Low Fat Pumpkin Bread

This is really, really yummy and only 2 points (if sliced into 15 servings)

Low Fat Pumpkin Bread

1 1/2 cups whole wheat flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 can solid pack pumpkin puree
1 cup packed brown sugar
1/2 cup skim milk
1 egg

Sift together dry ingredients. Mix in pumpkin, brown sugar, milk and egg. Portion evenly into 15 greased muffin cups or into a greased loaf pan. Bake at 350 for 20 minutes if making muffins or 1 hour if making bread.

Pizza Fries

Yummo! This is one I created when I was pregnant. I haven't seen a recipe quite like it - because most fry recipes don't season the fries first.

2 Tbsp Olive Oil
1 Bag Crinkle Cut French Fries (Ore Ida is best)
1 Tbsp Italian seasoning
1 tsp garlic salt
1 cup cup Parmesan cheese
1 pillow pack cubed pepperoni (may not use all)
1 1/2 bags shredded mozzarella cheese


Heat oven to 425. Grease two cookie sheets with olive oil. Spread fries evenly between two pans. Bake as directed.

Mix Italian seasoning, garlic salt and Parmesan cheese. Place in large paper bag.

Remove fries from oven. Gently pour fries into large bag. Lightly and carefully shake fries to coat with seasoning mix. Evenly distribute fries back onto cookie sheets, mounding slightly.

Top fries with pepperoni, as much as you desire. Sprinkle mozzarella cheese evenly between the two pans. Turn oven to broil. Broil until cheese is bubbly. Watch CAREFULLY!

A Month Later!

I haven't been so good at this one, which is sad because I really like to cook - just don't get much time to get onto this blog. April was a bad month, in general, for my blogs!

So here's what's going on now. It's rhubarb season, so following is my Mom's Rhubarb Cake (delish). I am also making bars for our Pastor's baby shower, so here are a few of those recipes as well!

Rhubarb Cake

1 1/2 cups brown sugar
1/2 cup shortening
1 egg
2 cups flour
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla extract
2 cups rhubarb, sliced
1 cup buttermilk

Topping Mix
1/2 cup sugar
1 teaspoon cinnamon

1. Combine all ingredients, except rhubarb. Beat well. Batter will be thick.
2. Fold in rhubarb.
3. Spread into greased and floured 9 x 13 pan.
4. Mix topping ingredients and sprinkle on cake before baking.
5. Bake at 350 for 30-35 minutes.


Cherry Coffeecake Bars

1 cup butter
1 1/4 cups sugar
4 eggs
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
3 cups flour
1 1/2 cans cherry pie filling

Glaze
1 cup powdered sugar
1 tablespoon butter
1 tablespoon milk

1. Cream butter and sugar. Add eggs one at a time, beating well after each addition. Blend in remaining ingredients. Put 2/3 of batter in bottom of greased 10 x 15 pan. Spread pie filling over the batter. Drop remaining dough by teaspoons over top of pie filling. Spread slightly.

2. Bake at 350 for 25 - 30 minutes. Allow to cool.

3. Top with powdered sugar glaze. Slice into bars.

Spring Salads

Hi - with Alex's birthday party and Easter this weekend, I thought I would post some salad recipes. There's a few of them!

Bing Cherry Salad

• 1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
• 1 (12 fluid ounce) can cola-flavored carbonated beverage
• 1 (6 ounce) package black cherry flavored gelatin mix
• 1 (15.25 ounce) can crushed pineapple, drained
• 1 cup chopped pecans

1. In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.

Seafoam Salad

• 2 (15 ounce) cans pear halves
• 1 (3 ounce) package lime flavored gelatin mix
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons milk
• 1 (8 ounce) container frozen whipped topping, thawed

1. In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
2. In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Chill in the refrigerator until partially thickened, about 20 to 30 minutes.
3. In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
4. Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate

Andrea's Super Suddenly Salad

• 2 boxes Bacon Ranch Suddenly Salad
• 1 tablespoon garlic
  
• 2 large cans chicken breast, drained
  
• 1/2 packet Hidden Valley Ranch dressing mix
  
• 1 8 oz block mozzerella cheese, diced (fresh is best, but Kraft works well too)
  
• 1 container cherry tomatoes, sliced in half
  
• salt, pepper and parmesan to taste
  

1. In a saute pan, saute garlic in olive oil, just until it starts to turn brown. Add chicken and saute until slightly browned.
   
2. Remove chicken from pan, drain and cool.
3. Prepare salad as directed, adding 1/2 of dressing mix to mayo. Add cheese and tomatoes. Stir in cooled chicken. Season to taste. You may garnish with bacon bits, if desired.
   

I am also making Aunt Linda's orange/peach salad, but I don't have that recipe right here, so I'll have to post that at a later time!

Puffed Wheat Bars

This is one of my favorites from Grandma. I love it. It's a tasty treat, that almost feels guilt free. That is, until you eat the entire pan!


Puffed Wheat Bars

1 cup brown sugar
1/2 cup honey
1/2 cup butter
pinch salt
1 teaspoon vanilla
1/3 cup peanut butter
8 cups puffed wheat cereal

Boil sugar, honey and butter for one minute. Add salt, vanilla and peanut butter. Mix well and pour over cereal. Stir until all cereal is coated. Press into 9 x 13 pan. Can easily be halved.

Chili

Today I am making chili...I love a big bowl of steamy, spicy chili on a cold day. Nothing better, especially when it is topped with creamy cheddar cheese and some crumbed crackers. So, here is my (dad's) chili recipe. I apologize in advance for all posts, as I never really measure spices and seasonings- I just throw it in to taste.


Dad's Chili

1 pounds hamburger
1 can diced tomatoes
1 can tomato sauce
1/2 can tomato paste
2 package chili seasoning mix
1 can chili beans in zesty sauce, undrained
2 cans kidney beans, drained
1/4 white onion, chopped
cayenne pepper (to taste)
kosher salt (to taste)
pepper (to taste)

Place hamburger in a crock pot. Cook on high until browned. Season with cayenne, salt and pepper. Add white onion. Cook 20 minutes longer, until onion is almost translucent.
Add tomatoes, sause, paste, beans, and 1 seasoning packet. Cook on high until hot and bubbly. Add remaining seasoning packet to taste. Serve hot with crushed crackers, shredded cheese, and onions, if desired.

First Recipe - wow what to choose...

...one that truly is the epitiome of great family memories!

Grandma's Popcorn Balls

1 cup Karo syrup
2 cups white sugar
1 teaspoon cream of tartar
2 tablespoons butter
1/2 teaspoon soda
4 quarts popcorn, air-popped

1. Boil sugar, syrup, cream of tartar to soft ball stage (235 -240). Bring just to a boil.

2. Remove from stove. Add butter and soda. Stir well. Pour over popcorn.

3. Cool and shape into balls. Wrap with plastic wrap and tie with a ribbon.

Note: The texture of these varies greatly. Careful not to boil too long or use too much popcorn, or else they will get quite hard.