Heart Healthy Corn Bread with Dried Cranberries 

  • Heart Healthy Bisquick- 1 cup
  • Cornmeal- 1 cup
  • Extra Virgin Olive Oil- 2 tablespoons 
  • Eggs- 2
  • Buttermilk-1-1/2 cups
  • Honey- 2 tablespoons 
  • Salt 1/4 teaspoon
  • 1/4 cup dried cranberries, if desired

Put batter into two greased loaf pans. Bake in a 400-degree oven for about 20 minutes, and test with a toothpick to see how they are doing. If they test clear then they’re done. If they’re not and just make them a little more, at 5 Minute intervals until they’re done.

You can also make corn muffins out of these as well.

        October 19th, 2017

        5:38 p.m. updatedo at 8:08 p.m.

        Polly’s Calico Bean Turkey Chili with Tiger Pumpkin, Fire Roasted Chilies and Healthy Greens

        • Calico Bean Chili
        • 1 cooked small tiger pumkin, cooked in a pan with water half way up to the rim of the pan..
        • Fire roasted green chiles
        • 2 cups baby spinach

          • All I did to make this, was take my existing recipe, which I had Frozen September 29th in thawed it in the microwave, then updated it with the other ingredients and heated it in a large pan. 
          • I served it with low fat sour cream and some Frontera Pumpkin Chipotle Salsa

          Recipe & photos created by Paulette “Polly”Motzko.

          Copyright October 2017.

          Miss Polly’s Artisan Bread Topping

          The inspiration for making this Artisan Bread Topping was when I went to the Texas Star Oyster Bar at the Texas Station Casino. With their fabulous seafood dishes they serve the best sourdough abs pumpernickle rolls that have a topping similar to this. 

          I photographed the roll and the topping on the breads “Evernoted it”, so I could make my own. 

          • Equal proportons of
          • Sesame seed
          • Poppy seed
          • Unsalted, roasted sunflower seeds. (I used 365 Organics)

            Mix all together and use on your favourite bread and roll recipes.

            Have a blessed day!

             Recipe & photos created by Paulette L. Motzko.

            October  19th 2017 3:14 p.m.

            Pumpkin and Sweet Corn Soup

            After cooking in my slow cooker for 8 hours, until very tender. It may vary for you just cook them in your slow cooker until they’re tender and you can cut them with a knife easily.

            I scooped  out the seeds and all the pumpkins and discarded them.

             There is only one of me and I am sick with a cold and it’s a miracle I was able to do this. I enjoy cooking but not so much the dishes!  😉

            I will be turning my still life digital painting into a wonderful southwestern Native American soup.

            From this….

            To this wonderful,  soul satisfying soup.

            The ingredients  highlight two of the “Three Sisters” in Iroquois mythology corn and pumpkin together. They are very nicely in this wonderful very American soup.

            First I will be cooking the pumpkins first, which I will do in my very large, oval shaped, transportable Crock Pot. 

            Another test pumpkin is cooking in a small round pan with water at 400 degrees for 40 minutes and 20 minutes at 300 degrees, in my Cuisinart convection oven.
            “Pumpkins are squash, corn and beans are known as the three sisters in Iroquois mythology and were Mainstays of the Agricultural societies of the Americas before the European Conquest” – 

            • After the pumpkin was cooked I took and removed as much of the skin as I could, and the rest I figured I would just pulverize it. After all we eat the skins of zucchini and other squashes so I couldn’t see how it harm me.
            • I took my Cuisinart immersion blender that I so Happily One on foodbuzz and there was a contest by John spotting wood out of all the people in the world I won the contest which was really wonderful. So it’s a special immersion blender!
            •  I’ve been added to cups of the Cascadian Farms frozen corn that I had thought on the range for an hour, and then took the blender and mixed all of it together, including the sauteed onions that I cooked in the microwave for 3 minutes to soften.
            • I stirred in some new Mexican chili powder and little bit of salt and another seasoning that would go really well with it is the Mrs. Dash Southwestern Chipotle salt free seasoning.
            • Serve this with cornbread biscuits,  home made bread or whatever you like.

            Adapted from Jeffrey Alford & Naomi Duguid, from “Flatbreads & Flavors.”

            Text written by and compiled by Paulette Motzko. Recipe adapted from Flatbreads and Flavors recipe by Jeffrey Alford and Naomi Duguid
            Photography and Digital Photo Arts by Paulette L. Motzko, PLM Studios, Las Vegas, Nevada.

            Copyright October 2017.

            October 19th 2017 12:54 P.M

            Updated October 20th, 2017

            7:58 p.m.

            Recipe adapted by Paulette Le Pore Motzko

            From Pumpkin and Corn Soup from  Flatbreads & Flavor’s by Jeffrey Alford and Naomi Duguid.

            • 2 tablespoons corn oil, canola or olive oil
            • 1 medium yellow or white onion, diced and sauteed. I simply put the 2 tablespoons oil and chopped onion in a clay microwave proof casserole for 3 minutes,  stirring every minute.  That way my eyes didn’t water!
            • 1-1/2 pounds peeled and seeded pumpkin, 4 cups, cut into 1 inch cubes.
            • 2 cups Cascadian Farms frozen organic corn
            • 4 cups organic low sodium chicken broth (or you can use vegetable stock if you like
            • 1 teaspoon salt, or to taste
            • Ground New Mexico chile pepper to taste 
            • Garlic to taste


            Gluten Free Cinnamon Sugar Pancakes Drizzled with Orange Flower Honey


            Bob’s Red Mill Gluten Free Pancake Mix  – 1-1/2 cups

            Eggs- 2

            Extra Virgin Olive Oil – 2 tablespoons

            Soy milk  or almond milk – 1 cup

            Ground cinnamon and a Shaker container

            Confectioner’s sugar in a Shaker container

             Orange flower honey or clover honey

            Mix all ingredients until well Blended and lumps are removed from the batter. You can dilute this with more almond milk or soy milk if you like, it’ll just make the pancakes cook faster and be thinner.

            Bob’s Red Mill recommends portioning the pancake batter out 1/4 cup and a Time. To make this very easy I just use a stainless steel ice cream scoop that I spray with canola oil spray.