Cider

Since our anniversary comes on our favorite fall holiday of the year, we decided to forgo the champagne for some other celebratory beverage.  We opened the hard cider that my parents put in our anniversary basket of goodies, and toasted with our sparkly wedding glasses.   Happy 2nd Anniversary, husband of mine!

BBQ Chicken Pizza

We have been obsessed with shredded chicken the past few months, and have many baggies full in the freezer.  After buying what smelled like the greatest pineapple ever at the grocery store, we decided that it would be a perfect compliment to the bbq chicken in the freezer on a pizza.

We used a powdered pizza dough mix from the Italian section in the grocery store, cooking the crust for awhile before adding toppings.  For the sauce, I mixed together Sweet Baby Ray's BBQ sauce with some Tuscan balsamic vinegar that came from a specialty oil store (it was slightly sweet with some Italian spice).  

We cut the pineapple into chunks, and topped the pizza with that plus the chicken and some sauted red onion, and finally mozarella. 

Simple, but fantastically delicious!! 

Baked Apple Donuts

I loved the baked pumpkin donuts that I had made, especially kicked up with some extra clove, so I wanted to try apple.  I used this recipe, and while they were delicious, they were much more like a delicious muffin textured apple flavored biscuit than a donut. They have their place, and froze up well, but I will go back to the drawing board for a new apple donut recipe to make my own.

Thanks to Homemade and Wholesome for the recipe! 

1 1/2 cups flour

1 3/4 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

1/2 c brown sugar

4 tbsp cold buttre

1 egg

1 apple peeled and shredded

1/2 c milk

Blend dry ingredients, and then cut in the cold butter while it is cold. In another bowl, whisk 1 egg, and then add in the apple and milk.  Mix all the ingredients together, and then bake at 350 for 20 minutes. 

Cauliflower Pizza Bites (a diet miracle!)

I pinned these on pinterest and then chased down the recipe, subsequently making my own modifications for max deliciousness. They have approx. 8 calories each, which goes up only slightly with the addition of the delicious turkey pepperoni slice on the top!


1 head cauliflower (cut off the core)
1/4 c egg whites
1 c cottage cheese
1/8 c parmesean
Granulated garlic (to taste)
Turkey pepperoni



I cut the cauliflower into pieces and then put it in the food processor, until it crumbled to a course powder.  Then, I stirfried it in a skillet, adding in the garlic and a PAM, until translucent.  After mixing with the rest of the ingredients, I scooped it into a mini muffin tin and pressed it down with a spoon, sprinkling some parmesean on top and pressing in a turkey pepperoni on each.    I make a double batch, and in between some of the liquids came out of the mixture in the bowl so I had to mix it all together and let it sit for a minute before making the second batch.

The pizza bites were baked for 25-30 minutes or until the bottoms turned almost black and they were pretty dry.  Even blackened they tasted perfect. Let them cool in the pan for a few minutes before removing.

We keep the leftovers in a sealed container in the fridge.  They are best warmed up in the oven, but are still pretty good microwaved.

Baked Pumpkin Donuts (turned muffin)

This delicious breakfast treat came from the King Arthur Flour folks.

1/2 cup vegetable oil
3 eggs

1 1/2 cups sugar
1 1/2 cup pumpkin puree
1 1/2 tsp pie spice
1 1/2 tsp salt
1 1/2 tsp baking powder

Mix until smooth, and then add 1 3/4 cup + 2 tbsp flour.
Cook for 15 minutes if using a donut pan, or about 25 if regular sized muffin pans.  Coat with cinnamoned sugar when still warm.

I made some adjustments, and instead of using pie spice, mixed cinnamon, nutmeg, clove, and ginger in with the dough.  I also made some quick glaze (powdered sugar with a little vanilla and water) for over the top.  I tried both mini and regular size muffins, and think I prefer the mini, as the more crisp outside is at a better ratio to the cake inside, more like how a donut would be.  We don't own a donut pan, and I don't think I should, or I would be tempted to make these often!!

Butternut Squash Soup

I don't remember where I first got this recipe to give them credit but I've made it so often and made my own adjustments to the point that I pretty much wing it now!

Cook up your butternut squash the best way you know how.  I line deep baking dishes with foil, put cut squash cut side down.  Cook until softened enough to scrape out!


I generally use approx a 2:1 ratio of squash to chicken stock, so if I end p with about 6 cups of squash once I scrape it out, I'll use 3 or 4 cups of broth.  I put the two together in a large pot and cook a little longer, so the squash takes up some of the broth.

Then, I puree the two (broth and squash) together in a blender. Careful in this step, if it is still hot, steam bubbles with cause the soup to "pop" in the blender, allow the air to escape! If it is still too much like a baby food consistency, add more broth.

I pour everything back in the pot, and add my spices.  I like a LOT of ginger, a good helping of nutmeg, a little salt and pepper, and a tiny bit of chili powder (Spice Islands, of course!) Obviously these can be adjusted to taste.

What makes this soup so rich and delicious is the last step, adding in heavy cream.  I usually use about 1/4 of a cup, and get out the immersion blender to whip it in.  (and look at the neat design it makes!)


This soup freezes well, we make a lot of it so we can defrost and have it throughout the winter!  It's delicious with crusty bread or as an appetizer, and even with the cream added, the soup is very low in calories.

Recently we also discovered that if you mix in shredded chicken and Harissa (a spicy peppery paste my husband made... recipe coming soon) or some other spicy sauce, it is not only amazingly tasty, but turns this appetizer or side dish into a whole meal in itself!