MINI PUMPKIN MUFFINS WITH CREAM CHEESE FROSTING

My little granddaughter, Hope, loves her pumpkin bread!  She turned one year old last October and she had a "Our Little Pumpkin Is Turning One" themed birthday party.  I made these little mini pumpkin muffins because, I mean how perfect....she loves pumpkin muffins and she is a little "mini" herself.  She lovvvved them!  I actually substituted sweet potato this past week for the pumpkin and she loved them just as much.

My daughter Holly and her sweet baby, Hope.

I found this recipe for pumpkin muffins while going through some old recipes of my Mom's. I think what caught my eye was first...that it won 2nd place in a contest and the second thing that caught my eye was all of the different spices!  Yummm!  It almost seemed like too many spices but after tasting it, it is apparent that they all work together perfectly and make each bite super duper flavorful.  Definitely deserving of an award in my books.  The original recipe called for 1 cup of vegetable oil and 3 cups of sugar.  I felt like 3 cups of sugar was just too much so I backed it down to 2 cups.  I cannot imagine having another cup in this recipe because 2 is just right....sweet but not too sweet.  Then I read that you could use coconut oil in place of the vegetable oil in recipes.  I knew that would be much healthier so I replaced half of the oil with the coconut oil.  I may use only coconut oil next time.  It was so moist.

Fast forward to this past week, I was keeping both Hope and her brother Alex for a few days.  I baked a few sweet potatoes for dinner one night and the only person who ate any was me....so I had like 3 potatoes left.  I hated to just stick them in the fridge because in my house, that is where good food goes to die.  Wahhh!!! I hate to say that but you have to be able to admit you have a problem before you can fix it...right?  Okay getting back on the subject.  I had three sweet potatoes left.  I thought of my pumpkin muffin recipe and the two worlds collided....sweet potato muffins! I didn't even put any frosting on them and Hope and Alex both loved them.  So much so that I had to cut them off.  They wanted them for snacks, breakfast, dessert...pretty much all day.  They are low in sugar but not sugar free guys...gotta pace yourselves. LoL!

Hope you like them like Hope and Alex do!

MINI PUMPKIN MUFFINS WITH CREAM CHEESE FROSTING

2 cups Pumpkin Puree 
 4 eggs
1/2 cup Coconut Oil, (melted and cooled)
1/2 cup Canola Oil
2/3 cup Milk
2 cups of Sugar
3-1/2 cups Flour
2 teaspoons Baking Soda
1/2 teaspoon Salt
1 teaspoon Ground Nutmeg
1 teaspoon Ground Cloves
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1 teaspoon Ground Allspice

Preheat 350 Degrees

In a large bowl, mix the first 5 ingredients until well blended.

In a separate bowl, combine the rest of the ingredients.

Add 1 cup of the dry ingredients at a time, to the wet, continuing until everything is blended together.

Fill mini muffin cups to just above half full.

Bake for 13-15 minutes or until center springs back when touched.

Makes approximately 8 dozen miniature muffins.

CREAM CHEESE FROSTING:

4 ounces Cream Cheese
4 ounces Butter
2 cups Powdered Sugar
1 teaspoon Vanilla

Beat the cream cheese and the butter together in a large mixing bowl.
Add the powdered sugar slowly to the cream cheese/butter mixture on low speed of mixer.
Add the Vanilla and mix until well blended.

Place the frosting in a gallon size ziploc bag.  

Snip a very small piece off of one corner of the bag.

Squeeze the icing onto the cooled muffins in a circular design.

ENJOY!

CLICK HERE FOR A PRINTABLE RECIPE!

BREAKFAST CASSEROLE

This casserole is going down as my new favorite large-crowd breakfast dish!  Actually, this can be halved so it is going down as my new favorite breakfast dish...period!   It is so versatile and you can take it in any flavor direction that you want just by changing your spices.

I wasn't sure how this recipe was going to turn out so I didn't take a lot of pictures.  In fact, I only took two!  So wish I would've taken a picture of the layers of cheesy eggs, on top of sausage, on top of golden fried potatoes.  It was pure divine yumminess.  Not guilt-free, but this isn't something I would eat everyday.  I probably will save this dish for special times such as Christmas morning, brunch with friends, or when I have company!

My son made a dish similar to this while we were on vacation.  I called him to ask him what he put in it but he didn't write it down, or have a recipe either.  He just combined flavors that he liked, so I just did the same thing.

I have never cooked Chorizo sausage but I will be cooking it from here on out.  It was packed with so much spicy flavor that it brought the casserole up a notch...or two....or three!!  My son used fresh, russet potatoes in his casserole but I just didn't want to go to the trouble.  I was looking for a shortcut and I thought of the potatoes.  I didn't want to have to get up early to peel and chop potatoes and the OreIdas do all the work for you, so there you go.  However, if you want to make it all completely from scratch, then you definitely could.

I used three different skillets only because I didn't have a recipe and had not thought the whole thing through.  But, I wrote this recipe to help, you and me both, cut down on the amount of skillets used and therefore, cut down the amount of cleanup involved.  I love to cook but I HATE to clean up!

I made this for breakfast for friends and I served it with Salsa, fruit, and blueberry muffins.  My husband came home and ate it for lunch.  It is one of those dishes that can be served all day long, and, actually, for any meal.

Invite some friends over for this breakfast casserole and coffee...it is a great way to start the Summer off right!

HAPPY SUMMERTIME Y'ALL!

BREAKFAST CASSEROLE

(Serves 8-10 depending on what else is served and how big the appetites are)

1 - 32 ounce bag frozen Ore Ida Diced Potatoes
4 Tablespoons Canola Oil
2 teaspoons Chili Powder
1 teaspoon Cumin
Salt and Pepper to season the potatoes
1 lb. Chorizo Sausage
1 lb. Breakfast Sausage (I used Owen's Mild)
16 Eggs
1/4 cup Sour Cream
Salt and Pepper to season the eggs
1 medium Onion, diced
1 bunch Green Onions, chopped
1 medium Poblano Pepper, diced
4 cloves Garlic, minced
1/4 cup Cilantro, chopped
2 cups Cheddar Cheese, shredded
2 teaspoons Chili Powder
1 teaspoon Cumin

1.   In a large non-stick skillet over medium high heat, heat the canola oil.

2.   Add the Potatoes and sprinkle the chili powder, cumin, salt and pepper over them.

3.   Cook the potatoes, without turning, for about 10 minutes.  Turn the potatoes and cook another 7-10 minutes until golden brown.

4.   Spray a 13 X 9 baking dish with Pam and then place the potatoes in evenly.

5.   In the skillet you cooked the potatoes, or another skillet, brown the chorizo and the breakfast sausage.  Scoop the cooked sausage onto the potatoes evenly.

6.   You can either save some of the grease from the cooked sausage or you can start fresh with canola oil or butter to saute the veggies.

7.   In the skillet you used for the sausage or another skillet and using about 2-3 tablespoons of the sausage grease, canola oil, or butter, add the onion, green onions, garlic, and poblano pepper.  Cook until softened.

8.   Whisk or beat the eggs and the sour cream.  Add the cooked veggies, cilantro, cheese, chili powder, cumin and salt and pepper to taste.  Stir to combine.

9.   Pour the egg mixture over the potato and sausage mixture.

10.  Bake at 350 Degrees for 35-45 minutes until golden brown and center is set.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

BEST YOGURT PARFAIT EVER

Now tell me, doesn't this look like it is just going to be divine?  I am here to tell you, IT IS!!

I was cleaning out a room the other day, getting ready for some remodeling, so I just had Pioneer Woman playing on the television.  I looked up when she started talking about this little treat.  She had me intrigued because she was just gushing over this Greek Yogurt (that is an anomaly to me...not a fan).  She said her Mom taught her how to make it and she described it as "the best thing she has ever put in her mouth"!

I have been battling a sinus infection and on antibiotics, for what seems forever.  I was just thinking that I needed to be eating some yogurt to get some of that balance back in my gut, so she had me there too.  I watched her make it and it was simple enough, but what she did to the yogurt is where she got me hooked into trying it.

She started off with a container of Greek Yogurt but then she added heavy cream, brown sugar, and vanilla, and then finished it by layering it with fresh assorted berries.  I went to the store the next day and made it this morning.

I could not put my spoon down, it was just that good.  I know it has sugar and heavy cream but surely the yogurt and fresh berries cancels out any bad that could do....please tell me that is the truth!!  What a perfect little dish for serving to your family for breakfast, your girlfriends for brunch, or just for anytime you want a snack or light dessert....I so think this could be considered dessert : )

It took me less than 5 minutes to mix up...20 minutes in the fridge...3 minutes to assemble....what could be easier or less trouble.  I think I can safely say that this would make a Greek Yogurt lover out of any hater!  Try it and let me know!

BEST YOGURT PARFAIT EVER

(1) 17.5 ounce container Greek Yogurt (I used Fage)

1/2 cup Heavy Cream

1/2 cup Brown Sugar (I used half light and half brown sugar, but it could be either and be great)

1 teaspoon Vanilla

Assorted Berries

Almonds, Walnuts, Granola

Extra Brown Sugar

Spoon the container of yogurt into a medium size bowl.

Add 1/2 cup heavy cream and teaspoon of vanilla to the yogurt.  Using a whisk, combine until well incorporated and creamy.

Sprinkle the 1/2 cup of brown sugar over the top of the yogurt mixture but 

DO NOT STIR.

Cover with plastic wrap and place in refrigerator for at least 20 minutes.

In a parfait glass, or a small bowl, put a handful of berries.

DO NOT stir the brown sugar into the yogurt, but rather just dip your spoon all the way to the bottom and back up again grabbing some of the yogurt with the brown sugar, and dollop onto the fruit.  Repeat.

Top with a little bit of brown sugar, granola, nuts, if you like.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

PUMPKIN BREAD

I think I got this recipe from my sister-in-law, Judy.  I found it in a bag of torn-out and copied recipes that I keep and add to from time to time.    I am so glad I found it because my little grandson loves Pumpkin Bread and I wanted to make him some.

 

This little munchkin came over today and he scarfed down a slice of that bread!



I think the ingredients in this recipe set it apart from other pumpkin bread recipes.  First of all, it has half the oil of most recipes because it incorporates ricotta cheese in its place.  Also, it calls for either milk or orange juice and I thought orange juice would pump up the flavor a bit.  Equal parts of brown sugar and white sugar are what sweetens this recipe and I used the dark brown sugar because I wanted more of that deep molasses flavor. 

 

 

Something I like to do is to grease my loaf pan by spraying it with Baker's Joy.  I then cut a piece of parchment paper that fits at the widest part of the pans and hangs out of both sides.  This step will keep the bread from sticking to the bottom of the pan.  Also, when the bread is done you just simply grab both ends of the paper that is hanging out and lift it out of the pan to cook on a rack.

 

 

This recipe makes two large loaf pans so it is perfect to keep one loaf of bread for you and freeze one or share it with a friend.  So simple to put together, and it will make your kitchen smell like a spiced fall candle!  Now that is reason enough to try this recipe : )  

 

He loves his pumpkin bread!

 

 

PUMPKIN BREAD

Preheat oven to 325 Degrees

 

 

3 cups All Purpose Flour

1 tablespoon + 1 teaspoon Pumpkin Pie Spice

2 teaspoon Baking Soda

1-1/2 teaspoon Salt

1-1/2 cup Granulated Sugar

1-1/2 cup Light or Dark Brown Sugar (I used dark)

1 can (15 ounce) Libby's 100% Pure Pumpkin

4 Large Eggs

1/2 cup Vegetable Oil

1/2 cup Whole Milk Ricotta Cheese

1/2 cup Orange Juice or Milk (I used Orange Juice but I might try Milk next time)

1 teaspoon Vanilla

NOTE:  You can add 1 cup of Walnuts or Dried Cranberries, if you like

 

Place all of the dry ingredients in bowl and mix until well blended.

 

Place all liquid ingredients in blender until well blended.

 

Pour liquid ingredients into dry ingredients and mix just until well blended.  Do NOT over mix as it will develop the gluten in the flour.

 

Divide batter between two large loaf pans.

 

Bake in a 325 degree oven for approximately 60 minutes or until a wooden toothpick inserted comes out clean.

 

 

 

 

 

ENJOY!!

 

CLICK HERE FOR A PRINTABLE RECIPE

 

BAREFOOT CONTESSA'S SUNDAY MORNING OATMEAL

I made this again and now I have some blueberries...yumm!

When I was a child, my Ma-Maw Allie came to live with us.  She was an amazing cook and I, unfortunately, was such a picky eater when I was little.  Ugh...why?  She would make everything from scratch....things  like Fried Apple Pies in a cast iron skillet, Watermelon Rind Preserves, fresh Pinto Beans, and I would not have any part of it.  However, I remember her delicious fried shrimp, her amazing gumbo, and especially the yummy breakfasts she would cook me every morning!  She would wake me up and ask me what I wanted for breakfast.  I mean how spoiled could I get?!  She made the best pancakes and french toast ever.  One of my favorite things she would make though,  was oatmeal.  I loved it with 2 slices of toast.  I was only 10 when she passed away and I hate that I never really helped her cook or tried to like the things that I thought I didn't like because now I would give anything to have one of her fried pies!  Maybe growing up watching her and enjoying her love for making things fresh is where my love of cooking and cooking things from scratch came from.  

My Ma-Maw Allie, my mom, and myself....circa 1970.  I was about 7 years old here.

. 

I have always made my oatmeal like my Ma-Maw Allie made it and that is with water and no milk. Now, I love it that way but I think I have found a way that I love it even more!  When my husband James and I went to Colorado recently with our friends Pat and Nita Hughes, we stayed at The Sonnenalp, a beautifully quaint, cozy, Bavarian resort in Vail.  We ate breakfast in the hotel and they had the most wonderful breakfast buffet.  I usually hate buffets, but this one was exceptional.  If you wanted something, it was on this buffet.  It took up an entire room!  It was there that I tried their oatmeal.  It was so creamy and almost velvety.  They had every kind of topping you could want.  Before this day,  I had always just ate my oatmeal with butter and sugar, maybe sometimes blueberries and/cinnamon.  This place had every kind of fresh and dried fruit you could want, almonds, walnuts, pecans, brown sugar, white sugar, coconut, flax seeds, sunflower seeds, etc.

It was then that I tried some oatmeal that was the best I have ever eaten.  I could not figure out why it was so good until the other day.  I was at home and sick and watching Barefoot Contessa on the Food Network (I am obsessed).  That day she was making her Sunday Morning Oatmeal and it looked just like what I had had at the Sonnenalp.

My husband and I in the beautiful Sonnenalp dining solarium.

James and I with our friends Nita and Pat at the Maroon Bells in Aspen.  

Well, I made that oatmeal this past Saturday morning and it was de-li-cious.  Finally, I found what was different...it was the milk.  Milk in the oatmeal...I had never made it that way before, but now I know that it is what set the oatmeal apart at the Sonnenalp.  Makes so much sense, too.  I mean, that is what made it so creamy and so full of flavor.  

Now, I am going to post the recipe exactly the way Barefoot Contessa makes it.  But...I did not add everything she added.  I did my own thing like at the Sonnenalp.  Barefoot Contessa does not add butter, but I did.  She adds bananas, raisins, and dried cherries but I didn't have any so I didn't add those.  She also uses Maple Syrup as her sweetener but I used brown sugar.  Then I added what I could find in my pantry like dried cranberries, blueberries, pecans, and brown sugar.  Next time, I want to add the bananas, dried cherries, maybe some fresh blueberries, some cinnamon, raisins, next time.  The options are limitless.  Don't forget to add a little sprinkle of kosher salt before you take your first bite.  I love how the sweet and salty complement each other.  My friend Nita always reminds me to do that!

Only negative thing I can say is that my husband likes it better the old way...with just water.  Uh-oh...he might have to have to learn to like it this way! 

SUNDAY MORNING OATMEAL

(Exactly the way Barefoot Contessa makes it)

1-1/2 cups Whole Milk

2 cups Water

1-1/2 cups Quick Cooking Oats (not instant)

1/2 teaspoon kosher salt

1 Banana, sliced

1/2 cup Dried Cherries

1/2 cup Golden Raisins

Pure Maple Sugar or Brown Sugar to sweeten

Heat the milk and water in a medium saucepan until it starts to simmer.

I know it doesn't call for butter but add it...trust me on this!

Add the oatmeal and salt, bring to a boil, then lower the heat and simmer for 4-5 minutes, stirring occasionally, until thickened.

Don't look for the banana because I didn't have one...(pic is so blurry you probably wouldn't see it anyway)

Off of the heat, stir in the banana, cherries, and raisins.  Place the lid on the pot and allow to sit for 2 minutes.

Serve hot with maple syrup or brown sugar and extra milk.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

SUNSHINE TOAST (TOAD IN A HOLE)

This was my first time to make this scrumptious little breakfast treat.  I had seen it one time in a magazine, and I want to say it was a Food Network issue, but I could be wrong. Anyway, they called it "Toad In A Hole".  It was the first time I had ever seen it made.

This morning I was trying to decide what to make for breakfast.  I didn't want to go to too much trouble since I cannot smell or taste.  I have been down since Wednesday with some kind of sinus stuff that is going around. However, I can taste sweet and I can taste salty, and since I loooooove buttered toast and I love a fried egg that is what I decided upon.  I even put a little apricot preserves on my toast to add a little sweet.  I had my idea of how to make it but I thought I would google it and, come to find out, it is not really called Toad In A Hole.  It actually goes by several different names so I loved getting to choose what I wanted to call it.  I thought Sunshine Toast sounded like a wonderful, morning kind of breakfast that I would want to eat so Sunshine Toast it is.  

Now, I can only go by what my husband said but, he really liked it and I cannot wait to make it for my grandson.  I like the idea of using whatever cookie cutter you want.  I used a heart and a circle but just think about the possibilities....easter cross, CHRISTmas star, football, dance, child's age...I could keep going.  And then I think about what you could put in the center...scrambled eggs with herbs, bacon, veggies, cheese, etc.  Oh what if you make it more like french toast and then add the egg in the center?  I may be making this a lot in the next few weeks.  I will let you know how they all turn out!

Now, I will say that you need to cook this on low heat so that your toast will not burn before the egg cooks.  I think that is the challenge to getting this dish right.  I didn't know that so I started with medium heat and I really wished the egg had cooked a little more.  Also, make sure that when you flip your toast that there is butter added to the pan so that your egg will not stick when flipped.  
When I finished this dish, I wished I had something green to add to it but I saw an orange and decided to zest it over the dish.  It did not turn out like I thought.  It was a quick thought and now I wished I had added some thinly, sliced green onion.  I think that would have been yummy too!  Well there is always next time...like tomorrow! Ha!

SUNSHINE TOAST

2 Pieces of Bread

2 tablespoons of Butter

2 Large Eggs

Salt and Pepper

Butter 2 pieces of bread

Use cookie cutters to cut out center of bread.

Put bread in a buttered skillet on low.  Break an egg into each hole.

Salt and Pepper each egg and cook until bread is toasted to your liking, then flip!  Make sure there is butter in the pan where the egg will land when flipped, or it will stick.

Serve with honey, jelly or preserves.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

STRAWBERRY DIP

I love super-easy recipes.  This recipe wins the prize for being the tastiest and easiest!

I made it this past weekend for a bridal brunch for one of my daughter's dearest friends, Melissa.  She is a girl with a beautiful smile, beautiful heart and one of the most entertaining lives! Ha!  If anything is going to happen, it will always happen to Melissa and I love to hear her newest stories.  I am so happy that she has found her true soul mate.  She deserves every happiness and I cannot wait to see them begin their happily ever after in just a little under 3 weeks!! So excited!

Okay, back to the recipe.  I don't know where I got this recipe but I know I have made it a hundred times (I may be exaggerating a bit)! I have made it for showers, holidays, funerals, just about any time people gather together, this is a delightful thing to serve. Unless you are allergic to any of these ingredients, you will love it and it is totally a gluten-free dessert! Yep, it;s pretty much perfect! I mean, if you can work a mixer and you over the age of 5, you can make this recipe!  It has 2 ingredients...marshmallow creme and strawberry cream cheese.  How can you go wrong...I could eat either of these with a spoon by themselves but mixed together and dip a strawberry in it....ohhhhh myyyyy goshhhh!! Heavenly!

STRAWBERRY DIP

(2) 7 ounce jars of Marshmallow Creme

(1) 8 ounce container Strawberry Cream Cheese (fat-free is just as good)

Strawberries for dipping

Empty 2 jars of marshmallow creme into a medium sized bowl.

Add cream cheese.

Mix well using a hand mixer.

Pour into a bowl and serve with strawberries.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE