Pumpkin Spice Bites

Pumpkin Spice Bites

Well, it is that time of year again.....Pumpkin Season!

Satisfy your sweet tooth with these pumpkin spice bites.  They are a perfect size, filled with pumpkin goodness.  The pumpkin filling is creamy with a dollop that is slightly sweet buttercream made with cream cheese.  The added graham snacker on top gives these individual bites a little crunch.  The graham cracker crust has a silky buttery taste, that just melts in your mouth.

"FALL" into these Pumpkin Spice Bites this season.  You do not need a good reason.

Graham Cracker Crust Ingredients:

2 pkg Three Bakers Graham Cracker Snackers, ground (one pkg for crumbs, second for garnish)

4 TBS melted butter

Directions:

1.  Add one pkg of snackers to the food processor, then pulse into crumbs.  Add melted butter and pulse together.

2.  Line tart pan cavities with mini baking cups.  Fill each paper with approx. 1 tsp crumb mixture.  Press down on crumbs with the bottom of measuring spoon.  Bake for 10 mins. at 350 degrees.

Let cool

Pumpkin Filling Ingredients:

8 oz cream cheese, softened

1/2 cup pumpkin puree (I used can)

1/2 cup brown sugar

2 TBS flour (I used gluten-free)

1/2 tsp pumpkin pie spice

1/2 tsp vanilla

1 egg

1/8 tsp salt, optional

Directions:

1.  Add all ingredients to a mixing bowl.  Mix well, scraping downsides.  Mix again.

2.  Add ingredients to a piping bag or plastic baggie.  Snip the corner and fill each cup 3/4 of the way.

3.  Bake at 350 degrees for 18-20 mins (oven temperatures may vary).  Remove from oven and let cool.  Add a dollop of buttercream and a graham snacker on top.

 Cream Cheese Buttercream Ingredients:

4 ozs cream cheese, softened

4 TBS butter, softened

1 tsp vanilla extract

1/2 cup powdered sugar

Avocado Hummus

AVOCADO HUMMUS

The word "Hummus" comes from the Arabic word meaning "chickpeas".  Another name for the chickpea bean is Garbanzo.  Chickpeas are a rich source of vitamins, minerals and fiber, and provide a great balance of protein, fiber and healthy fats.

Hummus is a delicious spread,  made in many different varieties.  It has become very popular throughout the Middle East and Mediterranean.  Here in the U.S., the shelves are packed with this delectable dip ready to fill the refrigerators of many homes.  Traditionally, it is prepared with cooked mashed chickpeas, garlic, lemon juice and tanhini (crushed sesame seeds).  It can be served on bread, pita, crackers or chips.  

Hummus is so much fun to make and very easy to prepare.  Here are a few good tips for making a great hummus dip or spread.

1.  Peel the skins off of cooked chickpeas.  Results in a creamier spread.  Simply, heat cooked 

     chickpeas in skillet, place in bowl of water,  pick up handfuls of chickpeas and rub hands 

     together to release skins.  Skins will float to top of water, then drain.  

2.  Use a good food processor to cream your hummus.

3.  Lemons or Limes:  Avoid squeezing to the last drop.  

4.  Always use good ingredients, like Olive Oil, Fresh Garlic, Tahini and Organic Beans.

5.  If cooking your beans, add a sprinkle of baking soda to water while cooking.  This will help

     losen skins from beans, then discard.

6.  Reserve water if cooking beans.  Using bean water in your hummus will enhance flavor and 

     also thin your spread making it smooth.

7.  Don' hold back on using extra Tahini.  Tahini is loaded with tons of healthy nutrients like         

     copper, which help maintain anti-inflamatory and antioxidant responses in the body.  

     It also provides 6% of the day's calcium in just one tablespoon.  

8.  Avocado:  Add this fiber filled avocado chunks to achieve the smoothest and creamiest 

     hummus EVER!

9.  To prevent your avocado hummus from turning brown cover with plastic wrap.  Press the wrap down on top of the hummus, sealing against the rim before storing in the refrigerator.

Avocado Hummus 

Ingredients:

16 ozs cooked chickpeas, skins removed

1 avocado, peeled and sliced

4 TBS olive oil

2 TBS tahini

2 garlic cloves

1 lemon, juiced (reserve zest to garnish)

1/4 tsp salt or to liking

1/4 cup water

1/4 cup cilantro, chopped

Directions:

1.  Add chickpeas and avocado to food processor.  Puree until smooth.  Add oil, tahini, garlic, juice and salt.  Puree again until smooth.  Add water and cilantro.  Puree again.  

Note:  Adjust water to desired thickness or thiness.

Garnish with additional chickpeas, white or black sesame seeds, cilantro and lemon zest.  

Coney Island Hot Dog

What is a Coney Island Hot Dog?  
Pretty much it is a snappy hot dog topped with chili and other ingredients, such as onions, cheddar cheese, and mustard.

Many historians will say that it originated in Coney Island, New York.  A Polish immigrant, Nathan Handwerker was encouraged to sell these hot dogs for a nickel on the streets, in 1916.
Countless New Yorker's flocked his stands including politicians, actors, sportsmen, truck drivers, laborers, and housewives.  Soon the Coney Island Hot Dog made it's way into the Michigan area.

Today, we enjoy this hot dog the same way.  I created this delicious and simple chili recipe that can be served, on your favorite hot dogs.

Coney Island Chili

Ingredients:
8 grilled hot dogs (grilled or boiled)
8 Three Bakers Hot Dog Buns
1 lb ground beef
1/3 cup chopped sweet onion
2 cloves garlic, chopped
2 TBS chili powder
1 TBS cumin
1/2 tsp celery salt
1 TBS worcestershire sauce
1 cup tomato sauce

Directions:
1.  In a skillet add 1 TBS cooking oil.  Add beef, onions, and garlic.  Saute until meat is brown (approx. 5-8 mins).
2.  Add chili, cumin, celery salt, worcestershire, and tomato sauce.  Stir and simmer 10 mins.

Sausage Gravy

Breakfast Sausage Gravy

Ingredients:
1 TBS cooking oil
1/4 cup chopped onion
1 tsp garlic, chopped
1 lb Pork sausage meat, ground ( sage and brown sugar)
1/3 cup flour ( I used gluten-free)
3 cups whole milk
1/8 tsp salt
1/2 tsp coarse pepper
1/2 tsp paprika
Three Bakers Golden Flax Bread

Directions:
1.  In a medium-size skillet, heat oil on medium/high heat.  Add onions.  Cook until soft.  Add garlic, stir and cook for an additional 1 minute.
2.  Add meat and cook until brown, chop with a spoon or spatula into small pieces.
3.  Sprinkle flour over the top of cooked meat.  Stir to let dissolved.  Cook for 2-3 mins.
4.  Add milk and stir.  Cook for 5 mins or until thickens.  Add salt, pepper, and paprika.  Stir.
5.  Serve over toasted Three Bakers Golden Flax Bread.

Lemon Bay Tuna Mac Salad

In 1896 2,000 acres of land was purchased in Englewood (SW FL).  This land, which is bordering the Gulf Bay, was to be a thriving Florida, "Grove Town".  The Nichols brothers aimed to plant lemon trees and grown lemons, which were in high demand.  Not only were lemons very costly, but they were also known for treating scurvy and influenza, both serious health threats, at the time.  

Everyone agreed it was a good plan except Mother Nature.  Severe back-to-back freezes killed all the immature lemon trees that had been planted.  The lowest temperature recorded was 14 degrees.

Game plan change:  Lemon Bay, Englewood was soon promoted as a resort area featuring excellent hunting, golfing, fishing, and water activities, which became one of the first Winter resort spots in Florida. 

One of the most popular fish caught in SW Florida is the Mackerel, which is in the tuna family.  Today, many residents and vacationers enjoy ALL that Englewood has to offer, including abundant fishing and tropical citrus trees.

No doubt, this recipe represents the area in which I live in.  I used only the best dressings to compliment this salad also.  Guess what "one" ingredient is used in their products?  If you guessed lemons, you are correct. #Hellmanns #tasteofamericabbq #ContestEntry

Lemon Bay Tuna  Mac Salad

Ingredients:

8 ozs elbow pasta, cooked and drained

1/3 cup red onion, chopped

1 cup Hellmann's Mayonnaise 

1/4 cup Hellmann's Classic Burger Sauce

2 TBS half and half

1 lemon, zested and juiced

1 TBS cider vinegar

2 TBS sugar

1 tsp tarragon, chopped

1 tsp parsley, chopped

1/8 tsp salt

1/8 tsp coarse pepper

2 can Solid White Tuna, drained

Directions:

1.  Cook pasta, drain.

2.  In a medium-size mixing bowl.  Add all other ingredients (except tuna).  Mix well.

3.  Add tuna to dressing.  Mix well.  Season to your liking.  Fold in pasta.  Chill for 4 hrs or overnight.

Serves 6-8 people

Feta Turkey Burgers with Avocado Aioli

Feta Turkey Burgers with Avocado Aioli

Tired of your lean meat always drying out.  Add some healthy fat to this

delicious recipe.  You will be surprised how super moist and flavorful these burgers are.

Add these burgers to a Three Bakers Hamburger Bun and top with this

avocado garlic aioli (recipe below)

Turkey Burger Ingredients:

3 lbs ground turkey meat

1/2 cup mashed avocado

8 ozs feta cheese

2/3 cup scallions, chopped

1/4 cup cilantro, chopped

1 lime, juiced and zest

Directions:

1.  Add all ingredients to a mixing bowl.  Fold until completely mixed.  Mold into patties.

2.  Cook on grill, frying pan or oven until desired temperature.

Makes approx. 11 -12 patties, depending on size

Avocado Aioli Recipe:

1/2 avocado

1/2 clove garlic

1/2 cup mayo

1/4 cup cilantro

1 lime juiced and zest

1/8 tsp sea salt

Directions:

1.  Puree all ingredients in food processor until smooth.  Add a bit of olive oil for smoother texture.

Dark Rum Bacon Baked Beans

Have you ever been asked to bring baked beans to a bbq or gathering?  Sure, it is easy to just buy a large can and doctor them up with a few extra ingredients.  There is absolutely nothing wrong with that.  In fact, I love to add a bit of mustard and some bacon.  Maybe even add a combo of different beans.  Who wouldn't love that, as a side dish?

I have talked for years about making my own homemade style baked beans, but not from cans.  Yes, I decided to make the real deal, from dried beans. I knew I wanted to do something different, you know....a twist.

After comparing a few recipes I realized there any many different styles of baked beans.  They are also made with different types of beans, sometimes a combo of many together.  But who originally created the first baked bean dish?  Was it the Pilgrims, Indians, British, UK or how about Boston?

After much research I decided that it really didn't matter.  What mattered is I created a good tasting baked bean recipe I would be proud to serve at any outdoor bbq.  My little secret was to add a shot of dark rum to enhance the taste.  Okay, maybe a little bit more than one shot.

This recipe is certainly a "People Pleaser".  Serve this recipe at your next get together with your chicken, burgers and dogs.  Beans served as a side, are not only good for your heart, they also make good meals, a la carte.


Dark Rum Bacon Baked Beans

Ingredients:
1 lb dry northern beans
1/2 lb bacon strips, chopped
3 cups sweet onion, chopped
4 cloves garlic, chopped
2 cups ketchup
1/3 cup molasses
1/3 cup maple syrup (I use Vermont syrup)
1/4 cup worcestershire sauce
1 cup brown sugar (optional, add more to liking)
1/4 cup dark rum
salt and pepper, to taste

Directions:
1.  Rinse beans.  Place beans in dutch oven and cover with water at least by 2 inches.  Bring to a boil, boil for 3 mins.  Remove from heat, cover and let sit for 1 hour or until softened.
2.  Drain beans and discard water.  Return beans to Dutch Oven and add 6 cups of water.  Bring to a boil on high heat.  Reduce simmer for approx. 75 mins, or until almost tender.
3.  While beans are cooking place large skillet on stove top.  Cook bacon on medium heat until crisp. Drain on paper towel.  Reserve oil in container, leaving approx. 4 TBS in skillet.
4.  Add to skillet, onions.  Saute until onions are soft.  Add garlic, cook for additional 2 mins.
5.  Stir  in ketchup, molasses, syrup, worcestershire sauce and brown sugar.  Add bacon and rum, stir.  Season with salt and pepper to your liking.
6.  Drain beans but RESERVE water.  Place beans in skillet.  Stir beans with onion mixture.  Add one cup of liquid.  Pour beans back into dutch oven.  Bake in a pre-heated oven 300 degrees for 3 hours.  Stir every 30 mins.  Add additional water, if needed.

Note:  1.  I only added a total of 1 cup of extra liquid.
           2.  I think this is perfect consistency of sweetness.  Add more brown sugar, if you like.