Mmmm, pumpkin spice latte!

I realize this is a bit late in the season, and folks have probably moved on to gingerbread and peppermint lattes by now. However, I still want to share since I love it SO much and can't get enough.

Pumpkin Spice Latte
* 2 cups milk
* 1 cup strong coffee
* 5 spoonfuls of pumpkin puree
* 6 tbs sugar
* 1 tsp vanilla extract
* 1 tsp pumpkin pie spice
* 1 tsp cinnamon
* dash of ginger
* dash of nutmeg (I didn't have any so did another dash of pumpkin pie spice)

Put all ingredients in the blender, and blend until smooth and frothy. Pour into a saucepan and heat until piping hot. Feel free to serve with whipped cream. :)

The recipe makes enough for 2 people... or for a second cup for yourself *grin*.

I also make a batch minus the coffee (replacing with more milk) for the Sprouts so we can all enjoy this yummy treat together. And hey, pumpkins are healthy so it's all good, right? ;)

Strawberry Freezer Jam

One of the greatest simple delights of summer is biting into a juicy, sweet strawberry. However, you can savor that moment all year round by making freezer jam. It's very easy to do, and so yummy- you'll never want to eat store-bought jam again!

Strawberry Freezer Jam
4 cups mashed strawberries
1.5 cups sugar (or Splenda if you chose)
1 packet of freezer jam pectin

* In a large bowl, mash strawberries until only small chunks remain. This will result in a lot of juice. I used a pastry cutter, followed by a potato masher. The kids seemed to enjoy helping out as well.

* In a small bowl, mix sugar and packet of pectin together. Dump this mixture into the strawberries and stir for 3 minutes.

* Ladle into clean jars (glass or plastic), leaving a 1/2" space at the top to allow for expansion during freezing. Screw on lids and let set for 30 minutes. After that, store in the freezer for up to a year, or keep it in the fridge where it will last for several weeks (more like hours in our house, though!).

What's your favorite way to eat jam? On homemade bread or biscuits? Perhaps on pancakes or waffles? Straight of the jar with a spoon? :)

Honey Baked Lentils

Confession time... before yesterday, I had never even tasted lentils. I've heard so many great things about them- such as they are very high in protein, fiber, iron, zinc and calcium. I had picked up a bag several months ago with good intentions, but they just sat in my pantry. They seemed so... bland and uninspiring. I had no clue what to make with them. And then, yesterday, I ran across this recipe and decided to try it. I'm so glad I did as it turned out SO yummy!

Honey Baked Lentils

1 cup lentils
2 cups water
2 tbsp honey
2 tbsp soy sauce
2 tbsp olive oil
1/2 tsp ginger
1 small onion, chopped
1 clove garlic, minced
salt & pepper to taste

Combine the above in a baking dish, cover and bake at 350* until tender (~ 1.5 hours).

That's it! How much simpler can it get? You can pop it in the oven shortly after breakfast and have a hearty, filling lunch that will keep you going all afternoon. Or serve as a savory side dish with dinner.

What our family has to say:
* Momma: Two thumbs up! Healthy, simple, inexpensive and tasty! I can see myself making this quite frequently.
* Abbie: Bravely tried it, but didn't like it. She had a PB&J sandwich right beforehand, so she just might have been full.
* Isaiah: Absolutely loved it, and came back for seconds and thirds! He can be pretty picky with vegetables, so I'm glad we can add this nutritious food to his diet.

What's YOUR favorite way to eat lentils?

Parmesan Zucchini Crisps

I first made these last summer, and it's been a family-favorite ever since! It's a great way to get some green veggie goodness into the kids, as they both love them. (A little parmesan doesn't seem to bother Isaiah's dairy intolerance too much, so I let him have a bit as well).

Just slice up a zucchini, dip in a beaten egg then dredge through grated parmesan cheese. Bake in a greased dish at 400* until cheese is melted and beginning to brown.

For extra flavor, I'll usually mix in some italian seasoning in with the parmesan cheese.

Note: you'll most likely end up making a second batch, so be sure to have plenty of zucchini on hand. That way, you won't have to deal with the tears of a 3yo, as she cries over "no more keeni".

Homemade Poptarts

I came across a recipe for homemade Poptarts on this food blog. So, I decided to give it a try. Wow, they were SOOO good! And I'm not much of a Poptarts junkie to begin with. The kids gobbled them up. And (are you ready for this...) Hubby even liked them!

Instead of 50 butter/ 50 shortening, I used just shortening to make them Isaiah-friendly. (And as usual, I used Spectrum for it's non-hydrogenatedness). For the jam, I used Smuckers All-Fruit blueberry jam. (Blue sprinkles leftover from... I don't even remember. Maybe gingerbread men? LOL)

Mmm, Bunny Soup!

aka Carrot Soup with Ginger and Lemon

Note: no animals were harmed in the making of the following recipe. I just call it "Bunny Soup" since it's made with carrots, and my little bunnies LOVE it!

1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
2 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
3 cups chopped carrots
2 tomatoes, seeded, chopped
1 1/2 teaspoons grated lemon peel
3 cups chicken stock (I obviously used vegetable stock instead)
2 tablespoons fresh lemon juice

4 tablespoons sour cream
1 small carrot, peeled, grated

Melt butter in heavy large pot over medium-high heat. Add onion; saute 4 minutes. Add ginger and garlic; saute 2 minutes. Add chopped carrots, tomatoes and lemon peel; saute 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly. Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. Ladle into bowls. Top each with sour cream and grated carrot.

It's very tasty. Creamy, yet not too heavy. The ginger is just delicious!

I love the color... it would be lovely for an autumn lunch

My taste-testers... Isaiah couldn't get enough of it!