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Simple Fall Recipe: Fantastic Pumpkin Cheesecake Bread

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This recipe is the best of both worlds – pumpkin bread AND cheesecake!  Feel free to use your own favorite pumpkin bread recipe, then use the directions below to create the cheesecake layer and to assemble the layers!

Ingredients:

Pumpkin Bread Layer

  • 2 Cups canned pumpkin (one can of canned pumpkin)
  • 4 Eggs
  • 1 1/2 Cups flour (You can make this 1/2 white flour and 1/2 wheat flour, for a healthier and more dense bread)
  • 3/4 Cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 1/2  teaspoons ground cinnamon
  • 1/4 teaspoons nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ginger

Cheesecake Layer

  • 8 oz. cream cheese, softened
  • 4 Tablespoons sugar
  • 2 teaspoons flour
  • 1 egg

 

Directions:

Preheat oven to 350 degrees. Grease and flour a bread loaf pan.

For the pumpkin layer – In a large bowl, combine the pumpkin and eggs until mixture is smooth. In a separate, medium bowl, combine the flours, sugar, baking soda, and spices, making sure they are well mixed.

Slowly add in the dry ingredients into the wet ingredients. Mix well and set aside.

For the cheesecake layer – In a small bowl, combine cream cheese, sugar, flour, and egg until smooth.

To assemble the layers – Spoon or pour the pumpkin mixture into the bread loaf pan, filling 1/2 way.  Spoon or pour the entire cheesecake mixture over the pumpkin mixture, covering well. Add remaining pumpkin mixture to fill bread loaf pan 3/4 of the way.

Place in 350 degree oven for approximately 50-60 minutes. Test with a knife or toothpick in center for doneness – toothpick should come out clean. If not, place it back in oven and test again in five minutes!

 

This wonderful recipe was adapted from the website, BroughtToYouByMom.com. If you would like to check out the original recipe, click Here.

 

Simple Fall Recipe: Hot Apple Cider

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Watch your family and friends’ reactions when they walk into your home and smell this cooking on the stove or in the crockpot!
Ingredients:

  • 2 Quarts fresh apple cider
  • 1/2 Cup brown sugar (or 1/4 Cup fresh maple syrup)
  • 1 Orange
  • 1 Apple
  • 2 teaspoons whole cloves
  • 4 cinnamon sticks
  • 15 allspice berries (or 1/4 teaspoon ground allspice)
  • Pinch of nutmeg
  • cinnamon sticks and small orange slices as garnish
  • Dark rum or spiced rum (optional)

 

Directions:

Pour the apple cider into a large pot (or crockpot).

Wash, dry, then slice the orange into thin slices, leaving a 1/4 of the orange ready for juicing. Place slices into the apple cider, and squeeze the juice from the 1/4 of orange into the pot.

Wash, dry, then slice the apple into thick slices.  Push the whole cloves into the skin of the apple slices, and place into the pot (or just toss both apple slices and cloves separately into the pot for convenience!).

Add the cinnamon sticks, allspice, brown sugar, and nutmeg into the pot and stir well. Heat on low for 10-15 minutes (or place on warm in crockpot for hours!). Serve warm in cups garnished with a fresh cinnamon stick and a small slice of orange.

For an adult version, serve with a shot of dark rum or spiced rum – YUM!

 

Simple Recipe: Apple Pie Cinnamon Bread

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I’m celebrating Fall, and featuring today a fantastic recipe for apples! Apple Pie Cinnamon Bread comes out warm and moist, and holds up beautifully the next day (that is, if it lasts till the next day!).  Just make sure to test for doneness by inserting a toothpick into the center of bread — if it doesn’t come out clean, keep the bread in the oven until it yields a truly clean toothpick! My first attempt, I undercooked it!

Apple Pie Bread, recipe from SpendWithPennies.com; Photo Credit: Simple Solutions Diva.
Apple Pie Bread, recipe from SpendWithPennies.com; Photo Credit: Simple Solutions Diva.

The recipe for Apple Pie Cinnamon Bread came from Spend With Pennies, a great site for all sorts of recipes, craft ideas, deals, and more!  For the recipe for Apple Pie Bread With Cinnamon, click Here to be brought directly to the recipe! You will not regret it!

Labor Day Grilling Without Breaking The Bank!

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I am reposting this video because it is perfect to see again just before the Labor Day Weekend!  You don’t have to spend a lot of money to grill out this long weekend, just ask your local butcher! I had the opportunity to visit with Mike, the meat manager of my local Publix, about how to save a little money without sacrificing flavor when it comes to steaks.

Mike was so excited to share what he knows about steaks and grilling!  He highly encourages anyone to visit their local butcher or meat manager to find out what they recommend for steaks or any other types of meats or fish.  They can “steer” you in the right direction! (Pun intended!)

Here are Mike’s top  recommended cuts of beef as alternatives to more expensive cuts for grilling:

Flat Iron Steak (Also known as Hanger Steak) – This was the top choice of our Meat Expert. He noted that this cut of beef is starting to trend across the country. Great to marinate and grill.

Shoulder Tender Medallions – This was the runner-up to the Flat Iron as a favorite of our Meat Expert. Marinate overnight and grill.

Chuck Eye Steak  – According to our Meat Expert, this cut of beef doesn’t even need to be marinated.  It is a cut that is right next to the Ribeye, so flavor is all there.

Shoulder Steak – Great to marinate and grill.

Shoulder London Broil – The original London Broil cut. Marinate and Grill

Bottom Sirloin Steak Rolls– Marinate and grill.

Chuck Steak (Boneless) – Marinate and grill.

 

For great marinade recipes (including Mike’s Simple Marinade) for beef, fish and poultry, Click Here.

Simple Recipe: Healthy Kale Chips

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I found this simple recipe on Pinterest, and it originated on MyRecipes.com. I used sea salt in the video recipe; the original recipe (which appears here) calls for kosher salt.

Ingredients:

  • 10 1/2 ounces trimmed curly kale, torn into 2-inch pieces (about 14 cups)
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt

Preparation:

Preheat oven to 350 degrees.

Rinse kale; drain well, and pat dry with paper towels. Place in a large bowl. Drizzle with olive oil, and sprinkle with salt. Toss well. Place kale in a single layer on 3 (16 x 13?inch) baking sheets.

Bake at 350° for 15 minutes. (Watch closely to prevent leaves from burning.) Cool completely. Store in an airtight container.

Flavor Options: Friends have suggested sprinkling with parmesan cheese, sweet paprika, or garlic powder for flavor variety.

Enjoy!

 

Simple Recipe: Roasted Fresh Tomato Pasta Sauce

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Enjoy the bounty of your summer garden (or tomato sale at the grocery!) with this simple and flavorful Roasted Grape Tomato Pasta Sauce!

Ingredients:

2 pints grape tomatoes, rinsed (dry with paper towels) – Note: you CAN use cherry tomatoes, or Roma tomatoes, just slice the Romas in half before cooking.

3-4  large whole cloves fresh garlic, peeled

4 Tbs. olive oil

1/2 cup onion, chopped

2-3 Tbs. fresh sweet basil, rinsed & dried with paper towel, then rough chopped

3/4 cup  chicken broth (or 1/4 cup white wine with 1/2 cup chicken broth)

Salt and pepper to taste

Optional: For spicy flavor, add 1/4 t. red pepper flakes or cayenne pepper.

 

Preparation:

Preheat oven to 450 degrees. Cover a baking sheet (preferably a jelly roll pan that has low sides) with tin foil.

In a large bowl, place tomatoes, garlic cloves and 2 Tbs olive oil. Mix so ingredients are covered with olive oil. Turn out mixture on to the baking sheet. Place on center rack in preheated oven for 20-30 minutes, until roasted (I like to get a slightly charred look on the skin, but don’t over cook/dry out the tomatoes!).

While the tomatoes & garlic are cooking, cook the onions in the remaining 2 Tbs. olive oil in a large pan. Set aside.

Once tomatoes and garlic are done, remove from oven and place into at food processor or powerful blender. Blend for a couple of pulses, until it is a rough/chunky look (and the garlic is chopped!). Pour blended mixture into pan with onions.

Cook the tomato/garlic/onion mixture for 15-20 minutes. In last 5 minutes of cooking, add the fresh chopped basil and salt and pepper to taste. (if including optional pepper flakes, add them at this time.) Makes a chunky, thick sauce that is light – not your regular, bottled sauce!

Serve over favorite pasta with fresh parmesan cheese!

 

 

Simple Recipe: Avocado Mango Salsa

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Photo Credit: Allrecipes.com
Photo Credit: Allrecipes.com

Mango is a perfect summertime fruit. Pair it with Avocado and you have a tropical salsa that is a perfect pairing with fish or chicken (or even just chips!). This recipe is even better when left to sit overnight in the fridge!

Ingredients:

  • 1 ripe Hass Avocado, peeled, pitted and diced
  • 1 mango, peeled, seeded and diced
  • 1 lime, juiced
  • splash of rice wine vinegar
  • 1 small red onion, finely chopped
  • 1 small red pepper, seeded and chopped
  • 1-2 tablespoons fresh, chopped cilantro
  • 1 tablespoon (more or less) chopped jalapeño pepper (canned is just fine!)
  • salt to taste

Preparation:

Combine all ingredients in a bowl; mix thoroughly. Enjoy!

 

Simple Recipe: “Get Your Greens” Smoothie

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The “Get Your Greens” Smoothie is the perfect way to incorporate stealth nutrition into your diet (and your kids’!).  Kale and spinach are “hidden” in plain sight, and are masked by the flavors of mango, pineapple, and banana.  You can name this smoothie whatever you want to call it to get your kids to eat it!

Suggestion: Using baby spinach and baby kale greens adds a little sweeter flavor to the smoothie.

Ingredients:

  • 1 cup ice
  • 1 ripe banana
  • 1 cup pineapple
  • 1 whole, fresh mango peeled and cubed  (or 1 cup frozen)
  • 1 handful of fresh washed spinach
  • 1 handful fresh washed kale
  • 1 cup apple juice
  • splash or two of almond milk
  • 1 tablespoon turbinado sugar (optional)

Feel free to add flax seed or other ingredients to add your own take on this smoothie!

Preparation:

Add all ingredients into blender (add ice first).  Blend until smoothie is the consistency you want. Enjoy!

 

If you are looking for the OXO Mango Splitter, Click Here: OXO Good Grips Mango Splitter

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