Jalapeño Macaroni & Ham Bake

 If I could rename this recipe, I'd call it Grown Up Mac & Cheese.  A few weeks back I bought mac & cheese because it was BOGO at Publix.  I remembered coming across some Betty Crocker recipes using the deluxe box that looked pretty darn good.  After I got home from the store, I went back to my inbox to find the recipes.  I chose this one because hubs loves hot & spicy food.  I was trying to be a thoughtful wife =-).  I was also already using canadian bacon for another recipe, so this also allowed me to use food I already had at home (and saved me some $).  I LOVED this dinner.  Using the pepper jack cheese is a must.  It gave it the perfect kick.  Mixed with cheesy pasta and crunchy crackers, I couldn't get enough.  I didn't add the garlic or onions because I didn't think it needed it.  You'll definitely love this recipe! 

What You Need
2 pkg. (7-1/4 oz. each) KRAFT Macaroni & Cheese Dinner
1 Tbsp.  oil
15 slices OSCAR MAYER Deli Fresh Honey Ham, chopped (I used Canadian Bacon)
1 small  red onion, finely chopped (Omitted)
2 jalapeño peppers, seeded, chopped
2 clove  garlic, minced (Omitted)
4 eggs, beaten
4   KRAFT Big Slice Pepper Jack Cheese Slice, coarsely chopped
18 RITZ Crackers, crushed (about 3/4 cup)
1/2 cup  fresh parsley, chopped


Make It

HEAT oven to 350ºF.

PREPARE Dinners in large saucepan as directed on package. Meanwhile, heat oil in medium skillet on medium heat. Add ham, onions, peppers and garlic; cook 5 min., stirring frequently.

ADD ham mixture to Dinners with eggs and chopped cheese; mix lightly. Mix cracker crumbs and parsley; stir half into Dinner mixture. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining crumb mixture.

BAKE 35 min. or until center is set and casserole is heated through.

Crockpot Cheddar Beer chicken

I've been pretty good about keeping up with my crockpot Monday meals.  Of course, Pinterest makes it very easy to find lots of recipes.  It is where I came across this one, which was originally  From Sandra Lee.  I made this recipe with hubs in mind.  I'm not a beer fan but was willing to try it out, hoping he would love it.  Overall, it only took me 20 minutes to make.  I thought it was okay, nothing to write home about.  But, hubs enjoyed it.  Next time, I would probably add more veggies and do without the green peppers.  This is definitely a "man" recipe. 

Ingredients

Makes: 4 servings

Cook: 31/2 to 41/2 hours

•  1  large onion, peeled and diced large 
•  1  package (16-ounce) diced red potatoes, Reser’s® 
•  1  cup frozen diced green pepper, Pictsweet® 
•  4  boneless skinless chicken breasts, rinsed and patted dry 
•  11/2  teaspoons garlic salt, McCormick® 
•  11/2  teaspoons ground black pepper 
•  1  can (10-ounce) condensed cheddar cheese soup, Campbell’s® 
•  3/4  cup Bass Ale® 
•  3/4  cup bacon crumbles, Hormel® 
•   Fresh chives, finely chopped, for garnish

Directions

1. In a 5-quart slow cooker, combine onion, potatoes, and green peppers.
2. Season both sides of chicken breasts with garlic salt and pepper. Place in slow cooker on top of vegetables.
3. In a small bowl, stir together cheddar soup, Bass Ale, and bacon crumbles. Pour over chicken.
4. Cover and cook on LOW setting for 31/2 to 41/2 hours.
   
   Serving ideas: Serve hot with chive garnish.

Cinnamon Sugar Pumpkin Blossoms

What better way to start a new week than with another tasty pumpkin recipe? This one was from Pinterest.  I made them last Sunday when my mom came over and spent the day baking with me.  Even though these were delicious cookies, they weren't as easy as we thought they'd be.  I didn't have the time to cool the dough over night (which I would recommend) so I decided not to coat the dough in cinnamon sugar.  Instead, I scooped the dough onto the cookie sheet and sprinkled the cinnamon sugar mixture on it.  They baked perfectly and the house filled with a sweet pumpkin aroma.  Out next little issue came with putting the kisses on the cookies.  The directions said to put them on immediately after they come out of the oven.  That did not work for us, see picture below.  Instead we let them cool for a few minutes on the cookie sheet, moved them to a wire cooling rack and after a few minutes pressed the kisses on top.  After two attempts, we finally had success.  And they were totally worth it.  Enjoy!

Pumpkin Spice Hershey Kisses (about 30, unwrapped)

1 pouch Betty Crocker Sugar Cookie Mix

1/3 cup butter, softened

1 egg

1 cup canned pumpkin

1/2 teaspoon pumpkin pie spice

1/2 cup sugar and 2 teaspoons cinnamon, mixed

Preheat oven to 350. 

  

Mix sugar cookie mix, butter, egg, pumpkin, and pumpkin pie spice with a mixer or by hand until well blended. Dough will be very soft. Cover and refrigerate for at least an hour.

I tried the dough after an hour, and after sitting in the refrigerator overnight. I preferred it after it had sat all night (firmer and less messy) but it’s really up to you.

Scoop the dough out with a small cookie scoop (or a tablespoon), roll into a ball, and roll in the cinnamon sugar. If your dough is less firm due to refrigerating it less, drop it in the cinnamon sugar before you shape it. The coating will keep it from sticking to your hands.

Place cookies on an ungreased cookie sheet and bake for about 10 minutes, or until bottoms are golden brown and centers are firm. Remove from oven and immediately press a Pumpkin Spice Kiss in the center of each.

                                                                               Woops! 

Crescent Chicken

You are going to be so glad you visiting my little blog today.  I've got one heck of a recipe to share with you.  I found the recipe on Pinterest.  It came from a blog called  Women Living Well.  The picture on Pinterest immediately caught my eye.  When I looked at it, it looked easy to make and I had all of the ingredients on hand.  So, I added it to the menu for the week and made it last night.  Let. Me. Say.  This recipe was one of the best I've made in a while.  I was a little nervous about it after putting the chicken pockets together and pouring the soup over.  I thought the soup would seep through and I'd end us with a hot mess.  But, that was not the case at all.  It came out perfect. I could have eaten seconds and thirds if it wasn't so filling.  Add this recipe to your list this week, it will not disappoint! 

Crescent Chicken

(serves 6-8 rolls)

1 (8 or 6 jumbo count) package refrigerator crescent rolls

2 cups chopped cooked chicken

1 cup shredded cheddar cheese

1 can cream of chicken soup

1 can of milk (using soup can)

Preheat oven to 350

Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.

Mini Meat Loaves & Ranch Potatoes

I'm continuously in search of new meatloaf recipes.  I've come across some great ones in the past, but I don't like to make the same thing twice, so my search continues.  This recipe appealed me to because it is made with a packet of ranch dressing mix.  I also loved the idea of the mini loaves, which makes less cooking time.  Any how, the recipe comes from Betty Crocker.  It was easy peasy to make.  And one of the best meat loaves I've had.  The loaves look like oversized meatballs but they were the perfect size.  I think the recipe made about 5 loaves.  The leftovers were just as tasty as the night we made them. For the potatoes, I used another packed of ranch mix and a tablespoon of olive oil.  I used about 3 cups of quartered potatoes.  I put them in a large ziplock bag, poured in the oil and the packed of ranch and mixed it up.  I laid them on a baking sheet and baked with the loaves.  I did put them in 10 minutes earlier than the loaves and took them out at the same time.  All in all, a fabulous dinner in less than an hour. 

Ingredients:

1/4 cup milk 

1 egg

1 pound lean ground beef 

1/4 cup Progresso® dry bread crumbs (any flavor) 

1package (0.4 ounce) ranch dressing mix 

1tablespoon Worcestershire sauce   

Directions:

 * Heat oven to 350ºF.

    * 2 Beat milk and egg with fork in large bowl. Mix in beef, bread crumbs and salad dressing mix (dry). Shape into 6 small loaves. Place in ungreased rectangular pan, 13x9x2 inches. Brush loaves with Worcestershire sauce.

    * 3 Bake uncovered 35 to 45 minutes until no longer pink in centers of loaves and juice is clear. (If using meat thermometer, insert so tip is in center of one loaf. Thermometer should read at least 160ºF.)

    *  Let stand 5 minutes.

Pumpkin Snickerdoodles

Are you surprised to see another pumpkin recipe?  You shouldn't be.  As soon as these gems caught me eye on Pinterest, I knew I had to make them.  Fortunately, I had all the ingredients at home so I didn't have to wait.  My Mr. has a busy season at work that is starting this week and I always try to send in lots of goodies for that 12 week period.  This was my first treat that I sent.  I followed all directions but did add a tsp of pumpkin pie spice into the cookie dough mix.  I chilled my dough overnight.  You definitely want to chill the dough, it will make it easier to work with.  I used the Pampered Chef small scoop to make the cookies, so I ended up with over 4 dozen. Enjoy! 

Pumpkin Snickerdoodles

Yield: about 3-4 dozen cookies
Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.
From Annie's Eats. 

Fall Decor

Cinnamon Stick Candles 

I used a few bundles of cinnamon sticks and a tall white candle.  I had my hubs hold his hands open around the candle and I put the cinnamon sticks around it.  Once the candle was completely surrounded, I used twine to hold them together.  I did try to hot glue the cinnamon sticks together around the candle, but it didn't work.  It took 5 minutes to do once I had an extra set of hands.  

Filled Vases 

Popcorn seeds, split peas and red beans filled the vases in my dining room.  I used two bags of each.  I filled them and then placed a candle in the middle.  A quick and festive decoration.