Katie and Matt's Kitchen

Pumpkin Spice No Bake Cookies

2014-10-08T20:30:00.000-05:00

A fun twist to traditional no bake cookies! I used vanilla pudding and added pumpkin pie spice, but there is also pumpkin spice pudding you can buy (I couldn't find it at the commissary but I think Walmart has it). If you use that instead, omit the 1 Tablespoon of pumpkin pie spice.

INGREDIENTS:

1.5 cups white sugar

1/2 cup brown sugar

1/2 cup butter

2/3 cup milk

3.4 oz box of vanilla instant pudding

3.5 cups quick cooking oats

1 Tablespoon and 1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

DIRECTIONS:

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

Bring to a boil, stirring occasionally. Let boil for 2 minutes (this is important for it to set correctly!).

Remove from heat. Stir in pudding until completely mixed. Add the oats, spice, and vanilla.

Drop by spoonfuls onto waxed or parchment paper. Allow to cool completely so they set. Enjoy!

Recipe was adapted from HERE

No Bake Cookies

2014-08-21T20:25:00.001-05:00

I love no bake cookies! I don't make them very often because I have no self control and will eat the entire batch within a day. 😃
My favorite thing about this recipe is that it is peanut butter free. We don't have allergies in our household, but I just personally prefer my no bake cookies made without peanut butter!

INGREDIENTS:
1/4 cup butter
1/2 cup milk
2 cups white sugar
5 Tablespoovs unsweetened cocoa
Splash of Vanilla
3 cups quick cooking oats
1/2 cup coconut

DIRECTIONS:
Mix the butter, milk, sugar, and cocoa in a large saucepan and bring to a boil. Boil for 2 minutes.

Remove from heat. Add a splash of vanilla. Mix in the oats and coconut. Drop by spoonfuls onto wax or parchment paper. Let cool. Enjoy!

Sweet Hawaiian Cheesy BBQ Sloppy Joes

2014-08-08T15:53:00.001-05:00

These are SO good! It technically started off as a burger, but it was too messy so we tried turning it into sloppy joes. Easier to eat (although still messy!), but just as delicious! It is definitely a regular supper item in our household. The name is really long...but the food is so good, it is worth the long name!

The recipe makes around 8 sloppy joes, depending on how much filling you use.

INGREDIENTS
1.5 lbs ground beef
2 cloves minced garlic
1/2 yellow onion, minced
1/4 cup shredded Colby Jack cheese
Honey BBQ sauce (I use between 1/2 to 3/4 of a bottle total)
Can of pineapple tidbits or crushed pineapple, drained (but save some juice!)
8 slices cooked bacon
1/2 lb sliced cheddar cheese
Kings Hawaiian Original hamburger buns
french-fried onions

DIRECTIONS:
Brown the ground beef and onion in large skillet. Drain fat.
Add in the garlic, Colby Jack, BBQ sauce (amount depends how saucy you want it), and some pineapple juice (I don't measure, but I would say a couple Tablespoons worth). Mix well and let simmer.

Split the buns and put them face up on a baking sheet. Put a slice or 2 of cheddar cheese on the top halves. Broil for a couple of minutes, until cheese is melted.

Put meat mixture on bottom half of bun, followed by crushed pineapple, french-fried onions, and a slice of bacon (we use 1 slice broken into 2 pieces). Add a little extra BBQ sauce if desired. Enjoy!

Cheesy Ranch Dip

2014-07-28T22:31:00.002-05:00

Matt and I were in the mood for a snack, but didn't have much on hand. Using what we had, we came up with this. It is now one of our favorite dips. Best with pretzels, but awesome with tortilla chips and crackers too.

INGREDIENTS:
8 oz cream cheese, softened
1 oz package dry Ranch Dip mix
1 cup shredded cheddar

DIRECTIONS:
Mix all ingredients together.
Eat right away (delicious) or let sit in fridge to blend the flavors together (even better!).

Sweet Coleslaw

2014-07-23T14:05:00.000-05:00

Matt informed me that I ruined him because, after having this, he doesn't like any other coleslaw that he has tried. It is super yummy! There is kind of a lot of sugar in it - but that is what makes it so good! The recipe calls for 1/2 cup of it - I actually use just under it. I am not exactly positive of the amount because I use the 1/2 cup measuring cup, I just don't fill it quite full. It is excellent alone or on top of saltine crackers (one of my favorite snacks!).

INGREDIENTS:

1 bag of coleslaw mix (16 oz)

2 Tablespoon diced onions (or 1 Tablespoon onion flakes)

2/3 cup Miracle Whip

3 Tablespoons Vegetable Oil

1 Tablespoon White Vinegar

1/2 cup White Sugar

1/4 teaspoon Salt

DIRECTIONS:

In a large bowl, mix everything except the coleslaw mix together until smooth. It will seem thick, but trust me, it works! Add in the coleslaw mix. Stir until completely coated. Chill for 1-2 hours before serving. Enjoy!

Reuben Crescent Bake

2014-05-08T19:01:00.001-05:00

While the name has "Reuben" in it, this does have a different taste, but if you like Reubens, you will probably enjoy this too!

INGREDIENTS:
2 8oz tubes refrigerated crescent rolls
16 oz sliced Swiss Cheese
14 oz thin sliced Pastrami
14 oz can Sauerkraut, drained
2/3 cup Thousand Island dressing
1 egg white
2 teaspoons celery seeds

DIRECTIONS:

Preheat oven to 375F. Grease a 9x13 baking dish. Mix together the sauerkraut and dressing.

Roll out one tube of crescent rolls into pan, pressing seams together. Bake 8-10 minutes until golden brown.

Layer half of the cheese onto cooked crescent rolls, followed by all of the pastrami, sauerkraut mix, and the rest of the cheese. Top with the 2nd roll of crescent rolls. Brush with egg white and sprinkle celery seeds evenly over top.

Bake for 12-16 minutes until golden brown. Let stand 5 minutes before serving.

Cheeseburger Wraps

2014-03-27T09:56:00.005-05:00

I like these better than a regular cheeseburger. While I love bread, I am not a fan of burger buns. This is a great alternative!

INGREDIENTS:

1 lb ground beef

1/2 of a small onion, chopped

2 Tablespoons Ketchup

1 Tablespoon Mustard

1 Tablespoon Worcestershire Sauce

1 Tablespoon Pickle Juice

Pepper

Flour Tortillas (we use medium for the kids, large for us)

Cheddar Cheese

Fillings (we use tomatoes, spinach or shredded lettuce, and pickles)

DIRECTIONS:

Brown the beef and onion. Drain fat.

Mix in the ketchup, mustard, Worcestershire sauce, and pickle juice. Add pepper to taste. Cook a few minutes, until heated through.

Put desired amount of cheese on tortilla, then add burger and whatever other fillings you want. Roll up like a burrito.

Spray both sides with cooking spray. Heat a large non-stick skillet over medium-low heat for 1 minute. Place wrap seam-side down and cook until golden brown and crisp, about 3-4 minutes on each side.

Enjoy!

Crockpot Tortellini Sausage and Spinach

2014-03-25T20:59:00.001-05:00

I feel like I say it often (mostly because I DO say it often!), but this is one of my favorite meals! Easy to make, not many ingredients, and super yummy, even as leftovers. We like it served with garlic bread, so that we can use the bread to mop up the sauce in the bottom of the bowl :)

You can also use refrigerated tortellini if you want, just don't add it in until the last 20 minutes or so, otherwise it will be overcooked.

INGREDIENTS:

1 lb ground sausage

19 oz bag frozen cheese Tortellini

Baby Spinach (I used just over half of a 6 oz bag, but I think it would be good with the whole thing too)

2 14.5oz cans Italian style diced tomatoes (do not drain)

8 oz cream cheese, cut up

3 cups chicken broth

Garlic Powder (I didn't measure, just sprinkled over the top)

Parmesan Cheese for topping (optional)

DIRECTIONS:

Brown the sausage, drain the grease.

Put all ingredients in the crockpot.

Cook on low for about 5 hours, stirring once in the middle so the melted cream cheese blends in.

Sprinkle with Parmesan Cheese, if desired, and enjoy!

Parmesan Meatloaf Muffins

2014-02-23T13:31:00.001-06:00

One of my favorite meatloaf recipes (okay, okay, only 1 of 2 I eat haha - the other is Taco Meatloaf!).

Italian flavor meatloaf, topped with tomato sauce and cheese. Yum!

This recipe makes 12 regular sized muffins and 12 mini muffins (much easier for the kids), or you could do approximately 16 regular sized.

INGREDIENTS:

1 lb ground turkey

1 lb ground beef

2 eggs

1/4 cup breadcrumbs

1/2 teaspoon dried basil

1/2 teaspoon dried parsley

1/2 teaspoon dried oregano

2 cloves garlic, minced

1 small onion, finely chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup grated Parmesan cheese

1/2 cup pasta sauce (I usually use tomato sauce with some Italian seasonings mixed in)

1/2 cup shredded Italian cheese

DIRECTIONS:

Grease muffin tins with cooking spray.

In a large bowl, combine the meat, eggs, breadcrumbs, seasonings, and Parmesan cheese.

Fill muffin tins almost full of the meat mixture, packing it down.

Spread a spoonful of sauce over the top, followed by the shredded cheese.

Bake at 350F for about 25 minutes, making sure meat is cooked through.

Let stand for 5 minutes and Enjoy!

adapted from HERE

Mini Chicken Pot Pies

2014-01-06T18:25:00.001-06:00

I don't like pot pies because I don't like the crust. I can't say that I LOVE these either to be perfectly honest, but I can eat them. Matt really enjoys them though!

INGREDIENTS:

1 can Pillsbury biscuits (not the large ones)

1 cup cooked chicken, diced

1 can cream of chicken soup

2/3 cup shredded cheddar cheese

1 cup frozen mixed veggies

1 teaspoon dried parsley flakes

1 teaspoon onion powder

black pepper, to taste

DIRECTIONS:

Lightly grease a muffin pan. Place a biscuit in each cup. Press down and push up the sides.

In a medium bowl, combine remaining ingredients, mixing well.

Divide mixture evenly among biscuits.

Bake at 400 degrees until golden brown, around 12 minutes. Enjoy!

Tortellini Tomato Soup

2014-01-06T17:55:00.000-06:00

This is a nice little spin on plain old tomato soup, with only a little bit more effort. In fact, it is the only way we eat tomato soup in our house anymore. Delicious paired with grilled cheese!

INGREDIENTS:

2 cloves of garlic, minced

2 Tablespoons Olive Oil

2 10.75 oz cans condensed tomato soup

2 Tablespoons tomato paste

3 cups Chicken stock

1 cup milk

4 oz cream cheese, cut up

1 teaspoon onion powder

1 Tablespoon Italian Seasoning

1 9oz package cheese filled tortellini

salt and pepper

DIRECTIONS:

Saute garlic in the olive oil over medium heat for a couple of minutes.

Add remaining ingredients except tortellini. Mix well and bring to a simmer.

After it is simmering, add tortellini and simmer until tender (follow package directions). Season to taste with salt and pepper. Enjoy!

Pecan Tassies

2013-12-21T15:37:00.002-06:00

I had never even heard of these until I met Matt. They are his favorite Christmas sweet, so I had to learn how to make them. Turns out, it isn't that hard haha. It definitely is time consuming, but worth it!

The wrappers are not necessary, but make clean up about a million times easier. It also makes making them go quicker, because you don't have to clean the pan between batches. I recommend having at least a couple mini muffin tins so you can get a batch ready to go while another is baking. This recipe makes roughly 90, depending on how thick you make the crust (they freeze well too!).

INGREDIENTS:

2 cups butter or margarine, softened, plus 3 Tablespoons melted

12 ounces cream cheese, softened

4 cups flour

3 eggs

2.5 cups brown sugar

1/2 teaspoon vanilla extract

1.5 cups chopped pecans

DIRECTIONS:

In a large bowl, mix 2 cups butter and the cream cheese. Beat in 1 cup of flour at a time to form the dough.

In another bowl, combine eggs, brown sugar, melted butter, and vanilla extract. Stir in pecans.

Roll dough into small balls and press into mini muffin pans, spreading the dough up the sides.

Fill the crusts with the pecan mixture.

Bake around 18 minutes, until crust is lightly browned and filling has puffed up.

Let cool for a few minutes and remove carefully from pan. Enjoy!

Garlic Alfredo Sauce

2013-12-11T18:57:00.000-06:00

This sauce is really easy to make and is done quicker than the time it takes to boil the pasta! You can adjust how garlicky you want it - we love garlic so we do a lot!

INGREDIENTS:

2 Tbs butter

2 Tbs minced garlic

4 ounces cream cheese, cut up

1 cup milk

1 cup grated Parmesan Cheese

1/2 teaspoon black pepper

1/2 teaspoon salt

DIRECTIONS:

In a medium skillet, melt butter over medium heat. Add garlic. Cook for about 2 minutes, stirring frequently.

Add cream cheese and whisk until smooth, about 2-3 minutes.

Add milk a little at a time, whisking as you do it.

Add cheese, pepper, and salt. Stir until cheese is melted and everything is well mixed.

For a thin sauce, remove from heat immediately. For a thicker sauce, cook for a few minutes. Will thicken more as it stands. If it gets too thick, slowly stir in a little bit of milk.

Enjoy!

Marshmallow Lime Jello Salad

2013-11-27T20:57:00.000-06:00

This has a lot of names.

Fruit Salad. Jello Salad. Pineapple Jello Salad. That green marshmallow stuff we eat at Thanksgiving.

No matter what you call it, it is good! :)

INGREDIENTS:

1 cup boiling water

2 small packs lime Jello

1/2 (10 1/2 oz.) bag miniature marshmallows

8 oz cream cheese, room temp

1 lb can crushed pineapple (reserve 1 cup juice)

8 oz Cool Whip

DIRECTIONS:

In a large bowl, combine boiling water and jello. Stir until Jello is dissolved. Add the marshmallows.

In a separate bowl, combine cream cheese and pineapple (excluding the 1 cup juice).

Stir pineapple juice into Jello mixture. Fold in cream cheese mixture and cool whip.

Pour into a 9x13 pan (or a very large bowl). Chill in fridge overnight.

Cranberry Sauce

2013-11-27T20:49:00.001-06:00

This cranberry sauce is SOOOO good! Even Matt, who claimed he didn't like cranberry sauce, loves it. Good on turkey, potatoes, and plain. Best part, it is quick and easy - and can be made a day or so ahead of time! In fact, making it ahead of time allows the flavors to blend, so it is even better.

INGREDIENTS:

12oz bag cranberries

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup orange juice

1/2 cup water

DIRECTIONS:

In large saucepan, combine sugars, juice, and water over medium heat. Add cranberries.

Cook 10-15 minutes, until all cranberries have popped (they do splatter a bit, so if you have a splatter guard, you might want to use it!). Whisk occasionally, helping to mash the cranberries. Pay attention to it as it easily boils over.

Pour into bowl and chill in the fridge. It will thicken as it cools.

Garlic Sweet Chili Sauce

2013-10-09T20:40:00.000-05:00

I am in love with this stuff. In. Love.

I could eat it on anything.Things like egg rolls (awesome recipe here!) and crab wontons are delicious dipped in it. Plus it id super yummy on rice, pasta...even macaroni and cheese.

It will last in the fridge for awhile, but it gets really thick. Just spoon out how much you want and microwave for a few seconds and it will thin back out. This recipe doesn't make a bunch though, so if you are serving a large group, I recommend doubling.

INGREDIENTS:

3/4 cup sugar

1/4 cup rice vinegar

1/4 cup water

1 Tablespoon minced garlic

1 teaspoon crushed red pepper flakes

1 Tablespoon cornstarch

1 Tablespoon cold water

1/2 teaspoon salt

DIRECTIONS:

Mix the sugar, rice vinegar, and 1/4 cup water over medium high heat. When it begins to boil, add the garlic and red pepper flakes. Let it start boiling again, then bring to a simmer for about 3 minutes.

While that is simmering, mix together the cornstarch and cold water.

Return sauce to a boil, then add cornstarch mix and salt.

Stir constantly, about 3-5 minutes, as sauce thickens.

Let cool and enjoy!

Taco Chicken Bowl

2013-10-09T20:24:00.001-05:00

It is taco flavored and cooks in the crockpot. It is bound to be a favorite!

INGREDIENTS:

1.5 pounds boneless skinless chicken breast

16 oz jar salsa (whichever hotness you prefer)

15 oz can black beans, drained

8 oz frozen corn

1 Tablespoon chili powder

1/2 Tablespoon ground cumin

1/2 Tablespoon minced garlic

1/2 teaspoon dried oregano

Salt and Pepper to taste

green onions (optional)

8 oz shredded cheddar

Rice (brown or white, approximately 6 servings)

DIRECTIONS:

Place chicken breast (can still be frozen), salsa, beans, corn, and seasonings into crockpot.

Mix together, making sure chicken is mostly covered. Cover and cook on low for about 8 hours.

By the time it is ready, the chicken will be super tender. Stir everything in the crockpot and the chicken should shred/fall apart easily.

Cook the rice (we used Minute Rice).

Scoop cooked rice into the bowl, topped with the chicken mixture, cheese, and green onions. Enjoy!

Crunchy Black Bean Tacos

2013-01-29T03:18:00.000-06:00

These are small, but very filling!

INGREDIENTS:

1 can black beans, drained and rinsed

1/2 cup red onion,minced

1 teaspoon ground cumin

1 teaspoon paprika

6 oz shredded pepper jack cheese

Olive Oil

8 6-inch corn tortillas

Desired toppings (sour cream, pepperoncinis, hot sauce, etc)

DIRECTIONS:

In a medium bowl, mix together the beans, onion, cumin, and paprika.

Heat a couple Tablespoons of olive oil in skillet on medium-high.

Place a tortilla in skillet. Heat 5-10 seconds. Add about 1/4 cup of bean mixture, then top with cheese. Using a spatula, fold tortilla over so it forms a shell.

Cook a few minutes, until crispy. Flip (toward the fold so filling stays in), cooking the other side for a few minutes.

Serve with desired toppings.

Adapted from HERE

Soft Frosted Sugar Cookies

2012-12-28T05:42:00.000-06:00

These are some of the best sugar cookies I have had! They are soft, moist, and delicious! The frosting is awesome, too. It gets hard enough to stack the cookies (some frosting sticks to the bottom but not very much...and it might not if a person waited a little longer to stack them), but stays soft too, if that makes any sense.

INGREDIENTS:

For the cookies:

3/4 cup unsalted butter, softened

1.5 cups white sugar

2 eggs

3/4 teaspoon vanilla extract

2.5 cups white flour

1 teaspoon baking powder

1/2 teaspoon salt

For the frosting:

2 cups powdered sugar

1/2 cup shortening (I used butter flavor)

2 Tablespoons milk plus 1.5 teaspoons milk

1/2 teaspoon vanilla extract

food coloring, if desired

DIRECTIONS:

For the cookies:

In large bowl, cream sugar and butter together until smooth.

Beat in eggs and vanilla. Stir in remaining ingredients.

Refrigerate dough for at least one hour for easier handling.

Roll out dough between 2 pieces of parchment paper. Use a cookie cutter, and place cut out shapes onto a baking sheet lined with parchment paper.

Bake @400F for about 6 minutes, until bottom edges are just beginning to brown (the tops will still look white). Remove from oven and off of baking sheet immediately. Cool completely before frosting.

For the frosting:

In large bowl, cream together the powdered sugar and shortening.

Slowly mix in milk and vanilla with an electric mixer until stiff and smooth.

Add food coloring if desired.

I found this recipe here and made a few adjustments, including cutting down the servings. I made 25 good-sized cookies with this. If you need more, its easily doubled. The frosting recipe (from here) makes enough for all of the cookies plus a couple more.

Vegetable Enchiladas

2012-12-04T20:26:00.000-06:00

When I first made this, I honestly didn't have high hopes. I was pretty sure the kids wouldn't eat it and that Matt and I would just tolerate it. I was wrong. It is sooo good! It is very filling without being heavy, and the kids gobbled it up. It is a little bit on the spicy side with the pepper jack cheese, but that can always be substituted for another kind. The sauce isn't all that great alone, but I think it goes really well once the dish is put together.

INGREDIENTS:

Sauce:

2 Tablespoons Olive Oil

1/4 cup flour

1 teaspoon ground cumin

5 oz can tomato paste

14.5 oz can vegetable broth

3/4 cup water

salt and pepper, to taste

Enchiladas:

2 cups grated pepper jack cheese

1 cup Colby jack cheese

1 teaspoon ground cumin

10 oz frozen spinach, thawed and excess moisture removed

10 frozen corn, thawed

15 oz can black beans, rinsed and drained

4 green onions, chopped, separate whites and greens

10 fajita-sized flour tortillas

DIRECTIONS:

In a medium saucepan, heat oil. Add cumin, flour, and tomato paste. Mix together.

Add the vegetable broth and water. Bring to boil. Reduce heat and simmer until thickened, about 5-8 minutes. Season with salt and pepper.

In a large bowl, combine pepper jack cheese, ground cumin, spinach, corn, black beans, and onion whites. Mix well.

Divide mixture evenly among tortillas. Roll up, placing seam side down in a greased baking dish (I only made 6 to start, and they fit in an 11x7 pan. If making all of them at once, use probably a 9x13).

Spread the Colby jack cheese evenly on top, and cover with sauce.

Bake uncovered @400F for 20 minutes. Garnish with onion greens. Enjoy!

adapted from HERE

Snickers Caramel Apple Salad

2012-12-02T23:06:00.000-06:00

Yes, it is as delicious as it sounds...unless you think it sounds gross, haha. In that case, it is delicious and you need to try it!

INGREDIENTS:

6 apples, chopped into bite sized pieces (red, green, or a combo of both)

6 regular size Snickers candy bars, chopped into bite sized pieces

12oz container of Cool Whip

5.1 oz box of Instant Vanilla Pudding

Caramel ice cream topping for garnishing

Milk, if desired, to help thin the pudding mix (1/4 cup or so)

DIRECTIONS:

In a large bowl, combine the dry pudding mix and the cool whip (if desired, add milk to the dry mix first, then combine with the cool whip).

Add in the chopped snickers and apples. Mix well. It takes a little bit to get everything covered, but it is so worth it!

Top with the Caramel and enjoy!

NOTES:

This makes a large batch, so if you are making it for only a few people, try cutting the recipe in half. Mine got a little watery by the next day....still edible but didn't look as appealing.

Lemon Dill Chicken

2012-11-27T19:21:00.001-06:00

When our oldest boy was younger, this was the only chicken he would eat. If I made a different flavor, I had to make the lemon dill sauce to pour over his or he wouldn't eat it.

INGREDIENTS:

1/4 cup butter or margarine

6 boneless skinless chicken breast halves

1/2 cup chic
ken broth

1/2 teaspoon dried dill weed

1 Tablespoon lemon juice

1/4 teaspoon salt

2 green onions, sliced

DIRECTIONS:

Melt the butter in a skillet over medium-high heat. Cook chicken in butter until light brown, turning once.

Meanwhile, mix broth, dill weed, lemon juice, and salt. Pour over chicken once its browned.

Heat to boiling. Reduce heat and cover. Simmer 10-15 minutes, until no pink.

Remove chicken. Heat sauce to boiling, for about 3 minutes. Pour over chicken and sprinkle with the green onions.

Broccoli and 3 cheese stuffed shells

2012-11-27T18:57:00.000-06:00

None of us really like cooked broccoli too much but these are still yummy! You could always adjust the amount or just take it out completely and I am sure it would be delicious.

INGREDIENTS:
18 jumbo pasta shells (i usually cook a few extra in case some break while cooking)
15 oz Ricotta cheese
10 oz frozen chopped broccoli, thawed
1 cup shredded Mozzarella
1/3 cup Parmesan cheese (I have used both grated and shredded, either way is good)
1/4 teaspoon black pepper
1 Jar (around 28oz) Pasta sauce with vegetables

DIRECTIONS:
Cook pasta. Drain.
Meanwhile, mix ricotta, broccoli, 1/2 cup mozzarella, Parmesan cheese, and pepper in a medium bowl.
Spread about 1 cup of the pasta sauce in 9x13 dish.
Spoon approximately 2 Tablespoons of filling into each shell and arrange them in the dish in a single layer.

Pour remaining sauce over shells evenly. Sprinkle with remaining mozzarella.
Bake @400F for 25 minutes.

Cheeseburger Pie

2012-11-25T22:18:00.000-06:00

I think I prefer this stuff over actual cheeseburgers.

INGREDIENTS:
1 pound ground beef
2 cans crescent rolls
1/4 cup chopped onion
1/3 cup chopped dill pickles
2 Tablespoons ketchup
2 teaspoons yellow mustard
2 Tablespoons flour
3 Tablespoons dill pickle juice
2 Tablespoons milk
2 cups shredded cheddar cheese

DIRECTIONS:
Brown ground beef along with onion and chopped pickle. Mix in ketchup and mustard.
Add flour, pickle juice, and milk. Mix well and let simmer for a few minutes.
Remove from heat and add 1 cup of the cheese.
Spread 1 can of the crescent rolls into bottom and up the sides of a pie pan. Pinch the seams together. (I took some apart and spread them out along the sides to make them fit better. Doesn't have to be perfect!)

Spread meat mixture evenly on top of crust.
Top with more crescent rolls, pinching the sides shut. (I only used 5 of the rolls for the top and just baked the remaining to eat with supper).

Bake @375 for 15 minutes. Top with remaining cheese and cook another couple minutes, until cheese is melted.

Serve with desired toppings. I took the picture before I added anything, but I ate it with more mustard on top and it was delicious! Enjoy!

Bloody Finger Cookies

2012-11-01T19:27:00.002-05:00

Such a fun Halloween treat! Our 3 year old refused to even try one and that kid loves cookies, but the other 2 kids gobbled them up.

INGREDIENTS:
1 cup sugar
1 cup butter, room temperature
1 egg
1Tablespoon vanilla extract
1 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
3.5-4 cups of flour (higher humidity requires more)
almond shard
Cocoa powder (for dusting the cookie)
red food coloring

DIRECTIONS
Mix sugar and butter together until well blended. Mix in egg, vanilla, and nutmeg.
Add baking powder and flour. Mix into a sticky dough (although you should be able to hold it without it sticking to you).
Roll into thin lines (I did mine about the length and width of my middle finger, but I have small hands. Just remember it will get spread a little.)
Place an almond shard on the tip for a fingernail and make marks for the knuckles. Place a drop of red food coloring at the base for blood (do not rub it in, it doesn't look like blood after cooking if you do).
Baked @ 300F on a greased cookie sheet for approximately 7 minutes (oven times will vary).
Remove from oven and dust with cocoa powder for the dirty look. Enjoy!

Recipe and idea adapted from HERE