October and cooler weather brings on that desire to bake!
This tasty bar recipe from Healthy Living How To is perfect for breakfast or dessert.
Here’s my version of Vanessa’s pumpkin bars topped with a warm cinnamon butter cream sauce that I just threw together using cream, Splenda, and cinnamon.
See the full Pumpkin Bar recipe at Healthy Living How To.
Posted in Breads, Breads, Breakfast, Cakes, Desserts, Desserts, Paleo, Party Treats, Recipes
Tagged autumn, Breakfast, fall, family size, grain free, low carb, October, pumpkin, pumpkin bread, pumpkin cake, sugar free
I’m kinda new to this Paleo way of eating, but I thought it’d be worth a try.
According to my research, this recipe qualifies for Paleo. If you know more than I do, please share your experience. :)
Sausage and Sweet Potato Hash
1/2 of a small sweet potato, cut into small pieces
1 large sausage patty (from the freezer section)
2 tablespoons diced onion
salt, pepper, garlic salt or garlic powder
1 tablespoon bacon grease (or coconut oil)
Sautee all together in a small skillet until potatoes are tender
and sausage is heated through. Serves 1.
Here’s some nutritional data as per My Fitness Pal:
With an abundance of yellow summer squash from our garden, I’m using it in almost more ways that you can count!
I made this casserole for our Sunday dinner and some of it was left over. It made a delicious breakfast this morning! I think it has gotten better with age. Some things just do that . :)
I found the recipe I used at Allrecipes.com.
Summer Squash Casserole
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover and cook until squash is tender, about 5 minutes. Drain well and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper.
Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.
Enjoy the day you bake it and be sure and save some for breakfast the next morning. You’ll be glad you did.
*By leaving out the crackers and using a mix of cream and water, the carbs in this recipe can be lowered significantly.
I forgot to mention that I made Squash Pickles the other day. Stay tuned for the recipe. :)
Partying over at
I love Pinterest! :)
Here’s a great little dessert from Pinterest that’s fast and easy to make, plus it’s yummy!
I only tried it plain, but I’m thinking it would be great topped with some fresh fruit and whipped cream just to raise the special factory just a little. Hope you enjoy it.
2 cans crescent rolls
1-1/2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon cinnamon (I used a little more)
16 ounces cream cheese softened
1 stick butter
1/4 cup honey
Preheat oven to 350. Press 1 can of crescent rolls into bottom of rectangular 9×13 pan.
Mix cream cheese, 1 cup sugar and vanilla until creamy then spread over rolls in pan. Cover with the other can of crescent rolls.
Melt butter and stir in rest of sugar and cinnamon then pour over top.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
Remove from the oven and drizzle with honey. Cool completely in the
pan before cutting. Serves about 12. (I also sprinkled with more cinnamon before cutting.)
Partying over at
This past summer I got on a smoothie-making kick!
This is just one of the delicious, satisfying smoothies I made for breakfast.
6-8 medium size frozen strawberries, partially thawed
1/3 cup low fat cottage cheese
1 tablespoon 2% milk
4 -6 ice cubes
2 packets of Stevia or your sweetener of choice
Put all of the ingredients into a blender. Place the lid on the blender and blend for 45 to 60 seconds, or until smooth. Pour your smoothie into a glass and enjoy. (Can add extra water while blending if necessary.)
Also, for added nutrition, I sometimes add fresh baby spinach.