There's Still Time - Review & Win a Kitchen Gadget

CREAM CHEES PIE DOUGH ~~ This recipe will make enough for a double crusted pie or two single crusted pies. 2 sticks cold unsalted butter, cut into 1/4 inch pieces; 2 1/4 cups all purpose flour; 1 tsp salt; 6 ounces of cold cream cheese, cut into small pieces; 3 or 4 tablespoons of ice water. Combine the flour and salt in a food processor and pulse to blend it. Add the butter and cream cheese pulsing this until pea size clumps form. While the food processor is running add the water but only 1 tablespoon at a time and until the mixture comes together when pressed in your hand. Divide your dough into 2 pieces and then shape into a disk. Wrap your disks in plastic wrap and then refrigerate until they are firm, usually about 45 minutes. **If you freeze the cream cheese for about 1/2 an hour it makes it much easier to cut into small pieces.

My easiest and kid friendly crock pot recipe is simply boneless chicken breast and sal in the crock pot on low all day. I then remove the chicken and use my Kitchenaid mixer to shred the chicken and return to pot. I use for tacos, buritos, or chips. Great for dinner or appetizers.

Crockpot Cajun Black Eyed Peas - You need 1lb of ground turkey, 1 can of rotel, 1 bag of dry black eyed peas, some cajun seasoning (I use Tony's Chacheres), and a little bit of water. Soak your beans over night in water. The next morning brown your turkey, drain the beans and throw everything into the crockpot. Cook all day on low. Delicious and easy.

Easy Pumpkin muffins Mix one box of spice cake mix and one can of pumpkin (not pumpkin pie filling) - no other ingredients. It will be very thick. Line muffin tins with paper and fill 3/4 full. Bake at 350 * about 20 mins or until toothpick inserted in center comes out clean. Delicious!

We just got a Big Green Egg, and we love to do Pork roast on it. We cooked it about 5 hours at 200 degrees. We used season salt, pepper, soy and a little honey on the roast, IT was delicious.

Love Fall! I enjoy desserts, but not the calories or making such a mess sometimes. Found this and it is so easy and oh so yummy: Apples in In A Bag Author: Paula Rhodes, 1 smalll apple (Golden Delicious or Granny Smith are my favorite) 1 packet of sweetener (Splenda is my favorite), or a spoonful of sugar ¼ teaspoon cinnamon ¼ teaspoon cornstarch 1 tablespoon water Small handful of raisins, optional Instructions Peel or don't peel apple, core and slice or dice. Place in freezer-quality plastic zippered bag along with remaining ingredients. Seal bag and shake well to mix ingredients. Reopen bag just a touch to vent. Microwave on High for 2 minutes? longer if you use a big apple. Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream. I ate it with oatmeal. It was so good and warn.

We Love baking apples in the oven and letting the wonderful aroma fill our home, it's healthy, it's yummy, no preservatives, use your favorite apples, depending on your oven, let them bake until skin is golden and peeling off the apple. When you spoon out the sweet apple, it's like eating a warm, yummy applesauce that only grandma used to make.......childhood memory lane.

Turte apples, cover apple with caramel, chocolate and your favorite nuts and mini choc chips. So easy and delicious

I posted a great and easy recipe for homemade pasta using your "post a recipe" link above. Plain pasta can be made more interesting and healthy with the addition of spinach or squash! Hope you love it as much as we do!

Pumpkin Roll 3/4 cup flour 1 cup white sugar 1 tsp baking soda 2 tsp pumpkin pie spice 1 cup pumpkin puree 3 eggs 1 tsp lemon juice 2 tbsp confectioners' sugar 1 cream cheese, softened 1/4 cupbutter 1 tsp vanilla extract 1 cup confectioners' sugar 1. Grease and flour a 9x13 inch jelly roll pan or cookie sheet. 2.In bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour into prepared pan. 3.Bake at 375 for 15 minutes. 4.Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes. 5.Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar 6.When the cake has cooled, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap.

Watergate Salad - A Thanksgiving Desert must!! 1 Cup of Mini Marshmellows 1 tub of whipped cream 1 small bag of chopped walnuts 1 box of pistachio pudding 1 8oz can of crushed pineapple mix together and enjoy!!

CABBAGE STROGANOFF: 2 Tbsp. olive oil, 1 cup chopped onions, 1 lb. ground beef, 1 head of cabbage, 1 cup water ? separated, 1 pkg onion soup mix, 1 can cream of mushroom soup, 1 cup sour cream -- Heat oil in skillet. Sauté green onions. Add beef and cook until browned. Add cabbage and 3/4 cup of water. Cover and cook until cabbage is wilted. Add onion soup mix, cream of mushroom soup, and remaining 1/4 cup of water. Mix thoroughly and add sour cream. Stir and cover. Simmer for 45 minutes or until cabbage is tender.

PUMPKIN CREAM CHEESE BREAD: Cream Cheese Mixture - 1 (8 oz) pkg cream cheese, 1/4 cup sugar, 1 egg-beaten; Pumpkin Batter - 1 3/4 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt, 1/4 tsp nutmeg, 1 cup pumpkin puree, 1/2 cup butter-melted, 1 egg - beaten, 1/3 cup water Blend cream cheese, 1/4 cup sugar, and 1 beaten egg and set aside. Combine flour, 1 1/2 cups sugar, baking soda, salt, and spices and set aside. Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Pour about half of the batter into a greased and floured 9x5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with remaining pumpkin batter. Bake at 350 for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely. *Recipe can also be doubled and put into three 8x4 inch loaf pans.

A bowl of comfort: HOMEMADE CREAMED CORN WITH BACON! So rich and delicious. This is for the crockpot: 2 lb. bag frozen sweet corn kernels, 8-ounces cream cheese, 1/2 cup butter, 1/2 cup whole milk or half & half, 1 tablespoon sugar (only if corn is not very sweet ), 4 to 5 strips cooked and crumbled bacon, salt and pepper to taste. Pour frozen corn in the crockpot. In a microwave bowl, melt cream cheese and butter together. Add milk and stir until smooth. Pour over corn. Add bacon and seasonings and gently stir to combine. Cover and cook on LOW for about 3 hours, stirring every hour. Taste to adjust seasonings, and enjoy. Ktvine@aol.com

When it is fall nothing is better than pasta, and that means lasagna