Serve up some hidden vegetables in this Italian Pasta Casserole with Zucchini. Continue reading
Did you know that if you substitute some butternut squash for cheese in a pasta dish that you don’t need to add any additional thickener? Sneak in vegetables and nutrition with this Pasta Squash Pasta and Cheese with Tomatoes!
I am throwing in a new recipe, in between all of those from my extinct Just Me, Gluten Free site. Savory Butternut Whip is perfect for Autumn. Smooth butternut squash with a tiny bit of bacon thrown in for good measure. Continue reading
This is a tale of a culinary coup. I pulled one over on my entire family with complete success. My kids, who turn up their noses in disdain when I even remotely suggest that they eat winter squash, gobbled up this pasta and cheese casserole like there was no tomorrow. Even my husband didn’t notice that slight note of squash with the cheese. Score one for the vitamins! Continue reading
When I set out to start doing cookbook reviews on a more regular basis, I contacted many publishers to see what the interest would be in my doing reviews for them. I was overwhelmed by the positive response! One of the lesser known publishers I contacted was American Traveler Press. They not only have a fun and unique set of cookbooks, but their catalog also includes Old West books, ghost books, field guides and travel books. As an old Arizona girl, I had a great time looking through their catalog. Continue reading
I bought a 25 pound bag of flour at the grocery store recently. The check out girls were amazed at the big bag. “Are you a baker?” they asked. “What do you make?” I answered with the usual things like cakes and cookies, but I was really thinking, “I have five kids. This isn’t going to last that long. I was disappointed that this was the only 25 pound bag you had!” Continue reading
I love yellow squash in casseroles, but most of them contain cream soup and cracker crumbs. I solved the issue by using sour cream, Swiss cheese and gluten-free potato chips. If you can find gluten-free sour cream and onion potato chips, than you are really going to rock this recipe.
- 4 yellow squash (crooked neck or yellow zucchini), chopped
- 3 scallions, chopped
- 3 Tbsp bacon grease (or olive oil)
- 8 oz Swiss cheese, cubed or shredded)
- 1 cup sour cream
- 1 egg
- 2 tsp dried parsley
- 2 cups potato chips, crushed and divided (I used 3 cups, but it was over-kill)
- Saute the squash and scallion in bacon fat in large skillet.
- Combine the egg, sour cream, cheese and parsley.
- Stir cheese mixture into squash with 1 cup chips.
- Spoon mixture into a 3 quart casserole dish.
- Top with remaining chips.
- Bake at 350 degrees for 40 minutes or until bubbly.
Are you one of the many gardeners with an over abundance of zucchini? Are you sick and tired of zucchini bread and cake? Are you looking for a different way to serve that plentiful vegetable? Or are you like me; gardenless and wanting to simply enjoy this summer squash while it is in season? If you answered yes to any of these questions, then this recipe is for you! Continue reading
Everything is catty wonkus in my house right now. This week, we resumed football practice (because high school football is a big deal here in the south and it started in April to be ready for next year’s season), summer school (because one son had a huge brain toot last year and needs academic redemption), and swimming lessons (because we seem to live at the pool and Princess Pat isn’t proficient enough). As though that was not enough excitement, tomorrow the Musician leaves to begin college summer quarter. The Good Guy is driving him and then heading on to Seattle to visit his mother for a few weeks. Continue reading
I am warning you now, I think I am going to post nothing but desserts from now until Christmas. It seems that is all I am making and I have not even begun to bake. Tonight is my friend’s annual Christmas cookie exchange and although some would use those cookies to give to neighbors, my family looks forward to the exchange as an opportunity to try 15 or more new kinds of cookies. I will post pics later to show you the amazing array of cookies. Continue reading
This pie is the reason my pumpkinpalooza fell flat on its face. My “keep it simple, don’t change anything” husband rebelled at the thought of frozen pumpkin pie. I should have called it something else like “frozen autumn pie” or maybe “it’s too hot to cook and yes it’s pumpkin in July pie.” But I was foolish. I called it pumpkin and as a result, everything hit the fan. Continue reading
It was going to be so great.
But Life and my Husband got in the way. Continue reading
Ah oatmeal. It was one of my favorite cold weather breakfasts. My sons only care for the instant type. My daughter would rather be drawn and quartered than be made to eat it any form for breakfast. My husband likes it plain with lots of butter and brown sugar. I alone liked to experiment with new forms like blueberry cheesecake, black forest and pumpkin pie. But I am no longer eating oatmeal because of my Hashimoto’s.
Sigh. Continue reading
I keep cans of pumpkin on my shelf and frozen puree in my freezer all year long. If I am going to live in the 21st century, I am going to enjoy fruit out of season. One of my favorite ways to enjoy pumpkin is in a gluten free pumpkin pancake like these.
When Third Son, was thirteen years old and already 5′ 11”, he was skinny as a rail, too. So, my husband and I made the decision to take him off his ADD medicine on weekends. He was on the stimulant form of medication, so he can do that.
When we started this new routine, he filled out a little more. Now he ate <em>three</em> honey and peanut butter sandwiches or half a container of ice cream, four cheeseburgers or a roll of Ritz crackers. Throughout the rest of the week, he nibbled on one sandwich and is happy with just two cheeseburgers. For breakfast on the weekends, he ate three plates full of pancakes…that’s about 12 total. At the end of the year, we took him off the meds completely.
We made the decision the following year after that to take Second Son and Fourth Son off their ADHD meds as well. It made a huge difference in their personalities (for the better) and it increased their appetites, just like Third Son. I finally have three huge eaters in my house, whereas while they were on the meds, they ate here and there.
Now when I make pancakes, I have to make a HUGE batch. Each boy can eat a tall stack and still be hungry for more. They are purists; they want regular pancakes. I can serve fruit or peanut butter, honey, maple syrup or sugar on top, but they don’t appreciate the flavors that I like in my pancakes. I don’t complain. More pumpkin pancakes for me.
- ½ cup sorghum flour
- ¼ cup potato flour
- ¼ cup tapioca flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp xanthan gum
- dash salt
- ½ tsp cinnamon
- ½ tsp ginger
- 2 eggs
- 1 Tbsp oil
- ¾ cup milk or more
- ⅓ cup pumpkin puree
- Whisk together dry ingredients in a bowl.
- Add eggs, oil, milk and pumpkin.
- Stir to combine.
- Add more milk if batter is not thin enough.
- Cook on greased griddle or pan like normal pancakes.
Necessity is so often the mother of invention in my kitchen. On days that the temperatures outside are above 85, I try hard not to use the oven. It’s counter-productive to pay to heat up the house so I can pay to cool it down. So, when I found a lovely spaghetti squash at a farm stand, I immediately wondered if I could grill it. Apparently you can, but it takes a while, which then uses the gas in the tank all up. I needed other options. So I went looking to see if I could microwave it. And the answer was a resounding yes!! Continue reading
Have you seen the recipes where people take a can of pumpkin and add it to a chocolate or yellow cake mix and then bake it? No eggs, no oil, just pumpkin? Well this is almost that recipe. I had pumpkin left over from making everything under the sun. It’s really amazing how much pumpkin is in one of those 28 ounce cans. Anyway, there it was, sitting in my fridge; almost a full 14 ounce can’s worth. Then I saw the date filling left from my mother-in-law’s date filled cookies (it’s okay, folks, don’t freak out that this was old filling, I am just now posting the recipe, but I made the cupcakes about a week after the date cookies) and knew that I had to use both. Continue reading
This month’s Improv Challenge, formerly hosted by Sheryl of The Lady Behind the Curtain, was to come up with a recipe using pumpkin and cream cheese. Sheryl suddenly dropped her blog, email, everything, leaving all of us a bit worried about her. With no means of communicating with her, I decided to continue the Improv Challenger here at Frugal Antics of a Harried Homemaker. Anyone can join (just click on my improv page) and post with us in the future. The object of the challenge is to take two ingredients and come up with something amazing. Sheryl already assigned November: pumpkin and cream cheese as well as December: eggnog and cranberries and January: lemons and sour cream. February will be carrots and ginger. Continue reading
There are so many possibilities when it comes to pumpkin. It mixes with other fruits pretty well, too. I have made pumpkin apple muffins. I have made orange pumpkin pie. This time, I combined it with bananas in a bread. What other fruits have you seen pumpkin paired with? Continue reading
I realize that pumpkin cookies are more “Fallish” than Christmas-y, but if I can make my family pumpkin pies for Christmas dinner, why not some of these delightful cookies? I usually put raisins in pumpkin cookies. In fact, when my sons, the Comedian and the Musician, came into the kitchen and saw me making these, they immediately both said in unison, “I hate pumpkin cookies.” and turning to my daughter told her that Mommy was making yucky cookies. Continue reading