Pumpkin (Chocolate Chip) Bread

Pumpkin (Chocolate Chip) Bread
2 c [whole wheat] flour
2 t cinnamon
1 t baking soda
1/4 t baking powder
1/2 t salt
1 1/2 c sugar
3/4 c canola oil
3 eggs
1 t vanilla
1- 29 oz can pure pumpkin
1 1/2-2 c chocolate chips (opt)

1. Preheat oven to 325*; butter and sugar two loaf pans.
2. Sift flour, cinnamon, baking soda, baking powder, and salt into a medium bowl.
3. In a large bowl, mix sugar, oil, eggs, and vanilla; add pumpkin.
4. Fold dry ingredients, including chocolate chips, in to wet ingredients and blend until just incorporated.
5. Bake for 1 hour and 15 minutes, until knife inserted comes out clean.
6. Cool for 15 minutes and then turn out on to cooling rack to cool completely.

Butternut Squash Soup

Butternut Squash Soup
1- 3-4 lb butternut squash
1 T olive oil
1/4 t salt
4 c (32 oz box) chicken broth
2 c water
1 t nutmeg
1 t cinnamon
2 t brown sugar
salt and pepper, to taste

1. Preheat oven to 350*.
2. Cut squash in half lengthwise; scoop out and throw away seeds and membrane. Brush oil over cut sides and sprinkle with salt.
3. Place squash, cut sides down, on a cookie sheet; bake for 1 hour and 20 minutes, or until squash is tender.
4. Cool slightly until you're able to pick up squash with your bare hand, scoop out the meat, and discard the skins.
5. Place squash and broth in food processor (mine could only hold half of the broth with the squash, so I just added the rest in the pot); leave the feed hole open to allow steam to escape and cover it with a towel to avoid splattering.  (An immersion blender in the pot would also work well.)
6. Blend until smooth, pour into a large pot, and stir in water and spices*.
7. Cook over medium-high heat for about 5 minutes, or until heated through. Serve warm.
Makes around 9 to 10 cups.
*You can change the spice amounts to your own liking - have fun and make it your own!
**Every 2 cups contain less than 110 calories!

Basic (Green) Smoothie

Basic (Green) Smoothie
3/4 c yogurt (I use Yoplait Light)
1 c juice (I use Crystal Light) or water
1 banana, fresh or frozen, opt
1.25 c frozen fruit (berry medley, strawberries, peaches, etc.)
1-2 large handfuls of spinach or kale, opt
2 T flaxseed, opt

1. Place all ingredients in the blender; blend on high speed until blended well.
*Play around with ingredients and make it your own - these are just guidelines*

 

Green smoothie with spinach:

Orange Coffee Cake

Orange Coffee Cake
1 can refrigerated jumbo flaky biscuits
1-2 T butter, softened
1/3 c sugar
1/4 chopped walnuts (opt)
1 orange, separated
1/2 c powdered sugar
2 oz [light] cream cheese

1. Preheat oven to 350* and butter a 9" round or square pan.
2. Cut each of the 8 biscuits in half and arrange in the pan; brush butter over biscuits.
3. In a small bowl, combine sugar, walnuts, and orange zest; sprinkle over biscuits.
4. Bake for 20 minutes.
5. In the same bowl, sift powdered sugar over cream cheese and blend well; stir in orange juice.
6. Drizzle glaze over warm coffee cake and serve warm.

Slow Cooker Thai Peanut Chicken

I got this recipe from here and then I tweaked it a bit.

Slow Cooker Thai Peanut Chicken

2 cloves garlic, minced
2/3 c [chunky] peanut butter
1 c chicken broth
3 boneless, skinless chicken breasts, cut into 1 inch cubes
1 c shredded zucchini
1/3 c soy sauce
1 t sugar
1 [red or green] bell pepper, julienned
1 T lime juice
1 bunch cilantro, chopped
13.25 oz [whole wheat] linguine, fettuccine, or spaghetti, cooked and drained
chopped peanuts, for garnish

1. Combine garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and pepper; toss into the slow cooker.
2. Cook on low for 4-5 hours or on high for 2-3 hours; 30 minutes before serving, stir in lime juice and half of cilantro.
3. Serve over noodles and garnish with peanuts and remaining cilantro.

Pancake Mix

Pancake Mix

2 c [whole wheat] flour

1 c old-fashioned oats

2 T brown sugar

2 t baking soda

1 t salt
2 T flaxseed (opt)

4 t cinnamon (opt)
½ c chopped almonds (opt)

1. Combine all ingredients in food processor.

For every 1/2 cup of mix, combine with 1 egg white and 1/2 cup water.
Each 1/2 cup of mix yields 2 pancakes; makes 4 cups of mix.

Peanut Butter Bars

These taste just like a Reese's cup! Thanks for the recipe, Ashley!

Peanut Butter Bars
1 stick (1/2 c) butter, softened
1 c (smooth) peanut butter
1 sleeve graham crackers (the whole package), crushed fine
1 c, plus more if needed, powdered sugar
2 c chocolate chips

1. Cream butter and peanut butter until smooth.
2. Mix in graham crackers and then powdered sugar; start with 1 cup and add more, if necessary, to get to a creamy, but not crumbly, texture.
3. Spread peanut butter mixture on the bottom of a 9x13 pan; sprinkle chocolate chips on top.
4. Place pan in oven and heat until chocolate chips are mostly melted. (I turn the heat all the way up and then keep an eye on it.)
5. Spread chocolate evenly over peanut butter layer; refrigerate until cool.