Pumpkin Chocolate Chip Cookies

Anyone else's blog feed blowing up with pumpkin recipes?

Then it's official; Fall is here.

I'll try not to over do it on the pumpkin, since it's all over the food blog world right now. But I had to share these with you. I made them this past week, as part of my "Fall bucket list", and they are SO good.

One reviewer mentioned that they're only 97 calories per cookie. I don't know how accurate that is, but it sounds good to me! Who needs fact checking? I'm good with living in ignorance if it means I get to have just one more!

Pumpkin Chocolate Chip Cookies

(Original recipe by George Duran)

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (12-ounce bag) milk chocolate chips (the recipe actually says not to use semi-sweet, but I think any kind of chocolate chip would do... even white chocolate! Yum...)
• Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Yields 60 cookies (umm... yeeeeah. I didn't get 60 cookies, but I have a problem with sizing my cookies. So it's probably me, not the recipe).

Weeknight Chicken Veggie Casserole

Some people don't really like casseroles, and I totally understand. They can look pretty unattractive (no matter how great the lighting and angle, as you'll see in a sec), and who knows what people hide in them. However, there are some GREAT pros to casseroles.

#1. You can throw just about anything in them, and they still taste good.

#2. You can throw healthy anythings in them, and they still taste good.

#3. They're economical.

#4. They're a great use for leftovers. See #1 and #2.

This dish happens to be one of those old stand-by's that my mom used to make. Consequently, it's turned into one of those for me as well. My husband is one of those people who doesn't particularly like casseroles. He doesn't like cream based dishes, and he doesn't trust what's in it.

Except this one.

It's tomato based, so it's not overly heavy. And I throw in ingredients that he normally eats (and a couple that he doesn't... but don't tell him). He also loves it, because he figured out how cheap it is to make. I always make this casserole with leftover chicken from the night before. It doesn't really matter what kind either... grilled, lemon-pepper, roasted... it all works.

The best part is that you can make this casserole on a Sunday/Monday night, and the fam can eat off of it for several days (obviously depends on the size of your family, but you get the idea).

Enjoy!

Weeknight Chicken-Veggie Casserole

(Original recipe by my momma)

Ingredients

• 1 (16 ounce) box rotini pasta (also works with ziti, bowtie, etc... pick a favorite and go for it). To add more nutrition, go for whole wheat.
• 2 jars marinara sauce (I recommend Newman's Own Socarooni; it has a bunch of good stuff added in it that mixes well with the rest of the ingredients).
• 2 cups Italian-style shredded cheese (or more, if you like), divided.
• 1 (16 ounce) bag of frozen mixed veggies (peas, carrots, corn, etc), thawed (Tip: get the steam-in-a-bag kind to save some time).
• 2 cups cooked chicken, cubed or torn into small pieces. (this also works well with ground beef/turkey, if you want to use that instead).
• Optional: I like to kick up the nutrition and a little ground flax seed to the mix. You can't taste it, and it's a great way to give your kids a nutrition boost without them even knowing it.

Directions

Preheat oven to 350 degrees Fahrenheit.

Cook pasta according to package instructions and drain. In a large bowl, mix pasta, marinara sauce, 1 cup shredded cheese, veggies, chicken, and flax seed. Pour into a 9x13 casserole dish. Top with remaining shredded cheese (sprinkle a little Parmesan on top, if you like).

Bake in oven for about 15-20 minutes, or until cheese is melted.

Yields 8-10 (or more) servings.



Pumpkin Spice Latte

Yes, you read that correctly.

I made my own pumpkin spice latte at HOME for a fraction of the ridiculous Starbucks price. All I can say is thank the Lord for Pinterest. Which is where I found this.

My husband, who actually doesn't even drink coffee, was the one who first told me about the pumpkin spice blend at Starbucks. He'd been studying for school at a local bookstore where the coffee place is attached. He got one of the frappacinos and loved it. He proceeded to take me next time and make me get one. I took one sip, looked at him, and said, "You know there's coffee in this, right?"

His response? "No there's not!"

Anyways.

Every time Fall comes around, I now must have at least one before the season is over. But $5 for a drink?? Next they'll be asking for my firstborn son.

I've tried homemade drinks before... lattes, frappacinos, etc... but they never quite match the taste I'm used to. Darn that Starbucks for being so genius. So when I saw this recipe, I have to admit, I was reluctant. I'd been burned too many times in the past.

However, this one? Does NOT disappoint.

It's also vegan-friendly, if that's your thing.

It literally took me about 5 minutes to whip up, so don't worry. No jumping through hoops. You could even do this before you leave for work in the morning.

You can thank me later.

Happy Fall Y'all!!

Pumpkin Spice Latte

(Original recipe by Averie)

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Ingredients

• fresh coffee
• 1 c milk (I used skim to cut on fat/calories, but you can also use almond milk or half and half or rice milk)
• 1/4 heaping cup pumpkin puree (more if you really love pumpkin)
• 2 tsp pumpkin pie spice blend
• 1 tsp cinnamon
• 1 tsp vanilla extract
• sweetener of choice, to taste (I used about 2 tbsp brown sugar, but you could use a pinch of stevia to taste; or try honey, maple syrup, etc. to taste)
• Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste

Directions

Combine all ingredients (except coffee) in a small bowl and whisk well by hand or blend all ingredients using a blender.

Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop.

Pour 1 c of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy. (Optional: Finish by garnishing with real whipped cream/whipped topping such as CoolWhip or TruWhip; and a sprinkle of pumpkin pie spice/cinnamon on top).

The other half of the pumpkin milk mixture is for the refill you know you will want. If you truly don’t want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is. As long as you’re dirtying dishes, why not make a little extra for refills or for later? :)

Chocolate and Peanut Butter Filled Crescent Rolls

It was just too perfect.

Peanut butter? Check.

Chocolate chips? Check.

Refrigerated Crescent Rolls? Double Check.

It was all there, just waiting on me to find this recipe.

This was seriously the easiest dessert I've ever made. Easier than a cake-in-a-box.

If you have little ones or are just in desperate need for a good sweet fix?

This is your new go-to recipe.

Chocolate & Peanut Butter Filled Crescent Rolls

(Original recipe by Cathy

Adapted by Pam)

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Ingredients

1 tube of crescent rolls

Peanut butter

Semi sweet chocolate chips

Directions
Preheat the oven to 375 degrees. Place the unrolled crescent rolls onto an ungreased cookie sheet (I used my silpat mat). Spread a layer of peanut butter on each triangle; top with chocolate chips.
Roll from the bottom of the triangle to the point. Place in the oven and bake for 10-11 minutes or until golden brown. Remove from the oven and serve while hot.

Monkey Muffins

My little guy turned 2 earlier this month, but we didn't get around to throwing his "friend party" (because we have a bajillion family parties) until last night. It was a blast, and I'll be doing a whole post about it soon on my regular family blog. He absolutely adores Curious George, so the party theme was obviously easy to put together. What I love is figuring out fun foods to go along with parties.

You already know I love me some pioneer woman (did you see her Food Network debut this weekend?! She's so cute). So when I saw these on her cooking site, I knew they'd be perfect.

And they were.

They were a TOTAL hit. Everyone kept saying how incredible these tasted. One guest didn't realize I had made them. She thought I'd bought them. Yep. She made my night.

Anyways, do yourself a favor and bring these to your next party or bake them as a gift. Or just have a completely sinful weekend and make them for yourself. :)

Monkey Muffins

(Original recipe by Ree Drummond) 

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Ingredients



Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)

Butter

Sugar

Ground Cinnamon

Sweetened, Condensed Milk

Directions
Preheat oven to 375 degrees.
Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.
Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.
Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.
Scoop out with a spoon and serve to hungry humans.

Yield: 12 servings

Roasted Lemon Garlic Herb Shrimp

So I made this last night.

I didn't have any major expectations. It seemed pretty simple. The real reason I tried it was because I already had everything on hand. And you can never go wrong with combining this group of flavors.

But honestly? I was really, pleasantly surprised.

It ended up being so good.

I halved the recipe, since it was only going to be the two of us, and it ended up being the perfect amount. I also sauteed some mushrooms and garlic in some olive oil, mixed it with some angel hair pasta, then served the shrimp on top. You definitely must try it.

Roasted Lemon Garlic Herb Shrimp

(Original recipe by Bruce Weinstein, Mark Scarbrough.

Adapted by Reenie)

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Ingredients

• 1/3 cup olive oil
• 1 lemon, zested then half cut into thin slices and other half into wedges
• 3-4 fresh thyme sprigs, leaves removed
• sea or kosher salt and fresh black pepper
• spaghetti/pasta, couscous or rice for serving
• 1 pound fresh shrimp, medium-sized, deveined with tails off
• 5 cloves garlic, minced

Directions

1. Preheat oven to 400 degrees F. In a 9x13 baking pan combine olive oil, lemon zest and thyme. Season with salt and pepper. Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.

2. Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and start to curl. Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.



Basil Butter

This summer has been awesome to the basil in my garden. Seriously, my basil sings praises to the sun, it's so happy. It's gotten a little out of control, actually.

This has left me scrounging around for new recipes to try out... something besides the obvious pasta and pesto. I found this recipe allrecipes.com the other day and had to try it out.

I love flavored butter. I mean, I love butter in general, but I especially love it when it's got a fun flavor. Whether it's apple butter, garlic-herb butter, or whatever... I'm a big fan.

This one didn't disappoint. The best part is that you can freeze it and use it again later. It'll give you that fresh basil taste in the middle of the winter. Awesome, right??

I'll definitely be making this recipe again when I need to use up the last bit of my basil before the frost hits. But you don't need a garden as a reason to try it out. Grab some basil next time you're at a local market or at the grocery store. It's worth trying it out, because you don't have to use this with just bread. Try it on chicken, fish, or cooked veggies.

The best part?

As one reviewer put it, this recipe is only limited by your imagination. You can sub the basil for cilantro and the lemon for lime juice. Use dill or chives for a different flavor. The possibilities are endless. Have some fun with it!

Basil Butter

(Original recipe by Emily Chaney.

Modified by me.)

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Ingredients

• 1 1/2 cups loosely packed fresh basil leaves
• 1/2 cup fresh Italian parsley
• 1/2 pound butter, softened
• 1 teaspoon lemon juice
• 1 teaspoon seasoned pepper
• 1/4 teaspoon salt
• 2 cloves minced garlic

Directions

In a food processor, chop basil and parsley. Add butter, lemon juice, pepper, salt, and garlic; blend until smooth. Drop by half-tablespoons onto a baking sheet; freeze. Remove from baking sheet and store in freezer bags.