Ingredients
Cooking Spray
1 Clove of Garlic (minced)
4 cups Chicken Broth
8 oz Cheese Tortellini
4 oz Frozen Spinach (thawed)
14 oz Stewed Tomatoes
Cooking Spray
Directions
1. Spray PAM in a large pot and saute the garlic until softened.
2. Add the chicken broth and tortellini to the pot; bring to a boil then reduce heat for 5 minutes.
3. Add the spinach and tomatoes; continue to simmer for an additional 5 minutes.
Ingredients
1 cup Orzo
2 cups Water
3 Tbsp Dried Cranberries
1 tsp Olive Oil
2 Zucchini (small; halved and sliced)
2 Garlic Cloves (diced)
1 tsp Cumin
1/ tsp Salt
¼ tsp Pepper
¼ tsp Cinnamon
540ml Chickpeas (drained)
1 cup Grape Tomatoes (halved)
1 Tbsp Lemon Juice
Directions
1. Cook orzo in water until tender; drain and keep warm
2. In a large pan add oil; cook zucchini for 3 minutes over medium heat
3. Add garlic and spices and stir for 30 seconds
4. Add chickpeas, tomatoes, cranberries and cook for another 3 minutes
5. Stir in the orzo and mix well
6. Remove from heat and add the lemon juice
Ingredients
1 cup AP flour
1.5 tsp baking powder
0.5 tsp salt
1 cup Greek yogurt
1 egg
Everything Bagel Seasoning
Directions
1. Sift dry ingredients together in a medium bowl
2. Add yogurt and mix until dough comes together
3. Roll into a ball and divide it into four parts and turn out onto a floured surface
4. Form into four balls; poke a hole in the center and gently work the dough until it resembles a bagel
5. Put bagels onto a parchment paper lined cookie sheet
6. Brush with egg wash
7. Sprinkle with seasoning
8. Bake at 350F for 23 minutes
Ingredients
1 tsp Olive Oil
900 ml Campbell’s Vegetable Broth
2 Carrots (diced)
2 Celery Stalks (diced)
1 Onion (diced)
4 Garlic Cloves (diced)
540 ml Diced Tomatoes (with juice)
¼ tsp Salt
540 ml Cannellini Beans (drained)
1 cup Rotini (uncooked)
¼ tsp Parsley
2 Tbsp Parmesan Cheese (grated)
Directions
1. Heat oil in a pot and cook vegetables (carrots, celery & onion) until tender
2. Add garlic and cook for another minute
3. Add broth, tomatoes, salt and beans; bring to a boil
4. Simmer on low for 6 minutes
5. Add pasta and continue to cook until pasta is tender
6. Stir in parsley and parmesan cheese
Peanut Butter Bread
Ingredients
1 ¾ cups flour
1 tsp baking soda
½ tsp salt
1 cup sugar
⅓ cup smooth peanut butter
1 egg
1 tsp vanilla
1 Tbsp lemon juice
1 cup milk
Directions
1. In a large bowl cream the sugar, peanut butter, egg and vanilla together
2. In a medium bowl combine the flour, baking soda and salt
3. Add the dry ingredients to the wet ingredients and mix well
4. Add lemon juice and milk to the batter; mix well
5. Pour batter into a loaf pan lined with greased parchment paper
6. Bake at 350F for 1 hour or until a toothpick comes out clean
7. Let loaf cool in pan before removing
Tip: Smear cut slices with grape jelly for a nostalgic taste
Sweet Potato Loaf
Ingredients
1 ½ cups sugar
½ cup canola oil
2 eggs
1 ¾ cup flour
1 tsp baking soda
1 tsp pumpkin pie spice
¼ tsp salt
⅓ cup water
1 medium sweet potato
½ cup of chopped walnuts OR chocolate chips OR raisins
Directions
1. Peel, boil and mash the sweet potato
2. In a large bowl combine sugar, oil and eggs together
3. In a medium bowl combine the remaining dry ingredients and stir
4. Add the dry ingredients to the wet ingredients and mix well
5. Add the water to the batter
6. Fold in mashed sweet potato
7. Fold in walnuts OR chocolate chips OR raisins
8. Pour batter into a loaf pan lined with greased parchment paper
9. Bake at 350F for 1 hour or until a toothpick comes out clean
10. Let loaf cool in pan before removing
Cran-Orange Loaf
Ingredients
½ cup margarine
1 ¼ cups white sugar
⅓ cup orange juice
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup sour cream
1 ¼ cups dried cranberries
Directions
1. In a large bowl, cream the margarine, sugar and eggs together
2. Add orange juice and vanilla; mix well
4. In a medium bowl, combine all the dry ingredients together and stir
5. Add dry ingredients and sour cream to the margarine mixture; mix well
6. Fold in the dried cranberries
7. Pour batter into a loaf pan lined with greased parchment paper
8. Bake at 350F for 1 hour; or until a toothpick comes out clean
9. Let loaf cool in pan before removing
I didn’t know that, that was a thing but apparently it is, and I am 100% here for it! Parfait, “originated in France around 1890, where it was conceived as a frozen custard made by boiling eggs, sugar, and cream. In French, the word appropriately means ‘perfect.’ Over the years since, the parfait has been reimagined as a layered dessert served in a clear glass,” (2022). Countries around the world have their own versions, and those layers tend to include granola, nuts, yogurt and liqueurs, topped off with fruits or whipped cream.
These are my favourite ones…
Rachael Ray’s Yogurt & Fruit Parfait
Taste of Home’s Chocolate Peanut Butter Parfait
Ingredients
12oz package of Extra Broad No Yolks Noodles
1 lb Ground Beef (or moose)
⅓ cup Onion (chopped)
1 cup Mushrooms (sliced)
1 can Campbell’s Cream of Mushroom Soups
½ Tbsp Garlic Powder
½ Tbsp Onion Powder
½ cup Sour Cream (14% or higher)
Pepper
Salt
Directions
1. Saute ground meat and onion together for 5 minutes over medium heat; add the mushrooms and continue to saute for another 5 minutes.
2. Cook noodles according to instructions and set aside.
3. Drain meat mixture; return to the pan.
4. Add soup and the garlic & onion powders, stir and simmer for approximately 10 minutes.
5. Remove meat from the heat; stir in sour cream, then noodles
6. Season with salt and pepper.
7. Enjoy!
It’s pumpkin spice season! I admit, although I enjoy it I am not as die-hard a fan as some of you out there may be but I do have a few pumpkin spice recipes that I do enjoy.
