Pumpkin-Cranberry Bread

September 29, 2016 Leave a Comment
Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread

Nonstick cooking spray 

2 eggs

3/4 cup canned pumpkin

1 cup sugar

1/2 cup vegetable oil

1  2/3 cups all-purpose flour

1  1/2 tsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. salt

3/4 cup fresh cranberries or frozen cranberries, thawed

1 Tbsp. all-purpose flour

1/4 cup chopped pecan, toasted

In a medium bowl combine the eggs, pumpkin, sugar and oil; then set aside.

In a large bowl stir together the flour, pumpkin pie spice, baking soda, salt.

In a small bowl combine 1/2 cup of the cranberries and 1 tablespoon flour; toss to coat.  Gently fold cranberry mixture into batter.

Spoon batter into prepared pan.  Top with remaining cranberries and pecans.

Bake on 350 degrees for about 50 to 60 minutes.  Cool on wire rack; then cover and place in fridge until ready to use.  Enjoy!!

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Carrot Zucchini Muffins

October 29, 2015 Leave a Comment
Carrot Zucchini Muffins

Carrot Zucchini Muffins

These muffins from Becky Von Seggern are super moist and not-too-guilty pleasure with applesauce replacing oil or butter.

 

Carrot Zucchini Muffins Recipe

 

Carrot Zucchini Muffins

1 cup flour

½ cup whole-wheat flour

½ cup oatmeal

1 cup brown sugar

1 tsp. salt

2 tsp. baking powder

2 tsp. cinnamon

1 tsp POWDERED GINGER

¼ tsp. GROUND CLOVES

½ cup raisins

¼ cup chopped pecans

2 eggs

2 tsp. PURE VANILLA EXTRACT

½ cup carrot, grated (1 regular size)

½ cup zucchini (1 small)

1 tsp. orange zest

1 cup applesauce

½ cup crushed pineapple

½ cup coconut

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Preheat oven to 350 F.  Grease muffin pans.  In a large bowl combine the flours, oatmeal, brown sugar, salt, baking powder, cinnamon, GINGER and CLOVES.  Stir in the raisins and nuts then set aside.

In another bowl beat the eggs until frothy.  Stir in VANILLA, carrots, zucchini, orange zest, applesauce, pineapple and coconut.

Pour the egg mixture into the dry mixture and stir until just combined.  Do NOT OVER-MIX.  Put into greased muffin pans.  Bake at 350 F. for 25 minutes.           21 muffins

 

(Recipe for Carrot Zucchini Muffins was in Penzeys Spices catalog)

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Apple Zucchini Crisp

August 6, 2015 Leave a Comment
Apple Zucchini Crisp

Apple Zucchini Crisp

This recipe, Apple Zucchini Crisp, your favorite apples and garden fresh zucchini become a low-carb dessert that will have your family clamoring for seconds.

 

Apple Zucchini Crisp Recipe

 

Apple Zucchini Crisp

1 cup apples, peeled and thinly sliced

2 cups zucchini, peeled, halved and thinly sliced

¼ cup Splenda brown sugar

2 tsp. cinnamon, divided

A pinch of nutmeg

3 Tbsp. lemon juice

1/3 cup almond meal

1/3 cup sliced almond

1/3 cup chopped pecans

1 tsp. vanilla

¼ cup butter, melted

 

Preheat oven to 375 F.  Toss the apples, zucchini, 1 teaspoon of cinnamon and the lemon juice together.  Pour into an 8×8 inch baking dish.

Mix the brown sugar, remaining 1 teaspoon of cinnamon, nutmeg, almond meal, almonds and pecans together.

Stir in the vanilla in with the melted butter and pour over the nut mixture.  Mix well.

Crumble the nut mixture evenly over apples and zucchini.

Bake uncovered for 30 minutes.

Top with whipped cream, if desired.

 

(Recipe for Apple Zucchini Crisp, Diabetic Connect, 2015)

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Graham Streusel Coffee Cake

March 22, 2015 Leave a Comment
Graham Streusel Coffee Cake

Graham Streusel Coffee Cake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Quick and easy to make, I use this sweet coffee cake recipe often.

           Blanche Whytsell                                                                            Arnoldsburg, Wyoming

 

Graham Streusel Coffee Cake Recipe

 

Graham Streusel Coffee Cake

1 ½ cups graham cracker crumbs

¾ cup packed brown sugar

¾ cup chopped pecan

1 ½ tsp. cinnamon

2/3 cup butter, melted

1 package yellow cake mix (regular size)

½ cup confectioners’ sugar

1 Tbsp. milk

 

In a small bowl, combine the cracker crumbs, brown sugar, pecan and cinnamon.  Stir in butter; set aside.  Prepare cake mix according to package directions.

Pour half of the batter into a greased 13 x 9 inch baking pan.  Sprinkle with half of the graham cracker mixture.  Carefully spoon the remaining batter on top.  Sprinkle with the remaining graham cracker mixture.

Bake at 350 F. for 40 – 45 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Combine confectioners’ sugar and milk; drizzle over the coffee cake.      12-16 servings

 

(Recipe for Graham Streusel Coffee Cake was in www.tasteofhome.com, 2015)

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Cranberry-Pecan Corn Muffins

November 19, 2014 Leave a Comment

 

Cranberry-Pecan Corn Muffins

Cranberry-Pecan Corn Muffins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I found a low-fat recipe for corn muffins and added cranberries and pecans to make a wonderful new holiday dish.  They have just the right flavor for this time of year.

                     Lisa Varner                                                                                               Charleston, South Carolina

 

Cranberry-Pecan Corn Muffins Recipe

 

Cranberry-Pecan Corn Muffins

1 ¾ cups yellow cornmeal

¾ cups flour

1 ¼ tsp. baking soda

½ tsp. salt

1 ½ cups (12 oz.) fat-free plain yogurt

1 egg

¼ cup canola oil

¼ cup honey

½ cup dried cranberries

¼ cup chopped pecan

 

In a large bowl, combine in the cornmeal, flour, baking soda and salt.  In another bowl, combine the yogurt, egg, oil and honey.  Stir into dry ingredients just until moistened.  Fold in cranberries and pecans.

Coat muffin cups with cooking spray; fill three- fourths (3/4) full with batter.

Bake at 375 F. for 18-20 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.            1 dozen

 

(Recipe for Cranberry-Pecan Corn Muffins was in www.tasteofhome.com, 2014)

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Butterscotch Pecan Sweet Potatoes

November 16, 2014 Leave a Comment

 

Butterscotch Pecan Sweet Potatoes

Butterscotch Pecan Sweet Potatoes

I came across this recipe in my Stop & Shop flyer.  I hope you like it.

Butterscotch Pecan Sweet Potatoes Recipe

 

Butterscotch Pecan Sweet Potatoes

5 medium sweet potatoes, peeled, cooked and mashed

½ cup firmly packed light brown sugar

5 oz. evaporated skim milk

2 eggs

½ tsp. cinnamon

¼ tsp. allspice

1/8 tsp. nutmeg

1 box (3.4 oz.) instant butterscotch pudding

1 cup pecans

¼ cup sugar

 

In a large bowl, mix together all ingredients except pecans and sugar.  Stir well.

Place sweet potato mixture in 13×9 inch glass casserole dish.

Toss pecans and sugar together.  Sprinkle over sweet potato mixture.

Bake at 350 F. for 30 minutes, or until mixture reaches and internal temperature of 165 F. in the center of the casserole dish.

Serve in ½ cup scoop portions.

 

(Recipe for Butterscotch Pecan Sweet Potatoes was in Stop & Shop flyer, 2014)

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Blueberry Crumb Bars

September 28, 2014 Leave a Comment
Blueberry Crumb Bars

Blueberry Crumb Bars

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Think of this as a blueberry crisp turned into a hand-held treat.  Oats and fresh blueberries are combined for a sweet, no-fuss dish.

            Blair Lonergan                                                                                  Rochelle. Virginia

 

Blueberry Crumb Bars Recipe

Blueberry Crumb Bars

1 package yellow cake mix (regular size)

2 ½ cups old-fashioned oats

¾ cup butter, melted

1 jar (12 oz.) blueberry preserves

1/3 cup fresh blueberries

1 Tbsp. lemon juice

1/3 cup finely chopped pecans

1 tsp. ground cinnamon

 

In a large bowl, combine the cake mix, oats and butter until crumbly.  Press 3 cups into a GREASED 9 INCH SQUARE BAKING DISH.  Bake at 350 F. for 15 minutes.  Cool on a wire rack for 5 minutes.

Meanwhile, in a small bowl, combine the preserves, blueberries and lemon juice.  Spread over crust.  Stir pecans and cinnamon into remaining crumb mixture.  Sprinkle over top.

Bake for 18-20 minutes or until lightly browned.  Cool on a wire rack before cutting into bars.      1 dozen

 

(Recipe for Blueberry Crumb Bars was on www.tasteofhome.com, 2014)

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Apricot-Pecan Stuffed Pork Tenderloins

September 26, 2014 Leave a Comment

 

Apricot-Pecan Stuffed Pork Tenderloins

Apricot-Pecan Stuffed Pork Tenderloins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This unique blend of ingredients is a pleasant surprise of the sweet apricot-and-thyme-flavored tenderloin.  My sister gave me this recipe 15 years ago, and it’s been a favorite ever since.    * This recipe is Diabetic Friendly! *

            Mary Ann Dell                                                                   Phoenixville, Pennsylvania

 

Apricot-Pecan Stuffed Pork Tenderloins Recipe

Apricot-Pecan Stuffed Pork Tenderloins

1 pork tenderloin (1 lb.)

¾ cup dried apricots

4 ½ tsp. chopped pecans

3 tsp. dried thyme, divided

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

1 ½ tsp. molasses

1 tsp. canola oil

½ cup reduced-sodium chicken broth

 

Cut tenderloin horizontally from the long side to within ½ inch of opposite side.  Open meat so it lies flat; cover with plastic wrap.  Flatten to ½ inch thickness; remove plastic.

In a food processor, combine the apricots, pecans, 2 teaspoons thyme, garlic, salt and pepper; cover and process until finely chopped.  Add molasses and oil; process until blended.  Spread apricot mixture over the meat within ¾ inch of edges.  Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1 ½ inch intervals.

Line a roasting pan with heavy-duty foil.  Place meat on a rack in prepared pan.  Pour broth over meat and sprinkle with remaining thyme.  Bake at 400 F. for 40-45 minutes or until juices run clear and meat thermometer reads 160 F.  Let stand for 5-10 minutes before slicing.          4 servings

 

(Recipe for Apricot-Pecan Stuffed Pork Tenderloins was on www.tasteofhome.com, 2014)

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Spinach and Mushroom Smothered Chicken

August 23, 2014 Leave a Comment
Spinach and Mushroom Smothered Chicken

Spinach and Mushroom Smothered Chicken

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Chicken breasts stay nice and moist with a mushroom and spinach topping tucked under a blanket of melted cheese.  It’s extra special to serve but is not tricky to make.

        Katrina Wagner                                                                               Grain Valley, Missouri

 

Spinach and Mushroom Smothered Chicken Recipe

Spinach and Mushroom Smothered Chicken

3 cups fresh baby spinach

1 ¾ cups sliced fresh mushrooms

3 green onions, sliced

2 Tbsp. chopped pecan

1 ½ tsp. olive oil

4 boneless skinless chicken breast halves (4 oz. each)

½ tsp. rotisserie chicken seasoning

2 slices reduced-fat provolone cheese, halved

 

In a large skillet, sauté the spinach, mushrooms, onions and pecans in oil until mushrooms are tender.  Set aside and keep warm.

Sprinkle chicken with seasoning.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4-5 minutes on each side or until a meat thermometer reads 170 F.

Top with cheese.  Cover and grill 2-3 minutes longer or until cheese is melted.  To serve, top each chicken breast with reserved spinach mixture.             4 serving

 

(Recipe for Spinach and Mushroom Smothered Chicken was on www.tasteofhome.com, 2014)

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Mississippi Mud Cake

April 24, 2014 Leave a Comment
Mississippi Mud Cake

Mississippi Mud Cake

 

This recipe, Mississippi Mud Cake is from Southern Living.  I had gotten something in the mail for this magazine, and this “FREE RECIPE” came in the envelope.  Hope you enjoy it!

 

Mississippi Mud Cake Recipe

Mississippi Mud Cake

1 cup chopped pecans

1 cup butter

1 (4 oz.) semi-sweet chocolate baking bar, chopped

2 cups sugar

1 ½ cups flour

½ cup unsweetened cocoa

4 large eggs

1 tsp. vanilla

¾ tsp. salt

1 (10.5 oz.) bag miniature marshmallows

 

Place pecans in a single layer on a baking sheet.  Bake at 350 F. for 8-10 minutes or until toasted.

Microwave 1 cup butter and semi-sweet chocolate in a large microwave-safe glass bowl at high 1 minute or until melted and smooth, stirring every 30 seconds.

Whisk sugar and next 5 ingredients into chocolate mixture.  Pour batter into a greased 15 x 10 x 1 inch jelly-roll pan.

Bake at 350 for 20 minutes.  Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown.  Drizzle warm cake with Chocolate Frosting, and sprinkle with toasted pecans.

Chocolate Frosting:   ½ cup butter

1/3 cup unsweetened cocoa

1/3 cup milk

1 (16 oz.) package powdered sugar

1 tsp. vanilla

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted.  Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.

Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.

 

(Recipe for Mississippi Mud Cake came from Southern Living Magazine, 2014)

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