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Top “Less Healthy” Recipes From New Nostalgia 2011

Just trust me on this…these are funky awesome!
After looking high and low, I finally found my go to Pot Roast recipe.  I make this on special occasions for the family.
These are flaky, tender, deliciousness.  My kids devour them.
Kettle Corn Crispie Bars
They are crunchy, gooey, chewy, buttery, salty/sweet, chocolate-y squares of heaven. 

This recipe is quite healthy, if you are a meat eater.  
Taste of home!
This is moist, dense but light at the same time.  The pureed strawberries make it.
These beauties are made with a box mix, frosting mix, and jarred caramel sauce.  Easy!
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RECIPES/ Sweets

Perfect Pumpkin Pie (a secret ingredient!)

 Perfect pumpkin pie

We have the best neighbors, for many reasons.  One being, they bring homemade goodies over occasionally.  This recipe for Perfect Pumpkin Pie IS perfect.  Our neighbors made it for us and after one bite I knew I had to have the recipe.  I like pumpkin pie, but this pie…I LOVED!  I even hid the last couple pieces and had one for breakfast.  {sneaky grin.}

I eat a high-plant, low sugar diet, so it takes a very special recipe to get me to cheat.  This recipe did just that!  It is only for special occasions, but hey, it DOES have pumpkin in it.  A plant!! 😉

The secret ingredient is molasses.  I knew there was something special in it, that made it extra good… I kept thinking brown sugar, because of the depth of almost caramel-like flavor. The spices are just perfect… I do not like an over-spiced pie.  The heavy cream is another key ingredient, it makes this pie super divine.

 

spatula

Ancestral Pumpkin Pie
{This recipe is from Open Harvest Cookbook. Nancy Sauer’s great-aunt’s recipe, handed down via grandmother and mother.}

2 eggs, beaten
3/4 cup brown sugar
1 (15 ounce) can of pumpkin puree (or 11/2 cups homemade pumpkin puree, see below)
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk
1/2 cup heavy cream
2 tablespoons molasses

Preheat oven to 425 degrees.  Have pie crust for 9-inch deep-dish pie ready.  Mix all ingredients together and beat until smooth.  Pour into waiting pie crust.  Bake at 425 degrees for 15 minutes, then turn oven down to 350 degrees for 45 minutes.  It is done when you can insert a knife into the center and it comes out clean.  After cooling, store in the refrigerator.

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How to Bake Pumpkin
Cooked pumpkin can be used in many pumpkin foods besides pie, such as cakes, breads, muffins, puddings or even ice cream.

Select a variety of pumpkins for pies.  (I like small sugar pumpkins)  Preheat oven to 375 degrees.  Cut pumpkin in half horizontally.  scoop out seeds.  Select a baking dish with sides.  Place pumpkin cut-side down in baking dish.  Pour in water to fill about an inch high.  Bake until a fork can easily be poked in the pumpkin.  A 41/2 pound pumpkin will take about 11/2 hours.  Drain.  Cool before processing.  Yields: 4 cups.

{For Your Pinning Pleasure}

pumpkin pie pin

You might also like:

Hall of Fame Cranberry Sauce

Topsy Turvy Cranberry Cake

Thanksgiving Day Brunch Menu

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RECIPES/ Sweets

Kid Friendly Avocado Recipe Contest

This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.

Avocados are a pretty popular fruit (yes, they are a fruit!) here in our household, but most of the recipes I use them in, my kids don’t even know they are there!

 I make my Avocado Green Smoothie Popsicles almost weekly, they have such a great, fruity, creamy lusciousness to them.  Avocado’s are great for creating a smooth creaminess in many recipes, and are full of health benefits that are essential for child development and growth.  Another recipe that my kids love is Chocolate-Avocado Mousse with Raspberries!  This is a super rich, healthy and easy recipe to make.

Chocolate-Avocado Mousse with Raspberries

2 large ripe avocados
1/3 cup organic unsweetened cocoa powder
1/2 cupagave nectar, or honey
11/2 teaspoons pure vanilla extract
1 teaspoons almond extract
Raspberries, fresh or frozen, to top

———————-
 1. Halve and pit the avocados and scoop out the flesh.  Transfer the avocado flesh to the bowl of a food processor fitted with the metal blade.  Using a spoon, break up the avocado a little in the food processor.
2. Add the cocoa powder, agave nectar (or honey), vanilla extract, and almost extract to the processor and process for 1-2 minutes.  Scrape down the sides of the bowl and then process again until the mousse is very smooth, 1-2 minutes longer.
3. Taste the mousse and if not sweet enough, add more nectar, 1 teaspoon at a time.  Pulse to mix.
4. Spoon the mousse into serving vessels (martini glasses are pretty!) and cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.
5. Serve the mousse chilled and garnished with raspberries.

**Drizzle in more or less agave or honey, depending on your tastes.
Avocados have potassium, folate, fiber, Vitamin C, E and B-complex vitamins that support memory and brain function, which make them a great choice for both kids and adults.  You get all this in the above recipe, and your chocolate fix, too!  You would never have guessed that avocados were used to thicken the mousse and that it would make it so creamy and delicious!  This mouse is vegan, and is super healthful: no eggs, no dairy, and no refined sugars.  Cocoa powder and raspberries both have antioxidants in them.  Just one ounce of dark chocolate packs as many antioxidants as a glass of red wine.  Buy natural cocoa powder with a minimum of 70% cocoa.  Avoid anything that says “dutch processed” or “processed with alkali” in order to keep the good flavonoids found in chocolate.
This mousse takes just minutes to prepare.  No cooking or baking!

I serve this to my kids smeared on graham crackers.  They think it is frosting!:)

New Message

I recently heard of a fun way to help kids fall in love with avocados.  It is a contest called “The Avocado’s From Mexico Mini Chef Video Contest!”

Starting November 14th, Avocados from Mexico is hosting a video contest for parents of children ages 5-15. Submit a 1-3 minute video of your child/children preparing an avocado dish and be sure to have them include why they love avocados and the catchy Avocados from Mexico jingle found on their website. Videos will be judged on the Mini Chef’s personality and the presence of avocado.
One grand prize winner gets $1,000 in cash plus an HD Camcorder (for future home videos!), a Nintendo 3D, 2 games and a personalized Mini Chef jacket. Nine runners up win big too with an HD Camcorder, a Nintendo 3D and a personalized Mini Chef jacket. Tons of great prizes and tons of chances to win – what’s not to love?
Get your video in by December 4th and check back on December 6th to see if your video is one of 10 finalists. Public voting will take place on YouTube December 6-11. The video with the most Likes wins and will be posted on the website December 12th.
Let me know in the comments if you are planning on entering!  Would love to see what your little munchkins come up with!

Visit Sponsor's Site

GF, Vegan & Raw/ RECIPES/ Sweets

Raw, Healthy Chocolate Chip Cookie Bites

These Chocolate Chip Cookie Bites were a snap to make!  Dump ingredients into the food processor, roll into balls and in minutes you have a healthy, sweet treat.  These are nutty, wholesome and have a touch of sweetness from the dates.  Do not let the dates turn you away. I am not a date lover, but in these treats they add a great sweetness that does not taste like dates, and will not give you a sugar high.  They do not taste like chocolate chip cookie dough, but are filling, wholesome and delish!

Raw, Healthy Chocolate Chip Cookie Bites
2/3 cup cashews
1/2 cup + 1 tbsp regular oats
3/4 cup whole wheat flour (or spelt flour or any flour)
1 tsp kosher salt
5 pitted medjool dates, chopped
1 tsp. pure vanilla extract
3-5 tbsp pure maple syrup, to taste
3-4 tbsp dark chocolate, chopped
(for true raw foodies, here is a recipe for homemade raw chocolate}
Directions: Line a baking sheet with parchment paper or a non stick mat. In a food processor, process the cashews and oats until a fine crumble (see picture below). Now add in the flour, kosher salt, and roughly chopped pitted medjool dates. Process until fine.
Add in the vanilla and pure maple syrup and process until the mixture comes together in a ball.
Transfer to a large bowl and stir in the 3-4 tbsp of chopped dark chocolate. Roll into balls

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RECIPES/ Sweets

Kettle Corn Crispie Bars

My mother-in-law served these Kettle Corn Crispie Bars at our last family get-together. They were AWESOME.  They are crunchy, gooey, chewy, buttery, salty/sweet, chocolate-y squares of heaven.  Yes, I ate them, despite the sugar and dairy.  I’m a 90/10 vegan, and boy, were these worth taking up my entire 10.  They actually took more than my 10 because she sent some home with me.  I gave one bar to my husband and ATE the last 4 within a day.  Yes, I even hid them from the rest of the family.  These bars are naughty I tell ya and make you do naughty things.  Enjoy!
{had to show you the beautiful bottom of the bar. Isn’t that a beautiful bottom?}
Kettle Corn Crispie Bars
8 cups popped kettle corn (kernals removed!)
One 8 ounce pkg chocolate covered toffee pieces
1 cup pecans, chopped
2/3 cup light corn syrup
2/3 cup sweetened condensed milk
1/2 cup packed brown sugar
5 TBS butter
3 TBS granulated sugar
1 tsp vanilla
12 ounce pkg semisweet chocolate pieces, melted
1/4 cup caramel ice cream topping
1 -2 tsp coarse sea salt
Line a 13x9x2 pan with foil, overlapping the edges of pan.
Toss kettle corn, toffee pieces and pecans in a large bowl
Caramel sauce:
Combine syrup, sugars and butter.
Bring to a boil over medium high heat, stirring constantly.
Reduce heat and boil gently uncovered for 6 to 8 minutes until sauce is a light golden brown.
Remove from heat and stir in vanilla

Pour over kettle corn mixture. Stir to coat.
Transfer to prepared pan, pressing firmly with back of spoon
Spread melted chocolate over top.
Lift out and cut into bars
If you like, drizzle with caramel topping and sprinkle with salt (yes, you’d like!)
Chill 45 to  60 minutes to set.
Makes 20 to 24 bars
**REMEMBER: TAKE OUT THE UNCOOKED KERNELS OF CORN BEFORE MAKING.**
 
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RECIPES/ Sweets

Fruit Pie With Apricot-Nut Crust

I’ve been eating a plant based diet for about 3 months now and I’M LOVING IT!  My taste buds have changed and I no longer crave animal products.  Eggs used to be my favorite food, now I don’t miss them at all.  I have had my blood work checked monthly and all of my nutrient levels, including iron, are exactly where they need to be.  
I realize this type of lifestyle eating is not for everyone, but I do know that everyone can benefit from eating more fruits and vegetables!  The recipes that I will be posting here at New Nostalgia will be mostly plant-based, as I post what I make and I am in a huge discovery phase when it comes to healthy plant recipes.  
While I have not been craving animal products or salt, I do have an occasional craving for sweet.  Because of this, I have been on a hunt for healthy recipes that will satisfy my sweet-tooth, and will please my family and pass for “dessert.”
THIS IS ONE OF THOSE RECIPES!  
It tastes like a treat but it is healthy enough to let my kids eat it as part of their breakfast!  It is super simple to make and contains no processed oils or sugar.  It is just fruit and nuts, baby!  Love it.
Fruit Pie With Apricot-Nut Crust {vegan, gluten-free, raw}
Ingredients for Crust:

1 cup dried apricots (the original recipe used dates)
1/3 cup walnuts
1/3 cup cashews
1/3 cup almonds
1 tsp. vanilla extract
1-2 Tbls water (do  not need if using dates)
Ingredients for Filling:

2-3 bananas, sliced lengthwise
4 ounces strawberries, sliced
4 ounces strawberries, blended into a puree
4 ounces raspberries
1 can mandarin oranges, drained
Blend the crust ingredients together in a food processor to acheive a sticky consistency.  Press the blended crust ingredients into a pie pan. ( I coated my fingers with coconut oil).  Lay the bananas on top of the crust and press along the sides.  Place the strawberry slices on top of the bananas.  Pour the strawberry puree over the strawberries and bananas, and press into the gaps.  Place the raspberries and mandarin oranges on top of the pie.  
Cover and refrigerate for 1 hour or longer before serving.

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RECIPES/ Sweets

Lemon “Larabar” Balls

Another “Larabar” knockoff!  Last time it was Chocolate Coconut Balls, this time it is Lemon.  These are really good and refreshing.  They hit the spot when you are craving something sweet with a bit of a crunch.  They are the perfect snack size and portable.
I am a huge Larabar fan because they are made of just a handful of healthful ingredients.  
The above lemon bar contains:
dates, almonds, cashews, lemon juice concentrate, natural lemon flavor

Do not let the dates throw you if you are not a date lover.  I do not like dates, but I love these Lemon Balls.  The dates job is to sweeten and hold the ball together, which creates the best chewy texture.  Enjoy!
Lemon “Larabar” Balls
1 1b. pitted dates 
1 1/2 cup raw mixed nuts (or 1 cup almonds, 1/2 cup cashews, if desired)
Zest of 1 lemon
Juice of 1 lemon
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Combine all in a food processor.  Your food processor will work hard, so make sure you tell it that you appreciate its effort.  Process until nuts are desired size and ingredients are incorporated.
Coat hands with oil ( I used coconut oil and loved the hint of coconut it gave the balls) and roll into balls.  
Keep balls in the refrigerator for up to a week.
Makes 20, 1 inch balls.
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