Pumpkin Oatmeal Dump Cake

 Dump Cakes are simple and delicious. I've always liked them. This one appeals to me during the Fall Season and the Holidays.

Here's what you'll need:

Preheat the oven to 350 Degrees.

1- 9" X 13" Baking Pan.

1- 15 0z. Can of Purée Pumpkin, not Pumpkin Pie Filling.

1 - 12 oz Can of Evaporated Milk.

3/4 C  Brown Sugar, I use Sugar Free Monk Fruit Brown Sugar.

3 Eggs

1 TBS Pumpkin Pie Spice Mix

1 tsp Vanilla

1 Box of Spice Cake Mix

1 C of Old Fashioned Rolled Oat

1/2 C Chopped Pecans. Additional  Whole Pecans to Top the Cake

1 1/2 Sticks of Butter, Melted.

Whipped Cream to Garnish. 

Directions:

In a Mixing Bowl:

Pumpkin Purée

Evaporated Milk

Brown Sugar

Eggs

Pumpkin Pie Spice

Vanilla

Whisk Well until Smooth and well Blended.

Spoon into the Casserole Pan and Spread Evenly.

Sprinkle the Cake Mix evenly over the Top. Do Not Stir it.

Add on the Top:

Sprinkle evenly with Chopped Nuts and Oats. Do Not Stir it.

Drizzle with the Melted Butter

Add Additional Whole Pecans.

Bake uncovered 50 - 60 Minutes.

Remove the Dish from the Oven to a Cooling Rack for 10 Minutes.

Serve individual Servings topped with Whipped Cream.

Enjoy!

Peace in the Kitchen!

Cheesy Baked Zucchini Slices

 I happen to love Zucchini and I have quite a few recipes on the Blog. 

This is the latest one that appealed to me.

Here's what you'll Need:

Preheat the oven to 375 Degrees.

1- 9" X 9" Baking Dish Sprayed with a Vegetable Cooking Spray.

3 Medium Zucchinis, sliced into 1/4" Round  Pieces. (Unpeeled)

1/2 tsp Salt

1/4 tsp Pepper

2 TBS Olive Oil

1 C Shredded Cheddar Cheese

1/2 C Grated Parmesan Cheese  (I Post a Photo to show Grated vs. Shredded) 

1/2 C Breadcrumbs

2 tsp Minced Garlic

1 tsp Dried Italian Herbs

In a Mixing Bowl:

Oil

Garlic

Salt, Pepper

Italian Herbs

Stir to Mix Well.

Add:

Zucchini Pieces

Toss to Coat Well.

In the Baking Dish:

Layer Half of the Zucchini.

Sprinkle with Half of the Cheddar Cheese and Half of the Parmesan Cheese.

Top with remaining Zucchini.

Sprinkle with both remaining Cheeses.

Sprinkle evenly with the Breadcrumbs.

Bake uncovered 25 Minutes until Golden Brown and Tender.

Enjoy!

Peace in the Kitchen!

Pumpkin Pie Spice Mix (Homemade)

 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!

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Artichoke and Tomato Salad with an Italian Vinaigrette Dressing

This is a very refreshing Salad with a Delicious Italian Dressing.

Here's what you'll need:

A Large Serving Bowl

Salad Ingredients:

1 - 12 oz. Jar of Marinated Artichoke Hearts, strained.

1 1/2 C of Cherry Tomato Halves.

1 Small Red Onion thinly sliced and Cut into pieces.

1- 15 oz. Can of Chick Peas, Drained, Rinsed and Patted Dry with a Paper Towel.

2 TBS. Chopped Fresh Basil Leaves.

2 TBS. Thinly Sliced fresh Chives.

2 TBS Capers.

Italian Vinaigrette Dressing Ingredients:

In a Small Bowl, Whisk together:

1/4 C Olive Oil

2 TBS Red Wine Vinegar

1 tsp. Dried Parsley

1/2 tsp. Salt

1/4 tsp. Pepper

1/2 tsp. Garlic Powder

Directions:

In a Serving Bowl:

Add all of the Salad Ingredients and Mix to Combine Well.

Add the Dressing and Mix Well until everything is Coated.

Refrigerate  1 - 2 Hours.

Enjoy!

Peace in the Kitchen!

Starbucks Egg Bites Copycat Recipe

 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!

Crockpot French Onion Meatloaf

 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.

Vegetarian Beef

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!

Pumpkin Cookies ( Sugar Free)

 I make quite a few Sugar Free Cookie Recipes and this one is great For a Fall Gathering of Family or Friends. 

Here's what you'll need:

Preheat the oven to 350 Degrees.

An Electric Stand Mixer with a Paddle Attachment.

Plastic Wrap.

A 2" Cookie Scoop.

A Sheet Pan lined with Parchment Paper.

2 C Almond Flour

1/4 C Coconut Flour

1 1/2 tsp Pumpkin Pie Spice

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 C Butter, Room Temperature .

1 C Granulated Monk Fruit Sugar.

1 Egg

1/2 C Pumpkin Purée

1 tsp Vanilla

In a Large Mixing Bowl.

Whisk Together by Hand:

Almond Flour

Coconut Flour

Baking Powder

Baking Soda

Pumpkin Pie Spice

Salt

Set aside.

In the Stand Mixer with a Paddle Attachment:

Cream Together:

Butter

Sugar

Until well blended.

Add:

Egg

Pumpkin

Vanilla

Reduce Speed to Low.

Slowly Add:

Flour Mixture until Well Combined.

Wrap the Dough in Plastic Wrap and Shape into a Round Disk.

Refrigerate for 2 Hours or Overnight.

Scoop the Dough with the Cookie Scoop.

Place on the Sheet Pan.

Bake 9 - 11 Minutes.

Remove from the Oven when the Center is slightly under Baked and they'll 

finish Baking as they Cool on the Sheet Pan for 10 Minutes.

Transfer the Cookies to a Cooling Rack until Cooled Completely.

Enjoy!

Peace in the Kitchen!