Monday, November 13, 2017

Pumpkin Bread Pudding

1¼ cups pumpkin puree (a little over ½
of a 15-ounce can)
1 cup unsweetened plant-based milk
½ cup 100% maple syrup
2 teaspoons pure vanilla extract
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground cloves
8 slices stale whole wheat bread, cut
into 1-inch cubes (about 6 cups)
½ cup golden raisins

Preheat the oven to 350ºF. Have ready an 8 x 8-inch
nonstick or silicone baking pan.

In a large bowl, whisk together the pumpkin puree,
plant-based milk, maple syrup, and vanilla. 

Add the cornstarch, salt, cinnamon, ginger, nutmeg, allspice,
and cloves and whisk well. 

Stir in the bread cubes and raisins, and toss to coat completely.
Transfer the mixture to the prepared pan. 

Bake for 25 minutes, or until the top is golden brown and firm
to the touch. Serve warm.

Serves 8.

Peach Raspberry Crumble

2 c rolled oats
1/2 c flour
1 tsp cinnamon
1/4 tsp salt
4 c frozen peach slices, thawed and chopped
2 c fresh or frozen raspberries
1/2 c applesauce
1/2 c maple syrup or honey
3 Tbs almond butter
1 tsp vanilla

Preheat oven to 350.
Combine oats, flour, cinnamon and salt in bowl; set aside.
Combine peaches and raspberries in a 6x8 inch baking dish.
Combine applesauce, syrup, almond butter and vanilla in a small saucepan over low heat.  Stir until smooth, then pour over oats mixture and stir.
Spread oats over fruit. Cover and bake for 40 minutes. Then remove cover and bake another 10 minutes.

Tuesday, October 31, 2017

Hamburger Soup

1 lb ground beef
2 tsp minced garlic
1 c chopped carrots
1 c chopped celery
1 c chopped onion
6 cubes beef bouillon
5 c water
1 (8oz) can tomato sauce
1 (16oz) can diced tomatoes
1 tsp salt
1 c frozen corn
1 c frozen peas
1/2 c chopped mushrooms
1 tsp dried basil
3 Tbs ketchup

1/2 c small pasta like ditalini 

Brown the beef and drain fat. Combine all other ingredients except pasta in large stock pan. Bring to a boil. Reduce heat and simmer for an 1 hour. Add pasta to pot and simmer for another 30 minutes.

Friday, October 20, 2017

Rum Balls

4 cups leftover cake or muffins
3-4 Tbs raspberry jam
3 Tbs imitation rum
2 Tbs cocoa powder
chocolate sprinkles

Put cake into a food processor and run until crumbly.
Add jam, rum, and cocoa powder and mix until a uniform consistency.
Roll into 8 balls.
Roll in sprinkles and refrigerate until ready to serve.

Muddy Buddies

9 cups Rice, Corn or Chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla

1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

For other Chex recipes go to

Slow Cooker Mongolian Beef

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons mince Garlic, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 cup grated Carrots
  • green onions, for garnish
  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions
The Recipe Critic.

Easiest Garlic Mashed Potatoes

  • 5 pounds Russet potatoes, chopped into 1 or 2 inch pieces
  • 2 cups milk
  • 2 cups chicken or vegetable broth
  • 3-5 large cloves fresh garlic (depends on how much you can handle! I did 3 for this batch)
  • 1/2 cup sour cream
  • 1/2 cup butter
  • 2 teaspoons salt

  1. Place the potatoes, milk, broth, and garlic in a slow cooker, with the garlic sitting on top. Cover and cook for 4-5 hours on high or 7-8 hours on low. When the potatoes are very tender, mash directly in the bowl of the slow cooker to incorporate everything to your desired consistency. You can also use an electric mixer, which I did, and it was super slick. Just be careful not to keep the mixer completely inside the bowl so you don’t get a mashed potato spray.
  2. Stir in the salt, butter, and sour cream. Taste and adjust seasoning, mix or mash any more if needed, and serve. 
Recipe by Pinch of Yum