World's Easiest Pumpkin Muffins

These are definitely the World's Easiest Pumpkin Muffins.  Now you know I like things that are easy and these are seriously EASY.  Two ingredients, no measuring, just dump and stir.  I think you could do it while you are still rubbing the sleep from your eyes on an early morning :)  Want another reason to make these?  Shh, they are healthy!  No oil or butter and lots of healthy pumpkin!  I make these all the time not only because they are healthy and easy but becuase the are really yummy and isn't that what matters the most?  You can use any flavor of  box cake mix (chocolate, yellow, etc.) I like spice cake mix the best.

World's Easiest Pumpkin Muffins  Source: Glenna

Ingredients:

1 box cake mix (the mix only, no water, eggs or oil)

1 15-oz. can Pumpkin

Directions:

1. Preheat oven to 350 F.

2. Combine cake mix and pumpkin in a bowl.  Stir.  The mixture will seem very dry at first and you may be tempted to add some water.  Don't add anything and keep stirring :) 

3. Once all the dry mix is fully mixed with the pumpkin, scoop batter into sprayed muffin tins.

4. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.





Avalanche Bark (Rocky Mountain Chocolate Factory Copy)

I love love love Avalanche Bark.  I first had it years ago at Rocky Mountain Chocolate Factory.  Full of white chocolate, peanut butter, marshmallows and chocolate chips I find this bark irresitible.  Seriously addicting.  If I didn't have to share this with my family I think I would happily eat all of it by myself and not think twice :) Back in 2007 I found this copycat recipe online and was so estactic, I can't remember, but wouldn't be surprised if I actually jumped up and down :)  The best part is I can't tell the difference between the Avalanche bark I make at home and the one I buy at the store! If you like white chocolate and peanut butter you need to make this!

Avalanche Bark Source: Online Cookbook

Ingredients:

1/2 C creamy peanut butter
3 1/2 C white chocolate chips
2 C Rice Krispies
1 C miniature marshmallows, slightly packed
1/2 C semi-sweet chocolate chips

Directions:

1. Place semi-sweet chocolate chips in the freezer to harden.
2. In a double boiler (or a metal bowl over a pan of water) over medium heat, while stirring constantly melt white chocolate chips and peanut butter.


Homemade double boiler.





3. Once completely melted remove from heat and allow to cool for about 5 minutes.

4. Stir in Rice Krispies and then set aside until the mixture is nearly room temperature. This will take a while but is necessary to keep the semi-sweet chocolate chips and marshmallows from melting.  Do not place the mixture in the refrigerator to sped up the cooling time or the chocolate may prematurely harden.
5. When the mixture is close to room temperature, fold in the marshmallows followed by the frozen chocolate chips.  Don't over mix or the chips may melt.
6. Pour the mixture into a greased or wax paper lined 9 x 13 pan.  Smooth out the top of the using a second sheet of wax paper.
7. Place in the refrigerator for 20-30 minutes or until hard.
8. Cut into desired size pieces.  If it is too hard to cut allow it to set out a few minutes and soften.

Three Years Ago Today

Three years ago on this day my mom was in a coma.

Hi friends,
I am taking a little break from my regular posting of recipes today in honor of a day that changed the course of the rest of my life.  I know that is a big statement but it is true.  Honestly, I am not sure if I can write this post without crying.  Three years ago I both gained and lost my mother in the same day. 

A terrible car accident threw my mom from her seat in the front of the car into the back seat, broke her Atlas & Axis vertebrae, her arm and left her unconscious.  The doctors said it was an absolute miracle that she was alive.  My mom was in a coma for days.  During that time she had surgery putting metal rods into her neck and fusing her C1-C3 vertebrae (she can no longer turn her neck), rods in her arm along with 13 screws.  Again, miraculously she came out of the surgery unparalyzed. 

When my mom woke from the coma she did not know anyone in the family or really anything.  I cannot begin to tell you what it was like to ask my mom "Do you know who I am?" and have her answer "No."  She had no idea what year it was, who she was, anything. This went on for days. After she was released from the Intensive Care Unit she was transferred to a Rehabilitation Hospital 2 1/2 hours from our home where she spent nearly the next two months.

My mom needed around the clock care for the next 2 years.  She was unable to be left alone.  Again, I cannot begin to say what it was like to lay in bed with my mom at night and comfort her like you would a little child because she was scared or to have to help her eat, walk and comb her hair. She need assistance with absolutely everything.  The worst part for me was her fear and brain damage. 



Mom following the accident.

But as I said I both gained and lost my mom in the same day.  I lost her for the next two years to her recovery but I gained her because she is still with me today and helped me learn more about myself, God and my family.  Throughout this time my mom and our family were covered in prayer by family, friends and people we didn't even know.

You truly do find out what you believe in life's darkest hours.  While I would not want to live through the ordeal again, I have learned that God is GOD.  He is faithful, He does not move according to our timetables but He is still in control.  While we may not know all the reasons He has for the bad in our lives I need to trust that He is still dependable, for me (not against me) and that He knows what He is doing.  Did I question my faith and how God could let my mom struggle for 2 years to recover and how to handle things in life that go wrong?  Absolutely.  Over and over again absolutely.  But God is patient with me.  And that is how my life was changed. 

If you are in a part of your life that has your faith stretched to the max please know that God is there.  Even when you cannot see it He is.  Despite mom being nearly back to pre-accident status now, thinking about that time is still difficult.  Thanks for listening to my story.

Cheesy Garlic Biscuits (Red Lobster Copy)

Yesterday, I needed to have Red Lobster's Cheesy Garlic Biscuits.  Needed.  I wasn't concerned though, because I knew how to make them! Ta-Da!  I put the boys down for their naps and immediately set to work on the needed biscuits.  The biscuits call for Bisquick and imagine my despair when I reach for the box of mix to find this:

Oh no!  We hardly ever use Bisquick and I had no idea the bag was practically empty!  Can you see that little teensy bit in the corner of the bag?  It was about a 1/4 C and I needed 2 C! :(  The boys were sleeping so going to the store was out.  Thank goodness for the Internet because I was able to google how to make your own Bisquick at home.  Whew!  The day was saved! I didn't even know you could make Bisquick at home :)

Cheesy Garlic Biscuits (Red Lobster Copy)  Source: Good News Radio Family Favorites Vol. 1

Ingredients:

2 C Bisquick*
2/3 C milk
1/2 C shredded cheddar cheese (I use a little more)
1/4 C butter or margarine, melted
1/4 tsp garlic powder
Parsley flakes (a few good shakes)

Directions:

1. Preheat oven to 450 F.
2. Mix baking mix, milk and cheese until a soft dough forms.
3. Add melted butter, garlic and parsley.  Just eyeball it on the parsley.
4. Beat together vigorously for 30 seconds.
5. Drop by heaping spoonfuls onto an ungreased baking sheet.
6. Bake for 8-10 minutes.

 *If you don't have Bisquick you can make your own:

2 C flour,
3 tsp baking powder
1 tsp salt
2 T shortening

Combine all ingredients, mixing in shortening with a fork.  Yields 2 C Bisquick.  Store mix in a cool, dry location.

Source: http://www.gourmetsleuth.com

Sun Chips Chicken Wraps

Looking for a little something new to add to your dinner routine?  These chicken wraps are fun and easy.  Lincoln loves to help me in the kitchen and this recipe is a good one for kids to help with.  Crushing the chips in a Ziploc and helping shake the bag to coat the chicken are tasks that you can't really do wrong and make a 3 year old feel like a big kid! :) 

You may use any variety of Sun Chips, we like the French Onion best.  Using lettuce in place of tortilla shells is a great way to increase the nutrition and decrease the calories.  The chicken nuggets are great by themselves too!

Sun Chips Chicken  Source: My sister,  Lydia

Ingredients:

2 Egg Whites,  beaten
8 oz Sun Chips
2 Large Chicken Breasts
Tortilla Shells
Lettuce
Shredded Cheese
Ranch Dressing

Directions:

1. Preheat oven to 400 F.
2. Place chips in a Ziploc bag and crush into fine pieces.
3. Cut chicken into bite size pieces or tenders.
4. Coat chicken in egg whites.
5. Add coated chicken to the Ziploc of crushed chips and shake to evenly distribute.
6. Arrange chicken on a lightly sprayed baking sheet.
7. Bake for 15 minutes or until chicken is cooked through.
8. Using either a tortilla shell or lettuce, add chicken, shredded cheese and Ranch dressing and roll to make a wrap.

Homemade Vanilla Ice Cream

Matt and I got an ice cream maker as a wedding gift, but it got stuck in the waay back of a cabinet and was never used.  This should have been a crime!  I finally rediscovered our ice cream maker last winter and couldn't believe how easy making homemade ice cream can be! 


 Our 'forgetten' ice cream maker is finally getting used! A LOT! :)

 This is a very simple, practically effortless way to make ice cream.  The recipe does not contain eggs, so you don't need to worry about cooking the ice cream prior to making.  It is ready in as little as 30 minutes!  Freeze your ice cream maker bowl overnight to make sure it is completely frozen.  We make ice cream so often that we just keep it in the freezer all the time so that it is always ready :)

Homemade Vanilla Ice Cream  Source: Finding Joy in My Kitchen

Ingredients:

3/4 C sugar
16 oz. Half and Half (can use fat free)
8 oz. whipping cream (light or heavy)
2-4 tsp. Vanilla (we use 3)

Directions:

1. Combine the sugar, half and half and whipping cream in a bowl and stir until all sugar is completely dissolved.
2. Add vanilla 1 tsp at a time until you reach the desired flavor.
3. Carefully pour the liquid ingredients into the bowl of the ice cream maker.
4. Turn on your ice cream maker and allow it to "make" for 30-40 minutes (depending on your desired thickness, type of machine and your patience level :)

The ice cream if eaten immediately after making is very soft and melts quickly.  If you prefer a firmer ice cream put it in the freezer for a little bit to harden.  We love to add all sorts of toppings to dress up our ice cream, for us, pretty much anything sweet goes!

If you have any ice cream left over, transfer it to a freezer safe container and place in your freezer.  This ice cream will keep for 1-2 weeks, but ours never makes that long :)

Cream Cheese Frosting

Ah! Daylight Savings Time! I love the chance to get an extra hour of sleep!  I hope you got to sleep in, because I didn't!  My boys don't know a thing about changing the clocks!  If you happened to still get up at your usual time and not sleep in, why not use the extra hour to surprise your sleeping family with a batch of Pumpkin Banana Muffins with this super delish cream cheese frosting? 

The recipe below is enough to frost a batch of cupcakes.  When I made it at first my ingredients looked dry, but as I kept mixing everything came together beautifully.  I hope you like it as much as we did, Lincoln beat me to the punch on licking the bowl :) 

Cream Cheese Frosting  Source: My sister, Lydia

Ingredients:

4 oz. cream cheese, softened

1/4 C butter, softened

1/2 tsp vanilla

1 C powdered sugar

Directions:

1. In a mixer bowl, beat softened cream cheese and softened butter until creamy. 

2. Stir in 1/2 tsp vanilla extract and slowly add 1 C powdered sugar.

3. Beat until smooth.

Store in refrigerator.