Make Your Own Pizza Puffs

We love making our own pizza’s, but can too much pizza can get boring! So throwing a new twist on homemade pizza can be fun! Check out how Living Through Motherhood makes Pizza Puffs!

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Quick & Easy 4 Layered Dessert

Grab the recipe for this yummy 4 Layered Dessert from Cincinnati Cents!

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Eat Better by Substituting Bulgur Wheat For Ground Beef

One of my goals this year is to find alternative ways to eat less meat. I found this great way from Thrifty Jinx to Substitute Bulgur Wheat for Ground Beef!

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Boost Your Immune System with Ginger Squash Soup Recipe

Ginger Squash Soup

This time of year seems to bring out all the sickies in our family! Finding something that can help keep away the sickies is so great! Try this Recipe from Mindfully Frugal Mom for Ginger Squash Soup!

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Recipe: Banana Pudding

Our family loves Banana Pudding and it isn’t a family event without it! So here is our Banana Pudding Recipe:

Banana Pudding Ingredients:

  • 2 boxes of vanilla pudding or 1 large box (I use the instant kind, my mom uses the cook- both are good)
  • 2 cups of milk for pudding
  • 1 can sweet condensed milk
  • 1 block of cream cheese (softened)
  • 1 tsp vanilla
  • 4-6 bananas
  • 1 tub of cool whip
  • 1 box of vanilla wafers
  • caramel

Directions:

  1. Make vanilla pudding as directed on the box
  2. Mix in cream cheese with pudding
  3. Add vanilla to mix and can of sweet condensed milk
  4. Mix thoroughly
  5. In a large decorative bowl alternate layers of vanilla wafers, cream cheese- pudding mix, sliced banana’s and then cool whip- I was able to get 2 layers in this bowl
  6. top with a final layer of cool whip and a few banana’s and drizzle caramel over top
  7. Refrigerate for at least an hour before serving is best

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.50 off Coupon for Del Monte Pineapple + Pineapple Upside-Down Muffins Recipe

Grab this .50 off printable coupon for a Del Monte’s Pineapple! Head to Facebook and fill out a short form to be directed to the coupon! Limit 1 per person and while supplies last!

Pineapple Upside-Down Muffins
Created by EatingWell
Ingredients
Topping
2 tablespoons packed light brown sugar
2 tablespoons chopped walnuts or pecans (optional)
1 10-ounce can pineapple slices
Muffins
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
2 large eggs
1/2 cup packed light brown sugar
1/4 cup canola oil
2 tablespoons pineapple juice or orange juice
1 teaspoon vanilla extract
1 8-ounce can crushed pineapple (not drained)
1 cup grated carrot (1 large)
1/2 cup old-fashioned oats
3/4 cup raisins, preferably baking raisins (see Ingredient note)
1/4 cup chopped walnuts or pecans (optional)
Serving Size 12
Directions
Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients–vegetables, fruit and whole grains–so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full).
Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.

This post was a sponsored post by Del Monte. My opinion is 100% my own.

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Recipe: Sweet Skulls from Frankenweenie

Looking for some fun foods to make for your next Halloween Party? Here are some fun Sweet Skulls inspired by the new Frankenweenie movie!

“Like” FRANKENWEENIE on Facebook: http://www.facebook.com/Frankenweenie

 

FRANKENWEENIE arrives in theatres everywhere on October 5th!

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Recipe: Funny Bones from Frankenweenie

Looking for some fun foods to make for your next Halloween Party? Here are some fun Funny Bones inspired by the new Frankenweenie movie!

“Like” FRANKENWEENIE on Facebook: http://www.facebook.com/Frankenweenie

 

FRANKENWEENIE arrives in theatres everywhere on October 5th!

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Recipe: Batty Cupcakes from Frankenweenie

Looking for some fun foods to make for your next Halloween Party? Here are some fun Batty Cupcakes inspired by the new Frankenweenie movie!

“Like” FRANKENWEENIE on Facebook: http://www.facebook.com/Frankenweenie

 

FRANKENWEENIE arrives in theatres everywhere on October 5th!

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Recipe: Vegetable Bean Soup

It is that time of year when we start breaking out all the chili and soup recipes we can find! Here is a great Vegetable Bean Soup recipe from Chum Mom!

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Dehydration is for more than Preserving Summer Fruits and Vegetables + Recipes

Dehydration is for more than preserving summer fruits and vegetables
Pastry Chef Jimmy MacMillian dehydrates raw desserts – guest post via Savory Agency

WAUKEGAN, IL (August 20, 2012) – As the summer turns to fall most gardeners are hard at work harvesting their crops and enjoying the fruits (and vegetables) of their labor. Methods such as canning and dehydrating are used to preserve the garden’s bounty, but what innovative Pastry Chef Jimmy MacMillian wants at-home chefs to know is that a dehydrator can be used year-round.

“I use several unique techniques to develop my pastry products and dehydrating desserts is an up and coming method that my team has been experimenting with,” said MacMillian, executive pastry chef and founder of the Chicago Restaurant Pastry Competition. “We have used dehydration with desserts such as brownies and macaroons, and the result is a pastry that captures the ingredients’ raw flavor with the texture of an oven baked item.”

A dehydrator is essentially a low-heat container that is conducive to making a variety of raw recipes such as dry salads and fruits that would otherwise spoil. This method removes moisture from the food while preserving the color and flavor. It also creates preserved snacks that last for weeks and even months.

Dehydrators are most commonly used to preserve fresh fruits and produce and by those who follow a raw food diet. The dehydrator creates crispy snacks that are often missing from a raw food diet including crackers, granola, snack bars and even desserts.

“Dehydration and vanilla are a great pair because dehydration retains and preserves flavor, while vanilla acts as a flavor potentiator,” said Beth Nielsen, chief culinary officer of Nielsen-Massey Vanillas. “Vanilla enhances our ability to taste other flavors by intensifying those flavors, so when creating raw foods such as nuts and fruits with a dehydrator, vanilla can be used to boost these flavors.”

With the recipes below from Chef MacMillian, at-home cooks can expand the function of a dehydrator by making something sweet. Madagascar Vanilla Brownies, Vanilla Almond Macaroons and Chocolate Ginger Macaroons are each enhanced with the flavors of vanilla and preserved through dehydration.

Madagascar Vanilla Brownies
By Chef Jimmy MacMillian

Yields= one 11”X16”X1” Dehydrator Tray

4 ½ cups almond flour, fine
3 cups cocoa powder
1 ½ teaspoons sea salt
½ teaspoons Ceylon cinnamon, grated
1 cup maple syrup
½ cup agave syrup, light
1 ½ cup water
3 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Prepare dehydrator tray by lining bottom, sides and vent with plastic wrap. Make sure to punch a hole over the vent so the warm air can circulate.

In a small mixing bowl combine almond flour, cocoa powder, sea salt & cinnamon. Add maple syrup, agave, water and Madagascar vanilla extract. Combine well with rubber spatula. Pour brownie mix into prepared dehydrator pan. If your dehydrator trays have no lip, you can use a small pan and place that inside the dehydrator.

Set to 115°F and dry overnight; approximately 8-10 hours. (Times vary from dehydrator to dehydrator). Remove pan from dehydrator, cut into squares and enjoy!

Note: Ceylon cinnamon bark has a unique, tree fruit aroma. You may use any ground cinnamon that you like.

Vanilla Almond Macaroons
By Chef Jimmy MacMillian

1 ¾ cups dried coconut
¾ cup ground almonds
¾ cup + 2 tablespoons almond or cashew flour
¾ cup maple syrup
1/3 cup coconut oil
1 ¼ teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
½ teaspoon Nielsen-Massey Pure Almond Extract
Pinch of sea salt
Apricot flake salt (optional)

In a large mixing bowl, mix together dried coconut, almonds, flour and salt. Add maple syrup, coconut oil, Madagascar Bourbon Pure Vanilla Extract and Pure Almond Extract to the bowl and mix. Place small scoops of mixture on parchment or waxed paper and press down slightly. Sprinkle optional apricot flake salt on top of cookies.

Place in dehydrator and set it to 125°F – 150°F. Dehydrate for 24 hours. At the halfway point check on the macaroons by pinching slightly to confirm they are dehydrating correctly. The macaroons should have a crunchy exterior with a soft inside.

Chocolate Ginger Macaroons
By Chef Jimmy MacMillian

1 ¾ cups dried coconut
¾ cup chopped macadamia nuts
¾ cup + 2 tablespoons cocoa powder
¾ cup maple syrup
¼ cup + 2 tablespoons coconut oil
1 ½ teaspoons ground ginger
1 ¼ teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
1 ¼ teaspoons Nielsen-Massey Pure Chocolate Extract
Pinch of sea salt

In a large mixing bowl, mix together dried coconut, macadamia nuts, cocoa powder, ginger and salt. Add maple syrup, coconut oil, Tahitian Pure Vanilla Extract and Pure Chocolate Extract to the bowl and mix well. Place small scoops of mixture on parchment or waxed paper and press down slightly.

Place in dehydrator and set it to 125°F – 150°F. Dehydrate for 24 hours. At the halfway point check on the macaroons by pinching slightly to confirm they are dehydrating correctly. The macaroons should have a crunchy exterior with a soft inside.

Note: If a dehydrator is unavailable, the macaroons and brownies can also be put in the oven at the same temperature and time.

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.

Nielsen-Massey Vanillas also has a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

About Jimmy MacMillian
Jimmy MacMillian is the Executive Pastry Chef at The University Club of Chicago overseeing all baking and pastry operations and owner of JMPurePastry LLC. He previously worked as the Executive Pastry Chef at Avenues and The Peninsula Chicago. He has studied the culinary arts at Ecole Nationale Seperieure de Patisserie in Yssingeaux, France, the French Pastry School in Chicago, The Chocolate Academy in Zurich, Switzerland and St. Hyacinthe, Quebec and at the Aula Chocovic in Barcelona. He was honored in 2011 as a Rising Star of Chicago by StarChefs.com and received a James Beard nomination in 2009. His company JMPurePastry LLC founded the Chicago Restaurant Pastry Competition with the goal of promoting creative restaurant desserts and creating a video series to broadcast to a worldwide audience.

I received this information from Savor Agency, no compensation was received. My opinion is 100% my own.

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Recipe: Oatmeal Raisin Muffins

Check out these healthy Oatmeal Raisin Muffins from Chum Mom!

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Recipe: Slow Cooker Lentil Chili

I love finding new ways to spice up old recipes! I love chili but have never tried lentil chili! This looks so yummy, it is going on our try recipe list!! Chummom’s Slow Cooker Lentil Chili Recipe!

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Recipe: Homemade Hot Pockets- Beef & Veggie Hand Pie

Looks so yummy! I love Hot Pockets, now to go make my own! Thrifty Recipe shows us just how to do it!

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Recipe: No Bake Chocolate Treasure Bars

Anything to help me save time during the summer and stay out of the hot kitchen, I love this recipe! Try Chummom’s No Bake Chocolate Treasure Bars!

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