Canadian Mom's Pumpkin Cake

Canadian Mom's Pumpkin Cake (shared by Talia)

Combine the following ingredients together and beat until light and fluffy:
4 eggs
1 & 2/3 cup sugar
1 cup cooking oil
15 oz pumpkin puree

Sift the remaining ingredients together:
2 cup flour
2 tsp baking powder
2 tsp cinnamon
1 tsp sale 
1 tsp baking soda

Slowly combine dry ingredients into wet mixture.  Bake in 10"x15" pan at 350F for 35-30 mins.

Cream cheese icing
Beat together the following ingredients until light and fluffy:
3 oz softened cream cheese
1/2 cup butter
1 tsp vanilla
Slowly add in 2 cups of sifted icing sugar.


YUM!!!!!!!

Lauren's Arugula Salad

Lauren's Arugula Salad (shared by Lauren & Talia) 

For you girls who missed bookclub this recipe is the "famous" Lauren Yeip salad recipe that Talia made ;)  It is delicious!!

Mix the following together:
Arugula
sliced Granny smith apple
candied pecans
feta cheese
Champagne vinaigrette

ENJOY!

Roasted Asparagus

Roasted Asparagus (shared by Talia)

This is a super easy recipe.  
1. Set oven at 425F
2. Drizzle asparagus with olive oil, salt and pepper.  
3.  Roast for about 5 mins
** Can add fresh Parmesan after cooked for extra goodness

Cucumber Salad

Cucumber salad (shared by Talia)

Ingredients:

1/2 cup sour cream
1 Tbsp vinegar
1 Tbsp sugar
1/2 tsp salt and pepper
green onion

Directions: 

Thinly slice 1 long english cucumber and coat in dressing. I usually half the recipe above.  Let sit in fridge for about 1 hour to let the dressing marinade.

Orzo with Smokey Tomato Vinaigrette

Orzo with Smokey Tomato Vinaigrette (shared by Talia)

1lb orzo pasta
1lb cherry tomatoes

Vinaigrette
1/2 c packed fresh basil leaves
2 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil
1 Tbsp Agave sweetener
1 Tbsp smoked salt flakes
Freshly ground black pepper

Place the tomatoes in a large non-stick skillet over medium-high heat.  Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 mins.  set aside to cool.

Bring large pot of salted water to a boil over high heat.  add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 mins.  Drain and place in a large serving bowl.

For the vinaigrette:  place th tomatoes, basil, vinegar, olive oil, agave, and smoked salt in a blender.  Blend until smooth.  Pour vinaigrette over the pasta and toss until coated.  Season with smoked salt and pepper to taste.  Top with Parmesan.  

Pumpkin Bread

PUMPKIN BREAD (shared by Michelle)

Book club this time around was filled with pumpkin desserts. This pumpkin bread from eatingwell.com turned out great.  Check out the link below for the recipe.  As recommended in one of the reviews, I added the pumpkin pie spice to the recipe.

Pumpkin Bread from eatingwell.com

http://www.eatingwell.com/recipes/pumpkin_bread.html

Pumpkin Chocolate Chip Cookies

PUMPKIN CHOCOLATE CHIP COOKIES (shared by Lauren)

Yum!  These cookies were delicious.  Check out the link below for the recipe:

Pumpkin Chocolate Chip Cookies from tasteofhome.com

http://www.tasteofhome.com/Recipes/Pumpkin-Chocolate-Chip-Cookies

Decadent Double Chip Brownies

Decadent Double Chip Brownies (shared by Zoe)

Perfect for chocolate lovers!

Ingredients:

¾ cup Hershey’s Cocoa powder

½ teaspoon baking soda

2/3 cup butter or margarine, melted

½ cup boiling water

2 cups sugar

2 eggs

1 1/3 cups all-purpose flour

1 teaspoon vanilla extract

¼ teaspoon salt

1 cup Milk Chocolate chips

1 cup Reese’s Peanut Butter Chips (I leave these out, but peanut butter lovers will no doubt enjoy including these)

1. Heat over to 350 degrees F.  Grease 13x9x2 inch baking pan.
2. Stir together cocoa and baking soda in a large bowl; stir in 1/3 cup melted butter.
3. Add boiling water; stir until mixture thickens. 
4. Stir in sugar, eggs and remaining 1/3 cup melted butter, stir until smooth. 
5. Add flour, vanilla and salt; blend thoroughly
6. Stir in chocolate chips (and peanut butter chips if using.) 
7. Spread mixture in prepared pan.  Bake 35 minutes maximum or until brownies begin to pull away from the sides of the pan.  Cool and cut into squares.  (I’ve found that 35 min is the ideal bake time, no more. The brownies come out crispy on top but deliciously gooey in the middle.)

Baked Spinach & Artichoke Dip

Baked  Spinach & Artichoke Dip (shared by Zoe)

Makes about 2 ½ cups.  I usually double the recipe for parties or groups.

Preheat the over to 400 degrees F. Combine in a large bowl:

1 cup Mayo (I use light or low fat)

1 cup grated Parmesan (4 oz)

½ cup finely chopped onions

Pulse in a food processor until finely chopped:

One 13 ¾ oz can artichoke hearts, drained

Stir the artichokes into the mayo-cheese mixture, along with:

1 tablespoon lemon juice or dry white wine

½ teaspoon black pepper

Fresh spinach (as much or as little as you want! I usually put about ¾ of a spinach salad bag)

Scrape everything into a baking dish and sprinkle over the top:

3 tablespoons dry bread crumbs

1 - 2 teaspoons olive oil

Bake until browned, about 20 min.  Serve with crackers or pita chips. 

Butternut Squash Soup

Butternut Squash Soup (shared by Zoe)

Makes about 8 cups

Heat in a soup pot over medium-low heat:

3 tablespoons butter or vegetable oil

Add and cook, stirring, until the leeks are tender but not browned, 5 to 10 minutes:

2 large leeks, white part only, chopped

4 teaspoons minced peeled fresh ginger

Stir in Three (3) 10-12 oz packages of cooked squash (fresh or frozen, chunks or puree) along with 4 cups of chicken or vegetable stock or broth

Bring to a simmer.  Cook for 20 minutes, stirring and breaking up the squash. Puree the soup in a blender or food processor until smooth.  Return to the pot and stir in:

2 cups chicken or vegetable stock or broth

1 ½ teaspoon salt

Heat through.  Serve garnished with:

Chopped cilantro (key!)

Croutons (if you wish)

Apple Walnut Lentil Salad

Apple Walnut Lentil Salad (shared by Lara)

Ingredients:

1 cup green or black lentils

1 apple, chopped

1/4 cup walnuts, chopped

1/4 cup scallion, sliced

1/4 cup bleu or goat cheese

Balsamic dressing (optional)

Directions:

Use Trader Joe's black lentils that already cooked. Mix all ingredients & serve. Double recipe if you want leftovers!  ENJOY :)

French Onion Fondue (shared by Megan)

Yum!  This past bookclub Megan made an amazing french onion fondue.  On a recent trip to Chicago Megan was inspired to make this delicious appetizer that she had the opportunity to try.

Check out the recipe: http://www.tastingtable.com/entry_detail/chefs_recipes/2757/French_onion_soup_takes_a_dip.htm

Herb Goat Cheese Log

Herb Goat Cheese Log - Trader Joe's recipe (shared by Courtney)

1 - 8 oz. plain chèvre goat cheese log (I used the larger size)
1/2 cup chopped and crushed candied pecans
1/2 cup chopped basil
1/2 cup chopped dried cranberries
1/4 tsp black pepper

Combine pecans, basil, cranberries, and pepper on a flat surface
Unwrap goat cheese and roll firmly in mixture, coating all surfaces.
Enjoy!


This recipe can also be found in "Cooking with All Things Trader Joe's" www.cookingwithtraderjoes.com. 

Malain's BookClub Salad

The Salad (shared by Malain)

Ingredients:

1 head of romaine lettuce

2 tomatoes

½ cup slivered almonds

Dressing – equal parts lemon juice and balsamic

Directions:

Mix together and serve :)

Encinitas Farmer's Market Fruit Salad

All the fruit was from the local Encinitas Farmers Market, bought that day: 

Pint raspberries

Pint blueberries

1 green apple

1 red apple

1 white nectarine

1 nectarine

1 plum

2 pints strawberries

I think that is it, and the amounts are estimates.  Enjoy! (shared by Lara) 

Baked Apple Crumb Dessert

Baked Apple Crumb (shared by Courtney)   1/4 cup egg whites 1/4 cup honey 1/2 lemon, peeled and seeded 4 apples, quartered and seeded 1/2 cup dates 2 Tablespoons flax seed 1/4 teaspoon nutmeg 1 teaspoon ground cinnamon 1 cup whole wheat flour 2 cups uncooked rolled oats 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 cup walnuts 2 tablespoons brown sugar cooking spray   I made this in the Vitamix so I'm not sure how would work with a regular blender.  I don't think it would be that different, you would just have to modify it a little bit.   Preheat oven to 350.  Spray a 9x9 baking pan with cooking spray Place egg whites, honey, lemon, apples, dates, flax seed, nutmeg and cinnamon into Vitamix container in the order listed and secure lid.  Select variable 1  Turn machine on and quickly increase speed to Variable 10, then to High Blend for 1 1/2 minutes, using the tamper to press the ingredients into the blades.  Place flour, oats, salt, and baking powder in a large mixing bowl and gently combine.  Pour liquid mixture into dry mixture and stir together by hand. Pour into prepared baking pan Clean and dry Vitamix container Add walnuts and brown sugar to Vitamix container and secure lid Select variable 1 Turn machine on and quickly increase speed to Variable 2 until chopped Pour over batter in baking pan Bake 45 minutes Enjoy!

Red Velvet Cupcakes

2 1/2 cups all purpose flour

2 cups sugar

1 Tablespoon cocoa

1 teaspoon salt

1 teaspoon baking soda

2 eggs

1 cup oil

1 cup buttermilk

1 Tablespoon vinegar

1 teaspoon vanilla

1-2 oz. red food coloring

    Preheat oven to 350 degrees.

    Line trays with cupcake papers.

    Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with    whisk until blended. Set aside.

    Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.

    Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

    Pour into cupcake pans and drop the pans on the counter a few times to release any air bubbles.

    Bake for about 18 minutes or until a toothpick inserted comes out clean.

    Makes 24 cupcakes

Creamy Cream Cheese Frosting

8 oz. cream cheese, room temperature

1 cup butter, room temperature

1 teaspoon vanilla

6 cups confectioners’ sugar

    Sift sugar and set aside.

    Beat cream cheese and butter on high until creamy. Add vanilla.

    Then, add the sugar in batches. Scrape down the sides in between each addition.

    And frost away.

Pasta Salads!

Shannon & Lauren made a delicious pasta salad and it was their own creation, no recipe used!  I am impressed :)  
Ingredients are listed below:
Sundried tomatoes, orange and yellow peppers, avocado, feta, pasta, Italian dressing, Italian seasoning, red onion. YUM! 


Now Lara and I did use a recipe for our pasta salad.  It came from the California Avocado Commission.  You can find this delicious recipe by clicking on this link:  http://www.avocado.org/recipe-details/view/31470/mediterranean-pasta-salad-with-california-avocado

Oreo Cookie Balls

Oreo Cookie Balls (shared by Zoe)

Enjoy this easy and fun recipe to celebrate the 100^th Anniversary of Oreos!

Ingredients:

· 1 pkg. Oreo Cookies

· 1 pkg. JELL-O chocolate instant pudding

· ½ cup milk

· 24 Baker’s semi-sweet chocolate squares

· Wax-paper

· 1 gallon-sized Ziploc bag

Directions:

1. Put 36 Oreos into a gallon-sized Ziploc bag and crush them (with a rolling pin or a mallet.)

2. In a mixing bowl, make a paste out of the pudding powder and the milk.

3. Add the crushed cookies to the pudding mixture and stir well.

4. Form the mixture into small balls. (If they don’t hold a round shape easily, add a tiny bit of milk to the mixture to make it easier to stick.)

5. Place the cookie balls on a wax-paper lined cookie sheet

6. Freeze the cookie balls for about 10 minutes.

7. While they’re in the freezer, place the semi-sweet chocolate squares in a microwave-safe bowl and heat, stirring often.

8. After 10 minutes, dip the chilled cookie balls into the melted chocolate, place them on a fresh wax-paper lined cookie sheet, and freeze for another 10 minutes.

9. Store the cookie balls at room temperature in an air-tight container, but freeze or refrigerate them again for 10 minutes before serving.

Makes approx. 36 cookie balls (warning- they are so good you might eat them all!!)

Pasta and Vodka Sauce

Pasta and Vodka Sauce (shared by Megan)

In a pot, melt the following together over low to medium heat:

4 tablespoons butter (a.k.a. 1/4 cup)
a few pinches of red pepper flakes (I usually do 2 - 3, depends on how spicy you want it)
4 cloves of minced garlic

Once it's melted, add the following:

1 can of 28 oz. crushed tomatoes
1/4 cup vodka

Stir all of that together and add some pinches of salt (Without salt, the sauce can be very bland, I always taste it at the end too and usually end up adding more).

Then cover the mixture and reduce heat to simmer. Simmer for 20 mins.

Once it's done simmering, slowly pour in a small container of heavy cream and stir it while pouring. (Here's where it might be getting sorta milky - - I don't always use the whole container b/c it can get too soupy). Anyway, then just let it simmer for a bit longer so the temperature comes back up. (Use the remainder of the heavy cream for re-heating in subsequent days. This recipe is like soup; it gets better the next day!)

Greek Layered Dip

GREEK LAYERED DIP WITH PITA CHIPS (shared by Michelle)

INGREDIENTS-

1 14 ounce package pita bread

Olive Oil cooking spray

4 tsp greek seasoning

1 pound ground lamb (I used ground turkey)

1 tsp garlic salt

1 16 ounce container prepared hummus

1 1/2 cups tzatziki (gyro sauce)

1 cup shredded iceberg lettuce

2 medium roma tomatoes, diced

1/2 cup diced red onion

1/2 cup kalamata olives, chopped

1 4 ounce container crumbled feta cheese (I used fat-free)

DIRECTIONS-

1. Preheat oven to 375. Line 1 or 2 baking sheets with foil. Cut the pita rounds into eighths (I think Lara cut them in fours). Split each piece in 2 and place on the prepared baking sheet(s)., with inside of the bread facing up. Spray with the olive oil cooking spray and sprinkle with 2 tsp of the greek seasoning. Bake 7 to 10 minutes, or until golden.

2. Meanwhile, in a large skillet, brown the ground lamb (turkey) with garlic salt and the remaining 2 tsp greek seasoning. Drain and set aside. In a shallow 1 1/2 quart dish, spread the hummus on the bottom on the bottom. Top with a layer of ground lamb (turkey), then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve dip at room temperature with pita chips.

Enjoy!

Chocolate Turtles

CHOCOLATE TURTLES (shared by Courtney)

Ingredients:

1 bag rolos

pecanssmall pretzels

Directions: preheat oven to 350. Place pretzels on a baking sheet with parchment paper. Place a rolo on top of each pretzel. Bake for 4 minutes. When you take the out of the oven the rolos will be soft and warm, but still have their shape. Place a pecan on top and press down. Allow them to cool/harden for couple hours before serving. Recipe makes 20, but I made the whole bag of rolos. Enjoy!

Bacon Wrapped Dates Stuffed with Manchego

(shared by Courtney)

Ingredients:

• 15 Medjool pitted dates
• 1 pound aged Manchego, cut into 15 blocks
• 5 slices bacon, cut into thirds
• 1/2 cup maple syrup

Directions

Preheat the oven to 400 degrees F.

Make an incision on one side of each date and insert a block of Manchego. Squeeze the date shut in your hand to secure. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on a sheet tray lined with a silicone mat or parchment paper. Roast the dates in the oven until the bacon on top is starting tocrisp, 5 to 6 minutes. Turn the dates over and cook the other side until the bacon crisps.

Remove the dates from the oven and brush both sides with maple syrup. Return the dates to the oven until they are really crackly and sticky, 1 to 2 minutes. Serve hot.

**Courtney's notes:

The recipe makes it for 15, but I made more cause I knew 15 wouldn't be enough. I also had to cook the bacon longer than 5-6 minutes on both sides. I just kept checking every couple of minutes till it looked alright.

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna (shared by Zoe)

This dish takes a little bit of work, but can be prepared in advance and reheated for a party main dish. Thanks to my Mom for the special cheese sauce recipe.

Ingredients:
Your favorite veggies to roast
Olive Oil
Lasagna Noodles
Butter
Flour
Milk
Jarlsberg Cheese
Your favorite tomato/spaghetti sauce
Nutmeg
Black Pepper
Your favorite seasonings (red pepper, garlic, oregano)

Step # 1: Prepare your favorite roasted veggies.
Preheat the oven to 450 degrees. I use squash, zucchini, red bell pepper, onion, mushroom, and eggplant. Chop veggies, spread out on a baking sheet. Drizzle with your favorite olive oil and sprinkle with black pepper. Roast veggies in the oven at 450 degrees for 20 min. After 20 min in the oven, mix the veggies, make sure they still have a bit of olive oil coating, and roast for 20 more min.

Step # 2: Boil the lasagna (while the veggies are roasting.)
I use the packaged lasagna that require boiling. When they’re cooked, I drain them and then spread them out flat on paper towels and let them air dry.

Step # 3: Prepare the cheese sauce.
Grate the Jarlsberg cheese. One normal size block of cheese (at Trader Joe’s or Vons) is enough for one lasagna dish. Use more if you want extra cheese, or are making more than one lasagna.
Use a medium sized saucepan. Start with 1 – 2 tablespoons of butter and melt. Add 1 – 2 tablespoons of flour, and stir to make a paste. Brown the paste. Gradually add milk until your saucepan is about ¾ full. Stir constantly on medium-high heat about 10 minutes until the sauce thickens. You can increase the temperature or add a little bit of flour if the sauce doesn’t thicken. When the sauce has thickened, add the grated cheese and lower the heat. Add a dash of black pepper, and a few dashes of nutmeg.

Step # 4: Tomato sauce
I usually use my favorite spaghetti sauce from a jar, but feel free to make your own tomato sauce if you’re really ambitious. Season to taste with your favorite spices (black pepper, red pepper, oregano, garlic.)

Step # 5: Layer all the ingredients & bake
Lightly grease the bottom of your pan. Spread lasagna noodles across the bottom to make a base layer. Use about 1/3 of your tomato sauce, and then 1/3 of your cheese sauce. Repeat with a 2^nd layer of noodles, sauce, and cheese. Repeat with a 3^rd layer of noodles, sauce and cheese. Your sauce and cheese mixture should be on top of your 3^rd later of noodles. Cover with foil (use toothpicks if you need to hold up the foil, but be careful not to lose the toothpicks) and bake at 375 degrees for 45 min. Remove the foil and bake for 5 more min. to crisp the top.

Buon Appetito!

Variations: Lean Ground Beef or Ground Turkey