Old Fashioned Gingerbread

1 cup of brown sugar
3 cups all purpose flour
1/2 cup shortening
1 teaspoon each: ginger, cinnamon, allspice, nutmeg, and ground cloves
1 cup molasses
2 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling water, measured in a 2 cup measuring cup
Powdered sugar
Instructions:
Pre-heat oven to 350*. Grease a 9x9 inch baking pan. Blend the sugar and the shortening and mix in molasses. Add the baking soda to the boiling water and mix well. Combine the flour and the spices and sift. Combine the sugar- molasses mixture with the flour mixture and the baking soda-water liquid. Mix ingredients well and pour into prepared pan, Bake 45 minutes or until cake tester inserted in the center of the gingerbread comes out clean.  Cool an sprinkle powdered sugar over the top.

Super Simple Slow Cooker Pumpkin Butter

Ingredients:

2 cans (29-oz. each) pumpkin
3 1/2 cups sugar
pumpkin pie spice, to taste

Directions:

 Mix everything together in the slow cooker and cook overnight. I started it on high for an hour or so and then turned it to low. About 12 hours later I had delicious, smooth pumpkin butter that tastes great on toast.

For spicier variation of this slow cooker pumpkin butter click on the following link:thekitchenismyplayground.blogspot.com

Picture credits: thekitchenismyplayground.blogspot.com

Quick and Easy Pumpkin Pecan Dump Cake

Ingredients:
1 can (15 oz.) pumpkin puree
1 can (12 oz.) evaporated milk
3 large eggs
1½ cups sugar
1 tsp cinnamon
½ tsp salt
1 (18 oz.) box yellow cake mix
1 - 1½ cups chopped pecans
1 cup butter, melted

Directions:
Preheat oven to 350°.  Grease bottom of 9x13″ pan. 

Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans. 

Bake 40-50 minutes or until edges brown.

Let sit 15 minutes before serving.

Creamy Low Fat Split Pea Soup

Ingredients

• 1 pound dried split peas
• 1 pound  low fat chicken sausage of your choice, cut into very small pieces
• 6 cans of low sodium chicken broth
• 1 1/2 cups chopped carrot, cut into small cubes
• 1 cup chopped celery, cut into small pieces
• 2 potatoes, peeled and chopped into very small pieces
• 1 tsp teaspoon garlic powder
• 1 tsp cracked black pepper
• 1 tsp paprika
• 2 tbsp sugar or agave nectar
• 2 tsp of Costco no salt seasoning
• 1 tbsp dried dill
• 1 tsp of turmeric
• ½ tsp nutmeg
• 1 tsp granulated garlic
• 1 tsp onion powder
• 1 tsp Worcestershire
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 1 onion, chopped very fine
• 1 bag of frozen peas
• 1 tsp olive oil
• 4 pieces of bacon cooked until crispy and chopped (optional)

Directions

  In a large pan coated with 1 tsp oil, brown chicken sausage, carrots, potatoes and celery.

 In a large pot add dried split peas, chicken broth, all seasonings, and chicken sausage mixture.

   Cover, and cook on medium for approximately 2 hours, or until spilt peas are soft.

  Add the frozen bag of peas and cook for 30 minutes more. 

   Using a potato masher, smash cooked peas until most are incorporated. 

   Remove bay leaves before ladling into bowls.

   Serve with a handful of crunchy croutons and 1 tsp of crumpled crispy bacon on top…yum!

Low Fat Cream of Potato Soup

 

If you love creamy potato soup you gotta give this recipe a try. Really good! Instead of heavy cream and a lot of fattening cheese I use light laughing cow wedges and low fat sour cream. Each wedge of laughing cow cheese is only 35 calories. You can find laughing cow in most grocery stores.  Costco has the best price for 3 boxes at about $7.  This soup freezes great as well!

Here is what you need to make this creamy potato soup recipe:

(Serves 6)

 4 large potatoes - You can peel this if you want, but I didn't because I love the skin for its flavor and nutrition.
4 cloves of garlic smashed and finely minced
2 onions finely chopped
1 box of 32 oz.  chicken broth
12 laughing cow wedges (Costco sells 3 boxes for about $7)
4 tablespoons of low fat or fat free cream
1 tbsp  of garlic powder  and onion powder
1 tbsp sugar (sugar helps to bind the flavors)
1 tbsp dried dill
1 tbsp Costco no salt seasoning
1 tsp fresh cracked pepper
1/2 tsp sea salt 
1 tsp paprika
Dash of extra virgin olive oil
4 pieces of apple smoked bacon, cooked until crispy and chopped (optional-the 4 pieces add some fat, but once it s divided among all the servings it is minimal)
Croutons for top
* You may want to adjust your seasonings after cooking and add more if you want to up the flavor. You can add mushrooms or smoked ham for new twist)

Chop your potatoes and onion and garlic.

Put some extra virgin olive oil (only need a about a teaspoon or so)in a pot and turn heat to medium and throw in your chopped potato, onion, and garlic.
Cook for about 10 minutes stirring often (about every 2-3minutes).

 Flavor with some sea salt and pepper and light dash of garlic powder and onion powder.

 Add your box of organic chicken broth and stir well. Allow this to cook on medium heat for about 45-60 minutes allowing your potatoes to get really soft.

 Once your potatoes are soft take your hand masher - or if you don't have that a large spoon and mash your potatoes lightly into the broth.

Next add your laughing cow cheese, and your sour cream and stir well allowing this to melt (should take about 5 minutes or so) you can turn your heat to medium low right now while you are stirring often with a whisk and waiting for the laughing cow to melt all the way.  Continue to whisk for another 5 minutes and stir in the crispy bacon pieces (optional). Cover and let simmer on low for another 15 minutes stirring often. 

You will want to taste it to see if it needs anymore salt and pepper - if it does add accordingly to taste. Sprinkle with some cheese or garlic croutons and serve. Enjoy!

Something Delicious is Baking in Washougal!

        Evergreen Pieway Bakery & Restaurant

	3010 Evergreen Way, Washougal, WA 98671
	360-835-1267
	Hours: Mon-Sun 7:00 a.m.-7:00 p.m.
	Who would have known it? A local bakery in Washougal, Washington owned by a family that I have known since I was in grad school.  I have been driving past this bakery for weeks wanting to stop and check out what they have to offer.  Finally, last night after work I had the opportunity to stop by and was I happy that I did.  When I came inside I was welcomed with a friendly greeting.  One of the customers said that she recognized me and asked if I had went to Evergreen High School.  We got to talking and come to find out we went to school together.  At that point the manager said that he was a few years before us, but we may know his little sister.  His "little" sister was one of my "little" sister's good friends in school.  A quick stop that should have been about 10 minutes ended up being an hour talking about old times.  The assortment of  goodies at the bakery is incredible and if you walk down the sidewalk to the actual restaurant, a glass case the size of a small car bursting with fresh baked, cinnamon rolls, breads, cookies, muffins, and a long list of treats too numerous to list.  I picked up some of the peanut butter chocolate chip, peanut butter, chocolate chip, gingersnap, and  snicker doodle cookies.  They are huge and you get a dozen for $7.00.  The are amazing!  I also bought some single serve sized loaves of sourdough bread hot and fresh from the oven as well as a variety of other single serving sized loaves of apple cinnamon and wheat bread.  The warm sourdough loaves were a terrific addition to our dinner last night and for a $1 a loaf -what a bargain. Larger sized loaves of bread range from $4.00-$4.25.  If you have the time to drive down to Washougal to pick up some of the delectable baked goods...you will not be sorry. The prices are reasonable and it is always nice to support our hometown, homegrown businesses.  Bon Appetite!

Mac! on Mississippi in Portland, Oregon...New variations on an old comfort food!

                 You've Got to check it out...

Fried Mac & Cheese Balls!

3969 N. Mississippi Ave. Portland, OR

503.200.5787

http://macmaccheesery.yolasite.com/menu.php

Spicy Chicken Mac & Cheese 

Chubby Hubby Bars...Sweet and Salty Yumminess!

Ingredients

2 C Flour

1 tsp baking soda

1/2 tsp salt

3/4 C unsalted butter (room temp)

1 C light brown sugr

1/2 C granulated sugar

2 eggs

2 tbsp vanilla extract
1/4 C peanut butter

1 C semi sweet chocolate chips

1 1/2 C of coarsley chopped pretzels

1/4 C peanut butter chips (for top)

1/4 C semi sweet chocolate chips (for top)

1/4 C of chopped pretzels (for top)

Directions

1.   Preheat oven to 350. Foil line and spray a 9X13" pan. In a bowl, whisk flour, baking soda and salt. Using a mixer, beat butter and both sugars at medium speed until fluffy. Add eggs and vanilla. On low speed, beat in dry ingredients just until incorporated. I stirred in some chunky peanut butter eye balled about 1/4 cup or so,1 cup chocolate chips and 1 1/2 cups pretzel pieces.

2.   Spread batter evenly in pan. Sprinkle peanut butter chips, 1/4 chocolate chips and 1/4 cup chopped pretzels.

3.   Bake for about 30 minutes or until golden brown. Cool completely.

2011 Portland Greek Festival

http://www.goholytrinity.org/cGreekFest.html

The Portland Greek Festival will celebrate its 60th year this weekend with events Friday, Saturday and Sunday in Northeast Portland.

The event, which features everything from church tours to music and dancing and lots of authentic food, is put on by Holy Trinity Greek Orthodox Church, at Northeast Glisan Street and 32nd Avenue.
.

The festival started as a fundraiser when Greek immigrants who moved to Portland relocated from their first church in Southeast Portland to the site on Glisan. They needed a way to pay the mortgage, so the women held a bazaar, showcased their culture, and sold food and pastries.
 Today, the event is one of the largest of its kind.

It will run from 10 a.m. to 10 p.m. Friday and Saturday and noon to 8 p.m. Sunday. Gyros, souvlakis, dolmathes, children's events, shopping booths and live entertainment.

Tin Shed Restaurant

i

Tin Shed Restaurant-A great place for food and fellowship!

Terri, Judy, Cheri, Me, and Stacey

The Tin Shed is an Alberta Street classic. Brunches are incredibly hearty with lots of eggs, potatoes, gravy, and all the other things you get up in the morning for. The rest of their offerings include: decadent burgers, creative sandwiches, homemade soups and salads pastas and more.

Potato Cakes with Rosemary Gravy and Buttermilk Biscuits...Yummy Deliciousness!

There are many factors that make this place so popular here are a few: vegetarian friendly, kid friendly (everything on the kids menu is $2) pet friendly (they even have a doggie menu), a gorgeous covered garden patio with a central fireplace. Crowds flock here for all these amenities, so prepare to wait on the weekends.

 

Stuffed Breakfast Burrito with Cheesy Grits

If you get there by 8:30, you will more than likely be seated right away.  When we left at 10:30, there was a line that stretched down the sidewalk...so be early if you want to be seated quickly ;-) 

Looked so good that two of the ladies ordered the breakfast scramble
with asparagus,garlic, bacon, tomatoes. 
Comes with a side of potato cakes and a buttermilk biscuit.

Service was terrific....really friendly and upbeat. You could tell the food was made from scratch...just simply delicious!

Breakfast scramble with mushrooms, zucchini, onions, sausage, cheese and eggs. 

Topped with rosemary gravy...tasty!

A really laid back, realxed atmosphere that you will love.  I recommend this restaurant to all of my foodie friends out there!

Dairy Free & Delicious Pineapple Preacher Cake

A moist and delicious cake that everyone will love!

Ingredients

CAKE 1/2 c	sugar
2 c	all-purpose flour
2	eggs
2 tsp	baking soda
1/2 tsp	salt
2 tsp	vanilla
1/2 c	nuts
1 can(s)	20 ounces crushed pineapple - undrained (I use pineapple in it's own juice)
Frosting
1 pkg	8 ounce cream cheese - softened
1 3/4 c	powdered sugar
1/4 c	butter or margarine
1/4 tsp	salt
1/2 c	nuts
2 tsp	vanilla

Directions

1. CAKE:Combine dry ingredients; add remaining ingredients, and mix by hand.
Bake in a 9 x 13 prepared pan at 350 degrees for 30-40 minutes (check frequently as cooking time may vary). *Some people have mentioned that their cake only took 30 minutes to bake, so please check your cake at that time and make any adjustments in cooking time from there.

2. FROSTING: Mix well and spread on cake in pan. Enjoy!

3. If you would like to save calories, instead of using the frosting, just sprinkle top of cake with a bit of powdered sugar and enjoy!

4. There is NO milk, butter, or oil in the cake. A great recipe for those who cannot have dairy J

* You may add other fruits or coconut to the cake if you like: some suggestions are: dried cranberries, raisins, currants, tub of mixed dried fruit, and even fresh blueberries.

Oktoberfest in Mount Angel, Oregon

Some Family Fun for the Weekend...

The small community was settled by German pioneers in the 1800s and readily reminds one of the rich Bavarian countryside. Oregon's oldest and best-loved Oktoberfest began in 1966 as a traditional harvest festival to celebrate the bounty of the earth and the goodness of creation. 

It is Oregon's largest folk festival.

http://www.oktoberfest.org/

Mt. Angel is located 18 miles northeast of Salem on Highway 214. Founded in the late 1800s by German settlers, this town has an Old World flavor which is heightened by the many Bavarian style storefronts and the beautiful Benedictine Abbey. They celebrate their German heritage each year during the Oktoberfest.

Mt. Angel Abbey, set high above Mt. Angel on a 300 foot bluff is a century old Benedictine monastic community built in 1883 by Swiss Benedictine monks. Views from the bluff include Mt. St. Helens, Mt. Hood and Mt. Adams, as well as the lush Willamette Valley farmland. The beautiful library, designed by Alvar Aalto, stores a priceless collection of illuminated manuscripts, and features a display of rare, hand printed books.
Guided tours can be arranged by appointment.

Four Days of Fun-Filled Activities

"September 15, 16, 17 & 18, 2011"

Open Thursday - Saturday From 11 a.m. 'til midnight.

Open Sunday from 11 a.m. 'til 9:00 p.m.

Continuous live music on four stages

Free Kindergarten with rides and shows Friday and Saturday night street dancing

Over 50 Alpine food chalets serving a wide variety of ethnic foods

Large Arts and Crafts Show

Traditional Biergarten, Weingarten and Alpinegarten

Over 30 musical groups featuring the Original Donaumusikanten from Germany Courtesy Lufthansa

Cruz-n Car Show