Pumpkin Bars

Hands down one of the best pumpkin recipes I've ever made.  I made these for Halloween and my neighbors kept coming back for more.  Mine came out a little thicker than bars, more like a cake. Next time I'll make them into cupcakes so that you can eat them with your hands in a few bites. Enjoy!! 

Pumpkin Bars

Courtesy of I Heart Naptime 

Ingredients

• 4 eggs
• 1 2/3 cup sugar
• 1 cup vegetable oil
• 1 16 oz can pumpkin
• 2 cups flour sifted
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 3 oz cream cheese
• 1/2 cup butter
• 1 tsp vanilla
• 2 cups powdered sugar

Instructions

1. In a large bowl beat eggs, sugar, oil and pumpkin until fluffy. In a medium sized bowl stir together flour, baking powder, cinnamon, salt, soda, and spices. Add to pumpkin mixture. Spread in greased 15x10 inch pan. Bake at 350 for 25 minutes, or until lightly browned. Cool.
2. For frosting cream together cream cheese, butter and vanilla. Gradually add powdered sugar. Beat until smooth and creamy. Frost on pumpkin bars.

How To: Cookie Exchange Party

1.  Pick a date and location.

2.  Make your guest list.  

3.  Send out a save the date email or message. 
Things tend to get crazy busy from Thanksgiving on and I want to make sure my guests have the exchange on their calendars.  I decided that my cookie exchange will alwasy be the first Sunday in December.

3.  A month before the event, send out an invitation.  I do an Evite because I ask guests to share the cookie they are making in their response.  That way everyone can see what others are bringing, which will hopefully prevent duplicate recipes. You also need to decide on the rules for the swap.  

Here are my rules: 

1.  Bring one dozen of your favorite cookies on a platter, ready to share. 

2.  Bring three dozen of your favorite cookies packaged in groups of 6, for you to swap. 

*4 dozen cookies total* 

3.  Email me your recipe by November 27th.  I'll create a book of all the recipes for you to leave with.  

4.  Tell us what kind of cookie you're making in the reply section, so there aren't duplicates. 

  

4.  Plan the party. What will you serve?  I usually keep it simple because guests will eating lots of cookies.  I make a few appetizers. This apple pie dip is always a hit and these brie bites were delicious as well.  As for drinks, I make one festive alcoholic,  Shirley temple, egg nog and water.  I always make sure to have extra wine on hand just incase.  Then, I make extra sweets that people can snack on.  This included chocolate covered pretzels, M&M pretzels and bowls of candy.  Since your guests will be eating lots of cookies, keep the other food light.

5.  Buy decorations.  If you know you're planning on hosting a cookie exchange each year stock up on decorations after Christmas the year before.  If you're looking for decorations for that year, check out the dollar store, the dollar section at Target and Oriental Trading always has a great things for a good price.

6. Create a ballot for guests to vote on which cookie was the most unique, best tasting, most appealing and  best packaging.  

7.  Compile all the recipe the guests send you into a recipe book.  I printed them out and gave them to my guest to leave with.  You could also make a book and email it out to the guests to save on printing costs.  I just wanted my guests to have the recipes of their favorite cookies from the day. 

DAY OF PARTY:

8.  Set up a table for all of the cookies.  I had extra plates available for guests if they didn't bring one.  I numbered the cookies so that when guests were voting, they just wrote the number. I made sure to include plastic knives at each table for guests to cut the cookies if they didn't want to take the whole thing. 

9.  Have another table set up for guests to place their packaged cookies.  

10.  Have guests vote as they are tasting the cookies and mingling (make sure to have pens).  About half way through, tally the votes.  Announce the winners.  I have little gifts for the winners (bottle of wine, holiday oven mitt & spatula, candles).  

11.  After the winners are announced, call everyone around the table with the packaged cookies.  IT'S TIME TO SWAP! I had guests draw numbers to see who goes first.  The guest with #1 went first and grabbed the cookies she wanted, then #2 and so on.  We did this until there weren't any cookies left.  I provided reusable holiday bags for guests to take their cookies home in. 

That's it.  It's the perfect way to kick off the holiday season....great friends and sweet treats!

Pumpkin Spice Rice Krispy Treats

Last month, I made these Cinnamon Bun Rice Krispie Treats.  I had no idea that there were different types of marshmallows out there until I came across the cinnamon bun kind.  Then, I heard there was pumpkin spice marshmallows.  I love anything pumpkin so I immediately was on the hunt for the marshmallows.  I ended up finding them at WalMart.  I followed the same recipe that is on the box for original rice krispie treats, but used 5 cups of krispies instead of 6.  Although both recipes were delicious, I actually enjoyed the cinnamon bun krispies a little bit more than the pumpkin spice.  Enjoy! 

Out of Treats

This little creation was inspired by a pin on Pinterest.  It was a last minute craft, the day before Thanksgiving.  I figured/ hoped it would keep trick or treaters from ringing the doorbell or knocking on the door after we went inside.  Unfortunately, just turning the lights out doesn't get the message across in our neighborhood.  

Materials: 

1 piece of wood

paint

Sharpie paint pen

ribbon

hot glue

Directions: 

Paint the wood sign orange.  I painted all sides. 

 Then, I used the Sharpie paint pen to write "out of treats" and decorate the outside.  

To hang it, I took about 24 inches of ribbon.  I folded it in the middle and hot glued it to the back of the wood.  From there I tied it into a bow.  

After that, it was ready to go on the door.   

The sign worked because we didn't have any trick or treaters afterwards.  

Happy Crafting!

tomato-basil-parmesan-soup

One of my favorite comfort foods is grilled cheese and tomato soup. Especially on a cool fall or winter night.  When I looked at the forecast a week or so ago and noticed cooler temperatures, I made sure to add this dinner to my menu.  I'm still on a crock pot kick, so I searched to see if there was a soup recipe I could make in the crock pot.  I decided on this one because of the amount of veggies in it and the reviews.  It isn't a smooth, creamy soup due to the vegetables but it was still good.  Hubs gave it a 7 out of 10 and that's pretty good because he's not a soup fan.  I give it a 6 because I REALLY love creamy tomato soup.  Again, a great tomato soup but if you're looking for creamy with no chunks, this is not for you.  Enjoy! 

Tomato- Basil- Parmesan- Soup 

Recipe found here 

Makes about 2 quarts (about 8 servings)

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Halloween Burlap Wreath

 

Materials: 

1 3/4 yards of black burlap

1 wire hanger

scissors

festive ribbon

glue gun

Directions: 

Cut the burlap into 4 inch strips.  Make sure to cut them the same length, I just eyeballed it and it was obvious.  

Make the wire hanger into a circle.  Just unhook the top of the hanger, shape it into a circle and wait to rehook the top. 

Thread the burlap through the hanger.  I folded it back and forth to create a ripple effect.  Keep going, using all of your strips of burlap or until your wreath is full. 

 Rehook the top of the hanger.  I folded the hook park of the hanger down and hid it behind the burlap.  

 I finished off the wreath with an orange and black bow.  You can find tons of online tutorials on making bow, this is my favorite.  I just hot glued the bow to the burlap.

Creamy Chicken & Wild Rice Soup

I mentioned that a goal of mine this month was to try new crock pot recipes.  This was one of the ones I found on Pinterest and decided to make.  We usually buy a rotisserie chicken ever other week and have some left over meat.  I usually freeze the leftover meat, which ended up being perfect for this recipe. You'll notice from the picture that it looks thicker than your typical soup.  And it was.  But, that was because I let it cook for 8 hours on low instead of 6, which made the rice mushy.  I had to leave the house and ASSUMED it would be fine.  Whoops.  Even though that happened, I still wanted to share the recipe because it was really good. Even with the thick texture, we ate it all.  I'm sure it would be fantastic as a soup and plan on making it again. 
 This time, keeping more of an eye on it at the end.  Enjoy!

Slow Cooker Creamy Chicken and Wild Rice Soup

Courtesy of Chef Mommy 

Ingredients:

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice 
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery

Directions:

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes

Pumpkin Oatmeal White Chocolate Chip Cookies

I've my fair share of pumpkin cookies over the past few years.  There aren't too many pumpkin recipes that I pass on.  And when I come across one where I have all the ingredients, I usually make it immediately.  That is what happened with this recipe.  I pinned it.  Checked my pantry.  Then started baking.  I was really excited about these cookies because I've never made a pumpkin oatmeal cookie before.  And I love oatmeal cookies.  The one thing I was missing from the original recipe (link below) was dark (or milk or semi sweet) chocolate chips.  To make up for what was missing, I just added more while chocolate chips.  I actually enjoyed the pumpkin and white chocolate combination and think the dark chocolate would have overpowered that.  When I make them again, I think I'll try the chocolate but only do dark chocolate instead of using white and dark together.

  These cookies were a hit with everyone who tried them.  Hubs took them to work and they flew out the door.  My parents came over a few days later and they enjoyed what was left.  If you're a pumpkin fanatic like myself, you'll enjoy these cookies.   

Pumpkin Oatmeal Chip Cookies 

Courtesy of Family Fresh Meals 

Ingredients:

1 cup sugar

1 cup brown sugar

2  cups all purpose flour

1 cup chocolate chips

1 cup white chocolate chips 

2 cups rolled oats (oatmeal) *I used quick cooking

1/2 tsp of ground cinnamon

2 tsp of pumpkin pie spice

1 TB vanilla extract

1/2 tsp salt

1 cup unsalted butter

1 tsp baking soda

1 cup pumpkin puree
1 egg

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
2. Next beat butter, sugar and brown sugar until well creamed together.
3. Now add in pumpkin, egg and vanilla. Beat until combine well.
4. Gradually add the dry ingredients to wet ingredients and mix until incorporated.

5. Next, stir in your oats. Mix well.
6. Stir in both the white and dark chocolate chips.
7. Drop cookie dough by the rounded tablespoon on to the prepared baking. sheet.
8. Bake cookies for 14-15 minutes or until cookies are lightly browned. DO NOT OVER COOK. They will seem a little soft, but will firm up as they cool. You want to keep the nice, soft texture!

Southern White Chicken Chili

Come fall, chili is a weekly staple in our household.  It's just so easy to make, I always do it in the crock pot. I've always made chili with beef.  But, this month I made a goal to try new crock pot recipes.  This was the perfect time to step away from my normal chili recipe and try something different.  And boy am I glad I did.  This recipe was amazing. Full of flavor and the perfect pair to a cool fall night.  

 It's now my favorite chili and I plan on making it for friends on Halloween.  

 

Southern White Chicken Chili 

Courtesy of Campbell's 

Ingredients: 
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound), cut into cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1 large onion, chopped (about 1 cup)
1 medium green pepper, chopped (about 3/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup 
3/4 cup water
1 1/2 cups frozen whole kernel corn
2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained
2 tablespoons shredded Cheddar cheese
**I also added a white chili seasoning packet from McCormick & 1/2 cup of chicken stock to the recipe**

Directions:

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder,
   cumin, onion and pepper and cook until the chicken is cooked through and the
   vegetables are tender, stirring often.
• Stir the soup, water, corn and beans in the saucepan and heat to a boil.  
  Reduce the heat to low.  Cover and cook for 5 minutes, stirring occasionally.  
  Sprinkle with the cheese.