pumpkin streusel cheesecake bars

I made this yummy, new dessert on Saturday for our 3rd Bi-Annual Soup Night. The night was a definite success and we had some tasty food! Including some great Zuppa Toscana soup which was JUST like that from Olive Garden! Way to go Kelly!

I love all the great fall flavors in these bars, and when you top it with chocolate and caramel how can you NOT win?! Wowie. I will be making this one again. Hello fall! I've got a new recipe for you!

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 c. crushed gingersnap cookies
1/2 c. finely chopped pecans
1/2 c. cold butter or margarine

Filling
2 pkg (8 oz each) cream cheese, softened
1 c. sugar
1 c. canned pumpkin (not pumpkin pie mix)
2 T. flour
1 T. pumpkin pie spice
2 T. whipping cream
2 eggs

Toppings
1/3 c. chocolate topping
1/3 c. caramel topping

Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.

Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.

Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.

Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

chicken milan

This is a super yummy, easy dinner. I modified it a little (I know, I can't believe it either!) from the original recipe which involves serving it with a garlic sauce-type linguine. I just didn't want the carbs from the pasta today so I switched it up and it was yummy!

1/2 c. all-purpose flour
1 t. dried basil
1/4 t. garlic powder
1/4 t. black pepper
1/2 t. dried parsley
1 t. salt
2 eggs
2 T. olive oil
1-1/2 pounds boneless skinless chicken breasts, cut into strips

Directions
In a shallow bowl, combine the flour, basil, garlic powder, black pepper, parsley and salt. In another shallow bowl, whisk the eggs. Dredge chicken strips in flour mixture, then dip in eggs.

In a skillet, cook chicken in oil over medium-high heat for 8-10 minutes or until no longer pink. Serve with a side of vegetables and/or noodles. (This is great over noodles and probably would be be delicious on a green salad.)
 
Yield: 6 servings.

family recipe: wet enchiladas

I think we all probably have at least one recipe that we're not sure where it came from, what the name means, or what to compare it to, but it's a family favorite and there's no way around it. This is one of those recipes.

When my parents got married my Mom asked my Dad which of his Mom's recipes he wanted my Mom to make for him and this was one of them. Like I said, we're not sure where this recipe came from and why it's called "wet enchiladas". We can't come up with a better, more appropriate name so it's stayed the same. The only thing I can compare it to (thanks to a spouse who had never had anything like this before) is a type of Mexican, soupy chili served over a weird cornmeal tortilla pancake-type thing.

I'm not actually expecting anyone to try this (especially after an intro like THAT) but I'm just posting this for my posterity and any cousins who might enjoy it. (Oh and if you are a cousin and know what I'm talking about, please respond. It'd be interesting to see who else enjoys these like we do!)

Wet Enchilada's - from Grandma Amy
1 1/2 lb. hamburger
1 small onion, diced

Sauce:
1 qt. tomato juice
1 can tomato soup
1 T. chili powder
2 T. sugar
1/2 t. salt
1/4-1/2 t. pepper
1 1/2 t. oregano
1/4-1/2 t. garlic powder
1 t. cumin

Enchilada tortillas:
1 1/2 c. corn meal
1 1/2c. flour
2 1/4 c. milk
1 1/2 t. salt
3 T. oil

1. Brown hamburger and onions in a skillet. Remove from heat and drain off fat.
2. Simmer sauce ingredients for about 20 minutes.
3. While sauce in simmering, mix up enchiladas and begin cooking them. (I LOVE using my electric griddle for this but a big frying pan would work too.)
4.Add browned hamburger and onions. Thicken with 2-4 T. flour and water.
This is how I assemble it, from bottom to top:
cornmeal tortilla
fiesta cheese
a scoop of wet enchilada sauce on top
more fiesta cheese

However, if you actually like lettuce, tomatoes and onions, among other things on your tacos you may assemble it differently. I think my parents assemble it like I do then add the other veggies to the top. To each his own. Top it how you like it.

Note: When you're having leftovers, warm the tortilla by itself for about 30 seconds first, then add your other layers to be warmed up on top of it. Otherwise, the tortilla may be a little on the chilly side in the middle and nobody wants that.

favorite new crafty sites

I've stumbled upon these 2 sites and had to share. They are awesome! Very crafty and I love how they're laid out. Check it!

Homemade By Jill
Little Birdie Secrets

Watch out new sewing machine (my first one!) you and I have some work to get to! YAY!