Pumpkin Dip

Pumpkin Dip
  • 1 can (30 oz) Pumpkin Pie Filling
  • 8 oz cool whip
  • Graham crackers
  1. Mix cool whip and the pumpkin pie filling together.
  2. Chill for 30 minutes.
  3. Serve with Graham crackers.


101 Stovetop Suppers Giveaway!

Screen Shot 2013-10-27 at 8.07.25 PM

If you are busy like me, you need supper to be easy. With kids going twelve directions after school, you need super simple meals that use one pan, pot, or skillet. This means less clean-up and more time to spend with family & friends.

101 Stovetop Suppers will show you how to make a pan of Pepperoni Tortellini, Kickin’ Cajun Tilapia or even Honey Chicken & Carrots. Have a bit more time on your hands? Make sure you try the Low Country Shrimp Boil, Buttermilk Fried Chicken or Family-Favorite Pork Tacos. Having a party? There is even an entire chapter dedicated to recipes that make enough to feed a crowd like Mom’s Chicken Riggies, Hunting Cabin Chili or some Seafood Linguini with a Kick. Each chapter has a perfect pair of dessert recipes like ark Chocolate & Hazelnut Blondies, Simple Skillet Peaches and Pineapple Pudding.

Here’s one of the StoveTop Suppers we tried:

Tomato & Chicken Penne
Serves: 6-8
  • ¼ c olive oil
  • 1 tsp garlic, chopped
  • 28 oz can diced tomatoes, drained
  • ½ c fresh basil
  • 2 lbs boneless skinless chicken breast, cooked and cubed
  • 16 oz pkg penne pasta, cooked
  • 8 oz shredded mozzarella cheese
  • salt and pepper to taste
  1. Heat oil in a skillet over medium heat.
  2. Add garlic; saute for one minute.
  3. Stir in tomatoes and basil; continue cooking for 2 minutes.
  4. Add chicken to skillet. Saute for about 5 minutes until heated through.
  5. Transfer chicken mixture to a large serving bowl; toss with pasta and cheese.
  6. Season with salt and pepper.


Now that you all are hungry, I’m giving away a copy of 101 Stovetop Suppers. Here’s what you need to do:

Mini Meatloaves

Mini Meatloaves
  • 1 can (8 oz) Tomato Sauce
  • 3 tablespoons firmly packed brown sugar
  • 1 tablespoon mustard
  • 1 pound ground chuck beef (80% lean)
  • 1 can (14.5 oz) Diced Tomatoes, drained
  • ⅓ cup finely chopped yellow onion
  • ¾ cup Italian-style bread crumbs
  • 1 egg, beaten
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  1. Preheat oven to 400°F. Lightly spray muffin pan with cooking spray and set aside. Combine tomato sauce, brown sugar and mustard in small bowl; set aside.
  2. Combine all remaining ingredients in large bowl. Add ¼ cup reserved sauce mixture (from above) to meat mixture and mix in. Divide meat mixture evenly and place into prepared muffin cups.
  3. Bake 25 minutes or until no longer pink in centers (165°F). Top each mini loaf with 1 tablespoons sauce; bake 5 minutes more or until sauce is set. Serve with remaining sauce.