FAVORITE NEW FLAVOR COMBINATION: PUMPKIN AND CHOCOLATE CHIP

My new favorite fall pairing: Pumpkin and Chocolate Chips!
It may sound weird but it is so delicious....you must try it!
You can make pumpkin/chocolate chip bread or muffins but I love to make:

PUMPKIN CHOCOLATE CHIP  PANCAKES:
This one is so easy.....just add 1 CUP  of pumpkin puree (that you got from your leftover pumpkins) 1 tsp each of cinnamon and nutmeg or 2 tsp of pumpkin pie spice if you have on hand AND 1/4 CUP of chocolate chips to regular pancake mix and make pancakes like you would normally make....you'll taste a wonderful warm, spicy/sweet  flavor that is perfect for this time of year!

This could be what's for Breakfast or Dinner tonight!

SPICED SLOW COOKER APPLE BUTTER RECIPE

We are well into apple season and here is one of my favorite recipes to make using all those apples you picked or got from apple hill:

INGREDIENTS:
-5 apples  (your favorite variety) , peeled and sliced
-1 cup sugar or splenda
-1 tsp cinnamon
-2 tbsp red hot candies

DIRECTIONS:
-place all ingredients in slow cooker, mix together and cook on low for 6-8 hours until apples are tender
-when done, stir all together again to make sure all lumps are out unless you like it chunky which sometimes I do

GOES WELL WITH MUFFINS OR ON PEANUT BUTTER  SANDWICHES IN PLACE OF JELLY

NEW TWIST ON DRUMSTICKS

CHINESE FIVE SPICE DRUMSTICKS

WHAT YOU WILL NEED:

-1 package of 6 chicken drumsticks…..on sale or managers special for 3.00….sometimes less at grocery stores

-1/2 cup lite soy sauce…on sale for 1.99 at grocery stores

-2 garlic cloves, minced

-1 tsp chinese five spice powder….on sale for 5.00 at grocery stores….you only need a little bit but once you use it, you will start using it in everything!....If you don’t have, you can substitute with ½ tsp each: ginger, pepper, cinnamon, and anise or anise extract or cloves (or can use ¼ tsp of anise and ¼ tsp of cloves)

-salt and pepper to taste

RECIPE DIRECTIONS:

-Sprinkle chicken with salt and pepper (to make it leaner, I always remove skin before adding salt and pepper…you won’t even notice the difference)

-mix soy sauce, garlic, and Chinese five spice powder together and place in large storage baggie, add chicken to baggie, seal, and mix all together…refrigerate for a couple of hours if possible

-preheat oven to 400 and place drumsticks in baking dish and pour marinade over chicken

-bake for 45 minutes

SERVE WITH STEAMED WHITE OR BROWN RICE AND FRESH OR FROZEN VEGGIES SUCH AS ASPARAGUS OR BROCCOLI…WHATEVER IS ON SALE THAT WEEK

SERVES 6 FOR 6.00…..1.00 PER PERSON….INCLUDING THE RICE AND VEGGIES!

If you haven't tried chinese 5 spice yet, you need to....I discovered it not too long ago and LOVE it....the combination of the 5 different spices marries beautifully together and tastes great on meat, poultry, pasta, even baked goods!

If you want more ideas for chinese 5 spice and what the 5 spices are....comment and follow my blog and let me know.

TRY THIS FOR DINNER TONIGHT!

COMFORT FOOD TRANSFORMATION RECIPE

It's the perfect time of year for:

LEAN BISCUITS AND GRAVY

WHAT YOU WILL NEED:

-1 rotisserie chicken already cooked….4.99 on sale today only  at savemart

-1 jar of fat free turkey or chicken gravy….on sale for 1.00 at grocery stores (especially right now during the holiday season…so stock up)

-1 cup of frozen veggies such as peas, carrots, corn (whatever is your favorite)…on sale for 1.00 a bag at grocery stores

-1/2 cup of fat free milk or fat free half and half….2.99 for a gallon at grocery stores

-1 tube of refrigerated biscuit dough…on sale for 1.00 at grocery stores

RECIPE DIRECTIONS:

-preheat oven to 425

-spray baking/casserole dish with nonstick butter spray

-shred chicken and place in dish (for an even leaner version, remove skin)

-mix gravy and milk or half and half until mixed thoroughly and pour over chicken

-add veggies and mix everything together

-open biscuit dough and spread dough pieces evenly over chicken

-spray biscuits with butter spray and bake for 25-30 minutes until biscuits are golden brown

SERVES 4 FOR 7.50….THAT’S LESS THAN 2.00 PER PERSON!

This could be what's for dinner tonight!

PUMPKIN RECIPES

I LOVE "pumpkin" flavored...anything.  Here are a couple of my favorite pumpkin recipes:

PUMPKIN PANCAKES:
This one is so easy.....just add a couple spoonfuls (maybe 1/2 cup)  of pumpkin puree (that you got from your leftover pumpkins) 1/2 tsp each  of cinnamon and nutmeg or 1tsp of  pumpkin pie spice if you have on hand to regular pancake mix and make pancakes like you would normally make....you'll taste a wonderful warm, spice flavor that is perfect for this time of year!

PUMPKIN/SAGE RAVIOLIS:

Ingredients:
-wonton wrappers
-pumpkin puree (about 1 cup)
-lowfat or fat free ricotta cheese or cream cheese (I like to use a mixture of ricotta and pumpkin cream cheese) (about 1 cup)
-nutmeg
-cinnamon
-sage leaves or dried
Directions:
-mix ricotta or cream cheese and pumpkin together until well blended, add 1/2 tsp each  of sage, cinnamon, and nutmeg...mix together
-take a wonton wrapper and place 1 tbsp of mixture inside...fold right bottom corner over to meet left top corner to form a triangle, press to seal edges and brush with water or egg white if you have to completely seal
-repeat with remaining wrappers....should make about 24...if you have leftover wrappers, freeze and make more on another occasion
-spray a nonstick skillet with butter spray (such as Pam) at medium high heat, and saute your raviolis for a few minutes on each side until golden brown and crispy
Delicious served with a brown butter sauce or your favorite pasta sauce will do....if you want my recipe for sage brown buttered sauce......follow and comment on my blog and you will get it....

HAPPY FALL EATING Y"ALL!

LEFT OVER PUMPKINS

What to do with leftover pumpkins...we have all those pumpkins we picked at the pumpkin patch and carved for halloween but now what do we do with them....throw them away?  NO!
Every Nov. 1st, I take all my pumpkins and cut them in half, take out all the seeds (which I sometimes roast and save for a snack later), place on a baking sheet and roast for 5 minutes at 400 degrees until flesh inside is soft and tender.  Once they are cool enough to handle, I scoop out all the flesh, mash with a fork  and place about 1 cup's worth in little freezer baggies (which you can get at the dollar store) and store in freezer.  I had 1 medium/large pumpkin and 2 small pumpkins (baking size) this year and got about 10 cups which I have frozen and will use this holiday season for pumpkin bread, pumpkin pie, pumpkin soup, filling for pumpkin/sage ravioli (recipe in tomorrow's blog), pumpkin pancakes(recipe in tomorrow's blog), pumpkin scones....on and on...possibilities are endless.  Needless to say, I never have to buy canned pumpkin...why should I or any of us when we can make our own with what we already have!  Never buy what you can easily make yourself and always try to get more than one use out of something such as our halloween pumpkins!

Amanda with one of our yummy pumpkins

HAPPY BAKING EVERYONE!

GET HEALTHY CHALLENGE

Are you in a sugar coma this morning from all that Halloween candy?  Many years ago, my answer would have been "yes".  During my childhood and teen years, I was the overweight kid who stuffed myself at every possible opportunity and more often than not, would end up making myself sick.  I finally got tired of getting teased and being overweight and not fitting in cute clothes like the rest of my friends so I made a change.  I started eating better, moving more, and making better choices.  As a result, the pounds came off, I had more energy, and felt better about myself.  It was a lifestyle change for me and 20 years later, I still feel great even after having 3 kids! 
Eating better and moving more really isn't as hard as people think, I can transform any recipe into a healthier version and not feel like I'm sacrificing at all.  You can do it too!  If you are like I was and want to make a change but need a little push or help on how to get started, I can help...I have the plan...you can too....Are you ready?