Sweet Potato Lentil Moroccan Soup

This meatless Lentil Soup has sweet potatoes, lentils, warm spices that is loaded with vitamins and fiber that will keep you filled longer, this has most of the middle eastern spices that have such health benefits, that's why I love cooking with these spices. It is packed full of flavor you won't even miss the meat, the sweet potatoes add the perfect sweet taste that compliment the warm spices. I love making dishes in the fall and winter, all the ingredients are in your home and it's a one pot meal, everyone will enjoy this. Great for guests for dinner, family dinners, church gatherings, and pot luck. I saw this beautiful dish and had to try it, loved it so much made it twice in one week. This is my kind of meal. Stews, roasts, soups, and all crock pot recipes are great this time of year. I love the smell of my home while cooking a meal like this. I always have sweet potatoes on hand and there are so many recipes besides being them that you should give a try..Enjoy like my family does..

Ingredients:

• 3 Tbsp olive oil
• 1 1/2 cups chopped yellow onion
• 1/2 cup carrot, cut into small dice (1/2 cup)
• 3 cloves garlic, minced (1 Tbsp)
• 2 teaspoons fresh ginger,minced 
• 2 tsp ground cumin
• 1 teaspoon ground coriander
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp ground cinnamon
• 6 cups vegetable broth, more if needed 
• 1 (14.5 oz) can petite diced tomatoes
• 1 large (16 oz) sweet potato, peeled and diced into 1/2-inch cubes (3 cups)
• 1 cup brown lentils, picked over and rinsed
• Salt to taste
• 1/2 cup chopped fresh cilantro

Directions

• 1. In a large pot over medium high heat add 2 Tablespoons of olive oil 
• 2. When the oil is hot add the onion and carrot and saute 4-5 minutes. Add garlic and ginger and saute 1 for about 1-2 minutes, then add remaining 2 Tablespoons of olive oil, cumin, coriander, turmeric, paprika and cinnamon. Saute 1 minute. Stir in vegetable broth, tomatoes, sweet potatoes and lentils. Season with salt to taste. 
• 3. Bring to a light boil then reduce heat to medium-low, cover pot and allow to simmer, stirring occasionally until sweet potatoes are soft and lentils are tender, about 30-45 minutes. Thin with up to 1 more cup of broth if needed. Place half of the cilantro into the soup then if desired garnish with more.

Recipe and photo source from: http://www.cookingclassy.com/moroccan-sweet-potato-lentil-soup/

Bacon Caramelized Onion Spaetzle Noodles

I love Spaetzel Noodles, so tender and with the addition of bacon, and caramelized onions, just perfect together only a few ingredients and you have a delicious dish, so easy to put together in minutes you can eat this as a meal or you can go all out and have yourself an Octoberfest meal and  have with Pork Schnitzel, and sauerkraut. I will post the recipe to follow for the Schnitzel.

Well it's the time of the year for Octoberfest and what is on the menu for today's dinner, Pork Schnitzel, Spaetzle, and sauerkraut, grab yourself a nice fall beer and enjoy with dinner, you can also use chicken or veal for the Schnitzel.

Ingredients:

• 17 ounce package dry spaetzle noodles 
• 1  medium sweet onion, slice thin 
• 1 teaspoon parsley
• 9 pieces bacon
• 6 Tablespoons butter
• salt and pepper

Directions:

1. In a large pot, on high heat add a little salt, when water is hot add the spaetzle noodles and boil as directed on package. Then set aside after cooking, while you are cooking the noodles start the bacon sans onion. 
2. Over medium heat in a large skillet fry the bacon slices for about 4-5 minutes turning over after few minutes or it is crispy 
3. Using a fork remove the bacon from the skillet keeping all of the drippings in the skillet then add 2 Tablespoons of butter and onions to the skillet and caramelize the onions on low for 10-15 minutes, keep stirring 
4. Chop the bacon into bite size pieces and place back in skillet with the onions, stir together then add the cooked spaetzle to the skillet season with salt, pepper, parsley, and the remaining 4 Tablespoons butter, toss all together and serve hot. You can serve this as a main dish with Pork or chicken Schnitzel. 

Pumpkin Spice Autumn Mix

This fall snack is just perfect to snack on, to give away for Halloween goodie bags, it has the exact amount of fall spices and crunch to satisfy anyone's appetite. I love all Chex cereal, I make the muddy buddies all of the time and snacks with this cereal, this recipe is perfect you just dump it into the bowl microwave or bake it. My house smells amazing when I bake it, but I have to admit microwaving it is just so simple, then you store it in a container and before you know it either you or who ever is over will eat it, I just grab it by the handfuls and watch tv or go on my computer, it's just the perfect snack. I don't love candy corn, but it works in here when you eat in a bunch, I actually tried the new caramel Apple candy corn and that is amazing in it also.

Ingredients:

1 cup (2 sticks) butter, melted

1 cup packed brown sugar

3 tablespoons pumpkin spice

2 tablespoons vanilla extract

1 (12 oz) box cinnamon chex cereal

1 (12 oz) box honey nut chex cereal

4 cups pretzel small twists

1 (21 ounce) Candy Corn, or Autumn Mix, or Caramel Apple Candy Corn 

Directions: You can bake in the oven or microwave, both directions are listed 

In a medium bowl, add the butter, brown sugar, pumpkin pie spice and vanilla extract and whisk

In another extra large bowl, toss together both chex cereals and pretzels. Pour butter mixture over the cereal mixture and toss to distribute.

To use the Microwave: Place the bowl uncovered for 6 minutes, stirring every 2 minutes. Spread on wax or parchment paper to cool.  Add candy corn or harvest candy mix and toss to combine. Store in airtight container.

Oven: Preheat oven to 275°F. Line two large baking sheets with parchment paper. Divide mixture on the two baking sheets and spread in even layers. Bake for 45 minutes, stirring every 15 minutes. Spread on parchment paper to cool. Add harvest candy mix and toss to combine. Store in airtight container.

Recipe slightly adapted and photo source:http://www.thenovicechefblog.com/2015/10/pumpkin-spice-chex-mix/

Philly Cheesesteak In Sourdough Bread Bowls

This Philly Cheesesteak is loaded with beef, onions, mushrooms, in a savory sauce, then covered with provolone cheese in a sourdough bread bowl. Just imagine a mixture of Philly cheesesteak and French onion soup and that's what you have here. Yum. Its huge cheesesteak sandwich brought to a whole entire new level, full of flavor. I found this recipe from the cozy apron, made this many times and decided to share with you because I know everyone will love this. Perfect easy meal with easy cleanup, eat right out of the bowl and tear those pieces apart and eat every bite, just dipping it into the stew. As a matter of fact I am making this for dinner tonight.

Ingredients:

½ pounds very thinly sliced beef sirloin, ribeye ( I am trying  today from Costco the real ribeye steaks, cheesesteaks, already frozen and pre packaged and let's see if that works, if I thaw them first, that's not the original recipe so follow using as directed the sirloin or ribeye 
1/2 teaspoon salt
1/2 black pepper
1/4 teaspoon onion powder
4 Tablespoons all-purpose flour, divided 
Olive Oil
2 large onions,  thinly sliced
10 ounces white mushrooms, sliced ( or you can use a bell pepper instead of mushrooms
1/2 teaspoon dried thyme
2 cloves garlic, minced in very small pieces
4 cups beef stock, hot
4 sourdough bread bowls, cut a circle in center and hollow out the bread 
8 slices provolone cheese

Directions:

1. Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle
 2 tablespoons of the flour, then toss to coat.

2. Over medium high heat in a non stick pot drizzle 4 tablespoons of oil then when hot add about half of the sirloin in and sear for about a minute or two, then stir, then sear and brown the meat on the other side for 2 minutes, then remove onto a plate. It can still be a little pink, then repeat with the rest of the sirloin, and set aside.

3. Then add a little more oil if needed, and add in the sliced onions, along with a pinch of salt and cracked black pepper; allow the onions to caramelize for roughly 6-10 minutes, stirring frequently to avoid burning them, until golden-brown, add in the mushrooms or peppers if desired and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently.

4. Add in the dried thyme and the garlic, and stir 

5. Add the garlic until becomes soft, sprinkle in the remaining 2 tablespoons of flour over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, whisking to avoid lumps 

6. Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered for it all to come together the after 10 minutes, turn off the heat and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any Salt and pepper if desired

7. To serve just ladle some stew into your hollowed out sourdough bowls, top with slices  of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make brown and bubbly














Recipe slightly adapted and photo source:http://thecozyapron.com/philly-cheesesteak-stew-and-a-truly-inspired-start-to-the-new-year/

Super Moist Pumpkin Pancakes

These Pumpkin Pancakes are fluffy, light, super moist and perfect for a fall breakfast. The warm spices, brown sugar, all of these spices work perfectly together and the buttermilk does the trick, that's what makes them moist. The family loves these, they are perfect for a Thanksgiving breakfast or brunch. These are so easy to throw together and if you wake up early the family will coming running when they smell these.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 tsp ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 cup light brown sugar
• 1 cup pumpkin puree
• 1 1/2 cups buttermilk
• 6 Tablespoons butter, melted, For griddle also
• 2 large eggs
• 1 teaspoon vanilla extract

Directions

• 1. Preheat a electric griddle to about 375 degrees. 
• 2. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Then make a well in center of mixture and set aside.
• 3. In a small bowl place brown sugar and crumble with finger tips until you get rid of all of the lumps. 
• 4. In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined. Pour into the well in the dry mixture and whisk just until combined, it will be slightly lumpy do not over mix. Let batter rest 3-4 minutes.
• 5. Butter the griddle then pour batter using 1/3 cup, measuring cup.
• 6. Cook until slightly bubbly and golden brown on the bottom, then flip pancakes and cook on the other side until golden brown. Serve warm with butter and syrup.

Recipe from adapted and photo source:http://www.cookingclassy.com/the-best-pumpkin-pancakes/

Mississippi Roast

This Mississippi Roast is one of the most amazing meals I have ever eaten, The meat is cooked in the crock pot covered in dry ranch dressing, onion soup mix, butter and pepperochinis.You cook in your crock pot for hours and the meat comes out loaded with flavor, all you have to do is shred the meat with forks and the peppers you can keep whole and eat on the side, they are not spicy. Make with mashed potatoes on the side and you have yourself an amazing meal. Why is this called Mississippi Roast, I have no idea but I don't really care what the name is, I would simply call it amazing. My sister made it told me about it and I had to try it, I will be making this all of the time. It is easy, super tender and so good. Give this one a try, Delicious.

Ingredients:

1 large chuck roast 3-4 pounds, you can use any type of roasts or brisket
6-8 pepperochinis ( whole)
1 package dry hidden valley ranch dressing
1 package dry onion soup mix
1 stick of butter

Directions:

Place the roast into the crock pot, then place the dry ranch dressing, dry onion soup mix, then top it with a stick of butter. Place the pepperochinis on the sides. Cook on low for 10 hours.
Enjoy with some mashed potatoes and veggie on the side. You can slice the peppers or keep them whole, they are not hot they just give flavor to the dish. I love eating them whole

One Pan Chicken Sweet Potato and Broccoli Dinner

This great chicken one pan dinner has great flavor, textures, every bite you take you get the sweet,   

crunch from all of the great healthy ingredients, along with your tender chicken. No need to make any side dishes, everything in this dish, this meal is literally a one pan meal just place everything on the sheet, stir, bake and looks so beautiful when serving. This is a true fall recipe. Great easy meal that you can make for your family, there is so many textures and flavors everyone is gaurenteed to love. I saw this recipe and had to make, I knew it would be a hit..the best part is the sweet potatoes being so tender yet caramalized to perfection. 

Ingredients:

• 2 large sweet potatoes ( 3-4 cups) peel and diced into about 3/4-inch pieces 
• 6 Tablespoons olive oil, divided
• 1 1/2 pounds boneless chicken breasts, diced into pieces (about 1 1/2 inch)
• 3 1/2 cups small broccoli florets
• 1 small/medium red onion, diced in medium chunks 
• 4 cloves garlic, mince
• 3/4 teaspoon thyme
• 1/2 teaspoon sage
• 2 teaspoons parsley 
• 3/4 teaspoon rosemary 
• 1/8 teaspoon nutmeg
• Salt and freshly ground black pepper
• 1/2- 3/4 cup pecans, whole or cut in half 
• 1/2 cup dried cranberries

Directions:

• 1. Preheat oven to 400 degrees. Place the sweet potatoes on a rimmed large baking sheet, do not spread out just dump on the baking sheet in a pile, (these need a little mre time to cook on there own) then pour 
• 2 Tablespoons over the top and toss to coat. Spread into an even layer and roast in the oven for 15 minutes 
• 3. Remove sweet potatoes from oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes and toss to spread evenly and spread out. Then add the garlic and drizzle everything with remaining 4 Tablespoons olive oil, (making sure the broccoli gets coated) and toss To evenly coat. Sprinkle over the entire mixture with thyme, sage, parsley, rosemary and nutmeg and 1 teaspoon of salt and 1/2 teaspoon pepper. After adding all of the spices, toss again to make sure everything is coated with the seasonings and spread out evenly, do not overlap. Place back into the oven and roast about 16 - 20 minutes, stirring once halfway through, until chicken is fully cooked.
• 4. Remove from oven and add in the pecans and cranberries. Then serve immediately

Recipe slightly adapted and photo source: http://www.cookingclassy.com/chicken-broccoli-sweet-potato-sheet-pan-dinner/

Halloween Bark

This simple Halloween bark is perfect for this time of year, it is sweet and salty and covered in chocolate. Only a few ingredients and only 5 minutes to put together everyone will love it, how can something be so good yet only having a few key ingredients, This is great for parties, goodie bags, kids for school and adults will love snacking on this to.

Ingredients:

16-17 Halloween Oreos, broken into fourths
2 cups pretzel twists, or you can use sticks, broken in half if using twists
1 bag white chocolate chips or melts, 1 pound
1 1/2 -2 cups candy corn
Fall, Halloween sprinkles, and sugars
Directions:

1. Place a piece of parchment paper onto a large cookie sheet
2. Place the Oreos, pretzels, and candy corn on the cookie sheet then make sure everything is placed evenly so when you take a bite you get a piece of everything
3. In a microwave safe bowl melt your chocolate or melts in 30 second intervals, stirring each time until smooth, after melted pour over the Oreo mix and with a knife or offset spatula spread the chocolate until all is coated.
4. As soon as you have all the ingredients coated quickly place the Halloween sprinkles, decorations on top.
5. Place into the refrigerator for about 30 minutes or until set, break into pieces and place on the counter at room temperature

Pumpkin Meatballs With Cinnamon Pumpkin Sage Pasta Sauce

These yummy pumpkin cinnamon meatballs in pumpkin sage marinara sauce is on a bed of spaghetti squash. These meatballs have ground turkey, pumpkin, fresh sage, cinnamon and more warm spices. These are full of fiber and so healthy for you, the sauce you just get the little hint of pumpkin, it makes you say, hmm what is that, this meal will fill your home with all the flavor of fall, this screams fall, I love to bake with pumpkin and apples this time of year, anything pumpkin I will try. Give this recipe a try you will love it. is only 250 calories, that's 4 meatballs a big plate squash, and parm sprinkled all over the top.



So I love the show The Kitchen, they had a nutritionist on one day and she made this recipe and I said I have to make this asap, first of all pumpkin you all know is my favorite, and after I watches and heard all of the ingredients I knew we would love love this, and we sure did. I was hesitant to let my family know I am making pumpkin meatballs in pumpkin sauce, so I didn't say anything, so it looked just like pasta with meatballs, they all dove in eating it thinking that..I watched them and they said wow this is good but doesn't taste like your meatballs it's delicious. If you have a plate of pasta with 4 meatballs it is 2,500 calories, this is 250 calories, omg and it's so good.

Ingredients For The Meatballs:

1 1/3 pounds lean ground turkey
1 cup canned pumpkin purée
1 1/2 Tablespoons fresh sage
1 1/2 teaspoons Cinnamon
1 Tablespoon brown sugar
1/2 teaspoon Salt

1/2 teaspoon Pepper
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon garlic powder
1 egg

Parmesan Cheese for Topping at time of serving

Ingredients For The Sauce:

3 cups chicken broth
1 (15 ounce) can pumpkin purée
28 ounce tomato or marinara sauce, homemade or canned
2 teaspoons dried basil
1 teaspoon dried garlic
1 teaspoon cinnamon
6 sage leaves
1 teaspoon salt
1/2 teaspoon pepper
1/4-1 teaspoon red pepper flakes, if desired

For The Pasta:
1 large spaghetti squash, (for a low fat alternative), if desired you can use pasta but the calorie count will go up.

Directions For The Meatballs:

1. In a large mixing bowl add the turkey, then just add all the other ingredients and stir until combined. Place a piece of Saran Wrap over bowl and place in the refrigerator for 30-60 minutes to make them easier to roll. You will get 20-22 meatballs.
2. After they come out of refrigerator roll meatballs and place on a cookie sheet, place a piece of parchment on cookie sheet first. Bake 15 minutes, turn meatballs and cook another 10-15 more minutes until browned
3. Place in the sauce and let the meatballs absorb all the sauce, keep in the sauce for about 30 min on simmer. Then add over your spaghetti squash pasta. Sprinkle with Parmesan cheese and enjoy


Directions For The Sauce:

1. In a large stockpot add the sauce, broth, pumpkin, basil, garlic, cinnamon, sage, salt, pepper and red pepper flakes( if desired). Bring the sauce to a boil, then reduce the heat to low and simmer 20-25 minutes


Directions For The Spaghetti Squash:

1. To soften the squash because it is hard to cut through, place in the microwave for 4 minutes
2. Take it out the cut the ends off, and cut down the center, with a spoon take the guts and seeds out.
3. In a dish place 1/2- 2 inches of water on the bottom, then place the flesh side down into the dish and cook each half in the microwave for about 15 minutes or until the flesh is softer and ready, then with a fork scrape the squash until you get spaghetti strands, should look just like pasta. Sprinkle with some salt and pepper

Assemble:

In a large bowl or plate lay the spaghetti squash on the bottom, then add some meatballs and sauce, sprinkle with some Parmesan cheese and enjoy










Recipe from: http://www.foodnetwork.com/recipes/pumpkin-meatballs-with-cinnamon-sage-tomato-sauce.html

Mummy Mason Jar Luminaries

These mason jar mummy's are so darn cute with only 4 items you can make these in less then 5 minutes, these are great decorations for kids to make, place them on your candle holders for display and everyone will love making and looking at them. All of the items used can be purchased at your local craft store and dollar store, it's a great cheap decoration. I was making them laughing and saying omg how cute and easy are these.

Your Items Needed:

Package of googly eyes
3 mason jars, any size ( I used large)
Gauze tape 1" size
Flame less candles
You can use a glue gun to secure the ends

Directions:

Just wrap the jars in gauze tape
Glue the eyes on
Place the candles in
That's All!!!

Individual Apple Crisps

This apple crisp is so amazing, with very few ingredients the sweet apples, cinnamon, sugar, and the topping is the best part of recipe. It is buttery, with a little crunch just perfect. You can get 5 individual Apple crisps with this recipe,and believe me try it. You will be making this once a week it is that easy.

I love the fall the smell of apples, pumpkin, cinnamon in the air while baking and cooking. Those are the 3 ingredients I love to use. I have a recipe for an apple crisp which is to die for, so I switches things up a bit and made this recipe to fit in these cute little ramekins, by the way I love The Pioneer Woman's collection. You can find in Walmart or online.

Ingredients:
For The Apples,
3 Large Gala apples, peeled, cored, sliced on the thin side
3 1/2 Tablespoons sugar
1/2 Tablespoon cinnamon
2 Tablespooons flour
Lemon
For The Topping:
1/2 cup flour
1/2 cup sugar
1/2 Tablespoon baking powder
1/2 egg, what I did was whisked 1 egg and poured half into the topping mixture
1/2 stick butter, melted
Directions:


1. Preheat oven to 350 degrees and spray 4-5, (I used 5) ramekins with cooking spray then set aside, for the topping in a medium bowl combine the flour, sugar, baking powder, and the egg. Set the topping aside
2. In another medium bowl add the cut apples, coat with 2 Tablespoons fresh lemon juice, then in a small bowl add the sugar and cinnamon and stir together, then pour into the bowl and coat the apples with the cinnamon/sugar mixture then sprinkle the 2 Tablespoons flour and toss the apples to coat.
3. Distribute the apples evenly into the ramekins then evenly place the topping on each
4. Melt the butter in the microwave, then with a spoon drizzle the butter over the topping, do with each ramekin until using all of the butter
5. Bake for 30-35 minutes until the topping gets light to golden brown
6. You can enjoy these warm or room temperature