I cannot stop baking with pumpkin!!! I'm not even going to say how many times I've made (and eaten) these cookies in the past few weeks!! They are so good.
1 cup pumpkin
1 cup sugar
1 egg
1/2 cup oil
Combine well.
In a separate bowl, combine:
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
Dissolve 1 tsp baking soda with 1 tsp milk and stir into pumpkin mixture. Add flour mixture to pumpkin mixture and mix well.
Add:
1 TB vanilla
2 cups chocolate chips
Bake on greased cookie sheets at 350 for 10-12 minutes. Makes 2 dozen.
Saturday, October 15, 2011
Tuesday, October 11, 2011
Creamy Taco Mac
1 lb ground beef
1 small onion
1 tsp minced garlic
1 can diced tomatoes, drained
4 TB taco seasoning
3 oz cream cheese
1/2 cup sour cream
10 oz dry rotini pasta
Cheddar cheese
Cook pasta according to directions. Reserve 1/2 cup cooking water before draining. Set aside.
Cook beef and onion. When browned, add garlic and cook for 30 seconds. Add tomatoes and taco seasoning and simmer for 5 minutes. Add reserved pasta water, cream cheese, sour cream and cooked pasta. Simmer until well combined. Serve with cheddar on top and season with salt and pepper.
***
This tasted so good! It was better than I thought it would be. We also added some corn in ours. Yum!
1 small onion
1 tsp minced garlic
1 can diced tomatoes, drained
4 TB taco seasoning
3 oz cream cheese
1/2 cup sour cream
10 oz dry rotini pasta
Cheddar cheese
Cook pasta according to directions. Reserve 1/2 cup cooking water before draining. Set aside.
Cook beef and onion. When browned, add garlic and cook for 30 seconds. Add tomatoes and taco seasoning and simmer for 5 minutes. Add reserved pasta water, cream cheese, sour cream and cooked pasta. Simmer until well combined. Serve with cheddar on top and season with salt and pepper.
***
This tasted so good! It was better than I thought it would be. We also added some corn in ours. Yum!
Wednesday, October 5, 2011
Maple Pumpkin Cream Cheese Muffins
2 cups flour
3/4 cup plus 2 TB packed brown sugar, divided
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp salt
2 eggs
1 cup canned pumpkin
3/4 cup evaporated milk
1/4 cup vegetable oil
3 TB maple syrup, divided
3 oz cream cheese, softened
In a large bowl, combine flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. In another bowl, whisk together eggs, pumpkin, milk, oil and 1 TB syrup. Stir into dry ingredients and stir just until moistened.
In a small bowl, beat cream cheese and remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled.
Bake in greased muffin pan at 400 degrees for 20 minutes. Cool for 5 minutes before moving to a wire rack.
***
These are AMAAAAZING!! Yum Yum Yum.
3/4 cup plus 2 TB packed brown sugar, divided
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp salt
2 eggs
1 cup canned pumpkin
3/4 cup evaporated milk
1/4 cup vegetable oil
3 TB maple syrup, divided
3 oz cream cheese, softened
In a large bowl, combine flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. In another bowl, whisk together eggs, pumpkin, milk, oil and 1 TB syrup. Stir into dry ingredients and stir just until moistened.
In a small bowl, beat cream cheese and remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled.
Bake in greased muffin pan at 400 degrees for 20 minutes. Cool for 5 minutes before moving to a wire rack.
***
These are AMAAAAZING!! Yum Yum Yum.
Sunday, October 2, 2011
Bacon Quiche Tarts
6 oz cream cheese
5 tsp milk
2 eggs
1/2 cup cheese
5 slices bacon, cooked & crumbled
1 roll Pillsbury crescent roll dough
Separate crescent roll dough into 8 triangles. Press into greased muffin tin and press up sides to fill cups. Sprinkle bacon pieces into each cup. Beat together cream cheese and milk. Add eggs and cheese and beat until smooth. Scoop evenly into dough cups. Bake at 375 for 18 minutes.
***
SO yummy for a Conference snack this morning! The recipe also calls for some green onion, but we left that out.
5 tsp milk
2 eggs
1/2 cup cheese
5 slices bacon, cooked & crumbled
1 roll Pillsbury crescent roll dough
Separate crescent roll dough into 8 triangles. Press into greased muffin tin and press up sides to fill cups. Sprinkle bacon pieces into each cup. Beat together cream cheese and milk. Add eggs and cheese and beat until smooth. Scoop evenly into dough cups. Bake at 375 for 18 minutes.
***
SO yummy for a Conference snack this morning! The recipe also calls for some green onion, but we left that out.
Saturday, October 1, 2011
Supergrain: Millet
My mom has been on a supergrain kick and has gotten me on board! We have now bonded over our mutual love and excitement about MILLET!
Millet is most commonly used in North America as BIRDSEED!! Go us! But in Africa and Asia, it is a daily staple. It is very healthy, chock full of important nutrients that our bodies need.
To learn more about the nutritional value of millet, click here.
To prepare, cook like rice. Use a 3:1 ratio and simmer for 35 minutes. Millet takes on the flavor of whatever it is cooked with. It can be added to soups, pasta, rice, etc without much notice. I like to just cook up a cup of it to keep in the fridge. Last night I stirred some into our plain white rice to boost the nutritional value. My kids didn't even know it was there! Love it!
Or if you'd like to try a yummy recipe that features millet, here is a great one!
HERB MILLET CASSEROLE
1 cup millet
2 TB oil
1/2 cup diced carrots
1/2 cup diced celery
1 tsp savory salt
1/2 tsp herb seasoning (basil, oregano, dill, rosemary, a combo of whatever you have or like!)
3 cups water
In a medium saucepan, lightly brown millet in oil. Add carrots and celery. Stirfry for 1 minute. Add the salt, herbs and water. Bring to a boil, cover, and reduce heat to low. Simmer for 30 minutes or until millet is tender.
Millet is most commonly used in North America as BIRDSEED!! Go us! But in Africa and Asia, it is a daily staple. It is very healthy, chock full of important nutrients that our bodies need.
To learn more about the nutritional value of millet, click here.
To prepare, cook like rice. Use a 3:1 ratio and simmer for 35 minutes. Millet takes on the flavor of whatever it is cooked with. It can be added to soups, pasta, rice, etc without much notice. I like to just cook up a cup of it to keep in the fridge. Last night I stirred some into our plain white rice to boost the nutritional value. My kids didn't even know it was there! Love it!
Or if you'd like to try a yummy recipe that features millet, here is a great one!
HERB MILLET CASSEROLE
1 cup millet
2 TB oil
1/2 cup diced carrots
1/2 cup diced celery
1 tsp savory salt
1/2 tsp herb seasoning (basil, oregano, dill, rosemary, a combo of whatever you have or like!)
3 cups water
In a medium saucepan, lightly brown millet in oil. Add carrots and celery. Stirfry for 1 minute. Add the salt, herbs and water. Bring to a boil, cover, and reduce heat to low. Simmer for 30 minutes or until millet is tender.
Thursday, September 29, 2011
Every Day Smoothie
We have made this smoothie every day for the past few weeks. Obviously the possibilities of a smoothie are almost endless, but we don't vary too much from this one!
Frozen mango or peaches
Frozen berries
Add milk, filling the blender about halfway.
PULSE the fruit FIRST to break it up, then blend until smooth.
Add a handful of spinach and 2-3 spoonfuls of vanilla yogurt. Blend.
Add a handful of old-fashioned oats, and some days I throw in a banana. Add more milk if too thick.
Serve immediately. YUM!
Frozen mango or peaches
Frozen berries
Add milk, filling the blender about halfway.
PULSE the fruit FIRST to break it up, then blend until smooth.
Add a handful of spinach and 2-3 spoonfuls of vanilla yogurt. Blend.
Add a handful of old-fashioned oats, and some days I throw in a banana. Add more milk if too thick.
Serve immediately. YUM!
Wednesday, September 28, 2011
Berry Cream Muffins
2 cups flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup frozen blueberries
Combine in a large bowl.
In a seperate bowl, combine:
2 eggs
1 cup sour cream
1/2 cup oil
1/2 tsp vanilla
Mix until very smooth. Add to dry ingredients and combine just until moistened. Fill greased muffin pan 2/3 full and bake at 400 degrees for 18 minutes.
***
These are SO SO good! Not very healthy, but definitely one of the best muffins I've ever had, I can't stop eating them!!
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup frozen blueberries
Combine in a large bowl.
In a seperate bowl, combine:
2 eggs
1 cup sour cream
1/2 cup oil
1/2 tsp vanilla
Mix until very smooth. Add to dry ingredients and combine just until moistened. Fill greased muffin pan 2/3 full and bake at 400 degrees for 18 minutes.
***
These are SO SO good! Not very healthy, but definitely one of the best muffins I've ever had, I can't stop eating them!!
Tuesday, September 27, 2011
Salisbury Steak with Onion Gravy
1 egg
Cambells French Onion Soup, divided
1/2 cup bread crumbs
1.5 lb ground beef
Salt and Pepper
1/4 cup water
1/4 cup ketchup
1 tsp Worchestershire sauce
1/2 tsp mustard
1 TB flour
2 TB cold water
In a large bowl, beat egg. Add 1/3 cup soup, bread crumbs, s&p. Crumble ground beef over top and combine. Divide into 6 patties. Over medium heat, brown patties for 3-4 minutes on each side. Remove and set aside. In same skillet, combine water, ketchup, remaining soup, Worchestershire sauce and mustard. Bring to a boil. Reduce heat to low, add meat patties, cover and simmer for 15 minutes. Remove cooked patties. Combine flour and cold water. Add to sauce and bring to a boil for 2 minutes until thickened. Serve patties and gravy over egg noodles.
***
Easy and delicious! The flavor was excellent.
Cambells French Onion Soup, divided
1/2 cup bread crumbs
1.5 lb ground beef
Salt and Pepper
1/4 cup water
1/4 cup ketchup
1 tsp Worchestershire sauce
1/2 tsp mustard
1 TB flour
2 TB cold water
In a large bowl, beat egg. Add 1/3 cup soup, bread crumbs, s&p. Crumble ground beef over top and combine. Divide into 6 patties. Over medium heat, brown patties for 3-4 minutes on each side. Remove and set aside. In same skillet, combine water, ketchup, remaining soup, Worchestershire sauce and mustard. Bring to a boil. Reduce heat to low, add meat patties, cover and simmer for 15 minutes. Remove cooked patties. Combine flour and cold water. Add to sauce and bring to a boil for 2 minutes until thickened. Serve patties and gravy over egg noodles.
***
Easy and delicious! The flavor was excellent.
Wednesday, September 21, 2011
Slow-cooker Lentil Barley Soup
8 cups beef broth
4-5 large carrots, sliced
1 onion, diced
1 tsp dried oregano
2 tsp minced garlic
1/2 cup uncooked lentils
1/2 cup uncooked barley
Combine into a crockpot. Cook on low for 8-9 hours.
***
Yum! This was delicious. My kids really loved it too. I like how simple and quick and inexpensive it is to make. Very healthy too!
4-5 large carrots, sliced
1 onion, diced
1 tsp dried oregano
2 tsp minced garlic
1/2 cup uncooked lentils
1/2 cup uncooked barley
Combine into a crockpot. Cook on low for 8-9 hours.
***
Yum! This was delicious. My kids really loved it too. I like how simple and quick and inexpensive it is to make. Very healthy too!
Sunday, September 18, 2011
Pretzel Bars
10 oz pretzels, slightly crushed
1 cup unsalted peanuts
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
1/2 cup chocolate chips
Place half of the pretzels and peanuts into a greased 9x13 glass pan. Then bring sugar and corn syrup to a boil. Stir in peanut butter. Spread half of that over the pretzels/peanuts. Add remaining pretzels and peanuts to remaining sauce. Pour into pan and press down. Melt chocolate chips and drizzle over top. Let cool and cut into squares.
1 cup unsalted peanuts
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
1/2 cup chocolate chips
Place half of the pretzels and peanuts into a greased 9x13 glass pan. Then bring sugar and corn syrup to a boil. Stir in peanut butter. Spread half of that over the pretzels/peanuts. Add remaining pretzels and peanuts to remaining sauce. Pour into pan and press down. Melt chocolate chips and drizzle over top. Let cool and cut into squares.
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