Saturday, May 16, 2015

Like Marzetti's Cole Slaw

So, I made cole slaw again last night. It is posted as "Almost Marzetti's Slaw Dressing" and OMG, is it GOOD!! I did mine just a little differently, but I can't get over how good this is- for something that took under 10 minutes to put together (I had shredded the cabbage yesterday).

Lunch! Intentionally over-cooked Polish sausages with cole slaw.

If you're interested in the original posted version of this recipe, just click the link above. Here is how I do it:

1 cup mayonnaise
2 Tablespoons red wine vinegar
1 Tablespoon yellow mustard
1/2 teaspoon celery seed
8 drops liquid Sucralose (equivalent to 1/3 cup sugar)

2 pounds cabbage, shredded

Combine dressing ingredients in a large bowl. Mix well.
Stir in cabbage, tossing until all is well-coated with dressing.
Cover and refrigerate several hours or overnight before serving.

Per Serving (based on 8 servings): 228 Calories; 24g Fat (86.2% calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 200mg Sodium.

Tuesday, January 27, 2015

Burgundy Mushrooms

This is an amazing recipe; we have been making it for YEARS for the holidays. I originally found it in a Leisure Arts book series "The Spirit of Christmas". It takes the better part of a day to cook, but little hands-on time. It's a great recipe to make and freeze in small portions for year-round use. Just thaw and reheat; serve in small crock pot or chafing dish. 

1 1/2 cups butter
1 quart red wine -- a medium-priced burgundy is fine
2 Tablespoons Worcestershire sauce
1 teaspoon dill seed
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 cups boiling water
3 beef bouillon cubes
3 chicken bouillon cubes
4 pounds fresh mushrooms, cleaned and trimmed
salt -- to taste

In a large Dutch oven, combine butter, wine, Worcestershire, dill, pepper, garlic, water and bouillon; bring to a boil.

Clean mushrooms with a damp paper towel and trim ends of stems.

Add mushrooms to liquid and reduce heat to simmer.

Cover and cook 5 to 6 hours.

Remove lid and cook 4 more hours. (When ready, liquid should just cover mushrooms.)

Salt to taste.

Serve hot.

Makes 16 servings.

Per Serving: 229 Calories; 18g Fat (80.3% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 492mg Sodium.

The actual calorie, fat and carb counts here will read high, as there is a fair amount of carbohydrate (and fat) in the cooking liquid, which is not consumed.

Friday, January 9, 2015

Pumpkin and Sausage Soup

It's soup weather, for sure! High today is supposed to be 16°, and low is 0°. I made this for the first time way back in November of 2004. It was posted on the lowcarbfriends web site, in its original form, as PhoebeHerself's Pumpkin and Sausage Soup. It hadn't been posted a week when I ran out and got the ingredients and made plans to try it- based on the OP's review. (Some people just have similar taste to mine, and I know pretty much whose recipes I'm going to like, and whose to steer clear of- I like almost all of the recipes Erin's recommended.) I tried it, and like all other recipes, I followed the recipe as written (except I used heavy cream instead of half-and-half). It was good, very good actually, but:

1- I really don't care for fresh mushrooms,
2- Bob Evans' Zesty Hot breakfast sausage can be pretty pricey, and
3- I rarely have chicken broth on hand.

The flavor is nothing like what you would expect!

Now it was time to modify this puppy and make it my own. I traded the fresh mushrooms for canned, the expensive sausage for the Aldi brand plus a teaspoon of crushed red pepper flakes, and the broth for bouillon cubes and water- and I still use heavy cream at the end.

I could eat this any time of the year, but right now it just seems particularly appropriate. I have shared this at any number of carry-in events, at work, school, church, Bible studies, family functions- you name it- I've shared it with them- and I usually come home with an empty container.

In the interest of full disclosure, I must admit
that this big mug holds two full servings!
Keep in mind this is MY way of making this masterpiece of a soup; if you prefer fresh mushrooms or chicken broth instead of bouillon, feel free to use the original recipe, or make your own modifications. Just don't neglect to try it!!

* Exported from MasterCook *

                         Pumpkin and Sausage Soup

Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4         ounces  canned mushrooms -- stems and pieces
  1/2      cup  minced onion
  4         chicken bouillon cubes
  1/2      pound  bulk sausage
  1         teaspoon  crushed red pepper flakes -- optional, if not using hot sausage
  1/2      teaspoon  minced garlic -- from a jar
  1         Tablespoon  Italian Seasoning
  15       ounces  canned pumpkin
  1/2      cup  heavy cream -- mixed with 1/2 cup cold water

Combine mushrooms in their liquid, onion and some water in blender container. Process until vegetables are finely chopped. Drain liquid into one-quart measure.

Add water to liquid in the one-quart measure to reach the four-cup level. Bring liquid to a boil.

Dissolve bouillon cubes in boiling liquid.

Meanwhile, brown sausage, drain, and then add the mushrooms and onion, garlic and herbs.

When all is blended, stir in the pumpkin and the bouillon and mix well.

Simmer 20-30 minutes.

Stir in the cream/water and simmer on low another 10-15 min.

Taste and add salt/pepper as needed.

  "modified from the original by PhoebeHerself"
  "7 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 230 Calories; 20g Fat (76.3% calories from fat); 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 720mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Thursday, January 8, 2015

Red Beans and Rice (without red beans OR rice)

I follow an eating schedule called ADF, or alternate day fasting (alternating feasting and fasting). This means that I eat an astronomical number of calories (2000 or more- I know, not truly astronomical, but it's HUGE for me) one day, and the following day, only a few hundred (normally less than 400). 

This is a hybrid of several IF (intermittent fasting), LCHF (low carb, high fat) and ketogenic plans. I take from each one the parts that make sense to me, and work them into my plan. The foods that I eat on either day, feast or fast, are generally in line with the Atkins OWL stage. Some days it's easier to follow Atkins induction food plan, and that's not a problem, either. 

I have been known to eat nothing but a single slice of crustless cheesecake on a fasting day, with coffee, for 363 Calories; 35g Fat (86.4% calories from fat); 8g Protein; 4g Carbohydrate; 1g Dietary Fiber; 143mg Cholesterol; 279mg Sodium. Other fast days, I'll eat a couple "meals" and no sweets at all. And still other days, I'll eat nothing, or just a cup of bouillon. It all depends on my appetite that day. 

This recipe is for a fasting day when I want a "meal", with great flavor, some volume, and not much in the way of calories, carbs or fat. It is so low that I could even eat it twice, or have two portions in a meal, and only get to 280 calories for the day. This came out really good; I would even eat it on a feast day, with some smoked sausage slices cooked into it. 

1- It would be possible to substitute the canned version of the black soybeans for the dry beans; just measure out a cup of beans, then rinse well with cold water before proceeding with recipe. Personally, I don't like opening a can of something and not being able to use it up in a recipe- therefore, I do this recipe with the dried beans. Nutritional values would change with this substitution.
2- There is no suitable substitute for the Miracle rice- except another Miracle product, such as spaghetti, processed in a food processor or blender. This would not change the nutritional values.

* Exported from MasterCook *

              Red Beans and Rice (without red beans OR rice)

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6        Tablespoons  dry black soybeans -- prepared: see directions
  1        chicken bouillon cube -- dissolved in 1 cup boiling water
  8        ounces  Miracle rice -- drained and rinsed
  1        Tablespoon  butter
  1/4     small  green bell pepper -- chopped
  1/4     small  onion -- chopped
  1        clove  garlic -- minced
  1/2     teaspoon  chili powder
            dash  oregano
            dash  salt
            dash  crushed red pepper flakes

Prepare beans:

Soak beans overnight to soften. Drain then cover with fresh water and bring to boil. Let stand for 1 hour. Drain.

In a small pan, combine bouillon and soybeans. Bring to a boil, then reduce heat to simmer. Simmer, covered, until beans are softened (they won't get "soft", like regular high-starch beans, but they shouldn't have a hard, crunchy center, either), adding liquid as needed to keep from boiling dry. Mine cook about three hours.

(Easier is to do it in the crockpot- about half a cup of water for every serving [3 Tbsp.] of beans -or use 3 cups water per rounded cup of beans- and one bouillon cube for every cup of water. Cook on LOW overnight, then freeze in recipe-sized portions.)

Remove cover from pan. Let beans continue to simmer until any liquid has evaporated. Remove from heat.

Prepare Red Beans and Rice (without red beans OR rice):

Saute onion, bell pepper and garlic in butter until onion is translucent and pepper is soft.

Add chili powder, oregano, salt and crushed red pepper flakes. Stir to combine. 

Stir in the beans and rice and continue cooking over low heat until flavors have had a chance to blend. I let mine go about 30 minutes or so.

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items):  140 Calories; 7g Fat (46.2% calories from fat); 9g Protein; 10g Carbohydrate; 7g Dietary Fiber; 11mg Cholesterol; 292mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Tuesday, January 6, 2015

Chocolate Chia Seed Cake

This is a really chocolatey, mildly sweet, appropriately rich, little bit crunchy (think Fig Newtons), incredibly moist, perfect dessert for lowcarbers or carbivores. 

Chia Seed Chocolate Cake
It has that flavor of cooked cocoa powder that I just love! A hint of coffee in the background- but if that's not your thing, you can just soak your seeds in a cup of plain water. I haven't tried the whipped cream on this yet, but I know it will be amazing! 

It's not a very thick cake, but it doesn't need to be.
I have had this recipe Pinned for a while now, and just didn't want to take the time to make it. Why, why, why did I wait???  I could have been eating this cake for weeks now. 

Here comes the chia seed warning: Chia seeds (any high-fiber food, for that matter) are high in phytates. Phytates are the salt form of phytic acid. Phytic acid is an antinutrient, which means that it has a strong binding affinity to minerals such as calcium, magnesium, iron, copper and zinc. This results in preciptiation, making the minerals unavailable for absorption in the intestines. Phytic acids are common in the hulls of nuts, seeds and grains. For this reason, I only eat my chia seed concoctions alone- like a piece of this cake for breakfast, or a late dessert, several hours after dinner, so as not to disrupt the absorption of the minerals contained in the rest of my meal.


* Exported from MasterCook *

                         Chia Seed Chocolate Cake

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/4 cup chia seeds
1 teaspoon instant coffee granules
1 cup hot coffee
1/2 cup unsweetened cocoa powder
1/2 cup butter
5 eggs
1 cup almond meal
1/3 cup Natural Mate stevia & erythritol *
6 drops liquid sucralose *
1 teaspoon baking soda
1 dash vanilla
1/4 teaspoon  salt

* These two sweeteners are replacing one cup of sugar- so if you have another favorite sugar replacement, you need use the amount that would be equivalent to one cup of sugar.
(Keep in mind that Splenda alone is NOT a good choice for sweetening chocolate.)

Preheat oven to 355F.

Line the bottom of a springform pan with foil; grease foil and sides of pan, set aside.

Place 1 teaspoon instant coffee granules into a measuring cup; pour in brewed coffee until volume equals one cup then stir in the chia seeds. Let stand for 15 mins. The chia seeds will form a thick gel.

In large Ninja blender, cream butter and sweeteners. Add eggs, one at a time, then vanilla and dry ingredients, stopping blender as necessary to scrape sides. Process thoroughly.

Add chia gel and mix until combined; scrape sides of blender, process another few seconds,  then pour batter into prepared pan

Bake for 30-45 minutes, or until center bounces back when pressed gently with finger.

Cool completely in pan before removing sides.

Invert cake onto rack; gently peel off foil and place bottom-down on serving platter.

Serve with freshly whipped cream, if desired!

Modified from a recipe found at:
which was modified from a recipe found at:

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 286 Calories; 26g Fat (68.2% calories from fat); 9g Protein; 18g Carbohydrate; 6g Dietary Fiber; 9g Sugar Alcohol from erythritol; 167mg Cholesterol; 404mg Sodium.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Monday, December 22, 2014

Pickle Juice

it's good for what ails ya!

Looks more like swamp water-
than the purified water on the label!

* Exported from MasterCook *

                               Pickle Brine

Recipe By     :
Serving Size  : 80    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  118 ounces  water
  1     cup  cider vinegar -- raw, unfiltered, unpasteurized
  1/3  cup  kosher salt
  1/3  cup  dill seed
  3     Tablespoons  pickling spice
  1     Tablespoon  minced garlic -- from a jar is fine

I took a gallon bottle of water and removed 1 1/4 cups of the contents (I drank it).

Then I added the remaining ingredients, through a funnel, to the water jug.

Cover tightly and let stand at room temperature for at least 4 days.

Refrigerate before using.

                                    - - - - - - - - - - - - - - - - - - - 

Per shot (1 1/2 ounces):  3 Calories; trace Fat (29.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 378mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.


I don't count calories or carbs from pickle juice- if I take the solids (seeds, spice, garlic) out of the recipe, the nutrition information reads: 

Per shot (1 1/2 ounces):  trace Calories; 0g Fat (0.0% calories from fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 377mg Sodium. 

and I strain the solids out of the juice before I drink it, so trace calories, trace carbs, nice sodium.

Nutr. Assoc. : 0 0 0 0 0 0

Wednesday, December 17, 2014

Baked Cuisinart Fork

Started in a cold oven, no pan, directly on the wire rack, baked at 325F for 35 minutes and left to cool with the oven door partially opened. 

I'm not sure how it was supposed to turn out, but this is what it looks like now:

This is what the whole thing looked like,
once I got it pried away from the rack.

This is where the label ended up, still readable.
I've always prided myself on my ability to "cook anything". Yeah. 
It wasn't on my Christmas list, but, under the circumstances, this might make a nice stocking stuffer.

Monday, December 1, 2014

Main Dish Like Velveeta Rotel Dip

Love this! I've made it countless times, and I keep going back to it. Low carb comfort food. I didn't have any Rotel tomatoes today so I used a can of diced tomatoes and 1/4 cup of sliced jalapenos (it's cold out there- and I only need dish detergent and Rotel. It can wait until tomorrow when I'm on my way home from school.) 

I browned five pounds of ground beef today, divided it up into two one-pound containers and two one-and-a-half-pound containers, put it in the freezer and decided I should make this before it froze solid. It's convenient to have browned ground beef at the ready for those days when nothing goes according to schedule.

It's not the prettiest dish, but it is tasty and filling.

Main Dish Like Velveeta Rotel Dip

1 1/2 pounds ground beef, lean
10 ounces canned tomatoes with green chilies -- Rotel brand
10 ounces cabbage -- sliced fine (angel hair)
8 ounces American cheese

Brown beef and drain.

Add tomatoes and cabbage.

Simmer until cabbage is tender and most of tomato liquid evaporates, about 15 minutes.

Add cheese and mix well after cheese melts.

Per Serving (based on 6 servings): 460 Calories; 35g Fat (69.9% calories from fat); 29g Protein; 5g Carbohydrate; 1g Dietary Fiber; 121mg Cholesterol; 817mg Sodium.

cjack1 from Low Carb Friends


Zucchini Bread

I probably should have shared this before Thanksgiving, and I did, in a few of the Facebook groups I belong to. But it just occurred to me this morning, that I hadn't posted it here. And it's such a good holiday nibble- 75% fat, not too high in protein, and almost 3g of fiber per serving! Freezes and thaws well, too.

I've made full size loaves, mini loaves and mini muffins.
Mini muffins are my favorite.

* Exported from MasterCook *

                              Zucchini Bread

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8 eggs
  2/3 cup  oil
  3/4 cup  coconut flour
  1 tablespoon  cinnamon
  1 teaspoon  vanilla
  1 teaspoon  baking soda
  1 teaspoon  cream of tartar
  1/2 teaspoon  salt
  36 drops  liquid Splenda -- or other sweetener of choice, equivalent to 1 1/2 cups sugar
  1 cup  shredded zucchini

Add eggs, oil, coconut flour, cinnamon, vanilla, baking soda, cream of tartar, salt and Splenda to a large blender container. Process until all ingredients are thoroughly combined, stopping and scraping down sides as necessary.

Add zucchini and pulse a few times to blend in. Scrape sides and pulse a couple more times. (I process at full-speed for 30 seconds at a time, because I want my zucchini to be undetectable.)

Preheat oven to 325F. Line a loaf pan with parchment paper. (This isn't done at the beginning of the recipe, because you need a few minutes for your batter to sit after mixing, so the coconut flour can absorb some of the moisture from the zucchini.)

Pour batter into prepared pan.

Bake for 55 minutes.

Remove bread from oven; remove bread from pan; remove parchment from bread.

Let stand until completely cool on a wire rack.

Wrap tightly and store overnight before serving.

  "Make a day ahead of time for best texture."
  "1 loaf"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 149 Calories; 13g Fat (75.3% calories from fat); 4g Protein; 5g Carbohydrate; 3g Dietary Fiber; 106mg Cholesterol; 194mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.

NOTES : Recipe can also make 32 mini-muffins (2 Tbsp. batter per muffin), 
(bake for 20 -25 minutes), 2 muffins to a serving, nutritional values are same as 1 slice bread:

Per Serving:  148.88 Calories; 12.53g Fat (75.3% calories from fat); 4.38g Protein;
4.89g Carbohydrate; 2.76g Dietary Fiber; 106.00mg Cholesterol; 193.84mg Sodium

2.13g carbs (net) per serving

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Sunday, November 23, 2014

Rum Balls

Today's recipe was not an original; I found it on the web somewhere (a few places, actually) but had to guess a little as the ones I found did not indicate when to add the butter.

Rum Balls

1 cup almond meal
1/2 cup unsweetened cocoa powder
2 Tablespoons powdered erythritol
2 Tablespoons butter -- softened
1/2 teaspoon vanilla
2 Tablespoons rum
liquid Splenda -- equivalent to 1/2 cup sugar

Combine almond meal, cocoa and erythritol in a small bowl.

Stir in butter until completely blended. (Mixture will be crumbly.)

Add vanilla, liquor and liquid Splenda (total of liquor and Splenda should be 2 to 3 Tablespoons) Start with two Tablespoons rum and add about 1/4 teaspoon at a time until the mixture all comes together in a ball.

Roll mixture into small balls.

Store in a cool place, or refrigerate, for several days to allow flavors to mellow.

Before serving, roll balls in, or sprinkle with, additional powdered erythritol.

Per rum ball (assuming 27 balls per batch): 35 Calories; 2g Fat (43.7% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 1g Sugar Alcohol; 2mg Cholesterol; 9mg Sodium


Mini Spini Souffle

...and the full-sized version (just keep scrolling past the mini version), in case you end up in love!

I usually make this in the crock-pot, but have done it in the oven when the crock-pots were otherwise occupied. I think at 300F it took about an hour, and at 350F it was ready in about 40 minutes. (It's oven-done when it's hot and bubbly, and the top is just beginning to brown. The top doesn't brown much in the slow cooker.)

Now, today, I made approximately one third of this recipe in my Little Dipper Crock Pot. It holds only two cups. So cute! I just love miniature food! 

This is how I did it:

* Exported from MasterCook *

                            Mini Spini Souffle

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10 ounces  frozen chopped spinach -- thawed, drained, squeezed dry
  1 tablespoon  dehydrated onion flakes
  2 2/3 ounces  cream cheese -- 1/3 of an 8-ounce block, softened
  2 Tablespoons  mayonnaise
  1/4 cup shredded cheddar cheese
  1 egg
  dash  white pepper
  dash  nutmeg

Drain and squeeze water out of spinach; set aside. Butter inside of 16-ounce capacity crock pot.

Combine remaining ingredients in a 4-cup Pyrex measuring cup, stirring until mixture is relatively smooth.

Add spinach, making sure to incorporate the cheesy mixture into every bit of the spinach.

Turn into prepared slow cooker.

Cook for 2 to 3 hours.

Serve hot.

  "Make in Little Dipper Crock Pot"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 245 Calories; 22g Fat (75.9% calories from fat); 
9g Protein; 6g Carbohydrate; 3g Dietary Fiber; 111mg Cholesterol; 279mg Sodium. 

I had it with a Polish sausage today- delicious! 


The full-size recipe is as follows:
* Exported from MasterCook *

                             Spinach Souffle

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 pounds  frozen spinach -- thawed, drained, squeezed dry
  8 ounces  cream cheese -- softened
  1/2 cup  mayonnaise
  1/2 cup  shredded cheddar cheese
  2 eggs -- beaten
  1/4 teaspoon  white pepper
  dash  nutmeg

Mix thawed and drained spinach together with onion. 

Beat remaining ingredients and blend in spinach mixture. 

Spoon mixture into a lightly buttered 3 1/2 quart crock-pot (or souffle dish to fit in a larger crock-pot) and cook on high for 3 hours.

  "~*~Slow Cooker~*~"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 272 Calories; 26g Fat (79.9% calories from fat); 
9g Protein; 6g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 307mg Sodium. 

Monday, October 27, 2014

10 Similarities Between Sugar, Junk Food and Abusive Drugs from Authority Nutrition

I was composing a rant when I came across this article, linked on Facebook. There is so much truth here, and there are so many people with their heads in the sand, who won't even bother to look at it (and if they do, they'll reject it, because it just doesn't fit with their beliefs- or their craving for sugar and/or starch). I know of people who won't even try to eat a healthy diet because "I just can't see not eating white bread. I just LOVE my white bread." Really? You're pushing 400 pounds, you're built like an apple- which means increased risk for diabetes, heart disease, etc., and you won't give up some stupid white bread??  I must be in some mood today- even after I deleted my ranting post, and decided to link a rather calmly-written factual article, I'm still ranting. OK, I'm done. 

Go read this article, and I'll rant another time:  10 Similarities Between Sugar, Junk Food and Abusive Drugs from Authority Nutrition.

Saturday, October 25, 2014

Jody's Pumpkin Bake

I have not posted anything in October. I haven't been cooking much (lots of time at school, then homework when home), so I really don't have much cooking to share. I've been depending on some of my favorite bloggers for recipes- and some old standbys. 

Jody's Pumpkin Bake has been breakfast more times than not, lately. Not my recipe, not from a blog, although one site that I don't frequent, has it. (I've tried a few recipes there- they all taste the same: bland. She takes a perfectly good recipe and destroys it and gives it stars, representing her evaluation of it. My advice is- find the original recipe, and go by that. It will almost certainly be better than her rendition. My other advice is- if you want to change a recipe, don't review it. It really isn't fair to the original poster.) 

In any case, this is as far back as I can find the Pumpkin Bake recipe. Granted, this recipe needs a little help- such as the reference to a "large can of pumpkin" being the 15-ounce size and the missing baking time (!) but it's mostly perfect in its original form. 

I make my own pumpkin pie spice, so my recipe shows the individual ingredients for the spices, but still equivalent amounts (1 teaspoon cinnamon, 1/2 tablespoon pumpkin pie spice - both doubled, since I usually make this for carry-ins and potlucks and such) to the original recipe. 

This is how I make it:

* Exported from MasterCook *

                           Jody's Pumpkin Bake

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
10 eggs  
16 ounces  cream cheese -- softened
  liquid Splenda (or other sweetener) equivalent to 1 cup sugar
30 ounces  canned pumpkin (could use the 29-ounce size)
1 Tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
dash ground cloves

Combine all ingredients. I do it in the blender, in the order listed.

Pour batter into a glass baking dish that has been sprayed with nonstick spray. 

Bake in a 325 oven until center is done. (I jiggle the pan, and if the center stays stationary, or nearly so, I take it out of the oven. It takes about 30 minutes or so) It will look 'puffed', but will shrink down as it cools.

Cool completely before serving, with whipped cream, if desired (and I desire!).

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 222 Calories; 18g Fat (70.0% calories from fat); 9g Protein; 8g Carbohydrate; 3g Dietary Fiber; 218mg Cholesterol; 174mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

FYI, a single batch of Pumpkin Bake fits nicely in an 8" square baking dish. A single batch is:

5 eggs  
8 ounces  cream cheese -- softened
  liquid Splenda (or other sweetener) equivalent to 1/2 cup sugar
15 ounces  canned pumpkin 
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
dash ground cloves

This will make six servings. Follow the same mixing and baking instructions. 

By the way, Kroger in my area (southwest Ohio) has the small cans of pumpkin and blocks of cream cheese on sale at 10/$10 right now. I'm stocking up.