Pumpkin Spice Puppy Chow

by Amy Eason // November 20, 2012 // No Comments

This is for all you “Muddy Buddy” lovers out there!

Ingredients:

2 1/2 c. powdered sugar
1 12 oz. package white baking chips
1/2 c. (heaping!) Biscoff spread
1 t. pumpkin pie spice
9 c. rice Chex cereal

Directions:

1. Place powdered sugar in a large sealable plastic bag. Set aside.
2. Combine white baking chips and Biscoff spread in a microwavable safe bowl and microwave on high for one minute. Stir. Microwave for an additional 30 seconds and stir.
3. Stir pumpkin pie spice into Biscoff mixture. Fold in Chex cereal and toss to coat.
4. Pour Chex into plastic bag and shake to coat the cereal in powdered sugar.

This would also taste delicious with candy corn, orange and yellow Reese’s Pieces candies or pumpkin pie spiced pecans stirred into the mix.

Biscoff is like a European peanut butter made from Biscoff cookies. You’ll find it in the grocery aisle with peanut butter and nutella.

Source: pbfingers.com

Pumpkin Polenta & Manchego Stuffed Poblanos

by Amy Eason // November 6, 2012 // 2 Comments

Ingredients:

*2 medium to large poblano peppers
1 1/2 cups chicken broth
1 cup pumpkin puree
1/2 cup yellow corn meal
freshly ground salt and pepper
pinch of nutmeg
2 oz. grated manchego cheese, divided

1/4 cup diced yellow onion
1 clove garlic minced
1/2 t. southwest seasoning blend
1 (15 oz.) can black beans, drained and rinsed
10 oz. can diced tomatoes with green chilies
chopped fresh cilantro

Directions:

1. Spray the peppers with olive oil cooking spray. Roast over a gas burner flame (or under the broiler, or on the grill), turning occasionally, until the whole surface is charred. Place peppers in a bowl, cover with plastic wrap, and let cool completely. Carefully peel the charred skin from the peppers. Can be done one day ahead; store in refrigerator.

2. Preheat oven to 375F. Spray an oven-proof skillet with nonstick cooking spray over medium-low heat. Cook the onions until soft, about 8 minutes. Add the garlic and seasoning and cook 1 minute more. Add the diced peppers with green chilis and the black beans, bring to a boil, then reduce heat and simmer.

3. Carefully cut a slit into each pepper and using kitchen shears, snip away the stem. Scoop out all the seeds. In a saucepan, whisk together chicken broth, pumpkin puree, and nutmeg. Bring to a boil. Slowly pour in corn meal, whisking constantly. Reduce heat to medium and cook for about 4 minutes, stirring constantly, until thickened. Stir in half of the manchego cheese.

4. Fill each pepper with half of the polenta and place on top of the black bean mixture. Cover the skillet with foil. Bake for about 10 minutes, then remove foil and sprinkle remaining cheese on the peppers. Cook until cheese is melted and browned, another 7-10 minutes.

Source: carascravings.blogspot.com

*I used 3 medium peppers and still had enough filling to do 3 more.

Danielle’s Caramel Apple Popcorn Clusters

by Amy Eason // October 23, 2012 // 2 Comments

Ingredients:

2 T. oil 12 T. (1 1/2 sticks) unsalted butter,
2/3 c. popcorn kernels cut into pieces
4 c. dried apple chips, broken into pieces Kosher salt
1 c. unsalted almonds, roughly chopped 1/4 t. apple pie spice
2 c. apple juice 1/4 to 1/2 t. cayenne pepper (optional)
2 c. packed light brown sugar
1/4 c. light corn syrup

Directions:

1. Line 2 baking sheets with parchment paper. Heat the oil in a pot over medium-high heat. Add the popcorn kernels; cover and cook, shaking the pan, until the popping subsides. Remove from the heat and let any remaining kernels pop for 30 more seconds. Divide the popcorn between the prepared baking sheets, discarding any unpopped kernels. Scatter the apple chips and almonds on top.

2. Make the caramel: Bring the apple juice, brown sugar and corn syrup to a boil in a large heavy-bottomed pan over medium-high heat. Cook without stirring until the mixture is deep amber and a candy thermometer registers 280 degrees, about 30 minutes (the caramel will bubble vigorously toward the end of the cooking time).

3. Stir the butter into the caramel until melted. Add 2 t. salt and the apple pie spice. Add the cayenne, if using, and cook until slightly thickened, about 1 minute. Remove from the heat. Pour the hot caramel over the popcorn mixture and carefully toss with 2 rubber spatulas. Let cool slightly, then separate the mixture into clusters while still warm. Let cool completely.

Source: Food Network

Best Bran Muffins

by Amy Eason // October 9, 2012 // 2 Comments

I’ve never understood why bran muffins get such a bad wrap. They are tasty and healthy. How can they miss with that combination? Enjoy.

Ingredients:

1 c. wheat bran
3/4 c. flour
1 c. whole wheat flour
1/4 c. brown sugar
1 t. baking soda
1 t. baking powder
1/8 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1 egg
1 stick of butter, melted
3 heaping T. low-fat sour cream
1 can of pears (or peaches), drained and chopped
1/2 c. molasses

Directions:

1. Preheat oven to 350. Prep muffin tin with liners or spray with cooking spray.

2. Mix dry ingredients together. Mix wet ingredients together, including fruit.

3. Add wet to dry and mix until just combined.

4. Divide among 12 muffin cups and bake for about 20-25 minutes.

Source: sarahjio.com

Corn and Blueberry Salad

by Amy Eason // September 25, 2012 // 2 Comments

Call me crazy but I love this fruit and veggie combo. It keeps pretty well in the fridge too.

Ingredients:

6 fresh sweet ears of corn, husked
1 c. fresh blueberries
1 cucumber, sliced
1/4 c. finely chopped red onion
1/4 c. chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 T. lime juice
2 T. olive oil
1 T. honey
1/2 t. cumin
1/2 t. salt

Directions:

1. In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno. For dressing, in screw-top jar combine lime juice, oil, honey, cumin and 1/2 t. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.

Source: Better Homes and Gardens

Mini No-bake Key Lime Pies

by Amy Eason // September 11, 2012 // No Comments

Anything key lime takes me back to the Keys of Florida or to the Caribbean for that matter, back where everybody says, “Everything is ire (i ree) or in other words, “Life is good, no worries”.

Ingredients for Crust:

3/4 c. graham-cracker crumbs

1/4 c. finely chopped pecans

3 T. unsalted butter, melted

Ingredients for Filling:

8 oz. reduced-fat cream cheese, softened

1 can (14 oz) sweetened condensed milk

1/2 c. bottled Key Lime juice

1 container (8 oz) frozen whipped topping, thawed

Lime slices, optional

Directions:

1. Line 12 cupcake cups with foil liners. In bowl, stir together graham cracker crumbs, pecans, and melted butter. Spoon 1 T. mixture into each liner, pressing it down to form crust.

2. In large bowl with electric mixer on low speed, beat cream cheese about 30 seconds, or until creamy. Add condensed milk and Key Lime juice, and blend on medium speed 20 to 30 seconds, or until just combined. Add 1 cup whipped topping and blend on low speed 15 seconds longer.

3. Spoon mixture evenly into liners. Cover pan with plastic wrap and freeze at least 3 hours, or until firm. Remove from freezer 15 minutes before serving; peel off liners and dollop 1 T. remaining whipped topping on each pie. Top with lime slices, if you like.

Source: Quick and Simple

Sweet and Salty Roasted Chick Peas

by Amy Eason // August 28, 2012 // 2 Comments

Cheap, easy and addictive!

Ingredients:

1 can (14 oz) chickpeas (garbanzo beans), drained
2 teaspoons olive oil
1 teaspoon cinnamon or your spice(s) of choice
1 1/2 teaspoons brown sugar
1/4 teaspoon salt

Directions:

Place chickpeas on a baking sheet lined with parchment paper.
Bake at 450 F for 30 minutes. (You didn’t miss anything here. You don’t oil or season them until after they are done. In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil. They are enjoyable all on their own.)
Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
Enjoy hot, or bring to room temperature and store in an air-tight container. Like popped corn, the chickpeas are never as good the next day. However, they are still quite enjoyable 3-4 days after making them.

Source: Cupcake Project

Cool Avocado Soup

by Amy Eason // August 14, 2012 // No Comments

I love, love, love cold soups in the summer!

Ingredients:

2 avocados
1/2 English cucumber
4 scallions, green parts only, coarsely chopped
2 cups low-sodium chicken broth or vegetable broth
juice of 1 lime
1/3 cup packed cilantro or parsley leaves
1 clove garlic, coarsely chopped
1/8 t. cumin
1/8 t. paprika
1/2 t. salt

Directions:

1. Puree everything in a blender until very smooth, 2 to 3 minutes, stopping to scrape down the sides once or twice. Cover tightly with the blender lid and refrigerate for at least 2 hours or up to 6 hours.

2. Puree again just before serving, adding a little cold water if necessary to thin the soup.

TIP: Serve as shooters for a party!

Source: My Panera

Blueberry Lemonade

by Amy Eason // July 17, 2012 // 1 Comment

Nothing says “summer” like good old fashioned lemonade. This one has an even healthier twist with blueberries, one of nature’s super foods. Enjoy!

Ingredients:

1 1/2 cups fresh lemon juice (about 8 lemons)
4 cups water
4 cups blueberries
1 – 1 1/4 cups sugar (depending on your taste for sweet or tart)

Directions:

1. Process ingredients in a blender until smooth.
2. Pour through a wire-mesh strainer into a pitcher, discarding solids.
3. Serve over ice. Garnish with lemon slices, if desired.

Source: Southern Living

Brownie/Cookie Cups

by Amy Eason // June 19, 2012 // 9 Comments

This is a quick, convenient fix that satisfies youth and adults. Nothing wrong with a little convenience!

Ingredients:

brownie mix (family size)
2 pkg. refrigerated cookie dough (the kind that is scored)
24 snack size Reese’s cups

Directions:

1. Preheat oven to 350.
2. Push 1.5 squares of break-apart refrigerated cookie dough into the bottom of each section of a muffin
tin.
3. Place 1 Reese’s cup upside down on top of cookie dough.
4. Top with prepared brownie mix, filling 3/4 full.
5. Bake for 18 minutes.

Notes: Obviously you could half this recipe. Next time, I think I would opt to use homemade cookie dough. I loved using the square baking mold as opposed to the traditional round muffin tin.

Source: www.stockpilingmoms.com