Tag Archives: brown sugar

No Bake Pumpkin Cookies

OK, OK, OK…I know that I have not been on here or made something that was just totally irresistible to you through pictures (we need smell-a-vision) and through posts. I have revamped a couple of recipes and added pictures to those, but I am here today to let you know that I have made a new delicious discovery on Pinterest! These are of the “no-bake” variety and I must say, I was doubtful at first, but OH MY GOODNESS, these were delish! I will let you make them and decide for yourself! Ignore the crock pot in the background…it needed to feel included šŸ˜‰

Makes: 36 cookies

Here’s what you’ll need:

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1 1/2 cups white sugar

1/2 cup brown sugar

3/4 cup butter

2/3 cup milk

1 (3.4 oz) instant vanilla pudding mix

1 Tbsp pumpkin pie spice

1 tsp vanilla extract

3 1/2 cups oats


In a saucepan, combine sugars, milk, and butter.

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Bring to a boil for 2 minutes.

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Remove from heat and add in the pudding mix, stirring to combine completely.

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Add in the pumpkin pie spice…

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Stir until completely combined, then let the mixture rest for 5 minutes…

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Drop by rounded tablespoonful onto waxed paper, and allow to cool completely (about 4 hours).

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Store in an airtight container.

*Freezer Directions:

Follow directions above. When completely cool, transfer to a gallon-sized freezer storage bag.

Healthy Banana-Walnut Bread

I have always had a hidden indulgence for banana bread and my mom used to make it all the time. However, times have changed a little bit and I love the fact that this bread is made with whole wheat flour. It helps to cut down on the caloric intake and actually makes this bread taste better, but I’ll let you be the judge….please enjoy!

Makes: 1 loaf pan (16-18 slices)

Here’s what you’ll need:

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1/2 cup (8 tablespoons) butter

1/2 cup brown sugar

1 tsp vanilla extract

1/4 tsp banana extract

3/4 tsp baking soda

1/2 tsp salt

3 (medium-large bananas) cut into chunks

1/4 cup honey

2 large eggs

2 cups whole wheat flour

1/2 cup chopped walnuts


Pre heat your oven to 350 degrees. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan or 9″ x 5″ loaf pan…..

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In a large bowl, beat together the butter and sugar…..

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Add the vanilla, baking soda, salt, and bananas, beating until well-combined…..

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The mixture will not be completely smooth….there will be pieces of banana chunks in the batter…..

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Beat in the honey and the eggs…..

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Add the flour…..healthy banana bread & Apex 029

Then the walnuts and stirring with a spoon until smooth…..

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Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes…..

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Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent from furthur browning and bake for an additional 10-15 minutes, then remove the bread from the oven (a toothpick inserted in the middle should come out clean). Allow the loaf to cool for 10 minutes then remove it from the pan and set it on a rack to cool completely…..

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This recipe is lower in calories….it’s only 175 calories a slice! Please enjoy without the guilt!

Beef and Broccoli with Peppers

Have I stated how much I love my slow cooker?? Well, I LOVE MY SLOW COOKER! Hopefully you could “hear” me šŸ™‚ I love the slow process of cooking, just goes to prove that “patience is a virtue”, especially when we prepare meals for the ones we love. I found a recipe that I changed, of course, and this recipe has been tried so many times by other cooks and websites, that I finally thought I would have a go at it and give it a try. I love Beef and Broccoli and I decided that if I try a little bit of Capsicum (bell peppers) in my recipe at the end, it would have even better flavor…so that’s what I did. I sure hope you enjoy! I sure as heck know that we sure did! šŸ˜‰

Makes: 4-6 servings

Here’s what you’ll need:

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1 cup water

1 beef bouillon cube

1/3 cup brown sugar

3 cloves garlic, minced

1/3 cup soy sauce

1 Tbsp sesame seed oil

1/2 tsp ground ginger

1/2 tsp crushed red pepper flakes

2 pounds beef stew meat

7-8 mini sweet peppers (bell peppers), sliced thinly (or equivalent to 2 regular-sized, sliced bell peppers)

2 Tbsp cornstarch

16-24 oz. broccoli florets (frozen)


Place liner in slow cooker, or spray with non-stick cooking spray. Turn slow cooker on LOW and place the beef stew meat in the slow cooker along with the soy sauce….

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Brown sugar…..

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Sesame seed oil…..

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Ground Ginger, Crushed red pepper flakes, water, and beef boullion cube…..

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Toss (mix well) to coat. Cover and cook on LOW for 7-8 hours….

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After the 7-8 hours of cooking time, remove about 3 Tbsp of sauce from theĀ slow cookerĀ and combine with the 2 Tbsp of cornstarch to make a slurry…..

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Pour and stir the slurry into the beef mixture in the slow cooker and let thicken before adding remaining ingredients……

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Add broccoli (as much as you want and you don’t have to thaw broccoli)

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Slices of bell peppers….

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Stir to combine again and continue to cook onĀ LOW for 15-20 minutes to thicken the sauce…. (this also cooks the broccoli to a desired tenderness and the same for the bell peppers)…..

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During this time you can (follow theĀ productĀ instructions) make your rice. We used brown rice. This dish has great flavor without excessive amounts of MSG….

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Please enjoy!

Pumpkin Pie Muffins (Leftover pie filling)

I’m what you call a bit of a Penny Pincher (sometimes)and I have realized that if I have leftover ingredients from something that I have made, I look to make something else from that leftover mixture. This is where I found a recipe from The Rescue Baker online and I needed to use leftover pumpkin pie filling which I had already mixed with the eggs, evaporated milk, cinnamon, ginger, cloves, etc… I was amazed at the richness and texture from this leftover miracle! Make sure to adjust the baking powder if necessary! It’s quick and easy…let’s get started! www.therescuebaker.com

Cook Time: 20-25 minutes

Makes: 9 muffins

Here’s what you’ll need:

1 1/4 cups leftover pumpkin pie filling (this is how much I had leftover)

1 Tbsp baking powder

1 cup flour

1/4 cup brown sugar

1/2 cup milk

chopped walnuts or pecans (optional)


Pre heat oven to 350 degrees.

In a medium-sized mixing bowl, mix together the leftover pie filling, brown sugar, flour, baking powder, and milk until well blended…

Pour batter into muffin tins lined with paper baking cups or spray tins with non-stick cooking spray. Fill muffin cups 2/3 of the way full, I used a 1/3 measuring cup to dip out the batter into the muffin cups/tins…

Bake at 350 for 20-25 minutes…check for firmness.

Let muffins cool before placing the muffins on a wire rack to finish cooling completely…


Please make sure that you are using the filling that is already made from making a pumpkin pie. If you use just canned pumpkin pie filling and the remaining ingredients in this recipe, they turn out dense and heavy.

Grillin Baked Beans


Makes: 12-16 servings (this recipe can also be cut in half)

Here’s what you’ll need:

1 pound smoked brisket or bacon cut into 1/4-inch slivers

1 can (15 oz) black beans

1 can (15 oz) dark red kidney beans

3 cans (15 oz each) baked beans or pork and beans (we used 2-21.5 oz cans)

1 large sweet onion (vidalia), finely chopped

1 red bell pepper, cored, seeded, and finely chopped

1 green bell pepper, seeded and finely chopped (poblano peppers are optional)

4 garlic cloves, minced

3-6 jalapeno peppers (optional) seeded and diced

2 cups sweet red barbecue sauce (your favorite brand)

Dijon mustard (amount depends on taste, we add 1/4 cup)

1 1/2 cups firmly packed light brown sugar, or more to taste

2 tsp liquid smoke (optional)

Coarse salt and freshly ground black pepper

You’ll also need:

1 large (turkey-size) or 2 medium size aluminum foil pans; 2 cups of wood chips or chunks (preferably pecan or hickory) soaked for an hour in hot water to cover, then drained. (We didn’t use the wood chunks and cooked this on a charcoal grill at a family gathering, turned out just as wonderful.)


If using bacon instead of brisket, place it in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired.

Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold water and drain again…..

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Place all the beans (including the baked beans and pork and beans) in a large non-reactive mixing bowl and add the onion, bell peppers, garlic, jalapenos, poblanos, and stir to mix…..

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Add the barbecue sauce, brown sugar, mustard (optional), liquid smoke, if using, and fried bacon or brisket…stir to mix. Taste for seasoning, adding more brown sugar or mustard if necessary, add salt and pepper to taste…..

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Transfer the bean mixture to the aluminum foil pans. (you can drizzle a little of the bacon fat for more added flavor).

Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips (if using) in a smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low and then toss all of the wood chips or chunks onto the coals.

When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill…..

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Cook the beans until they are thick and richly flavored, about an hour or so. If the beans start to dry out, cover them loosely with foil.


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These are a huge hit at big gatherings! We highly recommend these!

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