Fluffy Pumpkin Cheesecake

Another pumpkin recipe to satisfy the pumpkin craving :)

What you need:
         1 Graham Cracker Pie Crust
         1 pkg (12 oz.) cream cheese, softened
         1/2 cup sugar
         1 1/2 tsp. pumpkin pie spice
         1 cup 100% pure pumpkin
         2 eggs

What you need to do:

1. Mix cream cheese, sugar and pumpkin pie spice on medium speed.
2. Stir in pumpkin.
3.. Add eggs and mix until blended.
4. Pour into crust
5. Bake at 350 for 40 minutes.
6 Cool. Refrigerate for 3 hours or overnight.

Beef Chimichangas

What you need:

• 1 pound ground beef (or turkey)
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon taco seasoning mix, or more to taste
• 1 teaspoon dried oregano
• 1/4 cup sour cream
• 1 can of tomatoes and green chilies
• 2 tablespoons distilled white vinegar
• 1 cup shredded Cheddar cheese
• 1/4 cup margarine
• 6 (7 inch) corn tortillas
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What you need to do:

1. Preheat oven to 450 
2. Brown the ground turkey, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
3. Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
4. Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

2 babies in 2 months

This weekend was my sister-in-law's baby shower. She is due to have a baby boy on November 6th, but a few of us are thinking that he is going to come earlier than that. My parents will be having a grandson and a granddaughter a month and half apart from each other. It is going to be a busy and extremely joyous holiday season!

basil chicken over angel hair

A great light but filling dish in place of regular spaghetti nights.

What you need:

• 1 (8 ounce) package angel hair pasta
• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 1 clove garlic, chopped
• 2 1/2 cups chopped tomatoes
• 2 cups boneless chicken breast halves, cooked and cubed
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/8 teaspoon hot pepper sauce
• 1/4 cup Parmesan cheese

What you need to do:

1. In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
3. Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

pumpkin cookies

To help satisfy my pumpkin craving, last week I made pumpkin cookies. Delicious.

Pumpkin Drop Cookies

What you need:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine
1 cup packed brown sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla
1 cup raisins
1/2 cup chopped walnuts
3/4 cup chocolate chips

What you need to do:
Stir together flour, baking powder, cinnamon, baking soda and nutmeg. In a mixing bowl beat butter for 30 seconds. Add brown sugar and beat until fluffy. Add egg, pumpkin and vanilla; beat well. Add dry ingredients to beaten mixture, beating till well combined. Stir in raisins, walnuts and chocolate chips. Drop from spoon onto cookie sheet. Bake at 375 for 8-10 minutes.


Hint for raisins: Usually raisins are pretty dry and have an odd texture in cookies. Place however many raisins you will be using in a small dish. Pour 1 cup of boiling water over raisins and let sit for 10 minutes. Drain water. Result: Plump juicy raisins perfect for baked goods.

graduate school and all of it's glory

Josh has settled into grad school at Xavier and is thoroughly enjoying the excitement of learning. After being out of school for two years their were some slight reservations on how easy it would be to adjust back into the mindset of read, read, read, study, study, study, write, write, write. However, the adjustment has come fairly easy. He will begin going to a practicum site that provides a unique intensive treatment and intervention program for high-risk children who have mental health and behavioral problems as a result of living with a family member with addiction. Josh is highly interested in working with a similar population that he worked with at his previous job. Thus far the two main areas he has not been interested in is children and the elderly. He looked at the practicum sites as an opportunity to see the unseen, so to speak. Josh has a big heart and I feel will do great wherever he is placed. He is learning more and more about himself in this program than either one of us has anticipated. 4 years seems like a long time but I know it is going to pass us by, I am so proud that he has been given the opportunity to attend Xavier University and to be a part of such a reputable program.
This past week Josh's friend from the program, Brent, had his birthday. Seeing that it was his first birthday away from home we decided to celebrate!

We bought Brent a hat, I made the cake, Josh supplied the relight candles (reason for so much smoke) and Brent and Josh supplied the entertainment of karaoke.

Mexican Stuffed Peppers

I didn't know how well these would turn out and kept avoiding to make them. However, I am glad I finally decided to. They were delicious!

What you will need:

• 1 pound ground beef (or ground turkey)
• 1 (1 ounce) package taco seasoning mix
• 3/4 cup water
• 2 teaspoons chili powder
• 1/2 cup cooked rice
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 2 (8 ounce) cans tomato sauce, divided
• 3 large red bell peppers
• 6 (1 inch) cubes Colby-Jack cheese

What to do:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
3. Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. 
4. Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
5. Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

Devour with a side of black beans and tortilla chips!