It’s fall and the cooler weather has been wonderful for baking. One of our family’s favorite fall recipes is Pumpkin bread. This recipe is different from any other recipes I’ve seen and it comes from an Amish cookbook I was given as a gift (by the way, if you ever want to know what to get me…cook books. They’re my favorite, especially church or community cookbooks).
Here it is…
3 1/2 cups flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 cups pumpkin (cooked fresh or canned) I usually use a large can when I make my recipe.
1 cup oil
2/3 cup water
12 ounces peanut butter chips
1 cup walnuts, chopped (I omit these as my husband doesn’t care for nuts)
1 cup raisins (I omit these too)
Grease and flour 3 loaf pans (8 1/2 x 4 1/2 x 2 1/2).
In a medium mixing bowl, combine flour, sugar, baking soda, salt and cinnamon. Set aside.
In a large mixing bowl, blend pumpkin with oil, water and eggs.
Add the dry ingredients gradually until well blended.
Stir in the chips, nuts, and raisins.
Pour into loaf pans and bake at 350 degrees for 50-60 minutes until cake tester comes out clean.
I have also used butterscotch chips, which my husband prefers (I like the peanut butter ones). This bread is especially good with a little honey butter or plain for breakfast. We made “homemade” butter last year for a homeschool project and ate it on this pumpkin bread. The boys loved it!
PS. I made this last week and completely forgot to take a picture, rather than risk infringing on someone else, you’ll just have to make it yourself. 🙂
Ok, so I’m a little late with this post, it’s Tuesday but I forgot to schedule this one for Monday. Sorry about that.
Our family is super excited for football season. We enjoy watching it together on the weekends and one of my favorite things about football season (other than the actual game) is the food! Here is one of our very favorite recipes. Super easy and way good! I usually double it.
- 6 fresh jalapeno peppers, halved lengthwise and seeded
- 1 (8 ounce) package cream cheese
- 12 slices bacon
- Preheat an outdoor grill for high heat.
- Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
- Place on the grill, and cook until bacon is crispy.
You can also broil these in the oven if you can’t grill.
**Side note we call these field mice at our house. The stems on the peppers make them look like little mice**
No bake cookies are one of my favorite cookies to make, they are super easy and really delicious, and they are a good source of fiber. I have given this classic cookie a lot of thought. Everyone uses cocoa and peanut butter for the main ingredients, but what about adding a special twist to the no bake cookie? I want to share a no bake cookie recipe with you that gets rave reviews from everyone I share them with.
Double Dark No Bakes
2 cups sugar
1/4 cup butter
1/2 cup milk
3 teaspoons of Hershey’s Special Dark Cocoa
1 cup dark chocolate peanut butter
1 teaspoon vanilla
3 cups rolled oats (quick oats)
In a medium sauce pan bring the milk, cocoa, sugar and butter to a steady boil, allow it to boil for about 90 seconds. Remove from heat and add vanilla and peanut butter stir until the peanut butter is melted. Add the oats and mix well. Drop by a spoonful onto waxed paper. Allow to cool and harden before serving. Enjoy!
Sara McKibben Lehman writes the Sweet Silly Sara blog. She is a proud Mommy to one, a wife, a college student and a homemaker with a passion for the environment.
With the harvests from the garden (although not mine since it didn’t do well this year), I enjoy making salsa from the fresh ingredients. Here is a recipe that we really like year after year.
6 roma (plum) tomatoes, diced (I use any kind)
1 sweet onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced (I often will use green instead)
1 bunch cilantro, finely minced (I like lots!)
1 lime, juiced (I’ve also used about 2 Tablespoons of lemon juice)
1 teaspoon salt, or to taste
In a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve.
It’s that easy! I think it tastes best when it’s been refrigerated for several hours.
This past week I had 11 people for lunch (including our family). I had no idea what I was going to fix. So I asked my readers for suggestions and had some fantastic options. I picked this recipe and modified it (I never follow a recipe exactly) to fit what I had. It’s not the healthiest, but it was a hit and was really easy to make.
Crock-pot Chicken Spaghetti
***I made a double recipe in my crockpot, so everything below was times 2 except the pasta***
16 oz dry spaghetti, cooked (I used 16 oz bag of elbow macaroni)
1 lb. velveeta light cheese
12.5 oz can chicken breast, drained and flaked (I don’t use canned meat, so used some left over baked chicken)
10 3/4 oz can 98% fat free cream of mushroom soup, undiluted (I don’t buy cream soups anymore…I found a recipe that I make whenever I need it…I share that next week)
10 3/4 oz can 98% fat free cream of chicken soup, undiluted
10 oz can diced tomatoes and green chilies (Ro-Tel)
4 oz can mushroom stems and pieces, drained (I didn’t add these)
1/2 c water
1 small onion, diced
1 medium green pepper, diced (I used red, orange, yellow and green)
salt & pepper, to taste
Spray slow cooker with non-stick cooking spray
Combine all ingredients in slow cooker and stir well
Cook on LOW for 2-3 hours. Stir again just before serving. I served it with salad, french bread, celery and carrots. It would be good with tortillas or corn chips.
**I actually cooked it on high for about 2 hours and then turned it down because I wanted to make sure it was heated through. I would also suggest when you’re cooking the pasta cooking it al dente because it continues to cook in the crock pot and it can get mushy**
I’ve been looking for good granola bar recipes. I tried this one last week and it wasn’t too bad. I’m working on taking my favorite granola recipe and turning it into bars.
- 2 cups rolled oats
- 3/4 cup packed brown sugar
- 1/2 cup wheat germ
- 3/4 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 3/4 cup raisins (optional)
- 3/4 teaspoon salt
- 1/2 cup honey
- 1 egg, beaten
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
** I also added a handful of peanuts, sunflower seeds and flax seeds.
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×13 inch baking pan.
- In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
They are a little harder than I would usually like, so I think next time I’ll make them with about 1/2 cup of applesauce to see if that makes them a bit softer. I should also note that the whole pan was gone in less than 24 hours. Very popular at my house.
I was a little skeptical that my kids would eat this, especially my oldest, but he really likes it! In fact, he was really excited when I made it again this last week (and he’s my pickiest eater).
Here it is with my side notes…
- 4 limes, juiced (I have used lemon juice from a bottle, 4 limes might be a little heavy for some, but we liked it)
- 2 tablespoons olive oil
- 2 tablespoons chili powder (I thought this would be too much at first, but it isn’t.)
- 1 teaspoon dried sage (I don’t have this on hand usually so I just leave it out)
- 1 teaspoon dried oregano (ditto with the sage)
- 1 teaspoon ground cumin
- 4 skinless, boneless chicken breast halves (I really just use any chicken I have on hand. The chicken breasts are nice because the chicken can be sliced and put on top of a salad or in a taco, but this last week I made it with chicken legs and the boys gobbled it up)
- Whisk the lime juice, olive oil, chili powder, sage, oregano, and cumin together in a small bowl.**I take the easy way out and mix the marinade in a gallon plastic bag, then put my chicken in and shift it around*** Arrange the chicken breasts in a shallow glass container; pour the lime juice marinade over the chicken. Cover the container with plastic wrap; refrigerate 1 1/2 hours (I’ve marinated it longer), turning the chicken every 30 minutes (I don’t know who does this but it sounds good)
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken to a platter and allow to come to room temperature (I didn’t do this).
- Grill the chicken breasts until no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
I came across this recipe and thought I’d give it a try as soon as it’s dry enough to have a camp fire.
- 6 large bananas, unpeeled, stems removed
- 2 cups semisweet chocolate chips
- 1 (10.5 ounce) package miniature marshmallows
- Preheat the grill for high heat.
- Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
- Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
- Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
- Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.
A friend made these for her daughter’s birthday treats at school. I think they’re adorable. I asked for her permission to share them here so you could see them too.
I think if I were to make them for our family, I’d have to make them into camo hunting boots or something since I’m the only one who wears heels around here.
This is the top view.
The side view. The bottom (toe part) of the heel is the actual cupcake. How cute!
Thank you Lisa for letting me share!!
I had some beef ribs this week that I wanted to cook, but was a little burnt out on “regular” BBQ. I found this recipe and we really liked it. I made note of the few things I did differently.
- 1 cup soy sauce (I used about half soy sauce and half Worcestershire sauce as our family isn’t big on strong soy sauce flavor)
- 1 cup white sugar (I used half white and half brown sugar)
- 1 teaspoon ground black pepper
- 5 cloves garlic, chopped (I didn’t use quite this much)
- 3 green onions, chopped
- 2 tablespoons Asian (toasted) sesame oil (I just used Olive oil because I don’t keep this on hand)
- 1 teaspoon sesame seeds
- 2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones) — I used plain old beef ribs.
- Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
- Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.
**It was raining, so I had to bake these ribs instead of grilling. They were still good. The next time I make them, I might try making them in the crock pot. **