Roasted Pumpkin Seeds

2 cups fresh pumpkin seeds
5 teaspoons butter
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 - 1/4 teaspoon cayenne pepper

In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder, and cayenne: sprinkle over seeds and toss to coat.

Line a baking pan with foil and coat foil with cooking spray. Spread the seeds in pan. Bake at 250F for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely, Store in an airtight container.

Salsa Chicken Skillet

2 cups uncooked instant brown rice
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
2 teaspoons canola oil
1 cup chunky salsa

1/4 cup orange marmalade

2 tablespoons lime juice                                                                      
1 tablespoon brown sugar
1/4 teaspoon ground allspice
2 tablespoons minced fresh cilantro



Cook rice according to package directions. Meanwhile in a large non-stick skillet, coated with cooking spray, cook chicken in oil over medium heat for 5 minutes or until no longer pink. 

Stir in the salsa, marmalade, line juice, brown sugar and allspice.  Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Sprinkle with cilantro. Serve with rice.

Nutritional Information: 2/3 cup chicken mixture with 3/4 cup rice equals 397 calories, 6 grams fat, 53 grams carbohydrate, 4 grams fiber

Side Note: I used white rice instead and I did not add the cilantro. I also used my homemade tomato salsa with this but you can use any store bought variety that you like as well as the degree of spiciness.



Pumpkin Trifle

Found this recipe on another blog called Comfy in the Kitchen. Thanks for the great recipe.

Cake:
1 box Spice Cake
1 ¼ cups water
1 egg
*Mix all ingredients and bake in an 8×8 pan at 350 for 35 mins or until set. Cool on stove or wire rack.

Pudding Filling:
4 cups skim milk
4 packages (1 oz each) instant butterscotch pudding mix
1 can (15 oz) pure pumpkin puree
1 ½ tsp Pumpkin Spice (or 1 tsp cinnamon, ¼ tsp of each: ginger, nutmeg and allspice)
* In a large bowl mix milk with pudding mix. Let sit until it thickens (appx 5 mins). Add pumpkin and spices and mix well.
1 carton (12 oz) light whipped topping

Layering Process:
In a Trifle bowl (or any large bowl) layer:
1. A fourth of the cake crumbled with your hands
2. Half of the pumpkin mixture
3. A fourth of the cake crumbled
4. Half the whipped cream
5. Repeat the layers
6. Garnish with whipped topping and cake crumbs
7. Refrigerate until ready to serve.

Pumpkin Chip Cookies

11/2 cups butter, softened
2 cups packed brown sugar
1 cup sugar
1 can (15 ounces) solid pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cook oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips.

Drop by tablespoons 2 inch apart onto ungreased cookie sheets. Bake at 350F for 10-12 minutes or until lightly browned.  Remove to wire racks to cool.





Makes 10 dozen

Christmas Classics

Shortbread
1 3/4 cups all-purpose flour
1 cup butter, softened and cut up
1/3 cup confectioner's sugar
1/4 cup cornstarch
1/2 teaspoon vanilla
a pinch of salt

Process all 6 ingredients in food processor for 10 seconds until ball forms. Transfer to work surface. Roll dough into two 1 1/4 inch diameter logs. Wrap tightly in waxed paper. Chill for at least 1 hour or overnight. Discard wax paper. Cut into 1/4 inch slices.  Arrange on 2 ungreased cookie sheets. Bake on separate racks in 325F oven for about 15 minutes, switching position of pans at halftime, until golden brown on bottom and sides. Remove cookies from cookie sheets and place on wire racks to cool. Makes about 48 cookies.

Shortbread Cutouts
1 cup butter softened
1/2 cup sugar
2 1/2 cups all-purpose flour
Coloured Sugar, optional

In a mixing bowl, cream butter and sugar; gradually add flour. Divide dough in half. On a lightly floured surface, roll out each portion to 1/4 inch thickness. Cut with 2 inch to 3 inch cookie cutters dipped in flour. Place 1 inch apart on ungreased baking sheets.  Bake at 300F for 20-25 minutes or until lightly browned. Remove to wire racks to cool. Yield: About 2 dozen

Basic Sugar Cookies
1 cup butter, softened
1 cup granulated sugar
2 egg yolks
1/2 teaspoon vanilla extract

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Basic Cookie Glaze
3/4 cup icing sugar
1 tablespoon milk
2 tsp. butter, softened
1/4 teaspoon vanilla extract

Liquid food colouring

Cream butter and granulated sugar in large bowl. Add the egg yolks 1 at a time, beating well after each addition. Add vanilla. Beat until smooth.

Combine next three ingredients in small bowl. Add to butter mixture in 2 additions, mixing well after each addition, until no dry flour remains. Divide dough in half. Shape each half into slightly flattened disc. Wrap with plastic wrap. Chill for 1 hour. Discard plastic wrap from 1 disc. Roll out dough between two sheets of waxed paper to about 1/8 inch thickness. Discard top sheet of waxed paper. Cut out shapes with lightly floured cookie cutters. Roll out scraps to make more shapes. Arrange about 1 inch apart on greased cookie sheets. Bake at 350F oven for 6-8 minutes until edges are golden brown. Let stand on cookie sheets for 5 minutes. Remove cookies from cookie sheets and place on wire racks to cool. Cool cookie sheets between batches. Repeat with remaining disc.

Basic Cookie Glaze - Beat first four ingredients in small bowl, adding more icing sugar or milk if necessary, until bearly pourable consistency.

Add food colouring 1 drop at a time, sitting well after each addition, until desired colour is reached. Makes about 3/4 cup glaze. Spoon into small resealable plastic bag with tiny piece snipped off corner. Drizzle glaze over each cookie. Makes about 36 cookies.

Ranch Mac 'n' Cheese

1 package (16 ounces) elbow macaroni
1 cup 2% milk
2 tablespoons butter
4 1/2 teaspoons ranch salad dressing mix
1 teaspoon garlic-pepper blend
1 teaspoon lemon-pepper blend
1/2 teaspoon garlic powder
1 cup shredded Monterey Jack cheese
1 cup shredded Colby cheese
1 cup reduced-fat sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese

Cook the macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings, heat through. Stir in the Monterey Jack and Colby cheeses until melted. Stir in sour cream.

Drain macaroni, stir into cheese sauce with the saltines.  Sprinkle with Parmesan cheese.

Note: I forgot to add the sour cream (shouldn't cook when I'm not feeling well). I also did not add the saltines because I felt like I didn't really need them. Tasted yummy without both ingredients.

What to do With Leftover Pork

Pork 'n' Penne Skillet

2 tablespoons all-purpose flour
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon pepper
1 pound boneless pork loin chops cut into strips
2 cups sliced fresh mushrooms
1 cup chopped onion
1 cup chopped sweet red pepper
1 teaspoon dried oregano
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 tablespoon butter
3 cups milk
1 can tomato sauce
2 cups uncooked penne

In a large resealable bag, combine the flour, chili powder, salt and pepper. Add pork, a few pieces at a time and shake to coat.

In a large skillet, cook the pork, mushrooms, onion, red pepper, oregano and garlic in oil and butter over medium heat for 4-6 minutes or until pork is browned.

Add the milk, tomato sauce and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until juices run clear and pasta is tender.

Nutritional Information: 1 cup equals 264 calories, 10 grams fat, 26 grams carbohydrates, 2 grams fiber

Slow-Cooked Sweet and Sour Pork

2 tablespoons plus 1 1/2 teaspoons paprika
1 1/2 pounds boneless pork loin roast, cut into 1-inch strips
1 tablespoon canola oil
1 can (20 ounces) unsweetened pineapple chunks
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup cider vinegar
3 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice, optional

Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, shake to coat. In a non-stick skillet, brown pork in oil in batches over medium-high heat. Transfer to a 3 quart slow cooker.

Drain pineapple, reserving juice, refrigerate the pineapple.Add the pineaaple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well. Cover and cook on low for 6-8 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened.  Serve over rice if desired.

Nutritional Information: 1 cup pork mixture equals 312 calories, 10 grams fat, 28 grams carbohydrate, 2 grams fiber

Teriyaki Pork

3/4 cup reduced-sodium chicken broth, divided
1/3 cup reduced-sodium soy sauce
2 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons garlic powder
1 pound boneless pork loin chops, cut into thin strips
1 tablespoon canola oil
2 cups fresh broccoli florets
3 medium carrots, sliced
3 celery ribs, sliced
4 cups shredded cabbage
6 green onions, sliced
1 tablespoon cornstarch
Hot cooked rice, optional

In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.

Drain and discard marinade from pork. In a large non-stick skillet or wok, stir fry the pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm. In the same pan, stir fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir fry for 2-3 minutes. Add cabbage and green onions; stir fry for 2-3 minutes or until the vegetables are crisp tender.

Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired.

Nutritional Information: 1 1/2 cups stir-fry mixture 302 calories, 11 grams fat, 20 grams carbohydrates, 5 grams fiber

All-American Beef Stew

3/4 cup all-purpose flour, divided
1/2 teaspoon seasoned salt
1/2 teaspoon pepper, divided
2 pounds beef stew meat, cut into 1 inch cubes
1 teaspoon olive oil
4 1/2 cups water, divided
1 large onion, halved and sliced
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground allspice
1 bay leaf
4 medium potatoes, cubed
6 medium carrots, sliced

Place 1/2 cup flour, seasoned salt, 1/4 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.

In a Dutch oven, brown meat in oil in batches. Remove and set aside. Add 4 cups water to the pan, stirring to loosen brown bits. Add the onion, Worcestershire sauce, lemon juice, garlic, sugar, salt, paprika, allspice, bay leaf and remaining pepper.  Return beef to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Stir in potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables are tender.

Combine remaining flour and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf.



Nutritional Information: 1 1/4 cups equals 324 calories, 10 grams fat, 33 grams carbohydrate, 4 grams fiber

Turkey with Curried Cream Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1 cup chicken broth
1/4 cup milk
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 small onion thinly sliced
2 teaspoons canola oil
2 cups cubed cooked turkey breast
1/2 teaspoon grated lemon peel
Hot cooked rice
3 tablespoons chopped cashews

In a small saucepan, melt butter, stir in flour and curry until smooth.  Gradually add broth and milk. Bring to a boil. Remove from the heat; set aside.

In a large skillet, saute the summer squash, zucchini and onion in oil until tender.  Add the turkey, lemon peel and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews.

Wild Rice Turkey Soup

1 cup uncooked wild rice
7 cups chicken broth
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 celery rib, chopped
1/4 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
4 cups cubed cooked turkey
2 cups half and half cream

In a large saucepan, bring rice and three cups broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.

In a Dutch oven, saute the mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. Gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the turkey, cream and cooked rice; heat through (do not boil).

Sloppy Joe Supper

1 package frozen shredded hash brown potatoes, thawed
1 can condensed cheddar cheese soup, undiluted
1/4 cup egg substitute
1 teaspoon salt
1 teaspoon pepper
2 pounds ground beef
2 tablespoons finely chopped onion
1 can sloppy joe sauce

In a large bowl, combine the potatoes, soup, egg substitute, salt and pepper. Spread into a lightly greased 5 quart slow cooker. In a large skillet, cook the beef and onion over medium heat until meat is no longer pink, drain. Stir in sloppy joe sauce. Spoon over potato mixture.

Cover and cook on low for 4- 41/2 hours or until heated through.

Side Note: I couldn't find shredded hash brown potatoes so I used diced vegetable hashbowns from McCain.

Greek Rice Recipe

Here is a recipe that was shared by a good friend of mine. Thanks Andrea for the recipe. Sounds yummy.

Greek Rice Recipe
For all those Greek lovers this is a must !!
Goes well with Gyros, lemon garlic chicken or we enjoy it with pork souvlaki.

2 tablespoons olive oil
1 clove garlic, minced
1/4 cup finely diced red onion ( about 1/4 of a medium onion)
1 cup short or medium grain rice
1 1/2 cup chicken broth
2 lemons, squeezed (or about 2 tablespoons lemon juice)
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup quartered Kalamata olives
4 oz Feta , crumbled
1/4 cup finely chopped flat -leaf (Italian) parsley
(I just use the dry parsley, works just as fine)

1. Heat oil in a medium saucepan over medium heat.
2. Add onion and garlic, cook and stir for about 1 minute until onions just begin to soften.
3. Add rice and stir frequently for about 2 mins. Next add broth, lemon juice, salt & pepper
4. Bring to a boil then reduce to a very low heat, cover and simmer for 15-20 mins. or until water is absorbed. I'd check this at 15 mins, if there is still a noticeable amount of liquid cover and cook for an additional 5 mins. It shouldn't take more than 20 mins. to cook completly.
5. Add olives, Feta & parsley & stir until just incorporated, serve hot.

Serves 4


ENJOY !!

Soft Lemonade Cookies

1 cup butter softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
3/4 cup thawed lemonade concentrate divided
Additional sugar

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.Combine flour and baking soda, add to the creamed mixture alternately with 1/3 cup lemonade concentrate, beating well after each addition.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 400F for 8 minutes. Remove to wire racks. Brush with remaining lemonade concentrate, sprinkle with sugar. Cool.

Makes 6 dozen cookies.

Fruity Cereal Bars

3 tablespoons butter
1 package (10 ounces) large marshmallows
6 cups crisp rice cereal
1/2 cup chopped dried apple
1/2 cup dried cranberries

In a large saucepan, combine the butter and marshmallows. Cook and stir over medium-low heat until melted. Remove from the heat, stir in the cereal, apples and cranberries.

Put into a 13x9 inch pan coated with cooking spray, cool. Cut into squares.