Sep 20

Creamy Pumpkin Pasta

pumpkin pasta

Hey friends! I have a special guest today that has brought you a super great fall recipe that you are going to want to try! I’m so excited to introduce to you Elizabeth, she writes for the awesome site ReadySetEat. They provide some great recipes for easy and inexpensive cooking and can even let you know savings on ingredients in your area! Today she is sharing a super delicious recipe for Creamy Pumpkin Pasta and I am thrilled! Enjoy!!

Hi everyone! This is Elizabeth, writing on behalf of ReadySetEat today. The first day of fall will be September 23 so I am happy to share an easy-to-make autumn meal with you—Creamy Pumpkin Pasta. I love when the trees begin to change colors and the grocery stores start to offer apple- and pumpkin-related treats. Before you know it, it will even be time to start visiting pumpkin patches and setting pumpkins out for October. For now, though, you can enjoy this pumpkin pasta! Take a look at some of these other dinner ideas or easy recipes for dinner right here, in case you want to try out a few more recipes.

Creamy Pumpkin Pasta

Ingredients

  • 8 ounces dry penne pasta, uncooked
  • 1 cup canned solid-pack pumpkin
  • 1/2 cup fat free milk
  • 3 tablespoons chive and onion cream cheese spread
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup Egg Beaters® Original
  • 1/4 cup grated Parmesan cheese, divided

Instructions

  1. Cook pasta according to package directions.
  2. Meanwhile, combine pumpkin, milk, cream cheese spread, garlic salt and pepper in medium bowl. Cover with microwave-safe plastic wrap; microwave on HIGH 1 to 2 minutes or until warm and cheese melts when stirred. Slowly whisk Egg Beaters into pumpkin mixture; set aside.
  3. Combine cooked pasta, pumpkin mixture and 2 tablespoons Parmesan cheese. Stir to combine; heat over low heat 1 to 2 minutes or until hot. Sprinkle remaining Parmesan cheese over top.
http://www.iwantcrazyblog.com/creamy-pumpkin-pasta/

Hope you enjoy this recipe and have a fantastic first day of fall!

Thanks so much Elizabeth for sharing such a yummy recipe with I Want Crazy! This is definitely the type of recipe that I love to have in my back pocket on those extra CRAZY days! 
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Sep 18

Eat. Create. Party! #41

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 Welcome to another fabulous week of Eat. Create. Party! I always love seeing all that you guys create week in and week out, I have so many great ideas for recipes and projects to last me a year! You will have all your content shared on FOUR BLOGS so don’t forget to share this party with your friends! Let’s party!

 
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Sep 16

3 Layer Pumpkin Butter Crispy Treats



3 Layer Pumpkin Butter Crispy Treats

I usually am against rolling out the pumpkin this early

It’s just like when I walk in stores at the end of August or early September and see Halloween decor and candy out, just a little over-kill

I can’t even tell you how appalled I am at Sam’s Club here in Indiana. 

I’ve been in there a few times in the past couple weeks and have seen Christmas trees…that’s just not okay! 

Don’t get me wrong. I am a LOVER of all things Christmas and have a countdown already in process but that countdown reads: 99 days!

That is just too early to be seeing stuff on the shelves and stressing people out **rant over**

However, in the past week I’ve worn a sweatshirt almost every day and that makes me a very happy girl. Happy enough to forget my silly stances of when you can or can’t bust out the pumpkin. I was happy enough to make these crazy delicious 3 Layer Pumpkin Butter Crispy Treats

Your welcome ;) 

Three Layer Pumpkin Crispy Treats

I’m usually so good about being all cute and matchy-matchy with my nail polish and things I make…well sort of – but along with this beautiful fall weather that has finally come to us, so has another wonderful season. . . Football!

Not only do I love watching football but I can’t get enough of the great food, parties, and fantasy football rivalry that comes along with it. 

I am a Cowboys fan by marriage. I never grew up a football fan, I was raised right and grew up a St. Louis Cardinals baseball fan. 

However, my husband was SUPER into football and I mainly became a fan because of fantasy. The first time I played I won the league and was hooked. Even against my better judgement, I became a Cowboys fan. When I root for a team and give them my fandom I go all out. 

My nails were painted in honor of the Boys: Blue & Silver 

Long story short – my nails didn’t match these crazy good treats but who cares, they still look AMAZING 

Chocolate Caramel Pumpkin Crispy Treats

 

Are you ready for pumpkin recipes yet?

When is it ok to bust out the pumpkin or Halloween treats? Christmas? 

Obviously, my favorite thing about fall weather is sweat shirts. . . what is yours?

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3 Layer Pumpkin Butter Crispy Treats

3 Layer Pumpkin Butter Crispy Treats

Ingredients

  • 2 tablespoons butter
  • 1 - 10oz bag marshmallows
  • 1/4 cup of pumpkin butter
  • 1/2 cup heavy cream
  • 1 stick butter, softened
  • 1 1/2 cups brown sugar
  • 1 cup semisweet chocolate chips
  • 1/4 cup heavy cream
  • Pinch of salt / Sprinkles

Instructions

  1. Melt butter and marshmallows in a large pot over medium high heat, once mostly melted down mix in your pumpkin butter until well incorporated and smooth
  2. Turn off heat and fold in 6 cups of rice crispy cereal, once cereal is all covered in marshmallow mixture, turn out into a 9X9 pan lined with parchment and greased
  3. Let cool and set in fridge while you make the caramel layer
  4. In a saucepan over medium heat, combine the cream, butter and sugar until smooth
  5. Bring mixture to a boil and a let it reach a temp of 240 degrees about 5 minutes
  6. Pour caramel over the crispy treat layer and let cool at room temp for about 20 minutes, once cooled place in the freezer to set for about 10 minutes
  7. While caramel is setting, melt chocolate chips and cream together in a bowl over a pan of simmering water until well combined and smooth
  8. Pour chocolate and smooth over the top of the caramel with a spatula. Sprinkle with salt and sprinkles if desired. Refrigerate for at least an hour until all layers are set. For easier cutting, let the treats come to room temperate. Dig In!
http://www.iwantcrazyblog.com/3-layer-pumpkin-butter-crispy-treats/
 

Sep 11

Eat. Create. Party! #40

 

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Sep 08

Homemade Potato Bagels




Homemade Potato Bagels
Yep, you read that right…homemade potato bagels!

You will not believe how easy the dough for these scrumptious bagels are…the time and love you put into these delicious creations will pay off!

I may have expressed my love for breakfast in the past when I shared my Turkey Sausage Breakfast Casserole but I’m not sure the obsession with breakfast came across 

I LOVE LOVE LOVE breakfast. If give the choice I would have it for every meal of every day for the rest of my life. 

This is NO exaggeration, although I am known for that, I’m 100% serious. 

Anything and everything from eggs, bacon, pancakes to quiche, casseroles and hash. 

I mean there is so many options and they are all SO amazing and delicious!

Potato Bagels

And then there are bagels…bagels and I go back a long time

They are the perfect vehicle for all kinds of glorious toppings

It really got serious when I was in college and there was this bagel cart called, Winston’s Bagels and he always parked out on the strip (usually outside all the bars), but I definitely didn’t need to go to the bars to make an excuse to go see Winston. I’m pretty sure he knew my face if not my name.

He would toast up any bagel you wanted and top it with literally anything he had. He had a list a mile long of fresh fruit, spreads and random essentials you would never think to put on a bagel. I always loved peanut butter with apples and cinnamon or cream cheese and strawberries with sunflower seeds. Oh man…bringing back the memories

But since then I have made bagels a staple in my diet. I make breakfast sandwiches, lunch sandwiches and top them with just about anything for a snack morning, noon, or night. Peanut butter, cream cheese, butter, cinnamon sugar, honey…the possibilities never end

That is why homemade bagels are a must. I make it a point to always have bagels stocked but I went through them unusually fast this past shopping trip and I needed my bagel fix…NOW.  

These bagels are so delicious and you would never guess that the secret ingredient is a potato! I made three different varieties: plain, everything and cinnamon sugar but you could go above and beyond these three and create what you love!

Now, go forth and MAKE BREAKFAST! :)

Homemade Bagels Three Ways

 

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Homemade Potato Bagels

Ingredients

  • 1 medium potato, russet or yukon gold
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons honey
  • 4 1/2 - 5 cups flour
  • 2 teaspoons salt
  • 1 1/4oz packet active dry yeast
  • 4 tablespoon butter, melted
  • Everything Bagel Seasoning:
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon poppy seeds
  • 1/2 dried garlic flakes
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon coarse salt

Instructions

  1. Bring water to a boil in a large pot and add the potato and cook until soft, 25-30 minutes
  2. Remove potato and reserve cooking liquid
  3. When the potato is cool enough to handle, peel off the skin and mash until smooth; adding cooking liquid if needed
  4. Stir in olive oil and honey until combined well with the mashed potato
  5. In a bowl fitted to a stand mixer with a paddle attachment, mix the flour, salt and yeast
  6. Add potato mixture and 1 cup of reserved cooking liquid to the dry ingredients, beat on medium until dough comes together, add more cooking liquid if too dry.
  7. Take dough out onto a floured service and knead into a smooth ball, about 5 minutes
  8. Rub olive oil in a bowl and roll dough around and cover with a damp towel and put in a warm place to rise for 2 hours
  9. After 2 hours, punch the dough down and form into a log so you can cut into 12 equal pieces
  10. Roll each piece into a tight ball and put on a baking sheet lined with parchment paper, cover with a damp cloth and let rise again for about 30 minutes
  11. After 30 minutes, shape each dough ball, make a hole in the center with your thumbs and stretch until hole is about 1-2 inches wide. Return to baking sheet and cover once again with a damp cloth and let rise 15 more minutes
  12. Preheat oven to 450 degrees
  13. Bring remaining reserved cooking water to a boil (add more water if needed) and then drop the bagels into the water a couple at a time and cook for 30 seconds a side, then set bagels on a rack to drain and then return to the parchment-lined baking sheet
  14. Bake in the over for 15 minutes, then brush bagels with butter and if you'd like the 'everything' version sprinkle seasoning on at this time. Continue baking for 10 minutes. Once out of the oven brush any that you wish to be cinnamon sugar with butter again and top or roll bagel with a mixture of cinnamon sugar
  15. Devour!

Notes

Adapted from Food Network

http://www.iwantcrazyblog.com/homemade-potato-bagels/
 

Sep 04

Eat. Create. Party! #39

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It’s September! I don’t think I’ve ever been SO ready for fall in my life! I want to bust out all my hoodies and scarves and not turn back! So glad you could join us for our smashing party for all you amazing creative bloggers. Say hi and I’ll be sure to come check out your blog and say hi back! Let’s party!! 

 
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