Sunday, September 25, 2011

Pumpkin Nutella Swirl Bread

Wow. This pumpkin bread is FANTASTIC. It's UNBELIEVABLY moist and the nutella give it that chocolate punch. What too this just over the top was the raw cane sugar I sprinkled on the top. A bit of crunch goodness that makes every bite sing in your mouth. Put on a sweatshirt, turn on the football game and make this. You won't be sorry.

Pumpkin Nutella Swirl Bread or Muffins

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin (not pumpkin pie filling)
2 eggs
8 tablespoons Nutella (2 tablespoons per mini loaf) ***see note below

1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Spray 4 mini loaf pans with cooking spray. Set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Whisk until smooth and combined.

4. Slowly stir in the flour mixture. Mix until ingredients are combined.

5. Pour the batter into the mini loaf pans, making sure batter is evenly divided. Drop 2 heaping tablespoons of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 40-45 minutes or until a toothpick comes out clean.

6. Place the loaf pans on a wire rack. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool completely before slicing.

*Note-You can make regular size loaves. This recipe should make 2 8×4 loaves. Adjust baking time to about 60 minutes. You can also make muffins, but I am not sure how many you will get from a full recipe since I did some mini loaves and some muffins. For muffins cook between 15-20 minutes. I also recommend doing additional nutella in the middle of you muffins or loaves. Just fill the pan half way and swirl in some nutella just like the recipe calls for on top.

Picture courtesy of realmomkitchendotcom

Tuesday, September 20, 2011

Blue Ribbon Chili

This chili is da-bomb. So much flavor and it tasted even better the next day. I have to say I like this better than my "go to" chili recipe. You could eaisly make this in the crock pot too. Just leave it on low for a couple hours, stirring every so often so the bottom doesn't burn.

Debdoozie's Blue Ribbon Chili

2 pounds ground beef (I used ground turkey)
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa (I used medium heat, perfect!)
4 tablespoons chili seasoning mix (I used one whole package)
1 (15 ounce) can light red kidney beans
1 (15 ounce) can pinto beans

In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Sunday, September 11, 2011

Caramel Apple Salad

OK this recipe should really be named "candy apple salad" BUT since I already have a recipe listed here by that name, I went with Caramel Apple Salad because this DOES taste like a caramel apple you'd get from a fair but without the calories or caramel to be exact LOL. This is as low fat as you can get, it's delicious and easy to throw together and take on the go. My Aunt makes it for many a family gathering and we all love it.

Caramel Apple Salad

4 Cups Granny Smith Apples, peeled, cored and chopped
(I used honey crisp and it was delicious)
½ C. Sugar (I used Splenda - 12 packets)
1 8 oz. Crushed Pineapple with Juice
1 T. Flour
1 Beaten Egg (I used egg whites)
1 T. Vinegar
1 8 oz Cool Whip (I used “light“)

1 C. Coarsely chopped dry roasted peanuts

In saucepan over medium
heat, stir egg, flour, sugar, vinegar and pineapple. Cook until thick, about six minutes. Cool. In large bowl, fold pineapple mixture and cool whip. Carefully mix in apples and ½ cup peanuts. Sprinkle the rest of the peanuts on top.  

Friday, September 9, 2011

Buffalo Chicken Wraps

OMG!! LOVE THESE!!! I thought that they'd be "OK" but they turned out SOOO GOOD!! Totally something that you could make a head of time and bake just when you needed them or they'd even be good reheated in a toaster oven. I made them as written only with a smaller amount of blue cheese only because I'm not a huge fan of the cheese.

Buffalo Chicken Rolls

makes 12

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken (6 ounces)

1/2- 2/3 cup Frank’s Red Hot Sauce

1 cup crumbled blue cheese (4 ounces)

1 cup broccoli slaw or cole slaw (dry)

Small bowl of water

Nonstick cooking spray

Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Nutrition Information for 1 roll: Calories: 103, Fat: 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb: 9.9g, Fiber: 0.5g, Sugars: 0.3g, Protein: 8.1g