More pumpkin

oh.my.goodness. hello yumminess. 

happy fall.

Iced Pumpkin Cookies

Iced Pumpkin Cookies

2 1/2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. salt

1/2 cup light butter, softened

1 1/2 tsp. Stevia (or 1 1/2 cups sugar)

1 cup canned pumpkin puree

1 egg

1 tsp. vanilla extract

Glaze

2 cups confectioners' sugar

3 Tbsp milk

1 Tbsp melted light butter

1 tsp. vanilla extract

Preheat oven to 350 degrees F.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.  In a medium bowl, cream together the 1/2 cup of butter and Stevia (or sugar).  Add pumpkin, egg, and 1 tsp. vanilla to butter mixture, and beat until creamy.  Mix in dry ingredients.  Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven.  Cool cookies, then drizzle glaze with fork.  To make the glaze, combine confectioners' sugar, milk, melted butter and 1 tsp. vanilla.  Add milk as needed to achieve drizzling consistency.  YUM!

 

Chewy Low Fat Banana Nut Oatmeal Cookies

Servings: 15 • Serving Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 175.8 • Fat: 6.7 g • Protein: 3.5 g • Carb: 28.3 g • Fiber: 1.6 g • Sugar: 14 g

• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup unpacked brown sugar
• 1 large egg
• 1/4 cup mashed ripe banana
• 1/2 tsp vanilla extract
• 2 cups quick oats
• 3/4 cup chopped walnuts

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.

In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.

Add the egg, followed by the mashed banana and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chopped walnuts.

Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don't eat them all in one sitting!

Makes about 30 cookies.

Chipotle Chicken Rolls with Avocado Dipping Sauce

These were a HUGE HIT!!!

Chipotle Chicken Rolls with Avocado Dipping Sauce
From Rachael Ray: 365 No Repeats

Chipotle Chicken Rolls

1 pkg (1 1/3lb) ground chicken breast
6 scallions, thinly sliced, then chopped
1 1/2 C grated sharp cheddar cheese
1 garlic clove, finely chopped
1 chipotle pepper in adobo sauce, finely chopped or 3 tablespoons of a chipotle flavored salsa
salt and fresh ground black pepper
6 sheets frozen phyllo dough, defrosted
4 Tbsp unsalted butter, melted

Dipping Sauce

1 ripe Hass avocado
juice of 3 limes
handful of fresh cilantro leaves
1 tsp coarse salt
3 Tbsp extra-virgin olive oil

Preheat oven to 400.

In a bowl, combine ground chicken, scallions, cheddar cheese, garlic, and chipotles and season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic bag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo.

Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with melted butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third layer of phyllo.

Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make a second log with the remaining chicken mixture. Bake 15 minutes or until the log feels firm to the touch.

While the phyllo-wrapped chicken is in the oven, cut the avocado in half lengthwise, cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from it's skin. Place the avocado in a food processor and combine with lime juice, cilantro, coarse salt, and about 3 tablespoons of water. Process until avocado mixture is smooth, then stream the EVOO into the dressing. Taste and adjust seasonings.

Once the chipotle chicken rolls are cooked, remove from oven and let them cool just enough to handle. Cut each roll in half, then cut each half in 3 equal pieces. Serve 3 chicken rolls per person with a dish of dipping sauce.

Mexican Stuffed Pasta Shells

Had this for dinner tonight
YUMMMMMMMY

12	uncooked jumbo pasta shells
1	medium onion, finely chopped
1	pound lean ground beef
1 1/2	teaspoons chili powder
1	package (3 ounces) cream cheese
3/4	cup taco sauce
1	cup shredded Colby-Monterey Jack cheese (4 ounces)
1/2	cup crushed corn chips
4	green onions, sliced
1/2	cup sour cream

1. Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
2. In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
3. Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
4. Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
5. Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.

Grilled Chicken Penne al Fresco

YUM YUM YUM YUMYUM!!!!

I went to a Pampered Chef party Friday night and they made this amazing pasta dish. It was soooo good. I'm making it tonight for Bryan and Gabe and I can't wait.

Grilled Chicken Penne al Fresco

Ingredients:
4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay

1/2 tsp each salt and coarsely ground black pepper
1 1/4 cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

Directions:
1. Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix ‘N Chop. Add pasta, broth, wine, salt and black pepper.
2. Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil with Chef's Knife. Reserve 2 tbsp for garnish. Grate cheese using Rotary Grater.
3. Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.
Yield: 8 servings

Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g

Cook’s Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired.

Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.

To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Pocket Thermometer registers 170°F.

Yummy for my tummy

Chocolate Peanut Butter Surprise Cookies

Makes about 3 1/2 dozen

• 2 cups all-purpose flour
• 1/2 cup Dutch cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup pure vegetable shortening
• 1/2 cup granulated sugar
• 1 1/4 cups light-brown sugar, firmly packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter

Directions

1. Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.
3. Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
4. In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.
5. Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."
6. Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.

Pizza Margherita

Pizza dough (I use the dough balls from Winco)
2 cups shredded mozzarella cheese
2 roma (plum) tomatoes
1/4t salt
1/8t pepper
1/4 cup chopped fresh basil leaves
1T olive oil

1. Heat the oven to 425. Lightly grease the cookie sheet.

2. Unroll the pizza crust dough. Press the dough into a 12-inch circle on the greased cookie sheet, pressing from center to edge so edge is slightly thicker than center.

3. Sprinkle 1 cup of cheese over the dough, leaving about a 1/2 inch border of dough showing.

4. Slice the tomatoes, and arrange on cheese. Sprinkle the salt, pepper and 2 tablespoons of the basil over tomatoes and cheese. Sprinkle with remaining 1 cup of cheese. Drizzle with the oil.

5. Bake about 20 minutes or until the crust is golden brown and cheese is melted. Sprinkle with remaining 2 tablespoons of basil.

A must try!!! It's SO GOOOOD!

Sum-up

We had a VERY busy Thanksgiving weekend...

Thursday - Thanksgiving of course
Friday - Get up at 4am to go shopping with Moo and Sara and dinner that night with friends Michael and Kara
Saturday - We got up and went to Omsi when they opened up at 9:30. I can't even tell you how much fun Gabe and Jaden had. It was pretty exhausting for us old folks running around after them, but so much fun watching them play and interact.





Sunday - We went to church, came home and took naps and relaxed for the rest of the day



Tuesday I thought that my allergies were really bad, but by the time I got home I had a full blown cold and I did not feel good at all. Bryan had made a fort for Gabe with blankets and our dinning room table so that was fun. Wish that I had felt better though.


I ended up staying home on Wednesday because I just felt so icky and I ended up sleeping the morning away while Gabe played and read. He was a good sport. I slept the whole time he was down for his nap and felt worse when I woke up. About a few hours later I felt 100% better and it pretty much was over. Glad that I took the time to rest so that I got over it quick.

SO glad I was over my cold fast because there was NO WAY I was going to miss a night out with my friends.



I left work at 4 on Friday and drove to Moo's. got ready there and then we went to Betty's. T picked up Kimberly and before we left Wayne took our picture.
We went to Serratto's for dinner. We had a cozy little table by a window and had such a fabulous time. We laughed, had yummy food, good drinks and had great conversation. Seriously I wouldn't have wanted to be anywhere else. I love my friends!
We got to the restaurant around 6:40 and didn't get back to Betty's until around 10:30. We stayed and talked there for a while and then left. I took Moo home and didn't get home until after 1. I was SO tired all day Saturday but it was totally worth it!

We had a pretty lazy rest of the weekend.

Sunday I put together my weekly meal menu and this is what I made tonight. It was delish!

French Dip Sandwiches

Au jus:

* 1/2 tsp olive oil
* 1 small shallot, sliced thinly
* 1-2 cloves of garlic, minced
* 3 -4 cups of beef broth
* 3 tsp bouillon crystals
* 1/2 tsp thyme
* Sea salt and fresh cracked pepper to taste

Heat olive oil in a small pan then add shallot once it's hot. Sauté for 1-2 minutes then add garlic. Cook for 60 seconds, stirring frequently. Add broth, bouillon crystals, thyme, salt and pepper. Cook for at least 15 minutes for flavors to combine. Taste and re-season if needed.

Sandwiches:

* Roast beef, sliced as thinly as possible
* Hoagie buns

Toast the buns under the broiler in your oven. Place the roast beef into the au jus then remove after 20 seconds. Let the juices drip back into the au jus pan then place on the hoagie. Serve with au jus.

SO YUMMY!
Enjoy!

***Random Thoughts***

• I think that I'm not going to post anything in DailyGabe anymore. Originally that was Bryan's when I was working and he had Gabe Wednesday and Thursday's and I barely do a good job at updating this blog. So there you go.
• I decorated the house a little...I love this time of year but I haven't been into it this year. We need to get our tree. I think that will help. I also think that I shouldn't have packed so much into the 4 day Thanksgiving weekend. I usually get out my decorations the day after Thanksgiving and put it all up. I don't regret doing what we did...just wish I would have made time to get out the decorations sooner.
  Speaking of Christmas decorations. I have these bells that I got at a Pottery Barn after Christmas sale like 8 years ago and Gabe put them on his feet and walked around in them the whole time I was decorating. It was Hilarious!
• I think that I want to take a photography class. I love taking pictures and want to learn more about how to use a camera beyond the auto function.

OK I need to go to bed. nighty night! :o)

SERIOUSLY?!?!?!?

I love working downtown, but seriously I have seen some weird things. A few years ago I was walking down the street after having lunch with my mom, uncle and sister and a guy just threw up in the street.

Today, I guess was the day for gross weirdness.
I got off work around 3:30 and was walking to the Max and as I walked by the abandoned building that I always walk by, everyday, and there was a guy in the corner peeing.
Then on the max there was a couple who looked like they were flying higher than a kite and the girl had a skirt on. She had her leg up on the dudes leg and yep the girl had NO UNDERWEAR ON! HOOOO HA right there for everyone to see.
ARE YOU KIDDING ME?

On a better note. What's for dinner?
I made the best chicken pot pie tonight that I have ever had. It was EXCELLENT!

Gram's Chicken Pot Pie

2 Tbsp. Kraft Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen mixed vegetables
1 can condensed cream of chicken soup
1/4 lb. [4 oz] velveeta cheese, cut up
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten

Preheat oven to 400. Heat dressing in large skillet. Add chicken; cook and stir in vegetables, soup and velveeta. Spoon into greased 9-inch square baking dish.

Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry, press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in top crust to permit steam to escape.

Place dish on baking sheet. Bake 30 min. or until deep golden brown. Let stand 5 min. before serving.

DELISH!

What's for dinner??

Cheesy ham and hash brown casserole

8 oz cooked ham, diced
32 oz frozen hash brown potatoes
1 can of cream of chicken (98% fat-free)
1 cup (fat-free) cottage cheese
1 cup (reduced-fat) sour cream
1 tsp garlic salt
1 serving seasoned salt
1 tsp black pepper
1 cup of shredded cheddar cheese

In the blender or food processor, blend cottage cheese, soup and sour cream until smooth.
Pour frozen hash browns into a 9x13 glass pan sprayed with PAM.
Sprinkle potatoes with garlic salt, seasoned salt and pepper.
Sprinkle ham over potatoes and top with your soup and cottage cheese mixture.
Sprinkle cheese on top and bake at 350 for 45 min to an hour.

This is SO easy and SO yummy! Gabe likes it too!

What's for dinner??

When I picked Gabe up tonight, Teresa was preparing dinner for her, Kambrie and her friend Amy. My friend Kate posted it on her blog and I have wanted to make it, but haven't yet. I was looking at the ingredients and I knew that I had everything in my house so I decided that is what I was going to make tonight. My house smelt SO good and it was FABULOUS! This is a must try!

Mexican-Inspired Turkey Burgers
1/4 cup salsa
1/4 cup shredded reduced-fat cheddar cheese
3 tsp paprika
1 tsp dried oregano
1 tsp ground cumin
3/4 tsp sugar
3/4 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp cayenne pepper
1 lb extra lean ground turkey
4 hamburger buns (I think this makes about 8 small, 6 medium, 4 very large)

In a large bowl, combine all ingredients except turkey. Mix well, then add turkey and combine well. Form into patties and either grill covered over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat thermometer reads 165 and juices run clear. You can also add lettuce, tomato, and if you have 1/4 cup salsa and 1/4 sour cream you can mix and add as spread.

Side Dish (same publication and page)

Oven Fries
4 medium potatoes (I like Yukon Golds)
1 T Olive oil
2 1/2 tsp paprika
3/4 tsp salt
3/4 tsp garlic powder

cut potato into wedges. in large bowl combine oil and spices and toss with potatoes. Transfer to baking sheet 10x15 coated with cooking spray and bake at 400 for 40-45 minutes, turning once.

I also got a couple requests for a recipe that I made for Nate and Jenny on Sunday night. So here it is:

Foil-Pack Taco Chicken

4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. taco seasoning mix
1/2 lb. red potatoes, peeled, thinly sliced (about 2 cups)
1/2 cup salsa
3/4 cup shredded four cheese style cheese
1/4 sour cream

Preheat oven to 400 sprinkle chicken with seasoning mix. Place 1/2 cup of the potatoes on center of each of 4 large sheets of heavy-duty foil; top evenly with chicken, salsa and cheese.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.

Bake 30-35 min. or until chicken is cooked through (165) Remove packets from oven. Let stand 5 min. Cut slits in foil to release steam before opening. Serve with sour cream.

Side notes: spray foil to prevent potatoes from sticking to the foil. i didn't peel the potatoes but you can. i like having the skin on. you can use reduced fat cheese and sour cream

VERY TASTY! Enjoy!