I’ve got family coming into town later this week which means I should have been deep cleaning my house this weekend, but I just couldn’t find the motivation to do that. Instead I had a baking and cooking extravaganza; I’ve been known to have these from time to time. It usually starts with one recipe then that recipe inspires me to make another recipe, which inspires another, which inspires another…..and so on and so on.
Being the first weekend in October, my first day of craziness was inspired by pumpkin. The hubby made pumpkin pancakes for breakfast and they only use 1/2 cup of pumpkin. It just doesn’t seem right to only use part of a can, so I was on a mission to find some yummy recipes to use the entire 29 ounces! Here’s what I ended up with:
These are the best cookies ever, we love them!
I’ve made these a couple times; they’re good but they could be better. They’re a bit thick and tough, I’ve got to find a way to make them a little more light and fluffy.
One word: AMAZING
Once I’d completed my mission to use all 29 ounces of pumpkin, I got a little shut eye before I started going crazy in the kitchen again. This time the inspiration was Mexican food.
First I threw some chicken, taco seasoning, canned tomatoes, a little waster and onions into the crockpot to cook all day long. Just before dinner, I used a couple forks to shred this up so we could use it as a filling for tacos. No pictures or recipe for this one, it’s pretty simple and really hard to mess up!
I followed this recipe, but I used black beans andleft out the jalapeno since the kids would be eating it. Also, I cooked them on the stove instead of in the crock pot; I let the soak overnight and then cooked them for about 3 hours on the stove. I mixed them up with some butter in the food processor instead of mashing them by hand. They were super yummy!
This was really good, but I couldn’t get my rice to cook all the way. I cooked it for 45 minutes and it was still a little crunchy. I didn’t want to wait any longer, so I ate it anyway. I need to figure out how to make it cook right.
These were amazingly delicious and super easy to make
I’m not sure where the inspiration for the last two things came from, they just sounded like fun things to make.
I haven’t really tasted these yet, but they were super easy to make. I’m planning to make egg sandwiches with them in the morning
This was super easy to make. I haven’t tried it in my coffee yet, but I am looking forward to it tomorrow!
I hope you can enjoy these recipes as much as I have!
*All images are from the pages the recipes are found on.
These cute little cookies are the best peanut butter cookies you will ever taste and they only require 3 ingredients (4 if you include the chocolate chips.) The best part is that there is a 99.99999% chance you have all the ingredients on hand already. And, after you make them once or twice you won’t even need to look at the recipe to make them!
1 cup peanut butter
1 cup sugar
Optional: chocolate chips
Preheat oven to 350 degrees.
Mix all ingredients together until dough forms.
Drop on ungreased cookie sheet by the tablespoon. For this, I use a small cookie scooper like this one.
You can use a fork to press the design into the top at this point if you’d like.
Bake 10-12 minutes.
Cool on cookie sheet for a few minutes. Transfer to cooling rack to complete cooling.
If your family loves peanut butter as much as mine does these cookies will disappear and your family will be begging you to make more!