DIY Food

Pumpkin donut holes.

“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.” –  George Eliot

If my soul could live entirely in one season, it would most certainly reside in the glorious season of Fall. What is it about Fall that is so soothing to the soul? There is something so incredibly peaceful that makes me feel settled and at home during the Fall.  I love the way the air smells and how the winds blow the colored leaves off of the trees and scatter them onto the ground, where they crunch beneath my feet. I love the way my heart lights up when my eyes set sight upon the first tree that is an ombre of green to bright red.

Let’s not forget the Fall flavors in baking and cooking.  Oh, how that pumpkin spice latte is my complete weakness! I think a nice warm pumpkin spice latte pairs perfectly with a crisp Fall hike through forest.

I have been in a baking kick lately. Baking almost every to every other day. I suppose this has also been because the temperatures have dropped greatly here in Wisconsin and baking is one of the best ways to heat up an old farmhouse!

Yesterday, I was trying to find ways to use up some of the pumpkin puree that I had in the cupboards. I came across a great recipe for pumpkin donut holes! The great thing about this recipe, is that they are baked in the oven and they will make your house smell amazing!

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Follow along with the recipe below:

Ingredients

For the donuts:

  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground nutmeg
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup brown sugar
  • ⅓ cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup milk

For the cinnamon sugar coating:

  • 1 stick of unsalted butter, melted
  • ⅔ cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat oven to 350 degrees. Grease a 24-cup mini muffin pan with nonstick spray. (I use a coconut oil spray)
  2. Sift flour into medium mixing bowl, add in baking powder, salt, nutmeg and pumpkin pie spice.
  3. In a separate large bowl, scoop in the pumpkin puree and mix in brown sugar.
  4. Mix in the vegetable oil, vanilla extract, and add an egg. Pour in milk, and mix until smooth.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to over mix the batter.
  6. Scoop the batter into a 24-cup mini muffin pan, about ¾ full each cup, and bake at 350 degrees for 10-12 minutes, or until a toothpick comes out clean.
  7. Remove the donuts from the oven and allow to cool just enough to handle.
  8. Place melted butter in one bowl and the sugar and cinnamon in another.
  9. Dip the donuts into the melted butter, and coatt in cinnamon sugar.
  10. Place donuts onto a napkin covered plate. This will help soak up that extra butter!
  11. Time to enjoy!

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There you have it!  These are so delicious!  Our  plate was empty by mid day Sunday!

I think I might even play around with this recipe a bit and see how I can make it healthier!

Feel free to share this blog post and as always, you can connect with me over on Facebook as well!

Happy baking!

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DIY Food

Chicken, cashew, strawberry & spinach wraps. | Just Local Food Co-op.

Today I want to share with you a recipe and a new, low stress dinner option available in the Eau Claire, Wisconsin area.

As a busy home school mom, wife, business owner, I’m always on the go, all while trying to heal from Lyme Disease + co infections.  Some days, I have to scrape up energy to go grocery shopping, meal planning and to cook for my family.   I’m sure many of you can relate with this.

Recently, a locally owned food co op , downtown Eau Claire, started a  new meal kit option, currently available on Thursdays. They do the meal planning, they do the shopping, you walk into the store, grab your food and recipe, nicely tucked into a little paper bag, pay (of course) and head home and cook your family a delicious dinner!

This past week, I saw a recipe pop up on Just Local Food’s Facebook page, that I couldn’t pass up!  The colors of this meal just scream ‘Spring is here!’ , that and who doesn’t love a sandwich wrap?

Here is the recipe: (You can also find the recipe available on their website, here.

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Ingredients:

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1 lb ‘BCR’ chicken breast cooked and sliced

4 ‘Stacey’s’ organic large tortillas

1/2 tsp organic garlic powder

4 cups organic spinach

1 lb organic strawberries. Stems removed, washed and sliced. Reserve 8 strawberries to garnish plates.

1/4 cup feta, crumbled.

1/4 cup cashews, chopped. (I chose not to chop mine, but you certainly can)

‘Elder Valley Farm’ balsamic and basil dressing.

Steps:

  1. .Season chicken breast with garlic powder, salt and pepper to taste. (I use pink Himalayan salt, not white table salt) .
  2. In a medium sized skillet, heat the olive oil on medium high heat. Brown the chicken on both sides. Cook thoroughly, about 7 minutes on each side.  Once chicken is cooked, place on plate and set aside.
  3.  Warm the tortillas, and set on a flat surface for filling.
  4. Divide the spinach evenly for four wraps. (In my photo shown, I didn’t do as much spinach in some wraps as I did in others, it just depends on what your family likes!)
  5. Slice the chicken.
  6. Fill the wraps with spinach, sliced chicken, strawberry slices, cashews , feta, and top each wrap before folding, with balsamic dressing.
  7. Plate your wraps and garnish with extra strawberries.

My extra tips:

Thaw your chicken in the fridge ahead of time, so it is ready to go.

While chicken is cooking, wash and slice strawberries.

Don’t forget the feta! (I put mine in the fridge, and realized I forgot it half way through eating my wrap. Ahh! )

I also am working on making sure my family has plenty of fruits and vegetables during their day, so I threw together a quick tossed salad for a side.  I chopped up spinach, apples, strawberries, carrots, cucumbers, green peppers, topped with a home made vinaigrette and sprinkled the extra feta on top.

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Kombucha also went great with this meal. Doesn’t it go great with any meal?

Here are a few of my steps in photos.

Step 1 & 2

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While the chicken was cooking, I chopped the strawberries.

Step 5

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Step 6

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Step 7

Plated and ready to serve!

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So there you have it!  If you live locally to the Eau Claire, Wisconsin area, I suggest you check out this new Meal Kit program offered by Just Local Food!  They post their meal every Thursday on Facebook (see above link).  If you do not live local, you can still make this wonderful recipe by finding similar ingredients at your local food co op!  This will be a new family favorite for us!

If you try the recipe, leave a comment and let me know what you thought!

Have a wonderful day. My ‘technology time’ is up, time to get outside and enjoy this glorious weather we are having!

As always, you can follow along with my latest DIY projects and more over on Facebook!

Get outside! Go for a hike! Enjoy this day!

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DIY Food

Pistachio Pudding Salad Recipe

Pistachio pudding salad (also known by many as watergate salad) is one of those dishes, that you either love or hate.  For me, it is a love.  But, it wasn’t love at first sight, it took a few bites in, and an understanding of what I was really eating- to create that love when I was a little girl.
I have wonderful memories of the church I went to as a child in West Branch, Iowa.

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Bethany Lutheran Church.

We would often have potlucks at church, and there was always someone who would make and bring pistachio pudding salad.   It was one of the things I always looked for at every food gathering the church held.  I would heap a big helping onto my plate, not leaving much room for anything else.  When I think of pistachio pudding salad or even just see it, it brings back such warm feelings from my childhood.
I love creating food that has a bit of the feeling of nostalgia for me.  It then, becomes more than food when I am enjoying it, it becomes a warm memory with every bite.

Pistachio Pudding Salad (watergate salad)  Recipe

Servings;  approx. 20 people.   Prep time. Under 10 minutes. 

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Ingredients

  • 2- 3.4 ounce boxes of dry pistachio pudding mix.
  • 2- 20 ounce cans of crushes pineapple, undrained.
  • 16 ounces of cool whip, thawed.
  • 4 cups of mini marshmallows
  • 1/2 cup of finely chopped pecans.

Instructions

  • In a large bowl, combine the pistachio pudding mix and pineapple, stir together.
  • Add marshmallows and cool whip.  Gently stir until all ingredients are combined.

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  • Spread pudding mixture into a large bowl, or casserole dish.
  • Sprinkle mini marshmallows over the top of mixture.
  • Sprinkle pecans over the top of mixture.

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  • Cover pudding and chill until ready to serve. (I like to throw the pudding into the freezer for a few hours before serving, especially if I will be traveling with it, to keep it chilled.
  • ENJOY!

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Enjoy my friends!   Have a beautiful Wednesday and a wonderful Thanksgiving.  Take time to enjoy baking and cooking with your kids and your family this Holiday season, treasure the little moments as well as the big ones.   Time is a gift, cherish it.

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DIY Food

Sweet Pepper Nachos

I love nachos.  I love any kind of Mexican related food really, okay, I love all kinds of food in general.  Even more, I love making food, meals, snacks, desserts and finding and creating new recipes that make my taste buds do a happy dance!

Today I am sharing a recent recipe that I have recently created to satisfy my nacho loving taste buds.   If you love chips, do not run away when I tell you that these are chip-less nachos, I promise you will still love these , even without chips as the main boat for your nacho toppings.

I will grin ear to ear if you try this recipe and leave a comment with your thoughts!

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Sweet pepper nachos are so easy to make, they work great as a snack, a side dish to a main entree like Mexican style chicken, or a spicy pepper steak.  As with all of my recipes, feel free to take this one and make it your own, change up the ingredients to fit your taste.  Some examples of ingredients you may change, are swapping out the black beans for beef or shredded chicken, and of course to add whatever toppings you desire.

Sweet Pepper Nachos

Prep Time; 10 minutes

Bake Time; 10 minutes

Yield; 4 side dish servings, or 2 meal servings.

Ingredients

  • 1 small bag of sweet peppers.
  • Black beans with roasted chili peppers (might as well add some more peppers to our peppers right? 😉 )
  • Handful of shredded cheese,  add to taste/desire.
  • Sliced black olives, add to taste/desire.
  • Guacamole

Instructions

  • Heat oven to 350 degrees

Sweet Pepper Nachos by Endless Acres Farmtiques

Sweet Pepper Nachos by Endless Acres Farmtiques

  • Slice the ends off of each sweet pepper, and then slice in half lengthwise.  Pull out all seeds. Arrange sweet peppers close together on a baking sheet.

Sweet Pepper Nachos by Endless Acres Farmtiques

  • Spoon black beans into each sweet pepper ‘boat’. (I used a baby spoon, that I neglected to get rid of even though I have no more babies at home, but it has come in handy with baking and cooking!)   Top with cheese, olives, and guacamole if desired.

Sweet Pepper Nachos by Endless Acres Farmtiques

 

Sweet Pepper Nachos by Endless Acres Farmtiques

  • Bake sweet pepper nachos for 10 minutes, or until cheese has melted. Remove from oven, and serve.

Sweet Pepper Nachos by Endless Acres Farmtiques

 

Sweet Pepper Nachos by Endless Acres Farmtiques

 

Sweet Pepper Nachos by Endless Acres Farmtiques

 

Sweet Pepper Nachos by Endless Acres Farmtiques

 

Sweet Pepper Nachos by Endless Acres Farmtiques

 

Sweet Pepper Nachos by Endless Acres Farmtiques

 

Sweet Pepper Nachos by Endless Acres Farmtiques

I only added guacamole to a few of the sweet pepper nachos, and you may do the same if you have guests that are unsure if they like it, or are very sure that they don’t like it!   I love it, and I am looking forward to making these nachos with loads of guacamole for my dad when I visit my parents next!  (He is a guacamole fanatic)

Thanks for taking time out of your day to read this recipe, I hope your day is a little bit brighter from reading!
If you make this recipe, please share about your cooking experience in the comments area!
Thanks for reading,

~Kelly

 

 

 

DIY Food

Fried egg in a bell pepper ring | Recipe & DIY Food.

How to make fried eggs in bell pepper rings.

Ingredients

  • Whole eggs
  • Green or red bell peppers
  • Pepper to taste

 

Directions

1.) Wash and dry all of the bell peppers and place on cutting board.

Pepper & Eggs Recipe Endless Acres Farmtiques

2.) Chop bell peppers.  Try to chop the peppers as straight as you can, this will prevent the egg from leaking out underneath the bottom edge of the pepper once placed in the pan.

Pepper & Eggs Recipe Endless Acres Farmtiques

 

Pepper & Eggs Recipe Endless Acres Farmtiques

3.) Place cooking oil in pan .   I prefer using coconut oil , as pictured below.

Pepper & Eggs Recipe Endless Acres Farmtiques

 

Pepper & Eggs Recipe Endless Acres Farmtiques

4.)  Place pepper rings into pan, and cook doff several minutes, on each side allowing them to cook thoroughly and even letting them get a little browned if you desire.

5.) Break one egg into the center of each pepper ring.  If you or your meal guests prefer, you can break your egg into a bowl first, and stir it up with a bit of milk before pouring into the center of the pepper ring.

6.) Cook bell pepper and egg on low until the egg has no more transparency ( clear liquid).

7.)  Remove from pan, and enjoy!

Pepper & Eggs Recipe Endless Acres Farmtiques  Pepper & Eggs Recipe Endless Acres Farmtiques

 

Pepper & Eggs Recipe Endless Acres Farmtiques

 

Pepper & Eggs Recipe Endless Acres Farmtiques

I hope you all take time to cook home made meals for yourself, and for others.  Food has such a beautiful way of bringing people together!

Thanks for reading,

~Kelly

 

 

 

 

DIY Food

Messy Monster Cookies | Recipe

“Sometimes me think, ‘What is a friend?’ and then me say ‘ friend is someone to share the last cookie with.'”~ Cookie Monster

Whenever I hear of Cookie Monster, or someone eating Monster Cookies, I think of my dad.   When we were younger, some of our friends would always call him the Cookie Monster.   Such a simple memory, but sometimes those are the ones that stick  for me and make me smile the most.

This is the recipe I wanted to make yesterday, but realized I was missing peanut butter, so I decided to make Sloppy Joes instead.   I’m happy to say today, that I have peanut butter! Yay!  (Really who runs out of peanut butter?  I was disappointed in myself that I didn’t have a stock pile of it,  I really love peanut butter!)

This is a recipe that I kind of threw together after trying out several other monster cookie recipes over the past few years.   As always with any DIY project or recipe I share, feel free to change things up, and make this recipe your own, for how you see fit for your life and taste.

I was just going to give these cookies the simple title of Monster Cookies, but my daughter tasted them and some of her m&m’s fell out, and she said ‘Mommy these are messy monster cookies!  Let’s name them that!’   When I replied,’  Oh sweetie, I think it’s you that’s the messy monster!”      When I cook, this is usually what I’m working around in the kitchen…isn’t  my little messy monster sweet? ;

monster cookie recipe

I think the name Messy Monster Cookies  fits the cookies well, after all, doesn’t messy food taste so much better?!

Below you will find an ingredient list, along with directions on how to make Messy Monster Cookies!

monster cookie recipe

Ingredients;

– 1/2 cup salted butter – softened
-1/4 cup light brown sugar
-1/2 cup sugar
-1 large egg
-3/4 cup creamy peanut butter
-1 teaspoon vanilla extract
-1 1/4 cups all purpose flour
-1/2 teaspoon baking soda
-1/2 cup quick oats
-3/4 cup M&Ms

-1/2 cup chocolate chips
-2 oz (medium snack sized boxes) of raisins

Directions;

1.) Preheat over to 350 degrees.

2.) Line your baking sheet with silicone baking mat (if you have one) or parchment paper.

3.) In a large bowl, blend together butter, brown sugar & white sugar.   [ I always loved this part as a child, I thought it was so cool how the brown sugar kept the shape of moms measuring cup ]Monster cookie recipe

4.) Mix in the peanut butter, egg & vanilla.

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5.) Mix in baking soda and flour, slowly.   Make sure to scrape down the sides of the bowl as needed to catch any powder or ingredients that may have stuck to the bowl.

6.) Fold in M&Ms , chocolate chips, and quick oats.

monster cookie recipe

monser cookie recipe

monster cookie recipe

When the dough is all mixed together, it should look a little something like this;

monster cookie recipe

6.)  Roll dough into (approx) 2 tbs. round balls and place onto cookie sheet.  Place 3-4 M&Ms on top of each ball of dough.

monster cookie recipe

7.)  Bake cookies at 350 degrees for 10 minutes.    If desired you can push down softly on cookies with the bottom of a measuring cup, once out of the oven to spread them out and make them a little bigger.   Let the cookies cool on the baking sheet for at least 10 minutes, then carefully remove them with a spatula and enjoy!

monster cookie recipe

monster cookie recipe

monster cookie recipe

If you have little monsters in your house like I do, you can make a batch of bite sized monster cookies just for them!

monster cookie recipe

Well my cookie monsters big and small out there, that’s all there is to this easy Messy Monster Cookie recipe!  I hope you had fun baking them and don’t forget to share your last cookie with a friend!
~Kelly

DIY Food

Simple Sloppy Joes | Recipe

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”  ~ Julia Child

I love food & I love cooking. I guess that’s good they both go so well together.   Today is another beautiful winter day here in Wisconsin!  I really love winter on days like today.  With the snow blowing and coming down heavily outside, I thought it would be a great day to do some cooking and share one of my recipes with you, all while watching the beautiful snow fall out my windows!

I have always used The Pioneer Womans Sloppy Joe recipe, but since I don’t own a ranch with lots of men to feed 😉 I simplified her recipe a little bit.  I cut it down in size and also cut out some ingredients, making the recipe my own.   This is they beauty of any thing DIY is that you can be inspired by someone else, but then take it and make it yours.

Below you will find step by step directions on how to make Simple Sloppy Joes, enjoy!

Sloppy Joes Recipe

Ingredients;

As with all ingredients, taste as you go along, if you feel you like it a little spicier, add more chili powder, if you like less crunch, add less pepper and onion.  The joy in cooking is all about tasting and changing up the recipe as you go!  Have fun with it!

– 1 pound of ground beef

-1 green pepper

-1 small onion

To taste;
-Worcestershire sauce

-Chili powder

-Garlic salt with parsley

-Salt & Pepper

-Dash of Lawry’s seasoned salt

-1 tablespoon of brown sugar

-3/4 cup of ketchup

-1/2 cup of water

-Sour dough Kaiser buns

-butter

Directions;

1.) Brown the ground beef in a large pan over medium heat.

2.)  Slice pepper and onion .

Sloppy Joes Recipe

Sloppy Joes Recipe

3.) Drain off fat from ground beef.

4.)  Add green pepper and onion to ground beef.

Sloppy Joes Recipe

I do not recommend throwing your peppers onto your stove however.  They must go INTO the ground beef.  haha

Sloppy Joes Recipe

5.) Stir together, add garlic salt (or minced garlic) & Ketchup.

Sloppy Joes Recipe

6.) Add 1/2 cup of water & stir.

7.)  Add brown sugar, chili powder, Worcestershire sauce, salt, pepper all to taste, and a dash of Lawry’s Seasoned Salt & stir.

Sloppy Joes Recipe

8.) Cover and let simmer for 15 minutes.

Sloppy Joes Recipe

9.)  While your sloppy joe mixture is simmering, take the kaiser buns, butter all sides, and brown them in a pan over low heat.

Sloppy Joes Recipe

10.)  Dish up and serve to your happy & hungry family!

Sloppy Joes Recipe

Sloppy Joes Recipe

Bonus Recipe;
Cooked Broccoli

Take a nice head of broccoli &  cut it up

Broccoli recipe

Place the broccoli  into a ziploc bag.  sprinkle in 2-3 tablespoons of olive oil, a dash of salt, pepper and Lawrys Seasoned salt.  Place on a cookie sheet and bake in the oven for 30 minutes at 350 degrees  & enjoy!

broccoli recipe

Thanks so much for reading todays recipe!   I hope you take time to cook for your friends and family , and can enjoy it as much as I do!
~Kelly