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Tuesday, September 16, 2014

The Ultimate Cookie Collection



We love cookies!!
So if you have a great cookie recipe link it up!!  Link up all your cookie recipes, no limits:))
(cookies only please)
If you are looking for some great cookie recipes, this is the place to find them!





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Monday, September 15, 2014

Pumpkin Roll Cake With Cream Cheese Filling


I am not a huge fan of pumpkin, I love pumpkin bread but would choose pecan pie over pumpkin pie any day!   
 Now this fun rolled cake with both pumpkin and pecans really rocks my world!!  Yep one of the best cakes, I have ever made!    Just try it and then let me know what you think.


Pumpkin Roll Cake With Cream Cheese Filling

3 large eggs
1 cup sugar
3/4 cup of all purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2/3 cup canned pumpkin
1/2 cup finely chopped pecans
1 teaspoon lemon juice
1 1/2 cups powdered sugar
6 oz cream cheese, softened to room temperature
1/4 cup butter, softened to room temperature
1 teaspoon vanilla
1 teaspoon lemon juice

Heat oven to 375 degrees. Coat bottom and sides of a 15 X10 inch jelly roll pan with cooking spray and line with parchment paper. 
Beat eggs for about 5 minutes until thick and lemon colored, gradually add sugar, beating until well combined.  In a separate bowl, mix flour, cinnamon, baking soda, baking powder,ginger, nutmeg and salt.  Add to egg mixture and beat well.   Combine pumpkin, pecans and 1 teaspoon of lemon juice and gradually add to mixture, beating well.  Spread into prepared pan and bake for 15 minutes until toothpick comes out clean.  
While the cake is still hot, run a knife around the edges of the pan to loosen.  
Sprinkle 1/2 cup of powdered sugar on a 15 X 10 inch area of a kitchen towel.  Turn cake over onto the towel, and peel off parchment paper.  Starting at the narrow end, roll up cake and the towel.  (leaving the towel in the cake until it completely cools).   Place seam side down on wire rack to cool completely.
For Filling:
Beat cream cheese and butter until creamy, gradually add 1 cup of powdered sugar.  Stir in vanilla and 1 teaspoon lemon juice.

Carefully unroll cooled cake and remove towel.  Spread cream cheese mixture over the top of the cake, re-roll cake and place seam side down on a serving platter, cover and chill for at least 3 hours before serving. Sprinkle with additional powdered sugar if desired.



Other great desserts you might love:










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Friday, September 12, 2014

Our Favorite Things Pinterest Party #2

Our Favorite Things Our Favorite Things Our Favorite Things Our Favorite Things Our Favorite Things Our Favorite Things Our Favorite Things Our Favorite Our Favorite Things Our Favorite Things Image Map
Welcome, Welcome all to 
"Our Favorite Things Pinterest Party!"
We are so very glad you could join us!

Please meet our hosts:
Evelyn from My Turn for Us
Kim, Cassie,Amber and Jessica 
from Lou Lou Girls



This is the board I will be using to pin your pins, please follow and you can also repin from this board:)

1.Follow each of your 
hosts on Pinterest:
Gina's Craft Corner Denise Designed
3 Little Greenwoods View from the Fridge
Lou Lou Girls Eat, Drink & Be Mary
Our Rosey Life My Turn for Us

2. Link up 3 of your Pins:
**Each pin will be re-pinned by our hosts.

**They must link back to your Pinterest pin, NOT your blog**
**They must be your original creation**



3. Re-pin the 3 pins before you,
 or more if you can.

Pins that are not linked back to your 
Pinterest pin will be deleted.
Other than that, lets have fun,
And let the linking begin!
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Thursday, September 11, 2014

Freedom Fridays With All My Bloggy Friends #45


Welcome My Friends to another week of sharing, bloggy love and lots of fun!!  

This party is a Rules Free Party and Jamie @ Love Bakes Good Cakes and I love to see what you are doing and we will be sharing loads of your awesome recipes, projects and posts this week on our social media sites!! 


 If you haven't followed us on social media, here is an easy way,  just click on the social media button of your choice and you will be following us.  

      

Evelyn @ My Turn For Us
      


Now for the Features!


  Chicken Terrific @ Cooking With K ***Most Viewed*** 
Easy Chicken Enchilada Casserole @ I Dig Pinterest
Handmade T-Shirt Necklace @ 3 Little Greenwoods
Homemade Flour Tortillas @ Nuestro Buen Provecho
Vintage Chenille Pumpkin @ Sew Sweet Vintage

(If you were featured grab your lovely feature button)
My Turn for us



By submitting a link to this party, you are allowing authorization for your projects to be shared on social media and on our blogs. All features will be linked directly back to the original site. Any links shared will also be linked directly back to the original site.




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Monday, September 8, 2014

Red Enchiladas- Stacked Chihuahua Style

 
As you probably already know, I love Mexican food, I guess growing up in the Southwest it was a given.  Mexican food was on the menu several times a week and there are more Mexican food restaurants than any other in my home town. 
 In fact when I was growing up in West Texas one of our biggest school fund raisers was an enchilada dinner.  Some of the moms would make huge pots of red sauce (red chile sauce) and we would warm the corn tortillas by dipping them in the heated red sauce, and stack them, sprinkled with cheese and fresh chopped onions in between the layers.   And on special request, we would serve them with a fried egg on top, (my hubby loves them this way). 

No rolled enchiladas here, just red enchiladas, stacked Chihuahua Style* but with lean ground beef.    
*Chihuahua is the largest state in Mexico just south of New Mexico and Texas. 

Red Enchiladas, Stacked Chihuahua Style 

2 (15oz) cans of red enchilada sauce
1 dozen corn tortillas
1 pound of lean ground beef
8 oz grated cheddar cheese
1 medium onion chopped
salt and pepper

 Cook ground beef over medium high heat, using a spatula to break it up as it cooks.   Season with salt and pepper and cook until no longer pink.  Remove from the stove.  
Heat both cans of red enchilada sauce in a small skillet or saucepan.  Dip a corn tortilla in the heated red enchilada sauce to heat the tortilla, lay it on a dinner plate.  Sprinkle each layer with a large spoonful of ground beef, grated cheese and chopped onions.  Repeat twice more ending up with a stack of three enchiladas. 
Also a fried egg can be added on top, (optional)
Enjoy!!




Other Mexican Food you might Enjoy


 
 
 




  


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Friday, September 5, 2014

Change of Season Giveaway $200 PayPal Cash Plus

To celebrate September and our lovely fall days, I'm joining Katherines Corner and some of her blog friends for the Change of Season Giveaway!
So Happy September and Good Luck to everyone!!

change of season giveaway


The Prizes are-


self cleen giveaway
 
and


shangri la tea prize

and


jewelscent candle giveaway


and last but certainly not least!

  $200 PayPal Cash
PayPal Cash provided by Katherine and friends ♥

change of season giveaway
 
listed in no specific order

Entering is easy, log into the entry form using your email address or facebook and click on the first entry on the rafflecopter form. Then read the terms and conditions and write yes. Follow Katherines Corner and her blog Partners and enter as many bonus entries as you would like. Open to all over 18. Giveaway starts September 5th and ends September 30th.
Copy the button for The Change Of Season Giveaway below and paste it to your blog with a link back to the giveaway for extra entries.
Or copy the code from Katherines sidebar ( remember to let us know where to find it ).


change of season giveaway button

Good luck in the Change Of Season Giveaway.

 
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Thursday, September 4, 2014

Freedom Fridays With All My Bloggy Friends #44


Welcome My Friends to another week of sharing, bloggy love and lots of fun!!  

This party is a Rules Free Party and Jamie @ Love Bakes Good Cakes and I love to see what you are doing and we will be sharing loads of your awesome recipes, projects and posts this week on our social media sites!! 


 If you haven't followed us on social media, here is an easy way,  just click on the social media button of your choice and you will be following us.  

      

Evelyn @ My Turn For Us
      


Now for the Features!


 Baked Creamed Corn @ Miz Helen's Country Cottage ***Most Viewed*** 
DIY Wine Cork Trivet @ Happy Mothering
Pizza Buns @ The Recipe Rebel
Loaded Baked Potato Dip @ Joybee, What's for Dinner
Trash to Treasure Bar Cart Edition @ Oh, The Fun

(If you were featured grab your lovely feature button)
My Turn for us



By submitting a link to this party, you are allowing authorization for your projects to be shared on social media and on our blogs. All features will be linked directly back to the original site. Any links shared will also be linked directly back to the original site.




Read more ...

Tuesday, September 2, 2014

Chicken and Dumplings in a Slow Cooker

This is a super easy crock pot dish that is loaded with comfort!


Chicken and Dumplings in a Slow Cooker

3/4 cup of carrots, sliced into bite size pieces
2 stalks celery, sliced
1 small onion, chopped
1/4 cup of flour
2 boneless, skinless chicken breasts
salt and pepper to taste
1/2 teaspoon of poultry seasoning
1/4 cup of white wine
1 can (14 oz) of chicken broth
1/2 cup of milk
1 can of 5 biscuits, cut into fourths
1 cup of frozen peas

In a slow cooker, toss together the carrots, celery slices and onions.  Place the chicken breasts on top and season with the poultry season, salt and pepper.  Pour in the white wine and the chicken broth.  Cover and cook on low for 5-6 hours (high about 3 hours) until the chicken is done.  About 30 minutes prior to serving, drop the biscuits pieces in the bubbling sauce, cover and cook until done (about 30 minutes)  About ten minutes prior to serving, add milk and peas, stir gently until combined with the chicken and veggies.   




Other Recipes You might enjoy









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