Monday, December 27, 2010

Thelma's Almond No-Bake Cookies

Chad's mom made these for Christmas and they were a big hit. Here's the receipe...

Thelma's Almond No-Bake Cookies

1 Almond Bark
2 Cups Rice Krispies
2 Cups Cheerios
2 Cups Peanuts


1. Melt the Almond Bark for 1-2 minutes
2. Mix everything together
3. Scoop into balls (ice cream scoop or cookie scoop works great) and place on wax paper and wait for them to "harden".

Sunday, December 5, 2010

Healthified Pumpkin Bread

I made two batches of this bread for Thanksgiving and everyone LOVED it. My cousin's 4 year old called it "brown bread" and he ate like 10 pieces lol. I sent a whole loaf home with him and he said while clapping "I'm so excited!" Kids are so awesome!

I took all the ingredients and used organic ingredients. Safeway had canned organic pumpkin that was really good. I actually stocked up!

Healthified Pumpkin Bread
Prep Time: 20 Minutes
Start to Finish: 2 Hours 40 Minutes
Makes: 2 Loaves

2 Cups All-Purpose Flour
1 1/2 Cups Whole Wheat Flour
2 Cups Sugar
2 Teaspoons Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg
1 Teaspoon Ground Allspice
1/2 Teaspoon Ground Cloves
1 Can (15 oz) Pumpkin (not pumpkin pie mix)
1 Cup Fat-Free Milk
3/4 Cup Fat-Free Egg Product (I actually just used 4 eggs)
1/2 Cup Canola Oil (I used Olive Oil)

1. Heat oven to 350*F. Spray bottoms only of two 9x5-inch loaf pans with cooking spray. In large bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves until well blended.

2. In medium bowl, mix pumpkin, milk, egg product (or eggs) and oil until well blended. Stir into flour mixture until well blended. Spoon batter evenly into pans.

3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.

Pumpkin Angel Food Cake

This was a hit over Thanksgiving also. I called for whipped topping but I didn't do this part. It was good without it.

Pumpkin Angel Food Cake
Prep Time: 10 Minutes
Start to Finish: 3 Hour
Makes: 12 Servings

1 Box (1 lb) White Angel Food Cake Mix
1 Tablespoon All-Purpose Flour
1 1/2 Teaspoons Pumpkin Pie Spice
3/4 Cup (from 15 oz can) Pumpkin (not pumpkin pie mix)
1 Cup Cold Water

1. Move oven rack to lowest position; heat oven to 350*F. In extra large glass or metal bowl, beat all ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food cake pan.

2. Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle (I didn't do this part). Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

**I don't have a picture of this made but next time I make it I will add one.**