Pumpkin Snickerdoodle Bars

 Here is another great pumpkin recipe!! It comes from Mel's Kitchen Cafe website. 

INGREDIENTS

•  1 cup (8 ounces, 16 tablespoons) butter, softened (I use salted)
•  1 cup (7.5 ounces) granulated sugar
•  1/2 cup (3.75 ounces) lightly packed brown sugar
•  1 cup (9 ounces) canned pumpkin puree
•  2 tablespoons water (see note)
•  1 teaspoon vanilla extract
•  2 1/2 cups (12.5 ounces) all-purpose flour
•  1 1/2 teaspoons ground cinnamon
•  1 teaspoon cream of tartar
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1/4 teaspoon salt
•  1/4 teaspoon ground nutmeg
•  1/4 teaspoon allspice

• TOPPING:

•  1/4 cup (1.75 ounces) granulated sugar
•  1 teaspoon ground cinnamon

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line a metal 9X13-inch pan with foil or parchment and lightly grease with cooking spray. (Glass, ceramic or dark-coated pans may not bake as evenly, consider reducing temperature to 325 degrees.)
2. In an electric mixer (handheld or stand), add the butter, granulated sugar, and brown sugar, and mix until light and fluffy, 1-2 minutes.
3. Add the pumpkin, water, and vanilla extract, and mix until well combined.
4. Add the flour, cinnamon, cream of tartar, baking powder, baking soda, salt, nutmeg, and allspice and mix until just combined and no dry streaks remain.
5. Spread the batter evenly in the prepared pan. Mix together the cinnamon and sugar for the topping and sprinkle evenly across the top of the bars.
6. Bake for 20-25 minutes until set around the edges and still soft (but not raw) in the center. Let cool completely before cutting into squares. Serve at room temp or chilled (also delicious lightly warmed with a scoop of ice cream).

NOTES

Pumpkin Puree: homemade or storebought pumpkin puree works fine in this recipe with this caveat: the recipe was written using Libby's brand since it's probably the most widely available overall. If using homemade pumpkin puree, which tends to be a little more liquid-y, omit the water. Same goes for the Trader Joe's brand of pumpkin puree and other canned brands that are super soft/watery.

Flavor: the flavor of these bars improves with time. They are delicious on day one but REALLY good on day two. Keep them well-covered and they will stay fresh for next day eating.

Eggs: there are no eggs in this recipe (this helps keep the bars less cakey than other pumpkin recipes with eggs).

Sugar Cookies that keep their form when baked!

 I've always just used my favorite sugar cookie recipe when making them for holidays and wanting to ice them....well they look like blobs and definitely don't keep their shape.  A neighbor shared this recipe with me and it WORKS!  HOWEVER....you must read all the tips to get it to work.  I was skeptical at first when making it but it came together!  It's a must try!  I found the recipe on Our Best Bites HERE.

Ingredients

1 cup real butter  at room temperature
1 cup sugar
1 large or extra large egg
1 1/2 teaspoon vanilla or almond extract
3 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!)
1 1/2 teaspoon baking powder
1/2 teaspoon table salt

Instructions

Note:  We recommend a stand mixer for this recipe. If you use a hand mixer, be patient.  It will take SEVERAL minutes to get the dough to combine but can be done!

Cream butter and sugar until light and fluffy- about 2 minutes, scraping the sides of the bowl occasionally. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Don’t use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.

Slowly add the flour mixture to the butter mixture and mix until completely combined.  Your dough will first look crumbly, but keep mixing with a stand mixer and it will quickly turn into a soft cohesive dough.

Refrigerate for at least one hour. Preheat oven to 350 F, then roll out and cut shapes or use our preferred method:

Gather half of your dough and form into a large ball.  Place on a silicone baking mat (or a large piece of plastic wrap) and press down gently.  Place a sheet of parchment paper on top of your dough and then roll on top of the parchment into an even layer about 1/4 inch thick, or thicker if you desire thick cookies.  Pick up your silicone mat and flip the entire thing over.  Peel off silicone baking mat so you are left with your sheet of parchment with your rolled dough on top.  Place this parchment-lined dough on a baking sheet and place in the fridge or freezer.  Repeat with remaining dough.  (See recipe tutorial for photos of this process.)  Refrigerate for about 20 minutes or pop in the freezer for about 10.

Remove chilled dough, cut into shapes and bake for 8-12 minutes depending on the thickness of your cookies.  Baking time is a personal preference.  Watch for the edges and tops to be set. If you like your cookies crisp on the edges, roll them thinner and bake until just golden brown.  If you want thick, soft cookies, remove from oven before you see golden brown.

TIPS:

1. Use the best ingredients.  This means real butter, at room temperature.  A great way to get your butter to room temperature quickly is to cut it into small chunks and leave it sitting out on the counter for 20-30 minutes.
2. Cream your Butter and Sugar for the best sugar cookies.  Start by beating your real butter and sugar and continue creaming for a full 2 minutes or so.  Your mixture will turn light and creamy in texture.  Scrape down the sides of the bowl as you go.
3. Carefully Measure Dry Ingredients for the Best Sugar Cookies.  When baking in general, it’s important to carefully measure dry ingredients (especially flour) but in this recipe it’s particularly important.  Use a spoon to lightly scoop flour into your measuring cup and then level with a knife, as opposed to scooping your flour with your measuring cup which often leads to packing too much in there.
4. Use a Stand Mixer (if you have one) for the Best Sugar Cookie Recipe.  You can absolutely make these cookies with a hand mixer, but if you have a stand mixer, definitely use it.  After your dry ingredients are added, the dough will usually first look a little dry and crumbly but they will absolutely come together quickly into a soft, cohesive dough.  It takes a little more time with a hand mixer, but a stand mixer will whip it up in a hurry!
5. How to Easily Roll Sugar Cookie Dough with no Additional Flour.  One of the problems with dusting your surface with flour before rolling cookies, is that you add a bunch of extra flour to your dough.  Try to handle it as little as possible.  Here is the best method to do that.  Start by taking half of your dough and forming it into a rough ball and then flattening a little onto a silicone baking mat.  If you don’t have a silicone baking mat, you can use parchment or plastic wrap but they tend to slide around the counter so it just takes a little more effort. Then place a piece of parchment paper (or plastic wrap) over your dough and use a rolling pin to roll out the dough between the baking mat and the parchment. This makes it so you can easily roll the dough with no flour needed, and nothing sticks to anything.

Chicken Pillows with Creamy Parmesan Sauce

 My neighbor made these for my family a little bit ago and EVERYONE loved that.  That is very unusual!  So of course I needed the recipe!  It is found on Mel's Kitchen Café HERE.  

INGREDIENTS

FILLING:

•  4 large boneless, skinless chicken breasts (about 2 1/2 – 3 pounds)
•  2 packages (8 ounces each) cream cheese, light or regular, softened to room temperature
•  1 teaspoon garlic powder
•  1 teaspoon salt

ROLLS AND COATING:

•  1 batch buttery crescent rolls
•  1/2 cup (1 stick) butter, melted
•  2 cups panko bread crumbs
•  1/2 cup freshly grated Parmesan cheese

PARMESAN SAUCE:

•  3 tablespoons butter
•  3 tablespoons flour
•  1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
•  1/2 teaspoon salt
•  1/4 teaspoon black pepper
•  1 1/2 cups milk
•  3/4 cup freshly grated Parmesan cheese
•  1 cup sour cream, light or regular

INSTRUCTIONS

1. To begin, cook the chicken (or use already cooked, shredded chicken). My preferred method is to put the chicken breasts in 2 cups chicken broth seasoned with salt and pepper in the slow cooker and cook on low for 6 hours. When the chicken is cooked and cooled slightly, shred or cut into small pieces. In a medium bowl combine the chicken, cream cheese, garlic powder and salt and mix until well combined. Set aside or refrigerate until ready to use.
2. Make the buttery crescent rolls according to the recipe but after the first rise, deflate the dough and separate into two pieces. Roll each piece of dough into a 13X20-inch rectangle and cut each rectangle into 12 pieces (cutting lengthwise in half and then each half into six pieces). One by one, flatten each dough piece slightly and spoon about 1/4 cup of the chicken/cream cheese mixture into the center. Fold up all the sides and pinch them together to seal well.
3. When all the chicken pillows have been formed, combine the panko crumbs and Parmesan cheese in a bowl or flat dish (like a pie plate). One by one, dip each chicken pillow in the melted butter and roll in the panko/Parmesan mixture. Place seam side down about 2 inches apart on baking trays lined with parchment paper, a silpat liner or lightly greased.
4. Bake in a preheated oven at 375 degrees F for 18-20 minutes, until the chicken pillows are lightly golden brown and the dough is baked through.
5. While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed.
6. Serve the rolls warm from the oven with Parmesan cream sauce drizzled over the top.

Sheet Pan Meatloaf and Green Beans

I love this single serving of Meatloaf from Six Sisters Stuff...it can be found HERE

INGREDIENTS

• 1 1/2 pounds ground beef
• 2 eggs
• 1 onion (diced)
• 1/4 cup ketchup
• Salt and pepper, to taste
• 1 cup quick oats
• 1/2 cup Italian bread crumbs
• 1 (10.75 ounce) can tomato soup (divided)
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoons brown sugar
• 1 Tablespoon olive oil
• 1 pound fresh green beans

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, combine ground beef, eggs, onion, ketchup, salt and pepper, oats, bread crumbs, and half the can of soup.
3. Spray a baking sheet with nonstick cooking spray.
4. Form meatloaf mixture into 12 patties and place on baking sheet.
5. In a small mixing bowl, whisk together remaining soup, Worcestershire sauce and brown sugar.
6. Spoon some of the soup mixture on top of each meatloaf patty.
7. Toss green beans in olive oil until evenly coated and spread out on baking sheet between meatloaf.
8. Bake for 25-30 minutes, or until meatloaf is cooked through and green beans are soft

Korean Beef and Rice

This is super easy and yummy from Six Sisters Stuff! You can find the recipe HERE



INGREDIENTS

• 1 lb lean ground beef
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1/4 teaspoon ground ginger
• salt and pepper
• 1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
• Rice (cooked)
• 1 bunch green onions (diced)

INSTRUCTIONS

1. Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors.
3. Serve over steamed rice and top with green onions.

Another yummy one from Six Sister's Stuff!

INGREDIENTS:

• 4 boneless skinless chicken breasts (cut into strips)
• 1 (15 ounce) can diced tomatoes (undrained)
• 1 (4 ounce) can diced green chiles (undrained)
• 1 onion (sliced)
• 1 green bell pepper (seeded and sliced)
• 2 Tablespoons vegetable oil
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 12 (6 inch) whole wheat flour tortillas
• 1 cup shredded lettuce - optional topping
• 1/2 cup salsa - optional topping
• 1/2 cup sour cream - optional topping

DIRECTIONS:

1. Preheat the oven to 400 degrees F.
2. Spray a 9x13-inch baking dish with nonstick cooking spray.
3. Mix together chicken, tomatoes, chiles, onion and pepper in prepared dish. 
4. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat. 
5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. 
6. Serve on tortillas.
7. Top with shredded lettuce, salsa and sour cream, if desired.
8. Note: nutrition information doesn't include optional toppings.

Parmesan Crusted Salmon

I subscribe to Six Sister's Stuff menu plan and found this yummy recipe!

INGREDIENTS:

• 4 1/2 Tablespoons butter (divided and melted)
• 3 teaspoons lemon juice
• 1 1/2 pound salmon fillet
• 1 1/4 cup Italian bread crumbs
• 3/4 cup grated Parmesan cheese
• 1 lemon (zested)
• 3 teaspoons dried dill weed (or fresh)

DIRECTIONS:

1. Preheat oven to 375 degrees F.
2. Mix together 2 Tablespoons melted butter and lemon juice.
3. Place salmon fillet (skin side down) on a baking sheet sprayed with nonstick cooking spray. Brush butter and lemon juice over the top.
4. In a small bowl, mix together bread crumbs, Parmesan cheese, 3 teaspoons lemon zest, 1 Tablespoon butter, and dill. Press the bread crumb mixture over the salmon.
5. Bake for 15-20 minutes, or until the salmon flakes easily with a fork. Serve warm.

Grilled Huli Huli Chicken

Another win from Six Sisters Stuff!

INGREDIENTS:

• 1/2 cup pineapple juice
• 1/2 cup brown sugar
• 1/3 cup ketchup
• 1/3 cup low-sodium soy sauce
• 1/4 teaspoon ground ginger
• 2 teaspoons minced garlic
• 6 boneless skinless chicken breasts

DIRECTIONS:

1. In a mixing bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, ginger and garlic.
2. Pour marinade into a large resealable plastic bag and add chicken.
3. Seal bag and place in the fridge for at least 4 hours (or overnight).
4. Remove bag from fridge, drain and discard marinade from chicken.
5. Grill chicken over medium-high heat for 6-8 minutes on each side or until internal temperature of chicken reaches 165 degrees F.

Slow Cooker Philly Cheesesteak Sandwiches

This is another yummy and easy recipe from Six Sisters Stuff.

INGREDIENTS:

• 1 1/2 pounds beef round steak (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 1 onion (thinly sliced)
• 1 (14 ounce) can low-sodium beef broth
• 1 (1 ounce) envelope Italian dressing mix
• 6 whole wheat hoagie buns
• 6 Provolone cheese slices

DIRECTIONS:

1. Spray slow cooker with nonstick cooking spray.
2. Cut meat into thin strips and place in slow cooker.
3. Add green pepper, onion, broth, and dressing mix to slow cooker and mix together.
4. Cover and cook on low 7-8 hours or high 3-4 hours.
5. Spoon meat mixture onto hoagie buns and top each sandwich with a slice of cheese.
6. If desired, toast bread in a 375 degree F oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.

Creamy Pasta Salad

INGREDIENTS

• 1 (16 ounce) package Ditalini pasta (or whatever pasta you have on hand)
• 1 cup broccoli florets (chopped)
• 1/2 red onion (minced)
• 1 red bell pepper (minced)
• 1 cucumber (diced)
• 1 (3.8 ounce) can sliced olives (drained)
• 1 cup block Colby Jack cheese (cubed)
Dressing:
• 1 cup Mayonnaise
• 2 teaspoons white wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon salt

INSTRUCTIONS

1. Cook pasta according to package directions for al dente. Rinse well with cold water until pasta is cold.
2. Place cooked and cooled pasta in a large mixing or serving bowl.
3. Mix in broccoli florets, red onion, red bell pepper, cucumber, sliced olives and cheese.
4. Whisk together all dressing ingredients and pour over pasta and other ingredients.
5. Gently fold in dressing until all ingredients are evenly coated.
6. Cover with plastic wrap and store in the refrigerator for at least 1 hour before serving

This super yummy pasta salad came from Six Sisters Stuff website!

Monkey Bread

• 
  

• 

• 
  

• Ingredients

  1/2

  cup granulated sugar

  1

  teaspoon cinnamon

  2

  cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

  1/2

  cup chopped walnuts, if desired

  1/2

  cup raisins, if desired

  1

  cup firmly packed brown sugar

  3/4

  cup butter or margarine, melted
• 1

  Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.
• 2

  Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining sugar over biscuits.
• 3

  In small bowl, mix brown sugar and butter; pour over biscuit pieces.
• 4

  Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.

Easy Blender Salsa

Super easy salsa recipe!!  I got it from Six Sisters Stuff website...and have made it several times!

INGREDIENTS:

• 2 (14.5 ounce) cans diced tomatoes (undrained)
• 1 jalapeno pepper (seeds and ribs removed)
• 1 onion (quartered)
• 1/3 cup fresh cilantro (chopped)
• 1 Tablespoon lemon juice
• Salt, to taste
• 1 (13 ounce) bag whole grain tortilla chips

DIRECTIONS:

1. Pour all ingredients into a blender. Blend until fairly smooth.
2. Add additional salt and lemon juice to reach desired taste.
3. Serve with tortilla chips