Frosted Pumpkin Cookies

Fall brings out the baker in me. I love being inside baking something yummy when it's a tad cooler outside (since it doesn't get very cold here in So Cal). I found some canned pumpkin at the grocery store and knew I wanted to make something pumpkin-ish. I found this recipe here.

1 1/2 cups packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1 cup canned pumpkin
1 egg
2 1/3 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup pumpkin seeds or chopped pecans ***didn't add as many pecans, not big nut lovers in my home (though I LOVE them)
chopped pumpkin seeds ***I didn't add these***
Cinnamon Frosting
3 cups powdered sugar
1/4 cup butter, softened
1/4 teaspoon ground cinnamon
3-4 tablespoons milk
Directions
Heat oven to 350F degrees.
Mix brown sugar, butter, and shortening in large bowl. Stir in pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir in pumpkin seeds.
Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheet; flatten slightly.
Bake 12-15 minutes or until almost no indentation remains when touched in the center. Remove from cookie sheet. Cool completely on wire rack. Frost cookies with Cinnamon Frosting. Sprinkle with additional chopped pumpkin seeds.
Cinnamon Frosting: Mix all ingredients until smooth and spreadable.

Yummy fall treat!!

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Mixed Blessings

I saw this recipe in one of my favorite cookbooks and thought it'd make the perfect snack during conference. I was right. It was a huge hit!! And it made the house smell fabulous.

6 c. popped corn (this is one bag- learned that the hard way after I popped 3!!)
2 c. chow mein noodles
5 Tbsp. butter
3 Tbsp. sugar
1 tsp. vanilla
1/2 tsp. ground cinnamon
1 (6 oz) can honey roasted peanuts or almonds **I used almonds, I LOVE almonds***
1 c. Craisins

In a large pan (I used 9x13) combine popcorn and chow mein noodles. In a saucepan, melt butter and sugar. Stir in vanilla and cinnamon. Pour over popcorn and chow mein noodles and toss to coat. Bake at 250 for 1 hour, stirring every 20 mins. Stir in almonds and Craisins. Spread on waxed paper to cool. Store in airtight container. Makes about 10 cups.

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Best Lemon Blueberry Bundt Cake

My Drew insisted that we get blueberries at the grocery store last week. But then, being the 3 yr old that he is, wanted nothing to do with them once we were home. What's a girl to do? I also had lemons that needed to be used....so I found this recipe and went for it:
Found here.

Ingredients
2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
1 3/4 cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk ****didn't have buttermilk- substituted it with this: 1 tbsp lemon juice + low-fat milk to make 1 cup & let stand for 10 minutes = 1 cup low fat buttermilk***
1 1/4 cups blueberries, tossed with
1 tablespoon flour
Glaze
1 1/2 cups confectioners' sugar
8-10 teaspoons lemon juice
1 tablespoon corn syrup
lemon zest (to garnish)
Directions
Heat oven to 350°F Butter a 12-cup bundt pan.
In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

YUM!

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Zucchini Cookies

Since I started dieting I haven't had too many treats. I went on the hunt yesterday to find good, healthy alternatives. In my search I found this recipe. The disclaimer is- nothing tastes better than my favorite chocolate chip cookie recipe (and I don't even like chocolate). But this is definitely a good alternative. And the kids loved them!!!

Note- I didn't add the walnuts or raisins because I knew my kids wouldn't eat them. But I definitely will next time (for me ;). I think craisins would taste good here too.


106 calories per cookie


1 c butter, at room temp
1 1/2 c sugar
2 large eggs
1 tsp vanilla
2 c. grated zucchini
2 3/4 c. all purpose flour
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 c walnuts, chopped
1 c. semisweet chocolate chips
1/2 c raisins
1 c sweetened flaked coconut
Preheat oven to 350. In a large a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon and salt. Add to zucchini mix. Stir in nuts, chocolate chips, raisins, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 mins. Transfer to a rack to cool. Repeat with remaining dough.

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Spaghetti Pie Ole

I found this recipe here and tweaked it a bit. It was super good. Everyone in my family loved it!
With the cumin it has a bit of a spanish taste to it (hence the name Spanish Pie Ole).

7 ounces spaghetti, uncooked
1 egg
1 teaspoon salt
1 1/4 teaspoon garlic powder
1 1/3 cup Monterey Jack cheese, or cheddar, shredded ***I used cheddar***
1 pound lean ground beef
1/2 teaspoon ground cumin
10 ounces canned chopped tomatoes with chili, undrained **** instead of this I used spaghetti sauce*****
3/4 cup sour cream
Directions:
Preheat oven to 350°F. Cook pasta according to package directions and drain. Whisk together egg, half the salt, 1/4 tsp. garlic powder and 1/3 cup cheese. Add pasta and toss. Arrange in 9 inch pie dish, pressing to form shell. Heat large skillet over medium heat until hot. Add ground beef and brown 4-5 minutes, breaking up into 3/4 inch crumbles. Pour off drippings. Season with remaining salt and remaining garlic powder. Add cumin and stir in tomatoes (I used spaghetti sauce here). Bring to a boil and cook 3-5 minutes or until liquid is almost evaporated, stirring occasionally. Reserve 2 Tbs. beef mixture for garnish. Stir sour cream into remaining beef and spoon into pasta shell. Place remaining cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese and bake 15 minutes or until heated through. YUM!!!

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Easy Chocolate Caramel Ice Cream Bars

This is soooo super yummy and sooo super easy.
Go make it. And thank me later. :)

16 ice cream sandwiches
6 oz. caramel ice cream topping
12 oz. Cool Whip
2 large Heath Bar candy bars, finely chopped

In a 9x13 pan, place ice cream sandwiches in a single layer. Pour caramel topping over the top (microwave for a few seconds if it's not pouring out easily). Spread Cool Whip over top. Sprinkle Heath bar crumbs over the top- I used my mini food processor to chop my Heath bars up; took 10 secs and worked like a charm. Cover with foil. Freeze for several hours. Thaw for 5-10 minutes before serving.

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Corn Salsa

Admittedly not the best picture. But this stuff is GO-OD!

1 (15 oz.) can black-eyed peas drained

1 (15 oz.) can white shoepeg corn drained

4 green onions, sliced

5 med. roma tomatoes, chopped
2 avocados, chopped

1/2 bunch cilantro, chopped (opt)

olives, chopped (opt- I chose not to use them)

1 pkg Good Seasons Italian dressing mix, made according to directions

Combine all ingredients with dressing. Chill.
And that's it. Serve with chips.

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Au Gratin Broccoli and Cauliflower

My husband hates vegetables. I have to act more like his mom at the table than a mom to my 3 kids when it comes to vegetables. He would tell you otherwise, but it's true.
I spotted this recipe today from the Sister's Cafe and it looked great. I'm always on a hunt to serve up veggies in a different way. Even Josh loved this!!!

16 oz fresh broccoli and cauliflower florets
1/2 cup reduced-fat mayonnaise
1/2 cup shredded Sharp Cheddar cheese *I used mild, didn't have sharp
1/2 cup shredded Parmesan cheese
3 green onions, sliced *I didn't use green onions
1 clove garlic, minced
1 T Dijon mustard
1/8 tsp ground red cayenne pepper
1 T Italian-seasoned breadcrumbs
1/4 tsp paprika
Preheat oven to 350 degrees. Stir together mayonnaise, cheddar cheese, parmesan cheese, green onions, garlic, mustard and red pepper; set aside. Cover and steam florets 6-8 minutes until crisp tender. Drain well. Arrange florets in baking dish. Spoon cheese mixture over florets. Sprinkle with breadcrumbs and paprika. Bake 20-25 minutes or until golden brown.

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Saturday Meatloaf

Another version of meatloaf. From the ward cookbook. With a sweet taste (from the sauce). Good stuff!

1 1/2 lbs ground beef
2/3 c. dry bread crumbs
1 c milk
2 eggs, slightly beaten
1/4 c. onion, chopped
1 tsp salt
1/8 tsp pepper
1/2 tsp sage
Catsup sauce

Combine all ingredients except sauce. Shape in loaf pan. Spread with catsup sauce. Bake 1 1/4 hours at 350.

Catsup sauce:
6 Tbsp. brown sugar
1/2 c. ketchup
1/2 tsp nutmeg
2 tsp. Dijon mustard

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Almond Poppyseed Bread

Not a great picture- my kids mauled it this morning.

I needed something yummy for my visiting teaching sisters and home teaching families (nothing quite like waiting til the very last day right?). I found this recipe from Our Best Bites. It is SO good. And I had enough for 5 mini loaves and a square cake pan (pictured above & not ideal for bread but it still tasted good ;).

Almond Poppyseed Bread


3 c. all-purpose flour
2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/8 c. canola oil
3 eggs
1 1/2 c. milk
2 tsp. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring
1 1/2 tsp. almond flavoring


GLAZE
3/4 c. white granulated sugar
1/4 c. orange juice **I didn't have straight o.j., I used concentrate & added more water; still good***
1/2 tsp. vanilla
1/2 tsp. butter flavoring
1/2 tsp. almond flavoring



Preheat oven to 350. In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them).
When done, place on a cooling rack for 10 minutesand then remove from pans and allow to cool completely on a cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.

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