Easy Pumpkin Cookies
1 box spice cake mix
1 can pure pumpkin -- (15 oz.)
Chocolate Chips
Mix together and drop by spoonfuls onto cookie sheet sprayed with cooking spray. Bake at 350 for around 10 minutes or until firm. Allow to cool. Makes 48 cookies. These are so soft and good. Notes: 1 point each
Pumpkin Kisses
I am trying to find pumpkin flavored Hershey Kisses. Does anyone know where I can buy some? I am have tried all of my regular spots and NOTHING!
Bracelet Sale
When Mia was born I was thrilled to have a girl to dress and bedazzle. She wears a bracelet or four on her wrists everyday. I love baby/kid jewelry. I am especially a sucker for holiday beads they are so cute.
Got to http://stylinbaby.com and mention that you're SHOPPINEARLY to get the sale prices.
Buy 2 Bracelets - $1 off each!
Buy 5 Bracelets - $2 off each!
Buy 10 Bracelets - $3 off each!
As always, free shipping on orders over $25.
The sale starts now and ends October 18th
Fuss Free Dinner
Do you ever have a night where all your laundry needs doing, pages of homework to finish, soccer practice, RS Enrichment, a fruit pizza to make, and NO LEFTOVERS in the fridge for dinner? That is me tonight and with Dave still out of town I have to take the whole gang with me everywhere I go. So here is my easiest dinner I stole from a Kraft Food and Family Magazine a few years ago. Probably not the healthiest and not gourmet at all, but it feeds the ninjas and gets us back on schedule quick.
1 jar (16 oz.) spaghetti sauce (I like Newmans Own Tomato Basil)
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) fat-free reduced-sodium beef broth
1/4 cup Kraft Zesty Italian Dressing (Kraft does have an organic version or you can use the italian dressing of your choice)
2 pkg. (9 oz. each) refrigerated cheese-filled ravioli (you can also use frozen no thawing needed)
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
HEAT oven to 375°F. Combine spaghetti sauce, tomatoes, broth and dressing in 13x9-inch baking dish. Add ravioli; toss to coat. Cover with foil.
BAKE 50 min. or until ravioli is tender.
REMOVE foil; stir. Sprinkle with cheese; let stand 5 min. or until melted.
g Diapers
I am considering these diapers for the next Meikle babe. Has anyone else heard of or tried them?
Opinions please!
My Oh Mia!
My sister Katie snapped these pics of Mia in our backyard this summer. They make her look so cute and sweet. Sometimes her CRAZY antics make me wonder if she will grow up to be like Mother Teresa or a crazy mad scientist. No matter what...I love my little Mia girl.
Bosch Store Sale Today
Both Bosch stores have their semi-annual sales happening today. It is a great time to go in and stock up on food storage and bread making supplies. Some of their Bosch appliances are slightly reduced too. I am heading over for more wheat!
Conference Helps for Little Ones
If you are like me and you are wondering how to keep your children occupied so you can watch General Conference this weekend, here is a coloring book I downloaded from Sugardoodle. I am making them into little books during naptime today, so I can watch in peace on Sunday. Well...we will see.
Soccer
Daniel is playing soccer this year too. He loves it! I am so grateful that all his good friends are on his team and Mr. Andy is the perfect coach for a team of eight crazy 5 year olds. Last week Daniel even scored his first goal and finally figured out which way to kick the ball (not into the other teams goal) YAY!
Thanks Martha
I found this in October's Living and loved it. I have a thing for squash, pasta and cheese, so this dish sounded perfect and it was so good even Daniel ate some!
Butternut Squash and Sage Lasagna
Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.
INGREDIENTS
Serves 8.
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 pound whole-milk ricotta cheese
- 1/2 cup heavy cream
- 2 large egg yolks
- 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
- Freshly grated nutmeg
- 2 tablespoons unsalted butter
- 1/3 cup loosely packed fresh sage leaves, coarsely chopped
- 1 1/4 cups homemade or store-bought low-sodium chicken stock
- Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
- 4 ounces finely grated Parmesan cheese (1 1/4 cups)
DIRECTIONS
- Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
- Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
- Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
- Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
- Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
- Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.
First published
Subscribe to:
Posts (Atom)