Mini Pumpkin Pie Bites with Nilla Wafer Crust

I use any leftover Pumpkin pie mix from when I make my Pumpkin Pies..
I make a Nilla Wafer Crust(see recipe below) and press it into a cupcake pan and then fill with pie mix and bake @ 350 until toothpick inserted comes out clean..

 Nilla Wafer Crust

• 1 1/2 cups vanilla wafer crumbs
• 1/4c or so butter

1. Combine wafer crumbs and butter or margarine together thoroughly and press into cupcake pan.

Libbys Pumpkin Pie

1 (9 inch) unbaked deep dish pie crust

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 eggs

1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin

1 (12 fluid ounce) can  Evaporated Milk

Preheat oven to 425 degrees F.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Biscuits & Country Gravey

1/2 cup vegetable oil
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 cups milk

Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

I Use Pillsbury Grands Flaky Biscuits. I also serve this with Eggs on the side. 

Cheesy Chicken Enchiladas

2 cups chopped cooked chicken or turkey (or if you're in a pinch use a few cans of canned Swanson Chicken Breast in water) 

1   green pepper, chopped

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed (I use Philadelphia)

1/2 cup Thick 'N Chunky Salsa, divided

8 flour tortillas (6 inch)

1/4 lb.  (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes(I always use more)

1 Tbsp. milk 

  HEAT oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
SPOON 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
BAKE 20 min. or until heated through. Top with remaining salsa.

Crockpot BBQ Chicken

4-6 med-lg Boneless, Skinless Chicken Breast

1- 32oz or more BBQ sauce ( I use Sweet Baby Rays)


Put Frozen or Thawed Chicken Breast in Crockpot. 

Pour BBQ Sauce over chicken in the crock pot. Cook on low 6 to 8 hours.

** You can cook on HIGH for 3-4 hours** *Can be served w/ Mashed Potatoes & Corn**

Hashbrown Casserole

 Add extra spices like Garlic powder.. Let your imagination run! 

1 (2 pound) package frozen hash brown

potatoes, thawed

1/2 cup butter, softened

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup chopped onion

1 (10.75 ounce) can condensed cream

of chicken soup

2 cups shredded Cheddar cheese** I use more bc I top the casserole w/ Cheese too!**

Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray.

In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes. ** You can use extra cheese and top your casserole w/ it as well! YUMMY!!!**

Cheesy Tater Tot Casserole

1 1/2 - 2 lbs. ground beef **I only use 1 lb**
1 Sm. onion diced ** I use Dehydrated onion b/c it's much easier than cutting them..**

1 pkg ore ida crispy crowns or tater tots (32 oz)
...
1 - can cream of mushroom soup (you choose flavor)

1 - can Cheddar Cheese soup

3/4 empty soup can of milk

2 - cups grated cheddar cheese * *I always use extra cheese like almost a 16oz pkg.**

pepper

season salt

garlic salt

(to your taste)

Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain.
Pour ground beef & onion mixture into the bottom of a greased 9 x 13 casserole dish.
In a separate bowl mix together the soups and milk. Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat mixture add a thin layer of shredded cheese.
Top with tater tots, sprinkle with the rest of the grated cheese over the entire casserole. Bake at 350 degrees uncovered for 30-40 minutes or until the casserole is bubbly and cheese is completely melted.

Crockpot Chicken Cacciatore

Crockpot Chicken Cacciatore topped with cheese(which isn't picture) served over Bowtie pasta.

4-6 med-lg Boneless, Skinless Chicken Breast

1- 40 oz jar spaghetti sauce ( I use Prego)

1+ c. Shredded Cheese

Put Frozen or Thawed Chicken Breast in Crockpot. 
Pour Spaghetti Sauce over chicken in the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles. Top with shredded cheese.
** You can cook on HIGH for 3-4 hours**

Cinnamon Apple Coffee Cake

There’s a delicious surprise in every bite of this easy-to-make coffee cake.

Cooking Time: Bake 1-1/2 to 2 hours

Ingredients:
3 cups all-purpose flour, unsifted
3 tsp. baking powder
1 tsp. salt
4 eggs
2 cups C&H Pure Cane Granulated Sugar
1 cup oil, vegetable
3 tsp. vanilla
1/2 cup orange juice
3 tsp. cinnamon
1/2 cup C&H Pure Cane Granulated Sugar
5-6 Granny Smith apples, peeled and sliced

Instructions:
Preheat oven to 325°F. Lightly grease Bundt pan. In large bowl, combine flour, baking powder and salt; set aside. In another bowl, mix eggs, sugar, oil and vanilla; add dry ingredients a little at a time alternating with orange juice. In a small bowl, combine cinnamon and sugar. Layer in Bundt pan as follows: 1/3 batter, 1/3 sliced apples and 1/3 cinnamon/sugar mixture. Repeat 3 times. Bake for 1-1/2 to 2 hours or until a wooden toothpick inserted near center comes out clean. Cool on wire rack for 10 minutes. Remove from pan. Serve warm.

Zucchini Bread

Super delicious and moist!!

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

2 1/4 cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.