December 20, 2014

Cornbread Stuffing with Sage and Sausage

 

Cornbread Stuffing with Sage and Sausage

How much of a recipe purist are you?   When you make a recipe for the first time, do you follow the directions to the letter, or do you start right in with the alterations?   When I make something for the first time, I like to be faithful to the source.  When I eat the finished product is when I start making changes in my mind for next time—Needs more salt.  Add cilantro and green onions.  Use more yogurt and less mayo….  So the first time I made Tyler Florence’s recipe for Cornbread Stuffing, I really liked it…but I knew I wanted to change some things and make it my own.  So here it is, just in time for your holiday parties: Cornbread Stuffing with Sage and Sausage!

This is a simple recipe that I make in two steps.  First is the cornbread, and second are the rest of the ingredients.  I even make the cornbread a day or two ahead—don’t worry if it’s a little stale, because you’ll be rehydrating it and baking it again.  Use any kind of sausage you like.   I make this with a one-pound log of plain old breakfast sausage, but you can try something spicier, smokier, or even get crazy and use chorizo!   The other thing you will want is fresh sage.  Use as much as you like – I use at least 3 tablespoons of minced fresh sage, but I think you could get crazy and use up to a quarter cup of it, if you really wanted it herb-y.  If you buy a bunch of sage, use the rest in roast turkey or chicken recipes – they’re a natural match.  (And I just saw this recipe that uses sage that looks amazing!  Replace the dried sage in the recipe for double the amount of fresh sage.)  For the cornbread, I always use Jiffy cornbread mix, because that’s what I grew up eating.  If you have a brand of mix you like better, or you make cornbread from scratch, try that.  The measurements might be a little different, but this recipe is really forgiving.  Just adjust your wet ingredients to make sure you get the right finished consistency.

Cornbread Stuffing with Sage and Sausage

Ingredients:

  • 4 boxes of Jiffy cornbread mix (or make your own cornbread)
  • 1 pound sausage, any kind
  • 3 onions, sliced into fine strings
  • 3 tablespoons (or more!) of minced fresh sage
  • 2 cups chicken or turkey stock
  • 1 cup milk
  • 4 eggs
  • salt and pepper
  • butter to grease the pans (or use a non-stick spray of your choice)

Directions:

  1. Bake the 4 boxes of cornbread mix according to the directions on the box.  I didn’t bother with muffin tins and just made the whole batch in a 9″x13″ cake pan.  Let cool.  You can make the cornbread a day or two in advance.
  2.  In a large pot, cook the sausage.  If you are using links, slice into small half-moons.  If you are using bulk sausage, cook and break it up with a spoon so you have little chunks.  When cooked, remove from the pan to the largest mixing bowl you have.  Do not drain the pan!
  3. While the sausage is cooking, cut the onions into skinny strings.  Cook the onions in the fat rendered from the sausage (or add more butter or olive oil if there isn’t a lot in the pan.)  Cook for about 15 minutes on medium, stirring so they don’t burn, until they are soft and caramel-colored.  Remove the onions to the big mixing bowl.
  4. Using your hands, crumble the cornbread into the bowl with the onions and sausage.  Add the minced sage and mix.
  5.  In a smaller bowl, mix together the stock, milk, and eggs.  Pour it over the cornbread mixture and fold to combine.  Season the whole thing with salt and pepper.
  6. Turn the cornbread out into a large greased casserole dish and bake uncovered for about 25 minutes at 375*F.  You’ll want to let it get a little crusty and brown on top.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

Thumbprint Cookies

It is the season for cookie baskets and cookie exchanges. How many dozen cookies have you made already? How about you, Coleen…(you ask?) Ummmm, zero….well, ‘til these! (I know, I know…better get on it!) Yup, part of my plan for this week. Here’s what I am hoping to accomplish.   I would LOVE to hear what varieties you are making for your loved ones this year!!!

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Mexican Wedding Cookies (Snowballs)
Gingerbread Hearts
Pignoli Cookies (here’s my recipe)
Chocolate Chip Oatmeal
Italian Almond Cookies (Robert’s constant request-here’s my recipe)
Spritz (my all-time, hands-down, yes, please! favorite)

But these are where I started. I just love thumbprint cookies! Most of you know that I bake/cook gluten-free. These also are paleo, dairy-free, and refined sugar-free. (Hope that is helpful to a few of you!) And all of that helps to keep these within my healthy but oh-so-yummy POV!  Enjoy!

Thumbprint Cookies

ingredients:2014-12-14 21.36.14
1/3 cup arrowroot flour
1/3 cup almond flour
1/3 cup coconut flour, sifted
1/4 teaspoon sea salt
5 tablespoons coconut sugar**
1 tablespoon water
1/4 cup coconut oil, melted
1/2 teaspoon vanilla extract
1 egg, room temperature
all-fruit marmalade or jam (I used ginger/orange and raspberry)
1 egg white beaten with 1 tablespoon water, for egg wash
1/2 cup finely chopped nuts (I used walnuts)

directions:

  • preheat oven to 350
  • line baking sheet with parchment paper
  • in a large bowl, whisk together dry ingredients (first 5)
  • in mixer bowl, combine the wet ingredients (next 4) for 1 minute
  • add the dry ingredients to the wet ingredients and combine with mixer
  • take tablespoon-sized balls of dough and quickly roll into a ball
  • dip into egg wash and then run through chopped nuts
  • place on lined baking sheet about 1″ apart
  • make an good-sized indentation with your thumb (or a wooden spoon handle)—but don’t poke through the bottom
  • fill the indentation with about 1/2 teaspoon marmalade/jam
  • bake for approximately 15 minutes ‘til just lightly browned; remove from oven
  • carefully transfer to a cooling rack
    makes 15 to 20 cookies

** NOTE: these are on the not-so-very-sweet side…you may want to add additional sugar!

 ♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Rosemary Chicken and Potatoes

Rosemary Chicken and Potatoes

Once again, I’m presenting a recipe so simple, I almost hesitate to call it a “recipe.”  This takes 5 minutes to put together, and is so quick and simple you’re going to laugh if you’re not making this already.  This one pot Rosemary Chicken and Potatoes is the best!

If you don’t have a big Le Creuset Dutch oven (or something similar; I’m not a stickler for name brands), it’s time to put it on the Christmas list.  This heavy enameled pot makes stews on the stove top as well as roasted meats and veggies in the oven a snap.   The tricks to this recipe are the fresh rosemary and the bone-in, skin-on chicken thighs.  The rosemary has to be fresh, because the oils that come out of the chopped leaves are what perfume the whole dish.  The chicken skin gets crispy and keeps the chicken moist.  Make sure that you don’t use too many thighs when you make this.  You want some space between the chicken pieces, so the air can circulate around them and crisp up the skin.

Ready for the easiest and tastiest one pot meal around?  Let’s go!

Rosemary Chicken and Potatoes

Ingredients:

  • 1 pound potatoes, any kind
  • 1 large  or 2 small onions
  • 1 1/2 – 2 pounds skin-on, bone-in chicken thighs (five thighs work best for us)
  • olive oil
  • salt and pepper
  • 1 large sprig of fresh rosemary

Directions:

  1. Preheat the oven to 375*F.  Wash the potatoes and cut into bite-sized chunks.  Cut the onion into large chunks.  Combine in the bottom of a large Dutch oven.
  2. Place the chicken thighs, skin side up, on top of the potatoes and onions.  Make sure there is space between the chicken pieces – you don’t want to crowd the pan too much.  Drizzle the whole pan—chicken pieces and down into the potatoes—with olive oil; use about 4 tablespoons.  Season the oiled chicken with salt and pepper.
  3. Strip the leaves from the rosemary and mince.  Sprinkle over the chicken and potatoes.
  4. Bake for one hour.  After an hour, set the temperature in the oven to 400*F, and cook for another 15-30 minutes, until the skin is golden and crispy.  Serve hot!

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

Squash Fries

Yup!  You certainly read that correctly!   FRIES!  Check ‘em out!

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And they were DEEEE-licious!  OK, so i have to tell you…my sister’s boyfriend, Mark, made a version of these for us when we went up to visit at his lakeside home in the fall.  They were so yummy!  And I have been meaning to make a batch but just hadn’t gotten around to it.  So when I asked Robert to pick from these squash in our pantry…I really didn’t think this would be his choice.  (I really thought he was going to ask for the pumpkin with stew baked in it.)

2014-12-07 20.45.53

Now, you probably have heard me mention once or twice (or more!) how much I love Butternut squash… ;-)  But these Delicata squash are a very close contender in my estimation.

Delicata are smaller than most other winter squashes. Their skin is also much thinner (think like a baked apple skin).  Making them super-easy to clean and cut—no peeling involved!   These fries fit so well into our healthy but oh-so-yummy POV, don’t you think?  Here is some additional nutritional info about Delicata squash.

Now, remember do NOT peel these Delicata squash…the skin is totally edible!!!  I hope you will give them a try.  Enjoy!

Squash Fries

ingredients:2014-12-07 20.54.51

2-3 Delicata squash
2 tablespoons extra-virgin olive oil  (I use ‘cold-pressed’)
1 tablespoon sea salt
1 teaspoon lemon-pepper seasoning, freshly ground
additional salt & lemon-pepper

directions:

  • preheat oven to 425
  • line a baking sheet with parchment paper *
  • wash and dry the squash
  • cut the ends off
  • cut each of the squash in half lengthwise
  • scrape out the seeds
  • slice into 1/2″ thick slices (half-moon shape)
  • use a large bowl, and toss the sliced squash, the oil and seasonings together
    NOTE: you probably won’t need all of the oil; use just enough. I used only 1+1/2 tablespoons
  • pour the seasoned squash pieces onto the lined baking sheet; place in oven
  • bake for 15 minutes; flip each piece over
  • bake for an additional 6-8 minutes ‘til squash is tender and nicely caramelized
  • remove from oven, and season liberally to taste
  • serve immediately

* of course, you can use foil as an alternative but they will be a bit greasier

 ♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Whole Wheat Ginger Snaps

Whole Wheat Ginger SnapsI saw Coleen’s post on Monday for her delicious-looking cupcakes, and I could almost taste them!  She used molasses, which got me thinking about that dark, almost smoky-sweet flavor.  I knew what I wanted – ginger snaps!  So I poked around online, found a recipe I liked, modified it for my house, and voila:  Whole Wheat Ginger Snaps!

These go great with milk for the kids, or coffee for grown-ups.  Heck, get a double dose of spicy and have these cookies with a chai latte!  There are plenty of pantry staple spices here, but the two kickers are molasses and candied ginger.  Check in the dried fruit section of the store.  I keep my candied ginger in the freezer – it will keep indefinitely (and if it’s out of sight, I won’t eat the whole bag in one sitting!)  I like to have it in the house because a big bite of it can calm a nauseous tummy.

If you have a cookie exchange this season, wow them with these boldly flavored cookies.  Your friends will thank you!

Whole Wheat Ginger Snaps

Ingredients:

  • 1 3/4 cups whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon garam masala (or use 1/4 teaspoon ground cloves and 1/4 teaspoon finely ground pepper)
  • 1 cup packed brown sugar
  • 1 1/4 sticks butter, room temperature
  • 1 egg, room temperature
  • 1/4 cup molasses
  • 1/2 cup candied ginger, minced

Directions:

  1. First, put the butter in a large bowl and let it come to room temperature.  Put the egg next to it.
  2. In a medium bowl, mix together the flour with the baking soda, ground ginger, cinnamon, salt, nutmeg, and garam masala.
  3. In a large bowl, cream the butter with the brown sugar.  Mix in the egg and molasses.  Add in the minced candied ginger.
  4. A little at a time, mix the flour mixture into the butter mixture.  Refrigerate for one hour.
  5. Preheat the oven to 350*F.  On a Silpat liner or parchment paper, scoop out teaspoon-sized balls of cookie dough.  These will spread out, so give them some room.  I used a melon baller and it worked well.  Bake for 13 minutes.
  6. Let cool on the cookie sheet for a minute, then remove to a wire cooling rack.
  7. Don’t let the kids see these before dinner or you will be pestered until it’s time for dessert.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

Mini Gingerbread Cupcakes

2014-11-30 20.38.40

For our family’s Thanksgiving Feast (as the grandchildren call it!), we always divvy up all of the different dishes that make up our spread.  This year I was happy to prepare a side dish (Quinoa Veggie Salad w/ Orange Vinaigrette), the beverages (one <adult> choice of which was Apple Cider Sangria), and a dessert…these spicy-sweet Gingerbread Mini-Cupcakes. Oh, they were so darling! And just the perfect mouthful (and I mean FULL).  <Of course you certainly could make these in a standard cupcake size, too!>

2014-11-27 13.11.15

For those of you who are just beginning to follow the path of gluten-free baking, try this recipe.  When I first made these cupcakes, I used a ‘gf all-purpose flour blend.’ You can pick up a box in the gluten-free section of almost any grocery store. However, if you have a pantry filled with jars of different gluten-free flours, I used 1/2 cup brown rice flour, 1/4 cup tapioca flour, 1/4 cup potato starch, 1/4 cup hazelnut flour).  Note that these are dairy-free if you prepare them with coconut oil…and of course no whipped cream!

This is a quick recipe to pull together…and only takes 10-12 minutes to bake. We enjoyed ours with Spiced Whipped Cream (see the recipe from last week’s blogpost here).  But they would be equally yummy with a cream cheese frosting or a simple buttercream frosting, too.  Enjoy!

2014-11-29 22.51.34

Mini Gingerbread Cupcakes

ingredients:
1+1/4 cup gluten-free all purpose flour blend **
1+1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon salt
4T butter, room temperature (I used coconut oil)
1/2 cup brown sugar
1/2 cup molasses
1 egg, room temperature
1 teaspoon baking soda
1/2 cup boiling water

directions:

  • set out the butter (or coconut oil) and egg to come to room temperature
  • fill muffin/cupcake tins with liners (mini = 30; regular = 12)
  • preheat oven to 350
  • mix flour(s) and spices together in a small bowl
  • with mixer, cream together butter (or coconut oil) and sugar
  • add egg, then molasses; beating ‘til nice and creamy
  • microwave the water in a measuring cup ‘til boiling; remove and <carefully> stir in the baking soda; set aside
  • add the dry ingredients to the mixer bowl, and blend for about 1 minute ‘til it all comes together
  • continue to blend while pouring in the water; beat for an additional minute or so (batter will seem thin but it very quickly thickens up)
  • fill lined cupcake tins about 3/4 full with batter
  • bake minis for 10-12 minutes (regular for 20 minutes), or ‘til firm to the touch and slightly browned
  • take pan from oven and immediately remove cupcakes to a cooling rack
  • once completely cool, frost as desired

 ♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Leftover Link-aPalooza

My girls, admiring the turkey!

My girls, admiring the turkey!

Esteemed Ladies of Girlfriends Coffee Hour, I come to you with my apron in hand.  I ask for your mercy.  I don’t have a new recipe for you on this Black Friday…this day after Thanksgiving.  Let me explain.

We moved to Austin, Texas two week ago, from sunny Los Angeles.  This was our first Thanksgiving apart from family, friends, and “home”.  I didn’t make any new recipes, and I didn’t even make anything that challenging:  mashed potatoes, roasted vegetables, and pumpkin pie.  My husband made the turkey and gravy, and we bought rolls from the grocery store.  And you know what?  I was pretty happy with it!  Sometimes it’s nice to not stress over big events.  So instead of jumping through hoops to make a new recipe specifically for a blog post today, I’m just going to post links to stuff I MIGHT make.

That’s right.  I’ve got the turkey carcass on the stove already, making a delicious-smelling stock.  I’m not sure what I’ll do with the rest of the meat, mashed potatoes, cranberry sauce, and gravy.  But here are some recipes I’ll probably be checking out tomorrow, Saturday, and Sunday.  And instead of worrying about it, I’m going to focus more on my kids, my husband, my health, and my sleep.  :)

Ready for Link-aPalooza?  Let’s go!

This is for breakfast, minus the corn, and plus a little cranberry sauce:

http://www.foodnetwork.com/recipes/danny-boome/bubble-and-squeak-with-corn-puree-recipe.html

Still more mashed potatoes?  Maybe some Colcannon!

http://frugalgirlmet.blogspot.com/2012/03/colcannon.html

Lots of leftover cranberry sauce?  Go Ikea-style!

http://www.epicurious.com/articlesguides/holidays/thanksgiving/leftovers-cranberry-sauce/recipes/food/views/Swedish-Meatballs-350172

Stuffing from last week’s Thanksgiving Burger?

http://www.kraftrecipes.com/recipes/stuffing-topped-vegetable-bake-138240.aspx

And if you have extra pie?  EAT IT UP!!!

God Bless you all.  — Dana

Pumpkin Pie with GF Nut Crust—and Spiced Whipped Cream

2014-11-23 21.57.44I think that the Thanksgiving meal is one where the most traditional fare is prepared, served, and enjoyed.  Whether they are the ubiquitous offerings…turkey (goes with saying, right?), gravy, cranberry sauce; or favorites that are traditional for your own family…there are just some dishes we expect to prepare and share.  One of these is Pumpkin Pie!

Ok, asking for a show of hands, please…how many of you are baking pumpkin pie(s) to serve to your loved ones at your Thanksgiving dinner?  Me, too!  Actually, have already made this one.  The recipe included below features a Gluten-Free crust (made with almond and hazelnut flours) filled with a very traditional Pumpkin Custard and served with Spiced Whipped Cream to top it all off.  If you are looking for something traditional but with an updated twist, this might just fit the bill!

Here’s a tip (oh, punny!) for decoratively adding the whipped cream topping:  place a large-sized cake decorating tip (I used a #2D) into a small zip-top disposable bag…snip off JUST a bit from one corner.  Push the tip firmly into the snipped corner and add a good amount of the Spiced Whipped Cream into the bag; zip closed being SURE the baggie is sealed.

2014-11-23 19.59.46

 

Carefully manipulate the whipped cream down towards the corner holding the tip…making sure the tip remains lodged in the opening.  Gently squeeze allowing the whipped cream to come out through the tip.  Decorate to your heart’s content!  Make designs…write ‘Thank You, God, for all Your blessings!’ on the pie top.  Have fun!

 

Pumpkin Pie in a GF Nut Crust
with Spiced Whipped Cream

2014-11-23 22.07.23

Nut Crust
ingredients:
1+1/2 cups almond flour
1/2 cup hazelnut flour
1/4 teaspoon salt
1/8 teaspoon almond extract
1 egg
1+1/2 tablespoons ice cold butter

directions:

  • cut butter into small cubes; place in fridge ‘til ready to use
  • preheat oven to 350
  • place ingredients in food processor (in order listed)
  • immediately pulse ingredients ‘til they come together into a ball
  • dump gathered ingredients into a 9″ tart pan
  • press out from the center evenly spreading across the bottom of pan and up the sides
  • bake for 15 minutes ‘til just beginning to lightly brown around the edges (don’t be alarmed if center puffs up; just lightly tap pan onto counter…crust will settle)
  • allow to cool completely before adding pumpkin custard filling

Pumpkin Custard
ingredients:
1+3/4 cups pumpkin puree (15 oz. can)
1/2 cup almond milk
1/2 cup half and half
2 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (freshly ground if possible)
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon liquid stevia (I used vanilla stevia)*

directions:

  • Increase oven temp to 375
  • in a large bowl, whisk eggs and salt
  • add in liquids and pumpkin puree, continuing to whisk
  • add spices and sweetener whisking ‘til spices are fully blended in
  • pour into the cooled nut crust (it will fill the pan)
  • place filled pan on a baking sheet’
  • bake at 350 for 50-60 minutes
  • custard is done when center is set and slightly puffed
  • allow to cool before slicing
  • store any leftovers in the ‘fridge

Spiced Whipped Cream
ingredients:
1/2 cup heavy or whipping cream
2 teaspoons 10X powdered sugar
1/4 teaspoon vanilla extract
1/8 teaspoon EACH ground cinnamon, nutmeg, allspice, ginger

directions:

  • in mixer bowl, at medium-high speed, beat cream ‘til peaks start to form
  • add sugar and spices into a fine sieve or sifter and dust over whipped cream
  • start mixer up again, pour in extract
  • continue to whip just ‘til stiff peaks form
  • (follow directions above if piping using decorative tip) otherwise, serve with Spiced Whipped Cream

 ♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Thanksgiving Burger

thanksgiving burger

If you’re anything like me, Thanksgiving is one of your favorite times of the year.  The best food, the best company (family, friends, fortuitous strangers), and the best traditions.  If you can’t wait for that one day a year, make this Thanksgiving Burger!

The secret ingredient is a box of bread stuffing mixed in with the turkey.  It adds moisture and the unmistakeable seasonings that really make this burger special.  Your toppings can vary—add gravy, sweet potatoes, whatever you like!  I made mine easy, with a quick smear of mayo, cranberry sauce, and lettuce.

Ready to taste the season before the day gets here?  Let’s give thanks!

Thanksgiving Burger

Ingredients:

  • 1 box bread stuffing mix (I used Stove Top)
  • 20 ounces ground turkey
  • 1/8 teaspoon granulated garlic
  • 1/4 teaspoon celery salt
  • 1 can cranberry sauce
  • for each serving:  1 hamburger bun, mayonnaise, a few leaves of lettuce

Directions:

  1. Prepare the stuffing mix according to the directions on the box.  Let cool a little.
  2. Combine 1 cup of prepared stuffing with the turkey.  (Refrigerate the rest of the stuffing and eat it later, or use it on top of casseroles!)  Form four 5-ounce burgers, and refrigerate for at least an hour so they firm up a little.
  3. Fry the burgers in a non-stick pan.  Use a little oil of your choice, and cover the pan with aluminum foil.  Cook on medium heat for about 6-8 minutes, until done on one side with a little crust.  Flip, cover, and cook again.
  4. To serve:  give a light coating of mayo to both top and bottom hamburger buns.  Add a couple teaspoons of cranberry sauce to the bottom bun, then the lettuce.  Top with the burger and the top bun.  Serve hot!

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

Spiced Pumpkin Smoothie

2014-11-16 22.22.56 HDR

‘Tis the season for all things PUMPKIN!  Pumpkin pie, pumpkin chili, pumpkin muffins, beef stew IN a pumpkin, pumpkin in your oatmeal, pumpkin ice cream…what are some of your favorites?  Over the weekend, Robert and I took a roadtrip down to celebrate my brother’s birthday and treated ourselves to some nice large coffees to go along.  Mine was a pumpkin spice latte…deeeeee-licious!  And it got me thinking about other pumpkin-y&spicy beverages. Why not pumpkin&spicy smoothies!  So when we got back home that is exactly what I made!  The quantities below made up two big mugs-full…and about 8 ounces for me tomorrow morning  ;-)   (I think I am going to make these again as a healthy, hearty breakfast prior to Thanksgiving Dinner.)

This is SO in line with our healthy but oh-so-yummy POV!  Here’s a link to some of the healthy benefits and nutrition facts about pumpkin.  This smoothie is loaded with protein, fiber, low in fat, and full of flavor.  Of course, you can substitute any milk or milk alternative and your choice of yogurt.

2014-11-16 22.19.30
Also, I added a couple of smashed up graham crackers into the blender, too (and tossed a few crumbs onto the top of Robert’s smoothie.)  Hope you enjoy it, too!

Pumpkin Pie Smoothie

ingredients:
1 cup canned pumpkin puree, FROZEN
1 cup vanilla Greek yogurt
2 cups almond milk
1 cup ice
1 really ripe banana (frozen, too)
2-3 tablespoons pure maple syrup (or honey or agave)
1 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated is superb!)
1/2 teaspoon ginger
1/4 teaspoon ground cloves (optional)
1 graham cracker (smashed up in a baggie) optional!

directions:

  • place all ingredients into your blender container
  • blend on high ‘til ice is thoroughly pulverized (this will depend on the strength of your blender)
  • pour into big mugs, add straw (or not!)

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen