Gluten Free Pumpkin Bread ♥

Here is a healthy gluten free version of pumpkin bread for the fall season!

DRY INGREDIENTS

▢1 ⅓ cups gluten-free measure-for-measure flour

▢1 1/4 cups  granulated sugar

▢1 teaspoon baking soda

▢1/4 teaspoon baking powder

▢1 teaspoon salt

▢2 teaspoons ground cinnamon

▢1/2 teaspoon ground nutmeg

▢1/2 teaspoon ground ginger

▢1/4 teaspoon ground cloves

▢1/4 teaspoon allspice

                                                  WET INGREDIENTS

▢1 cup  pumpkin puree

▢2 large eggs

▢1/3 cup  milk I use almond milk

▢1/3 cup  neutral oil of choice I use extra virgin olive oil

▢1 teaspoon vanilla

▢1 teaspoon lemon juice

Instructions 

Preheat the oven to 350F. Lightly grease a 9×5 loaf pan with cooking spray.

In a large bowl, mix together the dry ingredients.

In a separate bowl, whisk together the wet ingredients.  I combined the wet ingredients into the dry which were in my Kitchen aid mixer, this makes a more thoroughly mixed batter.

Add the wet ingredients to the dry ingredients and mix together with a rubber spatula until fully incorporated.

Smooth batter into the prepared pan.

Bake for 40 minutes, then cover the pan loosely with tin foil. This will allow the loaf to continue cooking without the topping becoming overly brown. Bake for another 20 minutes, until a toothpick inserted into the center of the loaf comes out clean.

Let the bread cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. Let cool for at least 30 minutes before slicing. Enjoy! ♥

Slow Cooker Chili ♥

 I love making this chili in the fall it's got a kick to it with chipotle chilis! 

Ingredients ♥

1 Tablespoon olive oil

2 pounds lean ground beef

1 medium red or yellow onion, peeled and diced

2 cloves of garlic, minced

2 chipotle chili in adobo sauce, chopped (*add more for extra smokiness and heat)

2 (15 ounce) can’s dark red kidney beans, rinsed and drained 

2 (15 ounce) cans tomato sauce

2 (15 ounce) cans diced tomatoes

1 (15 ounce) can light red kidney beans, rinsed and drained

1 (4 ounce) can chopped green chilis

1 cup beer or beef broth

2 Tablespoons chili powder

1 Tablespoon ground cumin

1 teaspoon salt 1/2 tsp pepper

1 teaspoon sugar

Directions ♥

Heat oil in a large sauté pan over medium-high heat. (Or if you are using this Crock-Pot slow cooker, heat oil in the ceramic stovetop-safe bowl on the stove over medium-high heat.) Add the ground beef, onion and garlic and cook for 

Crock-Pot Apple Butter ♥

Here is a great fall recipe my mother used to make, its so easy just pop it in your slow cooker! enjoy! ♥





Ingredients ♥

6 pounds apples (A mixture of sweet apples, such as honey crisp, pink lady, gala or golden delicious works best)
1 cup brown sugar
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

1 Tablespoon vanilla extract

Instructions ♥

Core, peel and slice apples and place in a crock pot.
Mix together sugar, cinnamon, nutmeg and salt.
Toss apple slices with with sugar mixture.
Cook on low for 10 hours.
Stir in vanilla extract and crush large apple pieces with a spoon.

Cook on low for 2 more hours.
Allow apples to cool slightly and then puree with an immersion blender (or transfer in batches to a food processor.)

Transfer to air tight containers and store in refrigerator for up to two weeks or store in the freezer for up to 2 months. enjoy! ♥

Candy Corn Shaped Quesadillas ♥

Here is such a cute idea for Halloween, Made these for dinner last night! Try them tonight for a Halloween twist on a quesadilla! ♥

Ingredients ♥

1 rotisserie chicken, cut up
1 jar (16 ounces) salsa
1 cup frozen corn, thawed
1/4 cup barbecue sauce
1/2 teaspoon ground cumin
1/2 cup butter, melted
8 flour tortillas (10 inches)
1 jar (15-1/2 ounces) salsa con queso dip, warmed
4 cups (16 ounces) shredded Mexican cheese blend
2-2/3 cups crushed nacho-flavored tortilla chips 
1/2 light cup sour cream


Directions ♥

In a Dutch oven, combine the first five ingredients; heat through,
stirring occasionally. Brush butter over one side of each tortilla.
Place one tortilla in a large skillet, buttered side down. Spread
with 1 cup chicken mixture; top with another tortilla, buttered side
up. Cook over medium heat 1-2 minutes or until bottom is lightly
browned. Turn quesadilla.
Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese
along outer edge. Cook, covered, 1-2 minutes or until cheese begins
to melt.
Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut
quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients. Yield: 2
dozen.

Candy Corn Jello Shots ♥

 Happy Halloween! Here is a supercute recipe for Halloween try my candy corn jello shots for your Halloween Party! ♥ 

Ingredients ♥

10 oranges

1 box orange Jell-O

1 can coconut milk

1 envelope knox gelatin

1/4 cup sugar

1 bottle Pinnacle whipped cream flavored vodka

1. Prepare oranges by cutting them in halves and hollowing out the peel. This may sound easier than it is. The trick is to take a paring knife and score around the insides to carefully loosen the citrus, then spoon it out. Arrange the hollowed out orange bowls on a cookie sheet (securely upright) or in a cupcake pan.

For Orange Layer

2. Boil one cup of water then stir in packet of orange jello. When dissolved slowly add one cup of vodka and stir. Pour orange mixture into the orange peels, filling half way. Let refrigerated for at least 2-3 hours or until firm.

For White Layer

3. Pour 1/2 a cup of water and 1/2 a cup of coconut milk into a sauce pan and then sprinkle1 packet of Knox gelatin on top. Let is sit for one minute, then turn on medium heat and stir until dissolved. Add 1/4 cup sugar and heat until dissolved.

Turn off the heat and wait until the mixture is just warm and then add 1/2 a cup of vodka. Pour into oranges on top of orange jello layer.

4. Let refrigerate overnight.

5. Quarter the halves with a sharp knife, then cut those halves in half again.

Have a safe and Happy Halloween! ♥

Spooky Spider Web Dip ♥

Here is a super cute dip for halloween, a twist on the old 7 layer dip, and healthy too! Using my fave sponsored product Hass Avocados! ♥

Ingredients ♥

   3 large plum tomatoes, sliced
1 1/2 cups thick and chunky salsa
1 cup (4 oz) shredded Mexican cheese blend

.Bean Layer.
16 oz each) lowfat refried black or pinto beans
1/4 cup chopped cilantro
2 Tbsp lime juice
1 Tbsp hot Mexican chili powder
1 tsp minced garlic

.Guacamole Layer.
4 ripe Hass avocados
3 Tbsp lime juice
2 Tbsp minced red onion
2 large jalapeño chiles, seeded and minced
1 tsp salt

.Decoration.
1 cup reduced-fat sour cream
a clean plastic toy spider

.Serve With.
blue, red and yellow corn tortilla chips

Directions  ♥
1. Bean Layer: Combine all ingredients in a medium bowl until well blended. Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.

2. Drain salsa in a strainer to get rid of excess juice. Spread over bean mixture, leaving some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.

3. Guacamole: Halve avocados; remove seeds and spoon flesh into a medium bowl. Add lime juice, onion, jalapeños and salt, and mash until fairly smooth. Spoon over cheese layer and spread into an even layer.

4. Place sour cream in a ziptop bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider. Serve with tortilla chips
    

Mummy Dogs ♥

So Halloween is coming up and  I was inspired by a great company Raise Marketplace to tell you about their awesome gift cards, what do gift cards and Halloween have in common you ask? Well for starters instead of candy why not buy some gift cards for those Halloween trick or treaters. Still have that sweet tooth craving? Then why not check out the numerous gift cards they offer for those Halloween Treats, with stores such as Whole Foods, Kroger, Harry & David. 

Ever wonder what to do with those unused gift cards in your drawer?  How about selling them?  Check out Raise a marketplace for unused gift cards.  You can sell the ones you don’t want, and buy ones you do want, all at discount prices.   It’s easy to sign up, list your card and start selling.  Raise takes a 15 percent cut of the price and you get access to thousands of eyes.    There is no fee to join the marketplace, and shoppers can search through hundreds of cards and buy cards at discount prices.  
They have everything for all your halloween goodies or any time of the year!

So why not make a healthy treat for Halloween try my  yummy mummy hot dogs! 

Ingredients ♥

1 package of turkey dogs 
1 package of Pillsbury reduced fat dough
2  light American Cheese slices
16 Candy Eyes

Cooking spray
Directions ♥

Preheat oven to 375.
Cut each cheese slice into 4 strips.
Unroll dough and separate into 4 rectangles (crimp diagonal cuts in each one together).
Cut each rectangle lengthwise into 1/2″ strips and join 2 together to form one long “bandage”.
10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
Wrap “bandage” of dough around each hot dog and 1/4 slice of cheese.
Make sure to leave a gap for face.
Place wrapped hot dogs (cheese side down) on non stick cookie sheet and lightly spray with cooking spray.
Bake 15 minutes or until dough is lightly brown.
Place a small piece of cheese where eyes go and place in oven to melt slightly.
Place 2 eyes on each mummy.

Mama's Slow Cooker Chili ♥

 Here is my mama's slow cooker chili recipe she used to make when the weather would start to get chilly, I was looking through her old cookbooks she had and came across it, and just had to post the recipe. 
This time of year I miss her since she passed many years ago in early November I thought I would honor her and make this recipe she loved. It's  also perfect for football parties or even upcoming Halloween parties! ♥ 

Ingredients ♥ 

1 pound Lean Ground Beef
1 stalk Celery Finely Chopped
½ whole Yellow Onion, Finely Chopped
½ Tablespoons Garlic, Minced
1-½ Tablespoon Chili Powder
1 teaspoon Cumin
1 can 15 Oz Petite Diced Tomatoes
1 can (15 Oz.) Tomato Sauce
1 can 15 Oz. Dark Red Kidney Beans
1 can (15 Oz) Full Of Water
1 teaspoon Worcestershire Sauce
2 pinches Salt And Pepper, to taste

Directions ♥ 
In a saute pan, brown and crumble ground beef with celery, onion, garlic, chili powder and cumin over medium high heat (until meat is completely brown and vegetables are tender). Drain excess grease and pour beef mixture into your Crock Pot.

Open cans of tomatoes, tomato sauce and kidney beans (do not rinse or drain) and dump those into your crock pot. Fill up a tomato sauce can full of water (you can use another can of tomato sauce instead of the water if you prefer) and pour that in as well. Mix thoroughly and add worcestershire sauce and salt and pepper. Cover with lid and cook on low for 4-6 hours (the longer, the better).

Taste before serving and add more salt and pepper as necessary.

Serve with toppings such as shredded cheese, sour cream, green onions, avocado, crushed fritos or tortilla chips.


 note: This is great for a crowd. It is easily doubled and you can put toppings out in bowls and let guests add whatever they like. Also, if you want to turn the heat up on your chili, you can add 1 jalapeno pepper, seeded and finely minced to the pot. Or, you can just add a few shakes of hot sauce or a teaspoon of cayenne pepper. Also, try adding other types of beans along with the kidney beans. Pinto beans and black beans would be great in here (just make sure to rinse and drain those beans before adding to the pot.♥ 

Healthy Halloween Pumpkins & Banana Ghosts ♥

This is such a healthy and cute halloween treat! ♥

Ingredients ♥ 
4 bananas
24 chocolate chips, regular sized and/or mini
4 tangerines
1 stalk celery

Directions ♥  

1. Peel the bananas and cut them in half. Place the cut side down so the banana halves stand up.
2. Use small chocolate chips to make ghost eyes and large chocolate chips to make ghost mouths.
3. Peel the tangerines.

4. Cut the celery lengthwise into thirds and then across into 1/2 inch pieces. Insert the celery pieces the tops of the peeled tangerines to resemble pumpkins.

Candy Corn Shaped Quesadillas ♥

Here is such a cute idea for halloween, try my candy corn shaped quesadillas for dinner tonight! ♥

Ingredients ♥

1 rotisserie chicken, cut up
1 jar (16 ounces) salsa
1 cup frozen corn, thawed
1/4 cup barbecue sauce
1/2 teaspoon ground cumin
1/2 cup butter, melted
8 flour tortillas (10 inches)
1 jar (15-1/2 ounces) salsa con queso dip, warmed
4 cups (16 ounces) shredded Mexican cheese blend
2-2/3 cups crushed nacho-flavored tortilla chips 
1/2 light cup sour cream


Directions ♥

In a Dutch oven, combine the first five ingredients; heat through,
stirring occasionally. Brush butter over one side of each tortilla.
Place one tortilla in a large skillet, buttered side down. Spread
with 1 cup chicken mixture; top with another tortilla, buttered side
up. Cook over medium heat 1-2 minutes or until bottom is lightly
browned. Turn quesadilla.
Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese
along outer edge. Cook, covered, 1-2 minutes or until cheese begins
to melt.
Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut
quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients. Yield: 2
dozen.

Halloween Band-Aid Treats ♥

So I thought today I would make some cute halloween treats and I came up with these supercute halloween band aid treats made out of graham crackers. Spooky and supercute! ♥

Ingredients ♥
1 box of Graham Crackers, each cracker broken into 4 rectangles along the dotted lines.
¼ c.  sugar free Strawberry jam, mix with a couple drops of red food coloring for brighter "blood"
4 oz.  light cream cheese, softened


Directions  ♥

Use a piping bag to filled with the cream cheese  to draw a square into the center of each graham cracker.
top each square of frosting with a smear of the strawberry jam and serve!

Libby's Pumpkin Hummus ♥

Fall is here and here is my twist on the typical hummus, why not add pumpkin? Using my fave product LIBBY'S® ♥

Ingredients ♥
Serves 4 to 6
1 (14.5 ounce) can chick peas, drained
1 cup  LIBBY'S® pumpkin puree
2 cloves roasted garlic
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
2 tablespoons coconut oil (extra virgin olive oil is fine, but the results will vary)
1 tablespoon tahini
salt and pepper to taste

Directions ♥
1.  Place all ingredients into a food processor and puree until smooth. Season with salt and pepper. Serve with pita crisps or veggies! enjoy! ♥

Healthy Trick or Treats and Mummy Dogs ♥

Here are some cute ideas for healthy hand outs for trick or treaters, and some cute diy treat bags! ♥

Here are my supercute treat bags I made, from cheap dollar rack crafts and labels from the craft store! Supercute! ♥
Now some pre packaged goodies..

Goldfish crackers..healthy and sugar free...♥

and sugar free peeps! ♥

and why not some halloween play doh, and who can't forget a mini mr potato head toy? ♥

Here's a recipe for supercute halloween healthy mummies for your little trick or treaters to have before so they have energy! Or for your halloween party!♥

Mummy Dogs 

Ingredients  ♥

12 Hot Dogs ( fat free turkey dogs )
1 can of Breadsticks ( Pillsbury)
Mustard (just a tiny bit for the eyes)

Directions  ♥

Pre-heat over to 375 degrees
Open can of breadsticks and stretch each piece so it will fit around entire hot dog
Start at the top and make a little head wrap then continue wrapping all the way down the hot dog (overlapping but leaving small gaps)
Place on greased baking sheet
Bake for 11-12 minutes
Add eyes with the mustard (easiest to use a toothpick) Enjoy!

Even Gia got in the fun, I dressed her up as a Mummy Dog!

 Have a safe and Happy Halloween everyone! and be sure to check out my other halloween recipes! ♥

Skinny Pumpkin Ravioli ♥

Here is a healthy alternative with a fall twist, skinny pumpkin ravioli! enjoy! ♥ 

Ingredients ♥ 

For the filling:
1 can 15 ounce pumpkin puree
1 tbsp butter (fat free Smart Balance)
1 garlic clove, minced
2 shallots, minced
1/4 tsp ground nutmeg
Salt and pepper

1 batch gluten-free pasta dough ( here's my recipe) ....

For the sauce:
1/2 cup extra virgin  olive oil
2 tbsp butter ( fat free Smart Balance )
2 garlic cloves, minced
30 sage leaves (about 1/2 ounce), chiffonade
1/4 cup + 2 tbsp vegetable stock

Directions ♥

To make the filling: ♥
2. Melt the butter in a pan and sautee the garlic and shallots until the garlic is fragrant and the shallots are soft and translucent.
3. Combine with the pumpkin, add the nutmeg, season to taste with salt and pepper, and stir to mix well.

To make the ravioli: ♥ 

4. Roll out the pasta dough into a very thin sheet, and cut into equal-size squares as large as you like your ravioli. (We usually shoot for 2 to 2.5 inches square. A long straight edge and pizza cutter works great for making consistent cuts.)
5. Place a dollop of filling onto one square, use a finger moistened with water or egg wash (egg white mixed with some water) to wet the edges of the square. Place a matching square over the top, press around the edges with your fingers to seal, and if desired, use the tines of a fork to further press the edges together and create a nice visual effect for your ravioli.
6. Boil the ravioli in batches in a pot of boiling salted water, boiling the ravioli for 3 to 4 minutes once they have floated back to the surface of the water.

 To make the sauce: ♥ 

7. Heat the olive oil in a pan, add the butter to melt, and sautee the garlic and sage until fragrant.
8. Add the vegetable stock and reduce slightly to intensify the flavor and thicken the sauce.
To plate: ♥
9. Toss the ravioli in the sauce and serve, spooning additional sauce over the ravioli once plated.enjoy! ♥

Healthy Little Pumpkins Treat! ♥

Here is a supercute and healthy way of using clementine oranges. I love them they are so good for you! I especially love Little Cuties brand.  Why not serve them as little pumpkins! enjoy!  ♥

Ingredients ♥

Clementine Oranges ( I love Little Cuties brand! )
Celery sticks

Directions ♥
Just peel the little clementines or small oranges if that is all you have. Insert a piece of celery into the top so that it looks like a pumpkin stalk! enjoy!

Spooky Spider Web Dip ♥

Here is a super cute dip for halloween, a twist on the old taco dip, and healthy too!  enjoy! ♥

Ingredients ♥

    1 (16 oz.) jar (about 1 3/4 c) black bean dip
    1 (12 oz.) container of guacamole
    1/4 c.  light sour cream
    1 c. lettuce
    4 oz. light sharp cheddar cheese shredded
    1/2 c. chopped tomatoes
    tortilla or corn chips

Directions  ♥

    Spread bean dip onto center of large platter, leaving 1 to 2 inches around edge of platter. Carefully spread bean dip with guacamole.
    Spoon sour cream into resealable plastic food bag. Snip off corner. Pipe sour cream in 4 concentric circles onto guacamole. Drag toothpick or knife through sour cream from center outward to make spider web design.
    Layer lettuce, cheese and tomatoes on edge of platter. Serve with tortilla or corn chips.enjoy! ♥

Skinny Sweet Potato Fries ♥

Here is a perfect healthier alternative to french fries, skinny sweet potato fries perfect for fall! enjoy!  ♥

Ingredients ♥

2 sweet potatoes, about 1 lb, cleaned and partially peeled

1 tbs extra virgin olive oil

1 tsp ground cumin

1/4 tsp garlic powder

Kosher salt and freshly ground pepper

final sprinkle of paprika

2 tbs cilantro, loosely chopped

Directions ♥ 
 

Preheat the oven to 450 degrees. cut the potatoes in 1/2 inch thick slices. rinse the potatoes thoroughly with cold water. let dry on a dish towel. place the potatoes in a bowl, drizzle with the olive oil, and sprinkle with the cumin, salt, and pepper. toss to coat evenly.

place the potatoes in a single layer on a baking sheet. be sure not to over crowd them. bake the potatoes, turning occasionally, for 20-25 minutes.

remove from the oven and let cool for a few minutes. arrange them on a serving dish and sprinkle with the cilantro and additional salt and pepper, in necessary. serve immediately.enjoy! ♥

Spooky Pasta Salad ♥

Here is a cute idea for your halloween parties, spooky pasta salad! enjoy! ♥

Ingredients ♥

 2-1/2cups  multi-grain penne pasta, uncooked
 3 cups  fresh broccoli florets
1/4 cup chredded carrots
1/4 cup  of your fave Lite House Italian Dressing
2 cloves garlic, minced
1 can of black olives
1 16 ounce container fresh Mozarella bocconcini balls 
2 tablespoons italian seasoning
1/4 cup salami slices

Directions ♥

 COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
DRAIN pasta mixture; return to pan. Add ingredients and broccoli; mix lightly. To make the spooky eyes, use toothpicks, attach olives (cut in half)onto mozarella balls and lay on top of salad. Let cool for a couple hours and serve when chilled! enjoy! ♥

Skinny Slow Cooker Chicken and Dumplings ♥

Here is a perfect dinner recipe for fall super easy and filling! Skinny Slow Cooker Chicken and Dumplings using Campbell's Soup! enjoy! ♥

Ingredients ♥

    1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
    2 medium Yukon Gold potatoes, cut into 1-inch pieces
    2 cups whole baby carrots
    2 stalks celery, sliced
    2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (98% Fat Free)
    1 cup water
    1 teaspoon dried thyme leaves, crushed
1/4 teaspoon ground black pepper
2 cups all-purpose baking mix
2/3  fat free cup milk

Directions ♥

    Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
    Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
    Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
    Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.enjoy ♥
  * Or on HIGH for 4 to 5 hours. 

Rustic Italian Apple Pie ♥

Here is a recipe that's super easy but still has the old world italian flair, it's great for fall. It's my italian version of the american apple pie, delicious and perfect for upcoming thanksgiving! ♥

Ingredients ♥

    3-4 cups sliced Macintosh apples
    1  Pillsbury refrigerated pie crust ( room temperature, softened)
    1 egg
    4 tablespoons brown sugar

Directions ♥
    Preheat the oven to 350.
    Grease or line a baking sheet.
    Wash the fruit and cut the strawberries into pieces.
    Toss the prepared fruit with 2 tablespoons of sugar. Adjust the sugar according to the how ripe the fruit is.
    Unroll one pie crust and fill with half of the fruit, leaving about a one-inch border of pie crust around the fruit.
    Fold up the edges to enclose the fruit but leave the middle of the crostata open.
    Repeat with second pie crust.
    Beat the egg and brush over the exposed crust.
    Sprinkle with each crostata with one tablespoon of sugar.
    Bake for 30-35 minutes or until golden brown.enjoy!♥

 serves 4-6 total time under 50 minutes to make!