Pumpkin Chocolate Chip Bread

I tend to have an obsession with quick breads & fall and winter are always the time to try new recipes. So, after a few experiments & modifications, here's a fabulous Pumpkin Chocolate Chip Bread recipe:

Pumpkin Chocolate Chip Bread

3 c. pumpkin puree

4 eggs

1/2 c. oil

2/3 c. water (1/3 c. if using fresh pumpkin)

3 1/2 c. flour

2 t. baking soda

1 1/2 t. salt

2 t. cinnamon

1 1/2 t. nutmeg

3/4 t. ground cloves

1/2 t. ground ginger

1 1/2-2 c. mini chocolate chips

Preheat oven to 350 degrees and grease and flour 2 loaf pans (or prepare and line 7 mini loaf pans). Combine pumpkin, eggs, oil, water, and sugar in a large bowl until well blended. In separate bowl, mix together all dry ingredients and slowly mix them into wet ingredients until just blended. Stir in chocolate chips.

Pour batter evenly into loaf pans and bake (1 hour for larger loaves, about 30 minutes or until top is firm for mini loaves). Let cool in pans for at least 10 minutes.

Only the Best Sugar Cookies Ever!

Somehow I never posted these, even though Misty and I have been making them forever and pretty much wanna roll in them. Seriously, that's how good they are, and strangely they just get better the longer you have them. Anyway, here's the best, most buttery-soft sugar cookies ever! (And before you ask, NO, it's not a typo that there is twice as much butter as sugar :)

Sugar Cookies

2 c. soft margarine

1 c. sugar

2 eggs

1 t. vanilla

4 c. flour

2 t. baking powder

Oven 350 degrees. Cream margarine and sugar. Beat in eggs and vanilla. Combine flour and baking powder and stir into creamed mixture. Chill thoroughly. Roll out and cut as usual (keeping portion of dough you are not using in refrigerator or freezer). Bake on ungreased cookie pan about 10 minutes. Cool completely before frosting.

Almond Buttercream (Wilton Recipe)

1/2 c. shortening

1/2 c. butter or margarine

1/2 t. almond extract (or 1 t. vanilla for regular recipe)

4 c. sifted powdered sugar

2 T. milk

Cream butter and shortening. Add vanilla. Gradually add sugar, one cup at a time, mixing on medium until blended. Add milk as needed to reach spreading consistency, whipping until light and fluffy.

Mimi's Cafe Buttermilk Spice Muffins

One of my favorite things is the Buttermilk Spice Muffins at Mimi's Cafe. You can find the recipe here along with some other great recipes. I am also anxious to try the Spinach and Artichoke dip and the Corn Chowder! I attempted the Buttermilk Spice Muffins and they turned out great!

Serves: 12

Preparation Time: 5 minutes

Cooking Time: 20 to 25 minutes

Muffin Batter: 1 cup Sugar ½ cup Butter or margarine 3 Eggs 2-½ cups Flour 2 tsp. Baking soda 1 tsp. Nutmeg ½ tsp. Cinnamon ¾ cup + 1 tbsp. Buttermilk Nut Topping: ½ cup Sugar 1 cup Walnuts (finely chopped) ½ tsp. Cinnamon ½ tsp. Nutmeg Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute. Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon. Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts. Make the nut topping: Mix all ingredients together in a small bowl. Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin. Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly. Recipe yields 12 standard-size muffins, or six Mimi's-size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.

Fruit Filled Bars

I have loved jam-filled bar cookies since I was a little girl and made the recipe out of "Make a Treat with Wheat." Doesn't that title make you wanna crack it open and get all that fiber flowing in your veins? Anyway, this is the Weight Watchers version, not as rich and buttery, but certainly tasty. (3 points each)

Easy Fruit Filled Bars

1 c. whole wheat pastry flour (I used 1/2 c. regular whole wheat, and 1/2 c. all purpose flour)

3/4 c. quick oats

1/2 c. brown sugar

1/4 c. pecans, chopped (I left these out, and it was fine)

1/2 t. cinnamon

1/2 t. baking soda

1/4 t. salt

1 egg white

2 T. canola oil

1 T. fat-free milk

1 (10 oz.) jar fruit spread (I used apricot pineapple, but you can use your favorite jam)

Preheat oven to 350 and grease/spray 9x9" pan.

Combine flour, oats, brown sugar, nuts, cinnamon, baking soda, and salt. In small bowl, whip together egg white, oil and milk. Add egg mixture to flour, stirring until well blended. With fingers, blend until it forms moist crumbs. Reserve 1 c. of crumbs, firmly press remaining crumbs into prepared pan.

Bake until set and lightly browned on edges, about 10 minutes.

If needed, place fruit spread in small microwave-safe bowl, and warm slightly until easily spreadable. Spread jam evenly over warm crust and top with reserved crumbs. Bake until jam is bubbly at the edges and top is lightly browned, 15-20 minutes. Let bars cool completely before cutting. Makes 16 bars.

Avocado & Chicken Salad

This is one of my favorite summer lunches. I don't have an exact recipe.

Avocado & Chicken Salad

1 Avocado

1 can of Chicken Breast

Mayo

chopped Celery

Curry Powder

Pepper

Chicken Salad:

Put 1 can of Chicken Breast in a bowl. Mix in a (2-3) of spoons full of Mayo. Mix in Curry Powder to taste. Add chopped Celery to mixture.

Place cut up Avocado on a plate. Top with Chicken Salad mixture. Add pepper to taste.

Cheese Tortellini Salad

Cheese Tortellini Salad

Cheese Tortellini (I used the double pack from Costco)

Bernsteins Italian dressing

Olive Oil

Salt

Pepper

Julienne sliced Sun Dried Tomatoes

Fresh Basil

Crushed Red Pepper

Parmesan Cheese

Cook the Tortellini per instructions on the package. Strain it. Once the Tortellini is room temperature add Bernsteins Italian dressing (I used the whole bottle for my double pack of Tortellini), a little Olive Oil (helps keep the pasta from sticking to each other), Salt & Pepper, Sun Dried Tomatoes, Fresh Basil, a little crushed Red Pepper, and some Parmesan Cheese. Refrigerate until ready to be served.

* I do not have exact measurements. Just put in how much you want and what looks good. It is really simple and great for summer BBQs!

Enjoy!!!

~Amy

Garden Lasagna

I am proud to say that with my husband's help I made my first lasagna! I think I haven't made it in the past because it has too many steps, and also because I need more roughage in mine! Sorry I don't have a picture.

1 pkg lasagna noodles
1 lg carton ricotta cheese
2 eggs
Italian seasoning
1 lg zuchinni, chopped
1 lg squash, chopped
1/2 bag shredded carrots
2 T. minced garlic
1 can sliced olives
fresh spinach
1 onion, chopped
1 pkg regular pork sausage
1 lg can diced tomatoes w/juice
1 reg can tomato sauce
4 c. shredded mozzarella cheese
parmesean cheese
garlic powder

*Cook and drain noodles, set aside. Cook sausage & onion until brown. Rinse & drain. Combine with tomatoes & sauce and set aside. Sautee vegetables and garlic in butter. Add spinach and olives for the last minute. Beat eggs & combine with ricotta and seasoning. Layer noodles on bottom of pan. Add cheese mixture, veggies, sauce, and sprinkle lightly with mozz cheese and garlic powder. Repeat layers. Top with another blanket of noodles & sauce. Top w/rest of mozz cheese. Sprinkle w/parmesean and garlic powder. Bake at 350 for 45 minutes or until top is golden brown.