These are two of my favorite easy go to party foods for when we have people over… I don’t have a CLUE where I got these recipes because it was so long ago, so if they are yours will you comment so I can give you credit? Thanks!!!

Bacon Appetizer Crescents

1 pkg (8 oz) low fat cream cheese, softened
8 slices bacon, crisply cooked & crumbled
1/3 c grated Parmesan cheese
1/4 c onion, minced
2 tsp dried parsley
1 Tbsp milk
2 cans (8 oz each) refrigerated crescent dinner rolls

Preheat oven to 375°F. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.

Separate each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut the dough lengthwise into 4-5 equal pieces. Roll up and place on baking sheet.

Not Pictured but AMAZING as well:

Pumpkin Cake Truffles

• Pumpkin Cake, cooled completely (recipe below)
• ~ 3/4 of a can of vanilla or cream cheese frosting, or ~1.5 cups of yourfavorite cream cheese frosting
• 1.5 pounds of white chocolate —– (I used white chocolate for 1/2 of the truffles and white almond bark for the other half and I liked the way the almond bark tasted and coated better)
• 1/2 cup butterscotch chips

Line a cookie sheet with parchment or wax paper. Crumble cake into a large bowl. Add 3/4 of the can of frosting and mix well. If mixture seems crumbly or dry, add remaining frosting. Mix well, you shouldn’t see any streaks of frosting.

Using a small cookie scoop, portion cake mixture onto prepared cookie sheet and shape into small balls.  Refridgerate or freeze until firm.

Melt chocolate in a small mixing bowl over a pot of barely simmering water. Remove 6-8 balls from the refrigerator at a time, and dip balls in melted chocolate. Place on waxed paper-covered baking sheet and refrigerate until firm.

Melt the butterscotch chips in a small bowl in the microwave. Stir ~ 1/4 cup of the remaining melted chocolate into the butterscotch chips. Transfer to a squeeze bottle, or a small plastic baggie with the corner snipped off. Drizzle the butterscotch over the cake truffles. Let cool completely. Store in an airtight container in the refrigerator.

Makes approx. 60 cake truffles.

Pumpkin Cake

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees. Lightly spray a 9×13 cake pan with cooking spray. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the  brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined.  Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree.

Pour the batter into prepared cake pan.  Bake until the cake springs back when touched, and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Let cake cool completely.

As far as tips goes for truffles/cake balls…. I use my slotted spoon to dip the cake balls into the chocolate. Tapping it on the side of the pan drains the extra and then they just slide right off onto the cookie sheet to cool

She was born December 22 at 2:46pm and was 6lbs 14oz and 19 inches long!

Here are a few pictures of our last 5 weeks

Leaving for the hospital

First Family picture

4 Days old

1 week old… modeling for www.oopsydaisybaby.com 

1 month old with brother and sister

http://www.vintagevictuals.com/2009/09/pumpkin-bread.html

Rose’s Pumpkin Bread

3 cups sugar
1 cup vegetable or canola oil
4 eggs
1 teaspoon salt
1 teaspoon nutmeg (fresh grated nutmeg is best!)
2/3 cup water
2 cups pumpkin (1 15-ounce can pumpkin will work)
3 1/2 cups flour
2 teaspoons baking soda
1 cup chopped pecans (optional)

Preheat your oven to 350 degrees and grease 2 large loaf pans (9″ by 5″) and set aside. (- Mine always makes 3 loafs)

In a large mixing bowl, mix all ingredients together and beat for 2 minutes with electric mixer until smooth. Divide into the loaf pans. Each pan will be about 2/3 full.

Bake for 50-60 minutes. Make sure center is done – a toothpick inserted into the center should come out clean.

Note: This bread freezes very well.

Note: For muffins, bake at 350 degrees for 20 minutes.

Crockpot Roast
3lb roast
salt and pepper
onion-sliced
1package brown gravy mix
1 cup water
1/4 c ketchup
1/4 c red cooking wine
2 tsp dijon mustard (I leave this out because my husband wont eat anything with mustard…but its better with it)
1 t. worcestire
1/3 t garlic

put all in crockpot and cook on low 8 hours…. I double liquid stuff to make more juice

Sloppy Joes
1lb ground beef
3T A-1 steak sauce
15oz tomato sauce
1/4 c. ketchup
1/2t garlic salt

Brown meat, drain grease, add all ingridents and simmer for 20 minutes.

Sorry for the horrible picture… I took it with my phone

You will need:
4 cloves of garlic
4 tablespoons butter
1 pound boneless chicken tender cut breast meat
Salt (I prefer Sea Salt)
Fresh Ground Pepper
6 tablespoons packed brown sugar (I only used 4)

Begin by melt the butter in a frying pan. Add garlic and allow to slowly brown and then add chicken tenders to garlic and butter. Cook thoroughly, adding salt and pepper to taste. When chicken is fully cooked, add brown sugar on top of each tender. Allow brown sugar to melt into the chicken (about 5 minutes). I served this with fresh corn and mashed potatoes and it worked quite well together.

Cake:

1 package french vanilla cake mix

1 package strawberry gelatin(3oz)

1 cup chopped fresh strawberries

3/4 cup milk

3/4 cup vegetable oil

4 large eggs

Preheat oven to 350. Grease 2 9-inch round baking pans.

Place cake mixm gelatin, strawberries, milk, oil, and eggs in a large mixing bowl. Blend on low speed for 30 seconds. Stop machine and scrape down sides of the bowl. Increase mixer spead for 2 minutes. divide the batter into the prepared baking pans.

Bake the cakes until they are lightly golden and spring back when lightly pressed with your finger, 25-30 minutes. Remove from pans and and let them cool completely on wire racks before frosting.

FROSTING:

1 package (8oz) cream cheese, room temperature

4 tablespoons butterm room temperature

3-3 1/2 cups powdered sugar

1/2 cup mashed and drained strawberries (make sure you dran the strawberries or otherwise the frosting is too runny)

Place the cream cheese and butter in a large mixing bowl. Blend with an electic mixer on low speed until combined. Stop machine and add 3 cups of powdered sugar and the drained strawberries. Blend the frosting on low until the sugar is incorperated. Increase mixer speed to medium and blend another 30-45 seconds.