Pumpkin pizza

I used regular pizza dough (cooked and cooled) and topped it with the following layers:
base layer
whip together:
6 oz cream cheese
1/4 cup sugar
1/2 tsp vanilla
1/2 tsp cinnamon
top layer
whip together:
1/2 cup milk
1 small package vanilla pudding
1/8 cup sugar
1 1/4 cup pureed pumpkin

Spread layers over crust and top with white chocolate chips, whipped cream, ice cream, cream cheese frosting, or nothing at all. DELICIOUS!!

Old Fashion Soft Pumpkin Cookies

SOFT is the key word in this recipe. These cookies are like a mini piece of cake. They are yuuuumy!
2 1/2 cups flour (I used 1 1/2 cups fresh ground red wheat and 1 cup white)
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter, softened
1 cup pumpkin puree
1 egg
1 tsp vanilla

Beat sugar and butter until well blended. Beat in pumpkin, egg and vanilla until smooth. Gradually beat in flour, baking soda, baking powder, cinnamon, and salt. Drop by spoonful on greased cookie sheet

Bake 350 15 minutes (a little longer for larger cookies)

Cool and glaze with:

1 cup powdered sugar 3 TBS milk, 1 tsp melted butter

Bean Quesadillas

I subbed for the dinner club this month and this is one of the dinners we got. I have eaten it for 3 days in a row. It is yummy! And now that avocado dont cost $25 each, it tastes even better with a mashed avacado on top. I should have gotten a better picture, but I was too excited to eat!


1 cup sliced onion
1 tsp minced garlic
1 tsp ground cumin
15 oz can black beans, drained (or bust out the beans from your food storage, that is what I will do when I repeat this recipe!)
15 oz can pinto beans, drained (same thing, think food storage!)
1 cup chopped tomato
cilantro to taste
salt and pepper to taste

Saute onion, garlic, and cumin in a skillet with 2 Tbs. oil until crisp tender, about 5 minutes. Add beans to skillet and mix. Add tomatoes and cilantro and stir.

warm one tortilla on stove top. Sprinkle with shredded cheese and put a heap of the bean mixture on top. Let warm thru a bit and toast the tortilla. Top with another tortilla and flip, crisping up the other side as well. Cut in wedges and serve with salsa, sour cream, or avocado.

If you double the recipe the filling freezes well and thaws out quick.

Orange rolls

I got this recipe from my talented friend Heather. These are some yummy rolls! I especially liked the dough I am going to use it and make cinnamon rolls this Sunday with it.

1 1/4c milk
1/3c butter (not margarine, BUTTER!)

1t salt
1 package of yeast
1/3c sugar
1 egg
1/2t baking powder
1/4t baking soda
3 1/4c. flour

Scald the milk and butter, until butter is melted- do not boil. Let cool on counter about 10 min then add yeast, salt & sugar. Mix well and let sit about 10-15min, until yeast is all bubbly.

Add egg and beat well. Mix in remaining ingredients- you may need to add a few more tablespoons of flour until the consistency is right. Knead dough two or three times and let rest in bowl for about 15min.

Roll dough into a rectangle about 1/4″thick. Spread with 3-4Tablespoons of softened butter, zest from a whole orange, and sprinkle with 1/2c sugar. Roll and cut like cinnamon rolls (you should have about 12 rolls). Place in pans and set into a warm oven (I preheat mine to 170, then turn it off) to rise for about 15-20min.

Bake at 425 for 12 min, or until slightly brown on the edges. For the frosting I blended 3-4Tablespoons of butter with 2 cups or so of powdered sugar and about 2 teaspoons of orange juice.

Creamy White Chili

This recipe originated from Shari.
You should take the time to read her post on chicken broth.
I didnt really follow the recipe in exactness. I just threw in what amounts looked good and it was delicious!! I think this recipe can be adapted easily to what you have on hand. If you are the type of person who needs to follow a recipe, go to Sharis blog and follow hers, dont skip this one! It is soooo yum!

Creamy White Chili

1/2 medium yellow onion, chopped
few red potatoes, cubed with peels still on (I used 4 pretty big spuds that I dug out of my garden)
1 clove of garlic
4 stalks of celery, chopped
32 oz chicken broth
2 cans of white beans, rinsed and drained
1 small can of green chilis
1/2 cup quinoa
few shakes of cumin
salt and pepper to taste
dollop of sour cream
1/2 cup whipping cream

In a large pan, saute onion, potatoes, celery, and garlic. Add chicken broth, spices, and quinoa to pan and bring to a boil. Simmer until potatoes and celery are tender. Remove from heat and add a little sour cream and whipping cream. Stir until combined and serve.

White rolls

Every week, I make dinner for a group of people attending a parenting class. This week, I made rolls to go with dinner. They are 100% white flour rolls, and they are SO GOOD! They were soft and fluffy and chewy and tasted great! Thanks for the recipe Annett!

Its been forever since I made white rolls, so I had to search my house for white flour, as I usually dont keep it around. I had to bust out the one and only bucket of flour I have in my food storage. If you are just making this recipe for your family (or using a Kitchen Aid), I would suggest halving it. I ended up with a total of 70 rolls. If you do have extra, they freeze well.

WHITE ROLLS

5 c. warm water

3 T. yeast

¾ c. honey

3 T. salt

½ c. powdered milk (this can be omitted without problems)

½ c. potato flakes (this can be omitted without problem if you knead very well)

½ c. oil

4 eggs

Optional: Add any leftover cooked cereal like oatmeal, etc. up to one cup.

Flour till enough (about 14 cups)

Shape into rolls and let rise 1 hour.

Bake 375 degrees for 20 minutes.

Stuffed Pizza

I got the idea for this pizza here. Her website puts me to shame. Her food sounds spectacular and she takes great pictures!

Anyway, here is my version of her stuffed pizza.
I think it turned out pretty good. And we devoured it. It was filled with only vegtables, which made Andy grumble, but he ate a good portion of it anyway!
First off, you know I can not bring myself to buy most premade stuff, so I made my own crust. I used this recipe for the crust:

1 1/2 cup water
1 cup sour dough starter
2 cup spelt flour
1 cup amaranth flour1/3 cup honey
1 tablespoon Real salt
3 tablespoon extra virgin olive oil
2 tablespoon yeast
2 cup white flour
(thanks to the talented Kara for sharing)

I mixed the crust up and let it rest while I picked spinach, peppers, and tomatoes from my garden. Then I chopped them up and steamed some broccoli.

For the inside I used:

1 small crown of broccoli, chopped and steamed
1 small red pepper
2 big handfuls of spinach, cooked on the stove until just wilted
2 tomatoes, chopped
pinch of salt
Ricotta Cheese
5 blend white cheese blend shredded cheese

After I had that all finished, which really was not a lot of work, I assembled the pizza.
I rolled the dough out into 2 9 inch rounds. (i used a 9 inch pie plate) Put one crust on the bottom and them smear some ricotta cheese on the bottom of the crust. Then I added in all the veggies and a bit of salt, and sprinkled a lot of the white cheese blend on top of that. I put the top crust on and sealed all the edges, tearing off any excess dough. I brushed the top with olive oil and sprinkled on some italian seasoning.

Bake at 375 for 25 minutes.
Since the crust was enough for 4 medium pizzas and I used the equivalent of 2, I rolled out the extra and made cinnamon sticks with it.