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Marinara Sauce in Slow Cooker

Oh November!  Time moves so quickly these days..but I'm not to upset.  I love November and December.  There's a lot of food and deliciousness, family and friends, sweaters and coats, bundling up to go outside, or just snuggling inside with some wine (or tea, hot cocoa, or beer).

For November I decided that I am going to write down something (or several things) that I am thankful for from that day.  Just little things. I mean unless something really huge happens that day then obviously I will write that as well.  But most of the time, it's the little things that make my day.  If we all stop to think about the things that made us smile during the day instead of the things that made us mad, or stressed us out, I'm sure we'd all be a lot happier.  I got the idea from this blog:  Savvyeat- the-little-things.  I started a little late, but it's never to late to be thankful.

To keep track of all the things I am thankful for, I am using the smart phone app thankfulfor.  You can also use their website thankfulfor.com, write it in a journal, or use one of the creative ways Julie suggests.

Anyway,  this marinara sauce was really delicious and so easy to make.  It also makes a pretty big batch.  I used it for spaghetti for 2 one night, then lasagna for 10 a couple days later.  It can also be frozen.

Marinara Sauce in Slow Cooker

1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes
1/2 c chopped onion
5 cloves garlic minced
1/2 tsp red pepper flakes
3/4 c fresh basil chopped
2 tsp red wine vinegar
1 tsp dry oregano
salt and pepper

Combine all ingredients in slow cooker.  Cook on high for 2 hours, then low for 1 hour.  If you want your sauce to be smooth, you can pulse it in the food processor.  Serve on spaghetti, in lasagna, as pizza sauce..the options are endless!

Cinnamon and Chocolate Chip Pumpkin Cookies

About this picture...I forgot to take pictures of the 5 dozen cookies I had made.  There were 2 cookies left one morning when I was about to leave for work.  I grabbed the biggest and most attractive looking one of the two.  I was eating it in the car (that's right, a cookie for breakfast) when I realized there was only 1 cookie left and I hadn't taken any pictures (immediately regretting leaving the small, lame one for John, not good for a picture).  Anyway, I called John and said "please do not eat that cookie!  I need to take a picture of it."  That is why I put this tiny cookie beside a pumpkin.  Don't let the appearance of the photo sway you though!  These cookies are truly delicious!

I went grocery shopping last week and now my shelves are semi re-stocked with canned pumpkin.  I bought 5 cans but as I was driving home I began to worry that I didn't get enough!  I mean you never know.  There are just so many pumpkin things I want to make.  And I don't want the stores to run out!  Which was a problem last Thanksgiving...

Speaking of stores not having things...I could not find cinnamon chips!  I went to Giant Eagle (this areas huge grocery store) and thought I was just blind when I couldn't find them anywhere.  I was on my way to Target to see if they had them when I randomly saw a 'Shop & Save' so I quickly stopped.  And wouldn't you know, they had cinnamon chips!  And every other chip under the sun!

These cookies were delicious: cakey, with pumpkin, chocolate, and cinnamon goodness in every bite!  They were a hit with our Bible Study and at John's work (the first time I ever made cookies for John to bring to work...I felt like such a wife)

I got the recipe from keepitsweetblog.com.  I love this blog because it is filled with delicious baked goods!

Cinnamon and Chocolate Chip Pumpkin Cookies
From Keep it Sweet 


1 c butter
1 c sugar
3/4 c brown sugar
2 eggs
1 tbsp vanilla extract
1 c canned pumpkin
3 1/4 c flour
1 tsp salt
1 tsp baking soda
1 tsp pumpkin pie seasoning
2 c semi sweet chocolate chips
1 c cinnamon chips

Preheat oven to 350.

Mix together dry ingredients.

With an electric mixer, cream together butter and sugar.  Add eggs, vanilla, and pumpkin.

Stir in dry ingredients until combined, then add chocolate chips and cinnamon chips.

Drop teaspoonfuls on cookie sheet.  Bake for 10-12 minutes.  Makes about 5 dozen cookies.

Mexican Chicken Chilli in Slow Cooker

So Halloween weekend!  I've never been 'gung ho' Halloween.  I mean I love candy and parties...But dressing up is just a pain for the most part and it stresses me out!  We are going to a Halloween party tomorrow and I do have my "costume", except for my wig  If it's not in the mail tomorrow, I don't know what I'm going to do.  Also, my costume is kinda silly and people (except for the people at this party) won't even know who I am until they see me with John, and even then, it's very much a 2011 costume.  I'm doing it for John though based on his "favorite" song (Don't ever say I'm not a good wife :P).  Maybe I'll post a picture later if it all works out.  Are you dressing up for Halloween this year?  If so, what are you being?

I totally failed in posting this on Wednesday like I had planned. Oh well, regardless of when I posted it, it is still delicious!  This is modified from a Weight Watchers recipe that I found on Photo a Day, so that goes to show that it is low in calories too!  But still so hearty and fulfilling!

Mexican Chicken Chili in Slow Cooker

-1/2 c onion
-1 16 oz. can black beans (drained and rinsed)
-1 16 oz. can kidney beans (drained and rinsed)
-1 14.5 oz. can tomato sauce
-1 14.5 oz. can diced tomatoes
-3/4 c chicken or vegetable broth
-2 c frozen corn
-2 chicken breasts
-1 packet taco seasoning (If you have an ethnic aisle in your grocery store, there are so many options)
-1 tbsp cumin
-1 tbsp chili powder
-a dash of cayenne pepper (optional)

Combine all ingredients in the slow cooker.  Cook for about 5 hours on High, or 8 hours on low.  Shred chicken, then cook for an additional 15 minutes or so.

The Perfect Fall Food for a Lazy Fall Night

Hi Friends!  I had mentioned in my previous post that I was going to make butternut squash soup, pumpkin bread, and apple cider floats for a chilly fall night and I did just that.  It was all so delicious and comforting.  The kind of food you want to eat when you're wearing your Pajamas, and ready to just relax for the night and not have to worry about all of the things you should be doing. 

The recipes for these three things are each in separate posts below.  Enjoy!

Butternut Squash soup

This is my all time favorite comfort food.  I could eat it everyday.  I love that it is sweet, yet also spicy and so creamy (without adding cream).

Butternut Squash Soup

1 Butternut Squash peeled and chopped (about 4 cups)
3 peeled and chopped whole carrots (about 1 cup)
1 medium white or sweet potato peeled and chopped
1 small chopped onion (about 1 cup)
3 tbsp Olive oil
Salt
Pepper
Cinnamon
Nutmeg
2 c vegetable broth (or more, use your best judgement)
1/2 to 1 cup skim milk

Preheat oven to 425.

Toss squash, carrots, potato, and onion in a baking pan with olive oil, cinnamon, nutmeg, salt, and pepper (use as much spices as you think are needed.  I use about equal parts salt, pepper, and cinnamon, but less nutmeg.)

Bake for 45 min-1 hour

When squash is soft, transfer everything in baking pan to a soup pot, add vegetable broth and simmer for 1 minute.

Use an immersion blender (or regular blender if you don't have an immersion) and blend until smooth.

Add milk to desired thickness and stir.  Add more salt, pepper, cinnamon, and nutmeg to desired taste.

I serve this with a dollop of plain Greek yogurt, but you can use sour cream as well!


Part 1 of 3 in The Perfect Fall Food for a Lazy Fall Night

Pumpkin Bread

I made this bread quite a bit last fall, so I thought I would try it again.  As I thought, I wasn't disappointed.  It's moist and flavorful!   This pumpkin bread is modified from a recipe I found on delish.com.

Pumpkin Bread

1/2 c brown sugar
1/2 c honey
2 egg whites
1 c pumpkin puree
1/4 c canola oil
1/3 c non-fat plain yogurt
1 tsp vanilla extract
1 1/2 c whole wheat Flour
1/4 c ground flaxseed
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Preheat oven to 350.

Combine the sugar and wet ingredients in one bowl.

Combine the dry ingredients in another.

Mix both of these together. 

Pour into a greased or sprayed metal loaf pan.

Bake for 40-50 minutes until toothpick (or small knife) inserted comes out clean.

Cool, slice, then eat.  You may not be able to stop. 


Part 2 of 3 in The Perfect Fall Food on a Lazy Fall Night