Thursday, November 15, 2012

Meat loaf

Josh says he does not like meatloaf or meatballs. Since I have met hime he has never tried either. I just recently got him to eat meatballs and now he likes them (or at least tells me he does). So I am going to try and prove him wrong that yes in fact he does like meat loaf! :) Funny what you can do when you're the one who makes the meals! Sorry babe! Oh and he said he liked :)

This recipe came from:

Set oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray. In a skillet over medium heat add olive oil in mushrooms, onion, red bell pepper, garlic (minced) and thyme; saute for about 6 minutes, then transfer to a large bowl. Add in all remaining ingredients; using clean hands mix thoroughly. Place mixture into the prepared pan, then place on a baking sheet to catch any spills.Bake for 50-60 minutes. Let rest 5-7 minutes before slicing.

1 cup, pieces or slices Mushrooms, white, raw
1 medium (2-1/2" dia) Onion
3 cloves Garlic
1 medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 tsp, leaves Spices, thyme, dried
1 1/2 loaf ( yield from 1 lb raw meat ) Beef, Ground 90% Lean
1 1/4 cup Bread crumbs, dry, grated, plain
2 oz Parmesan Cheese
1/2 cup (8 fl oz) Yogurt, Low Fat Plain
1 large Egg
1/4 cup Catsup
1 tbsp Sauce, worcestershire
1/2 cup, shredded Cheese, cheddar
1 tsp Salt
1 tsp, ground Black Pepper

Monday, November 5, 2012

Pumpkin Cream Cheese Dip

I have really been on a roll with the pumpkin this year! Home made puree, pumpkin pancakes, pumpkin bars, now pumpkin dip and later this week pumpkin sauce for a pasta dish! I'm not tired of it yet!!

I'm still following the meal plan and this was part of it for our snack today.  Use apples or another favorite fruit to dip!

The recipe comes form

1/2 cup Cream Cheese
1/2 cup Pumpkin, canned
1 1/2 tbsp Honey
1/4 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Cloves
2 medium (3" dia) Apples

  1. Let cream cheese warm to room temperature.
  2. Mix all ingredients together.
  3. Serve with apple slices.
I didn't end up using cloves because I don't have any but otherwise this was yummy!

Pumpkin Bars with Cream Cheese Frosting

I had a mom's night potluck the other day and I thought why not bring something that I think of when I think of America and Fall. I had some pumpkin puree (click for the recipe) left so I decided to bring Pumpkin Bars.  They were a big hit!  I didn't have any left to take home, so luckily I saved us a few to eat :)



·         4 eggs

·         1 2/3 cups sugar

·         1 cup canola oil

·         1 can (15 ounces) pumpkin

·         2 cups all-purpose flour

·         2 teaspoons baking powder

·         2 teaspoons ground cinnamon

·         1 teaspoon salt

·         1 teaspoon baking soda


·         1 package (8 ounces) cream cheese, softened

·         1/2 cup (1 stick) butter, softened

·         3-4 cups confectioners' sugar

·         1-2 teaspoons vanilla extract


Preheat oven to 350 degrees and grease a 9x13 baking dish.

Mix the eggs, sugar, oil and pumpkin with a mixer until light and fluffy.

Pour flour, powder, cinnamon, salt and baking soda into another bowl and mix.

Pour flour mixture into pumpkin mixture and mix until incorporated and smooth.

Pour the batter into the baking dish and level out the batter.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool before removing from the dish or frosting.

      Frost the bars when they have cooled -- To make the frosting: Combine cream cheese and butter in a bowl and mix until smooth. Add the sugar slowly until you reach the desired consistency. Stir in the vanilla.
      I can't remember where I got this recipe so sorry about that!  For the frosting, I literally only used half of it and the frosting was still just dripping off! I think next time I will make half as much!


Pumpkin Puree

Well I can't believe it's been 2 months since I last posted, I guess we have been busy! Lately I have been embracing fall and making tons of things with pumpkin puree. The only problem here is that you can't find pumpkin puree in a can like you can back in the states. So I became resourceful and found a recipe to make my own. It was so simple, I like to think that I will continue to make it myself when we're back home next fall.... stay tuned to see if I do!

I looked through a bunch of recipes and the general consensus was to take a couple of medium size pumpkins. Cut the tops off, dig out the seeds and guts of the pumpkin.

I then cut them into quarters. Covered each with a piece of tin foil.  Baked in the oven at 350 for about 1 hour or until I could easily stick a fork into the flesh of the pumpkin. 

Next, you can scoop out the flesh, it should be fairly easy if the pumpkin is well cooked.  Place into a food processor or blender and there you have it. Your very own home made pumpkin puree.