pumpkin pecan loaf

Ingredients

• No-Stick cooking spray
• 1/2 cup light olive oil*
• 1 1/2 cups sugar
• 2 large eggs
• 1 cup solid pack canned pumpkin
• 1/3 cup milk
• 1 1/2 cups all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 cup chopped pecans
• 
  TOPPING
• 1/2 cup chopped pecans
• 1/4 cup firmly packed brown sugar
• 2 tbsps. light olive oil

Directions

• Heat oven to 350°F. Coat 9 x 5-inch loaf pan lightly with flour no-stick cooking spray.
• Stir olive oil and sugar together with spoon. Stir in eggs until blended. Add pumpkin and milk. Combine flour, baking soda, salt, cinnamon and ginger. Add to pumpkin mixture, stirring until well combined. Stir in 1/2 cup pecans.
• Pour batter into prepared pan. Combine 1/2 cup pecans, brown sugar and olive oil until mixed and crumbly. Sprinkle over batter.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. 

Prep: 10 min

Cook: 60 min + 10 min cooling

Servings: 12

* I use pinto bean puree as a healthier alternative to the oil

Recipe Courtesy of Crisco

banana nut muffins

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

1. Preheat oven to 350 degrees F and lightly butter 2 muffin tins

2. In  a large bowl, combine the flour, baking soda, and salt; set aside.

3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.

4. With an electric mixer fitted with a wire wisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes.

5. Add the melted butter, eggs and vanilla and beat well, scraping down the sides of the bowl once or twice.

6. Mix in the dry ingredients just until incorporated.

7. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins and fill them about halfway. Give them a tap on the counter to get any bubbles out.

8. Bake until a toothpick stuck in the  muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.


Prep: 10 min
Cook: 20 min
Servings: 12 (large muffins) or 24 (small)

* Recipe Courtesy of Tyler Florence

pumpkin white chocolate chip cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (12-ounce bag) white chocolate chips
• Nonstick cooking spray or parchment paper

Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off and cool them on wire racks.

Cream Cheese Frosting

1 (8 0unce) package of cream cheese

1 cup powdered sugar

1/2 teaspoon vanilla extract

Blend cream cheese first until smooth. Add sugar and blend. Add vanilla and mix. Spread  frosting on cooled cookies and enjoy!


*Recipe adapted from foodnetwork

adam's peanut butter cup fudge ripple cheesecake

For the Crust:

4 1/2 cups crushed Oreo cookies

1/2 cup melted butter

For the Filling:

3 (8 ounce) packages cream cheese, softened

1 cup sugar

1 cup sour cream

3 eggs, lightly beaten

1 1/2 teaspoons vanilla

1 cup chocolate fudge topping, divided

6 peanut butter cups, cut into small wedges

6 butterfinger, chopped

1. Crush Oreos in a food processor. Add melted butter and mix well. Press onto bottom and up 1" sides of a 10" springform pan. Bake at 350 for 6 minutes.

2. In a large bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed till combined. Stir in vanilla. Pour half of cream cheese batter over crust. Microwave half of the hot fudge topping till pourable, but not hot. Drizzle this over the cheesecake batter. Sprinkle with half of your peanut butter cups and butterfinger. Pour the rest of your cheesecake batter over the peanut butter cups and butterfinger. Then top with remaining peanut butter cups and butterfinger, pressing down on them a little.

3. Bake at 350 for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack. Microwave remaining fudge topping and drizzle over top of cheesecake. Refrigerate overnight. Garnish with more peanut butter cups if desired.

amazing banana nut bread

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup butter or margarine
• 1 cup white sugar
• 1 cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 cups mashed overripe bananas
• 4 eggs, beaten (room temperature)
• 1 cup chopped walnuts
• 
  
• 1. Preheat the oven to 325 degrees F. Grease and flour two 9x5 inch loaf pans.
• 
  
• 2. Sift the flour, salt, baking soda and baking powder into a large bowl. In a separate bowl, mix together the butter and sugar until smooth. Add the vanilla and cinnamon and mix. Stir in the bananas, eggs, and walnuts until well blended. Pour the dry mixture into the wet ingredients, and stir just until blended. Divide the batter evenly between the two loaf pans.
• 
  
• 3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.

prep: 20 min

cook: 1 Hr 10 Min

servings: 24 (Yield 2- 9x5 inch loaves)

peanut butter pudding

• 
  
• 25-30 Oreo Cookies
• 1/4 cup melted butter
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup creamy peanut butter
• 1 cup confectioners' sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 2-2/3 cups cold milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 milk chocolate candy bar (1.55 ounces), coarsely chopped
• 1/2 cup slated cashews, chopped
• 
  
• 1. Using a food processor pulse Oreo cookies until finely crushed. Mix in melted butter and press into the bottom of a 9x13 in baking dish. Bake at 350° for 10 minutes. Cool completely on a wire rack.
• 
  
• 2. In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.
• 
  
• 3. In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and cashews. Cover and refrigerate for at least 1 hour before serving.

prep: 25 min

cook: 10 min + chilling

servings: 12

steak kabob marinade

• 
  
• 
  
• 1 cup vegetable oil
• 3/4 cup soy sauce
• 1/2 cup lemon juice
• 1/4 cup Worcestershire sauce
• 1/4 cup prepared mustard
• 2 teaspoons Montreal Steak Seasoning
• 2 cloves garlic, minced
• 
  

In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, steak seasoning and garlic. Mix well, and add your steak or favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

prep: 15 min

cook: Marinate in Refrigerator 4-24 hours

servings: 6 (Yield 3 cups)

black-eyed pea salsa

1 can black-eyed peas, drained and rinsed

1 pack dry Italian dressing packet

5 green onions, chopped

5 tomatoes, chopped

1 can corn, drained

¼ to ½ a bunch cilantro

1 avocado, cut into 1/4 inch cubes

Mix all ingredients in a bowl. Serve with chips and try not to get addicted.

puffy chile rellenos casserole

6 cans (4 ounces each) whole green chiles, drained*

8 flour tortillas, cut into 1-inch strips

2 cups (8 ounces) shredded mozzarella cheese

2 cups (8 ounces) shredded cheddar cheese

3 cups egg substitute

3/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon salt

1 teaspoon paprika

1 cup salsa

* I use one large can

1. Cut along one side of each chili and open to lie flat. Coat a 13-in. x 9-in. beaking dish with nonstick cooking spray. layer half of the chilies, tortilla strips, mozzarella and cheddar cheeses in prepared dish. Repeat layers.

2. In a small bowl, beat the egg substitute, milk, garlic powder, cumin, pepper and salt. Pour over cheese. Sprinkle with paprika.

3. Bake, uncovered,at 350* for 40-45 minutes or until puffy and a knife inserted in the middle of the pan comes out clean.

Let stand for 10 minutes before cutting. Serve with salsa.

Suggestions: If you want a healthier version use low-fat cheeses and fat-free milk.

prep: 20 min

cook: 40 min + 10 min

servings: 8

black bean lasagna

1 large onion, chopped

1 medium green pepper, chopped

4 to 6 garlic cloves, minced

2 tablespoons vegetable oil

1 can (28 ounces) crushed tomatoes

1-1/2 teaspoons salt

1-1/2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoons cayenne pepper

1 can (25 ounces) black beans, rinsed and drained

1 cup canned pinto beans, rinsed and drained

1 cup corn, drained

1 carton (15 ounces) ricotta cheese

1 egg white, beaten

2 tablespoons minced fresh parsley

1 tablespoon chopped seeded jalapeno pepper

2 cups (8 ounces) shredded cheddar cheese

4 flour tortillas, halved

In a large saucepan, saute the onion, green pepper and garlic i oil until tender. Stir in tomatoes, salt, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the black beans, pinto beans and corn. Heat through.

In a large bowl, combine the ricotta cheese, egg white, parsley and jalapeno. Spread a third of the bean mixture into a greased 13-in. x 9-in. baking dish. Top with half of the cheddar cheese, tortillas and ricotta mixture. repeat layers. Spread remaining bean mixture over top.

Cover and bake at 350* for 30-35 minutes or until bubbly. Let stand 15 minutes before cutting.

prep: 30 min

cook: 30 min + 15

servings: 8

sweet pepper chicken

6 boneless skinless chicken breasts

1 tablespoon vegetable oil

1 medium onion, halved and sliced

1 medium green pepper, julienned

1 medium sweet red pepper, julienned

1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted

1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted

1 cup sour cream

Hot cooked rice

In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt slow cooker. Top with onions and peppers. Combine the soups and sour cream; pour over vegetables. Cover and cook on low for 4-5 hours. Serve over rice.

Suggestions: add sliced mushrooms with peppers and onions.

prep: 20

cook: 4 hours

servings: 6

peppercorn pork tenderloin

2 tablespoons olive olive oil

1 pound pork tenderloin (cut into 1/4 inch slices)

1 teaspoon crushed peppercorns*

1/2 cup apple juice

2 tablespoons lemon juice

2 tablespoons sour cream

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of pork with peppercorns.

2. Saute pork in oil 1 to 2 minutes on each side until brown. Stir apple juice and lemon juice into skillet. Cook over low heat 2 minutes or until pork is brown. Stir in sour cream until blended.

3. Serve pork with sauce drizzled over top.

* I use a peppercorn herb mix that I buy in bulk

Suggestions: You can serve over rice or orzo. I like to just serve mine with homemade scalloped or mashed potatoes with broccoli on the side.

prep: 5

cook: 10

servings: 4