Whipped Pumpkin whip cream

Okay so tis the season for Pumpkin- and I love pumpkin recipes. I found an idea to this in my vegetarian Magazine and I really want to use it but haven't found a soy substitute for whipping cream. So for all of you regular milk drinking people here is a great recipe to make pumpkin whip cream you can put on pudding, Hot chocolate, and anything really!!

Whipped Pumpkin cream
1 15- oz can pumpkin
1/2 cup brown sugar
1/2 tsp. ground cinnamon
1/2 cup heavy whipping cream

Cook pumpkin and brown sugar with cinnamon in a medium skillet over medium heat, stirring constantly, for 3 minutes. Transfer to bowl, and cool to room temperature.
Whip cream in with beaters on medium high until soft peaks form, about 1 minute. Fold whipped cream into pumpkin until no steaks remain. Refrigerate until chilled.

Tilapia and Salmon

I have some really good recipes for Tilapia and Salmon! I get sick of using beef and chicken for every meal (except for my occasional meatless meals), so I like to switch it up with some fish! Besides, it's might good for you! I usually just buy the frozen fish so it'll last longer in my freezer and I can make this whenever I please.

Tilapia Veracruz
I make this one the most. It's quite good!

2 sweet bell peppers, cut into strips (I buy yellow and orange ones, I like color!)
1 medium sized onion, sliced
1 can petite cut diced tomatoes with jalapenos
1/2 tsp dried oregano
1/2 tsp hot pepper sauce (we use cholula)
4 tilapia fillets
1/2 tsp each salt and pepper
2 cups hot rice

1. Heat oven to 350. Coat a 13x9 dish with nonstick cooking spray. Heat some oil in a pan over medium heat and add peppers and onion; cook 4 minutes (or until soft). Add tomatoes and oregano, cook 3 minutes. Stir in hot sauce. (if you like it hot, add more. if not, ease up.)
2. Put fish in the coated dish. Top with pepper mixture. Season with salt and pepper (I add it when I'm ready to eat).
3. Bake at 350 for 25 minutes or until the fish flakes with a fork. I usually put my rice down first and put this over the top. But you do as you please!

Brown Sugar Glazed Salmon
This one is really easy, and it's all stuff in my pantry. The glaze is really light.

4 salmon fillets
1/4 cup packed brown sugar
2 tsp butter
2 tsp dijon mustard
1/4 tsp each salt and pepper

1. Heat oven to 325. Line a small baking sheet with nonstick foil. Put salmon on.
2. In a small bowl, stir together sugar, butter, mustard and salt and pepper. Spread this mix over the salmon pieces.
3. Bake for 25 minutes or until fish flakes.

Sorry for no pictures. I'm just feeling real lazy.

Baby's with fat feet

So if there are any of you out there who have a fat footed toddler and baby like I do, you know how hard it is to find shoes! Their little feet are so fat on top its hard to get shoes to fit. Well I have been trying to find shoes that fit my little boy's feet before winter comes (sandals were a lot easier). Sears has a great shoe selection and I even found some for $5!!! They fit his little chubby feet! Check it out!

Zucchini Bread

Well if there are any of you who have lots of zucchini and love zucchini bread. I have a suggestion. Last year I had zucchini coming out of my ears (okay not literally) and you can't really preserve zucchini very well- it doesn't freeze or bottle very well. So when you get those huge zucchini's this is what I do, I grate the whole zucchini up and then put into ziploc bags in quantity of 2 cups (that is how much you need for one batch of bread). They freeze pretty well, then you have zucchini bread all winter. When it comes time to use it just defrost in fridge or microwave, and don't worry about the extra water, it turns out great. But if you want to do it the way my mom does, she makes a double batch and freezes the extra bread. So now you have options here is a Zucchini Bread recipe:
3 eggs
2 c. sugar
1 c. oil
beat till frothy above ingredients
then add:
3 tsp. vanilla
2c. grated zucchini

Mix together seperately
3 c flour
1 tsp. soda
3/4 tsp. nutmeg
3 tsp.cinnamon
1 tsp. salt
Then add to the wet ingredients. Just barely moisten, don't over stir. Bake 1 hour at 350 degrees.
Once you pull out of oven I like to put butter (or crisco in my case) on the tops and then sprinkle a cinnamon and sugar mixture to top! So yummy! good luck.