Pumpkin Cake Mix Cookies

 The first time I had these cookies was at a New Year's Eve party at my sister Rhoda's house.  I could not stop eating these cookies, especially when there is hot coffee!  My mouth is watering just telling you about them.  I will not tell how many cookies I actually ate that night but I will share this wonderful recipe with you.

2 boxes of spice cake mix
1 Lg. can of pure pumpkin
2 eggs
1 tsp. pumpkin pie spice
1 tsp. cinnamon
Mix all the ingredients together well in a large bowl.  Spoon onto cookie sheet and bake at 350 degrees for 12 minutes.  You can check the cookies with a toothpick to check for "doneness". These I frosted with cream cheese icing. You can also make a glaze to pour over top of them or sprinkle them with powdered sugar.  However, they are great plain as well.

Buttermilk Coffee Cake

The original recipe comes from the "Mennonite Country-Style Recipes and Kitchen Secrets" cookbook.  I discovered this recipe about 6 years ago.  I made it for the first time for our community group from church and it was a huge hit and it was asked for regularly.  Since then, it has become one of my favorite "go-to" recipes.  It is so simple to throw together.  Not to mention, I always have all these ingredients in my pantry.  This is great for Saturday morning brunch or Thursday night dessert!  Just don't forget to serve it with good coffee... it is a must! 

Buttermilk Coffee Cake

2 1/2 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1 c. brown sugar
3/4 c. white sugar
3/4 c. oil (i have never tried this with butter, i always use canola oil or coconut oil)

Mix these ingredients thoroughly with hands until crumbly.  Reserve 1 1/2 cups of crumbs for the top of cake. 

1 egg
1 c. thick sour milk, buttermilk, or plain yogurt
1 tsp. baking powder
1 tsp. baking soda

Combine and add to remaining mixture and beat for 2 minutes.  Pour into a greased 9x13 pan and sprinkle with reserved crumbs.  I like to sprinkle with chopped pecans and extra cinnamon as well...  Bake at 350 degrees for 30 minutes.  This cake is very easy to over bake.  I typically will set my timer for 25 minutes.  Check with a tooth pick for done-ness in the center. 

Grilled Pesto Bruschetta

This is a recipe that you will make over and over again... I first made this when Joe and I were away for our anniversary in April.  We through this together one of the evenings and we have had it countless times since.  It is so yummy and not to mention so easy! 

Grilled Pesto Bruschetta
1 Loaf of French Bread
1 small container of pesto (or make your own, recipe coming soon!)
2-3 medium size tomatoes
1 bock of fresh mozzarella cheese (you can use shredded cheese too but it is not as good)
3-4 T. olive oil

So I start by slicing the bread in about 1 inch thick slices.  On one side I brush with olive oil and on the other side I smear with pesto.  Slice tomatoes and lay on top of pesto.  You can also dice the tomatoes if you prefer smaller pieces.  Then I slice the mozzarella cheese to lay on top.  When your grill is nice and hot put on and close the lid to help with melting the cheese.  Watch the bottom side so it does not burn.  These can be done in the over on a cookie sheet at well at 400 degrees for about 10 to 15 minutes.  However, there is something really special about these over a charcoal fire, especially if you are already grilling some meat to go with them!

Chickpea Curry

All you vegetarians out there listen up!  This is so good and you won't believe how incredibly fast and easy this meal is to make!  I whipped this one out in less than 15 minutes and it is so healthy.  I found this recipe randomly on the internet (i don't remember where) and made a few minor changes.  I decreased the cayenne pepper to a 1/2 a tsp. because we have kids and i didn't want to make it too spicy.  But if I were making this only for adults I would go full throttle and put it all in.  It does need a good bit of salt but just keep tasting and use your own judgment.  I will say, this recipe does not make a huge meal so I plan to double it next time so I have leftover for lunch the next day.  

2 tablespoons vegetable oil
2 onions, minced
5 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1/2 cup chopped fresh cilantro
Salt and pepper to taste

Heat oil in pan and saute onions and garlic.  After they become translucent add the spices.  Cook for just a minute.  Then add the beans with liquid from can (or 1/2 c. broth or water). Cook till all is combined and heated through. Before serving stir in cilantro. Serve over rice or couscous.

Moroccan Tagine

This is so yummy!  I make this dish almost every week for dinner.  It is that good!  I originally got this recipe from a my friend Karla who has a recipe blog with her sisters.  I don't know the original source of this recipe. However, I have altered it a good bit to my liking and this is what I have come up with.  By the way, this recipe is also great for you vegetarians out there.  It is a complete meal even without the chicken.  If you want to make this veggie style omit the chicken and substitute the chicken broth for veggie broth.  I would also add a second can of chickpeas just for a little extra kick. 

2 skinless, boneless chicken breast halves - cut into chunks
(you could use chicken on the bone also. just toss it in frozen or fresh and before serving pick the meat off the bones and serve.)
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can chicken broth
1 teaspoon pepper
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoon garam masala (don't omit this... it makes the dish! you can find it at whole foods or health food stores)

Toss everything into the crock-pot and cook on high for 4-6 hours or toss everything into a stock pot and bring to boil.  Once it reaches a boil turn down the heat and simmer for an hour or until the chicken is cooked and the squash is soft. Serve with crusty bread or over brown rice for eating.

Baked Oatmeal

This recipe is one that I have adapted from many different recipes I have tried over the years.  I was always frustrated at how much sugar most recipes call for and it seemed to defeat the purpose of having something healthy like oatmeal.  This is a delicious breakfast you can feel good about feeding your family.  It is hearty, healthy, and oh so tasty!  Try this tomorrow for breakfast.  You won't regret it.
 
1 c. oil or butter
1 c. honey
4 eggs
5 c. rolled oats (the regular not the instant, they're healthier!)
1/2 c. flax seed meal
1/2 c. wheat germ
4 tsp. baking powder
2 tsp. salt
2 c. milk
1 T. cinnamon
1 c. chopped pecans (optional)
2 c. fresh or frozen peaches or blueberries (optional) 

Beat eggs, honey, and oil together in large bowl. Add dry ingredients and pour into a greased 9x13 pan and bake for 30 - 40 minutes at 350 degrees. Serve hot with milk or with plain yogurt.

Wild Rice and Orzo Salad

This is a recipe I received from my dear friend Brooke.  She made it for our annual summer camping trip and it was a huge it.  I love the sweet yet tangy flavor of this salad.  It is so tasty and filling that I often just make this for a light dinner or lunch.  Enjoy!  

Orzo, 2 cups-ish, cooked to al dente
1 red, orange or yellow pepper, diced finely (or a combo)
1 small red onion, diced finely
1 c. currents or craisins
2 c. corn
1/2 c. sliced almonds
1 c. wild rice, cooked

Dressing:
1/2 c Olive Oil

1/4 c red wine vinegar or apple cider vinegar
2 T lemon juice
2 T sugar
2 T honey
1 T sesame oil
1/2 t salt
1/2 t garlic powder