Pumpkin Parfaits

Okay so October is almost here and I guess that means I should start planning my Thanksgiving meal, I mean after all I only have 21 people coming to dinner that day.  I tried this recipe out on my parents and hubbie a couple months ago and they voted it a keeper.  Looks like I have made a start...this will make its way to my Thanksgiving table.

Pumpkin Parfaits

12 Biscoff Cookies, crushed into crumbs

1 tablespoon butter, melted

8 oz. cream cheese, softened

1 cup pure pumpkin puree

1 teaspoon pure vanilla extract

½ cup sugar

2 tbsp. brown sugar

1 tsp. cinnamon

1/8 tsp. ginger

1/8 tsp.nutmeg

1 large tub (12 oz) whipped topping, thawed, divided

Directions:

1.       In a medium bowl, combine Biscoff cookie crumbs and butter.  Divide the crumbs into the bottoms of your trifle glasses.  Gently press crumbs to form an even layer crust.

2.      In a large bowl with an electric mixer, beat cream cheese until smooth.  Add pumpkin, vamilla, sugar , brown sugar, cinnamon, ginger and nutmeg.  Beat until well combined and creamy.

3.      Use a spatula to fold in half of the whipped topping.  Gently combine ingredients until no streaks remain.

4.      To assemble the trifles:  Pipe or spoon a layer of pumpkin cheese onto the Biscoff crust followed by a layer of whipped topping.  Repeat layers until your trifle reaches the top of the glass or jar.

5.      Store trifles in the refrigerator until ready to serve.  If desired, garnish with cookie crumbs.

 

 

Breakfast Meeting

I was given the job of planning a breakfast for a meeting at work last week.  Of course I knew I could count on my favorite website for some awesome ideas.... I love you Pinterest!

I found this recipe for Cinnamon Toast Crunch Cupcakes which I served on my yard sale stand and Goodwill plates...
http://www.yourcupofcake.com/2011/10/cinnamon-toast-crunch-cupcakes.html

My favorite idea from Pinterest... the strawberry garnish on the orange juice. 

 

And the fruit kabobs were a cute idea too.

Thank you Pinterest...I don't know how I would spend my day without you!

Cowboy Pintos (Crockpot Style)

I fix beans at least once a week.  According to my husband he can eat the whole pot....funny that I always wind up throwing some out at the end of the week... Anyway, I have a Marlboro Cookbook with lots of western style meals and this one for pinto beans looked really good... so I adapted it for the crockpot.


1 lb package pinto beans, picked thru for stones
8 cups water
1 small sweet onion, chopped
1 to 2 tablespoons bacon grease
1 jalapeno, seeded and minced
1 small piece of fat meat
1/8 teaspoon cumin
salt
pepper


Place sorted beans and water in crockpot.  In a small pan, saute onion in bacon grease till tender.  Pour into the crockpot.  Add jalapeno, fat meat.  Season with cumin, salt and pepper.  Cook on high for 5 to 6 hours.

Chicken Tortilla Soup

I found a recipe online for this soup but when I started to fix it I realized I didn't have all the ingredients. I love the word improvise....

Here's my version which I will proudly confess.... was very TASTY.

1 medium onion, chopped
olive oil
1 jalapeño, seeded and minced
4 cups chicken stock
1 chicken breast, cooked and shredded
1 can white corn, drained
1 can whole tomatoes, chopped
1/2 to 1 cup pinto beans (I used some leftover Cowboy Pintos)
kosher salt
1 teaspoon southwest seasoning
1 teaspoon garlic salt
freshly cracked pepper
lime juice, a few squeezes, optional
1 pint grape tomatoes
4 corn tortillas, sliced into strips
Monterey Jack cheese, shredded

In a large pan or dutch oven, saute onion in olive oil until tender, add jalapeño, chicken broth, shredded chicken, corn, tomatoes and pinto beans. Season with southwest seasoning, garlic salt,salt, pepper, Let simmer for 15 to 20 minutes.  Add a few squeezes from the lime if desired.

While soup is simmering, place grape tomatoes on a roasting pan, season with salt and pepper and drizzle with olive oil. Roast in oven at 350 degrees for approximately 15 to 20 minutes or until they begin to pop open.  Remove from oven and let cool.

In a small skillet, heat enough olive oil to cover the bottom of the pan, add tortilla strips and fry until they become crisp.  Be careful not to burn them.  Drain on paper towels.

To serve, ladle soup into bowls,  top with shredded Monterey Jack cheese, roasted grape tomatoes and crispy tortilla strips.

Thrifty finds at the 3 hour store

I guess we all have stores we frequent more than others....my store of choice happens to be the Goodwill or as we refer to it... The 3 hour store.  I'm sure no explanation is needed.

On a recent trip I found this:

So I picked it up and walk around browsing and thinking... what sort of plates would I ever find to fit a rectangle shape like that. I thought some more and then I placed it back on the shelf at the store. No, I would never find anything that would work on it.  Up and down the aisles I go still thinking about the cute rack I just placed back on the shelf.  All of a sudden something white catches my eye...

Looks like the right shape, the right size. Now where did I put my rack?  It better still be there or else....

Whew.... a match had been found. What are the odds.... well, my theory is it was a set that somebody had taken it apart and they just needed somebody to find and put back together.

 I'm glad I was the matchmaker... cause look what a little soap, water and spray paint did for my little find....

A nice addition to the coffee bar on my counter....