Tag Archive for recipes

Mexican Hot Chocolate by MunchinWithMunchkin.com


Kris of MunchinWithMunchkin.com posted this delicious looking Mexican hot chocolate. I’m going to be making some of this for a Christmas party we’re attending tomorrow. I bought some organic chocolate bars from Tropical Traditions and I think they will be perfect for this.

Dave disagrees though. I thought I would make him some organic Mexican hot chocolate last year and I came to find that he thinks cayenne pepper and chocolate do not even go together in the same sentence. Oh well. I’ll make him some apple cider instead.

Photo by: MunchinWithMunchkin.com

A Christmas with no Eggnog is no Christmas at all!

Just now I realized with dismay that we almost managed to go the whole holiday without any eggnog!

My sister and I are going to have to whip up some tonight to make up for the time loss! Thanks, Melissa Esplin for such a great recipe!

Spiced Pumpkin Bread

On Halloween two of my friends gave me all the pumpkin meat from their Jack-o-Lanterns and I got to make some pretty yummy bread and soup.

Here’s the spiced pumpkin bread recipe I used from a local church’s community cookbook, courtesy of LeAnne Sims using real pumpkin:


3/4 cup butter, softened
2 cups sugar
4 eggs
2 tablespoons molasses
2/3 cup orange juice
2 cups pumpkin
3.5 cups self rising flour (if using all purpose, add 1 teaspoon each of baking soda and baking powder, and 1 1/4 teaspoon of salt)
1 teaspoon ground cloves
1 teaspoon cinnamon
1.5 teaspoon vanilla- I actually forgot to add this to my recipe and it was super sweet and flavorful without it.
1 cup chopped pecans


1) Using a mixer, beat butter until it’s “fluffy.”
2) Gradually add sugar, mixing well after each addition.
3) Add eggs one at a time, beating well after each addition.
4) Add molasses, orange juice, and pumpkin, mix well.
5) Add flour, salt, cinnamon, and cloves. Mix until just blended.
6) Add vanilla and nuts with spoon, spoon batter into greased and floured loaf pans.
7) Bake at 350 degrees for 50-55 minutes or until wooden pick, when inserted into the center, comes out clean.
8) Cool 10 minutes in pan, then remove to wire rack to cool completely.

Pumpkin and Sweet Potato Soup

On Halloween night two of my friends carved pumpkins and saved me the meat. I made a yummy pumpkin bread and this soup. While the slow cooker is going your house is going to smell like fall.

Pumpkin meat from one pumpkin (about 4-6 cups on average)
3-4 medium sweet potatoes cut into 1 inch chunks
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon salt
Enough water to cover your ingredients
1.5-2 cups of milk


1) Combine pumpkin, sweet potatoes, cloves, cinnamon, salt, and water in the slow cooker. Cook 10 hours on the low setting.
2) Add milk (cook 30 minutes more or go straight to step three)
3) Puree in the blender, serve and enjoy


Mushroom Lentil Sausage Bliss

Dave and I have been enjoying some local deer sausage my cousin gave me that she and my uncle made.

We made this really easy dinner, which you could make from any sausage.

-sausage, sliced after cooking or before if buying precooked
-mushroom, sliced
-cooked lentils (takes about twenty minutes to make)
-leeks, sliced

-cook sausage if buying uncooked sausage
-sautee leeks in olive oil, added mushrooms when leeks are tender
– add sausage to pan to warm and then add cooked lentils.
-add whatever seasoning you wish the last ten minutes of cooking.

Serve on a bed of rice or with quinoa. Enjoy!


Sweet Potato Dumplings

Or as I like to call them sweet potato dumplin’s. This is a recipe that I found in the fabulous Martha Hall Foose’s Screen Doors and Sweet Tea. I love this cookbook because it reads more like a novel then a cookbook. Martha is a Mississippi native that studied fine cooking in France, but came back to Mississippi to cook. She tells all about the characters her recipes come from with love and flair. I have sat and enjoyed just reading her cookbook as much as I enjoy reading Harper Lee.

I’m not going to post the recipe here for copyright reasons, but I urge you instead to purchase her cookbook. It’s worth more than the $10 I paid for it for sure.

Anyway, these sweet potato dumplings in her book got the best of me. Try as we might, Dave and I could not figure out how we were suppose to make them. Try for the life of us we could not figure out what “Form the dough into a ball. Cut it into four equal wedges. Working from one wedge at a time, roll the dough into four ropes about 3/4 inch in diameter. Cut each rope into 3/4 inch long segments. Roll each segment across the tines of a fork, pressing down slightly to form a depression in the middle with your fingerprint.” Of all the recipes not to have a picture in her book!

You might think we are idiots that we could not figure this out, but we couldn’t. I tried by myself several times. I called him for help. He gave instructions, watched me work on our 2 foot in diameter table, very puzzled as well. We eventually rolled out the dough, cut it in half to freeze half of it and attempted our best to make ropes out of the other dough. We did not do Martha Hall Foose proud, I can tell you that for free.

Maybe that’s because neither of us have ever made dumplings before. Maybe you have to be with a grandmother the first time you make dumplings, or maybe you have to be a grandmother to make dumplings.

Regardless, our dumplings ended up looking like this:

The dumplings were still tasty though, so we’re not upset by any means of the shape.

Sweet Potato Chili

Sweet Potato Chili


* 3 good size sweet potatoes

* 1 can pinto beans

* 2 tbsp oil

* 1 yellow onion, diced

* 1 green bell pepper, diced

* 4 cloves garlic, diced

* 1/2 cup organic ketchup

* 1/3 cup molasses

* 3 tbsp Worchestershire sauce

* 2 tsp chili powder

* 1 tsp ground cumin

* 1 tsp Tabasco

* salt and pepper to taste (I usually add 1/2 tsp each)

* Depending on who is joining me I’ll had some of my Granny’s canned jalapeno peppers, diced.


Dice the sweet potatoes and boil them in water until tender (about 20 minutes, discard water and set aside).

Saute` the onion, bell pepper, and garlic until tender (about 7 minutes).

Add all remaining ingredients except the sweet potatoes and beans. Cook 3 minutes, stirring occasionally. Add beans and sweet potatoes, reduce heat and cook 15 minutes. Serve hot with the Savory Molasses Cornbread

Savory Molasses Cornbread

Savory Molasses Cornbread


* 2 cups cornmeal

* 1 cup unbleached all-purpose flour

* 2 teaspoon baking powder

* 1/2 teaspoon salt

* 1/3 cup oil (I use coconut oil)

* 2 tablespoons dark molasses

* 2 cups milk

* 2 teaspoons apple cider vinegar (or regular vinegar)

Easy to follow instructions:

Preheat oven to 350, spray your muffin tin or cornbread tin to make it non-stick.

In bowl A, whisk together the soymilk and the vinegar and set aside. When you add vinegar to milk you are creating buttermilk. You do this step first so the vinegar has time to sit and work its magic on the milk. So, if you have buttermilk on hand feel free to use that instead.

In bowl B, sift together the dry ingredients (cornmeal, flour, baking powder and salt).

Now add the oil and molasses to the milk. Wisk until well blended.

Make a well in the center of the dry mixture and pour in the wet mixture. Blend together until moist. Pour batter into the baking pan/muffin tins and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.

yields: 15 muffins


Home Slice Pizza

I have always had a love for making bread. This pizza dough I have found on FabulousFoods.com by Mitch is by far the best. It’s great. I’ve even stuck it in the fridge over night and used it later. Here’s Mitch’s recipe. Sometimes I roll the crust over and make it with cheese stuffed inside.

I like to make a pesto instead of using pizza sauce. I usually choose fresh basil from the garden, walnuts, and olive oil. You can find basic pesto recipes online. Basically you take your ingredients and chop them in a food processor. Sometimes I substitute the various nuts or herbs for what I have available. I’ve used sunflower seeds, pumpkin seeds, and mint before. They’ve all turned out lovely. After making the pesto, apply the paste evenly onto the pizza.

Toppings I love:

eggplant (I usually bake some eggplant for 30 minutes prior to adding them to the pizza.)

black olives

artichoke hearts

sundried tomatoes



mozzarella cheese, freshly grated

Follow Mitch’s instructions for baking and such.

Sweet Potato and Carrot Soup


1 pound of carrots, cut into 1 inch chunks
3-4 medium sized sweet potatoes cut into 1 inch chunks
2 tablespoons of fresh grated ginger
4 tablespoons of Nutiva’s Coconut Manna or Tropical Traditions’ Coconut Cream Concentrate. 
1 box of Chicken Stock, plus enough water to cover the rest of the ingredients
1 teaspoon of salt
1.5-2 cups of milk


1) Combine everything together except the milk. Let it cook on low for 8-10 hours or u until tender.
2) Add the milk (you can choose to cook for thirty minutes more or just add the milk and go straight to the next step).
3) Blend the ingredients
4) Serve, you may choose to top with coconut flakes if you wish.