Crinkle Pumpkin Cookies

Crinkle Pumpkin Cookies

Here is a super fun and easy fall recipe to make for your family! Crinkle pumpkin cookies!

Ingredients

  • 2 cups wheat flour
  • 1 TBSP pumpkin pie spice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup oil
  • 1/2 cup brown sugar- packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup pumpkin puree (not pie filling)
  • For rolling: 1/2 cup sugar and 1 cup powdered sugar

Directions

  • Preheat oven to 350 and cover cookie sheet with parchment paper
  • In a medium bowl- whisk dry ingredients together and then add all wet ingredients. Dough will be thick, soft, wet, and sticky
  • Place sugar for rolling in two different bowls, add a heaping scoop (1 TBSP size), directly into the sugar. Swirl bowl until coats. Shake off excess. Add to powdered sugar gently- do not shake off excess
  • Repeat for all cookies (will make 24, use 2 different cookie sheets). Slightly press dough balls down
  • Bake at 350 for 9-10 minutes. Cool on baking rack
Venison Texas Stew

Venison Texas Stew

While this is called a stew, it turned out more like a super meaty chili- which we absolutely love in our household! It also used two different types of venison which was very nice to make a little room in the freezer. This recipe is also a crock pot recipe which is the best for busy families! I personally used venison but you can sub for any meat you want!

Ingredients

  • 2 lbs ground venison
  • 6 venison Bratwurst links- sliced
  • 2 TBSP minced garlic
  • 2 (14.5oz) cans diced tomatoes
  • 1 bag small white potatoes- chopped (or 4 medium potatoes)
  • 1 15oz can pinto beans- drained
  • 2 15oz can whole corn- drained
  • 2 (14.5oz) cans diced tomatoes with green chiles pepper
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • Salt and pepper to taste

Directions

  • In a skillet over medium heat, brown ground venison
  • In a crockpot, add all ingredients together and mix. Cook on high for 4-5 hours or low for 4-6 hours
  • Serve with rice, cornbread, etc!
Homemade Wheat Bread

Homemade Wheat Bread

I have been super into baking bread lately (if you couldn’t tell). It is so therapeutic and I feel so much better eating it compared to store bought bread. This recipe does not require special tools either- all you need is an oven and a bread tin!

Ingredients

  • 2 TBSP butter
  • 1/2 cup milk
  • 3/4 cup warm water
  • 2 TBSP maple syrup
  • 2 tsp instant or active dry yeast
  • 2 cups whole wheat flour
  • 1 1/4 cups all purpose flour
  • 1/2 cup rolled oats
  • 1 1/2 tsp salt
  • 2 TBSP optional seeds: sesame, poppy, sunflower, etc

Directions

  • In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in milk so its just warm
  • In a large bowl, combine the melted butter and milk with maple syrup, warm water, and yeast- mix with wooden spoon until combined. In a separate bowl, mix flour, oats, and salt. Add flour to bowl
  • Turn the dough onto a clean, lightly floured countertop and form the dough into a ball
  • Knead the dough for 5-6 minutes, if too sticky, add a little extra flour
  • Place the dough ball in a clean bowl and proof until it doubles in size- place either in a warm area or in a proofing oven (most ovens have the option). Takes 40 minutes – 1 hour
  • Once proofed, grease 9 x 9 bread tin. Roll the dough into a log and then place into the greased pan- seam side down.
  • Cover with a clean dish towel and allow to proof 40-50 minutes until the dough doubles in size
  • Meanwhile, preheat oven to 350
  • Once proofed, brush the top with water and sprinkle seeds on top. Bake 30-35 minutes. The bread is done when the top is golden brown
  • Wait until it cools before cutting!
Slow Cooker Cinnamon Roll Casserole

Slow Cooker Cinnamon Roll Casserole

sarah bowmar cinnamon roll casserole

Hello friends! I am so excited to share this dessert and/or breakfast treat that is so delicious: slow cooker cinnamon rolls! This is such an easy recipe, but everyone will love it…I mean how could you not! This is easy for the baker and easy on the taste buds. This makes a large amount of servings. Depending on if this is a dessert, a side dish during brunch, or the main breakfast casserole…the amount of mouths you could feel with this will vary! It is very sweet and full of yummy goodness.

Ingredients

  • 3 17.5 oz cans of cinnamon rolls
  • 1/2 cup of granulated sugar
  • 1/2 cup of brown sugar
  • 1 teaspoon of ground cinnamon
  • 5 large eggs
  • 1 cup whole milk
  • 1/4 cup maple syrup

Directions

  • Prep your slow cooker with a slow cooker bag…these things are amazing and will help so much with clean up!
  • Grease the slow cooker bag
  • Cut cinnamon rolls into quarters and add to slow cooker
  • Add sugar, brown sugar, and cinnamon
  • Stir
  • In a separate bowl, whisk together the milk, eggs and maple syrup
  • Pour this over the cinnamon rolls and mix together
  • Top with 1 can of the icing and cook on low for 3-4 hours
  • Cover with the remainder of the icing and enjoy!