Pumpkin Pasta
INGREDIENTS
10 ounces dry fettuccini noodles
1 tablespoon vegetable oil
1 pound peeled, seeded and grated pumpkin
2 1/2 tablespoons tomato paste
4 tablespoons lite sour cream
1 teaspoon chili powder
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a large skillet over medium heat, warm oil and cook pumpkin for about 10 minutes or until it begins to break apart.
3. Add tomato paste, sour cream and chili powder to taste; mix well. The mixture should be mushy and an even golden-orange color.
4. Scoop spoonfuls of the pumpkin mixture over the pasta; mix well to coat and serve.
Friday, October 28, 2011
Thursday, October 27, 2011
Pumpkin pancakes.... WHAT??? YUM!
Maple, Pumpkin Pancakes:
Ingredients:
2 cups Original Bisquick® mix
2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/4 cup toasted pecan halves, finely chopped
1 tablespoon finely chopped crystallized ginger
Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired
Directions:
1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
3 For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
Ingredients:
2 cups Original Bisquick® mix
2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/4 cup toasted pecan halves, finely chopped
1 tablespoon finely chopped crystallized ginger
Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired
Directions:
1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
3 For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
Tuesday, October 25, 2011
Spicy Pumpkin Cakelettes with Chocolate Glaze
I know you are probably thinking... ANOTHER SWEET RECIPE! What happened to the SAVORY recipes... or you are like me, and totally DIG the sweet recipes! Whichever type of person you are, here is another yummy recipe! Hope you enjoy as much as we did!
Spicy Pumpkin Cakelettes with Chocolate Glaze
Makes 24 cakelettes
Ingredients:
For the Cakelettes:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups granulated sugar, plus more for sprinkling in cups
4 large eggs
6 ounces (12 tablespoons or 1 1/2 sticks) butter, softened
1 tablespoon pure vanilla extract
1 3/4 cups solid-pack pumpkin (one 15-ounce can)
For the Chocolate Glaze:
6 ounces semisweet chocolate (1 cup chocolate chip), chopped
4 tablespoons butter
Directions:
1. Make the Cakelettes: Preheat the oven to 350 degrees Fahrenheit. Lightly butter 24 muffin or cakelette cups then lightly coat with granulated sugar.
2. Whisk together the flour, baking powder, cinnamon, nutmeg, cayenne pepper, and salt in a large bowl; set aside.
3. Beat together the sugar, eggs, butter, and vanilla with an electric mixer until fluffy and well combined, about 2 minutes. Beat in the flour mixture until just combined. Stir in the pumpkin until well mixed.
4. Fill each greased tin with 1/4 cup of batter and lightly smooth out the batter with a spatula. Bake until a toothpick inserted into the center of a cakelette comes out clean, about 18 minutes. Let the cakelettes cool in the cups set on a wire rack.
5. Make the Chocolate Glaze: Put the chocolate and butter in a small heavy saucepan and heat on low, stirring constantly, until melted. Spread a spoonful of glaze over the top of each cooled cakelette. The cakelettes will keep at room temperature in an airtight container for 2 to 3 days
I encountered this recipe yumminess while reading another foodies blog... "La Fugi momma" Go check them out!
~Enjoy,
Mommy of 6 <3
Spicy Pumpkin Cakelettes with Chocolate Glaze
 |
| picture from La Fugi Momma blog as well |
Makes 24 cakelettes
Ingredients:
For the Cakelettes:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups granulated sugar, plus more for sprinkling in cups
4 large eggs
6 ounces (12 tablespoons or 1 1/2 sticks) butter, softened
1 tablespoon pure vanilla extract
1 3/4 cups solid-pack pumpkin (one 15-ounce can)
For the Chocolate Glaze:
6 ounces semisweet chocolate (1 cup chocolate chip), chopped
4 tablespoons butter
Directions:
1. Make the Cakelettes: Preheat the oven to 350 degrees Fahrenheit. Lightly butter 24 muffin or cakelette cups then lightly coat with granulated sugar.
2. Whisk together the flour, baking powder, cinnamon, nutmeg, cayenne pepper, and salt in a large bowl; set aside.
3. Beat together the sugar, eggs, butter, and vanilla with an electric mixer until fluffy and well combined, about 2 minutes. Beat in the flour mixture until just combined. Stir in the pumpkin until well mixed.
4. Fill each greased tin with 1/4 cup of batter and lightly smooth out the batter with a spatula. Bake until a toothpick inserted into the center of a cakelette comes out clean, about 18 minutes. Let the cakelettes cool in the cups set on a wire rack.
5. Make the Chocolate Glaze: Put the chocolate and butter in a small heavy saucepan and heat on low, stirring constantly, until melted. Spread a spoonful of glaze over the top of each cooled cakelette. The cakelettes will keep at room temperature in an airtight container for 2 to 3 days
I encountered this recipe yumminess while reading another foodies blog... "La Fugi momma" Go check them out!
~Enjoy,
Mommy of 6 <3
Monday, October 24, 2011
Roasted Pumpkin with Feta Risotto
On my quest to find pumpkin recipes these last few years, I have found that pumpkin can be made in other ways than just sweet! Pumpkin pie is not the only way to serve pumpkin! So here goes the quest... I wanted my kids to know that PUMPKIN CAN BE SAVORY too, and still be every bit as yummy as it's sweet counterparts!
I found this recipe last year, but did not put where I found it... I apologize for that! But here it is!
Roasted Pumpkin with Feta Risotto
INGREDIENTS
3 1/4 cups peeled, cubed pumpkin
1 tablespoon olive oil
4 cups vegetable broth
1/2 teaspoon chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 ounces feta cheese, cubed
salt and pepper
2 cups Arborio rice
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
2. Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
3. Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
4. When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
5. Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
If this recipe belongs to you, please email me so I can give credit to where it is due!
~Enjoy,
Mommy of 6 <3
I found this recipe last year, but did not put where I found it... I apologize for that! But here it is!
Roasted Pumpkin with Feta Risotto
INGREDIENTS
3 1/4 cups peeled, cubed pumpkin
1 tablespoon olive oil
4 cups vegetable broth
1/2 teaspoon chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 ounces feta cheese, cubed
salt and pepper
2 cups Arborio rice
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
2. Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
3. Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
4. When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
5. Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
If this recipe belongs to you, please email me so I can give credit to where it is due!
~Enjoy,
Mommy of 6 <3
Thursday, October 20, 2011
Two Ice Cold Pumpkin Recipes
Pumpkin Pie Icecream
Ingredients:
1 cup heavy cream
1 cup milk
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2 egg yolks
1 cup pumpkin puree
Directions:
1. Heat the cream, milk, sugar, cinnamon, ginger, nutmeg and cloves in a sauce pan until it almost boils, about 5 minutes.
2. Reduce the heat to low.
3. Add one tablespoon of the cream mixture to the egg to temper it.
4. Add the egg to the sauce pan.
5. Cook at low heat without boiling, until it is slightly thickened and coats the back of a spoon.
6. Add pumpkin puree and stir.
7. Chill the mixture in the fridge.
8. Freeze according to the instructions for your ice cream machine.
Recipe from “Closet Cooking” blog
Pumpkin Pie Milkshake
(makes 1 milkshake)
Ingredients:
2 cups vanilla frozen yogurt
1/4 cup milk
1/3 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
2 tablespoon gingersnap cookies (crumbled, optional
Directions:
1. Blend everything other than the gingersnap cookies in a blander.
2. Serve garnished with the gingersnap cookies.
Recipe from “Closet Cooking” blog
Such yummy desserts! I am a huge icecream person! So these are some of my favorites!
Wednesday, October 19, 2011
Pumpkin Turkey Chili
Pumpkin Turkey Chili
INGREDIENTS
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes
• 2 cups pumpkin puree
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 1/2 cup shredded Cheddar cheese
• 1/2 cup sour cream
DIRECTIONS
1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.
INGREDIENTS
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes
• 2 cups pumpkin puree
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 1/2 cup shredded Cheddar cheese
• 1/2 cup sour cream
DIRECTIONS
1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.
Tuesday, October 18, 2011
Crockpot Pumpkin Bread
Recipe:
Slow Cooker Pumpkin Bread
Adapted from Epicurious
Makes 2 loaves
Ingredients:
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
Directions In slow cooker:
1. In a slow cooker large enough to fit a 9x5x3-inch loaf pan (I used a 6 quart), place a ball of aluminum foil to hold up the pan. Coat two 9x5x3-inch loaf pans with nonstick spray. (Options: you can bake one in the oven, cut the recipe in half, or store half the batter in the fridge until your first batch is done in the slow cooker).
2. Combine sugar and oil in a large bowl, beating to blend. Mix in eggs and pumpkin.
3. In a separate large bowl, combine flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Add to the wet ingredients in 2 batches.
4. Pour half of batter into each loaf pan. Set slow cooker to high and cook for 2-8 hours (until toothpick inserted into center comes out clean).
In oven:
Pour half of batter into a 2 greased 9x5x3-inch loaf pans. Bake at 350°F for around 1 hour (until toothpick inserted into center comes out clean).
Recipe from
52 Kitchen Adventures
~Mommy of 6 <3
Wednesday, October 12, 2011
Pumpkin Cake
This is by far the best Pumpkin Cake recipe I have found!
Pumpkin Cake
Ingredients:
2 C flour
1 tsp soda
2 tsp baking powder
1/2 tsp salt
2 C granulated sugar
4 eggs, well beaten
2 C pumpkin
2 tsp cinnamon
1 tsp vanilla
1 C vegetable oil
Directions:
Beat eggs; add pumpkin, cinnamon, oil, and vanilla. Mix well. Add rest of dry ingredients. Grease a 10x15 inch pan. Pour batter into pan. Bake at 350 for 20-25 minutes. Spread on frosting after cooled.
Frosting:
8 oz cream cheese
1/2 C butter
1 tsp vanilla
2 C powdered sugar
Direction:
Combine and mix until well blended.
I can not take credit for the yummyness (is that a word.. is now) of this recipe, but I do not remember where this recipe come from, So if you know, or it is yours, then please let me know, so I can link it and source it!
Thank you,
Enjoy!
~Mommy of 6 <3
Pumpkin Cake
Ingredients:
2 C flour
1 tsp soda
2 tsp baking powder
1/2 tsp salt
2 C granulated sugar
4 eggs, well beaten
2 C pumpkin
2 tsp cinnamon
1 tsp vanilla
1 C vegetable oil
Directions:
Beat eggs; add pumpkin, cinnamon, oil, and vanilla. Mix well. Add rest of dry ingredients. Grease a 10x15 inch pan. Pour batter into pan. Bake at 350 for 20-25 minutes. Spread on frosting after cooled.
Frosting:
8 oz cream cheese
1/2 C butter
1 tsp vanilla
2 C powdered sugar
Direction:
Combine and mix until well blended.
I can not take credit for the yummyness (is that a word.. is now) of this recipe, but I do not remember where this recipe come from, So if you know, or it is yours, then please let me know, so I can link it and source it!
Thank you,
Enjoy!
~Mommy of 6 <3
Tuesday, October 11, 2011
Pumpkin Swirl Brownie bites
Pumpkin Swirl Brownie Bites
Yields 48 mini bites
Prep: Heat oven to 350 degrees. Cover both mini muffins pans with bake spray
Brownie Portion
8 tablespoons unsalted butter
4oz. unsweetened chocolate
1 ¼ cups sugar
1 teaspoon vanilla extract
¼ salt
2 large eggs
½ cup all-purpose flour
Instructions:
1. Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted.
2. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next.
3. Stir in flour and beat with a wooden spoon until mixture is glossy about 1 minute.
Brownies Adapted from Alice Medrich
Pumpkin Mix Portion
8 oz cream cheese, softened
1/2 cup pumpkin puree
1 egg
1/2vanilla extract
1 tablespoon pumpkin pie spices
1/4 teaspooon salgt
1/3 cup of sugar, plus two tablespoon
2 tablespoon flour
Instructions:
1. Combine all ingredients and beat until blended.
Assembly:
1. Fill mini muffin pans 2/3 of the way up with brownie mix. Reserve 1/3 cup of brownie and set aside. Next gently pour a spoonful of pumpkin mix on top. Place small dots of reserved brownie on top of pumpkin mix then using a skewer or a toothpick, lightly swirl brownie dot into pumpkin mix.
2. Bake at 350 for about 10-12 minutes. Start checking for doness at 10 minutes by inserting a toothpick in the center. If it comes out clean the brownies are ready.
3. Allow Pumpkin Swirl Brownie Bites to cool in pan for five minutes on a cooling rack before removing.
A few notes:
I used pastry bags to dispense the brownie mix and pumpkin mix to minimize the mess and for ease. If you don’t have pastry bags, use a Ziploc or a spoon.
For an alternative to the swirl topping, try drizzling top with caramel or butterscotch sauce once the brownie bites are done baking or sprinkle mini chocolate chips on top of the pumpkin layer prior to baking.
Keep Pumpkin Swirl Brownie Bites covered and refrigerated to maintain freshness for up to 3-5 days.
Recipe from Baker’s Royal Blog
Yields 48 mini bites
Prep: Heat oven to 350 degrees. Cover both mini muffins pans with bake spray
Brownie Portion
8 tablespoons unsalted butter
4oz. unsweetened chocolate
1 ¼ cups sugar
1 teaspoon vanilla extract
¼ salt
2 large eggs
½ cup all-purpose flour
Instructions:
1. Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted.
2. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next.
3. Stir in flour and beat with a wooden spoon until mixture is glossy about 1 minute.
Brownies Adapted from Alice Medrich
Pumpkin Mix Portion
8 oz cream cheese, softened
1/2 cup pumpkin puree
1 egg
1/2vanilla extract
1 tablespoon pumpkin pie spices
1/4 teaspooon salgt
1/3 cup of sugar, plus two tablespoon
2 tablespoon flour
Instructions:
1. Combine all ingredients and beat until blended.
Assembly:
1. Fill mini muffin pans 2/3 of the way up with brownie mix. Reserve 1/3 cup of brownie and set aside. Next gently pour a spoonful of pumpkin mix on top. Place small dots of reserved brownie on top of pumpkin mix then using a skewer or a toothpick, lightly swirl brownie dot into pumpkin mix.
2. Bake at 350 for about 10-12 minutes. Start checking for doness at 10 minutes by inserting a toothpick in the center. If it comes out clean the brownies are ready.
3. Allow Pumpkin Swirl Brownie Bites to cool in pan for five minutes on a cooling rack before removing.
A few notes:
I used pastry bags to dispense the brownie mix and pumpkin mix to minimize the mess and for ease. If you don’t have pastry bags, use a Ziploc or a spoon.
For an alternative to the swirl topping, try drizzling top with caramel or butterscotch sauce once the brownie bites are done baking or sprinkle mini chocolate chips on top of the pumpkin layer prior to baking.
Keep Pumpkin Swirl Brownie Bites covered and refrigerated to maintain freshness for up to 3-5 days.
Recipe from Baker’s Royal Blog
Friday, October 7, 2011
How to cook a fresh pumpkin?
Found this article over at "This mommy cooks" Go over and check her out, for more pumpkin recipes!
How to cook a fresh pumpkin
1. Start with small pumpkins, about two to three pounds. The smaller pumpkins are easier to handle and sweeter in taste.
2. First, wash the pumpkins over running water and pat dry with a clean dish towel or paper towel. Next, cut the pumpkin into large chunks and scoop out all the seeds (save them for roasting!) and stringy bits.
There are several easy ways to cook the pumpkins chunks. Use whatever method is best for you.
Oven roasting pumpkin: Heat oven to 350 degrees. Place pumpkin chunks, skin side up, in a glass baking dish. Add 1/4 inch of water and bake, uncovered, for 45-60 minutes (depending on chunk sizes) until flesh is tender, checking occasionally to add more water, if needed.
Microwaving pumpkin: Place pumpkin chunks, skin side up, in a glass baking dish. Add 1/4 inch of water and cover pan with plastic wrap or wax paper, and vent. Microwave on high for about 10 minutes (or about 5 minutes per pound) until pumpkin is tender.
Steaming pumpkin: Heat water to boiling in a saucepan that fits a steamer. Place pumpkin chunks in steamer container and place over pan. Reduce heat to medium and simmer, covered, for about 15 minutes or until pumpkin is tender.
Cook pumpkin in a slow cooker: Place pumpkin chunks, skin side down, in slow cooker. Cook on low for 3 to 3-1/2 hours or until pumpkin is tender.
How to make fresh pumpkin puree
1. For all methods after pumpkin is cooked, scoop out pulp and discard skin.
2. Pulp can be pureed in a blender or food processor or stirred by hand until smooth. Or you can keep it chunky, if desired.
3. Pulp keeps in the refrigerator for a week or it can also be frozen in airtight containers for six months.
4. A two to three pound pumpkin will make about 2-1/2 cups of puree.
How to make roasted pumpkin seeds
1. Heat oven to 350 degrees.
2. Place seeds in a colander and rinse.
3. Pick out all pieces of pulp.
4. Place seeds on a baking sheet and pat dry.
5. Drizzle a little vegetable oil over seeds and sprinkle with some salt and toss.
6. Bake for 10 minutes, stir, and return to oven.
7. Bake another 10-15 minutes, stirring every 5 minutes until golden and crispy.
Enjoy the fall!!!
~Mommy of 6 <3
How to cook a fresh pumpkin
1. Start with small pumpkins, about two to three pounds. The smaller pumpkins are easier to handle and sweeter in taste.
2. First, wash the pumpkins over running water and pat dry with a clean dish towel or paper towel. Next, cut the pumpkin into large chunks and scoop out all the seeds (save them for roasting!) and stringy bits.
There are several easy ways to cook the pumpkins chunks. Use whatever method is best for you.
Oven roasting pumpkin: Heat oven to 350 degrees. Place pumpkin chunks, skin side up, in a glass baking dish. Add 1/4 inch of water and bake, uncovered, for 45-60 minutes (depending on chunk sizes) until flesh is tender, checking occasionally to add more water, if needed.
Microwaving pumpkin: Place pumpkin chunks, skin side up, in a glass baking dish. Add 1/4 inch of water and cover pan with plastic wrap or wax paper, and vent. Microwave on high for about 10 minutes (or about 5 minutes per pound) until pumpkin is tender.
Steaming pumpkin: Heat water to boiling in a saucepan that fits a steamer. Place pumpkin chunks in steamer container and place over pan. Reduce heat to medium and simmer, covered, for about 15 minutes or until pumpkin is tender.
Cook pumpkin in a slow cooker: Place pumpkin chunks, skin side down, in slow cooker. Cook on low for 3 to 3-1/2 hours or until pumpkin is tender.
How to make fresh pumpkin puree
1. For all methods after pumpkin is cooked, scoop out pulp and discard skin.
2. Pulp can be pureed in a blender or food processor or stirred by hand until smooth. Or you can keep it chunky, if desired.
3. Pulp keeps in the refrigerator for a week or it can also be frozen in airtight containers for six months.
4. A two to three pound pumpkin will make about 2-1/2 cups of puree.
How to make roasted pumpkin seeds
1. Heat oven to 350 degrees.
2. Place seeds in a colander and rinse.
3. Pick out all pieces of pulp.
4. Place seeds on a baking sheet and pat dry.
5. Drizzle a little vegetable oil over seeds and sprinkle with some salt and toss.
6. Bake for 10 minutes, stir, and return to oven.
7. Bake another 10-15 minutes, stirring every 5 minutes until golden and crispy.
Enjoy the fall!!!
~Mommy of 6 <3
Thursday, October 6, 2011
Pumpkin Fritters- sweet and savory
The Savory Pumpkin Fritters
Ingredients:
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon salt
4 cups vegetable oil for frying
DIRECTIONS
1. In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
The Sweet Pumpkin Fritters
Ingredients:
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 tablespoon Cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups vegetable oil for frying
DIRECTIONS
1. In a medium bowl, combine pumpkin, egg, flour, sugar, baking powder, cinnamon, nutmeg, and salt. Mix until smooth.
2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
Cinnamon sugar coating:
1/2 sugar
1 tablespoon cinnamon
Mix together and roll cooked fritters until covered.
Ingredients:
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon salt
4 cups vegetable oil for frying
DIRECTIONS
1. In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
The Sweet Pumpkin Fritters
Ingredients:
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 tablespoon Cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups vegetable oil for frying
DIRECTIONS
1. In a medium bowl, combine pumpkin, egg, flour, sugar, baking powder, cinnamon, nutmeg, and salt. Mix until smooth.
2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
Cinnamon sugar coating:
1/2 sugar
1 tablespoon cinnamon
Mix together and roll cooked fritters until covered.
Wednesday, October 5, 2011
Pumpkin Brownies
Pumpkin Brownies
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 eggs
1/4 cup cocoa powder
1/2 cup semi-sweet chocolate chips
1/2 cup pumpkin puree
1/2 cup chopped walnuts
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 eggs
1/4 cup cocoa powder
1/2 cup semi-sweet chocolate chips
1/2 cup pumpkin puree
1/2 cup chopped walnuts
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
Tuesday, October 4, 2011
Pumpkin Scones
(adapted from Pinch My Salt)
2 c. flour (I used all-purpose instead of cake flour or something fancy, but I'm scandalous like that)
6 Tbs. cold butter (I only had salted, and it turned out just fine)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg (woohoo!)
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/3 c. pumpkin puree
1/3 c. half and half
6 Tbs. brown sugar
1 tsp. vanilla
Directions:
1. Mix pumpkin, half and half, brown sugar and vanilla in a small bowl, then place in the fridge to keep cold.
2. In a separate bowl, mix flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger together. Take the butter from the fridge and cut it into small pieces, and cut it into the flour mixture with a pastry blender. Add the wet ingredients all at once, stir until just moistened, and turn out into a lightly floured surface. Use your hands to lightly push all the dough together into a ball, knead it once or twice to finish any mixing, and then pat it into a small circle about 1 inch thick. Cut the scone dough into 8 pieces and put them on a pan so they are not touching.
3. Bake at 425-degrees for 15 minutes. Scones should be light brown on top -- don't overbake.
Ginger Molasses Glaze (also adapted from Pinch My Salt)
2 Tbs. Molasses
2 Tbs. half and half
1/4 tsp - 1/2 tsp. powdered ginger (depending on your taste... I like a little ginger kick)
Then mix in enough powdered sugar for your desired consistency. I like it thick, so I think I used around 1 c. of powdered sugar... but don't quote me.
I do not remember where I originally got this recipe from, so PLEASE if t is from your blog, please let me know, so I can give you credit!
Enjoy,
~Mommy of 6 <3
2 c. flour (I used all-purpose instead of cake flour or something fancy, but I'm scandalous like that)
6 Tbs. cold butter (I only had salted, and it turned out just fine)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg (woohoo!)
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/3 c. pumpkin puree
1/3 c. half and half
6 Tbs. brown sugar
1 tsp. vanilla
Directions:
1. Mix pumpkin, half and half, brown sugar and vanilla in a small bowl, then place in the fridge to keep cold.
2. In a separate bowl, mix flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger together. Take the butter from the fridge and cut it into small pieces, and cut it into the flour mixture with a pastry blender. Add the wet ingredients all at once, stir until just moistened, and turn out into a lightly floured surface. Use your hands to lightly push all the dough together into a ball, knead it once or twice to finish any mixing, and then pat it into a small circle about 1 inch thick. Cut the scone dough into 8 pieces and put them on a pan so they are not touching.
3. Bake at 425-degrees for 15 minutes. Scones should be light brown on top -- don't overbake.
Ginger Molasses Glaze (also adapted from Pinch My Salt)
2 Tbs. Molasses
2 Tbs. half and half
1/4 tsp - 1/2 tsp. powdered ginger (depending on your taste... I like a little ginger kick)
Then mix in enough powdered sugar for your desired consistency. I like it thick, so I think I used around 1 c. of powdered sugar... but don't quote me.
I do not remember where I originally got this recipe from, so PLEASE if t is from your blog, please let me know, so I can give you credit!
Enjoy,
~Mommy of 6 <3
Monday, October 3, 2011
The first pumpkin recipe of the month!!!!
How exciting, Fall is here!!!
Cool weather, Check!
Fall recipes in hand, Check!
Blog before my finger tips, Check!
Sweater, because I woke up to 40s this morning, CHECK!!!
I can not believe it is Ocotber already! I feel like we should just be going into spring... How can almost a whole year fly before my eyes, before I even notice?
So here is the first Pumpkin recipe for the month! And many many more to come!
Pumpkin Chocolate Chip Muffins
4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees.
Makes 24-30 muffins
Cool weather, Check!
Fall recipes in hand, Check!
Blog before my finger tips, Check!
Sweater, because I woke up to 40s this morning, CHECK!!!
I can not believe it is Ocotber already! I feel like we should just be going into spring... How can almost a whole year fly before my eyes, before I even notice?
So here is the first Pumpkin recipe for the month! And many many more to come!
Pumpkin Chocolate Chip Muffins
4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees.
Makes 24-30 muffins
Another exciting blogger!!!
I love this page!!! Go check them out!
A to Z celebrations are having a huge Spooktacular give-away! Go chekc them out!
A to Z celebrations are having a huge Spooktacular give-away! Go chekc them out!
Friday, September 30, 2011
Apple Coffee Cake
Homemade Apple Coffee Cake in 3 steps, SIGN ME UP!!! Really, this was yummy! Feeling the FALL yet??? Tomorrow starts our Month Of Pumpkin!!! There is nothing that makes you get ready for fall like cooking with apples and pumpkins! OH MY FAVORITE TIME OF YEAR!!!!
Streusel Topping
2/3 cup Original Bisquick® mix
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup cold butter or margarine
Coffee Cake
2 cups Original Bisquick® mix
2/3 cup milk or water
3 tablespoons granulated sugar
1 egg
2 medium cooking apples, peeled and thinly sliced (2 cups)
2 tablespoons chopped nuts
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk
Directions:
1. Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In smal bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside.
2. In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
3. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.
Streusel Topping
2/3 cup Original Bisquick® mix
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup cold butter or margarine
Coffee Cake
2 cups Original Bisquick® mix
2/3 cup milk or water
3 tablespoons granulated sugar
1 egg
2 medium cooking apples, peeled and thinly sliced (2 cups)
2 tablespoons chopped nuts
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk
Directions:
1. Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In smal bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside.
2. In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
3. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.
Thursday, September 29, 2011
Fettucini with Sweet Pepper- Cayenne Sauce
Totally yummy for a dinner, and my kids LOVED it! I think this might become one of thier favorites, it still ranks below Creamy Bacon Carbonara though!
Ingredients
12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3.Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4.Toss hot pasta with sauce and season with salt and pepper to taste; serve.
Ingredients
12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3.Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4.Toss hot pasta with sauce and season with salt and pepper to taste; serve.
Glazed Apple Fritters
Vegetable oil for deep frying
2 cups Original Bisquick® mix
1/2 cup cold water
1 egg
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 large unpeeled Granny Smith apple, chopped (about 1 3/4 cups)
1/4 cup powdered sugar
1. In deep fryer or 4-quart heavy saucepan, heat oil to 350°F.
2. In large bowl, stir Bisquick mix, water, egg, granulated sugar and cinnamon. Fold in apple. Working in batches, drop batter by tablespoonfuls into hot oil. Cook 2 to 3 minutes, turning occasionally, or until golden brown. Use a metal slotted spoon to remove fritters from oil; drain on paper towels.
3. Before serving, sprinkle fritters with powdered sugar.
The last time I made these I made a simple glaze of powdered sugar, vanilla, and water, and glazed them, and they were delish!
~Enjoy!
Mommy of 6 <3
2 cups Original Bisquick® mix
1/2 cup cold water
1 egg
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 large unpeeled Granny Smith apple, chopped (about 1 3/4 cups)
1/4 cup powdered sugar
1. In deep fryer or 4-quart heavy saucepan, heat oil to 350°F.
2. In large bowl, stir Bisquick mix, water, egg, granulated sugar and cinnamon. Fold in apple. Working in batches, drop batter by tablespoonfuls into hot oil. Cook 2 to 3 minutes, turning occasionally, or until golden brown. Use a metal slotted spoon to remove fritters from oil; drain on paper towels.
3. Before serving, sprinkle fritters with powdered sugar.
The last time I made these I made a simple glaze of powdered sugar, vanilla, and water, and glazed them, and they were delish!
~Enjoy!
Mommy of 6 <3
Wednesday, September 28, 2011
Tasty Carrot Cupcakes with White Chocolate Cream Cheese Frosting
 |
| Looks yummy right??? |
Ingredients
2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup chopped walnuts
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2.In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
3.In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
4.Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
5.Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
Recipe from Allrecipes.com
Yummy right?
Grilled Stuffed Portobello Mushrooms
Serves: 4
Not all grilling out has to involve meat. This dish brings exciting tastes and good health together in one package.
INGREDIENTS
2/3 cup fresh tomatoes, chopped
1/4 cup shredded part-skim mozzarella cheese
1 teaspoon olive oil
1/2 teaspoon finely chopped fresh rosemary (or 1/8 teaspoon dried rosemary)
1/8 teaspoon ground black pepper
1 garlic clove, crushed
4 (5-6" diameter) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons fresh cilantro, chopped
DIRECTIONS
1. In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
2. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
3. In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
4. Grill the caps, starting with stem side down, for 5 minutes on each side or until soft.
5. Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
6. Garnish with cilantro
Recipe from Babyfit.com
~Enjoy,
Mommy of 6 <3
Baked Cinnamon Apples
A warm, sweet baked apple dish is the perfect ending to any meal. This recipe helps keep it light.
Ingredients:
4 baking apples (I use golden delicious)
1/2 cup brown sugar, packed
4 teaspoons margarine
1/2 teaspoon cinnamon
Directions:
1. Remove core from apples and place upright in baking dish.
2. Place two tablespoons brown sugar, 1 teaspoon margarine and 1/8 teaspoon cinnamon in the center of each apple.
3. Pour water into baking dish to 1/4 inch depth.
4. Bake at 375° F for 30-40 minutes, or until tender.
Ingredients:
4 baking apples (I use golden delicious)
1/2 cup brown sugar, packed
4 teaspoons margarine
1/2 teaspoon cinnamon
Directions:
1. Remove core from apples and place upright in baking dish.
2. Place two tablespoons brown sugar, 1 teaspoon margarine and 1/8 teaspoon cinnamon in the center of each apple.
3. Pour water into baking dish to 1/4 inch depth.
4. Bake at 375° F for 30-40 minutes, or until tender.
Monday, September 26, 2011
Mile High Apple Pie
Mile High Apple Pie Singles
Recipe adapted from Pampered Chef
1 lemon
1/2 cup sugar
1 tsp pumpkin pie spice
1/2 package of refrigerated pie crusts softened to package instructions
3 medium granny smith apples
1 cup thawed frozen whipped topping
1/4 cup butterscotch or caramel ice cream sundae topping
Directions:
1. Preheat oven to 425 degrees. Line cookie sheet with parchment paper, and set aside. Zest the lemon and measure 1 tsp. Combine zest, sugar, and spice in large mixing bowl. Unroll pie crust onto lightly floured mat or counter. Spacing closely together cut 12 disks fromt he crust using a 3 inch buscuit cutter. Trasfer disks to the cookie sheet; lightly prick with fork and evenly with sugar mixture. Bake for 6-8 minutes or until lightly browned.
2. Cut apples into wedges and add apples tot he remaining sugar mixture in the mixing bowl; toss to cover completely. Arrange apples in a single layer in a 9X13 pan or other microwaveable dish, and microwave on high 3-5 minutes or until apples are soft. Carefully measure out 3 TBSP of the apple liquid and fold into the whipped topping in a separate small bowl.
3. Remove cookie sheet from oven to a cooling rack. To assemble, transfer one disk to a serving plate. Arrange three apple wedges on disk in a single layer. Top apples with 1 TBSP of the whipped topping mixture. Place a second disk over the filling; top with two apple wedges and 1 TBSP of the whipped topping mixture. Repeat with remaining disk, apple wedges and whipped topping mixture. Drizzle sauce over all the desserts.
Makes 6 servings
Our newest favorite apple dessert!
~Enjoy,
Mommy of 6 <3
Saturday, September 24, 2011
Smallest Batch of cookies EVER
Seriously, it only makes about 8 cookies!
Have you ever wanted cookies, but it's too tempting to make a big batch... If you are anything like me, I know I can't have cookies lying around, I will eat them... I found this recipe on one of my favorite food blogs, so I had to share...
The Smallest Batch of Cookies...EVER!
3 tbs butter, softened
3 tbs sugar
3 tbs brown sugar
1 tbs egg (crack egg into bowl, whisk it really good, and measure it into a measuring spoon.)
1/2 tsp vanilla
1/8 tsp baking soda
1/4 tsp salt (just slightly under)
1/2 c flour
however many chips or mix ins you want (about 1/3 c)
Directions:
Preheat oven to 350 degrees. Combine butter and sugar until creamy. Add vanilla and egg, mix well. Add baking soda, salt and flour, mix until combined. Add mix-ins. Spoon dough onto cookie sheet and bake for 7-10 minutes or until desired doneness. Makes about 8 cookies
Recipe and picture form T.D.F. recipes "to die for" Click on the link to see more of Rachelle's recipes
The Smallest Batch of Cookies...EVER!
3 tbs butter, softened
3 tbs sugar
3 tbs brown sugar
1 tbs egg (crack egg into bowl, whisk it really good, and measure it into a measuring spoon.)
1/2 tsp vanilla
1/8 tsp baking soda
1/4 tsp salt (just slightly under)
1/2 c flour
however many chips or mix ins you want (about 1/3 c)
Directions:
Preheat oven to 350 degrees. Combine butter and sugar until creamy. Add vanilla and egg, mix well. Add baking soda, salt and flour, mix until combined. Add mix-ins. Spoon dough onto cookie sheet and bake for 7-10 minutes or until desired doneness. Makes about 8 cookies
Recipe and picture form T.D.F. recipes "to die for" Click on the link to see more of Rachelle's recipes
Friday, September 23, 2011
Vegan French Toast Sticks
Better than ever... I love these! My kids {LOVE} french toast. So much thatoen morning I couldn't get them out of bed, so I told them I made french toast... and Viola, they got up ran down stairs, and enjoyed their french toast that morning... This is the french toast I made! It really, {truly} is the best ever French Toast Sticks
Ingredients (use vegan versions):
1/2 cup nondairy milk
1/2 teaspoon almond or vanilla extract (almond works best)
2 tablespoons oil
1/4 teaspoon salt
1 tablespoon flour
2 tablespoons cornstarch
3 teaspoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 slices bread, each cut in 4 sticks
oil, as needed
fresh fruit cut up, optional
powdered sugar, to serve, optional
Directions:
1. Mix first 9 ingredients in bowl (through nutmeg). Dip sticks individually into mixture.
2. Over medium/low heat, on a well greased pan, lay sticks flat down. After 2 to 4 minutes turn sticks, they should be a light brown.
3. Sticks should turn easily when done. Fry for another 1 to 2 minutes before removing.
4. Top with fruit, and sprinkle some powdered sugar. Serves: 2, Preparation time: 10-20 minutes
Enjoy,
Mommy of 6 <3
Ingredients (use vegan versions):
1/2 cup nondairy milk
1/2 teaspoon almond or vanilla extract (almond works best)
2 tablespoons oil
1/4 teaspoon salt
1 tablespoon flour
2 tablespoons cornstarch
3 teaspoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 slices bread, each cut in 4 sticks
oil, as needed
fresh fruit cut up, optional
powdered sugar, to serve, optional
Directions:
1. Mix first 9 ingredients in bowl (through nutmeg). Dip sticks individually into mixture.
2. Over medium/low heat, on a well greased pan, lay sticks flat down. After 2 to 4 minutes turn sticks, they should be a light brown.
3. Sticks should turn easily when done. Fry for another 1 to 2 minutes before removing.
4. Top with fruit, and sprinkle some powdered sugar. Serves: 2, Preparation time: 10-20 minutes
Enjoy,
Mommy of 6 <3
Thursday, September 22, 2011
Vegan Chocolate Chip Cookies
Who would have known that Vegan cookies were this good?? My hubby didn't even notice they were Vegan, and I am not telling him!
Vegan Chocolate Chip Cookies
Ingredients (use vegan versions):
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon, to taste, optional
handful vegan chocolate or carob chips
1 cup raw sugar (turbinado; sucanat works too, but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Directions:
1. Very important-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works much better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350 degrees F.
2. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips. Make a well in the center and set aside. In a medium size bowl, add together sugar and oil; mix well.
3. Add the vanilla and then add the water; mix well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to.
4. Spoon onto ungreased cookie sheets. Bake for 10-12 minutes. The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in 2 minute increments from here until they get to where I like them.
5. Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans love them. In the words of my 7 year old son: Mom, THESE are the BEST EVER cookeis!
Serves: almost 2 dozen; Preparation Time: 10 minutes; Cooking Time: 10 to 12 minutes
Vegan Chocolate Chip Cookies
Ingredients (use vegan versions):
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon, to taste, optional
handful vegan chocolate or carob chips
1 cup raw sugar (turbinado; sucanat works too, but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Directions:
1. Very important-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works much better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350 degrees F.
2. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips. Make a well in the center and set aside. In a medium size bowl, add together sugar and oil; mix well.
3. Add the vanilla and then add the water; mix well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to.
4. Spoon onto ungreased cookie sheets. Bake for 10-12 minutes. The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in 2 minute increments from here until they get to where I like them.
5. Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans love them. In the words of my 7 year old son: Mom, THESE are the BEST EVER cookeis!
Serves: almost 2 dozen; Preparation Time: 10 minutes; Cooking Time: 10 to 12 minutes
Wednesday, September 21, 2011
Chocolate Avocado milkshake
While I was blog surfing this morning, I came across another one of my favorite blogs called, 52 Kitchen Adventures. The recipes we have tried from there, have been fantastic! Go check them out... Here!
Here is the most recent recipe we tried, and LIKED!!!
Chocolate Avocado Milkshake
Makes 1 serving
1/2 avocado
1-1/2 C milk
2 T unsweetened cocoa powder
1-2 T preferred sweetener (sugar, agave nectar, etc.)
1 t vanilla extract
A few ice cubes
Directions:
Place all ingredients in blender and blend until smooth. Serve immediately
Here is the most recent recipe we tried, and LIKED!!!
Chocolate Avocado Milkshake
Makes 1 serving
1/2 avocado
1-1/2 C milk
2 T unsweetened cocoa powder
1-2 T preferred sweetener (sugar, agave nectar, etc.)
1 t vanilla extract
A few ice cubes
Directions:
Place all ingredients in blender and blend until smooth. Serve immediately
Tuesday, September 20, 2011
Chocolate milkshake
What a wonderful concept... Guilt Free Chocolate Milkshake!!! OMGoodness, I can hardly contain my excitment!
Ingredients: (2 cups)
1 1/2 cups skim nonfat milk
2 tablespoons plain Oikos Greek yogurt
1 banana, sliced
2 tablespoons natural unsweetened cocoa powder
1 tablespoon agave syrup
Directions:
Combine all ingredients in a large measuring cup and blend with immersion blender or mix in a regular blender until smooth and bubbly on top. Serve immediately.
Ingredients: (2 cups)
1 1/2 cups skim nonfat milk
2 tablespoons plain Oikos Greek yogurt
1 banana, sliced
2 tablespoons natural unsweetened cocoa powder
1 tablespoon agave syrup
Directions:
Combine all ingredients in a large measuring cup and blend with immersion blender or mix in a regular blender until smooth and bubbly on top. Serve immediately.
Monday, September 19, 2011
Chocolate Chip Trifle Recipe
Ingredients:
1 (18 ounce) package NESTLE Refrigerated Chocolate Chip Cookie Dough
2 cups fat free milk
2 (3.4 ounce) packages instant vanilla pudding mix
2 (12 ounce) containers frozen non-dairy whipped topping
1 1/2 quarts sliced fresh strawberries
Fresh mint leaves (optional)
Fresh strawberries or raspberries (optional)
Directions:
1. Preheat oven to 375 degrees F.
2. Cut cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2 1/2-inch logs, ending with 16. Place on ungreased baking sheets.
3. Bake for 11 to 13 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
4. BEAT milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle 3/4 of crumbled cookies on bottom of deep 10-inch glass serving dish. Top with 1/3 of pudding mixture.
5. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. Garnish with mint leaves and strawberries.
Enjoy,
Mommy of 6 <3
1 (18 ounce) package NESTLE Refrigerated Chocolate Chip Cookie Dough
2 cups fat free milk
2 (3.4 ounce) packages instant vanilla pudding mix
2 (12 ounce) containers frozen non-dairy whipped topping
1 1/2 quarts sliced fresh strawberries
Fresh mint leaves (optional)
Fresh strawberries or raspberries (optional)
Directions:
1. Preheat oven to 375 degrees F.
2. Cut cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2 1/2-inch logs, ending with 16. Place on ungreased baking sheets.
3. Bake for 11 to 13 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
4. BEAT milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle 3/4 of crumbled cookies on bottom of deep 10-inch glass serving dish. Top with 1/3 of pudding mixture.
5. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. Garnish with mint leaves and strawberries.
Enjoy,
Mommy of 6 <3
Sunday, September 18, 2011
Red-Hot Apples
This recipe has been a childhood favorite for a slong as I can remember. It was one I will never forget my great grandma making for us! I LOVEd (well still do love) this recipe!
Red Hot Apples 2 green tart apples, cored
4 teaspoons brown sugar
1/4 glass red-hot candy
Vanilla ice cream, optional
Directions:
1. Cover a baking dish with foil. Spoon 2 tsp of sugar and 1 tablespoon red-hots in the center of the apples. Cover baking dish with foil tightly.
2. Bake at 350 for 25-30 min’s or even until eventually soft. Take out of oven and allow to cool for 10 minutes. Serve warm with vanilla ice cream!
~Enjoy,
Mommy of 6 <3
4 teaspoons brown sugar
1/4 glass red-hot candy
Vanilla ice cream, optional
Directions:
1. Cover a baking dish with foil. Spoon 2 tsp of sugar and 1 tablespoon red-hots in the center of the apples. Cover baking dish with foil tightly.
2. Bake at 350 for 25-30 min’s or even until eventually soft. Take out of oven and allow to cool for 10 minutes. Serve warm with vanilla ice cream!
~Enjoy,
Mommy of 6 <3
Saturday, September 17, 2011
Vanilla Churros with Chocolate Dipping Sauce
Vanilla Churros with chocolate sauce
Ingredients:
1 cup water
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 tsp. vanilla extract
1/4 cup sugar
1/2 to 1 tsp. ground cinnamon, depending on taste
Directions:
1. Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
2. In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.
3. In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.
4. Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.
Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
5. Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.
6. You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.
7. Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
8. While still warm, roll each churro into the dish with the sugar and cinnamon until coated
Dip in or serve with chocolate sauce!!! And Enjoy!
~Mommy of 6 <3
1 cup water
2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 tsp. vanilla extract
1/4 cup sugar
1/2 to 1 tsp. ground cinnamon, depending on taste
Directions:
1. Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.
2. In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.
3. In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.
4. Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.
Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
5. Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.
6. You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.
7. Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
8. While still warm, roll each churro into the dish with the sugar and cinnamon until coated
Dip in or serve with chocolate sauce!!! And Enjoy!
~Mommy of 6 <3
Friday, September 16, 2011
Spicy Sausage Pizza Pie
Ingredients:
1.5 pound bulk pork sausage
1.5 can (8 oz) pizza sauce
1/2 tsp dried oregano leaves
2 cups Original Bisquick® mix
1/4 cup process cheese spread, room temperature
1/4 mug hot water
Green as well as red-colored bell pepper rings, if desired
1.5 cup shredded mozzarella cheese (4 oz .)
Directions:
1. Heat stove to 375ºF. Spray a cookie sheet with cooking spray. Cook sausage in 10-inch skillet on medium-high , mix occasionally, till no longer pink; drain. Mix in pizza sauce and oregano; set aside.
2. Stir Bisquick mix, cheese spread and hot water until a smooth dough. Sprinkle a little Bisquick on the counter, and turn dough out. Move in Bisquick mix in order to coat. Form in to a ball; knead 5 times. Place on cookie sheet. Spread sausage mixture over crust in leaving a 3 inch border around the edge. Sprinkle 3/4 cup of cheese over the top, and fold up the sides leaving a hole at the top to envelope the insides. Top with bell pepper rings. Sprinkle with remaining cheese.
3. Bake 23-25 minutes or till crust is gentle golden brown and cheese is actually melted
1.5 pound bulk pork sausage
1.5 can (8 oz) pizza sauce
1/2 tsp dried oregano leaves
2 cups Original Bisquick® mix
1/4 cup process cheese spread, room temperature
1/4 mug hot water
Green as well as red-colored bell pepper rings, if desired
1.5 cup shredded mozzarella cheese (4 oz .)
Directions:
1. Heat stove to 375ºF. Spray a cookie sheet with cooking spray. Cook sausage in 10-inch skillet on medium-high , mix occasionally, till no longer pink; drain. Mix in pizza sauce and oregano; set aside.
2. Stir Bisquick mix, cheese spread and hot water until a smooth dough. Sprinkle a little Bisquick on the counter, and turn dough out. Move in Bisquick mix in order to coat. Form in to a ball; knead 5 times. Place on cookie sheet. Spread sausage mixture over crust in leaving a 3 inch border around the edge. Sprinkle 3/4 cup of cheese over the top, and fold up the sides leaving a hole at the top to envelope the insides. Top with bell pepper rings. Sprinkle with remaining cheese.
3. Bake 23-25 minutes or till crust is gentle golden brown and cheese is actually melted
Thursday, September 15, 2011
Blueberry Cream Cheese Ring
Oh the things you can do with those little cans of cresent dough!!!
Ingredients:
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can blueberry pie filling ( or cherry)
Glaze
1/2 cup powdered sugar
2-3 teaspoons milk
Directions:
1. Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
2. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling.
3. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown.
4. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.
These were a very yummy dessert!!!
Enjoy,
~Mommy of 6 <3
Ingredients:
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can blueberry pie filling ( or cherry)
Glaze
1/2 cup powdered sugar
2-3 teaspoons milk
Directions:
1. Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
2. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling.
3. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown.
4. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.
These were a very yummy dessert!!!
Enjoy,
~Mommy of 6 <3
Wednesday, September 14, 2011
Hot Apple Cider
Hot Apple Cider
2 quarts or litres apple juice
1 cup orange juice
1/2 cup lemon juice
1/2 cup brown sugar
1-2 cinnamon sticks
1 tbsp whole cloves in spice bag
Directions:
Heat apple juice almost to boiling. Add spice bag and cinnamon sticks. Simmer 5-10 minutes. Add orange juice, lemon juice and brown sugar. Heat. Serve in a Halloween punch bowl. Makes approximately 20 - 4 oz servings.
The Fall... The Fall... Oh how I love thee!
~Mommy of 6 <3
2 quarts or litres apple juice
1 cup orange juice
1/2 cup lemon juice
1/2 cup brown sugar
1-2 cinnamon sticks
1 tbsp whole cloves in spice bag
Directions:
Heat apple juice almost to boiling. Add spice bag and cinnamon sticks. Simmer 5-10 minutes. Add orange juice, lemon juice and brown sugar. Heat. Serve in a Halloween punch bowl. Makes approximately 20 - 4 oz servings.
The Fall... The Fall... Oh how I love thee!
~Mommy of 6 <3
Tuesday, September 13, 2011
Pepperoni Pizza Bites
Pepperoni Pizza Bites
Adapted from Everyday
Makes 24 (I actually got exactly 24!)
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup pizza sauce (I buy the 8 oz cans of pizza sauce)
2 Tablespoons finely chopped fresh basil (optional)
Directions:
Preheat oven to 375. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. (Watch them close. I have found that all mini muffin cups are not created equal. My new pan has smaller cups than my old one.)
Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Serve the puffs with the pizza sauce for dipping
Makes 24 (I actually got exactly 24!)
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup pizza sauce (I buy the 8 oz cans of pizza sauce)
2 Tablespoons finely chopped fresh basil (optional)
Directions:
Preheat oven to 375. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. (Watch them close. I have found that all mini muffin cups are not created equal. My new pan has smaller cups than my old one.)
Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Serve the puffs with the pizza sauce for dipping
Monday, September 12, 2011
Apple-Blue Cheese bites
These ROCK! I am serious! You look at the ingredients going... "Um, really?" But seriously, they were awesome! Try them and tell me what you think!
INGREDIENTS
• 1 cup crumbled blue cheese (4 oz)
• 1/4 cup chopped pecans
• 1 oz cream cheese, softened
• 1/2 teaspoon dried rosemary leaves, crushed
• 2 medium apples, peeled
• 1 8 oz can crescent dinner rolls
DIRECTIONS
1. Mix blue cheese, pecans, cream cheese and rosemary. Cut each apple into 16 wedges; set aside.
2. Separate dough into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1 tablespoon cheese mixture over each triangle; place 2 apple wedges along wide end of each triangle. Roll up each triangle from wide end and place point side down 1 inch apart on ungreased cookie sheet.
3. Bake at 375°F 18 to 22 minutes or until golden brown. Serve warm.
INGREDIENTS
• 1 cup crumbled blue cheese (4 oz)
• 1/4 cup chopped pecans
• 1 oz cream cheese, softened
• 1/2 teaspoon dried rosemary leaves, crushed
• 2 medium apples, peeled
• 1 8 oz can crescent dinner rolls
DIRECTIONS
1. Mix blue cheese, pecans, cream cheese and rosemary. Cut each apple into 16 wedges; set aside.
2. Separate dough into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1 tablespoon cheese mixture over each triangle; place 2 apple wedges along wide end of each triangle. Roll up each triangle from wide end and place point side down 1 inch apart on ungreased cookie sheet.
3. Bake at 375°F 18 to 22 minutes or until golden brown. Serve warm.
Friday, September 9, 2011
Honey Cinnamon Yogurt with Fruit
Ingredients:
2 plums
1 navel orange
1 cup red grapes
1 cup vanilla organic yogurt
1/4 cup honey
1/2 tsp. ground cinnamon
Directions:
Chop plums, supreme (section) the oranges and halve the grapes, divide the mixed fruit among 4 cups. combine yogurt with honey and cinnamon. Top each fruit cup with 1/4 of the sauce.
*We added nectarines too!*
~Enjoy,
Mommy of 6 <3
2 plums
1 navel orange
1 cup red grapes
1 cup vanilla organic yogurt
1/4 cup honey
1/2 tsp. ground cinnamon
Directions:
Chop plums, supreme (section) the oranges and halve the grapes, divide the mixed fruit among 4 cups. combine yogurt with honey and cinnamon. Top each fruit cup with 1/4 of the sauce.
*We added nectarines too!*
~Enjoy,
Mommy of 6 <3
Thursday, September 8, 2011
10 minute apple sauce
Alton Brown sure knew what he was doing by this! MY KIDS LOVE IT!
Ingredients:
3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon
Directions:
In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use
Ingredients:
3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon
Directions:
In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use
Wednesday, September 7, 2011
Almond Blueberry Granola bars
These are the best ever after school snack, or an awesome breakfast on the go...
Ingredients:
1/2 cup peanut butter
1/2 cup honey
1 cup crispy brown rice cereal
1 cup granola
1/2 cup almonds, chopped
1/2 cup dried blueberries, chopped
1/4 teaspoon salt
Directions:
1. Put peanut butter and honey in a small glass bowl and microwave on high for 1 minute or until they melt together; whisk to combine.
2. Put the crispy cereal, granola, almonds, blueberries and salt in a bowl and add the mixture of peanut butter and honey; stir well to combine.
3. Line an 8-inch-square baking dish with parchment paper. Spread the granola mixture evenly into the dish, pressing down gently, and cover with plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the parchment paper out of the dish; peel off the paper and cut the bars to any size you like.
Makes about 16 to 20 granola bars.
Ingredients:
1/2 cup peanut butter
1/2 cup honey
1 cup crispy brown rice cereal
1 cup granola
1/2 cup almonds, chopped
1/2 cup dried blueberries, chopped
1/4 teaspoon salt
Directions:
1. Put peanut butter and honey in a small glass bowl and microwave on high for 1 minute or until they melt together; whisk to combine.
2. Put the crispy cereal, granola, almonds, blueberries and salt in a bowl and add the mixture of peanut butter and honey; stir well to combine.
3. Line an 8-inch-square baking dish with parchment paper. Spread the granola mixture evenly into the dish, pressing down gently, and cover with plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the parchment paper out of the dish; peel off the paper and cut the bars to any size you like.
Makes about 16 to 20 granola bars.
Tuesday, September 6, 2011
Parker Pasta Salad
A friend of mine asked for this months ago, and I have been a bad friend, and kept forgetting to get it to her... So hopefully she can forgive me... :)
Here is our favorite pasta salad:
Ingredients: 1-16 oz Box of Garden Rotini
6 oz cheese- cubed (any variety, we like to mix it up and use half pepper jack, and half colby)
1 pkg bite size pepperoni ( I use turkey, but you can use regular)
1 powder ranch package ( I forget what they are called, but the powdered ranch dressing)
1-16 oz bottle of zesty Italian dressing
1/4 cup sour cream
1/4 cup parmesan cheese- grated
fresh brocolli
frozen peas- defrosted
fresh cherry or grape tomatoes
black olives
Directions:
1. Boil pasta, drain and set aside. In a smal bowl mix together, ranch, italian dressing, sour cream, and parmesan cheese- set aside.
2. Pour pasta into large bowl, add cheese, pepperoni, and mix in as many or as little veggies as you would like. These are the ones I use, but feel free to mix it up! You can also add, zucchini, carrots, cucumbers, celery, etc.
3. Mix in the dressing mixture, and stir well. Place into refrigerator and chill for three hours! Serve cold!
Enjoy!!!
~Mommy of 6 <3
Here is our favorite pasta salad:
6 oz cheese- cubed (any variety, we like to mix it up and use half pepper jack, and half colby)
1 pkg bite size pepperoni ( I use turkey, but you can use regular)
1 powder ranch package ( I forget what they are called, but the powdered ranch dressing)
1-16 oz bottle of zesty Italian dressing
1/4 cup sour cream
1/4 cup parmesan cheese- grated
fresh brocolli
frozen peas- defrosted
fresh cherry or grape tomatoes
black olives
Directions:
1. Boil pasta, drain and set aside. In a smal bowl mix together, ranch, italian dressing, sour cream, and parmesan cheese- set aside.
2. Pour pasta into large bowl, add cheese, pepperoni, and mix in as many or as little veggies as you would like. These are the ones I use, but feel free to mix it up! You can also add, zucchini, carrots, cucumbers, celery, etc.
3. Mix in the dressing mixture, and stir well. Place into refrigerator and chill for three hours! Serve cold!
Enjoy!!!
~Mommy of 6 <3
Sunday, September 4, 2011
Homemade Baby Food
Here is a really good link that describes how to make your own.. with ease!!!
http://babyfit.sparkpeople.com/articles.asp?id=648
Cooked Meats and Poultry: Place ½ cup cubed, cooked meat into the blender. Add about 4 tablespoons of liquid (such as meat broth, water, breast milk, or formula). Blend until smooth.
Fruits and Vegetables: Put ¾ cup cooked fruits or vegetables into the blender. Add 2 tablespoons of water or juice. Process until smooth.
Creamed Fruit and Cottage Cheese: Put ½ cup of cottage cheese and 3 tablespoons of canned or cooked fruit into a blender. Add breast milk, formula or juice to reach the desired consistency. Process until smooth.
Meal-in-One: Place 1 cup cooked meat, 2/3 cup cooked vegetables, ½ cup cooked rice (or noodles, potatoes, or baby cereal), 1 cup liquid (brother, vegetable juice, breast milk, or formula) into a blender. Puree to desired consistency. Freeze in ice cube trays. Makes 3 cups, or 15 food cubes.
http://babyfit.sparkpeople.com/articles.asp?id=648
Cooked Meats and Poultry: Place ½ cup cubed, cooked meat into the blender. Add about 4 tablespoons of liquid (such as meat broth, water, breast milk, or formula). Blend until smooth.
Fruits and Vegetables: Put ¾ cup cooked fruits or vegetables into the blender. Add 2 tablespoons of water or juice. Process until smooth.
Creamed Fruit and Cottage Cheese: Put ½ cup of cottage cheese and 3 tablespoons of canned or cooked fruit into a blender. Add breast milk, formula or juice to reach the desired consistency. Process until smooth.
Meal-in-One: Place 1 cup cooked meat, 2/3 cup cooked vegetables, ½ cup cooked rice (or noodles, potatoes, or baby cereal), 1 cup liquid (brother, vegetable juice, breast milk, or formula) into a blender. Puree to desired consistency. Freeze in ice cube trays. Makes 3 cups, or 15 food cubes.
Saturday, September 3, 2011
Homemade Babyfood
I have gotten many request for homemade babyfood lately... so I thought I would share. Do you want to offer your baby the best that nature has to offer? You can skip the pricey jars of organic baby food and head to the produce section for ingredients to make your own. With my oldest I didn't make our own baby food, and he turned ou to be my pickest eater. With all the rest, I made our own, and they eat everything! There is such versatility with flavors when you make your own food, that you can really get your little one experimenting with new flavors. You would be surprised at what your little one wil eat! Mine would eat turnips, cabbage, esparagus, etc.
Here are some advantages to making your own organic baby food:
1. It's less expensive. A pound of fresh organic carrots will run you about $1. A four-ounce jar of organic baby food carrots cost about $.75--or $3 a pound!
2. It tastes better. Homemade baby food actually tastes like food, and your baby will grow accustomed to the flavor of fresh fruits and vegetables, possibly making them more likely to accept those foods later.
3. You know what's in it. You know for sure that it's free of additives and preservatives.
4. You can tailor the texture to your baby's preference and developmental stage.
5. It is more nutrient-rich than jarred. Since you made it, you know it hasn't been sitting for months on the supermarket shelves.
6. It's fun!
Tip I had share: Gerber started canning baby food in 1928. Before that, babies ate food that their parents mashed and stained for them. Now that we have blenders and food processors, making homemade baby food is a breeze
I will share some of our favorite recipes this week! Enjoy!
~Mommy of 6 <3
Here are some advantages to making your own organic baby food:
1. It's less expensive. A pound of fresh organic carrots will run you about $1. A four-ounce jar of organic baby food carrots cost about $.75--or $3 a pound!
2. It tastes better. Homemade baby food actually tastes like food, and your baby will grow accustomed to the flavor of fresh fruits and vegetables, possibly making them more likely to accept those foods later.
3. You know what's in it. You know for sure that it's free of additives and preservatives.
4. You can tailor the texture to your baby's preference and developmental stage.
5. It is more nutrient-rich than jarred. Since you made it, you know it hasn't been sitting for months on the supermarket shelves.
6. It's fun!
Tip I had share: Gerber started canning baby food in 1928. Before that, babies ate food that their parents mashed and stained for them. Now that we have blenders and food processors, making homemade baby food is a breeze
I will share some of our favorite recipes this week! Enjoy!
~Mommy of 6 <3
Friday, September 2, 2011
Old Fashioned Orange Sherbert
Recipe originally from a 1950's orange juice advertisment, but updated using an ice cream freeser and ot freezer trays! The best thing about it... IT ONLY HAS FOUR INGREDIENTS! Isn't that awesome!
1 can(s) evaporated milk
1 can(s) 6 oz can of frozen orange juice concentrate,undiluted
1/2 c sugar
1/8 tsp salt
Directions:
1. Open evaporated milk and put in freezer until ice crystals begin to form around the edges.
2. In a separate bowl combine last 3 ingredients and have them ready to add to whipped milk.
3. Turn the iced milk into well chilled mixer bowl and whip with beaters until stiff.
4. Add the last three ingredients very slowly, 1 TBS at a time to whipped milk.
5. Whip until very stiff.
6. Pour into prepared ice cream machine and process according to your freezers directions.
*The original 1950's recipe says pour into freezer tray and freeze till firm. If you do not have access to an ice cream maker you may do this also. Makes 1 1/4 quarts
Enjoy,
~Mommy of 6 <3
1 can(s) evaporated milk
1 can(s) 6 oz can of frozen orange juice concentrate,undiluted
1/2 c sugar
1/8 tsp salt
Directions:
1. Open evaporated milk and put in freezer until ice crystals begin to form around the edges.
2. In a separate bowl combine last 3 ingredients and have them ready to add to whipped milk.
3. Turn the iced milk into well chilled mixer bowl and whip with beaters until stiff.
4. Add the last three ingredients very slowly, 1 TBS at a time to whipped milk.
5. Whip until very stiff.
6. Pour into prepared ice cream machine and process according to your freezers directions.
*The original 1950's recipe says pour into freezer tray and freeze till firm. If you do not have access to an ice cream maker you may do this also. Makes 1 1/4 quarts
Enjoy,
~Mommy of 6 <3
Thursday, September 1, 2011
Broccoli Salad
This is the best cold salad EVER!!! Even my bacon-loving, non-veggie-eatting hubby loves!
Broccoli Salad
Ingredients
8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.
Broccoli Salad
Ingredients
8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Directions
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
2. In a large bowl, combine broccoli, cheese, bacon and onion.
3. Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.
Wednesday, August 31, 2011
Beef Kabobs
1/2 Cup soy sauce
1 Cup Water
3 heaping Tablespoons Brown Sugar
1/2 tsp. garlic powder
1/2 tsp. ginger
2 Tablespoons lemon juice.
DIRECTIONS:
Mix all together with a whisk, and pour over beef or chicken. Let marinade over night, or at least 2 to 3 hours. Grill steaks or chicken, or use for stir fry. Just thicken it a bit with cornstarch and cold water mixture. If the flavor is too strong, simply add more water to the juice, then thicken slightly. YUM!
Recipe from "get off your butt and bake" blog... Check her out for more yummy recipes!
1 Cup Water
3 heaping Tablespoons Brown Sugar
1/2 tsp. garlic powder
1/2 tsp. ginger
2 Tablespoons lemon juice.
DIRECTIONS:
Mix all together with a whisk, and pour over beef or chicken. Let marinade over night, or at least 2 to 3 hours. Grill steaks or chicken, or use for stir fry. Just thicken it a bit with cornstarch and cold water mixture. If the flavor is too strong, simply add more water to the juice, then thicken slightly. YUM!
Recipe from "get off your butt and bake" blog... Check her out for more yummy recipes!
Wednesday, August 24, 2011
Chocolate Cherry Cola Cake
 |
| Recipe and picture from Betty Crocker |
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup cherry cola carbonated beverage
1/2 cup vegetable oil
3 eggs
1 container Betty Crocker® Whipped vanilla frosting
1 cup marshmallow creme
24 maraschino cherries with stems, well drained, if desired
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Chop cherries; set aside.
2. In large bowl, beat cake mix, cola beverage, oil, eggs and 1/4 cup reserved cherry liquid with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped cherries. Pour into pan.
3. Bake 34 to 42 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. In small bowl, mix frosting and marshmallow creme until smooth. Frost cake. Top each piece with 2 cherries with stems. Store loosely covered
Fudge Lover's Strawberry Truffle
 |
| recipe and picture form Betty Crocker |
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
Ganache Filling and Topping
2 packages (8 oz each) semisweet baking chocolate, finely chopped
1 1/3 cups whipping cream
1/4 cup butter (do not use margarine)
2 cups cut-up fresh strawberries
Garnish
6 fresh strawberries, cut in half lengthwise through stem
1/4 cup white vanilla baking chips
1/2 teaspoon vegetable oil
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
2. Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth.
3. Line bottom of 9-inch springform pan with waxed paper. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze about 45 minutes or until firm enough to unmold.
4. Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake.
5. In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Best served the same day
Drooling huh??
What's not to love about this recipe?
Enjoy,
~Mommy of 6 <3
Tuesday, August 23, 2011
Chocolate Covered Strawberry cake
Nevaeh's ultimate favorite... This little girl LOVES anything that has ANYTHING to do with strawberries!
Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 box (4-serving size) strawberry-flavored gelatin
Water, vegetable oil and whole eggs called for on cake mix box
Dipped Strawberries
1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
1/2 cup white vanilla baking chips
1 teaspoon shortening or vegetable oil
Filling and Frosting
1 cup seedless strawberry jam
1 container Betty Crocker® Rich & Creamy milk chocolate frosting
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 9-inch round cake pans, or spray with baking spray with flour. In large bowl, mix cake mix and gelatin. Beat in water, oil and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
2. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
3. Meanwhile, gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat.
4. Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.
5. Split each cake layer horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store covered in refrigerator.
 |
| Recipe and picture form Betty Crocker |
1 box Betty Crocker® SuperMoist® white cake mix
1 box (4-serving size) strawberry-flavored gelatin
Water, vegetable oil and whole eggs called for on cake mix box
Dipped Strawberries
1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
1/2 cup white vanilla baking chips
1 teaspoon shortening or vegetable oil
Filling and Frosting
1 cup seedless strawberry jam
1 container Betty Crocker® Rich & Creamy milk chocolate frosting
Directions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 9-inch round cake pans, or spray with baking spray with flour. In large bowl, mix cake mix and gelatin. Beat in water, oil and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
2. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
3. Meanwhile, gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat.
4. Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.
5. Split each cake layer horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store covered in refrigerator.
Peanut Silk Cake
 |
| Recipe and picture from Betty Crocker |
1 1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
1 cup chopped peanuts, if desired
Directions:
1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
2. In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
5. In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
6. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
I used my own cake recipe, and chocolate frosting recipe, but this makes for a quick and really easy dessert! :)
Enjoy,
~Mommy of 6 <3
Monday, August 22, 2011
Healthified Chocolate Pudding Cake
 |
| Recipe and Picture from Betty Crocker |
1/2 cup granulated sugar
1/4 cup chopped almonds, toasted*
1/4 cup unsweetened baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons canola oil
2 teaspoons vanilla
1/4 teaspoon almond extract
3/4 cup packed brown sugar
1/4 cup unsweetened baking cocoa
1 3/4 cups water
Vanilla reduced-fat ice cream, if desired
Directions:
1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.
2. In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water. Heat just to boiling, stirring occasionally. Pour over batter.
3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
4. To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.
Sunday, August 21, 2011
Peanutty Ice cream Cookie Cake
Peanuts and Chocolate... Can you see a trend! Add bacon and it would be loved by the whole Parker house!
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/3 cup hot fudge topping
1/4 cup vegetable oil
1 egg
4 cups vanilla ice cream or frozen yogurt, softened
1/4 cup caramel topping
1 cup peanuts
Directions:
1. Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
2. In large bowl, stir cookie mix, 2 tablespoons of the hot fudge topping, oil and egg until soft dough forms. Press dough in bottom and 1 inch up sides of pan. Bake 13 to 15 minutes or until top of crust is no longer shiny. Cool completely, about 1 hour.
3. Spread ice cream over cookie crust. Freeze 2 hours. Remove from freezer. Drizzle with caramel topping and remaining hot fudge topping; sprinkle with peanuts. Freeze at least 2 hours or until firm.
4. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 10 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.
ENJOY!!!
~Mommy of 6 <3
 |
| Recipe and Picture from Betty Crocker |
1/3 cup hot fudge topping
1/4 cup vegetable oil
1 egg
4 cups vanilla ice cream or frozen yogurt, softened
1/4 cup caramel topping
1 cup peanuts
Directions:
1. Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
2. In large bowl, stir cookie mix, 2 tablespoons of the hot fudge topping, oil and egg until soft dough forms. Press dough in bottom and 1 inch up sides of pan. Bake 13 to 15 minutes or until top of crust is no longer shiny. Cool completely, about 1 hour.
3. Spread ice cream over cookie crust. Freeze 2 hours. Remove from freezer. Drizzle with caramel topping and remaining hot fudge topping; sprinkle with peanuts. Freeze at least 2 hours or until firm.
4. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 10 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.
ENJOY!!!
~Mommy of 6 <3
Saturday, August 20, 2011
Malt Ball Magic
Talk about one of my favs!!! Chocolate, ice cream, and malt balls all in one dessert! YUMMY!
For Cake:
1 1/2 cups Gold Medal® all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla
Topping:
1 cup chocolate fudge topping
1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 cup whipping (heavy) cream
1/4 cup chocolate fudge topping
Additional malted milk ball candies, if desired
Directions:
1. Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
3. Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
4. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
5. Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies
 |
| Recipe and Picture from Betty Crocker |
1 1/2 cups Gold Medal® all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla
Topping:
1 cup chocolate fudge topping
1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 cup whipping (heavy) cream
1/4 cup chocolate fudge topping
Additional malted milk ball candies, if desired
Directions:
1. Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
3. Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
4. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
5. Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies
Friday, August 19, 2011
DESSERT WEEK!
This week is gonna mess up your DIETS!!! You would swear that that word is a swear word around here!
How could one not like desserts? They are the best! So we decided to do a dessert week! We will be posting, and encouraging you to share, recipes of your favorite, and our favorite desserts! If you have a recipe you would like to be posted, please email it to Sweetgirl8082@gmail.com.... {we would love some good gluten free, sugar free, high fiber, or just all around healthier desserts that are yummy}
DROLLING YET? These are just ones that you can find already on the blog!
~Enjoy
Mommy of 6 <3
DROLLING YET? These are just ones that you can find already on the blog!
~Enjoy
Mommy of 6 <3
Tuesday, August 16, 2011
Vegtable Stir Fry
Serves: 4
Serve with a side of brown rice and you've got a tasty meal.
Ingredients for sauce:
1/2 cup pineapple juice
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon corn starch
1 teaspoon soy sauce
Ingredients for vegetables:
1 tablespoon olive oil
1/2 medium onion, chopped
1 cup broccoli florets
1 cup carrot slices
1 cup chopped celery
1 cup chopped zucchini
1 cup chopped red or green pepper
DIRECTIONS
1. Combine the ingredients for the sauce in a bowl.
2. In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
3. Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.
4. Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.
This is AMAZING!!!!
Recipe from Babyfit.com
~Mommy of 6 <3
Serve with a side of brown rice and you've got a tasty meal.
Ingredients for sauce:
1/2 cup pineapple juice
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon corn starch
1 teaspoon soy sauce
Ingredients for vegetables:
1 tablespoon olive oil
1/2 medium onion, chopped
1 cup broccoli florets
1 cup carrot slices
1 cup chopped celery
1 cup chopped zucchini
1 cup chopped red or green pepper
DIRECTIONS
1. Combine the ingredients for the sauce in a bowl.
2. In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
3. Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.
4. Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.
This is AMAZING!!!!
Recipe from Babyfit.com
~Mommy of 6 <3
Sunday, August 14, 2011
Caramel Apple Salad
This is delish!!!! If you try one unhealthy thing this week, this has gotta be it!!!
Ingredients:
1 Small Pkg of Butterscotch pudding (instant)
1 can crushed pineapple (including the juice)
1 cup mini marshmallows
8 oz cool whip
3 cups apples; pared, and diced
Directions:
Mix all the ingredients together. Refrigerate for 1 hour before serving, and enjoy!
~Enjoy,
Mommy of 6 <3
Ingredients:
1 Small Pkg of Butterscotch pudding (instant)
1 can crushed pineapple (including the juice)
1 cup mini marshmallows
8 oz cool whip
3 cups apples; pared, and diced
Directions:
Mix all the ingredients together. Refrigerate for 1 hour before serving, and enjoy!
~Enjoy,
Mommy of 6 <3
Saturday, August 13, 2011
Asian inspired Bowl!!!
An asian inspired bowl that my sister in law gave me a recipe for ages ago, and I tried it then... and since then have made a few changes! I have loved it form day one, and thought why change it if I like it... Well... becuase it did get even better!!! Amanda and I share recipes all the time, and this one was a big winner in my house!!! Thank you for awesome Sister inlaws!!! God blessed me with the best ever!!
Yummy Bowl & Sauce
Layer One - Rice,brown or white
Layer Two - Yummy Sauce
Layer Three - Cheese of choice
Layer Four - Vegetables such as shredded carrots, broccoli slaw, tomatoes, green onions, avocados, olives, etc.
Layer Five - Chicken or other meat of choice
Layer Six - Chopped nuts, almonds, peanuts, cashews, etc.
Layer Five - Teriyaki sauce or other sauce of choice or nothing!
Yummy Sauce
1/2 C canola oil
1/2 C almonds (for a creamier sauce, use almond flour)
1/3 C nutritional yeast (Whole Foods)
1/2 C chickpeas or 1/2 C garbanzo beans, cooked
1/4 C soybeans, cooked
1/2 C filtered water (I just used bottled water)
1/2 C fresh lemon juice
1/2 tsp salt
1 1/2 tsp curry powder
1 tsp. dried organo
1 tsp dried cilantro
Directions:
Combine almonds, beans and oil in blender or food processor and process. Add all other ingredients and puree until nice and creamy smooth. Cover and let refrigerate for one hour. Keep refrigerated between uses.
Enjoy,
~Mommy of 6 <3
Yummy Bowl & Sauce
Layer One - Rice,brown or white
Layer Two - Yummy Sauce
Layer Three - Cheese of choice
Layer Four - Vegetables such as shredded carrots, broccoli slaw, tomatoes, green onions, avocados, olives, etc.
Layer Five - Chicken or other meat of choice
Layer Six - Chopped nuts, almonds, peanuts, cashews, etc.
Layer Five - Teriyaki sauce or other sauce of choice or nothing!
Yummy Sauce
1/2 C canola oil
1/2 C almonds (for a creamier sauce, use almond flour)
1/3 C nutritional yeast (Whole Foods)
1/2 C chickpeas or 1/2 C garbanzo beans, cooked
1/4 C soybeans, cooked
1/2 C filtered water (I just used bottled water)
1/2 C fresh lemon juice
1/2 tsp salt
1 1/2 tsp curry powder
1 tsp. dried organo
1 tsp dried cilantro
Directions:
Combine almonds, beans and oil in blender or food processor and process. Add all other ingredients and puree until nice and creamy smooth. Cover and let refrigerate for one hour. Keep refrigerated between uses.
Enjoy,
~Mommy of 6 <3
Friday, August 12, 2011
Almond Crumple Peach Muffins
ANOTHER MUFFIN recipe!!! Can you tell Muffins are my favorite breakfast food!!! You have to try these!
Ingredients:
2 1/3 cups all-purpose flour
1/3 cup whole wheat flour (Use all all-purpose flour if preferred)
1 teaspoon baking soda
1 pinch salt
1 cup brown sugar, packed
1 cup plain yogurt
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup peach, peeled, pitted and diced
Topping
1/2 cup brown sugar, packed
1/2 cup almonds, sliced
1/2 teaspoon ground cinnamon
4 teaspoons vegetable oil
Directions:
1.To make the topping, stir together the brown sugar, sliced almonds and cinnamon.
2.Stir in the oil until the topping clumps together.
3.Set aside.
4.In a large bowl, whisk together the flours, baking soda and salt.
5.In a separate bowl, whisk together the brown sugar, yogurt, oil, eggs and vanilla.
6.Pour over the flour mixture.
7.Sprinkle with the peaches and stir to just mix.
8.Spoon into greased or paper-lined muffin cups and sprinkle with the topping.
9.Bake in a 350 degree F oven until the tops are firm to the touch, about 25 minutes.
~Enjoy
Mommy of 6 <3
 |
| Picture and recipe from Life is a party blog |
2 1/3 cups all-purpose flour
1/3 cup whole wheat flour (Use all all-purpose flour if preferred)
1 teaspoon baking soda
1 pinch salt
1 cup brown sugar, packed
1 cup plain yogurt
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup peach, peeled, pitted and diced
Topping
1/2 cup brown sugar, packed
1/2 cup almonds, sliced
1/2 teaspoon ground cinnamon
4 teaspoons vegetable oil
Directions:
1.To make the topping, stir together the brown sugar, sliced almonds and cinnamon.
2.Stir in the oil until the topping clumps together.
3.Set aside.
4.In a large bowl, whisk together the flours, baking soda and salt.
5.In a separate bowl, whisk together the brown sugar, yogurt, oil, eggs and vanilla.
6.Pour over the flour mixture.
7.Sprinkle with the peaches and stir to just mix.
8.Spoon into greased or paper-lined muffin cups and sprinkle with the topping.
9.Bake in a 350 degree F oven until the tops are firm to the touch, about 25 minutes.
~Enjoy
Mommy of 6 <3
Thursday, August 11, 2011
Reese's cup cheesecake!
Or heaven in a dessert, as it is newly called around our house! :) This is pure amazing, but then again you are talking to a family who lives for reese's!!! I had to ignore the nutrition facts though... they are bad for you! :D
Ingredients:
For The Crust
4 1/2 cups crushed Oreo cookies
1 cup chopped roasted peanuts
1/2 cup butter, melted
For The Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter ( not natural-style)
1/2 cup whipping cream
1 teaspoon vanilla extract
12 Reese's Peanut Butter cups, broken into small pieces
For The Topping
5oz milk chocolate chips
1/4 cup sour cream
In a saucepan over low heat, melt 5 ounces of milk chocolate chips with 1/4 cup of sour cream, stirring constantly. That’s it. Just spread it over the cheesecake and return it to the refrigerator to set up.
Directions
Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
To Make The Crust:.
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
To Make The Filling:.
1. Beat cream cheese in bowl of electric mixer until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Add sugar, peanut butter and cream; mix until smooth.
4. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
5. Pour filling into prepared crust.
6. Place springform pan into a larger baking pan.
7. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
8. Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
For The Topping:.
1. In a saucepan over low heat, melt chocolate chips with sour cream, stirring constantly.
2. Spread it over the cheesecake and return it to the refrigerator to set up.
Ingredients:
For The Crust
4 1/2 cups crushed Oreo cookies
1 cup chopped roasted peanuts
1/2 cup butter, melted
For The Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter ( not natural-style)
1/2 cup whipping cream
1 teaspoon vanilla extract
12 Reese's Peanut Butter cups, broken into small pieces
For The Topping
5oz milk chocolate chips
1/4 cup sour cream
In a saucepan over low heat, melt 5 ounces of milk chocolate chips with 1/4 cup of sour cream, stirring constantly. That’s it. Just spread it over the cheesecake and return it to the refrigerator to set up.
Directions
Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
To Make The Crust:.
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
To Make The Filling:.
1. Beat cream cheese in bowl of electric mixer until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Add sugar, peanut butter and cream; mix until smooth.
4. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
5. Pour filling into prepared crust.
6. Place springform pan into a larger baking pan.
7. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
8. Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
For The Topping:.
1. In a saucepan over low heat, melt chocolate chips with sour cream, stirring constantly.
2. Spread it over the cheesecake and return it to the refrigerator to set up.
Wednesday, August 10, 2011
This baker actually needs help???
So, I married this typical country boy at heart, and as most country boys, he loves pecan pie! I have tried a few recipes and none of them are just mouth watering delicious to him! I NEED A GOOD RECIPE!!!
So I am sending out this blog message to all my other bakers out there!
~Mommy of 6 <3
 |
| this is not my pie, but gorgeous isn't it!!! |
~Mommy of 6 <3
Tuesday, August 9, 2011
Turtle Bars
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| Picture from Get off your butt and bake blog |
TURTLE BARS
This recipe reminded me of my great grandma's chocolate pecan pie! OH THE WONDERS of the south!!! Anything with chocolate and pecans is scumptious! Ingredients:
1 1/2 cups flour
1 1/2 cups quick oatmeal
1/4 tsp. salt
1/2 tsp. baking soda
1 cup brown sugar
1 cup butter or margarine melted
1-8 oz pkg of chocolate chips
1-12oz jar caramel syrup
1 cup chopped pecans, walnuts or other – optional
Directions:
Notes: Line your glass 9×13 ” pan with parchment paper, to make the bars easy to remove and even easier to cut. (If you’re not using parchment paper) When they first come out of the oven, take a knife around the sides of your pan, then they will be much easier to cut and remove.
1. Combine 1st – 6 ingredients until well blended. Press half of the mixture in a 9×13″ pan.
2. Bake at 350 degrees for 10 minutes.
3. Spread over the crust; chocolate chips & nuts. Drizzle the caramel syrup over the top. Sprinkle with the other half of crumb mixture.
4. Bake 15 to minutes more, or until golden brown.
Recipe and picture from Jonna over at Get off your butt and bake blog... This blog is pure amazing, and I love her recipes! Hope you enjoy as well!
~Mommy of 6 <3
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