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Thursday, November 21, 2013

Cranberry Orange Sauce

Do You love cranberry sauce?  I look forward to its wonderful sweet and tartness this time of year.  With Thanksgiving coming up soon, I have decided to re-post this recipe..it is by far the best cranberry sauce I have ever had.  And it is easy to make!  Do yourself a favor and make this today!

1 bag fresh cranberries
1 c. sugar
1 c. orange juice
1 T. orange jest

Put all ingredients in a saucepan and bring to a boil over medium heat. Boil, stirring frequently for 10-15 minutes.

Tuesday, November 19, 2013

California Waldorf Salad

This recipe came from a great cookbook, "Food To Live By."  It is chock full of fantastic recipes that are good for your body.  Tonight I am serving a roast chicken and wanted a little different salad as a side with it.  It has a hint of curry that really sparks it up!


Dressing
1/3 c. plain yogurt
1/3 c. mayonnaise
1 t. lime zest
2 T. lime juice
1/4-2 t. curry powder--adjust to your own taste

1 c. diced apple
1/2 c. thin sliced celery
1/2 c. raisins or craisins
1/2 c. seedless grapes, cut in half
1/2 c. walnuts
5 oz. spinach or mixed greens
Mix all salad ingredients then toss with dressing.

Sunday, November 17, 2013

Pumpkin Stuffed French Toast

This is one of those great recipes that were just inspired in the moment with things in the refrigerator.  The result was sooooo good!  Make some soon!

This recipe serves 2

4 slices bread ( any type-I use a french toast bread from Safeway)
2 eggs
1/4 c. pumpkin pecan creamer
1 t. cinnamon

Whip eggs well then whip in creamer and cinnamon.  Heat a grill pan to medium heat.  Dip both sides of bread in egg mixture and put in grill pan.  Turn when sides that are face down turn brown.

At this point mix
4 oz. cram cheese
2 T. pumpkin
1/2 T. sugar
1/2 t. cinnamon




When you turn the french toast to cook the second size, spread the cream cheese mixture over the top of the just browned size.  When both sides of french toast are done, stack one slice on top of the slice with the cream cheese--like a sandwhich.  Serve with hot maple syrup.

Eggnog Baked Doughnuts

I am testing several Christmas flavored baked doughnuts before the season in order to choose one to make for Christmas breakfast.  I have narrowed it down to either eggnog doughnuts or gingerbread doughnuts.  You do need a doughnut pan in order to make this recipe.  I ordered mine from Amazon.
I found this recipe on Shugary Doughnuts.com.  This recipe makes 10-12 doughnuts.


  • 2 cup flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1 egg
  • 3/4 cup eggnog
  • 1/4 cup oil
Mix all dry ingredients in a bowl.  Make a well in the dry ingredients.  Put egg, eggnog, and oil in the well and mix all ingredients together.  
Spoom into a doughnut pan that was been sprayed with cooking spray.  Bake at 325 for 10 minutes.

If desired you can top these doughnuts with a sprinkle of powdered sugar or a glaze.

Glaze:
  • 1 1/2 cup powdered sugar
  • 3 Tbsp eggnog
  • 1 tsp rum flavoring
  • pinch of nutmeg

Pumpkin Oatmeal cookies with chocolate chips and craisins

This is a nice fall cookie full of yummy ingredients.  It is great to pack for a treat in a lunch.
I found this recipe on Mybakingaddiction.com.


2 cups all purpose flour
1 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white or chocolate chocolate chips
1 cup dried craisins

1/2 c. chopped walnuts

MIx butter and sugars until well creamed.  Add in egg, pumpkin, and vanilla.  Add in all dry ingredients and mix well.  Stir in nuts, craisins and chocolate chips.  Drop by T. on sprayed cooky sheet and bake at 350 for 12 minutes.

Wednesday, November 13, 2013

Gnocchi with Zucchini Ribbons and Shrimp

This is a nice simple recipe that comes together quickly AND is good for you too.  I found this recipe in a wonderful cookbook, "Eating Well In Season."  If you are nowt familiar with Eating Well, it is a great cooking magazine full of healthy and delicious recipes.

1 pkg. Parmesan gnocchi
1/2 c. Parmesan cheese, shredded
2 T. butter
1/2 c. parsley
1 c. cooked shrimp
1 medium zucchini cut in very thin strips ( a mandoline works great but you can slice by hand)
2 T. chopped onions

Cook gnocchi in boiling water until it floats, about 4-6 minutes.  Drain well.
In a large saucepan melt butter.  Add onion and zucchini.  Cook about 5 minutes on medium heat.  Add parsley and shrimp.  Cook an additional 2 minutes.  Mix gnocchi and shrimp mixture.  Sprinkle cheese on top.

Sunday, November 10, 2013

Baked Apple Cider Doughnuts

In the spirit of fall, some baking should be done with apples, apple cider or applesauce.  Today I found this wonderful recipe for a nice apple cider baked doughnut with cinnamon sugar topping.  Shall we say "YUM!"  I am up early making a breakfast to watch with the Seahawks football game this morning.  Why not add some doughnuts into the menu?  This is an easy recipe to whip up anytime you want to give your family a little treat.


2 cups all purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 eggs
1/2 cup apple cider
1/4 cup buttermilk
2 tbsp soft unsalted butter
1 tsp cinnamon

Mix the flour, sugar, baking soda, baking powder, salt and cinnamon in one bowl.  In another bowl mix the eggs, milk, apple cider, and butter.  Mix the wet ingredients into the dry one,  Spray a doughnut pan with cooking spray and spoon the dough into it.  Fill about 2/3's full.  Bake at 375 for 25 minutes.  Let cool for a few minutes and shake in cinnamon sugar.