pumpkin ice cream pie

While preparing my preschool lesson for today (theme: pumpkins) and trying to decide what to serve for snack I stumbled upon this recipe and knew I had to try it out.  I figured I couldn't go wrong with ice cream!  It turns out it was a big hit.  Even my little friend who said she doesn't like pumpkin pie liked it.  I think the moms enjoyed it too!

pumpkin ice cream pie (adapted from book: Kids Pumpkin Projects by Deanna F. Cook)
3 cups crushed gingersnap cookies or graham crackers
12 tablespoons butter, melted
(or buy 2 crusts for Pete's sake; who has time to mess around?!)

filling
1.75 liters vanilla ice cream
1 1/2 to 2 cups canned pumpkin
1/2 cup sugar
2 teaspoons cinnamon
1/2 teaspoon ginger


To make the crust, mix the crushed gingersnaps with the melted butter.  Press it into the bottom and sides of  two 9-inch pie plates.
Scoop the ice cream into a large mixing bowl and let it get almost soupy.  Add the pumpkin, sugar, cinnamon and ginger.  Stir well.
Spoon the ice cream into the prepared crusts.  Cover.  Set the pies in a level part of your freezer and let it harden for several hours.
For pumpkin ice cream sandwiches:  Pour the pumpkin ice cream filling into a 13x9x2inch baking pan and freeze.  Using a sharp knife, cut the ice cream into graham-cracker-size pieces.  Sandwich them between two graham crackers, wrap in plastic, ane freeze until ready to eat.

sour cream apple bars

How can I convince you to try these?  They are delicious!  Really, really delicious.  They taste just like fall.  Mmm...hall of fame!

sour cream apple bars (blog: Home Based Mom)
1 cup butter, softened
1 cup firmly packed brown sugar
2 cups uncooked quick cooking oats
1 cup flour
1 cup chopped pecans, optional
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon allspice

filling
1 cup sour cream
3/4 cup sugar
2 tablespoons flour
1 egg
3 medium (about 2 cups) apples, shredded

Heat oven to 350.  Combine butter and brown sugar in large bowl.  Beat at medium speed until creamy.  Add remaining crust ingredients and beat until well mixed.
Press half of crust mixture onto bottom of ungreased 9x13-inch pan.  Bake for 8-10 minutes or until  light golden brown.  While crust is baking combine the filling ingredients; mix well.  Gently pour the filling over the hot, partially baked crust.  Crumble the remaining crust mixture over the top of the fillinga nd press down lightly.  Bake for an additional 25-30 minutes or until the top is golden brown and the center is set.  Cool.  Cut into bars.  Store refrigerated. (Best eaten cold!)

candyland cake

My two youngest both have fall birthdays so I've been thinking a lot about parties.  Last year my youngest daughter requested a "Candylandy" party after she saw a photo of her cousin's birthday cake so we attempted one ourselves.  It was so much fun!  Perhaps the most expensive birthday cake I've ever made but if you're going to have a Candyland party you've got to have the right cake!  The kids had a "gym" party where they ran around and played followed by cake and lots of treats in their goody bags.

candyland cake  (Taste of Home)
I won't attempt to copy the recipe.  You can see the "real" cake in all it's glory at Taste of Home.  You can also find a ton of great Candyland Cakes if you google Candyland Cakes.

Note to self:  I need a super huge silver platter for future giant cakes!

blueberry banana cake with lemon cream cheese frosting

My son is going to turn two pretty soon so I was thinking about his birthday party last year.  It was so much fun!  He had "silly monkey" theme.  We had kahula pork, steamed rice, asian salad and blueberry banana cake with lemon cream cheese frosting.  Our favorite neighbors and friends attended and it was just so nice.  This year my parents will be in town for his birthday so we'll have a quiet party with a cars/trucks theme so we'll probably have dirt for dessert or a dump cake in the back of a dump truck.  I wanted to be sure to post the cake recipe we had (bottom left of photo above).  Oh yes, I can't forget the monkey cupcakes.  Those were a hit with the kids!


blueberry banana cake with lemon cream cheese frosting (Home Based Mom)
3/4 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups mashed bananas (from about 3 bananas)
3 cups flour
1 1/2 cups baking soda
1/2 teaspoon salt
1 lemon, juiced and zested (zest is for the frosting)
1 1/2 cups milk
2 cups blueberries and sliced almonds for garnish


cream cheese frosting
1/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
pinch salt


Preheat the oven to 325.  Line a 9x13-inch pan with parchment paper; with enough paper that paper hangs over the two long sides.  Grease lightly with baking spray or butter.
In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars.  Blend in the eggs one at a time and whip until creamy.  Add the vanilla as well as the bananas.  Mix until creamy.
Add the flour, baking soda and salt.  Stir the mixture roughly but do not combine completely.
In a large measuring cup, mix the lemon juice with the milk.  (Reserve the lemon zest for the frosting.)
With the mixer running, slowly pour the milk into the bowl with the rest of the ingredients.  Mix until smooth.  Fold in the blueberries.  Spread the batter in the prepared pan.
bake the cake for 75 minutes, or until a tester comes out clean. (Start checking after 60 minutes but mine took more like 80 minutes.)
When the cake is firm and a tester comes out clean, remove the cake from the oven and allow to cool in pan for 10-15 minutes.
Run a knife between the cake and short edges of the pan to help release the cake.  Lift up on the parchment paper to remove the whole cake from the pan and place the cake, parchment and all, on a cooling rack.  Let the cake cool completely before icing.
For the icing: In a large bowl, whip the butter and cream cheese together until very smooth with no lumps.  Beat in 1 teaspoon vanilla.  Add the confectioners' sugar, reserved lemon zest and salt and beat on low speed until combined then on high until frosting is smooth.  Spread on cooled cake.  Garnish with blueberries and sliced almonds if desired.

apple orchard pork roast

My sister texted me and told me she made a great meal and our Dad even liked it!  You mean Dad actually ate an onion?  Fresh herbs?  Crazy.  That being said, I had to try it.  A friend and I decided we'd both try it so we had a dinner swap of sorts.  I made the pork and peanut butter rice krispy treats and she made a delicious salad (my birthday salad) and watermelon.  Dinner was fantastic.  The pork was absolutely delicious and we'll have sandwiches tomorrow.


apple orchard pork roast (my little sister)
1 boneless whole pork loin (3-4 pounds)
1 garlic clove peeled and halved
1 teaspoon salt
1/2 teaspoon pepper
6 fresh sage leaves
3 fresh thyme leaves
3 fresh rosemary sprigs
3 large tart apples, cut into wedges
2 medium onions, cut into chunks
4 cloves garlic, thinly sliced
1/4 cup butter
1 2/3 cup sparkling cider, divided
1 tablespoon soy sauce
1/4 cup sour cream

Place roast in shallow roasting pan; rub with halved garlic, ,sprinkle with salt and pepper.  Top with herbs.  Arrange apples, onions and sliced garlic around roast; dot with butter.  Combine 1 cup cider and soy sauce.  Pour over top.
Bake uncovered at 350 degrees for 2 hours or until the meat thermometer reads 160.  Remove roast, apples and onions to a serving platter.  Allow to sit for 10 minutes before serving.
Meanwhile, skim fat and juices from pan; transfer juices to a small sauce pan.  Add remaining cider.  Bring to a boil.  Remove from heat; whisk in sour cream until smooth.  Serve with pork.

peanut butter rice krispy treats

I love General Conference weekend.  We totally eat ourselves through it!  We started off the day with my husband's buttermilk pancakes.  After the first session we had citrus cream cheese pull-apart rolls, cocktail wieners and stuffed mushrooms.  Following the second session we enjoyed apple orchard pork roast, a really yummy salad, rolls, watermelon and these peanut butter rice krispy treats.  I've always liked peanut butter rice krispy treats but this was my first time making them.  Why?  Because I was always hoping I'd stumble across the recipe. I never thought to look for the recipe online!  Duh.

peanut butter rice krispy treats (Kellog's)
3 tablespoons butter
1 package (10 ounces) regular marshmallows
1/2 cup peanut butter
6 cups Rice Krispies

In a large saucepan melt butter over low heat.  Add marshmallows and stir until completely melted.  Remove from heat.  Stir in peanut butter until melted.  Add rice krispies cereal.  Stir until wel coated.
Using buttered spatula or wax paper evenly press mixture into 13x9x92-inch pan coated with cooking spray.  Cool.  Cut into 2-inch squares.

What I have to say- I squeezed all of mine into a 9x9 because I had run out of 9x13 pans and let me tell you they were a little packed in.  That's okay because we thought they were delicious anyway.

loafing around

I think you've heard my meatloaf story before.  As a kid I hated meatloaf.  I know hate is a strong word but that's how I felt about it.  It made me gag every time and inspired me to cook.  Seriously.  Meatloaf inspired me to cook for my family.  My mom would tell me that meatloaf was for dinner and suddenly she didn't have to cook that night.  In college I took a meats class and we made Italian meatloaf.  LOVED IT.  This is a Mexican twist and I love it even more!  I really should make it more often.  The roasted red peppers make it pretty incredible.  In fact, don't go trying this dish without them.
So yesterday while cooking, I told my youngest daughter that I loved her.  I told her I love her more than rainbows.  More than the stars in the sky.  Then she asked, "More than food?"  Yes, I love her more than food and you'll be glad to know I didn't hesitate on that one.  She then told me she loves me more than flowers and more than food.  She loves me a lot! 


loafing around (featured in Rachael Ray Magazine.  Tried to find the recipe online but couldn't!)
jar of roasted red peppers (NOT sweet peppers)
couple handfuls of Mexican shredded cheese blend
1- 1/2 pounds very lean ground beef
jar of your favorite salsa
bread crumbs
parsley, about 1/3 cup
salt and pepper
2 eggs


Coat a deep pie plate with cooking spray.  Line it with roasted red peppers.  Sprinkle a handful of cheese on top.  In a bowl, mix ground beef, more cheese, most of a jar of salsa, bread crumbs, chopped parsley, a sprinkling of salt and pepper and 2 eggs.  Press into a pie plate.  Pour the remaining salsa on top and bake for 10 minutes.  Cover the pie plate with more cheese and bake until the cheese is melted, about 35 minutes.