(www.thepioneerwomancooks.com)

Evan asked me this morning, "mommy do you loooove to cook, because I do?"

Why no I don't, I thought.

"Why yes, I do," I said.

And the reason I lied to my five-year-old, (because you know there was a reason, and I would never EVER toy with my child's mind like SOME PEOPLE WHO'S NAME STARTS WITH A S-H-A-U-N,) was to not diminish or discourage his dreams.

But then I got to thinking about it and I realized that- IF- I had full-grown children out on their own, and no job, and time was my #@$%&, then why yes, I think I might really enjoying cooking.  But only- IF- the pots and spoons would magically wipe down the counter tops and then jump into the dishwasher drawers.

(If you are one of my three faithful readers, you may remember me going into great detail about this back when I was completely and totally mad drunk on Estrogen just after having Jack.)

The fact is, I don't love to cook. I love to eat. THAT is my main motivation for cooking- cooking, you know, whenever the stars align right and the event actually happens.  And I like the idea of it; the aromas, maybe some music and candle light and a glass of wine while wearing a pretty apron.  But that's unrealistic because I don't even like wine.  I like Orange Juice with a splash of Amaretto at most.   

Anyhow, Evan's love of his Leapster Ratatouille cooking game has forced me to try new things lately, as well, and here are some recipes we tried out over the past few weeks per his request presented (roughly) in the style of the Pioneer Woman:

Pumpkin Spice Cake:

1 pkg. spice cake mix (approximately 18 1/2 oz.)
1 (15 to 16 oz.) can pumpkin pie filling (spiced)
1/2 c. water
3 eggs

GLAZE:

1 c. confectioners sugar
1/4 tsp. pumpkin pie spice
1/2 tbsp. milk

(Only quite frankly, I found this one later that looks even better:)

1 (18.25-ounce) package spice cake mix
3 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
1/3 cup vegetable oil
1 cup NESTLÉ® TOLL HOUSE® Premier White Morsels

1. For White Chip Cinnamon Glaze: Heat 3 tablespoons NESTLÉ® CARNATION® Evaporated Milk in small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 cup (6-ounces) NESTLÉ® TOLL HOUSE® Premier White Morsels; stir until smooth. Stir in 1/2 teaspoon ground cinnamon.

Ingredients: Spice cake mix, pumpkin filling, eggs, spices, xxx sugar, and vanilla.

Very few ingredients are always a plus, are they not?

Just before going into the oven... one of those great "one bowl" recipes, more or less...

wow, check out those flour lumps, maybe I shouldn't be showing my steps...

Out of the oven she comes! (still sporting some flour patches... means it's homemade, okay?)

The cinnamon glaze... I think I would add a little something next time, like, umm.... BUTTER?

Butter needs to be inserted somewhere in every recipe, am I right?

And she's complete!

She was good warm like this, but even better toasted the next morning, with a slab of butter melting on her, and washed down with coffee.

Next up...

Chocolate Eclairs:      

1 c. water
1/2 c. butter
1 c. flour
4 eggs

Bring to rolling boil water and butter. Take off heat. Add flour and stir with spoon until ball can be formed. Add eggs. Beat like crazy. Mix until dough is very stiff; otherwise it will run all over pan. Drop by full teaspoons onto a cookie sheet for individual serving; put in a circular ring or in a strip. Bake 45-50 minutes at 400 degrees. Cool out of draft.

FILLING:

2 pkg. instant French vanilla pudding
2 1/2 c. milk
1 (8 oz.) container Cool Whip
1 tsp. vanilla

Mix pudding and milk. Mix well. Fold in Cool Whip and vanilla. Slice eclair in half and fill generously with entire amount of filling. Replace top of eclair. Drizzle top of eclair with Chocolate Sauce.

(Okay, I'll admit the whole stirring-a-boiling-ball-of-dough-thing was a bit intimidating so I forgot

to take a picture "in progress" of that, but here they are after baking.) 

The filling... delicious, and easy peasy.

The chocolate... MMMMMMMMMMMMMMMMMMMMMMMMMMM... (this stuff is good on ice

cream if you have leftovers... and can you believe I almost trashed it??  CHO-CO-LATE?

I almost trashed left-over CHOCOLATE.  Something really is still very wrong "up there" since

pregnancy.

These, while also good warm, were even better out of the fridge the next day.  MUCH better...

I really preferred them chilled, but no one will complain about warm chocolate, either. 

Next on the menu:

Chicken Spaghetti (This is a link)

My mom used to make this growing up only this recipe is a little different, I think...

this recipe was a cross between King Ranch and Tetrazzini, and soooooo good in its own right.

Pioneer Woman Chicken Spaghetti
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion

1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

I had three helpings and then had it for lunch and dinner the next day! 

We also made Pioneer's Tomato Soup, which was great, as well... especially with Mont. Jack grilled

cheese on Sourdough bread!  MMMMMMMMM...

Okay.  I need a snack now, I'm drooling.  Hasta Luego!