Life of Pie

Penzeys has a new Pie Spice and a coupon to get not one but two free 1/4 cup jars of it in their new Winter 2016.  The coupon code is 10737C and expires on Pi Day, March 14, 2016.  As usual, their catalogs have lots of great recipes, too.  Including pies.

Penzeys Free Cocoa Coupon!

The new Penzeys Spices Thanksgiving 2015 just arrived, with a coupon for a 1/2 cup jar of Natural Cocoa (coupon code 42356C)  Check out these recipes on their website which call for it.  And of course, the recipes in the catalog itself!  I have my eye and appetite set on the Buttery Brunch Breakfast Cake.   (Butter being the word - the cake has two sticks and the filling has two sticks. . .!  Serves 32, so that breaks it down to 240 calories and 24g carb)

Back to School and Welcome Fall with Penzeys Coupons!

The Back To School Penzeys catalog has a coupon for 1/2 cup of Penzeys Pepper, a $6.95 value with an additional $10 purchase.   And a recipe for Apple Pecan Pie.

And their Fall 2015 catalog has a coupon (12957C) for a free 1/2 cup jar of their new The Now Curry.   Along with a recipe for Salted Caramel Squares!

The front plate is mine

Go to the website or call 1-800-741-7787 to get their catalog and check out their spices and recipes. 

No Taco Bueno

Ouch!  I may just go back to making my own taco seasoning.  I will admit Penzeys has some terrific blends and spices and seasonings, but this latest price jump for my usual 3/4 cup bag of Bold Taco Seasoning has me rethinking this particular purchase in the future and going back to making my own.

(By the way, I do love Penzeys Apple Pie Spice on oatmeal in the morning with toasted walnuts and chopped apple.)

c. 1995  641.5
ISBN: 1-55561-073-0
1-55561-107-9

I love this Make-A-Mix book by Karine Eliason, Nevada Harward and Madeline Westover.  I still have the receipt from the now defunct Crown Books wherein I paid by check on February 7, 1996 for $17.49 including tax.  (I saved 10%!)  It also has great recipes.

I leave out the cornstarch and reduce the salt

Through the years, I have also scribbled, stuffed and taped my own mix recipes to the pages, which I shall also post later today.  Gotta keep my Foodie Blogroll bonafides! ; )

Penzeys Spices - Free bag of 3/4 cup seasoning coupon

The Early Summer Penzeys catalog has your choice of free Chili Powder, Sweet Curry Powder, Turkish Seasoning and Original Taco Seasoning in the 3/4 cup size bag.  I can personally vouch for the Taco Seasoning, and perfect timing to replenish.   Along with more recipes to try and love -- sign up now to get on their catalog list!

Heal the World

Free Heal the World mug from Penzeys coupon, attached to their Spring 2015 catalog.  (Coupon code 94049C)  It's pretty and no minimum purchase?!   Especially next to the Impossible Coconut Cream pie on the cover.

Free Penzeys Roasted Garlic!

The Winter 2015 Penzeys Spices catalog has a coupon for a free 1/2 cup jar of their Roasted Garlic, a $6.95 value.  (Coupon Code:  43953C)  And, of course, the catalog has several tempting recipes...including three making my list to try - Fudge Cupcakes with pretty white frosting...Brynne's Energy Cookies, and Maple Pumpkin Energy Bars

With this colder weather, hot oatmeal has been my go-to breakfast.  I like to add apples and walnuts to oomp it up, and one morning I grabbed my Apple Pie Spice instead of cinnamon.  Let me just say, it makes a tasty flavor addition.  A perfect match!

Free Penzeys Northwoods Seasoning Coupon

The new Harvest 2014 catalog has a free 1/2 cup jar of Northwoods Seasoning coupon - the online ordering code is 22150C.  This is one of my favorites - I like to use it on chicken, but it is versatile enough for beef, pork, and even potatoes.

They always have such good recipes in their catalogs --
I know I'm going to try their Gingerbread Cake Mix, if it looks as good as the photo, this could be a potential cute gift for the holidays, either as a mix or baked and given.    And to keep on hand for a quick fix.

Gingerbread Cake Mix

(I do this with my pizza dough, mix all the dry ingredients and store in a ziploc in my pantry.)

Chocolate Chip Muffins - Light and Healthy - and versatile!

This is my go-to healthy muffins recipe from the September/October 1992 issue of Pillsbury Fast and Healthy magazine.  Not only is it yummy, but you can go from beginning to eating within 30 minutes!

This is the basic Lite Muffins recipe with variations to suit what you have on hand.  It has about a third less oil than a standard muffin recipe.

Chocolate Chip Lite Muffins
in my Pampered Chef stone baker

LITE MUFFINS

2 cups all purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons oil (I use canola)
1 egg, beaten

Heat oven to 375 (400 per original recipe).  Line a 12-muffin cup pan with paper baking cups.
In a medium bowl, combine flour, sugar, baking powder and salt.  Mix well.
In a 2 cup measuring cup (or a small bowl, this way with the measuring cup it is one less item to wash)
combine milk, oil, and egg - blend well.
Add to dry ingredients; stir just until dry ingredients are moistened.
Divide batter evenly among paper-lined muffin cups.
Bake at 375 for 18-23 minutes or until light golden brown.
Cool 1 minute, remove from pan.
Serve warm

Chocolate chip muffins - add 3/4 cup chocolate chips to dry mix
Apple muffins - decrease sugar to 1/4 cup and add 1 teaspoon cinnamon to flour, stir 1 cup finely chopped, peeled apple into dry ingredients.  Substitute apple juice for milk
Blueberry muffins - Stir 1 cup fresh or frozen blueberries and 1/4 teaspoon Penzeys Cake Spice into dry ingredients
Jam muffins - Before baking, place 1/2 teaspoon of your favorite jam on each muffin; press into batter.  If desired, sprinkle with finely chopped nuts
Lemon muffins - Add one tablespoon grated lemon peel to dry ingredients
Orange muffins - Add one tablespoon grated orange peel to dry ingredients and substitute orange juice for milk
Streusel-topped muffins - In a small bowl, combine 1/4 cup firmly packed brown sugar, 1 tablespoon softened butter, 1/2 teaspoon cinnamon and 1/4 cup chopped nuts or flaked coconut; blend with fork until crumbly.  Sprinkle over muffins before baking
Sugar-coated muffins - Brush tops of hot muffins with orange juice, dip in mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon
Whole wheat muffins - Use one cup all purpose flour and 1 cup whole wheat flour

Parsley, Sage, Rosemary or Thyme

Your choice for a 1/4 cup jar with the coupon from Penzeys Spices latest "Summer of Love" catalog.  Which also has recipes for Herby Oil Dip and Coconut Cream Layer Cake, just to name a couple!
The coupon codes are - Parsley 31930C, Sage 33439C, Rosemary 33134C, and Thyme 34036C.

Free Penzeys Fajita Seasoning Coupon

The new Penzeys Spices Early Summer catalog has a coupon for a free jar of Fajita Seasoning.
Click on the link to redeem when you order online or use Coupon Code 21458C for telephone orders.
This is a good one - a $7.29 value!  You can use it on fajitas, naturally, but also tacos and to add a little kick to your pasta salad.

New Product, New Coupon!

For Penzeys Frozen Pizza Seasoning.  Worth a try!
I always use their Pizza Seasoning on my homemade pizza, and frozen/take out when the need arises.  I haven't picked up my free jar yet, so I can't compare the differences.   If you click through the link, you will see the coupon.  If not, the Coupon Code is 16650C for a free 0.9 ounce size jar, $4.95 retail value.

Love, Penzeys

Love the seal atop their cinnamon jar. . .

Free Penzeys BBQ 3001 Coupon!

Ooh, they have a new spice - BBQ 3001 

- Featured on the front cover of their Back To School 2013 catalog, which just arrived in my mailbox.

If you subscribe to their catalog, there's a coupon for a free 1/4 cup jar with $3 additional purchase.  Product Code 22239C for phone and online purchases

I'm definitely grabbing myself a jar - look all what's in it…vanilla beans?!
Paprika, black pepper, salt, mustard, nutmeg, citric acid, garlic, allspice, sugar, ginger, thyme, sage, white pepper, red pepper, cinnamon, natural smoke flavoring and vanilla beans.
How fun!  And yummy!

Call 1-800/741-7787 or visit their website to get on their mailing list.

Whole Foods - Inspired Plum Crumble

I tried Whole Foods Plum Crumble, featured in their latest in-store circular, "The Whole Deal"

This turned out very well and very yummy!  I like the twist on using vanilla wafers and almonds as part of the "crumble".  I did sub out Nilla Reduced Fat Vanilla Wafers instead of using Whole Foods 365 Everyday Value.  I also used my food processor on pulse instead of trying to break up the cookies by hand.  And I forgot to add the teaspoon of cinnamon to it, but a quick save of sprinkling a teaspoonful of Penzeys Cinnamon Sugar over the sliced fruit worked in a pinch.  However, next time I will remember to add the ground cinnamon to the crumble part to make it more cinnamon-y.

I will be making this again - it's very versatile.
I can see variations in the fruit - nectarines, peaches, cherries, apples…and subbing out the almonds for pecans and walnuts.
Definitely keeping the cookies.
Definitely!
(P.S. I added two extra cookies.  I love Vanilla Wafers and loved the idea of using them this way.)

Leftovers taste great on top of Greek yogurt for breakfast or anytime
…and ice cream!

You will definitely want to add this to your recipe file.

PLUM CRUMBLE


1 cup sliced almonds
4 tablespoons cold 365 Everyday Value® Unsalted Butter, cut into cubes
1 teaspoon ground cinnamon
20 365 Everyday Value® Organic Vanilla or Lemon Wafers (20!  not 20,365!)
1 1/2 pound pounds plums (about 6), pitted and chopped

Preheat oven to 350°F. In a large bowl, use (a food processor) your hands to mash together the almonds, butter, cinnamon and wafers until well combined but still fairly coarse. Arrange plums in a (9 in) pie dish, and top with almond mixture, pressing it together in handfuls, and then scattering it in large pieces over the top. Bake until plums are tender and juicy and almond mixture is golden, 45 to 50 minutes. (To avoid burning, tent with foil during baking, if needed.) Serve warm or at room temperature.


PER SERVING:230 calories (130 from fat), 15g total fat, 5g saturated fat, 20mg cholesterol, 35mg sodium, 22g carbohydrate (3g dietary fiber, 14g sugar), 4g protein

Free Penzeys Spices!

From the Early Summer 2013 catalog --
Berbere Seasoning
Free 1/4 cup jar with a $3 or more purchase
Use Code 12836C when ordering online or by telephone

From the Summer 2013 catalog
Creamy Peppercorn Dressing Base
Free 1/4 cup jar with a $3 or more purchase
Code 26237C
(I use this as a dip for veggies!)

Free Penzeys Spices Cinnamon

This is my favorite cinnamon!   It combines all their cinnamons - Korintje Vietnamese, China and Ceylon, for a perfect blend.  I put a 1/2 teaspoon-ish in my cereal in the morning.  They say cinnamon has many health benefits.  I like it because it makes food taste better!  I also like free! (With an additional $3 purchase)
Here's the coupon code for phone and online orders - 43537C

Penzeys Free Cumin Seed Deal

The Winter 2013 issue of Penzeys Spices has a coupon for a free 1/4 cup jar of Cumin Seed!  The Coupon Code is 42730C if you order online or by telephone.    (The Spring 2013 catalog should be out any day now)

In addition to the coupon, the Winter catalog also has lots of recipes, including Sweet Potato Chocolate Chip Cookies (!), Sweet Potato Enchiladas, Spicy Turkey Gumbo and Ham & Bean Soup, just to name a few to warm your heart and tummy.  Call 800/741-7787 or visit their website www.penzeys.com to get on their mailing list.

Irish Cream Cookies

Third time's the charm!  Tah-dah!  Our 2012 Christmas Cookie!
I found this recipe in the Penzey's Spices Christmas/Holidays catalog on page 23, "Irish Cream Delights"   I made a few, hopefully healthy, changes to the original recipe.

IRISH CREAM COOKIES

1/4 cup butter, softened (I used unsalted and lopped off a tablespoon)
1/4 cup shortening (I didn't fill it all the way)
1 cup sugar (again, not a full cup)
1 tablespoon Irish cream liqueur (OK, glug, glug!) +
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 egg, beaten
1 teaspoon vanilla extract
1 3/4 cups flour

3 cups powdered sugar
Baileys Coffee Creamer, non alcoholic (and fat-free!)

Preheat oven to 350.  In a large bowl, combine the butter and shortening and beat on medium speed for 30 seconds.  Add the sugar, the Baileys, baking soda, cream of tartar and salt and beat until combined, scraping often.  Add the egg and vanilla and mix well.  Stir in the flour.
OK, here's where I went off the recipe instruction grid again - unless you chill the dough first, rolling into balls at this point is a bit messy and sticky.  I just plopped teaspoonfuls onto the cookie sheet.
Bake for 8-10 minutes.  Let cool.

Frosting:  2 tablespoons or glugs as needed, Irish cream liqueur, 3 cups powdered sugar, 3 tablespoons
Baileys Non-Alcoholic Coffee Creamer   Mix until combined and smooth.  Drizzle on cooled cookies
Sprinkle with sparkly sugar.

Raspberry Almond Cream Cheese Coffee Cake

I made two loaves - one with the alternating flaps, the top is just the sides folded together lengthwise

Much easier to alternate folds than to cut in long strips and braid

Raspberry Breakfast Braid From the August/September 2012 issue of Taste of Home on page 61

I modified this to make it healthier and easier.  And basically because I view recipe directions as suggestions, or figure I can do better (or I goofed.)

To start, I used the Heart Smart Low Fat Bisquick and Neufchatel cream cheese and skim milk instead of 2%.  And reduced the amount of butter to 2 tablespoons  I also divided and made two loaves. not only to test different methods to enclose those yummy raspberries and cream cheese, but to make them more manageable to bake and store.  You could also take the opportunity to try two different fruits - for instance, make the other blueberry.  Or with peaches.   I cut back the sugar and oomped up the flavor with a sprinkling of Penzeys Vanilla Sugar over the fruit and cream cheese center before enclosing.   Instead of frosting, I mixed and drizzled confectioner's sugar and milk and topped with a handful of toasted sliced almonds.

I liked the idea you could use Bisquick and have it done much faster than traditional yeast coffee cakes, making this a great go-to recipe for quick weekend breakfasts.  Click on the earlier link for the original recipe, here is my modified recipe. . .


Ingredients
2 cups biscuit/baking mix - Heart Smart Low Fat Bisquick
1 package Neufchatel reduced fat cream cheese, cubed
2 tablespoons cold butter, cubed
1/3 cup skim milk
1/2 teaspoon almond extract
1-1/4 cups fresh raspberries
Sprinkling of sugar - try Penzeys Vanilla Sugar
1/4 cup confectioners sugar, with approximately 1 tablespoon milk to make a drizzle.

Directions
Place biscuit mix in a large bowl. Cut in  half the package cream cheese and butter until mixture resembles coarse crumbs. Stir in enough milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
On a greased baking sheet, divide and roll dough into 9-in. x 12-in. rectangles. Spoon raspberries down center third of dough; drop/add remaining cream cheese sprinkle with sugar.
Cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across raspberries; seal ends.  Or fold ends in or cut alternating strips and fold over.
Bake at 400° for 15-20 minutes or until golden brown. Remove to a wire rack to cool slightly. In a small bowl, combine confectioner's sugar and milk to desired consistency; drizzle over pastry. Yield: 12 servings, depending upon appetite.