Cranberry Pumpkin Bread


Now that fall is here it’s time to do some baking. In January my husband was advised to go gluten-free. As a result, I’m eating semi-gluten free. I still have wheat based breads from time to time, but I wanted to find a way to make my fall favorite (Pumpkin Bread) so both of us could enjoy it.

I found a recipe on the Glutino.com web site and made a few adjustments. The original recipe called for orange juice and orange zest. I choose to leave out the zest and substitute Pumpkin Spiced Cider for the orange juice. I also used pine nuts instead of walnuts, increased the amount of butter from 4 tablespoons to 6, and I increased the amount of pumpkin from 1 cup to 15 ounces. Here’s the link to the original recipe: http://www.glutino.com/glutino_recipes/orange-cranberry-pumpkin-bread/

Below is my adaptation:

Directions

  1. Heat the oven to 350 degrees. Use coconut oil to lightly grease a 9-x-5 loaf pan. Set aside.
  2. In a large bowl, combine the mix and the spices. Whisk and set aside.
  3. In another bowl, beat the brown sugar with the butter until fluffy. Add eggs, cider, and pumpkin and beat to combine.
  4. Add the dry ingredients. Beat to combine.
  5. Fold in cranberries and nuts.
  6. Spoon into prepared pan and bake 50 to 55 minutes, or until a cake tester inserted in the center comes away with just a few moist crumbs. Cool in pan for 10 minutes. Turn onto cooling rack and cool completely or serve slightly warm.
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Mexican Stuffed Bell Peppers


There are not many dishes that I make well, but this is one my family really likes.

It takes about 30 minutes of prep time, then 15 to 20 minutes to bake; dinner is ready in under an hour.

Mexican Stuffed Bell Peppers

2 Large Red, Yellow,Orangeor Green peppers

1 pound ground beef, sirloin, pork, lamb, turkey or venison

½ cup chopped onion

2 small portabella mushrooms

1 10oz can “Ro-Tel” mild or original diced tomatoes & green chilies

1 package Kroger Taco seasoning reduced sodium

1/3 cup long grain rice

¾ cup shredded Kroger Nacho and Taco cheese blend

45 minutes from counter to table. Makes 4 servings.

Pre-heat oven to 350

Bring a quart of water to a boil. While it’s warming up, halve peppers lengthwise; remove stem ends, seeds and membranes. Immerse peppers into boiling water for 3 minutes. Sprinkle insides with salt. Invert on paper towels to drain well.

In skillet cook meat, mushrooms and onions till meat is brown and onion is tender. Drain fat. Stir in un-drained tomatoes and green chilies, uncooked rice, and taco seasoning packet. Bring to boiling; reduce heat; cover and simmer for 15 to 18 minutes or till rice is tender. Stir in ½ cup of the cheese.

Fill peppers with meat mixture.  Place in 9 x 12 baking dish with any remaining meat mixture. Bake in a 350 oven about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand 2 to 5 minutes. Enjoy!