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

Strawberry and Rhubarb Crisp

It's been a while. I got back from vacation a little over a week ago and since then I have unpacked from vacation and repacked to move back up to Fort Collins for my SENIOR year. Ya I really don't want to talk about being a senior because it pretty much sends me into an anxiety attack every time I think about graduation. Not ready.... 
This recipe comes from the lovely Callie Morgan (one of the wives) and I remade it for my parents and they LOVED it! (even though my dad wasn't excited for the rhubarb at first. Plus this recipe is semi-homemade, the best kind.

Ingredients:
1 package of pre-made crisp (you can find at the grocery store)
1 stick of butter
1 cup quick oats
1/2 cup brown sugar
2 teaspoon cinnamon
3 cups chopped rhubarb
1 cup chopped strawberry

Directions:
In an ungreased 8 x 8" pan spread out strawberries and rhubarb
In a bowl mix everything together but the strawberries and rhubarb with fork, until crumbly
Spread crisp evenly over fruit
Bake according to the directions on the grocery store crisp package.

♥ The Westward Wives

Jalapenos Poppers

Two days until vacation starts and I really have nothing ready yet, needless to say I am kind of freaking out. I have not packed, I have not gotten my nails done, I have not finished my homework, all while I have 36 hours of work in four days. I really need more time in the day. But I am rambling, today I am going to share with you one of my family's favorite treats: Jalapenos Popper. My family looooooves Mexican food and anything spicy so this recipe is perfect for them.

Jalapenos Poppers:
Makes 12 servings 

Ingredients:
1 pound of thinly sliced bacon
16 oz of cream cheese
16 oz of shredded cheddar cheese
20 medium size jalapenos peppers

Directions:
Preheat your oven to 425. clean the jalapenos by slicing them in half (length-wise) and extracting the seeds (wear gloves for this, as they will burn your hands)
In a medium size bowl, mix the shredded cheddar and the cream cheese. then, cut the bacon slices in half.
Stuff the peppers with the cheese mix and top them off with cheddar cheese. then wrap them tightly with the bacon.
Place them on a cookie sheet atop foil and pop them in the oven and cook them for 12-15 min; until you start to see the cheese melt and hear the bacon sizzle (be sure to cook through). careful not to burn them! and there you have the best appetizer you could bring to your party!

Happy Tuesday from the all to busy,

Westward Wives