Category Archives: Recipes

Pumpkin Bread {New Food Friday}


Thanksgiving is coming up so for this new food Friday I thought we would give a receipe that involves pumpkin. Traditionally pumpkin pie is the dessert of choice but I can't stand it. Mostly because the consistancy of the pumpkin but I do love pumpkin bars or pumpkin bread.  Thanks to Allrecipe here is some pumpkin bread to take to that Thanksgiving Dinner.

Pumpkin Bread


For the Pumpkin Bread:
1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup butter, melted
2/3 cup water
1 cup brown sugar
2 cups white sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon pumpkin spice
1 cup walnuts (optional)

For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves




Preheat oven to 350 degrees F. Grease and flour two 9×5 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, butter, water, sugars and vanilla until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, pumpkin spice and walnuts. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake in preheated oven 45-50 minutes or until toothpick inserted into the center comes out clean.
While the pumpkin bread is cooling, combine all of the ingredients for the spiced glaze. Drizzle over bread and allow the icing to dry before serving (about an hour).
Keep pumpkin bread tightly wrapped in plastic wrap to retain freshness.

***For added sweetness mix up some cream cheese frosting and drizzle on top***





Holiday Beverages with Sparkling ICE


So your stuck at home tomorrow night handing out candy right? Well why not mix up some cocktails and make a party out of it. These cocktails would even be great for Thanksgiving or Christmas for something different.  Here are some yummy beverages to make any party a good time.

Orange Mango Martini

1 oz Tequila

1 oz Orange flavored vodka
3 oz Orange Mango Sparkling ICE

Juice of 1 lime

Combine all ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Garnish with orange peel.

If you love your typical screwdriver drink then this is a must try. I didn't do the lime in it but man I do love the orange mango flavor of the Sparkling ICE.


1.5 oz Vanilla flavored vodka
3.5 oz Orange Mango Sparkling ICE

Combine all ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Serve with candy corn and rock candy swizzle stick.

One would think that vanilla vodka wouldn't be that great right? Wrong, mixed with the orange mango Sparkling ICE it really takes on a new flavor. This would make a really awesome summer drink as well.

There are plenty of beverage recipes to check out on Sparkling ICE like this Creamsicle Sparkling Punch or the Black Raspberry smoothie. No matter what you try you really can't go wrong with Sparkling ICE beverages. My son even loves them (yes without the alcohol people :))

Check out my Shop With Karla store for Sparkling ICE flavors.

Product was supplied to me to try these recipes. The opinion are my own and honest.

Lemon Tart {New Food Friday}


I work in a nursing facitity as a manager and it does have it's perks. Like when dietary is a bit bored they float over to allrecipes and make up a batch of something yummy. These lemon tarts they made were awesome. Make something new this holiday season and try this yummy lemon tart. It won't disappoint.

Lemon Tart


Sweet Pastry:

  • 2 1/2 cups all-purpose flour
  • 7/8 cup butter
  • 3/4 cup confectioners' sugar
  • 1 egg yolk
  • 1 1/2 tablespoons cold water


  • 4 eggs
  • 3/4 cup superfine sugar (or granulated sugar, processed to fine texture in a food)
  • 2 tablespoons minced lemon zest
  • 3/4 cup fresh lemon juice


  • Place flour, butter, and confectioners' sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.
  • Roll out pastry to 1/8 inch thick (3mm), and line a 9- or 10-inch (24 cm) tart pan. Patch any cracks with extra dough and chill the crust in the freezer for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Line pastry with foil, fill the foil with a little raw rice, and bake in preheated oven for 15 minutes. Remove foil and rice, and continue baking until pastry is a light golden color.
  • In a mixing bowl, mix together eggs, superfine sugar, lemon zest, lemon juice, and cream. Do not over beat. Pour the mixture through a strainer. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust
  • Bake until the tart is nearly set, about 20 minutes. The filling will be runny in the center, and will set when cool; don't over cook, or cracks will appear. Cool and serve.


Do you have a recipe you would like to share? Did you try this recipe? If so please stop back and let us know your thoughts!

It’s Chili Time {New Food Friday} #Hormel


It's Chili but not in the way your thinking.. Going through my pantry, which is a feat in itself people, I discovered a can of hormel chili without beans. Now if your asking why would I buy hormel chili without beans, it's because I love chili I just don't love chili beans.

Funny story, when growing up my Mom used to make chili and potato soup. Chili for the guys and potato soup fo rme and her. One year she just made the chili and it had to be the best chili I ever had. Couldn't figure out what made it so different. Then all of a sudden either my brother or my dad said "Where's the beans?" HA now I knew why it was so awesome! We still tease her about that today everytime she makes chili.

Okay back to this recipe. So what to do with a can of chili if you don't just want chili. I found this great enchilada recipe that calls for 4 items. Talk about simple and yummy! Here it is:

Easy Enchiladas


  • 2 (16 ounce) cans Hormel chili without beans
  • 1 (16 ounce) can refried beans
  • 2 cups pre-shredded monterey jack cheese
  • 10 tortillas
  • Prepare a cookie sheet with foil, sprayed with Pam.
  • Heat (don't boil) the chili and beans.
  • Spoon mixture into tortillas, sprinkle with cheese and roll on a flat surface and place seam side down on prepared cookie sheet.
  • Repeat until all shells are filled, placing them side by side on the pan.
  • Top with remaining chili mix, spread to coat shells.
  • Top with cheese.
  • Bake just until cheese is melted.
  • Serve with sour cream.

If you try this recipe please stop back and let me know how it turned out. Do you have a great way to use #Hormel chili in a recipe? I would love to hear it!

Halloween is here so anyone going as a can of Hormel Chili or Spam?!? Do share


This post is part of the Hormel Extended Family Blogger Program.




Pumpkin Cheese Ball {New Food Friday}


I just returned from a nice mini vacation to Wisconsin so forgive me but cheese is on my brain. I LOVE cheese and my credit card shows just how much.

Here is a great Halloween recipe you can serve at your next party. It look yummy and can be use for Thanksgiving as well.

Pumpkin Cheese Ball

  • 2 cups shredded Cheddar cheese
  • 1/2 (8 ounce) package cream cheese,softened
  • 1/2 cup solid-pack pumpkin
  • 1/4 cup pineapple preserves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 pretzel rod


  • Beat Cheddar and cream cheeses in a bowl with an electric mixer until smooth. Stir in the pumpkin, pineapple preserves, allspice, and nutmeg and mix well. Cover and refrigerate for 2 to 3 hours.
  • When the cheese mixture is firm, shape it into a ball. To make it look like a pumpkin, score the sides with vertical lines using a butter knife. Add the pretzel rod for a stem and transfer to a serving platter.

Please let me know your favorite holiday recipe and if you try this one, please come back and give your feedback.

Bubbling Brew Cheese Dip {New Food Friday}


Halloween is next month are you planning a party? I am not having a party but I am having a potluck on Halloween at work. Here is a great recipe from Hormel that is sure to spice up the party. This looks so simple I think even I can make it.

Bewitching Hot Pepperoni Cheese Dip

Servings: This recipe is recomended for 14 servings

  • 1 (8-ounce) package chive and onion cream cheese
  • 1 (3.5-ounce) package Hormel® Pepperoni, finely chopped
  • 1/2 cup milk
  • 1/4 cup finely chopped green onions
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons CHI-CHI'S® Diced Green Chilies
  • 1 1/2 cups shredded sharp Cheddar cheese


  1. In small saucepan, combine first 6 ingredients. Cook over medium-low heat, stirring constantly, 4 to 5 minutes or until cream cheese is melted. Stir in shredded cheese. Cook, stirring constantly, 3 to 5 minutes longer or until cheese is melted.

  2. Serve warm dip with cut-up fresh vegetables or breadsticks.

To make it a bit healthier you can use fat free cheese and Hormel's turkey pepperoni (which I love). I might try making this with fat free cream cheese and upping the green onions and add dry chives to compensate for flavor.

If you have a good Halloween recipie I would love for you to share!

Quick Healthy Dinner Ideas- Ratatouille {New Food Friday}


quick healthy dinner ideas ratatouilleNo I am not talking about the movie Ratatouille, but wasn't it cute? Anyway, I am all about quick and healthy meals. I don't like to cook but if I have to I want it quick and simple. I get all sorts of magazine and thumbing through one of them I saw this quick ratatouille recipe that I think even I can cook. It fits int the category of quick healthy dinner ideas. So part of my new food friday post here is the recipe.

Quick Healthy Dinner Ideas- Ratatouille

  • 2 tablespoons olive oil
  • 1 medium onion diced 3/4 inch pieces
  • 2 cloves of garlic minced
  • 1 eggplant (approx 1lb) diced 3/4 inch pieces
  • 1 red pepper 3/4 inch pieces
  • 1 can fire roasted diced tomatoes drained
  • 2 zucchini 3/4 inch pieces
  • 1 teaspoon chopped thyme
  • 1 can cannellini beans, rinced and drained
  • 1/4C parsley, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper


Heat oil in large lidded skillet on medium heat. Add onion and sautee for 5 min. Add garlic, eggplant, and red pepper. Cover and cook for 10 min. Mix in tomatoes, zucchini, and thyme. Cover again and cook for 12 minutes.

Stil in beans, parsley, salt, and pepper. Heat through.  Makes 4 servings.

Sever with polenta for a healthy option.

Nutritional facts

  • 229 calories
  • 2g fat
  • 35g carbs
  • 11g of fiber
  • 8g protein

Do You have quick healthy dinner ideas or quick healthy breakfast ideas? If you are interested in being featured for new food Friday please contact me.

Spooky Fingers Cookie Recipe- {New Food Friday}


I love They have such a great variety of recipes and most are added by users of the site. I also love they list nutritional values on some of them. Another nice thing is there is a spot to put your comments about the recipe. I have found recipes that people have commented about tweaks they have made that make the recipe even better or easier. You know I love easy!

Halloween is coming up. Do you have a Halloween costume yet? Going to a costume party or hosting one? These Spooky Finger Cookies will be the highlight of the food table, guaranteed!


Spooky Witches Fingers

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup whole almonds
  • 1 (.75 ounce) tube red decorating gel


  • Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; put in fridge for 20 to 30 minutes.
  • Preheat oven to 325 . Lightly grease baking sheets.
  • Remove dough from fridge in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.
  • Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.
  • Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

If you are wondering about nutritional value, check out for the full scoop. These are pretty low calorie cookies.