Sunday, October 25, 2009

Pumpkin Butter

This is a re-post from last year from my “other” blog, but it’s one of my favorite recipes, so I really felt that it need to be on this blog!  I’m still obsessed with this recipe and my new way of eating it is with chunky peanut butter on toast.  Oh yum!  The peanut butter and the pumpkin butter both melt a bit and  paired with the crunchy toast…oh man, it’s Heavenly. :)  Really…go make this right now.

I've discovered a new recipe that I'm totally obsessed with...pumpkin butter!  I had some leftover canned pumpkin from when I made my Pumpkin Gingerbread, and this past weekend, I decided to do something about it. In my recipe search on Recipezaar, I came across this wonderful recipe for Warp-Speed Pumpkin Butter.  I had all the ingredients, so I thought, "Why not?"  Boy am I glad that I did because this stuff is absolutely amazing and I'm eating it any chance I get!

The recipe is so easy and takes less than 10 minutes to cook in the microwave.  Oh my, the spices and the pumpkin are such a delicious combo!  Plus, while it was cooking, the whole house smelled like fall deliciousness!!  So far, I've had this pumpkin butter on toast and sliced apples, but the possibilities are endless.  If you like pumpkin, this recipe is a must-try!  Enjoy! :)


Ingredients, except the pumpkin cause I was already measuring it.


All mixed up and hot out of the microwave.


Yummy!  Spread on apple slices.


Yum!  Spread on toast.

Warp-Speed Pumpkin Butter, by Recipezaar


  • 1/4 cup brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ginger
  • 1/4 teaspoon clove
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups canned pumpkin (NOT pumpkin pie filling mix)
  1. Combine everything except the canned pumpkin in a microwaveable one quart bowl.  Mix well.
  2. Microwave on high for 3 minutes, then stir.
  3. Mix in the pumpkin well, and microwave on high 5 minutes longer.  It should be bubbly.
  4. Put into clean, sterilized jars for gift-giving, or into other clean, airtight containers for home use.
  5. Let cool slightly, then refrigerate.
  6. This will keep several weeks in refrigerator or can be frozen for longer storage.  This cannot be kept in your pantry- must be refrigerated or frozen.

Monday, October 19, 2009

Pineapple Blueberry Crunch Cake

Following our Pulled Pork Sandwiches, you know we had dessert!  Someone at Jeremy’s work made this and he liked it so much that he requested that I make it for when Jayla came over.

The recipe is from Ms. Paula Deen and to be honest with you, I love to watch her show, but I don’t really like to make her recipes.  In case you haven’t noticed…her recipes aren’t exactly healthy.  They are usually loaded with butter, cream, cheese and pretty much anything unhealthy.  Oh well, a treat everyone in  awhile doesn’t hurt, right?

This recipe was super simple and very good!  The bottom is a mix of pineapple and blueberries, while the top is cakey and nutty.  Yum!  I’m sure this would be great with other types of fruit like canned peaches, pears and apple pie filling.  If you’re looking for an easy, fruity and delicious dessert recipe, I would highly recommend this one…even though it calls for almost 2 sticks of butter. :)





Per the recipe, it serves 8 people.  This is how much was left after 3 people ate some.  Oh Paula, you and your out of control portion sizes!


My close up.


Paula’s close up.  Now, why couldn’t mine look that pretty?

Pineapple Blueberry Crunch Cake, by Paula Dean


  • 3/4 cup butter, plus more for dish
  • 1 (20-ounce) can crushed pineapple, in juice
  • 1 (20-ounce) can blueberry pie filling
  • 1 (18.25-ounce) box yellow cake mix
  • 1 cup chopped pecans


  1. Preheat oven to 350 degrees F. Butter a 13 by 9-inch casserole dish.
  2. Melt 3/4 cup butter in saucepan over low heat.
  3. Pour the pineapple with juice into the casserole dish and evenly spread blueberry pie filling on top. Cover with dry yellow cake mix and top with pecans. Drizzle with melted butter and bake for 35 to 45 minutes.

Sunday, October 11, 2009

Pulled Pork Sandwiches

And now, back to our regularly scheduled blogging! 

Sorry I’ve been MIA for the past few weeks; however, it is travel season for work so I’ve been gone a lot.  But in the few days that I actually have been home and cooking, I’ve been documenting as much as I could so I’d have stuff to blog about!  So, I should be back to blogging regularly since I have enough photos and recipes for while I’m on the road.

A few weeks ago, we had our dear friends, Jayla, over for dinner and a movie.  I wanted something easy to make and when I think “easy,” I think “Crockpot.”  Well, it just so happens that I’d seen a recipe on one of the enjoyable blogs that I read, Iowa Girl Eats, and I thought it’d be perfect.  BBQ Pulled Pork Sandwiches.

This recipe was great and I was so happy with how it turned out!  Not only was it crazy simple, but it was super delicious.  All I did was cut up a pork roast, throw it in the Crockpot with a bit of seasoning mix, balsamic vinegar and water, set the timer for all day (7:30am – 5:30pm) and voila!  A delicious meal was ready.  Once I got home from work, I shredded the pork (which was insanely easy, since it was so tender), added some BBQ sauce and let it sit for a bit, until our guests arrived.  Delish!  Since this cooked while I was at work, it gave me plenty of time once I got home to make my side dishes.  Awesome.  I highly recommend this meal.  It was easy, fast and very tasty!



Before cooking.


About to shred.


All shredded.


About to be eaten by Jake!

BBQ Pulled Pork Sandwiches


  • 1 pork roast (I bought one that was about 3lbs and had the bone-in)
  • 1 packet of Lipton Onion Seasoning Mix
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • BBQ sauce


  1. Cut pork roast into chunks and place into Crockpot with Lipton seasoning, vinegar and water.
  2. Cook on low for about 10 hours.
  3. Shred pork and add BBQ sauce.
  4. Eat up!