EASIEST. CHEESECAKE. EVER! Plus, it’s September and I’m slightly obsessed with pumpkin spice everything. Hope you enjoy this cheesecake as much as I did!
2 9 Inch Graham Cracker (I used Target’s premade crust to save time)
3 8oz Packages Cream Cheese – Softened
1 14oz Can Sweetened Condensed Milk
1 15oz Can Pumpkin
3 Large Eggs
1.5 Tsp Pumpkin Pie Spice
1 Tsp Vanilla Extract
**OPTIONAL: Whipped Cream Topping
1. Preheat oven to 300 degrees
2. In large bowl, using a mixer, beat cream cheese until light and fluffy. Then beat in milk until smooth. Add pumpkin, eggs, vanilla, and spice until combined completely.
3. Pour cheesecake mixture into crusts evenly
4. Bake 1 hour
5. Let completely cool (about 1 hour or so)
6. Refrigerate, covered, over night for best taste
Add some cool whip on top for an amazing treat!
Growing up, my mom would make pork chops with cinnamon apple sauce as a side. It’s a staple in my household now. As I was thinking of making some boneless pork chops, I realized I didn’t have any applesauce but I did have a few raw apples that I needed to use. Here is one of the most delish and easy baked pork chop recipes I’ve ever made! Even the left overs were amazing. Plus, the baked apples make your home smell amazing.
TIP: Below are the exact measurements I used but next time I will def make more of the drizzle as well as use 3 large apples because YUM!
4 Boneless Pork Chops
2 Medium Sized Apples – Peeled and Sliced
1/2 Stick of Butter
4 Tblsp Brown Sugar
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
Salt & Pepper
1. Preheat oven to 350 degrees
2. Spray baking pan with non stick spray
3. Lay sliced apples on bottom of baking sheet, sprinkle with cinnamon for extra flavor
3. Sprinkle pork chops with salt and pepper
4. Lay pork chops on top of apples
5. In a sauce pan on medium heat, add butter, brown sugar, cinnamon, and nutmeg. Stir continually until the consistency is smooth.
6. Drizzle sauce over top of pork chops and apples.
7. Bake uncovered for 40 minutes.
College Game Day was this past weekend and my husband made a HUGE amount of smoked pork. We always have a bunch of left overs and we never seem to use it all. I didn’t want to see it go to waste this year, so I got creative and made something I’d never made before; baked pulled pork taquitos. As always, these were easy to make, inexpensive, and the heat level is easy to control. Also, I’m sure you could substitute pork with chicken for a healthier option.
FYI: the pictures are pretty lame. At 9 months pregnant, I had no self control and dug in before I could style a good picture. 🙂
**I totally eye balled the ingredients but here is an estimate on portions. This made exactly 16 medium flour taquitos.**
3 Cups Pulled Pork
1 Package Medium Flour Tortillas (20 Pack)
6oz Cream Cheese (Room Temperature)
1/2 Bottle of Green Salsa Verde (Medium Heat)
Juice from 1 Lime
1 1/2 Cups Mexican Mix Cheese
1. Pre-heat oven to 425 Degrees
2. Spray baking sheet with non stick spray
3. Mix pork, cream cheese, salsa, juice, and cheese together in a bowl
4. Place mixture at one end of tortilla and roll up – Place tortilla in baking sheet seam down
5. Spray top of taquiots with non stick spray and sprinkle with salt
6. Bake taquiots for about 15 -20 minutes – these brown up really quickly so keep an eye on them
**These are super tasty by themselves or with a dipping sauce of red salsa and/or sour cream
1. Let taquitos completely cool
2. Wrap individually in wax paper and place in freezer gallon sized bag
3. When you are ready to eat, remove the amount of taquitos you prefer and either microwave or re-heat in oven
My mom would make this awesome and delicious dish for us growing up. I can’t seem to master her recipe exactly, but here is mine and it’s soooooo yummy! I could legit eat this at least once a week. lol
1 Can Tomato Soup
1 Can Tomato Paste
1 Can Corn
1 Can Black Beans (rinsed and drained)
1 Can Diced Chilis (Use diced jalepenos if you like more of a kick)
1 Packet Enchilada Seasoning
1 LB Ground Hamburger
1 Package Shredded Cheese
1/2 Red Onion (Chopped)
1 Package Small Corn Tortillas
1. Pre-heat oven to 350 degrees
2. Grease an 8×8 cake pan
3. On medium heat,brown hamburger with onion (I use a pot so that I can I can mix everything in one pot)
4. Add tomato soup, tomato paste, corn, black beans, diced chili’s, and enchilada seasoning to pot
5. While mixture is heating, butter one side of corn tortillas (enough to layer the cake pan you are using)
6. Put corn tortillas on bottom of pan (butter side up), layer of mixture, and thin layer of cheese
7. Repeat step 6 until you have reached the top layer (top layer should be tortillas)
8. Cover top layer with cheese
9. Bake on 350 degrees for 1/2 hour
**This is awesome topped with sour cream or guac or both!
More often than not, I am searching for a fast & easy dinner to make. This baked salmon is so easy and is crazy tasty. Hope you enjoy it as much as we do.
4 Pound Salmon Filet **We get about a 4 pound filet from Costco which feeds 4-5 adults
2 Fresh Lemons
Old Bay Seasoning
Rosemary & Basil Seasoning Salt
1. Preheat oven to 400 degrees
2. Line a large baking sheet with foil & drizzle with olive oil
3. Season BOTH sides of salmon filet with Old Bay Seasoning, rosemary & basil seasoning salt, & dill seasoning.
4. Top salmon with lemon slices and a few butter slices (this helps keep the salmon extra moist while baking)
5. Bake at 400 degrees for 15-20 minutes or until flaky