Thursday, November 14, 2013

No Bake Pumpkin Oatmeal Cookies

When a dear friend shared this yummy recipe she saw at Facebook, I HAD to try it! But sadly, I did have to google to find the 'original owner' of the recipe...along with the photo that was being shared at Facebook. 

It is very frustrating how folks continue to share others' recipes and not link back to give credit, where credit is due. =(

I was glad to discover this lovely recipe and her original photo at Once a Month Meals and want to give her credit. 

We were planning to visit our daughter and family...and since my hubby finally informed me last year he really doesn't like pumpkin (After I made several dishes using it..and for years!!), I knew they would enjoy these and I could get a real taste too.  

This recipe uses the boxed pumpkin spice pudding mix. I knew Deb's family loved that seasonal taste from last year. (You can always substitute instant vanilla pudding and some pumpkin pie spice mix). 

My daughter has such 'sharp' taste buds...I can always count on her to describe something to a 't'.

When she first took a bite, her reaction was ..."MMMM - these are almost CARAMEL-y and BUTTERSCOTCH-y!"  

I knew just what she was saying.  

They were quick and easy to make too.  We kept them in the refrigerator and think they were just perfect. 

Hope you enjoy soon! 




NO BAKE PUMPKIN OATMEAL COOKIES 

1-1/2 c. white sugar
1/2 c. brown sugar
3/4 c. butter
2/3 c. milk
1 (3.4 ozs) box instant pumpkin spice pudding mix
(If you need to substitute, try a sm. box of vanilla instant pudding & 
1 Tb. pumpkin pie spice - click here for DIY pumpkin pie spice recipe) 
1/2 tsp. pumpkin pie spice (or more to taste)
3-1/2 c. quick cooking oats
1 tsp. vanilla extract

Line cookie sheet with waxed paper. 

In a large saucepan, combine sugar, butter and milk.  Bring to a full boil; boil for 2 minutes, stirring occasionally. While it's cooking, combine dry pudding mix with pumpkin pie spice. Remove mixture from heat and stir in pudding mixture, stirring to remove lumps, until smooth. Add oats and vanilla; stir until combined completely. Let stand for 5 minutes. 

Drop by rounded tablespoonsful onto prepared cookie sheet. Allow cookies to cool completely. Store in airtight container in the refrigerator. 

Great with a tall glass of cold milk!

Yield: about 36 cookies 

Linked to Weekend Potluck
Melt in Your Mouth Monday

Wednesday, November 13, 2013

3 Great-for-the-Holidays Crockpot Recipes {Blast from the Past}

Only 5 (yes, FIVE) simple ingredients and you will impress the
family or a crowd.  This is great any time of year, but makes an
awesome appetizer for the holidays. 

Crockpot Cranberry Sauerkraut Meatballs



It's hard to imagine my world without this ultimate dish!
If you love cream cheese, this is a favorite of everyone who tastes it. 




This is a terrific recipe to remember when you're having a big meal and
need more space in the oven.  Or you're gone from home for a few hours...Simple & Delicious!!! 





Tuesday, November 12, 2013

Cherry Pie Cream Cheese Coffee Cake


You're not gonna believe how extraordinarily awesome this dish is!  It would be a special addition to any holiday brunch or party!

This is a favorite recipe that I decided to 'dress up' a bit.  I've seen recipes on the net adding pie filling, so I wanted to give it a try. 

I used my 'old' recipe...the one from my first cookbook that I love so well, and just added some pie filling before adding the top crust.

It was awesome and we enjoyed every single bite.

Using crescent rolls for the crust makes this easy and oh so delicious. If you decide to try cranberry sauce instead of pie filling, I'd love to know how it turns out for you.


CHERRY PIE CREAM CHEESE COFFEE CAKE  

2 (8 ozs. each) pkg. refrigerated crescent rolls
(I would suggest purchasing the sheets of crescent rolls if you can find them)
2 (8 ozs. each) (reduced fat) cream cheese, softened 
1-1/2 c. sugar (or xylitol), divided
1 egg, separated
1 (20 ozs) can (lite) cherry pie filling
(or your favorite flavor)
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 c. chopped nuts 

Preheat oven to 350. Spray a 9" X 13" X 2" baking dish, lightly with cooking spray. Spread first tube of rolls in bottom of pan, sealing perforations. Beat cream cheese together with 1 cup sugar, egg yolk and vanilla. Spread evenly over base. 

Dollop the pie filling over the top of the cream cheese. Spread evenly then place second tube of rolls evenly over cream cheese mixture, sealing edges to pan.  (Don't worry if it isn't all sealed to the sides of the pan). 

Mix remaining 1/2 cup sugar, cinnamon and nuts. Beat egg white slightly and brush evenly over rolls. Sprinkle with sugar-cinnamon-nut mixture and bake 30 - 35 minutes. Serve warm.

Can be made a day ahead and refrigerated overnight. Sprinkle cinnamon/sugar mixture over top just before baking.

TIP: No Sugar Added Pie filling has more water than the regular pie filling, and I suggest NOT using that in this recipe. 
 
Linked to Weekend Potluck

Special Pre-Christmas Sale on "Love at First Bite" Cookbook...until Dec. 15th

Have you done much Christmas shopping yet?  

I'm here to offer you a deal that you can purchase and still stay in your comfy chair!

I am running a SPECIAL ONLINE (only) OFFER on my cookbook for Christmas...
from now through Dec. 31, 2014


Of the 202 recipes contained inside, there are over 
100 with "6 Ingredients or Fewer"...and
50 "Lighter Choices" 

Quick & Easy recipes...

Great for busy moms, college kids or new brides (or grooms),
and grandmas who like to cook too!

Priced at $15.00

Now on sale for $13. each or 
2 for $25., 
plus shipping and handling 
(& OH tax when applicable)

The last day of the sale will be Sunday, December 15th. 

On the inside cover are "Weights and Measures"
"Roasting Chart" and
"Quick Substitutions for Common Ingredients" 

I'm pleased to have 4 of my own photos in the front of the book too...

There are 16 pages of "Helpful Tips" at the back of the book. 

A few of my favorite recipes are...

*2-Ingredients Orange Pineapple Bundt Cake
*4-Ingredient Nutter Butter Microwave Fudge
*Homemade Fabric Softener
*Crockpot Stroganoff Meatballs
*Skinny Chocolate Cupcakes with Chocolate Glaze
Black Forest Trifle (Lighter Choice)

For more details about what's inside and how to order,
click here 

If you have any questions, please feel free to email me at
thebetterbaker@gmail.com 

And a 
to all!!

Sunday, November 10, 2013

Amazing Crockpot Caramel Sweet Rolls

Did you have any idea you can 'bake' bread in a crockpot???  Blows my mind to think of it! 

This is a wonderful recipe for brunch, or in the evening for a special treat...or for a busy holiday morning!

I love using the Pampered Chef Cinnamon BLEND for this recipe...of course, I use it in many other things as well. 

Try this - you'll love it!


AMAZING CROCKPOT CARAMEL SWEET ROLLS 
*Adapted from Table for Seven

1 c. brown sugar
1 tsp. cinnamon
(I love using Pampered Chef's Cinnamon Blend)
1/2 c. butter or margarine, melted
2 - 10 ct. tubes refrigerated (buttermilk) biscuits

Line the crockpot (4 - 5 qt.)with parchment paper. 
(I cut out a circle using the lid as a guide for the
bottom, then using a long piece to place around the sides.)
Then spray the paper with cooking spray. 

Mix brown sugar and cinnamon together in bowl. Separate biscuits and dip into the melted butter, then into brown sugar mixture, coating both sides. Place in crockpot. (Standing them more on the edge allows them to overlap and fit into the crockpot).  Place a paper towel over the top before placing lid on (this keeps the moisture from falling onto the rolls). Cook on high for 1 - 1/2 hours. Check after an hour to see how close they are to being done. Let stand 10 minutes, then place on plate and drizzle with frosting or glaze. 

Glaze:

1/4 c. melted butter or margarine
1 tsp. vanilla
1 Tb. milk
2 c. powdered sugar

Mix well until smooth.  Add more milk if needed for desired consistency. 

A.MA.ZING! for sure!!!!!!! 

Linked to 
Weekend Potluck
Full Plate Thursday
Whatcha Crockin Wednesday
Meal Plan Monday

Saturday, November 9, 2013

Leader Enterprise - Nov. 6, 2013 - Veterans Day/Green Beans Coffee for the Troops & Baking Substitutions




 To honor our heroes on the upcoming Veterans Day, I've chosen to share this great story from the "Chicken Soup for the Military Wife's Soul". I feel like I could have written this story myself. I remember vividly the first time my Marine husband took me to the movie theatre on our first base as husband and wife, in Parris Island, SC. It was a very moving experience. (And we dropped a quarter into a turnstyle to get in!) I'm very grateful for my hubby's 20 years of military service. I truly loved the military life and cherish the many memories and friendships we made over our years away from home. To all who have served, we thank you for your service and sacrifice for our freedoms. Freedom isn't free and we Americans are grateful for the price you have paid. 


Our National Anthem by Gail Gross
"Joy is what happens when we allow ourselves to recognize how good things really are".
"My husband and I had not been married long when he took me to an AAFES (Army & Air Force Exchange Service) movie theater at Fort Hood,Texas.  We bought our tickets, putchased popcorn and carefully chose our seats to watch the film. The theater began to fill, and we waited for the curtain to go up.
My husband kept glancing at his watch as if he had to be somewhere, and, promptly at 1900 (7:00PM), he set his soda and his popcorn aside. I was about to say something to him when the curtyain began to part and I heard the sound of our national anthem being played. I scrambled to find somewhere to put my soda and popcorn, and finally made it to my feet and put my hand over my heart. This was certainly not the first time I had heard the national anthem, but it was the first time I heard it played in a theater before a movie.
I waited for the last note to sound and then looked at my husband's smiling face. He had purposely not told me so he could see my reaction. Needless to say, the next time we went to a movie on post, I was ready to stand with pride for the laying of our national anthem.
When we moved to Germany, we continued our habit of seeing movies at the theater on post. We had only been there a few days when we went to our first film. Just as before, we bought our tickets and popcorn and made our way to our seats. We stood for the playing of our national anthem, and before we got to "by the dawn's early light", tears were streaming down my face.This was my blessed country's sacred song, but I was no longer living between her shores. Experienceing these words while standing on foreign soil lent every utterance and declaration a deeper meaning.
My heart swells with newfound pride and patriotism each time I hear the sweet strains that remind me of the price of my freedom. I am proud to be an American and even more proud to be married to a soldier who has defended my freedoms and yours for nineteen years.
Only by leaving America did I truly understand and appreciate love of country, and now I now wait with great anticipation to return to the "Land of the free and the home of the brave".
God bless America."
I was recently blessed to have a dear Alaska friend come for a 5 day visit. She's a grandma and had just finished serving an 18 month tour in Afghanistan as a government employee. (They paid for her to fly home every 3 months for 2 week periods). She works for AAFES and loved being able to 'serve those who serve'. She's very brave and courageous in my eyes. I want to share with you, as she shared with me, as it was very heart stirring to know."I was on a crowded, cargo-packed helicopter bound for Dwyer from Leatherneck when a Marine Captain looked at me and shouted over the thump, thump of the rotors,“Ma’am, I apologize for the uncomfortable ride!” I told him not to even think about apologizing because at that very moment I was living a dream AND getting to cross an item off of my bucket list…riding in a helicopter!!!This Marine was loaded down, head to toe, with every piece of protective gear one could don. Along with his rucksack and more than one weapon, he would be getting off at the pit stop we were to make in an undisclosed location. Just before he hopped out of the helicopter, he turned to me and said, “And ma’am, thank you for your service.” I couldn’t speak for the lump in my throat, all I could do was look at him as tears welled up in my eyes. I think he understood thoughin those seconds of silence as our eyes met, mine filled with tears, that I was thanking him for his service and for his sacrifice, for fighting for my freedom, my family’s freedom, my way of life, my America, the land that I love so very much, and for putting himself in harm’s way to protect and keep you and me safe. He owed me no thank you whatsoever. I watched as he slipped out of the helicopter into the night’s darkness, I wished him Godspeed and prayed for him, a man I had not seen before and will never see again, a brave man, a warrior, a patriot, a hero. I was humbled."




I am not sure if I've previously shared this opportunity to minister to troops overseas, but I will be sending coffee again to them for Vets Day. It's a simple process through the Green Beans Coffee website. For only $2.50, you can send a cup of 'joe' to a 'Joe' overseas!! Go to www.greenbeanscoffee.com and click on 'cup of joe' tab.  What a simple way to say thanks. GBC slogan is 'Honor First, Coffee Second". A small gift of comfort like this can mean so much. A ladies group at my church just sent 27 cups of coffee and received thank you emails from all of them! I was able to send a monthly coffee card to my girlfriend while she was serving overseas so we could enjoy coffee 'together'. It's an amazing opportunity and outreach.
On a side note, if you can get your hands on a Nov/Dec issue of Simply Hers magazine, published in Hillsdale county, Ron and I are privileged to be featured for Vets day, complete with some cool photos too. (Yes, my Marine hubby agreed to be part of a woman's magazine! Will wonders ever cease? ha) 
With holiday baking looming ahead, I hope these "Homemade" recipe substitutions help you in a pinch.

DIY POWDERED SUGAR: Place 1 cup granulated sugar and 1 Tb. cornstarch in the blender; Blend on high continuously until the mixture is of uniform powdered consistency. Keep the lid on the blender until the powder settles.


DIY BROWN SUGAR: For every cup of brown sugar needed, use 1 c.white sugar and 2 Tb.molasses. 

DIY BAKING MIX(Bisquick):
6 c. all-purpose flour
3 Tb. baking powder
1 Tb. baking soda 
3  Tb. sugar
 2 tsp. salt 
1 c. shortening(like Crisco)
In large bowl, combine dry ingredients; cut in Crisco with pastry blender until fine consistency. It should be a fine meal with no lumps. Store in a large plastic container with a tight fitting lid. Use as you would store-purchased bisquick in any recipe.

Friday, November 8, 2013

Butternut Squash Bread & Weekend Potluck #92

WELCOME TO WEEKEND POTLUCK!
We love having you party with us!! Last week's party was
a big one...let's see if we can do it again!! 

AND...


When I share something worth sharing...again 


This wonderful bread is a special way to use up your abundance of squash. 
And a great way to get veggies into your family...even in a sneaky way.
Delicious & moist! *-*



Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

 20131031-185742.jpg
Grandma’s Best Baked Steak by Steph’s Blessings

Recipes that caught our attention ~

 
Fiesta Ranch Chicken by Eat Cake For Dinner
 
Homemade Butterfingers by Recipes For My Boys

And a personal favorite ~

enchilada puffs
Chicken Enchilada Puffs by The Home Heart

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
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When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!






Thursday, November 7, 2013

Healthy Peanut Butter Cookies (no refined sugar or white flour)

If you don't know it yet...I am a definite Cookie Monster! 

And sometimes I have to satisfy the cookie sweet tooth in my diabetic hubby too. This recipe was the perfect 'fit'. He really enjoyed these little gems. 

These great little cookies use crushed graham crackers for the 'flour'. They were easy to make and are on the 'healthier' side of sweets. 

This is another 'home run' recipe found at Diabetic Connect. I hope those of you who have to watch your sugar intake will enjoy these also. 

I made a double batch and ended up with 9 good sized cookies. 
I used 1 whole egg in the recipe instead of 2 egg yolks. 





HEALTHY PEANUT BUTTER COOKIES 

2 full graham cracker sheets
2 Tb. peanut butter
1 packet sweetener (stevia, truvia, splenda)
1 Tb. water
1 egg yolk
1 tsp. milk
1/2 tsp. baking powder

Preheat oven to 350*. 

Crush graham crackers and blend with peanut butter in medium bowl.  Dissolve sweetener in 1 Tb. water. Add baking powder. Mix well.

Add egg yolk and mix until smooth.  Add to graham and peanut butter mixture. Stir in milk; form balls. Place on cookie sheet sprayed with non stick cooking spray. Press flat with a wet fork and bake for 10 minutes. 


Yield: 6 (smaller sized) cookies



Here's the Nutritional Value for these cookies found in the post at 
Diabetic Connect...


Nutritional Facts

Servings
6
Calories
60
Total Fat
4g
Cholesterol
35 mg
Sodium
57 mg
Carbohydrate
5g
Protein
2.2g

Wednesday, November 6, 2013

3 Comforting and Warming Soups {Blast from the Past}

This hearty soup has ground beef, veggies, cheese and sour cream. Thick, creamy & filling! 




Oh how wonderful to come home at the end of the day and have
your kitchen smelling like YUM - I CAN'T WAIT FOR DINNER!!!




Using a box of flavored rice, you can whip up this satisfying soup for a quick supper.  I make it often during the year, using chicken.  M-M-M good!



Tuesday, November 5, 2013

Saucy Apple Pork Chops (Oven or Crockpot Methods)

I've had this recipe for many years as I have always favored the combination of pork and apples.

I add sweet taters to the mix too.  Oh so yummy!

I'll give instructions for an oven method, but this time I used the crockpot. Makes for an awesome Sunday dinner after it's cooked while we're at church. 

This is another recipe from my new cookbook...."Love at First Bite".   It's chocked full of simple and yummy recipes like this one. 
(If you have put off reading details about the book, click here)
Just remember...I love quick, easy and healthy options. 


SAUCY APPLE PORK CHOPS 

2 c. applesauce
1/2 c. sugar, optional
2 Tb. soy sauce
1 garlic clove, minced
1/4 tsp. ground ginger or pumpkin pie spice 
(I use pps and add more) 
6 - 8 boneless pork loin chops 
(about 1/2" thick)
2 Tb. butter or margarine
fresh ground pepper, optional

In a medium bowl, combine applesauce, sugar, soy sauce, garlic and ginger; mix well.  Pour into a greased 9" X 13" X 2" baking dish.  In a skillet, brown pork chops in butter; (I season ours with fresh ground pepper); place over applesauce mixture.  Bake, uncovered, at 325 for 35 - 45 minutes or until meat is tender. 

Yield: 6 servings 

CROCKPOT METHOD:

I used about half the amount of applesauce, added the soy sauce and garlic, then added about 1/3 c. apple juice. Placed it in the bottom of the greased crockpot.  Seasoned the chops with pepper, browned them, placed them over the applesauce, then added medium chunks of sweet potato and quartered apples, leaving the skin on so they will hold their shape. Sprinkled with the pumpkin pie spice. Cover; let cook on low for 5 - 6 hours. 

Linked to Weekend Potluck 
Whatcha Crockin Wednesday

Monday, November 4, 2013

Chocolate Chai Tea

When I saw this yummy recipe at my daughter Deb's blog,
It's a Latte Life, I knew I was going to have to make it...and soon!

It was only right. After all, Deb is the one who 'introduced' me to my beloved chai, and we always love sharing yummy beverages, just like this one, together. 

If you are not familiar with chai (rhymes with 'pie') tea, it is as popular in India as coffee is in the U.S. It is a delicious drink enhanced with spices, milk and honey. It is a relaxing and unforgettable beverage.

(The first time I ever tasted chai, it was a spiced chai...all the ladies with me said it smelled like Christmas! OH.SO.GOOD!) 

This is great to take the chill out of your day!  Recipe can easily be cut in half.

LOVE the zip the cardamom adds!

CHOCOLATE CHAI TEA

1 c. water
2 tsp. premium black tea or 2 black tea bags
1/3 c. sugar or substitute
1/4 c. dark cocoa or Dutch-process style unsweetened cocoa powder

4 c. milk
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cardamom
Whipped cream, garnish
Nutmeg, garnish

In small saucepan, bring water to boil. Remove from heat and add tea. Cover and steep for 5 minutes. Remove tea bags and pour or strain tea into a large saucepan. Add sugar and cocoa powder to tea in large saucepan. Stir to dissolve.

Bring to a boil, then reduce heat. Stir in the milk, vanilla, cinnamon, nutmeg and cardamom. Stir until heated through. Do not allow to boil. Remove from heat. Pour into waiting mugs and top with Whipped cream and a sprinkle of Nutmeg.

Serves: 4

Linked to Weekend Potluck

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