Cream Cheese Frosting (great with Pumpkin Gems) 1 package (3 oz) cream cheese, softened 3/4 c butter 1/2 t vanilla 1 T milk 2 cups powdered sugar Cream together butter and cream cheese. Beat in vanilla and milk. Gradually add powdered sugar until frosting is desired consistancy. Drop onto mini-muffins.

Labels: cream cheese, cupcakes, family recepie, frosting, fun, mini-muffins, muffins, party food, pumpkin, Thanksgiving

  ¶ 11/21/2007 07:06:00 AM 0 Comments

  Pumpkin Gems - aka "Little Drops of Clouds" Thanks Kim!! Cake: 1 yellow cake mix 3 eggs 1/2 cup oil 1 t baking soda 2 t cinnamon 1 can (20 oz) pumpkin Preheat oven to 350. Blend together all ingrediants. Fill paper lined MINI Muffin pans 2/3 full. Bake for 15 minutes. Cool then frost with Cream Cheese Frosting.

Labels: cupcakes, dessert, easy, frosting, fun, good, mini-muffins, muffins, party food, pumpkin, quick, sweet, Thanksgiving

  ¶ 11/21/2007 07:03:00 AM 0 Comments

  CORNBREAD CASEROLE Ingredients

1 - lb ground beef

1 – packet of taco seasoning

1 - can of ranch style beans

1 - can of sweet corn

1 - can of tomato juice

1- casserole dish

1or2 - boxes of Jiffy corn bread

(prepare this as instructed on back of box and preheat oven according to box) set aside

Preparation

Brown hamburger and add taco seasoning to meat while cooking. Drain grease and set aside

Mix corn, beans, and tomato juice together in a bowl.

(On the tomato juice I usually just pour it in the can of beans to measure it out)

Once the meat is done and drained add it to the corn, bean and juice mix. Stir and mix it all up.

Pour it into the bottom of the casserole dish and spread out evenly.

Next pour the cornbread mixture over the op of the meat mixture and spread evenly.

Bake at the recommended time and temp as directed on the box for the cornbread.

Enjoy!!

Thanks Deana!!

Labels: casserole, corn, corn bread, Mexican, taco

  ¶ 11/09/2007 03:31:00 PM 0 Comments

  Chicken Casserole

Ingredients

1- package of boneless chicken breasts, strips, or nuggets

1 - can of cream of celery soup

1 - can of cream of chicken soup

1 - 6oz container of sour cream

1 - package of Pepperridge Farm Dry Stuffing

1 – stick of butter

1 – casserole dish

Preparation:

Preheat oven to 450.

Boil water and put chicken in and boil until done. (Note chicken will turn white do NOT worry)This is what it is supposed to do. Boil for about 20-25 minutes. SAVE YOUR WATER OFF OF CHICKEN

While chicken is boiling mix soups and sour cream all together in a bowl and set aside.

After chicken is done boiling shred chicken and lay in bottom of the casserole dish.

Spread the soup mixture over the top evenly.

Now take the water off of chicken and add the stick of butter to water and bring to a soft simmer (until all butter is melted)

Pour stuffing mix over top of soup layer. You don’t have to use the whole bag just make sure that the soup is all covered.

Now pour the water/butter mix over the top of the stuffing evenly. You may not want to use all this depending on how much water you have left over from broth. 2-21/2 cups is good.

Now bake in oven for 30-40 min.

Enjoy!

Thanks Deana!!

Labels: casserole, chicken, cream of chicken soup, sour cream, stuffing

  ¶ 11/09/2007 03:28:00 PM 0 Comments