Pumpkin chocolate chip cookies

INGREDIENTS:

1 cup pumpkin pureed (the kind you buy for pie filling works just great)
1 egg
1/2 cup vegetable oil
1 cup sugar
1 tsp cinnamon
2 cups flour
1/4 tsp salt
1 1/2 (1.5) tsp baking Powder
1 tsp baking Soda
6 oz semisweet chocolate chips

1. Preheat oven to 375. In a large mixing bowl add pumpkin, egg, oil, sugar & cinnamon. Mix well. In a separate bowl mix flour, salt, baking powder & baking soda.

2. In three batches add dry flour mixture to wet pumpkin mixture, mixing until well blended each time. With a rubber spatula, fold in chocolate chips.

3. Drop spoonfuls of dough onto cookie sheet. Bake 9-11 min or until edges are golden brown. Remove immediately and let cook an a wire rack. Store in an air tight container with wax paper between layers.

NOTE: The cookies are a bit more like a muffin texture. They just don't have the same consistency as a typical cookie. They are very good and the pumpkin is not super noticeable. They are a perfect compliment to any fall gathering.

Pizza at home

I love making pizza at home so much. I can add what ever ingredients I want and make it to what ever I have in the fridge. Plus it's so inexpensive!
Here's what I do...

BASIC INGREDIENTS:
1 thin crust Boboli pizza crust (you can freeze the crust if needed)
2 Tbsp pesto
1 cup mozzarella cheese

SPECIALITY INGREDIENTS:
Fresh broccoli
Red bell pepper
Yellow squash
1 Tbsp olive oil
Sprinkle garlic powder, salt & pepper

1. Preheat oven to 425. Take out the pizza crust, spread on the pesto evenly. Sprinkle on the cheese evenly.

2. In a small skillet heat olive oil and add veggies. Sprinkle veggies with garlic powder, salt & pepper. Cook with a lid on med heat for about 4-5 min. Just until veggies are tender. Once tender, place on pizza. Put pizza in oven as is, don't use any kind of cookie/baking sheet (this makes the crust just a little bit crusty) and cook for 8 min, until cheese is melted. Cut and serve hot.

OTHER SPECIALITY INGREDIENTS:
Artichoke hearts
Sundried tomatoes in oil
Feta cheese
Fresh spinach
Chopped onion, red or yellow

P.S. If you have kids that wouldn't eat this, make a section of the pizza with traditional red sauce and cheese and what ever toppings they like. (Lilia just likes plain cheese pizza, go figure!)

Sweet Potato Fries

    

     Going on the theme of sweet potatoes, I made these for a snack one afternoon this week. They are SO delicious. Here's how you make them...




4 med sweet potatoes, peeled and cut lengthwise
3 Tbsp EVOO (extra virgin olive oil)
Garlic powder (this makes them super good)
Salt & Pepper
(honestly I don't ever measure, just sprinkle it on for like five or six shakes.)

1. Preheat oven to 375. Place cut sweet potatoes in a large mixing bowl. Drizzle olive oil over potatoes. Sprinkle with garlic powder, salt & pepper. Toss well adding more of anything that's needed. Place evenly on a baking sheet and bake for 30 min. Turn them half way at the 15 min mark. Serve hot.

This should serve approx 4

Creamy Sweet Potato Soup

This is a perfect fall/winter soup. It's so delicious!!! Unfortunately it only makes 4 bowls worth. I hope you like it as much as we did.

INGREDIENTS:

1/4 stick butter (2 Tbsp)

1 cup chopped onion

4 celery stalks chopped

2 leeks sliced (white & pale green parts only)

2 garlic cloves minced

1 1/2 lbs sweet potatoes, peeled & cut (about 5 cups)

4 cups chicken broth

1/4 tsp cinnamon or 1 cinnamon stick

1 1/2 cups milk (the closer to whole the better)

1 Tbsp light brown sugar

1. Melt butter in a large stock pot. Add onion and saute for 2 min. Add celery, leeks & garlic and saute for 5 min. Season with salt & pepper.

2. Add sweet potatoes, chicken broth & cinnamon, bring to a boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 min.

3. Remove cinnamon stick (if used) and discard. Puree soup with an immersion blender or in a traditional blender in batches and then return to pot. Add milk and brown sugar. Stir and heat over med. heat until heated through. Season again with salt & pepper.

NOTE: Here are two options to add to the soup; 1/2 of a butternut squash, chopped and 1 cup pureed canned pumpkin. With the squash, add it when you add the sweet potatoes and bring them also to a boil. Add the pumpkin when you add the milk and brown sugar. 

Layered Greek Dip

INGREDIENTS:


8 oz pkg cream cheese
1 Tbsp lemon juice
1 tsp dried Italian seasoning
3 garlic cloves, minced
1 large pkg (1 1/2 cups) hummus (original or any flavor you like)
1 cup cucumber chopped
1 cup tomato chopped
1 cup crumbled feta cheese
1/2 cup sliced green onion or scallions
1 large bag Pita chips or Tortilla chips

1. In a med. bowl beat cream cheese, lemon juice, Italian seasoning and garlic with an electric mixer.

2. Spread cream cheese onto a large serving plate. Layer hummus, cucumber, tomato, feta and green onions. Cover and refrigerate 2-24 hours. Serve with chips.

Chicken Stir Fry

This is such a yummy dinner and it's so simple! 

I hope you try it and enjoy it.

INGREDIENTS:

Chicken breasts cubed

Red bell pepper cut into strips

Snow peas

1 can water chestnuts, drained

Rice (enough to serve 4-6 people) We like Basmati.

Veri Veri Teriyaki sauce (made by Soy Vay)

1. Cook chicken, season with salt & pepper. 

Meanwhile start the rice and cook according to the package. Once chicken is fully cooked add bell pepper and snow peas. Cook covered until tender. Once vegetables are tender, add the water chestnuts and teriyaki sauce, heat through. Serve over rice.

If you cook basmati rice or something similar to it, here are simple directions for good rice.

Soak the rice for at least 1 hour, it can soak all day. Drain the rice and rinse it well. Add water to the pan according to the directions. Add the rice. Add about 1 Tbsp of olive oil and some salt. Give it a stir once or twice. Boil the rice with NO lid. Honestly I watch it once it boils because as soon as the water is level with the rice, remove the pan from heat and put a lid on. Set the timer for 20 minutes. Fluff with a fork or spoon before serving. Hopefully that should work for you. It works beautifully for us and it saves you time stirring plus electricity or gas because you're not using the stove.

Here's a picture of the sauce. I know Trader Joe's carries it,
but I'm sure you can find it other places too.

Sour Cream Chocolate Chip Coffee Cake

Say that (the title) three times fast! This is my mom's recipe that is well loved. I made it the other day for Community Group and I didn't have the full amount of sour cream so I added applesauce in substitute. It turned out really well. Give it a try either way, but I think you'll love it with a steaming cup of coffee or hot tea!

CAKE
1/2 cup (1 stick) butter
1 1/4 cup sugar
2 cup flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream OR 1/2 cup sour cream & 1/2 cup apple sauce
2 beaten eggs
1 Tbsp vanilla

STREUSEL
1/2 cup chocolate chips
1/2 cup walnuts
2 Tbsp granulated sugar
2 Tbsp cinnamon

MAKE THE CAKE:
  Preheat the oven to 350 and grease a bundt pan.
  Melt butter in a small saucepan, remove from heat and add sugar. Set aside.
  In a large mixing bowl combine flour, baking powder, baking soda, salt, sour cream/applesauce, eggs & vanilla. Add butter mixture and mix everything well.

MAKE THE STREUSEL
  Combine all ingredients and mix in a small bowl.

TO ASSEMBLE
  Layer 1/3 of the cake batter into the bundt pan. Top with half of streusel mixture. Add the rest of the cake batter and then the last half of streusel. Bake for 45 min and until the knife comes out clean.

Homemade Pancakes

 Homemade pancakes are so easy and way cheaper because you already have the ingredients in your cabinet! Here's an easy recipe for you and your family on your favorite pancake morning.

1 cup all-purpose flour

1 cup whole wheat flour (I love King Arthur brand)

2 TBSP baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

2 TBSP sugar

1/4 cup butter melted, (1/2 a stick)

2 cups milk

2 eggs

NOTE: If your family is not accustomed to whole wheat flour you can slowly incorporate it into the recipe. Initially I only did 1/4 cup, then 1/2 cup and now always 1 full cup. My family has not noticed the difference!

Combine all dry ingredients and mix well with a whisk. Add wet ingrdients and mix well. Let stand 1-2 minutes. Heat your favorite skillet or pancake griddle and go to town. This recipe will make approx 12-14. (Double if necessary.)