Thursday, November 20, 2014

Pumpkin Bread

 
As Thanksgiving approaches, I reflect on all my many blessings.  Heavenly Father knows our needs and is always there for us.  I'm thankful for my wonderful husband and beautiful children and their spouses, for my grandchildren, for my health (I'm cancer free), for my extended family (especially for my sister who has given of her time and love so unselfishly).  I'm grateful for my friends and the opportunities I have to serve others.  With that in mind, here is a recipe for pumpkin bread that you can make for your family, friends and neighbors.  Let someone  know that you are thankful for them this Thanksgiving.  We should always have an attitude of gratitude! 

Pumpkin Bread
2 cups sugar
1 cup canola oil
4 eggs
16 oz. canned pumpkin (not pie filling)
3/4 cup water
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1-2 teaspoons cinnamon (I just used 1 teaspoon)
1 teaspoon pumpkin spice (If you don't have pumpkin spice use 1/4 teaspoon each of cloves, nutmeg, and allspice)

Preheat oven to 350 degrees.  Grease 2 standard loaf pans with non-stick spray.

In a bowl, mix together flour, baking soda, salt, cinnamon and pumpkin spice.  Set aside.

Using a stand or hand mixer, beat sugar and oil together.  Add eggs, one at a time, mixing after each addition.  Add the pumpkin and the water and mix until well blended.  Add the flour mixture and mix until blended.  Pour batter into prepared pans.

Bake at 350 degrees for 50-60 minutes. Loaves are done when inserted toothpick comes out clean. I used 8 mini pans and it only took 20 minutes to bake. So if you use smaller pans adjust time accordingly. 
HAPPY THANKSGIVING!
 .



Thursday, November 13, 2014

Cabbage Soup with Meatballs



It's getting to be soup weather, so here is a great recipe to share with your family.  It is so good and I love the meatballs in it.  It has a little sweet and sour taste.  I have already made it three times.  My family loves it!

Cabbage Soup with Meatballs

3 lb. cabbage (one head)
1 (16 oz) can tomatoes
3 cups water
2 (8 oz) cans tomato paste
½ cup vinegar
½ cup brown sugar
1 tsp. salt
¼ tsp. pepper
large onion

Meatballs

1 ½ - 2  pounds ground beef
1 egg
¼ cup quick oats
1 small onion, grated
Salt and pepper to taste

Soak cabbage in hot water for about 5 minutes.  Slice onion and place in bottom of large pot (4-6 qt).  Shred cabbage and place in pot together with tomatoes, water, tomato paste, vinegar, brown sugar, salt and pepper.  Bring to a boil.

Meanwhile, mix meat mixture and form into balls.  Place meatballs on top of cabbage soup and bring to a second boil.  Cover and simmer for 2 hours. 


Thursday, November 6, 2014

Banana Muffins

 
When I have too many ripe bananas, I always make banana Bread   That's because we love my Chocolate Chip Banana Bread.  But I wanted to try something different.  I came across this banana muffin recipe that looked delicious, and I was in a baking mood.  So  I made it and we loved, loved, loved it!

Banana Muffins

1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 bananas mashed
¾ cup white sugar
1 egg
1/3 cup butter, melted
Topping:
1/3 cup brown sugar, firmly packed
2 Tablespoons all purpose flour
1/8 teaspoon cinnamon
1 Tablespoon butter

In a small bowl, mix together the topping ingredients:  brown sugar, 2 tablespoons flour and cinnamon.  Cut in 1 Tablespoon butter until mixture looks crumbly.  Set aside.
In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder, sugar, egg, bananas and melted butter. (I use a hand mixer)  Spoon into prepared muffin cups.
Sprinkle topping mixture over muffins.
Bake at 375 for 18 minutes, until a toothpick inserted into center of muffin comes out clean. 


Thursday, October 30, 2014

Roasted Asparagus


Another easy vegetable dish--Roasted Asparagus!  My family loved them and I had everything I needed to make them.  I didn't have to run to the store and that's a plus!

Roasted Asparagus
Asparagus spears, trimmed
Olive oil
Salt
Pepper
Garlic powder
Parmesan cheese, grated or shredded
Lemon Juice


 
Preheat oven to 425.  Place trimmed asparagus in a large bowl.  Salt, pepper and garlic powder to taste.  Drizzle olive oil over spears and toss.  Arrange spears in a single layer on a greased baking sheet.  Sprinkle with cheese.  Bake 12 – 15 minutes until tender.  Sprinkle with lemon juice and toss before serving.

Tuesday, October 28, 2014

Eggplant Pizza


Here is another eggplant recipe that I tried.  I really loved it and again, I'm not an eggplant eater.  I left the skin on, but it was a little tough.  Next time I'll peel the eggplant.  But I loved it.  Tasted just like a pizza to me, and you can put on whatever toppings you like.

Eggplant Pizza

Eggplant
Mozzarella cheese
Pizza sauce or marinara sauce (I used marinara sauce)
Desired toppings

Slice eggplant in 1/2 inch rounds.  Place on paper towel and salt lightly to draw out the water for about 20-30 minutes.  Blot dry with paper towel.

Put eggplant on greased baking sheet.  Put sauce, then cheese and any other desired topping on each round. 

Bake at 400 degrees about 15 minutes or until cheese is bubbly and melted

**I only put cheese on top (added some grated Parmesan), but can't wait to try pepperoni or mushrooms :-)  Getting hungry just writing about it!

Monday, October 27, 2014

Baked Eggplant


I got some eggplant in my co-op and tried a couple of new recipes.  This is a baked eggplant that was really delicious and easy to make.  I'm not a big eggplant eater, but I did enjoy this.  Hopefully you will too.

Baked Eggplant 

Eggplant
Mayonnaise
Parmesan Cheese (I added some shredded Romano and Asiago cheese to the Parmesan)

Slice eggplant about 1/4 - 1/2 inch thick rounds.  Lay eggplant on paper towels and sprinkle with salt to draw out the water.  Don't be too heavy handed with the salt or it will be too salty.  Let it sit for about 20 - 30 minutes, then blot dry with a paper towel. 

Spread mayonnaise on one side of each eggplant slice.  Again, don't be heavy handed.  Then dip the mayo side down into Parmesan cheese.  Put on a greased baking sheet in a single layer, cheese side up.

Bake at 450 degrees for about 12 minutes or until browned.

**I made mine with the skin still on the eggplant.  Sometimes the skin can be tough.  Next time I make it, I'm going to remove the skin and see how it does.  I guess it's really your preference--skin on, skin off. 

Friday, October 24, 2014

Cream Cheese Mints


I also made some pink cream cheese mints for our Pink Posse party, celebrating Breast Cancer Awareness month.  Everyone loved them!  I'd forgotten how good they are and how easy they are to make.  You can make them for any occasion--weddings, Christmas, showers, etc.

Cream Cheese Mints

1 box powdered sugar (16 oz.)
4 oz. cream cheese
2 - 3 drops of flavoring (I used cinnamon)
food coloring (I used small amount of red)
sugar
flexible rubber candy molds (I used a daisy mold)

In a bowl, mix together the powdered sugar, cream chese, flavoring, and food coloring. (I started it with a hand mixer.)  Knead ingredients together.  Take a small amount of dough, dip in granulated sugar, press into the mold and release onto wax paper.  Keep refrigerated until served.

Wednesday, October 15, 2014

Mammo-Grahams

I had a Pink Posse meeting (my breast cancer support group) and we were asked to bring a snack to share.  I remembered seeing a picture of  Mammo-Grahams last year on Pinterest and thought they were so cute.  I was so excited to  try to figure out how to make them and share them with everyone.  They were so easy and fun to make.  And they were a hit!   It was a great way to celebrate Breast Cancer Awareness Month!

Mammo-Grahams

Chocolate Graham Crackers
Regular size Pink Marshmallows (not the mini size)
Red gel icing in a tube

Break the graham crackers in half.  Place a marshmallow on one half and put in the microwave for about 8 - 10 seconds until marshmallow doubles in size.  Quickly remove from microwave and put the other half graham cracker on top, slightly rolling it to make marshmallow come out the side.  Put on a tray or plate to cool.  Add a small dot of the red gel icing to make the nipple.

**I even made some mini ones.  I cut the pink marshmallow into eight pieces and used Oreo Thin Crisps 100 Calorie Wafers.  It was definitely more tedious to work with but they were so cute. Here is a picture comparing the size.
 

Thursday, October 9, 2014

Carrot Raisin Salad


So I'm in a vegetable co-op.  It's great, but what do you do with a ton of fresh carrots?  Make carrot raisin salad, of course.  This is an easy, delicious recipe.  My husband and I really love it!

Carrot Raisin Salad

2 - 3 cups shredded carrots
3/4 cup raisins
1/8 cup mayonnaise
1 Tablespoon sugar ( I use Stevia)
2 Tablespoons milk

Combine carrots and raisins in a small bowl.  In a separate bowl, mix together the mayonnaise, sugar and milk.  Whisk together until smooth (dressing consistency).  Pour over carrot mixture and toss to coat.  Refrigerate for at least an hour before serving.  Tastes even better the next day if you have any left :-)

Thursday, October 2, 2014

Banana Egg Pancake




Bananas and Eggs?  Sounds like a weird combination to me.  And in a weird way it was delicious!  My sister gave me this recipe because it was healthy and good for me. I hate to admit it, but she was right.  It has a good combination of protein and carbs and is very filling.  A good way to start the day.  Need I say more!

Banana Egg Pancake

1 egg
1/2 banana, mashed
cinnamon
honey or maple syrup

Mix the egg and banana until well blended.  Add a sprinkle of cinnamon to your taste.  Mix again. 

Spray a small fry pan with Pam.  Heat at medium high.  Pour in egg mixture.  Cook like you are making an omelet,but don't fold.  Flip like you would a pancake.

Put in a plate and drizzle with honey or maple syrup--actually I pour it on (as you can tell by the above picture) because I have a sweet tooth.  Whether you drizzle or smother, I think you will enjoy this different breakfast treat!  Yum!