Pumpkin Walnut Cheesecake  

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 3/4 cup packed dark brown sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1/4 cup heavy whipping cream
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 5 eggs, lightly beaten
• TOPPING:
• 6 tablespoons butter, softened
• 1 cup packed dark brown sugar
• 1 cup chopped walnuts

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan.
• In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake.
• Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.

Rolo Pretzel Turtles

1 Bag of Rolos (unwrapped)
About 30 mini pretzels
Pecan or Walnut Halves(about 30)
Cookie Sheet
Wax Paper/Parchment Paper

Preheat Oven to 350.  On a cookie sheet that you have lined with parchment/wax paper, place pretzels leaving a little bit of space in between.  Then top each one with a rolo and bake for 3-5 minutes, just until rolos start to melt.  Remove from oven and place a pecan or walnut halve on top of each and press down slightly.  Caramel will begin to oooze... Let stand on counter until set, about 15-20 minutes.  Do not refridgerate, place in container and store in cool dry place until ready to serve.

Peanut Butter Balls

1/2 stick of room temperature unsalted butter, not margarine
1 lb box of powdered sugar
2 cups creamy peanut butter
1 tsp honey
12-18 ounces of semi sweet chocolate morsels
Cookie Sheet
Parchment/Wax Paper


With a hand mixer blend butter, peanut butter, powdered sugar, and honey until completely smooth.  Chill mixture while you prep chocolate.  In a glass mixing bowl or microwave safe bowl melt chocolate in microwave in 30 sec intervals stirring in between.  Will be about 2 1/2 minutes total or until completely melted.  Remove peanut butter mixture from refrigerator and form into 1inch size round balls and dip into chocolate mixture and place on cookie sheet that has been lined with wax paper and repeat until peanut butter mixture and chocolate is gone.  Let sit on counter or in refrigerator until completely set.  Number of peanut butter balls will determine on how big you make the balls. Store in tightly closed container in cool dark place or refrigerator

Tips:

*Place lined cookie sheet in freezer to chill before you roll the balls, this will help them set faster when you place them on cookie sheet
*I personally dont use mixer, I do it by hand and when my fingers are no longer covered I know I have mixed it enough
*You can also add 1 cup of Rice Krispies, Butterscrotch chips or nuts to mixture before you roll into balls
*You can substitute with milk chocolate or dark chocolate..white chocolate is fine to drizzel on top but because of the fat content it doesnt provide a good solid coating
* Use butter instead of margarine because margarine is mainly water and oil and real butter should be used in almost all dessert and candy recipes for that very reason.
      

The Ultimate Broccoli Casserole

3 12-14oz bags of frozen "chopped" broccoli (thawed and drained--squeeze out all excess water)
3 large eggs
1 1.4oz package of Knox dried vegetable mix (used for dips and soups) 
1 cup mayo
1/4 cup sour cream
1/2 cup milk (I use Evaporated Milk)
2 8oz bags of sharp cheddar
2 tsp fresh cracked black pepper
1 tsp of kosher salt or 1/2 tsp of table salt
1 6oz container of French's fried onion toppers (I buy the cheddar)
11x13 baking pan

Preheat oven to 350 and spray baking dish with non-stick spray and set aside
Mix in large bowl.. broccoli, eggs, dried vegetable mix, mayo, sour cream,  milk , 1-8oz bag of cheddar cheese, pepper and salt and mix until combined and pour into greased baking dish. Top with other 8oz bag of sharp cheddar cheese and cover with aluminum foil and bake for 25 mins.  After 25 mins, take aluminum foil off and add the entire can of onion toppers and place back into oven for 10 mins. 
*Best if served hot
*Recently made this for some picky eaters and it was the first thing gone, hope you enjoy!!

Tips:
*If you are going to cover this dish and take it somewhere, lay a paper towel or two on top before you put a lid on it so that the onion toppers do not get soggy
*If you do not like sharp cheddar you can substitute with another cheese like a 3 cheese blend

Peppermint Bark Candy

1 11oz bag of semi sweet chocolate morsels
1 11oz bag of white chocolate morsels
5 crushed peppermint candy canes
9x13 baking sheet pan/cookie sheet with sides
Parchment Paper/Wax Paper

*Line Baking Sheet with parchment paper and set aside. 
*In glass or microwave safe bowl melt semi sweet chocolate in microwave on med-high heat in 30 sec intervals stirring in between until completely melted approximately 2mins dependent on microwave.  Do not rush this process as chocolate can scorch.  Pour melted chocolate unto lined baking sheet and spread evenly into a thin layer and refrigerate for about 10 mins until set. 
*While first layer is in refrigerator melt in another bowl the white chocolate the same way you did the semi sweet chocolate.  Pour that mixture over top of first chocolate mixture that has been chilled *Immediately sprinkle crushed candy canes over white chocolate mixture and press gently. 

Refrigerate entire mixture for 20 mins and then cut or break into pieces and store in an air tight container

Tips:
You can also melt chocolate over double boiler
you can also add crushed nuts or chopped maraschino cherries 
Great holiday party favors

Corn Flake Chicken

4-6 Boneless Skinless Chicken Breast
4 cups Crushed Corn Flakes
1/2 cup Mayo
3 Tablespoons Honey Mustard
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder

Rinse and pat dry chicken breast and set aside.  In Medium size mixing bowl crush 4 cups of corn flakes and set aside.  In small mixing bowl mix mayo, honey mustard garlic powder and onion powder and set aside.
Take one chicken breast and evenly spread thin coat of mayo mixture on chicken breast and then roll in crushed cornflakes( press firmly into cornflakes) and place on nonstick baking sheet and repeat with remainder of chicken until all are coated.  Sprinkle top of  coated chicken breast with salt and pepper and place in preheated 375 degree oven on top rack for 20 mins(let rest at least 5 mins before serving).    

Tips:
Make sure all water has been patted off chicken so that coating will fully stick
Depending on thickness of chicken you may want to adjust cooking time
You can also do this with chicken tenders or pork chops
Disgard any remaining mayo or cornflake mixture
Any leftovers are great on salad or in a wrap

Helpful Tips for Snacks for School or Home

We all know how hard it is to come up with snacks for kids whether it be at home or school.  My advice would be invest in a drawer of baggies and small Tupperware containers.  Below is a list of ideas

*Freeze Gogurts
*Freeze grapes
*Fruit cups
*Buy large containers of apple sauce and dish out individual servings, saves a lot of money
*Buy 8 ounce blocks of kids favorite cheese and cube and put into containers
*Peanuts, however be cautious of peanuts as other kids in school may be highly allergic
*Buy large bag of pretzels, animal crackers, or cheese crackers and divide them up on shopping day
*Use small containers for ranch dressing or peanut butter and send along with carrots and apples
*Take flour tortillas and fill with peanut butter or ham and cheese and cut onto small rolls
*Avoid sending mayonnaise to school with your child
*Buy rolls instead of using bread

I will periodically add to this list and please feel free to give suggestions.  Main point is buy in bulk, stay away from individual prepackaged bags.  Save a lot of money, when you can do it yourself.  Sit down and ask your kids what they want, give them healthy choices! Make food FUN, wash their hands and get them involved:)     

Pumpkin Dip (Courtesy of my Aunt Martha)

1 15oz can of pumpkin puree (not pie filling)
2 8oz packages of softened cream cheese
3/4 to 1 box of confection sugar (powdered sugar)
2 1/2 tsp of pumpkin pie spice
1 bag of ginger snaps or vanilla wafers or oatmeal cookies

With electric mixer,  mix cream cheese until smooth(about 2 mins on high). Add can of pumpkin puree and mix until combined.  Slowly mix in powdered sugar until combined along with 2 1/2 tsps of pumpkin pie spice.  Chill for 2 hrs or overnight.  Serve with cookies of choice!

Tips:
*Can add more pumpkin pie spice depending on preference or substitute with apple pie spice
*Makes a large amount of dip
*Great in Stuffed FrenchToast, Crepes and I have also added vanilla ice cream and milk and made milkshakes

Measurement Conversions

1 tablespoon (tbsp) = 3 teaspoons (tsp)
¹/16 cup = 1 tablespoon

¹/8 cup = 2 tablespoons

¹/6 cup = 2 tablespoons + 2 teaspoons

¹/4 cup = 4 tablespoons

¹/3 cup = 5 tablespoons + 1 teaspoon

³/8 cup = 6 tablespoons

¹/2 cup = 8 tablespoons

²/3 cup = 10 tablespoons + 2 teaspoons

³/4 cup = 12 tablespoons  

1 cup = 48 teaspoons

1 cup = 16 tablespoons

8 fluid ounces (fl oz) = 1 cup

1 pint (pt) = 2 cups

1 quart (qt) = 2 pints

4 cups = 1 quart

1 gallon (gal) = 4 quarts

16 ounces (oz) = 1 pound (lb)

White Chocolate Banana Pudding

9x13 Deep Glass Baking Dish or Trifle Dish
1 box vanilla wafers
1 3.3oz box french vanilla instant pudding
1 3.3oz box of white chocolate instant pudding
4 cups of milk (2% or whole)--pudding wont set properly without
1 small container of thawed cool whip
1 med to large bunch of bananas (about 6)


In large mixing bowl combine 2 boxes of pudding mix with 4 cups of milk and mix until mixture thickens and set in refrigerator for 5 minutes and then fold in small container of  cool whip and set aside.  In serving dish layer one even layer of wafers(1/3 of box).  Take half of banana's(about 3 and peel and cut into 1/2 inch thick slices and place evenly over the wafers.  Take half of pudding and cool whip mixture and pour over bananas.  Then repeat with 1/3 wafers, remaining bananas and remainder of pudding mixture.  Top with remainder amount of wafers for decoration.  Chill for at least 4 hours or overnight tightly covered  

TIPS!

*Switch up the puddings, I have used coconut or cheesecake
*Don't over mix cool whip and pudding, doesn't need to be completely combined
*Not the time to use overly ripe bananas as they will turn brown quickly
*Do not add lemon juice to bananas to prevent turning brown, it will help but will also break down   the bananas and make them mush
*Can easily double this recipe as I generally do for large crowds
 

Baked Ziti

Baked Ziti

Ingredients:

11X13 Baking dish
1 lb box of ziti pasta
2 jars of 4 cheese spaghetti sauce
1 pkg of sweet Italian sausage links(remove from casing)or 2 lbs  ground  
1 med container(12-15ozs) whole milk Ricotta cheese
1/2 cup graded parm
2 eggs
1/2 tsp of Italian seasoning
1/2 tsp sugar
1/2 tsp of salt (I use kosher salt)
1/2 tsp of freshly ground black pepper
1 tsp of garlic powder (not garlic salt)
1 8oz bag of Italian Blend shredded cheese 

*preheat oven to 350
*spray baking dish with non stick spray and set aside
*boil ziti noodles in salted water according to box directions minus 3 minutes (you want the pasta to be slightly under cooked)
and set aside drained
*In medium mixing bowl combine ricotta cheese, eggs, parm cheese, italian seasoning, sugar, salt, pepper and garlic powder and set aside
*In medium saucepan brown sweet Italian sausage drain and set aside 

Assembly Time: (We are layering these ingredients)

Take baking dish that has been sprayed with nonstick spray and add half of spaghetti sauce.  Then add entire 1 lb of noodles.  On top of noodles spread evenly ricotta mixture.  Then distribute evenly the Italian sausage over ricotta mixture. Add remaining amount of spaghetti sauce. Finally top with Shredded cheese and BAKE at 350 for 35 minutes or until bubbling and brown.  Let stand 5 mins before serving Enjoy!

Love Through Food

I think it is fair to say this blog name sums me up pretty well!  I grew up in a Southern home where we talked through food.  We always had Sunday dinners and everyone was family and I wanna bring that back.  When was the last time you sat down and had a dinner with your family?..all at once and at the same table?  We live such busy lives and anyone that knows me will tell you I am always on the go and in a million different places at once, but those same people will also tell you I always make time to cook.  Now I am not saying everyday, because in the real world that isnt possible!  I can however give you easy quick fix meals, budget friendly and yummy!  I can also turn your picky eater into a foodie.  So throw away your take out menu's, forget about the measuring cups for now and come along for the ride.  Also feel free to post comments and questions or tell me what you have in the freezer or refridgerator and lets get to cooking!