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

Nutty Granola

6 c. rolled oats
1 c. flax seed meal
1 c. wheat germ
1 c. almonds
1 c. pecans
1/2 c. sunflower seeds
1/2 c. pumpkin seeds
1/2 c. chopped coconut
1 T. cinnamon
1 stick of butter
1 c. honey or pure maple syrup


Mix everything in large bowl except the butter and honey. Microwave the honey and butter till the butter is melted and combined with the honey. Pour over the oat mixture and toss to coat. Grease a large cookie sheet and pour mixture onto sheet and bake at 400 degrees in 10 minute increments till golden brown and toasted.

Lentil and Feta Salad

1 c. lentils
4 garlic cloves, crushed
1 red onion, chopped
1 red pepper
1 c. cilantro, chopped
1/3 c. lemon juice
2 T. olive oil
4 oz. feta cheese
2 small diced tomatoes
Salt and pepper to taste

Bring 2 cups of water to boil in a pot and add lentils. Simmer for 20 minutes. Drain and toss in a large bowl for mixing adding pepper, onion, cilantro, feta, and tomatoes. Whisk lemon juice and oil together and pour over mixture and toss to coat. Add salt and pepper to taste.

Asian Cabbage Salad

4 c. purple cabbage, shredded finely
1 bunch green onion, chopped
1 c. fresh broccoli, chopped 
1/2 c. craisins
1 pkg. raman noodles
1/4 c. sesame seeds
1/4 c. sunflower seeds
1/4 c. sliced almonds
1/2 c. apple cider vinegar
1/2 c. olive oil
2 T. honey

Shred cabbage into a large bowl and add chopped green onion. In a small skillet, saute the crushed raman noodles, sesame seeds, almonds and a tablespoon of butter. When nicely browned add to the cabbage bowl. In seperate bowl whisk together oil, vinegar, honey, and the raman seasoning packet. Pour over the salad and toss to coat. Serve immediately. Only put dressing on when you are ready to serve otherwise the nuts get soggy.

Grandma's Cinnamon Rolls

Cinnamon Rolls
1 1/2 T. yeast
1/3 c. sugar
1/2 c. oil
1 egg
1 1/2 c. warm water
3 1/2-4 c. flour
1 tsp. salt

Combine the following ingredient in a mixer and kneed about 5 minutes. Keep it sticky. This is the key to fluffy rolls. Cover and let rise once. Kneed down and roll out.
Combine 1 T. cinnamon and 1/3 c. brown sugar. Smear 3 T. soft butter on the dough then sprinkle with the cinnamon sugar mixture. Roll tightly then cut into 12 pieces. Place in 2 greased 9x13 pans. Let rise until doubled then bake for 20 minutes at 350 degrees.

Frosting:
1/2 c. butter
1 c. brown sugar
1/4 c. milk
2 c. powdered sugar

Melt butter and brown sugar in a sauce pan and bring to boil for 2 minutes. Add milk and cool to lukewarm. Gradually add powdered sugar till you reach the consistency you like.

Peanut Butter Pie

small box of vanilla (chocolate pudding to make chocolate peanut butter pie)
1 baked pie shell, 9 inch
1 - 8 oz cool whip
2/3 c. powdered sugar
1/3 c. peanut butter, creamy

Mix pudding according to directions. Let set up, then mix with 1/2 of the cool whip. For the crumbs mix together the powdered sugar and peanut butter. Save half of the crumbs for the top of the pie and the other half for in the bottom of pie shell. Add pudding mixture, top with other half of cool whip and crumbs. Chill for one hour before serving.

Fresh Strawberry Pie

1 1/4 c. sugar
pinch of salt
1/4 c. cornstarch
1 1/2 c. water
1 pkg. strawberry jello
1 qt. fresh strawberries
1 baked pie shell, 9 inches

Clean strawberries. Mix together sugar, salt, cornstarch, and water in a saucepan and bring to boil. When mixture turns clear remove from heat and stir in jello. Chill for a little till it starts to set. Fold in berries and pour into pie shell. Chill at least one hour before serving. Top with whipped topping to serve.

Old Fashion Custard Pie

9 inch pie crust, unbaked
4 eggs
2 1/2 c. milk
1/2 c. sugar
1 tsp. vanilla
1 tsp. almond extract
1 tsp. salt
1 tsp. nutmeg

Bake pie crust for 10 minutes at 400 degrees. Meanwhile, beat eggs in large bowl add the rest of the ingredients and mix well. Pour into pie shell cover the edges with foil and bake for 20 minutes at 400 degrees. When done, a knife inserted in center will come out clean. Cool before cutting.

Apple Crumb Pie

5-7 tart apples
1 9 inch unbaked pie crust
1/2 c. sugar, 1/3 c. sugar
3/4 tsp. cinnamon
2-3 T. flour, 3/4 c. flour
6 T. butter

Peel, core, and slice the apples. Mix 1/2 c. sugar, cinnamon, and 2-3 T. flour in with the apples. Place the apples into the pie shell. Mix 1/3 c. sugar, with 3/4 c. flour and cut in butter. Sprinkle the crumbs over the apples in the pie shell. Bake for 35-40 minutes at 400 degrees.

Puppy Chow

1 pkg. semi-sweet chocolate chips
1/4 c. peanut butter
6 c. Chex Cereal
1 c. powdered sugar

In large bowl melt chocolate chips and peanut butter. Stir in cereal very gently till all of it is coated. Place powdered sugar in in a gallon size zip lock bag. Add the cereal mixture to the bag and shake to cover. Keep refrigerated when done.

High Fiber Bars

3 c. rolled oats
1/4 c. flax seed meal
1/4 c. wheat germ
1 c. mixed nuts
1/2 c. dark chocolate chips
1/4 tsp. salt
1 c. peanut butter
1/2 c. honey

Melt peanut butter and honey together in a bowl in the microwave. Combine all the other ingredients in a bowl except the chocolate chips. Pour the peanut butter mixture over the oat mixture and combine. After well mixed, add the chocolate chips. Press into a 9x9 pan and let cool. After cooled, cut into squares.

Little Piece of Heaven

2 8oz. blocks of cream cheese
1 c. sugar, divided
1/2 tsp. vanilla
1/8 tsp. cinnamon
2 pkg. crescent rolls
1 stick of butter, melted

Grease a 9x13 pan. Roll out 1 pkg. of crescent rolls and press in bottom of pan. Then mix together cream cheese, 1/2 c. sugar, and vanilla. Spread on top of the dough. Then top with the second pkg. of rolls. Mix together 1/2 c. sugar with cinnamon and sprinkle on top of the dough. Melt the butter and pour over the top. Bake for 30 minutes at 350 degrees.

Soft Buttermilk Cookies

Batter:
3 c. sugar
1 c. butter
1 c. crisco
4 eggs
2 c. buttermilk
3 T. vanilla
6 c. flour
1/2 tsp. salt
2 tsp. baking soda
6 tsp. baking powder

Frosting:
1/2 c. sugar
3/4 c. milk
1 stick of butter
powdered sugar

Beat sugar, butter, crisco, and eggs together. Add buttermilk and vanilla. Combine with rest of ingredients and beat well. Drop onto cookie sheet and bake for 10 minutes at 350 degrees. For the frosting, boil the sugar, milk, and butter for one minute. Add powdered sugar till you reach the right consistency.

Buttermilk Cutout Cookies

Cookie Batter:
1 c. butter
1 1/2 c. sugar
3 eggs
5 c. flour
1 T. gluten
1 tsp. baking soda
3 tsp. baking powder
1 c. buttermilk, sour cream, or plain yogurt
1 tsp. vanilla

Frosting:
2 c. powdered sugar
1 stick of butter
1 tsp. vanilla
milk

Mix all together, adding flour last. Chill batter over night. (at least 12 hours) After chilling the dough, roll out with flour and cut out cookies. Bake on a cookie sheet at 350 degrees for 10 minutes. In a mixer, beat powdered sugar, butter, and vanilla adding milk to get a good consistency.