Berry Rhubarb Maple Crunch [P]

recipe from Paleo Parents

BERRY RHUBARB MAPLE CRUNCH

Filling:

1 tbsp coconut oil
2 cups diced rhubarb, cut into 1/2-inch pieces
2 cups strawberries
2 cups blackberries
2 tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp powdered ginger
1/2 cup maple syrup

Topping:
2 tbsp coconut oil
1 cup almond flour
1/2 cup pecans
Dash of sea salt
1/2 tsp ground nutmeg
2 tbsp maple syrup

• Lightly coat the inside of the slow cooker with coconut oil.
• Mix all the fillings, including the remaining coconut oil, and place in the slow cooker.
• Cook on high for 2 hours or until fruit is tender.
• Preheat the oven to 375 degrees.
• Mix all the toppings, stir to incorporate. The mixture should resemble crumbles.
• Spread the crumbles over the top of the filling and place stoneware of slow cooker into the oven for 15 to 20 minutes until top is crisp. If your stoneware is not oven-safe, transfer to an over-safe dish.
• Let rest for 5 minutes then serve from the slow cooker stoneware.

recipe from Paleo Parents

Blueberry Flax Mug Muffin

BLUEBERRY FLAX "MUG" MUFFIN

1/4 cup whole ground flaxseed meal
1/2 tsp baking powder
1/5 tsp ground nutmeg
2 Tblsp pancake syrup
1/2 tsp lemon zest [or orange zest]
1 egg white
1/4 cup fresh blueberries [or frozen, thawed]

• In a small bowl, mix dry ingredients together until throughly combined. Add syrup, stir. Add egg white, stir. Add blueberries and zest, stir.
• Spray a small mug lightly with cooking spray. Pour mixture into the mug. Sprinkle the top with a little sugar.
• Cook for 90 seconds. 

Creamy Nutmeg Chicken [crock-pot]

CREAMY NUTMEG CHICKEN

6 boneless, skinless chicken breasts
2 Tblsp vegetable oil
1/4 cup onions, chopped
1/4 cup fresh parsley, finely chopped
2 (10-3/4 oz) cans cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1 Tblsp ground nutmeg
1/4 tsp sage
1/4 tsp dried thyme
1/4 tsp dried rosemary, crushed

• Brown chicken in skillet in the oil. Reserve drippings and place chicken in the slow cooker.
• Saute onions and parsley in dripping until onions are tender.
• Stir in remaining ingredients. Mix well. Pour over chicken.
• Cover. Cook on low 3-4 hours, or until juices run clear.

recipe from "Fix-It and Forget-It" Christmas Cookbook @2010

GP: Blueberry Buckle w/ Cinnamon Bourbon Glaze

Guilty Pleasures has done it again....[this has to be my favorite so far....]

BLUEBERRY BUCKLE with

CINNAMON BOURBON GLAZE

FIRST LAYER:
1 cup butter, room temperature
1/3 cup sugar
1 egg, beaten [I used egg replacer and it worked just fine!]
2 cups flour
2 tsp baking soda
1 cup buttermilk
2 pints blueberries

• Preheat oven to 350 degrees F. Grease and flour 9x11-in pan.
• Cream butter and sugar until light and fluffy; beat in egg. 
• Sift flour with baking soda. Stir dry ingredients, alternating with buttermilk into cream mixture. 
• Spread mixture in prepared dish. Cover with berries.

SECOND LAYER
1 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup toasted pecans
1/2 cup unsalted butter, cut into pieces
1/2 tsp nutmeg
1/4 tsp ginger

• Combine all ingredients [use a food processor] until crumbly. Crumble over berries.
• Bake 1 hour until brown.

CINNAMON BOURBON GLAZE
1/2 cup butter
2/4 cup sugar
2 eggs [again, I used egg replacer and it worked the same!]
1/2 tsp cinnamon
1 Tblsp very hot water
1/2 cup whipping cream
1/2 cup bourbon

• Melt butter over simmering heat in a double boiler. Beat sugar, eggs, and cinnamon in bowl, then add to butter; add water, stirring until mixture coats back of spoon (7 minutes). 
• Remove from heat; cool to room temperature. 
• Beat in whipping cream and bourbon. 

Serve squares of Blueberry Buckle topped with warm Cinnamon Bourbon Sauce. Serves 10-12.

"Like" CookBook Ladies on FaceBook.

Follow on Twitter.

View & Follow CookBook Ladies' Blog.

To purchase this cookbook, Go to Quail Ridge Press.

Guilty Pleasures: Sweet Potato Custard Pie

Another FANTASTIC delight from the book "Guilty Pleasures." I haven't been disappointed in anything that I've made so far! I can tell that this cookbook will stay out front in my cookbook collection.

SWEET POTATO CUSTARD PIE

1 cup mashed cooked sweet potatoes [I found this in a CAN--made the process much faster!]
1 cup sugar
2-1/2 tblsp butter, melted
2 eggs, separated
1 tsp vanilla
1-1/2 cups scalded milk
Pinch of nutmeg
1 (9-inch) deep dish pie shell or 2 (9-inch) regular pie shells

• Mix potatoes, sugar, and butter; beat well. 
• Add egg yolks, vanilla, milk and nutmeg; beat together well. 
• Beat egg whites stiff, adding them last; stir well. Pour into pie shell(s). 
• Bake at 400 degrees F for 30 minutes, then reduce heat to 350 degrees F for 20 minutes (deep dish may take longer).  [I used deep dish, and increased the time to 40 minutes and 30 minutes]
• Test for doneness with a knife. Serves 8.

"Like" CookBook Ladies on FaceBook.

Follow on Twitter.

View & Follow CookBook Ladies' Blog.

To purchase this cookbook, Go to Quail Ridge Press.

Guilty Pleasures: Quick Eggnog Pie

I was given the pleasure to review a wonderful cookbook called "Guilty Pleasures" by Gwen McKee and Barbara Mosely. I was like "ohhh time to bring out the fat pants"! There are so many fantastic recipes ranging from cakes to pies to breakfast sweets and anything in between for any occasion that you might want to have a sweet. Recipes are well written, easy to follow and you know that when you make one of them in the book, that it has been perfected.

I choose an easier recipe to start out. This pie has a very rich flavor, absolutely amazing. However, if you don't like eggnog, you will NOT like this pie. I used rum instead of vanilla flavoring and it added another level of flavor, almost a kick. A small piece was definitely enough!

QUICK EGGNOG PIE

1 envelope unflavored gelatin
3 tblsp cold water
2 cups commercially prepared eggnog
1 cup heavy cream, whipped
1/4 cup sugar
1/4 tsp salt
2 tsp vanilla or rum flavoring [I used rum!]
1 (9-inch) graham cracker pie shell
Nutmeg for garnish

• Soften gelatin in cold water. 
• Warm eggnog over direct low heat. Stir in softened gelatin, and continue heating until completely dissolved. Chill until partially set, then beat until smooth.
• Into stiffly whipped cream, beat sugar, salt and flavoring. 
• Fold into eggnog mixture. Pour into pie shell. 
• Chill 2-4 hours. Garnish with nutmeg. Serves 8.

"Like" CookBook Ladies on FaceBook.

Follow on Twitter.

View & Follow CookBook Ladies' Blog.

To purchase this cookbook, Go to Quail Ridge Press.

Pumpkin Scones

PUMPKIN SCONES

2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg [I used egg replacer for a friend and it worked just fine too!]

• Preheat oven to 425 degrees F. 
• Lightly grease a cookie sheet or line with parchment paper. 
• Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. 
• With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside. 
• In a separate mixing bowl, whisk pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. 
• Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick circle (about 9 inches across). Use a large knife to slice the dough into 8 or 12 (for smaller portions) equal portions, similar to how a pizza is cut. 
• Place on prepared baking sheet from step 2. Bake for 14–16 minutes until scones turn light brown.
• Place on wire rack to cool.

Spiced Glaze:

1 cup powdered sugar 
3 Tablespoons powdered sugar [use if needed to get the right consistency]
2 Tablespoons whole milk [I used Almond milk, absolutely delish!]
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
1 pinch ginger 
1 pinch ground cloves

• Mix all the ingredient, stirring until all combined. If its too runny, add a little more powdered sugar, stirring until completely mixed in before adding more.
• Drizzle or brush over the scones. Let completely dry (it will harden as it dries).

recipe directly from Moms Who Think.com

Like pumpkin? Try these recipes!

  

Banana Yogurt Shake

SMOOTHIE MONDAY

BANANA YOGURT SHAKE

1-1/2 cups milk
2 ripe bananas, frozen (if not frozen, add a few ice cubes)
1 cup vanilla yogurt
1 tsp vanilla
1/2 tsp ground cinnamon
dash ground nutmeg

• Combine ingredients in a blender and process until smooth. Makes 4 servings.

Smoothie Monday: Banana-Pineapple Breakfast Shake

1 ripe banana, peeled
1 can (8oz) rushed pineapple in juice, undrained
2 cups vanilla yogurt
3 tablespoons sugar
1 teaspoon vanilla
1/8 teaspoon ground nutmeg
1 cup ice cubes 

• In a blender, process until smooth. Garnish with pineapple pieces and ground nutmeg. Serve immediately. Serves 4.

#7 Eggnog Pretzels "Kringla"

These have been my favorite so far! I can eat a whole batch!

EGGNOG PRETZELS "KRINGA"

1/2 cup butter, softened
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp freshly ground nutmeg (1/2 tsp ground nutmeg)
1/4 tsp salt
1/4 tsp ground cardamom (optional)
1 egg
1/2 tsp vanilla
1/2 tsp rum extract
3 cups flour
3/4 cup dairy eggnog

• In large bowl, beat butter with electric mixer on high speed for 30 seconds. Beat in the sugar, scraping bowl occasionally. Beat in baking powder, baking soda, the 1 tsp fresh nutmeg, salt and cardamom until combined. Beat in the egg, vanilla, and rum extract until combined. Alternately add flour and eggnog, beating after each addition until combined. 
• Divide dough in half. Wrap and chill for 1 to 2 hours.
• Preheat oven to 425 degrees F.
• Roll pieces into 10 inch ropes, or "worms" as I call it! and twisting into small pretzel shapes.
• Place on an ungreased baking sheet, 2 inches apart. Bake for 5 minutes or until the ropes turn a light brown. Transfer to wire rack, cool completely. 
• Drizzle with eggnog icing (below) and sprinkle with additional nutmeg (optional).

EGGNOG ICING: In small bowl, stir together 1 cup powdered sugar, 1/8 cup dairy eggnog, and 1/8 tsp rum extract until smooth. Stir in additional eggnog 1/2 tsp at a time to make into drizzling consistency.

If YOU have a Christmas Sweet recipe, let me know! I would love some help with these 25 days--and make you a full feature!

Baked Apple [HCG Friendly]

This is a very good dessert option for those on the HCG diet. For those NOT on the diet, add a spoon of brown sugar in the core.

BAKED APPLE

1 apple
Cinnamon
Ground Cloves
Ground nutmeg
Water

Core the apple leaving about 1 inch in the bottom. DON'T core all the way through.

Place apple in raimkin. Fill with 1/4 tsp cinnamon, 1/8 tsp ground cloves, dash nutmeg, and 2 tsp water. (water should reach top of apple) [non-dieters, add tsp of brown sugar]

Pour water in the dish with 1/2 tsp cinnamon, 1/4 tsp ground cloves, and 1/2 tsp nutmeg around the apple in the dish.

Bake for 45 minutes to 1 hour. Serve immediately! Careful, it'll be hot.

Blueberry Muffins

Believe me when I say these are the BEST blueberry muffins EVER! I've tried many, many different recipes, but I always end up coming back to this one. So its the best!

[THE BEST] BLUEBERRY MUFFINS

2 cups flour
1 tblsp baking powder
1/2 tsp salt
1/4 tsp grated nutmeg
2 large eggs
1 cup milk
1/3 cup packed brown sugar
1/2 cup (1 stick) butter, melted
1 tsp vanilla
1-1/2 cups blueberries (fresh or frozen)

Preheat oven to 400 degrees F.

Whisk flour, baking powder, salt and nutmeg together in a medium bowl. In a separate bowl, whisk together eggs, milk, sugar, butter and vanilla. Gently fold in the blueberries.

Divide between the [12] muffin cups. Bake for 18 minutes, or until toothpick inserted in the middle comes out clean.

Make one dozen.

2 Days left to enter!

Carrot Cabbage Slaw

CARROT CABBAGE SLAW

4 cups shredded cabbage
2 cups shredded carrots
2 medium Golden Delicious apples, chopped
1 cup raisins
1/2 cup chopped walnuts
1/2 cup honey
1 tablespoon lemon juice
1 cup (8oz) sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 to 1/4 ground nutmeg, optional [go more less rather than more--it has a very strong flavor in the slaw]

In a large bowl, combine cabbage, carrots, apples, raisins and walnuts.

In a small bowl, combine the honey and lemon juice until smooth. Stir in sour cream, salt and pepper and nutmeg if desired. Stir into cabbage mixture.

Chill until serving.