Pumpkin Chip Cookies

My mom and I had a recipe for Pumpkin chocolate chip cookies that we used for years, but I was not happy with the way they had been coming out for the past few years. So last year, I found a new recipe. Same ingredients, but in different amounts and I was much happier with how they turned out!

Pumpkin Chip Cookies - Taste of Home's Halloween Party Favorites

1½ cups butter, softened
2 cups packed brown sugar
1 cup sugar

1 can (15 ounces) solid-pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips

In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

These are one of our favorite cookies to have in the fall! I like to frost them using a container of vanilla frosting, and if I can find sugar pumpkin decorations to put on top, then I get those, too. The frosting just adds a little extra sweetness to the cookies. But they are also good without frosting! As always, I recommend using parchment paper on your baking sheets…it helps keep the cookies from sticking and leaving a chocolaty mess!

If you do frost them, do not stack them until the frosting has had time to firm up!

Enjoy!

Gourmet Grilled Cheese

I LOVE grilled cheese sandwiches. From the very simple white bread/American cheese, to the more elaborate with fancy breads and multiple types of cheese. They are all delicious to me! These sandwiches were simple, but a step up from your everyday grilled cheese. Actually, I think this is my new everyday grilled cheese!

Gourmet Grilled Cheese – from allrecipes.com

You will need the following ingredients for each sandwich:

2 slices sourdough bread
1 tablespoon butter
1 tablespoon grated parmesan cheese
1 slice American cheese
1 slice cheddar cheese


Heat a skillet over medium heat. Butter one side of each slice of bread. Sprinkle parmesan cheese onto the buttered sides. Place one slice buttered side down in the skillet and place a slice of American cheese and a slice of Cheddar cheese on it. Top with the remaining slice of bread, butter side up. Fry until golden on each side.


These were SUPER yummy. I would definitely make them again! We bought fresh bakery sourdough and sliced it, but they would be good with any sourdough, or any other bread for that matter. Make sure you soften the butter, or pull it out of the fridge 30 minutes or so before using. The one thing I did was mix the grated parmesan cheese with the butter, and the spread that mixture on the bread. Otherwise, I made them as directed!

Enjoy!

Cake Balls

I heard about “Cake Balls” a little over a year ago from a friend. So I did an internet search for them and, wow, did I find a lot of cake ball info! These cute little balls of cake and frosting are always a big hit. They are nice because they are finger food, fun to look at, and not nearly as messy as a cupcake!

After reading about cake balls from many different sources, and making them a few times myself, here is how I like to make cake balls.

Cake Balls

1 box of your favorite cake mix (and ingredients to make the cake)
1 container of your favorite frosting
2 bags of candy coating/candy melt disks

1. Bake the cake according to the instructions on box. It doesn’t matter what pan/pans you use. I usually use a 9 x 13 because it is easiest.
2. Cool cake in pan for 10-15 minutes, then remove from pan and cool completely on wire rack.
3. Break the cake into chunks and put about half of it into a mixing bowl.
4. Put about 2/3 of the container of frosting into the bowl with the cake. Using a mixer, mix for a few seconds, then add in the rest of the cake. Continue mixing until well combined.
5. Put cake mixture in refrigerator and let chill for a couple of hours.
6. Line a couple of baking sheets with parchment. Form cake mixture into 1 inch balls (I use The Pampered Chef small cookie scoop to measure, then go back and roll them into a tighter ball with my hands).
7. Put the baking sheets with the balls on them into the freezer for a few hours. (this may be difficult if you do not have a large freezer, so put them in whatever you can to freeze them, just keep them from touching each other).
8. After a few hours, pull out one about 1/3 to ½ of the cake balls, and dip them in the melted candy coating (follow directions on package for melting). Place on wax paper and let harden.

I have a stand mixer, and I use this for mixing them up with the paddle attachment. This is what I have found easiest. I also have a large, upright deep freezer in my garage, which is very handy for freezing baking sheets full of cake balls. I sometimes forget that not everybody has this! But really, freeze them however you can, the most important thing is for them not to touch each other while they are freezing!

These are a little labor intensive, but pretty easy. I love the ease of transporting them, and of course, eating them. My favorite flavors are chocolate cake with chocolate frosting, dipped in any color candy coating. You will have to experiment with your favorites and let me know how they turn out!

Enjoy!

Peanut Butter Cup Tarts

These cookies are SOOO easy and so good!! Every time I make them, they are gone before I know it. These are a great treat for when you need something quick to take with you to share!

I don't use store bought cookie dough very often, but the peanut butter cup candies are what make these cookies so good, so the store bought dough works just fine.

Peanut Butter Cup Tarts

Refrigerated cookie dough (I use Chocolate Chip or Peanut Butter)
24 Reese's Peanut Butter Cup Miniatures

Preheat oven to 350° F.
Spray a mini-muffin thoroughly with non-stick cooking spray (I like the Pam for Baking)
Put 1 tablespoon of dough in each muffin cup.
Bake for 8-9 minutes. (They will look like they are not quite done).
Immediately push a peanut butter cup into the center of each one.
Let cool completely before removing from pan.


First of all, you can buy a roll of cookie dough, but if you just divide it into 24 pieces and put it in the muffin cups, it will be too much and you will have a hard time getting them out of the pan. Just trust me. I like to buy the tub, and then I have enough for a couple of batches. But either will be fine. To measure out the perfect amount, I use my Pampered Chef small cookie scoop. If you don't have that, just use a 1 tablespoon measuring spoon.

Make sure you have all your peanut butter cups unwrapped and ready to go because you need to push them in IMMEDIATELY when you take them out of the oven. You are going to want to eat one right away, but I promise you, let them cool all the way and they are so much better.

Enjoy this easy, sweet treat!!!

Banana Pudding

I have to admit, I have never been a huge Banana pudding fan. However, all that changed after eating my friend Melissa B.’s banana pudding. It is SO good. And super easy. It makes a ton, so make sure you are feeding a lot of people when you make it, otherwise you will be eating all the leftovers later!

Banana Pudding – Melissa B.
1 large instant vanilla pudding mix
4 small to medium bananas – sliced thick
1 small container cool whip
2 cups mini Vanilla Wafers (or crumbled large wafers)

In a large bowl, prepare vanilla pudding as directed and set in refrigerator for 5 minutes (or until pudding sets as normal). Add Cool Whip and blend well. Add bananas and Vanilla Wafers. Enjoy immediately or refrigerate until serving. Store in refrigerator after serving. Top with sliced banana or more Vanilla Wafers for garnish.


This is SO good. The Cool Whip gives it more of a fluffy consistency, rather than a pudding/custard type consistency. Which I am pretty sure is the reason I love it so much. It made such a huge bowl, that went I went to pick my son up from his friend’s house, I took it with me to share with them. Between 5 kids and 2 adults, we didn’t even finish half of it. And that was after several of us went back for seconds. I promise you, this is a great potluck dish! You won’t be disappointed!!!

Greek Salad Dressing

This dressing is WAY easy! I love Greek salad. And if I am making Greek salad, then I know I will have Feta cheese on hand. All the other ingredients are staple items I always have. I got this recipe from my friend Tricia L. years ago. However, the instructions on this recipe call for mixing it in a blender. I have never done that. I put it in a salad dressing shaker (or jar with a tight fitting lid) and just shake it up. No need to dirty your blender and all its parts!!!

Greek Salad Dressing – Tricia L.
4 tbsp. lemon juice
4 tbsp. red wine vinegar
1 tsp. salt
¼ tsp. pepper
1 tsp. dried oregano
¼ tsp. garlic powder
½ cup olive oil
¼ cup crumbled feta cheese

Combine all ingredients in a container with a tight fitting lid. Shake well. Serve immediately or store in refrigerator until serving.

Of course I serve this dressing with a Greek salad. I like iceberg lettuce, tomatoes, cucumber, kalamata olives (or regular black olives), feta cheese, and a sprinkle of pepper!

This dressing also makes a great chicken marinade!

Quick and Easy Quiche

This is a great recipe for an easy quiche that doesn’t have a crust! It’s great for people trying to watch their carbs. I got this recipe from my friend Darci Z. many years ago! I made one last night to for my hubby to have for breakfast during the week this week!


Quick and Easy Quiche – my friend Darci Z.

5 eggs
¾ cup evaporated milk (5 oz. can)
¾ cup cheese
Mrs. Dash (to taste)
Meat
Veggies

Beat eggs and milk together. Add remaining ingredients. Pour in pie plate sprayed with non-stick cooking spray! Bake at 350°F for 30 minutes.


Can you believe how easy that is??? You can make this with whatever cheese/meat/veggie combo you like! And it’s low in sodium, because it uses salt-free Mrs. Dash to add flavor! Whatever meat you use, be sure it is pre-cooked!