BEEF AND MUSHROOMS

Crock-Pot Beef and Mushrooms
http://fabulesslyfrugal.com/freezer-meal-recipes-crock-pot-beef-and-mushrooms/

I really liked this, but no one else did.  But could have been because we had other good food to eat.  I think they didn't like the mushrooms.  Maybe next time don't do as much.  I think I ate all the leftovers.  I did use just the meat and put on top of chips for nachos.  Kids did like that (Scott was gone).

This recipe makes 2 freezer meals, 6 servings each. It's been around for a long time and originally called for red wine. I have used apple juice with good success. If you choose to cook with wine, during the cooking process the alcohol "cooks out" leaving a distinctive, delicious, flavor behind.

Ingredients

• 4 pounds stew meat, cubed (I did pork since it was so much cheaper)
• 4 (10.75-ounce) can cream of mushroom soup
• 4 (4-ounce) cans sliced mushrooms, with liquid
• 1 cup apple juice or red wine
• 2 (1-ounce) packet dry onion soup mix

Instructions

Divide the cubed stew meat and add to 2 resealable gallon-sized freezer bags. Add 2 cans of mushroom soup, 2 cans of sliced mushrooms with liquid, 1/2 cup of juice or wine and 1 packet of dry onion soup mix to each bag. Zip closed. When ready to eat, remove a bag from freezer and thaw in fridge for 24 hours. Cook on HIGH for 6 hours or LOW for 10 hours. Serve over rice, mashed potatoes, or noodles.

Notes

If you live a low-carb lifestyle, try Crockpot Beef and Mushrooms over baked spaghetti squash.

- See more at: http://fabulesslyfrugal.com/freezer-meal-recipes-crock-pot-beef-and-mushrooms/#sthash.qlzKshTF.dpuf

CARROT CAKE - PIONEER WOMAN

This is seriously so good and easy to make!!!  I think I liked it even better than Costco's carrot cake.  It was so simple and yummy! Cold is better but room temp. is good too.  Kids had fun decorating their own carrots on top of their piece with frosting.  Cooked in a 9x13.  Carrot cake is one of Jackson's favorites.  I made hamburger soup (another favorite - McCleve cookbook) since I was grating carrots anyways.  Only put pecans on 1/2 of cake since Abagail doesn't like them.  Wondered how this cake would be with raisins or pineapple added (but it doesn't need it).  Next time I think I will substitute some applesauce for some of the oil. 

UPDATE: Scott loves, loves this cake!

http://thepioneerwoman.com/cooking/2008/03/sigrids-carrot-cake-perfect-for-easter/

Sigrid’s Carrot Cake

Ingredients

•  FOR THE CAKE:
• 2 cups Sugar
• 1 cup Vegetable Oil
• 4 whole Eggs
• 2 cups All-purpose Flour
• 1/2 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 2 cups Grated Carrots
•  _____
•  For Icing
• 1 stick Regular Butter, Softened
• 1 package (8 Oz) Cream Cheese
• 1 pound Powdered Sugar
• 2 teaspoons Vanilla
• 1 cup Pecans, Chopped Finely

Preparation Instructions

Cake:
Preheat oven to 350F

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.

Cool completely.

Icing:

In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

Eat. Faint. Repeat as needed.

PUMPKIN OREO CHEESECAKE BARS & PUMPKIN CHEESECAKE

PUMPKIN OREO CHEESECAKE OR BARS

YIELD: 

MAKES A 9-INCH PAN OF BARS

THIS WAS SUPER YUMMY!  I DID IT IN A 8" SPRINGFOAM.  THE THICKNESS WAS PERFECT!  COOKED THE CRUST A LITTLE LONG - WAS HARD IN SPOTS.  NEXT TIME PUT ON A COOKIE SHEET - MADE A MESS IN THE OVEN.  ABAGAIL LOVED THIS! MAKE DAY BEFORE.

UPDATE: Made for Thanksgiving 2016.  made with cinnamon bun oreos...yum!  It really complimented the flavor.  also spent the extra $ and bought libby canned pumpkin.  think it really made a difference.  again parts of the crusts turned hard.  cook less next time??

You can sub 1 1/2 teaspoons pumpkin pie spice for the cinnamon, ginger, nutmeg and cloves in the recipe. I haven't tried this recipe with low fat cream cheese or light sour cream.

A 9-inch springform pan would also work here; the layers might be a bit thinner. As I noted below in the instructions, make sure your 9-inch baking pan has sides nearly 2-inches tall. The pan will be very full. If I were wanting to make this in a 9X13-inch pan, I wouldn't double the recipe (I think it would be too thick), instead, I would 1 1/2 the ingredients (I haven't tried this yet myself, just thinking out loud about the best way to go about it).

Keep in mind these bars need to chill for at least 8 hours (they make a perfect make-ahead dessert!).

INGREDIENTS

Oreo Crust:
• 1 package (about 14 ounces) Oreo cookies (or similar chocolate sandwich-type cookie, 36 cookies total)
• 5 tablespoons butter, melted
Pumpking Filling:
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup (7.5 ounces) granulated sugar
• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling) - Libby works best!
• 3 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
Topping:
• 1 1/2 cups sour cream (not low fat)
• 1/2 cup (2 ounces) powdered sugar

DIRECTIONS

1. Preheat the oven to 325 degrees F. Line a 9-inch square baking pan with at least 1 3/4-inch or higher sides (preferably aluminum but glass will work, too) with two strips of foil that overhang on all four sides (to easily lift out the squares after baking/cooled). You can omit the foil step and lightly grease the pan with nonstick cooking spray if you don't want to lift out the bars after baking.
2. For the crust, pulse 26 of the Oreo cookies (reserve the others for topping) in a blender or food processor until they are fine crumbs. Add the butter and pulse until the crumbs are wet and sandy in texture. Press the mixture firmly and evenly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes. (try 5 minutes)
4. For the filling by beating the cream cheese and sugar with an electric mixer (handheld or stand) until light and fluffy. Add the pumpkin, eggs, flour, vanilla, salt, cinnamon, ginger, nutmeg and cloves and mix until smooth. Pour the filling onto the crust and spread evenly.
5. Bake for 50-60 minutes until the sides are set but the center (about a 4-inch radius in the middle) still jiggles slightly.
6. Remove the bars from the oven but leave it on.
7. Whisk together the sour cream and powdered sugar for the topping and spoon it in dollops across the top of the bars (if you pour it all into the middle, it will be hard to spread). Quickly spread it evenly across the top. Bake the bars for another 10-15 minutes until the edges of the sour cream topping are set.
8. Let the bars cool on a rack for an hour or so. Cover loosely with foil or plastic wrap and refrigerate for at least 8 hours. Chop the rest of the Oreos and sprinkle them on top before serving.

http://www.melskitchencafe.com/pumpkin-oreo-cheesecake-bars/

PUMPKIN CHEESECAKE

This was incredibly easy to make.  Used fresh pumpkin cooked & pureed (got pumpkins at Trader Joe's).  I thought it was okay.  Scott said it was better the next day and blog worthy.  Used Dulce de Leche from Our Best Bites Cookbook.  Needs a lot of cooling time/fridge time.  Make early in day if having at night.  

1

can (15 oz) pumpkin (not pumpkin pie mix)

1

package (8 oz) cream cheese, cut into 16 pieces, softened

1/4

teaspoon vanilla

3

eggs

3/4

cup sugar

1/2

cup Original Bisquick® mix

1 1/2

teaspoons pumpkin pie spice

1

cup caramel topping, if desired

Pecan halves, if desired

top with whipped cream, pecans and a drizzle of caramel sauce.

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.

In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.

Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

No pumpkin pie spice? Use 3/4 teaspoon each ground cinnamon and nutmeg.

PUMPKIN SCONES

DOUBLE–GLAZED PUMPKIN SCONES by NancyCreative, adapted from Food.com

http://nancycreative.com/2011/10/04/pumpkin-scones-as-good-as-starbucks-or-maybe-even-better/

• 2 cups all-purpose unbleached flour
• 7 Tablespoons packed brown sugar (or about 1/2 cup)
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 Tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 Tablespoons half and half
• 1 large egg

POWDERED SUGAR GLAZE

• 1 cup plus 1 Tablespoon powdered sugar
• 2 Tablespoons half and half

SPICED GLAZE

• 1 cup plus 3 Tablespoons powdered sugar
• 2 Tablespoons half and half
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

Preheat oven to 425 degrees. Lightly grease a baking sheet or line with parchment paper (I used parchment paper and it worked out great). Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry blender, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

In a medium bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly-floured surface and form it into a 1-inch thick rectangle, about 9 inches long and 3 inches wide. Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so you have 6 triangular slices of dough (I dipped my knife in flour as I was cutting the pieces, and it definitely made the cutting easier). Place the 6 slices of dough on your prepared baking sheet. Bake at 425 degrees for 14 to 16 minutes, until scones just begin to turn light brown (I baked mine for 15 minutes). Place on wire rack to cool.

While scones are cooling, make the first glaze…

POWDERED SUGAR GLAZE: Mix the powdered sugar and half and half together, blending until smooth.

When scones are cool, either use a brush to paint the glaze over the top of each scone, or just put a dollop of glaze on the scone with a teaspoon and use the back of the spoon to spread the glaze over the top.

As the glaze firms up, make the second glaze…

SPICED GLAZE: Combine the powdered sugar and half and half, blending until smooth. Then add in the spices, and blend mixture until smooth.

Drizzle this thicker glaze over each scone (I just used a teaspoon to drizzle it, but you can also use a whisk or plastic squirt bottle–whatever you find easiest). Allow the icing to dry about an hour before serving.

Enjoy these scones with your favorite coffee or hot tea…perfect on a chilly autumn morning!

PUMPKIN SEEDS

http://thepioneerwoman.com/cooking/2008/10/pepitos/

Pepitas!

Prep Time:

 30 Minutes

 

Cook Time:

 1 Hour

 

Difficulty:

 Easy

 

Servings:

 12

Print Recipe

Ingredients

• 1 whole Pumpkin, Gutted
•  Olive Oil
•  Table Salt
•  Any Seasonings You Want, Such As Cayenne, Curry Powder, Etc. (optional)

Preparation Instructions

As you gut the pumpkins, keep all the seeds—and guts—in a bowl.

Throw them into a colander and rinse them under cold water, pulling away the chunks of pulp as you go.

Spread the rinsed seeds out on a baking sheet.

Allow the seeds to dry several hours or overnight. And beware: they’re quite sticky/slimy, so don’t place them on paper towels! Just leave ‘em on the baking sheet and they’ll be fine.

When they’re nice and dry, go ahead and preheat the oven to 250 degrees.

Begin by drizzling the seeds with a couple teaspoons of olive oil.

Use your fingers to toss the seeds around to coat.

Then salt and season the seeds to taste.

Pop ‘em in the oven for an hour or so, until the seeds are light golden brown.

Let them cool for a few minutes…then let the snacking begin!

Pepitas need to be stored in an airtight container if they last beyond the first day.

COOK A PUMPKIN

http://stacienaczelnik.hubpages.com/hub/How-to-Cook-Fresh-Pumpkin

Option #1: The Oven

Cut pumpkin open and scoop out the seeds. Place pumpkin halves facedown in a baking dish. Add 1/2" of water to pan: this helps keep the pumpkin flesh moist.

Bake at 450º until you can pierce the skin with a fork (about 45 minutes to an hour).

Scoop flesh out of shell with a spoon.

Step by Step Pictures of Option #1

Click thumbnail to view full-size

First of all, pick your pumpkin!

Option #2: The Microwave

Cut pumpkin in half and scoop out the seeds. Cut the pumpkin into large chunks (so it will fit in microwave), leaving skin on. Place pumpkin chunks in a shallow, microwave-safe dish with a lid (or cover with plastic wrap).

Spray the cut pumpkin surfaces with cooking spray, and cover. Cook on high for 15 minutes, or until tender (feels soft and cooked).

Alternately, you can add water to the dish, eliminating the spray, to keep the pumpkin from drying out.

Option #3: The Stovetop

Cut pumpkin in half, scooping out the seeds. Then, cut pumpkin into large chunks, but leave the skin on.

Place chunks in a large steamer basket (or a colander placed inside a dutch oven, with water on the bottom). Steam for 20 minutes, or until pumpkin is tender.

Check out these great pumpkin recipes!

• Pumpkin Recipes: Easy & Yummy
  Tasty recipes for Perfect Pumpkin Pancakes, Profound Pumpkin Pudding, Cheesy Pumpkin Soup, and Snackable Pumpkin Bread.
• More Simple Pumpkin Recipes
  More tasty pumpkin recipes: Pumpkin Pie Muffins, Pumpkin Pudding Pies, and Pumpkin Mashed "Mock" Potatoes.
• How to Cook Pumpkin Seeds
  Pumpkin seeds taste great, plus they are really good for you. You can add these yummy seeds to salads, or keep them handy for a healthy snack. These are two great methods for cooking pumpkin seeds. These...
• Pumpkin Dessert Recipes: Low Point & Low Calorie
  The holiday season is abundant with tasty temptations, but these recipes will help you keep your waistband from growing: Pumpkin Cheesecake Pudding (2 points), Pumpkin Muffins (3 points), Pumpkin Fluff (2 points).

LOADED BROCCOLI CHEESE AND BACON SOUP

My favorite Broccoli Cheddar soup is the one in the McCleve cookbook pg. 56.

Have another one from The Pioneer Woman that we liked but not as well as the one below or the one in McCleve cookbook (see below for recipe from Pioneer Woman).  But you could do it in the crockpot which was nice.  Also used cream of celery soup instead of making a soup base.  Could easily add more vegetables than the recipe calls for.

http://www.melskitchencafe.com/2013/10/broccoli-cheese-bacon-soup.html

We all loved this!  Took about an hour to prepare, but so worth it.  Would be perfect in a bread bowl.  I used the square skillet and biggest pot.  Would be easy to double and take to another family or feed the missionaries.

LOADED BROCCOLI AND CHEESE AND BACON SOUP
This is a thicker soup.

3 cups low-sodium chicken broth
1 cup peeled and chopped carrots, diced small
1 cup chopped celery, diced small
3 cups peeled and chopped potatoes, diced small
1/2 cup finely chopped onion
4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)
4-6 slices bacon, chopped
3 tablespoons butter
1/3 cup flour
3 cups milk
4 cups shredded sharp cheddar cheese (about 16 ounces)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried mustard

In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn't "soupy" enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

The Pioneer Woman's Slow Cooker Broccoli Cheddar Soup
SERVES 10 to 12

1 pound frozen broccoli florets
5 cups low-sodium chicken broth
1 medium onion, diced
2 medium carrots, finely diced
2 (10.5-ounce) cans cream of celery soup
1/4 teaspoon seasoned salt
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds processed melting cheese, such as Velveeta
2 cups shredded sharp Cheddar cheese (8 ounces), plus more for serving
Crumbled saltine crackers, for serving

Place the broccoli, chicken broth, onions, carrots, cream of celery soup, seasoned salt, kosher salt, black pepper, and cayenne in a slow cooker and stir to combine. Cover and cook on the HIGH setting for 4 hours. The veggies will be soft and the flavors will be marvelous!
Use an immersion blender or potato masher to purée the soup about three-quarters of the way smooth in order to leave some chunks for delicious texture. (Alternatively, use a regular blender. Just be sure to blend only 1 cup at a time and use extreme caution. Then return it to the slow cooker.)
Add the processed cheese and cheddar and to combine. Cover, turn the heat to the LOW setting, and cook for 15 minutes. Utterly creamy and delicious!
Here's where you want to taste the soup and add more of what you'd like: a little more salt, a little more cayenne, and so on. Serve it warm with a sprinkling of Cheddar and some crumbled saltines.

Variations

Broccoli-Cauliflower Cheddar Soup: Substitute frozen cauliflower for half the frozen broccoli if desired.
Bacon Broccoli-Cheddar Soup: Add 6 cooked, crumbled slices of bacon with the cheese.
Chile Broccoli-Cheddar Soup: Add 2 drained (4-ounce) cans green chiles with the cheese.
Monterey Jack substitution: Use Monterey Jack or pepper Jack instead of the cheddar.


Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.