Pumpkin Chocolate Chip Bread (Muffins)

From Chelsey's mom:
3 1/2 c. flour
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. each of cinnamon, nutmeg & cloves
1 1/2 c. each of brown sugar & white sugar
1 c. oil
2 c. canned pumpkin
4 eggs
Chocolate chips, nuts, raisins (optional)

Mix sugar and oil.  Add eggs and pumpkin.  Add dry ingredients and chocolate chips.

Bake at 350 for 50-60 minutes in greased & floured pans.

This makes 3 regular size loaves. You could make smaller loaves.  They would bake for about 30 minutes.  Muffins would bake for about 15 minutes.

Chelsey's mom made these for Lucas' baby blessing.  They taste like Great Harvest Pumpkin Chocolate Chip Bread.  YUM!!  Thanks so much for sharing!!

Creamy Parmesan Italian Soup

1 lb chicken breasts,cut into bite size pieces
2 cups uncooked salad macaroni
3 Tbl olive oil
1/2 cube butter
1small onion chopped
1 cup sliced carrots (I used frozen)
1cup chopped celery
1/2 red bell pepper chopped
4-6 garlic cloves, minced. (A zester makes this go so much faster!)
1/3 cup flour
6 cups chicken broth ( I always use chicken bouillon... It adds so much more flavor plus you can buy it in bulk at Costco or SAMs club, 1 cube to 1 cup water)
2 14.5 oz cans diced tomatoes with the juice... Do not drain!
2 bay leaves
1/2 tsp oregano
1/2 tsp cumin
2 chicken bouillon cubes (or 1 Tbl)
1 tsp dried parsley (1 Tbl fresh)
1tsp dried basil (2-3 Tbl fresh)
Dash of red pepper flakes
Salt/pepper to taste
2 cups heavy cream, half and half or milk
1 cup grated Parmesan cheese

Heat butter and olive oil in large pot over medium heat. Add chicken, season with salt and pepper and cook until almost done. Remove chicken from pot. Add onion, carrots, celery, garlic and bell pepper and cook for several minutes or until onions are translucent. Sprinkle in flour and cook while stirring for a few minutes. Mixture will be thick. Stir in broth starting with a cup or two and stir well to dissolve the flour. Add in the tomatoes, juice and all along with the spices. Cover pot. Bring to a boil then reduce heat and simmer for 20 minutes or until vegetables are tender. Add chicken back in after about 15 minutes. You may have to turn heat up a little to resume boiling. While the soup is simmering, heat water with salt in a senate pan for pasta. Cook pasta until almost tender then add to soup. Finish off with Parmesan cheese and cream/half & half/milk. Stir until cheese melts. Enjoy!

Chocolate Eclair Cake

 

Ingredients

Crust:

• 1 cup water
• ½ cup butter
• 1 cup all-purpose flour
• 4 large eggs

Filling:

• 1 (8 ounce) package cream cheese, softened
• 1 large box (5.1 ounces) vanilla instant pudding
• 3 cups milk

Topping:

• 1 8 oz. container cool whip or one batch of homemade whipped cream
• chocolate syrup or homemade chocolate sauce

Instructions

1. Instructions:
2. Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
3. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
4. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
5. For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream.

Chili's Chicken Crispers and Honey Mustard Sauce

Ingredients:

Honey Mustard Dressing:

 2/3 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard
pinch paprika
pinch salt

Batter:

1 egg, beaten
1/4 cup whole milk
3/4 cup chicken broth (Swanson)
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup self-rising flour
6 to 10 cups shortening or vegetable oil (amount required by fryer)
10 chicken tenderloins
1/2 cup flour

Instructions:

1. Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.

2. Heat shortening or oil in fryer to 350 degrees F. Or if using a skillet, fill 1/2- 1 inch deep and heat to medium.

3. Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to
dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.

4. When you are ready to fry the chicken, coat each piece with dry flour (1/2 cup in a medium bowl), then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it's golden brown.

Depending on the size of your fryer, you should be able to fry 3 or 4 tenderloins at a time.Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with the honey mustard dressing on the side for dipping.

Serves 4 as an appetizer or 2 as an entrée.


** For self rising flour mix 1 cup flour, 1 1/2 tsp. baking powder and 1/2 tsp. of salt.
To re-heat leftovers, heat for 30 seconds to 1 minute in microwave then broil on middle rack of oven for 3-4 minutes!

Buttery Baked Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 1 can evaporated milk
• ½ C. flour
• 1½ tsp. salt
• ⅛ tsp. pepper
• ½ C. butter
• 1 can Cream of Chicken soup
• ¼ C. water

Instructions

1. Dip each chicken piece in a bowl filled with about ⅛ of your evaporated milk. Coat well and then roll it in the flour seasoned with salt and pepper.
2. Melt butter in 9x13 pan and cook the chicken in the melted butter for 1 hour at 350.
3. Mix together water, can of soup, and the rest of your evaporated milk.
4. After chicken has been baking for 1 hour, turn chicken and pour soup mixture on top. Bake for 30 more minutes until golden brown. Serve as is. Creamy and Delish!!

I used chicken tenders for this recipe. I also mixed the flour, salt, pepper in a large ziploc bag and dropped all of the chicken in and shook it to coat. It worked perfect!

Cranberry Sauce

• 12 ounces cranberries (1 bag)
• ½  cup brown sugar
• ½  cup white sugar
• 1 cup orange juice
• Pinch cinnamon
  
  
  In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 15-20 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Olive Garden Alfredo Sauce

INGREDIENTS

1/2 cup ( 1 stick) butter
2 cups heavy cream
1/8 tsp. garlic powder
1/8 tsp.ground black pepper
1 12 oz. box of fettuccine
1/4 cup grated parmesan cheese
____________________________________
INSTRUCTIONS

Melt butter in a medium sized sauce pan over medium heat.
Add cream, garlic powder and pepper; simmer for 10 minutes
or until thick. At the same time bring water to a boil for pasta.
When the Alfredo sauce has reached desired consistency, stir
parmesan cheese. Serve over hot pasta.

Fresh Pasta Dough

 2 cups unbleached all-purpose flour

1/4 cup semolina

3 eggs

1-2 Tablespoons water

_________________________________________

1.   Place the dry ingredients in a food processor or kitchen aide (dough blade).

2.   Add eggs and 1 tablespoon water, and process until well combined.

3.   Test dough to make sure it will hold together. If it is dry add up to a tablespoon    

      more water as needed to make the dough moist but not not sticky.

4.   Turn dough out and need for 1-2 minutes until dough is smooth.

5.   Wrap the dough tightly in plastic, and allow it to rest 20 in there refrigerator.

6.   Roll out in a pasta maker until smooth, then roll into sheets and cut

      into desired noodles.

7.   To cook and serve, plunge into rapidly boiling water, cook until tender,

      about 2 minutes, and serve at once with your favorite sauce.
______________________________________

NOTE:  Pasta can be stored in the refrigerator for 1-2 days. Allow to come up to room temp.

before rolling out.  Pasta that has been rolled and shaped can be frozen.         

Creamy Cajun Chicken Pasta

3-4 chicken breasts, cut into 1-inch cubes
16 oz. penna pasta, cooked to al dente (or desired noodles)
2 tsp. cajun seasoning, minimum (enough to thoroughly coat chicken)
(for less 'kick' add garlic powder or onion powder in place of some cajun)
2 Tbl. butter
6-8 green onions, thinly sliced (or by preference)
2 cups whipping cream or heavy whipping cream
1 28-oz can diced tomatoes
1/4 tsp. salt
1/4 tsp. dried basil
1/8 tsp. ground black pepper
1/8 tsp. garlic powder
1 pkg. fresh spinach
1 small container fresh mushrooms, sliced

Melt butter in large frying pan on medium heat.  Place chicken in bowl.  Thoroughly coat chicken with cajun seasoning.  Put chicken in pan and cook.  Cook noodles.  When chicken is almost cooked, toss in mushrooms to soften.  Add can of tomatoes with liquid.  Add whipping cream.  Add salt, pepper, basil, and garlic powder.  Mix together.  Slowly add spinach and cook until wilted.  Serve with noodles.  Can mix noodles and chicken together to serve.  Top with shredded parmesan cheese.

Leah always doubles the seasonings because she likes this HOT!

Sweetened Colored Popcorn

2 Tbls. Butter
1/4 c. Water
1 c. Sugar
6 c. Popped corn
Bring butter, water, sugar to a boil. Boil for 4 minutes. Add 1 drop of food coloring. You can add more if the color is too light. Stir into popcorn until syrup has coated most of the corn. Pour out and spread onto waxed paper. Let dry. Enjoy!

You can substitute 1/2 c brown sugar and 1/2 cup white sugar in place of the 1 c sugar.

Lemon Butter Chicken

Lemon Butter Chicken

8 chicken breasts or 16 chicken tenders
Kosher salt and pepper to taste
3 T butter, divided
3 cloves of garlic, minced
1 c. chicken broth
1/2 c. heavy cream
1/4 c. grated Parmesan
1/4 c. of lemon juice

Preheat oven to 400 degrees.

Season chicken with salt and pepper.

Melt 2 T. of butter in a large skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side.  Place in 9x13 pan.

Melt remaining butter in the same skillet.  Add garlic and cook, stirring frequently until fragrant, about 1-2 minutes.  Stir in chicken broth, heavy cream, Parmesan, and lemon juice.  Bring to a boil; reduce heat to medium and stir until the sauce has slightly thickened (although mine has never thickened all that much). Pour over chicken in the 9x13 pan.  Place pan in oven and bake until chicken is completely cooked through, about 25-30 minutes.

Serve over rice or noodles.

Dilly Dip

From the kitchen of Laura Smith

1 cup sour cream

1 cup mayo

1 T Bon appetite

1 T dill weed

Mix together. Chill to let flavors blend. Serve with fresh veggies, chips or crackers. 

Swedish Pancakes

6 eggs
4 1/2 cups milk
6 tsp sugar
1 1/2 tsp salt
2 1/4 cups flour
3 tsp baking powder

Mix in blender until smooth. Fry in a thin layer (same as you would crepes) on a greased griddle or fry pan. Cook on each side until golden brown. Spread with butter, sprinkle sugar, fold over and roll up. Enjoy! Serves 6 people.

Chicken Velvet Soup

1/3 c. butter
3/4 c. flour
6 c. chicken stock (boullian cubes with water)
1 c. milk, warm
1 c. cream, warm
     (or can use 2 cups of either)
1 1/2 c. cooked, diced chicken
1/2 tsp. salt
          Pepper

Melt butter in soup pot.  Add flour and cook, stirring until blended.

Add 2 cups hot stock and milk and cream.

Cook slowly, stirring until thick.

Add remaining stock and chicken.

Season with salt and pepper.

Serves about 6.

I always cook some potatoes for the boys to add to the soup.  Sometimes we add cooked broccoli or cauliflower.  This is a quick homemade soup, especially if you use canned chicken!

White Chicken Chili

1 tablespoon vegetable oil

 1 onion, chopped

 3  ribs of celery diced finely

 2 (4 ounce) can chopped green chile peppers

 2 teaspoons ground cumin

 1 teaspoon dried oregano

 1 teaspoon ground cayenne pepper

 2 (14.5 ounce) cans chicken broth

 3 cups chopped cooked chicken breast

 3 (15 ounce) cans white beans

 1 cup shredded Monterey Jack cheese

 Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Pineapple cheese ball

2 (8 oz.) pkg. cream cheese (softened) 1 (8 and 3/4 oz.) crushed pineapple (drained) 1/4 c. chopped bell pepper 2 tbsp. chopped onion 1 tbsp. seasoned salt 1 to 2 c. chopped pecans (add half to cheese ball and roll ball in remainder) Mix cream cheese, pineapple, bell pepper, onion, salt and pecans. Roll in remaining chopped pecans. Refrigerate to allow flavors to blend.

Easy Chicken Parm Casserole

INGREDIENTS

2-4 Chicken breasts cubed
Olive oil (just one dollop)
Minced garlic ( a smattering)
Red pepper flakes ( just a shake or two)
Marinara sauce (1 jar, like Classico)
Grated parmesan cheese
Mozzarella (twice as much as parm)
Croutons, seasoned (crushed)
...................................................................................

Cut chicken into bite sized cubes; In the bottom of a casserole dish add olive oil,
garlic, and the red pepper flakes. Add chicken on top, then cover chicken with
Marinara sauce; Cover with mozzarella and parmesan (2 to 1), then add croutons and
another layer of both cheeses. Bake at 350 for 35-40 minutes.

Cheese Ball

8 oz. cream cheese (softened)
5 oz. jar Kraft Old English
5 oz. jar Kraft Roca Blue
1 tsp. Worcestershire sauce
1 green onion

Mix ingredients together and form into a ball. Roll in chopped pecans.

Quick and Easy Microwave Corn on the Cob

2 cobs of corn (complete with husks on)

Place cobs in microwave and cook on high for 4 1/2 minutes. Remove from microwave and cut stalk end of corn about 1/2 inch from bottom of cob through husks. Peel back husk, removing silk also. Rub with butter, sprinkle with salt and pepper if desired and serve! So fast, easy and delicious!!!

Creamy Smashed Potatoes

6-8 large potatoes, cut into approx. 1 inch chunks
1 cube butter, softened
1-2 large spoonfuls of sour cream (about 3/4 cup)
1-2 Handfuls of shredded cheese

Place potatoes in pot with 1 tsp. salt and enough water to barely cover. Bring to a boil and cook for 15-20 min. Until potatoes are fork tender. Drain potatoes. Using potato masher, smash potatoes with butter until we'll combined. Stir in sour cream and cheese. Add salt and pepper to taste.

Shrimp Scampi

1 lb. peeled raw shrimp (it's fine if it's frozen)
1/2 cube salted butter
2 cloves garlic
1 tsp. dried chives
Fresh cracked pepper

Heat butter in skillet with whole garlic cloves  for several minutes to infuse butter with garlic. Remove garlic and add shrimp. Sprinkle with cracked pepper and let cook for a couple of minutes til shrimp turns pink. Using tongs, turn shrimp over to cook on the other side. Sprinkle with chives. Remove when shrimp is cooked through (no longer transparent). Serve immediately.

Alfredo Sauce

2 c. whipping cream (not whipped)
4 oz. cream cheese
1 cube butter
1 tsp. smoked paprika (or regular)
1 tsp. garlic powder (can use garlic pepper)
1/4 tsp. salt
1/3 c. grated Parmesan cheese

Melt cream cheese and butter.  Slowly add a small amount of whipping cream and mix well.  Then add remaining whipping cream.  Bring to boil (simmer) and add seasonings (to taste).  Let simmer 1-2 minutes, stirring frequently.  Add Parmesan cheese.  Serve with pasta, chicken, etc.

The sauce looks kind of strange until you get the whipping cream into it.  Then it smooths out rich and creamy!  I always double the recipe :)

I have tried a few alfredo sauce recipes, but they never tasted as good as Olive Garden's.  This is not an Olive Garden copycat recipe, but we do all love this sauce.  I got the recipe from Michelle at my work.

Mint Chocolate Chip Ice Cream

2 cups half & half
2 cups whipping cream
1 cup sugar
1/2 tsp salt
3/4 tsp mint extract (not peppermint)
1/2 tsp vanilla extract
3 drops green food coloring
1 cup shaved/grated milk chocolate bar

Mix all ingredients except for chocolate. Freeze in ice cream maker. Stir in chocolate at the end.

Peppermint Ice Cream

2 cups half & half
2 cups heavy whipping cream
1 cup sugar
1/2 tsp. salt
1/2 tsp. peppermint extract
1/2 tsp. vanilla
3 drops red food coloring
1/4 cups crushed candy canes (bobs)

Mix everything together and freeze. Add candies the last 5 minutes.

Pumpkin Crunch Dessert

1 (15 oz.) can solid pack pumpkin
1 (12 oz.) can evaporated milk
1 1/2 cups sugar
3 eggs
 1 1/2 tsp. cinnamon

Mix ingredients together and pour into greased 9x13 pan.

1 cake mix (dry) white, yellow, spice all work well
1 cup butter (2 cubes) melted

Sprinkle cake mix over pumpkin mixture. Drizzle melted butter over all. Bake in 350 oven for 1 hour and 10 minutes. Serve warm or cold with sweetened whipped cream or ice cream.

Coleslaw Ramen Salad

1 pkg. coleslaw 2 pkgs. beef ramen noodles 4 oz. slivered almonds 6 oz. sunflower seeds 3 green onions chopped ____________________________ Dressing 1/2 cup canola oil 1/3 cup sugar 2 Tbsp. vinegar 2 beef packets (that came with the noodles) _____________________________ Mix together, broken apart ramen noodles,almonds, sun Flower seeds and green onions. Add slaw, and in a Different bowl whisk the dressing together and, pour Over salad, and toss. Refrigerate at least 30 minutes Before serving.

Elote: Mexican Style Corn on the Cob

4 ears of corn
3 Tbl mayo
2 Tbl sour cream
1/4-1/2 tsp lime zest
1/2 tsp fresh lime juice
1/8-1/4 tsp cayenne pepper (optional)
1/4 tsp chili powder
tiny pinch kosher salt
1 cup crumbled Cotija cheese (use fresh parmesan or queso fresco if you can't find Cotija)

(I did not put any lime zest in the sauce at the family reunion.  I did use Cotija cheese.)

Cook corn.  Combine mayo, sour cream, lime zest, lime juice, chili powder and pinch of salt.  Store in fridge until ready to serve.  (For even better results, make the sauce ahead of time.)

Grate Cotija cheese (or crumble) and place on a plate.

When corn is hot off the grill or out of the pot, immediately spread sauce all over it and then roll corn cob in grated cheese.  Serve with lime wedges for squeezing and extra chili powder or cayenne pepper to sprinkle on top if desired.  (from ourbestbites.com)

Pepperoni Pasta Salad

Spiral Pasta (cooked)

Cut up fresh veggies:
Broccoli
Baby Carrots (strips)
Red onion
Sliced Olives
Grape Tomatoes
Cauliflower
Pepperoni
Cucumber (I cut out the seed part to help the salad not get soggy as quickly)

Small mozzarella & cheddar cheese squares.

Salad Supreme and Zesty Italian Dressing (Kraft).

Mix all together.  Add Salad Supreme and Italian dressing to taste.  I put about half the dressing on the salad and let it blend overnight.  Add more dressing just before serving.

Hello Dollies

From the kitchen of Grandma Leah

11 graham crackers crushed (approx. 2 cups)
1 stick butter melted
1 c. choc. chips
1 c. Butterscotch chips
1 c. coconut
1 c. nuts (optional)
1 can sweetened condensed milk

Mix graham cracker crumbs and butter. Press into 9x9 inch pan. Sprinkle chocolate chips, coconut, nuts. Pour sweetened condensed milk over all. Bake at 350° for 20-30 min.

Tip: you can pour can of milk in a glass measuring cup and heat slightly in the microwave for easier pouring. You can also add the sweetened condensed milk on top of the crust and sprinkle remaining ingredients onto milk layer. Press lightly and bake.

You can use milk chocolate chips or semi-sweet. You can substitute the white choc. chips, butterscotch chips, peanut butter chips etc... Enjoy!

Watergate Salad

1 20 oz. can crushed pineapple (undrained)
1 small package instant pistachio pudding
1-2 cups mini marshmallows
1 12-16 oz. tub of cool-whip (I use the 16 oz.)

Combine undrained pineapple and pistachio pudding together. Stir in
cool-whip and mini marshmallows and chill.