Pumpkin Dessert Cake

Ann Bradley

1 package (18 1/2 ounces) yellow cake mix
1 egg
1 stick butter (1/2 cup)
l large can pumpkin pie mix
2 eggs
2/3 cup milk
1/2 cup sugar
1 tsp cinnamon
3 Tbsp butter
whipped cream

Pour cake mix into mixing bowl.  Remove 1 cup of mix and set aside.
To remaining mix in bowl add the 1 egg and 1 stick of butter, softened. 
Mix well and press into a 9 x 13 baking pan, greased and lightly floured.
Combine pumpkin pie mix, 2 eggs and 2/3 cup milk. 
Blend well and pour over mixture in baking pan.
Mix the 1 cup reserved cake mix and the 1/2 cup sugar and cinnamon.  Cut in 3 tbsp of butter.  Sprinkle over the top of the pumpkin pie mix .
Bake at 350 degrees for 60 to 70 minutes or until done.
Cut in to squares to serve.  Top with dollop of whipped cream.

No-Cream Creamy Basil Spinach Soup

From:  Mel's Kitchen Cafe

INGREDIENTS:

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped
• 2 medium zucchini, ends trimmed, and chopped (about 4 cups total)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups low-sodium chicken stock
• 2 tablespoons fresh basil
• 2-3 cups fresh spinach, coarsely chopped
• 1-2 cups cooked chicken

DIRECTIONS:

1. In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.
2. Transfer the mixture to a blender and add the basil. Carefully blend (in batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.

NOTES:

Plan ahead since the recipe calls for cooked chicken – or just leave it out (like I’ve done a time or two – makes a delicious, vegetarian dish).

Paleo Chicken Tortilla Soup

from:    http://paleomg.com/chicken-tortilla-soup/ 

For your chicken

• 3-4 large boneless, skinless chicken breasts (about 2.5lbs worth)
• 1 tablespoon cumin
• 2 teaspoons cayenne pepper
• 2 teaspoons garlic powder
• salt and pepper, to taste
• 1 tablespoon olive oil

For your soup

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 poblano pepper, diced
• 1 jalapeño, finely diced
• 1 (4oz) can diced green chiles
• 1 (14oz) can fire roasted tomatoes
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• salt and pepper, to taste
• 32 oz fluid chicken stock (I used low sodium, no sugar added)
• juice of 2 limes
• chopped cilantro, to garnish
• crushed plantain chips, to garnish
• sliced avocado, to garnish

1. Preheat oven to 375 degrees.
2. Place chicken on a parchment lined baking sheet. Pour on some olive oil and then sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.
3. Bake for 20-30 minutes (depending on the thickness of the chicken breasts). Once your chicken is done baking, use two fork to shred the chicken.
4. While your chicken is baking, get your soup ready. Heat 2 tablespoons of olive oil in a large pot over medium-high heat then add your minced garlic.
5. Add onions, red bell pepper, jalapeño pepper, and poblano pepper. Mix around to help coat.
6. Once your onions begin to become translucent, pour in your green chiles and diced fire roasted tomatoes, along with the rest of your spices. Mix together.
7. Then add your shredded chicken and chicken stock to the pot.
8. Simmer on low heat for 30 minutes.
9. When your soup has simmered, add in your lime juice and a bit more salt and pepper.
10. Add your soup to a bowl along with avocado, cilantro, and plantain chips.
11. Stay warm. Being cold is stupid.

Hearty Chicken Vegetable soup

    3-4 chicken breasts, cut in to bite size pieces

    2 tbsp extra virgin olive oil

    1 medium yellow onion, diced

    2 tsp. Mrs Dash seasoning

    6 medium carrots, peeled and diced

    4 stalks celery, diced

    3 cloves garlic, minced

    1 large sweet potato, peeled and diced

    2 cups vegetable or chicken broth

    1 14.5-oz. can diced tomatoes

    1 8 oz. can tomato sauce

    2 tsp Italian seasoning

    Salt and freshly ground pepper, to taste

    2 medium zucchini, chopped

    Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Sauté the chicken and onion with Mrs. Dash seasoning.  Add carrots, celery, and garlic with one teaspoon of salt for 4-5 minutes. Add the diced sweet potatoes and cook for 6-8 minutes.

    Stir in the broth, diced tomatoes with the juices, tomato sauce and Italian seasoning. The broth should cover about half of the saucepan; add more if necessary. Bring to a simmer, cover, and cook on low heat for 35-40 minutes, stirring occasionally. Adjust salt and pepper to taste. Stir in the zucchini and cook for 15 minutes more. Serve hot.

Adapted from http://paleogrubs.com/vegetable-soup-recipe

Waffle Love Copycat Recipe

From the website: Tastes Better From Scratch

Ingredients

• 6 Tbsp whole milk , scalded and cooled luke warm
• 1 Tbsp water , warmed
• 3/4 tsp sugar
• 1 tsp instant yeast
• 1/2 cup unsalted butter , softened
• 1 1/2 tsp brown sugar
• 1 Tbsp white sugar
• 1 large eggs , lightly whisked
• 1 1/2 Tbsp honey
• 1 1/2 tsp vanilla
• 2 cups bread flour
• 1 cup belgian pearl sugar*
• Biscoff Spread , for topping*

Instructions

1. Stir together the milk, water, sugar and yeast allow to rest for 5 minutes.
2. In a large mixing bowl, beat together the butter and sugars. Add the egg, honey and vanilla and mix until smooth. Add the yeast mixture. Use a dough hook to slowly add in the flour while beating. Once the flour is fully incorporated cover the bowl with plastic wrap or a dry towel and allow to rest on your countertop overnight.
3. In the morning, punch down the dough and knead in the pearl sugar. Divide the dough into 4 balls. Cook the dough balls in a medium-hot, greased waffle iron until brown and cooked through.
4. Spread Biscoff spread on the waffles and top with whipped cream and berries.

Recipe Notes

*I bought my belgian pearl sugar from Amazon.com, but it can be found in some baking supply stores.
*Biscoff Spread can be found in most major grocery stores (like Walmart) next to the peanut butter

If using Gluten Free flour reduce to 1 1/2 cups

Adapted from Oh Sweet Basil

Crock Pot Orange Chicken

Crock Pot Orange Chicken

From:   www.sixsistersstuff.com


4 or 5 Boneless Skinless Chicken Breasts
1 cup Orange Marmalade
1 cup of BBQ Sauce (I used Sweet Baby Ray’s)
3 Tablespoons of Soy Sauce


Place your chicken in the crock pot.

Mix the marmalade, BBQ sauce, and soy sauce
together.

Pour over the chicken and cook on low for 6 to 8
hours, or on high for 4 to 5 hours

When it is done cooking, shred the chicken.

Serve over cooked rice.

(I added some red pepper flakes the on the adult
plates for a hot kick)

Paleo Mini Meatloaves

    2 pounds ground meat – mixture of  beef and/or pork 

    10 ounces frozen, chopped spinach

    1-2 teaspoons oil

    1 medium onion, finely diced

    6 ounces mushrooms, finely diced

    2 carrots, grated or finely diced

    4 eggs, lightly beaten

    1/3 cup coconut flour

    2 teaspoons salt

    2 teaspoons pepper

    2 teaspoons onion powder

    1 teaspoon garlic powder

    1 teaspoon dried thyme

    1/4 teaspoon grated nutmeg

    Preheat oven to 375 degrees F

    Thaw the spinach, squeeze out the excess water and set aside.

    Heat a pan on medium heat, add the oil and fry the onions and mushrooms until the onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.

    Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices. Use your hands to combine it well but do not overmix.

    Fill 18 regular size muffin tins to the top with the meatloaf mixture. (Greasing the tins may be a good idea if the meat you’re using is fairly lean)

    Cook for 20-25-30 minutes or until internal temperature reaches 160 degrees.

    Allow to cool and use a knife to loosen meatloaves from sides of the pan before removing.