Amy's Happy Tummy

Sweet and crunchy, these candied pecans are made with simple ingredients and take just a few minutes to throw together.  They are just as delicious as a topping on salads and oatmeal as they are straight from the jar. Whether you’re making them for a holiday treat, a homemade gift, or an everyday snack, this easy recipe turns humble pecans into something truly irresistible. They are perfect for the holiday season! Ingredients: 2 tbsp butter  3 cups pecan halves  1/2 cup brown sugar  1 tsp salt  1/4 cup water Instructions: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In a large skillet, melt the butter over medium heat. Add in the pecans and stir continuously for 3 minutes, to lightly toast the pecans. Add in the brown sugar, and stir for an additional 2 minutes to melt the sugar. Stir in the salt, and add the water. Cook, stir continuously, until the water is evaporated, 1-2 minutes. Remove from the heat and spread evenly on the...

Homemade, classy, and festive all at the same time! This version of cranberry sauce adds a little twist with its golden raisins and apricots. The fruit adds a pop of color and natural sweetness that perfectly balances the tart cranberries. It's a simple, beautiful, and tasty addition to any holiday meal! Ingredients: 1 cup orange juice 1 cup water 4 cups fresh cranberries  3/4 cup sugar 1 cup dried apricots, chopped  1 cup golden raisins 1 tbsp grated orange zest Instructions: In a large saucepan over medium heat, mix the orange juice, water, cranberries, sugar, apricots, raisins, and orange zest. Stir constantly until sugar has dissolved, about 5 minutes. Bring to a boil, and cook 10 minutes, or until cranberries have burst. Remove from heat, and chill at least eight hours, or overnight, before serving.

It's creamy. It's tasty. It's full of fall and holiday flavor! Whether it's for your holiday dessert or just an ordinary meal, you'll never regret making this delicious pumpkin pie. Filling Ingredients: 1 3/4 C pumpkin purée (14 oz can) 3/4 C full-fat coconut milk (shake can before using)  1/2 C brown sugar 1/4 C cornstarch 1/4 C maple syrup 1 tsp vanilla extract 2 tsp pumpkin pie spice 1/2 tsp ground cinnamon 1/2 tsp salt Crust Ingredients: 3 C all-purpose flour 3 T sugar 1 1/2 tsp salt 1 C canola oil 4 1/2 T soymilk Instructions: Preheat your oven to 350°F (180°C).  Crust - Sift together flour, sugar, and salt. In a measuring cup, combine the oil and milk, then whisk together with a fork. Add the wet mixture to the dry mixture and mix with a fork until the flour is completely dampened. Press the dough with fingers to line your pie plate. Crimp edges. Filling - In a blender or large bowl, add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla ...

This is the kind of meal that fills your kitchen with amazing aromas and your stomach with happy satisfaction—without spending hours in the kitchen. This easy recipe comes together in one pot with simple pantry staples like coconut milk, curry powder, and, of course, hearty chickpeas. This easy chickpea curry has become a go-to that our family loves to eat again and again. Ingredients: 1 onion 1 garlic clove 1 tsp grated ginger 1 T oil 6 cups kale, chopped (or spinach or swiss chard) 28 oz can crushed, fire-roasted tomatoes 1 T curry powder 1 tsp cumin 1/2 tsp coriander 3/4 tsp salt 2 15-oz cans chickpeas 1 C coconut milk Instructions: Chop the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas. In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, and kale, and sauté for 2 minutes until the kale is fully wilted. Carefully pour in the tomatoes, then add the curry powder, cumin,...

Vegetarian sushi rolls are fresh, tasty, and endlessly creative. With crunchy veggies, creamy avocado, chewy tofu, and a touch of tangy rice vinegar, every bite is completely satisfying and totally yummy! Whether you’re a longtime sushi fan or trying your hand at rolling for the first time, this recipe brings so much fun and flavor! Ingredients: 2 cups sushi rice  6 Nori seaweed sushi papers 1 16oz package water-packed tofu Long slices of various vegetables like avocado, carrot, cucumber, bell pepper) Instructions: Tofu - seasoned and fried (We cut in thin long slices and season with soy sauce, rice vinegar, minced garlic, ginger paste, onion powder, maple syrup, a touch of salt --- Can fry with just a bit of soy sauce) Cook the sushi rice according to package directions. Can be done in an instant pot with a one-to-one ratio for 8 minutes. Assemble and Roll - Place one sheet of nori, shiny side down, on a counter (or bamboo mat if you have one). With wet hands, spread about 3/4 to ...

This vegan version of caramel popcorn is the perfect companion for sweater weather, pumpkin-scented candles, and your favorite autumn movie night. So grab a bowl (or two)—because this treat disappears fast! 🍂✨ Ingredients: 1/2 C unpopped popcorn or 14 cups popped popcorn 1/4 C maple syrup 1/4 C peanut butter 1 T blackstrap molasses 2 T melted margarine 1 T cane sugar 1/4 tsp salt Instructions: Preheat oven to 225 degrees. Make popcorn and put into a large bowl. Set it aside. Mix remaining ingredients in a small bowl and mix well. Pour liquid mixture into the popcorn, and mix well with two spoons or hands. Put it on an 11 x 14 cookie sheet and bake for 45 minutes. Cool it completely. It should be crunchy and delicious!