Get tips on how to create your better way. It's free!  

Given email address is already subscribed, thank you!
Oops. Something went wrong. Please try again later.
Please provide a valid email address.
Thank you, your sign-up request was successful! Please check your e-mail inbox.
Please complete the CAPTCHA.
Please fill in the required fields.

Gluten Free Pumpkin Chocolate Chip Pancakes

I love this time of year! It seems like pumpkin is used in just about everything. And well, it should be. All that warm fall goodness. I have a fun recipe that I’ve just come up with this year with my kids that I wanted to share with you. The good people over at Krusteaz send me some gluten free buttermilk pancake mix and asked me to try out some of my own recipes. Yeah, twist my arm, why don’t you. Yes please. So here’s what I did to create a delicious, warm and Thanksgiving-inspired breakfast this weekend: 1 3/4 cups of Krusteaz gluten free buttermilk pancake mix 1/2 cup organic packed pumpkin 1 cup of milk (I used vanilla almond milk) 1 Tbls of oil 1 Tbls of baking powder (not a typo – I don’t use eggs, so the 1 Tbls of baking powder adds the “fluff”) 1/2 tsp vanilla extract 1/2 tsp cinnamon 1/4 tsp nutmeg A handful of chocolate chips  Put all of the ingredients, except the chocolate chips in a mixing bowl. Turn your griddle on medium heat. Wisk the ingredients together with a wire wisk, until well combined but still just a little lumpy (the lumps make those pancakes taste good!). Lightly grease the griddle with butter (I use vegan butter, of course). Once the batter is poured into the pan, grab a few chocolate chips and sprinkle them onto the pancake as it’s cooking. Once the cakes start to bubble on the top, it’s time to flip! Don’t worry, those chocolate chips will stay put when you flip, just be gentle. Cook on that side for just a minute or two. Long enough to let those chips melt, and crisp up the batter. Serve with butter and warm maple syrup. Sure to make any kid smile during Thanksgiving week! Enjoy!...

Read More

Top 10 Traditions I Would Like To Establish With My Child

Top 10 Traditions I Would Like To Establish With My Child

1. Visit the Macy’s Thanksgiving Day Parade balloons the night before everyone sees them in New York. 2. French toast and berries on Christmas morning. 3. Having my daughter buy a small Christmas gift to someone in need…from her piggy bank. 4. Reading to each other out loud. 5. Saturday cartoons while I cook a huge family breakfast. 6. Always staying up past midnight on New Years’ Eve. 7. Saying a blessing before dinner. 8. Sleeping in a tent in the backyard at least once in the summertime no matter how old she gets. 9. Visiting her family and knowing them well. 10. Bedtime stories that only the two of us will know. Author: Ilona...

Read More

Pumpkin Pie (From Libby’s)

Pumpkin Pie (From Libby’s)

3/4 cup granulated sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves2 large eggs1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. Remember to follow baking instructions before consuming. For a fun twist, cut small fall leaves out of extra pastry dough and bake separately on a cookie sheet in a 350° F oven. Place the leaves around the crust of the cooked pumpkin pie for extra...

Read More

Apple Pie

6 Cups Thinly Sliced Apples (about 2 pounds)1 Cup Sugar2 Tbls Flour1/2 to 1 tps ground cinnamon (depending on your preference)Dash of Ground Nutmeg1 Tbls Butter Directions:If apples lack tratness, sprinkle with lemon juice, if desired. Combine sugar, flour, cinammon and nutmeg. (For a very juicy pie, omit the flour.) Add sugar mixture to apples and toss lightly to coat the apples. Fill a pastry lined 9 inch pie dish with the apple mixture. Dot the apples with butter. Adjust the top crust, seal and flute the edges. Cut slits in the top crust, or, before placing the top crust on the pie, cut out small apples in the crust for decoration as the slits. Sprinkle some sugar on top of the pie and cover the edges with foil. Bake at 375° for 25 minutes. Remove the foil and bake for another 20 to 25 minutes or until the crust is golden. Makes 1...

Read More

Quick Tips for Thanksgiving

Quick Tips for Thanksgiving

I love Thanksgiving! Friends and family have often asked me for a short quick list of tips, so here they are! From my table to yours, Happy Thanksgiving. Timing: Nothing in the actual thanksgiving dinner is difficult to make. What’s difficult is timing it all perfectly. Start backwards, figure out how long each dish takes to make so you know when you need to start preparing each one. The hour to 90 minutes before your guests sit down will be the busiest. Before that, it’s a bit of a waiting game. Use your guests! If you’re short on time (and who isn’t?) have every one bring just one dish. Makes it easier on you and adds some new flavor to the meal. The Turkey: Add organic chicken broth to the bottom of the roasting pan before you put the turkey in the oven. It adds flavor to your gravy and increases the amount of gravy you can make. Stuff the neck of the turkey to give it a full round look. Much prettier! Plan to take the turkey out about an hour before you sit down with your guests. This will make sure it’s cooked on time, and it’s a beautiful site for your guests as they walk in. The Table: Set the table early in the day before things get to hectic in the kitchen. Let Mother Nature be your guide as you decorate the table. (More great decorating tips!) The Food: Use pre-made pie dough and biscuits or crescent rolls. It’s a very small way to cheat that saves a great amount of time. Bake the pie(s) the night before so the oven is free for the turkey. Put biscuits/rolls in the oven just as you call your guests sit down. By the time everyone piles up their plates, the hot biscuits will be ready. Make the cranberry sauce from scratch. It takes 10 minutes and it makes such a big difference for your guests. It can be made a few hours in advance. The key to not having lumpy gravy is making sure the drippings are cool enough when you start to mix in the flour. When you pour the drippings into the saucepan, add cold water: 1 part water for 2 parts drippings. Slowly wisk in flour and salt (to taste), stirring constantly over a low to medium heat. It takes about 15 minutes for...

Read More

Tips for the turkey

Tips for the turkey

I have to be honest, I have a hard time handling meat. I could be a vegetarian tomorrow and not really notice. I don’t know what it is, but I would be lying if I said I was a meat specialist of some kind, I’m not. That being said, I get a lot of compliments on my turkey every year, so I thought I would share what I do. It’s nothing special, so all you first time cooks can try it out. All you specialty chefs may be bored, or if you’re anything like my husband (who fancies himself as quite the cook), you’ll love it for the simplicity. First, picking the turkey. I usually go for about 1/2 pound a person. So if you’re having 12 guests, the smallest turkey you’ll probably be able to find is about 10 pounds. That’s more than enough. Please keep in mind that the label “fresh” is practically meaningless — sorry, but it’s true. All that means is that the turkey was never frozen, but kept at around 26 degrees or so, to keep it “fresh.” However, the turkey may have actually been “prepared” up to two months earlier. My very strong recommendation is to make sure you buy an organic turkey — a label that does mean something. If you can find free-range as well, go for it. It’s another tricky label, as it may only mean the turkey had access to an open door to wander, but it’s better than having one that was caged for its entire life. If you can go to a specialty shop, do it. You will taste the difference in your turkey and so will your guests. If you do go for a frozen turkey, make sure you start to defrost it in the fridge the day before – nothing worse than realizing your turkey is still frozen when you need to put it in the oven! I cook the turkey forever. I’m not kidding. For a dinner at 7:00pm, I’ll put a 15 pound turkey in the oven at 10:00am. I do stuff the turkey with my favorite stuffing that I make the night before. For the average 10 to 12 pound turkey, I would start at around 11:00am. Quick Tip: Stuff the neck of the turkey to make it round and full looking. It adds a lot of flavor to the breast meat, keeps it...

Read More