Pumpkin Spice Cookies

These are so simple and yummy! Enjoy!

Pumpkin Spice Cookies

1 pkg. of Spice Cake Mix

1 15oz. can of solid pack pumpkin

Cream Cheese Icing

Directions:

Preheat oven to 350. Grease cookie sheets. In large bowl, stir together cake mix and pumpkin until well blended. Use a scoop to drop rounded spoonfuls onto the cookie sheets. Bake 18-20 min. Allow to cool for 5 min. before removing to wire cooling rack. Cool completely and then ice with cream cheese icing.

Christmas Morning Scramble

This is a favorite of our family--we often heat it up while we open presents Christmas morning. It's very easy to make and freezes well.
Merry Christmas!

Great Brunch Scramble

3 cups soft bread cubes, no crusts

2 1/2 c. milk

12 eggs, beaten

1 t. salt

1 t. seasoning salt

3/4 lb. cheese grated (used colby)

12 slices bacon, fried and crumbled

Soak bread cubes in milk for 5 min. then drain the unabsorbed milk into the beaten eggs. Set bread aside. Add salt and seasonings to egg mixture and scramble over med. heat until half cooked. Stir in bread cubes. Place mixture in 9x13 pan. Sprinkle with cheese. Top with crumbled bacon. Bake in preheated oven (400 degrees) for 20 min.

Cranberry Hootycreeks Mix

Add: 2/3 c. brown sugar
2/3 c. white sugar
Cream: 2/3 1 c. butter/margarine, softened
2 eggs
2 tsp vanilla
Combine with:1c. plus 4T. all-purpose flour
1 c. old fashioned oats
1 tsp. Baking soda
1 t. salt
1 c c. dried cranberries
1 c. white chocolate chips
1 c. pecans

Preheat oven to 350 . In l;are bowl, cream together eggs and vanilla. Add sugars. Add dry ingredients. Mix by hand till well blended. Drop by heaping tablespoonfuls onto a greased cookie sheet. Bake 8-10 minutes till edges start to brown. YUM!!

Josie's quick and easy bar cookies

1 box yellow cake mix
1/2 cup oil
2 T. water
2 eggs
chocolate chips to your taste

Mix together. Will be very stick. Will need to pat into 9 x 13 cake pan. Cook will brown on top.

Peanut Butter Pork

From: Make it Fast, Cook it Slow: The Big Book of Everyday Slow Cooking

Ingredients:

1 med onion sliced in rings

1.5-2 lbs pork tenderloin (I used pork loin)

1/4 cup brown sugar

1/4 cup soy sauce

3 Tbsp white wine vinegar

3 Tbsp water

2 garlic cloves, minced

1/2 cup natural peanut butter, creamy

To prepare:

Place pork roast in a gallon size freezer bag. Mix brown sugar, soy sauce, vinegar, water, and garlic to make the sauce and pour over the meat. Then, dump peanut butter into bag. Top with sliced onions. Seal and freeze.

On serving day:

Thaw roast in fridge overnight. Dump into Crockpot, making sure that the onions go to the bottom of the pot. Cook on low for 8 hours, or high for 4-6 hours. Flip the pork over 1 hour before serving.

Optional: Garnish the roast with lime or chopped peanuts.

For the cookie swap, I made the Amish Ginger Snaps. They were so yummy last year, that I couldn't wait to make them again. Click here to go to last year's post if you'd like to look at the recipe. In the old post, I didn't mention that the recipe makes about 5 dozen cookies.

Brownie Bites

-4 sqares Baker's Unsweetened Baking Chocolate
-3/4 cup (1 and 1/2 sticks) butter
-2 cups sugar
-3 eggs
-1 tsp. vanilla
-2 cups flour

Microwave chocolate and butter in large microwaveable bowl on High 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well. (Scoop into balls and freeze or refrigerate 15 minutes, scoop and proceed to baking instructions.)

Baking instructions: Place balls on cookie sheet 2 inches apart. Bake at 350 8-10 minutes, or just until set. Gently press several M&M's into cookies immediately after they come out of the oven. If you want some variety, you can also press half a walnut, half a caramel, or some chopped candy canes into the top of these cookies.

Cranberry Chicken remix

I have to apologize! I forgot that we put a soup in between our beef and chicken meals. So, we have an extra chicken meal this month. I am a big dork. So sorry!

Anyway, I've made this one before, but it's been a while. This time I'm using Ziploc bags instead of tins, and I'm using a bit less French dressing. Hence, I'm reposting the recipe.

-2 pounds chicken breasts
-1 pkg. dry onion soup mix
-1 can whole berry cranberrry sauce
-1 cup French dressing (I used light French dressing.)

Freezing instructions: Place chicken in Ziploc bags. Mix sauce ingredients and pour over the chicken. Freeze.

Baking instructions: Thaw completely. Pour into a 9x13 pan. Bake uncovered at 350 for 45 minutes to an hour, until chicken is no longer pink. Serve over rice.

Swedish Meatballs

I promised Elizabeth I would post this! It was the meal I made in October.

-36 meatballs
-1 can cream of onion soup
-1 can cream of mushroom soup
-1/2 cup water
-3 tbsp. worchestershire sauce
-8 oz. sour cream

Freezing instructions: Place meatballs in Ziploc bag. Mix rest of ingredients and pour into bag.

Cooking instructions: Thaw. Dump into crockpot. Cook on low 2-3 hours. Serve over rice or noodles.