Easy Drop Biscuits

Hello again! After a few years of a break (a new business, a new baby, etc.), we are back! We would love to continue to add our favorite recipes to our blog when we can!

I grew up making drop biscuits out of Bisquick mix with my mom. Since then, I have missed those scrumptious, flaky biscuits! I finally found a recipe that replicates that taste and texture without the mix. These are perfect to go along with a hot cup of soup, a roast, or just as an extra side for entertaining. These are very easy, thrifty, and delicious!

Easy Drop Biscuits (from allrecipes.com)
Makes about 12 biscuits

2 cups flour
1 Tablespoon baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 cup melted butter
1 cup milk
1/4 cup shredded cheese (optional)

Preheat oven to 450 degrees. Mix dry ingredients then add the butter, milk, and cheese until just moistened (do not overmix). Drop batter on a lightly greased baking sheet (I use a cookie scoop). They don't have to look perfect, that is the beauty of it! Bake 8-10 minutes until slightly golden.

Enjoy!
Jennifer

The Trio of Pumpkin Seeds

Believe it or not we are back and writing a new post together. This afternoon the two of us and our husbands (and Ellie of course) got together to carve our pumpkins as we have done most years. We always enjoy roasting the seeds and decided to try three types of pumpkin seeds this year. We will call them the salted, seasoned, and sugared pumpkin seeds. They all are delicious in their own way but we think that the blue ribbon seed has to be the sugared ones. It is amazing that we were able to even get a picture of all of them before they were demolished.

The Trio of Seeds

The Trio of Pumpkins
The Blue Ribbon Winner - Sweet Cinnamon Sugar Pumpkin Seeds

The Traditional Salted Pumpkin Seeds (adapted from Roasted Pumpkin Seeds Recipe on allrecipes.com)

Ingredients

• 2 cups raw whole pumpkin seeds
• 1 1/2 Tablespoons butter, melted
• salt to taste
  

Directions

1. Preheat oven to 275 degrees F.
2. Toss seeds in a bowl with the melted butter and salt.
3. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally. Season with additional salt if desired.
   

The Flavorful Seasoned Pumpkin Seeds (adapted from Spiced Pumpkin Seeds Recipe on allrecipes.com)

Ingredients

• 1 1/2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/8 teaspoon garlic salt
• 2 teaspoons Worcestershire sauce
• 2 cups raw whole pumpkin seeds

Directions

1. Preheat oven to 275 degrees F.
2. Combine the butter, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place on cookie sheet.
3. Bake for 45 minutes-1 hour, stirring occasionally.

Sweet Cinnamon Sugar Pumpkin Seeds (adapted from Toasted Pumpkin Seeds with Sugar and Spice Recipe on allrecipes.com)

Ingredients

• 1 cup raw pumpkin seeds, rinsed and dried
• 6 tablespoons white sugar, divided
• 1/4 teaspoon salt
• 1/4 teaspoon of nutmeg
• 1/2 teaspoon of cinnamon
  
• 1 tablespoon canola oil

Directions

1. Preheat the oven to 275 degrees F. Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted.
2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and spices. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 1-2 minutes. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

Enjoy!

Naan Bread

Of course a great Indian meal has to include Naan. This recipe is simple. It takes a little time but the result is totally worth it. The recipe makes about 20 pieces so you can easily halve it like I did to have a good serving for for 2-4 people.


Naan Bread

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 3-4 cups bread flour
• 2 tablespoons butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 5 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 30-60 mins, until the dough has almost doubled in size.
2. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise about 10-20 minutes.
3. Preheat griddle or grill pan. Roll one ball of dough out into a thin circle on a lightly floured surface. Lightly oil pan. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side lightly with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from pan, and continue the process until all the naan has been prepared.

Source: Allrecipes.com Naan

This is wonderful to soak up all the great sauce from the Butter Chicken or is great with hummus, or as a wrap for a sandwich.

Enjoy!

Indian Butter Chicken

The other week I went to an Indian buffet with a friend from work. It was all so good but my absolute favorites were the Butter chicken and the fresh Naan bread. I have been craving those ever since so I looked for the best butter chicken recipe I could find and after dinner I can definitely say I have succeeded. This recipe is amazing. It is a great recipe to make if you are new to Indian food and don't want anything too crazy. It has great depth of flavor and even my Indian food averse husband LOVED this dish. A definite must try!


Indian Butter Chicken

Ingredients

• 4 pieces Boneless Skinless Chicken Breasts (cut Into Bite Sized Pieces)
• 5 cloves Garlic, Minced
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• ½ teaspoons Cayenne Pepper
• ¼ teaspoons Ground Coriander
• ¼ teaspoons Cumin
• ¼ teaspoons Cardamom
• 1 whole Lime, Juiced
• 1 whole Onion, Diced
• ¼ cups Butter
• 1 can (14.5 Oz. Can) Tomato Sauce
• 1 can (14.5 Oz. Can) Petite Diced Tomatoes
• 1 pint Half & Half (can also use light cream or whipping cream)
  
• 1-2 teaspoons Chopped Cilantro, to taste
• 2 cups rice

Directions Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on (or off if you would like to evaporate some of the water and thicken the sauce). Add the half-and-half also) and cilantro just before serving over rice.

This is particularly good served with fresh Naan, which can either be purchased at an Indian restaurant or made fresh at home. The recipe for the naan will be coming soon!

Source: Tasty Kitchen Butter Chicken by lillieknits

Easy Stromboli

While searching Meijer Mealbox, I found a recipe for Mozzarella Ham Stromboli. It sounded like a fun meal to make for our small group or friends. What could go wrong with crusty french bread, gooey mozzarella cheese, and thinly sliced ham? Thankfully, Meijer Mealbox creates recipes that uses what is currently on sale that week at Meijer. That made for a very thrifty meal!

I have made this stromboli a few times and it is an easy meal to make for a group of people. It would also be easy to switch up the ingredients inside. Catherine has a Mexican version that sounds awesome!

Mozaerella Ham Stromboli (from Meijer Mealbox)

1 tube refrigerated crusty french bread
2 c shredded mozzarella cheese
1/4 lb thinly sliced deli ham
1 T butter, melted
1 T parmesean cheese

1. On a lightly floured surface, unroll the tube of bread into a 14X12 inch rectangle.
2. Sprinkle the cheese over the dough to within 1/2 inch of the edges. Top with a single layer of ham.
3. Roll up tightly from a short side, pinch seam to seal.
4. Place seam side down on an ungreased baking sheet. Brush the top with melted butter and sprinkle with parmesean cheese.
5. Bake at 375 for 20 to 25 minutes. Let rest for 5 minutes before cutting into slices.

Leftover Rice Pudding

Oh no! I accidentally made too much rice one night after having Catherine and Aaron over for dinner. Catherine told me not to worry. She told me that her mom would always make rice pudding when she had leftover rice from dinner. We made some that night and it was delicious! Next time you have some leftover rice, give this recipe a try!

Leftover Rice

Stir for 15-20 minutes!

The Final Result!

Rice Pudding (adapted from allrecipes.com)

Ingredients

• 1 1/2 cups cooked white rice
• 2 cups milk, divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup raisins (optional)
  
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Directions

1. In a medium saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Enjoy!

Tailgate Tuesday: Tailgate Turkey Chili

My husband originally found the base for this recipe as he was looking for a recipe for a chili cook-off at work. At first I was apprehensive about the hot chocolate mix but it turned out being the secret ingredient to this awesome chili. This chili is anything but bland, which also makes it great! Enjoy this chili over noodles or served with a nice corn bread muffin and you have a great hearty meal for any tailgate or just to enjoy as you are watching the game from your own home.

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Tailgate Turkey Chili (recipe adapted from Smokin' Scovilles Turkey Chili on allrecipes.com)

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 2 small green bell peppers, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 2 pounds lean ground turkey
• 2 tablespoons chili powder
• 2 teaspoons red pepper flakes
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1 (1 ounce) envelope instant hot chocolate mix
• 2 teaspoons seasoned salt
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke flavoring (optional)
  
• 2 (14.5 ounce) cans diced tomatoes ( for more heat, get tomatoeswith green chile peppers), drained
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained
• 1/2 cup cheap beer
• 1/2 cup canned whole kernel corn
• 1 tablespoon hot pepper sauce

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and jalapeno pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink.
2. Put vegetables and turkey into a slow cooker. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Cook on low for 6-8 hours or high for 2-4 hours.
   
3. Mix in the corn and hot pepper sauce about an hour before serving.
   

Tailgate Tuesday: Christmas Crunch

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Christmas crunch is a sweet and highly addictive version of the typical Chex Mix party snack. Everyone goes crazy over this treat when Matt's mom makes this at Christmas (or at least I do)! This weekend, I decided to try it on my own, and it was really easy. Here is the simple recipe for converting basic Corn Chex into a perfect caramel crunch. Add some Christmas M&M's and you will be ready for your tailgate!

Christmas Crunch
*From Jeanne Snyder

17.5 oz. box of Corn Chex or Crispix cereal
2 C. brown sugar
1 C. butter
1/2 C. white Karo syrup
1 tsp. baking soda
M&M's

-Cut paper grocery bag just above the fold so it will fit in your microwave. Dump cereal into the bag.
-In a pan mix together the brown sugar, butter, and Karo syrup. Let boil for 30 seconds. Stir in the baking soda.
-Pour hot mixture over cereal and mix gently, but well. Microwave for 1 1/2 minutes. Stir gently and repeat. Spread onto aluminum foil to cool.
-Break into pieces and add holiday M&M's. Store in Tupperware. Enjoy!

Tailgate Tuesday: Cheese-Stuffed Burgers

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Matt and I visited Wisconsin this last weekend so cheese has been on my mind. With the Lions playing the Green Bay Packers this Sunday, I have a cheesy tailgate food for you. Cheese-stuffed burgers are a twist on the basic cheeseburger. Forget the sliced cheese on top-this version results in a delicious melted cheese center!

For a tailgate, try making mini burgers with a variety of cheeses to try. With most of our grills away for the season, make these on a grill pan on the stove or broil in the oven. Have fun!

Cheese-Stuffed Burgers

3 lbs. ground beef
steak seasoning
4 oz. of cheese (colby, goat cheese, brie, blue cheese or others)
8 hamburger buns
topppings

Separate beef into 8 equal mounds. Place a piece of cheese in the center and press firmly with your hands to form a patty. Sprinkle with steak seasoning or spices of your choice. Grill for 4-6 minutes a side, or until center is lightly pink. Serve with a variety of toppings, such as lettuce, tomato, red onion, pickles, avocado, bacon, or sauteed mushrooms. Enjoy!

Tailgate Tuesday: Deviled Eggs

A great finger food for a tailgate is the old standby, deviled eggs. It is also a very thrifty appetizer or snack. I made these as an appetizer for thanksgiving and they went over very well. In my opinion some recipes taste better when they are jazzed up with different herbs and spices but deviled eggs aren't one of those foods, they are great just as The Better Homes and Gardens cookbook tells you to make them! Enjoy!

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Deviled Eggs (recipe from The Better Homes and Gardens Cookbook)

6 Hard-Cooked Eggs
1/4 cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon vinegar
Paprika and/or chives for garnish (optional)

Halve hard-cooked eggs lengthwise and remove yolks. Place yolks in a bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and pepper. Stuff egg-white halves with yolk mixture. If desired, garnish with paprika or chives. Makes 12 servings.

Tailgate Tuesday: Thanksgiving Edition

With the Lions playing on Thanksgiving we thought it would only be appropriate to give you a recipe that you can serve on Thanksgiving. This is a recipe that is shared by both my family and Jennifer's in-laws. This comes from I believe my grandma but it could be farther back then that but we call it Janet's Famous Cranberry Relish because I believe it was my mother who perfected it. This will be on my Thanksgiving table this week and I hope it will be on yours too!

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Janet's Famous Cranberry Relish

1 lb. cranberries
1 navel orange
1-2 peeled apples
2 cups sugar
1 large (or 2 small) packages of raspberry jello
3/4 cups boiling liquid (the juices from the cranberry/apple/orange mix; add water, if you don’t have enough juice to make ¾ cup)

Grind together cranberries, orange (including peel – I cut it in small pieces and try to remove all seeds) and apple in food processor. Drain juices, but keep.

In a separate bowl add two cups of sugar and jello. Mix well and then mix in the other ingredients. Refrigerate over night. (It also freezes very well.)

Tailgate Tuesday: White Chicken Chili

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

We loved last week's Buffalo Chicken Dip and thought that we would continue with another spicy dish for this week. For the Dallas Cowboys game we are making a flavorful White Chicken Chili. With the weather getting colder in Detroit you will enjoy this warm meal while watching the game at home!

White Chicken Chili
1 lb. chicken, cut into bite-sized pieces
1 medium onion, diced
1 garlic clove, diced
1 1/2 C water
1 t. chicken base (or replace water with chicken stock)
1 can of white northern beans, drained (or pinto beans)
1 can of corn, drained
1 can of tomatoes (use a kind with green chilies for a kick)
1/4 C. red pepper, diced (or green or jalapeno peppers)
1 t. each of cumin, paprika, and chili powder

Cook onion and garlic in a pan with oil. Add chicken and cook until done. Add pepper and season with salt and pepper. Cook together for a few minutes and then add to a slow cooker. Add the rest of the ingredients to the slow cooker. Cook on high for 2-3 hours, or low for 4-5 hours. Serve with cheese, tortilla chips, and sour cream. Enjoy!

Tailgate Tuesday: Buffalo Chicken Dip

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

This post is from our dear friend Patti, who is also Jenn's sister in law. Patti and I go way back with our cooking adventures and many of my favorite recipes come from Patti. With a football lover husband, Patti has mastered the tailgate foods and here is one of her favorites. I will now turn it over to Patti:

Buffalo Bills Buffalo Dip

The first time I had this spicy, creamy, perfect-for-tailgating dip was when my husband, SideLion Lead Blogger Zac Snyder, and I were camping with our friends. Though it was summer, the weather was rainy and bleak, much like fall weather here in Michigan, and this Buffalo Dip warmed us through and through. The combination of hot sauce and cream cheese make a knock-out combination for any football game. This delectable dip may make you wonder why you ever ate buffalo wings off the bone!

Buffalo Bills Buffalo Dip

Recipe taken from franksredhot.com

8 oz. package of cream cheese

½ cup Blue Cheese dressing or Ranch dressing

½ cup hot sauce

½ cup crumbled blue cheese and/or shredded mozzarella cheese

2 cans chunk chicken (drained) or about 1 ½ cups shredded chicken

Dipping items, like celery, carrots, chips and/or crackers

Steps:

1. Melt your cream cheese over the stove at medium heat or in the oven at 350 degrees, stirring gradually.

2. Mix in salad dressing, hot sauce and cheese.

3. Fold in chicken.

4. Bake the mixture at 350 degrees for about 20 minutes or until the dip is heated through.

5. Enjoy with carrots and celery, or with crackers or chips.

Pumpkin Bread

This recipe is called pumpkin bread, but it should really be pumpkin cake because it is so moist and sweet! A few years ago, our Bible study leader brought this in for a treat. We all demanded for the recipe and thankfully, she gave it to us!

This is a great fall dessert. I made it for our small group the other day and everyone loved it!

Pumpkin Bread

Preheat oven to 325F.
Cream 3 cups of sugar and 2 sticks of butter or margarine. Add 3 eggs.

Blend in a 16 oz. can of pumpkin (small can).

Add:
1 t vanilla
1 t salt
1 t cinnamon
1 t nutmeg
1 t cloves
1 t baking soda
1/2 t baking powder
3 C flour

Bake in a greased pan (works well with a Bundt pan) for 1 hour. It is done when a toothpick comes out clean. Dust with powdered sugar.

Tailgate Tuesday: Soft Pretzels

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Soft pretzels are a delicious snack and would be a huge hit for a tailgate! We made some pretzels with kosher salt and some with a cinnamon and sugar topping. If you want to spice it up, serve with dipping sauces, such as cheese salsa or honey mustard.

Soft Pretzels (Makes 6-8 pretzels)

Ingredients
3 C flour
1 T dry yeast
1 t sugar
2 T softened butter
1 1/3 C water
1/4 t salt

3 C water
3 T baking soda
2 T melted butter
coarse sea salt or other toppings*

Directions
Preheat oven to 450F.

In a stand mixer or large bowl, stir 1 cup of flour, yeast, sugar, and 2 tbs. butter. Add 1 1/3 cups of water. Let the mixture stand until bubbles form (about 15 minutes). Stir in the salt and gradually stir in the remaining 2 cups of flour until dough can be picked up a kneaded. Knead bread for about 8 minutes (or use dough hook on a stand mixer) until it is smooth and elastic, adding more flour if needed.

Put 3 cups of water into a wide sauce pan and bring to a boil. Meanwhile, divide dough into 6-8 pieces and let rest for a few minutes on a floured surface. Roll, loop, and twist into a pretzel shape.

When the water is boiling, remove from heat and add 3 tbs. of baking soda. Use a slotted spatula to dip pretzels into the water for about 45 seconds, one at a time. Place pretzels on a greased baking sheet. Brush with butter and sprinkle with salt*. Bake 8-10 minutes until golden. Enjoy!

*Variations: cinnamon and sugar, or cheese and pepperoni

Tailgate Tuesday: Sloppy Joes

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Sloppy Joes are a great tailgate food. It is easy to make the meat ahead and throw it in a crock-pot then serve with buns once you get to your tailgate. I made them with turkey but you can of course use ground beef or even some Italian sausage in them if you want an extra kick.

Tailgate Sloppy Joes

Ingredients

• 1 pound lean ground beef or turkey
  
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 teaspoon garlic powder
• 2 teaspoon prepared yellow mustard
• 3/4 cup ketchup
• 1 T brown sugar
• salt to taste
• ground black pepper to taste

Directions

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Enjoy!

Tailgate Tuesday: Tailgate Chili

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Fall is the perfect time of year to make chili. I think I have made this thrifty dinner 3 times already this season! This is my latest version that I based off of my mom's recipe. I usually change it each time, so add whatever ingredients you like! You cannot go wrong with making chili. This is a great meal to take in a crock-pot to a tailgate on a chili day!

Tailgate Chili

Ingredients
1-2 lbs. ground beef
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1/2 diced onion
1-2 cans diced canned tomatoes (a kind with chilies adds a spicy flavor)
1/2 diced green pepper
ketchup
Worcestershire sauce
paprika
chili powder
cumin

Directions
Brown meat in a pan until done. Add to slow cooker along with beans, onion, tomatoes, and green pepper.

Add several tablespoons of ketchup and a few dashes of Worcestershire sauce. Season with paprika, chili powder, and cumin. Add salt and pepper to taste. Add 1/2 cup of water if needed.

Cook on high for 3-5 hours until all ingredients are cooked and it is full of flavor. Serve on noodles or Frito chips and top with sour cream and shredded cheese. Enjoy!

Tailgate Tuesday: Mini Pumpkin Whoopie Pies

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

For Tailgate Tuesday this week we are featuring another great dessert. These Whoopie Pies are the perfect fall treat for a tailgate or any other get together. They are a great dessert to take on the go and would be perfect for your next fall party or tailgate. Enjoy!

Mini Pumpkin Whoopie Pies (adapted from Mini Pumpkin Whoopie Pies on allrecipes.com)

Ingredients

• Cookies:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/4 cups granulated sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 cup pumpkin puree
  
• 1 teaspoon vanilla extract
• 
  
• Cream Cheese Filling:
• 4 ounces cream cheese, at room temperature
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1-1 1/2 cups powdered sugar

Directions

1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
3. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
4. For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
5. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

Rice Noodle Stir-Fry

A new thrifty option for Meijer shoppers is mPerks. You can go to their site and clip electronic coupons. No scissors required! You can have your "coupons" printed or emailed to you, and when you check out at the store, just type in your phone number and they will be applied to your purchase. Catherine told me about this and now I use it all the time. Maybe someday soon all coupons can be electronic...how nice would that be?

One thrifty purchase I made was Thai Kitchen Rice Noodles (combined a manufacturer's coupon and mPerks coupon!). I never made rice noodles before, but my husband loves to get them when we go out. Now it is time to try it at home!

I followed the basic recipe on the box, adding in chicken and the veggies I had at home (carrots and green beans). A few cashews added on top really make this meal delicious!

Rice Noodle Stir-Fry

1/2 box of rice noodles
2 T vegetable oil
2 chicken breasts, cut into pieces
1-2 cups of vegetables (I used 1 cup sliced carrots and 1 cup fresh green beans)
2 T soy sauce
dash of sesame oil (optional)
handful of cashews (optional)

1) Bring a medium pot of water to boil. Remove from heat and immerse 1/2 package of rice noodles. Let stand for 8 minutes. Immediately drain and rinse with cold water (or they will become sticky).

2) In a large frying pan cook chicken in oil until done. Add the vegetables, soy sauce and sesame oil. Heat for a few minutes, then add the cooked rice noodles, adding more soy sauce or water as needed until the vegetables and noodles are tender. Serve with a few cashews or chopped green onion. Serves 2-4. Enjoy!

Tailgate Tuesday: Cream Puffs

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Catherine, a true baker at heart, always wanted to try making homemade cream puffs. Since Lions are playing the St. Louis Rams this week, we thought they would be a great fit for this game!

We were nervous at first, thinking that the cream puffs would take too much work. By following our adapted recipe from allrecipies.com, we had no problem! As long as you have all ingredients ready to go, you can make these in no time.

It may be interesting to adapt the filling by changing the flavor of the pudding. We did the traditional vanilla, but feel free to be more creative! Enjoy!

Cream Puffs (adapted from allrecipies.com)
~Makes 12 cream puffs~

* 1 (3.5 ounce) packages instant vanilla pudding mix
* 1 cup heavy cream
* 1/2 cup milk

* 1/4 cup butter
* 1/2 cup water
* pinch of salt
* 1/2 cup all-purpose flour
* 2 eggs
* 1 tsp. vanilla
* 1 tsp. sugar

Directions

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F.
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl and allow to cool slightly. Using a wooden spoon or stand mixer, beat in the eggs, mixing immediately. Continue mixing for 2-3 minutes until it has an elastic texture. Drop by tablespoonfuls onto an ungreased baking sheet lined with parchment or silpat.
4. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Centers should be dry. Immediately after removing from the oven poke each with a toothpick to allow the steam to vent.
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.