Pumpkin Sopapilla Cheesecake

Can you guys believe that it is already almost Thanksgiving? I mean how did that EVEN happen? You know that means that Christmas is just right around the corner too right? And I don't know about you but I haven't started my shopping yet! Every year I say I'm going to start in January and every year I don't!

Since Thanksgiving is a week away have you planned your menu? That's one step I'm done with! I've even bought some of the things I need! Yay Me! If you haven't planned your menu and you still need a dessert you've got to try this Pumpkin Sopapilla Cheesecake! I've made the Sopapilla Cheesecake several times and it's always a big hit! But I knew pumpkin would make it a great fall dessert! And I wasn't the only one if you search for it on Pinterest you will find several recipes for it! I used the recipe I already had and just added pumpkin to it!

Ingredients:

1-8oz pkg Cream Cheese
1 pkg Crescent Rolls
3/4 cup Sugar
1tsp Vanilla
2/3 cup Pumpkin Puree

1/4 cup Butter
1/2 TBSP Cinnamon
Pinch of Pumpkin Pie Spice
1/3 cup Sugar

Instructions:

Preheat your oven to 350 degrees. In a 8in square pan place 1/2 of the crescent roll dough on the bottom. Meanwhile, In a mixing bowl combine the Cream Cheese, Sugar and the Vanilla, mix until combined. Spread the cream cheese mixture to cover the crescent rolls. Top with the other 1/2 of the crescent rolls. Evenly pour the melted butter over the top of the dough. In a small bowl combine the cinnamon and 1/3 cup sugar. Sprinkle over top of the butter cover completely. Bake for 30 minutes or until top is Golden brown. Let cool for 20 minutes and the refrigerate until ready to serve.

Enjoy

Biscuits and Gravy Rolls

Whew ok I missed last week, because my life is CRAZY lol. You would think as a SAHM I would have loads of free time and that I would be creating recipes and crafting and cleaning but the reality is at least lately that none of that happens! I feel like lately I am constantly running around either picking up or dropping Drew off or really WAITING on him to be done with practice or youth group or school. When I'm not doing that I'm going to meetings or events or preparing for those things for our FRG. So I didn't get a post written last week. I did do some PINing though! And I found this great recipe on the Betty Crocker web site!

Biscuits and Gravy Rolls, sounds good right? I love biscuits and gravy growing up it was one of my favorite breakfasts, and really it still is. I haven't ever messed with my recipe, but I thought it would be fun to try something new. And it was a great recipe! The entire family loved it too! This would be a great breakfast on Thanksgiving Morning as you sit and watch the Parade!

Ingrediants:

Rolls:

1lb Sausage

2 1/2 cups Bisquick

2/3 cup Milk

1tsp Sugar

Gravy:

Sausage drippings

2-3 TBSP Flour

1 can Evaporated Milk

1/2 cup Milk

Directions:

In a skillet, cook the sausage over medium heat, until browned and no longer pink. Spoon the sauasge onto a plate with a paper towel to absorb the grease. Keeping about 2 TBSP of the drippings in the pan.  Heat oven to 375°F. Lightly grease 13x9-inch pan.(I used and 11x7 inch pan) In a mixing bowl, stir Bisquick, milk and sugar until dough forms. Place dough on surface lightly sprinkled with Bisquick mix; knead until smooth, about 10 turns. Roll out dough to 15x9-inch rectangle. Spread crumbled sausage on rectangle. Roll up dough tightly from one long side; pinch seam to seal. Cut roll into 12 equal slices(I only got 8 rolls). Place cut side down in pan. Bake 20 to 25 minutes or until golden brown. While the biscuits are cooking get started on the gravy. Reheat the drippings over medium heat,  Add flour, stirring until the flour is absorbed. Slowly add canned milk, and then the regular milk stirring constantly. Cook about 5 minutes or until thickened. Spoon gravy over tops of the rolls add salt and pepper to taste.

                     Enjoy

Halloween Round Up

I thought it would be fun to share a few different posts about Halloween. It's a busy time of year for us right now and I knew I wasn't going to have time to do any new Halloween projects before Halloween.

 I hope everyone has a Happy and Safe Halloween

Here's a few of my top viewed Halloween Posts

1.Halloween Snack Mix

2.Slimy Worms

3. Trashy Spider Webs

I may have to make these again this year! 

Enjoy

Apple Cider Cocktail

Every year that we’ve lived here we’ve gone to the Apple Squeeze. It’s a local festival where you can use an apple press to squeeze your own apple juice! It’s really really good! And always a lot of fun. I was trying to think of new drink to make with some of the juice. Last year I shared this Pumpkin Spiced Hot Apple Cider. The Hubster ended up going to a school last minute and I completely forgot about going. I was so disappointed too. Because I had this great drink I wanted to share with you.

I decided I could still share it, I would just have to buy the juice. Which is ok and still produced a really great drink.

The original recipe that I had found on Pinterest called for a few things I couldn’t find so I improvised, and I loved it! It’s a really refreshing drink and you can make it alcoholic or not depending on who you are serving it to. I think this would be a fun drink to serve at Thanksgiving.

Ingredients:

1 quart Apple Juice/Cider

4 Pears Juiced

24oz Ginger Ale

Applejack (optional)

Apples for garnish

Directions:

Combine all the Juices and Ginger Ale into a pitcher. Fill each glass with Ice. If making the alcoholic version add 1.5oz of Applejack to each glass. Pour the Juice over the ice and stir. Add a few slices of apple as a garnish.

Enjoy

Fall Burlap Wreath

Have you all settled into your school routines? I’m still struggling with the getting up so much earlier! It’s tough! I’m even a morning person and I’m having a hard time with it! I’ve never been one to drink coffee on a daily basis and it has become an every morning thing! Some mornings it takes two cups to make me feel like I’m ready to go!

I am enjoying all the alone time though, at first I was like WHAT AM I GONNA DO ALL DAY? But now (6 weeks into the school year) I’m getting into my groove! We have about 4 more weeks of football and then Drew will be home earlier and I will have to figure out a new routine! In the meantime I plan on getting a bunch of stuff done!

This week I finally finished a wreath that I’ve been working on for the last month! It’s a bubble wreath using burlap. I’d seen them on Pinterest a million times and I really wanted to try to make one! I had to look at a few different tutorials and then I just kind of did it the way that worked best for me! I’m really happy with the results too.

Materials Used:

Wire Wreath Frame

4 rolls of burlap

Floral wire

Flowers

Directions:

I folded the burlap in half and attached it to the wreath frame using floral wire. I attached it on a different level of the frame each time. I varied the length of the burlap as well. When it was finished I attached the flowers using the floral wire. I also attached a few of the leaves from the flower stem using the wire in the leaves to secure it to the frame.

Enjoy

Grilled Peanut Butter and Jelly

 To me peanut butter and jelly sandwiches are just a classic, and since we are back in the swing of things with school I thought I would share this great way to eat the classic PB&J!

(On a totally random side note, do any of you have kiddos old enough to remember the show PB and J Otter? I always liked that one!)

 I mean what’s not to love right? Well unless you don’t like peanut butter, actually my oldest nephew doesn’t, which is CRAZY town to me and of course I guess people with peanut allergies probably don’t like it ok, ok so there are people who don’t like it but well I do! I thought I would do a little twist on the classic sandwich, and make it a Grilled PB&J. Like grilled cheese but well not of course.

My Mom actually made this for us when she came to visit last year. I’d never even thought of doing it and it was so good! The peanut butter gets all gooey and just awesome.

Here’s what you’ll need:

2 slices Bread (just use your favorite)

Peanut Butter

Jelly

Butter, softened

Here’s how you make it:

Heat a skillet over medium heat, while it’s heating up cover the outside of the bread with butter. Spread the inside with Peanut Butter and Jelly, how much is up to you. Put the two pieces of bread together Peanut Butter to Jelly of course, butter on the outside. Place in the skillet and cook until golden brown, flip and continue to cook until both sides are golden brown. Serve warm, my favorite is with regular potato chips!

Enjoy

Pumpkin Cinnamon Roll Biscuits

I posted this recipe last year but thought it was the perfect time of year to share it again!

 I think I may need to whip up a batch too!

 The other day I saw a recipe on Pioneer Woman for pumpkin cinnamon rolls. They sounded so good but I really didn't have the time to make regular cinnamon rolls, nor did I want to wait that long to eat them! I decided to see if I could tweak the the Cinnamon Roll Biscuits I made this past summer. It's super easy too even easier than the regular recipe!

Ingredients:

3-4 cups Bisquick

1/4 cup Sugar

1 can Pumpkin Purée

1/4 cup Butter, melted

3/4 cup Brown Sugar

1 1/2 tsp Cinnamon 

1/2 tsp Pumpkin Pie Spice

Frosting:

1 8oz package Cream Cheese

1 cup Powdered Sugar

b 1 tsp Vanilla

Directions:

Preheat oven to 400 degrees. In a mixing bowl, combine the Pumpkin, and Bisquick until pumpkin is thoroughly mixed in and dough ball has formed. Scoop out the dough onto a lightly flowered surface. Sprinkle with flour and roll out into a 16x12 in rectangle. Brush 2 TBSP of the melted butter over the dough. Then combine the spices and brown sugar and spread them over the dough. Roll the doughStarting at short side, roll up tightly; pinch edge of dough to seal well. Cut into 1 1/2-inch slices. In pan, place slices, cut sides down. Brush with remaining 2 tablespoons melted butter, Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan. In small bowl, mix powdered sugar and whipping cream until smooth. Spread glaze over rolls. Serve warm