chopped veggie salad recipe.

i wanted to create a side salad sans lettuce so i got creative. i made this tonight and it was a winner. the great thing about this salad is you could literally throw any veggie in and it will taste delish. this will for sure become a spring and summer staple at our table...

chopped veggie salad recipe

For the Salad:

tomatoes

{i used yellow and red cherry tomatoes, you can use whatever you want}

avocado

onion

red, yellow or orange pepper

artichoke hearts

any other veggie you think would be great

fresh lime juice

fresh lemon juice

For the Dijon Vingerette Dressing:

1 tablespoon sugar or splenda

1 teaspoon seasoned salt

1 teaspoon dijon mustard

dash of seasoned pepper

3 tablespoons apple cider vinegar

{you could use balsamic or red wine vinegar for a different taste}

1 teaspoon worcestershire sauce

1/4 teaspoon garlic powder

1/4 c olive oil

How to Make it:

Chop up all veggies in a bowl. Squeeze fresh lime and lemon juice on the veggies and stir. Then add the dressing and mix well. Best served chilled.

enjoy!

mango coconut chicken

so my friend nan over at pots and pins organized a tour of this new east indian grocery store near our house. i felt so happy to get an invite and of course i halted all plans so that i could go. it was fun to learn about new amazing ingredients as well as some great secrets to cooking yummy curry (my favorite food). anyway, we got a tour of each isle and chetna (the beautiful manager) explained everything in quiet detail. i ended up buying a few things, including this pureed mango for the recipe below. i've never looked for it in the grocery store, but i'm assuming they have something similar. if they don't, google an indian food store near you--hopefully you can find one! enjoy. it was so yummy.

Mango-Coconut Chicken - Pots and Pins
 

2 tablespoons vegetable oil
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons fresh ginger, minced
2 tablespoons yellow curry powder (I only used 1 tablespoon but I think it could use another!)
1/2 teaspoon ground cumin
1 can (32 oz.) Mango Tidbits (Desai-Amar brand, available at specialty Asian markets, you could substitute mango juice which is readily available in all grocery stores and add in some additional fresh mango chunks)
1 can (13.5 oz.) coconut milk
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup golden raisins
1 or 2 fresh mangoes, chopped
salt and pepper to taste
fresh Cilantro for garnish, optional
White or brown rice for serving


Heat oil in a large saute pan over medium heat.  Add onions and cook, stirring occasionally, until onions have just begun to soften, about 5 minutes.  Add the garlic and ginger and cook for another minute.  Add the curry powder and cumin, cook for a 2 more minutes, stirring.  Add Mango Tidbits and coconut milk and bring to a boil.  (If you're substituting with mango juice, add it now along with one fresh mango that has been chopped.)  Add chicken and raisins, bring back to a boil then cover pan with a lid and reduce heat to a simmer and cook for 15 minutes.  Add fresh mango (1 or 2 depending on how chunky you want this) to the pan and cook for two minutes, until it's heated through.  Season with salt and pepper to taste and serve over white or brown rice.  Garnish with cilantro.  Serves 6.

Sponsor giveaway

One of our sponsors, Pojo Fitness, is having a giveaway on her blog! It ends tonight at midnight (so very sorry for the late notice), but it's definitely worth entering! 

Click HERE to enter to win 2 of these cute, cute headbands.

Good luck!

 side note: not only is the giveaway fun, but liz has LOTS of very helpful nutrition and fitness tips on her blog. the girl knows her stuff, i'm serious.

giveaway!

head on over to my design blog for  a giveaway! and look out for one here on JCA in a couple weeks!

xoxo

Jenna R.

Banana Ice Cream

I just got back from a cruise to Mexico and I am doing my best to get back in shape and eat healthy again. So far, I have been very unsuccessful with a kitchen full of Girl Scout cookies. But to make myself feel better, I whipped up a guilty-free bowl of Banana Ice Cream! I topped it off with a little bit of honey and my favorite granola (Nova Granola) made by my friend Jane.

Banana Ice Cream

3 frozen bananas, cut into fourths

1 tbsp almond milk

Toppings

Honey

Nova Granola

Using a food processor, process the bananas on low for 1 min. Add the almond milk and process for 1 more minute. Voila! It's done! Eat up and don't feel guilty!

cookie recipes!

last december, i sent out a call for cookie recipes with a promise to compile them into recipe cards and mail them out to all the contributors.

almost 70 recipes later...

{all of them looking very delish and very fancy}

i've got a monster collection of recipes for YOU!

if you're one of my willing contributors, your recipe cards are coming {!}

the rest of you can  

download them over here!

mexican casserole

tonight was one of those nights where the meal just threw itself together-- i love those nights. my little girls were playing in a different room and i sat in my kitchen, wondering what in the world i could make for dinner. i saw a Rice-A-Roni box in my pantry and all of a sudden i had a mexican casserole on my hands. it was really, really, really yummy. enjoy!

 

 all of these ingredients were already in my pantry/refrigerator. i bet they're already in yours too! if not, this recipe is very easy to adapt to whatever you've got on hand. this would also be yummy if you added black or pinto beans, something i thought of after the fact. gotta love those moments.

ingredients

1 box Rice-A-Roni "Whole Grains Spanish" Blend

2 cans chopped tomatoes, drained

1 can sweet yellow corn, drained 

2 big handfuls of fresh spinach

mexican blend shredded cheese (maybe 2 cups total)

1/2 package taco seasoning

1/2 package ranch seasoning 

1 lb ground turkey or ground beef

corn tortillas

directions

preheat oven to 350. on the stove top, follow the instructions for the Rice-A-Roni and prepare your meat and rice. if you don't want to use the Rice-A-Roni (I only used it because it was on hand), simply brown your meat of choice. When the meat is browned (and the rice is cooked according to the box directions), add 1/2 packages of taco seasoning and ranch seasoning. stir and allow to cook for a little bit longer, and then set aside for layering.

in a medium-sized casserole dish, begin with a layer of corn tortillas. i had to cut one in order to make sure the entire bottom of the dish was covered.

next, start adding ingredients layer by layer. add 1 cup of shredded cheese, followed by the meat and rice mixture, spinach, tomatoes, corn, etc. start another layer with more corn tortillas, and continue through the above ingredients. you'll have two layers total.

cover the casserole in loose foil and bake for 20 minutes. after 20 minutes, take the foil off and bake uncovered for 3-5 more minutes just until the cheese is nicely melted.

divide and serve, my friends!

*note: on the back of the Rice-A-Roni  box, there are optional instructions if you want to add meat (ground turkey or beef). please follow those directions! or, if you're a vegetarian, just make the rice according to the regular instructions.

Breakfast Cookies

If I had 3 wishes, one of them would be to make the day 30hrs long instead of 24hrs. I am so busy and don't have enough time to keep up with everything. And unfortunately, I'm not in a position to give up anything at this point. It can be hard to eat healthy and fit in some exercise with such a busy schedule but I have found some great ways to help with that. I have made it a point to eat breakfast every morning this year. It really determines how you eat the rest of the day and with all of my 2012 plans, I can't slack off. I've got a cruise coming up in 2 weeks, and that means having to wear a bathing suit a good 2 months earlier than everyone else...

So to help with this, I have been making Breakfast Cookies! This is perfect! My recipe makes approximately 16, so if stored properly, keeps me going for a good couple of weeks!! And the cool thing is that I don't have to feel guilty eating cookies for breakfast ;)

Breakfast Cookies

3/4 c whole wheat flour
1/2 c all purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 salt
2 tbsp butter
1/4 c canola oil
1/4 dark brown sugar
3 tbsp granulated sugar
1 egg
2 ounces (1/2 jar) carrot baby food puree
1 tsp vanilla extract
1/2 c rolled oats
1/2 c bran flakes
1/3 c dried cranberries
1/4 mini semi sweet chocolate chips
1/3 c chopped almonds

Whisk flours, baking soda, cinnamon, nutmeg and salt.
Beat butter, oil and sugars in the bowl on high speed, about 1 minute.
Add egg, carrot puree and vanilla and beat 30 seconds.
Add flour mixture and beat 30 seconds.
Add oats, flakes, dried cranberries, chocolate chips and almonds and mix on low speed until combined.

Flatten each cookie, slightly, with the palm of your hand.
Bake at 350 degrees for 12 min.

Vegetables made easy and delicious.

Roasted vegetables: red potatoes, russet potatoes, zucchini, red bell pepper, baby carrots, sweet potatoes, and whole garlic cloves dusted with parmesan for the last 10 minutes in the oven. 350 for about 45 min

Baked Honey Mustard Chicken

via

Ingredients

6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley

Directions

Preheat oven to 350°F.
Sprinkle chicken breasts with salt and pepper to taste and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

3-Day Weekend Breakfast

In advance of the upcoming 3-day weekend, I thought I'd share a recipe for the perfect lazy Saturday (or Sunday or Monday!). These cinnamon rolls are absolutely divine and the smoothie will ensure you get your full fruit intake for the day and help you feel energized.

For more recipes like this, visit FEST and click on FOOD. Become a follower so that you can enter the upcoming giveaway.

VANILLA PUDDING CINNAMON ROLLS

From Mel's Kitchen Cafe

Yield: About 24 cinnamon rolls

Prep Time: 45 minutes

Rising Time: About 2 hours

Cooking Time: 15 minutes

Total Time: 3 hours

INGREDIENTS:

{for the dough}

1/2 cup warm water

2 Tablespoons active-dry yeast

2 Tablespoons sugar

3.5 oz. package instant vanilla pudding

1/2 cup butter, melted

2 eggs

1 teaspoon salt

6+ cups flour*

{for the filling}

1 cup butter, softened to room temperature

2 cups brown sugar

4 teaspoons cinnamon

{for the frosting}

8 oz. cream cheese**

1/2 cup butter, softened to room temperature

1 teaspoon vanilla

3 cups confectioner's sugar

2-3 Tablespoons milk

*If you'd like to increase the amount of fiber in your diet, use half whole-wheat flour and half all-purpose flour. 

**For a healthier option, use neufchatel cheese.

DIRECTIONS:

In a small bowl, combine water, yeast, and sugar. Stir until dissolved and set aside. 

In a large bowl, take vanilla pudding mix and prepare according to package directions. Add butter, eggs, and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour and knead until smooth, being careful not to overflour the dough. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. 

Once dough has doubled in size, divide into two equal parts. Roll dough onto a floured surface 17 x 21 inches in size. Take a half cup of softened butter and spread it over the dough. In a medium bowl, combine 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle half the mixture over the top. Roll up very tightly. With a knife, put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on a lightly greased cookie sheet about about 1 inch apart. Repeat this process with the remaining dough. Cover rolls and let rise until doubled in size again.

Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden. (Do not overbake.) 

To make the frosting, combine butter and cream cheese and mix well, then add vanilla and sugar and mix again. Then add milk for desired consistency.

Frost warm rolls with cream cheese frosting. 

BERRY SMOOTHIE (There are 1,000 different ways to make a smoothie, but this is my go-to recipe.)

Yield: 2 12 oz. smoothies

Total Time: About 5 minutes

INGREDIENTS:

About 6 frozen strawberries

1 cup frozen mixed berries

3 Tablespoons strawberry yogurt

Apple/Berry Juice (there are so many different kinds out there: 100% Apple, Cranberry-Apple, Raspberry-Apple, etc., etc. All are good. Just be sure to get 100% juice.) 

DIRECTIONS:

Put fruit and yogurt in a blender. Cover all ingredients with juice. Blend until smooth, adding more juice if mixture is too thick. Enjoy!

Posted by Catherine of FEST

Brussels Sprout Salad with Mustard Vinaigrette

This is my favorite salad of ALL time. It is originally made at a restaurant in Scottsdale, AZ called Chelsea's Kitchen but I am 40 minutes from there so when I found this re-created recipe I was beyond excited. It's kinda tedious with the Brussels-but amazing and so worth the time!

Photo Courtesy of azcentral.com

Serves 1 as a meal by itself or 2-3 as a side dish.

Mustard Vinaigrette

• 2 tablespoons honey
• 1 1/2 tablespoons Champagne vinegar, more as desired
• 1 tablespoon fresh lemon juice with pulp
• 1 1/2 teaspoons lemon zest
• 1 1/2 teaspoons whole grain mustard, more as desired
• 1 1/2 teaspoons minced garlic
• 3/4 cup light olive oil
• Sea salt
• Freshly ground black pepper

1. In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for 1 week, covered and refrigerated.


Salad

• 1 pound Brussels sprouts
• 2 slices of cooked bacon, diced
• 1 tablespoon dried cranberries
• 1 tablespoon dried blueberries
• 2 tablespoons toasted whole almonds, preferably California or Spanish Marcona
• 3 tablespoons mustard vinaigrette
• 1 ounce Manchego cheese, shaved using a peeler. (When I don't have Manchego I use shaved fresh Parmesan and I think that is yummy too.)

1. Peel the leaves from the Brussels sprouts, discarding the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have 3 cups of leaves.
2. In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.
3. Mound the salad on a plate, and top with the cheese shavings and bacon. Serve immediately.

peppermint topped fudge

we're taking it slow these days on this little site, aren't we? the holiday season is a very busy one for all, i think. with that comes lots of food, lots of cooking (for me at least), and a little bit of weight gain. 

eat, drink, and be merry. for january we die-t. 

this is my mom's peppermint fudge recipe that is my all-time favorite. she could make nothing else but this during the holidays and i'd be a happy camper. we're going to my in-laws this year for christmas, so in honor of my mama down in the south, i'm whipping up some fudge to give away to some neighbors and friends.

happy holidays everyone. hope you have had a great year!

{photo via}

PEPPERMINT TOPPED FUDGE

3 Tbsp. butter or margarine

1 cup evaporated milk

2 1/4 cups sugar

3/8 tsp. salt

3 cups miniature marshmallows

2 1/4 cups semi-sweet chocolate pieces

1 1/2 tsp. vanilla

1/2 cup butter or margarine

3 3/4 cups sifted powdered sugar

9 drops green food coloring

3/4 tsp. peppermint extract

1-3 Tbsp. water

1/2 cup coarsely crushed peppermint stick candy

Line 9 x 13 inch pan with foil.  Butter foil.  In a medium saucepan, combine 3 Tbsp. butter, evaporated milk, sugar and salt.  Cook over medium heat stirring frequently until mixture comes to a boil.  Boil 4-5 minutes, stirring constantly.  Remove from heat.  Stir in marshmallows, chocolate pieces and vanilla.  Stir vigorously until marshmallows are melted and blended.  Pour into foil-lined pan.

In a small mixer bowl, beat 1/2 cup butter until soft.  Beat in powdered sugar, green coloring, extract and 1 Tbsp. water.  Beat until smooth.  Add more water, 1/2 tsp. at a time, until spreading consistency.  Spread evenly over warm fudge.  Sprinkle with crushed candy. Press down lightly.  Chill.  Remove candy from pan by lifting out foil.  Cut into pieces.

a cookie recipe swap.

things are a little quiet around here...

aubry, here. 

as i brainstormed holiday gifts this year, i realized how far spread my people are and how impossible it is to reach them all.

i want nothing more than to deliver a platter of fresh baked cookies to each of them like my mom and i did - after slaving in the kitchen for a week - when i was little.

since that's not a realistic option, i thought of the next best thing: recipes.

so i came up with a plan.

 

i want your recipe!

send me a recipe... your to die for, always a hit cookie/treat recipe.

i'll print it up on a charming little recipe cards.

... and then i'll send you a copy of the whole set!

do i realize what i'm getting myself into? probably not.

but do i want your recipe that bad? apparently, so.

plus, it will help me get my family and friend gifts out the door!

 

leaving a recipe in the comment might get a little out of control, so send it in an email

its1116 at gmail dot com

by december 11.

be sure to include your mailing address so i can send you your present before christmas!

tell all your friends.

the more we have, the better.

it's more work for me, but more presents for you!

 

 

sweet potato hash

this is the easiest recipe ever. not to mention super healthy. i make this to go with dinner (with fish, chicken, whatever), and i make it with breakfast. i think the sweet potato is one of the most versatile foods! anyway, enjoy.

ingredients

1-2 sweet potatoes, halved and cubed (depending on how many you're feeding)

2-3 tablespoons olive oil

coarse kosher salt (or regular is fine)

fresh cracked pepper

directions

heat the olive oil over medium heat in a skillet. when the oil is hot, add cubed sweet potatoes. stir to coat in olive oil, and season with salt and pepper. stir occasionally until the potatoes are cooked through, about ten minutes. they will have toasted brown edges when they're done.

you can also add herbs de provence, or rosemary, or some thyme. or if you're wanting a sweeter flavor, go ahead and throw in 1 tbsp unsalted butter, 1 tbsp brown sugar, and 2 tsp cinnamon. yum!

*side note: the photo is only 1 sweet potato. one goes a long way, depending on the size.

crockpot chicken chili and cornbread.

these recipes are some of my all time favorites for fall/winter.  together they make such a cozy meal.  they would be perfect for this upcoming halloween night!

chicken chili

2 pounds boneless, skinless chicken {i use the frozen chicken tenderloins from costco}

2 cans diced tomatos with green chilis, undrained

1 can tomato sauce

1 envelope mild chili seasoning

2 cans black beans, drained

sour cream

cheddar cheese

 fritos corn chips

mix tomatos, tomato sauce and seasoning and pour over chicken in your crockpot.  cover and cook on low for 6-8 hours or on high for 4-5 hours until the juice of the chicken is no longer pink at the thickest part when you cut into it.  stir to break up the chicken and then add the black beans.  cover and cook for 15 minutes until the beans are cooked through.  top with cheese, sour cream, and fritos.

another option is to make this recipe on the stove, just use a rotisserie chicken!  this way it is ready in under 30 minutes.

cornbread {the best i've ever had!}

3 eggs

2 cubes butter, melted

1 1/2 cups milk

3 heaping tablespoons corn meal {do not add more than this, it will dry it out}

3/4 cups sugar

3/4 teaspoons baking powder

3 cups bisquick pancake mix

preheat oven to 350 degrees.  beat eggs.  add all other ingredients, mixing first the wet ingredients and then gradually adding the dry.  pour into a greased 9x13 pan and bake for 30 minutes.  serve with honey butter.

enjoy!  see more yummy recipes {including the best pumpkin bread} on my blog emma the joy.   

pumpkin coconut soup

i found this recipe last week for pumpkin coconut soup, which obviously sounds delicious.  i have an unlimited supply of coconut milk (i make curry probably once a week), and some random pumpkin, so i figured i might as well.

whenever i make recipes, i always try to add something of my own... a little twist or two so that i can call it "mine" in a sense.  The original recipe would have been good, but it was a little too watery for me and i felt like it was missing something (butternut squash, and a few other things, i found out).  SO, here is my version.  without patting myself on the back too hard, this is one of the most delicious soups i've ever eaten.  will be making it again. and again. and again. not to mention it's filling and hearty and totally fall appropriate. and paleo, might i add.

pumpkin coconut soup

ingredients

5 tbsp. olive oil

1 medium sized yellow onion

3 cloves minced garlic

1 inch grated fresh ginger (seriously, it's worth buying it fresh)

1 tsp. ground cumin

1 tbsp. chicken base or  2 bouillon cubes

3 cups chicken broth

1 can cooked chicken (or you can use 2 chicken breasts... but canned chicken is easier and i think tastes better in this recipe)

1/2 butternut squash, peeled and cut into cubes

1 15 oz. can pumpkin puree

1 14 oz. can coconut  milk

2 tsp. salt (more to taste if you'd like)

1-2 tsp. pepper

1/4 bunch fresh cilantro

directions

1. preheat oven to 425 degrees.

 

2. chop the onion into small, even pieces and grate the ginger with a fine grater.  in a large stock pot, add 2 tbsp. olive oil over medium heat. once the oil has heated, add the chopped onion, ginger, and minced garlic to the oil and stir.  cook for about 5-7 minutes until the onion is mostly cooked through (it will be translucent).

3. while that's cooking, peel your butternut squash and take 1/2 of it and cut into about 1/2 inch cubes.  in a small glass pyrex dish, add the cubed squash and pour 3 tbsp. olive oil over top. add a sprinkle of salt and pepper. mix together so that all the cubes are coated in the olive oil. make sure the pieces of squash are in one layer (no overlapping) so that they can cook evenly.  bake in your oven for 25 minutes.

4. By this point, your onions, ginger, and garlic should be ready.  add 1 tsp. ground cumin and stir, allowing the cumin to get all toasty and fragrant, about 1-2 minutes. 

5. add pumpkin puree, coconut milk, chicken base, chicken stock, and drained canned chicken (or chicken breast). if you're using chicken breast, cook over medium heat in a skillet with a few tablespoons of olive oil. cut into small pieces. add to the soup once cooked through) stir together and mix completely.  up the heat JUST A TAD so that you can bring the soup to a simmer.  add 2 tsp. salt and 1 tsp. pepper (again, you can add more after this if you'd like.  depends on your taste buds.  mine ask for salt). allow to simmer for 25 minutes so that everything heats through and the chicken becomes very tender.

6. when you squash is done, remove from the glass dish, making sure to drain away any access oil, and add to the soup.  allow to simmer and cook for about 10 more minutes.

7. take a bunch of cilantro and rinse it, shaking it well afterwards in the sink.  remove the leaves from the stem and give it a rough chop.  when the soup is finished, dish into a bowl and add the cilantro leaves.  a squeeze of lime wouldn't hurt.

ennnjjoooyyy.  seriously, i'm making it again this week because i can't get enough of it.  jake's only complaint was that there wasn't enough chicken, but he's a manly man and likes his protein.  i thought there was plenty.

happy sunday.

winner!

Becca said...

Tweeted @bsesh

September 30, 2011 9:22 PM

Hey Becca,

YOU WIN! congratulations! email me at justcookalready@gmail.com with your address and i'll send you the cake plates this next week!

thanks everyone for entering.  we loved reading about your favorite fall traditions-- such great ideas! keep those recipes coming... i'm sure we can all use some new ideas this fall.

if you'd like to become a contributor, we'd love to have you.  just email us and we'll send you an invite.  happy cooking!

Pumpkin Cinna-Roll Pancakes

Holy cow...you want to try something absolutely divine. Make these! I tried these out from pixelated crumb and they did NOT disappoint! Great for the fall season! And for a fun fun pumpkin craft head on over to Color Issue Blog!  

Ingredients

For the cinnamon swirl:
• 1/2 cup (1 stick) salted butter, melted
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon
For the cream cheese icing:
• 4 tablespoons (1/2 stick) salted butter
• 2 ounces cream cheese
• 3/4 cup powdered sugar, sifted
• 1/2 teaspoon vanilla extract
For the pancakes:
• 1 1/2 cups 1% milk
• 1 cup pure unsweetened pumpkin puree
• 2 large eggs
• 2 tablespoon canola or vegetable oil
• 2 tablespoons apple cider vinegar
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2/ teaspoon salt
• 1 tablespoon packed light brown sugar

Instructions

Prepare the cinnamon filling:
1. In a small, microwave-safe bowl, heat butter for 40 to 60 seconds, just until butter is melted. Whisk in brown sugar and cinnamon and let the mixture sit on the counter to thicken while you work on the next steps.
Prepare the icing:
2. In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Pour the icing in a sandwich-size ziplock bag and set aside.
Prepare the pancake batter:
3. In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.
Check on your cinnamon filling:
4. Whisk up the cinnamon mixture again if the butter has separated at all and pour into a sandwich-size ziplock bag. The mixture should have thickened to about the consistency of toothpaste (throw it in the refrigerator for a few minutes if you need to - the swirl won't work if it is runny). Snip off a small piece of the corner of the bag and set aside carefully so nothing leaks out.
Cook the pancakes:
5. Preheat a large skillet or griddle to medium. Use a ladle or an ice cream scoop to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl. Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom.
6. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.
7. Just before serving, cut the tip off of the bag with the cream cheese icing and drizzle it on top of the pancakes. Serve pancakes hot.

Delicious Rice Salad

This is my new favorite salad. It tastes delicious. If you take out the chicken, you have a nice vegan meal.

Ingredients:
1 box wild rice, cooked....It's about a cup of rice

2 avocados, chopped

1 red bell pepper, chopped

Asparagus, chopped

1 cup pecans, chopped

3/4 cup dried crasins

1 lemon, juiced

3 cooked chicken breasts, chopped

Dressing:

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sugar

1/3 cup red wine vinegar

1/3 cup olive oil

4 green onion, chopped

2 garlic cloves, minced

Mix dressing and then add to the rest of the ingredients in a large bowl.

Enjoy