Easy Pumpkin Moose

Contributor: Mama Nichole

Don't wanna hassle with a pie crust - This is the way to go. Serve in some cute serving bowls with a dollop of whip cream and a mint garnish and your set.

Here is your line up:

• 4 ounces cream cheese, at room temperature
• 1 (15-ounce) can pumpkin puree
• 1 1/2 teaspoons pumpkin pie spice, divided
• 1 teaspoon vanilla extract 
• 1/2 cup brown sugar
• 2 1/2 cups heavy cream, whipped and chilled

Let's get to mixing: 

In a large bowl, using an electric hand mixer, beat the cream cheese , pumpkin puree, 1 teaspoon pumpkin pie spice, vanilla, and brown sugar until it becomes smooth and creamy.

Gently fold in the whipped cream. Spoon the mousse into individual serving dishes, top each mousse with a dollop of whipped cream, if desired, and a sprinkling of the remaining 1/2 teaspoon pumpkin pie spice.



 EBM Tip:  Mousse can be made a 1 day in advance.

Easy Pumpkin Bread with Streusel

Contributor: Mama Nichole

Makes 6 mini loaves, or 3 7×3-inch loaves


 This bread is AMAZINGLY moist. Make in mini loaves and give as gifts.

Here is your line up:
3 1/2 cups (445 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup canola or vegetable oil
1/2 cup apple sauce
1 1/2 cups sugar
1/2 cup  brown sugar, packed
4 eggs (or 1/4 cup ground flaxseeds combined with 3/4 cup water, for vegan/dairy free)
1 15-ounce can pumpkin puree
2/3 cup (167 ml) water

For the streusel  (optional, this bread is still amazing without it)
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup  pecans, walnuts, or any other nut, chopped
2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted (or margarine for vegan/dairy free*)
*when buying margarine for vegan/dairy free usage, be sure it’s actually vegan. I prefer Earth Balance

Let's get our bread on : 
To make the bread: Preheat oven to 350 degrees . Lightly spray 6 mini or 3 7×3-inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside.
In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.
To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in the pepitas or nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.
Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.
Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean. If making large loaves, bake all 3 7×3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can.

Easy Pumpkin Cheese Cake with Cinnamon Whipped Cream

Contributor: Mama Nichole

Pumpkin + Cheesecake = 1 HAPPY MAMA!


Here is your line up:

Crust:

• 30 squares gingersnap cookies
• 6 tablespoons (3/4 stick) unsalted butter, melted

Filling:

• 4 (8-ounce) packages cream cheese, room temperature
• 1 3/4 cups sugar
• 1 (15-ounce) can pumpkin
• 5 large eggs
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon table salt
• 1 tablespoon vanilla extract 
• 2 tablespoons all purpose flour 
• Cinnamon Whipped Cream, for serving, recipe follows

Let's get our Pumpkin on: 

Crust:

Preheat the oven to 350 degrees F.

Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.

Remove from the oven and let cool completely while preparing the filling.

Filling:
Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.

In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.

Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake  moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.

Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream.

Cinnamon Whipped Cream 

• 1 cup heavy cream, chilled
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothty. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.

Makes about  1 1/2 to 2 cups

Easy Blueberry Salad

Contributor: Mama Nichole

This will be a beautiful salad to add to your Thanksgiving spread and a crowd pleaser.

Here is your line up:
1 can blueberry pie filing
1 large can crushed pineapple
2 small packs of grape jello
2 cups boiling water
1 (8oz) cream cheese block
1 cup sour cream
1/2 cup chopped nuts
1/2 cup sugar
1 teaspoon vanilla

Let's get to Salad making:
Mix jello with 2 cups of boiling water. Add pineapple and pie filling. mix well and pour into 9 x 13 dish. Refrigerate until set. Mix cream cheese, sour cream, sugar and vanilla. Spread over jello mixture and sprinkle with nuts. Keep refrigerated until ready to serve.

Easy Cherry Cream Cheese Salad

Contributor: Mama Nichole

My husbands grandmother always has over 50 people over for Turkey day each year. Her responsibilities other than hosting is ALL the salads and this is one of her famous ones and I'm happy to bless you all with it.

Here is your line up:
2 boxes cherry jello ( smaller boxes)
1 1/2 cups boiling water
2 cups frozen unsweet cherries
2 cans ( 8oz ) crushed pineapples in juice, undrained
1/2 cup honey-nut cream cheese

Let's get to salad making:
In large bowl, dissolve jello in boiling water, stirring constantly. Stir in frozen cherries until thawed. Stir in pineapple. In ungreased 8 inch ( 2 - qt)  dish pour half the jello mixture and place in refrigerator for 30-45 minutes until set. Drop cream cheese by small spoonfuls over set jello mixture. Carefully spread to cover. Pour remaining jello mix onto. Refrigerate at least 2 hours until set.

Easy Strawberry Pretzel Salad

Contributor: Mama Nichole

Last year at Thanksgiving I welcomed this salad into my life, and have dreamed of it since. My little sis introduced this union and I am so thankful she brought us together.

Here is your line up:
2 2/3 Cups pretzels crushed
3T Sugar
3/4 cup butter
1 (8oz) cream cheese block
1 cup sugar
1 (8oz) Cool Whip
3 (3 oz) boxes of strawberry jello
1 (16 oz) box frozen strawberries.

Let's get to Salad making:
Preheat oven 350. Roll pretzels, but not too fine. Combine pretzels, melted butter and 3 T sugar. Press into 9 x 13 pan and bake for 10 minutes. Cool completely. Cream remaining sugar and cream cheese thoroughly, then add in cool while. Spread over pretzel crust. Add 3 cups of boiling water to Jello, Add box of frozen strawberries. Chill until partially set. Pour over cream cheese layer. Chill over night.

Easy Herb & Dijon Turkey Breast w Mushroom Gravy

Contributor: Mama Nichole

Nervous about cooking a whole turkey or your just not feeding a lot of people this year for Thanksgiving? Why not bake Turkey Breast and make it easy on yourself and your wallet.

Here is your line up:
5-6 bone in  whole turkey breast thawed
1 T dijon mustard
1 T butter
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon coarse ground pepper
1 can ( 14 oz) chicken broth
 8 oz small fresh whole mushrooms
1 medium onion, cut into 12 wedges
1/4 cup all purpose flour
1/4 cup cold water
Salt & Pepper to taste - If desired

Lets get to cooking:
Preheat oven 325. In small bowl mix mustard, butter, thyme, marjoram, salt and pepper. In shallow roasting pan place turkey breast skin side up. Brush with mustard mixture. Place 1/2 cup broth in bottom of pan; refrigerate remaining broth. Spray piece of foil with cooking spray , cover dish. Bake 1 hour. Add mushrooms and onions to pan; spoon pan drippings over top. Baked uncovered 1 - 1 1/2 hour or until meat reaches done temp 170 degrees. Place turkey on platter and cover with foil. Let sit 15 minutes before carving so all the juices can soak back through the meat.
Gravy: Pour pan drippings minus veggies in sauce pan and add remaining chicken broth. In small pan mix cold water and flour until smooth; stir into drippings. Heat to boiling over med -high heat stirring constantly with wire whisk. Boil and stir about 1 minute until mixture is thick. Stir in mushrooms and onions from pan simmer 5 minutes. Stir in S&P to taste.

Easy Chocolate Pecan Pie

Contributor: Mama Nichole

Ummm Chocolate Pecan Pie - Nuff said.

Here is your line up:
One-Crust flaky pastry - Homemade or store bought
2/3 cup sugar
1/3 cup butter or margarine melted
1 cup corn syrup
2 T bourbon (optional)
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pieces
1 cup semisweet chocolate chips

Let's get to Baking:
Preheat oven to 375. In large bowl, beat sugar, butter, corn syrup, bourbon, salt and egg with hand beater, Stir in pecans and chocolate chips. Pour into pastry line pie plate. Cover edge of crust with 2-3 inch strip of foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake pie for 40-50 minutes or until set. Cool 30 minutes. Refrigerate for about 2 hours or until chilled. Serve with a dollop of whip cream.

Easy Not Your Mama's Green Bean Casserole

Contributor: Mama Nichole

Sick of that same ole tired green bean casserole that one person in the family brings each year? Well have I got a new spin on the dish.. Just added a few extra's to the mix to make it more than just green beans, cream of mushroom and fried onions. Make it my way this year and I guarantee your guest taste-buds will be Thankful.


Here is your line up:
2 large cans french green beans
1 large can of cream of mushroom
1 bag of shredded cheddar/colby jack mix cheese
1 cup of milk
1 teaspoon onion powder
1 teaspoon garlic powder 
1 small bag of slivered almonds
Salt & Pepper to taste.
1 large can/bag Fried Onions

Let's Cook it up:
Preheat oven 350. Drain green beans - set aside. In saucepan heat cream of mushroom, cheese, milk, spices until all the cheese is melted ( if too thick add a little extra milk). In 9x13 baking dish add green beans, and cheese sauce sprinkle almond on top and mix well. Spread evenly through the pan and sprinkle fried onions on top. Bake about 20 minutes or until casserole is bubbly and fried onions are golden brown.

Easy White Bean Chicken Chili

Contributor: Mama Nichole

I love a traditional chili but this white chili served with corn bread is just what the comfort food craving ordered.

Here is your line up:
1 lb dried navy beans
5 cups chicken stock
4 T butter ( 1/2 stick )
1 T minced garlic
1 cup chopped onion
1 1/2 cup green chili's ( canned )
1 lb chicken breast, finely chopped
1 T ground cumin
1 T dried oregano
1 to 2 teaspoons ground blk pepper ( depending on your hot meter)
1/2 teaspoon white pepper ( go easy on this stuff.. packs more heat than blk pepper)
Red Pepper flakes to taste ( or omit if low tolerance for heat)
1/2 bunch of cilantro, finely chopped

Time to Cook it Up:
Wash beans, cover with water and soak for 2 hours or over night. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and saute garlic, onion, and chilies for 5 mins or until onions are soft. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, red pepper, and cilantro. Lower heat to medium and cook, stirring occasionally for about 1 1/2 hours.

Easy Shrimp Stuffed Loaded Potatoes

Contributor: Mama Nichole


Who doesn't like loaded baked potatoes or garlic butter shrimp.. Lets marry the two and make an amazing crowd pleasing dish. I usually make these for football get together's and serve a veggie salad and other football foods.

Here is your line up:

10 med size brown potatoes
1lb Shrimp pealed ( I use frozen store brand and they taste perfect)
1 16oz sour cream
1 package of shredded mix cheese ( I use colby/cheddar mix)
1 stick of butter
2 T minced garlic
1 packet Bacon pieces
1 cup chopped green onions 
Salt & Pepper to taste

Preheat oven 375. Wash and poke potatoes with a fork , place on cooking sheet and back for 45 minutes ( or until done) Cool potatoes. In skillet sautee butter and garlic and add shrimp. Cook until done. Take shrimp out and corasly chop shrimp, add back to butter/garlic mixture. Set aside.
Cut potatoes in half. In large bowl scoop the potatoes out of the skins into the bowl. Arrange skins on baking sheet for stuffing later. Add sour cream, cheese ( save 1 cup for later) salt & pepper for taste. Add shrimp with butter/garlic. Mix well. Stuff shells with potato mixture and sprinkle with remaining cheese, green onions and all of bacon. Put back in the oven and bake for 15 minutes.

Easy Grilled Fish Tacos

Contributor: Mama Nichole
Adapted from: The Neely's

I love me some fish tacos when cooked right, and I think the cabbage slaw is what makes this dish. I suggest if you have time to make the slaw the night before so it can marinate all the goodness together. I also like to grill my fish on a wooden plank but the fish taste great in the skillet or boiled or even fried !! Enjoy! 

Here is your line up:

• 1 cup buttermilk
• 1 jalepeno, sliced
• 1 teaspoon smoked paprika
• Juice of 1 lime
• 1 1/2 pounds halibut, skinless or Tilapia ( whichever is on sale)
• Olive oil, for greasing grates
• Kosher salt and freshly ground black pepper
• 16 to 20 (6-inch) corn tortillas 
• Cabbage Slaw, recipe follows
• Lime wedges, for serving
• Fresh cilantro leaves, for serving

Let's Cook:

Add buttermilk , jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the fish and let marinate for 30 minutes.

Preheat the grill to medium-high heat.

Once hot, brush the grill grate with some olive oil. Remove the fish from the marinate and grill the fish 4 minutes per side, about 8 minutes total. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.

Grill corn tortillas until warm and soft and they have a few charred marks.

To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.

Cabbage Slaw:

• 1/2 small head green cabbage, cored or bag of reg shredded cabbage will need about 4 cups
• 1/4 red onion
• 3 tablespoons chopped cilantro
• 1/2 cup sour cream
• 1 chipotle, packed in adobo, finely chopped( Goya makes this in a small can in the mexican food aisle)
• Juice of 1/2 lime
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper

Using a large holed greater attachment for a food processor, shred the cabbage and red onion. Add to a large serving bowl with the chopped cilantro.

Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.

Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

Easy Whoopie Cake

Contributor: Mama Nichole

This easy cake will make your guest toes curl! Enjoy!

1 Chocolate Box Cake Mix
1 14 oz can sweetened condensed milk
1  6 oz jar of caramel
1 8 oz tub of cool whip
4 skor candy bars crushed

Prepare cake accordingly to directions and bake in a 9 x 13 pan. Once baked pierce warm cake all over with toothpick. Pour milk over cake, Pour caramel over cake and chill. Before serving top with whipped cream and sprinkle with crushed skor bars.

Easy Pepper Steak

Contributor: Mama Nichole


1 1/ lb Round Steak
Sprinkle of paprika
2 T butta
Garlic Salt to taste
1 10oz can beef broth
1 large onion
1 large green bell pepper
2 T cornstarch
1/4 cup water
1/4 cup soy sauce ( sodium free)
Cooked Rice

Pound round steak and cut into 1/4 inch strips; sprinkle with paprika. Brown meat in butter: add garlic salt and beef broth. Cover; simmer for 30 minutes. Cut onion & bell pepper into strips. Add to meat and simmer for 5 mins or until veggies are tender. Mix cornstarch, water and soy sauce in separate bowl and add to meat  mixture. Simmer until sauce thickens slightly. Serve over rice and with rolls to soap up the extra gravy.

Easy Mama Nichole's Chicken Salad Sammies

Contributor: Mama Nichole
Makes 36 small sammies

Almost every party I have I serve these little chicken wonders because they are such a crowd pleaser. Serve these babies on cressant rolls or potato rolls and your guest will be begging you for more! I mix the filling up the night before so all the yummy goodness gets a chance to blend together.

3 Cans generic can chicken
1 Cup of Miricle Whip - if it looks dry after mixing add a lil more
2 Apples peeled and chopped
3 cups of red grapes chopped
1/2 Cup ( or more ) of chopped pecans
Salt & Pepper to Taste


Drain can chicken. In large bowl mix chicken, miracle whip ( ck for dryness add more mw if too dry) apples, grapes, salt and pepper. Taste if you need it a little sweeter add a few more chopped grapes. Add pecans last.

Easy Shrimp or Crawfish Bisque

Contributor: Mama Nichole

Even though it is 100+ degrees here in Texas I can't help but think about soup since it is almost fall.

1 10oz Can Cream of Mushroom
1 10oz Can Cream of Chicken
2 12 oz cans evaporated Milk
2 T butter
1/2 lb of cooked shrimp or crawfish deveined and chopped
Dash Of Worcestershire sauce
Dash of Tabasco - or a lil more for a kick
1/4 Cup of cooking Sherry, or to taste.


In top of double boiler, heat soups, milk and butter over boiling water. Add Shrimp, Worcestershire sauce, and Tabasco. Stir in sherry to taste. Continue heating until desired temp.
Note: This is a VERY rich soup - Serve with a nice salad and crispy french bread. 

Easy Gooey Cake: Butter & Chocolate

Contributor: Mama Tommie

Gooey Butter Cake:
1 pkg. buttercream cake mix
1/2 c. butter
1 egg
1/3 c. cream cheese softened

Gooey Butter:
1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 lb. box confectioners' sugar
1 tsp. vanilla

Mix together cake mix (just the mix, not the other ingredients called for on the box) with butter and 1 egg. Pat into an ungreased 9 x 13 inch cake pan.

Cream together cream cheese, 2 eggs (one at a time), powdered sugar and vanilla. Pour over cake mixture. Spreading to the edges. Bake at 350 degrees for 35 minutes.
Enjoy!
~~~

Gooey Chocolate Cake:
1 pkg. devil's food cake mix
1/2 c. butter
1 egg
1/3 c. cream cheese softened

Gooey Chocolate:
1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 cup chocolate chips
1 lb. box confectioners' sugar
1 tsp. vanilla

Mix together cake mix (just the mix, not the other ingredients called for on the box) with butter and 1 egg. Pat into an ungreased 9 x 13 inch cake pan.

Melt chocolate chips. Cream together cream cheese, 2 eggs (one at a time), powdered sugar, and vanilla. Add in chocolate and mix well. Pour over cake mixture. Spreading to the edges. Bake at 350 degrees for 35 minutes.
Enjoy!
~~~

Easy Chocolate Cheesecake

Contributor: Mama Tommie

2 packages of cream cheese (softened)
1/2 c. sugar
1 1/2 tsp vanilla extract
1/4 milk
2 eggs
1 package mini hershey bars (8 pack)
1 c. milk chocolate chips
1 ready make graham crust

Melt hershey bars & milk in microwave about a minute or until creamy when stirred. Stir in 1/2 tsp vanilla extract. Pour in to ready made graham crust.

Melt chocolate chips and set aside. Mix cream cheese with sugar and 1 tsp vanilla. Beat in eggs one at a time. Add melted chocolate chips and mix well.

Poor cheesecake batter on top of chocolate layer in crust. Bake at 350 for 40 minutes and refrigerate at least 3 hours.

***
Note: I couldn't wait and we ate this warm. It was delicious and a total crowd pleaser! Even for my husband who is not a huge cheesecake fan.
***
~~~

Bacon-Herb Wrapped Pork Tenderloin

Contributed by: Mama Tommie

2 tablespoons minced garlic
2 tablespoons olive oil
2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary
12 fresh sage leaves chopped
1 tablespoon chopped fresh thyme
1 package thick sliced bacon
2 tablespoons olive oil

Preheat oven to 300 degrees F. Place garlic in a small ramekin and drizzel with 1 tablespoon olive oil, and wrap in foil. Bake until aromatic, about 20 minutes. Set aside.

Arrange tenderloins on work surface. Rub the top each tenderloin with the roasted garlic and season with salt and pepper. Mix together the rosemary, sage, and thyme. Scatter half of the mix over each garlic rubbed tenderloin. Split bacon between each tenderloin and wrape around each holding in place with toothpicks or butcher's string.

Sear each tenderloin in 2 TBSP of olive oil until golden brown on all sides. Transfer seared tenderloins to medium roasting pan or dutch oven. Place in the oven and cook at 375 to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine or toothpicks before carving.
Enjoy!

***
Tip: This meal freezes and reheats beautifully. Thaw and heat in oven at 325 for 8 minutes on each side. Stays just as tender, juicy, and flavorful as it did the night it was freshly cooked.
***
~~~

Easy Creamy Tomato Basil Soup

Contributed by: Mama Tommie

8 tomatoes - peeled, seeded and diced
8 cups tomato juice
28 leaves fresh basil ribboned (ribbon a few extra and use as garnish when served)
2 cup heavy whipping cream
1 stick butter softened
One 24 oz can of tomato sauce
1 cup mozerella shredded (plus 1/4 cup to garnish top when served)
salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 45 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot. Stir in can of tomato sauce.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Remove from heat. Add mozerella and stir until melted. Laddle in to bowl. Sprinkle cheese and basil ribbons to top.
Enjoy!
~~~

Banana Bread

Contributed by: Mama Tommie

1 1/2 c. self-rising flour
3 bananas, mashed
3 eggs
1 stick butter
1 tsp. vanilla1 c. sugar

Cream together butter and sugar until smooth. Beat in eggs one at a time. Add bananas and vanilla; beat well. Mix in flour slowly.

Bake at 325 degrees for about 1 hour or until golden brown.
Enjoy!
~~~

Easy Cheesey Chicken Spaghetti

Contributed by: Mama Tommie

Boil and shred two chicken breasts and put aside

In saucepan combine:
1 can or rotel
1 can of cream of mushroon
salt and pepper to taste (just a dash of each will do)
about 1/4 of a velveeta cheese block

Stir until all melty.
Boil your spaghetti noodles and combine it all together once the noddles have been strained.
Enjoy!
~~~

Granny's Pot Roast

Contributed by: Mama Tommie

5 pounds (or so) beef rump or shoulder roast thawed
1 medium white onion diced
3 ribs celery diced
1 roma tomato
2 cups baby carrots
2 peeled and diced russet potatoes (or about 6 or 7 diced red potatoes with skin)
garlic salt & pepper

Sprinkle both sides of roast generously with garlic salt. Repeat with pepper (not generously, just a sprinkle over both sides).

Sear all sides in pan over medium-high heat. Place in crockpot and add veggies. Cook on low 5-6 hours. If cooking in dutch oven, bake at 325 for 4 hours.
Enjoy!
~~~

Beef Empanadas

Contributed by: Mama Tommie

Cold, left over pot roast and potatoes:
at least 2 cups or more (see Granny's Pot Roast recipe)
1 1/2 cups Colby Jack Cheese shredded
One 4 ounce can diced green chiles
One 4 ounce can jar diced pimentos
Two refrigerated pie crusts (generic works great!)

In food processor, chop roast, potatoes, & any left over onion & celery pieces left from the roast. Put in large bowl and add cheese, chiles, and pimentos. Mix well.

On pizza stone stack pie crusts and cut in to quarters with pizza cutter. Should now have 8 triangles to work with. Stuff each triangle with mixture. Fold over and pinch ends together. Arrange on pizza stone and crimp each end with a fork to ensure they don't pop open during baking (not to mention they look pretty). Cut three slits in the top of each empanada to release steam while baking.

Bake at 425 for 20 minutes.
Enjoy!

***
Tip: Not to worry if you have mixture left over. It freezes and thaws beautifully. Just add to pie crusts and enjoy!

*This recipe works with chicken too. Use left over chicken and roasted potatoes with the above ingredients.
***
~~~

Ritzy Chicken Casserole

Contributed by: Mama Tommie

2 sleeves Ritz crackers (I use generic)
1 can cream of mushroom soup
1 cup cream cheese (softened)
1 cup sour cream
1/2 cup chicken stock
4 to 6 boneless chicken breast halves, cooked
1 stick of melted butter
1/2 cup scallions finely diced
1/2 tsp minced garlic
1/2 tsp salt
1/2 tsp pepper

Preparation:
Crumble one sleeve of Ritz crackers in the bottom of a 2 to 2 1/2-quart casserole dish. Drizzle half of the melted butter over the crackers. Mix chicken with soup, sour cream, cream cheese, scallions, garlic, salt, pepper and broth. Pour over crackers. Crush the remaining sleeve of crackers over the chicken mixture. Drizzle the remaining melted butter over the crackers.

Bake at 300° for 30 to 40 minutes, until hot and bubbly.
Enjoy!
~~~

Easy Cherry Chocolate Cake

Contributor: Mama Nichole

Do you like chocolate covered cherries? If the answer is YES then you will LOVE this easy cake with a semi homemade fudge frosting. The cherries aren't as  powerful as the Christmas favorite but they do bring alot to the table every mouthful.

Here is your line up for the cake:

1 box devils food cake mix
1 (21oz) cherry pie filling
1 1/2 tsp. almond extract
2 eggs

Preheat oven 350 Grease 9x13 pan. In large bowl mix all ingrediants using electric mixer. Get the cherries nice and broken up so they bake through out the cake and not just settle at the bottom. Bake cake for 25-30 minutes or until toothpick comes out clean. Allow to  partially cool before pouring the amazing fudge frosting on top.


Here is your line up for the fudge frosting:
1 cup of white sugar
5T butta
1/3 cup milk
1 1/4 cup of semi sweet chocolate chips

In small sauce pan combine all ingrediants except for the chips. Bring to a boil. Take off heat and stir in chips until smooth. Immediately pour over partcially cooled cake.


Serve this bad boy with some homemade blue bell vanilla ice cream and you've got yourself a crowd pleaser!

Easy Crockpot Roast

Contributor: Mama Nichole

I love a good roast that makes an excellent golden brown gravy that I can soak up with a cressant roll. I serve this roast with rice but feel free to throw some tators in the mix.

Here's your line up:
3-4lb beef roast of your choice
1 can of french onion soup
1 pack of Ranch dressing powder
1 pack of dry onion soup mix
1 pack of dry Italian dressing mix
1 pack of dry brown gravy mix
bag of pre-cut carrots

Place roast in crockpot, put carrots around roast, pour can of french onion soup around roast. In separate bowl mix the dry ingredients well. Pour over roast. Cook on low for 8 hours. If gravy is too thin thicken it with corn starch.Serve with rice or mash tators and make sure you have some bread to enjoy all that gravy!

TIP: Add about 1/4 cup of soda ( coke, dr. pepper ect) to help tenderize meat when you are short on time and can't cook the meat low and slow.

Easy Sausage , Egg, & Cheese Burritos

Contributor: Mama Nichole

Although we are only a family of 3 I love an easy morning in the kitchen. Normally we are waking up late, looking for sock matches, matching bows, keys and its a good day if I get out of the house with a coat of deodorant on. Needless to say there is very little time to eat breakfast. I take 1 Sunday a month and make a batch of these wonderful little bundles of creamy eggs, sausage and cheese wrapped up in a tortilla bliss and I freeze them individually to make warming easy. This recipe makes 36 burritos and remember we are freezing them for easy street mornings.

Here is your line up:

18 pack eggs
1/4 cup milk
Salt & Pepper to taste
1 bag (12 oz) mix cheese Mont Jack / Cheddar
1 green bell pepper - Chopped
1/2 cup chopped onions
1 Jimmy Dean Sausage - We like a kick so we use the HOT
36 Flour tortillas - Fajita size
Wax paper
Freezer Bags

Round 1: Cook sausage, onions and green bell pepper until sausage is done and peppers & onions are tender. Drain and set aside.
Round 2: Whisk eggs, milk, S & P in bowl. Cook eggs like you are scrambling them once eggs are done add sasuage mix well and add bag of cheese. Mix well.
Round 3 - Assembly: Take about 3 T of egg mixture and place in middle of tortilla, close each end and roll up tightly place steam down (we will get to prep'in these for freezer in a minute) Continue process until egg mixture is gone.
Round 4 and final: Place each tortilla bliss in a piece of wax paper - wrap tightly. You can place as many wax wrapped tortillas your freezer bag will hold. Place in freezer until ready to heat individually.

Heating: Each individual frozen burrito will take 45 seconds to warm in the microwave. Keep in freezer paper while warming.

Happy Easy Breakfast  Days to you all !

Almost Easy Grilled Bacon Wraped Stuffed Chicken Breast

Contributor: Mama Nichole 

You can make this meal on the weekend when you have a little extra time or have guest over. This recipe makes 8 chicken breast. Since we are a family of 3 almost 4 I make 4 breast and freeze the other 4 ( before grilling)  to break out when I am in a pickle for dinner. If freezing wrap each chicken breast in wax paper and then in freezer bags.

Here's your line up:

8 Chicken Breast
1 Can of spinach
1 block of cream cheese
1 small pack of fresh mushrooms
1 stick of butta
2T Worcestershire sauce
1/4 cup of white cooking wine
2 T minced garlic
16 slices of bacon or less depending on how large your breast are
McCormick Grill Mates Montreal Chicken
Tooth picks

Stuffing: Sautee mushrooms in butta, worcestershire, white wine, dash of McCormick and garlic until tender. Add spinanch let simmer for about 5 minutes. Add cream cheese simmer for about 8-10 minutes. Let all that yummy goodness blend together. Set aside.

Chicken: Wash chicken in cold water, slice in half. Sprinkle with McCormick on all sides inside and out. Don't be shy, hook those chickens up with some spice.

Assembly: Put a generous 3T of stuff in the middle of each breast, close breast and wrap with 2 slices of bacon securing it with tooth picks ( TIP : soak toothpicks in water so they do not burn when grilling)

Cooking: Place on a hot grill about 375 for 9 minutes on each side - Time depends on the size of the breast. Do a "done" test to make sure the pink is gone. Chicken can NOT be tough due to the bacon wrapped around it and all those bacon juices flowing through the chicken. Enjoy!




 

Easy Fruit Cobbler

Contributor: Mama Nichole

1 cup self rising flour
1cup milk 
1 cup sugar & 1/4 cup
1 stick of butta
1T cinnamon 
1 can pie filling of your choice or 2 cups of fresh or frozen fruit of your choice. 

Preheat oven 350. Place butta in a 3 quart baking dish and melt.

In bowl mix 1 cup sugar & flour in bowl. Add milk and mix well. Add cinnamon. Pour batter in dish and spoon ( do not stir) your fruit. Sprinkle with 1/4 cup sugar. Bake for 35-40 minutes or until golden brown and bubbly.

Mini Meat Loaves

Contributor: Mama Tommie

1 1/2 lbs Lean Ground Beef
1 Egg
1/4 Cup Milk
1/2 Cup Italian Bread Crumbs
2 ribs Celery chopped
1 small White Onion chopped
1 Red Bell Pepper chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Worcestershire Sauce

Mix ingredients and spoon in to muffin pan. Top with tomato sauce (I used left over spaghetti sauce). Bake at 350 for about 30 minutes. Freeze left overs.
Enjoy!

***
Easy Tip:
Throw the veggies, salt, pepper, and egg in the food processor. Add to meat mixture. This makes it super easy and the meat loaves come out so moist!
***
~~~

Crockpot Enchiladas

Contributor: Mama Tommie

1 Small Rump or Shoulder Roast
1 Can Green Enchilada Sauce
1 Can Red Enchilada Sauce
10 oz Colby Jack or Sharp Cheddar Cheese shredded
1 Package Flour Tortillas
1 tsp garlic salt
1 tsp pepper

Put roast in crock pot and add salt and pepper. Cook roast in crockpot until meat is tender and easily pulls apart with fork.

Drain juice from pot and shred meat with a fork. Add meat back to crock and stir in can of green enchilada sauce. Turn crock to high and cook for 30 minutes.

Keep out 1 1/2 cup shredded cheese and put to side. This will be for topping off the enchiladas before baking.

Spoon roast mixture in to flour tortillas, add cheese, roll up, and place in to greased 9x13 pyrex dish. Pour can of red enchilada sauce on top and sprinkle remaining shredded cheese.

Bake at 325 for 12 minutes or until cheese is melted.

Serve with a side of rice and black beans.
Enjoy!

Thick & Creamy Chicken & Dumplin's

Contributor: Mama Tommie

3 Boneless Skinless Chicken Breasts Diced
2 Boxes of Chicken Stock
3 Ribs Celery chopped
1 Cup Baby Carrots chopped (these come out so tender and are a little sweeter than large carrots)
1 Small White Onion
1 Can Cream of Mushroom (or subsitute with any cream soup you prefer)
1/2 tsp salt
1/2 tsp pepper
1 Large Can of Bisuit Dough (10 count) cut in chunks
1/4 Cup Flour

Bring stock to a roiling boil. Add in salt, pepper, and veggies. Let simmer on medium-low until carrots are fork tender. Add chicken chunks and cook for 10-12 minutes or until chicken is done. After chicken is done, add in cream of mushroom soup and let simmer on medium for about 5 minutes.

Skim from top one cup of simmered broth (no veggies or chicken) and put in seperate bowl (it's hot, so be careful). Bring remaining mixture to a boil while preparin the roux. Slowly add in 1/4 cup of flour to make roux. Whisk quickly and constantly to avoid lumps. Once roux is smooth, slowly add back to pot stirring constantly. This will thicken the soup and give it a rich, creamy texture.

Add chunks of biscuit dough and boil until the dough puffs and floats up to the top. This won't take long, so keep an eye on it.
Enjoy!
~~~

Fast & Easy Chicken Pasta Salad

Contributor: Mama Tommie

Marinade 2-3 chicken breasts in Italian dressing for an hour.
Broil chicken at 500 in broiler pan 8 minutes on each side.
Make Suddenly Salad according to package. Dice chicken and add to salad along with chopped cucumbers or other veggies.
Enjoy!

***
Easy Chicken Tip:
The broiler is a God-send! Not only can you make a super yummy and juicy dinner, it's quick!
***
~~~

Crockpot or Stovetop Chili:

Contributor: Mama Tommie

1 lb lean ground beef browned with half onion of your choice
2 large cans tomator sauce
2 cans kidney beans
2 generic packets of chili seasoning
3 heaping TBSP chili powder
3 heaping TBSP cumin
1 heaping TBSP of minced garlic
salt & pepper to taste (it's in the packet, but I like a little more)

Simmer on low for an hour on the stove or in crock pot on low for 2-3 hours (it's fine to go for more time on low in crock)

Serve with crackers, on a hot dog, or with Fritos and Colby Jack cheese for frito pie.
Enjoy!

***
Easy Chili Tip:
Use left over ground taco meat or sloppy joe filling from the night before to add to your chili. Makes for yummy chili and gives left overs a second chance.
***
~~~

Recipes

We will be adding delicious recipes that we've personally made as soon as our fingers can get them posted. Tabs have been created to help organize our posts in case you are quickly trying to find a specific recipe. If you need or want to see something, don't be afraid to ask!

Welcome!

Welcome to Easy Bake Mommy. We hope you find something to inspire a delicious meal for your family and friends. Don't be afraid to improvise. Happy baking!