Dairy Free Pumpkin Chocolate Chip Cookies

I have spent more time than I would like to admit on Pinterest in the last few weeks, but I have found a lot of great recipes. I found a two ingredient recipe for pumpkin cake that I liked but improved on by using a spice cake mix instead.

Any way, if you have ever made that two ingredient cake, you know that the batter is really thick. The last time I made it, I thought "I could make this into cookies instead of cake and it would probably go farther than the cake." So, I decided that I would make Pumpkin Chocolate Chip Cookies.

I used:
One box of Western Family Spice Cake (it has no dairy in it)
1/4 bag of Enjoy Life Mini Chips (also Dairy Free)
15 oz can of 100% pure pumpkin (yes, pictured is a 30 oz can. I used half of it)

Mix it all together in a large bowl.

Spoon out onto greased cookies sheet.



Bake for 10-17 minutes at 350 degrees. The time all depends on the size of your cookie scoops. Really, I just watched them closely.

They turned out great and didn't last longer than two days. The story of baked goods in our house. (I might have been the one to eat most of them. SHhhhh.)

Halloween Rice Krispies

So, I was going to make those cute rice crispy pumpkins this year, but I got a little impatient. I just wanted to eat the rice krispies. What really happened was Orange Rice Krispies with mini Chocolate Chips spread out ontop. Oh so yummy anyway.

Chocolate Chip Pancakes

This is just one of my favorite breakfasts and I tend to crave it more often when I'm pregnant.


Chocolate Pancakes:

Pancake Mix (I use Bisquick because it is Dairy Free and I can make vanilla pancakes for my Sweet Pea)
Cocoa
Water
Chocolate Chips (I used milk chocolate)
Whipped Topping (real cream is always better, but Cool Whip works just as well)
Hershey Syrup

• Put enough pancake mix for your whole family into a medium sized bowl.
• Add some cocoa. (enough so the mix looks tinted brown; a little scoop usually does the job)
• Add water, MIX
• Cook like normal
• When the pancakes are finished put them directly onto the serving plate.
• Add chocolate chips on top.
• Put another layer of pancake and then more chocolate chips.
• Whipped Cream tops it off
• If you want to make it look all pretty drizzle a tiny bit of Hershey's Syrup on top.
• EAT!
  

I make small pancakes because they are pretty rich and a medium or large set of pancakes puts me over the top. Plus the little ones look so good.

Enjoy. I love them. Maybe I'll have to make some tomorrow.

Hamburger Pie

This recipe was so good. The best Shepherds Pie I have ever had. I got it out of a novel I read this week, A Star In Winter. After every chapter there was a recipe for whatever was made in that particular part of the story. I was short on food (hadn't done the grocery shopping yet this week) and I thought I would give it a try.

Here it is:

Brown 1 lb. of ground beef and add the following to taste:

Salt and pepper
Minced onion (I used dried onion flakes. They worked well)
Garlic powder
Dried Parsley
Worcestershire sauce (this really made the flavor)

Then add:

One can of green beans, drained
Two 8-oz cans of tomato sauce.



Spread in casserole dish.



Spread hot mashed potatoes on top.



Sprinkle with shredded cheese and put in 350 degree oven until cheese is melted.



Yum, YUM! It was so good. I might try more veggies in it next time. I love my veggies.

***recipe from A Star in Winter by Anita Stansfield, pg 23***

FOODY FRIDAY: a day late.. . . . what can ya do?

BANANA BREAD




This is one of my favorite recipes from when I was little. It was an easy one for me to help mom out with.

Enjoy.

Ingredients:

2 C. flour
1 tsp. baking soda
1/2 tsp salt
2 eggs
1 C. mushed banana
1/2 C. butter (softened)
1 C. sugar
1 tsp. vanilla

Preheat oven to 350 degrees F.

In a large bowl cream butter, sugar and vanilla together.

In a separate, small bowl mash banana with a fork.

Add the banana to creamed ingredients.
Add the remaining ingredients to the large bowl.

Pour into two greased bread pans.

Cook for at least 45 minutes. Until the toothpick comes out clean.

Chicken Parmesan

Oh, it's so GOOD!

If you are anything like me, you love Chicken Parmesan. But I always feel so bad about eating it. It's so not good for you. BUT here is a recipe that is low in fat and high in flavor.

Ingredients:

1 tsp. extra-virgin olive oil
1/2 tsp. minced garlic
1/4 C. hot-pepper sauce (this does not mean tabasco)
1 egg white
1/4 tsp. salt

1/2 C. grated Parmesan cheese
1/2 C. breadcrumbs (I use the Italian flavored ones)
1/4 C. minced fresh cilantro
4 skinless boneless chicken breast halves, 4 oz. each

Step #1:
Preheat the oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.

Step #2:
In a shallow bowl, whisk the oil, garlic, hot-pepper sauce, egg white, salt, and 2 tsp. of water.



Step #3:
In another shallow bowl, combine the Parmesan, breadcrums, and cilantro.

Step #4:
Dip a chicken breast half in the egg white mixture to coat. Then dredge in the Parmesan mixture to coat completely and place on the baking sheet. Repeat with remaining chicken. Lightly coat the chicken with cooking spray and bake 35 minutes.



The finished chicken.



This recipe yields 4 servings.

For a different taste, substitute 1/4 C. Worcestershire sauce for the hot sauce and shopped, fresh, flat-leaf parsley for the cilantro.

Per Serving:
Calories 200, Carbohydrates 11 g., Fat 6 g., Protein 24 g., Fiber 1 g.

It was a great hit. Even with my mom who doesn't like things too spicy. My brothers and dad loved it. My hubby asks when we will have it again. YUMMY!



*****This recipe came from The Volumetrics Eating Plan by Barbara Rolls, Ph. D., pg 205*****

Corn and Tomato Chowder

This soup was really good and super filling. My hubby loved it and it's good for him. (don't tell) It was wonderful for a cold, rainy day. I hope you like it.

Ingredients:

1 tsp unsalted butter
1 C. chopped onions
1 C. chopped celery
3 C. peeled, diced, boiling potatoes
1 bay leaf
2 C. nonfat, reduced-sodium chicken broth

1 1/2 C. canned diced tomatoes, with liquid
1 1/2 C. frozen corn, thawed (you can use fresh corn kernels)
1 1/2 C. nonfat milk
Freshly ground black pepper
1/2 C. chopped, fresh flat-leaf parsley


Lightly spray a 4-5 quart nonstick pot with cooking spray. Ad the butter and place over medium heat. Add the onions. and cook, stirring, 5 minutes. Add the celery and potatoes and cook, stirring occasionally, for 2 minutes.

Add the bay leaf and broth and bring to a simmer. Cover the pot and cook 20 minutes, stirring occasionally to prevent sticking.

Remove the bay leaf, puree 2 cups of soup in a blender or food processor, and return to the pot.

Stir in the tomatoes, corn, and milk. Return the soup to a simmer, stirring and cook for 5 minutes, stirring occasionally.

Stir in a few grindings of the black pepper, ladle the soup into 8 soup bowls, and serve, garnished with parsley.

Yields: 8 servings of 1 cup each

This soup can be frozen.

Per serving:
105 Calories; 19 g. Carbohydrates; 2 g. Fat; 5 g. Protein; 2 g. Fiber

*****This recipe came from The Volumetrics Eating Plan by Barbara Rolls, Ph. D., pg. 95*****

Blueberry Applessauce Muffins

These muffins are good for Breakfast (which I used them for today) or for a nutritious snack.

Ingredients:

1 3/4 C. all-purpose flour
3/4 C. light brown sugar
1/2 C. whole-wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. grated nutmeg

1 tsp. ground cinnnamon
1 1/4 C. low-fat buttermilk
1 1/4 C. unsweetened applesauce
1 egg
1 tsp. vegetable oil
1 tsp. vanilla extract
1 1/2 C. fresh blueberries

The Mixing:

Preheat your oven to 400 degrees.

Lightly coat a 16-cup muffin pan with cooking spray.

Mix together 1 1/2 C. all-purpose flour, sugar, whole-wheat flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl. Make a well in the center of the mixture.

In a separate, small bowl, whisk together the buttermilk, applesauce, egg, oil and vanilla.

Toss the Blueberries in 1/4 C. all-purpose flour to lightly coat the berries. (I chose not to use blueberries this time because I didn't have any)

Pour the buttermilk mixture into the flour mixture and stir until the batter is just moistened.



Fold in the Blueberries.

Divide the mixture evenly among the muffin cups. (I also do not own one of those larger 16-muffin tins, so I didn't use those. I used paper cups too.) Bake the muffins for 20 minutes.



Cool the muffins in the pan on a rack for 5 minutes.

Serve warm or at room temperature.




Because I didn't use the larger muffin tin, I got twenty-four muffins, didn't have to cook them as long, and the Calories for each of my muffins are probably under or around 100.

~I wouldn't recommend using the paper cups unless you spray them with cooking spray. I don't really know what that would do, but my muffins really stuck to the paper bad. I wouldn't use anything next time.~

16 Servings
**Be sure to use fresh berries. Frozen may make the batter too watery.
**Calories 125, Energy Density 1.6, Carbs 25 g., Fat 1 g., Protein 3 g., Fiber 1g.

***Recipe from: The Volumetrics Eating Plan by Barbara Rolls, Ph. D.***

Knotting Fun with Cinnamon and Sugar

Cinnamon Knots



These little treats are extremely easy to make and kids LOVE them.

Here is what you need:

Frozen Rhodes Dough
White Sugar
Cinnamon
Butter

Here is what you do:

Let the Rhodes Rolls thaw.

While the Rhodes Rolls thaw, mix sugar and cinnamon in a bowl.

Melt Butter.

When you are able to manipulate the Rolls, squish and roll out to look like a snake. Then, tie your snake into a knot.

After your snake is all tied up, dip it into the butter and then roll it into the cinnamon-sugar mixture. Make sure you really cover your knot well.

Place your knot on a greased (I prefer Pam) cookie sheet. Cover (lightly) with plastic wrap and let rise. They should rise pretty well. DON'T let them over rise, they will fall.

When they have risen for at least an hour, put in the oven at 350 degree F. for 8 to 12 minutes. (this all depends upon the oven)

They are finished when they are browned. Don't be afraid to poke at them.

Enjoy

Homemade Salsa

It's a beautiful time of season. Tomato time. Don't know what to do with your tomato's. Here is what I did.

I spent a couple of hours chopping up veggies with my mom to make homemade salsa. It's a great way to use the tomato's. Although, if your family is anything like mine, your salsa wont last very long.

Ingredients:

Onion
Tomato's
1 can of green chile's
jalapeno's
1/4 c. of apple cider vinegar
cilantro
dash of salt

You add the veggies to your liking. If you want it hotter add more jalapeno's. If you want it less hot you can add jalapeno's without their seeds. This was fun to make because it's all about tasting throughout the mixing. Your taste is the best one.



Make sure you have a large bowl to put everything in. Chop veggies. Mix. Make sure you add the vinegar. (while making the first batch we weren't really paying attention and added red wine vinegar. It works, just a little sweeter flavor.)

We wanted chunky salsa, so we chopped all of the veggies by hand. You can put everything in a blender to make it more smooth if you like.

The salsa is great immediately, but WONDERFUL if you let it sit for a while.



Sit Down with your favorite tortilla chips and ENJOY!

Chocolate Pancakes

Ingredients:


Pancake Mix (I use Krusteaz Buttermilk mix)
Cocoa Powder
Water
Chocolate Chips (your favorite variety)
Whipped Topping
Fruit (optional)

This is a wonderful breakfast for Birthdays, Anniversaries, or to brighten up the end of a stressful week.

I take pancake mix. (I used to make them from scratch, but it took longer) Add a little scoop of cocoa powder to the dry mix and then add water as usual.

Mix.

Cook.

Put pancakes on plate.

Between pancakes put chocolate chips. (this is so they melt)

On top add whipped cream. (cool whip works just as well.) This is what I used on the pancakes in the first picture.



You can add any type of fruit to your pancake concoction. I prefer bananas.



I used cool whip on these pancakes.

I just thought you would enjoy one of my hubby's favorite breakfasts. Only on special occasions though. He gets sweetted out. Me too.