Pumpkin Bread Pudding

Pumpkin Bread Pudding

Yield: 8 servings

Ingredients:

• 8 oz French bread, cut into small pieces, about 5-6 cups
• 2 cups half and half cream
• 3 large eggs
• 2/3 cup granulated sugar
• 1 cup brown sugar
• 1 can (15 oz) pumpkin puree
• 3 tbs melted butter
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1 tsp vanilla

Directions

1. Butter a bundt pan.  Heat oven to 350 degrees.
2. In a bowl toss the bread with half and half; set aside.
3. In another bowl, combine eggs, sugars, pumpkin, melted butter, spices and vanilla, blend well.
4. Pour pumpkin mixture over soaked bread and stir to blend.
5. Pour mixture into prepared baking dish.
6. Bake 45-60 minutes.
7. Serve with brown sugar sauce, whipped cream, or vanilla ice cream.

Sorry I don't have a better picture of the bundt version.  I made this for Kyle's work party and never got to see the bundt, but I doubled the recipe so I could have some too!  This is the piece out of the little pan I made for myself :)  This is truly a delicious and easy dish! 

Banana-Oat Muffins

Banana-Oat Muffins

Adapted from Health.com

Yield: Makes about 9-10 muffins

(Depending on tin size.  I doubled this recipe and got 23 muffins total)

Ingredients

• 2 mashed ripe bananas
• 1 tbs coconut oil (melted)
• 3 tbs milled flax seed
• 1 egg
• 1/2 cup milk
• 3/4 tsp vanilla extract
• 2/3 cup whole wheat flour
• 1/2 cup quick-cooking oats
• 1/4 cup sugar
• 1 3/4 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Directions

1. Preheat oven to 375 degrees
2. Combine bananas, oil, flax, egg, milk, and vanilla in a medium bowl; mix well, and set aside.
3. Whisk the remaining dry ingredients together in a small bowl.
4. Stir the flour mixture into the banana mixture until they are just combined.
5. Spray muffin cups with cooking spray or use paper liners, and spoon 1/4-1/3 cup batter into each cup (cups will be full).
6. Bake 16 minutes or until a wooden pick inserted in center comes out clean.

Found this recipe when my poor bananas were on the verge of being tossed! These turned out very moist and yummy!  I modified it a bit to add some extra nutrition and they were great!  I put half the batch in the freezer so we'll see later how they freeze and then hold up when reheated.

Slow-Cooker Chili

Slow-Cooker Chili

Ingredients

• 2 lbs lean ground beef (you can sub 1 lbs for pork sausage)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cans diced tomatoes, un-drained
• 3 cans beans (kidney, pinto, black are the ones I used)
• 1 (15oz) can tomato sauce
• 2 tablespoons chili powder (more or less depend on your spice level)
• 1 1/2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

1. Sautee onion and garlic and cook beef/sausage (drain off fat)
2. Combine all ingredients into a slow cooker. When adding the beans I reserve the liquid and add it at the end.  how much you put in is up to you and how thick you like your chili.
3. *you can also add bell peppers and carrots in if you wish for more nutrition.  Just make sure you sauté until tender.
4. Cover and cook on low heat 6-8 hours or 4 hours on high.

**Just make sure to taste your chili as you season it so you can adjust the spice level to where you like it!