Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Icing

Tis the season for yummy pumpkin recipes so each year.  Here is an easy recipe for the most moist delicious pumpkin spice cupcakes topped with a delectable Cinnamon Cream Cheese icing.

Cupcake Ingredients:

1 cup flour
1 tsp. pumpkin spice pie mix
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup Pure Pumpkin
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup vegetable oil
2 eggs


Frosting recipe:
1 1/2 stick softened butter
1 block cream cheese
4 cups powdered sugar (more as needed for desired consistency)
1/2 tsp. vanilla
1 1/2 tsp. cinnamon


Preheat oven to 350.
Mix flour, baking soda, salt, baking powder, cnnamon, pumpkin pie spiceand stir until well blended. I large mixing bowl blend together remaining ingredients beating in eggs one at a time.  When combined mix in dry ingredients until blended.  Scoop into muffin pan filling 3/4 full and bake for 20 minutes. Remove from oven and cool completely before adding frosting.

In small bowl blend cream cheese and butter until smooth. Add powdered sugar until desired frosting consistency. Stir in vanilla and cinnamon.  Add frosting to cooled cupcakes and enjoy!

Mexican Lasagna

This delicious recipe can be made in the crock pot or in the oven if you prefer.  Its simply delicious and so easy. It can be made with lasagna noodles or tortilla shells. My boys prefer the tortilla shells.

Ingredients:
Ground Beef (2 lbs)
3 packs Taco seasoning
1 jar cheese con queso
1 jar salsa
1 block cream cheese
2 cups shredded Monterey Jack Cheese
1 pack of flour tortilla shells ( or 1 box lasagna noodles)

Topping
Lettuce
Sour cream
Tomatoes

In preparation for layers, brown ground beef and mix with 2 packs of taco seasoning and 1 cup of water. Add 2 heaping spoons of the cheese con queso and Let simmer on oven while preparing your other layers.  Mix 1 block of cream cheese with 1 pack of taco seasoning and stir until well mixed.

Spread small layer of salsa across bottom of crock pot.
Lay 2 round tortilla shells on top of salsa (or cooked lasagna noodles if you prefer)
Spread thin layer of cream cheese/taco seasoning on top of shells.
Spoon layer of meat mixture.
Spread small layer of salsa on top of meat.
Top with a layer of shredded cheese (last 30 minutes of cooking).

Continue layers (as with any lasagna~I usually get 4 layers out of mix)
After final layer of meat and salsa add top tortilla shell layer. SPread layer of cheese con queso and cover with remaining shredded cheese. Best results to top with the shredded cheese the last 30 minutes in the crock so it doesnt get too overcooked.

Cook on low for 3 hours or high for 1-2 hours.
If cooking in oven, prepare in casserole dish and back covered for 25 minutes then top with shredded cheese and bake uncovered an additional 10 minutes until cheese has melted completely. Cut and top with favorite taco toppings:)

Pumpkin Spice Cupcakes

So a friend of mine posted an easy recipe for Pumpkin Spice cupcakes that were only 3 ingredients and lowfat as well/. I added my own cinnamon cream cheese frosting and it made for a perfect taste.  I thought I would share the recipe with those of you looking for a yummy easy fall treat:)  (sorry I didn't get a picture of them before they were devoured).

Cupcakes
Spice Cake Mix
2 cans pumpkin
2 tbsp. vanilla

Mix all three ingredients until well blended. Batter will be a little thick. Spoon into cupcake pan and bake on 350 for 25 minutes.  (Note:  these tend to be very dense so may not appear done but they are)

Allow to cool then add frosting.

Cinnamon Cream Cheese Frosting

1/4 stick of butter (softened)
1 block of cream cheese (softened)
3 cups powdered sugar
2 tea. vanilla
2 teas. ground cinnamon

In stand up mixer beat butter and cream cheese until blended. gradually add powdered sugar until desired texture is reached.  stir in cinnamon and vanilla. Let set up in fridge for 30 minutes then apply generously to cupcakes:)

These were so much better the 2nd day after they had set over night.

Happy Fall Yall

Philly Cheesesteak Sloppy Joes

So one of my boys favorite meals are Sloppy Joes.  However, I am not particularly fond of (except for the fact that it is super easy lol). So a few years ago I saw a recipe about Cheesesteak Sloppy Joes so after a little doctoring it is safe to say it is one of my favorite sandwiches now.  Besides the fact that it too is very easy it is very tasty as well.  So I thought I would share it with you.  This is truly one of the most mouth watering sandwiches made (in my opinion anyway).

Ingredients
Ground beef
Green Pepper
Onion(I prefer white peeled onions)
Salt
Pepper
1 Tbsp Flour
1 Cup of Beef Stock
2 Tbsp of Worschester Sauce
2 Tbsp A1 Sauce
Cheese of choice (I prefer White Cheddar Cheese but provolone is really good too)
Split top buns or plain hamburger buns


Brown Ground beef on stovetop. Add salt & pepper to meat while cooking then drain.  Now stop right here because I want you to know from this point on I transfer everything to the crockpot so it can simmer all day however the remainder of the recipe can all be done in minutes on the stovetop so whichever you prefer.  I personally like to now be cooking right at dinner time hence the reason I put it in the crock pot or if your on the go its great to have it ready when you make it home. 

 

 

In a separate bowl add chopped onions and peppers ( I use 1/4 of each not a whole).  Stir then add into meat.  From this point just add all other ingredients....flour, A1, Worchester, beef stock, and a little more salt & pepper to taste.  Stir completely and let cook on low for 3-4 hours.  After this add slices of cheese on top and let melt then stir.  At this point it is ready to serve on a bun and eat or you may choose to let it simmer a little longer:)

Hope you enjoy this yummy little sandwich and stay tuned til the next fun recipe:)

Chewy Oatmeal Butterscotch Cookies

Ingredients

1 Cup of Butter (softened)
1 Cup Packed Dark Brown Sugar
1 Cup White Sugar
2 Eggs
1 tsp salt
1 tsp baking soda
1 tsp vanilla extract
2 Cups Flour
3 Cups of Cooking Oats ( I grind mine to a fine mix in my grinder instead of whole oats but its good either way)
1 bag Butterscotch Chips (you can add raisins, chocolate Chips, or even toffee bites)

Cream Butter and both sugars together in a mixer until smooth.  Add one egg at a time beating completely in between then add vanilla and stir. In a separate bowl combine flour, salt, & baking soda.  Stir with spoon then gradually beat in to cream mixture until well blended.   Fold in Oats & Butterscotch chips.  Cover & let sit in fridge for 30 minutes - an hour before baking.  Its also ok to let the dough sit over night in fridge and bake the next day. 

Roll and flatten in a nice round shape on your baking sheet.  (these cookies do not expand much so you will want to shape them otherwise they will turn out small and round. Still good but not as big)

Bake on 375 for 10 minutes. Remove from baking sheet onto cooling rack and then try to wait until they cool so you don't burn your tongue lol:) I always have to have a warm one so I love to eat them as soon as I place them on my cooling rack.

White Chicken Chili

Tis the season for that yummy pot of Chili after coming in from the cold weather outside.  Well here is a little twist to your regular chili.  I often make a White Chicken Chili and it is , to say the least, a HUGE hit always. The best part is its cooked in the crock pot with virtually NO clean up and that is the best:)


Ingredients:
3-4 Chicken Breast shredded or 2 cans of  Tysons White Canned Chicken (this is the only canned chicken that tastes good in my opinion
1 package of Shredded Monterray Jack Cheese
2 Cans of Great White Northern Beans
1 can Rotel Tomatoes
1 jar of Salsa
1 large box/can of Chicken Broth


Combine all above ingredients and cook in a crock pot for 4-6 hours on high.  I like to serve this with Tortilla chips or Sante Fe Tortilla Strips. 

Pumpkin Muffins

  I know its been a while since I have blogged and I am so sorry but be on the look out as I plan to start posting recipes again:) 

Here is the recipe for Pumpkin Muffins that a friend shared with me several years ago and I look forward to this time of the year as I bake them often. They are delicious and a must try:)

Pumpkin Muffins

3 ½ c. flour
3 cups sugar
1 tsp. nutmeg
1 tsp. cinnamon
1 ½ tsp. salt
2 tsp. soda
4 eggs
2/3 cups water
1 cup of vegetable oil
2 cups of pumpkin
1 cup chopped nuts (optional)
Chocolate Chips ( Optional but a must at our house)


Mix wet ingredients and dry ingredients in 2 separate bowls, gradually add dry ingredients to wet until well blended. Bake at 350 in well greased muffin pans for about 25 minutes or until done. Enjoy!!!
Makes about 36 muffinsJ