Pumpkin-Chocolate Chip Cake

Oh my, oh my! I super HEART this recipe. I clipped it from November's issue of All You magazine. The picture was absolutely mouth-watering. If I take a decent picture, I'll post it. Anyway, I LOVED the taste of the pumpkin with the mini chocolate chips. The recipe called for 1 cup of chopped walnuts, which we can't eat at our house, so I substituted 1/2 cup of chopped pecans instead. The only bad thing is that it makes 9 servings...and there's only 2 of us, which means there's a lot of cake sitting around calling my name!

Pumpkin-Chocolate Chip Cake
All You Magazine, November 2011
Makes: 9 servings

8 Tbs. (1 stick) unsalted butter, melted and cooled
1 3/4 c. sugar
3 large eggs
1 c. canned pumpkin puree
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 3/4 c. all-purpose flour
1/3 c. ilk
1 c. mini chocolate chips
1 c. chopped nut (walnuts or pecans)

1. Preheat ovn to 350. Mist an 8-inch square baking pan with cooking spray; line with parcment.

2. Whisk together butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice and salt. Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not overmix). Fold in chocolate chips and nuts.

3. Scrape batter into pan and smooth top with a rubber spatula. Bake until firm to the touch and a toothpick insterted in center comes out clean, 55 to 60 minutes. Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely. Cut into 9 squares and serve.

Nutrition: (per serving)
555 Cal, 29g Fat, 3g Fiber, 9g Pro, 67g Carb

Pumpkin Snickerdoodles

Pinterest has been my go-to for great recipes and ideas. I love that I'm able to categorize things that I find too! I created a board for Fall ideas, and this recipe was one of those I pinned. I needed to make some cookies for the last day of my hubby's Sunday School class, so I was finally able to try this. They were really yummy, even though I somehow forgot to add the brown sugar! They were also light and fluffy, although we did think these could have used a bit more spice. Next time I plan to add just a little more cinnamon and nutmeg!

Pumpkin Snickerdoodles

www.annies-eats.net
Yield: about 3-4 dozen cookies

For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

2. Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

3. Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Taco Sauce

I'm usually a very good planner, and I have a pretty well-stocked pantry, so I absolutely hate it when I go to make dinner and then realize I don't have one ingredient. It's even worse when it's Sunday, and therefore can't go out to get said ingredient. And, it's even worse when company's coming over for dinner, because usually a lot of time and preparation has gone into planning said meal. This was the case recently for me. I wanted to make my super delicious copy cat Cafe Rio Pork Barbacoa recipe, but didn't have any taco sauce. What's a girl to do? I googled, and found an amazing recipe. I think it turned out tons better than the commercial stuff; plus it's healthier for you and cost me pennies to make. So unless I can get taco sauce for super cheap in the future, this is the way I'm going...

Taco Bell Taco Sauce
http://www.food.com/
Makes: 4-6 servings (roughly 8oz.)

1 8oz can tomato sauce
1/3 c. water
1/4 tsp. chili powder
1 1/2 tsp. cumin
1 1/2 tsp. instant minced onion
1 Tbs. white vinegar
1/2 tsp garlic powder
1/2 tsp. garlic salt
1/4 tsp. paprika
1/4 tsp. sugar
1/4 tsp. cayenne pepper

1. Place all ingredients in saucepan and stir well. Simmer at a low temperature for 15-20 minutes.

2. Remove and cool. Serve. Enjoy.

Mile-High Enchilada Pie

I discovered a new love of my life...my crockpot. To make my life easier, I decided to start using it more often, especially on Mondays when my husband's work schedule tends to be the busiest. He gets home anywhere between 5pm and 6:30pm, and it's hard for me to know when to start dinner. If I wait until he gets home, we're often not eating until late. If I don't wait, I usually eat by myself and then he has to warm it up later. :( So, I instituted Crockpot Mondays. In the morning, I dump all the ingredients into the slow cooker; it cooks it all day for me; and if hubby ends up working late, then it sets itself to "warm." When he gets home, we have a nice hot meal together, and I am the hero(ine) of the day...with really not that much effort. And, since it's now cooling down into lovely Fall weather (I just LOVE Fall), I find myself using my slow cooker more than once a week. Here are a few of the recipes that we have LOVED!

Mile-High Enchilada Pie
(adapted from Rival Crockpot recipe book)
Makes: 4-6 servings

Note: You're probably gonna want to use one of the smaller, round 2qt (I'm guessing on that size) crockpots for this one, or else it won't turn out so pretty.

8 (6-inch) corn tortillas
1 small can enchilada sauce
1 small jar salsa
1 can (15-1/2 ounces) black beans, rinsed and drained
1 cup shredded cooked chicken
1 cup shredded Cheddar cheese

1. Make foil handles and line slow cooker like spokes of a wheel OR simply line slow cooker with a couple of sheets of foil. Spray with nonstick cooking spray. Place 1 tortilla on bottom of slow cooker. Top with small amount of enchilada sauce, salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with tortilla and cheese.

2. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Pull out by foil handles. Garnish with fresh cilantro and slice of red pepper, if desired.

My Tips:
- This recipe is easily customized. You can use any type or hotness of enchilada sauce or salsa. You can even use kidney beans, shredded beef or a different kind of cheese, if you prefer. I just use whatever I happen to have on hand.
- Both times I have made this, the tortillas were kind of soggy, giving the dish a tamale-like texture. It's really yummy, but if you want it more firm, decrease the cooking time. I might even try double layering the tortillas.

Honey Garlic Chicken

I love the slow cooker blog http://www.crockpot365.blogspot.com/. It has given me so many good ideas for Slow Cooker/Crock Pot Mondays! This one is easy AND amazing.

Honey Garlic Chicken
Makes: 4+servings

2lbs bone-in chicken thighs
3 garlic cloves, minced
1 tsp. basil
1/2 c. soy sauce
1/2 c. ketchup
1/3 c. honey

1. Put chicken in the slow cooker. In a small bowl, combine the rest of the ingredients, then pour over the top. Cook on low for 6 hours or on high for 3-4. Serve with rice and steamed or roasted veggies.

Old World Chicken and Vegetables

This is really yummy. I used a 5lb chicken, and it was still done in less time than suggested in the recipe. I use a meat thermometer to check the temperature, and when the meat registers 165, I turn the crockpot down to warm.

Old World Chicken and Vegetables
Rival CrockPot Recipes
Makes: 4-6 servings

1 tablespoon dried oregano
1 teaspoon salt, divided
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 medium green bell peppers, cut into thin strips
1 small yellow onion, thinly sliced
1 cut-up whole chicken (3lbs.)
1/3 cup ketchup
Cooked egg noodles or rice

1. Combine oregano, 1/2 teaspoon salt, paprika, garlic powder and black pepper in a small bowl; mix well.

2. Place bell peppers and onion in slow cooker. Cover with chicken thighs and legs, sprinkle with half the oregano mixture. Top with chicken breasts, sprinkle with remaining oregano mixture. Cover; let cook on LOW 8 hours or on High 4 hours.

3. Stir in ketchup and remaining 1/2 teaspoon of salt. Serve chicken and vegetables over noodles or rice.

Tomato and Fresh Corn Quiche

I'm not normally a big fan of quiche, but in my quest to go meatless at least once a week, I stumbled upon this recipe. (Thank goodness for my new addiction to Pinterest, otherwise I wouldn't have been introduced to this wonderful dish.) It's absolutely amazing. It's not too eggy; the caramelized onions, sweet corn and tangy grape tomatoes added lovely flavor; I love the blend of basil and chives; and for once, hubby didn't have to pour Tapatio on it. Try it; I promise you'll have a new best friend for life!

 Tomato and Fresh Corn Quiche

abitofhoney.com

Makes: 1 9-inch quiche, serves 4-6 or so

1 butter pie crust (if using store-bought buy DEEP dish)

1 Tbsp. extra virgin olive oil
2 yellow onions, thinly sliced
2 cups cherry or grape tomatoes, halved and seeded
2 ears corn, kernels sliced off
3 eggs
1 cup milk
1 packed cup sharp white Cheddar
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh chives, chopped
salt and freshly ground black pepper

1. Prepare crust according to recipe directions. (Make sure to pre-bake the crust for 10-15 minutes in a 450 F oven until lightly browned or as directed on package.)

2. To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions and soft and golden brown, about 25-35 minutes, reducing the heat as necessary to prevent burning.

3. Preheat oven to 350 F. Scatter onions in the bottom of the pre-baked crust. Top with the tomatoes, corn, basil, and chives.

4 In a medium bowl, whisk to combine the eggs, milk, and cheddar. Season generously with salt and freshly ground black pepper. Pour over the filling.

5. Bake in preheated oven for 45-60 minutes, until the center is set and the top is golden brown. Let cool slightly before serving.

My Tips:
- Seeding 2 cups of grape tomatoes can be a huge pain. I learned a trick...take each half and squeeze gently, which will expel most of the juice and seeds. Then use a small dessert spoon to lightly scrape off anything extra.
- Buy a deep dish crust.
- Line your oven with foil, because this might overflow a little bit.
- Regular Cheddar is fine. I used the reduced fat Cheddar and skim milk and it was still so amazing!