THM Nutty Pumpkin Roll

1 28oz can pumpkin
1/4 cup truvia
4 eggs
1/4 cup coconut oil
1 tsp vanilla
1/4 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 tsp salt
1-2 tbsp pumpkin spice (I use 2)
1/2 tsp xanthum gum or glucammanon
1 clean dish towel
 Filling: 16 oz cream cheese. Stevia to taste 2 tbsp vanilla

Mix wet then mix on dry ingredients. Heat oven to 325. Line a 15 inch rectangle cookie sheet with parchment paper leaving a little to hang over the edge. Spread mix on evenly. Bake for 30 minutes. Take out of the oven. Flip roll carefully onto your dish towel. Immediately Roll up in the towel carefully. Let cool completely. Then unroll. For filling mix all ingredients together and spread evenly on your cooled cake. Next carefully roll your cake up then either store in freezer or refrigerator.
**this is not my recipe I did get it off pinterest but I did modify it some so enjoy**

THM Pumpkin Roll

Ingredients:
**optional powdered (ground up) stevia or xylitol for sprinkling
3/4 cup oat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoons pumpkin pie spice
3 large eggs, room temperature
1/4 cup truvia or 3 donks stevia
2/3 cup pure pumpkin 

For the cream cheese filling:
8 oz. cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
optional 1 cup powder stevia, grinded
2 tablespoons vanilla

Directions:Preheat oven to 375 degrees F. oil a jelly roll pan or cookie sheet with coconut oil, line with parchment paper leaving some hanging over the edge, then generously oil the paper again. On a flat surface, lay down a thin, clean kitchen towel (sprinkle with powered stevia or xylitol Optional ) set aside.

In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In another bowl, using an electric hand mixer, beat together eggs and truvia on medium speed. Add pumpkin and beat until combined. Using a spoon, slowly stir in flour mixture until blended and no streaks remain. 

*if using a cookie sheet I make 2 batches
Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until center is done and edges start to pull away from the sides of the pan.
Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel. Gently peel off the parchment paper and discard. Then, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.
In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an electric hand mixer, beat together cream cheese, butter, (and powdered stevia optional) until smooth and creamy. Add vanilla and beat until incorporated.
Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, wrap in plastic wrap and refrigerate or freeze for at least one hour before serving. 

*Tip: For clean slices, use a piece of dental floss or string: place the string underneath the roll, then, bring up the sides and criss-cross to make the cut.
**Note: If you don't have a jelly roll pan, a 10x15 inch rimmed cookie sheet works just fine.

Slow Cooker Green Chile Enchilada Soup

Here is what you are gonna need:

• 32 oz chicken both or 4 bouillon cubes
• 24 oz whole chicken breasts or shredded rotisserie chicken
• 2 cans of Green Chili enchilada sauce
• 4 oz can of diced green chilies or fresh
• 3/4 cup of water
• 2 tbsp of ground cumin
• 1 tbsp of chile powder
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 1 cup of frozen corn (defrosted)
• 1 block of cream cheese (cut up into a few pieces)
• 3/4 cup of rice
• salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
• table spoon of corn starch (only if needed)

Instructions:

1. In your slow cooker, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin.
2. Add the chicken breasts to the crock pot and cook on low for 7 hours or add shredded chicken, rice and cream cheese in the crockpot and cook for 4-5 hours stirring every now and then.
3. (Whole Chicken Breast) At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put back in your slow cooker. Add the rice, corn and cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
4. At this point, you can judge to consistency of your soup. If you would like it thicker, mix a table spoon of corn starch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably.

          Enjoy!

Easy Crockpot Lasagna Soup

Here is what you need: Serves 6-8

1 lb ground beef
3 cups of beef broth
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
1 cup of water
Optional topping- shredded cheese


1. First mix together the can of tomatoes, and tomato paste in crockpot.

2. Next add beef broth, browned beef, garlic, parsley, basil, onion, V8 and salt/pepper.

3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.
NOTE:
If you like your soup to have more liquid,  feel free to add some extra broth and or water when you add the noodles.

No bake Yummy Garnola Bars (whatever bars)

 

Ingredients:

1/3 cup brown sugar
¼ cup honey or corn syrup
4 tablespoons butter
2 cups oats
1 cup any ceral (my favorite is honey bunches of oats crunched up or just crunches crushed up)
½ teaspoon vanilla extract
3 tablespoons mini chocolate chips or what ever you wants

Directions:

1.Lightly grease an 8-inch square baking pan; set aside.
2. In a large bowl, stir the oats and rice cereal together; set aside. In a small saucepan, melt the brown sugar, honey, and butter together over medium-high heat until it begins to bubble. Reduce the heat to low and cook for 2 minutes. Remove from heat and stir in the vanilla extract.
3. Pour the melted mixture over the dry ingredients and mix well to moisten all ingredients. Pour the oat mixture into the prepared pan and press down to ensure that the ingredients are tightly compacted in the pan. Sprinkle the top evenly with the miniature chocolate chips and press down on the top lightly with the back of a spoon.
4. Cool at room temperature for at least 2 hours, or until the chocolate chips are set before cutting into bars. Wrap in plastic wrap or keep in an airtight container and store at room temperature for up to 5 days.

Chicken Pot Pie Muffins

 

Chicken Mixture

1 tablespoon vegetable oil

1 lb boneless skinless chicken breasts, cut into bite-size pieces

1 medium onion, chopped (1/2 cup)

1/2 cup chicken broth

1 cup frozen peas and carrots

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground thyme

1 cup shredded Cheddar cheese (4 oz)

Baking Mixture

1/2 cup Original Bisquick® mix

1/2 cup milk

2 eggs 

• 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
• 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
• 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

 

Chicken Cordon Bleu

 

 

 Ingredients

1/4 cup oil

1/2 cup  all-purpose flour

Salt and pepper to taste

2 eggs

1 cup Italian crispy bread crumbs (half 8-oz box)

1 lb thin sliced chicken breasts, rinsed, patted dry

8 very thin slices Swiss cheese (about 1/2 oz each)

4 slices deli cooked ham 

 

 

 Cooking:

•  Heat oven to 400°F. In 10-inch ovenproof skillet, heat oil over medium heat. Meanwhile, in shallow bowl, stir together flour, salt and pepper. In second shallow bowl, beat egg. In third shallow bowl, place bread crumbs

 

• When oil is hot, coat all sides of each chicken breast slice with flour mixture, then egg and bread crumbs. Place in skillet; cook 4 to 5 minutes on each side or until golden brown. If necessary, cook in 2 batches.

 

•  Once all chicken is golden, arrange all slices in skillet. Place 1 cheese slice on each chicken breast slice. Top each with 1 ham slice and second cheese slice

•  Bake 12 to 15 minutes or until cheese is hot, bubbly and golden brown, and chicken is no longer pink in center.

I hope enjoy!!!!

 
 
 
 

homemade Coco Nutty Cake-Coconut Cake

 So for y'all who like coconut cake this is cake made from scratch.  :) If you would like to use a boxed cake its best to use a white and add 1 teaspoon of vanilla in the mixture. You probably can find coconut icing as well, But for my lazy days I like to just grab a vanilla icing and use half teaspoon of coconut extract. Well enjoy

 

 

 

 

 

Ingredients

• Cake
• 1 c. (2 sticks) Unsalted Butter, room temperature
• 2 c. Granulated Sugar
• 4 Eggs
• 3 c. Self-Rising Flour
• 1 c. Milk (she suggested coconut milk but I had whole milk so I used that)
• 1 T. Pure Vanilla
• 2 t. Coconut Extract
• Coconut Filling
• 3/4 c. Sugar
• 1 c. Sour Cream
• 4 T. Milk
• 1 t. Pure Vanilla
• 1/2 c. Flaked, Sweetened Coconut
• 7-Minute Frosting
• 1 1/2 c. Granulated Sugar
• 1 T. White Corn Syrup
• 1/8 t. Salt
• 1/3 c. Cold Water
• 2 Egg Whites
• 2 t. Pure Vanilla
• 3 c. Flaked, Sweetened Coconut

Instructions

For the Cake

1. Preheat oven to 350 degrees. Grease and flour 3, 9-inch round cake pans and line with parchment paper.
2. In the bowl of an electric mixer, cream butter until fluffy. Add sugar and continue to beat on medium-high speed for 6-8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes (mine took about 27) or until a toothpick inserted in the middle comes out clean. Cool in pans for 5 to 10 minutes and then invert cakes onto cooling rack and let cool completely (I actually cooled mine completely in the pans…inside my refrigerator. I was in a hurry.).

 

 

 

 

 

 

 

 

For the Coconut Filling

1. In a medium bowl, stir together sugar, sour cream, milk and vanilla until sugar is completely dissolved. Add coconut and stir to combine.

To Assemble the Cake

1. Place one cake layer on a cake stand or large plate. (I like to torte the top of my cakes to get them even but this is not a must if you prefer not to do it) Poke holes in cake approximately 1-inch apart with the end of a wooden spoon or chopsticks (which is what I used) until entire cake has been poked. Spread with 1/3 of the filling mixture. Top with second layer, repeat process. Top with last layer and repeat process again. Place in refrigerator while you make the frosting.

 

 

 

 

 

 

 

 

For the 7-Minute Frosting

1. In a stainless steel bowl over a large saucepan of simmering water (fill saucepan about halfway, you don’t want the water to touch the bottom of the bowl), place the egg whites, sugar, corn syrup, salt and cold water. With a handheld electric mixer beat the mixture for 4 minutes on low speed. Increase the speed to high and continue to beat for another 6-7 minutes or until the icing is shiny and satiny with soft peaks. Remove from heat, add the vanilla extract and continue to beat on high speed for another 3-4 minutes or until the frosting is thick.
2. Frost cake immediately. It is easiest to start by frosting the top of the cake first and then working the frosting down the sides. Press the 3 cups of coconut onto the top and sides of the cake. Refrigerate until ready to serve.
3. serves 20

On Mountain Tops

So we decided to take the tram up to the top of the Sandia Mountains to enjoy a view from the sky. We had so much fun we ate at the restaurant at the top of the mountains. We hiked for about 30 minutes before it got to cold. . . 

Passing the sister tram

Mr. Sawaya

Ski lift from the top

A humming birds nest

the highest tower

Albuquerque

FHE- Family Home evening

So we decided to stay home and enjoy our beautiful day! We just wanted to stay home and watch movies and play some games together. So we decided to watch Ice Age and play Family Game Night 4 together. It was such a blast to stay home together as we got to catch up. Sorry I forgot to take pictures lol I am such a Dork.

Pumpkin Patch

So we headed up to the McCalls Pumpkin Patch to have a little fun before Halloween. We always get the BEST salsas there. This year they added things and it made more enjoyable for both of us. We had so much fun with the Bunnyville, Petting farm, the goats, peddle bikes, shopping, the kettle corn, Corn Maze,  the pumpkin patch and much more.

Bunnyville

The Bunny Saloon

Cody As a Bunny Before entering in Bunnyville

Me acting silly in the Corn maze

Eating corn LOL

Cody Shakin his booty

he's a little monkey from Cali

WE made it to the END YAY

Was 1 hour to 30 minutes long

on the Hay ride