Zuchinni Bread Two Ways: Whole Wheat and Chocolate

I had some zucchini I had to use up this week, so of course, I wanted to make zucchini bread. I have never been too fond of the recipes I have, so I went searching. Well, on Sister's Cafe, I found two different kinds. One made with whole wheat flour and one that has cocoa powder in it to make it chocolaty. I wanted to try both, so I made both. Since they make at least two loaves, I froze one loaf of each kind for later consumption. Both are equally delicious! But, if I would have to choose, of course, I would go for the chocolate one. The chocolate one almost tastes like those big, chocolate muffins from Costco. And, the whole wheat one is truly my favorite. Chris LOVED both kinds and so did Lexi. So, I guess, it is up to you which one to try or if you are like me, you will just make both to give some variety to your life. But, seriously, this Summer make these, they are delcious!

Chocolate Zucchini Bread

Beat:
3 large eggs
2 cups sugar
1 cup oil
2 tsp vanilla

Add:
2 cups grated zucchini
2 1/3 cup flour
1 tsp cinnamon
1/4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1/3 cup cocoa (I use dutch process)

*For extra chocolatey-ness, add a big handful of chocolate chips –however many you like!

Preheat oven to 350. Pour batter into greased (or use nonstick cooking spray) and sugared loaf pans Sugaring is just like flouring a pan–but do it with sugar. It makes for a delightfully sweet and crispy crust.
Bake at 350 for 40-45 minutes
Note: I first made it in one 9 by 5 loaf pan and it took about 1 hour instead of 40-45 minutes. But then, the next time, I put the batter into two 9 by 5 loaf pans and that time it took me about 40 minutes, so I guess just be careful with the time.

Remember, when a toothpick inserted in the center comes out clean, it is done!

Zucchini Bread


Mix:
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
1 cup canola oil
3 tsp vanilla
2 cups zucchini, shredded

Stir and add:
2 cups flour
1 cup whole wheat flour
1 tsp salt
1 tsp soda
2 tsp cinnamon
1/2 tsp baking powder

Pour into two bread pans sprayed with pam ( I used Baker's Joy). Bake at 325 for about 1 hour.

Chipotle's "Skinny" Cilantro Lime Rice

First off, Happy Cinco De Mayo!

My family and I normally go out to a Mexican restaurant for Cinco de Mayo, but after last year, waiting for hours to get a table at one of only like 2 Mexican restaraunts in this state, and the fact that my hubs has night classes this semester, we decided to stay home and cook our own Mexican dishes. I also didn't want to blow my diet completely, so I went to a wonderful source, skinnytaste.com. She did not disappoint.

I decided we would re=create burrito bowls from one of our favorite fast food Mexican joints, Chipotle. For me, the rice is my favorite part at Chipotle, but I have never found a recipe that tastes close to it...until now that is. This recipe tastes EXACTLY like the real thing AND it is not too bad for you, either! Double win here! Really, it tastes like I bought it from Chipotle, it is that good.

We topped this rice with romaine lettuce, sweet barbacoa pork, black beans, reduced fat Mexican cheese, avocado, salsa, and homemade tortillas. It was just as good as getting Chipotle, and it was half the fat and calories. I loved every bite of it! Oh, how I love Mexican food! I cannot wait to make this rice again for another mexican fiesta night, since we have a ton of pork left over, bummer right?

Gina's Weight Watcher Recipes
Servings: 4 • Size: 3/4 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 201.0 • Fat: 3.4 • Carbs: 37.4 • Fiber: 0 • Protein: 4.0 g

1 cup extra long grain rice or basmati rice
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

The Best Mashed Potatoes

This is now my go-to for mashed potatoes. These are wonderful! They are creamy, and pure potato-ey good! I love them. The sour cream is really the key to great mashed potatoes, in my opinion. Thank you to Sisters Cafe for this recipe, it is delish!

Serves 4-6 as a side dish, can easily be doubled

3 lbs. potatoes, peeled and quartered
1/4 lb. butter (which is 1 stick, or 1/2 c. butter – if it’s not an important occasion, sometimes I skimp on this and just add a couple tablespoons)
1/2-1 c. milk(I added 3/4 cup and it was the perfect consistency, I used 1% milk)
1/2 c. sour cream(I used light with great results)
2 tsp. salt
1/2 tsp. ground pepper

Cook the potatoes in a large pot of boiling salted water for 15-20 minutes until very tender. Meanwhile heat the butter and milk in small sauce pan (or in microwave). Drain potatoes. While still hot, place the potatoes in a big bowl. Slowly add the milk and butter mixture, sour cream, salt, and pepper. Mix until the potatoes are mashed but not completely smooth.

Homemade BBQ Sauce

I really should change my blog name to, Wannabe Kitchen Cafe, because I love her blog and almost cook from it exclusively. This is another amazing recipe. It was my first attempt at homemade BBQ sauce, and I think it is my last, this was so so so good! Really, it was amazing and easy to do. I do not know if I will ever buy BBQ sauce again, even my beloved, Sweet Baby Rays. We put this on our pulled pork sandwiches, which was phenomenal, but it can be used on whatever calls for BBQ sauce. make it, you will love it too, I am sure of it.

Makes about 7 cups of barbecue sauce

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cups unsulphured molasses
2 tablespoons butter, cut into small pieces
4 teaspoons hickory flavored liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground pepper

In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.

Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

Low Fat Baked Onion Rings

skinnytaste.com is an amazing blog and I am so glad I found out about it! This is also from Gina's blog, along with the last like 4 things I just posted and these are fantastic. Chris loves onion rings with a nice juicy burger, but since I have been dieting we have not been eating greasy fried rings. But, when I stumbled upon this recipe I knew I had to give it a shot. Honestly, Chris was skeptical, but when he tasted these babies he was in heaven. These are so good. Be careful though, they are so addicting. I am glad the serving size is huge, but I again had to practice self control on these babies. Perfect with a burger these are guilt free and delciious! Make them a lot! Trust me.

Gina's Weight Watcher Recipes
Servings: 2 • Serving Size: 1/2 • Old Points: 1 pt • Points+: 2 pt
Calories: 74.7 • Fat: 0.6 g • Carb: 14.7 g • Fiber: 1.6 g • Sugar: 1.7 g • Protein: 2.9 g

1 medium onion, sliced into 1/4 inch rings
2 1/4 cups low fat buttermilk
1/2 cup panko bread crumbs
1/4 cup Italian seasoned whole wheat bread crumbs
1/4 cup crushed corn flake crumbs
salt to taste
olive oil baking spray (I just drizzled Olive oil over them)

Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1 - 2 hours, refrigerated.

Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil.

Combine panko, bread crumbs and corn flakes in a large dish, season with salt.

Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown. Serve immediately.

Roasted Cauliflower

Oh baby, this is a good side dish. I served this with the pork chops and mushrooms and shallots and it was the best meal ever! The cauliflower is so good, I had to control myself not to eat the entire pan! Also, this is easy and once again, healthy for you. Chris is not a cauliflower fan, but he said this was too good to be cauliflower. He ate a bunch of this stuff. So, make this and you will not be disappointed.

Note: I halved this for my family.

Servings: 6 • Serving Size: 1 cup • Calories: 94 • Old Po gints: 3 pts • Points+: 3 pts
Calories: 126 • Fat: 10.5 g • Carbs: 5.9 g • Fiber: 2.5 g • Sugar: 0 • Protein: 2.8 g

6 cups uncooked cauliflower florets (about 1 large) cut small
3 garlic cloves, chopped
1/4 cup olive oil
kosher salt and fresh pepper
juice of 1/4 lemon
1/4 cup Parmigiano Reggiano, freshly grated

Preheat oven to 450°F.

Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven.

Roast for about 25-35 munites, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano and additional salt and pepper if needed.

French Bread Rolls

I have now made these rolls twice and each time they were utterly fantastic! I first made them last sunday to use for the bread on our italian meatball subs, which was great and will be posting that sandwich recipe in a minute, and then I made them this week when my mom and brother were visiting, and although they were supposed to be used for the sloppy joes I already posted, we just ended up eating them instead. But, the point is these are great rolls! They are no-fail and I love that too! Make these for making sandwiches or just because and you will be happy you did.

Makes about one dozen rolls

1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons

In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.
Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.

*Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.

Strawberry, Pinenuts, and Feta Salad with a Zesty Lemon Dressing

I made this for lunch today and Chris and I each loved it! It reminded me of Spring and how I want MI to have Spring SOON! This salad so got me in the spirit for warmer weather and sunshine. The dressing is light and refreshing and yummy! We served it will roasted chicken and it was one delicious lunch. I will definately be making this salad again, maybe for Easter, we will see. Anyways, you must make this for a quick, healthy, satisfying lunch, you will not be disappointed, I promise.

Thanks Sisters Cafe for another amazing recipe
Note: I halved the salad and dressing recipe, since there was only two of us and it made a nice sized portion. So, I would say if you make recipe as it, it would probably feed 4-5 adults as a side salad.


3T fresh lemon juice
3T sugar
1/2 tbsp Dijon mustard
1/2 tbsp grated lemon rind
1/4 cup canola or light olive oil

3 cups fresh spinach
1 cup fresh strawberries ,sliced
1/2 cup toasted pine nuts
Feta cheese to taste (I used Gorgonzola, because that is what I had, and it tasted good still)

In blender combine lemon juice, sugar, mustard, grated lemon rind and oil. Pulse until mixture is combined , thickened and sugar is dissolved.

In a large bowl, toss together spinach, strawberries, nuts and feta. Toss with enough dressing to coat.

THE Cornbread and Fluffy Honey Butter

I have posted a cornbread recipe before, and although I still love that one, THIS one is even better! I have now been making this one a lot, in fact, I made it tonight to take to our ward's chili cook off and it was gone within seconds of me placing it on the table. The honey butter is a must with this, it is the best honey butter I have ever had! My family loves this cornbread. It is so good, in fact, I don't think I will ever have to make another recipe again!

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35-40 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

From My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Slow Cooked Apple Butter

This smells and tastes amazing! You can spread this on toast, eat it on pancakes/waffles, or put it in oatmeal like I have done this past week. This makes your house smell divine and although it is so simple, thanks to the slow cooker, it does take time so be sure to watch the amount of time on the recipe. I am going to make lots of this in the fall and can it for the winter months next year. Man, I am in love with this stuff.

Gina's Weight Watcher Recipes
Servings: 16 • Serving Size: 2 tablespoons • Old Points: 1 pt • Points+: 3 pts
Calories: 88.5 • Fat: 0.3 g • Protein: 0.2 g • Carb: 24.5 g • Fiber: 2.2 g

2.5 lbs (6 large) apples, peeled, cored, finely chopped (I used gala)
1/2 cup white sugar
1/2 cup light brown sugar
1 tsp ground cinnamon
1/8 tsp allspice
1/8 tsp nutmeg

Place the apples in a slow cooker. Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well.

Cover and cook on low 10 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover and puree with an immersion blender (I don't have an immersion blender, so I used my food processor and it worked great). Cook on high uncovered 1-2 hours.

Spoon into sterile jars, or containers and refrigerate.

Makes 2 cups.

Tricolor Pasta Salad

I love pasta salad, but I am in love with this one. This was a huge hit with my friends. I almost forgot I was dieting and would have eaten the entire thing myself, except I remembered I should be careful :) This is so good! The basil pesto and pinenuts just add so much flavor and jazz up an ordinary pasta salad. This would be great served as a side dish for a BBQ and I also think you could add some grilled chicken to make it a main dinner course. But, however you want it, just make it! It will change the way you view pasta salad.
from My Kitchen Cafe (www.melskitchencafe.com)

1 12 oz. package Pasta Rotini, tri colored, cooked and drained
3 roma tomatoes, diced
1 can black olives, sliced
¼ cups red onion, finely diced
3/4 cup parmesan cheese
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing
2 teaspoons sauté spice (equal parts black pepper, salt, and garlic powder)
½-1 cup toasted pine nuts

Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss. Top with toasted pine nuts.

Note: I served mine at room temperature, but Chris ate it straight out of the fridge and said that was good too!

Honey Lime Fruit Salad

I know, I know, you don't really need a recipe for fruit salad, I mean you just throw fruit in a bowl right? But, let me tell you something. Once you make this fruit salad, you will never eat it another way again. What makes this special you might be wondering? Well, what makes this stand out is the fresh taste of lime zest, the sweet, subtle hint of honey, and the poppy seeds not only make it look as pretty as a picture, it lends a good texture as well. Really, this fruit salad was so good! I cannot wait for the summer months where I can make this over and over and over. It is very refreshing and I felt like it was summer when I was eating it, even if outside shows me different :)


*Note: This fruit salad is best served right away (or at least within an hour of making) because the strawberries tend to stain the light colored fruit. It doesn't affect the taste at all but is a slight bummer for presentation.

*Serves 4

1 (20 oz.) can pineapple chunks, drained well
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons
1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 tablespoons honey
1 teaspoon poppy seeds (optional)

Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

Cheesy Au Gratin Potatoes

For Christmas, we normally always have funeral potatoes, or yummy cheesy potatoes as one of the sides. But, this year, we invited some families over and I was not in charge of potatoes. However, the family that was going to bring the potatoes had to cancel due to illness and so I was then in charge of potatoes. I found this out about 3 hours before dinner. So, luckily, I had potatoes in the house, and luckily this awesome blog saved me! I made these in no time at all and I had all ingredients on hand, which is rare for me, and they are delicious! Everyone loved them, even the kids. SO so good! My husband is not normally an au gratin potato fan, but even he ate these all up! This complements any meal, but was especially delicious with our ham.

from My Kitchen Cafe (www.melskitchencafe.com)

*Note: the key to this dish is the evenly and very thinly sliced potatoes. It will be nearly impossible to accomplish this feat by hand, since the potatoes need to be sliced 1/8-inch thick. I don't have a mandoline, which would work perfectly, however, a slicing disk on a food processor/shredder works great and in a pinch, I've used the slicing side of my box grater. I used the slicing disk on food processor like mentioned, and it worked like a charm.

*Serves 6

1 1/4 cups shredded sharp cheddar cheese
1 1/4 cups shredded Monterey jack cheese
1/2 cup grated Parmesan cheese
2 teaspoons cornstarch
3 pounds russet potatoes, peeled and sliced 1/8-inch thick
Salt and pepper
3/4 cup heavy cream
1/2 cup low-sodium chicken broth

Preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a large bowl, toss the cheeses and cornstarch together until evenly coated.

In a large gratin dish (about a 2- to 3-quart dish), shingle half of the potatoes. Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, shingling them neatly and evenly. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.

Combine the cream and the broth in a large measuring cup and pour the mixture over the potatoes. Top with the remaining cheese mixture and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75 to 85 minutes. Let the potatoes cool for 10 minutes. Serve.

Heidi's Note: I put this dish in a 9 by 13 inch pan, and because of this, my potatoes cooked in about 60 minutes rather than 75-85 minutes.

Italian Bread Bowls

I have made these bread bowls twice now and each time turned out equally delicious! It makes soup even better and it fills you up more quickly! i love that you can eat this bowl when done with the yummy soup inside. I love to put the broccoli cheese chowder in here and also chilies. So good! These are pretty fool proof as well. Source is again, from the Kitchen Cafe.

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

The Perfect Dinner Roll

I made these for Thanksgiving this year, and let me just say they are amazing. I have never been really good at making rolls, but I am getting better and this recipe made me look like a bread artist. Chris said they are now one of his favorites. Honestly, give these rolls a try they are fantastic. This recipe came from the kitchen cafe.

*Makes 12 rolls*

1 1/4 cups warm water
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast (quick rise yeast)
3 cups all-purpose flour (I've had great results using half white, half wheat flour, also)
1/2 cup instant potato flakes
1 1/2 teaspoons salt
1 egg, lightly beaten

Whisk water, oil, sugar, and yeast together in a small bowl or liquid measuring cup until the yeast dissolves. In the bowl of a stand mixer fitted with a dough hook or by hand, mix flour, potato flakes, and 1 1/2 teaspoons salt until well combined. Add water mixture in a steady stream with the mixer on low (or stir in by hand) until the dough comes together, about one minute. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes. Knead the dough briefly until it forms a smooth ball.

Transfer dough to a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise until doubled, about an hour and a half. (For a quicker rising method, before you start making the dough, preheat the oven to 200 degrees. When the oven has reached 200 degrees, turn the oven off. Place the covered bowl in the oven and let rise until doubled, about 45 minutes.)

Punch down the dough and divide it into 12 equal pieces (divide into quarters and cut each quarter into thirds). Form each piece of dough into a ball by lightly cupping the dough in the palm of your hand and rolling it on an unfloured or ungreased surface in a circular motion until it forms a smooth ball.

Transfer to a parchment-lined or lightly greased rimmed baking sheet. Cover lightly with greased plastic wrap and let rise until doubled (about an hour). (Again, you can return to the warm oven and let rise for 20 minutes for a quicker method.) If you are making them the night before, do not let them go through this rise, instead transfer to the refrigerator. Take the rolls out 2 hours before baking to allow them to come to room temperature and rise.

Heat oven to 400 degrees. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes. Serve.

Cranberry Pumpkin Bread

I had leftover pumpkin and leftover cranberries from Thanksgiving, and so when I ran across this recipe, I knew I just had to try it. Oh my Goodness! It is so good. Chris and I are not cranberry people, but in this bread, we ate our fair share. This bread is delicious and smells incredible! It freezes well and makes great gifts to neighbors if made in the small loaf pans. So, give it a try, if you aren't too sick of pumpkin things yet.

4 eggs
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 ½ cups flour
2 Tbsp pumpkin pie spice
2 tsp baking soda
1 tsp salt
4 cups cranberries, fresh ( I chop in food processor)

Preheat oven to 350
In a bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 big loaf pans, and 1 small one . Bake for 50 minutes.

Heidi's Note: I halved the recipe and just made it in one large loaf pan. As a result, I had to increase the time spent cooking by 10 minutes, so mine cooked for 1 hour rather than 50 minutes.

Yummy Breadsticks

These breadsticks were posted on My kitchen cafe AND my sisters cafe, so I knew they had to be good. Oh, are they good, well, that is an understatement, they are delicious! Seriously, all three of us had no problem eating these. They are great! So, go make 'em for yourselves!

1 ½ cup warm water
1 Tablespoon yeast
2 Tablespoons sugar
3 ½ cup flour
½ tsp salt
Butter for pan

Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes. (I do all of this in my Bosch--any mixer would work great) Melt 3-4 Tbsp of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like). Raise for 10-20 minutes. Preheat your oven to 375 and bake for 20 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be pufffy and soft. If you prefer a thinner, crunchy breadstick roll them out to fit a cookie sheet and a jelly roll pan. Either way they are great!

Poppy Seed Salad with or without the Chicken

We served this salad as a side dish to Chicken A La King, so we did not add the grilled chicken, but the original recipe that I am posting calls for the chicken, so you can decide to make it with or without. It is so good and you will definately fall in love at first bite, so because you will be making this A LOT for now on, you can try both ways, with chicken or without. This definately got the most compliments at super sat out of all the food. This dressing is to die for! I love it and I am glad the ladies loved it too! Make this salad, it is great!

Salad:
Spinach leaves
Romaine leaves
Grilled chicken, sliced (Best if marinated in Lemon Grilled Chicken Marinade*, but if you don't have time then grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)

*Lemon Grilled Chicken:
Juice of one lemon (~3 Tb lemon juice)
3 Tb oil
1 tsp minced garlic (~2 large cloves)
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1 lb chicken breasts

Marinate the chicken overnight. For salad, dice the raw chicken and marinate it that way so there is more surface area to marinate. You can get away with marinating for a shorter amount of time this way. Grilling is best, but cooking in a skillet is great, too.

The best part... The Dressing**:
1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds

Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.

**This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!

Fruit Soup

Today was our ward's super saturday and I was in charge of lunch/brunch. I have to say, thanks to the Sister's Cafe, we had my favorite menu! The food was awesome! Lots of compliments were given and there was lots of happy ladies afterwards. I did way over plan the guest list, so there were leftovers, but trust me, everyone got filled and were quite satisified. So, the next posts are from our super sat. brunch. enjoy them all. This specific one is the fruit soup and it is so yummy! It is a nice change from a normal, boring fruit salad. The sauce is subtle and compliments the cut up fruit so nicely. Try it out. It makes a lot so have guests over or use it for a baby shower, get together of some kind. It is totally "Chic Food" so eat up ladies and gentlemen, I suppose :)

¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)

6 oz orange juice concentrate
1 ½ c. water

2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. I almost always use a tri-berry mix which includes raspberries, blueberries and blackberries.)


Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.

Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.

Spinach Salad

My friend, Callie, made this for us one night at dinner and it is so good! We loved it.

1 10 oz bag of fresh spinach
½ cup grated Swiss cheese
½ pound bacon cooked and crumbled
1/3 cup chopped red onions
Fresh sliced mushrooms


DRESSING (prepare night before and refrigerate until needed)
1 teaspoon poppy seed ½ cup sugar
½ cup red vinegar 1 teaspoon salt
½ cup olive oil 1 tablespoon chopped onion

Place dressing on salad toss and serve