Pumpkin Bread Trifle

• 1 loaf Pumpkin bread, cubed
• Caramel ice cream topping
• Toffee bits
• 1 qt. heavy whipping cream beaten with 1 ½ c. brown sugar and 1 tsp. vanilla

Create trifle by layering above ingredients. Start by placing half of the pumpkin bread cubes in the bottom of the trifle dish. Drizzle caramel sauce over the pumpkin bread. Next, sprinkle toffee bits over the bread and caramel. Spread a generous layer of the whipped topping over the pumpkin bread. Repeat all of the above for the second layer. Garnish as desired.

Sloppy Joe with Maggots (Cooked Kamut)

2 lbs. hamburger
1/2 qt. ketchup
1 T. br. sugar
1/2 T. dry mustard
1/8 c. vinegar
1/16 c. lemon juice
1/2 c. water
1 onion chopped
1-2cups cooked kamut
Brown hamburger and onion and add remaining ingredients. Simmer. Can add ½ c. celery.

Dead Man over Worms (Meatloaf over Spaghetti Noodles)

3 eggs
2/3 cup milk
2 slices of bread torn into pieces
1 c. oatmeal
½ c. grated carrot
½ c. chopped onion
1c. Shredded Cheddar
1 T. parsley
1 tsp. salt
½ tsp. pepper
1lb. lean ground beef
1 lb. mild Italian sausage
2-3 c. cooked red quinoa
1 (16oz) package spaghetti noodles

Topping
1 c. ketchup
1 c. packed br. sugar
2 tsp. prepared mustard
1/8 c. xagave or ¼ c. maple syrup
1 tsp. maple flavoring

Preheat oven to 350 degrees

In large bowl beat the eggs, add milk, bread, and oatmeal. Stir in carrots, onions, cheese, herbs, and seasonings. Add beef, sausage, and red quinoa and mix well. In a shallow baking dish shape beef mixture into the shape of a body. Round ball for head, oval shape for body, mounding up the tummy. Shape arms and place next to body . Shape legs and place next to each other, not apart. Smooth meatloaf so the “seams” are not apparent. Bake for 30-45 min., until meat is cooked through.
While baking combine topping ingredients. Cook spaghetti noodles with a drop of green food coloring, rinse and set aside.

After 45 minutes, spoon half of the topping over the meatloaf, return to oven and continue baking for 15-20 min. remove from oven and let stand for 10 min.
Put noodles on tray, carefully place meatloaf on top of noodles, and spoon the rest of the sauce on. Place a knife in the “heart” of the meatloaf and be ready for everyone to “Cut-up!”

Pumpkin Pecan Pie Squares

1 cup whole wheat flour
2 1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 can (15 oz.) pumpkin
1 can (12 fl. oz.) evaporated milk (or make your own with Powdered Milk)
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped cream

PREHEAT oven to 350° F.
COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.
BAKE for 15 minutes.
COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.
BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.

Blueberry Orange Bread

1 c. white flour
1 c. spelt flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
2 T. butter
¼ c. water
½ c. sugar or ¼ c. xagave
1 egg
1 orange peeled and halved
¼ inch strip of orange peel
1 c. frozen blueberries

Preheat oven to 325, spray a 81/2 x 41/2 loaf pan.
Combine 1st five ingredients in a large-size mixing bowl, set aside.
Place butter, water, sugar, egg, orange and orange peel into a Vitamix container in the order listed and secure lid. Select Variable 1, turn machine on and quickly increase speed to Variable 10, then to high, blend for 30 seconds.
Pour liquid mixture into dry ingredients and mix gently to combine. Fold I n blueberries.
Pour into prepared loaf pan.
Bake for 60-7- minutes or until a knife inserted into the center comes out clean.

Sprouted Pancakes

1 ½ cups grain (before sprouted) ½ cup each, spelt, kamut, and sweet brown rice
Soak for 10-12 hours
In blender aka Vitamix add:
1 cup almond milk (coconut or rice milk work as well)
1 ½ T. olive oil
3 eggs
1T. baking powder
½ - 1t. salt
1 T. chia seed
Drained sprouted grains

Optional ingredients:
Vanilla, cinnamon, pumpkin spice, etc

Blend until smooth (1-2 minutes) Pour onto a preheated griddle (375-400 degrees)
Topping idea: blended peaches with whip cream

Fresh Peach Pie

¼ cup lemon juice
3 cups fresh sliced peaches
1 cup sugar - divided
3 tablespoons cornstarch
2 tablespoons Butter
1/8 teaspoon salt
1/8 teaspoon vanilla or almond flavoring (I prefer vanilla)

1. Toss the lemon juice and peaches with 1/2 cup sugar.
2. Allow the mix to macerate (set) for one hour in the refrigerator.
3. Drain fruit and save one cup of the juice. If there isn't 1 cup of juice, add enough water or juice to make 1 cup. (If I need to, I use peach nectar or apple juice.)
4. In a sauce pan melt butter and cornstarch to make a rough.
5. Add the juice, ½ cup sugar, salt, and flavoring.
6. With a wire whisk, blend until well mixed.
7. Bring to a boil stirring until thick.
8. Remove from the heat and allow to cool slightly; about 5-10 minutes.
9. Add the fruit and pour into a 10" cooked pie shell. Chill for 3 hours or overnight.
For more great recipes, visit mindikamoments.blogspot.com