Pumpkin Pie Bars

I have had the stuff to make these for 2 weeks now, and finally got them made! :) 

Pumpkin Pie Bars:

What you'll need: 

•  1/2 cup butter, softened
• 1/2 cup brown sugar
• 1 cup all purpose flour
• 1/2 cup rolled oats
• 2 eggs
• 3/4 cup white sugar
• 1 (15oz) can pumpkin
• 1 (12oz) can evaporated milk
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves

Directions:

Preheat oven to 350

In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats.

Press into 9x13 inch baking dish. Bake in preheated oven 15 minutes, until set.

In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk.

Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.

Bake in preheated oven 20-30 minutes, until set. Let cool before cutting into squares.

YUM!

Easiest, Yummiest, Homemade Donuts EVER!

Easy Homemade Donuts

• What you'll need:
  1 can of refrigerator biscuits (and if you're like me, a man, big or small to open said can of biscuits)
• Canola Oil
• Sugar/Cinnamon Mixture
• 1/2 cup margarine, melted

Melt a stick of margarine and place the margarine and cinnamon sugar bowls side by side so we’ll be able to use them as soon as the doughnuts are done.

Using a small circular device such as a plastic bottle cap, or I used a small star cutout for mine, cut the middle of each biscuit out.

Pour a little less than half an inch of canola oil in skillet and heat on medium to high heat for several minutes. You want it to be pretty hot so the donuts are instantly seared, so they don't absorb too much oil and become soggy.

Put as many donuts as will fit in your skillet, it takes less than a minute on each side. Repeat with your donut holes (the donut holes are my kids' favorite part).
Remove cooked donuts and place on a paper towel lined plate.

after a few minutes the donuts should have cooled slightly, so you can handle them, but they're still pretty warm. Dip each donut in the melted butter and then in the cinnamon sugar mixture.

Eat them warm and you'll think you're in heaven ;) YUM!  You would never believe they came from a can of biscuits either! SO GOOD!

I added a lot of cinnamon to mine, so they're kinda dark. But they were oh. so. good!

 

Cheesy Chicken Lasagna

Cheesy Chicken Lasagna

What you'll need:

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
8-12oz lasagna noodles, cooked (I used bowtie noodles)
1 1/2 to  2 C cheddar cheese, grated
1 1/2 to  2 C mozzarella cheese, grated

Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of Noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

**I used Bow-tie noodles for mine, because with the kids I Have to cut up the lasagna noodles, so using bowtie- took some of the work off my plate ;) My plan was to go ahead and layer everything, like a lasagna, but I messed up on some of my layers, so I just mixed it all really good. This dish turned out so good!