{Grandma's} Pumpkin Chocolate Chip Cookies

Another "one" of my Grandma Schwartz's recipes. It might be my favorite. Seriously, I love these things so much. I have never in my entire life had a Pumpkin chocolate chip cookie ever come near to touching the delicious, softness of this one. It's a keeper.

Photo Credit to Me

{Grandma's} Pumpkin Chocolate Chip Cookies
1 cube butter, softened
1 cup brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup pumpkin
2 1/4 cup flour
1 teaspoon soda
2 teaspoon cinnamon
1 teaspoon pumpkin spice
1/2 teaspoon salt
1/2-1 bag chocolate chips
nuts, optional

Cream butter, sugars, eggs, vanilla and pumpkin until smooth.
Place flour, soda, cinnamon, pumpkin spice and salt in a sifter. Sift half of flour mixture into the pumpkin mixture. Then the other half. Mix well.
Bake at 400 for 10-12 minutes. {10 was perfect for me}

Whole Wheat Carrot Bread

While we were visiting Aunt Elizabeth in Logan, we did lots of fun things, one of them was going to Willow Park Zoo…super fun. There was a Gardner's market there, too. We got to test this bread and it was amazing. Loved it. Then Sharrie made it and brought a loaf. Again, awesome. So here you go.

Photo Credit to Food.com

Whole Wheat Carrot Bread

1/4 cup applesauce

1/4 cup oil

1/2 cup honey

2 eggs, beaten

1 teaspoon vanilla

1 1/2 cups carrots, grated

1 1/2 cups whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Beat together applesauce, oil, honey, eggs, vanilla and carrots. Combine dry ingredients in a separate bowl, then add to carrot mixture. Bake in greased 9" loaf pan at 350 degrees for 45-60 minutes.

Recipe Source: Utah State University Food Sense

{Microwave} Caramel Popcorn

So an awesome lady from my mom's ward gave me this recipe for my wedding and I just barely tried it. It only took 5 and a half years. It was delicious! And super easy!

Photo Credit to Kitchen Parade

{Microwave} Caramel Popcorn
1-1.5 bags of popcorn
1.5 cups peanuts {optional}
1 cup brown sugar
1/2 cup butter
1/4 karo syrup
1/2 teaspoon salt
1/2 teaspoon baking soda

Microwave mixture of brown sugar through salt in a glass bowl for 3-4 minutes, stirring after each minute. Stir in baking soda. Pour mixture over popcorn in a paper bag and shake well. Microwave for 1 1/2 minutes. Remove and shake well, microwave again for 1 1/2 minutes. Eat and enjoy!

Recipe Source: Janelle Bond

Corn Dip

Easy yummy summer dip. Just make sure you put it together a little while before to let the flavors meld.

Photo Credit to Inspired by Charm

Corn Dip

3 (11-oz.) cans sweet corn & diced peppers, drained
7-oz. can chopped green chiles
6-oz. can chopped jalapeno peppers, drained and liquid added to taste
1/2 c. green onion, chopped
1 c. mayonnaise
1 c. sour cream
1 tsp. pepper
1/2 tsp. garlic powder
16-oz. pkg. shredded sharp cheddar cheese
2-3 bags scoop-like corn or tortilla chips

In a large bowl, mix all ingredients except chips. Chill two hours to overnight. Serve with your favorite chips (I used Fritos and Tostitos) for scooping. Makes 6 cups.

*Note: This dip can get runny if you don’t drain everything really well. Also the longer it sets, the more the cheese soaks up any liquids.

Recipe Source: Inspired by Charm

{Healthy} Stuffed Chicken Parmesan

So I got this recipe calendar from Live Better America once and it had some awesome recipes in it. And this was one of them. It was super delicious although time consuming.

Photo Credit to Live Better America

{Healthy} Stuffed Chicken Parmesan
6 boneless skinless chicken breasts (about 5 oz each)

1 box (10 oz) frozen organic cut spinach, thawed, well drained

2 oz 1/3-less-fat cream cheese (Neufchâtel), softened

1/4 cup shredded Parmesan cheese

1/2 teaspoon dried basil leaves

1 clove garlic, finely chopped

1/4 cup fat-free egg product

12 stone-ground wheat crackers, crushed (about 1/2 cup)

1 teaspoon dried basil leaves

1/2 teaspoon pepper

1 cup Italian herb {or any red} pasta sauce

1/4 cup shredded mozzarella cheese (1 oz)

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.

In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.

Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.

Recipe Source: Live Better America

Chocolate Mousse Cheesecake Pie

Awesomely delicious. Kind of time consuming, but worth it for something special.

Photo Credit to Mel's Kitchen Cafe

Chocolate Mousse Cheesecake Pie
Crust:
24 Oreos, or other chocolate sandwich-type cookie, crushed
5 tablespoons butter, melted
Cheesecake Filling:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla
1 cup sour cream

Mousse:
1 cup heavy cream, divided
2 egg yolks
1/2 cup semisweet chocolate chips
1/4 cup powdered sugar (optional for sweetness)

Ganache:
1/2 cup semisweet chocolate chips
4 tablespoons butter
1/4 cup heavy cream
1/2 teaspoon vanilla
1 tablespoon powdered sugar

Preheat the oven to 325 degrees F.
For the crust, combine the crushed Oreo cookies and the melted butter. Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate. Refrigerate while you make the filling.

For the filling, with a handheld electric mixer or in the bowl of a stand mixer, blend together the softened cream cheese and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and mix until combined. Blend in the sour cream. Spread the filling over the cookie crust and bake for 40-45 minutes, until the edges are set and the center is slightly firm (a little softness is ok but you don't want it to be really jiggly). Remove the pie from the oven and let it cool completely on a wire rack.

For the mousse, heat 1/2 cup cream in a small saucepan until just simmering. Place the egg yolks in a small bowl. Whisking vigorously, pour a couple tablespoons of the hot cream into the egg yolks and continue whisking until completely combined. Pour the tempered egg yolks into the saucepan with the remaining hot cream, whisking quickly the whole time, and return the saucepan to medium-low heat, cooking while stirring constantly, until the cream/egg mixture bubbles and thickens, 1-2 minutes. 

Remove from the heat and stir in the chocolate chips, whisking until the mixture is smooth and the chocolate is completely melted. If you used a darker chocolate and would like a bit more sweetness, whisk in up to 1/4 cup powdered sugar. Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top. When completely cool, beat the remaining 1/2 cup cream to stiff peaks and gently fold into the completely cooled chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate.

While the pie chills, make the ganache by combining the butter and heavy cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until glossy and smooth. Stir in the vanilla and powdered sugar. Spread the ganache over the mousse and refrigerate the pie until ready to serve (at least an hour - the pie can be made up to a day in advance).

Recipe Source: Mel's Kitchen Cafe

Easy Delicious Fajitas

Got these from Sharrie. Like most of her recipes, super easy, healthy and too delicious. Thank you for easy, Sharrie!

Photo Credit to Taste of Home

Easy Delicious Fajitas

1 pound beef, chicken, or pork, sliced thin {or shrimp, halibut…whatever you feel}

1/2 cup italian dressing

1/2 cup salsa

2 tablespoon lime juice

1/2 onion, sliced

1 red/green pepper, sliced

Optional, for toppings:

Tomatoes, diced

Sour cream

Cheese

Tortilla shells

Avacado/Guacamole

Place meat, dressing, salsa, and lime juice in a bag and squish together. Place in fridge for at least two hours. Heat skillet, pour meat and marinade in pan and boil for 2-3 minutes. Add onion, pepper and cook for 3 more minutes.

Serve with tortilla shells and other toppings.

Recipe Source: Sharrie Webster