Wednesday, November 26, 2014

Graham's Thanksgiving Pumpkin Bars

I bet everyone is crazy getting the Thanksgiving dinner prepared.  I am as well so I put my son Graham on Pumpkin Bar duty.  These are always a crowd pleaser (NOT HEALTHY) and the kids LOVE them.  To go along with the usual Pumpkin pies and to decorate the dessert table at the same time, we decided to do this.  Hope you all have a GREAT THANKSGIVING!
 Put 1 small can pumpkin into a bowl
Beat in 4 eggs
Add 1 cup oil
And 2 cups sugar
Mix all together

Add 2 cups flour
 2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon

Mix all ingredients together and put into a greased 10X15 inch pan
Bake in a preheated oven on 350 for 30 minutes
Cool and frost with the following:

3oz. cream cheese (Softened)
6 tablespoons soft butter
1 teaspoon vanilla
1 tablespoon milk
2 1/2 cups of powdered sugar
Mix together until smooth and frost cake.

Decorate however you would like and serve.  Can be made up to 2 days in advanced then wrapped.

Tuesday, November 25, 2014

Tiffany's Baked Cranberry Sauce

Every year I get the same question... "How do you make that yummy cranberry sauce you made last year!"  So, here is the recipe!  It's super easy and so delicious that I make it for Christmas too.  Enjoy!
1 lb bag fresh organic cranberries
2 cups organic sugar
12 oz. bag of frozen whole raspberries, thawed
3 tablespoons orange flavored liqueur
1/2 cup organic sugar

Method

Spread rinsed and drained cranberries in a glass 9X13 baking pan (I always use my heart shaped pan...Just because I like to be different...smile).  Sprinkle evenly with 2 cups sugar, toss to coat.  Bake in a preheated 350 degree oven until hot and bubbly and sugar is dissolved (about 40 minutes), stirring twice.  Gently stir in raspberries, liqueur and 1/2 cup sugar.  Refrigerate, covered.  I make this a couple days in advance and then I have less to do on the day of Thanksgiving.  Yummy and perfect to put on top of the Turkey sandwiches the day after Thanksgiving too.  Enjoy!

See I always put the cranberries in this cute pan to bake...It's the little things:)

Tuesday, November 4, 2014

CRAZY Simpile Kale, Parsnip Bone Broth Soup ~ O Blood Type Favorite

  I have a new addiction...It's this soup!  This is seriously AMAZING and CRAZY healthy for you.  First, I'll tell you how I make a beef bone broth, then after this is made and you have frozen some of the broth for other meals.  You can make this yummy soup!  It REALLY is amazing and I just know that the broth is what makes this one a keeper.


The Beef Bone Broth

1 cup carrots chopped
1 cup celery chopped
1 yellow onion, chopped
3 beef bones (Larger)
Herbs of your choice (I used Rosemary & Thyme)
5 peppercorns
1 tablespoon vinegar
8 cups of filtered 2water

Place all ingredients in a crock pot and cook on high when you are home and then on low overnight and when you are away.  Do this for 48 hours until the bones start to disintegrate (Flake away). Drain the broth and place into small containers and put in the freezer.  Use for anything.  I use it for Risotto, soups or anything else my little heart desires.

The CRAZY simple Kale, Parsnip Bone Broth Soup

1 cup of beef bone broth
2 green onions chopped
1 parsnip (peeled, chopped into bit size pieces and placed in microwave with a little water to soften.)
2 tablespoon peas (optional)
1 tablespoon kelp flakes (optional)
Dinosaur Kale cut into bite sized pieces (As much as you would like)

Method:

Place all ingredients except for the kale in a microwavable bowl and cook on high for 2 to 3 minutes, depending on how warm your ingredients are.  Just before serving, place the cut up raw kale in the soup and serve at once.  YUMMY!  This is GREAT!  ENJOY!

Cut up Kale..ready to be added!


 

Clean up the kitchen with...Bar Keeper's Friend...click below!