Chocolate, Coconut Energy Bites

This recipe came to me via my mother.

These naturally sweetened Chocolate Coconut Energy Bites are a great snack to help you power through the afternoon. Full of good for you foods like chia seeds and flaxseed meal, they’re a healthier and delicious option.

Ingredients

1 Cup oats
1/2 Cup toasted unsweetened coconut
1/4 Cup cocoa powder
1 Tbsp chia seeds
1/2 Cup flaxseed meal
1/3 Cup raw honey
1/2 Cup coconut butter, softened  *
1 tsp vanilla extract
2 Tbsp coconut oil, melted

Instructions

1. In a large bowl, mix together oats, coconut, cocoa powder, chia seeds and flaxseed meal.
2. In a separate bowl, stir together honey, softened coconut butter, vanilla extract and melted coconut oil. Pour over the oat mixture and mix well to completely combine. If the mixture feels too dry, add a bit more honey. The mixture will be too soft to roll into balls.
3. Refrigerate the mixture for 15-20 minutes and then roll into 24 balls, about the size of a ping pong ball. The mixture may be a bit crumbly so pressing them into balls might work better than rolling. I found that rolling them would cause them to crumble but pressing and forming them worked well. They will harden up and keep their shape when refrigerated.

Notes

Store in the refrigerator for 7-10 days or freeze.

* How to make Coconut Butter

FROM

What the fork food blog

Pork Chop Casserole

This Recipe comes from;
Mennonite Girls Can Cook

4-6 bone in loin Pork Chops or any Pork Chop
2 Tablespoons Olive oil
1 Tablespoon butter
2 Cups thinly sliced onion
2 cups rice
4 cups chicken broth
4-5 peeled, cored and chopped apples
1 tablespoon cinnamon
2 Tablespoons butter
1 teaspoon cinnamon
1 Tablespoon brown sugar

Preheat oven to 350 degrees.
In a large pan heat the 2 tablespoons olive oil and 1 tablespoon butter and saute the pork chops on both sides until nicely browned.
Set the sauteed chops aside.
In the same saucepan saute the rice and onions until the rice is golden and onions are soft.
Add the chicken broth and the apples and 1 tablespoon cinnamon and heat till almost boiling.
Transfer this mixture to prepared large casserole dish.
Place the pork chops on top of the rice mixture.
Cover with foil and bake at 350 degrees for 30 minutes.
Melt the 2 tablespoons butter and add the brown sugar and cinnamon to the melted butter.
Uncover the casserole and brush the pork chops with the butter, brown sugar, and cinnamon mixture.
Cook for 20 minutes longer or until rice is cooked to tender.

Pumpkin Smoothie

 

INGREDIENTS

1 can (15 oz. size) pumpkin pie filling
3 cups whole milk (more if needed)
1/2 cup vanilla yogurt (up to 1 cup)
A few dashes of ground cinnamon
4 cinnamon graham crackers, crushed

DIRECTIONS

Well ahead of time, place pumpkin pie filling into a freezer-safe container.  Freeze for a few hours or until frozen solid.

To make the smoothie, add milk, and yogurt to the blender,  Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized.  Add more milk or yogurt to get the consistency you like.

Pour into individual glasses and sprinkle the tops with graham crackers crumbs.  Serve immediately!

Another great recipe from The Pioneer Woman

NOTE 
Are you lactose intolerant? Use all the same ingredients but sub unsweetened almond milk for the milk and a large-ish banana for the yogurt. It tastes similar and probably has fewer calories!

Roasted Potatoes & Spicy Chorizo

A simple skillet meal and it’s so easy to add extra stuff to it.

Some extra veggies you want to use up.

Add some scrambled eggs and you’ve got a wake-up-your-taste-buds egg, potato and chorizo breakfast.

Or add some spinach leaves … toss those in during the final stir so they just wilt a little bit before serving to get some extra greens on your plate.

Or how about sliced zucchini or squash … sauté those a little bit along with the onions and bell peppers and follow the recipe as written.

Baby carrots would be a great addition … roast those alongside the potatoes before adding to the skillet.

Ingredients

• 1 pound baby new potatoes, quartered (substitute with chopped sweet potatoes )
• 1 Tbsp olive oil
• 1 tsp oregano
• 1/4 tsp garlic powder
• Salt & pepper to taste
• 8 ounces uncooked Harter House pork chorizo
• 1/2 cup chopped white onion
• 1 cup diced bell peppers
• 1 Tbsp fresh parsley, chopped

Instructions

1. Preheat oven 425º F
2. In a medium bowl, add potatoes with olive oil, oregano, and garlic powder. Mix well and season with salt and pepper to taste.
3. Spread out potatoes on a baking sheet. Place in center oven and roast about 20 minutes, or until potatoes are golden and tender.
4. While potatoes are roasting, cook chorizo in a stovetop skillet over medium-high heat until browned and cooked through. Remove meat from skillet and temporarily set aside.
5. Next add onions and peppers to the hot skillet with a little more olive oil if needed. Season with a little salt and pepper if desired. Sauté until tender, about 4-5 minutes.
6. Finally, return cooked chorizo to the hot skillet. Add in the roasted potatoes. Stir everything together until warmed through. Garnish with fresh parsley and enjoy.

From:

http://www.paleonewbie.com/roasted-potatoes-spicy-chorizo-skillet-meal/

Oxtails with Gravy

Oxtails make the most flavorful beef stock. For the most part, the robust beef flavor comes from the bones and marrow, but the meat is also very tasty. The rendered stock will be thick and gelatinous due to the collagen released. 

Long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor from what is pretty much all bones. Plan on a long cooking time. Oxtails work particularly well in crockpots and pressure cookers.

The first time I tried Oxtail, it was prepared by Tong, owner and operator of Tong's Thai.

I don't know his recipe, but I remember it had a very nice, gravy-like, sauce.  I found this recipe online and decided to give it a try.  I was not disappointed.   ~Shelly 

 

INGREDIENTS

2 pounds beef oxtail

1 clove garlic, minced

1 onion, chopped

1 tablespoon salt

1 teaspoon pepper

1 tablespoon Greek seasoning

Browning Sauces

at Harter House World Flavors

Gravy Master 

B-V Broth and Sauce 

1 teaspoon seasoning salt                           

2 tablespoons bacon drippings or shortening

2 tablespoons all-purpose flour

2 cups broth from cooked oxtails

2 dashes browning sauce

salt and pepper to taste

garlic powder to taste

DIRECTIONS

Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.

Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.

Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.

The Oxtails are very fatty.  I removed the meat from the oxtail portions, separating the fat, before adding the meat to my gravy. 

Add any vegetables you desire to this delicious meat and gravy dish!

~Shelly 

 

This is another Oxtail recipe I want to try next.

 

OXTAIL STEW

INGREDIENTS

2 cups flour

Salt and pepper

6 pounds oxtail, cut into chunks

1/4 cup olive oil

4 cloves garlic sliced then mashed in salt to puree consistency

1 red onion chopped

1 cup red wine

3 cups crushed tomatoes with juice

Water, to cover

3 bay leaves

2 pounds carrots peeled and chopped into large chunks

2 pounds potatoes peeled and chopped into large chunks

DIRECTIONS

In a shallow bowl, add the flour. Season well with salt and pepper. Dredge the meat in the flour, shaking off any excess. In a large stock pot or Dutch oven over high heat, add the olive oil and heat. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side. When all of the meat is browned, remove the meat from the pan and set aside on a plate.

To the pot, add the garlic and red onion and allow to sweat. Add the wine to the pot. Add the browned meat back into the pot and add the crushed tomatoes. Add enough water to cover the meat and add the bay leaves. Bring to a simmer and simmer over low heat for 2 1/2 hours.

Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve.

Chicken Tortilla Soup

Chicken Tortilla Soup that is restaurant delicious (or better!), accidentally healthy, easy to double/triple for a crowd, freezer friendly and tastes like it's been simmering for hours but on your table in 30 Minutes! 

This Chicken Tortilla Soup is almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It's warm and comforting, hearty, savory, filling, and healthy, requires minimal effort (seriously one of the easiest soups you will ever make) and is destined to become a new family favorite!

Soup - 8 to 10 Servings

2 tablespoons olive oil
1 lb boneless skinless chicken breasts pounded to an even thickness
1 medium onion chopped
1 poblano pepper chopped*
1 red bell pepper chopped
4 garlic cloves minced
2 tsp EACH chili powder, ground cumin, chicken bouillon powder*
1/2 tsp EACH smoked paprika, dried oregano, salt
1/4 teaspoon pepper
1 4 oz. can mild diced green chilies
2 15 oz. cans fire-roasted tomatoes not drained
1 15 oz. can black beans rinsed and drained
1 15 oz. can sweet corn rinsed and drained
1 10 oz. can mild enchilada sauce
6 cups low sodium chicken broth

ADD LATER

• 1 tablespoon lime juice
• 1/3 chopped cilantro

Homemade Tortilla Strips

• 8 (6-inch) corn tortillas
• 1 tablespoon Vegetable oil
• salt

Garnish

• fresh cilantro
• sour cream
• avocado
• lime
• hot sauce
• cheese

Instructions

1. Preheat oven to 425 degrees F (for tortilla strips).
2. Melt olive oil over medium high heat in a large Dutch oven/soup pot. Add onions and sauté for 3 minutes. Add bell pepper and poblano peppers and cook for 2 minutes, stirring constantly. Add garlic and sauté 30 seconds.
3. Add all remaining Chicken Tortilla Soup Ingredients (except ADD LATER). Cover soup and bring to a boil then reduce to a simmer over medium-low (or low if your stove runs hot). Simmer 20-25 minutes OR just until chicken is tender enough to shred. Remove chicken and let rest 5 minutes then shred.
4. Add chicken back to pot along with lime juice and cilantro. Taste and season with additional salt/lime juice/cayenne to taste. Stir in additional chicken broth if you would like a less chunky soup.

Recipe Notes

*This soup has a medium kick to it which I think will be perfect for most people. If you are very sensitive to spice or want to make this very kid friendly then substitute the poblano with a green bell pepper and decrease the chili powder to 1 teaspoon.

HOW TO COOK CHICKEN TORTILLA SOUP IN THE SLOW COOKER

1. Spray slow cooker with nonstick cooking spray and add chicken.
2. Add all remaining Chicken Tortilla Soup ingredients except cilantro, lime juice and tortilla strips and give the top ingredients a stir to combine.
3. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.
4. Remove chicken to a cutting board, shred chicken and return chicken to slow cooker along with cilantro and lime juice and cook on LOW for 10 minutes so the chicken can soak up more flavor.
5. Stir in additional chicken broth for a less chunky soup if desired and season with salt/pepper/hot sauce to taste.
6. Top individual servings with desired garnishes.

For step by step directions, this recipe comes from;

CarlsbabCravings.com

The Best part of Autumn is really the Food

Just a few cool nights and I'm ready for Fall!

When you think about it, besides the cool-weather clothes and glorious multi-hued foliage, the best part of autumn is really the food.

Let Harter House and
Harter House World Flavors inspire you!

Herein, I present the Top 10 food-related reasons to love fall:

10. Fresh nuts from the shell using a nutcracker.

9. Hearty Soups and Stews.

8. Roasted vegetables: I always feel like I get an extra boost of beta-carotene in the fall. Serve this hearty and colorful side dish with any winter-time main course meal.
4 servings
Ingredients:
1 lb. red or new potatoes, halved
2 large carrots, peeled and cut into 1" pieces
2 parsnips, peeled and cut into 1" pieces
1 medium rutabaga, cubed
1 large onion, cut into 1" pieces
2 leeks, cut into 1" rounds
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme
6 cloves garlic, minced
1/3 cup olive oil
Salt
Freshly ground black pepper
Instructions:
Step 1: Preheat oven to 400°F.
Step 2: In a large baking dish, toss vegetables and herbs with olive oil. Season well with salt and pepper and toss again to combine. Bake for about 45 minutes, stirring occasionally, until vegetables are tender and lightly browned.

7. Mother Nature’s broad-strokes of gold, crimson and orange, along with the Hunters Moon, are all vibrant reminders of the earth’s bounty.

6. The aroma of chimney smoke makes city streets smell like the country.

5. Halloween candy! And caramel apples!

4. Summer’s over and winter’s not yet here. Now is the time to ride the wave of nature’s most soulful season. Sure, there’s pumpkin. But I think about roasts and stews and chili, and seasonal cakes and pies (pecan, apple and the like).

3. I find the color-burst of trees so breathtaking that I’m almost afraid to drive (I’m easily distracted). So I walk a lot, in the cool temps with a warm fleece under a blue sky. 
2. Roasted chestnuts.

1. For some people it’s time to make the switch from Gin &Tonics back to red wine! However, I drink red wine year round.





And finally, to get you in the mood for all of it, here’s a simple recipe for Kraft Caramel Apples. After all, who needs hot weather and cool lakes when you’ve got caramel apples?

Yield:
5 servings
Ingredients:
5 apples (any variety will do)
1 package (340 g) Kraft Caramels
2 tbsp water
Chopped peanuts, crushed Oreos, M&Ms or chocolate for decorating (optional)
Instructions:
Step 1: Wash and dry apples thoroughly. Insert stick into stem of each.
Step 2: Unwrap caramels and microwave with water in a large glass measure or mixing bowl on high for 3 to 3-1/2 minutes or until sauce is smooth when stirred.
Step 3: Dip apples into hot caramel sauce and turn until coated. Scrape off excess sauce from bottom of apples and decorate.
Step 4: Place on tray lined with waxed paper. Refrigerate until serving time.

Italian Sausage Stromboli

I LOVE Italian Sausage.  I LOVE any type of Stromboli, and we never get tired of this recipe.

Start with pizza dough, then cooked Italian sausage, lots of mozzarella cheese and a drizzle of pizza sauce.  You can add sauteed peppers, olives, ham, pepperoni or any other topping that suits your fancy.

Just like pizza, the possibilities are endless.  Then roll and bake.  You can serve this with a salad for a 30 minute meal or alongside veggies and dip as an appetizer. 

Ingredients you’ll need:

1 medium sweet onion, finely diced

3 cloves garlic minced

1lb spicy Italian sausage

1/2 cup pizza sauce, plus more for dipping

2 cups shredded mozzarella cheese

1 - 13.4 oz. refrigerated pizza crust (such as Pillsbury Classic) or 1lb homemade pizza dough

Topping:

1 Tbsp butter or margarine, melted

1/4 tsp onion powder

1/4 tsp garlic salt

1/2 tsp dry Italian seasoning

1 Tbsp grated Parmesan cheese

Directions:

In a medium stove top saucepan, saute the onion in a couple of drizzles of olive oil for 3 minutes until soft.  Add the minced garlic and saute for 1 minute.  Add the Italian sausage and cook until no pink remains.  Drain any excess fat from the pan and remove from the heat to cool.  This can be done ahead of time for a time saver.   Drain well and refrigerate if making in advance.

To assemble:

Preheat the oven to 425°F.  On parchment paper, stretch the dough into roughly a 10 x 13 inch rectangle.  Sprinkle with half of the shredded mozzarella cheese.  Arrange the cooked sausage on top, then drizzle with the pizza sauce.  Top with the remaining shredded cheese, and begin to roll starting from the widest edge.  Arrange seem side down on the prepared baking sheet.

For the topping:

Brush the top and sides with melted butter, then sprinkle the seasonings on top.  Finish with a sprinkle of Parmesan cheese.  [Tip: All of the seasonings can be adjusted to suit your taste.]

Bake for 18 minutes then allow to rest for 5-10 minutes before cutting into 1 inch slices.  Serve with additional pizza sauce for dipping, if desired.  Yield: 12 pieces

Italian Sausage Stromboli

Author: Melissa Sperka

Serves: 12

Apple Danish

 

Ingredients

3 Cups All Purpose Flour

1/2 Teaspoon salt

1 cup shortening

1 large egg yolk

1/2 cup milk

Filling

6 cups sliced, peeled apples

1 1/2 cup sugar

1/4 cup butter, melted

2 Tablespoons flour

1 teaspoon ground cinnamon

Glaze

1 large egg white, slightly beaten

1/2 cup confectioners' sugar

2-3 teaspoons water

Directions

1. In a bowl combine flour and salt, cut in shortening until mixture resembles course crumbs.  Combine egg yolk and milk, add to flour mixture.  Stir just until dough clings together.  Divide dough in half.

2. On a lightly floured surface, roll half of dough into a 15 x 10 inch rectangle; transfer to a greased 15 x 10 x 1 inch baking pan.  Set aside.

3. In a bowl, toss together filling ingredients, spoon over pastry in pan.  Roll our remaining dough into another 15 x 10 in rectangle.  Place over filling/  Brush with egg white.  Bake at 375 degrees for 40 minutes or until golden brown.  Cool on a wire rack.

4. For glaze, combine the confectioners' sugar and enough water to achieve a drizzling consistency.

Drizzle over warm pastry.  Cut into squares,  Serve warm or cold.

Pumpkin Spice Muffins (With Cream Cheese Frosting)

 

Ingredients:

1 cup All-purpose Flour
1/2 cup Sugar
2 teaspoons Baking Powder
1-1/2 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Pumpkin Puree
1/2 cup Evaporated Milk
1 whole Egg
1-1/2 teaspoon Vanilla
1/2 cup Golden Raisins (optional!) 

Topping

2 Tablespoons Sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg

 
FOR FROSTING:

1/4 cup Softened Butter
4 ounces Cream Cheese
2 Cups Powdered Sugar
1/2 teaspoon Vanilla

INSTRUCTIONS

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. 

Pour into a greased muffin pan-batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature. 

Easy Cheesy Garlic Breadsticks

Ingredients

1 (10 ounce) can prepared pizza crust

1 tablespoon butter, melted

1 cloves garlic, finely minced

1/2 cup mozzarella cheese, grated

1 tablespoon parmesan cheese

1 tablespoon dried basil

salt & pepper to taste

Preparation

1. Preheat oven to 425.

2. Mix butter and garlic in a small bowl and set aside.

3. Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.

4. Sprinkle cheeses and spices evenly over the dough.

5. Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips.

6. Bake for 10-12 minutes or until light golden brown.

7. Recut along each strip and remove from cooking sheet.

8. Serve sticks warm with marinara sauce.

I found this recipe at SugarApron.com.

Oven Baked Mostaccioli

Last year, I hosted a wedding in my backyard for my son Casey and his lovely bride, Cierra.
For the reception I served this pasta dish.  It got rave reviews.   And I was super happy with how it turned out.  I used a variety of pasta sauces.  And we even had Best Choice Mostaccioli noodles at the store. This recipe is loaded with cheese, but that's not what makes it so special.  It's the Italian Sausage.  I also served garlic bread sticks and an iceberg and green leaf salad with very thin sliced red onions, sliced pimentos, and an Italian Salad dressing.    I promise you won't be disappointed.

1 pound Harter House (made in house) bulk sweet Italian sausage 
1 medium green bell pepper
1 large chopped onion
5 cups meatless spaghetti sauce
1 - 16 ounce package mostaccioli noodles  (or penne pasta noodles)
4 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, grated

Oven Temp: 350°
Cooking Time: 30 to 45 minutes
Pan Type: baking pan
Preheat Oven.

Cook mostaccioli according to package directions for firm pasta.
Brown the sausage, onions and green pepper until meat is no longer pink inside.
Stir often to break up the sausage.
Drain well.
Add sauce, bring mixture to a boil.
Reduce heat and simmer 10 minutes.
Put small amount of sauce in bottom of pan.
Next, layer one half of the mostaccioli pasta over the sauce and 2 cups of the mozzarella cheese.
Cover with 2 cups of sauce.
Repeat layers and top with parmesan cheese.
Bake for allotted time.
Serve this oven baked mostaccioli recipe with your favorite garlic bread.
Serves: 9 – 12

New York Chocolate Chip Cookies

Back by popular demand.

Prepare yourself, for what you are about to see is, hand's down, is the greatest Chocolate Chip Cookie recipe of all time. I give you the New York Times Chocolate Chip Cookie:

Ingredients

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content

*Sea salt

Directions

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes

Cream Cheese Filled Pumpkin Bread

Plenty of people wait all year long for September to roll around so they can have pumpkin spice everything.  But this bread is so delicious I think I can eat it year round.

This cream cheese filled pumpkin bread is wonderful because it’s not over-the-top decadent. It’s just sweet enough, and the creamy cream cheese filling makes it really special.
This pumpkin bread is just as pretty as it is scrumptious. That’s the mark of a great pumpkin dessert.

You will LOVE this delicious cream cheese filled pumpkin bread with your coffee in the mornings, and it’s fantastic to send along with your husband as a quick and easy to-go breakfast when he’s rushing out the door to work.
Your kids love this bread too.  Send a little piece in their lunch boxes this week.

 One important note: when you go to layer your batter and filling in the pan, you put 1/3 of the batter in, then the cream cheese filling, then the rest of the batter. Make sure that the first layer is only about 1/3 of the batter. If that first layer is too thick, the bottom of the bread won’t bake through properly.

Pumpkin Cream Cheese Bread
1 hour 15 minutes to prepare
serves 6-8

Ingredients

For the bread:
1 3/4 cups all-purpose flour
1 1/2 cups sugar
1 cup canned pumpkin (NOT pumpkin pie filling)
1/2 cup vegetable oil
2 eggs
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon salt


For the filling:
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 egg
1 teaspoon vanilla extract

Preparation
Preheat oven to 325°F and lightly grease a 9x5-inch loaf pan. Set aside.

For the bread:
In a medium bowl, beat together the oil, sugar, eggs, and pumpkin puree with an electric mixer on medium until well combined.
Add the cinnamon, baking soda, nutmeg, cloves, allspice, ginger, and salt, and mix until incorporated. Gradually add the flour and mix until just combined.

For cream cheese filling:
In a separate medium bowl, beat the cream cheese with an electric mixer on medium until smooth and creamy.
Add the egg, sugar, vanilla and flour, and mix until smooth and well-blended.
Pour 1/3 of the pumpkin batter into the prepared loaf pan. Spoon the cream cheese filling over the batter and spread it out evenly with a rubber spatula. Pour remaining 2/3 of the batter over the top.
Bake until a toothpick inserted into the center comes out clean, about 65-75 minutes. (The toothpick might have some cream cheese stuck to it.) If top and sides are looking too brown, tent the pan with foil for the last 15 minutes of baking.
Let cool in pan for 15 minutes before removing to a wire rack to cool completely. Enjoy!
 

From Dear Crissy.

Roasted Sweet Potatoes with Tahini sauce

 

Ingredients

• 3 medium sweet potatoes skin on (or two large)
• 1 tbsp sweet paprika
• 1 tbsp dried oregano
• 1 tsp garlic powder
• ½ tsp salt
• 3 tbsp olive oil

Instructions

1. Preheat oven to 400F degrees.
2. Cut the sweet potatoes. First, cut and dice to make cubes
3. Place cut sweet potatoes in the center on a large baking sheet. Do not spread yet (It’s easier to get all the pieces coated with spices and oil when they are grouped together). Sprinkle with sweet paprika, oregano, garlic and salt. Drizzle with olive oil. Toss until every piece is well coated (using your hands is the easiest way).
4. Spread sweet potatoes in a single layer, making sure they’re not overlapping. The more room they have the better - it will make them crispier.
5. Bake for 30 to 40 minutes (depending on your oven and the size of the cubes) or until they are soft inside and a bit crispy outside (taste one). Finish with a few minutes (4-5 minutes) under the broiler to caramelize them further (keep an eye on them so they don’t burn and make sure they are not already too soft inside - you don’t want mushy sweet potatoes!). Taste and season with more salt if needed. Serve and enjoy!

Recipe Notes

• Remember that cutting the potatoes into evenly sized pieces ensures they all take the same time to cook.
• Do not skip the oil! A generous drizzle of olive oil helps give the sweet potatoes those gorgeous caramelized, crispy edges.
• Very important: do not crowd the pan.  If more space is needed, make two batches. Each piece not touching is key to crispy caramelized roasted sweet potatoes - otherwise, they will just steam and be soft on the outside.

Tahini Sauce

Ingredients

• ½ cup tahini paste
• 1 small garlic pressed or minced very thinly
• ¼ cup lemon juice
• ¼ cup ice water + more as needed
• ¼ tsp sea salt
• pinch of cumin

Instructions

1. Place tahini paste, garlic, and lemon juice in a bowl.

2. Gradually stir in ice water, starting with ¼ cup, until you reach a smooth sauce consistency that you can drizzle (I used about ½ cup but exact quantity will depend on the brand and texture of the tahini paste).
3. The tahini paste will harden in contact with water - it’s normal. Keep stirring and adding water as needed and it’ll be perfectly smooth (see step by step pictures in the post).
4. Store in an airtight container in the fridge for up to 5 days.

Recipe Notes

• To make a large batch or for extra smooth tahini sauce, use a blender instead of mixing by hand!
•  If you find your sesame paste too bitter, you can "fix it" by adding some maple syrup or honey. If it's too sharp, add some olive oil.
• To make variations of this sauce, whisk in any chopped herbs, such as fresh parsley, cilantro, dill, or basil, or stir in some pesto.

Roasted Potato Recipe from;

NotEnoughCinnamon.com

Tahini Sauce:

Not EnoughCinnamon.com