Monday, October 29, 2012

Chicken Cordon Bleu Casseole

 This time of year always makes me want to bust out the crock pot and the casserole dish for some real hearty meals. 
Something about the cooler weather and family gatherings I guess.
This is another recipe pinned from the fabulous girls at Six Sisters Stuff.  I am a big fan of Chicken Cordon Bleu and when paired with a casserole dish?  Speak no more.  I'm sold!
Find the original recipe HERE.

It was a little time consuming to put together as you need to cook the chicken and prepare the stuffing beforehand.  But then you just layer a mixture of chicken, ham, cream of chicken soup and broccoli florets with Swiss cheese and stuffing.

This is a meal that looks pretty in a casserole dish.  It would be a nice change to take to a potluck or family get together.

The kids ate it!  HUGE bonus points for that one.  And most of the family said that they would have it again.  I wasn't thrilled with all of the cream of chicken soup.  I might half the amount of soup and add mozza cheese instead next time?  But other than that, definitely a keeper!

This recipe gets four spoons out of five.
xo Heather

Thursday, October 25, 2012

Gluten Free Pumpkin Cake Bars

My uber talented cousin is here today, sharing her review of these Pumpkin Cake Bars
I love her style of writing and am excited to have her guest post here.  She will also be sharing an "improve your writing" series on Dragonfly Designs in the new year.  Please welcome Melissa!


As someone who lives with a chronic illness my diet is already pretty restricted. So the discovery that I have a sensitivity to wheat wasn’t exactly the best news in the world. I’m slowly learning to adapt, though. I’ve learned that rice pasta doesn’t exactly taste like the pasta I’m used to and I’m currently avoiding bread altogether as gluten-free bread tastes nothing like its wheat cousin.

I’m also an adoptive-parent-in-waiting (read: I’m approved and waiting for a match), so I’m trying to find as many healthy/kid friendly recipes as possible. (Please do not try to pop my fantasy bubble in which I feed my children sugar-free super-healthy food and never bribe them with chocolate pudding and candy. You can tell me “I told you so” later.)

Combine all of the above, and my latest recipe search has me looking for ingredients I can use, that are healthy AND could potentially be kid approved. I think these cake bars could be just that. But don’t take my word for it. Feed these to your kid/s and let me know the verdict.

*A word of caution*
If you’ve never purchased almond flour before be ready for a bit of sticker shock. It’s expensive! In fact, if you don’t have a gluten or wheat intolerance you could probably just use regular old flour in this recipe!


1 jar home made apple sauce (or store bought)

The original recipe can be found at 
This Chick Cooks.

Ingredients:1/2 cup pumpkin puree (I used canned)
4 tablespoons honey or maple syrup
2 eggs
1/2 cup almond flour
1/2 cup oat flour *
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp baking soda
1/2 tsp cinnamon
Preheat oven to 350 and grease a 8x8 pan well with butter.
Mix pumpkin puree, syrup and egg until well mixed.
Add dry ingredients and mix until thoroughly combined.
Pour the batter into a greased pan and bake at 350 for 30-40 minutes.

Cool cake. Cut into squares.
To serve: top with homemade apple sauce.

* The original recipe uses 1/2 cup of almond flour. I didn't quite have enough so I used 1/4 almond flour and 1/4 cup oat flour. You can make oat flour yourself by grinding oats in your coffee grinder.

Monday, October 22, 2012

Pumpkin Spice Cupcakes

With fall comes all sorts of yummy pumpkin recipes. 

And I

Did you see the Pumpkin Spice Muffins that Leslie reviewed last week?


So when Keri from Shaken Together linked these up to my Inspiring Creativity Linky Party I immediately pinned them and added the ingredients to my shopping list.  One problem ~ even though they were pretty simple ingredients I couldn't find all of them while shopping {maybe it's a Canadian thing?}.  So I improvised with what I could find and have posted my recipe below.  Please visit Keri HERE for her {amazing looking} original recipe.

For the cupcake:
1 pkg carrot cake mix
12 oz pure pumpkin
2 eggs
1/2 cup milk

For the whipped topping:
1 pkg instant white chocolate pudding mix
1 cup milk
1 small tub of Cool Whip

Mix the cupcake ingredients together.  The consistency will be a bit thicker than traditional cake batter.

Drop 3-4 tbsp fulls into cupcake liners.  Smooth out the batter if necessary.

Bake as directed on the cake mix box.

While the cupcakes are baking, mix together the topping.  When the cupcakes are cool, pipe on the whipped topping with an icing bag and 1M icing tip.

A little piece of fall heaven.

I give this recipe five spoons out of five!

Really!  How can you go wrong with pumpkin and white chocolate?

xo Heather

Thursday, October 18, 2012

Spicy Pumpkin Muffins

Hello Pinspired Recipe Readers!  
I'm Leslie and I'm so pleased to be contributing to Pinspired Recipes.  Heather and I "met" each other a while ago and bonded over the fact that we're both Canadian bloggers (a rarity I feel) and even better we live in the same Province!  So when I saw that she had started up this blog I emailed her right away begging asking her if I could come join the party.  

And since in Canada we are in FULL ON pumpkin mode 
I chose to make these Pumpkin Creamcheese Muffins from my "Things To Make" board.

I had a larger can of pumpkin than the recipe called for.  So my muffins were a little heavy on the pumpkin side. 
 I'll explain a little more later.

This is one of those recipes where you have to mix 
the dry and wet separately (read dirtying two bowls).

It's a nice thick batter that you spoon into the muffin tins.  
I like that.

Same with the cream cheese topper.  I liked that you didn't have to skimp on the cream cheese in this recipe.  I had plenty of of the second cream cheese batter to put on top of the muffins!

Favourite part?  Swirling!  
Anything that involves swirling makes it more delicious.

I topped some of the muffins with crushed pecans.  
I highly recommend it.  Next time I might even candy the pecans first and then put them on top!

So because I was a little heavy with the pumpkin these muffins are quite dense, they almost seem underbaked (they're not!)  
Next time I will definitely use the right amount of pumpkin.

Even so I still give my dense muffins a 4 out of 5 spoons.

Monday, October 15, 2012

Apple Turnover

 This recipe?
When I spotted this pin I don't even think that I went to the original post {until now and found that it linked to a site where I can buy handbags and not apple turnovers}.  On my next shopping trip I picked up a container of Pilsbury crescent rolls and I was set. 

I simply shaped the rolls into rectangles, placed two tablespoons of applesauce in the center, folded up the edges, rolled them in a cinnamon sugar mixture and baked according to the package directions.

These were



My husband loves apple turnovers so these have been added to the "must make again list".

This recipe gets FIVE SPOONS!

xo Heather

Thursday, October 11, 2012

Zucchini Bites

Zucchini has been in abundance this year so I have been on the lookout for fabulous zucchini recipes.
I found this pin for Zucchini Bites and thought that I would give it a try.
The recipe can be found here from Curious Country Cook.  Just looking at this pin I knew that it had to contain zucchini, cheese, egg and breadcrumbs.  You could experiment with all sorts of combinations yourself... the possibilities are endless!
 I used one cup of shredded zucchini, one egg, two tbsp breadcrumbs, one quarter cup of grated cheddar cheese and one tbsp of Parmesan cheese.
 I mixed it all up and put it into mini muffin cups as recommended.
 Bake for about 20 minutes at 350°. 
They were.... interesting.  Nothing like tater tots {which the writer and pinners suggested}.  They were more like mini zucchini quiches.  And while I thought that they tasted good and were a pretty healthy appetizer alternative, the family as a whole turned up their noses.

So this recipes gets two spoons.

xo Heather