Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting

What you need:
1 pkg(2layer) spice cake mix
1 cup sourcream
1 can pumpkin (15oz)
1/4cup oil
3 eggs
1 pkg cream cheese, softened
1/4cup butter softened
1 tsp vanilla
1 pkg powedered sugar (16oz)
1 1/2tsp ground cinnamon

Making It:
Heat oven to 350*

Beat first 5 ingredients with mixer until well blended. Spoon into 24 lined muffin pans

Bake 20-22 minutes or until cooked.

Cool completely

Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar. Blend cinnamon. Spread over cupcakes.

Four Cheese Lasagna

What you need:
1 lb ground beef
1 onion, chopped
1 pkg cream cheese, softened
1 cup low fat cottage cheese
1 pkg low moisture Part Skim Mozzarella cheese, divided
1/2cup parmesan cheese, divided
1 egg, beaten
1 jar spaghetti sauce
1 can diced tomatoes, drained
1/2tsp oregano leaves
12 no bake lasagna noodles.

Brown meat, added onions. Meanwhile mix cottage cheese, cream cheese and 1 1/2cup mozz cheese, 1/4cup parm cheese & egg.

Drain meat, return to skilled add in tomatoes & oregano, simmer for 5minutes. Spoon 1 cup  meat mixture onto bottom of baking dish. Top with 3 noodles, add cheese mixture & meat mixture, continue 2 more times.

Bake 50minutes covered, then another 10minutes uncovered. Let stand for 10minutes before serving.

Seriously Simple Beef Stew Crockpot style

What you need:
1 lb beef stew meat
2 cups water
3/4 cup bbq sauce
6 potatoes, cut into chunks
6 carrots peeled & cut into thick slices
1 onion coarsely chopped
1/4cup Thick & Heart steak sauce

Brown off the beef stew meat. Place everything in crockpot and keep on warm for 6-8hours.

Serve with buttered bread.

BBQ Turkey Panini

I thought this sandwich sounded good, easy week night meal!

I got this from the newest kraft foods magazine.

What you need:

1 hamburger bun, or Ciabatta roll
4 slices turkey breast
1 tbsp bbq sauce
1 slice of cheese, any flavor
1/3cup coleslaw mixture
1 tbs mayo(fat free)

For the coleslaw mixture I like to mix mine with ranch.

How to make it:

Take sandwich and place in panini machine cook until crispy.

Serve with chips, fruit, veggies etc.

Funky Noodles with Shrimp

This is from the WW magazine I cannot wait to make this!

What you need:
3/4lb whole wheat cavatelli noodles (thicker spirals)
1 small lemon
1 tbsp EVOO
3minced garlic cloves
1/2tsp red pepper flakes
1 lb shrimp
3 cups arugula
6 plum tomatoes, chopped
1/4cup thinly sliced basil


How to make:

Bring water to a boil and cook pasta, about 5 minutes before pastas done cooking toss in the shrimp, drain BUT save 1/2cup of the cooking water.

To make dressing you will grate zest and squeeze juice from the lemon, whisk lemon juice with the EVOO, garlic, pinch of salt, and red pepper flakes.

After draining pasta & shrimp, return pasta & shrimp back to dish and stir in dressing and water, arugula, tomatoes and basil.


I will serve this with garlic bread.

Chunky Bean Soup

So I get the montly WW magazine and usually try a recipe or two, well this month's magazine has a lot of different recipes I cannot wait to make.

I'll be making this soup in my crockpot tomorrow, that way we have soup for lunches/dinner this week.

What you need:

2 tsp canola oil
1 large onion, chopped
2 carrots, sliced
2 celery ribs, sliced
1(16oz) bag dried peas, BUT im using navy beans and northern beans
2 (32oz) cartons of vegeteable broth
1 1/2lb sweet potatoes, peeled and cut into 1/2inch cubes
3 cups chopped fresh swiss chard BUT Im using Kale
 I'm also adding left over ham, about 2cups worth.

How to make it:
Heat oil in dutch oven, add onion and cook. Add carrots and celery, add peas, or beans, broth & a pinch of salt, bring to a boil. Simmer and cover for 45minutes. Stir in sweet potatoes and cook covered until peas are soft. Stir in Swiss chard or kale cook until tender about 10minutes or so.

Elegant Artichoke Cups~Pampered Chef Recipe

Elegant Artichoke Cups

1 tbsp vegetable oil
24 square wonton wrappers
1 can (14 oz) artichoke hearts in water,
drained and coarsely chopped
½ medium red bell pepper
2 oz mozzarella cheese, grated
1 oz Parmesan cheese, grated
1 lemon
2 tbsp finely chopped fresh parsley
¼ cup mayonnaise
1 garlic clove, pressed

1. Preheat oven to 350°F. Place vegetable oil in (1-cup)
Prep Bowl. Place six wonton wrappers on Cutting
Board. Lightly brush one side of each wonton with
oil using Chef’s Silicone Basting Brush. Press
one wonton wrapper into each cup of Deluxe MiniMuffin Pan using Mini-Tart Shaper. Repeat with remaining wonton wrappers. Bake 6 minutes or
just until edges of wontons are light golden brown.
Remove from oven to Stackable Cooling Rack;
set aside, leaving wontons in pan.

2. Meanwhile, coarsely chop artichokes using Food
Chopper; place in Classic Batter Bowl. Remove
seeds from bell pepper and dice using Utility Knife.
Using Ultimate Mandoline, grate mozzarella cheese.
Using Microplane® Adjustable Grater, grate
Parmesan cheese; zest lemon to measure ½ tsp
zest. Finely chop parsley using Pizza Cutter. Add
bell pepper, mozzarella and Parmesan cheeses,
lemon zest, parsley, mayonnaise (in Measure-All®
Cup) and garlic pressed with Garlic Press to batter
bowl; mix well using Small Mix ’N Scraper®

3. Using Adjustable Measuring Spoon, fill each
wonton cup with about 1 tbsp of artichoke
mixture; sprinkle with additional Parmesan
cheese. Bake 8 minutes or until edges of
wontons are golden brown and cheese begins
to melt. Remove from oven to cooling rack.
Remove wontons from pan; serve immediately.

Yield: 24 appetizers
Nutrients per serving (1 wonton cup): Calories 60,
Total Fat 3 g, Saturated Fat 1 g, Cholesterol less
than 5 mg, Carbohydrate 6 g, Protein 3 g,
Sodium 115 mg, Fiber less than 1 g