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.






30 Minute Apple Crumble with instant oatmeal. December 17, 2010

Apple crumble crumbling

Apple crumble crumbling

Whether it’s Apple, or berry, Crumble is one of my husband and my favorite desserts. Couple it with a creamy custard or ice cream and it becomes irresistible. Unfortunately, if made by the specifications of a good recipe, the calorie count goes sky high because of all the sugar and butter added.

One night after dinner (of what, I don’t remember), I was drinking a glass of wine and wondering what I could do with the apples I had  going bad faster than I could eat them— as if they had some self-destructing potion on them.

I instantly thought of crumble, but I didn’t have all the ingredients, such as sugar or oats to put the ‘crumble’ in ‘Apple crumble’. I then realized that we DID have some Maple and Brown Sugar instant Quaker Oatmeal. This could potentially be a perfect topping: it already has sugar in it, not to mention a nice maple flavor. Plus, I know from experience (or maybe just my own personal taste) that it’s not necessary to add much more sugar to the stewing apples.I decided to give it a try and it turned out quite fabulously. It’s definitely not Granny’s southern apple Crumble (for those of you who have a ‘southern Granny’), but for a small, after dinner snack with less calories and sugar, it’s worth it!

From this recipe I found that the flavored instant oatmeal’s –especially the ones that are flavors least desired (like apple cinnamon)– are awesome additives to anything from pancakes to muffins, because they already have the sugar and hint of flavor; not much more needs to be added.

Ingredients: Serves about 3-4

  • 3-4+ Apples (any brand, your choice. Try mixing different kinds if you have them)
  • approx. 1-2 Tbsp Cinnamon
  • 1 Tbsp oil (Canola or olive will work) for the apples and 1 for the topping (crumble)
  • approx. 1 Tbsp butter
  • 2 packages of flavored instant oatmeal (if you have ‘original’, you might have to add some sugar–about 2 Tbsp)
  • 2 Tbsp Maple syrup (optional)
  • A glass of Red wine–for drinking–optional


  1. To start it off, turn your oven on to about 350.
  2. Tear open your packages of  oatmeal and sprinkle them evenly over a cookie sheet (you don’t have to sprinkle them over the whole thing if your sheet is aver 12″) or some kind of flat surface–meaning it could be a  dish for what it matters. (see below).
  3. drizzle a tiny amount of the oil (or you can use butter) over the oats–this will help them stick together and ‘crunch’



  4. Put them in the oven to get them golden brown. This usually only takes as long as your apples do on the stove.
  5. chop up your apples, however you like to do it (eliminating the core). in the end, there should be bite sized peices no bigger that 1 inch bits.
  6. On the stove, in a sauce pot (I don’t like the word ‘pan’ cuz to me it means something shallow that you fry stuff in) at medium heat, add your apples. Drizzle with a bit of oil and add the butter (add as much as you want, but you wont need more than 2 Tbsp). Add the maple syrup if you choose and Give the cinnamon a couple of smacks on it’s bottom for extra flavor (into the pot) and Bob’s your Uncle, Fanny’s your aunt.

    apples, butter, and cinnamon

  7. Give it a stir every once and awhile, covering it when you aren’t stirring. You will see it bubbling up when the juices and sugars melt out. I threw in a few splashes of the Red Wine for good measure :). This should only take about 10 min.

    bubble cauldron of apples.

  8. After your crumble top is more granola than oatmeal, take it out of the oven. (see below) but keep the oven on
  9. Once your apples are soft and bubbling, get a shallow dish, probably around the 5×7″ range. Don’t worry too much about the Apples, because they’ll cook more in the oven.
  10. Dump the apple mixture into the oven safe dish and spread evenly.
  11. Spread the crumble top out evenly over the apple stew
  12. place back in the oven
  13. it’s pretty much done when you put it in the oven, but I usually leave it in until I can see some of the apple stew bubbling up around the edges of the dish and the sprinkled crumble top browns where it wasn’t brown before. This takes about 15 min

Browned Crumble top


Finished crumble

finished crumble

Don’t forget to sprinkle with love and ENJOY! 🙂