Pumpkin Bread Puddin'

Ingredients

• 1 egg
• 3 egg yolks
• 1 1/2 cups whole milk
• 2/3 cup sugar
• 3/4 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 1/2 cups white bread cubes
• 3/8 cup miniature chocolate chips
• 2 tablespoons brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.
2. Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.
3. Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.
4. Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

**I doubled the recipe. Instead of using custard cups, I poured all ingredients in a greased 9x13 pan and baked for about 45 min. Add some vanilla ice cream and it was unbelievably delicious.**

from: http://allrecipes.com

Pumpking Chocolate Chip cookies

2 c. flour
1 c. old fashioned oats
1 tsp baking soda
1 tsp cinnamon
1 egg, slightly beaten
1 cup pumpkin (NOT PUMPKIN PIE FILLING, just PLAIN OL PUMPKIN!!)
1/2 tsp salt
1 c. butter/margarine (softened)
1/2 c. packed brown sugar
1/2 c. white sugar
1 tsp vanilla
1 c. (or more ) chocolate chips
Preheat oven to 350 degrees and lightly grease a baking sheet or two.
Combine dry ingredients, then alternate mixing dry and pumpkin. Separately, cream butter and gradually add sugars and then egg and vanilla. Mix all ingred together and form cookies!

Bake 20-25 mins, or til cooked through. YUM.

Chicken-Orzo Soup

Yield: 4 servings (serving size: about 1 1/2 cups)

Ingredients

• 1 (32-ounce) container fat-free, less-sodium chicken broth, divided
• 1/2 cup uncooked orzo
• 2 teaspoons olive oil
• 2/3 cup coarsely chopped carrot
• 1/2 cup coarsely chopped celery
• 1/2 cup chopped onion
• 3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
• 1 1/4 cups water
• 3 fresh parsley sprigs
• 1 fresh thyme sprig
• 4 cups fresh baby spinach
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.

2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.

from: cookinglight.com

30 Days of Burgers

Jim and I made a challenge for ourself as we were eating another yummy burger today for dinner. In the next 30 days we'll be creating 30 varieties of burgers. I decide to make a blog about it. Here's the link if you'd like to follow it: http://30daysofburgers.blogspot.com/

Mango Nut bread

Mango Nut Bread
Gina's Weight Watcher Recipes
Servings: 16 slices • Serving Size: 1/2 inch slice • Points: 2.5 ww pts
Calories: 125.1 • Fat: 3.9 g • Protein: 2.6 g • Carb: 21.0 g • Fiber: 1.6 g

• 1 cup mango purée (about 2 ripe mangos)
• 1 cup all purpose flour
• 1 cup unbleached whole wheat flour
• 1/2 cup sugar
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup chopped walnuts
• 1/4 cup coconut flakes
• 1 large egg, beaten
• 2 tbsp melted butter or margarine

Preheat oven to 325°. Puree mango in a blender until smooth.

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. Mix well. Add nuts and coconut and mix to combine. In a medium bowl, mix eggs, melted butter and puréed mango. Add to the flour mixture and stir until just blended. Pour batter into a large 9x5 inch loaf pan and bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

source: http://www.skinnytaste.com/

Flaxseed, wheat, and bran muffins

High fiber, healthy breakfast muffin

INGREDIENTS
1 C.flaxseed ground
1 C whole wheat flour
1 C. Oat Bran
1 C. Brown sugar
2 tsp. Baking soda
1 tsp Baking Powder
1/2 tsp salt
2 tbsp. Cinnamon
1 1/2 C. shredded Carrots
2-3 Apples, cored and chopped up or shredded
1/2 C. Chopped nuts (optional)
1/2 c. Raisins (optional)
3/4 C. 2 % milk
2 Eggs, beaten
1 tsp. Vanilla

DIRECTIONS
Mix flour, flaxseed, bran, sugar and dry ingredients together. Shred carrots and apples and add these along with optional raisins and nuts to dry ingredients. Mix well. Stir together milk eggs and vanilla and stir this into batter until well moistened. Fill cupcake papers until 3.4 full and bake at 350* for 20 to 25 minutes.
Makes 24 med muffins.
( freeze them in ziplock bag, then just pull one out each morning and will be ready to eat 20 minutes later on the way to work! )

Number of Servings: 24

Yogurt-Bran Muffins

Yogurt and berries stir up into best bran muffins.

Prep Time:10 min Start to Finish:30 min Makes:12 muffins

1 cup Fiber One® original bran cereal 2 egg whites or 1 egg, slightly beaten 1/4 cup vegetable oil 2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt 1 1/2 cups Gold Medal® all-purpose flour 1/3 cup packed brown sugar 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1/2 cup fresh raspberries or blueberries

1. Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). 2. In medium bowl, stir together egg whites, oil and yogurt. Add cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in berries. Divide batter evenly among muffin cups, filling each 3/4 full. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. High Altitude (3500-6500 ft): Decrease baking soda to 1 teaspoon. source: fiberone.com