The Briar Patch

Pumpkin Pie Crunch

Happy Halloween!!!

Here is a great recipe that I love to make...it is so easy!

Pumpkin Pie Crunch

1 Pkg Duncan Hines Moist Yellow Cake Mix

1 can (16 oz) Solid Pack Pumpkin

1 can (12 oz) evaporated milk

3 eggs

1 1/2 cup sugar

1/2 teaspoon salt

4 teaspoons Pumpkin Pie Spice

1 c chopped pecans

1 cup butter or margarine melted

whipped topping

1.  Preheat oven to 350 degrees.  Grease bottom of 9 x 13 baking dish. 

2.  Combine pumpkin, evaporated milk, eggs, sugar, pie spice, and salt.  Pour into baking dish.

3.  Sprinkle dry cake mix and pecans over the top.  Drizzle with melted butter.

4.  Bake at 350 degrees for 50-55 minutes or until golden.  Cool completely.  Serve with whipped topping.  Refrigerate leftovers.

Yum!!!  Its is even better after its been in the refrigerator.

Enjoy!!!  Let me know if you try it!  Have a great day and thanks for stopping by!

Vicki

Finish It Friday!!!

Welcome to Finish It Friday!!!  Today my goal was to finish up my Halloween cards...nothing like waiting to the last minute!!  They are done and ready to be mailed!  My inspiration came from the talented Becky Roberts.  I loved the colors and the designer series paper that was used...so I completely CASED it.  Please check out her blog and let her know you love her card. 

Isn't this card so cute...the eyes were created with oval punches!  And I love the Cast a Spell designer series paper!  Well, I had better go and mail my cards.  Thanks for stopping by!

Vicki

Cardstock:  Old Olive, Whisper White, Basic Black, Cast a Spell DSP.

Stamps: Hostess Level 1 Holiday Best

Accessories: Large and small oval punches, Black 1/3" grosgrain ribbon.

Ink: Old Olive

 

Breakfast Casserole

I know it seems like all of my posts lately seem to be food related.  I think as the weather starts to change, I start to crave comfort foods!  We love to have a large family breakfast on the weekends.  Usually, my wonderful husband cooks...he makes the best eggs!  I thought it should be my turn this weekend.  So the first thing I did was I had the kids go out back and stomp the grapes for fresh juice!

I am just joking...I just thought I would just share a picture of the kids we took this summer on our vacation to Williamsburg!  I ended up making this simple breakfast casserole that I put together last night.  It is a Paula Deen recipe...like I said ...so simple and very tasty!!  You make this the night before and let it sit (in the fridge :-).

5 Slices thick sliced white bread, crust and all, buttered and cubed

1 pound of mild sausage, cooked, crumbled, and drained

3 cups grated extra sharp Cheddar cheese

4 eggs

2 cups of milk

1 teaspoon dry mustard

1 teaspoon salt

1 teaspoon hot sauce

1.  Spray a 2 1/2 quart casserole dish with vegetable oil cooking spray.  Almost any 9 x 9 dish should work as long as the sides are high. Place the bread cubes in the casserole ...I cut up the bread with a pair of kitchen shears.  Evenly distribute the sausage over the bread cubes.  Sprinkle evenly with the cheese.  Combine the eggs, milk, mustard, salt, and the hot sauce and mix well.  Pour the egg mixture over the bread.  Cover with plastic wrap and refrigerate over night.

2.  The next morning, remove the casserole dish from the refrigerator and allow it to sit on the counter for 15 minutes while you preheat the oven to 350 degrees.  Remove the plastic wrap, place the casserole dish in the oven, and bake for 1 hour.

Easy peasy!!!!  This casserole serves 6 to 8.  Serve with juice.  I also like to have on the table the bottle of hot sauce just in case someone wants to spice it up a little more.  Don't forget to set the table real nice...nothing is better than spoiling your family!  My hope is that one day my children will remember our Saturday/Sunday morning breakfasts and pass it on to their family.

One of my most favorite memories growing up was that of my Dad making eggs and toast for us on Christmas morning...yum...that is the only time I will eat my eggs "runny" ... I don't know the technical term for eggs cooked and the yolk not:-)  Well, I hope you enjoy this recipe. 

I am off to set up for a day of scrapbooking with my daughter...Madison and I have decided to scrapbook every Sunday now that Daddy's work schedule has changed.  Have a great day and thanks for stopping by!

Vicki

 

Yum!!! The Popcorn Factory!

Look what arrived today from Aunt Nannette!!!  A gift from The Popcorn Factory.  My sister always finds the neatest gifts.  The kids loved it!!

  This is what was inside!!!

Thanks Aunt Nannette...we love you!!!  Something special is heading your way and should be arriving midweek. You have to visit The Popcorn Factory's website...the link is above.  They have the BEST gifts for the holidays!!!  Thanks for stopping by...I am going to go and see if the kids are going to share with me!!

Vicki

 

Chicken Vegetable Alfredo Soup

This recipe is so easy to make!!!  I like to serve the soup in Crispy Bread Bowls...that recipe is listed after the soup recipe.  Prep and cook time is about 20 minutes!

Soup Recipe

1 cup chopped broccoli

1/2 cup chopped carrots

1/2 cup chopped onion

1/2 cup diced red bell pepper

1 garlic clove, pressed

1 can (14-14 1/2 oz) chicken broth

1 TBSP snipped basil

1 jar ( 16 oz) Alfredo sauce

Grated fresh parmesan cheese (optional

1.  Chop broccoli, carrots, and onion.  Dice bell pepper.  Place broccoli, carrot, onion, and bell pepper into a sauce pan.  Add pressed garlic.  I usually buy the jars of already pressed garlic.  I guess I added about 1/2 TBSP of already pressed garlic.  Add broth; bring to a boil.  Cover; reduce heat and simmer uncovered, 5 minutes or until vegetables are crisp-tender.

2.  Meanwhile, diced cooked chicken breasts.  I like to use my food processor for this.  Snip basil, and set aside.  Add chicken and alfredo sauce to broth; simmer 5 minutes or until heated through.  Remove from heat; stir basil into soup. 

If desired, ladle soup into Crispy bread bowls and sprinkle with parmesan cheese.  Yields:4 servings.

 

Crispy Bread Bowls

1.  Preheat oven to 400 degrees.  Remove dough from 2 Pkgs (13.8 oz each)  of refrigerated pizza crust.  I like using the ones "The Dough Boy" promotes!  Cut each tube in half to form four equal portions.  I bake on Pampered Chef Stones....Place dough cut side down on stone or baking sheet; press down lightly to form 4 1/2 in rounds.

2.  Brush dough with 4 tsp of olive oil; sprinkle with 1/2 cup of grated fresh parmesan cheese.  Bake 21-23 minutes or until deep golden brown.

3.  To serve, slice off top of each bread round; carefully remove centers to form bowls.  Place on plates and ladle soup into bowls.  I also place the scrap bread from the tops and inside next to the bowl when serving.  Yields: 4 bowls.

I hope you enjoy this recipe!!!  Thanks for stopping by!

Vicki

Sloppy Joe Sunday!

I know it has been forever since I last posted!  We have had a busy summer.  Where did it go?  I can't believe the kiddos go back to school this coming Wednesday.  Last month we went camping in Williamsburg, VA for a week.  We had great weather.  We went to Busch Gardens, Colonial Williamsburg, and we did a day trip to Virginia Beach.  We spent some time playing on the beach and then drove up the road and paid a visit to Fort Story and the Cape Henry Lighthouses.  We had a great time climbing the Old Cape Henry Lighthouse.  I now know that I have an issue with heights!  I'll post pictures as soon as I get them loaded. 

A few days after arriving home, the kids and I decided to pack up the Jeep and head to Perry, NY to visit the family!  We had a great time visiting with everyone and spoiling my sweet little nephew!  He is so precious.  My sister and her husband are the best parents!  Well, now that I have caught you up on our crazy summer....how about a new recipe!  This morning I made a double batch of this Sloppy Joe recipe.  Half of it will be for dinner tonight and the other half will go into the freezer for a future meal.  I love to freezer cook...I just need to be better about doing it.  I seem to not to spend as much at the grocery store when I am freezer cooking/shopping from a list.  I just double a recipe ....enough for that nights meal and one for the freezer.  I hope you enjoy this one!  This is for a single batch that serves 8.

1 1/2 lbs. of ground beef

1/2 cup onion, chopped

2 cloves garlic, minced

3/4 cup catsup

1/2 cup water

1 to 2 TBSP. brown sugar, packed

2 TBSP. mustard

2 TBSP vinegar

2 TBSP. Worcestershire sauce

1 1/2 tsp. chili powder

8 hamburger buns, split and toasted

Cook ground beef, onion, and garlic in a skillet over medium heat until browned: drain.  Combine remaining ingredients except buns in a slow cooker: mix well.  Stir in ground beef mixture.  Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours.  Serve over toasted buns.  Serves 8.

I hope you enjoy this recipe!  Thanks for stopping by.  Now that summer is winding down, I promise I'll be posting more often!  I hope you have a great day!  Well, off to the outlets to pick up a few things for the kids for school!

Vicki

 

Chicken Catherine...Yum!!!!

I made this tonight for my wonderful and handsome husband!  Today is his 43rd birthday!  I have been married to him for eighteen of those years!  Happy Birthday Tom!!!  He doesn't know this yet, for dessert we are having Red Velvet Cake!  This recipe is so easy to make.  I hope you will give it a try.

Chicken Catherine

6 boneless, skinless chicken breasts

1 stick of butter, melted

1 pkg. Good Seasons dry seasoning mix

1 8oz pkg cream cheese, softened

1 can of cream of chicken soup

1 c. white cooking wine

Preheat oven to 350 degrees. Melt butter in a sauce pan and then add dry seasoning mix.  Add softened cream cheese, cream of chicken soup, and white wine.  Simmer over low heat until completely blended together.  Set aside.  In a skillet, brown chicken breasts and place in a 9 x 13 casserole dish.  Pour sauce over chicken breasts and bake at 350 degrees for 1 hour.  Butter will separate slightly from sauce. Just mix before spooning over noodles.  I also like to cut up the chicken, top the noodles with the chicken, and then spoon the sauce over it.  Serve over rice or egg noodles.  We like the egg noodles. 

You will LOVE this recipe!  Its so simple to make!  Well, I think it might be time to cut the cake!  Thanks for stopping by!  I'll have an extra piece of cake just for you!

Vicki

My Friend Grace

I know Grace has probably told me about her blog, in between making sure I am taking xrays with the xray machine and not just placing the film and pushing the button on the wall...yes, that really happened...and making sure I am heading into the right room.  Well, I noticed a referring address today on my blog and decided to check it out.  You must head over and check out her blog...it is called Grace Made Me.  I think you will really enjoy it!  Did I mention she is also a great dental assistant! I don't know what I am going to do when she goes to school in the fall.  I think you will enjoy her projects...she is so talented!  Thanks for stopping by!

Vicki

Toasted Pecan and Broccoli Salad

I'm back!!!  I can't believe how long it has been since I have last posted!  Life has been crazy!  The kids are finally out of school and I think I am getting into the routine of my new work hours.  I am so glad that summer is here.  Yesterday, Jefferson Scrappers had their monthly crop.  12 hours of scrappin' and yappin'...it doesn't get any better!  These ladies are sooooo talented.  If you would like more information on the group, check out the link in my side bar.  This is the salad that I brought yesterday to share...so yummy and easy to make.

Toasted Pecan and Broccoli Salad

1/3 cup of chopped pecans

1 cup of mayonnaise

1/3 cup sugar

2 tablespoons of cider vinegar

1 1/2 lbs of fresh broccoli florets

1/4 cup chopped red onion

1/3 cup sweetened dried cranberries

4 cooked bacon slices, crumbled

1.  Place chopped pecans in a single layer in a shallow pan.

2.  Bake at 350 degrees for 6 to 8 minutes until toasted.

3.  Stir together mayonnaise, sugar, and cider vinegar in a large bowl; add broccoli, onion, and cranberries, gently tossing to coat.  Cover and chill 2 hours.  Sprinkle with bacon and pecans just before serving.

*2 (12 oz.) pkgs fresh broccoli slaw may be substituted.

Makes 10 servings.

This salad looks so pretty in a big serving bowl!  I hope that you will give it a try!  You'll love it!!

Thanks for stopping by!

Vicki

Sweet Sunday Sketch!

Happy Sunday everyone!  It has been a crazy month!  Hopefully I am back to posting on a regular basis.  And back to stamping and scrapbooking also!  Here is the most recent Sweet Sunday Sketch from the sweetest thing.

 

And here is the card that I created.

 

I have started decorating the inside of my cards.  Next, I'll start adding stuff to the back of the cards!!!  Just kidding...I think!

I love doing the sketches.  They really challenge me!  Not one stamp was used as I was making this card.  I don't think I have ever done that before! Now it is your turn!  Thanks for stopping by!  Tomorrow I am going to try and do the Mojo Monday sketch!

Vicki

Supplies: Cardstock-Tea Party DSP, Almost Amythest, So Saffron, Whisper White, and Regal Rose. Ink: NONE! Stamp Sets-NONE! Accessories: Apricot Grosgrain Ribbon, Gold Brads, Dimensionals, Gold Pen, Scallop Punch, Hole Punch, 1 1/4" Circle Punch, 1 3/8" Circle Punch, Scallop Circle Punch, Boho Blossoms Punch, and the 5 Petal Flower Punch.