Healthy Pumpkin Pie Pudding

I LOVE pumpkin.  I do not think it needs to be a fall only food.   When I was pregnant with my last child I was diagnosed with Gestational Diabetes right around the fall.  It was a sad sad day.  All the fall foods were on the no no list.  I will make it up this fall and try to find some healthier versions!

This recipe is crazy easy and so good.   This will satisfy your need for pie and it only takes about 2 minutes to make!  Best part?  NO SUGAR ADDED.  Just happy healthy pumpkin and a few other ingredients.  If you wanted to, if you are anti fake sweetener, you could use the real stuff.  You will just have greater calories and more sugar.

Ingredients:

• 1 large can of pumpkin or two 15oz ones (NOT pumpkin pie filling!!)
• 1 box instant sugar free French vanilla pudding, small size (regular vanilla would work as well)
• 1 tablespoon Pumpkin Pie seasoning
• 1 tub of Sugar Free Cool Whip, thawed (takes about 4 hours.  Plan accordingly)

Directions:

1. Mix all ingredients together.  All done!

Garlic Breadsticks, Olive Garden style

According to my son, everything is cheesy.  As in, it has lots of cheese in it.  These have NO cheese, but they sure were cheesy!  Never question a five year old when he is eating something new.  Just nod and say YES.

We typically have homemade pizza night once a week.  Super easy and quick to make.  I was getting really run down and bored with pizza night, so I decided to spice it up a bit and add some garlic bread.  I skipped on over to Pinterest and found a fabulous recipe.  This is from the blog Full Bellies, Happy Kids.

After reading on their blog a bit, I found at that they are having to move their blog due to people stealing their posts and using them as theirs, pictures and all.

It is a shame that people would stoop so low.  That is why I always take my own pictures and give credit to where credit is due.  As I said in my original post, I find recipes, make them to suit my family, and occasionally fiddle around with them enough to be able to claim them as mine.

This would not be that time.  Totally copied it.  Hope you like it!

Ingredients for the breadsticks:

• 1 1/2 cups warm water (between 110 - 120 degrees F)
• 2 1/4 teaspoons yeast (one package active dry yeast)
• 4 1/4 cups all-purpose flour
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1 tablespoon salt 

Ingredients for the topping:

• 1 stick of butter (1/2 cup)
• 2 teaspoons garlic powder
• 1 teaspoon salt

Directions:

1. In a stand mixer dissolve the sugar and the yeast in the water.  Cover with a towel and let sit for about 10 minutes.  Mixture will become frothy.
2. While waiting, in a separate bowl mix together the flour and salt.
3. After the yeast sat for 10 minutes, remove the towel and add the flour mixture.
4. Add the melted butter.
5. If you have one, attach your dough hook to the mixer and turn it on 2.  Let it mix everything together, about 20 seconds, then knead the dough on setting 2 for about 2 minutes.  Be careful not to over mix.
6. Spray a baking sheet with nonstick cooking spray, I used two pans, and divide the dough into pieces.  I made 10 sticks.  I will probably make them a bit smaller next time.  I'll try for 12.  That way I won't feel as guilty eating as many as i did. (Only 2)

     7.   Roll into log form and cover with a towel. Let it rest in a warm place, about 85F
           for about 45 minutes to an hour.  Outside on my picnic table was perfect for this 
           tonight.
     8.  Preheat your oven to 400F.  Once warm, put these in for about 6 minutes.  
     9.  While baking, in your microwave melt a stick of butter (1/2 cup) with 2 teaspoons
           garlic powder and 1 teaspoon salt.  When the timer goes off, brush the rolls with 
          half the butter mixture.
    10.  Put the sticks back in the oven for about 6-9 more minutes.  Just keep an eye on 
          them.  When browned, remove from the oven and brush with the remaining butter
           mixture.

ENJOY!!

      

Baked Ziti

My husband is obsessed with this stuff.  He always liked baked ziti, but wanted it cheesier.  This is what came about.  It is pretty freaking fabulous.

 Ingredients:

• 1 pound ziti/rigatoni (any tubular noodles will do)
• 15oz. Ricotta Cheese
• 8 oz. Mozzarella Cheese, shredded
• 1 egg, slightly beaten
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 1/2 cups spaghetti sauce
• 1/4 cup Parmesan cheese OR shredded mozzarella cheese
• a few fresh basil leaves sliced, optional

Directions: 

1. Preheat oven to 375F
2. Cook noodles according to package and drain
3. Spread 1/2 cup spaghetti sauce in the bottom of a 13x9" baking pan. (I used a Pyrex one)
4. In a large bowl mix the Ricotta Cheese, 8 oz mozzarella cheese, egg, salt, pepper, and 1 1/2 cups spaghetti sauce
5. Add the noodles and stir into the cheese/sauce mixture.
6. Gently pour the noodle mixture into the baking pan.
7. Pour remaining spaghetti sauce onto the noodles.
8. Sprinkle the additional 1/4 cup cheese on top and sprinkle the basil leaves.
9. Bake for 30 minutes, or until bubbly and browned.
10. Let cool for about 10 minutes.

ENJOY!!

Cucumber Salad with Sour Cream and Dill Dressing

Oh dear Martha, how do I love thee?  You make the world look so easy and fabulous with all your "good things".  

This recipe is straight off of the Martha Stewart website and wonderful  I cut it in half when I made it for a quick and easy lunch.  So yummy and refreshing.  Any recipe I get to use fresh dill is a winner in my book.

Ingredients:

• 1/2 cup reduced-fat sour cream
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 2 tablespoons chopped fresh dill, plus more for garnish (optional)
• Coarse salt and ground pepper
• 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise

Directions:

1. In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
2. Add cucumbers, and toss to coat.  If desired, garnish with more dill.  Serve, or refrigerate, covered, up to 4 hours.

Enjoy!

Homemade Cheese Crackers

Let me say a few things first.  These are AWESOME.  SO SO SO GOOD.  But, if you make these you might go insane.  This was the most frustrating thing I have ever made.   Seriously.  My thumb might never be the same.  You put the dough in the freezer and then roll it out.  Rolling frozen dough is HARD.  The rolling pin slips off the ball of awesomeness and SMACKS repeatedly into your thumb. 

If you have kids either 
a) make these when they are NOT around or b) plan to expand their vocabulary.

This recipe makes a bowl full.  Like the kind of bowl you get when you buy dishes.  A soup bowl.    So it is A LOT of work, for a small amount, yet SOOOO worth it in the end.

Ingredients:

• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 4 tablespoons COLD butter cut into chunks
• 8 oz extra sharp cheddar cheese, grated
• 3/4 teaspoon salt
• 1/4 teaspoon Chili powder
• Kosher Salt for sprinkling
• cold water

Directions: 

1. Put all ingredients into a food processor and pulse until crumbly.
2. Add cold water one tablespoon at a time until it forms a dough.  Pulsing after each addition.  I used 4 tablespoons.
3. Form into a ball, wrap in plastic wrap, and place in freezer for at least 30 minutes.
4. Remove from freezer and let it sit for a few minutes.  This is the hardest part.  Mentally prepare yourself for what you will do next.
5. Place the ball in between new plastic wrap or wax paper and roll it out.  THIS IS HARD.  My rolling pin repeatedly slipped onto my thumb.  Not an enjoyable feeling.  You want to roll it out until it is a 1/8 inch thick.  Once it starts warming up it is easier. I rolled, smacked, beat, and cursed at the dough.
6. Place on a cookie sheet and cut with a pizza cutter/sharp knife into one inch squares.
7. Sprinkle with Kosher Salt.
8. Bake in a preheated 350F  oven for 25+ minutes.  The original recipe I found said 25 minutes.  I changed the recipe and I had to bake mine for about 29 minutes.  You want to check for crispness.  They will crisp up a bit after you take them out.  Just make sure they aren't soggy.
9. Remove from oven, cool and HIDE THESE.  They are so good!!

ENJOY!!!

Slow Cooker Spinach Pesto Lasagna

I never thought lasagna in a slow cooker could be so good.  I am the type of girl that spends HOURS, cutting vegetables, making the sauce, cooking the meat, assembling.  So I never would have in a million years thought that a lasagna that you just throw together and forget about in a slow cooker could be so good.

But it was.

Ingredients:

• 1 (26-ounce) jar prepared pasta sauce 
• 1 (10-ounce) box lasagna noodles (regular ones.  Not the no-boil ones.) 
• Pesto, or you can buy some.  (11oz) 
• 1 (15-ounce) container ricotta cheese 
• 1 (12-ounce) bag baby spinach 
• 1 cup grated Parmesan cheese 
• 16 ounces mozzarella cheese, shredded 
• 1/4 cup water
• Slow Cooker.  Mine is a 6qt.

*Parmesan cheese is guesstimated.  I sprinkled until it looked good.

Directions:

1. Put some of the sauce in the bottom of the slow cooker, about a 1/4cup and smooth it around.
2. Cover the sauce with the RAW noodles.  You will have to break them to make it fit.  Rectangle noodle will not fit perfectly in a oval slow cooker, unless you are Chuck Norris and then the noodles will bend for you.
3. Spread some ricotta on top of the noodles to cover.
4. Spread some pesto on the ricotta.
5. Sprinkle about 2 handfuls of baby spinach on top.
6. Sprinkle the Parmesan Cheese.
7. Sprinkle on the Mozzerella Cheese.
8. Spread some pasta sauce.
9. REPEAT until you use everything up ending with a cheese layer. I got three layers. 
10. Take the 1/4 cup water and put it in the pasta jar.  Shake, then pour over the top.
11. Cover and cook on high for 3 to 4 hours or low for about 6 hours. 
12. It is done when the top is browned and bubbly.  It also pulls away from the sides a bit.  Let sit for 10-15 minutes before eating.   Enjoy!! 

Pesto

Just a basic pesto recipe, with a little twist on the original.

Ingredients:

• 2 cups fresh basil, packed
• 1/3 cup pine nuts and chopped walnuts, mixed (or just choose one type.  I did half and half)
• 1/2 cup grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 3 medium sized garlic cloves, minced
• salt and pepper to taste

 

Directions :

1. In a food processor add the basil and nuts.  Pulse a few times.
2. Add the garlic and pulse a few more times.
3. Turn on the food processor and slowly add the olive oil, while it is running.  Make sure to stop the machine and scrape the sides down so you get it all mixed together.
4. Add the cheese and pulse again until blended.
5. Add salt and pepper to taste.

Enjoy!

Broccoli & Cheese Souffle

Holy Moly Batman.  These are GOOD.  I found this recipe and I was planning on making them for Veronica.  They sounded good and all.  The minute we gave them to her she started INHALING them.  I made my husband try it.  Just because I wanted to try it and it was labeled as a baby food recipe on the site I found it on and well...I am picky.  He tried it and said it was good.  I gave it a shot and let me tell you this is SOOOO good.  True babies can eat it, but I bet you will eat them too!

Ingredients:

•  1 cup of ricotta
• 1 cup mozzarella
• 1/8 cup parmesean cheese
• 1 10 ounce package of frozen chopped broccoli (I used florets and chopped them up well) 
• 2 eggs (or 4 egg yolks)
• 1 teaspoon of pre-minced garlic (Best invention EVER)
• 1/2 teaspoon pepper
• 1/2 teaspoon of fresh rosemary, chopped
• 1/2 teaspoon of fresh basil, chopped

Directions:

1. Thaw and drain the broccoli.  Make sure to get as much water out as possible.  I put mine between paper towels and smooshed it.
2.  Preheat oven to 350F and spray a muffin tin with nonstick spray.
3. In a bowl beat the eggs until foamy.  My hand mixer has a whisk attachment.  I used that.  It fluffed them up nice and quick.  You can also push down and make sure you get the stuff on the bottom foamy as well.
4. Add the cheeses, pepper, and herbs.  I gave the mixture a quick beat with the whisk attachment again to mix it all together.
5. Fold the broccoli into the egg/cheese mixture until just combined.
6. Divide evenly in the muffin tins.  Mine filled all 12 holes halfway.
7. Bake 20-30 minutes.  The original recipe said 20-25minutes.  I changed this a bit so mine had to stay in longer.  Mine went for 28 minutes.  From about the 20 minute point I would just keep an eye on them.
8. Serve warm.  But I best these would be just as yummy chilled!

mmhmhmhmmm...

Fruit Oatmeal Bars

I just had to put the most important thing first.  The picture.  These are phenomenal.  

I had frozen strawberries and blueberries from earlier this year so I threw those in.  I am planning on making more this week.  I think this time around blackberries are in order.  I'll let you know how those turn out!  I am SO glad I found this recipe.  

I made these in two separate pans.  I had an 8x11 and a 9x5.  I had enough base, but not enough filling.  So I increased the filling. But honestly...can you ever have too much berry goodness?

Ingredients:

• 1 cup rolled oats, divided*
• 3/4 cup whole-wheat pastry flour (or run regular whole wheat flour through a sifter a couple of times)
• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 4 tbsp. cold unsalted butter, cut into small pieces
• 1 large egg
• 2 tbsp. canola oil
• 1 tsp. vanilla
• 1/4 tsp. almond extract

*3/4 cups oats for the base of the bars and 1/4 cup oats for the topping

Fruit Filling Ingredients:

• 6 1/2 cups  blueberries, raspberries, cherries, blackberries, strawberries, fresh or frozen, divided*
• 3/4 cup orange juice
• 1 cup sugar
• 1/4 cup and  2 tablespoons cornstarch
• 1 cup orange segments
• 1 1/2 tsp. grated orange zest
• 1 tsp. vanilla

 *VERY versatile recipe.  Just choose what you want to use.  I did mine half blueberry and half strawberry

 Directions:

1. Preheat oven to 400 degrees (F).
2. Put the oats in a blender or food processor and run until finely ground. Transfer to a bowl and stir in both flours, sugar and salt.
3. Add chunks of butter and use a pastry blender or you fingers to incorporate it into the flour mixture until crumbly.
4. Whisk egg, oil, vanilla and almond extract in a small bowl. Pour into flour mixture and stir until it everything is combined. It will be crumbly.
5. Transfer 1/2 cup of the mixture to a small bowl and stir in the remaining 1/4 cup rolled oats (or nuts or a combination of the two). Set aside for the topping.
6. Line a 9×13″ or two 9×5″ pans with foil or parchment paper. Spray the lined pan with cooking spray. Spread the dough evenly in the pan and press firmly into the bottom to form a crust. Set aside.
7. Combine 4 1/2 cups berries, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly until the mixture is very thick, 4 to 5 minutes. This could take up to 10 minutes if you started with frozen fruit.
   
8. Stir in the remaining 2 cups of berries, oranges, orange zest and vanilla.
9. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
10. Bake the bars for 15 minutes. Reduce oven temperature to 350 degrees and bake until the crust and topping are lightly brown, 25 to 30 minutes.
11. Let cool completely before cutting into bars, at least 1 1/2 hours.

12.  After cooling I removed the bars by lifting them out of the pan by the tinfoil.

       Then I placed them on a cutting board and cut these with a spatula. 

13.  Once cut I wrapped these individually in plastic wrap and stored in the refrigerator.

Enjoy!

Back to the Cutting Board

Salsa Chicken Slow Cooker Style!

Crazy crazy CRAZY easy recipe.  I saw different variations on a few different sites, so here is my variation!

Ingredients:

• 1 pound boneless skinless chicken breasts
• 1 can cream of chicken soup ( you could use mushroom.  I don't dig fungi.)
• 1 cup salsa 
• 1 can black beans, drained and rinsed
• 1 package taco seasoning OR 2 tablespoons of homemade taco seasoning 
• 1 cup sour cream 
• cilantro (optional)
• green onion (optional)
• shredded cheese (optional)

Directions:
1.  In the slow cooker add the chicken, soup, salsa, beans, and taco seasoning.  Mix well
2.  Cook on high for 4 hours or low for 6 hours.
3.  If desired, remove chicken and shred.  Return to slow cooker.
4.  Mix in sour cream.
5.  Serve over rice and topped with your choice of toppings. 

Enjoy!

Crushed Oreo and Chocolate Chip Cookies

I love Oreos.  I love Chocolate Chip cookies.  I have seen around online Oreos baked into a chocolate chip cookie.  The idea of that turned me off a bit.  I didn't want to crunch a big cookie inside a cookie.  So I got to searching and found this recipe!  SO GOOD!

Ingredients:

• 1 stick butter, softened
• 6 Tbsp. sugar
• 6 Tbsp. brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 and 1/4 cups flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 11 Oreo cookies, broken/crushed
• 1 cup chocolate chips (I used semi-sweet )

Directions:

1.  Put the cookies in a plastic bag, I divided them into two bags, and get a spoon.  

This is the fun part. Commence WHACKING!

2.  Once fully whacked, preheat the oven to 350F.  
3.  Cream butter and sugar in a large bowl until well combined.
4.  Add egg and vanilla to mixture and mix well.
5.  In a medium sized bowl add flour, baking soda, and salt.  Mix well with a whisk.
6.  Slowly add the dry ingredients to the wet ingredients.  I did this in about 3 parts.  Mix until combined.
7.  Stir in Oreos and chocolate chips until just combined.

8.  Scoop cookies onto your cookie sheet.  I used my cookie scoop.  This is about
     a tablespoon size and the  greatest thing ever invented.  You get round cookies
     and uniform size which means uniform cooking time.  If you don't have one, you
     need one.

I got this one at Bed Bath and Beyond.

See how nice they look with the scoop?

9.  Bake for about 9 - 11 minutes.  You want them soft, but not too soft.
10.  Cool on the sheet for 2 minutes, then move them to a cooling rack.

ENJOY!!

Why yes, Nate is eating his off a wooden spoon dipped in his milk. Doesn't your 3 year old do this?

From: What's Baking in the Barbershop?

Banana Bread

Cleaning the kitchen counters this morning I was excited to find out my bananas were super ripe.  First thought that went through my head was WOO HOO!  Banana bread time.

Being addicted to Pinterest, I decided to see if I could find any interesting recipes.  I found one, then I changed a whole bunch of things.  So I can say that this recipe is made, by me!  An original!  Woot!

Now, this bread is moister then most.  So it does not have the hard crunchy top, but fabulous. 

I love honey.  I think using it gives the bread an interesting flavor.  If you are not a honey fan, or don't have any, you can substitute 2/3 cup sugar in its place.  This will probably also help with the lack of crunchy top.  Also I am guessing this is why the bread has a darker color to it.  This is not burned in the least bit, but just darker then a normal loaf.

Ingredients:

1 1/3 cups unbleached all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

5 tablespoons unsalted butter, at room temperature

2 tablespoons sour cream

1/2 cup honey, I used clover honey

2 extra large eggs lightly beaten, at room temperature

1 1/2 cup mashed very ripe banana, 2-3 depending on size

1/2 teaspoon vanilla extract

1/2 teaspoon vinegar

 

Directions: 

1. Preheat oven to 305*F.   Lightly spray an 8 1/2 x 4 1/2-inch loaf pan with baking spray.
2. In one bowl mix the mashed bananas, sour cream, vanilla, and vinegar.  Set aside.
3. In medium bowl whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.  Set aside.
4. In the bowl for a stand mixer beat together the butter and honey for about 2-3 minutes.
5. Add in the flour mixture.  I added this in three batches so my kitchen did not get covered.  Mix until combined.
6. Add the eggs and mix until fully combined.
7. Using a spoon stir in the banana mixture until just combined.  Do not over mix.
8. Pour into your prepared loaf pan.
9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy!

Pumpkin Cream Cheese Ravioli in Sage and Butter Sauce

There are two things i love right now in the world.  This blog and Pinterest.  Why is this you ask?  Because of this blog I am being forced to expand my regular cooking routine and Pinterest is helping me do that.  I now base my meal planning around that.

Because of that, I found this wonderful recipe.  I did not really change anything other then the amount made.  Kinda perfect the way it was.

Ingredients:

• 1 can of pumpkin puree (Make sure it is PURE pumpkin. NOT pie filling)
• 4oz of cream cheese at room temperature
• 1 teaspoon of cumin
• salt and pepper to taste
• Wonton wrappers
• 4 tablespoons of butter
• a few sage leaves

Directions:

1. Mix together the pumpkin, cream cheese, cumin, salt, and pepper.
2. Lay out your wonton wrappers.  Place a teaspoon amount in the center of each one.  Do not put too much in.  If  you do, it will squish out when you seal them.

     3.    Wet the edges with water.  I had a small glass with water and I dipped my
             finger in it and then just  ran  my finger around the edges.  You want it wet,
             but not drenched.

     4.  Fold the edges over and press to seal.  Make sure you get a tight seal
          to ensure the filling stays inside.

     5.  Repeat until all are filled.  I doubled the original recipe.  This recipe

          should use the whole pack of  wrappers.

   6.  At this point if you have more then you and your family can eat you can freeze

        them.  Place some flour on the bottom of a pan and place the raviolis onto the 

        flour.  Place in the freezer.  Once frozen you can transfer these to a freezer bag.

   7.  For the ones you will be eating now, place them in boiling salted water for 2 to 3 

        minutes.

   8.  Melt the butter in a pan with the sage.

   9.  Cook JUST until the butter browns.  You do not want it to burn.

  10.  Toss with the sauce and contemplate removing the others from the freezer to eat

          right now.

Enjoy!

Recipe from Closet Cooking

Slow Cooker Chicken Taco Soup

I know what you are thinking...SOUP?  It was 94 degrees today?!?  Are you crazy?

Yes.  Yes I am.

For this soup that is.  Someone I know posted it on a message board I frequent and I thought I would give it a try.  After checking over the recipe I noticed a few things I wanted to change and did.  :)  So...here is my version! WARNING!  I like spicy foods.  Feel free to reduce the taco seasoning! 

Ingredients:

• 1 onion, chopped
• 1 (16oz) can chili beans, undrained (mine was kidney beans with chili sauce-vegetarian)
• 1 (15oz) can black beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 12 ounces (1 1/2 cups) chicken broth
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1/3 cup taco seasoning
• 3 1/2 whole skinless, boneless chicken breasts
• shredded cheese, optional
• sour cream, optional
• tortilla chips, optional

Directions:

1. Add onion, chili beans, black beans, corn, tomato sauce, tomatoes, taco seasoning, and chicken broth to the slow cooker.   Stir well.
2. Add the chicken breasts on top and push them down into the mixture until covered.
3. Set slow cooker to low and cook for about 5 hours.
4. Remove chicken breast and let them cool a bit.  Once cooled enough to handle, shred the breasts with two forks.  Then return the breasts to the slow cooker and stir.
5. Cover and continue cooking for 2 more hours.
6. Serve with shredded cheese, sour cream, and tortilla chips.