Cream Cheese Pumpkin Bread

 

I love the contrast of the golden brown pumpkin bread and the white ribbon of cream cheese. Pumpkin baked goods is what I look forward to in the fall, not drinks. Adding a creamy cheese filling to that bread just makes it even better. 

Cream Cheese Pumpkin Bread

Ingredients:

Pumpkin Bread

• 1 egg
• 1 cup brown sugar
• 1/4 cup canola oil
• 1/4 cup sour cream
• 1 cup pumpkin puree
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup all purpose flour

Cream Cheese Filling

• 1 egg
• 1/2 cup granulated sugar
• 4 ounces cream cheese, softened
• 3 tablespoons all purpose flour

Directions:

1. Preheat the oven to 350º F. Grease and flour a loaf pan, 8 1/2 x 4 1/2 x 3.
2. In a large bowl, whisk together the egg, brown sugar, canola oil, sour cream and cinnamon until well mixed. Add in the pumpkin puree and stir until well mixed.
3. Add in the baking powder, baking soda and flour. Stir just until combined.
4. Spoon half of the pumpkin batter into the prepared loaf pan and spread into an even layer.
5. In a medium bowl, using an electric mixer, beat together the egg, sugar, cream cheese and flour. Gently spread the mixture into an even layer over the pumpkin batter. Spoon the remaining pumpkin batter over top of the cream cheese layer and gently spread into an even layer, trying not to disturb the cream cheese layer.
6. Bake for 35-40 minutes or until and inserted toothpick comes out clean.
7. Remove the bread from the pan and place on a cooking rack and allow to cool completely.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 233
Total Fat		9.4g
Saturated Fat		3.2g
Trans Fat		0g
Polyunsaturated Fat		1.5g
Monounsaturated Fat		3g
Cholesterol		44.3mg
Sodium		119.8mg
Total Carbohydrates		35.5g
Dietary Fiber		1.1g
Sugars		25.5g
Protein		3.7g
Calcium		3.5%
Iron		5.3%
Potassium		61.2mg
Vitamin A		63.6%
Vitamin C		1.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Yummiest Food.

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Make Again Monday: Spicy Chicken Tortilla Wrap

 

I am so glad my girls do not like this spicy chicken wrap, because that means more for me. I make a batch and it is my lunch for a week. I had some leftover tortillas that were bigger than my normal ones, so I lasted me five days. Some might get tired of eating the same thing everyday, but I did not cause it was so good and it is nice to basically have lunch prepared for you.

To see the recipe and original post click here.

Enjoy!!!

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Enchilada Dip

Mexican flavors make for a delicious dip. It is slightly spicy, creamy and cheesy. I used chorizo in the dip to add even more flavor and spice. If more spiciness is not your thing, you can use what ever ground meat you would like.

Enchilada Dip

Ingredients:

• 1/2 pound ground chorizo
• 1/2 teaspoon cumin
• 1 teaspoon garlic powder
• 10 ounces red enchilada sauce
• 8 ounces sharp cheddar cheese, shredded
• 1/3 cup sour cream

Directions:

1. In a skillet, over medium-high heat, cooked the chorizo, breaking it up as it cooks. Drain any grease.
2. Add in the cumin and garlic powder, stir to combine.
3. Pour in the enchilada sauce and stir until well combined.
4. Add in the sour cream and stir until completely mixed in.
5. Add in the shredded cheese and stir until completely melted and combined.
6. Serve immediately with tortilla chips.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 282
Total Fat		18.4g
Saturated Fat		9.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		46.7mg
Sodium		450.1mg
Total Carbohydrates		13.1g
Dietary Fiber		0.8g
Sugars		1.1g
Protein		14.7g
Calcium		28.1%
Iron		2.1%
Potassium		46.2mg
Vitamin A		6.3%
Vitamin C		3.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Salty Spice Dish.

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Andes Mint Latte

I had a small amount of Andes Creme De Menthe Baking Chips left after doing some baking, 2 tablespoons to be exact. Not enough to bake anything with and I actually thought about just eating the leftovers, I do love Andes Mints. But then I had the brilliant idea to use them in a latte and it couldn’t have been any easier. I add the baking chips to a mug, pour the hot coffee on top and stir until combined, heated some milk and frothed it and poured over coffee. Easy and delicious! 2 tablespoons of the mint chips gave a bit of flavor, but I wanted just a bit more, so depending on how much flavor you want I would recommend 2-3 tablespoons.

Andes Mint Latte

Ingredients:

• 2-3 tablespoons Andes Creme De Menthe Baking Chips
• 1/2 cup strong brewed coffee
• 1 cup milk

Directions:

1. Place the Andes baking chips into a mug and pour the hot coffee over top. Stir until well mixed.
2. Pour the milk into a glass measuring cup and microwave for about 45 seconds.
3. Using a milk frother, froth the milk and pour into the mug.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 282
Total Fat		13.8g
Saturated Fat		11.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		10mg
Sodium		139.6mg
Total Carbohydrates		32.4g
Dietary Fiber		2.2g
Sugars		30g
Protein		10.4g
Calcium		28.8%
Iron		12.5%
Potassium		592.1mg
Vitamin A		10%
Vitamin C		2%
*Nutritional information will vary depending on the brands you use.

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Make Again Monday: Breakfast Casserole

I had forgotten just how good this casserole is. Even though I do not like mushrooms, I really like this casserole. The fresh tomatoes and green onions add such a deliciousness to this casserole. I actually looked forward the the leftovers of this casserole.

To see the recipe and original blog click here.

Enjoy!!!

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Pumpkin Banana Muffins

 

If I am making muffins for my family, I never use liners, I just make sure to spray the muffin tin well with cooking spray. If I am making muffins to take somewhere I would definitely use liners. One of these days I want to try some of those fancy liners, instead of the "normal" liners found in your local grocery store.

Putting banana in muffins make it healthy right? At least that is how I feel. Banana and pumpkin muffins topped with a pecan streusel are a little sweet and a whole lot delicious. If you do not like pecans or nuts in general on your muffins, you can always leave them out and it will not effect the streusel.

Pumpkin Banana Muffins

Ingredients:

• 1 1/3 cups mashed ripe banana, about 3 medium
• 1- 15 ounce can pumpkin puree
• 3 1/4 cups all purpose flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3 eggs
• 3/4 cup canola oil
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 1 tablespoon pure vanilla extract

Streusel Topping

• 1/2 cup pecans, chopped
• 1 cup all purpose flour
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 5 tablespoons unsalted butter, melted

Directions:

1. Preheat the oven to 350º F. Line 18 muffins cups with liners or spray with cooking spray.
2. In a medium bowl, stir together the mashed banana and pumpkin puree.
3. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda and baking powder.
4. In another large bowl, whisk the eggs. Add in the oil and whisk until well blended. Add in both sugars and vanilla, whisk until well combined. Add in the banana pumpkin mixture and whisk until well blended.
5. Add in the dry ingredients and stir just until combined.
6. Divide the batter evenly between the prepared muffin tins, filling them about 2/3 full.
7. In a medium bowl, stir together the pecans, flour, both sugars and melted butter, until well mixed. Sprinkle evenly over the top of each muffin cup.
8. Bake for 20-30 minutes or until an inserted toothpick comes out clean.
9. Remove the muffins from the pan and place on a cooling rack and allow to cool completely.

Enjoy!!!

Nutrition Facts
Servings: 18
Amount Per Serving
Calories: 343
Total Fat		14.8g
Saturated Fat		3g
Trans Fat		0g
Polyunsaturated Fat		2.7g
Monounsaturated Fat		6.2g
Cholesterol		43.3mg
Sodium		181.4mg
Total Carbohydrates		47.5g
Dietary Fiber		2g
Sugars		25.8g
Protein		5.5g
Calcium		2.2%
Iron		9.7%
Potassium		49.7mg
Vitamin A		76.5%
Vitamin C		3.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from A Family Feast.

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Broccoli Cauliflower Cheese Soup with Bacon

Broccoli and cauliflower come together in this quick and easy soup with cheese and bacon. 

When making this soup, you can chop the vegetables into whatever size pieces you desire or you can use an immersion blender for a smoother soup. After making and eating the soup, I wish I would have chopped my vegetables smaller, but it still tasted delicious and my family loved it. Best of all it took less than 30 minutes from start to finish.

Broccoli Cauliflower Cheese Soup with Bacon

Ingredients:

• 1/2 pound broccoli, cut into florets
• 1 1/2 pounds cauliflower, cut into florets
• 1 cup water
• 1 cup low sodium chicken broth
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 4 ounces sharp cheddar cheese, shredded
• 5 slices turkey bacon, cooked and crumbled
• 1/4 teaspoon thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Directions:

1. In a large pot, add in the broccoli, cauliflower, water, chicken broth and black pepper. Bring the mixture to a simmer, cover the pot and allow to simmer for 4-5 minutes.
2. Add in the butter and heavy cream and stir to combine. Add the cheese in and stir until melted and combined. Add in 2/3 of the bacon and the thyme, garlic powder and onion powder. Add more balck pepper if desired. Cover the pot and allow the soup to simmer on low, for 5-8 minutes, stirring occasionally. 
3. Top each serving with the remaining bacon and additional shredded cheese if desired. 

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 238
Total Fat		19.4g
Saturated Fat		11.9g
Trans Fat		0g
Polyunsaturated Fat		0.5g
Monounsaturated Fat		1.4g
Cholesterol		73mg
Sodium		292.6mg
Total Carbohydrates		7.2g
Dietary Fiber		2.5g
Sugars		2.5g
Protein		10.1g
Calcium		14.5%
Iron		4.2%
Potassium		392.7mg
Vitamin A		13.6%
Vitamin C		110.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Eat Well 101.

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