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Thursday, September 21, 2017

Pumpkin Spice Cooking Show

I can't say that I enjoy the pumpkin spice EVERYTHING assault that occurs as September rolls around. I grudgingly have to admit, however, that I do look forward to cooking pumpkin recipes--and to the yummy smell of pumpkin/cinnamon wafting through my house!

We filmed a cooking show last week which featured pumpkin spice recipes. 

My friend, Lisa, cooked with me.  We both agreed that this pumpkin craziness is a 21st century creation.  

My only childhood memory of pumpkin food is pumpkin pie...displayed on the dessert table at Thanksgiving, 40-50 family members digging into blueberry or apple or pecan or lemon meringue or chocolate pie.  Tradition called for pumpkin pie, however. Year after year, my aunt would dutifully bake pumpkin pie (and mincemeat.  What the heck is mincemeat?  I digress...) and there it would sit, forlorn and unloved while all of the tastier pies were snarfed down.  The memory of untouched pumpkin pies remains seared in my memory!

Lisa and I cooked up a bunch of pumpkin recipes...NONE of which remained untouched!

We started with Pumpkin Waffles.  Topped with warm maple syrup, whipped cream, raisins...I may have served these for dinner on a recent chilly night...they're not only for breakfast!

These are so good.  

Make extra and freeze them.  So easy to pop into your microwave to defrost and heat!  Trust me on this.  Cold, dark, dreary mornings are fast approaching and you'll be grateful to have a stash of these muffins in your freezer to quickly warm up and nibble on while you sip your morning brew.

Click here for the printable recipe.

We've featured this drink on a previous cooking show, but it bears repeating!  Garnish with a cinnamon stick and marshmallows.  Don't forget the marshmallows!  They get all soft and squishy and yummy in the bottom of the glass.  

Click here for the printable recipe.

Lisa and I had fun layering bits of cookies, brownies, graham crackers...but when all is said and done, it is the mousse that is the star of this recipe.

You may just want to serve 'em up straight!

Friday, September 1, 2017

Cooking with Kids! Taco Boats, Muffin Tin Pizzas, Apple Faux-nuts, and Mason Jar Lid Blueberry Pies

Our most recent cooking show featured kid-friendly recipes.  Recipes that were fun to prepare, and fun to eat!

I was joined by Emily and Lily, two 10-year-olds who happily assembled our recipes with very little assistance.

We started with Taco Boats.  We layered cooked rice and seasoned chicken into tortilla "boats," then popped them into the oven for a few minutes to heat them up.   After removing them from the oven we topped them with chopped avocado, tomatoes and a sprinkling of cilantro.

Hmm...I wrote "we" but it would have been more truthful to say "Emily and Lily."  I stood and watched while they did all of the assembling! 

The only prep that I did was to cook the rice in advance and prep the chicken (which means I removed and chopped up the meat from a cooked rotisserie chicken).  So easy!

Next up were Muffin Tin Mini Pizzas.  

I used a cookie cutter to cut mini "crusts" from flour tortillas, then placed them into a muffin tin.  

I then took a step back and watched as Lily and Emily took over and filled them up with their favorite toppings!

Football season is finally here, and these mini-pizzas are a great appetizer to serve when you're watching the game.  Go Patriots!

Yes, we baked these pies inside mason jar lids!  Emily and Lily cut the mini-crusts from ready-made pie crusts. 

I'm glad I remembered to snap a few photos because after they cooled down they were the first thing to disappear!

I sliced a few apples into rings, and then Lily and Emily took over and frosted and decorated the "donuts." This was my favorite recipe of the night...I managed to snag one that had berry cream cheese topped with blueberries and coconut chips.  A winning combo!

It also gave us the chance to use marshmallows, which are always a hit when cooking with kids!