1
Watermelon Strawberry Smoothie
2
Pumpkin Cheddar Macaroni and Cheese
3
Slow Cooked Pepper Steak Tacos
4
Candy Corn Oreo White Chocolate Chip Cookies
5
Crockpot Mexican Pumpkin Chili
6
Green Pepper Cheese Bake
7
Watermelon & Strawberry Lime Mint Popsicles
8
Cauliflower Casserole
9
100 CALORIE Single Serving Brownie
10
How to Make Fresh Pumpkin Puree From Pumpkins
11
EASY BAKED Onion Rings
12
National Can-It-Forward Day + Ball Canning Giveaway
13
The Best Stewed Tomatoes Ever
14
Nutella Boutique + Nutella Giveaway!
15
Crispy Peanut Butter Fudge
16
EASY Stuffed Pepper Casserole
17
Roasted Corn Nuts
18
Peanut Butter & Co Giveaway!
19
Vegetable Garden Salsa
20
4 Ingredient Fudgy Pumpkin Pie Brownies

Watermelon Strawberry Smoothie

HEALTHY Watermelon Strawberry Smoothie recipe that is perfect for the SUMMER!  All you have to do is throw all the ingredients in the blender for this easy recipe.  You can also use frozen fruit if watermelon is out of season.  This smoothie is healthy, low calorie (doesn’t use milk) and great for weightloss.  

This recipe screams SUMMER!  It includes fresh watermelon and strawberries with a touch of lime to create a delicious Summer time smoothie!  Throw everything your blender and you have a fresh Smoothie ready in less than a minute!

HEALTHY Watermelon Strawberry Lime Smoothie recipe that is perfect for the SUMMER! All you have to do is throw all the ingredients in the blender for this easy recipe. You can also use frozen fruit if watermelon is out of season of season. This smoothie is healthy, low calorie (doesn't use milk) and great for weightloss.

Watermelon Strawberry Smoothie Recipe

Bonus points if you are using fruit from your garden!   If you can’t though, don’t worry,  pick up some watermelon and berries from the farmers market.  If they’re out of season, you can still enjoy this smoothie –  head to the freezer section of your grocery store and pick up frozen watermelon and berries there.

HEALTHY Watermelon Strawberry Lime Smoothie recipe that is perfect for the SUMMER! All you have to do is throw all the ingredients in the blender for this easy recipe. You can also use frozen fruit if watermelon is out of season of season. This smoothie is healthy, low calorie (doesn't use milk) and great for weightloss.

I’m going to leave this recipe post short and sweet and let the Smoothie speak for itself.  Enjoy this Watermelon Strawberry Smoothie!
HEALTHY Watermelon Strawberry Lime Smoothie recipe that is perfect for the SUMMER! All you have to do is throw all the ingredients in the blender for this easy recipe. You can also use frozen fruit if watermelon is out of season of season. This smoothie is healthy, low calorie (doesn't use milk) and great for weightloss.

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HEALTHY Watermelon Strawberry Smoothie recipe that is perfect for the SUMMER!  All you have to do is throw all the ingredients in the blender for this easy recipe.  You can also use frozen fruit if watermelon is out of season.  This smoothie is healthy, low calorie (doesn't use milk) and great for weightloss.  

 

Watermelon Strawberry Smoothie

HEALTHY Watermelon Strawberry Smoothie recipe that is perfect for the SUMMER!  All you have to do is throw all the ingredients in the blender for this easy recipe.  You can also use frozen fruit if watermelon is out of season.  This smoothie is healthy, low calorie (doesn't use milk) and great for weightloss.  

Course Drinks
Servings 2

Ingredients

  • 3 cups watermelon frozen or fresh
  • 1.5 cups strawberries frozen or fresh – hulled
  • 1 teaspoon lime juice
  • 10 mint leaves
  • ¼ cup water
  • 5 ice cubes

Instructions

  1. If using frozen watermelon and strawberries, defrost in your microwave for 1 minute until slightly soft. If using fresh watermelon and strawberries, defrosting isn’t needed.
  2. Add all fruit, lime juice, mint and water in blender. Blend for about 30 seconds-1 minute until it’s smooth.
  3. Add your ice cubes and blend for about 10 seconds more.
  4. Serve and enjoy!

 And if you liked that recipe, I think you’ll like my Watermelon & Strawberry Lime Mint Popsicles.
Watermelon & Strawberry Lime Mint PopsiclesIMG_4776

 

Pumpkin Cheddar Macaroni and Cheese

PUMPKIN CHEDDAR Macaroni and Cheese! This is a pure comfort food recipe that’s so easy to make! This cheesy macaroni and cheese uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  It’s one of my favorite pumpkin recipes!

It’s that time again, a pumpkin recipe! I’m pretty sure you will see a almost weekly pumpkin recipe until Halloween.. I just can’t get enough!  

I know some of you don’t want summer to end, but I’d like for you to take my hand and enter into Fall’s journey.  It’s full of beautiful leaves, apple cider, chilly nights, comfortable socks, ghosts and goblins, the color orange. 

Oh pumpkin! Oh this recipe!

First it was Fudgy Pumpkin Brownies, then it was Pumpkin Chili… now I’m pulling out the big guns.. Pumpkin Macaroni and Cheese!
Not only does this recipe have pumpkin which is delicious, but it’s pumpkin macaroni and cheese. I know, drop what you’re doing  – this is getting serious.  Pumpkin, Melted Cheese, Pasta – can it get any more perfect? I’m not sure, but I’d like to think this is close to it.   The pumpkin doesn’t overwhelm this macaroni and cheese, it adds a creaminess  and richness…and it adds great nutrients.   If your family loves their macaroni and cheese, this is a great alternative full of fiber and vitamins.  

Bonus points: If you grow pumpkins make sure you make pumpkin puree – it will make this dish incredibly fresh, Earthy (in a good way), and you will just feel like a pumpkin boss. 

PUMPKIN CHEDDAR Macaroni and Cheese! This is a pure comfort food recipe that's so easy to make! This cheesy macaroni and cheese uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  It's one of my favorite pumpkin recipes!

Once you take a bite.. it’ll be hard not to think of Fall! It will also be hard not to close your eyes and cherish this moment.
Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.

Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
These are some of our pumpkins we picked this summer, along with some fresh pumpkin puree I just made.  We have another batch of pumpkins to pick in October, I love Fall!


Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. Preserving fact: Pumpkin freezes amazing.  I usually freeze pumpkin in 8 oz or 16 oz portions.  Pumpkin Puree easily lasts up to a year in the freezer.  Pumpkins you guys, they just are the best.  And they are really really cute!


Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. This recipe calls for 2 and 1/4 cup shredded cheddar cheese.   Of course I had to put it into a pumpkin bowl, because well I just had to!

Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
Gather your ingredients.  The saucepan to the right has your melted butter, flour and milk.  


Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. Then add your pepper, nutmeg, mustard…..

Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
And then add your pumpkin puree and 2 cups of cheese.  Stir cheese until it’s fully melted. 

Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
Then add your elbow macaroni and stir… I dare you not to just take a big spoonful right now.   Me? I took about 6.

Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
Put in a baking dish.  Something I’d like to talk about right now, don’t panic as it’s extremely runny.  Once it bakes it won’t be runny at all.  Again, it will be ok! You have to trust me on this one…

Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
1/4 cup of your remaining cheese goes on top…

Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
And after 25 minutes – BOOM! MY GOODNESS.  LOOK AT THIS MAGIC.  I think I almost cried. I think I did, I am a very emotional person.  


Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. It’s just so beautiful and rich.  It smells amazing.  


Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. Pumpkins, you guys rule.    We are best friends forever.  


Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. Start serving and swooning! It will be a magical dinner… Enjoy this Pumpkin Cheddar Macaroni and Cheese!

Pumpkin Cheddar Macaroni and Cheese

PUMPKIN CHEDDAR Macaroni and Cheese! This is a pure comfort food recipe that's so easy to make! This cheesy macaroni and cheese uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  It's one of my favorite pumpkin recipes!

Ingredients

  • 2 cups elbow macaroni
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon pepper
  • Dash of nutmeg
  • 1 teaspoon ground mustard
  • 1 cup pumpkin puree
  • 2 1/4 cups shredded cheddar cheese

Instructions

  1. Heat oven to 350 degrees.
  2. Make elbow macaroni according to box. Drain, set aside.
  3. In a medium size saucepan melt your butter over low-medium heat. Stir in flour and continue to stir until smooth. Stir in milk and bring to a simmer. Continue to stir for 1 minute until it's thickened. Remove from heat.
  4. Stir in pepper, nutmeg, mustard.
  5. Add in pumpkin puree and 2 cups of shredded cheese, stirring until cheese is completely melted.
  6. Add macaroni to cheese mixture and stir until it's all coated. Pour into baking dish.
  7. Top with 1/4 cup remaining shredded cheese.
  8. Bake for 25-30 minutes.

PUMPKIN CHEDDAR Macaroni and Cheese! This is a pure comfort food recipe that’s so easy to make! This cheesy macaroni and cheese uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. It’s one of my favorite pumpkin recipes!

Slow Cooked Pepper Steak Tacos

Who doesn’t like tacos?

*Looks around virtual room*

Good, I am glad we all love them!

I could probably have tacos every single day. There’s so many varieties, so many things I can put on them, so many side dishes that go perfectly (like cilantro lime rice!).  Oh tacos, how are you so great? One of my favorite recipes is Crockpot Chicken Chipotle Tacos so I was interested in trying other Crockpot taco recipes because let’s be honest, I’m in love with my crockpot (or slow cooker if you must call  it that too).   Slow Cooked Pepper Steak Tacos were born!   I was especially happy with these tacos because I got to use garden grown green peppers, onions (are you proud of me?), stewed tomatoes that I made from our tomatoes and then our garden harvest salsa on top!   These tacos were so fresh! 

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Candy Corn Oreo White Chocolate Chip Cookies

Delicious White Chocolate Chip Cookies made with Candy Corn Oreos.  They are perfect for a Halloween seasonal cookie!  These cookies are high on the addictive scale, I dare you to eat just one! 

So let me tell you a secret, maybe it’s not a secret.   Around Halloween  Oreo releases limited edition Candy Corn Oreo Cookies.  They might only be sold at Target, I’m not sure, but that’s the only place I know that sells them.  Last year I went to Target 3 times a week for the entire month of October and they were sold out every single time.  The employees told me people were buying multiple packs. I could not get one.  I was devastated.  So imagine my incredible happiness when I saw them in Target last week.  I started crying in the cookie aisle.  I slid to the ground, cookies in my arm, hugging them tightly, crying out loudly “I LOVE YOU!”.  Target asked me to leave, but first I bought the cookies.  Even the cashier saw the cookies and gave me a look like “girl”.  And I gave her a look back that said “girl”.   That’s a good look by the way.  

Delicious White Chocolate Chip Cookies made with Candy Corn Oreos.  They are perfect for a Halloween seasonal cookie!  These cookies are high on the addictive scale, I dare you to eat just one!

So if you are reading this post, I ask you to PLEASE find these cookies.  Set your goal for the next 2 months to find these Oreo cookies.  They should be very high up there on the priority list.  Actually they should be top priority.  Bills, education, kids, work, whatever.  CANDY CORN OREO COOKIES = #1.

Candy Corn Oreo White Chocolate Chip CookiesIMG_5001

CANDY-CORN-OREO-WHITE-CHOCOLATE-CHIP-COOKIES

 Candy Corn Oreo White Chocolate Chip CookiesIMG_4992
Here they are, in all their glory.  This is how many was left by the time I got to this recipe.   I’m just going to warn you right now.  I am a crazy Oreo addict when it comes to limited edition like Candy Corn, Gingerbread (omg dont even get me started) and Birthday Cake.  I will eat them all in 1 day.  I am horrible.  I tell Matthew sometimes when he leaves the house to take them with him (seriously).  Or I tell him to hide them.  Then when he leaves I tear the apartment apart to find them.  They make me crazy.  So if you have these cookies in your house, you might go crazy. I mean in a good “these are so delicious I’m going to cry” crazy way. 

Candy Corn Oreo White Chocolate Chip CookiesIMG_4998
Cream together butter and sugars.

Candy Corn Oreo White Chocolate Chip CookiesIMG_5002
Stir in your white chocolate chips.  You can use regular chocolate chips if you’d like but I don’t think the appearance of the cookie will be as cute as the brown will be too overwhelming.

Candy Corn Oreo White Chocolate Chip CookiesIMG_5004
Then break up your Oreo cookies and eat it with a spoon.  HAHAHAHAHAH just kidding.  HAHAHAHAHA not kidding at all.    HAHAHAHAHAH just kidding.  HAHAHAHAHA not kidding at all.    HAHAHAHAHAH just kidding.  HAHAHAHAHA not kidding at all.    HAHAHAHAHAH just kidding.  HAHAHAHAHA not kidding at all.  Ok, just take a quick spoonful!

Candy Corn Oreo White Chocolate Chip CookiesIMG_5008
Then mix the cookies and chocolate chips up good.   Eat it with a spoon.  HAHAHAHAHAH just kidding.  HAHAHAHAHA not kidding at all.    Ok, just take a quick spoonful! I’m sorry, I am a really bad influence.

Candy Corn Oreo White Chocolate Chip CookiesIMG_5013
Warning, these cookies expand!  Just like they will expand your heart (and other things)  they will get bigger.  This was before..

Candy Corn Oreo White Chocolate Chip CookiesIMG_5014
This was after baking.  See, how they grew.  I let them cool and then easily ran a knife through to cut them up.  Worked perfect.

Candy Corn Oreo White Chocolate Chip CookiesIMG_5040

Candy Corn Oreo White Chocolate Chip CookiesIMG_5020

Candy Corn Oreo White Chocolate Chip CookiesIMG_5025

Candy Corn Oreo White Chocolate Chip CookiesIMG_5062
So please make these.  

Thank you Oreo Cookies for all the comfort you’ve given me over the years.
I love you forever,
Pamela

Candy Corn Oreo White Chocolate Chip Cookies
Print
Ingredients
  1. 1 stick softened butter
  2. 1/2 cup sugar
  3. 1/2 cup brown sugar
  4. 1 egg
  5. 1 1/2 cup flour
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 1 teaspoon vanilla
  9. 15 Candy Corn Oreo Cookies - broken up
  10. 1/2 cup white chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together softened butter, sugar, brown sugar.
  3. Add egg and vanilla and continue to mix until all creamed together.
  4. Mix flour, baking soda and salt in a bowl.
  5. Add wet ingredients to flour mixture slowly, mix until well combined.
  6. Stir in broken up Oreo cookies and white chocolate chips until combined.
  7. Place tablespoons of cookie batter on parchment covered baking sheet. Bake for 10-14 minutes, until bottoms are slightly browned.
  8. Let cool.
  9. Eat and enjoy!
Notes
  1. This makes 24 cookies.
Brooklyn Farm Girl https://brooklynfarmgirl.com/
Delicious White Chocolate Chip Cookies made with Candy Corn Oreos.  They are perfect for a Halloween seasonal cookie!  These cookies are high on the addictive scale, I dare you to eat just one!

Crockpot Mexican Pumpkin Chili

We LOVE this Crockpot Mexican Pumpkin Chili recipe. This easy slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

Now I know what you might be thinking.. usually “Mexican” and “Pumpkin” don’t usually go together, but in this recipe they are best friends.  They are holding hands, whispering secrets (not about you), planning adventures – they are great pals. In this recipe we have the usual Chili ingredients, but then we’re throwing in pumpkin because whenever you can you should throw pumpkin into any dish.   Here’s the great thing about pumpkin, it’s full of great nutrients but hardly changes the taste of meals.  It’s an amazing way to make your dinner or brownies more healthy and better for you.  Who doesn’t want that?

We LOVE this Crockpot Mexican Pumpkin Chili recipe. This slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

Health facts on pumpkin:
It’s full of fiber. Half a cup has 3.5 grams of fiber. 
It’s loaded with Vitamin A, alpha and beta-carotenes and is a good source of vitamins C, K, and E.
1 cup of  pumpkin puree supplies 3.4 grams of iron which will support a strong immune system and keep you from getting sick. 
Pumpkin’s orange color is a clue to its high antioxidant content. Some doctors say that the compounds in pumpkin can help prevent lung cancer, heart disease as well as Type 2 diabetes and arthritis.
It will help support healthy digestion.
One cup of pumpkin puree contains just 83 calories.  Compare that to the oils you might use instead!

Pumpkin is amazing – isn’t it? 
And don’t forget pumpkin puree is so easy to make!

So what makes this Chili Mexican? Well we’re going to spice it up with green chiles, salsa verde, cumin and we’re going to throw corn into this!  If you want you can even throw avocado on top when it’s done!

Other bonuses: Chili freezes amazing, so feel free to make this in advance and keep for that chilly night when your’e feeling lazy and just want to curl under the blankets with your softest socks on!   

We LOVE this Crockpot Mexican Pumpkin Chili recipe. This slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

I love beans so I had to add both black beans and kidney beans.  Also I love using ground turkey for chili as a healthy alternative to ground beef.
We LOVE this Crockpot Mexican Pumpkin Chili recipe. This slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

Once you take the first bite, you’ll be one happy pumpkin loving friend!  
We LOVE this Crockpot Mexican Pumpkin Chili recipe. This slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

Enjoy this Crockpot Mexican Pumpkin Chili!
We LOVE this Crockpot Mexican Pumpkin Chili recipe. This slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

Crockpot Mexican Pumpkin Chili

We LOVE this Crockpot Mexican Pumpkin Chili recipe. This easy slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

Ingredients

  • 2 green peppers - chopped
  • 1 can black beans - rinsed and drained
  • 1 can kidney beans - rinsed and drained
  • 3 garlic cloves - minced
  • 15 ounces pumpkin puree
  • 14 ounces diced tomatoes
  • 1 cup tomato sauce
  • 1 1/2 cup chicken broth
  • 1 pound ground turkey
  • 1 cup frozen corn
  • 4 oz can of diced green chiles
  • 1/2 cup salsa verde
  • 2 teaspoons dried parsley
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt

Instructions

  1. In a skillet, add your chopped peppers, minced garlic and ground turkey. Cook until turkey is browned.
  2. Put your ground turkey mixture into a slow cooker. Add all other ingredients and stir so everything is fully mixed up.
  3. Cook on low for 5 hours.
  4. Enjoy!

We LOVE this Crockpot Mexican Pumpkin Chili recipe. This easy slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

Green Pepper Cheese Bake

This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!

I know you all used to watch Full House.  And I know you all remember Uncle Jessie.  So I know you all know the phrase “Have Mercy.”

So you can imagine my amusement when I pulled this green pepper cheese bake out of the oven and muttered “Have Mercy”.  And then I laughed.  And then I looked around to make sure none of the cats were judging me.  The coast was clear.  I put this green pepper dish on the counter, took a step back and repeated “Have Mercy”.  This right here is a looker, a real beauty, a real head turner.  You get the idea.  It’s glorious.

This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!

I mean, come on, seriously.  Don’t you just want to marry this dish? I do!

The best part of this dish besides the cheese and the cream (haha) is that it’s all vegetables! It’s full of 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach.   It’s like your own vegetable garden that will live in your belly!

This can be a side dish, or a meatless dinner! We had it as our main dinner with garlic bread on the side.  You will need a little bread to soak up that creamy goodness at the bottom, trust me.  You will want it.  

Please (takes your hand) make this dish.  You deserve it.  The world deserves it.  

This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!


This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!I know, I know, you know it, I love my peppers.  I made this video while taking this picture.  I’m totally sane.


This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!Your wonderland of vegetables we’ll be using for this recipe!


This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!And to tell you straight up, this corn/tomato/spinach mixture is a great side dish by itself.  I took like 6 spoonfuls before it even went into the casserole dish.


This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!Here’s all the steps to get to the top of bake.   Into the oven.. you ready?  Are you sure?

This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!
HAVE MERCY!

This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!
This is going in the “YES” section of my recipe book I keep.  

This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!
And when you have your first bite, I hope you’re sitting! If not, have pillows on the floor!

This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!
Green Pepper Cheese Bake, I love you.  Dearly.  Truly. Forever.  

Have a great weekend everyone! 

This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!

Looking for more pepper recipes? Try my stuffed green pepper casserole!

Green Pepper Cheese Bake Casserole

This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!

Ingredients

  • 2 pounds green peppers - cut up into bite size pieces
  • 2 cups corn kernels -fresh cooked or from a can (not frozen)
  • 1 cup cherry tomatoes - halved
  • 1 cup spinach - chopped up
  • 2 cups shredded cheddar/monterey jack cheese
  • 1 tablespoon butter
  • 3 eggs
  • 1 cup heavy cream
  • salt + pepper to taste

Instructions

  1. Heat butter in pan over medium heat. Once melted add your tomatoes, spinach and corn and saute to coat everything. Season with salt + pepper.
  2. In a oven safe casserole dish, start to assemble the bake.
  3. Put half of your green peppers at the bottom of the dish.
  4. Put 1/3 of your shredded cheese on top.
  5. Spread your tomatoes/corn/spinach mixture on top.
  6. Put 1/3 of your shredded cheese on top.
  7. Put the remaining half of your green peppers on top.
  8. Put the last 1/3 of your shredded cheese on top.
  9. In a bowl beat eggs, heavy cream and salt + pepper to taste.
  10. Pour this mixture over the top of your bake evenly.
  11. Bake at 425 for 10 minutes.
  12. Turn your oven down to 350 and bake for 25 more minutes.
  13. Enjoy!

Watermelon & Strawberry Lime Mint Popsicles

I am kinda in love with these popsicles.  And because they are healthy, I can totally eat as many as I want a day with no regrets!  Isn’t that the best?

Watermelon-&-Strawberry-Lime-Mint-Popsicles

These popsicles have watermelon, strawberry, lime and mint in them.  As a sweetener you can leave as is or you can add a little honey (that’s what I did).  With the fruit already sweet, you don’t’ need much additional  honey – a little goes a long way.   And can we talk about how easy they are?  You just throw the ingredients in a food processor, pulse it, pour into popsicle molds and freeze.  Boom, done!   Amazing!

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Cauliflower Casserole

CHEDDAR CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with cheddar cheese and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.  

Ok, we have the 3 C’s here.  Let’s talk about them.

Cheesy – who doesn’t love cheese?  Mozzarella, Cheddar and Parmesan are my favorites for recipes.  And this recipe has 2 of them in!
Cauliflower – beautiful cauliflower, fresh from the garden, I love you.  You can’t go wrong with cauliflower, you just can’t!
Casserole – I love casseroles.   You put them inside the oven and magic happens.  That’s the only way I can describe it.

DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with both cheddar and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.

DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with both cheddar and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.  

We love this casserole, especially when we can pick the cauliflower straight from the garden.   We usually have it as our  dinner main dish because it’s pretty filling, especially if you add a piece of crusty bread on the side.   You can also serve the casserole a side dish,  it would be great paired with a meat at the holiday table.  

DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with both cheddar and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.

Hope you enjoy!

Update: This recipe now has a video to go along with it! If you like the recipe please share on Facebook!

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DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with both cheddar and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.

Cheddar Cheese Cauliflower Casserole

DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with cheddar cheese and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.  

Ingredients

  • 1 head cauliflower cut into florets
  • 8 ounces shredded cheddar cheese
  • 1/4 cup + 2 tablespoons Parmesan cheese
  • 2 tablespoons bread crumbs
  • 3/4 cup heavy cream
  • 1 tablespoon dried sage
  • 1 garlic clove minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Preheat your oven to 375 degrees.
  2. Steam your cauliflower for 3 minutes, drain.
  3. Add cauliflower into casserole baking dish.
  4. In a bowl stir together your Cheddar cheese, 1/4 cup Parmesan cheese, heavy cream, dried sage, minced garlic, salt and pepper.
  5. Pour everything in your bowl over cauliflower and toss to coat evenly.
  6. Sprinkle remaining 2 tablespoons Parmesan cheese and bread crumbs on top.
  7. Bake for 30 minutes or until top is slightly browned.
  8. Enjoy!

 

100 CALORIE Single Serving Brownie

100 CALORIE Single Serving Brownie is the best way to stay on your diet! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!

If you’re like me then when you make brownies, it’s a batch. There’s 2 of us who live here and the cats can’t eat chocolate, so what do I have to do? Ok, I have to eat them all.  Remember these black bean brownies? Yeah, I would eat them all if they were nearby! 

I mean if not, they go bad and we wouldn’t want that.  I mean, ok, I could share with friends, but I could also not share with friends and just eat them all myself.  This is great, but also very bad. 

So what do you do when you want a brownie but you don’t want to make a entire batch to prevent the guilt? You make single serving 100 calorie brownies! You microwave them and they’re done in a minute.  

100 CALORIE Single Serving Brownie is my favorite dessert and breakfast! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!

These will hit your chocolate craving without the guilt – isn’t that the best?

A few more random thoughts on these brownies:

They are really good.  Last winter these were our post dinner, dessert favorites.

These are made with applesauce, no oil.  I recommend my home applesauce recipe here.  Yum!

If you want to make your brownie slightly more creamy, then add a teaspoon of Nutella. Yes the calories will go up a bit, but it’s still much healthier than the usual brownie.  

100 CALORIE Single Serving Brownie is my favorite dessert and breakfast! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!

Did you guys know how easy powdered sugar is to make? I had no idea! I always like to sprinkle a little powdered sugar on top of my sweets.  For 1 cup of powdered confectioners sugar: 1 cup regular sugar + 1 tablespoon cornstarch.  Just blend it up until it’s powdery.  Boom! Powdered Sugar!


Here’s your dry ingredients.
100 CALORIE Single Serving Brownie is my favorite dessert and breakfast! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!


Here’s all the ingredients mixed up.  Into the microwave it goes for 1 minute…
100 CALORIE Single Serving Brownie is my favorite dessert and breakfast! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!

Out comes a brownie that will change your life.  Worship this brownie!
Enjoy your 100 Calorie Single Serving Brownie!
100 CALORIE Single Serving Brownie is my favorite dessert and breakfast! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!

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100 CALORIE Single Serving Brownie is the best way to stay on your diet! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!

Looking for more brownie recipes? Try Vanilla Brownies or Black Bean Brownies!

100 Calorie Single Serving Brownie

100 CALORIE Single Serving Brownie is the best way to stay on your diet! This easy microwave recipe makes a healthy single serving chocolate brownie that tastes delicious! These brownies are so soft, perfect for satisfying a sweet tooth!

Ingredients

  • 1 tablespoon flour
  • 1 tablespoon sugar
  • 1 tablespoon cocoa powder
  • 2 tablespoons of apple sauce
  • pinch of baking soda
  • pinch of salt

Instructions

  1. Mix all the ingredients up.
  2. Put in microwave for 1-1:15 minutes.
  3. Put a little bit of powdered sugar on top. (*Optional*)
  4. Eat it up!

Recipe Notes

If you want it a little more creamy, add a teaspoon of Nutella. Yes, the calories will go up a bit, but this will knock your socks off, and it’s still healthier than the usual versions.

How to Make Fresh Pumpkin Puree From Pumpkins

EASY Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins!  You can use any type of pumpkin for this.  Pumpkin Puree can be used in cooking and baking year round!

So you know I love pumpkins.

You know I love baking and cooking with pumpkin too (lots of pumpkin recipes!).

So if you grow your own pumpkins, or will be getting a pumpkin in October  to decorate your house with, you can use that pumpkin for much more than making your home extra beautiful (pumpkins are lovely, they brighten up everything).  You can also eat them!

 There is delicious pumpkin puree waiting for you inside every single pumpkin wishing you would cut it open and scoop it into brownie mix.  Trust me, they tell me this.  My pumpkins talk to me, what they don’t talk to you?  

Easy Pumpkin Puree

Pumpkin puree is so easy to make! The hardest part is the emotional attachment of cutting your pumpkin in half.  I always tell myself I’m going to be strong then I end up almost crying and taking goodbye pictures with it.  I always always talk to my pumpkins during this process, I just want them to know it’s going to be ok when I cut them up and put them into the oven to bake then process them until it’s smooth.  

EASY Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins!  You can use any type of pumpkin for this.  Pumpkin Puree can be used in cooking and baking year round!

So what pumpkins are the best for pumpkin puree? Some will say to only use Sugar or Pie Pumpkins due to their taste and ease with desserts.  But I have found that practically any pumpkin makes good puree. I do this to our Jack-O-Lanterns that can fit into my oven and I don’t find there is a big taste difference at all.  So I say try them all and see if you prefer one of the other. I will use them all! 

So let’s go.. pumpkin puree party!  Let’s make this!   Once you have fresh pumpkin puree, you will glare at the can on the shelf at the store.  Fresh pumpkin is bursting with flavor!  Pumpkin puree can be frozen beautifully up to a year! So when you decide to make a pumpkin casserole in February, you just open up your freezer and you got it covered.  Pumpkin puree, you are the best. 

How do I make pumpkin puree?

There’s one other thing I wanted to quickly say about this. Like I mentioned in this post in making applesauce, I have a Weston food strainer and it’s changing my life.  For this specific post I am using the pumpkin/squash attachment. I ended up buying the whole set of attachments because I decided I needed them all in my life.    

If you are into making sauces, purees, baby foods, jellies, salsas, mashed potatoes, juices etc you will fall madly in love with it. Seriously. It just makes everything smoother. If you do not have a food strainer, don’t worry, I also included instructions in the recipe box on how to use your food processor/blender instead. 


EASY Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins!  You can use any type of pumpkin for this.  Pumpkin Puree can be used in cooking and baking year round!

Pumpkins… you guys are magic. These 3 guys have been staring at me waiting for their pumpkin puree moment.   Well pumpkins, it’s that time.


The first cut is always the hardest.  It’ll be ok little pumpkin, I swear.

When you cut up the pumpkin you will notice lots of seeds and strings. There are 2 ways to go about this:
If you are using a food strainer, don’t do anything.
If are you not using a food strainer, get a spoon and get all the strings/seeds out.  Set the seeds aside for later if you are going to to make roasted pumpkin seeds (yum). 


Take your pumpkins and put them face down in a pan.  If you are doing multiple pumpkins, rearrange so they can fit best. You might have to use more than one pan as well.


Then fill up the pan with about 1/4 inch water.

Into the oven they go for 1 hour…


When they come out you will see they appear soft now, sometimes the pumpkins even get indented and “fall in”.  Totally ok. Good job pumpkins, you made it through the hot part.


The pumpkins will be very hot, as well as the remaining water in the pan so be careful.  When you flip the pumpkins over you will see the insides are very soft.


Soft pumpkin is going to make some awesome pumpkin puree.


Now let me re-introduce you to my Weston Food Strainer. The strainer is great because you can get different attachments for it, such as sauces, salsas, grapes, berries and pumpkin. This is the pumpkin attachment.

If you do not have a Food Strainer, you can make Pumpkin Puree too! With a spoon remove all the inside strings and seeds, set aside. With a spoon remove the pumpkin and put into a food processor. Turn the food processor on and pulse until you have smooth pumpkin. Then use or freeze accordingly. 


For the strainer, I cut the pumpkins up into smaller pieces and then start to crank the handle for the pumpkin to go down into the strainer. What comes out one side is the most beautiful, perfect pumpkin puree. Keep cranking until you have no more pumpkins left.


What comes out the other side is the strings and seeds.  The strainer does the hard work for you! This is my favorite part because one of my least favorite kitchen duties is to spoon seeds and strings out of pumpkin, it takes forever.  But the strainer takes that hard work away!   When all the strings, seeds come out, I will run this through the strainer about 2-3  more times just to make sure there’s no pumpkin hiding in there.


You are left with a bowl of seeds, which I sure hope you are going to roast because they are one of my favorite snacks ever!


And you will have giant bowl full of fresh pumpkin puree.  I got about 5 cups out of this which is a fair amount as 2 of them were small sugar pumpkins. 


The puree is super smooth. Good enough to just take a spoonful and eat right the



High 5 on making some fresh puree. The canned puree really can’t even try to compete with this freshness. And let me tell you, it makes the best pumpkin pies..


Pumpkin puree freezes beautifully up to a year.  I like to put it into 8 oz bags or 15 oz bags because recipes usually always call for one of these. I also put some into a mason jar to go into the refrigerator so I can cook with it in the next few days.  

Pumpkin away friends! Have fun!

Looking for pumpkin recipes? Try my pumpkin pancakes, pumpkin cookies and pumpkin roll!

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How to Make Fresh Pumpkin Puree

EASY Step by Step Instructions on how to make Fresh Pumpkin Puree from Pumpkins!  You can use any type of pumpkin for this.  Pumpkin Puree can be used in cooking and baking year round!

Ingredients

  • Pumpkins - Any Variety

Instructions

With Food Strainer

  1. Preheat your oven to 325 degrees.
  2. Cut the pumpkin in half.
  3. Put pumpkin face down in pan. Fill pan with 1/4 inch water.
  4. Bake for 1 hour. Let cool.
  5. Cut the skin away from pumpkin, it should almost pull right off. Disregard skin. Cut pumpkin into chunks.
  6. Run pumpkin through food strainer, you will then have pumpkin puree.
  7. Use or freeze accordingly.

Without Food Strainer

  1. Preheat your oven to 325 degrees.
  2. Cut the pumpkin in half. Scoop the guts and seeds out. Disregard the guts, save the seeds to make roasted pumpkin seeds later on if you'd like.
  3. Put pumpkin face down in pan. Fill pan with 1/4 inch water.
  4. Bake for 1 hour. Let cool.
  5. Cut the skin away from pumpkin, it should almost pull right off. Disregard skin. Cut pumpkin into chunks.
  6. Put pumpkin in food processor or blender and pulse until it becomes puree.
  7. Use or freeze accordingly.

 

EASY BAKED Onion Rings

EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

Let’s talk onion rings. We have harvested so many onions our kitchen looks like a onion shop (if that exists).   So after Matthew threw me so many onion ring hints, I took them and promised him onion rings would be made.  These onion rings are so easy to make and so delicious to eat! 

EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

This recipe uses creole spice mix which I include in the ingredients list to make your own.  This seasoning is great for meat rubs, rice dishes and soups too.   You can also buy this seasoning mix already made, but you probably have all the ingredients already in your kitchen.  If you made this seasoning and put it into mason jars it would be make a awesome gift for fellow cooking lovers.  

EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

 

 EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 
Beautiful garden onions.  You guys are very pretty.

Slice them into 1/4 to 1/2 inch rings.
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

Here’s your 3 bowls you need. Regular flour, flour batter mixture and bread crumbs.
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

Step 1: Dip the onions into flour.
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

Step 2: Into wet flour mixture. This is very important: Make sure to let them drip to get all the excess off. If you don’t, your bread crumb mixture is going to become clumpy and a mess very quick.
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 


Step 3: Dip into bread crumbs.
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

Into the oven they go…
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

You want to keep a eye on them so they don’t burn. Mine took 16 minutes.  Also you want to flip them midway, I say at the 8 minute mark is good.
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

And out of the oven they come. All crispy and brown and gorgeous!
EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 


Grab a few Easy Baked Onion Rings and enjoy!  

EASY BAKED Onion Rings

EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

Ingredients

  • 2 large onions - sliced into 1/4 to 1/2 inch rings
  • 1/2 cup flour
  • 1/2 cup milk
  • 1 egg - beaten
  • 1 cup breadcrumbs
  • 1 tablespoon creole spice mix
  • salt + pepper to taste

creole spice mix

  • 1/8 teaspoon cayenne pepper
  • 3/4 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon thyme

Instructions

  1. Preheat your oven to 425 degrees.
  2. Place half or your flour into a bowl.
  3. Mix the other half of flour with milk and beaten egg. Mix in breadcrumbs, creole spice mix, salt + pepper.
  4. One by one, dip your onion into the plain flour mixture.
  5. Next, dip your onion into the flour batter mixture. Let excess batter drip off before moving to the next step.
  6. Next, dip your onion into breadcrumbs so covered.
  7. Put onion slices on parchment lined baking sheet.
  8. Cook until golden brown, 15 to 20 minutes. Halfway through baking, flip each onion ring so it's baked evenly.

EASY BAKED Onion Rings! This homemade oven baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

 

National Can-It-Forward Day + Ball Canning Giveaway

*The contest has ended – congrats to Jaclyn for winning! Enjoy your canning kit!*

Ball are my favorite mason jars in the entire world.   They are probably your favorite too.  You see the jars all over my recipes, you see them all over my house. The truth is I have a entire shelf dedicated to mason jars. I get so excited when I get a new one.  Each jar might even have a name, I might or might not be kidding.   Leave it to Ball to create the great holiday of National Can-It-Forward Day!  That’s today!  Happy National Can-It-Forward Day everyone!   National Can-It-Forward Day lets everyone share the joy of fresh preserving. Whether you’re new to canning, a Master Canner, or curious to see else you can make with Ball jars,  they have recipes and tips and tricks to help make fresh preserving easy, fun, and creative!  Keep reading because there’s a giveaway for a Ball Canning Discovery  Kit below!

(My favorite half sour pickles!)

If you have a garden then you know how important it is to preserve.   You just grew those tomatoes that took months of love, running trips to the garden in pouring down rain to protect them, and hours of pruning, supporting and picking your tomatoes.  Your goal: Don’t  let one tomato go bad.   Trust me, I know the feeling of picking so many pounds of vegetables in a week that although very exciting,  is also very frightening. What are you going to do with all these fresh and beautiful vegetables that you took care of?  We’re going to preserve it so we can enjoy these tomatoes until next harvest. Fresh spaghetti sauce in December? Sure!  Salsa in January? Sure!  Stewed tomatoes in March? Yes!   Salsas, Jellies, Sauces, Chutneys, Pie Fillings – you can preserve all of this to make your garden seem like it lasts all year!

Canning.   If I had a nickle for every time said they were scared to can, I would have alot of nickles.    There are  2  types of canning, Waterbath Canning and Pressure Canning.  Waterbath Canning can be used to preserve everything I listed above and it’s great for beginners.   Pressure Canning is more advanced and can be used to preserve meats, poultry, vegetables, chili, fish and other low acid foods. My friend sent me a pressure canner as a gift and honestly I was terrified of it   I’m pretty sure she sent it to me because she was terrified of it too.  How many generations before her? I bet this canner is hundreds of years old!  I was told too many stories from Grandmas that said I would lose a eye. I didn’t want to lose a eye.  I have blue eyes, which is becoming rare, only 8% of the world’s population have blue eyes.    Guys, I didn’t lose a eye.  

Waterbath canning is where the magic is at.   There is no need to be scared to waterbath can, it’s easy and you can do it!  It has 3 steps, Prep, Pick, Preserve.  Who doesn’t love the letter P? Who doesn’t love alliteration?    

A leader in home canning, the Ball brand canning has been making fresh preserving products for over 125 years.  To teach cooks the simplicity of canning, Ball brand canning is hosting the third annual National Can-It-Forward Day on Saturday, August 17 (that’s today!).  National Can-It-Forward Day allows home cooks to connect via a national circuit of canning parties and social media activities. New and experienced canners can participate in a live webcast of canning demos where viewer questions will be answered in real-time.  This year renowned chef and Food Network star Ted Allen will be live on site demoing his favorite canning recipes for viewers!   You can find information about how to participate in Can-It-Forward Day at www.FreshPreserving.com. Canners can also join the conversation on 8/17 via Twitter using the hashtag #canitforward.

Please head over to  www.freshpreserving.com to watch the live canning webcast.  I will be tuned in all day to this!   So what are you waiting for? Let’s can it forward! 

The broadcast will begin on Saturday, August 17th at 10am EDT. 
10:00am-10:45am: Jam making and water bath canning demo by Jessica Piper 
10:45am-11:00am: Craft Corner with Jordan DeFrank 
11:00am-11:45am: Pickles Demo by Rick Fields  
11:45am-12:00pm: Craft Corner with Jordan DeFrank 
12:00pm-1:00pm: Special Guest Host Ted Allen canning and cooking demo 
1:00pm-1:15pm: Cocktails in Ball Jars hosted by Mason Jar NYC Restaurant 
1:15pm-2:00pm: Jam making and water bath canning demo by Jessica Piper 

One lucky reader will receive Ball’s Canning Discovery Kit which is designed to demystify the home canning process and make fresh preserving accessible for even the most novice canner. You’ll also receive some other getting started items!  How awesome is that?  

To enter:

Leave a comment below telling me what you’d like to can.
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you follow Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 
Giveaway is only open to US residents.  Contest ends  Monday August 26th, 2013. 

The Best Stewed Tomatoes Ever

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 

Stewed tomatoes, sigh.  

Our tomatoes are turning red quicker than I’m able to pick.    So between tomato sauces, diced tomatoes, stewed tomatoes, tomato pesto, roasted tomatoes,  tomato soup… there’s lots of tomato dishes going on  in our kitchen!  

I will have many more upcoming tomato recipes…get ready tomato lovers!  But for now… stewed tomatoes!

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 

These stewed tomatoes are the best,  I’m not fibbing either.  If you are having a tomato harvest soon or would like to  make your own instead of the canned version, please please please please please make these!

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Nutella Boutique + Nutella Giveaway!

I am pretty sure I have shared this in the past (multiple times) but I love Nutella.  I love Nutella in that I buy a giant jar and about 1/4 of it gets used for baking and the other 3/4 of it gets eaten with a spoon.  Why can’t I just say yes to 1 spoonful?  Why is it so delicious?  Why is it so perfect?  Why must I have 6 spoonfuls?  Oh Nutella, let’s run away together.  I imagine this is how I look at 4AM in the morning, standing in a dark kitchen with my Nutella jar.  We have a deep love.  

Did you know Nutella has a boutique where you can satisfy your everyday cravings and show your love for this beloved hazelnut spread by wearing it on a t-shirt or messenger bag (that can hold 9 jars of Nutella!)? I mean you can also hold your usual purse items in the bag too… but if I saw someone open up their bag and they had 9 jars of Nutella in it I would grab their hand and declare forever friendship right there.

Better yet – why not have a iPhone phone case so when a telemarketer calls just pretend you are talking to Nutella (yes, I just personified Nutella – they are a wonderful person) and the conversation will go much smoother (get it? smoother? good one, i know).   And best of all, my favorite item in the boutique is the coin bank that I’m going to save up my own pennies to buy.  I love the vintage look of it… it would look perfect sitting on my kitchen counter!

Best of all, the prices are pretty amazing.  T-shirts are $12.00, while items such as a phone case or messenger bag are priced at $6.50 and $16.00.  

To find out more and shop the Nutella Boutique, visit Boutique.NutellaUSA.com.  Also, make sure to “LIKE” the Nutella USA Facebook page

To celebrate the love for all things Nutella, Brooklyn Farm Girl is giving away this t-shirt to one lucky reader!  How cool would you look walking down the street with this t-shirt on?   You’re going to cause the world to smile!   People are going to cheer for you, give you high 5’s, puppies and kitties are going to give you wet nose kisses.  

To Win This Amazing Shirt:
Leave a comment below telling me what your favorite way to enjoy Nutella is.
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you follow Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 
Winner will be picked randomly. Giveaway is only open to US residents.  Contest ends  Tuesday August 20th, 2013. 

And don’t forget to hop on over and get the recipe for my Creamy Chocolate Nutella Fudgsicle Popsicles.  They are still being requested nightly for dessert!  
Stay tuned for more Nutella recipes.. I have some yummy ones up my short sleeves.  

Good luck!

To Win This Amazing Shirt:
Leave a comment below telling me what your favorite way to enjoy Nutella is.
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you follow Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 
Winner will be picked randomly. Giveaway is only open to US residents.  Contest ends  Tuesday August 20th, 2013. 

Crispy Peanut Butter Fudge

You might have seen on Twitter, but I was demanding that people remove this fudge from me.   Demanding as in “Please take this fudge away from me!”.  I told Matthew “Get it out of here”, so he tried and I held the fudge pan so tight with tears in my eyes moaning “Don’t take the fudge from me”.  So he didn’t, and I ate more.  And then I said “Please take this fudge away from me!”.  This cycle happens every single night.

Last night after a yummy green pepper lasagna it was dessert time.  So we got out the fudge pan.  Matthew passed me a piece of fudge when innocent little me proclaimed “That’s way too big, please cut it in half”. Oh look at  me, I’m so dainty.   2 minutes later, I was exclaiming “Where’s that other half! Add the crumbs too! I see crumbs on the bottom of the pan! Put them on top! Shovel it in my mouth!”.  From proper to monstrous in 2 minutes, that’s what this fudge will do for you.

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EASY Stuffed Pepper Casserole

EASY Stuffed Pepper Casserole is baked in the oven for a cheesy dinner meal! This dish uses my Mother’s famous stuffed pepper recipe but I turned it into a casserole to make it quicker. It’s filled with ground beef, green peppers, diced tomatoes, rice and smothered in mozzarella cheese.

Growing up one of my Mother’s favorite meals to make was stuffed peppers.  She sure loved making those.  Whenever I go back to visit my father I always ask him to think of a meal or two he wants me to make for him and usually always one of his favorites are stuffed peppers.  

EASY Stuffed Pepper Casserole is baked in the oven for a cheesy dinner meal! This dish uses my Mother's famous stuffed pepper recipe but I turned it into a casserole to make it quicker. It's filled with ground beef, green peppers, diced tomatoes, rice and smothered in mozzarella cheese.

What isn’t there to love about stuffed peppers?  Fresh peppers, meat, tomato sauce, rice and mozzarella cheese.   Yes, please!  

With so many green peppers growing in the garden I wanted to take my usual stuffed pepper recipe but turn it into Stuffed Pepper Casserole.  I wanted it have the original taste, but I wanted to throw some more greens in there like spinach.  

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

That’s the best thing about casseroles, because they get baked and because no one can really see inside, you can throw so many healthy vegetables in there and noone really seems to notice.  I would assume if you have kids this is a great thing!  This casserole is a real winner in our kitchen.

 Here’s my green peppers.  Aren’t they beauties?  I’m sorry, I say that all the time.  But I’m really in love with them.
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

I usually chop them up into quarters first.
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.
Then I cut them into little size pieces.
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Grab your spinach leaves.  This is my bag of wrinkly spinach leaves that I try to throw in every meal.  This recipe calls for 12 spinach leaves, but feel free to use more if you’d like. Double it! Or triple it! 
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Ground beef and garlic, all cooked. I love the smell of this!  Throw it into your casserole dish.
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Now let’s stat adding the ingredients.. Spinach.. Seasonings..
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Rice, Tomatoes..
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Sauce, Broth.. Everything! Except the cheese!

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Cook your casserole for 1 hour, covered. 
Then take out, sprinkle cheese on top and bake for 5 more minutes..

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.
And this  this delicious dinner will come out of your oven, ready to be devoured by your family!

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Spoon some onto your plate and enjoy this Stuffed Pepper Casserole! It’s hard not to go back for seconds. 🙂

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EASY Stuffed Pepper Casserole is baked in the oven for a cheesy dinner meal! This dish uses my Mother's famous stuffed pepper recipe but I turned it into a casserole to make it quicker. It's filled with ground beef, green peppers, diced tomatoes, rice and smothered in mozzarella cheese.

Stuffed Pepper Casserole

EASY Stuffed Pepper Casserole is baked in the oven for a cheesy dinner meal! This dish uses my Mother's famous stuffed pepper recipe but I turned it into a casserole to make it quicker. It's filled with ground beef, green peppers, diced tomatoes, rice and smothered in mozzarella cheese.

Course Main Course

Ingredients

  • 1 pound ground beef
  • 2 cloves garlic minced
  • 1/2 cup chopped onion
  • 2 large green peppers chopped
  • 12 spinach leaves ripped
  • 14 oz diced tomatoes
  • 8 oz tomato sauce
  • 1/2 cup beef broth
  • 1/2 cup long grain rice uncooked
  • 3 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded mozzarella cheese

Instructions

  1. In a skillet, add your garlic and ground beef and cook until browned.
  2. Transfer your beef and garlic into a casserole baking dish.
  3. Add the rest of the ingredients except the mozzarella cheese. Stir to combine.
  4. Cover with aluminum foil and bake at 350 degrees for 1 hour.
  5. Take out of the oven, sprinkle mozzarella cheese on top and bake 5 minutes more.
  6. Enjoy!

Recipe Video

 

Roasted Corn Nuts

Homemade HEALTHY Roasted Corn Kernel Nuts that taste just like Corn Nuts you buy in the store!  This DIY  how to make corn nuts recipe is easy to make and only uses 4 ingredients!  Bake them in the oven for 30 minutes for a healthy, perfect snack! 

Roasted Corn Kernel Nuts are big in this house. When we first started buying them months ago a bag would be gobbled away in 2-3 nights. These are Matthew’s go to favorite snack to nibble on in bed while reading. The thing I didn’t really like about them was the price and some of the additional ingredients on the bag that I couldn’t pronounce.

A small bag of roasted kernels from the grocery store runs us about 4 bucks and that is easily 1.5 serving (even if the bag says 4 servings, it’s just not happening), that is way too expensive in my opinion.  So now I’m going to show you how to make corn nuts!

Homemade HEALTHY Roasted Corn Kernel Nuts that taste just like Corn Nuts you buy in the store! This DIY recipe is easy to make and only uses 4 ingredients! Bake them in the oven for 30 minutes for a healthy, perfect snack!

The rules:
Easy.
Cheap.
As healthy as possible.

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Peanut Butter & Co Giveaway!

*The contest has ended – congrats to Susie for winning! Enjoy your jars of Peanut Butter & Co!*

Can we just take a minute to thank peanut butter for how good it is?  Peanut butter has gotten me through some rough times and it’s also created some great times, I’d like to think of it as a special friend.

We love peanut butter in our house, every single day we have a slice of whole wheat bread with peanut butter on around 5PM, it’s a midday pick me up.  At night I often can be found eating some crackers with peanut butter on top in bed.   At 4AM I can be found in the shadows scooping peanut butter out of the jar directly into my  mouth because my subconscious tells me I need to eat peanut butter while I sleep.  And don’t forget all the treats it provides! The list is endless.

Peanut Butter & Co are hands down my go to brand for peanut butter. Years ago I tried their brand and it was impossible to switch back.  I’m crazy so I buy it in bulk because goodness gracious, can you imagine if we were to run out? The madness that would ensure would not be worth it, so we need to be peanut butter equipped at all times!  Actually if you looked into my peanut butter cabinet (What, you don’t have a cabinet dedicated to peanut butter?), you would either be happy or worried for me.  So don’t open that cabinet up unless you are prepared!  Best yet, their peanut butter is all natural.  It’s also  kosher, gluten-free and vegan (except for The Bee’s Knees which is vegetarian).  I love the range from Smooth Operator to The Heat Is On, you can get such a variety of flavors, but every single one is delicious.

To celebrate my love for Peanut Butter & Co,  I’m having a giveaway! One lucky peanut butter loving reader will receive these 4 jars of peanut butter from Peanut Butter Co.
My favorite ways to use each:
The Heat Is On: (Always sing this before you open the jar)  Spread lightly on crackers, snack away. This is spicy, it has a devil on the front for even more exclamation on that!
The Bee’s Knees: My current favorite, peanut butter and jelly sandwich! Every single day!
Mighty Maple: In your waffle mix! 
Smooth Operator: Best for sandwiches and any brownies, cookies, oatmeal recipe calling for peanut butter. It’s so creamy and smooth! 
Peanut Butter Co ContestIMG_4371

Ways to Enter:
Leave a comment below telling me your favorite way to eat peanut butter.
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you followed Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 

Winner will be picked randomly. Giveaway is only open to US residents.  Contest ends  Monday August 12th, 2013. 

In the meantime, be sure to check out some of my recipes I have made with Peanut Butter & Co:
Fudgy Avocado Peanut Butter Chocolate Brownies

Homemade Peanut Butter Cups

Overnight Cookie Dough Peanut Butter Oatmeal

Don’t forget to enter!

Ways to Enter:
Leave a comment below telling me your favorite way to eat peanut butter.
Leave a comment below telling me you liked Brooklyn Farm Girl on Facebook
Leave a comment below telling me you follow Brooklyn Farm Girl on Twitter.

That means you can enter 3 times if you do all 3 – amazing! Make sure to leave a separate comment for each one! 

Winner will be picked randomly. Giveaway is only open to US residents.  Contest ends  Monday August 12th, 2013. 

Now go eat some peanut butter! 🙂

 

Vegetable Garden Salsa

SUPER FRESH Vegetable Garden Salsa straight from your garden!  This easy HOMEMADE recipe is made in minutes filled with tomatoes, onion, peppers, cilantro, and red pepper flakes!  Friends BEG for me to make this salsa because it’s everyone’s favorite! Serve with Chips or with your next Mexican meal!

This right here is my go to salsa.  It wins hearts, it makes bellies happy, it makes you friends.  It’s a win win situation.  We make this salsa all the time to snack on, it’s also one of my most requested recipes to make to bring to get togethers.   I think one of the main reasons why people love it so much because it’s so fresh.  Every single vegetable in this recipe comes straight from the garden.  I also try not to pick the tomatoes, peppers and onions until the day of or the day before to really make it fresh.  Nothing beats the taste of home grown tomatoes!

SUPER FRESH Vegetable Garden Salsa straight from your garden! This easy HOMEMADE recipe is made in minutes filled with tomatoes, onion, peppers, cilantro, and red pepper flakes! Friends BEG for me to make this salsa because it's everyone's favorite! Serve with Chips or with your next Mexican meal!

This salsa took me some time to get right.  Sometimes I would make it and it would be too runny, too chunky, the peppers would be too mushy, the tomatoes would be too whole, the tomatoes would be too smooth.  But after summers of practice, I got it.  And when I did, the clouds parted and a smiling red tomato shined down on me and said “you go girl”.

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4 Ingredient Fudgy Pumpkin Pie Brownies

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!

So far this week it looks like Fall on Brooklyn Farm Girl,  first pumpkins, then apples, I know I know… but I’m very excited for Fall, I love it!

Did you know I love pumpkins? Read this post in case you didn’t know.

The first thing I had to make with our fresh pumpkin harvest from the garden was pumpkin pie brownies.   I had such a great success with my avocado peanut butter chocolate brownies that pumpkin brownies were next on the list!


Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!

This recipe is so easy because it only involves 4 ingredients: brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips.    If you notice there’s no butter, eggs or vegetable oil in these brownies.  The pumpkin puree takes care of all of that! The pumpkin adds moisture to your brownies so there’s no need to add those other fattening ingredients.    Pumpkin puree is healthy too!  1 cup of pure pumpkin is 49 calories!   Pumpkin is rich in dietary fiber, anti-oxidants, minerals, vitamins (vitamin-A, vitamin-C and vitamin-E).    Did I mention it’s delicious too? Because it really is!

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!

These brownies are super fudgy. Warning:  If you love pumpkin pie and chocolate, once you eat one of these brownies you will enter a magical  world.    I also find that people who aren’t huge pumpkin fans also love these brownies due to how moist and chocolatey they are.  They really are a hit all around for the brownie crowd.

I love you pumpkins, I love you!

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!

4 Ingredient Fudgy Pumpkin Pie Brownies
Print
Ingredients
  1. Family Size Brownie Mix (I used Duncan Hines Chewy Fudge Brownie Mix)
  2. 2 cups of fresh pumpkin puree (if not fresh, 15 oz can will work)
  3. 1 teaspoon pumpkin pie spice
  4. 1/3 cup chocolate chips
Instructions
  1. Preheat your oven to 350 degrees.
  2. Spray a 8x8 pan with nonstick spray.
  3. Mix your Brownie Mix, Chocolate Chips and 1 1/2 cup of your pumpkin puree together in a bowl.
  4. In a separate bowl mix the 1/2 cup of your remaining pumpkin puree and pumpkin pie spice together.
  5. Spread 3/4 of your brownie mix mixture into your pan.
  6. Spread your pumpkin puree mixture on top.
  7. Spread your remaining brownie mix on the very top.
  8. Then with a knife gently swirl around the top layer of the brownie so it gets mixed up with the pumpkin puree.
  9. Bake 30-35 minutes or until a toothpick comes out clean.
  10. Enjoy!
Notes
  1. Tip: If you want your brownies more firm, store in the refrigerator.
Brooklyn Farm Girl https://brooklynfarmgirl.com/
Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Here are your ingredients.  Simple, right?


Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!Mix your brownie mix, chocolate chips and 1 1/2  cup of pumpkin puree together.

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
It will look something like this. I demand (nicely) you take a spoon right away!

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Then mix your remaining 1/2 cup pumpkin puree and pumpkin pie spice together.

Now let’s begin layering these brownies..

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
First 3/4 of your brownie mix goes into your pan.

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Then your pumpkin mixture goes on top.

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Then your remaining brownie mixture on the very top.  Swirl with a  knife so it blends nicely with the pumpkin below it.

Throw it in the oven…

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
In the mean time, clean your bowl.  With a spoon and your tongue. Have no shame!

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
When the time is up, your pumpkin brownies will emerge from the oven with a delicious smell..  Leave cool to set.

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Cut up into pieces, I usually do 9 brownies per 8×8 tray.

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
The edges remain firm to keep the brownies in tact.


Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!But the middles are pure ooey gooey fudgy delight.  

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!
Enjoy! These won’t last for long…

Delicious and Extra Fudgy 4 Ingredient Pumpkin Pie Brownies.  All you need is brownie mix, pumpkin puree, pumpkin pie spice and chocolate chips!

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