Sweet Pumpkin Doughnuts

Ok, How cute are these mini-doughnuts. I know, right!! Well not only are they cute but they are good for you!




I got these new pans and I was really wanting to try the recipe that came with them, but I am trying to eat a little better (and by that I mean cut out junk). So I wanted something a little healthier to make with these pans. I got this cookbook and found a recipe for these little doughnuts and I knew I had to make them ASAP. (PS, I really like this cookbook)

Sweet Pumpkin Doughnuts is not the actual name from the cook book; they just called them 'Doughnuts' which is a little vague. I call them Sweet Pumpkin Doughnuts and it describes them perfectly.

Don't worry, if you don't have a mini doughnut pan you can just use a mini-muffin pan. Or get yourself a doughnut pan because any muffin recipe that you make you can turn into a mini doughnut. Fun Fun Fun. I found mine here.



In a bowl beat together;

Sugar
Pumpkin puree
Sweet Potato puree



Add;

Milk
Egg whites
Margarine
Vanilla



Add;

Flour
Baking Soda
Baking Powder
Spice



Pour your batter into plastic/pastry bag and cut the tip off one side (not if you are using pastry bag)
Squeese the batter into the pan. (Look at me in action!!)



Be sure to coat your pan with non-stick cooking spray.

Bake at 350 degrees until tops are lightly browned, 20-25 minutes

Turn onto cooling rack.

Dust them with confectioners' sugar.

They are good. They were gone within a few hours at my house. Both my kids and my hubby liked them. I made it with whole wheat flour, I think that regular white flour would give it a completely different taste.

I will be making these again forsure.

Sweet Pumpkin Doughnuts

1/2 cup firmly packed light or dark brown sugar (I used 1/4cup brown sugar Splenda and 1/4 cup regular brown sugar)

1/2 cup canned pumpkin puree (I froze the rest for another time)

1/2 cup sweet potato puree (I had some in my freezer left over from this)

1/2 cup skim milk

1 large egg white

1tbsp trans-fat-free soft rub margarine

1 tsp vanilla extract

1 cup all purpose flour, or whole-wheat pastry flour

1tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon or pumpkin spice

1/4 cup confectioners' sugar

Preheat oven to 350 degrees. Coat doughnut or muffin with non-stick cooking spray.

In a large bowl, beat together the sugar, pumpkin, and sweet potato purees. Add the milk, egg white, margarine, and vanilla. Add the flour, baking soda, baking powder, and spice. Mix until completely incorporated

Pour the batter into a large plastic storage bag (ziplock freezer bag) or use a pastry bag). The the bottom tip of one side of the bag. Squeeze the batter into the mold. Bake for 20-25 minutes or until tops are lightly browned or a toothpick inserted comes out clean. Turn the doughnuts onto a wire rack.

Let them cool completely. When cool dust with confectioners sugar.

Makes about 2 dozen mini-doughnuts.

Fire Roasted Tomato Chicken Tortilla Soup

It is a long name for soup, but it was so good. Like really good!! I know I always say that, but I always mean it.

The best part about this soup is that it was made in the slow cooker. The past two nights I have made dinner in the slow cooker and it has been so nice. I still have to do prep work, but I can do it earlier in the day when my kids are in better moods and can play by themselves instead of hanging at my feet crying at 5pm when I am try to get dinner going. Slow cooker meant that at 5pm when they are wanting my attention, I could give it to them. It was lovely!

I was in Cranbrook this weekend and saw this cooking magazine at my friends place (Hi Jen) and copied a few recipes out of it, but then just ended up going to buy it anyways. I have a deep love of magazines and of cookbooks, so when I see a cooking magazine, it is like the best of both worlds, I can't turn it down. This current magazine is the Pillsbury Slow Cooker. It has some really good recipes in it.



In slow cooker combine;

chicken thighs
chicken broth
corn
fire roasted tomatoes (you can use regular diced tomatoes if you don't have fire-roasted)
black beans
red pepper
onion
chilli powder
cumin
salt
cayenne pepper


add in 6 corn tortillas, that have been cut into 1/2 inch strips

Cook on low for 5-7 hours or on high for 3-4 hours. Until chicken is cooked.



Once cooked, remove chicken and shred with 2 forks.

Return it slow cooker

Stir in cilantro

In a frying pan heat oil then fry strips of 3 remaining tortillas until crispy.

Serve soup with avocado and strips and lime wedges (I didn't have limes-but I'm sure it would be good)

1lb bonelss skinless chicken thighs

1 carton (900ml) chicken broth

2 cups frozen whole kernel corn

1 can (14.5oz) fire roasted diced tomatoes, undrained

1 can (15oz) black beans, drained and rinsed

1 red pepper, chopped

1 medium onion

9 corn tortillas, cut into 1/2-inch wide strips

1 tbsp chilli powder

1 tsp ground cumin

1 tsp salt

1/4 tsp cayenne pepper

1/4 cup chopped fresh cilantro

2tbsp olive oil

lime wedges, if desired

chopped avocado, if desired

In 3-4 quart slow cooker, combine chicken, broth, corn, tomatoes, black beans, red pepper, onion, 6 of the corn tortillas, chilli powder, cumin, salt, and cayenne. Cover, cook on low for 5-7 hours or high for 3-4 hours or until chicken is cooked.

Removed chicken and shred with 2 forks. Return to slow cooker. Stir is cilantro.

Heat oil in frying pan. Cook strips from remaining 3 tortilla in oil over medium heat for 3-5 minutes, stirring occasionally, until crisp and light golden brown. Top individual servings of soup with tortilla strips, lime wedges and avocado.

1 serving= 1 1/4 cups - 350 calories, 11g fat, 22g protien, 9g fiber

Chicken and Wild Rice Soup

With all this cold Weather I decided that we needed to have some soup to warm us up. The recipe is from my sister-in-law. She served it to us over Christmas and I HAD to get the recipe right away. I don't usually go back for seconds at meal time, but this I did.

To me, this is a dressed up version of chicken soup. The rice is a nice change from classic noodles in chicken soup and the creamy consistancy makes it so yummy.



In a large pot add,

3- 14oz cans of Chicken broth
1 small onion, chopped
2-3 carrots, sliced
3-4 ribs celery, sliced
1tsp salt
1tsp pepper

Cook until tender.

In another pot cook,

1- 180g pkg of Uncle Bens long grain and wild rice mix

Cook according to pkg directions omitting butter.



In a medium sauce pan,

melt 1/3 cup butter

Then add,

1/3 cup flour

Stir until a smooth paste is formed




Slowly add,

2 cups milk

Stiring constantly until sauce is thickened.

Add white sauce to broth and vegatables until smooth

Add,

Prepared rice

2 chicken breasts cook and cubed

Cook soup until hot, do not boil.

I served it with some homemade buns. So good.

Chicken and Wild Rice Soup

1 – 180g Uncle Ben’s long grain and wild rice mix

3 – 14oz cans chicken broth
1 sm onion
2-3 carrots, sliced
3-4 ribs of celery, sliced

1 tsp salt

1 tsp pepper

1/3 cup butter

1/3 cup flour

2 c. milk

1-2 chicken breasts (cook and cubed)

In a large soup pot or saucepan, cook onions, carrots and celery in chicken broth until tender. In a medium saucepan melt butter and add flour, stirring until smooth paste is formed. Slowly add milk, stirring constantly until sauce is thickened. Add white sauce to broth and vegetables, stirring until smooth.
Cook rice according to packaged directions (do not add butter).
Add chicken and rice. Cook until soup is hot, but not boiling.

Serves 4-6