Asian Cashew Crunch Salad

Dressing:
1/4 c. orange juice
2 T. apple cider vinegar
1/4 olive oil
1 T. Cumin
1/4 tsp. black and cayenne pepper
1 tsp. salt



Chop half a head of purple and green cabbage,
1/2-3/4 cashews
1 c. shredded carrots
4 green onion chopped
1 large apple, peeled and diced
1 large orange, peeled and diced
Mix with dressing sprinkle with granola and serve!

Mediterranean Lunch

Last week sometime, I decided that I was feeling Mediterranean. So I made Esther and I a Mediterranean lunch.
Hummus is great served with cut veggies and crackers.
Enjoy!
Hannah

Garlic Sundried Tomato Hummus

1/4-1/3c. Sundried tomatoes
1 can of drained Chickpeas
1/4t. Salt and Pepper (more or less to taste)
a pinch of Cayenne Pepper
1/3c. Tahini
1T. Olive oil

Garlic top-
4 cloves of garlic sauteed in a pan with a little oil till browned, and crunchy. (this would be enough garlic for 2 people)


Put all of the ingredients in a blender till smooth. Top with garlic.
Yields: 3c. hummus

And its Tuesday With Dorie once again!

Well this weeks recipe was chocolate cup cakes! We don't celebrate Halloween so we decided to decorate them in a "fallish" style with pumpkins and leaves. I would not make them again as they were very dry and the frosting was way to bitter tasting, I'm not sure if we did something wrong or what but it did not taste good at all:( We are really looking forward to the next weeks recipes. Hope the cup cakes turned out better for everyone else!

New Poll!

Pumpkin Oatmeal Spice Cookies

* 3/4 cup lightly packed brown sugar

    * 3/4 cup organic sugar

    * 1/2 cup butter, softened

    * 1/4 cup oil

    1/2 c.  pumpkin

* 2 eggs

    * Zest 1 large orange

    * Zest 1 lemon

    * 1 tsp orange extract

    * 1 1/2 cup flour

    * 1/2 tsp ground cloves

    * 1/4 tsp ground ginger

    * 1/4 tsp cinnamon

    * 1/4 tsp nutmeg

    * 1 tsp baking soda

    * 1/2 tsp celtic sea salt

    * 2 1/2 cups old fashioned oats

1c. chopped walnuts

1c. dried cranberries

 

 

 

Preheat oven to 375 degrees. Using a fine grater remove zest from orange and lemon then set aside. In a large bowl, cream butter, oil and sugars. Beat in eggs, orange zest, lemon zest and extract until smooth. Combine flour, cloves, cinnamon, ginger, nutmeg, baking soda and salt. Add dry ingredients to wet and mix well. Stir in oats, walnuts and cranberries and drop by tablespoonfuls 2 inches apart onto a lightly greased cookie sheet. Bake for 8-10 minutes until light golden brown. Remove from oven and cool for about 2-3 minutes before removing cookies to a wire rack to cool

The Great Debate

Well, with all the comments from people wondering how our "makeover" muffin turned out. we just couldn't wait any longer to try them out again. So today, I spent my afternoon revising Dorie's recipe...............the results were fantastic!

So on the left we have a Cream Cheese Streusel Pumpkin Muffin, and on the right is a Maple Pumpkin Crunch Muffin.
If you were looking for a "dessert muffin" MAKE THE ONE ON ON THE LEFT....................if your trying to go a little healthy, do Mr. Right...........
Enough on the discussing of the Pumpkin muffins......................... here's what you really want. THE RECIPE:-)
Hannah



Don't Even Count the Calories ( Pumpkin Streusel Muffin)

That DEADLY Filling:
6 oz. Cream Cheese
1/3-1/2c. powdered sugar
1/2 t. vanilla
1t. lemon juice
1-3T. milk

Mix this in a blender till well combined, and at the consistency of slightly runny icing.



Over the Top Streusel
4T. butter
1/3c. flour
1/2c. sugar
1 1/2t. cinnamon

Cut the butter into the rest of the ingredients.


Muffin:
3/4c. mashed pumpkin
1/2c. oil
2 eggs
1/4c. milk
2c. flour
2t. baking powder
1/4 t. salt
1/4 t. baking soda
3/4 t. cinnamon
3/4 t. ginger
a dash of nutmeg

Mix together the first 4 ingredients. Add the remaining, just until combined.
Scoop the batter into greased muffin tins (10) make a little space in the middle, and fill with the cream cheese. ( I used about 2T. of the filling) Sprinkle with the streusel. Then place in a 400 oven for about 20min. Let cool 5 min. then remove and INDULGE!





The No Guilt Muffin

1/4c. applesauce
1/4c. light olive oil
1/2 c. pure maple syrup

3/4c. mashed pumpkin
1 egg
1/4c. milk
1 flax egg*
1 t. maple extract
2c. whole wheat flour
2t. baking powder
1/4t. baking soda
1/4 t. salt
3/4 t. cinnamon
3/4 t. ginger
1/4 t. cloves
a dash of nutmeg
1/2c. dried cranberries
1/3c. chopped walnuts or pecans
1/2-3/4c. slightly crushed Pumpkin Raisen Crunch Cereal ( Nature's Path) 


Mix together the first 8 ingredients. Add the remaining and place into 10 greased muffin cups. Sprinkle with a few cranberries and a little extra cereal. Bake at 400 for about 20min. Cool 5 min. then remove from the pan, and enjoy with no GUILT:-) Ha ha!


* flax seed egg re placer
In a blender blend together 1/4c. flax seeds and 1c. water. Blend till flax seeds are completely ground up, and is slightly thickened. 1/4c. of this mixture replaced 1 egg in any baking recipe. Make sure to refrigerate the reaming flax mixture ( this can be kept in the fridge for about 3-5 days) We love this when we're baking muffins and we run out of eggs.................also its a great way to get more fiber into your diet!

Don't even count the calories...................

No Guilt Muffins

TWD Sweet Potato Muffins!

We really enjoyed these muffins! We did change it around a little we used mashed sweet potato's instead of pumpkin, olive oil instead of butter, cranberries instead of raisins, and added walnuts. Next time we make it we are going to try it with pumpkin, whole wheat flour and maple syrup for the sweetener! We will put up that version if it turns out.

Taco Soup

Serves 8-10

2-3 cans Pinto Beans
2-3 cans Black Beans
2 cans whole kernel Corn
28 oz. diced Tomatoes
2 lbs. Ground Turkey or Beef (opt)
2T. chili powder
a pinch of cayenne pepper
1t. salt
1t. pepper
8-10 cups Water

Tortilla chips
Shredded cheese
Sour Cream or Plain Yogurt

Brown turkey or beef in bottom of soup pot (or in frying pan and drain off fat), and add all the beans. (Don’t drain the beans before adding them to the pot, as the water in the can adds to the broth. You may want to drain the black beans, though, if you don’t want the dark colored water.) Add the corn and tomatoes, undrained too. Mix the seasoning in 8 cups water and add to pot. If you want more broth, you can add as much water as you want.
Heat soup until steaming, and serve.

TWD!!!!

Well we were able to make this weeks recipe! Yippee! They were very good. The picture above is one of the variations we did on Dories recipe. First we cut the recipe in half then we added some chopped pecans and added some maple extract, then after they cooled down we melted some of those pumpkin kisses and dipped them in it, they still looked a little bare so we decided rolling them in granola would be give them the finishing touch they needed. They were very good and would make them many more times. The next variation we did was a Coffee chocolate dipped one pictured below, first we added some coffee grounds and then some coffee extract. After they were cooled down we dipped them in chocolate! YUM!Be sure to come back next week for Pumpkin Muffins!

Coffee Chocolate dipped:)

Pumpkin Spice Bread

Maple Cheesecake Layer:

9 ounces cream cheese, at room temperature
1/2   cup granulated sugar
3 TBSP real maple syrup
1 tsp maple extract
1 TBSP all-purpose flour
1 large egg

Pumpkin Spice Bread:
2 cups all-purpose flour
1 tsp baking soda
½  tsp salt
½  tsp ground cinnamon

1/2  tsp ground ginger¼ tsp fresh ground nutmeg

1 cup pumpkin puree(plain, not the already made pumpkin pie kind)

½  cup canola oil
2 large eggs
1 ½  cups granulated sugar
1 cup chopped pecans
Preheat oven to 325F.
Lightly grease and flour three mini loaf pans. In a medium mixing bowl, combine all the maple cheesecake ingredients; beat until smooth and creamy, about 2 minutes. Set aside.
In another bowl, sift together  flour, baking soda, salt, and spices; set aside.
Place pumpkin puree, vegetable oil, eggs and sugar in a mixing bowl of an electric stand mixer. Using the paddle attachment, beat for about 1 minute, until fully combined
Add flour mixture into the pumpkin mixture and mix just until combined.
Fold in the pecans.
Pour half of the pumpkin bread batter evenly into the three prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.
Bake in preheated 325° oven for 50 to 60 minutes, or until a wooden skewer inserted into center of the loaf comes out clean.
Cool bread in pans for 10 minutes.
Remove bread from pans and place on a wire rack to cool completely.

TWD

Well, we were really excited about making the Peanut Topped Brownie Cake, but our schedule this week wasn't :-(

We have been SO BUSY. This last week we've had 9 music rehearsal, lessons, and school stuff..................very tired, yet wide awake and busy ;0)

But, you can be sure that we will do the last two recipes......................we've already done them. So yummy!

Tune in next week for the Almond Biscotti!

The busy Del Sisters

Cranberry Orange Scones

3 c. Whole Wheat Flour(or White Flour)
1T. Baking power
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter
1/2 c. milk
1/2 c. maple syrup
1 1/2 tsp. vanilla
1/4 c. walnuts finely chopped
3/4 c. cranberries


Devonshire Cream
1c.Heavy Whipping cream
3T.Powdered sugar
3tsp.Maple syrup
1/4tsp. vanilla
3/4 c. sour cream


Preheat oven to 350. In a Bosch mixer combine flour, salt, baking powder, and baking soda. Cut in butter with pastry blender fork or whisk in Bosch until mixture resembles coarse crumbs. In a 1 cup liquid measure combine milk, maple syrup and vanilla. Add to dry ingredients and mix until a sticky dough is formed. You want the dough to be sticky trust me! Turn out the dough onto a floured work surface and knead very gently until dough holds together by absorbing flour on your work surface. Pat into a round circle about 1 inch thick and with a knife cut into triangles.Place scones on cookie sheet in a circle 1 inch apart. Bake for 15-20min or until golden brown. While scones are baking make devonshire cream. Whip your cream until stiff and then add the powdered sugar, maple syrup and vanilla. Gently fold in sour cream. Serve scones warm with cream topping. You can save some chopped pecans to sprinkle on top of the cream.Enjoy!

Vote on the new poll!

We've been tagged!

We've been tagged by our friends the Seargeants to list 6 random things about ourselves! Here it goes!

1. We look alot younger then we really are!

2. Both under 5ft. 1in.

3. We walk 4 miles a day

4. Hate potato chips:-) But our mother loves them!

5. Obsessed with dark chocolate and coffee, they good for ya right?!?!?

6. One of our favorite house cleaning jobs is cleaning bathrooms............can't believe it can you!


Its now your turn to participate, we tag..........

The Marshall Artists


Sauve Family

Adams Sisters

Vinecki Family

Yen Family

Morton Family




Now for all the people we've tagged, here's what to do!
1. Link to the person who tagged you.
2. Post the rules on your blog.
3. Write six random things about yourself.
4. Tag sixish people at the end of your post.
5. Let each person know he or she has been tagged.
6. Let the tagger know when your entry is up.

Bacon Wrapped Stuffed Chicken

4 large skinless boneless chicken breasts(about 2lbs.)
8 oz. Philadelphia brand Garlic N' Herb Cream Cheese spread
8 slices of bacon

Pound the chicken until thin. Spread each chicken breast with cream cheese, and roll up jelly roll style. Wrap 2 bacon slices around each roll and secure with tooth picks. In a grill pan or on a grill over medium high heat, cook, turning occasionally, until done, about 25min.