Welcome Simple & Delicious magazine readers! Click here for the Ranch Pesto Rigatoni recipe featured in the current April/May 2014 issue. So happy to have you here!

Sunday, September 29, 2013

Menu Plan Monday 9/30



Yay for October! I love the chilly sweater weather and the bright colors on the trees - who doesn't, right? I'm really looking forward to taking some cute pics of the boys in their new clothes. Oh actually, I should say their "new to us" clothes. This past week we had two major consignment sales in our area. My grand total was $76 for just about their entire fall/winter wardrobes! Including their Christmas outfits, though Silas will still need a pair or two of jeans.

Mostly everything I bought was name brand, from Children's Place, Gymboree, Old Navy, and Gap to just name a few. Do you go to consignment sales to outfit your kiddos? I'm not sure what I'd do without them! So much fun.

This week's menu plan is going to account for leftovers. Mainly because our extra stand up freezer called it quits last week (yuck) and I just don't have the space - we need to try our best to use up leftovers.



Crockpot Honey Mustard Chicken Dinner







Pumpkin Macaroni & Cheese







Chicken & Cornbread Stuffed Peppers







BLT Chopped Salad







Leftovers







Can Can Taco Soup







Leftovers






I hope you have a wonderful, fall filled week! :)

Saturday, September 28, 2013

Crockpot Pumpkin Pie Pudding



Can you think of anything that screams fall more than pumpkin pie? How about Crockpot pumpkin pie? I thought so! This is perfect for your next fall party - just dump in the ingredients and when it's done you have not only an amazing dessert, but your entire house smells fabulous! 

This was originally a guest post over at my friend's blog, Anyonita Nibbles. Click here to see the original recipe post!

Today, I'm bringing you something a bit different - a Crockpot dessert. If you haven't tried making desserts in the Crockpot, I'm here to help you get on board! To be honest with you, something magical happens when you mix these ingredients together and cook them low and slow. It literally tastes like a pumpkin pie in the Crockpot, it's pretty close to amazing. I'm thinking this would be an amazing dessert for Thanksgiving - have it cook away on it's own while you get the rest of the dinner ready. Whatever you do, don't skip the whipped cream. There's something about the warm pumpkin pie pudding with the cold, creamy whipped cream that just takes it over the top. Yum!


Crockpot Pumpkin Pie Pudding
Serves 6*

12 oz can evaporated milk
15 oz can pumpkin puree
2 eggs
3/4 cup sugar
1/2 cup Bisquick (I used my homemade DIY Bisquick recipe)
2 tablespoons butter, melted
2 teaspoons pumpkin pie spice, plus more for garnish
1 1/2 teaspoons vanilla
whipped cream

In a large bowl, beat together evaporated milk, pumpkin, eggs, sugar, Bisquick, butter, pumpkin pie spice, and vanilla with a hand mixer until smooth. Spray in the inside of a 4 quart slow cooker with non stick spray and pour the pudding into the slow cooker. Cover and cook on low 3-4 hours or until the center is almost set and it's pulling away from the sides. Remove lid and cook an additional 30 minutes; a skewer should test almost clean in the center. Spoon into serving dishes and top with whipped cream and a sprinkle of pumpkin pie spice.




*This recipe is adapted from Gooseberry Patch 101 Slow Cooker Recipes.

Here are some more of my favorite fall dessert recipes:


Pumpkin Butter Cake




Cake Mix Sprinkle Cookies




Pastor's Wife Apple Crumb Pie





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Friday, September 27, 2013

Spooky Cinnamon Sugar Biscuits



So what was your favorite Halloween costume as a kid? I have to admit, it's actually hard for me to choose. In kindergarten I was Dorothy from the Wizard of Oz. My mom made me some red, glittery shoes and I carried around Toto in a little basket - so cute! And then another year I was Friday from the Addams family complete with a stuffed glove I held on a wire as the "Thing." I remember feeling really clever as I walked around the school yard during our annual Halloween parade that year. Those Addams Family movies were really popular around that time, don't make fun! :)

Remember how bad those prepackaged Halloween costumes used to be? Haha, one year my sister and I were Jem and all the costume had was a plastic smock type thing printed to look like a Jem outfit, and a mask with metallic hair. I totally need to dig up a picture of that and update this post, it was really funny! 

I know it won't last much longer, but I'd love for Silas and Wesley to have costumes that go together. Last year they were Iron Man and Captain America. This year they BOTH requested to be Mario and Luigi - so I didn't have to suggest anything - gotta love that, right moms?!

These Spooky Cinnamon Sugar Biscuits would be perfect for Halloween morning or to slip in your kids' lunches that day. Believe it or not, I only cut out one of these adorable biscuits - I helped them do the rest. That's how easy these are to make! I would say they're a cross between a biscuit and a cookie, and they get crunchier if you let them sit out overnight. Yum!


Spooky Cinnamon Sugar Biscuits
makes 8 biscuits

16 oz can Pillsbury Grands rolls
1/2 cup sugar
1/2 tablespoon cinnamon
1/2 teaspoon pumpkin pie spice
non-stick cooking spray
Halloween cookie cutters

Line two cookie sheets with foil and spray them with non-stick cooking spray, set aside. Remove rolls from can and separate. Flatten each roll into a 4 inch circle and cut with desired cookie cutter. Place each biscuit cut-out onto the prepared cookie sheets. In a small bowl, combine sugar, cinnamon, and pumpkin pie spice. Spray each biscuit cut-out lightly with non-stick spray and sprinkle generously with cinnamon-sugar mixture (there will be some leftover). Bake at 350 degrees for 10-12 minutes or until edges are golden brown.




Ahh, so cute! I could definitely see sweet little angel biscuits during Christmas as well, couldn't you?


Here are some more of my favorite fall treats:

Pumpkin Butter Cake




Banana Applesauce Crescents




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Wednesday, September 25, 2013

Show & Share Wednesday #55



Wow I am totally drooling over last week's links, I'm not even kidding! Thank you so much to those of you that linked up with Show & Share Wednesday last week, and if this is your first week joining the party - welcome! I'm so grateful that you took the time out of your busy day to link up with us. Let's take a look at the features from last week's party:


Roasted Broccoli & Parmesan - The Pin Junkie







Rocky Road Brownies - Table for 7







Chicken & Broccoli Pasta Casserole - The Stitchin' Mommy







Warm Applesauce Spice Bars - Ma Niche







Pumpkin Pie Cookies - Plaid & Paisley Kitchen







Show & Share link party rules:

  • Link up your newest recipe, diy project, kid activity, anything you are proud of and want to share.
  • While I love Etsy shops and giveaways, they are not in the spirit of this party.
  • I reserve the right to remove any link that is not family friendly.
  • Grab a button below to display on your post or provide a text link back either in the post or on your link party page.
  • Some link-ups will be featured on Mostly Homemade Mom's Facebook and Twitter, so make sure you follow both. Check back next week to see who got the most clicks!



Grab button for Semi Homemade Mom


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Monday, September 23, 2013

Menu Plan Monday 9/22



Well, it's not even the end of September and we've already had a bit of the stomach flu go through our household. Seriously! Wesley was really the only one to have major symptoms, but we're all kind of feeling bleh this weekend. I'm hoping and praying it passes your family by - break out the hand sanitizer and get those flu shots!

Anyway, this week is our town's big fair and parade, so we're planning on eating dinner there at least one night this week. Silas is REALLY excited to go on some rides and I think Wesley is big enough this year to ride some of the little ones. It should be a lot of fun. Here's our menu plan for the week:



Farmer's Market Spaghetti







Chicken & Cornbread Stuffed Peppers







Parade & Fair Night - yum!







Cheesy Chicken & Broccoli Skillet







Creamy Tomato Dill Soup







Crockpot Root Beer Pulled Pork







Corn Chip Taco Salad






I hope you have a blessed week, everyone!

Friday, September 20, 2013

Pumpkin Butter Cake



Yeah. So this is a very important public service announcement before you make this Pumpkin Butter Cake: don't do it unless you are taking it somewhere. Feel free to bring it with you to a family party, church potluck, or even Thanksgiving dinner. Don't even think about making it just to have it sit on top of your stove with a fork in the pan. 

I'm serious! One bite. One bite is all it takes and you will be HOOKED.

This is one of the complete an utter indulgent recipes. You know, the ones where you ignore the two sticks of melted butter, cream cheese, and the entire pound BOX of powdered sugar and just go for the pumpkin-flavored glory. And we haven't even talked about the chewy cake mix crust. 

It is guaranteed to be GONE in minutes wherever you do take it - and if you go against my VERY WISE advise up there and make it for your family, you can split it between two 9x9 baking pans just the same. Share the love (because you won't be able to restrain yourself).

Happy fall! :)


Pumpkin Butter Cake

For the crust:

1 box yellow cake mix
1/2 cup (1 stick) melted butter
1 egg, slightly beaten

For the filling:

15 oz can pumpkin (NOT pumpkin pie filling)
8 oz cream cheese, softened
1/2 cup (1 stick) melted butter
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 lb box powdered sugar
whipped cream
cute fall sprinkles

Mix crust ingredients in a medium bowl until well combined. Spray a 9x13 baking dish with nonstick spray and press crust into the bottom evenly. Beat pumpkin, cream cheese, melted butter, and eggs until creamy. Add vanilla and pumpkin pie spice. Gradually add powdered sugar, beat well. Spread filling over crust. Bake at 350 degrees for 50-55 minutes (center will still be slightly giggly).



...ok forget what I said. Just make it now. You're welcome. :)


Here are some more favorite fall recipes:

Cake Mix Sprinkle Cookies




Pumpkin Cheesecake Brownies




Pumpkin Oatmeal Raisin Cookies




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Thursday, September 19, 2013

Chili Cornbread Pockets


Cornbread biscuits filled with cheddar and chili and baked until crispy!



I think we all know that I'm completely addicted to shortcut recipes, hence the name of my blog. More than that, I'm addicted to shortcut recipes that taste and look like it was nothing shortcut about it. I like to impress, with as little effort as possible.

Which is pretty much, basically, why Pillsbury is just about my best friend. End of story. Really, when I was asked to write a post using their products its almost like.... Yeah... sure guys, I don't already have 4 recipes in my queue that already use Pillsbury awesomeness... cough, cough.

I'm being totally honest, here. We are ca-razy busy during dinner time especially now that school has started. I have hardly a minute to breathe before transitioning from teacher-mode to mom-mode and Pillsbury products save the day more times than I care to admit.

Ok, so maybe I do admit to it since I post most of the recipes on here. You're not complaining, so why should I? :)


Pillsbury has a recipe for Grands! Unsloppy Joes (you TOTALLY need to pin that one, it's a total winner), but I decided to put my own spin on it when I spotted new Corn Grands Biscuits in the store. 



Chili Cornbread Pockets were born! You can't get easier than a recipe like this on a weeknight and I'm not kidding - my munchkins INHALED these. 


Chili Cornbread Pockets
from Unsloppy Joes recipe, courtesy of Pillsbury

16 oz can Pillsbury Grands Corn Biscuits
15 oz can chili with beans (or 2 cups prepared chili)
3/4 cup shredded cheddar cheese
sour cream

Preheat oven to 350 degrees. Separate biscuits and press into a 5 inch round - the biscuit will be thin. Spoon 1/4 cup chili onto the center of the biscuit, leaving 1/2 inch clean on all sides. Sprinkle 1-2 tablespoons cheese on top of chili. 



Fold biscuit over filling and press firmly with a fork. Place filled biscuits onto two foil-lined and greased cookie sheets. Bake for 12-14 minutes or until golden brown. Allow to cool 5 minutes before serving. These are amazing dipped in sour cream!



Pillsbury just released a free Grands! recipe book that you can download right here. I'm REALLY excited to try the Grands! Taco Melts, but I know the kids would really love Grands! Grilled Cheese Sandwiches - what a clever way to use those biscuits! Which recipe are you planning to try?

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I was selected for this opportunity as a member of Clever Girls Collective. The content and opinions expressed here are all my own and are not indicative of the opinions or positions of General Mills. Compensation was provided by General Mills via Clever Girls Collective.

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