cheese frosting

1 pkg. 8oz Cream Cheese, softened

1/4 cup  butter, softened

1 tsp.vanilla

1 pkg.(16 oz.) powdered sugar

1-1/2 tsp ground cinnamon

 

1.Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon

  

* I made this cake for my moms birthday last week and it was so yummy. It tasted so much like all the fall food flavors that I loved combined into one amazing. This is a must have at the thanksgiving table this year. For the cake I know that  a lot of people do not like nuts in there food ( I being one of them lol) so I did not add any to the mix I only added them to the outside of the frosting so for the people that did not want them could scrape them out and there would be no problem. Also I doubled the frosting recipe and ended up with a little more then a cup left of frosting. This just gives me an excuse to have to make some cookies to use them up so its not a bad thing :) but that's how the frosting measured out.Anyways again I loved this cake it was super moist and had the perfect amount of spices I give it a 5 

Mini Banana Pancake Muffins

1 cup pancake mix
2/3 cup water
2/3 cup syrup
1 whole banana, sliced and quartered

1.Preheat oven to 350F.  Mix pancake mix, water and syrup together.  Divide equally among greased mini muffin pan.  Top with banana pieces.  Bake 12-14 minutes or until golden brown.

* These were so simple and fast to make and I am sure that you can add any fruit or breakfast meat (precooked) that you would like. the kids loved that they could eat pancakes in the car as we drove around. They were a nice change for breakfast and im sure we will make them again trying out many diff add in's I give them a 4 1/2

Lemon Crinkle Cookies

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar


1.Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

2.In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

3.Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Caramel Apple Pie Pizza Crazy Cooking Challenge

Its time again for the Crazy Cooking Challenge. This month we were set out to find the best Apple Pie recipe and share it with the world :) I have to admit that I am not a big apple fan. I know I know im crazy I hear it all the time lol. I don't know what it is but I prefer lots of other fruit over apples. But there are a few things that I enjoy apples in. And I have an amazing apple pie recipe already on my blog so I was sad that I could not re post that one but its always good to find something new. So I searched and searched and found a different version of apple pie. Caramel apple pie pizza. Now that is one that I didn't mind trying :)  I got this recipe from life-as-a-lofthouse When I saw her pizza I knew it was the one. The pizza was so yummy and even better warm and topped with some vanilla ice cream oh yes it was a winner. So here it is my Crazy Cooking Challenge recipe for October Caramel Apple Pie Pizza

Pastry crust for single-crust pie (I made my own crust and will add the recipe to the bottom of the post)

2/3 cup Sugar

3 tablespoons All-Purpose Flour

1 teaspoon ground Cinnamon

4 medium Red Delicious Apples, peeled and diced into 1/4 inch pieces

TOPPING:

1/2 cup All-Purpose Flour

1/3 cup packed Brown Sugar

1/3 cup Rolled Oats

1 teaspoon ground Cinnamon

1/4 cup Butter, softened

1/2 cup Caramel topping

1.Roll pastry to fit a 12 inch pizza pan; fold under or flute the edges. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it. 

 

2.Combine the first 5 topping ingredients in a bowl and then sprinkle evenly over the apples. 

3.Bake at 350 degrees for 35-45 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping.

The pie crust recipe that I used 
1-3/4 cups and 2 tablespoons all-purpose flour
3/4 Cup unsalted butter cold and cut into tablespoon size chunks
1/4 tsp salt
1/3 cup ice water
2 1/4 tsp apple cider vinegar



1.Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses. 

2.Stir water and vinegar in a small bowl. 
3.Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses. 

4.Turn dough out onto a wooden surface, pat into round ball shape.

 
5.Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.(longer the better mine was in the fridge about 3 hours)