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!
~~~