Tasty Tuesday 11/16

Chocolate Pudding Mix-Taste of Home
Southwest Sloppy Joes with Honey Lime slaw-Debbi Does Dinner Healthy
Toasted Marshmallow Milkshake-Joy the Baker
Mississippi Mud Brownies-Family, Food, and Fun
Challah-At Home with Haley
Loaded Chicken Philly Sammie-Siggy Spice
Sweet Hawaiian Rolls-Apples to Zucchini
Oozy:Arabic Recipe via Huhu
General Tso's Chicken Stir Fry-Debbi Does Dinner Healthy
Tiramisu Bowl-Kraft foods

Menu Plan Monday

This is the last week of preschool for Avery before the holidays, so I will be making him some rainbow cupcakes with maybe rainbow frosting! We will see how the frosting goes!
Other baking includes:
-Cinnamon swirl coffee cake muffins
-Cranberry Orange Bagels(to freeze for Black Friday)
-French Bread


Dinner:
-Baked Ziti with sausage, peppers, and onions (for a friend)
-Vegetarian Chili and corn muffins
-Beef Stew
-Ham Stuffed Shells
-Apple Cheddar Monte Cristos

Pumpkin Cheese Coffee Cake

I was looking for a new dessert to make for Halloween...I was leaning towards an apple cake, but then I stumbled upon this delicious looking cake! Of course it is pumpkin!

I did cut back the sugar, used whole wheat flour, and low fat cream cheese. I also only put the coconut topping on 3/4 of the cake as I didn't figure my mom would be able to eat it yet.

Pumpkin Cheese Cake-adapted from Food, Family, and Fun
1 2/3 cup sugar
1 1/4 cup pumpkin
2 eggs
1/2 tsp vanilla
2 tsp cinnamon
1/4 cup oil
1 tsp baking soda
1/2 tsp salt
2 1/4 cup flour(1/2 whole wheat, 1/2 ap)

Filling:
8 oz cream cheese, softened
1 egg
1 tbsp sugar

Topping:
3/4 cup shredded coconut
1/4 tsp cinnamon
1/4 cup brown sugar
1/2 cup chopped pecans(omitted)

Preheat oven to 350. Mix together cake ingredients and place in a greased 9x13 inch pan.

Cream together filling ingredients.  Using a small cookie scoop place dollops of cream cheese over cake batter. Swirl using a knife.

Combine topping and sprinkle over topping. Place in oven for 35-40 mins until a knife comes out clean.

**This was so very good! We did decided it was tastier with the topping on it(sorry mom). This would be great for a potluck dinner. It was quick and easy too!

Pumpkin Spice Bagels

I am continuing my love for pumpkin right now...A asked for bagels and this was on my list this week so I went ahead and made them. They are very easy considering they use your bread machine, but I'm sure you could easily make them using a stand mixer.

Pumpkin Spice Bagels-shared from Apples to Zucchini
2/3 cup warm water
1/2 cup pumpkin puree
1/3 cup packed brown sugar
1 tsp salt
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp allspice
1/2 tsp cloves
3 cup bread flour*
2 1/4 tsp yeast

*I used 2 cups whole wheat flour, 1 cup ap flour, and 4 tsp vital wheat gluten.

Combine ingredients in bread maker according to man. recommendations. Start dough cycle.

About 15 mins before the cycle ends, place a large pot of water on the stove and bring to a boil.

Once cycle is complete, turn dough onto lightly floured surface. Shape dough into 9 balls. Flatten slightly and push a hole into the middle. Stretch dough out to make about a 1 inch hole. Lay on cookie sheet, cover and let rise for 10 mins. Preheat oven at 400 degrees.

Place 2-3 bagels into boiling water and boil for about 45 secs, flip and boil for 45 secs more. Place on greased cookie sheet. Place in oven for 15-20 mins until golden brown.

**A wasn't a fan of these...even though I called them orange bagels. If I called them pumpkin, I knew he wouldn't eat it. Q on the other hand loved one and ate almost a whole one. Then half of mind for breakfast...I loved the flavor. I did freeze the batch this time as I remember last time they went bad before we finished them. Now we have fresh homemade bagel whenever we like! I think these would taste fabulous with the creamy apple tortilla cream cheese.

Low Fat Pomegranate Blueberry Scones

I had about a half cup of pomegranate seeds left that the boys somehow didn't devour...and I remembered this recipe. I added in some blueberries to even it to a cup of fruit. I wasn't sure how the recipe was going to work as it uses very little butter, but it worked out surprisingly well!

Low Fat Pomegranate Blueberry Scones-shared from Gina's Skinny Recipes
1/2 cup milk
1/4 cup suga
zest of one lemon
2 tsp vanilla extract
1 egg
1 cup whole wheat flour
1 cup ap flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp cold butter, cut into small pieces
1 cup pomegranate(or 1/2 cup pom, 1/2 cup blueberries)
1 large egg white, beaten
2 tbsp sugar

Preheat oven to 375. Mix together the first 5 ingredients. Combine flour, baking powder, and salt in a large bowl and whisk together. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in fruit.  Add milk mixture until moist.(Dough will be sticky)

Place dough on floured surface and knead lightly four times with floured hands.(I used a bit of extra flour as it kept sticking to me and the mat). Form dough into 8 inch circle onto baking sheet.(about 3/4 inch thick). Using a knife cut dough into 8 wedges, but not all the way through. Brush egg white over scones and sprinkle with sugar. Bake until golden for about 18-20 mins.

**These came out wonderful! The lemon was a great flavor and they were very good for only using a little butter. I had never cooked with pomegranate before but they worked out well. Definitely a great recipe for brunch or Christmas breakfast! I can't wait to try new flavors!

Black Bean Tacos

After I used some corn tortillas for a soup, I was left with quite a few tortillas left over. This recipe IMMEDIATELY came to mind! It's quick, easy, and delicious! Although, I swear I posted it before! It is a great vegetarian meal that is quite filling.

The original recipe calls for feta crumbles, but I wasn't paying $4 for a small pkg, so I cut up some sharp cheddar into tiny squares and we loved it even more!

Black Bean Tacos-shared from The Hart of the Home 
2 cups black beans
1/2 tsp cumin
1 pkg broccoli slaw(or shredded cabbage)
1 lime, juiced
1/3 cup feta crumbles or chedder cubes
oil
8 corn tortillas
hot sauce

Mash the beans slightly and sprinkle with cumin, stir. Set aside. Combine slaw and lime juice, sprinkle with salt and pepper to taste. Stir well and set aside.

Heat 1-2 tsp of oil in frying pan until hot. Place corn 1-2 corn tortillas in pan and fry until golden brown. Flip and fill with 2 tbsp beans(or what will fit), fold over and heat for a few mins. Remove from pan and place some slaw on top, sprinkle with hot sauce just before serving. Continue with the rest of the tacos.

**We added to much hot sauce to ours, but that was our own fault! We liked the sharpness of the cheese and the tang of the lime juice. YUM!

*This has been linked to Finding Joy in My Kitchen

Creamy Chicken Tortilla Soup

I've never actually had or made a tortilla soup before, but I do see the recipes. I had some leftover chicken and it was a cool cold, rainy day. I remembered I had this recipe in my Tasty Tuesday and had almost all the ingredients. I had to run to the store to get the last two, but it was very worth the trip!

Creamy Chicken Tortilla Soup-shared from Mennonite Girls Can Cook
2 cups chopped, cooked chicken(or 1 lb raw chicken breast)
1/2 cup of your favorite salsa
1-2 cups black beans(or one 1-2 cans, rinsed, drained)
1.5 cups cream of chicken soup(or 1 can)
1-2 cups chicken broth*
1 pkg frozen corn
1 can diced tomatoes with jalepenos
4 corn tortillas cut in strips

Place all ingredients in slow cooker except tortillas, turn on and cook on low for 5 hours or high for 2. About 15 mins before serving, stir in tortillas. Garnish with sour cream, cheese, cilantro, etc.

*The original recipe called for 2 cans of cream of chicken soup, I only had enough for one can. So I added in enough broth to make it soupier.

**This was so good and easy to make! It had just the right amount of kick to it. Q loved it, but he loves beans, corn, and chicken. This is definitely a keeper! The tortillas do act like noodles in the soup and it had a great texture.

For more great soup and stew ideas check out Finding Joy in my Kitchen's 2010 Soup Round Up!