Friday, December 3, 2010

Harvest Pumpkin Apple Bread .. Yum!

So I found another pumpkin bread recipe when I was on the hunt for the Cranberry Pumpkin bread. This one took fresh chopped apple. It looked so yummy that I had to try it. It also gave me the chance to use my knew Nordic Loaf Pan!! I so love Nordic Ware!! I found the recipe again at so yay for a link!!  We loved the Harvest Pumpkin Apple Bread! It was so tasty and fresh! And of course I had to add some nuts!! So I through in some walnuts as well. Super tasty recipe!!

Harvest Pumpkin Apple Bread:
3 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 1/2 teaspoons salt 3 cups granulated sugar 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin 4 large eggs 1 cup vegetable oil 1/2 cup apple juice or water 1 large baking apple, peeled, cored and diced



PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.

BAKE for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

as above. Bake for 60 to 65 minutes.

as above. Bake for 55 to 60 minutes.

Thursday, December 2, 2010

Sticky Apple Pecan Cinnamon Rolls!

 I attempted another Yeast Roll Recipe!! Well this and the pumpkin caramel rolls were the ones that snagged me right away when searching for the dinner roll recipe. I couldn't resist trying this one as well, hoping to see if the pumpkin rolls came out so wonderful because they were a fluke haha! So from comes Sticky Apple Cinnamon Rolls!!  I mean.. come on YUM!! I did do my own tweak to it by adding Pecans. I am a nut girl.. haven't you seen that nuts are in almost everything haha.. they just make things better!!! So I added about a cup of chopped pecans to the topping before pouring and spreading it in the pans and added about 3/4 of a cup of chopped pecans to the filling. These are approximations!! I chopped and dumped, looked and chopped a few more hehe.. now the recipe says it yields 15-18, I did 2 foil pans and got 24. I may have cut them smaller in order to get the 2 dozen which was my preference! They were super yummy! much breadier than the pumpkin rolls, but oh so good!! The caramel topping is amazing. They were like a sticky bun version of apple pie in cinnamon roll form! Oh so good, which is my favorite?? There is no way I can chose lol.

Sticky Apple Cinnamon Rolls

Yield: 15 to 18
Bake Time: 20 to 22 Min
Proof Time: 1-1/4 Min


6 to 7 cups all-purpose flour
1/4 cup sugar
2 envelopes Fleischmann's® RapidRise Yeast
2 teaspoons salt
2 cups milk
1/4 cup butter or margarine
2 eggs

1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
1 tablespoon cinnamon
1/2 cup butter (no substitutions)
2 cups finely chopped peeled apple

1 cup firmly packed brown sugar
1/2 cup butter (no substitutions)
1/4 cup Karo® Corn Syrup

For Dough:
Combine 3 cups flour, sugar, undissolved yeast and salt in a large bowl.  Heat milk and butter until very warm (120° F to 130° F).   Gradually add to flour mixture.   Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add eggs and 2 cups of flour; beat 2 minutes at medium speed.  Stir in remaining 1 to 2 cups flour to make a stiff dough.   Turn dough out on floured surface and knead for 5 minutes or until dough is smooth.

Place in greased bowl, turning once to coat.  Cover; let rise in warm, draft-free area until doubled in size, about 45 minutes.  Punch dough down and divide in half.  Roll each piece into a 12 X 10-inch rectangle.

For Filling:
Mix brown sugar, sugar, flour, cinnamon and butter with a pastry blender until it resembles coarse meal.  Sprinkle over dough.  Place chopped apples evenly over filling.  Roll up jelly-roll fashion.   Slice into 1-1/2 inch slices (about 16 rolls).

For Topping:
Place brown sugar, butter and corn syrup in medium saucepan.  Cook and stir over medium heat 2 to 3 minutes or until melted.  Pour into metal 13 X 9-inch pan or TWO 8-inch square pans.  Place rolls cut side down in pan.  Cover and let rise until doubled in size (about 30 minutes).  Preheat oven to 350° F.  Bake for 30 minutes or until golden brown.  Invert on platter while warm.
 Seriously delicious!!! I am definitely obsessed with wanting to work with yeast bread items now! Only what to do with them all and where to find time to do everything else around them! Oh and how amazing they look in pictures!! hahaha! Enjoy!

Pecan Tart for Thanksgiving

I take pictures with full intentions of keeping up on my blog, but life as I know keeps from that and I fail at keeping it up. At least they make it here at some point! I had honestly planned to post my entire Thanksgiving, we were having the whole family up and cooking here. A nice big 21 lb turkey with all the fixing. Instead I have pictures of things at the start and in the chaos never got pics of the finished products! Well a picture of the spread of sides and a table set and that is about it! Luckily my Pecan and Pumpkin Pies were done the day before, so Pics got taken! The pumpkin pie was just the simple Libby's recipe on the can, and ironically it was my first ever pumpkin pies made, for some reason I just never made any haha. They did come out pretty though! The Pecan Tart on the other hand, I love Pecan pie, but to me it can be a bit rich and sweet, so in Tart form you get that pecan pie fix with out being too much! I love Cooking Light, it is my favorite magazine! I recently got a book in the mail "Cooking Light Way to Cook". Great Book! and in the back was this recipe, now I went on line to and yay it was there too, making posting the recipe so much easier as I can also share the link! I did do a slight tweak, the recipe calls for only 2/3c pecans, and once they were in I was like oh heck no and added a good handful or so to the batter. I am sure this took away from the better for you factor! but oh my was it good! Bourbon-Pecan Tart with Chocolate Drizzle is the actual recipe, and I also left off the Chocolate Drizzle, my Grandma loves pecan pie and I didn't want to hear about the weird stuff drizzled on her pie! haha.. <3 my Family!! Either way it was a great recipe!!
Make the tart a day ahead, and store it in the refrigerator. You can use a 9-inch pie plate instead: simply roll the dough to a 13-inch circle, fold the edges under, and flute.
Bourbon-Pecan Tart with Chocolate Drizzle
Yield: 12 servings (serving size: 1 wedge)


  • 1  cup  packed light brown sugar
  • 3/4  cup  dark corn syrup
  • 3  tablespoons  all-purpose flour
  • 2  tablespoons  bourbon
  • 2  tablespoons  molasses
  • 1  tablespoon  butter, melted
  • 1/2  teaspoon  vanilla extract
  • 1/4  teaspoon  salt
  • 2  large eggs
  • 1  large egg white
  • 2/3  cup  pecan halves (I added at least another 2/3 cup, just added til I felt it had enough)
  • 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 1/2  ounce  bittersweet chocolate, chopped (Left this out)


Preheat oven to 350°.
Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.
Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.
 and just cause I have the picture!! here are Libby's Pumpkin Pies!! They were quite tasty! and again, just the wonderful recipe off the giant can of Pumpkin!
Sadly I never got a picture of my Grandpa's German chocolate cake, it was his 76th Birthday on Thanksgiving Day!! So he got his favorite. Over all it was a fantastic holiday meal!!

Pumpkin Caramel Rolls

On the hunt for my Great Grandma's Roll Recipe, we found out that she just tweaked the recipe on the back of a Fleischmann's yeast package. Well there are no longer recipes on the back, so we found the website. In my search through the recipes I found this recipe. It wasn't an active dry yeast recipe I realized after buying the yeast. So I tweaked it per the instructions on substituting. These are delicious!! absolutely fantastic, and beautiful! I have not worked with yeast in a long time, and was honestly afraid. I was extremely proud and will definitely be testing out more recipes. This will be made again, they are great sweet rolls!

Yield: 24 rolls
Bake Time: 25 Min
Proof Time: 2 Min

1 envelope Fleischmann's® Active Dry Yeast (Rapid Dry Yeast)
6 cups all-purpose flour
1/2 cup sugar + 1 tsp
1-1/2 teaspoons salt
1 teaspoon baking soda
1 cup buttermilk
1/2 cup warm orange juice
1/4 cup butter, melted
1 egg
1 cup canned solid-pack pumpkin

3/4 cup butter, melted
2 cups brown sugar
1 cup finely chopped walnuts
1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1 teaspoon Spice Islands® Pumpkin Pie Spice

1 cup firmly packed light brown sugar
1/3 cup Karo® Light Corn Syrup
1/4 cup butter
1/2 cup heavy cream
1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
1/2 teaspoon orange extract


Mix sugar, salt, 1/2c flour, baking soda, and yeast in mixing bowl.
Warm Orange Juice, buttermilk, and butter to 120-130 degrees. Add to Mixing bowl with dry ingredients. Mix well. Add egg, pumpkin and mix. Gradually add enough remaining flour to make soft dough. 
Turn dough out on a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes.  Cover with a dry towel and let rest for at least 10 minutes.
Stir together all filling ingredients in a medium bowl until well blended.  Set aside.
Divide dough in half.  Roll one half of dough into a 9 x 15-inch rectangle.  Spread half of filling mixture over dough, leaving a 3/4-inch border.  Roll up dough from the long side.  Slice dough into 12 equal portions.  Repeat with remaining dough.  Place 12 rolls in each of two greased 13 x 9-inch baking pans.  Cover and let rise for 30 minutes in a warm, draft free area. 
For glaze, combine brown sugar, corn syrup and butter in a small saucepan over medium heat.  Bring to a boil, stirring constantly.  Remove from heat and stir in cream, vanilla and orange extracts. 
Bake rolls in a preheated 400°F oven for 10 minutes.  Remove from oven and slowly drizzle glaze over top of rolls, allowing the glaze to soak in.  Bake rolls an additional 10 to 15 minutes, until lightly browned. 
Cool slightly and invert rolls on foil lined plate.  Then invert rolls again onto serving dish. 
Beautiful and so delicious. Once made, I am already thinking of the tweaks I can do to these babies. High Five  for having a fantastic recipe!! Soo good!!!

Sunday, November 14, 2010

Libby's Pumpkin Cranberry Bread

It's Thanksgiving time, and who on earth can not pass up making some pumpkin bread! So I went on line looking for good ole Libby's pumpkin bread and found the perfect.. seriously perfect recipe! The only thing I did different was add walnuts, cause I am a nut girl and love my breads and cookies with nuts! This is a fantastic recipe, it was moist and had amazing flavor! I did not have pumpkin pie spice, so I went on line and found what was in it, I simply added a bit of cinnamon, nutmeg and all spice and just went with it :D. A very good recipe!

3 cups all purpose flour
1 tbsp plus 2 tsp pumpkin pie spice
(If no spice, use cinnamon, nutmeg, and all spice mixed)
2 tsp baking soda
1 ½ tsp salt
3 c granulated sugar
1 can (15 oz) Libby’s 100% pure Pumpkin
4 large eggs
1 c vegetable oil
½ c orange juice or water
1 cup sweetened dried cranberries
1 cup chopped walnuts (my addition)                                                                          

Preheat oven to 350. Grease and flour 2 9 x 5 loaf pans
Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture. Stir just until moistened. Fold in 3/4c of the walnuts. Spoon batter into prepared loaf pans; sprinkle left over walnuts on top of both loaf pans.
Bake for 60- 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and place on wire racks to cool completely.

Sunday, October 24, 2010

Weight Watchers BOMB 1 pt Chili!!!

At Mom's meeting Saturday, she spotted a recipe on the board for 1 pt chili, intrigued she scribbled it down, and the words are.. Fantastic!! make again!! our only complaint.. is more heat! we will add a can of diced green chilies and more Cayenne pepper next time, but other than that it was fantastic!!

1 pt Chili: 1pt per 1 cup!

10oz extra lean ground turkey
1 med onion chopped
Brown these two items together...

In a large soup pot put:

2 (28 oz) diced tomatoes
2 med zucchini diced
about 1 cup diced butternut squash ( ok here is the thing haha.. the recipe says 3 med crook neck squash diced, wth is a crook neck squash!! I saw a bag of already chopped butternut squash and said use this it should work LOL and it did great!!)
1 (15oz) can black beans
1 (15oz) can kidney beans ( ok we added this to as well.. )
4 celery stalks diced
2 green bell peppers diced
1 package dry chili seasoning

Add the browned and drained meat and onion mixture. Simmer about 30-45 min.
Serve and enjoy!! adjust heat to liking. We did as is with just the changes listed above, still really really good and did I mention.. 1 point!!!!!

Sweet and Tangy Pot Roast!

Yet again another recipe from the trusty taste of home Comfort Food Diet Cookbook!! In case you can't tell, we love this book!! Now.. we will make pot roast no other way again, after the first time this was made, this is the ONLY way we will do it from here on out. It's easy and amazing. We serve it with mashed potatoes for the gravy that is made with it, it really is fantastic!

Sweet 'n' Tangy Pot Roast: W.W.: 5 pts for 3 oz of meat and 1/2 c gravy

1 boneless beef chuck roast (3 lbs)
1/2 tsp salt
1/2 tsp pepper
1 c water
1 c ketchup
14 c red wine or beef broth
1 envelope brown gravy mix
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1/8 tsp garlic powder
3 Tbsp cornstarch
1/4 c cold water

Cut meat in half and place in a 5 qt slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder, pour over the meat. Cover and cook on low for 9-10 hours or until meat is tender.
Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. remove the meat from the slow cooker, slice and serve with gravy.

Seriously sooo good!!!!!

Our Light Meal with A touch of Olive Garden!

We were in the mood for a light but tasty meal, it was chilly out, and Mom had picked up her recipe at Weight Watchers for Rigatoni with Sausage and Kale, and we remembered that we had the recipe for Olive Gardens Zuppa Toscana. So we set out to make both for a nice meal! The soup is amazing, and we had made it before so knew it would be awesome. The pasta was new, and Mom has been up for trying so many new things I was excited! So here goes! First the Pasta.. then the awesome soup!

Rigatoni With Sausage and Kale: WW Pts 7 per 1 1/2c

2 cups uncooked rigatoni
1/8 tsp salt or to taste for pasta
8 oz raw turkey sausage, sweet Italian variety ( we used hot)
4 c kale, roughly chopped into bite sized pieces
1 c canned chicken broth
1/4 tsp table salt
1/4 tsp black pepper
1/2 c shredded Parmesan cheese

Cook rigatoni in salt water according to package directions. Drain.
Meanwhile, remove sausage from casings, about 3 minutes. Add kale; cook, stirring frequently, until limp, about 3-5 minutes.
Add broth to skillet, and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper. Cover skillet and reduce heat to low; cook until kale is tender, about 5-10 min. Stir in rigatoni; heat through.
Sprinkle each portion with 2 tablespoons of cheese before serving. Feeds 4.

This was so yummy, and very light! We loved that it was so light, perfect for a summer evening when you don't want a heavy meal sitting in your tummy!
Zuppa Toscana :
6-8 servings- this makes a decent pot, with 5 of us, there was enough for at least 2 bowls each, so keep that in mind if you want to make it for a small first course.

1 lb ground Italian sausage (we used hot.. yup we like our spice ;) )
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 c water
5 cubes of chicken bouillon
1 c heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale

Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15min. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve.

Tasted just like Olive Gardens!! It is fantastic!! and trust me you will eat more than 1 bowl!!

Sunday, October 10, 2010

Peachy Bread Pudding with Bourbon Sauce

The Step Dad was watching the Today show the other day, and Paula Dean was on making a rice pudding. Well he proceeded to go on line and found about 5 of her various recipes for Rice pudding and Bread pudding. He is quite the bread pudding lover and we found one to try. It was the "N'awlins bread pudding with bourbon sauce". I changed 2 things .. thus the title of this post. I chose to use Chalah bread and add peaches. I am going to post the recipe with the ingredients and my changes after words. It was amazing! I mean.. seriously amazing. Mom and I have never really had bread pudding, and it never really looked appetizing, but this.. just the smell was tempting.. and really no words can explain how wonderful this bread pudding is. And a small scoop of vanilla ice cream sends it beyond over the top!!

Paula Deans N'awlins bread pudding with bourbon sauce:

  • 1 (16-ounce) loaf french bread ( I used Chalah bread)
  • 3 cups sugar, divided
  • 5 large eggs, lightly beaten
  • 2 cups half-and-half
  • 3 teaspoons vanilla extract, divided
  • 1/2 cup raisins
  • (I add 2 halved, pitted, chopped peaches. cut into slices, cut slices in half)
  • 1 cup firmly packed light brown sugar
  • 3/4 cup butter, softened and divided
  • 1 1/2 cups pecan halves
  • 1/3 cup bourbon
Preheat oven to 350 degrees. Tear bread into small pieces; arrange in bottom of a 13 x 9-inch baking dish. Cover loosely with a paper towel, and allow to stand at room temperature several hours or until bread is stale and dry. (or to speed up process, place bread on a baking sheet, and bake at 300 degrees for 15 minutes or until bread is dry)
In a large bowl, combine 2 cups sugar, eggs, half-and-half and 2 teaspoons vanilla; pour over bread in baking dish. Sprinkle raisins on top ( Add chopped peaches to the top); press top of the mixture with the back of a spoon to make sure all bread is covered with egg mixture. Let stand for 20 minutes.
In a medium bowl, combine brown sugar, 1/4-cup butter and pecans; sprinkle over top of bread mixture. Bake for 35 minutes or until a knife inserted in the center comes out clean.
In a medium saucepan, whisk remaining 1 cup sugar and remaining ½-cup softened butter over medium heat. Cook, whisking constantly, 3 minutes. Remove from heat, and cool slightly. Add remaining 1 teaspoon vanilla, stirring until combined. Add bourbon, stirring until smooth. Pour over warm bread pudding.
Serving Size
Makes 15 servings

We all agreed it was truly dangerous to make the whole pan for just 3 people, we have been giving it away so that we do not eat it, it is seriously that amazingly good!!!! ( I am plotting to make it for Thanksgiving! )