Cooking With The Undomestic Housewife

SImple but good recipes with a hint of fun facts and nutrition info.

Pumpkin Pie dip! (stolen) November 13, 2014

You may have seen this recipe from The happy Homemaker at I did modify it a bit to make it just a wee bit on the healthier side of already healthy and have added more protein for the fitness people alike. It’s a fantastic dip and I give this wonderful blogger all the credit. It tastes exactly like pumpkin pie filling!

(I stole her picture too…)pumpkin-pie-dip-and-cinnamon-sugar-chips-recipeI knew I did not want to use this as a dip. 1.) because I don’t have/attend parties that I need dip & 2.) I will eat the entire bowl if I do make a dip and don’t attend a party. In this case I use it as a spread on my peanut butter quesadilla in the morning or I top it on oatmeal, my yogurt or coconut flour breakfast bowl!

I’m not going to include the recipe for the chips, but she has it on her website. You can also find her version of the dip there too.  Here, though, is MY version of the pumpkin dip.


  • 1/2 a 15oz can of Pumpkin Puree
  • 1/2 Cup low fat greek yogurt
  • 1 tbsp vanilla extract
  • 2 tbsp honey
  • 2 tsp coconut sugar
  • 1 scoop of protein powder (preferably a vanilla variety. I used Birthday cake)
  • 1 tsp pumpkin pie spice

Mix all these ingredients together well and you have your dip. Refrigerate for the respective time that you would normally refrigerate these ingredients (ie. I’ve had mine about a week and it is still kicking…I think)

If the entire bowl can serve 10, it is only 40 calories a serving, 0g of fat, 6g of sugar and 3g of protein.






Be-quinoa your day right!! June 17, 2013


           I have only recently been introduced to Quinoa, but with it’s low-fat, high protein qualities, I have been leaning towards using it more in my everyday life. It’s easier to cook than rice, yet has the same texture and flavor. I have also put it in granola, uncooked. It had the texture and flavor of sesame seeds. I love it. It also keeps me full longer than oatmeal or cream of wheat, mostly because it doesn’t make your blood-sugar spike.

It’s earthy, organic flavor gave me the idea of replacing oats with quinoa; cooking it with milk and adding fruit and cinnamon etc. My next venture will be a Quinoa-pudding, instead of rice pudding.

here’s the recipe. It’s a good weekend breakfast: unless you have about 20 minutes in the morning– then it’s for your everyday. You can also make it ahead of time and put it in the refrigerator.

Ingredients: Serves 2

  • 1/2 Cup raw Quinoa
  • 1 1/4 Cup (skim) milk
  • 1 Tbsp Brown sugar
  • Tsp cinnamon (optional)
  • 1/4 sliced almonds (optional)
  • 1/4 Cup unsweetened Coconut (optional)

You will need:

  • Measuring cups
  • Saucepan (with lid)
  • Spoon

Getting Started:

  • Add the quinoa, brown sugar and milk together in the saucepan, bring to a boil. (Make sure to keep an eye on it though because the milk will overflow if it boils to long.
  • Once boiling, cover the pot & turn the oven to ‘Lo’ or about ‘1’ on the dial and let sit for about 15 min.
  • After 15 min, check the consistency to make sure it’s not too watery still. If it is, let cook longer.
  • You can toss in any additives at this point: Ie. nuts, coconut, dried fruit, cinnamon etc.
  • Wait a couple min and once it has the consistency of oatmeal, it’s done.

I added a scoop of yogurt and banana to mine, but it would be amazing with berries of some kind as well.

Serve warm & sprinkle with love.

Enjoy, Kristi


THE healthy pancake August 30, 2010

Blueberry Granola Pancakes

I LOVE pancakes, and when I say love, I mean a deep, desperate, desire to eat pancake after pancake. Even my husband thinks I’m a freak. But I know deep down that if there were ever a ‘pancake eating contest’ I would enter and probably win! I don’t understand my love, but I suppose I can compare it to one’s love for…pudding; it’s nothing special, but it’s so delicious.

I’ve been experimenting on pancake recipes with a buckwheat flour I bought. And honestly, I wouldn’t buy it again. It’s just a little too dry for my taste. But, I do love pancake mixes. I add things to them, change them and even make muffins from them! It’s amazing what an egg will do.

When I’m in Dallas (my husband’s home town) I demand to be taken to Bayley’s Cafe in Grapevine. They have the most A-M-A-Z-I-N-G honey-granola pancakes I’ve had.  (And Bayley’s eggs Benedict is to die for–quite literally since it’s the original on a croissant..soooo good, but so artery clogging). I’ve made a version of my own granola pancakes here, and they are quite good and filling; I ate them at about 10 am and didn’t have to eat again until 5pm. That was eating 3, 5-6 inch P-cakes. This time I used some blueberries that I was afraid were going to meet their moldy death sooner than later.

Here’s the recipe. I hope you love pancakes just as much as me. PS, add another egg, or some soda water instead of milk and you have scrumptious muffins– as long as you bake them in a muffin pan–they don’t turn into muffins in the frying pan…

Ingredients: Serving depends on size of pancakes. But for a 5 inch P-cake, serves about 2…or 1 pancake monster like me.

  • 1 cup Flour of your choice (FYI, whole wheat and anything ending in ‘wheat’ are healthier) I used Buckwheat for these.
  • 2+ Tbsp of honey (Instead of sugar)
  • 1 Egg
  • 2 Tbsp of melted butter/ canola oil (doesn’t need to be ‘melted’)
  • 2/3 Cup of milk/water (if you don’t have milk)
  • OR, if you have Pancake mix already, use that instead of the above ingredients…
  • Tsp of cinnamon. If you have vanilla and or nutmeg, add it. I didn’t unfortunately:(
  • Handful of granola (I like Quaker Oats)
  • Blueberries (I like to add them when I’ve already poured the batter in the frying pan), you can also use raspberries or bananas.
  • Maple syrup– believe it or not, being a Canadian, I actually prefer the ‘fake’ maple syrup…weird huh… and no, I don’t put it on everything.
  • Pam spray, or butter. If using Pam, try not to use one of the flavored ones. I don’t think Basil goes well with P-cakes.


  • Spray Pam on the pan, or line with butter. Do this before the pan gets hot so you don’t smoke out the house…
  • Place the pan on a little-less-than-medium heat (like a ‘4’ on a scale of 1-9)
  • Melt the recipe’s butter in the bowl you’re going to stir the rest of the mix into, (or just put the canola oil in there)
  • Then add the milk, and honey…if the butter re-congeals just put it in the microwave for a sec.
  • Add the flour, Granola, cinnamon and any other ‘spices’. Whisk together until all mixed (obviously).
  • leave the mixture a minute while your pan heats up on the stove– now’s a good time to get your spatula/flipper and blueberries ready. If you’re worried about your P-cakes getting cold, grab a plate and form 1 side of the plate with Aluminum foil (then you can lift up one side and toss the P-cake in– like a little P-cake fort)
  • Once ready, pour the batter onto the pan, making the preferred size of P-cake. Place, or toss the blueberries where you want them.
  • Wait until the edges of the P-cake are starting to bubble and become ‘cake-like’. That means it’s time to flip… so flip.
  • This side doesn’t need AS long.
  • Put under the tinfoil covered plate until you’re done using up all your batter.
  • Cover with Maple syrup, sprinkle with love and enjoy.

There are many variations of Pancakes, but know that the pre-made mixes are not as healthy as making them with wheat flour.

If you want to make muffins from this recipe, pre-heat the oven to about 350 degrees, add another egg, soda water, 7-up or sprite and bake until you can pierce them with a toothpick and have it come out clean. OH, add the blueberries to the batter in this case.




Yogurt and Bran and Berries, Oh My. August 26, 2010

Filed under: easy,food,recipe — Kristi bri @ 11:09 am
Tags: , , , , , , , , ,

My Favorite Breakfast

Recently I discovered Yoplait’s yogurts flavored in the delicious ways of Banana Creme Pie, Red Velvet cake, Apple Turnover etc. I Love these things! Add a little Bran and it tastes like a piece of cake in a cup. However my husband is not a fan of the low fat, aspartame flavor. Who can blame him. I was also feeling more and more guilty about the fact that I knew they contained High Fructose Corn Syrup. So I ditched the Cake yogurts and went for the more natural ones. ie. “less fat” instead of “no fat”. I even found that Target’s generic brand (which probably contain HFCS–can’t get away from the stuff) have delicious flavors like Honey Almond and even some cake and pie flavors too and they don’t have the nasty sugar-free taste.

Most mornings, or sometimes for lunch I’ll make myself a bowl of ‘goodness’. It includes yogurt, fruit, bran, nuts, and if we have it: Granola. Believe it or not, Granola is actually full of calories and unless you’re an active person, I don’t know if this is necessary other than to start your day off right. I like Quaker’s varieties of boxed granola, like Honey nut, Berry etc. However, this brand if probably one of the less natural and it includes a lot of sugar. You’re looking at at least 500 cal. per bowl with all the ingredients. Once I have more money, I’ll opt for the more healthy stuff I prefer, I promise.

I like the combination of  ingredients here because not only does the bran and fiber help to keep you fuller longer, but the yogurt is working on your digestion and the fruit, ie. berries, is giving you antioxidants. I usually throw in a handful of almonds for extra fullness and the oils (same as found in olive oil) that help against cardiovascular disease as well as helping your heart and giving you your days worth of Magnesium and providing potassium.

So here’s one of the many variations that I do. And hey, if you don’t have yogurt, try milk; it tastes just as good.

Add all Ingredients into a bowl: Serves 1

  • Cup of yogurt of your choice.
  • Handful of berries, I also will cut up an apple, use grapes or basically any fruit option
  • Handful (aprox. -1/2 cup) of Kellogg’s All Bran, or some other variation.
  • 6-10 Almonds (depending how hungry I am)
  • Handful (-1/2 cup) of granola–this is optional, if I don’t have this, I like to add raisins to the Bran for some ‘chewy’.

I don’t add any honey to this mix–even if I’m using plain yogurt– just because there’s already so much natural and artificial sugars. It should be sweet enough. So just sprinkle with love and enjoy