Pumpkin Cranberry Bread

3 cups all-purpose flour

1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoon salt
3 cups granulated sugar
1 can (15 oz) Libby's 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries


Preheat oven to 350 degrees. Grease & flour two 9x5-inch loaf pans.


Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil & juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.


Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Clean in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves.


For Three 8x4-inch loaf pans:
prepare as above. Bake for 55 to 60 minutes.


For Five or Six 5x3-inch mini-loaf pans:
Prepare as above. Bake for 50 to 55 minutes.

Black Bean & Sausage Soup

If you are looking for a lower calorie/very yummy soup, I have just the one for you! I have a couple of picky kids when it comes to tomatoes {any kind} and they loved and ate this with NO complaints!!! Enjoy! Let me know your feedback if you try.  Happy Monday! :0)

Black Bean & Sausage Soup
1 medium onion, chopped
1 large carrot, peeled or scrubbed, chopped
1 stalk of celery, sliced
2 large cloves of garlic, minced
1/2 tsp. dried oregano
1 medium potato, peeled, diced
2 cups beef or chicken broth
1- 28 oz. can, diced tomatoes
4-6 oz. lean kielbasa sausage, cubed
1- 19 oz. can black beans, rinsed


1. Heat pot with low fat cooking spray. Add onion, carrot & celery, cook and stir over medium heat until vegetables begin to soften.


2. Stir in garlic, oregano, potato, broth & tomatoes, heat to boiling. Stir in kielbasa. Cover & simmer gently for at least 1/2 hour to blend flavors.


3. Drain & rinse beans. Add to soup. Heat until hot. Add salt & pepper to taste. Serve with crusty bread.


Servings per recipe: 6
Serving size: 1 serving
Calories 273.9


**I put in crock pot on low and I added all the ingredients except for the potatoes, added the potatoes about 2 hours before we were ready to eat. Don't forget to put on high! I forgot and it took an hour longer!!!**  I did step 1 and then added to the crock pot!

**Recipe found by Marcus at SparksRecipe**

{H} say's the funniest things....

Last week my parents were here for {K} solo for the school choir concert, she did amazing. While {K} and papa went to the mall, my mom & {H} were watching a movie and this character was a alchoholic and {H} said to my mom "so he has become a drunk~aholic"!!

My mom is going to kill me however she had to have a procedure and out of the blue ....

{H}: "did grandma get her surgery?

Me: "she didn't have surgery..

{H}: Oh! yea...she had that camera up her butt!!!

{H} has been on a roll tonight:

{H}: Mom...

me: yes..

{H}: I think you would be a great Primary teacher

me: Oh! No!!!

{H}: You could be "promoted" to be a teacher.

me: Really? I don't think so!!

I love this kid!!!

1st day of Valentine's I give to you...

My decorating skills!!! Which are limited.

I love to look at other blogs and see what they have made and I came across this blog The Idea Room and she had made this "balls" which I heard they are called "kissing balls" and I decided to try my skills at them and I think they turned out pretty darn cute!!! How could I not like her??? Her name is Amy!!! You should go see her site! F*A*B*U*L*O*U*S!!! 

I really do LOVE Valentine's Day!!

Valentine Day Fruit Punch Drink

Anyone out there who doesn't like Valentine's Day? I really love Valentines day with all the pink and red colors!  

I started a little tradition in our home which I call the 14 days of Valentines....I give you something from a treat to a note for each day. My kids LOVE it!

I had thought about not doing it this year but when the 13 year old asks...

Wilma {13 year old}: "Are you going to do the 14 days of Valentines?"

Me: {shrugged shoulders} "I don't know, aren't you too old?"

Wilma: {disapointed look} "OH NO! I love it!! It is a tradition!!"

Guess who will be doing the 14 days of Valentines? YEP! My dad always say's "Don't mess with tradition!" Then tradition it is my sweet Wilma girl!!!

I thought this would be a great drink to have with your Valentine dinner...y'all  know it's going to be so darn busy out there that you might as well fix a yummy dinner/drink to have with ALL your loved ones!!!

1 Pkg. Cherry Kool-aid

1 Pkg. Strawberry Kool-aid

2 Cup Sugar

1 Qt. Ginger ale

3 Qt. Water

1 {6 oz} can Orange juice {frozen}

1 {6 oz} can Lemonade {frozen}

Mix Kool-aid, sugar & water, add orange & lemonade. Mix until thawed. Add ginger ale before serving.

{don't remember where I got this recipe}

I'm on Strike!!!

As you may have seen, no recipes have been going out. This week the hubcap aka {JT} has been out of town and I've just been in survival mode. So let's break it down with the dinners that have been eaten by the children:

{Monday} Hubcap took me to dinner before he left town. Loved the mini date nigth and yummy Chili's soup/salad. Kids had tortellini...which neither of them really ate. :0(

{Tuesday} Oldest child wanted buttered noodles with cooked chicken. Hey!! atleast they got some protein in their diet. Youngest child only wanted chicken!!

{Wednesday} I decided to choose and they got Ramen noodles. Youngest child also got mini marshmellows and I finally ate a Lean Cuisine.

Hoping to find some energy, or something to fix my family a good healthy dinner for the next couple of days.  Now it's your turn to tell me what you've been fixin for your hubcap and family. :0)

Merry Christmas

Wishing you all a wonderful and safe Merry Christmas! May your New Year be bright, healthy and prosperous.

PePpErMiNt aNgEl FoOd cAkE TrIfLe {guilt free}

PePpErMiNt aNgEl FoOd cAkE TrIfLe 

This is completely guilt free! And your guests will LOVE IT! Looks really pretty in a trifle glass bowl.


1 angel food cake {tear up into little peices}
4 peppermint cany canes {crushed}
1 carton fatfree/sugar free cool whip
1 jar sugar free chos sauce  {optional}


1. Tear cake into bite size peices.
2. Mix crushed peppermints with cool whip. Layer cake bits with cool whip/peppermint mixture. Repeat for desired amount of layers.
3. Scoop when serving. Drizzle choc sauce on top with mini candy cane


**This recipe is by my fabulous friend Carli Elliott**

Tex-Mex Turkey Soup

With some leftover turkey & the zippy tast of the SouthWest, you can have a stick-to-your-ribs, family-pleasing soup in just minutes!

2 T. butter or margarine
1 onion, chopped about 1 cup
2 garlic cloves, minced
2 Tbsp. chili powder {This amount made it a bit more spicy, if you don't like it spicy just add 1 Tbsp.}
2 cans (14 1/2 oz each) diced tomatoes with juice
2 can (11 oz each) corn with chopped green & red peppers, such as mexicorn, drained
2 cup fat-free reduced sodium chicken broth
2 Tbsp. ketchup { I don't like ketchup so I just put a squirt in!!!}
3/4 teaspoon salt
3 cup cubed cooked turkey or chicken
1 Tbsp. chopped cilantro, fresh

Saute the onion and garlic until tender and them add the rest of the ingredients. Boil the ingredients and then simmer on low/medium for 30-45 minutes.

*Add sour cream, tortilla chips & cilantro sprigs, optional*

I made corn bread and this just added to the yumminess {is that even a word}!!!  of the soup!

**I can't even remember where I got this recipe**

It's December 3!!!

I am so excited to do something a little different and it's NOT even related to any cooking, baking, cooking utensils!!!

I'm going to do a G*I*V*E*A*W*A*Y!! Now I have NEVER done this! The first one to make a comment will get the grand prize. Honestly, I do not know what it will be however don't be disappointed becuase it will be F*A*B*U*L*O*U*S!!! I'm posting this on Facebook as well so..hurry and comment! If you are a new reader don't forget to add your email address.


Merry Christmas
~Amy

Thanksgiving is almost here!!

Happy Thanksgiving to my 5 readers and I'm thankful for each of you!!! I hope that everyone has a fabulous day. I am so Thankful for so many things...take a few minutes and be reminded of such things.

{1} JT {The Hubcap aka husband} 
{2} K {Sassy/beautfiul daughter}
{3} H {Funny/handsome son}
{4} Maddie & Cooper {the crazy Shiz Tzu dogs}

 These are just a few...many many more but you get the idea. Now it's your turn to go and do the same thing. :0)  

Pumpkin Cookies {YuMmY}!!

I got this recipe from a friend, Kelly. {thanks girly}! My family loves these cookies! 

1 1/2 cup shortening

2 1/4 cup brown sugar
4 eggs
1 large can pumpkin
6 3/4 cup flour
3 teaspoon baking powder
3 teaspoon salt
3 teaspoon baking soda
3 teaspoon vanilla
3-4 teaspoon cinnamon
3 teaspoon nutmeg
2 teaspoon cloves

Drop dough on cookie sheet and bake at 375 degrees for 10-15 minutes.


**This is a big recipe** for a small family I usually cut this recipe in half.

Also, you can add chocolate chips and or make a a cream cheese frosting and add a dollop onto of each "cooled" cookie with some chopped up nuts of your choice. {any variation is delicious!!}

Whole-Wheat Chocolate Chip Cookies

3/4 cup granulated sugar
3/4 cup brown sugar {packed}
1 cup butter or margaine {softened}
1 teaspoon vanilla
1 egg
2 cups whole wheat flour {Medal Gold}
1 teaspoon baking soda
1/2 teaspoon salt
1 bag {12 oz} semi-sweet chocolate chips {I only had milk chocolate chips and they are still tasty!}

Heat oven 375 degrees. In large bown, stir sugars, butter, vanilla & egg until well blended. Stir in flour, baking soda & salt {dough will be stiff}. Stir in chocolate chips.

On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. {I rolled the cookie dough in my hands..I think the cookies look better than dropping them}!!!

Bake 8-10 minutes or until light brown {centers will be soft}. Cool slightly; remove from cookie sheets to cooling racks.

**recipe from Gold Medal Whole Wheat flour package**

Makes 3 dozen

Anne's Chicken Burritos

6 bonelss, skinless chicken breasts
Salt & Pepper, to chicken
15-1/4 oz. can corn {drained}
16-oz. can black beans {drained & rinsed}
16 oz. jar salsa
6 to 8 {10 inch} flour tortillas
Garnish--shredded Cheddar cheese, sour cream, salsa

Combine chicken, corn, beans and salsa in a slow cooker. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 6 hours. Shred chicken; stir back into slow cooker. Roll up in tortillas; garnish as desired.

The Irwin's give this recipe a thumbs-up!

**Gooseberry Patch Slow-Cooker Cookbook**

Makes 6 to 8 servings

School is now in session...

I do have to say where did the summer go? It's long gone, that is!! {K} & {H} have now been in school for A WEEK. Yes...one week! It sure has been quiet around here, but I do love it and then when they come home I'm ready for the craziness!!!

Now you ask...where have you been? Well I haven't been fixing dinners, that is! Today is a new day and I am going to plan out a menu, go to the grocery store and fix dinner! The going to the grocery store, the hardest for me becuase I hate to go buy items for dinner that I NEVER fix and then get frustrated becuase it's gone to waste. My goal for this week is to PLAN, FIX and NO WASTING!!!

In the next few weeks I'm going to plan to do freezer meals so when life gets crazy I can pull out a healthy meal and NO spending $ on the yucky {ok...sometimes very tasty!!!} meal.

Wild and Cheesy Chicken (My kids absolute favorite)

1 (6.2 oz)box Uncle Ben's long grained Wild Rice with 23 herbs & seasoning
2 Tablespoons butter
1/2 cup celery (diced)
1/4 cup green peppers (diced)
1 can mushrooms (sliced)
1/2 cup green onions & tops (chopped)
2 can Cream of Chicken Soup
2 Cup Chicken breast, cooked & seasoned to your taste (cubed)
1 cup Cheddar Cheese or American cheese (grated)
Almonds (sliced)

Cook rice according to package. Melt butter, add onions, celery, green peppers, and mushroons. Saute gently until tender. Mix with remaining ingredients and pour into buttered casserole dish. Garnish with sliced almonds.

Bake in pre-heated oven at 425 degrees for 30 minutes.

**You can use the regular or fast cook recipe for the rice**

Snow is among us...

Today is a beautiful new Monday and as I look at the window and see the new blanket of snow, the kids can't wait to come home and play in the newly fallen white stuff! I just wonder what would be a wonderful dinner to fix for my cute kids and handsome hubcap and then....I remember that my lovely ice box the fridge is BROKEN!!! So much for my thoughts on a lovey dinner for my lovely family. I do sit here and think of all the many things I am grateful for. :0)

Chicken Pot Pie

2-3 Chicken breasts, cubed, cooked and seasoned to taste (salt, pepper and garlic)

1 package Frozen mixed vegetables

2 packages Chicken gravy, make according to directions or 2 cans Cream of Chicken soup. Use whichever according to your taste.

1 Frozen Deep Dish pie shell

1 package Rolled Dough pie crusts (for the top)

Directions:
Mix Chicken, vegetables & gravy. Place in pie shell. Add the rolled dough crust for the top. Bake 400 degrees for 60 minutes or until crust is golden brown and pie is bubbly.

***This recipe is AWESOME to freeze and eat at a later time*** I used the Ziploc seal a meal bag and sucked all the air out of them. If you need clarification call me!!!

Once frozen don't forget to pull it out in the morning. Just making this as a note becuase I often forget to do this.

Location: Amy's Kitchen

Pineapple Teriyaki Pork Chops

Olive oil in a sprayer (not store-bought spray that contains propellant)
4 (4 oz) pork loin chops (boneless and 3/4" thick)
I just used pork chops (I guess I never knew the difference!) :0)
1 Teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste
8 Teaspoons honey teriyaki marinade and sauce) they used Ken's Steak house Marinade & sauce) but I used Kraft Light Asian Toasted Sesame reduced-fat dressing
4 slices canned pineapple slices in juice, drained

Preheat the broiler. Line a small baking sheet with aluminum foil and lightly spray the foil with olive oil.

Lightly mist both sides of the chops with olive oil and season witht the garlic powder, salt, and pepper. Place the chops, not touching, on the prepared baking sheet and broil about 3" from the heat for about 2 minutes (be sure to leave the oven door open a crack when broiling). Turn the chops and brush or spread 2 teaspoons of the teriyaki marinade evenly over the top of each. Top with pineapple slices. Broil for 3 to 5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside. Serve immediately.

I served our dinner with 1/3 cup of brown rice each and some broccoli. It made a really good dinner.

Makes 4 servings
Per serving: 199 calories

Enchilada Chicken

4 (4 oz) chicken breasts, boneless & skinless
2 Teaspoons salt-free Mexican or Southwest seasoning
(I used Mrs. Dash Southwest Chiptole)
Olive oil spray
4 Tablespoons enchilada sauce, medium, mild or hot (I used mild)
(too mild for John, but I liked it)
2 ounces (1 cup) finely shreddred Cabot's 75% Light Cheddar Cheese..I can't find this so I had to improvise and use Walmart Taco Blend Cheese. It added a few more calories, but if you don't use as much cheese (which I don't like alot) you won't add too many calories.
2 Tablespoons fresh cilantro, chopped ( I only had dried cilantro) It still tasted very good. :0)

Preheat oven 350 degrees

Season each chicken breast evenly on all sides with the seasoning.

Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1-2 minutes per side, or just until the chicken is golden brown on the outsides.

Remove the pan from the heat and top each with chicken breast with 1 Tablespoon of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no long pink inside and the cheese is melted.

Makes 4 servings
Per serving: 162 calories

**Biggest Loser Family Cookbook**