Cheap healthy foods for under $1 a pound.

In today's society eating healthy is the thing to do, but as we all know it isn't always easy on the pocket book. here is a great article I found that gives you healthy food options that are under A BUCK a pound! Now if that doesn't motivate you to change somethings in your eating habit I don't know what will. Enjoy!
http://www.thedailygreen.com/living-green/blogs/save-money/cheap-healthy-food-460610

Happy cooking,
Shannon

Pumpkin pie cupcakes.

For the pumpkin pies you’ll need:

1 batch of your favorite pie crust dough (Don’t have a favorite? Use pre-made refrigerated dough, it will work well too.)
1 15 oz. can pumpkin pie filling, prepared according to the can’s directions (or you can make your pie filling from scratch, you overachiever, you—either way, you’ll need enough for one pie).

For the cupcakes you’ll need:

1 1/2 sticks unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 1/2 c. granulated sugar
3 eggs
2 t. vanilla
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/3 c. whole milk
2 1/2 c. flour 

For the buttercream you’ll need:

2 sticks unsalted butter, room temperature
8 oz cream cheese, room temperature
2 c. powdered sugar
1 c. Hershey’s cinnamon chips (or any cinnamon chips you like)
splash of whole milk 

Directions:

Pre-heat the oven to 425 degrees (F).

First, prepare the pumpkin pies. Mix up the pumpkin pie mix according to the can’s directions (or make your own-fancy!). Roll out the pie crust dough and cut it into small circles that are large enough to cover the bottom and sides of mini cupcake tins (I used the opening of a small juice glass as a cutter). 

Press the dough into the lightly greased mini cupcake tins, and then fill them with the pumpkin pie mix. (Don’t go all the way to the top, the filling will expand a little while baking.)

Bake the pies for about 7 minutes at 425 degrees (F), and then turn the oven down to 350 degrees (F) and bake them for another 10 minutes or so, until the crust is brown and the filling is completely set.

After taking them out of the oven, cool them on a wire rack for about 10 minutes, then take them out of the pan and allow them to cool further while you mix up the batter.

For the cupcake batter, combine the butter and the cream cheese together on medium speed for about 90 seconds—you want the ingredients to be well incorporated. Then mix in the sugar until the mixture is fluffy. Add the eggs, one at a time, and then the vanilla, baking soda, baking powder, and salt. Then mix in the milk and the flour, alternating between the two ingredients. Scrape down the sides and bottom of the bowl, to make sure everything is getting well-mixed—beat again on med-high speed for about a minute. It should be smooth and creamy.

Spoon a heaping tablespoon of batter into regular-sized, paper-lined cupcake tins. Plop a cooled pumpkin pie into the center, and press gently into the batter. GENTLY. You don’t want it to touch to the bottom of the pan. 

Cover the pies with another heaping tablespoon of batter, so the top and sides are completely covered.

Bake at 350 degrees (F) for about 25 minutes, until the cake is set and the edges and tops of the cupcakes have turned golden brown.

Allow them to cool in the cupcake tray for atleast 10 minutes before moving to a wire rack—they’ll be a little fragile at first. 

Once the cakes are cool, frost ‘em! 

To make the buttercream, melt down the cinnamon chips with a splash of whole milk. Pop ‘em in the microwave for about 45 seconds on high. Stir until all the chips are melted, and allow it to cool a bit while you whip up the rest of the frosting (you can put the bowl in the fridge, it’ll cool faster that way, and the milk will keep it from solidifying). 

Cream together the butter and cream cheese until they’re well incorporated. Then whip in the powdered sugar, a cup at a time, until the mixture is smooth and creamy. With the mixer on low, drizzle in the cooled cinnamon chip “ganache” (if it’s too hot it’ll melt the buttercream and ruin it—you don’t want that). Put in about half, then stop to taste it and decide if you’d like to add more. Some like it strong, others like it milder. 

If  you have any pie crust left over, roll it out and cut smaller discs and sprinkle them with a little bit of cinnamon and sugar. Bake ‘em for about 10 minutes at 350 and look at that, a cute and tasty cupcake topper!

You can also try candied pecans or a drizzle of caramel on top. Tasty!

This recipe was created by Megan Seling for Bakeitinacake.com.

Fall food fun

With the weather getting chilly and pumpkins and apples in harvest I have some great fall recipes for you all to enjoy and even warm up with.

Pumpkin Risotto: 
Ingredients: 

4 slices bacon, diced3 cups chicken stock
1 medium yellow onion, chopped2 garlic cloves, minced
1 pound pumpkin or butternut squash, peeled and diced into 1/2-inch cubes (about 4 cups)1 cup risotto rice, such as Arborio or Carnaroli
1/2 cup dry white wine2 tablespoons butter
1/4 cup shredded Parmesan cheese (plus more for serving)Salt and pepper

1

Bring the stock to a simmer in a small saucepan. Fry the bacon in a large nonstick skillet until crisp. Drain the bacon on paper towels and set it aside.

2

Add the onion, garlic, and pumpkin cubes to the bacon fat in the skillet, and sauté for 5 to 6 minutes, until the onions are just translucent. Add the rice and cook, stirring, for 1 minute. Stir in the wine and simmer until it is mostly evaporated.

3

Add a 1/2-cup ladleful of the stock and stir. When it has been absorbed, add another, continuing to cook and stir and ladle in stock 1/2 cup at a time. In about 15 minutes, when the rice is just tender and creamy, stir in the butter and Parmesan. Taste and add salt and pepper as needed. Stir in the bacon and serve immediately with extra Parmesan on the side.

Read More http://www.ivillage.com/287651/3-r-287651#ixzz12ALmAj3z 




Pumpkin Honey Bread: 
Ingredients: 



1 1/2 cups white flour1/2 cup whole-wheat flour
2 teaspoons baking powder1 teaspoon baking soda
1 teaspoon ground cinnamon1 teaspoon ground ginger
1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves
1/2 teaspoon salt1 cup canned pumpkin puree
3/4 cup sugar1/2 cup honey
2 eggs, beaten1/4 cup butter, melted

1

Preheat oven to 350 degrees Fahrenheit and grease a 9x5-inch loaf pan.

2

In a large bowl, stir together flours, baking powder and soda, spices and salt. In a separate bowl, whisk together the pumpkin, sugar, honey, eggs and butter. Pour the wet ingredients into the dry and stir just to combine. Avoid overmixing or you’ll make the bread less tender.

3

Pour mixture into the prepared loaf pan and bake 65 minutes, until a tester comes out with a few moist crumbs clinging to it. Cool in the pan for 10 minutes, then remove to a rack and cool completely before slicing.

Read More http://www.ivillage.com/pumpkin-honey-bread/3-r-287635#ixzz12AMF0k9l



Portuguese Apple Fritters: 
Ingredients:





3 large Golden Delicious apples3/4 cups sugar
1/4 cup anise liqueur, such as Anisette or ouzo2 tbsp fresh lemon juice
2/3 cup milk1/3 cup plus 1 tbsp olive oil
2 large eggs1 3/4 cups all-purpose flour
1 1/2 tsp baking powder1/4 tsp ground cinnamon
vegetable oil, for deep–fryingconfectioner’s sugar, for dusting

1

b>Peel, core, and thinly slice the apples into rounds about ⅛ in (4mm) thick. Toss the apples, 1/4 cup of the sugar, the liqueur, and lemon juice in a bowl. Let stand for 30 minutes.

2

b>Meanwhile, whisk the remaining 1/2 cup sugar, milk, oil, and eggs together in a bowl. Sift in the flour, baking powder, and cinnamon and stir until smooth. Set aside for 30 minutes.

3

b>Pour enough oil to come halfway up the sides of a large skillet and heat over high heat to 350°F (180°C). In batches, dip the drained apple slices in the batter. Deep-fry about 3 minutes, until golden brown. Using a slotted spoon, transfer to paper towels to drain. Serve warm, dusted with confectioner’s sugar.

Read More http://www.ivillage.com/portuguese-apple-fritters/3-r-64438#ixzz12AMfHeoR