Ministry of Food Monday - Healthy Choices Edition

Sheesh what happened to MOFM?  I haven't posted anything since the week of Thanksgiving. Talk about a slacker. Someone must have taken a long winter's nap. So sorry to those of you who might enjoy this.

Today I'm going to highlight my food processor.  I've been giving it quite a workout lately as I have reinstated "January eating".  You know what this is, don't you?  It's moving from delicious, fattening, high sugar & carbs, no-boundaries eating in December to veggies and water for the New Year. More or less. Oh, you too?  Well then you may enjoy what I have for you.

Let's start with hummus.  Jam packed with good nutrients and in my opinion, a no-brainer exchange for fatty dips. Scott even likes to make this when he's bored in the kitchen. He throws in all kind of extras that we just happen to have in the fridge or pantry. And it's tasty everytime.

Well, except for the time he accidentally added 1 TABLESPOON of salt instead of a teaspoon. For the record, even though we proceeded to triple the rest of the recipe. It could not be saved.

The cool thing about making your own hummus is that if you keep a can of chick peas and tahini stocked, you likely will always have the rest of the ingredients on hand, so you can whip it up in no time.

What's tahini you ask?  It's a sesame seed paste, sometimes tricky to find at the store. Just ask. And even though it may seem pricey, you will get many batches out of it. Hummus is really cheap to make, much more economical than buying it premade.

Hummus

1 15 oz. can of chickpeas, rinsed and drained
1/4 c. tahini
1/4 c. water
2 TBSP extra virgin olive oil
2 TBSP fresh lemon juice (or from the bottle)
2 cloves garlic, minced
1/4 c. fresh parsley, packed (I also use dried or fresh cilantro)
1/2 tsp. salt
1/4 tsp. ground cumin

Place all ingredients in a food processor or blender.  Process until mixture is a smooth paste, scraping down the sides of the bowl several times.  Refrigerate or serve immediately with veggies or chips (baked).  See how easy?

Ta da!


As with most of my recipes, I encourage you to play with it. Add different ingredients to make it your own. I often add roasted red peppers, artichokes, olives are terrific, cucumbers, black beans, whatever you like.  Have fun!


Great to bring to a party to make sure you can stick to your eating plan.




It takes a little pre-preparation in order to make some food items that are loaded with alternative ingredients to sugar and butter/oils. Don't be put off by the extra work. It doesn't take that long. Just have a family member come behind you and do the dirty dishes. Cooking is always more enjoyable when this happens.

Almond Butter - a substitute for butter and peanut butter.

Place unsalted almonds in food processor.  Blend until processed.  Add a little olive oil if necessary to hold it together. That's it! Also works with cashews.

Date Honey

1 c. pitted dates (about 6-8) - without sugar
1 c. water
1/2 tsp cinnamon

Pour dates and water into a small saucepan, making sure dates are completely covered (you can add more water if needed).  Bring to a boil over high heat. Reduce heat to low and simmer 45-60 minutes or until dates are very soft and broken down.  Remove from heat, and allow to cool slightly for about 15 minutes. Pour mixture into blender or food processor and puree until smooth. Sprinkle in cinnamon and stir well. Store in fridge.

What did I use this and the almond butter for?  Both granola and oatmeal raisin cookies.  Recipes below.

I also made my own oat flour. Get ready, this will blow your mind.

Place old-fashioned oats in food processor. Grind until they are a fine flour. Done. I know, right?

Oatmeal Raisin Cookies
(sorry no pic - we ate them up too quickly)

1 c. old fashioned rolled oats
1 c. almond flour or oat flour (see above for complicated procedure)
1 c. creamy cashew butter, almond butter (see above) or peanut butter
1/2 c. unsweetened applesauce
1/3 c. date honey (see above)
1/2 c. raisins
2 TBSP chopped walnuts
1 tsp. cinnamon

Preheat oven to 350 degrees.  Mix oats, flour, butter, applesauce and date honey in a large bowl until well combined. Add raisins, walnuts and cinnamon. Stir well.

Drop by spoonfuls, two inches apart, on an 11x17 in. baking sheet. Flatten and shape into circles.  Bake 10-12 min.

At first, I described these as the no flour, no sugar, no taste cookies but it turns out they grow on you. Scott and I both liked them. And as always, you can play with it. Add more cinnamon or nutmeg, different nuts, use almond butter once and peanut butter next time. You can see how healthy they are. A good choice for January eating!

Gimme More Granola

1/4 c. dried plums (prunes) or pitted dates
1/4 c. water
1 c. old-fashioned oats
2 TBSP unsweetened apple (or any) juice
1 TBSP extra virgin olive oil
1/4 c. raisins
2 TBSP chopped almonds
2 TBSP chopped walnuts
2 TBSP raw sunflower seeds (pumpkin seeds also good)
2 TBSP unsweetened shredded coconut (I omit this because I hate coconut)

Preheat oven to 350. In a small saucepan, add plums and water.  Cook over medium heat 5 minutes or until plums are softened.  Transfer to a food processor or blender and process until mixture is a thick paste, about 30 seconds.

In a large bowl, combine all ingredients. Spread mixture into an even layer on an 11x17 baking sheet lined with parchment paper or rub lightly with olive oil. Bake 5 minutes, stir and bake another 5 minutes, or until lightly browned (this may take longer than 10 min). Let cool on pan. Granola will become crispy as it cools.  Store in an airtight container at room temperature for about 2 weeks or up to 1 month in the refrigerator. I usually double this.

I gave away granola in cute canning jars at Christmas time.  A good gift!

Just a few FYIs:

When I make things like those oatmeal cookies or granola, I always try to sneak in more good stuff because you simply don't notice. So I add flaxseed, wheat germ, oat bran and wheat bran. I figure, why not?

All these recipes came from The Ultimate Guide to the Daniel Fast by Kristen Feola

Enjoy and let me know if you try them and how it turns out.

Ministry of Food Monday - Guest Chef for Thanksgiving

Good morning!  What a beautiful day to start planning that Thanksgiving menu.  Back when I started Ministry of Food Mondays I wanted to invite friends who have special recipes to share with us here.  Today is one of the days.

Since it is a special week you deserve a special recipe.

Meet my friend Mary Jo. She makes the most amazing stuffing.  I ate it years ago and haven't forgotten how good it is.  You should try it too. Here it is in her words.

Remember that smell of Thanksgiving morning?   The aroma of apple pie, turkey, sweet potatoes and of course stuffing!  I never liked my mom's stuffing when I was a kid even though I loved the smell,  but as I got older it became my favorite part of the Thanksgiving feast.

This yummy, simple, savory and crispy recipe is the original way my mom made it .  The only thing I added over the years is fresh herbs. Rosemary, sage and thyme.  While I love her stuffing, I only make it on Thanksgiving. It is not for the health conscious folk as it has 1 1/2 lbs of butter in it... yes, I said 1 1/2 lb of butter !

1 AND 1/2 lb butter

2 loaves white bread

4 stalks celery

3 med onions
2-3 cups turkey stock or chicken stock ( can you use more if it seems dry)

Several stalks each of the following fresh herbs

Rosemary

Sage

Thyme

Bells Poultry Seasoning 3-4 Tablespoons

Salt & Pepper

Toast all the bread and break into medium sized pieces set in the largest bowl you have .

In a large saute pan melt down butter. Dice onion and celery, add to melted butter

add fresh cut herbs (I snip the sage in a bowl with scissors). Add Bells Seasoning , let it simmer on

low for 10 minutes to meld all the flavors together.

Mix well into the dry toast.

Transfer to a 9x13 baking pan, Cover with aluminum foil.

Bake at 350 degrees for 45 min. 

Remove foil and bake 10 minutes longer to get a crispy top layer.... yum!

I love making things my mother made, She was quite a cook!  This has been a family favorite for three generations now.  Sometimes I make a second batch with apples or sausage but it never is quite as popular as the original one.  I am Thankful to have a time tested recipe that brings back fond memories of Thanksgiving.   Enjoy !

Ministry of Food Monday

 Hey there!  It's Monday again.  I have a quick, awesome pasta dish for you today.  My mom used to make this and I have passed it down to my  kids.  Everyone really likes it.  You can play around with it too according to your taste.  Add meat.  Serve meat on the side.  Use different vegetables.  Add more vegetables.  Whatever.  Go crazy!

You start with these which are found in the frozen section.  If you've never had cavatelli - run, don't walk to the store and get some.  It might be my favorite pasta (when I'm cheating and NOT eating whole grain pasta).

You will also need:
1 or 2 boxes of frozen broccoli, thawed and drained
olive oil (a good amount as it needs to coat the pasta)
garlic cloves, minced
can of mushroom pieces
*feel free to use fresh veggies

Cook the pasta according to instructions on bag. 
Sautee the broccoli and mushrooms in garlic.
When the pasta is done, throw it in the olive oil and broccoli mixture.
Mix well.
Smother in parmesan cheese

I warned  you it was easy.

Watch your family eat it until it's all gone.

 Here it is before the parmesan

You get what I mean by smother, right?


I grilled chicken to make the meal complete.

PS - you may have noticed there are no mushrooms in the dish.  That's because a certain child who will remain nameless came in right when I was getting ready to add them and made a big stink.

I gave in.  This time.

But I'll get them in there next time.

Hope you like it!

Ministry of Food Monday

Hi friends.  Did you have a nice weekend?  I hope so.  I have another versatile comfort food and a fun sweet treat for you today.

Last weekend one of my college boys was home which meant we needed at least one solid homecooked meal.  Scalloped potatoes and ham got the top votes.  I used the same basic white sauce as from last week's macaroni and cheese.  If you missed it, click here.

And because I rarely follow a recipe to the letter and sometimes grow bored with same old/same old casseroles - I added a special guest to this dish - one stray sweet potato I found in the pantry. It added a flavor kick and a pop of color (not to mention the health benefits). I loved it.  I know my family loved it too, but they wouldn't give me the satisfaction of admitting it.  Aren't they cute?

Scalloped Potatoes and Ham

1/4 cup butter
1/4 cup flour
2 cups milk (may need to add more)
salt and pepper to taste
5-6 large potatoes, peeled and sliced
1 onion, thinly sliced
2 or 3 cups cubed ham
shredded cheddar cheese (optional)
french fried onions (optional)

In saucepan, melt butter.  Add flour and cook for about a minute.  Slowly add milk, whisking constantly. Salt and pepper to taste. Remove from heat when slightly thickened.

Spray a casserole dish with cooking spray.  Layer similarly sized sliced potatoes and onions.  (I use a v-slicer for this - this ensure all the slices are the same size which will help with cooking time.)  Add ham.  Pour white sauce over the top.  Because my kids like cheese and french fried onions on everything - I go ahead and sprinkle them on.

Cover with foil and bake at 400 for 35-45 minutes.  Poke potatoes with fork to test doneness.  Uncover and add cheese and fronions for the last few minutes.

Good luck saving some for your next meal.  No leftovers here that night.

Now for the sweet treat.  One of my favorite holiday homemade foodie gifts to give is biscotti.  I was invited to a friend's house for lunch last week and brought these to her for having me over.  I know she's a coffee drinker and these are so fun to dunk.

I have made cranberry-almond, gingerbread and chocolate-vanilla biscotti, but because of this beautiful Fall weather I decided on pumpkin . The house smells amazing when they are cooking. They store a long time too so you can whip them out when a friend drops by for coffee.  Don't be intimidated - they are not hard to make. Try it - you'll see. You'll be so proud of yourself!  As always, read the recipe all the way before you start.

Pumpkin Biscotti

3-1/2 cups flour

1-1/2 cups brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1/2 cup solid-pack canned pumpkin

2 eggs

1 tablespoon vanilla

Glaze

1/2 c. white baking chips

1 tsp. shortening

Directions:

Preheat oven to 350-degrees F.  Grease 2 large baking sheets or try parchment paper.  I am a fan. Means the biscottis won't stick and clean up is so easy - wad it up, throw it away and put your cookie sheets back in the cupboard.

In a large bowl, combine flour, sugar, baking powder, salt, and spice. (**if you don't have pumpkin pie spice, just mix up cinnamon, nutmeg, ginger and cloves to equal the 2 tsp. - or a little over)

In a small bowl, whisk together the pumpkin, eggs, and vanilla.

Add the pumpkin mixture to the flour mixture, stirring until well combined.

Place dough on a lightly floured surface and divide into 3 equal portions.

Lightly flour your hands.  Shape each portion into a slightly flattened log about

3-inches by 12-inches. Yes, I use a ruler :)  I made 2 this time, making the logs a little longer but same width.  

Place logs on prepared baking sheets.

Bake for 25 minutes.  Do Not Shut Off Oven!

Remove from oven and place baking sheet in a wire rack to cool 15 minutes.

Reduce the oven temperature to 300 degrees.  Transfer each log to a cutting  

board.  Using a serrated knife, cut diagonally into 1/2-inch slices.  Place the

slices cut side down on the baking sheets and bake 12-15 minutes or until dry turning over at the half-way point.

Cool on wire rack.

In microwave, melt chips and shortening together, stirring after every 30 seconds. Shouldn't take more than 90 seconds. Lay biscotti out on waxed paper and drizzle glaze over top.  Let dry.

Eat one (dipping in hot chocolate, hot cider or coffee for best results!), give some away and store the rest.  Ta da!  You're a bakery chef.

Ministry of Food Monday

Hey there!  You're back for another recipe, right?  I'm glad.  I have a few main dishes for you today.

A funny thing happened at the end of last week.  Knowing Ally would be at school for the evening, we invited some friends over at the last minute. Plans made.

Next thing I know, Ally informs me that she will be home for an early dinner and has invited three friends.  Hmmmmm.  What to do, what to do.

1.  Tell Ally no, her friends cannot come.
2.  Give them PB and J sandwiches.
3.  Try to reschedule with our friends.
4.  Have them both over and perform a magic act with 2 different menus and an hour between meals.

What's your bet?

Yup - why not have them both?  I made the kids a favorite standby and encouraged them to eat quickly.  I was given this recipe when we were first married.  It's a keeper.

Baked Macaroni and Cheese with Ham

1 box pasta, your choice
2-3 cups of cubed ham
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. shredded cheddar
more cheese to taste - I add some parmesan just for fun
salt and pepper to taste

Cook pasta according to box directions.  Drain and put in 13x9 baking dish.  Ham goes on top of that.  In saucepan, melt butter.  Add flour and cook for about a minute.  Slowly add milk, whisking constantly.  The slower you add it, the better it thickens.  When thickened, remove from heat and add cheese.  Stir til melted. Salt and pepper to taste. Pour cheese over pasta and ham.

*If this were for Scott and I, I would also add sliced tomatoes and green onions a.k.a. gronions.  My kids prefer to skip the gronions and add french friend onions.  Both work.  Have fun with it.

Bake at 350 25 min or til bubbly.

The above picture is before baking.  I waited too long to get one after baking.  

PS - Because of the quantities in the cheese sauce, it's so easy to remember and to always have the ingredients on hand.  (1/4, 1/4, 2 and 2 - see what I mean?)

As for the adult meal, I decided on comfort foods for our friends knowing they probably had a busy work week and because it was a chilly night.  Chicken pot pie, mashed potatoes, green beans and rolls.

So, while the kids were eating, I threw the chicken pot pie together (having done all the chopping and peeling in advance) and peeled potatoes.  As soon as they finished, I rushed them out of the dining room and put all the dishes in the dishwasher - no sign of them.  Thank God for dishwashers.  I hadn't had one for 14 years before moving here.  I love that thing.

This pot pie is the Pioneer Woman's recipe.  It was easy to make and very good.  You should know I used a rotisserie chicken already prepared.  Cuts way down on prep time.

I also didn't use peas.  I hate peas.  Instead I had some cut up broccoli and cauliflower in my veggie drawer that I threw in.  My crust is not perfect on purpose because she gives you permission to let go of perfectionism and calls it "rustic looking".  Since I had hungry, loud teenagers in the house and was playing beat the clock - I grabbed right onto that philosophy.

I'm going to give you the link to the recipe here instead of typing it out.  Hope you don't mind.  Here it is:  Pioneer Woman's Chicken Pot Pie

As soon as this was in the oven we guided the kids to the living room and performed the switch-o, change-o.  New tablecloth, different dishes, quickly folded clean napkins and we were good to go. Surprisingly, it didn't even take me that long to calm myself down and enjoy our friends.

 Until we started playing cards that is - then it got a little crazy.
PS...I made (again) for dessert the chocolate gingerbread cake that I posted a few weeks ago.  A great Fall meal.

Ministry of Food Monday

Hey all!

As you may or may not remember, last week we went down to Clarks Summit to visit our three favorite BBC students.  I brought them each a few homemade treats.  I'll share these recipes today because remember, part of the reason for MOFM is to bless others with our kitchen efforts.  Hope it gives you ideas of who you can make these for.

I  brought Drew spice cookies with pumpkin dip in a used but cleaned out deli meat container.  (I posted this recipe here last week.)  Girls are much more fun to make goodies for and package in a fun way, so this is what Drew's fiancee, Brittany and her cousin Corin got.

Pumpkin Pie Granola and Maple Pecan Scones

Fall flavors are the best!  I will quote my future daughter-in-law who said, "That granola is the best thing I've had in my mouth since the last time I was at your house to eat."

There is reward for making something extra special for your guests...and your family.  Aren't those chalkboard stickers just the cutest too?  As you can see, I couldn't resist them. If you can't either, find them at ACMoore.

Pumpkin Pie Granola (read this recipe all the way through before you begin because there are some surprise steps.)

4 c. oats
1/2 c. pumpkin seeds
1/2 c. sunflower seeds
1/2 c. brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
 5 T. coconut oil (I substituted canola)
1/2 to 3/4 c. pumpkin butter spread **
1/4 c. pure maple syrup or honey or combination of both
1 tsp. vanilla
2 c. rice krispies cereal
1 c. sliced almonds
1 c. chopped pecans
1 c. dried cranberries

I'm sure I "heaped" all those spices - I always think a smidge more will make it better.  For extra health benefits, I also added wheat germ, flaxseed and wheat bran to the dry ingredients - about a handful of each.  Why not?

Preheat oven to 325.  Line baking sheet with parchment paper or spray with cooking spray.  Mix dry ingredients into a bowl.  In saucepan, stir together oil and honey/syrup just til melted and smooth.  Take off the burner.  Stir in pumpkin butter and vanilla.  Pour warm mixture over dry ingredients and stir until well coated.  Spread onto baking sheet and bake for 35 to 40 minutes, stirring every 10 minutes.

Halfway through baking time add rice krispies cereal and nuts.  Continue to bake until golden brown.  Stir in dried fruit while still hot.  Cool on a wire rack, stirring once while cooling.  Store in airtight container in a cool, dry place.

OR package it up and give it away!  It is a very appreciated gift, I promise.  I did keep some for myself and have eaten it with vanilla yogurt or just milk.  Yummmm.




**The original recipe called for a Pecan Pumpkin Butter from Williams-Sonoma.  I did not make a trip to Destiny USA in Syracuse.  Instead, I went to Wegmans and found this.  I believe it is a suitable (and much more affordable) substitute.


I have to tell you.  Scones are my new love and favorite thing to bake as of late.  They are so good with coffee, hot tea, hot cider, hot chocolate...you name it.  Delicious! 

It's probably because I'm a Downton Abbey fan too, and the English eat scones with their tea.  Well, now I know why.  This recipe is so buttery and nutty.  They are easy to make too.  What I especially like about it is that the flavoring is only in the glaze - which makes the recipe so versatile.

This recipe came from one of my favorite cookbooks/cookbook authors.  If you don't have this cookbook - get it.  The recipes are pretty fattening, but she gives step by step instructions with pics for each step and the photos of the ranch she lives on are beautiful.  Not to mention, she's super funny.  You will love reading it too.

Maple Pecan Scones

Scones
3 c. flour
1/3 c. sugar
5 tsp. baking powder
1 tsp. salt
1/2 lb. (2 sticks) unsalted butter, chilled
1/4 to 1/2 c. chopped pecans
1 large egg
3/4 c. heavy cream

Maple Icing
1 lb. powdered sugar
1/4 c. milk 
4 TBSP (1/2 stick) butter, melted
splash of strongly brewed coffee
dash of salt
2 tsp. maple extract

Preheat oven to 350.  In large bowl, stir together dry ingredients.  Cut the cold butter into small pieces.  Then cut it into the flour mixture with pastry blender or 2 knives until it resembles crumbs.  Stir in the finely chopped pecans.  Mix egg and cream together and add to bowl.  Stir til just combined.  You may need a little more cream if it's too dry.

Turn dough onto cutting board.  Dough will be crumbly but don't be worried.  With hands, push together into a large ball.  Don't knead or press too much.  With rolling pin, gently roll into 10 inch circle about 3/4 inch thick.  With a sharp knife, cut the dough into 8 wedges.

Transfer wedges to baking sheet.  Bake scones for 22-25 minutes, until they're just starting to brown.  Allow to cool completely before icing.  P.S. I thought the scones were quite large and consequently cut each in  half to make the yield stretch. 

In medium mixing bowl, stir icing ingredients til smooth.  Add more milk if needed to thin.  Pour generously over scones.  Allow icing to set before serving.

Having these scones in the house was dangerous for me.  I went to bed thinking about them and woke up ready to devour. Another reason I had to give some of them away.  I hope you love them too. 

Place oven rack in center of oven and preheat oven to 325ºF. Line rimmed half-sheet baking sheet with parchment paper. Mix dry ingredients in large bowl. Stir oil and maple syrup or honey (or blend of both) in saucepan over medium-low heat until melted and smooth. Remove from heat and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or honey mixture over oat mixture; toss well to evenly incorporate. Spread mixture on prepared baking sheet.

Bake until golden brown, stirring every 10 minutes, about 35 to 40 minutes. Halfway through baking time, add crisp rice cereal and nuts; stir. Continue to bake. Remove from oven; while hot stir in fruit. Cool on wire rack, stirring once during cooling process. Once granola is completely cool, it is ready to serve. Store granola in airtight container in a cool dry place.

- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf

3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®

½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using pumpkin seeds)

½ cup (40 grams) unsweetened shredded coconut

½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)

½ cup (100 grams) firmly packed organic light brown cane sugar

1¼ teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon kosher salt

5 tablespoons (70 grams) organic virgin coconut oil

¼ cup pure maple syrup or honey (or blend of both)

½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead™

1 teaspoon pure vanilla extract

1½ cups (50 grams) crisp rice cereal, such as Kellogg's® Rice Krispies

1 cup (85 grams) sliced almonds

1 cup (110 grams) coarse-fine chopped pecans

1 cup (120 grams) dried cranberries (or favorite dried fruit)

- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf

• 3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®
• ½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using pumpkin seeds)
• ½ cup (40 grams) unsweetened shredded coconut
• ½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)
• ½ cup (100 grams) firmly packed organic light brown cane sugar
• 1¼ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon kosher salt
• 5 tablespoons (70 grams) organic virgin coconut oil
• ¼ cup pure maple syrup or honey (or blend of both)
• ½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead™
• 1 teaspoon pure vanilla extract
• 1½ cups (50 grams) crisp rice cereal, such as Kellogg's® Rice Krispies
• 1 cup (85 grams) sliced almonds
• 1 cup (110 grams) coarse-fine chopped pecans
• 1 cup (120 grams) dried cranberries (or favorite dried fruit)

Preparation

Place oven rack in center of oven and preheat oven to 325ºF. Line rimmed half-sheet baking sheet with parchment paper. Mix dry ingredients in large bowl. Stir oil and maple syrup or honey (or blend of both) in saucepan over medium-low heat until melted and smooth. Remove from heat and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or honey mixture over oat mixture; toss well to evenly incorporate. Spread mixture on prepared baking sheet.

Bake until golden brown, stirring every 10 minutes, about 35 to 40 minutes. Halfway through baking time, add crisp rice cereal and nuts; stir. Continue to bake. Remove from oven; while hot stir in fruit. Cool on wire rack, stirring once during cooling process. Once granola is completely cool, it is ready to serve. Store granola in airtight container in a cool dry place.

- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf

• 3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®
• ½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using pumpkin seeds)
• ½ cup (40 grams) unsweetened shredded coconut
• ½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)
• ½ cup (100 grams) firmly packed organic light brown cane sugar
• 1¼ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon kosher salt
• 5 tablespoons (70 grams) organic virgin coconut oil
• ¼ cup pure maple syrup or honey (or blend of both)
• ½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead™
• 1 teaspoon pure vanilla extract
• 1½ cups (50 grams) crisp rice cereal, such as Kellogg's® Rice Krispies
• 1 cup (85 grams) sliced almonds
• 1 cup (110 grams) coarse-fine chopped pecans
• 1 cup (120 grams) dried cranberries (or favorite dried fruit)

Preparation

Place oven rack in center of oven and preheat oven to 325ºF. Line rimmed half-sheet baking sheet with parchment paper. Mix dry ingredients in large bowl. Stir oil and maple syrup or honey (or blend of both) in saucepan over medium-low heat until melted and smooth. Remove from heat and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or honey mixture over oat mixture; toss well to evenly incorporate. Spread mixture on prepared baking sheet.

Bake until golden brown, stirring every 10 minutes, about 35 to 40 minutes. Halfway through baking time, add crisp rice cereal and nuts; stir. Continue to bake. Remove from oven; while hot stir in fruit. Cool on wire rack, stirring once during cooling process. Once granola is completely cool, it is ready to serve. Store granola in airtight container in a cool dry place.

- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf

• 3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®
• ½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using pumpkin seeds)
• ½ cup (40 grams) unsweetened shredded coconut
• ½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)
• ½ cup (100 grams) firmly packed organic light brown cane sugar
• 1¼ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon kosher salt
• 5 tablespoons (70 grams) organic virgin coconut oil
• ¼ cup pure maple syrup or honey (or blend of both)
• ½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead™
• 1 teaspoon pure vanilla extract
• 1½ cups (50 grams) crisp rice cereal, such as Kellogg's® Rice Krispies
• 1 cup (85 grams) sliced almonds
• 1 cup (110 grams) coarse-fine chopped pecans
• 1 cup (120 grams) dried cranberries (or favorite dried fruit)

Preparation

Place oven rack in center of oven and preheat oven to 325ºF. Line rimmed half-sheet baking sheet with parchment paper. Mix dry ingredients in large bowl. Stir oil and maple syrup or honey (or blend of both) in saucepan over medium-low heat until melted and smooth. Remove from heat and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or honey mixture over oat mixture; toss well to evenly incorporate. Spread mixture on prepared baking sheet.

Bake until golden brown, stirring every 10 minutes, about 35 to 40 minutes. Halfway through baking time, add crisp rice cereal and nuts; stir. Continue to bake. Remove from oven; while hot stir in fruit. Cool on wire rack, stirring once during cooling process. Once granola is completely cool, it is ready to serve. Store granola in airtight container in a cool dry place.

- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf

• 3½ cups (350 grams) old-fashioned rolled oats, such as Quaker®
• ½ cup (35 grams) unsweetened coconut flakes (¾ cup if not using pumpkin seeds)
• ½ cup (40 grams) unsweetened shredded coconut
• ½ cup (70 grams) organic unsalted pumpkin seeds (pepitas) or sunflower seeds (or combination of both)
• ½ cup (100 grams) firmly packed organic light brown cane sugar
• 1¼ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon kosher salt
• 5 tablespoons (70 grams) organic virgin coconut oil
• ¼ cup pure maple syrup or honey (or blend of both)
• ½ to ¾ cup (120 to 180 grams) Pecan Pumpkin Butter by Muirhead™
• 1 teaspoon pure vanilla extract
• 1½ cups (50 grams) crisp rice cereal, such as Kellogg's® Rice Krispies
• 1 cup (85 grams) sliced almonds
• 1 cup (110 grams) coarse-fine chopped pecans
• 1 cup (120 grams) dried cranberries (or favorite dried fruit)

Preparation

Place oven rack in center of oven and preheat oven to 325ºF. Line rimmed half-sheet baking sheet with parchment paper. Mix dry ingredients in large bowl. Stir oil and maple syrup or honey (or blend of both) in saucepan over medium-low heat until melted and smooth. Remove from heat and stir in pecan pumpkin butter and vanilla. Pour warm maple syrup or honey mixture over oat mixture; toss well to evenly incorporate. Spread mixture on prepared baking sheet.

Bake until golden brown, stirring every 10 minutes, about 35 to 40 minutes. Halfway through baking time, add crisp rice cereal and nuts; stir. Continue to bake. Remove from oven; while hot stir in fruit. Cool on wire rack, stirring once during cooling process. Once granola is completely cool, it is ready to serve. Store granola in airtight container in a cool dry place.

- See more at: http://wickedgoodkitchen.com/pumpkin-pecan-pie-granola-gluten-free-option/#sthash.d9Bmcl2Y.dpuf

Ministry of Food Monday

HI my friends.  I hope you had a wonderful weekend.  Here in the southern tier of New York it truly is beautiful outside, but I could do without the muggy conditions.  Early last week we thought it was safe to put our newly acquired portable air conditioner away for the winter.  I mean, it was October 1st.  Clearly it was too early.  I don't dig humidity in the summer, and definitely not this far into Fall.

My mother came for an overnight visit Saturday so I planned to make one of her favorite meals.  Since losing Dad, she doesn't cook much for herself - certainly not her favorite - roast beast.  So I found a recipe that promised to be foolproof and irresistible.  It's a crockpot recipe, too, for those of you who have requested these.

To Die For Crock Pot Roast

can't you just smell it?

1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

Cook on low for 7-9 hours.  

I confess I never make roasts because I'm usually afraid they will be dry and am not entirely confident I know what cut of meat to purchase.  But I faced my fears and gave it a try.  I went with a chuck roast and we were all happy with the results.  It was so tender I had to take it out in pieces. That's a good sign. Man, did the house smell good all day.

I added the veggies about half way through the cooking time. Just potatoes and carrots.  Because I'm Italian and can't seem to follow a recipe exactly.  I always tweak it just a little. 


Of course, I made rolls too.  If you missed that recipe, you can get it here.

This is Scott's plate.  His first plate.  He likes when Mom comes to visit.

I do too.

I also made one of her favorite fall treats for dessert.  This recipe is in the top 5 most requested from friends and family and always expected at Girlfriend Getaway Weekend.




Spice Cookies with Pumpkin Dip

*Read the recipe first as you have to refrigerate the cookie dough for awhile before baking and I never substitute the butter either.

1 1/2 c. butter  softened
2 cups sugar
2 eggs
1/2 c. molasses
4 cups flour
4 tsp. baking soda
2 tsp. cinnamon
1 tsp. EACH ground ginger and cloves
1 tsp. salt
additional sugar

Pumpkin Dip

1 8 oz. cream cheese, softened
1 18 oz. can pumpkin
2 cups confectioner's sugar
1/2 to 1 tsp. cinnamon
1/4 to 1/2 tsp. ground ginger

In a mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Add molasses; mix well.  Combine flour, soda, cinnamon, ginger, cloves and salt.; add to creamed mixture and mix well.  Chill overnight.  Shape into 1/2 in. balls; roll in sugar.  Bake at 375 for 6 min. or until edges begin to brown.  Cool for 2 min. before removing to wire rack.

For dip, beat cream cheese in a mixing bowl until smooth.  Add pumpkin pie mix; beat well.  Add sugar, cinnamon and ginger; beat until smooth.  Serve with cookies.  Store leftover dip in the fridge.  Yield:  About 20 doz. cookies and 3 cups dip.

You will make a TON of cookies.  I counted over 100 this time.  I tend to make them small.  This recipe goes a long way.  Hope you have lots of counter space.

Ministry of Food Monday

Hi there.  Since it's late, I will be quick and just give you one recipe today.  Why did I choose this recipe for MOFM?  Because it's Fall and I've had a hankerin' for both chocolate and gingerbread.

I made the cake about a week ago.  A young couple who Scott is marrying next month came over for dessert with her parents - so why not try a  new recipe?

Everyone raved about it's moistness and the perfect amount of spices.  It's especially simple since it calls for a prepared cake mix, but as far as I'm concerned, it's still homemade...and who doesn't like a bundt?!

One other thing - once I dusted the cake with sugar it looked like snow...and that made me happy because Christmas is right around the corner...and gingerbread is for both Fall and Christmas, don't you think?  This would make a nice addition to your dessert table or as a gift for a neighbor.

Hope you love it.

Chocolate Gingerbread Bundt Cake

1 package Duncan Hines Devil's Food Cake Mix (18.25 oz.)

1 package (4-serving size) chocolate instant pudding mix
4 large eggs
1 tablespoon ground Ginger
1 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

1/4 teaspoon ground Cloves

1/2 cup lowfat buttermilk
1/2 cup vegetable or canola oil
1/3 cup molasses
1/2 cup water

10-cup bundt pan

Butter or shortening for greasing the pan

Flour or cocoa powder for dusting the pan
Confectioners sugar for dusting the cake

Preheat oven to 350°F. Butter or grease the bundt pan, then dust with flour or cocoa powder.

Step 1.  Beat all ingredients in a large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. 

2. Pour batter into the prepared bundt pan.  Smooth and level with a rubber spatula or the back of a large spoon.

3. Bake 50-55 minutes or until cake pulls away from side of pan and cake springs back when touched lightly.

Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely. Sprinkle cake with confectioners' sugar and serve with whipped cream. 

It's good warm or completely cooled.  I recommend pairing it with coffee or hot cider.  So good!

Ministry of Food Monday

Hey everyone,

Hope you had a nice weekend.  We did.  Sometimes a gloomy, cloudy Saturday can convince a busy teenager that she needs to stay home and rest.  I'm grateful for lots of time for just the three of us.  It also provides the opportunity for me to spend some time in the kitchen.

This soup is one of my favorites.  The recipe came to me last year and my son Drew especially loved it.  Too bad he wasn't home this weekend.  His loss.

Country Fish Chowder

1 c. chopped onion
4 bacon strips (or more)
3 T. butter
3 cans (12 oz) evaporated milk
1 can whole kernel corn, undrained
1 can (6 1/2 oz) chopped clams, undrained (I didn't use these because Scott doesn't like many kinds of fish)
3 med. potatoes, peeled and cubed
1 tsp. salt
3/4 tsp. pepper
1 lb. white fish cooked and broken into pieces
Optional toppings:
green onions
more bacon
avocado

In large saucepan (like a red cast iron pot), cook onion and bacon in butter until onion is tender.  Add milk, corn, clams, potatoes, salt and pepper.  Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes.  Stir in fish and heat through.  Ladle into bowls and add additional toppings.  You may be thinking, "avocado"?  I know, right!  It's just so good on everything.  Why not?

The unnamed child (see last week's post) again made a remark upon hearing what was for dinner - "I don't like fish".  I did not accept this and told her to set the table.  This is the "oops, it really is good" look after she finished her first bowl.

Now for dessert....
The cool weather has put me in the mood for scones.  I found this recipe on pinterest and it's a winner.  I've even  been known to send these via person to Austria to someone else who loves them.  It will look a little involved, but YOU CAN DO IT.

Starbucks Pumpkin Scones

This recipe says it makes 6 scones.  I think they are too big, so I cut twice as many triangles when I get to that step.  It works just as well.

SCONES:
2 cups all-purpose flour
3/4 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pure (unsweetened) pumpkin
3 tablespoons half and half cream
1 large egg
6 tablespoons cold butter, cut into cubes

PLAIN GLAZE:
1/2 cup powdered sugar (sifted)
1 tablespoon milk (any kind)

SPICED ICING:
3/4 cup powdered sugar (sifted)
1 to 2 tablespoons milk (any kind)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of ground ginger
pinch of ground cloves

Directions:

1. Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.
2. In a large bowl, whisk together dry ingredients (through ginger).
3. In a separate bowl, whisk together pumpkin, half and half and egg.
4. Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).
5. Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky... just go ahead and sprinkle a little more flour into the dough until it's easier to handle. Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal squares. Cut through the three squares diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.

Here they are before baking and after

6. Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.
7. While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.
8. When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to paint a coating of the glaze over the top of each scone.
9. As the white glaze firms up, prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone (or brush it on) and allow the icing to dry before serving.
 

Your house is going to smell great.
Heat up some cider or brew some coffee and enjoy your labor.
Then give a few away.

These little cellophane bags are a must to keep on hand for this very purpose (ACMoore or Michael's)

Ministry of Food Monday

Here's a quick easy recipe for you today.  I make this often because IF I keep the hash browns in the freezer, I most always have the rest of the ingredients on hand and can whip it up on a whim.

Sometimes I buy hearty bagels (like from Panera or Price Chopper's bakery) and serve it for dinner.

I recently prepared this for a group of ladies I love and get together with every week. They said it was yummy and really liked it.  Women and egg casseroles just go together, don't they?

Wake Up Casserole

8 frozen hash brown patties or tater tots to cover the bottom of your baking dish
4 cups (16 oz) shredded cheddar cheese
1 lb (2 cups) cubed fully cooked ham or any breakfast meat
7 eggs
1 cup milk
1/2 tsp salt
pepper to taste
1/2 tsp ground mustard

Place potatoes of your choice in single layer of greased 13x9 baking dish.  Sprinkle with cheese and meat.

In bowl, beat eggs, milk, salt, pepper and mustard.  Pour over potatoes and ham.  Here it is right before the oven.

Did you notice the red pot is still on the stove?  Sorry, slight diversion.  Cover and bake at 350 for 45 min.  Uncover and bake 15 min more until edges are brown and knife inserted in center comes out clean.  All ovens are different, so keep an eye on it.

Tips:
I usually save some of the cheese for the top
I often add an extra egg or two just for more
I always add green onions to the top when done cooking.  Green onions make everything better and Scott likes them.  You can add all sorts of veggies.
You could whip it up the night before and bake in the morning.  But it's so easy and takes so little time, you don't need to.

Have fun with this.  Make it your own.

We also had coffee.  When I'm having ladies over, I tend to splurge on fun seasonal creamers, like these.  Pumpkin spice, Cinnabon and Hot for Cookie (Cookie Sundae).  I love women's ministry.

Wanna come over sometime?
PS...we also ate the leftover Gingerbread Pumpkin Dessert I posted last week.  It was a hit!