Peanut Butter Hummus

I have always liked hummus and liked peanut butter. When I began to think about the holidays and making special treats, I searched high and low for peanut butter recipes. I found chocolate and peanut butter recipes galore but when I discovered this hummus recipe, I wondered would it be good? It is....so I will share it with you now!

I am thinking a chocolate peanut butter hummus with graham crackers to dip would be divine too. So when you see me at a party, you can be pretty sure I will have hummus with me. I like it that much, and it is that EASY!

Peanut Butter Hummus (from howsweeteats.com)

makes about 1 1/2 cups

1 15-ounce can chickpeas, drained and rinsed

2 heaping tablespoons of peanut butter

1/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon smoked paprika

Shell chickpeas if you wish. Add chickpeas to food processor and process until finely ground. Add peanut butter and mix until combined. With the food processor on, stream in olive oil through the top. You may need to add more to meet your desired consistency. Add salt, pepper and paprika and mix.

Garnish with a sprinkling of smoked paprika. Serve with veggies and pita chips.

My substitutions: Put the chickpeas in the food processor first and then add all the spices and pb. Add the olive oil about a 1/3 at a time. Blend until smooth. I also added about a Tbsp of tahini. I felt like that made it really good.

Happy Eating! Enjoy!

Ice Cream...Only Healthy!

Sorry it has been so long. I have been repeating some of my tried and true recipes or having another staple of the deployed soldier family menu planning...cereal. Done with soccer so now I have some more time to bake, cook, and scour for recipes. Today's is new and so yummy!

I love eating dessert. However, my family's history of diabetes does not like me to eat dessert! So, I found this recipe and thought, maybe, just maybe it will be good. It wasn't just good. It was fighting over the last bite good....with my boys....who are so super picky!

Homemade Ice Cream (click the title to get the original post of this recipe)

2 bananas
1 scoop of peanut butter
1/2 spoonful of cocoa powder

Cut the bananas into slices about 1 cm thick. Place into a dish that can be placed in the freezer. Let them freeze about an hour or two.

Take them out and place in a food processor (or in my case, mini chopper). Blend. Scrape the side. Blend some more. Scrape. You are getting the picture. When you think it will never work, blend some more. It will go from granules to smooth creamy looking ice cream.

Put back into the bowl and add your pb and cocoa. We added some cinnamon to the last bite and will be adding that at the beginning from now on.

Is this exactly like ice cream...yes, it appears to be. However, it tastes like banana. So, if this won't cut it for you....sorry. It so makes me feel like I got an amazing dessert, and my tummy is happy. For those who know my children, you know that they don't just eat all the amazing things I come up with when they are presented. When I say this is great, it is! No lie. Don't wait. Go get your bananas. Out, run to the store. Yes, it is that good!

Eat the whole container. You can! Happy Eating! Enjoy!

Gobble, Gobble!

So I don't eat beef, was tired of chicken, and didn't want to grill fish, therefore, I made an executive decision! Make something new....turkey breast. In keeping with our busy schedule and our cold weather, I decided to cook a turkey breast in the crock pot. It was fabulous and the boys loved it.

Turkey Breast in the Crock Pot

1 3lb. turkey breast, thawed
1 pkg of Lipton onion soup mix

Put the turkey in a PAM sprayed crock pot after cutting off the fat. Sprinkle with one packet of soup mix. Turn on low and cook 8-9 hours.

I love the smell of dinner cooking when you get home for the day! I don't think there is a better smell. Honestly!

When we got back home from soccer, I put the gravy on the stove, heated up some hominey (not a huge hit) and had some mandarin oranges. That was it. So easy and so tasty!

Happy Eating! Enjoy!

Potato Soup....in the Crock Pot

I haven't been feeling so well. I've also been super busy so my crock pot has come out in full force. I made potato soup today because I had some potatoes that needed to be used and an FRG (for my nonmilitary friends-group of spouses from my hubby's unit) function. So......I pulled out my favorite kitchen tool, the crock pot!

Here's to mamalovesfood.com for this Potato Soup recipe!

Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions

Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Yields about 10-12 servings.

My substitutions: I used about 1 1/2 blocks of cream cheese. DO NOT USE FAT FREE! It won't melt! I also used my hand held blender and blended the soup in the crockpot. I would advise that this is when you also want to add the cream cheese so it blends well. I blended until my soup was about 1/2 liquid and then some small chunks of potatoes (think mashed potatoes consistency). I just topped ours with cheese.

It was great for this cold, rainy weather. I have some for leftovers today. It makes ALOT so make sure you have some friends and family to share this with or you will be eating for days!

Happy Eating! Enjoy!

Turn It Up

I am a griller. I love to grill. I don't think there is much that doesn't taste amazing grilled. Tonight was simple. After a day of exploring, we came home threw some chicken breast on the grill and added some zucchini.

Most of my grilling questions come regarding my marinade. I have used packets, bottles, and created my own. Tonight, it was Kikkomen's Teriyaki Baste and Marinade. I put those chicken breasts in a baggie and let them sit while we were gone (about 5-6 hours). I came home, preheated the grill for 8-10 minutes and put them on the grill on medium heat for about 5-6 minutes each side. Easy as pie!

Happy Eating! Enjoy!

Red, Green and Black

This recipe is a great one. It is fast, can be done ahead, and is healthy! Thanks to my friend, Julia, who introduced me to it!

Tomato and Olive Salad

40 cherry or grape tomatoes,halved
1 cup pitted and sliced green olives
1 (6 oz.) can black olives, drained and sliced
1/2 red onion minced
3 ounces pine nuts toasted
1/2 cup olive oil
2 TBS.red wine vinegar
1 TBS. white sugar
1 tsp. dried oregano
salt and pepper to taste

Toast the pine nuts until nice and golden. While they are toasting, you add everything else to a large bowl. Add the pine nuts at the very end! Let chill at least one hour. It is MUCH better if it sits overnight.

This works well with fish, grilled chicken, or all by itself!

Happy Eating! Enjoy!

Peanut, Peanut Butter and Icing

Well, I have survived the first ever homemade ice cream cake. Not too bad. I will share some lessons I have learned as well as the Peanut Butter Icing recipe that I used. Amazing! Truly!

Lessons learned:

Use a sharp knife to slice the cake in half but only the day you need the cake.

Twenty minutes is long enough for the ice cream to soften for spreading.

Cut the carton away and slice the ice cream like a banana bread. Lay on top of the bottom cake layer. Spread the ice cream to totally cover the cake.

Place the top layer of cake. Put in the freezer for about 20 minutes.

Make the icing while it is in the freezer.

Peanut Butter Icing

Ingredients:
1/2 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy whipping cream

Directions:
Cream together the butter and peanut butter until light and fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in the remaining cream.

For the Double Peanut Butter Cake here, you will need a half recipe of the icing!

Happy Eating! Enjoy!

Happy Birthday E!

In all the busyness of my Wednesday, I forgot to post. Let's just say that last night I was so tired, I didn't stir at all. Not even once. Yes, that is a record for me!

Yesterday was filled with ice cream...into that Double Peanut Butter Cake as well as fruit kabobs and cheese and crackers for his class today.

Once we taste this delightful cake, I will tell you how I did it and post the recipe for the icing!

He loved his birthday breakfast of pumpkin bread and milk while skyping with daddy!

Happy Birthday E!

Happy Eating! Enjoy!

Peanut, Peanut Butter and...

Peanut, Peanut butter and Jelly Cake

Well, my oldest son is about to turn 9. While making birthday plans, he opted for a larger present this year sans party! I am excited and so is he (getting a iTouch). I know, I know. That is what happens while your daddy is deployed!

In planning for his birthday dinner and cake, he decided on a peanut butter ice cream cake with Reese's peanut butter ice cream. Too rich? I think not!

Here is the recipe for the Double Peanut Butter Cake.

Thanks to tasteofhome.com for this amazing recipe!

Ingredients

1/2 cup creamy peanut butter
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk

FROSTING:

1/3 cup chunky peanut butter
3 tablespoons butter, softened
3 cups confectioners' sugar
1/4 cup milk
1-1/2 teaspoons vanilla extract

Directions

In a bowl, cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Pour into a greased 9 in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth. Frost cake. Yield: 9 servings.

My substitutions: I am going to use this recipe for chocolate frosting.

I sure love a great homemade birthday cake!

Happy Eating! Enjoy!

One Little, Two Little, Three Little Pumpkin

No school today due to the Columbus Day holiday so that means I will actually cook breakfast. With my new acquistion of canned pumpkin (a hot commodity around here), I decided it was pumpkin something for sure!

Pumpkin Spice Donuts (or Muffins if you don't have the donut pan like me)

Thanks to cravingchronicles.com!

Ingredients
For Donuts

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk

For Coating

1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions

Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.

In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!

Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.

My substitutions: Muffins instead of donuts, 2 Tbsp of butter instead of 1/2 cup (didn't have to dunk a full donut); less sugar in the sugar/cinnamon mixture. More like 1/4 to 1/2 cup with 2 Tbsp cinnamon

OH MY! Yes, they are all gone. For breakfast....gone!

Happy Eating! Enjoy!

Exploring Means Crock Pot Cooking

Today, the boys and I took advantage of the sun and went out to explore. We were originally headed to Erfurt (about 1 1/2 hours away) but on our trip, we saw something that caught our eye about 40 minutes into our journey. So as any good explorers would do, we turned off. Boy am I glad we did! We found a treasure for sure! Meiningen, Germany was a true delight. We were able to explore the city center with a church, some amazing architecture, fountains, and ice cream! We also found a park with ruins from the 1780s which made Ray's desire to trek through the woods a little more realistic! We took plenty of pictures, had a great time, and even finished the day off at McDonald's. I know that I should get the Mother of the Year award since I rarely take my kids there! Seriously, rarely do we go. I didn't eat of course but that is the life of this mom!

Before we went exploring, I threw some ingredients in the crock pot with a pork loin! Tonight, I will share Thai Pork with Peanut Sauce with you!

Many thanks to Prep Ahead and Dine In!

2 pounds boneless pork loin, fat trimmed and cut into 4 pieces
2 red bell peppers, cut into strips
1/2 cup prepared Teriyaki sauce
2 Tbsp. rice vinegar
1 tsp. red pepper flakes
3 cloves garlic
2-3 Tbsp. creamy peanut butter

Add all ingredients except the peanut butter in the crock pot and turn on low. It will need to cook about 7-8 hours. In the last hour, shred the pork with two forks and add the peanut butter to the sauce. Stir it around until it dissolves. Allow the pork to simmer in the sauce to soak up the yummy goodness while you make rice to go with it!

My substitutions: I didn't cut up the pork loin, my pork loin was only a pound, I used 3 red peppers and NO red pepper flakes. Red pepper flakes tend to be the spice that breaks the camel's back around here. I add it and no eating for my boys!

By the way, that cook time is relative to your crock pot or your work time. Just take a look at it before you add the peanut sauce. You will know when you start to shred it if it is done or not!

Happy Eating! Enjoy!

Cooking With Love

Today's blog is about the reason I cook from scratch. I believe that I have been called to be a stay at home at this point in my life. I take great joy in where God has asked me to serve. So when I cook, I cook with this love!

Please know that our family is not perfect. We struggle and celebrate just like many other families. Food is an issue that most people have to deal with at some point in their life. I just want to help my children understand why we eat healthy. It is not to be "mean", to restrict my kids or keep them from being children. It is the fact that I want my children to not struggle with food, to enjoy the flavors of their food, and to try new things.

I am proud to say since we began this journey of healthy eating about a year ago, my children have found out they enjoy the following foods:

black beans
edamame
cooked carrots
raw carrots
potatoes
kiwi
quinoa
almonds
yogurt (Greek with honey)

We still have some more strides to make. However, I know that I have found out for myself that cooking unites us. It makes our time special. Yes, we are one of those families that eats together 7 nights a week. It won't always be this way but for now, I am taking every gift I get!

Happy Eating! Enjoy!

Why We Cook At Home

Today, my boys have wanted junk food. Bowling Alley pizza, french fries, coke, candy, cookies, and donuts have been their requests. I have said NO every time. I was ready to pack up from bowling to go home for a snack for them to eat even! After a meal that both boys had only one part that they liked, the noticed the "rotten" bananas. They suggested we make banana bread. I suggested we do it right then. Since it is Friday and bedtime can be later, they agreed!

So tonight, I share my favorite banana bread recipe that I have ever found. Moist, just the right density, and ingredients that I cook don't mind using!

Thanks to Better Homes and Gardens Red and White Gingham Cookbook copyright 1989 for this amazing recipe!

Banana Bread

1 3/4 cups all purpose flour, divided
2/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup mashed ripe bananas (2-3 med. bananas)
1/3 c butter
2 Tbsp milk
2 eggs


In a large mixing bowl, combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed banana, butter and milk. Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat until blended.

Pour batter into a greased loaf pan. Bake in a 350F oven for 55-60 minutes or a toothpick inserted near the center comes out clean. Cool for at least 15 minutes!

The boys and I added some butter to this warm bread and drank a glass of milk! I love saying yes to the sweet stuff when I know what is in it and feel good about what is in there!

Happy Eating! Enjoy!

No Potatoes?

Want to eat a whole pot of mashed white fluff? Not potatoes....mashed cauliflower. I love it so much! I have even gotten a friend's 16 year old son to eat it. Now, I just have to convince my boys that it is so good! Until then, I think I might just eat the whole pot!

Mashed Cauliflower

1 head cauliflower
1 tsp garlic salt
1 Tbsp butter

Steam 1 head of cauliflower in the microwave or on the stove top. It takes mine 15 minutes on the stove. Put in a bowl, mash with a fork and add the salt and butter. That's it! So easy!

When my dad made this, he wanted it super smooth (no lumps) so he used a hand mixer. It is up to you!

Happy Eating! Enjoy!

So Many Fish In the Sea

If you don't like fish, I am sure you are tired of seeing all my "fishy" posts! However, this special request came in from a battle buddy of mine, Allyson Sherwood. If you aren't sure how to cook fish or you haven't liked the way it has turned out, this is a great recipe to start with and be successful!

Blackened Mahi-Mahi (Don't remember where I found the seasoning recipe!)

1 lb. Mahi-Mahi or other favorite fish
1 Tbsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp dried thyme
2 tsp dried oregano
1/2 tsp salt
1/2 tsp chili powder

Mix all the spices together and then rub on the fish on both sides. Fire up the grill on medium heat and cook for 5-7 minutes on each side. To tell if the fish is done, you should see that it is cooked about 1/2 way through when it is flipped. You also know it is done when it flakes away with a fork or the end of your spatula.

You can also fire up the grill and put your cast iron skillet on the grill. Cook in the pan on the grill. Same rules apply as if putting directly on the grill. I advise to NOT cook inside as a cast iron skillet smokes heavily!

Serve with grilled zucchini and mashed cauliflower.

Happy Eating! Enjoy!

Everything Pumpkin!

October is such a great month for weather, for food, and for activities! I had the opportunity to attend an Everything Pumpkin Party with some girlfriends and this is probably my favorite recipe of all!

FESTIVE PUMPKIN DIP care of cooks.com

12 oz 1/3 less cream cheese (softened)
3/4 cup canned pumpkin
2 tbsp taco seasoning
1/8 tsp garlic powder
1/3 cup dried beef (chopped)
1/2 cup sweet red pepper (chopped)
1/3 cup green pepper (chopped)
1 cup Ripe Black Olives (chopped)

Mix cream cheese, pumpkin, taco seasoning, and garlic powder until smooth.
Stir in dried beef, red and green peppers, and olives.
Cover and put in refrigerator until ready to serve.
Great to serve with fresh vegetables, crackers, pretzels, or tortilla chips!

Thanks to my friend, Gina, for the intro. This dip and I will be good friends!

No Meat For Me....At Least Today!

Mondays are interesting in Germany for me because the commissary is closed and the German market is all that is open. I fix meals on Mondays that I can find all the ingredients for at my local Edeka, Aldi or Netto. I usually fix hamburgers (with German rolls of course) and tacos. However, I have not been eating red meat for about 10 years. Rather than making my family deal with my own eating needs, I just substitute for myself.

Last week, the boys had hamburgers and I grilled a portabella mushroom for myself. So I had some extra meat and mushrooms resulting in tacos and Baked Portabella Parmesan. It made this meatless Monday overwhelming delicious. I think you will like it....sauce, cheese, and bread crumbs. How could you not like that?!!!


Baked Portobello Parmesan...from the kitchen of One Perfect Bite

Ingredients:

1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared "light" tomato sauce
Cooking spray

Directions:

1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.

2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.

3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.

4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.

5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of Parmesan cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley.

Yield: 4 servings.

My substitutions: I used egg white, no marjoram (didn't have any), and my own spaghetti sauce (You know me and my high fructose corn syrup kick!)

Happy Eating! Enjoy!

Clark Castle Cooking

So, I thought maybe since I have been introducing new foods, I would try one more. Oven baked (like fried) shrimp with our favorite Parmesan Potatoes sounded like a good Sunday evening (we are actually home) plan.

The two princes at my home turned up their noses....they ate pb and j! "Fine, more for me," said the Queen!

If you are shrimp lover and are looking for a lower fat recipe....this is it! Crispy, great flavor, and so yummy!

Oven Baked Shrimp (Thanks to skinnytaste.com)

Ingredients:

16 oz jumbo shrimp, peeled and deveined (weight after peeling 12.5 oz)
salt and pepper to taste
1/4 cup egg substitute (egg beaters)
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
Cooking spray (I used my Smart Balance)

Directions:

Preheat oven to 450°. Spray a baking sheet with cooking spray.

Put the egg beaters in one bowl, and the breadcrumbs, panko and parmesan cheese in another.

Wash and dry the shrimp. Season shrimp with salt and pepper, then put a few at a time in the bowl with the egg beaters to coat.

Put a few pieces of shrimp at a time into the breadcrumb mixture to coat, then on a baking sheet. Once all the shrimp is breaded, if you still have crumbs left, re-dip the shrimp back into the egg beaters and then back into crumbs and back onto the baking sheet.

Spray the top of the shrimp generously with baking spray then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though. Remove from oven and serve right away with lemon wedges.

My substitutions: Garlic and Herb breadcrumbs (no panko or regular) and two egg whites instead of the egg beaters!

Happy Eating! Enjoy!

Give Me a Spoon...a Knife's Worth Isn't Enough!

So, who doesn't love pumpkin or cream cheese. Everyone in my house but me DOESN'T like it. So sad for them but so happy for me! Here is a recipe that works well with a bagel, toast or a piece of pumpkin bread. There is NO such thing as too much pumpkin! (Not in my book anyways)

Pumpkin Cream Cheese

8oz low fat cream cheese-softened
½ cup canned pure pumpkin
1 1/2 tsp pumpkin pie spice
1 tsp vanilla
2 tbsp brown sugar
dash of salt

Directions: In a large bowl, combine all ingredients and mix until smooth and creamy.

My substitutions: I used pumpkin pie mix (that is all the commissary had) and omitted the pumpkin pie spice. I also used a hand mixer to make it whip up in no time. I highly recommend doing that!

Spread it on everything you can find. You will love it and want more!

Happy Eating! Enjoy!

It's Fall...Pumpkin Please!

Friends,

Here is another go to recipe for this wonderful season that is upon us. I know we are having fall like weather while many of my Texas friends are still in flip flops and tank tops. However, it is FALL by the calendar so....

Pumpkin Bread

3 1/2 c all purpose flour
1/4 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp each of nutmeg, cloves and cinnamon
1 1/2 c each granulated sugar and packed brown sugar
1 c oil
2 c canned pumpkin (not pie mix)
4 eggs

Stir together flour, baking powder and soda, salt and spices. Add sugars and mix well.

Mix dry ingredient with oil and pumpkin. Stir until well combined. (I used my mixer.)

Add eggs, one at a time, blend thoroughly. Pour into 2 greased and floured loaf pans.

Bake at 350 for 50-60 minutes (or cake tester comes out clean in the middle). Cool on a wire rack for 5 minutes. Mine baked yesterday for 50 minutes. My two mini loaves for 20-25 minutes each.

If you have to use pumpkin pie mix instead of pumpkin, please note it will be a drier bread. Not a bad thing, just different. So then you will need to use my next recipe of Pumpkin Cream Cheese. Don't worry. Either way, you will be happy!

Happy Eating! Enjoy!

Why Buy When YOU Can Make Your Own

Today, I have to share one of the best recipes that I have ever found. Why? I hate buying packets of premixed seasonings because they have SO much salt. So I searched high and low and found one that I love (don't remember where so I can't give credit)! I use it at least once a week!

Taco Seasoning

1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes (I leave this out!)
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt (I often eliminate this!)
1 tsp black pepper

Use with 1 pound of meat!

So simple....so good....yes, you can do it too!

Here Fishy, Fishy!

So, we have decided to eat fish once a week around the Clark Castle. Last night after soccer practice, I decided that I was going to make potatoes and fish. Great meal but not on a soccer night. Lesson learned. It isn't a hard meal but just requires cook time that I didn't factor into the mix. Late dinner makes for hungrier kids so....

Big thanks to Rachel Ray....this is her Fish Stick Recipe. I made filets instead!

INGREDIENTS
2 tablespoons vegetable oil
2 cups panko, toasted
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 eggs
1 1/2 pounds boneless cod or halibut fillets, cut into 3/4-inch-thick strips

DIRECTIONS:
Spread the oil on a baking sheet and position on a rack in the upper third of the oven; preheat to 450°.

In a large bowl, combine the panko, salt and cayenne. In another bowl, beat the eggs. Coat the fish with the seasoned panko, dip in the beaten eggs, then recoat with the panko; transfer to a plate.

Arrange the fish on the preheated pan and bake, turning once, until just cooked through, about 10 minutes.

My substitutions: Garlic and Herb Bread Crumbs, no cayenne (boys don't like spice), and filets instead of sticks. So yummy!

We also had potatoes. This was so yummy and no potato boy, R, ate TWO helpings. Yes, they are worth the time and energy!

These Parmesan Potatoes are a great side dish because they are pretty and tasty! (Click on the words Parmesan Potatoes to find the recipe with great pictures.) Zoomyummy.com did a fantastic job in documenting each step so I am not going to recreate it!

My substitutions: I used freshly grated Parmesan.

Happy Eating! Enjoy!

Morning Fruit Smoothie

Well, I am a lady of routine and schedule. However, I am sick and tired of my organic whole wheat English muffins and 2 egg white omelet every morning. Cereal is getting boring too. You can only put so much fruit on there!

So I have a great new recipe!

Fruit Smoothie Gathered on Pinterest

1 banana
4-5 strawberries (I used frozen.)
1/2 c blueberries (I used frozen.)
1 peach (pealed)
heaping cup or more of fresh spinach (You won't even taste it!)
splash of soy milk (I used organic fat free milk--2 splashes)
1 Tbsp Greek yogurt
2 tsp honey
1/2 c crushed ice (I had to use cubes.)

Put it all in the blender...that easy!

So, I didn't have peaches. I put more than a handful of spinach (easy filler-little calories). If I were to do this again, I would use 1/2 the honey. Color: Some said it would be brown. Mine was blue. It was amazing and a nice change.

Happy Eating! Enjoy!

White Chocolate Pumpkin Cups

Think Reese's Peanut Butter Cups with Pumpkin...yeah, it is that good. I tell you that you better make these for a party or give them away or you will eat the WHOLE thing!

Here is the original recipe link!

I make mine in a regular muffin tin because I want to have more of the goodness!

White Chocolate Pumpkin Cups

Ingredients:

10 oz white chocolate or white chocolate chips (I used 2 250g pkgs on German economy.), divided
[10 mini (2 inch) aluminum/tin foil muffin liners]
2 oz (about 4 Tbsp) 1/3-less-fat neufchatel cream cheese, at room temperature
1/4 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp pure vanilla extract
1/4 cup powdered evaporated cane juice or powdered sugar
1 cup finely ground cinnamon graham cracker crumbs (a food processor works best here)
Directions:

Place chocolate in the top of a double boiler (or make your own by setting a heat-proof bowl over a pot with 1 inch of water) over high heat. Bring the water to a boil, then reduce stove heat to low. Continuously stir the chocolate until completely melted. Remove bowl from the heat and place on a heat-proof surface.

OR skip all that and melt it in your microwave (mine took 2 minutes for 1 pkg (250g). ONLY MELT ONE PKG (1/2 OF YOUR CHOCOLATE) IN THIS STEP!

Using a small spoon, “paint” the melted chocolate all over the insides of 10 mini tin foil muffin liners (the tin foil cups are easier to peel off than the paper cups). The layer of chocolate should be thick enough so that you cannot see through it, but thin enough that the paper cups remain upright and intact.

Allow chocolate cups to cool and harden completely by placing on a tray in the fridge for at least 30 minutes. You can also complete this step the night before. I did this while I mixed the inside. It was plenty of time!

In a medium bowl, combine the cream cheese through vanilla extract and beat with an electric mixer until smooth. Add in the powdered evaporated cane juice and beat until smooth. Stir in graham cracker crumbs.

Using a mini ice cream scoop or a small spoon, evenly divide the pumpkin mixture between the hardened chocolate cups. Smooth the top to create an even surface.

Melt your second pkg of chocolate. Evenly divide the melted chocolate amongst the filled cups, smoothing the tops and making sure the chocolate reaches all the way to the edges in order to seal the cups.

Chill in the refrigerator until set, about 1-2 hours.
Unwrap cups and enjoy!

Store in an air-tight container in the fridge or just be lazy like me and leave them in the muffin tin. They were great and they won't last long! :)

Happy Eating! Enjoy!

Teach a Man to Fish...

Well, so I am not catching my own fish and frankly, I will leave the fishing up to my daddy! However, my littlest one has decided this is his new favorite meal over pizza, french fries, and McD's! If my boys eat it, it is usually a winner with most other people!

Halibut on the Grill(I would give credit but I don't remember where this came from! It is not my original recipe!)

2 Tbsp butter
2 Tbsp brown sugar
2 cloves garlic, minced
1 Tbsp lemon juice
2 tsp soy sauce
1/2 tsp black pepper
1 (1 lb.) halibut

Melt butter, add to it sugar, garlic, lemon juice, soy sauce and pepper. Mix together. Place halibut in a baking dish and pour the marinade over the fish. Let it sit in the fridge for about an hour (or during soccer practice). When your time is up, heat up the grill to a medium heat. Cook fish about 5 minutes on each side or until flaky (should be NO more than 7 minutes each side unless it is more than 2 inches thick).

Serve with mashed cauliflower!

Healthy, light and an A+ dinner at my house!

Happy Eating!

Pancakes in a Pan

Yes, it is Sunday night. A night I normally serve whatever can be found from the week. However, I saw this great recipe that looked too good to be true and thought what the hay! Let's go for it! If it is amazing, then I am mother of the year. If not, I will serve my regular menu of fend for yourself! ;)

Pancakes are so yummy! Lots of work standing over the pan, flipping the jacks out for the whole family and you work....the whole time during the meal. I am also "one of those moms" who is trying to stay away from high fructose corn syrup. So easy pancakes...not on my menu until NOW!

Here you go. One of my new favorites (care of Pinterest)!

Pancakes in a Pan
Ingredients:
1 c. white flour
1 c. milk
6 eggs
1/4 tsp. salt

Mix with hand mixer. I tried to just use a spatula (no go--too many lumps).
Pour batter into greased 9x13 pan.
Pour 2 Tbsp melted butter over the top (do not mix).
Bake for 25 minutes at 400 degrees.
Cut in pieces, drizzle with Maple Syrup, serve.

Easy as pie (or cake!) Lots of eggs but my little "non egg eater" ate this all up! Yes he did! He thought he was having pancakes....I really served him some eggs with a pancake side. All in the name and presentation. I served it with Sugar Free Syrup (Splenda sweetened). With our neighbor kid visiting for dinner, it is GONE! I look like the hero and the effort was almost zero!

Have a wonderful evening! Enjoy!

Praline Crunch

Two in one day....I have gotten more feedback from people about this one so......

Praline Crunch--Addictive! That is all I have to say! Thanks to my friend, Julia Spain, for this recipe! Enjoy!

Praline Crunch

1 16 oz pkg Quaker Oat Squares Cereal
2 c pecan or walnut pieces
1/2 c light corn syrup
1/2 c firmly packed brown sugar
1/4 c butter (1/2 stick)
1 tsp baking soda
1 tsp vanilla

Heat oven to 250 F. Combine cereal and pecans in a 13 X 9 in pan, set aside. Combine corn syrup, brown sugar and butter in a saucepan, heat to boil over medium heat. Remove from heat, stir in vanilla and baking soda. Pour mixture over cereal and nuts. Stir to coat evenly. Don't worry too much about total coverage. It will be easier after cooking for the first 20 minutes.

Baking time is 1 hour but you will need to stir every 20 minutes. Spread on a baking sheet or wax paper to cool. Break into pieces.

This is great for gift giving or parties! Enjoy!

I'm Back and Serving Up a Crockpot Meal

It has been awhile and one of my followers, Keeley, asked me to start up my posts again. That is all it took. I have decided that it will look more like a recipe blog since I am cooking here in the Clark Castle!

Today I am going to share this amazing crockpot recipe with you. The pork loin (which I can find at our commissary) was good but the glaze....amazing!

Brown Sugar and Balsamic Glazed Pork Loin from candcmarriagefactory.com


Ingredients:
1 (2 pound) boneless pork loin (mine was only a pound)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours.

About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Don't skip the glaze thinking it takes too much effort....you don't want to miss this part. I served it with mashed cauliflower. So delicious and easy! I love that last part...easy!

Have fun serving this to your family and/or friends. They will think you worked hard. Let them think that....it works for me!

Glad to be back!