Lime and Cilantro Chicken in the crockpot

2 whole limes juiced, plus a little zest
2 Tbs. white sugar (or other sweetner, I used 1 Tbs. Agave)
2 tsp. dried oregano
1/2 tsp. cayenne pepper
1 bunch cilantro
1/4 c. vegetable oil (I only used half the amount)
6 to 8 chicken breasts (frozen can be used)

Mix all ingredients except chicken together. Lay the chicken in the crockpot. Pour lime mixture over the top. Cook on low for 5 to 6 hours. Shred chicken and stir eveything together.

Serve as a taco, burrito, quesedilla, or over salad. Can be adapted to whatever you family likes.

Very Yummy!

Herbed Olive Oil Roasted Halibut

I adapted this dish from a Food Network recipe aired on "Grilling with Bobby Flay." Since I don't have a grill, this is an oven-baked verion which I think is better because it makes a delicious "sauce" for the mild fish.

Herbed Olive Oil Roasted Halibut

Prep Time: 10 min.
Cook Time: 8-10 min.
Servings: 4

Ingredients:
3/4 cup (scant) extra-virgin olive oil (you can use less if you want, but it helps keep the fish really moist and it's good fat, so I decided it's fine)
2 Tbsp. dried italian seasoning
1 Tbsp. roughly chopped fresh Italian parsley (use the flat leaf--MUST be fresh!)
2 Tbsp. roughly chopped fresh basil leaves (again, don't skimp--use fresh)
1/4 cup finely chopped shallots
1 Tbsp. minced garlic
1/2 cup grated parmesan (the real stuff, not that powdery canned stuff. And don't be scared by the mixture of fish and cheese in this recipe, it is truly amazing)
4 halibut fillets (about 6-8oz each). Cod or snapper would work well too.

Directions: Create and Italian herb baste by mixing together the olive oil, Italian seasoning, parsley, basil, shallots, garlic, and Parmesan cheese in a bowl. Preheat oven to 450. Coat the halibut in the Italian herb baste and bake for 8-10 minutes until fish is opaque and a knife slides in easily. Don't overbake! Let rest 2 minutes.

I served this with sauteed peas and fennel and crusty french bread, but you could seve with any veggie and starch of your choice--roasted brussles sprouts and polenta would be nice too.

Chili Rubbed Pork with Apricot Glaze

If you want to look like an amazing cook and/or feel really good about your cooking abilities, make this pork! It is the tastiest pork roast I've ever tasted. I've made this twice. The first time we took dinner to a couple families. They both asked for the recipe, and my friend said her husband wouldn't stop complimenting it the entire time they were eating and even said, to his wife, "this is how you should...." then stopped before he got himself in trouble :). The second time we made it for a big family dinner, and again, it got rave reviews. I found it on my favorite food blog, melskitchencafe Mel is amazing, all of her recipes are excellent, and this pork roast is no exception. This recipe is a keeper!


Chili-Rubbed Pork with Apricot Glaze

2 (1-pound each) pork tenderloins, fat trimmed

Spice Rub:
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

Glaze:
1 1/2 cups apricot jam/jelly
1/2 cup barbecue sauce
1 teaspoon grated fresh ginger (see tutorial here)
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
2 tablespoon chopped fresh cilantro
2 small limes, juiced

Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Rub the spice mixture on the pork tenderloins. Cover the tenderloins and refrigerate for 2 to 24 hours.

Prior to grilling or roasting, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients. Place half of the glaze in a serving bowl and set aside to serve with the pork tenderloins later.

Grilling Instructions: Preheat a grill to medium-high heat. Grill the pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill, tent with foil and let it rest for about 5 minutes before slicing.

Roasting Instructions: Preheat the oven to 375 degrees. Place the pork tenderloins in a lightly greased, foil-lined 9X13-inch pan. Bake for 15 minutes. Brush with the apricot glaze remaining in the pan. Bake for 15 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until the pork reaches 160 degrees internally. Remove the pork from the oven, tent with foil and let it rest for 5 minutes before slicing.

Serve the sliced pork over couscous, rice or potatoes with the reserved glaze alongside.

Baked Parmesan Risotto

Baked Parmesan “Risotto”

Adapted from Ina Garten

Risotto is a fantastic winter Italian dish. If you haven’t made/had it before it is full of flavor and is creamy and rich BUT the time honored method of preparation requires that you stand before the stove for 30 minutes stirring and adding small amounts of chicken broth constantly which is basically a pain. This recipe bakes the risotto, inspiration! The original recipe called for peas, but I prefer mushrooms for their flavor. I also added a few other changes to make the risotto more flavorful since I don’t add wine (which is usually a must in risotto). If mushrooms aren’t your thing, experiment with peas, asparagus, fresh tomatoes… I promise this is fantastic and easy!!

1 ½ cups Arborio rice

5 cups Chicken stock, note that stock is different than broth, more flavorful, althoughyou can use either

1 cup Freshly grated Parmesan cheese

2 T Butter

2T Olive oil

2 cups Crimini or baby bella mushrooms (more flavorful than white buttons)

1 Medium white/yellow onion

3 Cloves garlic

1t Rosemary (optional)

Preheat the oven to 350 degrees.

Put the butter and rice in a baking dish on the stove that can be transferred to the oven. Cook the rice on medium for 2-3 minutes to slightly toast the rice. Add 4 cups of the chicken stock and bake covered for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

Meanwhile, chop the mushrooms and onions and mince the garlic. Combine the olive oil, onions and garlic in a pan and start sautéing over medium heat. After the onions begin to soften, add the mushrooms and rosemary, if using, and sauté until the mushrooms are soft.

Remove the rice from the oven, add the remaining cup of chicken stock, the parmesan, salt and pepper to taste, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the mushroom mixture and stir until combined. Serve hot.

Beef and Bean Burritos

After gobbling down more sugar than one should consume in a year in the last 3 weeks, I'm posting a recipe that has absolutely Nothing to do with sugar. Those posts are for a different time, when I feel back to my normal, less-sugar-filled self. That being said.....
I made these a few weeks back after coming across the recipe on Pioneer Woman. They looked too good to pass up and really easy. They use El Pato, so you know they're gonna be awesome. They were very simple to make and even tastier than I expected. I will definitely be making these again!

BEEF & BEAN BURRITOS

• 2 pounds Ground Beef
• ½ whole Medium Onion
• 1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce ( save a little for drizzling on top)
  
• Salt And Pepper, to taste
• Cumin, Oregano, Chili Powder, Garlic To Taste
• 1 can (28 Ounce) Refried Beans
• ¾ cups Grated Cheddar Cheese
• 12 whole Burrito-sized Flour Tortillas ( I used whole wheat)
  
• Extra Grated Cheese, For Sprinkling
• Extra Sauce, For Drizzling
• Cilantro Leaves, Optional
• Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.

I had a few of you at Thanksgiving ask for the recipe for the Chex Mix and the Homemade Peppermint Oreos - so here they are:

Homemade Peppermint Oreos

2 boxes devils food cake mix
4 eggs
2/3 c. canola oil

Frosting -
1 8oz package of cream cheese, softened
1/2 c. butter, softened
4 c. powdered sugar
1 tsp. peppermint extract (I did add less than a teaspoon -I didn't want it too strong for the kids)
sprinkles or crushed candy for decorating
red or green food coloring (optional)

Preheat oven to 350. Line cookie sheet with parchment paper.
Combine cake mix, eggs, and oil in a large bowl and mix using a mixer. The batter will be very stiff. Pinch off pieces of batter and roll into 1 inch balls. Place 1 inch apart on cookie sheets and flattend slightly with fingertips. Bake for 8 to 10 minutes. Remove immediately from cookie sheet and place on wire rack to cool.

In small bowl, combine cream cheese and butter and mix until blended. Gradually add in powderered sugar and peppermint extract until icing is smooth. Color frosting red or green, if desired. Spread half the cookies with icing and top with remaining cookies. Roll cookies in sprinkles or crushed candy - or just leave them plain. Store in refrigerator in a tightly sealed container.

Chex Mix School Fuel

4 c. rice chex
4 c. corn chex
3/4 c. brown sugar
6 tablespoons butter
3 tablespoons corn syrup
1/4 tsp. baking soda
1/4 c, chocolate chips
1/4 c. white chocolate chips

optional: (I ommitted these to make the mix gluten free)
1/2 c. peanuts
1 c. pretzels

Measure cereal out into a large bowl. Line cookie sheets with wax paper.

In a large microwaveable bowl, add the brown sugar, butter, and corn syrup. Microwave on high for 2 minutes, stirring after 1 minute until melted and smooth. Stir in baking soda and mix until dissolved. Add the cereal and nuts and pretzels, if adding. Stir to coat cereal. Microwave for 3 minutes, taking it out to stir cereal after each minute. Spread on cookie sheet. Cool for 10 minutes and break into bite size pieces. Put chocolate chips in small bowl and microwave for 30 second intervals until melted and smooth. Drizzle over cereal mix. Do the same with the white chocolate chips. Allow chocolates to cool or place in refrigerated until set. Eat and enjoy! Store in an airtight container if it lasts that long!

Aunt Jeannie's Cranberry Relish

Yes, this is someone else's Aunt Jeannie--not a Dahl relative. But this is our favorite winter holiday dish by far. Most years I make 2 double batches--one for Thanksgiving/Christmas and a second one to eat with leftovers! Plus it's super simple...

2 bags fresh cranberries
2 apples
2 oranges
2 cups sugar

Process each of the fruits in a food processor. Use the entire orange--peel and all. Sometimes I mince the apples with a knife instead of processing them since it gives the salad a little more texture.

After all of the fruit is prepared, mix it together in a big bowl with the sugar and refrigerate until it's time to eat (overnight or for a few hours is best). Depending on how sweet your apples and oranges are, and your own preferences, you can often cut the sugar back a little--I usually use about 1 1/2 cups instead of the full 2 called for in the recipe.

Enjoy!

Really, Really good Croutons

Let's be honest, store-bought croutons are not even worth eating, much less spending money on, especially when you can make your own for a mili-fraction of what they cost and they make any salad taste like a million bucks! Not to mention, they are sooooo easy to make. Here's how

Homemade Croutons:
Bread ( I prefer sourdough, french or something of the sort, but I've also used buns, rolls, and whole wheat sandwich bread and had great results, pretty much you can use anything that wont fall apart on you.)
Olive Oil
Garlic Powder/salt
salt and pepper

Preheat oven to 425. Cut your bread into cubes and spread out on a rimmed baking sheet.


Drizzle with olive oil and toss until coated. Next, sprinkle with your seasonings. I've never measured, but I'd estimate about a 1st of each, give or take. Oh- feel free to use any seasonings you'd like. Try italian seasoning, Parmesan cheese, just salt & pepper. You can't go wrong, just make sure you get enough on there to coat all the pieces. After you've sprinkles, give then another toss to coat, then pop 'em in the oven for 8-10 min, checking often. They are done when golden brown and toasted, we don't want any soft croutons. Let cool, serve on your salad and get ready for some rave reviews.

BEST Hot Chocolate in the WORLD.

I have so many recipes to post and not enough time right at the moment to type them all out. But winter break is coming and I will make up for some lost time then, I promise! For now, this is definitely a cheater's recipe, but it is too good not to post.

*This is seriously the BEST hot chocolate I have ever had. And Boyd and I are hot chocolate connoisseurs. So even though it is only semi-homemade, you won't regret trying it. Thanks to Morgan who sent us our first can of the perfect chocolate shavings*

Perfect Hot Chocolate

10 Tbsp. shaved chocolate from 1 can of Williams-Sonoma "Rich & Creamy Hot Chocolate: Luscious Bittersweet Chocolate Shavings (Guittard)." Granted, it does cost $19.50 for a can that serves 8. But think about it, where else can you buy the most perfect mug of hot cocoa for $3.00 (including milk and whipped cream)? Cheaper than starbucks! Just hide it from the kids.

2 cups WHOLE milk (if you're going to use such nice chocolate shavings don't skimp on the milk!)

5 Tbsp. heavy whipping cream, whipped with 1 Tbsp powdered sugar and 1 tsp. good vanilla

Heat milk to scalding. Add chocolate shavings and whisk until dissolved. Pour into pretty mugs. Top with freshly whipped cream (don't use the canned stuff!). Sprinkle additional chocolate shavings on top of cream. Snuggle in with a good book.

Green Mint Punch slush

This is a different green punch then what you will find in the Dahl cookbook. And this one is a slush! Yum.

2 pkg. lemon-lime kool-aid
4 cans frozen grapefruit juice
4 cans frozen pineapple juice
1 can frozen limeade or lemonade
1 small can crushed pineapple
mint leaves steeped or mint flavoring

Defrost the frozen juices and mix everything together. Make a simple syrup by cooking 4 cups of sugar in 5 cups of water. Add that to the juices and mix well. Freeze in 4 or 5 2 qt. containers. When you serve it crush it up and add 7-up.

Grandma's Macaroni and Cheese

On one of my many trips to Phoenix, Grandma and I made her macaroni and cheese and I wrote the recipe down as we went. So yes, things got changed many times. Anyways, this is the recipe that we finally settled on. But do not make this too often unless you plan on running a marathon with all of the butter and cheese in it.

1 cup butter
3/4 cup flour
3 cups whole milk (I just use skim)
2 t. seasoning salt
1 t. dry mustard
1/2 t. white pepper
1/2 t. salt
1/2 cup Parmesan cheese
2 cups sharp cheddar cheese
2 cups medium/mild cheddar cheese

4 cups cooked macaroni

Make a white sauce with the butter, flour, and milk. Then add the spices and cheese. Once the cheese has melted, add the macaroni. Pour into a large baking dish and bake it at 350 for 30 minutes.

"Waffles of Insane Greatness"

The last time I was in NYC my friends we were visiting decided we needed to check out a restaurant called "Amy Ruth's" for their famous chicken & waffles. So we did. It's in Harlem and we had a little ways to walk and 9-month-old Macey hitched a ride in the Baby Bjorn. People in Harlem are very friendly and they really like babies, at least the ones I encountered were. I had multiple big black men come up and kiss my baby right on her sweet little face. It's funny now, though I remember being a little concerned back then. We both survived and made it to Amy Ruth's and that's where I discovered the BEST waffles I have EVER tasted. (the chicken was surprisingly good too, if you're ever there try it out!) They were crispy on the outside and soft and chewy on the inside. I've been on a waffle recipe hunt since to find one like it and I finally did. The name of the recipe says it all "Waffles of Insane Greatness". The only trouble is, I don't really like ordinary waffles anymore, they've raised my waffle standards to a whole new level.

Try these, they do not disappoint but be aware, you will probably turn into a waffle snob.

Waffles of Insane Greatness:
(from www.realmomkitchen.com)

• ¾ cup all-purpose flour ( I used whole wheat)
  
• ¼ cup cornstarch
• ½ tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. salt
• 1½ tsp. sugar
• ½ cup whole milk ( I used skim with great results)
  
• ½ cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten
• ¾ tsp. vanilla extract

1. In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend.
2. In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 minutes.
3. Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately. Yield: depends on the size/shape of your waffle iron.

*** This makes a small batch, so I would definitely double or triple the recipe

This is Uncle Pat's waffle, I forgot to take a picture of one with fixins on it, till he was almost done with the last one.

Baked Spaghetti

My picture doesn't do this dish justice. We had already eaten half of it before I remembered to take a picture. It was very tasty. My finicky eaters enjoyed it (and they are a tough crowd). I know casseroles are out of style, so don't think of it as a casserole - it's a one-dish meal!

Baked Spaghetti

24 oz. jar of prepared pasta (I like the Organic Muir Glen brand - or you can use homemade or another brand.
1 lb. Sweet Italian sausage
8 oz. cooked spaghetti (1/2 of a 1 lb. package)
8 oz. mild cheddar cheese (freshly shredded makes a difference here)
8 oz. Monterrey jack cheese or mozzarella cheese shredded (again fresh is best)
salt & pepper

Preheat oven to 350 degrees. Get a large pot of salted water over high heat, but don't cook pasta until sausage is fully cooked.

Shred cheeses, combine together and set aside.

In a large pan over medium high heat, fry sausage until fully cooked. If sausage is not seasoned, add salt and pepper. Drain grease and combine sausage with pasta sauce in a large bowl. Set aside.

Boil pasta per package instructions, then drain. Have all your ingredients ready when the pasta is done so your assembly can move quickly.

Coat the bottom of a medium sized casserole dish with 1/2 cup of the sauce & meat mixture. Evenly spread the reaming ingredients in this order: 1/2 of cooked spaghetti, then 1/2 of cheese, then 1/2 of remaining sauce mixture, then remaining spaghetti, then rest of sauce and finally the rest of the cheese.

Bake uncovered for 30-35 minutes until sides are bubbling.

NOTES:

• You can make your own version by replacing sausage with : sauteed vegetables (no more than 2 cups) or ground beef.
• Use can use any sauce - even Alfredo sauce.
• For an even moister dish, use up to an extra half bottle of sauce.

Italian Cheese Bread

When I make an Italian dish, it just always seems to call for bread. While most Italian fare is quick to make (I'm thinking pasta here), bread on the side is never quick unless I've planned ahead (as in bought Italian bread at the store). I ran across a recipe for Italian Cheese Bread in a food blog http://www.tammysrecipes.com/ and gave it a try. It was fast (only a 20 minute rise) and yummy. My family gave it a thumbs up all around. I have made it as written, but I have also made it using the topping of olive oil, Italian seasoning and mozzarella cheese. The possibilities are endless. The bread base is a great starting point - then try your own variation.

Italian Cheese Bread
from Tammy's Recipes

Bread:
2 1/2 cups flour
1 tsp. salt
1 tsp. sugar
1 Tbsp. yeast
1 cup warm water (120 degrees)
1 Tbsp. oil

Topping:
1/4 cup prepared Italian salad dressing
1/2 tsp. sugar
1/8 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground oregano
1/4 tsp. dried thyme
dash pepper
1-2 Tbsp. grated Parmesan cheese
1 cup shredded mozzarella cheese

In mixer combine the flour, salt, sugar and yeast. Combine water and oil (it is important to have the water the right temperature to encourage a fast rise - too hot will kill yeast - I use an instant read thermometer). Add water and oil to flour mixture. Add additional flour if needed to form a soft dough. Knead for 1-2 minutes in mixer until smooth and elastic.

Put lid on mixer bowl (I used a Bosch - otherwise transfer to greased bowl, turn and cover). Let rise in warm place for 20 minutes. Start oven preheating to 450 degrees.

Punch the dough down; placed dough in greased 15"x11" cookie sheet with sides. Pat out to the edges (or you can use a mini rolling pin which makes the job quick and easy. (The original recipe calls for a greased 16" pizza pan - your choice). Combine salad dressing and seasonings, brush evenly over dough, all the way to the edges. Sprinkle with cheeses.

For a fluffier cheese bread, at this point, allow the bread to rest for 15 minutes or so. If you're in a hurry, just skip this rise. The bread will rise while it bakes, too. Usually if I start my oven preheating after mixing the dough, it gives just the right amount of time for the dough to rise, roll it out an rise a little more before the oven is up to temperature - but then I think my oven is a slow preheater. Bake at 450 degrees for 11 minutes or until the cheese starts to brown. Slice with pizza cutter and serve warm.

Candy Corn Sugar Cookies & Mummy Dogs

I know Halloween's come and gone, but I still wanted to share these. We had our usual family dinner on Sunday, but we put a Halloween twist on it. All night long people kept pulling out all sorts of Halloween inspired food creations. We ate a LOT! Here's what I contributed:


Candy Corn Sugar Cookies
1 batch of your favorite sugar cookie dough
yellow and orange food coloring
butter cream frosting

Divide your cookie dough into thirds. Color 1/3 yellow and 1/3 orange. Divide each 1/3 in 1/2, so you have 6 dough balls in all. Chill in fridge for 1-2 hours. When chilled roll each dough ball into a rectangle approximately 9inx4in (doesn't need to be perfect)
Using a pizza cutter, cut each rectangle into thirds lengthwise making 3 long strips.
Place 1 strip yellow, 1 strip orange, and 1 strip white together and press seams together with your finger. (again doesn't have to be perfect)
Using a sharp knife, (I used the edge of a large, thin metal spatula) cut dough into triangles and place on to a cookie sheet.
Bake 6-8 minutes at 350

Make your frosting, color 1/3 yellow, 1/3 orange. Put each color in a plastic baggy, cut a small hole in the corner and go to town.

Sounds like a lot of work, but it really isn't bad at all. And if you want to see some step-by-step pictures click here




Mummy Dogs
1 package little smokies
2 rolls crescent dough like pillsbury

Unroll crescent dough but do not separate into triangles. Using a pizza cutter cut crescent dough into strips. Roll each little smokie up into a strip of dough and bake according to crescent roll package directions. Use mustard for the eyes.

Quick and Easy Mexican Beef with Rice

Since we are now officially in the midst of the holidays, it seems that a quick and easy meal is in order. Mexican Beef with Rice is allergy friendly, customizable to different tastes, and takes only about 30 minutes to make.

Ingredients:
2 1/2 cups white rice (or 2 cups brown rice)
5 cups water
1 15 ounce can tomato sauce
1 lb. of browned ground beef (I actually use ground turkey)
1 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. salt

Put all ingredients in a big pot or a rice cooker (not steamer) and bring to a boil. Simmer until the rice is done.

Toppings:
tomatoes
lettuce
black beans
salsa
cheese
sour cream
avocados
or use your imagination...

Hobi Pumpkin

Thought I would put in one more pumpkin dish before October comes to an end. My friend who is a health nut gave me this recipe. It is really, really, really good - especially if you like pumpkin, apples, cinnamon, and cream cheese! I have not made it this year, so no picture. Just imagine in your mind a beautiful, little pumpkin full of some of Fall's best flavors with cream cheese and graham crackers on the side waiting to be topped with the deliciousness that is the Hobi Pumpkin!

1 small pie pumpkin, top removed and cleaned
2 c. chopped apples, preferably granny smith
1 c. raisins, (I prefer the golden)
1 c. chopped pecans
1/3 c. sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1 Tbs lemon juice

Mix all ingredients together and place inside the pumpkin. Top with the pumpkin lid and place in a baking dish. Bake for 1 hour at 350 degrees. When the pumpkin comes out of the oven, let it cool a few minutes before diving in. While cooling, get out the graham crackers and the cream cheese. Spread a graham cracker with the amount of cream cheese just right for you - then go to the pumpkin and scoop out some of the delicous apple goodness along with scrapping the sides of the pumpkin to add some extra goodness to your spoon. Top your graham cracker with the pumpkin applely goodness and enjoy!!

This can be served warm or cold. Usually after a few bites of warm delicousness, I will empty the pumpkin out, scrap the sides of the pumpkin, and mix it all together in a bowl and put it away in the fridge. This is what stops me from eating it all in one sitting. Changes can easily be made to the recipe to reflect your family's tastes.

Apple Cider Doughnuts

So I didn't take the picture. Or for that matter come up with the recipe. Both are from a favorite food blog smitten kitchen. Her posts are funny and sometimes even better than the recipes are her funny pictures and comments about her son. But anyhow, i digress. These doughnuts are amazing. Everything below the title is all the author but here are a couple of notes from my experience:

- The author says that the cider should reduce to 1/4 of a cup in about 20 minutes. Mine took closer to 45, just put it on early and let it simmer and simmer, longer than you would think.

- The doughnuts are supposed to go in the fridge for 20 minutes before you fry them. 20 minutes is definitely only a starting time. I have left my doughnuts in for alot longer without any problems.

- I have only ever dipped the doughnuts in cinnamon and sugar so I can't say anything about the glaze except that after dipping them in cinnamon and sugar I wouldn't have them any other way.

- One more thing, a doughnut cutter makes these really really easy, that is the one special piece of equipment needed to make these and a 3.5 in cutter is a perfect size for smallish doughnuts and perfect sized doughnut holes (after eating 10 doughnuts you will appreciate that at least they were "smallish").

Apple Cider Doughnuts
Adapted from Lauren Dawson at Hearth Restaurant

Makes 18 doughnuts + 18 doughnut holes (suggested yield for a 3-inch cutter; my larger one yielded fewer)

Most apple cider doughnuts, despite their name, are kind of a bummer because they don’t taste very apple-y. One of the many things that appealed to me about this recipe was the way the apple cider was reduced and concentrated to hopefully give it more presence. And despite the fact that these are cake doughnuts, which have always played second fiddle to yeast doughnuts in my experience (likely because cake are more likely to get stale sooner, or you know, by the time you buy them), I think this is all the more reason to make them at home.

1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil or shortening (see my explanation in the post) for frying

Toppings (optional)
Glaze (1 cup confectioners’ sugar + 2 tablespoons apple cider)
Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)

Make the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inchdoughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did — cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)

Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. Have ready a plate lined with several thicknesses of paper towels.

Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.

Fry and top the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.

Halloween Apple "Bites"

These are very easy, very healthy and they are just fun.

1. Cut and core an apple into quarters.

2. Cut a wedge out of the peel side

3. Stick slivered almonds in to look like teeth.
(I was in a big hurry when I threw these together, so I am sure you can make your teeth arrangement more "fun.")

(Dip the slices in orange, lemon, or lime juice to maintain color if you're not serving them immediately. Then place slivered almonds.)

Happy Halloween!!

Pumpkin Bars

Pumpkin bars just don't have the same appeal in the summertime as they do in the fall.  Since autumn weather has finally arrived for us, I'm in the mood for this tasty dessert.  This gives you the same flavors and textures as a pumpkin roll without all the fuss of rolling it up.

4 eggs
1 cup salad oil
2 cups sugar
15 oz. pumpkin
2 cups flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
1 cup nuts (optional for some - not for me)

FROSTING:

8 oz. cream cheese
1/2 cup butter
1 Tbsp. milk
1 tsp. vanilla
4 cups powdered sugar, sifted to break up lumps

Mix eggs, oil, sugar, and pumpkin into large bowl.  Sift flour, baking powder, soda, salt, cinnamon, ginger, cloves, nutmeg, and nuts together and add to mixture.  Pour into greased and floured cookie sheet and bake at 350 degrees for 25 to 30 minutes.

Frosting:  Beat cheese, butter, vanilla, and milk together until soft.  Add powdered sugar until correct consistency.  Spread on bars.  Cuts better if chilled.  Store in refrigerator.