Lightened-up Pumpkin Bread with an Fluffy Pumpkin Spread

This pumpkin bread is lightened up so you can afford to lather up the spread on these slices.
Years ago, I found this recipe in a healthy cooking Taste of Home cookbook. Proving to my children they couldn't taste a difference in this recipe compared to the ones full of fat, I gave them a blind taste test. Each one picked the less fattening version as tasting better. Yay!

Whether you want to try this one or use your favorite stand-by recipe, you must try the spread. I'm afraid my children don't eat pumpkin bread without this now. It makes a lot, so we usually run out of bread before spread. So begins the cycle. Make more bread. Run out of spread. Make more spread for the leftover bread. Repeat.

Lightened-up Pumpkin Bread (courtesy of Taste of Home)

2 1/4 c. sugar
2 c. all-purpose flour
1 1/3 c. cake flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking powder
3/4 tsp. ground cloves
1/2 tsp. ground nutmeg
4 eggs
1 can (15 oz.) solid-pack pumpkin
1 c. buttermilk
1/2 c. unsweetened applesauce
1/3 c. canola oil

1. In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, applesauce and oil. Stir into the dry ingredients just until moistened.

2. Transfer to two greased loaf pans. Bake at 350 degrees for 45-55 minutes or until golden brown and a toothpick inserted near the center comes out with moist crumbs. Cool for 10 minutes before removing from pans to wire racks.

Pumpkin spread

1 16 oz. container of Cool Whip
1 large (5 oz. ) pkg. Instant Vanilla Jell-O pudding mix
1 (15 oz.) can of pumpkin
1/2 - 1 tsp. pumpkin pie spice

In a large bowl, mix all of the above ingredients together. Keep refrigerated until ready to use.

Cucumber Mini Toasted Bites and a STEAL on a Mandoline Slicer

I can't get enough of these little cucumber toasty bites. Adapted from Taste and Tell's blog I have made these several times and probably have eaten more than my share. They are a quick and unique appetizer I think you'll like.

Cucumber Mini Toasted Bites 

4 oz. cream cheese, softened
1/4 c. mayonnaise
1/2 of a (.06 oz.) package of dry Italian season dressing mix
1 baguette
1 English cucumber, sliced
1-2 T dill weed
olive oil

Slice baguette and brush each slice with a little olive oil.
Toast them in an oven at 350 degrees for 8 to 10 minutes.
Blend the cream cheese, mayo and Italian dressing mix together.
Once baguettes are cooled, spread dressing on top of each slice.
Top with a cucumber.
Sprinkle dill on each one.

I recently bought this Mandoline Slicer that made slicing the cucumbers much easier. It's very affordable, but you can get it for a steal at 40% off with a special code for my readers. Use code ZI6ZU5ST at checkout and you'll get $8 off! I've always wanted one of these. This is a simple one that is so easy to use and cleans up well in the dishwasher. Let me know what you think!

Book Darts

I know a lot of you love to read like me. Indeed if you are truly like me, you have a million books in the works at a time, so you need a lot of bookmarks.

I found these darling little Book Darts  a while back that spoke to me. I attend a book club where we often want to refer back to a part of the book for a discussion. Rather than have a bunch of sticky note/flags, these darts come in handy for marking a spot. Of course, they can also just be a sole bookmark in the book you're reading.


They are pliable and can fit just a few pages to a clump of pages. 

By the way, have you read this Melissa Michael's book? I am only into it a chapter or so, but I can tell it will be a game changer for me.  

Our Favorite Scotcheroos

I know. There are a million recipes of scotcheroos out there. However, I have tried probably at least 10 and have found this one to be our favorite. It certainly pleases every mouth in our house. 

















 Scotcheroos

1 cup light corn syrup
1 cup white sugar
1 1/2 cups smooth peanut butter
5 cups Rice Krispies
1 1/2 cups butterscotch chips (or one 11 oz package)
1 1/2 cups semi sweet chocolate chips (or one 11-12 oz package)

Bring the corn syrup and sugar to boil over high heat in a saucepan. Add the peanut butter and remove heat. Pour mixure over cereal in a large bowl. Stir until the cereal is all covered.

Pour and press cereal mixutre into a lightly greased or buttered 9x13 pan. While that is cooling, place all the chocolate chips and butterscotch chips in a microwave-safe bowl and in 30-second increments,  melt the chips on high heat stirring after each 30 seconds. It takes about three to four times to make the frosting smooth and lump free. Once ready, spread the frosting on top of the rice krispie mixture. Cool in the refrigerator until set.

Tropical Fruit Dip

This dip is so easy; you won't feel like you need a tropical vacation after making it. I love the light texture and the coconut taste.

I have used the cream of coconut in the can before, however I am now a fan of this kind because it seems to keep better after using just the 3 T of it. It has some fun recipes on the back as well. 

Tropical Fruit Dip

1 sm. box of vanilla pudding mixed according to directions
12 oz. tub of cool whip
3 Tb. cream of coconut (found in the drink mixers isle of the grocery store -- see picture above)
2 tsp. coconut extract

Combine the pudding and the cool whip in a bowl and mix with a blender for a minute or so. Then add the cream of coconut and the coconut extract.

I like it to chill for at least a couple of hours before serving. 

That's it! Go find your cabana. 

Homemade Taco Seasoning

Did you know you can make the same seasoning packets you can buy in the store from ingredients in your spice drawer? My amazing mother gave me a great recipe years ago to use to season the ground beef for tacos. I personally think it tastes better than the packaged seasonings.

Taco Seasoning Mix (equivalent to one package of taco seasoning mix)

2 tsp. instant mixed onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cornstarch
1/2 tsp cumin
1/2 tsp. crushed, dried red pepper
1/4 tsp. oregano

Combine all ingredients in a small bowl until evenly distributed. Use when recipes call for a seasoning packet. 

When adding to 1 lb. of cooked ground beef, add 1/2 cup of water and simmer of 10 minutes, stirring occasionally. Makes filling for approximately 8 tacos.

Cookie Butter Peanut Butter Cookies

It's a mouthful to say the name of this cookie. I feel like Cookie Monster from Sesame Street.

However you want to name this cookie, it will attract all cookie butter or peanut butter lovers; don't forget fans of Trader Joe's. So, that should cover everyone, right?

This is an easy recipe. I'm going to be posting it on The Best Dessert Recipes site where they have featured a few of my dessert recipes.

Cookie Butter Peanut Butter Cookies

½ cup butter

½ cup peanut butter

¼ - ½ cup cookie butter

1 ¼ cup flour

½ cup sugar

½ cup packed brown sugar

1 egg

½ tsp. baking soda

½ tsp. baking powder

½ tsp. vanilla

Coarse Sugar

In a mixing bowl beat margarine, peanut butter and cookie butter with an electric mixer on medium to high speed for 30 seconds. Add ½ cup of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat until thoroughly combined. Beat in remaining flour. If necessary, cover and chill until easy to handle.

Roll dough into small balls and place on an ungreased cookie sheet. Flatten with the bottom of a ladle or spoon. Sprinkle each cookie with the coarse sugar.

Bake in a 375-degree oven for 7 to 9 minutes or until bottoms are lightly browned. Cool cookie on a wire rack. Yields about 2 dozen cookies – depending on the size of the cookie. They could be made into smaller balls to make more as they tend to expand.