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


Cranberry-Orange scones– Take that Starbucks! You can keep your 490 calories! June 24, 2012


When I worked at Starbucks, my absolute favorite thing was setting up the food case in the am. There was a high chance that there was at least 1 cranberry orange scone that was broken upon arrival to the store. And what that means is that it can’t be served to any customer, so we would mark it out and I would eat it. Despite knowing it was 490 calories and god-knows how much sugar/fat, I would devour the entire thing with no remorse or guilt. I’m not sure how they even got 490 calories into that small scone (which, by the way, won’t keep you full for more than an hour), without making it with pure sugar and lard.

I swore to myself that one day I would make a replacement that I was sure would cut the calories (hopefully) in 1/2– or at least make it a little more guilt-free.

And my friends, I think I have found it! Made with dried orange-flavored cranberries, orange zest & juice, mostly whole-wheat flour and Chia seeds, which (I have talked about HERE) are so amazing for you and a great substitute for poppy seeds in cooking/baking.

This is a very versatile recipe: you can (and I have) substitute the ‘flavor ingredients’ (ie. the cranberries & zest) for things like blueberries and white chocolate chips, or raspberries and chocolate chips etc. The possibilities are endless. BUT, if you are going to use a fresh berry, it’s best to make the dough as per normal, but then FOLD in the berries, so you’re not crushing them with the mixer. If you want to mix them in, that’s fine too, but I personally like biting into a piece of scone and getting a mouthful of full berry.

These little gems don’t really need anymore introduction, so without futher adieu, here’s the recipe.

You will need:

  • large Mixing bowl for dry ingredients & a smaller one for the eggs (if you have a mixer, you can use the mixer bowl as the ‘dry’ ingredient bowl).
  • a fork or whisk
  • measuring utensils
  • a knife &/or dough cutter (Technical term?)
  • a grater or zester
  • a cookie sheet (you can spray it, or grease it if you want)

Ingredients (Makes about 8 scones– just depends on the size you cut them):

  • 2.5 cups of Flour; you can use any ratio of whole wheat/ All purpose flour.
  • 2 Tbsp Baking POWDER
  • 1/2 tsp Baking SODA (**try not to get powder and soda mixed up)
  •  pinch of salt
  • 2 Tbsp Sugar (you can either substitute honey(add to ‘wet’ ingredient list), or use brown sugar)
  • 1+ Tbsp chia seeds
  • 1/2+ cup dried cranberries (I used orange-flavored dried cranberries from Sprouts)
  • Zest of 1 orange

filling: Tbsp any kind of jam (I used strawberry, because that’s what I had)


  • Mix some of the orange juice (no more than a tbsp or 2) with some zest and powdered sugar until you get the consistency you want. Don’t make it too runny or it won’t stiffen and it will soak into the scone and get everywhere (I made this mistake), so add lots of powdered sugar.

Getting started:

  1. Pre-heat oven to about 375-400 degrees.
  2. Combine all your dry ingredients in the bowl specified
  3. Cut-in the butter with a potato masher (if you don’t have the actual tool for this). Your dough should be a bit crumbly and stuck together at this point.
  4. Beat all your ‘wet’ ingredients together in the smaller bowl.
  5. Add wet ingredients to dry ones and mix together until fully combined. *if you’re using a  mixer, use your dough hook (the one that your husband/boyfriend uses to pretend he’s Captain Hook.)

    dough ball

  6. Once the dough has formed into a ball-shape, flour a surface to dump the dough on to.
  7. knead the dough a couple times and then press into a circle about 1.5 inches thick.
  8. Spread the jam into a thin layer on the circle (don’t take note by mine (below)– I spread a lot and this caused the scones to slip and slide apart while baking)

This is NOT a thin layer *don’t do this!*

9. fold the circle in 1/2 and then slice into triangles. These will grow quite a bit in the oven, so they can be rather small triangles. You should be able to get at least 8 scones out of this.– if you need to pull it a bit longer, go ahead.

Fold in 1/2

10. Place on your baking sheet at least 1-1.5 inches apart and Bake for about 15 minutes, or until golden brown on top.

11. Once cooled, mix up your icing and drizzle over the top of all the scones, sprinkle with love and ENJOY!



Acorn Squash Seeds Are The New Pumpkin Seeds! February 28, 2011

Filed under: cooking,easy,food,health,lifestyle,recipe,salad,treats — Kristi bri @ 10:52 am
Tags: , , , ,


I never thought much of cooking seeds other than the Pumpkin variety– that is until I decided to try Acorn Squash seeds. And let me tell you: these little suckers are more tasty than your average pumpkin seed. I don’t know if it’s because they’re slightly more plump; therefore having more to chew; or if it was the mixture of seasoning I put on them. Either way, they were delicious and I wished I had more.

Squash seeds are great addition to a salad, to take with you to a ball game or even just to munch on when you’re feeling a little peckish. They are relatively high in calories and fat, but contain a decent amount of proteins, vitamins A & K and even harbor magnesium and potassium. They are good for someone who works out alot since they have some carbs and are low in sugar. The one thing you’ll want to remember is that 1 cup of these have over 700 calories (which I’m finding very hard to believe; but no info to the contrary) BEFORE you add seasonings but, it doesn’t take many of the seeds to be satisfied and I highly doubt you would eat a whole cup of these in one sitting.

When you start the seed-making process, you have to be able to commit to the idea of letting them soak for at least 1/2 a day; I usually eat acorn squash for dinner, so I let the seeds soak overnight.  I don’t know how necessary this it, but it sure helps to separate them from the stringy insides of the squash.

Ingredients: 2 squash yeilds almost 1 cup of seeds

  • The seeds out of an acorn squash
  • Tbsp Worcestershire sauce
  • 1+Tbsp of some kind of seasoning. I used a creole, but taco or guacamole seasonings  are GREAT options!
  • Tsp Cayenne pepper

You will need:

  • A bowl of water (to soak the seeds) seasoned with a little salt and a few splashes of worcestershire.
  • A lightly greased cookie sheet–which you can line with aluminum (before greasing) if you choose. As slippery as the little suckers may be at first, they stick pretty well to pan after being cooked.
  • Another bowl or ziplock bag to mix them with the seasonings


  1. After you scoop out the insides of the squash, separate the seeds from the ‘innards’ as well as you can, placing the seeds in the bowl of salt water and the innards in the garbage.
  2. After they have soaked for a few hours, Turn the oven on to bake at about 250-300 degrees and start preparing your baking sheet. It will need to be greased a little because I don’t coat the seeds in oil–they don’t need it– so when they’re cooked, they stick.
  3. Drain the seeds and separate the remaining innards from the seeds.
  4. Pat the seeds dry and place in the bowl/bag you’ll be using for seasoning.
  5. Once all the seeds are finished being prepped and are in the bowl, add enough worcestershire to coat the seeds.
  6. Add the ‘dry’ seasoning of your choice to coat.
  7. Spread the seeds out on the baking sheet (right) and place in the oven.Spreading the seeds
  8. It will take about 30-45 min (at least) for the seeds to be done and they will turn a golden brown. Be careful to keep an eye on them; they burn easily, but you do want them to be thoroughly baked so the insides are dry. Otherwise they will become a little chewy after being stored.
  9. Let them cool for a few minutes and store in a container of your choice–if you dont eat them all first.

Sprinkle with love and Enjoy!



Focaccia about being unhealthy! January 18, 2011


Focaccia Bread

Focaccia bread is like my junior high school equivalent– in bread form: it’s the bread that’s underestimated and barely ever thought of. It’s usually overlooked, like: “oh, that’s just Focaccia, don’t worry about it. Come hang out with multi-grain loaf.” Fortunately it can be one of the best breads, especially if sliced like sticks and dipped in soups like [my] broccoli, Potato and cheese soup (no comparison to me in the serving process).

With this recipe that I used, I substituted the normal, All-Purpose flour for Whole wheat flour to make me have a lighter conscience when eating it. But, you can use normal flour for all or a portion of the recipe–or vice versa. Unfortunately I love brushing the top with butter and salt to make it extra flavorful and crispy.

The recipe I found was an Italian Focaccia, and just smelling it makes you want to turn it to a pizza or at least dip it in some tomato sauce (ideas, ideas here people …).  I added extra butter and rosemary to the top as well.

The only thing about this bread–especially being Whole Wheat, is that it’s best eaten within 72 hours, otherwise it gets kinda stale’ish/chewy.


  • 2 cups whole wheat flour
  • 3/4 cups All-Purpose flour*** these flours can be reversed in amount, or can be used 1 for the 2 3/4 cups.
  • 1 Egg
  • aprox 1 teaspoon salt
  • 1 teaspoon honey/sugar
  • 1 tablespoon active dry yeast
  • garlic powder
  • dried or fresh oregano
  • dried or fresh thyme
  • dried or fresh basil
  • ground black pepper
  • 3 tablespoon vegetable oil/olive oil
  • 1 cup water
  • Tbsp butter (for brushing on top)
  • Pinches of Rosemary (for the crust; to stick in random places)

You will need:

  • A baking sheet
  • A mixer/ or a strong arm and a whisk/spatula
  • Measuring cups/ measuring spoons
  • At least 2 Mixin’ bowls


  1. In a mixing bowl big enough for the ‘main ingredients’; such as the flour, yeast and spices , mix the dry ingredients together. use your own discretion when putting in the spices, but really, there shouldn’t be not much more than a Tsp
  2. Add wet ingredients. ie. egg, oil and water. (make the water warm to help activate the yeast quicker.)
  3. After all the ingredients are mixed well, (I hope you didn’t put the flour away) and their elastic’y, dump onto a floured surface and knead away a few times. If the dough is sticking ALOT to your hands, add more flour.
  4. In your second mixing bowl–or cleaned first one–rub it down with some oil and put your dough ball in it; turning it around to coat it in oil. Or, if you’re lazy like me, spray the dough ball in PAM cooking spray.
  5. Cover with a damp cloth to let rise for at least 20 min in a warm place. I put mine by the fire-place, but you can put yours above a warm oven, in a hot bath (in the sink) or if you’re house is just warm; that’s good too. If you live in an igloo, stop now. The reason for this is strictly to accommodate the yeast’s greedy little needs.
  6. pre-heat the oven to 350-450 sometime during this point and the next 20 min.
  7. When the dough has risen (about double it’s size), burst it’s bubble and punch it down a bit. place the dough on a greased baking sheet and spread out until it’s about a 1 1/2 inch thick square–or shape of our choice
  8. Paint the dough with the butter, or at least spread it over the top. take pinches of Rosemary (about 3-4 pines) and push them into random spots on top.
  9. Sprinkle with salt and bake for about 15 min, or until golden on top.
  10. Take out of the oven and eat as soon as it’s cool enough to handle.

Sprinkle with Love and Enjoy!


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! 🙂


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.