Colie's Kitchen

Recipes, Cooking, Easy week night meals, Product Reviews, Giveaways, Saving Money, Couponing, Life in General, Coupons,

Colie's Kitchen - Recipes, Cooking, Easy week night meals, Product Reviews, Giveaways, Saving Money, Couponing, Life in General, Coupons,

Menu Plan Monday November 23-29, 2015


Happy Monday everyone!! Can you believe this is Thanksgiving week? Where has our year gone? This has been a very eventful year for my family, but I must admit I am looking forward to the new year coming.

This week I am only working today and tomorrow. I love working for a company that cares so much about it’s employee’s that they make sure you have plenty of time to enjoy your holidays!! A 5 day weekend! I will take it!

We are keeping this week very simple and warm because it’s going to be a very rainy nasty week. Plus I have a lot of cooking and shopping to get done. We are going to Thanksgiving dinner at my Aunt’s house on Thursday then hosting another Thanksgiving dinner on Saturday! Yep, we will be busy this week!

I hope you are all doing well Happy Thanksgiving.

Menu Plan Main Course Vegetables Side Dish
Monday  Bacon Pimento Sandwich  Fries
Tuesday  Bean and Bacon Soup  Grilled Cheese
Wednesday  Loaded Baked Potatoes
Thursday  Thanksgiving Dinner
Friday Cashew Chicken  Sesame Noodles
Saturday  Thanksgiving Dinner II
Sunday   Shrimp Etouffee  Side Salad  Brown Rice
For More Menu Planning Ideas Visit or Check Out Our Previous Menu Plans.

Pumpkin EVERYTHING Week: Pumpkin Bars with Cream Cheese Icing

I found this recipe on the Mixing bowl. Sherri has an amazing recipe here that is so simple. It took me less than 10 minutes to put it together and stick it in the over. You could do so much with it. I bet you could even add some shaved carrots to this cake and no one would be the wiser. Quick, easy and delicious. 

  • 4 Eggs
  • 1 2/3 C. Sugar
  • 1 C. Cooking Oil
  • 1 (15 oz) can Pumpkin (pure pumpkin)
  • 2 C. Flour
  • 2 tsp. Baking Powder
  • 1 tbsp. Cinnamon
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
Icing Ingredients, and directions:
(Beat Together)
  • 1 (3 oz) pkg. Cream Cheese softened
  • 1/2 C. butter or margarine softened
  • 1 Tsp. Vanilla
  • 2 C. Powdered Sugar
  1. Stir all ingredients together. 
  2. Pour into an un-greased 11×15 inch pan. 
  3. Bake 25 min. at 350 degrees or for thicker bars bake in a 13×9 pan for 45 min. 
  4. Let cool and frost with Cream Cheese Icing

Pumpkin EVERYTHING Week Cheesecake Factory Pumpkin Cheesecake (Copycat)



If you are looking for a wonderful, incredible, and AMAZING recipe then you have stumbled upon the right one! Oh my goodness we loved this cheesecake. It will be a holiday staple in our home. I hate crust and I hate the bottom of a cheesecake until now. The bottom crust on this cheesecake taste like toffee…yumm so good!

I love the Cheesecake Factory but I have never tried their pumpkin cheesecake. I always get the white chocolate macadamia nut. Yes, always! I don’t know how close to the real thing this recipe is, but if the real thing is better than this one then I can’t even imagine how good it must be. This recipe is simple fantastic. It taste like a creamier version of a pumpkin pie, but with a toffee bottom. So good!!
It’s super easy to make, takes what seems like forever to bake, and it worth every second of it!
  • 3/4 cup unsalted butter, melted (divided use)
  • 2 1/2 cups graham cracker crumbs
  • 2 3/4 cups sugar (divided use)
  • 1 teaspoon salt, plus
  • 1 pinch salt (divided use)
  • 2 lbs cream cheese, room temperature
  • 1/4 cup sour cream
  • 1 (15 ounce) can pumpkin puree
  • 6 large eggs, room temperature, lightly beaten
  • 1 tablespoon vanilla extract
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 cups sweetened whipped cream
  • 1/3 cup pecans, toasted and roughly chopped (I left these out)


  1. Position a rack in the middle of the oven and preheat to 350 degrees.
  2. Brush a 10 inch springform pan with some of the butter; stir remaining butter into graham cracker crumbs with 1/4 cup sugar and pinch salt.
  3. Press mixture into bottom and up sides of pan , packing it tightly and evenly.
  4. Bake until golden brown, 15 to 20 minutes.
  5. Cool on rack, then wrap outside of springform pan with heavy duty foil and place in a roasting pan.
  6. Bring a medium pot of water to boil.
  7. Meanwhile beat cream cheese with a mixer until smooth; add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl and beaters as needed.
  8. Beat in the sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger and cloves and beat until just combined; pour into cooled crust.
  9. Without pulling rack out, gently place roasting pan in oven and pour boiling water into roasting pan until it comes about halfway up side of springform pan.
  10. Bake until outside of cheesecake sets but center is still loose, about 1 hour and 45 minutes.
  11. Turn off oven and open door briefly to let out some heat.
  12. Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
  13. Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight.
  14. Bring cheesecake to room temperature 30 minutes before serving.
  15. Unlock and remove springform ring.
  16. To finish, place a dollop of whipped cream on each slice and sprinkle with toasted pecans.

 Original Recipe Source

Pumpkin EVERYTHING Week: Pumpkin Chocolate Chip Muffins (Under 100 Calories Each)

These are delicious! The flavor is incredible, they are inexpensive to make, and talk about easy. I stuck everything in the mixer and let it go. In under a half hour we had super delicious muffins!
The best part of these muffins is the fact that they are under 100 calories each! Holy Cow! You feel like you are getting away with something naughty eating these! Nope under 100 calories no matter what! Delicious!
  • 1 yellow cake mix (Any flavor will work) 15 oz (Pillsbury 1600 Calories)
  • 1/2 cup water
  • 1 can of pure pumpkin (175 calories)
  • 1 tsp. cinnamon,
  • 1/4 tsp. nutmeg,
  • 1/4 tsp. cloves
  • 1/8 tsp ginger.
  • ½ cup semi-sweet chocolate chips (Hersheys 560)
Place all the ingredients in a mixer or a bowl. Mix until everything is well mixed together.  Fill 24 cupcake tins with fill. Follow the cake mix box baking directions.

Pumpkin EVERYTHING Week: Pumpkin Pie Yogurt

This recipe is ridiculously delicious and just in time for the fall and of course pumpkin season. It’s easy to make and so healthy for you. Here is a great list of pumpkin health benefits. It can help you lose weight and boost your immunity. Yes please! 
I can see myself making this recipe all the time then again I don’t mind eating pure pumpkin by itself. I am in love with it. How about the entire bowl for under 200 calories 190 to be exact.  I can even see using some vanilla yogurt or adding pure vanilla to the recipe. You could even add more pumpkin and turn it into a fantastic fruit dip. Delicious!
  • 1 cup plain unsweetened plain yogurt
  • ½ cup canned pure pumpkin (not pumpkin pie filling)
  • Stevia
  • Pumpkin Pie Spice


  1. In a bowl combine pumpkin and yogurt and mix well
  2. Add stevia and pumpkin pie spice to taste and mix well. 
  3. Refrigerate until ready to serve. 
  4. Serves two at less than 100 calories per serving.


Pumpkin EVERYTHING Week: Pumpkin Spice Muffins

I would have loved to feature the entire pan of these muffins,
but I was doing good to get them out of the oven before my family
snarfed them all down. This is a wonderful recipe, and the smell is
devine! I made these last night, and they are all gone today.
Thank you so much for this recipe Jmelyn.

Makes two loaves or up to 24 muffins

  • 2 cups canned pumpkin
  • 3 cups sugar
  • 1 cup water
  • 1 cup vegetable oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon ground cloves


  1. Heat oven to 350.
  2. in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
  3. Beat until well mixed.
  4. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
  5. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
  6. Grease two 9 x 5 inch loaf pans and dust with flour.
  7. Evenly divide the batter between the two pans.
  8. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
  9. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
  10. Slice and serve plain, buttered, or with cream cheese.

Menu Plan Monday November 16-22, 2015


Happy Monday Ya’ll

I hope you all had a fantastic weekend. I seem to have a sinus infection so I am about to head to the doctor. I love working for a company that has a doctor on staff for all of our medical needs. I hope guys are all doing better than I am.

I am getting excited about the holidays coming up. How about you? Great food, family, and fellowship. So fun. We are having a nice family dinner on Thanksgiving afternoon. I am really excited about it. Last week we did a lot of eating out of the freezer because time was going to be short during the dinner hours. I am dropping pounds by just being short on time. You can’t beat that.

This week I want to get out and get some thanksgiving shopping done so that I am not in the mix of crazy next week or even this weekend. I am so blessed to only be working two days thanksgiving week but I don’t want to wait that long to get my shopping done.

Our menu will be simple this week because of time AGAIN but it should be good. We are eating out of the fridge and freezer this week to keep things simple!

I hope you are all doing well.

Menu Plan Main Course Vegetables Side Dish
Monday  Mexican Quinoa  Green Beans
Tuesday Bacon Pimento Cheese Sandwiches  Fries
Wednesday   Baked Potato Soup  Grilled Cheese
Thursday  Grilled Shrimp  Steamed Cauliflower  Green Beans
Friday  Spaghetti Sauce on Zoodles  Salad
Saturday  Chef Salads with Fajita Grilled Chicken
Sunday  Etouffee  Steamed Rice
For More Menu Planning Ideas Visit or Check Out Our Previous Menu Plans.

Oak Leaf Coffee Pod Storage Organizer Carousel Tower #Oakleaf


I think the one appliance we get the most use out of in our house is our coffee pot. It’s one that takes K-Cups. I love it because we no longer waste coffee. We did a lot of wasting. It was really a waste. We had a K-Cup carousel, but it only held a dozen cups and that wasn’t enough.

We go through at least two dozen K-Cups a week and I like to keep a weeks’ worth by the coffee pot so that they are there all week. I don’t want to refill in the middle of the week. For sure, I will forget if I don’t do it on Sunday before the week starts.

I recently received the Oak Leaf Coffee Pod Storage Organizer Carousel which holds 24 cups. I love that because we have everything we need for the week. Anything else I have I keep in their boxes in the pantry.


This is a nice looking carousel that is sturdy and functional. It’s made with a heavy plastic and really nice brushed metal. I highly recommend it to anyone who is looking for a great K-Cup holder that is functional, well made, and makes a great presentation.

For more information visit

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