I keep a Jar of Homemade Pumpkin Pie Spice Mix in the Pantry so I always have it available during Pumpkin Season. I use it in several Recipes that call for Pumpkin Spice, this isn't only used for Pumpkin Pie.
Here's what you'll need:
1/4 C Cinnamon
2 TBS Ground Ginger
1 TBS Ground Nutmeg
1 TBS Ground Clove
Mix all together and store in a Jar.
Enjoy!
Peace In The Kitchen!
The first time I tried these, I loved them and then I found this recipe.
Here's what you'll need:
Preheat the oven to 350 Degrees.
A Blender
! - 12 C Muffin Tin (Sprayed with a Vegetable Cooking Spray.
A Deep Baking Pan or Roasting Pan that Holds the Muffin Tin so you can add about 1/2" of water to the Pan when the Muffin Tin is placed in it.
8 Large Eggs
1 C Cottage Cheese
1 C Shredded Mozarella Cheese
1/4 C Finely Diced Onions
1/3 C Finely Diced Red Bell Pepper
1/4 C Finely Chopped Fresh Baby Spinach
1 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Crushed Red Pepper Flakes (1/2 tsp if you don't like as much Heat)
Salt and Pepper to Taste
Boiling Water To add to the Roasting Pan.
BLENDER DIRECTIONS:
In the Blender:
Eggs
Cottage Cheese
Mozarella Cheese
Blend until Creamy Smooth.
Remove the Blender from it's Base.
Add:
Onions
Red Bell Pepper
Spinach
Garlic Powder
Onion Powder
Red Pepper Flakes
Salt and Pepper to Taste
Mix together by hand either with a Spoon or a Whisk.
Pour the Mixture Evenly into the Muffin Tin Cups about 3/4 Full. ( Use all of the Mixture)
Place the Muffin Tin on the Sheet Pan or in the Roasting Pan and add about 1/2 " of water to Cover the Bottom of the Muffin Tin.
Bake 30 - 35 Minutes (Check after 30 Minutes. You want the Egg Bites to be Firm to the Touch.
Remove from the Oven.
Transfer the Muffin Tin to a Cooling Rack for 5 - 10 Minutes.
Enjoy!
Peace in the Kitchen!
As a Vegetarian I can still enjoy Meatloaf.
Here are the Meatless Products that I use to prepare it. Of course you can still enjoy it if you're not a vegetarian. Just follow the recipe with Ground Beef or a combination of Ground Beef and Ground Sausage.
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| Vegetarian Beef |
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| Vegetarian Sausage |
Here's what you'll need:
A Crockpot (Sprayed with a Vegetable Cooking Spray)
1/4 C Milk
2 Eggs
1/2 tsp Garlic Powder
1/2 tsp Pepper
2 lbs. of Ground Beef (or a Combination of 1 lb. Beef and 1 lb. Sausage, regular or Vegetarian)
1 Packet of Dry French Onion Soup Mix
1/2 C Plain Breadcrumbs
1 TBS. Worcestershire Sauce. Regular or (Vegetarian, I don't eat Anchovies)
1/2 C Chopped Fresh Parsley plus Additional for Garnish.
For the Topping:
1 C Caramelized Onion ( Sautéed until Golden)
1 C Shredded Swiss Cheese
Instructions:
In a Large Mixing Bowl:
Ground Beef and Ground Sausage
French Onion Soup Mix
Breadcrumbs
Mik
Eggs
Worcestershire Sauce
Garlic Powder
Pepper
Parsley
Mix well, By Hand, Just Until Well Combined (Don't Overwork it)
Form it into a Loaf Shape to fit into the Crockpot.
Top with Onions.
Cover and Cook on Low for 6-7 Hours or on High for 3-4 Hours.
About 10 Minutes before serving, Sprinkle the Top with Swiss Cheese.
Allow to Melt before Serving.
Garnish with Additional Chopped Fresh Parsley.
Enjoy!
Peace in the Kitchen!
I make quite a few Sugar Free Cookie Recipes and this one is great For a Fall Gathering of Family or Friends.
This is a great recipe for a Fall Gathering when asked to bring a Dish to Pass.
Here's what you'll need:
A Large Serving Bowl.
1 - 15 oz, Can of Black Eyed Peas, Drained and Rinsed.
1 - 15 oz. Can of Black Beans, Drained and Rinsed.
1 1/2 C Diced Roma Tomatoes, Seeded.
1 Large Jalapeno Pepper, Chopped.
1 Yellow Bell Pepper, Chopped.
1/2 C Chopped Red Onion.
1/4 C Chopped Fresh Cilantro.
3 TBS Olive Oil.
2 TBS Red Wine Vinegar.
1 TBS Worcestershire Sauce ( I use Vegetarian, I don't eat Anchovies).
1/2 tsp Salt
1/2 tsp Pepper
Tortilla Chips to Serve.
Mix all Ingredients in a Large Serving Bowl.
Serve with Tortilla Chips.
Enjoy!
Peace in the Kitchen!
This recipe includes a Plant Based Meatless Ground.
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| This is one of the Meatless Ground Meats that I use. |
Here's what you'll need:
Preheat the oven, 350 Degrees.
A 9" X 13" Casserole Dish Sprayed with a Vegetable Cooking Spray.
A Large Skillet
1 lb. of Meatless Ground (Non Vegetarians can use Ground Beef)
1 Onion, Diced.
3 Garlic Cloves, Minced.
1 tsp Ground Cumin
4 Large Poblano Peppers, Roasted, Peeled and Chopped.
NOTE: If you don't want to go through the process of Roasting, Blistering , Steaming and Peeling the Skin of the Poblanos, I would recommend using 4 Large Green Bell Peppers, (trimmed, seeded and cut into strips) and Pre-Cooking them in a Skillet with a small amount of Water until they're softened and then remove from the heat and set aside to Cool. When they are completely Cooled, Chop the strips into smaller pieces before adding them to the Recipe. Honestly, I don't think you could tell the difference between the two types of Peppers when the casserole is Baked. I liked the finished Texture and Flavor of this Casserole.
1 tsp Chili Powder.......not Chile Powder.
Salt and Pepper to Taste.
1 C Shredded Mexican Blend Cheese.
4 Eggs
1 C Milk
1/2 C All Purpose Flower
1 tsp Baking Powder
Salsa or Enchilada Sauce for Serving.
In a Skillet on Medium Heat:
Sauté Onion and Garlic until softened.
Add:
Meatless Ground Beef
Cumin
Chili Powder
Salt and Pepper
Cook until the Beef is Browned.
Stir to Combine Well.
Add:
Chopped Poblano Peppers.
Stir to Combine Well.
Remove from Heat and Set Aside.
Batter Instructions:
In a Medium Mixing Bowl:
Eggs, Whisk well.
Add:
Milk
Flour
Baking Powder
Whisk until Well Combined.
In the Prepared Casserole Dish:
Half of the Meat Mixture, Spread evenly.
Sprinkle with Half of the Shredded Cheese.
Add Half of the Egg Batter evenly over the Top. Do not Mix.
Repeat the Layers with the remaining Ingredients in the same order.
Bake Uncovered 35 to 40 Minutes, until Golden Brown and Set in the Center.
Remove from the Oven and Set aside on a Cooling Rack for 5 Minutes.
Top Individual Servings with Salsa or Enchilada Sauce.
Enjoy!
Peace in the Kitchen!
