Tag Archives: milk

No Bake Pumpkin Cookies

OK, OK, OK…I know that I have not been on here or made something that was just totally irresistible to you through pictures (we need smell-a-vision) and through posts. I have revamped a couple of recipes and added pictures to those, but I am here today to let you know that I have made a new delicious discovery on Pinterest! These are of the “no-bake” variety and I must say, I was doubtful at first, but OH MY GOODNESS, these were delish! I will let you make them and decide for yourself! Ignore the crock pot in the background…it needed to feel included 😉

Makes: 36 cookies

Here’s what you’ll need:

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1 1/2 cups white sugar

1/2 cup brown sugar

3/4 cup butter

2/3 cup milk

1 (3.4 oz) instant vanilla pudding mix

1 Tbsp pumpkin pie spice

1 tsp vanilla extract

3 1/2 cups oats


In a saucepan, combine sugars, milk, and butter.

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Bring to a boil for 2 minutes.

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Remove from heat and add in the pudding mix, stirring to combine completely.

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Add in the pumpkin pie spice…

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Stir until completely combined, then let the mixture rest for 5 minutes…

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Drop by rounded tablespoonful onto waxed paper, and allow to cool completely (about 4 hours).

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Store in an airtight container.

*Freezer Directions:

Follow directions above. When completely cool, transfer to a gallon-sized freezer storage bag.

Chorizo Mac & Cheese

Once in a while we like to have some “kick” in our dinner meals and I like chorizo. I like beef chorizo better but I used pork in this dish (either beef or pork can be spicy but also depends on the brand that is purchased). I got the recipe from Taste of Home and I changed it up a little bit…here is a list of my changes:

  1. Rotini noodles (whole grain)
  2. Extra 6 oz of chorizo
  3. 4 Tbsp whole wheat flour
  4. 2 tsp cornstarch
  5. 3 cups of shredded mexican blend cheese
  6. 3 Tbsp breadcrumbs
  7. Half & Half

We hope you enjoy! You can also add bell peppers, salsa, avocados, etc…

Makes: 4 servings

Here’s what you’ll need:

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2 cups whole wheat rotini noodles

1 cup Half & Half

2 tsp cornstarch

3 cups shredded mexican blend cheese

12 oz. Mexican chorizo

1/2 cup minced onion

4 Tbsp whole wheat flour

2 tsp lime juice

3 Tbsp breadcrumbs

1 Tbsp butter


Mix the cornstarch with the shredded cheese in a bowl and set aside (the cornstarch will help prevent the cheese sauce from being too stringy)….

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Put the half & half in a small saucepan and heat until steamy. Keep warm while you prepare the recipe…DO NOT BOIL….

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Cook noodles according to package directions (I cooked mine to al dente-cooked but still firm to the bite). While the noodles are cooking, prepare the chorizo cheese sauce. Remove chorizo from its casing and add the onions, put into a medium-thick bottomed saucepan on medium-high heat. When the chorizo begins to sizzle, reduce the heat to medium….

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Cook the chorizo, stirring often…about 10 minutes…..

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When the noodles are cooked, drain and set aside. Pre heat the oven to 375 degrees and spray an 8″ x 8″ baking dish with non-stick cooking spray and make sure to check on your half & half in the saucepan….NO BOILING ALLOWED 🙂

Add the flour to the pot with the chorizo and mix well…..
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Everything WILL clump up so reduce the heat to medium-low and cook, stirring constantly and scraping the bottom of the pan for about 2 minutes. Add the hot half & half 1 tablespoon at a time, stirring constantly…..

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When all the half & half has been added, heat the mixture to a gentle simmer and cook fo 2 minutes, meanwhile add the lime juice. Mix the shredded cheese into the chorizo/half & half sauce and stir until melted…..

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Next, add cooked noodles to the mixture and stir until well combined….

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Pour the mixture into a baking dish…..

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Make sure the top is level and dust the top with breadcrumbs and then “dot” the butter sporadically over the breadcrumbs….

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Bake until the breadcrumbs are golden (I also spread a little bit of shredded cheese over the top of the breadcrumbs).

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Original Recipe:

2 cups elbow macaroni

1 cup milk

1 tsp cornstarch

4 oz (1 cup) of shredded cheddar cheese

4 oz (1 cup) of shredded pepper jack cheese

6 oz Mexican chorizo

1/2 cup minced red onion

2 Tbsp flour

2 tsp lime juice

2 Tbsp breadcrumbs

1 Tbsp butter (cut up)

Cornmeal Battered Fish (Oven Fried)

I’m pretty sure that fish isn’t the first thing on your mind when you plan on making dinner. Well folks, in my house, it is one of the options that we encounter. Josh and I both love fish prepared many different ways, we usually eat more in the summer time of course, but I start cringing (this time of year) at the fact of dipping fish in 2-inches of oil. So I decided to oven “fry” the fish (we like to use Swai or Pangasius but you can use whatever appeals to you) and this batter is amazing! I dredged the fish in milk rather than eggs…(gotta watch my weight….I have a cruise coming up this summer). The fish was very flaky and turned out wonderfully! I hope that you can relate to the fact that fish doesn’t always have to be boring! Please enjoy!

Makes: 4 servings

Here’s what you’ll need:

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1 pound of fish filets cut into 4 pieces (I left my fish filets whole)

1 cup cornmeal

1 tsp  paprika

1 tsp dried thyme

1 tsp salt

1 tsp parsley flakes

1/2 tsp celery seed

1/2 tsp onion powder

1 Tbsp garlic and herb seasoning

1/2 tsp black pepper

1/2 cup milk


Pre-heat oven to 425 degrees. Coat a large baking pan with non-stick spray (I always use foil). In a shallow bowl, combine cornmeal, garlic herb seasoning…..

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Paprika, thyme, salt, celery seed, onion powder, parsley, and black pepper…..

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Combine well and spread out on another baking sheet (preferably smaller to accomodate size of the fish adequately)….

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Pour milk into another shallow bowl and start by dredging fish filets in milk…..

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And then place them in the cornmeal mixture, pressing on filets to make sure they are coated completely…..

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Make sure to coat both sides evenly…..

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Once your filets are coated and placed on the proper baking sheet, lightly spray a small amount of cooking spray on the top (not both sides) of the filets and then pop them into the oven….

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Bake for approximately 15-17 minutes…..

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Fish should be flaky yet firm….Mmm!

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Josh served his oven fried filet on a bun with tartar sauce. I had mine with fresh squeezed lemon juice over the top and steamed broccoli.


Country Mornin’ Casserole

I have had the achy flu for the past couple of days…Yuck! but I made this breakfast casserole over this past weekend and it was a hit! I changed a few things (of course ;)) but it was definitely good! I added salsa at the end to spread on the top right before serving (no picture). This asks for 1/2 pound of country sausage and I decided that I’m gonna try and use a full pound next time and mix everything together before placing it in the oven rather than layering it…but either way…this was very fulfilling and I was asked to make it again. I hope you all had a wonderful New Years! Please enjoy this recipe!

**You can also prepare this and refrigerate it the night before and take it out of the refrigerator 15 minutes prior to baking.

Cook Time: 50 minutes

Makes: 6 servings

Here’s what you’ll need:

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1/2 pound country sausage (or mild/spicy pork sausage)

1 medium onion, chopped (I used green onion, it’s what I had in my fridge)

1/3 cup bell pepper, chopped (any color)

4 cups frozen hash browns, thawed about 16 ounces (I used boxed hash browns-cuts down on prep time)

2 cups shredded cheese (your choice-I used mozzarella)

3 eggs, beaten

1 cup milk

1/4 tsp black pepper

1/4 tsp salt

mild salsa, optional


Pre heat oven to 350 degrees. In a large skillet, cook sausage while breaking it up with a wooden spoon….

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then add onion and green pepper….

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Depending what kind of sausage you use, drain off excess fat. In an 8x8x2-inch square baking dish, layer the hash browns….

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half of the shredded cheese, browned sausage and onion mixture….

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and remaining shredded cheese….

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In a bowl, combine eggs, milk, salt, and black pepper, whisk until throughly combined and pour over cheese….

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Bake covered for 35-45 minutes, remove cover and bake for another 10-15 minutes or until a knife inserted in the middle has come out clean and the cheese has browned on top. Transfer to a wire rack to cool for approximately 10-15 minutes….

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Serve with salsa, if desired!

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Sugar Doughnut Muffins

I found this recipe on Pinterest. We made them this morning (we had our ‘niece’ over and she was our taste tester…ha!) These were actually fantastic! Josh isn’t one for many sweets, but this made 24 mini muffins and between Josh and Tayelor, there are 3 muffins left (which are for me)…ha ha! I would say they went over well. 🙂 I hope you enjoy them…I know we sure did!

Makes: 24 mini muffins or 10 standard muffins

Here’s what you’ll need:

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3/4 cup sugar

1 large egg

1 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 cup vegetable oil

3/4 cup milk (low fat is fine too)

1 tsp vanilla extract

For Rolling:

2 Tbsp butter, melted

1/2 cup sugar (for rolling)


Preheat oven to 350. Lightly grease a muffin tin with cooking spray (I used silicone muffin pans). In a large bowl, combine egg and sugar….

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Beat together until light in color….

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In a small bowl, whisk together flour, salt, nutmeg, and baking powder….

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Pour into egg mixture and continue mixing to combine thoroughly…

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Pour in vegetable oil, vanilla extract, and milk….

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Divide batter evenly into 24 mini muffin cups, or 10 standard muffin cups…Filling each about 3/4 full….

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Bake for 15-18 minutes for standard muffins and 11-13 minutes for mini muffins, until a tester inserted into the center comes out clean. While muffins are baking, melt butter and pour 1/2 cup of sugar into a small bowl…

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When muffins are done, lightly brush the top of each muffin with melted butter…..

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Remove the muffins from the pan and roll the tops in sugar….

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Making sure to cover the entire top of the muffin….

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Cool completely on a wire rack….

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Egg Nog

I love egg nog and I love the holidays…so I figured with it getting close to Christmas and more and more Christmas parties are coming about, I wanted to use an egg nog recipe that can also be substituted with sugar-free ingredients….and voila! I found this recipe and of course I altered it a bit 😉 I hope you enjoy and most of all MERRY CHRISTMAS AND HAPPY HOLIDAYS!

Makes: 10 servings

** 1/4-1/2 cup of rum can be substituted in place of the rum flavoring (optional)

** you can also use pumpkin pie spice in place of the nutmeg for pumpkin flavored egg nog (optional)

Here’s what you’ll need:

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1 (3.4 oz) box instant vanilla pudding mix

5 1/2 cups lowfat milk (I used 2%)

1 tsp rum flavoring (extract)

1 tsp vanilla extract

Ground nutmeg to taste (or freshly grated-depends on taste preference)


Place the pudding mix powder in a large mixing bowl.

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Slowly add the milk and whisk until smooth.

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Blend in the rum, vanilla, and 1/4 tsp nutmeg.

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Cover and chill before serving, best to let sit in the fridge overnight so the flavors can truly blend together.

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Serve in small 1/2 cup portions topped with a squirt of whipped cream and a sprinkle of grated nutmeg. Please make sure to stir the egg nog after it has had a chance to sit overnight, it will thicken up nicely. Please ENJOY!!

eggnog1***the credit for this picture goes to google.com

Pumpkin Pie Muffins (Leftover pie filling)

I’m what you call a bit of a Penny Pincher (sometimes)and I have realized that if I have leftover ingredients from something that I have made, I look to make something else from that leftover mixture. This is where I found a recipe from The Rescue Baker online and I needed to use leftover pumpkin pie filling which I had already mixed with the eggs, evaporated milk, cinnamon, ginger, cloves, etc… I was amazed at the richness and texture from this leftover miracle! Make sure to adjust the baking powder if necessary! It’s quick and easy…let’s get started! www.therescuebaker.com

Cook Time: 20-25 minutes

Makes: 9 muffins

Here’s what you’ll need:

1 1/4 cups leftover pumpkin pie filling (this is how much I had leftover)

1 Tbsp baking powder

1 cup flour

1/4 cup brown sugar

1/2 cup milk

chopped walnuts or pecans (optional)


Pre heat oven to 350 degrees.

In a medium-sized mixing bowl, mix together the leftover pie filling, brown sugar, flour, baking powder, and milk until well blended…

Pour batter into muffin tins lined with paper baking cups or spray tins with non-stick cooking spray. Fill muffin cups 2/3 of the way full, I used a 1/3 measuring cup to dip out the batter into the muffin cups/tins…

Bake at 350 for 20-25 minutes…check for firmness.

Let muffins cool before placing the muffins on a wire rack to finish cooling completely…


Please make sure that you are using the filling that is already made from making a pumpkin pie. If you use just canned pumpkin pie filling and the remaining ingredients in this recipe, they turn out dense and heavy.

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