Join Drew as she demonstrates how to make this Pumpkin Roll!
Two 8-ounce packages cream cheese, room temperature
1 stick butter (1/2 cup), room temperature
1/2 teaspoon vanilla extract
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup confectioners’ sugar, plus more for sprinkling
Preheat the oven to 350 degrees F. Spray and place parchment paper on a 17 1/2- by 12 1/2-inch pan.
With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the parchment lined pan. Bake until a cake tester or toothpick inserted in the center comes out clean, around 10 minutes. Let the cake cool in the pan.
With an electric mixer, combine the confectioners’ sugar, cream cheese, butter and vanilla and beat until smooth. Spread the mixture on top of the cake. Gently roll the cake up and refrigerate it until you’re ready to slice and serve. Dust with confectioners’ sugar just before serving.
These menu plans and recipes are delicious and filled with an abundance of Healthy Living ingredients. Best of all, being allergen free, they can be served safely at your fall gathering.
Backyard Tailgating Party
There won’t be many football games to attend this fall but don’t let that stop you from celebrating your favorite teams. Gather a few friends for a backyard tailgate party, wear your team jerseys and enjoy some wholesome food and a game of football trivia.
Individual Bags of Blue Whole Grain Tortilla Chips
Fresh Local Apples
Prepackaged Nuts and Trail Mix
No crowded celebrations this year but you can host a festive fete with your favorite friends. Visit Buehler’s bakery for pretzel buns to build your sandwiches and individually wrap them for guests. Don’t forget some vegetarian choices as well. Simply swap out the turkey for veggies like avocado, cucumber, tomato and lettuce with cheese or veggie cheese.
Smoked Turkey on Pretzel Buns with cheese, lettuce, tomato, red onion & Dijon mustard
Green salad with fresh pear slices, candied walnuts & light balsamic vinaigrette (serve in individual bowls)
This super-fast recipe creates a thick and delicious chili. Serve with blue whole grain tortilla chips and fresh diced avocado if desired.
Makes approx. 8 servings
1-1/2 tablespoons olive oil
3 cups shredded rotisserie chicken
48 oz. jar organic great northern beans
16 oz. jar Full Circle organic salsa (any variety)
2 cups shredded low fat Monterey Jack or Colby Jack cheese
1-2 tablespoons ground cumin
Heat olive oil in a large pot. Add chicken and cumin, stir to combine and heat for 2 to 3 minutes.
Add beans and salsa and heat until bubbly.
Turn off heat and stir in cheese until thoroughly melted.
Can place chili in a slow cooker on warm to serve.
Nutrition information per serving: 405 calories; 13 g fat; 40 g carbohydrate; 33 g protein; 9 g fiber; 1197 mg sodium
Decorating Details: Buehler’s stocks a large variety of fall décor items that are perfect for any of your party themes. From colorful mums to pumpkins, gourds and cornstalks, shop our selection to add the perfect fall finishing touch to your celebration.
1/2 cup frozen, or no salt added canned whole-kernel corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Wash hands with soap and water. HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
Nutrition information per serving: 150 calories; 6 g fat; 16 g carbohydrate; 6.5 g protein; 5 g fiber; 224 mg sodium
Heat a frying pan over medium high heat. Season roast with salt and pepper; coat with as much flour as will stick to roast. Add oil to pan and sear roast, browning on all sides. Remove from pan and place in slow cooker.
Add remaining flour, onion, garlic, and dried herbs to pan and sauté over medium heat for approximately 3 minutes, stirring often. Add wine and simmer an additional 2 minutes scraping browned bits up from bottom. Transfer to slow cooker. Add stock and bay leaves, cover and cook on low for 5 hours.
Skim excess fat from surface and add carrots and apple to slow cooker. Cover and cook an additional 2-3 hours on low until pot roast is fork tender and vegetables are soft.
Clean potatoes and place into stock pot. Cover with cold water to completely submerge potatoes.
Bring potatoes to a boil and reduce to a gentle simmer. Simmer potatoes until they can be pierced easily with a fork and are tender.
Drain potatoes into a colander, and place back into stock pot.
Gently heat milk and butter until melted. Add the liquid mixture into the potatoes, and hand mash with a potato masher to combine until fully incorporated.
Season with salt and pepper to taste.
* You can add the chopped garlic if choosing to incorporate when you are gently heating your milk/butter mixture. If choosing to add scallions or chives do so when you are adding your salt and pepper at the end.
October is the perfect reason for a party — cooler temperatures, Fall harvest, and of course, Halloween. This year, Buehler’s is supporting the Teal Pumpkin Project to ensure everyone has a safe and happy Halloween including those managing allergies.
We’ve compiled a list of our favorite allergen friendly recipes, perfect if you’re hosting a Halloween party or bringing treats to a school event.
Simply 7 Lentil Chips (4 oz. bag)
1 lb. lean ground beef or turkey
1/4 – 1/2 c. taco sauce or a package of taco seasoning
Cook ground beef or ground turkey in a medium-size nonstick pan until browned.
Add in the taco sauce or taco seasoning and heat another 1-2 minutes.
Assemble by dividing the meat crumble between the bowls and topping with lettuce, tomato, avocado and cilantro.
Ghosts & Pumpkins
Allergen-free chocolate chips
Peel bananas and cut in half. Add chocolate chips for eyes and mouths
Peel mandarin oranges. Cut celery stalk into small pieces and insert as pumpkin stems.
Pumpkin Veggie Tray
Cauliflower, cut into pieces
Broccoli,, cut into pieces
Wash and prepare all vegetables.
Arrange on a platter as a pumpkin face.
1 c. dried cranberries
1 c. banana chips
1 c. Vanilla Chex Cereal
1/2 c. pepitas (pumpkin seeds)
1/2 c. sunflower seeds
1/2 c. Enjoy Live Semi Sweet Chocolate Chunks
Mix ingredients in bowl.
Serve in cupcake liners or small jelly jars.
Carrot Cake Pops
For the Filling
1 box of Enjoy Life Foods Soft Baked Snickerdoodle Cookies
1/4 c. crunchy sunflower seed butter
1 t. vanilla extract
1/3 c. finely grated carrots
1/3 c. chopped pineapple
For the Coating and Assembly
1 c. Enjoy Life Foods Mini Chips
2 1/2 T. allergy-friendly oil
about 16 sucker sticks
Line a baking sheet with parchment paper
Break Sinkerdoodle Soft Baked Cookies into pieces into a food processor. Add sunflower seed butter, vanilla, carrots, and pineapple. Pulse about 12 times, times, until the mixture begins to stick together. It will be sticky, but thick.
Using a tablespoon, scoop mixture onto prepared pan. Refrigerate for about 30 minutes until mixture is more firm
Using your hands, roll the scoops into tight balls, returning to the prepared baking sheet. Freeze for about 1 hour.
Push the sticks about two-thirds of the way into each ball. Return the pan to the freezer while melting the chocolate
Combine Mini Chips and oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each one, intil melted and smooth.
Dip each cake pop into the melted chocolate, letting excess chocolate drip off. Place it back on the baking sheet. Repeat with the remaining pops and top with optional sprinkles. Transfer the baking sheet back to the freezer so the chocolate can set, about 15 minutes. Decorate with orange and white sprinkles.
Serve, or store in an airtight contain in the refrigerator for up to 2 days, or in the freezer for up to 2 weeks.
Join Shari and Annette as they demonstrate how to make One Pan Parmesan Pork Chops with Veggies. They’ll as discuss the benefits of Family Meals.
Gather up your ingredients and cook along.
Here’s the recipe.
One Pan Parmesan Pork Chops Veggies
Lean, nutrient-rich pork is versatile, affordable and has the qualities that make it easy to incorporate into many quick and healthy recipes. We love it paired with potatoes and asparagus in this delicious sheet pan meal!
1 pound baby red potatoes (cut into 1×1 inch chunks, halved or quartered depending on their initial size)
3 tablespoons olive oil (divided)
1/2 cup grated parmesan cheese
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
4 boneless pork chops (1/2-inch thick, just under 1 pound total weight)
1 pound asparagus spears (not too thick)
Preheat oven to 350o F. Spray a large baking sheet with cooking spray.
Place the potatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil. Use hands to mix the potatoes around in the oil until they are completely covered. Push the potatoes to one side of the baking sheet.
In a shallow dish or plate, add the parmesan, panko, garlic powder and black pepper. Stir to combine.
Place the pork chops on the open side of the baking sheet. Brush the top of the pork chops with 1 tablespoon of olive oil. Spoon half the parmesan mixture evenly over the pork chops. Lightly press the parmesan mixture down onto the pork chops making a crust. Bake for 25 minutes.
Trim the tough woody ends off of the asparagus spears.
Use a spatula to give the potatoes a stir and to make room on the baking sheet for the asparagus.
Add the asparagus spears to the open area of the baking sheet. Drizzle the asparagus with 1 tablespoon of olive oil. Use a brush to ensure the asparagus is well coated in oil. Sprinkle the remaining parmesan mixture evenly over the potatoes and asparagus. Cook for 20 minutes.