Spiced Pumpkin Bundt Cake

 

Spiced Pumpkin Bundt Cake

This cake is moist, full of simple spices and canned pumpkin, nuts optional, a beautiful treat.

Ingredients:

- 1 ¾ cups all-purpose flour  

- 1 teaspoon baking powder  

- 1 teaspoon baking soda  

- 1 teaspoon ground cinnamon  

- ½ teaspoon ground nutmeg  

- ½ teaspoon ground ginger  

- ½ teaspoon salt  

- 1 cup granulated sugar  

- ½ cup brown sugar, packed  

- ½ cup vegetable oil  

- 1 cup canned pumpkin puree  

- 3 large eggs  

- 1 teaspoon vanilla extract  

- ½ cup chopped walnuts or pecans (optional)  

- Powdered sugar for dusting (optional)  

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.  

2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.  

3. In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat in pumpkin puree, eggs, and vanilla extract until smooth and well blended.  

4. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Avoid overmixing to keep the cake tender.  

5. Fold in chopped walnuts or pecans if using.  

6. Pour the batter evenly into the prepared bundt pan and smooth the top.  

7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  

8. Allow the cake to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.  

9. Dust with powdered sugar before serving if desired.  

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes  

Kcal: 320 kcal | Servings: 12 servings  

Tips:  

Use canned pumpkin puree for consistent moisture and flavor in the cake.  

Ensure the bundt pan is well-greased to prevent sticking and maintain the cake’s beautiful shape.

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Homemade Chili with Beans

 

"Can be made on the stove or in the slow cooker. It's quick, easy and so good."

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What you Need:

2 pounds lean ground beef 
1 (large) can tomato juice or crushed tomatoes or combination
1 (8 ounce) can tomato sauce 

1 can diced tomatoes

if needed add 1-2 cups water then cook down to thicken slowly
1 (15 ounce) can kidney beans, drained and rinsed 
1 (15 ounce) can chili beans, not drained
1 1/2 cups chopped onion 
1/4 cup chopped green bell pepper 
1 jalapeno pepper seeds removed and diced(optional)
1/8 teaspoon ground cayenne pepper 
1/2 teaspoon white sugar (optional)
1/2 teaspoon dried oregano 
1/2 teaspoon ground black pepper 
1 teaspoon salt 
onion powder and garlic powder to taste
1 1/2 teaspoons ground cumin 
1/4 cup chili powder 

How to make it:

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble. 

In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, chili beans, onions, bell pepper, jalapeno pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.) 

Serve with your favorite toppings like, sour cream, shredded cheese, diced onions, fritos and more.\

Note: If I use a smaller crock pot I make about half this recipe or use a bigger crock pot

Roasted Garlic Cherry Tomatoes

Sweet Cherry Tomatoes roasted with garlic, spices and a drizzle of Olive Oil, optional Balsamic Vinegar Makes them Melt in your mouth.

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What you need:

2 tablespoons EVOO

Balsamic Vinegar light drizzle(optional)

1 pint cherry tomatoes

3/4 teaspoon crushed red pepper

1 clove garlic, grated

1 tablespoon chopped fresh marjoram

a dash of garlic powder, onion powder, salt and pepper

How to make it:

Cut your cherry tomatoes in half, place in bowl, drizzle with Olive Oil, Balsamic Vinegar if you like,

top with seasonings, swirl around to coat. Place on Foil lined baking sheet and bake 10-15 minutes in oven, you can also place in air fryer to cook.

Serve as side dish with lamb or chicken.

Italian Manicotti with Meat Sauce

 Italian Manicotti  with Meat Sauce is rich and cheesy, you can make it without the Meat or use Italian Sausage if you like. This is so good you need to make it

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6 servings

What you Need:

1 pound fresh spinach, stems trimmed and well washed or a 10-ounce package frozen spinach, thawed
Kosher salt, plus 1/2 teaspoon
12-14 manicotti shells(depends on brand)
3 cups meat marinara sauce, recipe follows
1  cups ricotta cheese (about 1 pound)

1/2 cup cottage cheese
1-2 cups shredded mozzarella cheese (we like it thicker so we use more of this cheese)
1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan
1 large egg, lightly beaten
Pinch freshly grated nutmeg
Freshly ground pepper

Directions

Bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt, as well. Boil the spinach, uncovered, until tender, about 3 to 4 minutes. Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop.

In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm. Drain and pat dry. (I cook the pasta about 7 minutes so it's firm to stuff)

Preheat the oven to 350 degrees F.

Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach. Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste. Spoon the cheese mixture into the manicotti shell and line them up in the baking dish. Cover with the remaining sauce. Scatter the remaining cheese on top and dot with the butter. Bake for 30 minutes. Serve immediately.

Meat Marinara Sauce

2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
Sprig of fresh thyme
Sprig of fresh basil
2 teaspoons kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Steps to make it:

chop your veggies up, 

I have frozen spinach to add(optional

The cheeses

How to mix your cheese

put cheese into a baggie, cut the corner off to fill shells

Southwest Potato Salad

 

Southwest Potato Salad is a great twist on old fashioned potato salad, with just a little spice but not too much, you can spice it more if you like it hot. The dressing for this is amazing, it also would be good on tacos, pitas, sandwiches and more.

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Serves about 6-8

What you need:

6 medium potatoes, peeled and cubed

2 celery ribs, chopped(I like to use the ones with the tops chopped)

4 hard-cooked eggs, chopped(I save half for the top)

4 green onions diced fine(I save half for top)

1/2 cup chopped onion(I used red)

1 small jalapeno pepper, seeded and chopped

2 small mini sweet peppers, seeded and chopped

1/2 dill pickle or sweet pickle(optional if using sweet pickles I use 2)

1/2 cup mayonnaise

3 tablespoons spicy brown mustard

2 teaspoon sugar(optional but it really boosts the flavor)

3 teaspoons hot pepper sauce(I use Franks, it's the best)

1/4 teaspoon dill

1/4 teaspoon parsley(dried or fresh chopped fine)

1/4 teaspoon cumin(optional)

1/4 teaspoon bbq seasoning(like big country or your favorite)

1/4 teaspoon garlic powder and 1/4 teaspoon onion powder

1/4 teaspoon cracked pepper

How to make it:

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature.

Also boil your eggs now rinse and let cool, peel

In a large serving bowl, combine the potatoes, celery, eggs, onion, jalapenos, mini bell peppers, half the green onions

In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, sugar, and seasonings. Pour over potato mixture and toss gently to coat. Top with the rest of the eggs and green onions Sprinkle with Paprika  Cover and refrigerate at least an hour or overnight.