Some Things You Should Know

I started this blog a long time ago as when it was "What's Cooking at My house" and before my mad photography skills kicked in and before we went gluten free. With that said you never know what you might find here. There's a little something for everyone I believe. But my hope is to provide more recipes with better photos to tempt your tummy. *smile*

Tuesday, December 30, 2008

Pumpkin Soup

I made this yesterday for supper with some of my pumpkin biscuits and it was so delicious.
Nice on a cold day. Not that it was cold here yesterday as it was 81 degrees. But it was good anyway.


3 TBS. butter
1 sweet onion, diced
1 1 /2 boxes of 32oz organic chicken broth
3 small cans of pumpkin or 1 big can + 1 small can
3 carrots,chopped
2 TBS brown sugar
1 bay leaf
1 1/2 c. whipping cream
1 tsp. nutmeg


In a large saucepan, melt the butter and saute' onion.
Add the broth, pumpkin, carrots, brown sugar and the bay leaf.
Bring to a boil, reduce heat and simmer for 15 mins.
Remove the bay leaf. Take your hand blender and blend the soup until a puree'. Or you can do this in a blender in smaller increments. Return to pan if done in blender.
Stir in cream and nutmeg.

Makes 10-12 servings.
Serve with Pumpkin Biscuits


Friday, December 19, 2008

Chocolate Crinkles

This recipe is adapted by me from my very first cook book by Betty Crocker. I always cut back on sugar and fat so if you want the "real" version check out the Betty Crocker Website.

1/4 cup vegetable oil
1/4 apple sauce
4 oz unsweetened baking chocolate, melted, cooled
1 1/4 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar


1. In large bowl, mix oil,applesauce, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
2. Heat oven to 350°F. Spray your cookie sheets or line with parchment paper.
3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.


Monday, December 15, 2008

Snowball Cookies

Oh these are soooo good. I can't even begin to tell you!
But I warn you they are NOT low fat. You will have to substitute on your own there lol.
Tis the season!!


1 cup butter, softened
1/2 cup powdered sugar
1 TBS water
1 tsp vanilla
2 cup flour
1 cup quick oats
1/2 tsp salt
jarred maraschino cherries or Hershey's kisses or miniature snickers! The possibilities are endless
2 cups powdered sugar
1/4 cup milk
2 cups flaked coconut, chopped

In a mixing bowl, cream butter, sugar, water and vanilla.
Combine flour, oats, and salt; gradually add to creamed mixture.
Shape a tablespoon of dough around each cherry or Hershey's kiss, forming a ball.
Place 2 inches apart on ungreased baking sheet.
Bake at 350 for 18-20 mins. or until bottoms are browned. Cool on racks.
Combine sugar and enough milk to achieve smooth dipping consistency.
Coat cookies in mixture then roll in the coconut.

Do you want more yummy Christmas recipes? Well then head on over to Life as Mom! Have one to share? Then link up.

Friday, December 12, 2008

Layered Mexican Dip

I love this stuff. Just a mouthful of yummy.


  • 1-2 tsp. Homemade Taco Seasoning
  • 1 (16 ounce) can refried beans ( I use organic)
  • 1 (8 ounce) package reduced fat cream cheese, softened
  • 1 (16 ounce)reduced fat sour cream
  • 1 (16 ounce) jar salsa
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 3-4 chopped green onions
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups reduced fat shredded Cheddar cheese
  • A BIG bag of Tostitos Chips


  1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter or trifle bowl.
  2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
  3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions over the salsa, and top with Cheddar cheese. Garnish with black olives.
Note: This recipe is so versatile. You can add cooked hamburger as well. Just go crazy with it. You can't mess it up.


For more yummy appetizers check out Life as Mom for the Ultimate Recipe Swap!

Homemade Taco Seasoning

You are going to need this for a future post. So I thought I'd post it first.
I don't like pre-packaged things. If you look carefully most of the time they have MSG in them.
Here is a recipe for Taco Seasoning with stuff you probably already have on hand.


  • 1 TBS. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. crushed red pepper flakes (or 1/8 tsp. cayenne pepper)
  • 1/4 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1 1/2 tsp. ground cumin
  • 1 tsp. sea salt
  • 1 tsp. black pepper


  1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Tuesday, December 9, 2008

Yummy Wassail

I know that there a bunch of different versions of this but this is my favorite and always a hit at our parties!

1 gallon of apple cider
1 quart orange juice
1/2 tsp. nutmeg
1 tsp. ground ginger
3 TBS. cinnamon
1 tsp. ground cloves
2 tsp. allspice
1/4 c. brown sugar
1/2 c. sugar
Oranges slices to float on top.


In a large crockpot pour the juices and turn on high. When it gets steaming hot add your sugars and dissolve. Whisk in the spices and then add your orange slices.
Turn crockpot to low as it will still be very hot by the time it's all gone!


Saturday, December 6, 2008

Peanut Butter Cup Cookies

These are so sinfully delicious!
I'm sure you will love them.


1 3/4 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. butter
1/2 c. white sugar
1/2 c. peanut butter ( I use natural)
1/2 c. brown sugar
1 egg, beaten
1 tsp. vanilla
2 TBS. milk
A bunch of Mini Peanut Butter Cups


Preheat oven to 375 degrees.
Sift together flour, salt, and baking soda.
In a different bowl cream together the butter, sugar, peanut butter and brown sugar until fluffy.
Beat in the egg, vanilla and milk.
Add flour mixture and mix well.
Take a rounded tablespoon of dough and shape into balls and place on an ungreased cookie sheet or mini muffin pan.
Bake at 375 for about 8 mins. Don't over cook.
Remove from oven and immediately press an "unwrapped" PB cup into each ball.
Cool and remove from pan.


Thursday, December 4, 2008

Egg Nog Punch

I made this for the first time last year for our Christmas Party.
It was such a huge hit that I'm making it again this year.

This recipe makes 1 gallon so adjust to your needs.

1/2 Gallon Vanilla Ice Cream ( I use Breyer's All Natural)
1/2 gallon low fat egg nog
1 tsp. nutmeg
1/2 tsp. cinnamon
16 oz. whipped cream or you can cheat and use store bought. Just make sure it's thawed.

1. Scoop the softened, but not melted, ice cream into a punch bowl.
2. Pour the egg nog over the ice cream and mix slightly.
3. Sprinkle the cinnamon and nutmeg and mix.
4. Gently stir in the thawed whipped topping.

Wednesday, December 3, 2008

Christmas Party 2008

Here are some of the recipes you can look forward to seeing soon.
This is the time of year when I really don't worry about the calories so I can't guarantee that all these are going to be good for you but I can guarantee that they will be good.

Snowball Cookies
Hot Wassail
Eggnog Punch
Chocolate Crinkles
Sweet and Sour Meatballs
Peanut Butter Cup Cookies
Spinach Dip
Layered Mexican Dip

Sound good?
Be on the lookout I'm going to start posting tomorrow!

Monday, December 1, 2008

Are you interested?

I think the next thing I'm going to be posting is some of the goodies I make for our annual Christmas party. Does that sound good to anyone?
It will mainly include finger foods, cookies, dips etc.
So be on the look out!