Sweet Cream Cheese Dip (And my favorite Pumpkin Chips)

 Before I get to the recipe I've got to tell you about the awesome chips my Mom introduced me to last year. They are pumpkin chips from the Food Should Taste Good brand. Last year she brought them from Washington but I was excited to find them in our Smith's this year! And if they sell them in my little town then you're sure to find them in yours. I found them in the Natural Food section at Smith's. They are a seasonal item so don't forget to stock up too ;) Here's a picture so you can find them for yourself:

While they are delicious by themselves, a sweet dip takes them to the next level of Fall treat perfection! Luckily my mom gave me a recipe for that too.  It's super quick and easy and my kids can eat a whole bag of chips and dip in one sitting if I don't keep my eye on them.

This is a great recipe to make for parties or just because.  It can be made ahead of time and stored in the fridge too. I usually serve it with pumpkin chips but it's also great with apples, pears, or cinnamon sugar pita chips. Give it a try!

Sweet Cream Cheese Dip
4 oz. cream cheese (softened)
16 oz. Cool whip*
2 tsp. Cinnamon
Nutmeg (to taste)

Place softened cream cheese in a stand mixer.  Using the wire whisk attachment, whip the cream cheese until smooth.  Add the cool whip and cinnamon.  Keep mixing until smooth and creamy.  Place in serving bowl and garnish with nutmeg.  Serve with pumpkin chips, apples, pears, and/or cinnamon sugar pita chips.

*I really recommend making this with Cool whip or with homemade topping so that it stays thick! I made it with a generic brand the other day and it was way too thin even after adding extra cream cheese.  I don't always buy the name brand but this is one of those recipes where it really does make a difference!

The Thirty Minute Throw Pillow

Guests coming over in a half an hour and you need some new pillows to throw out fast? I've got you covered! ;) Okay, so probably no one is having throw pillow emergencies but I decided to call these 30 minute throw pillows because they are incredibly fast to make! I'm not the greatest seamstress so I have to do most of my sewing after my kids go to bed so they don't hear my colorful language. I'm kidding of course (kind of) but I do like to know if I can finish a project in one night and with these pillows the answer is yes!  It's a great way to spend an evening, especially if you're a baseball playoffs widow like I am.

A few weeks ago we got new couches and I needed some new pillows to go with them.  After looking for awhile and not finding what I wanted I decided to try making some!  I bought this fabric and several others from Hobby Lobby and got to work.  I was so excited with the results I decided to up my game for this blog post.  First I took step by step photos and second I added a cool font to my picture.  Both Neighbor Julia firsts! I'm finally catching up with the rest of you bloggers out there...so watch out! My readership is ready to shoot right up to 15 or 16!

But seriously, give these pillows a try! The possibilities are endless.  Different Fabrics, differenct sizes, different holidays, etc.  It's all straight lines and you flip right side out at the end so none of the seams are even visible. If I can do it, so can you! Have fun!

Thirty-Minute Throw Pillows
What you need (makes two 18" pillows):
1 yrd. thick durable fabric (I used patterned duck fabric from the home decor section)
1 large bag of pillow stuffing (I used ultra plush polyester fiber...pictured below)
thread to match your fabric (you'll use it in your machine but also to hand stitch the end closed)
fabric cutting mat and roller

How to do it:

Fold your fabric in half length wise with the printed side facing in.  Using a rotary cutter, cut a square that is 18 1/2 in. by 18 1/2 in. (So now you'll have two squares facing each other...a front and back of a pillow that are already perfectly lined up)

  

Pin fabric in place so that your corners all stay lined up.  

Begin sewing fabric together making sure to back stitch about one inch at the beginning to make sure the corners will hold together.  I actually back stitch two or three times at each corner just because I know my kids are going to be making forts out of these things and throwing them at each other. I made my seam about 1/4 in. from the edge of the fabric (so you'll end up with an 18 in. square pillow at the end). I tried to capture this in the photo...but when you come to a corner I usually stop while the needle is still through the fabric.  Then just lift the guider foot up and rotate your fabric to the next side while the needle holds it in place. Now you're ready to sew the next side.

Continue sewing until you get to the last side.  Finish sewing the last side leaving a 2 inch gap at the end of the pillow.  Make sure to back stitch to prevent the thread from pulling out in the next step.

Using the 2 inch hole that you left in the pillow turn the fabric right side out.  Gently push the fabric through the hole until it's totally right side out. Right now you may be cursing yourself for leaving such a small opening.  But trust me...when it comes time to hand stitch it closed you'll be thanking me. 

Lay the fabric out flat, making sure to fully extend the corners. Look it almost looks like a pillow now! You're so close!

Find your two inch gap again. and open it as wide as it will go.

Now it's time for stuffing the pillow! It's really easy but takes the most time of this whole process. This step can be best done while watching Call the Midwife or Gilmore Girls...just FYI. Above is a pic of what I used to fill my pillows. I highly recommend it!

Fill the pillow with the polyester fiber.  You'll want to fill it more than you think it needs because over time it will lose some of its plushness. I used half of the bag for each pillow.

Now just hand stitch the corner up really well and you've got yourself a pillow! Congratulations! You did it! Now use the rest of your fabric and repeat the steps to make a matching set.

Pumpkin Bread Pudding w/ Caramel Pecan Sauce

After trying and trying to get a good picture of this recipe, I've decided bread pudding is one of those things that tastes better than it looks!  We had this recipe while we watched conference this year and it was delicious.  We usually have monkey bread and my kids were pretty nervous about the change but they all loved it (because both recipes are basically bread soaked in sugar).  It would be great for a party or brunch.  It served a lot of people because you can eat about two bites before you're full. It would also make a nice tradition for Christmas morning or another holiday because once you see how much butter goes in it you probably won't want to eat it more than once a year! 

I found the recipe at Flavor Mosaic. Her pictures look amazing too. So if you're not already sold on making this, go give it a look and you'll be craving it. I basically left the recipe as is except to add more cinnamon and to decrease the sauce ingredients a little...to let the pumpkin flavor shine through! I love pumpkin season!

Pumpkin Bread Pudding w/ Caramel Pecan Sauce
1 loaf french bread (day old works well)
1 cup heavy cream
1 cup half and half
1 (15 oz) can pumpkin (not pie mix)
1 1/2 cups sugar
3 T. butter (melted)
4 eggs
2 tsp. vanilla
1 T. cinnamon
2 tsp. pumpkin pie spice

Sauce:
3/4 cup butter (unsalted)
3/4 cup heavy cream
3/4 cup brown sugar
1/2 cup toasted chopped pecans

Breakfast Burritos

One of my favorite things about living in New Mexico is the green chile! Many of you might have only tried chilies in their canned variety but that's hardly living! ;) Here you can get them canned, frozen or fresh!  In the fall you can buy a giant 20 lb. box and have it roasted outside...which I think smells amazing!

The breakfast burrito is one of the most common recipes made here featuring green chile.  You can make these with canned but seriously double check your store for frozen chilies! They are much better. If you can't find them, come visit me and I'll make you one.  If you love food...put fresh green chilies on you bucket list of things to try! The recipe below calls for 1 cup green chilies for 8 burritos but honestly Alex and I probably eat about that much green chili just between the two of us. You can't have too much ;)

Breakfast burritos are seriously one of my family's favorite breakfasts. Fast, handheld,  great for a large crowd, kids like them.  Their list of attributes goes on and on.  We make these at girls camp every year, we make them when company comes to town, we buy them if we go out for breakfast. They have all your favorites wrapped up in one yummy recipe.  Hashbrowns, eggs, cheese, bacon, and of course green chili.  Some people also add onion or salsa. Although bacon is most common you can add any meat you want.  Some favorites are ham, sausage, and chorizo. Try your own combos and see what your favorite is!

Breakfast Burritos (serves 8)
1 bag of shredded hashbrowns
2 T. butter
10 large eggs, scrambled
16 pieces of cooked bacon
2 cups cheddar cheese
1 cup green chile
salt and pepper to taste
8 large flour tortillas

In a large frying pan melt half the butter.  Place hashbrowns in pan and top with the rest of the butter.  Cover and cook until browned.  Meanwhile cook bacon and eggs.  Heat green chile.  Fill each tortilla with hashbrowns, eggs, bacon, cheese and chile. Add salt and pepper if desired. Enjoy!

Cheesy Potato, Sausage and Veggie Bake

I inherited some potatoes from someone going out of town this week and needed something to do with them! So I pulled out some different ingredients I had and started cooking and this recipe was born.  It came together fast and has all your comfort food favorites...potatoes, cheese, turkey sausage.  Okay, so turkey sausage isn't really a comfort food but you know what I'm saying :) I can see this being perfect for a really cold day this winter.

It's also made from scratch, so no cream of anything in it.  You probably have a lot of the ingredients on hand already!  Give it a try.

Cheesy Sausage, Potato and Veggie Bake
4 large baking potatoes
1 turkey smoked sausage ring
1/2 cup salted butter
1 orange bell pepper chopped (any color is fine)
1/2 med. onion, chopped
1 cup chopped broccoli
1/4 cup chopped green chilies (I used frozen, but canned would work)
2 cups milk
1/4 cup flour
1 tsp onion powder
salt and pepper to taste
1/2 cup shredded monterey jack cheese (plus some for sprinkling on top)
1/2 cup shredded cheddar cheese (plus some for sprinkling on top)

Chop baking potatoes into inch sized pieces.  In a large pot, parboil potatoes for about 30 min.  Meanwhile in large saucepan, melt butter.  Saute bell pepper, onion, and broccoli in butter until tender.  Add green chilies and cook for 1 min. more.  Whisk milk and flour together in a small bowl and add to veggies. Cook over medium heat, stirring constantly until thickened (about 5min) Add onion powder, salt and pepper, and both cheeses.  Stir until cheese is completely melted.  Place potatoes and sausages in a 9x13 baking dish.  Pour cheese and veggie sauce over top.  (I mixed mine around just a little to make sure everything got covered).  Top with extra shredded cheese.  Bake at 350 degrees for 30 min. 

Cheesy Ranch Chicken (Freezer Meal Friendly!)

My sister Christina used to make this all the time growing up.  It was one of our favorites!  I don't think I'd made it since college and then one day whilst planning my menu I remembered it and that it was pretty easy and that the kids would like it.  And they did! True story...the end.

Cheesy Ranch Chicken
6 chicken breasts (cut into large strips)
1 cup ranch dressing
2 T. flour
1/2 cup shredded parmesan
1/2 cup shredded cheddar cheese

Cut up chicken into strips (this helps it cook faster and gets more cheesy goodness on each piece of chicken!).  In a medium bowl combine ranch and flour.  Dredge each piece of chicken in ranch mixture and place in a 9x13 baking dish.  Cover with cheeses.  Bake at 350 degrees for 45 min. or until chicken is cooked through.

For a crispier topping I like to broil on high for 5 minutes at the end.  Give it a try!

Freezer Meal Method:
Cut chicken into strips (or at least in half).  In a small bowl combine ranch and flour.  Dredge each piece of chicken in ranch mixture and place in 9x13 freezer pan.  Spread any extra sauce over the top of the chicken.  Top with both cheeses.  Cover with two pieces of aluminum foil and label.  Freeze flat.

Keep frozen until ready to use. Tent foil over pan.  Cook at 350 degrees for 45 min.  Remove foil, gently separate chicken strips so that they cook more evenly and continue cooking for another 50-60 minutes or until chicken is cooked through.  (Use a thermometer for best indication-larger pieces may take more time) Turn oven to broil and broil on high for 5 minutes to help the cheese crisp up on top.

Crock Pot Teriyaki Chicken (Freezer friendly!)

So as the school year picks up I've been trying out some new recipes in my crock pot.  For this recipe I kind of combined a couple other recipes I had and adapted it for a slow cooker.  It turned out super yummy and my kids even ate it.  It only took about 5 min. to throw together too.  I broiled it at the end just to make it a little crispy.

Teriyaki Chicken (In the crockpot)
1 large package boneless/skinless chicken thighs (about 8-10 thighs)
1/2 cup soy sauce
1/4 cup toasted sesame oil (regular sesame oil or even canola oil would work too)
1/4 cup apple cider vinegar (red wine vinegar works well too)
2 T. water
2 T. cornstarch
1/2 cup packed brown sugar
1/4 cup honey
2 T. minced garlic
1/2 tsp. ground ginger
2 T. sesame seeds (optional)

Place chicken in the bottom of a large crockpot.  Combine all other ingredients and pour over chicken.  Cook on low for 5-6 hours (I did 6).  Drain chicken (reserving 1 cup of sauce)

Shred chicken with fork and place in 9x13 in. baking dish.  Cover with reserved sauce from the crockpot.  Broil on high for about 5 minutes.  Serve over rice.


Freezer Meal Instructions: 
Combine all the ingredients the day before, place in a large ziploc bag and freeze it at this point. When you are ready to cook it just dump it in your crockpot and off you go!  The only change would be to add 2 hours to cook time if you cook it from a frozen state. Then shred and broil as indicated above.

 *This is a great freezer meal to take to someone. It transports perfectly in a bag and lets them use it anytime. Double it, keep some for your family and take a busy neighbor a batch just because! What a fun way to make a new friend :)