National Chocolate Cupcake Day- Does it Get Any Better??

I think every single day of the year has a Holiday associated with it and some even more than one.  Now, mind you, they are more often than not obscure and silly but still.....

Today is one of those day!  While February 24 is National Cupcake Day TODAY is National CHOCOLATE Cupcake Day!  Huge difference and I am just waiting for the National Bring Your Cupcake to Work Day.  ;)

Anyhow, in honor of this auspicious holiday that deserves to be celebrated in a BIG way I thought I would share my Pinterest Board that is dedicated to nothing but cupcakes.  I know, I know, they aren't all chocolate but if you take the time to peek around I am sure you will find some recipes that are perfectly suited to celebrate today.

While you are there check out a few of my other boards!  I'd love to hear from you so if you have some boards on Pinterest just let me know if the comments section and I promise I'll head on over and check them out.

In the meantime, enjoy your day and don't forget to have your Chocolate Cupcake!


Follow Leesa Finley's board Cupcakes on Pinterest.

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Chicken Cashew Lettuce Wraps with Five Spice & Hoisin

Today was the day!  My #punkkid became a certified scuba diver!!  I am so incredibly excited and happy for him and sad at the same time because it is something that I'll never be able to do with him.  That a whole other post but until then....... Mr. Finley IS a certified diver so this is something that they can share together and spend quality time together.

While they are out diving?  I'm coming up with new recipes, washing clothes and painting my nails.  It's just what I do.  ;)

The #finleyguys were gone yesterday from 7am - 10:30pm busy with water skills testing, classroom testing and just general merriment that those two do when I am not around.  (I don't want to know!)  Today they left at 6am, headed out on to the ocean at 7am and they both got in several dives.  I am SO proud of #punkkid!!!!!  What did I do?  I perused Pinterest looking for dinner to feed the hungry "fish" when they got home.  It couldn't be too heavy, couldn't be carb heavy, and I wanted to be sure it was light and fresh.  Gauging from the empty serving bowls on the kitchen counter I think I achieved nirvana!

Here is my take on Cashew Chicken Lettuce Wraps - Let me know what you think in the comments!  I hope you try them and I hope you LOVE them......

Cashew Chicken Lettuce Wraps with Five Spice & Hoisin

4 chicken cutlets, diced
2 - 3 tbls vegetable oil (or canola but definitely NOT olive oil)
4 tbls soy sauce, low sodium
2 tbls rice wine vinegar
2 tbls brown sugar
2 tsp hoisin sauce
1 or 2 pinches of Five Spice Powder
1/4 tsp cayenne pepper (or to taste)
1/2 tsp ground ginger
1-2 tsp sesame oil (you need more than 1 but 2 can be overpowering for some - I used 2)
3 garlic cloves, minced
2-3 shallots, minced (or 1 small yellow onion)
1/2 c chopped cashews (I just used halves and pieces)
1/4 c water chestnuts, diced

3 green onions, chopped
Bibb Lettuce or Iceberg Lettuce

In a small bowl mix the soy sauce, rice wine vinegar, brown sugar, hoisin, five spice powder, cayenne pepper, ginger, and sesame oil.  Whisk until combined and brown sugar is dissolved.  Set mixture aside.

Heat oil in a wok or medium sized saute pan on medium-high heat.  Add chicken and stir continually until lightly browned.  Once browned, remove chicken to a bowl.  Add to the saute pan the shallots or onion and saute for 2-3 mins until tender.  Add garlic to the pan and continue to saute another 2-3 mins careful not to burn.  Add chicken back to the pan along with cashews, water chestnuts and sauce.  Mixture will seem "thin" at first - cook on a high simmer for 7-10 mins allowing the sauce to reduce and thicken.

Serve with either Bibb lettuce or iceberg lettuce leaves and top with chopped green onions.

These were delicious!  I know many people don't have Five Spice Powder in their pantry but the addition to this dish is so worth it!  There are so many other recipes out there that call for it - here are a few I rounded up to help you justify the purchase!  ;)

• Grilled Five Spice Chicken
• Cranberry Five Spice Cookies
• Chinese Five Spice Chicken Wings

  
I LOVE comments! Let me know what you think......

TexMex Corn Dip - Confessions of a Farmers Market Junkie!

Well, it isn't quite a month since the Finleys have relocated to the outrageously gorgeous Boynton Beach FL, but what a fantabulous 3+ weeks it has been.  I am LONG overdue for a post about the move - it's coming, it's coming......  ;)

One of my most FAVORITE discoveries has been the Woolbright Farmers Market just down the street from us.  Oh Eem Gee!  Trust me, there will be a post dedicated to that little gem.  Unbelievable selection of local produce at prices that really boggle my mind!  I am completely addicted and seriously, I visit at least 3 times a week!

On my last trip I overindulged in corn on the cob.  I just couldn't help myself - ears and ears and it all looked so fresh and sweet.  At 5/$1 I just couldn't say no.  After I got home and started putting it away I was like, "Wow, Leesa, that's a lot of corn, what the hell?"  I texted my Mom right away asking for her Corn Salsa recipe but that still would not be enough to use up all of the corn I bought.  So, Pinterest I went a searching.  I am famous for finding about 5 different recipes, picking and choosing from each and then adding my own touch and that is exactly what I did with this dip.  This was super easy to prepare and after about an hour in the fridge it was super delish!

Here goes - I hope you give it a try and be sure to let me know in the comments what you think!  Also, be on the lookout for my Mom's Corn Salsa recipe provided she let's me share it.  (love ya Mom!)

Tex Mex Corn Dip

4-5 ears of corn
1/2 c mayo
1/2 c sour cream
Jalapenos Slices (from a jar), a small handful chopped
4.5 oz can of chopped green chilis
4 green onions, chopped
1 - 2 c shredded Colby Jack cheese
1, 2, or 3 pinches of cayenne pepper ;)
Salt to taste

Cook corn on the cob however you choose.  For this batch I did stovetop steaming.  However, I WILL be grilling the corn next time to add even another layer of flavor.  Once corn is cooked remove the kernels from the cob and put in a medium size mixing bowl.  

In a small bowl mix together mayo and sour cream and then add to corn.  Add remaining ingredients and mix well.  Refrigerate for at least 1 hour prior to serving to allow flavors to blend.

Serve with tortilla chips - our favorite are Blue Corn Tortilla Chips from Garden of Eatin'


I LOVE comments! Let me know what you think......

Coffee Cake with a Punk Kid Attitude

My kitchen was overtaken by a teenager yesterday!  My punk kid decided he wanted to get his bake on so he got busy making a coffee cake.  He didn't want me in there snapping pics so I was only able to get one surprise shot of him and then a pic of the end results.  Not the best of pics but they'll have to do.

Following in his dad's footsteps (and mine) for sure!

I will say that his coffee cake was absolute perfection and he DID say I could share the recipe.  ;)  This coffee cake came out very moist and the perfect coffee cake consistency.  Not bad for his first one, not bad at all!  This would definitely be considered a "quick" coffee cake but both he and I are excited to see the tweeks he makes next with flavors and add-ins.

Coffee Cake with a Punk Kid Attitude

 Recipe:

• 1 1/2 c AP flour
• 1 1/2 tsp baking powder
• 6 Tbs sugar
• 1/2 tsp salt
• 1/3 c shortening
• 1/2 c milk
• 1 egg
• 1/2 tsp vanilla
• 2 Tbs butter, melted
• 1/2 c brown sugar
• 2 Tbs AP flour
• 1/2 tsp cinnamon

1. Preheat oven to 425. Grease and flour a 9 inch square pan.
2. In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening to the size of small peas.
3. In a separate bowl, beat the egg and then stir in the milk and vanilla. Add the egg mixture to the flour mixture all at once. Stir until just blended.
4. Pour batter into prepared pan and spread evenly. Drizzle top with the melted butter.
5. In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

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Roasted Garlic Parmesan Cauliflower

So, thought I'd try posting from my phone......let's see how this goes!

You can only do so much with cauliflower in my humble opinion.  I found a flawless head the other day at the store and HAD to buy it.  Hhmm.... what to do? We are NOT fans in this house of mashed cauliflower passed off as mashed potatoes.  I mean, really, who's fooling who with that one?  So, here's what I came up with and we ALL loved it.

Roasted Garlic Parmesan Cauliflower

• 1 head cauliflower cut into equal sized florets
• 1/4 c olive oil
• 3 garlic cloves minced (to your taste)
• salt and pepper
• grated Parmesan cheese

Oven to 400°

Mix olive oil and garlic in large bowl.  Toss in cauliflower and coat evenly.  Pour into casserole dish and sprinkle with salt and pepper. 

Bake appx 20 mins stirring half way through cooking time.  After 20 mins, it until fork tender, sprinkle liberally with Parmesan cheese and return to oven to brown.

Oh my, fantastic!  Hope you try it and I hope you enjoy!  Do you have a favorite recipe for cauliflower?  If so, I'd love to try it.

Caramel Marshmallow Popcorn

So, not a huge fan of Black Friday madness here.  I just can't justify being up at 3am to get to a store in hopes of saving $100.  Instead, the Finley clan has spent the day grazing on leftovers and watching the Star Wars marathon.  

It's COLD, we all have fuzzy socks on, a fire in the fireplace and heaps of blankets with us on the couch.  Mr. Finley walked into the kitchen and asked if we had marshmallow......absolutely EVERYONE knew what that meant.....

Caramel Marshmallow Popcorn!

Here is an easy peasy for ya for any time of the year really but, for some reason, it seems super special in the winter - with a fire and fuzzy socks!)

Caramel Marshmallow Popcorn

• 1/2 c packed brown sugar
• 1/2 c butter (1 stick)
• 9-10 large marshmallows (or the minis that are equivalent to 9-10 large)
• 1 bag microwave popcorn popped

Mix brown sugar and butter in a large  microwaveable bowl and microwave for 1:30 - 2:00 mins until butter is melted.  Stir to mix well.  Add  marshmallows to the brown sugar and butter mixture and microwave an additional 2 minutes (or until marshmallows are melted) and mix well.  Once marshmallows are melted stir to combine mixture well.  Pour your popped popcorn into the bowl and mix well.  Work the mixture quickly as the marshmallow, brown sugar and butter will start to set and it will get harder to mix.

Enjoy!!  

I LOVE comments! Let me know what you think......

Banana Coconut Walnut Muffins

Well, school tracks back in next week!  I have to say that I have truly enjoyed the last few weeks with my son and I guess I have to attribute that to him getting older.  I can't really say "what" we did as I look back only that we had a TON of fun these last three weeks!  

With punk kid going back to school we need grab and go breakfast food!  It doesn't matter how much he eats for breakfast he always wants something else to grab on the way out the door.  My solution?  All kinds of different muffins baked on weekends that are ready to go for the week.  One of our favorites?  Banana Coconut Walnut Muffins.  I found a base recipe YEARS ago and had edited it multiple times of the year to result in what WE think is a super moist and yummy on the go snack.....I hope you try them!

Banana Coconut Walnut Muffins

Banana Coconut Walnut Muffins

• 2 c All Purpose Flour
• 1/2 tsp Baking Soda
• 1/2 c Brown Sugar
• 1/2 c Granulated Sugar
• 1 Room Temperature Egg, slightly beaten
• 5 Tbs Milk
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 c Butter room temperature
• 1 c mashed Bananas (about 2 large or 3 medium - RIPE!)
• 1 tsp vanilla
• 1/2 c Walnuts
• 1/2 c shredded Coconut

Preheat oven to 350 degrees.  Lightly spray a muffin tin with cooking spray or use paper liners.  

Sift together flour, baking soda, baking powder and salt.  Set aside.

In a large bowl cream together butter and sugars.  Mix in slightly beaten egg and vanilla. Once mixed add the mashed bananas and mix well.  Slowly sift in your pre-mixed dry ingredients.  Lastly, add in the coconut, walnuts and milk. 

Pour batter into muffin tin.  Back for approximately 45 - 50 mins.  Depending on the weather my cooking times vary.  I start "watching" the muffins at about 40 mins. When you touch the top of a muffin with your finger and the top springs back they are done.  The toothpick trick doesn't really work because you may hit a pocket of mashed banana.  ;)

I hope you give these a try and let me know what you think of them!  

What's your favorite baked muffin whether savory or sweet?


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Cheese Crisps - A Low Carb Afternoon Snack

We are always in search of snacks in this house and over the last few months with one family member on a low carb regime it has become harder and harder.  Not today!

I stumbled across this little gem of a recipe and made a few.  Oh my goodness, delicious, super easy and low carb.  Notice I didn't say low fat!  ;)

This one comes from Wellness Mama with a teeny adaption from me- THANKS!   Don't forget to check out Wellness Mama - she is AMAZING!

Cheese Chips

Cheese Crisps

• Shredded Parmesan Cheese (Shredded NOT Grated!)
• A few sprinkles of Garlic powder

Toss the cheese and garlic powder together in a bowl with your fingers.  Turn oven on broil.  LIGHTLY spray a baking sheet with cooking spray.  Seriously, LIGHTLY!  Drop small mounds of cheese on baking sheet and, remember, the cheese will spread so space them out about 2 inches apart.  Place the baking sheet in the oven and keep your eyes on them - they brown quickly.  Mine were in the oven appx 7 mins.  We did like ours a little crisper - you may want to broil for a little less time.

Once out of oven let cool for a few minutes and then use a metal spatula to remove them to a cool plate, a cool cutting board or any cool surface.  

These were YUMMY!  We dipped them in HeluvaGood! Buffalo Wing Dip.  Try it - you'll LOVE IT!

HeluvaGood! Buffalo Wing Dip

Do you have any good low carb snacks that you'd like to share?  I'd love to have some more!!


I LOVE comments! Let me know what you think......

Five Friday Favorites

 Whew - Halloween has come and gone!  My teenager decided he was a bit too old (at only 13) to trick or treat this year.  Instead, he wanted a Pumpkin Spice Latte and to ride around and look at all the other trick or treaters.  For some reason, even though the weather was PERFECT to be outside, it just didn't seem like there were many kids out and about this year.  There's no candy to eat in the house and for that I am grateful!  ;)


So, what's on my mind today?  Thanksgiving, Christmas, New Years and the whole mad rush of craziness that is about to ensue..... ah, 'tis the season!

A few favorites this week could certainly come in handy during the Holiday season.  

Usually when I visit others I like to take "presents".  They never have to be anything expensive or over the top but just something to let my friends know that I am thinking of them.  A perfect one for this time of year with the abundance of apples?

Apples with Toffee Caramel Dip:  Isn't this one just as cute as can be?   Super easy to put together and simply by changing the ribbon you can tailor it for MANY occasions!

Fresh Autumn Apples with a Toffee Caramel Dip

My new found favorite Side Dish?  Well, one of the anyway is Spaghetti Squash any which way I can get it!  The resounding winner in the house seems to be Spaghetti Squash with Parmesan and Herbs.  My house has adapted it somewhat from this Martha Stewart recipe but it's pretty much similar to our way.  I have a pretty good feeling this will be making its way onto the Thanksgiving table this year.  

Spaghetti Squash with Parmesan and Herbs

My latest obsession......SUSPENDERS!  I know, I don't get it etiher!  I am on the lookout for some cool suspenders.  Something along the lines of a pencil skirt with suspenders.  Or, jeans with suspenders, dress pants with suspenders......I really don't care!  I just know I have to have them!  This particular pencil skirt with suspenders you can find here. 

Pencil Skirt with Suspenders

My Public Service Announcement for the week?  Don't forget to change your clocks this weekend!  It's the end of Daylight Savings on Sunday, November 3rd.  If you don't?  You are going to be early everywhere you go on Monday.  So, go on, take that extra hour of sleep!!!

Set Your Clocks Back One Hour

Lastly?  I have to end this with a funny video!  I don't know what is going on but Jimmy Fallon has been tearing it up for this household!  But, when you put two faves together like Jimmy Fallon and the cutie patootie Joseph Gordon Levitt?  HI - LAR - I- OUS!  They were all fantastic but JGL absolutely NAIILED both Sir Elton Jon and Nicki Minaj!  Am I right??  (You can find JGL at 3:16 and 7:58 - you're welcome!  And the band member's face between 8:48 - 8:57?  Priceless!)
    

Until next week!!!  Peace, Love and Twizzlers for all!

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Iced Coffee

One thing that we are hooked on in this house is iced coffee!  We have spent many a dollar on the popular ones that come pre-made and then enough was enough.  I came up with a recipe that in OUR opinion is as good as if not WAY better that the store bought.  Oh, and did I mention it was easy?  Like a no-brainer easy????

Mix up the flavors for whatever variety YOU like.  In this house?  We are partial to Caramel Truffle.

Iced Coffee

• 12 c brewed coffee, your choice of flavor and regular or decaf 
• 1 14oz can sweetened condensed milk, regular, low fat or no fat

Pour the can of sweetened condensed milk into your serving pitcher.  Pour the warm/hot coffee into pitcher next and stir.  No, seriously, that's it!  Depending on how sweet you like your iced coffee you may need to use more or less of the sweetened condensed milk.  

And, oh, the variety and add ins.....

Use a peppermint flavored coffee and shaved dark chocolate on top for the Holidays!  Or, how about a chocolate flavored coffee with crushed peppermint on top?  The choices are endless.....ENJOY!

   

I LOVE comments! Let me know what you think......

Lemon Blackberry Bread Pudding

I almost always have a half eaten loaf of some artisan bread that I made.  We always WANT the bread but with a family of only 3 we never quite get through the whole loaf.  One thing that I do with the leftover bread is make homemade italian bread crumbs.  Easy peasy and really, who doesn't always need bread crumbs for something?  

The other day I was stocked up on breadcrumbs and couldn't quite figure out what to so with the bread.  Oh, hello!  Lightbulb (and duh) moment......Bread Pudding!  While none of us are HUGE fans of Bread Pudding I still thought that I might be able to make something appealing to us.  After a quick inventory I new I had blackberries that were on sale for only 2/$5 at the store and some pretty lemons were staring at me from the counter.  Oh, it was on!  

Here is the Finley take on a Bread Pudding that I hope you will give a try - it was super easy and it was so scrumptious!  I actually described it to my mother as "It was 'oh my god did I make that?' good"! 

First up - take that day or two old bread and cut it up into approximately 1 inch cubes.  You don't want them too big that it's hard to soak up the custard and you don't want them too small that they fall apart.  It's science people!

After your bread is ready mix up the custard portion of the recipe and toss in your blacberries.  You might want to hold a few blackberries out so you can use them on top of the finished Bread Pudding for presentation.  (So Pretty!)  Pour the custard over your bread cubes and fold until all pieces are covered.

You need to let your mixture sit for at least 30 minutes so it has the time to soak up as much custard as it can.  Be sure to give it a stir ever 10 minutes to let it all evenly soak in.

Once your 30 minutes are up pour your bread pudding into a 2 quart casserole dish.  If the dish is a little shallow your bread pudding will most likely rise up and start to spill over the sides.  I used a casserole dish that was 2 inches deep.

Bake this delicious goodness for approximately 40 minutes.  While your bread pudding is baking get your Lemon Glaze ready - it is SO easy and SO, SO sinful!

This recipe truly is easy and absolutely delicious!  I hope that you give this one a try and if you do......let me know how it turns out!  I love comments!!!!!

Lemon Blackberry Bread Pudding

• Day old Italian Bread cut into 1 inch cubes (many other breads can be used - it's just what I had on hand) - I used about 3/4 of an Italian Round
• 2 5.3oz blueberry greek yogurt
• 4 eggs
• 1 c heavy cream
• 1 c sugar
• 2 4.4oz containers of fresh blackberries 
• Zest of one lemon (2 lemons total for bread pudding and glaze)
• Dash or two of nutmeg
• Dash or two of cinnamon
• Lemon Glaze (Recipe follows)

Preheat your oven to 350 degrees.

In a medium mixing bowl whisk eggs until well blended.  Add in the blueberry greek yogurt, heavy cream and sugar and mix well.  Stir in the fresh blackberries reserving a few presentation.  Add in the cubed bread and mix well.  Let stand for 30 minutes or until most of the custard is absorbed.  Don't forget to stir every 10 minutes!

Pour custard into baking dish and bake for approximately 40 minutes.  You want the top to just start to brown slightly.  The center of the custard will be springy.

Serve with a few fresh blackberries on top, Lemon Glaze and if so inclined a dollop of whipped cream!  ;)  I am always inclined!!!  LOL

Lemon Glaze

• 1 c confectioners sugar
• Zest of one lemon
• Juice of one lemon

Mix all ingredients together with a whisk.  You may need to adjust amounts depending on the amount of juice you get from your lemon.

Well, friends, that's it!  I hope you and yours love this one as much as we did!

I LOVE comments! Let me know what you think......

Pumpkin Spice Dump Cake - Oh WOW!

I have never really been a pumpkin person until the last year or two.  Now?  Oh, give me pumpkin pie, pumpkin butter, pumpkin spice lattes (duh!) and just about any other pumpkin creation and I'll devour it!

We spent the last weekend at my MIL's house and she had mentioned a pumpkin cake that she wanted to try.  She found a recipe and made me a copy.  While that recipe DID sound good I just knew that I could change it up and make it my own.  Make it my own I did!!!!

This "cake" took NO time to throw together although it did have to bake for quite a while.  It is a little more work than your typical "dump" cake but by no means does that mean labor intensive.  You actually have to stir in this recipe......  ;)  get over it.....

The stores really start ramping up on their Libby's 100% Pumpkin displays early in September and I always pick up a few cans then.  I use it in Pumpkin Magic Bars (recipe at a later date), milkshakes, pies, of course, and my punk kid uses quite a bit of it for his homemade dog treats.  Yes, that is another story all together.  ANYHOOOOO, I love having it on hand in the fall.

This recipe calls for the 100% Pumpkin - please do not mistake that for pie filling.  I promise, your results will not be good.  Here is the really hard part of the recipe.......stirring together the pumpkin, evaporated milk, eggs, sugars and spices......tough, huh?

Once you get all of those ingredients mixed well pour into a prepared 9x13 pan.  Next up comes the dry ingredients.  The cake mix and pecans.

Top your entire cake with 1 cup of melted butter.  Um, I am not known for my skinny bitches recipes so just breathe.....it'll be okay, you can diet another time.  It's the Holidays for god's sake.....

Ready for the official Finley recipe?  Seriously, you will LOVE this and I can just imagine that it will make an appearance on MANY Holiday buffets.....

Pumpkin Spice Dump Cake

• 15oz 100% Pure Pumpkin
• 12oz evaporated milk
• 1 c granulated sugar
• 1/2 c packed brown sugar
• 4 eggs
• 2 tsp pumpkin pie spice
• 1 tsp salt
• 1 spice cake mix
• 1 c chopped pecans
• 1 c butter, melted
• Whipped topping

Preheat your oven to 350 degrees.  Spray a 9x13 pan with cooking spray and set aside.

In a large bowl mix together pumpkin, evaporated milk, sugars, eggs, pumpkin pie spice and salt.  Mix well!  Like really well!  Pour mixture into your prepared 9x13 pan.

Sprinkle your dry spice cake mix on top of the pumpkin filling.  Pat down the cake mix so it is in an even layer but be careful - the filling mix will not be a solid consistency.  Sprinkle chopped pecans over the top of the cake mix and then spoon the melted butter as evenly as possible over all.

Place your pan in the oven and cook for 60 - 90 mins.  Yes, I know that seems like a long time so here is how I handled it.  I baked for about 50 mins uncovered and then at the 50 min mark I placed a piece of foil over the cake so the top didn't burn.  My cake had to go to 75 mins total.

Once it's out of the oven you need to let it cool so it sets up some more.  Once cooled, cut into squares and serve with a HUGE dollop of Whipped Cream. Or small dollop, you decide.  

OMG - thank me later!!

♥

(I think I just made Weight Watchers millions with this recipe!)

I LOVE comments! Let me know what you think......

Steakhouse Marinade - Why Go Store Bought?

So, I had pork chops to cook the other night and I found myself stuck in that "how do I make them" rut.  It was WAY too cold and rainy to grill them outside so I was left with the oven.  They just aren't the same that way but what's a girl to do?

I had made a quick run to the store and was thinking about a marinade.  Then, I read the labels.  Yuck!  I am not a HUGE snob when it comes to additives but I DO like to know what is going in or on my food.  I read quite a few of the bottle labels and decided to forgo the added sodium and unreadable ingredients to make my own.

Sorry - no pictures this post.  :(  AND, no real measurements!  I think that you'll be able to come up with something very similar though to mine and you will LOVE it!  It was oh so good!!!

Steakhouse Marinade

• 6 oz can tomato paste (this is the ONLY ingredient that I know the measurement for)
• 1/4 c apple cider vinegar (might have been a little more - you be the judge)
• 1/4 c water 
• 1/4 c olive oil 
• 3 tbs worchestershire sauce (+/-)
• 1 tbs molasses
• 3 garlic cloves, minced (to taste)
• 1 tbs course cracked black pepper
• 1 tsp salt

Whisk it all together.  You may need to use either more vinegar or more water to get a marinade "consistency".  I marinated the pork chops for about an hour and oh my god, they were SO good!

I LOVE comments! Let me know what you think......

SNACK TIME! Spicy Pumpkin Seeds

I can't wait to carve our pumpkins this year JUST for the seeds!  I love roasting them and using them for everything like on top of salads, mixed into my Autumn Snack Mix, incorporated into Asian Chicken Salad and the list goes on.  We haven't carved pumpkins yet (slackers) but I DID have seeds from my pie pumpkins that I used in my Pumpkin Butter over the weekend.  Remember, I told you to SAVE those seeds!

After about 30 minutes of "cleaning" the seeds by hand (I am sure there is an easier way but honestly?  I just love "playing" in the gooey mess!) I laid them out on parchment paper to dry over night.  After drying you want to mix up the goodness that is going to coat these babies.....

Preheat your oven to 275 degrees.  Spread the seeds out as best you can in one layer.

Roast seeds in the oven for approximately one hour but BE SURE to stir about every 10 - 15 minutes to prevent them from burning!

These are to die for!  Remember, though, we like it SPICY in this house so you may want to alter your spices if you aren't as crazy as the Funley's!

Spice Roasted Pumpkin Seeds

• 2 c pumpkin seeds
• 2 tbs butter
• 2 tsp Worchestershire sauce
• 1-2 tsp Spice Kick Mix (or your own special blend, I won't be offended)

Preheat oven to 275 degrees.

Place butter, worchestershire sauce and spices in a microwaveable bowl and microwave until butter is melted.  Stir to mix well, add in pumpkins seeds and coat evenly.  Spread coated pumpkin seeds on baking sheet and roast for one hour.  Be sure to stir about every 10-15 minutes to prevent burning.  

You want to get a nice golden brown on your pumpkin seeds.  OMG - these are yummy and I have to STOP eating them as I type this so I can be sure the Funley guys will have some, too!

ENJOY!

I LOVE comments! Let me know what you think......

Pumpkin Butter - Yep, It's Fall!

Nothing says Fall like pumpkin!  PERIOD!  The smell of it, the taste of it and just a few random ones on your dining room table for decoration are a sign of the cool, crisp Fall weather and the start of the crazy months that lie ahead. 

I would like to think that I have pretty much perfected my Apple Butter recipe so I have moved on to Pumpkin Butter.  Wasn't quite sure what to expect.  I perused MANY recipes on-line as well as in a few of my cookbooks and again, just picked what I thought we would like in it to create my own recipe.  Oh my goodness, it is amazingly delicious and I am so excited to give jars of this scrumptious Pumpkin Butter to my friends.

I saw a bunch of recipes that called for canned pumpkin.  While I don't have a problem with canned pumpkin I was really going for the real thing.  I ended up with 2 Pie Pumpkins that weighed about 2.5lb each for a total of approximately 5lbs.  I assume you could use a "regular" pumpkin but mine is made specifically with Pie Pumpkins.  Let me tell you, these little suckers were HARD to cut.  The first one wasn't "that" bad but the second?  It is a miracle I have all of my fingers left.  

You need to remove the stems, seeds and "guts" from each of the pumpkins.  SAVE the seeds.  I'll have a great Hot and Spicy Pumpkin Seed recipe in the next few days.

Once you have the pumpkins all cleaned out you need to quarter them and throw them in the crockpot - yep, skins and all.  I added both water and "natural" apple juice to my crockpot to cook them over low heat for about 4 hours.

Once the pumpkin is cooked you can scoop out the pulp and  mash it.  Throw out the liquid that remains in the crock pot.

Lastly, all the "good stuff" goes in and you just let it cook on Low for hours.  Trust me, your house will smell amazing!

Pumpkin Butter

• 5lb pumpkin (or two smaller that combined weigh 5 lbs)
• 1 c water
• 1 c apple juice + 1/2 c apple juice
• 1 c white sugar
• 1 c brown sugar
• 2 tsp pumpkin pie spice 
• 1tsp cinnamon
• 2 tbsp lemon juice

Rinse and pat dry your pumpkin(s).  Quarter and remove stem, seeds and "guts".  Place pumpkin in your crockpot and pour in water and 1 c apple juice.  Cook on low for approximately 4 hours.

After pumpkin is cooked remove from crockpot, scoop out the pulp and place in a large bowl.  Mash all of your pumpkin.  Pour out any remaining liquicd in your crockpot.

Put pumpkin mash back into your crockpot and add 1/2 c of apple juice and the last 5 ingredients.  Mix well.  Cook on low for another 4 hours stirring frequently to prevent from burning.  Your crockpot temperature may vary from mine so cook until the butter has reached a "spreading" consistency.

I hope you give this one a try and enjoy it as much as we do.  We have spread it on toast, croissants and I can't wait to stir some into my oatmeal tomorrow morning!  I have said it a zillion times before - I LOVE FALL!!!!  Do you have any favorite Fall recipes that you simply MUST make each year?

**  This Pumpkin Butter makes the perfect little gift for your friends.  As prepared above this Pumpkin Butter will last approximately a week in the refrigerator.  You can certainly use a "heat canning" method to get a longer shelf life.  

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