Easy mini cheese cake and pumpkin pies


These were so easy to make and everyone loved how they tasted! I have two little guys ages 8 and 9, I’m in school full-time working on my associates in Human Services, and I work from home and substitute teach at the elementary school! I really have no time for fussing around with timely recipes so things like this work perfect into my schedule!

For the mini cheese cake pies:

Jello brand boxed cheese cake mix(follow instructions)

Pillsbury premade pie crust(2 come in a package in the dairy section of your grocery store)

Roll out and use flour for a light dusting so it won’t stick to the cutting bored

Use a round biscuit cutter to make circles to fit for a mini muffin pan.

Grease the mini muffin pan with butter flavor cooking spray. Line muffin pans with the pastry cutouts. Remove from oven when done and let cool.

Mean while when your baking the mini pie crusts, prepare your cheese cake filling. Pour in pie crust and chill.

You can top with a fruit dressing, caramel or chocolate syrup.

Mini pumpkin pies

I like to use Libby’s  pumpkin pie mix rather than the pure pumpkin. I like the taste better and it’s actually less work.

Follow instructions for pie mix and pour into mini pie shells before cooking them. I also like to top the pumpkin pies with nuts.

These were quick and easy deserts that had a nice presentation as well!

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Stuffed chili peppers


Over the past couple of years I have been finding ways to use leftovers to make new recipes. I came up with so many ideas and I wish I had jotted them down or started this blog earlier to keep track of them but I didn’t so here I am now.

Yesterday was a lazy Sunday for us. I was pretty bored and considering the space the men were occupying in the house, I certainly could not do any cleaning, so to fill my boredom I decided to make stuffed chili peppers with some leftovers from dinner two days ago.

~ Grilled chicken and vegetables, and a rice and broccoli casserole mix. I used my little nifty chopper to do the obvious(chop).

After preparing the stuffing mixture for the peppers. I gutted the peppers of the all seeds. Whoa let me tell you they had such a strong aroma I had a coughing fit and my eyes watered. My little guy Matthew who likes to watch me cook geared up when he watched me go through my coughing ordeal.

After cleaning the peppers, place on a cookie sheet and coat with a light layer of olive oil. Bake in the over for approximately 10 to 15 minutes. While these are roasting that is when I chopped my mix up. After the peppers are done, stuff with mixture and top with cheddar cheese. Actually, you can use any type of cheese you prefer.

Bake in the oven at 375º for about 20 minutes. The last 5 minutes I like to broil to give it a little crisp on top.

 They really came out delicious. I was pretty impressed and after cleaning the seeds out and baking them, they weren’t that spicy hot at all.

Fresh cilantro salsa…yumm


I just made a salsa recipe I had seen on the web. I tweaked it a little bit so can I guess I consider it my own recipe? Well hot dog isn’t that awesome.  I will call it farm fresh cilantro salsa, only because I used everything straight from the Farmers Market that I went to today.  I have to say I’m pretty proud of myself.

~ 4 medium ripe tomatoes

~ 2 hot chili peppers

~ 1 small sweet onion

~ 2 garlic cloves

~ 3 tbsp of fresh cilantro

~ 3 tbsp of lime juice

~ 1 tbsp of sugar

~ salt and pepper to taste

Mince onion and garlic and mix together in a small bowl. Boil 1/2 cup of water and add onion and garlic. Remove from heat and let simmer 3 minutes. Drain well.

Add together remaining ingredients and mix. Chill for approximately 2 to 3 hours to let juices set in.

                               

Homemade broccoli and grilled chicken with alfredo sauce

Grilled chicken and broccoli with alfredo sauce


Okay, so here it is but not back by popular demand haha. Here is my broccoli and grilled chicken with homemade alfredo sauce. Following the recipe for the alfredo sauce listed in Sauces and Gravies, and just add broccoli and grilled chicken. Sometimes I like to change it up with California blend vegetables also.

Another special added touch I love to do in the fall and winter months is make the recipe as is and bake in the oven at 375° for about 30 to 35 minutes with a 1 1/2 cups of shredded mozzarella cheese on top. It turns it into a great baked casserole dish.

Homemade broccoli and grilled chicken with alfredo sauce