Wednesday, November 26, 2014

Skinny Pumpkin Whip

This is a really nice little treat to have anytime you want something sweet. The recipe is from live laugh rowe.


1 oz. package Jello Sugar Free Instant Butterscotch Pudding
1-1/2 cups 2% milk
1 cup pumpkin
1-1/2 cups cool whip (used fat free)
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract


In a large bowl, stir the pudding mix and milk together until thick
Stir in the pumpkin, spices and vanilla.
Fold in the cool whip.
Cover and chill for about two hours.

Tuesday, November 25, 2014

Naan Bread- Gregory's Specialty

We celebrated Thanksgiving early. Gregory flew out Sunday and is back in the gulf.

He asked if I wanted him to make Naan and I said I expected him to! He knows how much I love it and he does a great job making this recipe.

Recipe is adapted from allrecipes


1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk ( uses whole milk)
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour ( he uses AP Flour)
2 teaspoons minced garlic(optional)
1/4 cup butter, melted


In a large bowl, dissolve the yeast in warm water. Let it stand for about 10 minutes, until it's frothy.

 Stir in the sugar, milk, egg, salt, and enough flour to make a soft dough.

 Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.

 Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Monday, November 24, 2014

MM 122 Weeks

 Max is thinking-I'm not sure about this "offshore" thing, I like it when you are home!

                              Max showing Gregory how clean his teeth are! 

Saturday, November 22, 2014

The Pink Suit by Nicole Mary Kelby

 The  First Lady represented our country through those horrific hours dressed in her pink suit with her husband's blood all over her for the world to see 51 years ago today. That pink suit will forever be remembered by people around the world.

Historical fiction is my favorite category of books. I enjoy the bits of facts and fiction.The period details were subtle and accurate . Everything was simpler, the world slower, but fashion was having a revolution.

In Ms. Kelby's novel the question is - how did the iconic pink suit Mrs. Kennedy was wearing that awful day in November come into existence? 

With the design of the suit comes the back story of how it was made and who made it and what affect it had on the lives of the people who were involved with the suit.

Friday, November 21, 2014

Slow Cooker Bean, Quinoa and Pumpkin Chili

Many, many years ago I met a good looking guy at a gas station. He was SO cute and I wanted to impress him with my baking.

Fall was in the air and I knew my pumpkin bread was a winner so I made him a loaf. 

Years later I found out that the cute guy didn't like pumpkin but sure loved everything else I cooked.

Now you wonder why am I making pumpkin chili?

The love of my life and I went to Olive Garden and I brought home almost all of my meal. He's going to have the pasta tonight and I'll have the chili.

It's all about compromise.

I made a few changes to the original recipe. The original recipe calls for 3 cans of beans, I added 2. 

Quinoa is a favorite and Gabe dislikes it along with the pumpkin so it was all mine to enjoy.

 I added 1/2 cup quinoa which I cooked in 1 cup of chicken broth. When the quinoa was cooked I set it aside and added it to the crockpot the last 1/2 hour of cooking the chili.

Recipe adapted from AGGIE'S Kitchen


3 garlic cloves, minced
2 teaspoons olive oil
1 large onion, chopped
1 – 2 sweet yellow or orange pepper, chopped( used green peppers)
3 cups broth (vegetable or chicken)
3 cans beans of your choice( I used 2 cans, 1 15 ounce can of black beans and 115 ounce can of cannellini beans, rinsed and drained
1 15 ounce can pure pumpkin
1 14.5 can diced tomatoes, undrained ( used diced Fire- Roasted)
2 teaspoons chipotle chili powder
1 teaspoon cumin( used 2 teaspoons)
1 teaspoon smoked paprika
2 teaspoons oregano
good pinch salt and pepper( didn't use)
Greek yogurt or sour cream, for serving( added shredded cheese on top to serve- use a cheese of your choice)


In a large frying pan saute the onion and garlic in olive oil.In the original recipe she didn't saute and added the onion and garlic directly to the crockpot.

Once the onion and garlic are cooked add to the crockpot along with the rest of the ingredients and cook for 3 to 4 hours on a low setting ( my crockpot runs hot) or until thoroughly heated. 

I love adding cheese to chili but Greek yogurt or sour cream can be added when serving.

Thursday, November 20, 2014

Banana Pumpkin Breakfast Shake

I wanted to make this but didn't have the 'perfect' glass for a photo. The flea market is back in town and I was lucky to find this one. Not only is the dish perfect for my collection but this recipe is delicious.

recipe from Dine & Dish


1 banana
1 cup pumpkin puree
1/2 cup applesauce
1/2 cup milk
4 Tablespoons honey (or 2 Tablespoons brown sugar)
1 teaspoon pumpkin pie spice
2-3 cups ice

whipped cream or Cool Whip for garnish


Place all ingredients in a blender and blend until nice and smooth. 

Top with cool whip or whipped cream.

Pour into two tall milkshake glasses.