Rachel Adams
Every year I make this cheesecake and everyone loves it! It's the perfect mix between pumpkin and cheesecake. I got my recipe from my Treasury of TOP Secret Recipes. I love making this cheesecake despite the crack that always happens. I really could care less about this I care more for the ohh's and ahh's I get from it when people try it.













PUMPKIN CHEESECAKE

1 1/2 cup graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3 80z. pkg. of 1/3 less fat cream cheese, softened
1 tsp. vanilla
1 cup pumpkin puree (see my note in the pumpkin pie recipe)
3 eggs
1 tsp. pumpkin pie spice

Preheat oven to 350. Make the crust by combining the first 3 ingredients, stirring well enough to coat all the crumbs with butter. Press the crumbs onto the bottom of a springform pan. Bake the crust for 5 min.

In a large bowl combine the cream cheese, sugar, and vanilla. Mix with an elevtric mixer until smooth. Add the pumpkin, egges and pumpkin pie spice and continue to beat until smooth and creamy. Pour batter into the pan. Bake for 60-70 min. The top will be a bit darker at this point. Remove from the oven and allow the cake to cool. When the cake has come to room temp. place in the fridge. Serve with whipped topping or some other kind of topping.

Enjoy!
Rachel Adams
With Thanksgiving around the corner I've been busy these past 2 days baking my pecan pie for DH and pumpkin pie. So here are the baked desserts that I make twice a year. I do hope that you enjoy them and let me know how they work for you!












PECAN PIE

1 cup Karo syrup...I use light
3 eggs
1 cup sugar
2 Tbsp. butter,melted
1 tsp. vanilla extract
1 1/2 cups pecans
1 unbaked 9-in. deep dish pie crust


Stir the first 5 ingredients thoroughly using a spoon. Mix in pecans ( I don't stir my pecans I lay them on top to get more on the pie). Pour into pie crust. I then place my pecans on top. Bake on center rack of oven for 55-60 min. Cool for 2 hours.











PUMPKIN PIE

2 eggs
2 cup pumpkin puree *I make mine ahead of time*
1 1/2 cup evaporated milk, or 3/4 cup milk and 3/4 heavy whipping cream
1/2 cup sugar
1/3 cup packed brown sugar ( I use light)
1-2 tsp. pumpkin pie spice
1/2 tsp. salt



*I make my puree using pumpkin pie pumpkins. I roast them in my toaster oven at 350 degrees for 45-50 min. I let them cool till they are warm enough to handle and use a knife to slide the pumpkin flesh off the peel. I then use my mini food processor to chop all the flesh up into a smooth puree and add my pumpkin pie spice to that.*

Preheat oven to 375 degrees. Combine all ingredients and whisk thoroughly. For the pie crust I use Pillsbury ready to use pie crust. When the mixture is of a smooth consistency pour into the pie crust. Bake for 30-35 min. Check to make it's done the same way you check for a cake. If done, set aside and let cool.





Rachel Adams
I made this for DH just because I hate to make cheesecake the old fashioned way. I save that for holidays. I made two of these and needless to say they were gone in two days!

















No Bake CheeseCake

1 graham cracker pie crust
1 (8 ounce) package cream cheese (softened)
1/3 cup sugar
2 teaspoons vanilla extract
1 (8 ounce) container Cool Whip or 1 16 oz container to make 2



Directions :
Beat cream cheese till smooth. Add sugar, blend in vanilla. Fold in cool whip. Blend well. Spoon into pie crust. Chill at least 4 hours or until set. Top with your favorite pie filling or strawberries.



Bon Appetit!
Rachel Adams
I am trying this recipe I found on Recipezaar. I will post pictures of it laters. I hope I will have some left to take pictures of. Well Enjoy!

Ingredients
1 lb pork tenderloin, trimmed of fat
1 teaspoon olive oil
1/8 teaspoon ground red pepper
1/8 teaspoon garlic powder
1/2 teaspoon coarse sea salt
1/8 teaspoon fresh coarse ground black pepper
1/4 cup fresh parsley, chopped
2 tablespoons fresh rosemary, chopped

Directions
Preheat oven to 450°F.
Rub pork with oil and sprinkle evenly with red pepper, garlic powder, salt, and black pepper. (I just use my coffee grinder to grind up red pepper flakes).
Press parsley and rosemary evenly over roast so they stick.
Transfer pork to small nonstick baking pan. Tuck tapered end of tenderloin under itself for even cooking.
Roast 18 to 22 minutes or until barely pink inside.
Let stand 10 minutes before slicing.

Bon Appetit!
Rachel Adams
I made this coffee cake when I had one of my best friends stay the night at the house with her son I made this for sunday breakfast. Sorry no pictures cos it didn't last long in the house.

Mixed Berry Coffee Cake

1 1/2 cup flour
3/4 cup sugar
2 1/2 tsp. baking powder
3/4 cup coffee
1/3 cup shortening
1 egg
1 1/2 tsp vanilla
1/2 cup or more of mixed berries

In a large bowl combine all ingredients. If the batter is too thick add 1/2 cup water till almost like cake batter. Preheat oven to 375 degrees. Prepare a 9x9 baking dish with cooking spray. Cook for 30 min. test to see if done, if not cook for no more than 10 min. more. Let cool for 5 min. and serve warm.

Bon Appetite!
Rachel Adams
I love simple dishes...even though my older post don't reflect that. Don't be scared to try the dishes out and let me know how it comes out.

Well my DS is being the most pickest of eaters of late. So trying to find something that he will eat is a challenge. Well I went with the old stand by...Grilled Cheese sandwiches. I made these babies bistro style and on a forman grill. I got this recipe off the net...and hey why buy a book when I can go on-line?


Here it is...grilled cheese panni ( the cheap way)


Find out if you have the flat sandwich inserts for the George Foreman Grill. If so, the place them in. If yours does not come with inserts,then do not worry about it. Plug in the grill and let it preheat until heated.

Make sure you do not butter the bread. Add the cheese between the two slices of bread and place on the preheated grill. Cover and allow to cook. Alternatively you can add ham with the cheese to give more taste to your sandwich Remember, that since the grill is actually cooking on both sides, it does not take very long for the toast to brown and the cheese to melt. Check on it in about a minute,it might take a couple of minutes.

Place your plate near the grill. When the sandwich is finished cooking, lift the lid and pull the plug out of the wall. Remove the sandwich using the plastic spatula that comes with the grill and place the sandwich on the plate. Serve with a salad and a glass of milk for a healthy meal or snack.





Bon Appetit!
Rachel Adams
I have a hard time trying to get my little man to eat...ARGHHHHHHH I hate picky eater syndrom. So I did an easy recipe that didn't take much time at all and no baking!









Veggie Pasta Primavera
1 cup orzo pasta
1 bag mixed veggies
1 Tbsp. chicken bouillion granules


Cook pasta according to package directions. When the pasta is almost al dente have the veggies in a steamer bag. Microwave according to the bag directions. Drain pasta, add chicken bouillion granules and veggies. Mix well. Serve warm.


Bon Appetit!
Rachel Adams
Well my little man wasn't feeling well and so I didn't make it to MNO (Moms Night Out). And from what I heard I didn't miss much. I did how ever have a great night with my little man. He had too much fun munching on food most the night...He's so lucky to have a mom that cooks.




White Pizza
1-3 7-in premade pizza crusts
1 pkg. 2 cup shredded mozzarella cheese
1 Tbsp. italian seasoning, divided




Follow the heating directions of the premade pizzas. I cut the heat down to 400 degrees due to it not having sauce at all. I just sprinkled the cheese on top of the pizza crust and put a little bit of the italian seasoning on it.Put on a prepared cookie sheet and cook for 20 min or until cheese is melted and bubbly.







Chocolate mocha chip milkshake

2 cups of ice cream
1 cup of low fat milk


In a 4 cup pyrex measuring cup or blender add the ice cream and milk. Puree till desired thickness is achived.





Engery Balls
1/4 cup finely grated carrots
1/4 cup dried fruit, chopped
1 cup nature valley cereal, crushed up
1 cup peanut butter, creamy
1 tsp. honey


Mix all ingredients in a bowl. Mix well. Form into 1-in. bite size pieces. Place on wax paper and put in the fridge to harden. Should be ready in about an hour. These are great finger foods and my little man ate them up.


Sometimes it's great to enjoy the hub bub of a toddler running around, hugging and kissing on you. They are really only little for so long and we need to take the time to enjoy things on their level.



Bon appetit!










Rachel Adams
Ok I made this a while back. I'm sorry I must share with you. I bought a handheld blender and have been making smoothes ever since. I love it :) Well I tell you it's the most filling drink in the world and I love it and so does my little man.


Mixed Berry Smoothy

1-1 1/2 cup frozen/fresh mixed berries

1/2 cup milk

1/2 low fat vanilla icecream/yoghurt

  1. In a 4 cup mixing container add berries.
  2. Then add the milk. I process a this mixture a bit.
  3. Add the icecream/yoghurt.
  4. Process till you achive the thickness you desire.
  5. Pour into a tall glass and enjoy!

Bon Appetit!

Rachel Adams
I made this thinking that my son would it. Well he ate like 3 noodles and that was it. Me on the other hand I loved it. It was light and filling. The reason behind this dish was it was so nice of day and I didn't feel like slaving over a hot stove. So I whipped this yummy dish up in no time.




My Pasta Primavera

1/2 a box of pasta...any kind will do
5 baby carrots
1 small crook neck squash
1 container pre-chopped sweet peppers
2 Tbsp. pesto sauce


  1. Cook pasta according to directions.
  2. Julien cut the carrots and squash.
  3. Place the veggies in a steamer bag.
  4. Once the pasta is done, cook the steamer bag in the microwave no more than 2-2 1/2 min.
  5. Drain pasta.
  6. Add veggies and pesto sauce. Mix well
  7. Serve warm with garlic bread.

Bone Appetit.

Rachel Adams
I made this warm belly full meal. Since the weather here in good ole North Carolina can't decide if it's gonna be warm or cold...I always try to have comfort food on my weekly menu. I am going to try and post my weekly menu.






Chuckwagon Chili Mac

1 pkg. mac and cheese
1 lb. extra lean beef
1 Tbsp. chili powder
1 tsp. cumin
1 can (14 1/2 oz.) stewed tomatoes, undrained
1 can (16 oz.) kidney beans, drained


Prepare mac and cheese according to directions. Meanwhile, brown meat with chili powder and cumin in a large skillet. Drain. Add tomatoes and beans. Simmer 3 min., stir occasionally. Stir in mac and cheese. Cook 3-5 min. or until thoroughly heated, stir.


*Note* You might want to add more of the seasonings. It doesn't seem to have that chili taste to much as is.


Corn Bread
I must state that this does have honey in it which you can choose not to add in your recipe.


2 Cups Self-rising corn meal
2 Tbsp. Butter, melted
1-2 Tbsp. sugar
1 1/4 Cup milk
1 cup cold water
1 egg
2 tsp. honey


Preheat oven to 400 degrees. Prepare a 9-in. cake pan with cooking spray. In a large bowl add all the ingredients and mix well with a wire whisk. Pour into cake pan. Cook for 25 min. It might not look done but trust me it's done. I also add a little butter on the top.


Bon appetit!
Rachel Adams
I try to come up with new ways to sneak meat into my son's diet. Well to my surprise this boy ate up two whole plates. Which is really about one plate for him. This recipe is great for needing something quick but not lacking in temping smells or flavor.



Easy Pasta Casserole

1 lb. pasta...any kind will do but orzo
1 lb. ground beef or sweet italian sausage
1 (32 oz.) spaghetti sauce jar or can
8 oz mushrooms (optional)
1 cup shredded mozzarella cheese



Preheat oven to 350 degrees. Cook pasta according to directions for aldente. In a large skillet brown beef/sausage; drain. Add mushrooms and sauce to meat. Simmer for 10 min. In a 9X13-in. baking dish, pour meat mix and pasta together and mix well. Sprinkle with the cheese and bake 20 min. or until cheese is melted.



This was quick and easy...so as always bon appetit!
Rachel Adams
Nothing is better than something fresh from the oven. I like to spoil my son with made from scratch yummies. Well I crave sweet things from time to time. It helps that I don't keep them in the house to make it a habit to always want them.

To satisfy that occasional sweet tooth kick, I bake muffins or homemade cookies. Well I was craving lemon poppy muffins and searched the net and this is what I found.




Lemon Poppy Seed Muffins
2 cups flour
3/4 cup Sugar
1/2 tsp. Baking soda
1/2 cup Butter -- softened
1/2 tsp. Salt
2 Eggs
1/4 tsp. Baking powder
1 cup Buttermilk
4 tsp. Poppy seeds
1 tsp. Vanilla extract
2 Tbsp. lemon rind or lemon juice


Preheat oven to 400. Combine flour, baking soda, salt, baking powder, poppy seeds and lemon rind/juice. In a large mixer bowl, beat sugar and butter until fluffy; beat in eggs until smooth. Add buttermilk and vanilla; mix well. Stir in flour mixture JUST until moistened. Fill paper cup-lined or greased muffin cups 3/4 full. Bake 20 minutes, or until golden brown. Serve warm. Makes 12 to 15 muffins.


If you don't have buttermilk here's what you do. Take the measuring cup that you need milk and white vingar. Pour the milk till it's a little over half of the measurement you need. Then pour the vingar in the milk till you have the required amount needed for the recipe.


Bon appetit!
Rachel Adams
Well the weather was too chilly to do anything fun with a toddler in tow on a Saturday night. So we had toddler's night in. Kinda like girls night but your chasing after your fave toddler. We did the movie thing and when it came time for dinner what toddler can reist pizza roll ups and season fries?







Pizza Roll Ups

1 pkg. crescent rolls
1 sm. pkg. shredded cheese
1 sm. can tomato sauce



Preheat oven to 375 degrees. Layout crescent rolls. Spread a small amount of the sauce on each. Top with the cheese. Roll up starting at the large end. Roll like the crescent and bake for 15 min.

You can bake these in a toaster oven and it takes a little bit longer on a 350 degree. I baked it for almost 20 min. These were still yummy.


These were so yummy needless to say there were no left overs :) Happy mom Happier toddler!
Rachel Adams
Yesterday it snowed and figured that it was going to be cold...and cold weather calls for chicken and dumplings to warm the body as well as the soul. With the weather being close to 65 most the day...I made it anyway!

I used my crockpot so I didn't have to work about it sitting and cooking. This recipe can be used for the crock pot or on the stove either way it's to die for!


Chicken and Dumplings
1 game hen or chicken (cut up any old way)
1 teaspoon celery salt

2 cups Bisquick
3/4 cup of milk
salt and pepper

Skin the chicken. Put in large pan/crockpot and cover with water to about two inches above the chicken. Bring to boil and simmer chicken until very tender (about 45 minutes). The flesh should be falling off the bones. Remove chicken from the pan with a slotted spoon or tongs. Place in a bowl to cool. When cool, remove meat from bones.

Put 2 cups of Bisquick in a bowl and add 1/2 cup of milk. Stir. Add just enough of remaining milk to make dough stick together. Place on floured board, wax paper or cabinet. Sprinkle flour on top. Flour hands and pat down. Knead by folding dough over and pushing down with knuckles about 10 times adding more flour as needed. Pat dough out and roll very thin with a glass or rolling pin. The dough should be about 1/8 inch thick. Use a knife to cut into 1-2 inch strips.

Bring broth to a boil over high heat. Drop in dumplings quickly and push down with a spoon. Return to boil as quickly as possible. Cover pan and turn heat down to medium. Boil for 10-15 minutes until dumplings are done. Leave pan covered as much as possible, but be sure the dumplings do not stick. When done, return chicken to pan and stir gently. When chicken is hot, remove from heat. If you’re really in a hurry, you can make this recipe by buying chicken parts already cup up and use flattened and cut-up canned biscuits for the dumplings.

Bon appetit!
Rachel Adams
I got this recipe from crisco...but I made some healthy alternatives to it. Enjoy!


Ingredients:
Pastry:
1 cup Butter Shortening
1 package (8 ounces) 1/3 less fat cream cheese, at room temperature
2 cups All Purpose Flour
1/2 teaspoon salt



Filling:
1-1/2 cups finely chopped cooked ham
1-2 cups shredded Cheddar Cheese



Preparation Directions:
In the bowl of an electric mixer, cream together shortening and cream cheese. Add flour and salt; beat at medium speed until a soft dough forms. Divide dough into 4 pieces; wrap and chill for 1 hour.

Combine filling ingredients.

Roll one piece of dough to 1/8-inch thickness on a lightly floured surface. (Keep remaining dough chilled until needed). Cut with a floured 3-inch round cutter. Place on an un-greased cookie sheet.
Spoon 1 teaspoon filling onto each round. Fold pastry in half and press edges together with fork to seal. Prick top of each pastry with fork. Repeat with remaining dough and filling. Bake at 400ºF for 12 to 15 minutes or until lightly browned. Serve warm.
Rachel Adams
It has been quite rainy here and that is always a call for comfort food. I love comfort food especially if I can make it healthy and keep all the flavor that makes it comfort food. So for dinner last night I made Country fried steak, mashpotatoes and steamed carrots. And the recipe follows...





Country Fried Steak


1 cups flour
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon mrs. dash
16 ounces cube steaks 3 or more
vegetable oil (for frying)


heat oil in a deep fryer or large frying pan to 350°F Make sure to have enough oil to cover the steaks while frying. Sift flour, pepper, garlic powder, and seasoning together into a large shallow bowl. Dredge each steak, one at a time, in the flour.

When all steaks have been coated and the oil is hot, drop the steaks, one at a time, into oil. If needed, work in batches. (I usually do.). Fry for 8-10 minutes, until golden brown. Place on wire rack with paper towels underneath to drain. (This keeps 'em crispy).
Serve the steaks hot with gravy poured over.


Steamed Carrots

I filled a ziplock steamer bag a little over half full with peeled and cut baby carrots. I heated the bag up in a high microwave for about 4 minutes. These came out so yummy


Mashpotatoes

6 red potatoes
1/3 cup milk
2 tbsp. butter
1/8 or less tsp salt

I peeled and cut the potatoes up into about 1-in bite size pieces. Put the potatoes in a med. size pot. Add enough water to cover the potatoes completely. Add a bit of salt to help pull some of the starch out of the potatoes. Boil the potatoes until you can cut thru them like butter. About 10 min. After they are done, drain the water. Add the butter,milk, and salt. I use a hand masher to mash the potatoes till they are smooth.

As for the gravy I used a packet of dried gravy mix. I used mushroom gravy due to not having any white gravy on hand.
Rachel Adams
I was supposed to make a 15 min. taco skillet meal…but I ended up making something completely different. Needless to say I loved it. My son on the other hand had a PB&J sandwich. I used leftovers I had, so I am happy to say I have leftovers from this dinner for Sunday’s dinner. I love cooking when that happens. If my DH was here there would be no leftovers period!

Ok now for the recipe which to say is so easy to do. There is no baking in this recipe at all. You will need a nice deep skillet and a microwave for your basic equipment needs. And let’s get to cooking!

15 minute Skillet Dinner
½ lb. already cooked ground beef
1 box rice a roni roasted garlic italiano side dish
1 cup shredded cheddar cheese
1 can (10 oz.) French cut green beans
The remaining ½ of the spaghetti sauce used to make the ziti.

Cook the rice a roni according to package directions. I omitted the olive oil to make it lower in fat. You are told to add 3 tbsp. water to make up for this. Once the rice is done I combined that with the remaining ground beef. I also added the green beans and cheese. Cook on medium high heat till the cheese is melted and serve.
Bon Appétit!
Rachel Adams


Ahhhh comfort food. I made this dish actually February 4th. I like comfort food and try to make it as much as possible and as healthy as possible. I love trying to revamp my recipes as much as possible to make them healthy and tasty.

Well right now my son is on a anti meat phase...I'm not worried but I try to sneak it and let me tell you Baked Ziti fit that perfectly. I also loved the fact that I have left overs too.






Baked Ziti


1/2 box of mini ziti or ziti noodles

1/2 (261/2 oz.) can or jar of spaghetti sauce

1 block ( 8oz.) or 1 bag of shredded low fat mozzarella

1/2 (1 lb.) ground chuck or beef


Cook pasta according to pkg. directions for al dente. In a large skillet brown and drain beef. Spray cooking in a 8x8 baking dish.

Pour noodles in to the prepared dish. Mix the ground beef and noodles together. Add the sauce

and mix well. Evenly add the shredded cheese. Cook in a 350 degree oven for 30 min. or until cheese is melted.


Serve with a nice salad and some garlic bread...bon appetit
Rachel Adams

Yes...Yes...Yes I finally got my little man to eat chicken. He's going thru a picky "meat" eating phase but I got him to eat these nuggets. So here's how I did it. This meal is so easy to make. As for nutritional content I can't say. Some times we don't eat as healthy as other days. So directions on how to make my nuggets.

Chicken Nuggets (homemade)
1 egg, beaten
about 1 cup of corn meal
enough oil (not oilve) to fill a cast iron skillet to about 1-in. full
1 lb. chicken cut up into bite-size pieces

Check to make sure the oil is ready. I dip my fingers in a bit of water to see. If you hear it sizzle then it's ready. In a pie plate add the corn meal, and what ever spices you want. If you are using spices make sure to mix it up very well. Dredge the chicken in the beaten egg. Then coat a few pieces of chicken at a time no more than 3 in the corn meal. Drop in the oil. Make sure to turn so there is even cooking. I did this till the coating was semi dark on both sides. About 2-3 min on each side. Make sure the chicken is cooked all the way. Cook chicken in batches no more than 2-3 at a time. Place on a plate that has a paper towel on it to drain excess oil.

Mean while you cook the tater tots according to the directions. You can add a salad, veggies or more. Enjoy and if you make this please let me know how it came out. Thank you
Rachel Adams
I have a menu that I follow for the entire week, well last night was beef stir fry. Usually I would have all the ingredients on hand do it fresh. I cheated but it still came out yummy...well I think so. Last night I made Beef stirfry with peach cobbler for dessert. Here are pictures and recipes for my meals.






Beef stir fry I used 1/2 a bag of the Bird's eye sugar snap peas stirfry veggies. You may want to use the whole bag if it's more than 2 people eatting. I added fresh crookneck yellow squash to it. I diced that up juline style. I added all the veggies to a med. size ziplock steamer bag ( I love these things). In a skillet I cooked the beef strips (these are designed for stir fry) all the way thru on med-high heat. I also cooked up about 1 cup of rice. Remember 1 cup rice=2 cups cooked. Once my rice was done cooking the microwave I cooked the veggies in the steamer bag for no more than 3 min. That is all the cook time that requires. In a med. sized bowl I added the veggies/beef/ 2 tbsp light kikoman soy sauce and 1/8 or less ground ginger. I served this over rice

Ok now for Dessert. This one is also very easy too. I got the recipe off the internet.




Peach Cobbler

1/4 cup butter
1/2 cup sugar
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1 jar of canned peaches



Cream together first 2 ingredients. Mix remaining ingredients until smooth. Pour into a prepared 2 qt. casserole or baking dish. Spoon peaches over the batter. Bake 45-50 min in a 375 degree oven.
Rachel Adams


I am one who hates to waste anything food wise. So when I bought a small bunch of bananas and saw they were turning...I made muffins. I used a recipe from the Joy of Cooking cookbook. I love that cook book one of the best presents my in-laws gave me. So with out fruther ado here's my recipe for banana muffins.

BANANA MUFFINS
2 cup flour (ap)
3/4 cup sugar
1 tsp. baking soda
1/2 tsp. salt give or take...I tend to use a bit less

Mix this all up in a med.-large size bowl:
Then add the following

1 egg
1 1/3 cup mashed bananas....I get small to medium sized bananas so you can use 3 or 4
1 tbsp. vegetable oil

Add this to the flour mixture, and mix until just moistened. I had to add 1/4 cup of water cos it wasn't all too moist. Do Not OverMix. This batter will not be smooth. Fill prepared muffin tin 2/3 full. For a mini muffin tin fill 1/2 full. Bake in a 350 degree oven for 30 min. For the mini muffin tin use the same degree for oven temp but cut your bake time to 15-20 min. Insert a toothpick to ensure they are done.

Enjoy!

P.S. My ds (dear son) Loves when I make him fresh muffins and cookies. I spoil him what can I say???