Yummy Tummy Thursday ; Pumpkin Bars

Pumpkin Bars
(from Laura, linked above at her new wordpress site)

I LOVED these! I cannot even begin to tell you how much! I have made them twice in the last 2 weeks once taking some to work and am making them again tonight to take to mom's night out bunco tomorrow night! I am also taking them to thanksgiving dinner with the fam. The best part is they are cheap to make, make a large amount and easy to make and you have most the ingredients in your pantry already. I have used 2 tubs store bought cream cheese frosting but if you want to use a cream cheese frosting recipe Laura has one in the link above. Well I want to fatten myself up some more so I did chocolate chips over the entire thing and also cream cheese frosting over that. If chocolate is not your thing nuts would be a great addition.

I also do not have a jelly roll pan so what I ended up doing was a small layer in a 13 x 9 baking metal sheet/pan I got from pillsbury a little bigger layer in a 13 x 9 glass cake pan and same size layer in a 9 x 9 glass pan. Seriously it makes that much lol. I'm sure you could modify this recipe in half and use a 13 x 9 pan if you do not want that many bars. Also if you do a smaller layer or a metal pan I'd advise only 20 minutes in the oven. I set the timer for 20minutes and took the metal pan out and then left the 2 glass ones in for 10-15 additonal minutes.

Ingredients~

6 eggs
1 1/2 cup oil (I used canola)
3 cups sugar
1 1/2 tsp vanilla
1 large can (29 oz) pumpkin (or 2 15oz cans)
3 1/4 cup flour
1 1/2 tsp. baking soda
1 Tbsp cinnamon
1 1/2 tsp. salt
(chocolate chips or cream cheese frosting or both in my case)

Directions~

Mix together eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into jelly roll pan (13 x 18 pan) . At this point sprinkle the pan with chocolate chips and/or nuts if desired. Bake at 350 for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Do not over bake. Frost with cream cheese frosting.

Yummy Tummy Thursday ; Pastry Cream Filled Fillo Shells

Pastry Cream Filled Fillo ShellsFrom Laura linked above (her's are much prettier, I really need some more kitchen stuff.. hint hint)

These are the other fillo desserts I took to a picnic back in June. I just want to say I much preferred the reeses one :-D.

Ingredients~

1 large box instant chocolate pudding
1 1/2 cups heavy whipping cream
1/2 cup milk
fruit for garnish (such as mandarin oranges cut in half, raspberries, strawberry slices, banana slices, etc)

Directions~

In a large bowl combine pudding, milk, and whipping cream. Mix together by hand using a wire whisk. Mix well to ensure a smooth mix. When the pudding starts to set, it is finished and needs to be used immediately. Place filling into a large zip lock bag or pastry bag. Squeeze out extra air and seal the top. If using zip lock bag, cut a hole, to fit into the hole in the pastry, in one corner of the bag. Pipe filling into each fillo shell. (This filling with thicken as you chill the pastries)

Yummy Tummy Thursday ; Jello Gelatin Milk Shake

Jello Gelatin Milk Shake

I found this interesting way to make a milkshake many years ago in one of the parenting magazines while waiting in a doctor's office lobby. You simply add whatever flavor of dry jello mix you want to milk and vanilla icecream to make a delicious shake. My personal favorite is the lime but this one shown here is orange. How much depends on how many people I just eyeball it, you don't need alot of the mix at all one box of mix can make tons of shakes. I just put in a tablespoon or so to start and then mix and taste it and add more depending on how much flavor I want. Usually a tablespoon is just right for the amount of flavor I want though for a full blender.

Yummy Tummy Thursday ; Fillo Peanut Butter Cups

Fillo Peanut Butter Cups

From Laura.. I promise I do cook other food lol.

I made these for a bbq with the ARC of Snohomish County and with the last name starting with a P I was to bring a dessert.. I brought these and another fillo dessert also from Laura that I will post here next Thursday. I made multiple of each recipe because it was for a large group!

Ingredients ~

1 box (1.9 oz) mini– fillo shells (15 in box)
15 miniature peanut butter cups
1 can (7 oz) whipped light cream (or you could pipe on homemade whipped cream)
chopped peanuts

Directions ~

1. Heat oven to 350ºF. Line a rimmed baking sheet with foil. Place fillo shells on baking sheet.
2. Place a peanut butter cup in each shell. Bake 5 minutes until chocolate softens. With small metal spatula or knife, flatten and even out chocolate in fillo cup. You just want the peanut butter cup to sit on the bottom of the fillo shell. Let stand at room temperature until cooled.
3. Top each filled cup with whipped cream. Sprinkle with chopped salted peanuts, if desired.

Yummy Tummy Thursday ; Grilled Peach Dessert

Grilled Peach Dessert

Compliments of Laura

(linked above)

This was really yummy but not sweet enough for me, I think it was just my peaches but they were kind of sour but it was still yummy. Next time I will cook a little longer I think and make sure the peaches are nice and ripe and use more cinnamon. I used 3 Ginger Snaps because I couldn't find the nabisco spice cookies at my grocery store and you know that was my favorite part.. I may try just grilling the cookies this way for an icecream topping!

For each dessert pocket:

3 Nabisco Classics Spice cinnamon cookies (Gingersnaps could be used too, but you'll probably only need 1 or 2. The Nabisco cookies are the size of Nilla wafers)
1 -2 peaches, sliced (the amount depends on the size of the peach)
1 tsp lemon juice
1 Tbsp sugar
cinnamon
1 Tbsp butter

Crumble cookie in a large piece of tin foil. In a bowl, mix the peach slices with the lemon juice. Place the peaches on the cookie crumbs and sprinkle sugar over peaches. Sprinkle with a little cinnamon and top with butter. Seal foil and place on grill on medium heat. Cook for 10 minutes. That's it! You could also top it with a scoop of ice cream or dollop of whipped cream when done.

Yummy Tummy Thursday ~ Freezer Breakfast Muffin Sandwiches

Freezer Breakfast Muffin Sandwiches

From Laura again

Same as before I have made breakfast sandwiches before on muffins, bagels etc. but never frozen them. I love these, so quick and easy in the morning!

Ingredients:

12 English Muffins, toasted (can use bagels, biscuits etc as well)
1 Dozen Eggs, scrambled
6 American Cheese Slices, halved (I had lots of cheese so I put a full slice on each)
12 Deli Ham Slices (and/or COOKED Sausage Patties, I did 1/2 sausage and 1/2 ham (2 slice on each) and I used about 1/3 of the sausage from the bulk 1lb sausage I bought for the burritos cut into thin patties)

Directions:

Scramble eggs; while eggs are cooking, split and toast muffins. (Easiest is to cook eggs like an omelet and slice into squares) Once eggs are cooked, set up an assembly line of muffins, eggs, cheese, ham; assemble and allow time to cool, then wrap in plastic wrap. Freeze wrapped egg sandwiches in freezer bags or freezer boxes. I used a gallon size freezer bag to hold 6 sandwiches, these bag can be reused for each time I make them. Makes 12. To heat: wrap in a paper towel and microwave for 45-65 seconds. Be careful it will be nice and hot.

Yummy Tummy Thursday ~ Freezer Breakfast Burritos

Freezer Breakfast Burritos(from Laura)

I have made breakfast burritos before lots of times but have never frozen them, have only made bulk and frozen french toast and pancakes in the past but I love breakfast burritos and I am lazy in the morning :-). These burritos can be made to your liking, adding optional items to the basic list below. Optional ingredients: Ham, Hashbrowns (shred or cube), tomatoes, peppers, salsa etc. I personally made some varying kinds adding tomatoes and peppers and hasbrowns to some of them.. but all had the ingredients below. I don't add salsa in the mix but use salsa when I eat them.

Ingredients~

12 eggs, beaten
1 lb bulk (Preferrably Jimmy Dean) sausage, cooked (or crumbled links)
2 cups cheddar cheese, shredded
12 flour tortillas

Directions~
Scramble eggs in large skillet until done and remove from heat; stir in cooked sausage and shredded cheese. Warm tortillas in microwave 20-30 seconds or until warm and flexible. Place 1/2 cup egg mixture into tortilla; roll burrito-style.Freeze burritos in single layer on a cookie sheet. When fully frozen (in about 1 hour) place burritos in large zip-top freezer bag; freeze.TO SERVE: Wrap in a paper towel.Cook in microwave until heated through (about 1 1/2 to 2 minutes).

Yummy Tummy Thursday ~ Easy Fruit Dip

Easy Fruit Dip

From Laura linked above.

I made this dip awhile back to serve as a dessert platter after dinner for everyone it was ALOT of food and fed us for 3 desserts I think lol.. I just chopped a new banana to serve each time as that was what was eaten the most..I served it with strawberries, grapes, bananas and apples but you can serve with whatever fruit you prefer. The kids loved it minus the strawberries.. they are weird kids and don't eat strawberries. I am making it again this weekend to take to our family reunion.

Ingredients~

1 (8 oz.) tub of strawberry or pineapple soft-style cream cheese (i'm sure you can use any flavored cream cheese I used strawberry)
1 (7 oz.) jar of marshmallow creme
1 tablespoon orange juice
1 tablespoon lemon juice

Directions~

In a mixing bowl, beat together ingredients until smooth. Refrigerate before serving. Serve with fresh fruit. Makes 2 cups.

Yummy Tummy Thursday ~ Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

(from Laura, linked above)

It's been a long time since I made this but I distinctively remember having to add water to the crockpot/gravy because the soup was far too thick for gravy when the dry ranch was added to it(I used condensed soup (not reconstituted) this may have made a difference) and I used boneless thin pork which probably also added to the problem, once I added water it was perfect gravy. I know I made a little more potatoes then called for I just used milk to my consistency preference and seasoned to taste (after added required milk and season below).

Ingredients~

6 pork chops, 1/2 inch thick (I used thin boneless)
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm milk
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

Directions~

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

Roasted Garlic~

Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.