Mini pumpkin cheesecakes

So recently I decided that I would contribute to my family's Thanksgiving this year by cook the dessert. Since Thanksgiving is always SO MUCH food I want to make a mini dessert bar so my family can snack on the desserts after the huge meal, plus mini desserts are trending right now (and I am always about the current trend)

These next two weeks I am going to try out different desserts so that Thanksgiving can go off without a hitch and I will look like a better baker than I actually am.

The first dessert I tried was mini pumpkin cheesecakes and man were they good! The rest of the wives are my taste testers and they couldn't stop eating the cheesecakes!

Mini Pumpkin Cheesecake: courtesy of my all time favorite, Betty Crocker

20

gingersnap cookies

2

tablespoons butter, melted

1

package (8 oz) cream cheese, softened

1/2

cup packed brown sugar

1/2

cup canned pumpkin (not pumpkin pie mix)

1

tablespoon sour cream

1/4

teaspoon salt

1

egg

1

teaspoon vanilla

1/2

teaspoon ground cinnamon

1/4

teaspoon freshly grated nutmeg

Whipped cream, if desired

Caramel sauce, if desired

Directions:
1. Preheat oven to 350 degrees. Spray regular muffin pan with cooking spray

2. In food processor, process gingersnap cookies until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each muffin tin cup to form crust. Bake 7 minutes

3. Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended.

4. Divide mixture evenly into crust-lined cups

5. Bake 20-25 minutes until set (I did 23 minutes). Cool completely in pan, about 30 minutes. Refrigerate atleast 2 hours or overnight.

6. Serve cheesecakes topped with whipped cream and drizzled with carmel sauce. Store in refrigerator.



Next recipe with have something to do with apples!

♥ The Westward Wives 

Oven Roasted Potatoes

If this semester doesn't kill me, I will be SHOCKED. This has been my busiest semester ever, with class projects every week, tests, papers, I have not had time to relax or slow down.
Its been a couple of weeks since I have been on here, sorry about that, I just haven't had time (and still don't -- I should be studying for an exam tomorrow) 

This recipe is a Caitlin's favorite recipe that she likes to make often for her family but seems to forget the recipe sometimes. So for you Caitlin, Oven Roasted Potatoes.


Ingredients:
5 large russell potatoes, cubed
Olive Oil
Garlic Powder
Onion Powder
Rosemary
Thyme

Directions: 
1. Preheat oven to 400 degrees
2. Lay out potatoes on baking pan
3. Drizzle oil over potatoes
4. Sprinkle Garlic powder, Onion powder, Rosemary, Thyme (whatever else spice you like) over potatoes
5. Put in oven for 45 min, check each 15 minute interval and mixing the potatoes around

I promise to post more often!

♥ The Westward Wives

Pumpkin Pie Dip

In honor of the fall season starting and Halloween quickly approaching, today I am sharing my pumpkin pie dip!
Fall is my favorite season by far. I love cooler weather, sweaters, crunchy leaves, pumpkin, the colors of fall, football, and just everything about fall. 
This recipe is sure to make your fall more delicious.


Ingredients:
1 package (8 oz.) cream cheese (softened)
2 cups confectioners sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon cinnamon 
1 teaspoon pumpkin spice
1/2 teaspoon ground ginger
Gingersnap cookies (I buy mine in a tin can at Cost Plus World Market)

Directions:
1. In a large bowl, beat cream cheese and confectioners sugar until smooth
2. Beat in pumpkin, sour cream, cinnamon, pumpkin spice, and ground ginger until all blended.
3. Serve with gingersnap cookies
4. Refrigerate leftovers

♥ The Westward Wives

Buffalo Chicken Tenders

Lately, us Westward Wives have been busy! Our first rounds of test are happening, Kaycee and my birthday were just a week apart (her birthday is Sunday!) and all the while we have been trying to eat in as much as possible, not only to save money but we enjoy cooking for each other. Tonight we are having one of my favorite meals that my parents make, I don't know how they got the recipe but thank the Lord they did! Ahh it's my favorite. This meal, buffalo chicken tenders, are perfect for an easy night with a lot of flavor!

Tonight will be my first time making the tenders on my own, wish me luck!

Ingredients:
12 chicken tenders (12oz)

1/2 cup buffalo sauce

1/2 cup flour

1 Tablespoon Cajun spices

3 T canola oil

Directions:

1. Soak chicken in buffalo sauce in Baggie. Refrigerate at least 30 mins.

2. Place flour and Cajun spices in a shallow dish.  Remove chicken from sauce. Shake off excess.  Dredge in flour mixture. 
3. Heat oil in skillet (make sure there is enough oil to cover the bottom, you can just eye it).
4. Fry about 3 mins per side.  Drain on paper towel.

♥ The Westward Wives

Spicy Peanut Noodles

Ingredients: 1/3 cup creamy peanut butter

2TBS vegetable oil

2 TBS soy sauce

1/2 tsp cayenne pepper

1/2 tsp granulated sugar

1 TBS balsamic vinegar

1 large clove garlic finely chopped

8 to 12 oz spaghetti or linguine

Directions:

In a bowl, combine peanut butter, oil, soy sauce, cayenne, sugar, vinegar and garlic.  With a rubber spatula work mixture together until creamy and smooth.  If time permits, refrigerate, covered, 4 hours. Bring to room temperature before using.

Cook spaghetti.  Drain well.

Combine hot cooked pasta and peanut butter sauce, mix gently.

My parents have been making this recipe since I can remember, since before I liked spicy food. If you enjoy a little spice in your food, this recipe is for you! Now that my taste buds have matured, I love this recipe and it's pretty easy to make!
Enjoy!

♥ The Westward Wives

It's football season!

This past week marked the start of one of my favorite seasons, FOOTBALL SEASON. Football season is the best time to gather with friends, eat food, drink some beer, and stare at attractive men in tight uniforms. I will be publishing a series of football inspired posts, this first one focuses on a few dips to start the season off right, with a win! 
Hope your team does as well as mine will.... GO BRONCOS!

Slow-Cooker Spinach Dip Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

Roasted Garlic-Bacon Dip Cut the tops off 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees until tender, 45 minutes. Mix with 1 1/2 cups sour cream, 3/4 cup mayonnaise and chopped chives and scallions. Add Worcestershire sauce, salt and pepper. Add 6 slices chopped crisp bacon.

Us wives at the CSU CU Rocky Mountain Showdown!

♥ The Westward Wives

Kickin' Chicken Marinade

School started again, that means that the Westward Wives are back together (well mostly). Sarah is off living with other roommates, closer to Old Town (can we blame her? no! just a walk to the bars). Jessica has moved to Nebraska to go to UNL, and Caitlin is still at Metro but visiting EVERY WEEKEND (lovin' it!). 
So last night we decided to start our first week off with a family dinner. Since it is still nice (by nice its been over 90 degree everyday) I decided to grill some chicken and veggies and make herbed quinoa you can find on an earlier post. For dessert we had s'mores. The night was full of catching up with friends and enjoying the beautiful night!

Kickin' Chicken Marinade 
Ingredients:
3-4 chicken breasts
1 cup Frank's hot sauce
2 garlic cloves, minced
1/4 cup olive oil
1/4 cup lime juice (fresh is best)
pinch of salt

Directions:
In a bowl, mix all ingredients together (but the chicken)
Put chicken in ziplock bag, pour mixture over the chicken
Let sit for at least 4 hours in the fridge

TGIF 

♥ The Westward Wives