Category Archives: Ingredients

Pumpkin Puree

This is another fall technique/recipe I’ve been trying to make for the past few years. This is the first time I’ve made it correctly and I’m so proud of myself! I usually tried to make it without a recipe and it’s been one big flop. This year I found a recipe, followed it, and was successful.

The key to making pumpkin puree is to use the sugar pumpkins which are the smaller pumpkins. They are usually not the ones you use to make jack-o’lanterns with. I got mine from a local dairy farm – Young’s Dairy last week so I could make pumpkin puree. The Imaginative One reminded me they were sitting outside and I needed to do something with them. So last night I took one of the two pumpkins I bought and made the puree.

This morning I used some of the puree in my pumpkin spice latte. Oh my goodness – DELICIOUSNESS!20120923-085942.jpg

Pumpkin Puree

Once a Month Mom

Stars of the recipe:

  • 1 sugar pumpkin

Steps:

  1. Preheat oven to 400 degrees.
  2. Cut the pumpkin in half. Trim off the stem.
  3. Use a spoon to scrape out the seeds and guts. (Save the seeds to make roasted pumpkin seeds – YUMMY!)
  4. Prick the flesh with a fork and place it on cookie sheet, flesh down.
  5. Roast for 45 minutes to an hour until the flesh is fork tender. (Mine took 40ish minutes.)
  6. Allow to cool and then peel off the skin. Discard the skin.
  7. Puree in a food processor.
  8. Use in your favorite pumpkin recipe or freeze in freezer bags/containers until you are ready to use the puree.

Printable Recipe

 

 

Pumpkin Spice Latte

I love lattes.  Love, love, love them!  Okay I guess you get the picture.  My favorite flavoring is peppermint or mint depending on what the coffee-house has on stock.  During the fall, I love pumpkin spice lattes though.

Last week, I taught for a half of a school day, attended a funeral and then luncheon, walked over to the boys’ school to pick them up in extreme humidity, and then spent time with family.  After all that, I needed a nap which I took.  Once I woke up, I picked up the boys to go visit with my mom and her friend.  I was still dragging so I went to Starbucks and discovered they had pumpkin spice lattes a few days earlier than normal.  I was so excited!!!

For the past few years, I’ve been attempting to recreate the latte at home but was unsuccessful.  If you don’t succeed, keep trying.  This year I was finally successful.  Yeah!

I hope you enjoy these as much as I do.

Pumpkin Spice Latte

Once a Month Mom

Stars of the recipe:

  • 3 Tbsp. pumpkin puree
  • 1/2 Tbsp. vanilla creamer
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/2 Tbsp. brown sugar
  • 3 oz. milk
  • 6 oz. strong coffee

Steps:

  1. Blend all the ingredients except for the coffee.  (Blend until smooth.)
  2. Microwave the blended ingredients for 1 minute.
  3. Add the hot coffee.
  4. Top with extra ground cinnamon or whipped cream (optional).
  5. Enjoy!

 

Printable Recipe

Sausage, cream cheese, and Rotel dip

Yummy! Three ingredients that sound strange together come together in ooey, gooey deliciousness goodness. We had a family game night scheduled for my church. I decided to make a recipe from a while ago and a new recipe. I have Stephanie O’Dea’s slow cooker cookbook. This one of the recipes in it.

Sausage, cream cheese, and Rotel dip

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Stars of the recipe:

  • Pound of breakfast sausage
  • 8 oz. block of cream cheese
  •  1-10 oz. can of Rotel

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Steps:

  1. Brown sausage and then drain.
  2. Place browned sausage, Rotel, and cream cheese in a 1.5 or 2 qrt. Crockpot.
  3. Cook on high for 45 minutes or low for 90 minutes.
  4. Enjoy with tortilla chips.

 

Printable Recipe

“Tropical Smoothie” Smoothies

Last summer, my aunt left me a mesage on Facebook about Tropical Smoothie giving away a free smoothie if you came in with flip flops on.  The boys and I jumped on that deal.  As a result, the Imaginative One fell in love with the strawberry banana smoothie (don’t remember it’s real name).  Once I got the smoothie maker, the Imaginative One and I decided to try to recreate the smoothie.  I had to add a little of this and a little of that before the Imaginative One gave his seal of approval.

These are not exactly like the smoothies from Tropical Smoothie but are similar.

“Tropical Smoothie” Smoothie

Stars of the recipe:

  • 1/2 of a banana
  • 1/2 cup frozen cut up strawberries
  • 1 tsp. vanilla extract
  • 1 Tbsp. sugar or sugar substitute
  • 2 Tbsp. to 1/4 cup of yogurt (I use Greek yogurt.)
  • 1/4 to 1/2 cup of milk

Steps:

  1. Put all of the ingredients in a blender or smoothie blender cup.
  2. Blend the ingredients until smooth.
  3. Pour in a glass.
  4. Enjoy!

Fruit Smoothie

Yummy!  And healthy!  That’s two words that describe these smoothies.

Right before Christmas, I bought an individual smoothie maker with cups for a Christmas gift for the whole family.  The Imagative One and I love making and drinking smoothies.  He also likes to drink milk shakes made with the smoothie maker.  I will share his favorite smoothie on a different post.

Breakfast Smoothie

Stars of the recipe:

  • 6 to 8 oz of fruit juice (I’ve used 100% Juice Cranberry-Blueberry, Lite Cranberry Raspberry, and Ruby Red Grapefruit-Cherry.  All those were for different smoothies.)
  • 1/4 c. yogurt (I’ve used Greek yogurt for an extra boost of protein.)
  • 1 cup of frozen fruit (I’ve used either cherries or strawberries.)

Steps:

  1. Put all the ingredients in the individual smoothie cup or blender.
  2. Blend until combine.
  3. Pour into a cup and enjoy!

Printable Recipe

2 Ingredient Pumpkin Cookies

I’m about simplicity especially when it comes to baking or recipes.  So when I saw this recipe in my inbox, I knew I needed to make these cookies.  Fortunately I had both ingredients at my house.

These cookies did not disappoint me.  They were delicious, moist, and easy to prepare.

2 Ingredient Pumpkin Cookies
via cookiesandcups

Stars of the recipe:

  • 1 box of spice cake mix
  • 1 – 15 oz. can of pumpkin  puree (make sure it’s not pumpkin pie mix

Steps:

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or spray it with nonstick cooking spray.
  3. Dump the cake mix in a bowl.
  4. Dump the pumpkin on top of the cake mix.
  5. Mix them together until blended.  (Might want to use a hand mixer for this step.)
  6. Drop by heaping tablespoons about 2 inches apart on prepared cookie sheet.
  7. Bake at 350 for 13 to 15 minutes.
    The dough does not freeze well.

Printable Recipe

Chicken stew with parsley dumplings

About twoish years ago, I found this recipe while watching the Food Network.  The show was Quick Fix Meals with Robin Miller.  She had a lot of good ideas and recipes.  One of the best recipes I got from watching her show was a recipe for chicken stew with parsley dumpling which is now one of hubby’s favorite meals.  He typically does not eat dinner leftovers for lunch.  However when I make this for dinner, he will make an exception.

Chicken stew with parsley dumplings

Stars of the recipe:

  • 1 tsp. Extra virgin olive oil or vegetable oil
  • 2 cups chopped onion
  • 1 cup sliced carrots
  • 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups
  • 2 cups sliced mushrooms (Sometimes I leave these out because hubby does not like mushrooms.)
  • 1 cup frozen peas
  • 1/2 teaspoon salt, divided
  • 8 cups reduced-sodium chicken broth (I used between 4 and 6 cups instead.)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 teaspoon pepper
  • 1/2 cup buttermilk
  • 1 tablespoon olive oil

Steps:

  1. In a large stock pot or Dutch oven, add the oil.
  2. Add the onions and carrots and saute for 1 minute.
  3. Add the chicken and cook just until the chicken starts to brown, but is not cooked through.
  4. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine.
  5. Add the chicken broth and set pan over high heat.
  6. Bring to a boil. Let simmer 10 minutes.
  7. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper.
  8. Add buttermilk and oil and stir with a fork until mixture comes together.
  9. Using a large spoon or a small ice cream scoop (I use a cookie dough scoop.), drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid.
  10. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through!

Printable Recipe

Homemade Hamburger Helper

I found this recipe on Cooking During Stolen Moment’s blog and made it a lot of different times.  I love this recipe because I know exactly what is in the food I’m cooking.  I feel it’s more nutrious that way.  Another thing I love about this recipe is that the ingredients come straight out of my freezer, pantry, or fridge.  This is a no frills recipe.

Stars of the recipe:

  • 1 lb of hamburger
  • 1/2 onion, chopped
  • 1 to 2 c. of pasta (I’ve used shells, elbow macaroni, and farfalle pasta.), cooked and drained
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 2 c. milk
  • 1.5 c. shredded cheese (I usually use cheddar cheese but it’s your choice.)
  • 2 Tbsp. ketchup
  • 2 Tbsp. mustard (You can use regular mustard, honey mustard, or dijon mustard.  Again it’s your choice.)
  • salt and pepper to taste

Steps:

  1. Brown the hamburger meat.  When it’s almost finished, add the onions.  Cook until they are translucent.  Take the skillet off the heat.
  2. Using the same pot you cooked the pasta in, melt the butter.  After it is melted, add the flour.  Cook it for a minute or two.
  3. Add the milk and raise the heat.  Stir until the butter/flour mixture is incorporated into the milk.
  4. Let the milk mixture boil.  Take off the heat.
  5. Add the cheese, ketchup, and mustard to the milk.  Stir until the cheese is melted.
  6. Add the hamburger and pasta.  Stir until it is all covered with cheese sauce.
  7. Enjoy!

This post is linked to Potluck Sundays, Delicious Dishes, and Tempt My Tummy.

Instant Oatmeal Mix

Usually I’m not a big oatmeal eater, however; when I saw this mix on Mommy’s Kitchen I decided I needed to try it.  Oh my goodness, it’s a lot better than the instant oatmeal you get at the grocery store.  I think I like it because I can add what I want to it so it’s unique to my likings.

Stars of the “recipe”:

  • 2 and 1/4 cup of instant oatmeal
  • 1/3 cup dried milk powder
  • 1/2 cup packed brown sugar
  • 1 to 2 tsp of cinnamon  (I added more because I love the taste of cinnamon.)
  • 1 cup of raisins or any other dried fruit (I used blueberry flavored craisins in mine.  I also added chopped pecans to my mix.)

Directions:

  1. Mix all of the ingredients together and store in a airtight container.
  2. Label the container with the directions on how to prepare the oatmeal.

To Prepare OatMeal:

  1. Scoop 1/2 cup oatmeal into a bowl and mix with 1/2 cup water. You may need a bit more water if you like you oatmeal thinner.
  2. Microwave on high for 1 minute stir and enjoy.

This post has been linked to Eat at Home – Ingredient Spotlight.