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Monday, September 23, 2013

Low-cost Fall recipes

With Fall now being here, the leaves will be dropping, fall gardens will be planted, & it'll be getting colder.
  I usually start playing with recipes this time of year, because I don't mind turning on the oven. I maybe run the oven 2 or 3 times during all Summer due to the heat, so I enjoy baking even more this time of year. I'm already finding yummy, low-cost recipes I'll be sharing here until Spring.

I'll be starting them in October. This one came from
Shaken Together Life at
She has other recipes on her blog that are pumpkin related, so go ahead & browse. I'll be making them as I go, as well.

mini pumpkin pie croissant

cream cheese pumpkin pie filling:
4 oz. (1/2 block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 T pumpkin pie spice (adjust to taste)
3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)
Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it.

Bake at 375* for about 13-15 minutes – you want them to be lightly browned and the dough baked through.

Friday, September 13, 2013

Here's a small measurements and substitutions list

I figured since this blog is all about cooking, of all types, I decided to do a search on websites that have them already put together. Here are there links.....(I'll be adding more as I find them, bare with me please).

Here's a website that's got some neat substitutions for Whipping Cream....its needed in SO many recipes, but so expensive! I'm wanting to make rice pudding, so I don't have to buy cream, I had to look up a sub for something I had on hand, this site has a list of different items you can use instead.