Friday, December 16, 2011

Recipes Galore!

Sorry for the absence, as always I've neglected this little blog of mine. I am trying to keep better track of this, so maybe over break I will do a better job. ;) I am finally done with finals and will be keeping pretty busy over break. I am starting on coordinating the Perspectives class for Fall 2012 and could not be more thrilled! I will also be helping planning my best friends wedding!

So for now, I will leave you with some recipes that have gone through my kitchen are Breanne approved. They were all so delicious and I learned the crockpot is my best friend.

Crock Pot Baked Potato Soup
Baked potato soup


  • 6 Large baking potatoes, peeled, cut in 1/2-inch cubes
  • 1 Large onion, chopped
  • 1 quart vegetable or chicken broth
  • 3 cloves garlic, minced
  • 1/4 cup butter
  • 2 1/2 tsp salt
  • 1 tsp pepper
  • 1 cup cream, half and half cream, or sour cream
  • 1 cup shredded sharp Cheddar chees
  • 3 tblsp chopped fresh chives
  • Sour Cream (optional for topping)
  • 8 slices bacon or turkey bacon, fried 
  • shredded cheese for sprinkling


  1. Combine first seven ingredients in a large crockpot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potatoes should be tender) 
  2. Mash the mixture until potatoes are coarsely chopped and soupy. It should slightly thicken. Stir in cream, cheese, and chives.
  3. Top with sour cream, sprinkle with bacon and more cheese.

Breakfast Casserole in the Crockpot

Picture 60

So I didn't get a picture of the casserole I made, but this is a picture from the blog I got the recipe.

The recipe is there too, it was super easy and delicious. I made it for a house guest we had a couple weeks ago from the Mission to Unreached People organization. 
Vegan Pumpkin Pancakes
Banana pancakes


  • 2 1/2 cups whole wheat flour 
  • 2 1/2 cups water 
  • 1/2 cup almond milk
  • 2 tbsp baking powder 
  • 1 tsp salt 
  • 1/2 cup organic canned pumpkin 
  • 1/2 tsp cinnamon 
  • 1/4 tsp nutmeg 
  • 1/4 tsp allspice 
  • 1 tsp vanilla extract 
  • 1/2 tsp baking soda 
  • 1 tsp apple cider vinegar 
  1. Combine almond milk with the tsp vinegar in a separate bowl. Give it 5 minutes to curdle (this is like using buttermilk). 
  2. Stir together pumpkin, spices, water & almond milk in mixing bowl. Add remaining ingredients & stir until most.
  3. Let sit 5 minutes to rise & lightly stir again. Let rest 5 more minutes & cook them up. Makes twenty 4” pancakes. 

Nutella Banana Bread
Nutella banana bread

  • -2 cups all-purpose flour
  • -3/4 tsp. baking soda
  • -1/2 tsp. salt
  • -1/4 cup unsalted butter, at room temperature
  • -1 cup granulated sugar
  • -2 large eggs
  • -1 1/4 cups mashed ripe banana
  • -1/3 cup skim milk
  • -1 tsp. vanilla extract
  • -3/4 heaping cup Nutella 

1. Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray.

2. In a medium bowl, whisk together flour, baking soda & salt.

3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. Add banana, milk and vanilla. Beat until blended.

4. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).

5. Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.

6. Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

Pumpkin Cheesecake




- 12 oz, (weight) storebought Gingersnaps
-1/2 cup Chopped Pecans (optional, mine is made without pecans)
-6 Tblsp. Butter, melted
-2 Tblsp brown sugar
-1 dash salt

-4 pkg (8 oz) Cream Cheese
-1-1/2 C sugar
-1 Can 15 oz Pumpkin Puree (NOT pumpkin pie filling
- 1 tsp ground cinnamon
-1 tsp Allspice
-1/2 tsp nutmeg
-4 whole egss
-2 tbsp heavy cream
-1 jar Caramel topping (Smuckers brand works best) 


For crust:
1. In a food processor, large ziploc bag, or blender crush gingersnaps. Add chopped pecans (optional), melted butter, brown sugar, and salt, and pulse, mix, or blend until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes while filling is being mixed
For filling:
1. In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
2. Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted, as the caramel may make the crust too hard.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.
3.Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
4. Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth (I skipped this part) Cover and chill cheesecake for another four hours or overnight.
When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.
This recipe is from my favorite cook in the Kitchen-- The Pioneer Woman


  1. oh my goodness! all of these look fabulous. :) i hope you are enjoying your break and have a merry christmas!

  2. YUMMM! I love everything pumpkin, those recipes sound and look delicious!

  3. You are such a busy bee! Yummy recipes


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