Recipes

Mini Pumpkin Pies

Today is our Thanksgiving fellowship at church and we wanted to try something new. Something that was going to be fun and traditional, but at the same time unique. So I hit up Pinterest and found these little guys! Now it’s always risky trying a new recipe to feed a bunch of people but I was feeling adventurous…and boy am I glad I was!! These things are beyond amazing! We of course had to sample them for ourselves…just to be sure! My husband said they were definitely a keeper and that the cookie crust was the perfect combination of chewy and crisp! My daughter said and I quote “These are absolutely amazing! Best cookies ever mama!” So if you are looking for something new this holiday season, these will definitely be a crowd pleaser. They are simple and delicious!

Ingredients:

Crust:

1 pouch Betty Crocker sugar cookie mix

1 egg

1 stick of butter

Filling:

1 cup canned pumpkin (NOT pumpkin pie filling)

1 cup (8 oz) cream cheese

2 tablespoon pumpkin pie spice

1/2 cup sugar

Topping:

Betty Crocker Whipped Cream Cheese Frosting

Directions:

Heat oven to 350 F ( about 177 C). Spray 36 regular sized muffin cups with cooking spray. Make cookie dough as directed on the package. Shape cookie dough into 1 1/4 inch balls. Press dough evenly into bottoms of each muffin cup and slightly up sides.

In a medium bowl, stir pumpkin filling ingredients with a whisk until blended. Spoon a rounded teaspoonful of mixture into each dough filled muffin cup. Spread slightly.

Bake 8-12 minutes or until edges are light Golden brown and filling appears set. ( the cookies and the filling will be soft). Cool 10 minutes in pan; carefully remove to cooling rack.

Fill a piping bag or a baggie with one corner cut off, with Betty Crocker cream cheese frosting. Put a little swirl on top.

Enjoy!!!

Original pin:

https://pin.it/spfwpvsl6szwya

*Note*

I doubled the pie filling from the original recipe to fill 36 cupcake tins.

mom life, Recipes

Oreo Truffles

Today I have an extremely easy, no bake, delicious treat for you! This is one of our favorite potluck/fellowship recipes, because every time I bring it people comment on how good they are…but also because they are super simple!

With Halloween coming up a lot of us have parties we will be attending or if you’re like us you will have a harvest party at your church. These are perfect for those occasions! This is also something you can decorate for any season (they don’t have to be just pumpkins)!

Ingredients:

  • One package double stuff oreos (any flavor but I prefer original)
  • One package cream cheese
  • 1-2 bags of candy melts (any color you would like)
  • Green frosting for your pumpkin stems

Directions:

In a food processor crush up the entire package of Oreos.

Combine crushed Oreos and the entire package of room temperature cream cheese. Having the cream cheese at room temperature will make it much easier to combine.

Stir completely until all the Oreos and cream cheese are combined.

Refrigerate the Oreos mixture for about 1-1 1/2 hours (or freeze for about 30 minutes). You want the mixture to be stiff so that while you are rolling it into balls it stays together and doesn’t melt.

Roll into bite sized balls and place on to wax paper.

Refrigerate rolled balls for another 20-30 minutes.

Follow the instructions on your package of candy melts to melt them.

Place the Oreo balls into your melted candy melts and use a toothpick to move it around and completely coat it. Place it back onto your wax paper and remove the toothpick.

To decorate, use green icing to make stems.

For serving I used crushed Oreos for the dirt and arranged the pumpkins to look like a pumpkin patch!

Enjoy!

*note you will want to keep them cool until you are ready to serve them. When I take them to a potluck or fellowship I keep them in the freezer ready to go, until we are ready to leave the house.

mom life, Recipes

The Best Homemade Pancakes

IMG_3461

I have tried a lot of different pancake recipes and have taken different elements from each one to make our favorite! Try them out and let me know what you think of them!

Ingredients:

1 1/2 cups all purpose flour

3 1/2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 teaspoon vanilla

1 egg

3 tablespoons melted butter

(Seasonal options: sometimes I will add 1/4- 1 teaspoon pumpkin pie spice, or nutmeg, just to give it a fun, seasonal taste.)

Directions:

  1. In a large bowl whisk together the flour, baking powder, salt, cinnamon and sugar. Make a well in the center and pour in milk, egg, vanilla, and melted butter. Mix well until smooth.
  2.  Heat a lightly greased griddle or frying pan over medium-high heat. Pour/scoop the batter onto the griddle. Use about 1/4 cup for each pancake. Brown both sides and serve hot.