pumpkin chocolate chip cookies

These are the EASIEST cookies I've ever made! We made some with icing & some without (most liked them without more). You only need 3 ingredients....THREE! They smell like a dream!

pumpkin chocolate chip cookies:

1 spice cake mix

1 small can pure pumpkin

1 bag chocolate chips

1. Mix cake mix & pumpkin then add 1/2-1 bag of chocolate chips (mini chips are cute).

2. Spoon out onto cooking sheet.

3. Bake 350 degrees 11-13 mins depending on size

(our batch made about 45 cookies).

icing:

1. In pan heat 3 TB butter & 1/2 C. brown sugar over medium-high heat until bubbling & thick.

2. Cool 10 mins, stir in 1/4 C. milk.

3. Add 2 C. of powdered sugar & beat until smooth.

4. Frost cookies & let dry before stacking or storing.

crock pot bbq chicken sandwiches

I've made a version of these by just putting BBQ sauce over chicken in a crock pot, but tonight when I made this new recipe, Scott took one bite & looked at me and said, "These are good! Like restaraunt good!" He loved them & all my kids did too (bonus)!

crock pot barbecue chicken sandwiches:

4-6 boneless, skinless chicken breasts
1 (18oz) bottle of barbecue sauce
1/2 C. Italian salad dressing
1/4 C. brown sugar
2 TB Worcestershire sauce

1. Place chicken in bottom of crock pot.
2. Mix other ingredients in bowl & then pour over chicken.
3. Cover & cook on low 6 hours or high 3-4 hours.
4. When done, remove chicken & shred in bowl with forks.
5. Pour as much sauce from crock pot over chicken until you have it as juicy as you want.
6. Place on buns & serve!

Rolo Chocolate Cookies

Ava & I tested out this "new to me" recipe last night! She unwrapped all the Rolos for me. She is my shadow in all things this girl. They were a hit with my kids (and The Water's family) although Scott thought they were a little too sweet for him. You be the judge!

rolo chocolate cookies:

1 German chocolate cake mix
2 eggs
1/3 C oil
1 bag Rolo candy unwrapped

1. Mix cake mix, eggs & oil in bowl with beaters. Take a small scoop of dough and press your thumb into the dough ball.

2. Place 1 Rolo in the center of the dough ball. Make sure the Rolo is completely covered with dough. Use as little dough as possible to maximize total cookies made. (Mine made about 50)
3. Roll in palms to make ball round, roll in sugar, place on cookie sheet.

4. Bake 350 degrees for 10 mins. Cool & enjoy!

Easy Chicken Enchiladas

chicken enchiladas :

2 cans (12.5oz) chunk white chicken drained
1 1/2 C shredded cheddar cheese
1 can (4oz) chopped green chiles drained
1 small onion chopped (optional)
1 (29oz) can enchilada sauce
corn tortillas room temp
sour cream, lettuce, tomato optional

1. In bowl combine chicken (smash), 1 C cheese, chiles & onion

2. In bottom of 9x13 pan spread 1/3 can enchilada sauce

3. Spoon in a few spoonfuls of chicken mixture into tortilla, roll up and place seam side down into pan.

4. Pour remaining enchilada sauce over filled tortillas, sprinkle with remaining cheese.

5. Bake 350 for 25 minutes.

6. Serve with lettuce, tomato and top with sour cream.

Cheddar Broccoli Noodles

cheddar broccoli noodles:

4 C water
2 pkgs of Ramen Noodles Chicken flavor
1 1/2 C fresh broccoli flowerets
1 can Cheddar Cheese soup
1/4 C sour cream or plain yogurt
1/8 tsp pepper

1. In saucepan heat water to boiling. (Sometimes I find if I cut the broccoli off at the ends so there's hardly any stalk, my kids eat it better because it mixes into the noodles better.) Add noodles and broccoli to boiling water & return to boiling then reduce heat to low and cover. Cook 10 mins stirring occasionally to separate noodles.

2. Stir in ONE seasoning packet from Ramen, drain off nearly all liquid.

3. Add cheese soup, sour cream and pepper, stir til mixed and heat thoroughly and serve.

Chicken Stuffing Casserole

I'm stating the obvious.....apparently it's comforting for me to talk about food right now. So I'm talking, blogging, thinking about & smelling food, retrying & testing new recipes. Here's an old one I made last night.

I bet I haven't made this recipe for 8 years! I do NOT like stuffing so that's probably why I don't make it much, but Scott does soooo I thought I'd make it for him. I told each of my kids they had to at least have 2 bites of it and then they could decide if they wanted to eat it for dinner or if they wanted to opt out for a sandwich instead. Surprisingly 3 of my 4 kids ate it for dinner last night! It's super easy and if you like stuffing, I don't know how you couldn't like this. Here goes:

chicken stuffing casserole:

2-60z boxes of chicken flavored stuffing
4 chicken breasts cubed
1-16oz sour cream
1 can cream of chicken or mushroom soup

1. Cook stuffing in microwave/stove top & place half on bottom of 9x13 pan.
2. Brown chicken chunks in skillet.
3. Mix soup & sour cream together and then add browned chicken chunks.
4. Pour over stuffing in pan
5. Add other half of the stuffing over the top of the soup/chicken mixture.
6. Sprinkle a bit of cheese over the top (optional)
7. Bake @ 375 for 30 minutes....serve.

root beer float cookies

new recipe test #1
Ever heard of such a thing? I hadn't. When I found the recipe, I knew it was at least a trier if not a keeper for my kids sake! Well they loved them and my house smells like a root beer float! Mmmmm! It's a win win!

root beer float cookies:

1 C sugar
1 C brown sugar
1 C softened butter
1/2 C buttermilk
2 eggs
2 tsp root beer extract
1 tsp vanilla
4-4 1/2 C flour
1 tsp. baking soda
1/4 tsp salt

1. In a bowl mix sugars, butter, buttermilk, eggs, vanilla & root beer extract.
2. Add flour, baking soda & salt (batter will be sticky).
3. Bake 10-12 mins @ 375
4. Cool completely.

frosting:

4 C powdered sugar
4-5 TB half & half
8 tsp. softened butter
4 tsp root beer extract

Blend together. Frost cookies & let frosting dry a bit on cookies before storing.
enjoy!