Pumpkin Cheesecake Minis

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Yup Pumpkin, again!

Are you sick of it yet?

Well, I have never added pumpkin to cheesecake before. I have made different variation of the cheesecake bite, with chocolate, mint chocolate etc. However, not a puree..

Well it really was too easy.

Recipe Card

 

First of all with cheesecake anything, your ingredients should be at room temperature so they come together like they should. If one item is too cold you may have liquid chasing the cheese around the bowl. Not Kidding. Had it happen. Cream you cream cheese alone before adding anything else, just as you would butter, add each item one by one. After all ingredients are adding, Whip well.

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Make sure you use liners in the your cupcake tins.

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Bake for 15 minutes, allow to cool. Refrigerate for best eating results.

Cheesecake mini

 

I didn’t add any spices, but I plan to top it with Whip cream and a dash of pumpkin spice.

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I will be placing this in ziplock bags and freeze until Thanksgiving. Allow to thaw and top with whip cream and cinnamon or cocoa powder.

My first batch I left in just a few minutes over, so they browned a bit.

Let me know how yours turns out!

 

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Aha Pork chops breaded with stuffing mix

English: pork chops

English: pork chops (Photo credit: Wikipedia)

 

We like our pork chops, often. Always looking for a new way to flavor them. I was browsing the internet and came across a consensus of recipes using a bread stuffing mix to coat the pork chops in. Not just a plain one, one using herbs and spices. No need to add them.

 

 

 

So  using your pork chops, boneless or bone in.

 

1 egg and some milk or water. to get a wet coating.  Dip the pork chops in the egg mix,

 

Take stuffing mix (if it’s chunky, mush it so it’s fine), coat both sides of the pork chop in the mixture. Ensuring that it is all over.

 

Bake at 425 Degrees for 10-15 minutes, depending on how thick the chops are.

 

Was a very pleasant taste, and super easy. If you want a super easy meal.

 

Sorry, No pictures. Was in a hurry tonight.  Been going through my 3 year old’s  room, ridding her of her over abundance of toys.  Was a very long day of sorting through play food to find dinosaurs, blocks and other things she mixes in her play kitchen.

Dinosaur Stew anyone?

 

Lemon Tuscan Muffins

This was originally from cooking light. http://www.myrecipes.com/recipe/tuscan-lemon-muffins-50400000111984/ I seen a lot of other people also using this specific recipe. So, I thought I would give it a go.

LemonTuscan Muffins  Pictures

I’m going to start doing my recipes a bit differently, making a recipe card of sorts (an image) that you can save to your desktop so that you don’t have to pull this up or save this page or be online for that matter to get this recipe.

Lemon Tuscan MuffinsI don’t have any fancy software to do this, so paint, the snipping tool, and some fun fonts is what you get.

Here are some photos to the above directions:

Combine dry ingredientsflour ingredients Make a Well as you see above. Grate your lemon with a tool similar to this or use a cheese grater and use the small side.

Grating a lemon with lemon grater

Combine Wet ingredients and Lemon Rinds, Juices.

Wet Mixture

Put the wet ingredients in the well of the dry ingredients. Mix until just combined. (DO NOT OVERMIX)

Batter

In your prepared muffin tins (that have cupcake liners), Use a ice cream scoop to drop batter. There is enough batter to fill 12 cups.

prepared muffin pans

Batter in tins

 

 

 

 

 

 

 

 

 

 

Bake in the oven for 16 minutes at 375 degrees fahrenheit. Until a toothpick inserted comes out clean. toothpick in muffin

In oven

Cleantoothpick

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These are Flippin Fabulous. Nom Nom Nom, really good. Very light and tender, the lemon is not overwhelming. Would be great with tea or coffee.
Go make some now!
On a plate

 

Chicken Enchiladas, No fuss

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Chicken enchiladas is my favorite meal when it comes to mexican cuisine. This is an easy recipe meant for people who don’t cook all the time, but can do the very basics. If you prep all of this ahead of time, it’s too easy. it’s all a matter of putting things together, rolling them up, pouring them on, letting them get bubbly and voila!

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Ingredients

2lbs chicken breasts (boneless, preferably)

3 cans of enchilada sauce

4 cups of shredded cheese (I used Kraft Mexican)

2 small onions (Chopped)

3-4 cloves of garlic (minced)

12-24 small tortillas (I prefer larger, but that’s what they brought me)

Optional Add-ins:

Green Chilies

Rotel Tomatoes

Beans (black beans, refried, etc)

Yellow Rice

Salsa

So during the day yesterday I took the chicken and boiled it in a pot of water for 10-15 minutes until it was cooked through (no pink showing). I drained it and allowed it to cool.

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Once Cooled I tore it til it was small pieces. Placed it in a covered bowl and set aside.

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Take your onions, chop them and put them in a bowl and set aside. Mince your garlic, set aside,

DO THIS AHEAD OF TIME. Saves DSCN2928 DSCN2926you from having a big headache if you are not used to cooking at all.

Lessons I am teaching my brother-in-law and his significant other:

  1. Cook what you like
  2. Don’t spend god awful amounts of money on ingredients, but remember that fresh is better and usually cheaper
  3. It doesn’t take a rocket scientist, or a chef for that matter to make a delicious meal
  4. You can prep many things ahead of time, NO FUSS, as I said in my title
  5. Most of the meals you make can be frozen, prepared ahead, cooked later. (My goal is to teach them self sufficiency in that area) I repeat NO FUSS
  6. Any ingredients, particularly fresh produce can be prepped the day you bring them home from the grocery store and frozen until ready to put in your meals,
  7. Having a plan when you have a family is great, I showed them a template which I use (most of time) I try to plan weekly what I will be cooking, easy on me, on my purse, and I can coupon as well. http://organizedhome.com/printable/household-notebook/weekly-menu-planner  I will tell you this is a great way to start organzing yourself and your meals. And your family can decide what they want to eat and know what they are eating (no more “Mom, What’s for dinner?”)

Once you are ready to cook the enchiladas, saute the onions and garlic. Don’t burn the  garlic. Add in a can of the enchilada sauce, warming it up slightly. pour it into the chicken, adding  cup of cheese. Mix it all together. DSCN2931

In a casserole dish, put some enchilada sauce in the bottom (enough to cover it)

Take a tortilla, about 2-3 teaspoons full of chicken mixture and roll it up. place it seam side down in the casserole dish. Repeat until all mixture is gone. Cover with more enchilada sauce, and cheese.  Bake at 370 degrees for 20-25 minutes until bubbly.

There are other types of enchilada sauces but this is the only one I can find in the store. Dress it up, dress it down. Add some sour cream and some green onion for a pop of color. This can be interchangeable. I do beef enchiladas, those are much simpler in that you do everything in one pan and then transfer to the tortilla.

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Hope you enjoy this recipe.