Pumpkin overload – right? Pumpkins are everywhere, even now that Halloween is past and we are moving headlong into the Thanksgiving season.
Do you know what my favorite Thanksgiving commercials are – ever – the Publix pilgrim little figurines – that get so full from all the Publix food that was served on Thanksgiving that their outfits tend to pop buttons. So fun. Growing up in Lakeland, FL – the home of Publix – I saw my share of Publix commercials – and am so glad to be living again with a Publix on every corner.
Anyway, back to pumpkins. As a Mom, sometimes I stress about my kids’ nutrition. I mean my older son could down all the fruit he could ever eat if I let him. My younger son loves those little pouches that are fruit-filled. We have instituted a donut morning one day every week, and I usually bake something sweet, and we eat out just to make life easier. So, I’m not the healthiest Mom out there – but that isn’t the end all either. They love their fruits and veggies so that is great! And neither of them really dig french fries – so that’s a plus!
These muffins – both of them are gobbling up. I feel good about giving them one because there is no added fat in it from butter or oil – so that makes them healthier, right? And, they are very yummy! You can change up the add-ins for the muffins, and this time I had a small amount of white chocolate chips left – they are a very nice addition.
Pumpkin Oats White Chocolate Chip Muffins
Recipe Type: Muffins
Cuisine: Bread
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 12
A healthy hearty filling pumpkin muffin with a touch of sweetness
Ingredients
1 cup rolled oats
1 cup all-purpose flour
1/2 cup packed brown sugar
1 1/4 cup Pumpkin Pie Mix in a can
1 egg
1 T applesauce
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/3 cup white chocolate chips
Instructions
Mix all the ingredients together.
Spray muffin tin (makes 12 muffins) and set oven on 375
Fill each muffin cup about 3/4 full with muffin batter.
Bake for about 20 minutes or until done, don’t overbake
Over the years, I’ve learned that I absolutely love books that have been compiled of sermons. My love for them started with Piper’s Swan series, and has continued – especially since I can’t make every conference but I can always buy a book that has the talks transcribed to fit between the covers. It is a helpful ministry to put these talks together for those who can’t attend, but would like to reap the benefits of the talks.
Wheaton College is an amazing romantic place to me. I’ve only been twice, but the moment I stepped foot on the campus outside of Chicago, IL – I was filled with a since of awe as I knew the likes of the Elliots and Pipers had attended there. The snow was piled high on my first trip, and the quietness peaked an interest in my heart of that campus – which I still adore. Now, with so many friends working in Wheaton or for the college, it still holds a dear place. One of my current favorite preachers is now the president. And while I can’t attend weekly chapel services, I can pick up the book of sermons on Grace that the President, Phil Ryken, preached to his students.
I’ve already reviewed the book, but now want to return to it and point you to some of my underlinings and notes:
Let me just tell you – it may be written for college students, but people in every avenue of life can glean from his sermons. I mean, for me – what Mom and wife doesn’t need to revel in the grace of Christ on her behalf – especially in disciplining two toddlers and submitting to her husband (who is wonderful by the way)?
“One of the ways that grace teaches us to say no to ungodliness is by giving us a place to go with our sin and then offering us another chance to grow.” (58) Man…I need this reminder daily. How often we beat ourselves up if we yell at our children, pick a fight with our husband, or overeat, or have a messy house. These things shouldn’t define us, but we need to step away from them and enter God’s gracious presence to receive healing and hope.
“Wanting people to think the est of us, we try to present ourselves to the world in the best possible light. Yet most of us struggle with a deep sense of insecurity. Rather than feeling confident in our abilities, we live with the constant fear that we don’t measure up.” – Probably the most impactful quote in the entire book for me. In a world of social media and my role as a SAHM – this cut to my weak and sinful heart.
“Is this any way for a person to talk who has received an absolute sufficiency of God’s abundant grace,” (81) Especially, as I’m around my two toddlers who are learning to talk and see how I respond to life (especially Atlanta drivers and disappointments throughout our day – I want my speech to showcase God – not make my boys question my relationship with Him.
“We get discouraged by the burdens of our work and disheartened by the brokenness of our relationships.” (84) This was indeed true this past weekend – when my pastor preached on parenting and I also learned that day of another marriage in trouble because of sin. I wept for the hurt of those friends. I was convicted by the way I don’t treasure the Word in my parenting like I should. God’s grace is more.
Wow. We’ve already started a new month, new food budget, and gearing up for the biggest family food fest holiday. Though Thanksgiving is a few weeks away, I’m already thinking of our menu (it will be our family and my in-laws). But, this week – just normal stuff!
Feta Herb Scrambled Eggs
Baked Ravioli from a Freezer Food Party I went to in September
My days in seminary were days that were hard pressed for cash. I was very thankful for work, scholarships, and help from the parents, but still, I didn’t eat out that often, especially the first couple semesters. But, when I did, I would venture around the corner to my favorite Mexican place, Las Margaritas. It was a small chain, but I liked this location the best. And then I tried their spinach and mushroom quesadillas. I fell in love. Gooey, cheesy, healthy (?), and warm, especially good for cold, NC winters.
And this is how life is funny: one of the friends I went to this restaurant with back then, is now my neighbor. She got me started on making my own enchiladas with this recipe. And tonight, she is getting these for dinner as she babysits my boys so my mister and I can go to a concert. Life is grand.
And that taste, is what I’ve recreated in this enchilada recipe. I’ve fallen in love with enchiladas. I love making them. By far, my favorite homemade mexican food to make. So, I always try to come up with different ones. So, today, I used what was in my fridge.
Fresh spinach. Lean Turkey. Cheese.
Creamy Turkey and Spinach Enchiladas
Recipe Type: Main Dish
Cuisine: Mexican
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 8
Creamy and warm enchiladas packed with vegetables.
Ingredients
1 onion, chopped
2 garlic cloves, minced
1 pkg ground turkey
evoo
1 6 oz bag fresh baby spinach leaves
1 can cream of chicken and mushroom soup
1/2 cup grated cheddar cheese
1/2 tsp cumin
1/2 tsp black pepper
1/4 tsp kosher salt
8 soft tacos (or 10 depending on the size of your pan, and how much filling you put in each one)
1 can mild green enchilada sauce
1 1/2 cup grated cheddar cheese
Instructions
Saute onion in evoo. Add ground turkey and cook until almost done.
Add garlic and cook until turkey is no longer pink.
Drain.
Cook spinach in same pan.
Add back in the turkey mixture.
Cook until all spinach is wilted and incorporated into turkey mixture.
Add soup, cheese, and spices.
Fill each tortilla and roll.
Put seam side down in a 9×13 pan.
Pour enchilada sauce over the enchiladas.
Top with cheese.
Bake uncovered for 25 minutes at 375.
Enjoy with sour cream, cilantro, and black beans on the side.
Now that Halloween is over and a new month is upon us, must of us are gearing up for the other two big holidays – Thanksgiving and Christmas. Let the baking season begin (or, um, continue).
Some people wonder what inspires me to cook what I do. One of the ways is by following great foodie people on Instagram. That’s how these came about. One of the best places in Savannah is Back in the Day Bakery. Cheryl Day, co-owner and baker, featured a chocolate covered rice krispy treat yesterday in her feed.
Well, I thought I would just run to target with my littles and get the ingredients. Little did I know that it would be the worst Target run ever. In front of our local Target store, the city has been demolishing a building. The backhoes and front loaders and bulldozers are in full force. Yes, I’m a mom to two little toddler boys! My older one is mesmerized by their action. So, cue drama and meltdown as I pushed the boy-filled cart toward the Target entrance, away from the construction site. Then, I get in there and finally am able to calm him down, when my younger one who is usually happy as a clam in a store, completely screams his head off for 20 minutes while I’m in the store. He was teething. But, I couldn’t find the marshmallows. I had everything else. Finally just put everything back on the shelves and walked out. Forget making dessert.
Well, later that afternoon I decided I still wanted to make them and we tried again. This time at our local Publix. No construction site. Employees with candy and balloons. They were happy. Momma was happy.
Thankfully, these were made. I’m not usually a fan of milk chocolate anything, but I’m glad I went with the milk chocolate frosting as it was just perfect paired with the peanut butter in the rice krispy treat.
This is a perfect way to use up all of your leftover Halloween candy – or give you a perfect excuse to go buy more!
Halloween Trash Peanut Butter Rice Krispy Treats
Recipe Type: Dessert
Cuisine: Sweets
Author: kd316
Prep time:
Cook time:
Total time:
Serves: 12
Perfect use for all of your leftover Halloween candy
Ingredients
1 T unsalted butter
3 T creamy peanut butter
1 pinch kosher salt
1 bag mini marshmallows
1/2 tsp vanilla extract
6 cups crisped rice cereal
1 container milk chocolate with chocolate chips frosting
leftover halloween candy
Instructions
Grease a 9×13 pan
In large pot, melt together the butter and peanut butter.
Add salt and stir.
Add marshmallows and stir until melted.
Add in vanilla.
Set pot off the heat.
Stir in cereal.
Press into 9×13 pan by using a piece of parchment paper so the mixture won’t stick to your hands.
Let cool.
Frost with frosting.
Immediately top with leftover crushed Halloween candy.
