Pumpkin Bread

Fall is starting to show its leaves.  I love the changing of the colors on the trees, cool air, hot cocoa, bon fires, homemade soups and bread.  (The boys are excited when they can make leaf piles to jump in---I am glad they are admitting they know they will be raking!!!)

This Pumpkin Bread is a favorite at our house.  It is a great recipe, moist and spicy.  The bread actually tastes even better the day after it is baked.  If you try it out, post a comment and let us know what you think!  Just thinking of it makes my mouth water...


Pumpkin Bread

1 (15 oz.) can pumpkin puree
4 eggs
1 c. oil
2/3 c. water
3 c. white sugar

3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. cloves
1/4 tsp. ginger

Preheat oven to 350.  Grease and flour 3 loaf pans.  In a large bowl, mix pumpkin puree, eggs, oil, water and sugar until well blended.  In a separate bowl, whisk together the flour, baking soda, salt, and spices.  Stir the dry ingredients into the pumpkin mix until well blended.  Pour into pans.  Bake for 50 minutes.  Loaves are done when toothpick inserted in center comes out clean.

Happy Pumpkin Bread!!!

Easy Granola

Here is a great recipe for granola.  It is easy, fast and inexpensive to make.  My kids love it!  Try it out and let us know what you think!

Easy Granola

12 cups oats (I just use 32oz tub)
1/2 cup flour
1 T. ground cinnamon
1/2 tsp. ground nutmeg
1 cup oil
1 cup honey or honey substitute: 1 1/2 c. brown sugar + 1/4 cup water

In a large bowl, combine oats, flour, cinnamon and nutmeg.  In another bowl combine oil and honey/honey substitute-heat until hot.  Pour over dry ingredients and mix well.  Spread mixture in pan.  Bake 20-30 minutes, stir a couple of times during baking.  Make sure not to over bake.

Once the granola has cooled completely you can add a variety of dried fruits: cherries, cranberries, raisins, and apricots are popular choices.  At times, we also add flax seed, coconut, wheat germ, chocolate chips...  A lot of times we eat it as cereal just the way it is!  (I put it back into the round tub once it has cooled.)


Happy Granola Making and Eating!!!

Cashew Coleslaw

Recently I tried this out and brought it to a friend's house.  It got great reviews!  There were 25-30 of us there, so I doubled the recipe.  Very easy and quick to make!

1 bag coleslaw mix-shredded cabbage and carrots (16 oz)
1 can mandarin orange segments-drained (11 oz)
2 medium green onions, finely chopped (about 2 Tbsp)
1 container Key Lime Pie yogurt (6 oz)
1/4 cup mayo
1 tsp grated lime peel
1 Tbsp fresh lime juice
1/4 cup whole cashews

In a large bowl mix coleslaw, mandarin oranges and onions.  In a small bowl, mix yogurt, mayo, lime peel and lime juice; gently fold into coleslaw mix.  Refrigerate at least 15 minutes but no longer than 4 hours to blend flavors.  Just before serving, sprinkle with cashews.

*I didn't measure the cashews, but just dumped until it looked like enough.  I also added enough to decorate the top of the salad.

Happy Salad!!!

Potato Soup

It is Potato Days this weekend, so I thought I would share a family favorite!

Ingredients:
1 onion chopped
1 clove garlic
3 Tbsp. flour
1 tsp. salt
1 tsp. dill
1/2 tsp. pepper
3 c. chicken broth
2-3 large potatoes cubed
3-5 bacon strips in bits (I use 4 Tbsp. of real bacon bits)

1 cup half-and half cream
Shredded Cheddar Cheese

Saute onion and garlic until tender. And then stir in flour, salt, dill and pepper-mix well.  Slowly add broth.  Add potatoes and bring to a boil until potatoes are tender.  Mash the potatoes a bit while in the soup.  Add cream and bacon, heat, but do not boil.  Top with cheese.

For those who know me, I double this recipe and alter as I can (ha-ha)!!!  The kids still love it!  The boys think it's restaurant quality.  (Come to think of it, all of their meals should taste like a restaurant since they do not have to lift a finger...ah, the life of a child!)

Post a comment if you use and love this recipe and changes you made!

Happy Potatoes!!!

Rhubarb Jam

Last year Shana came over with her two kids and we made this great tasting jam. While the kids played, we each tripled the recipe and made our own batches. There were lots of laughs + a big mess + kiddos played great together=fun! It is always fun to make this jam with a friend!

This recipe came from Sharon, a family friend from growing up. She makes it, and gives it to her friends as a little gift. Although this is best made in the spring (when the rhubarb is red and at its best) I seem to be a little late in life again this year and will be making it in the fall! Maybe next spring I will be on the ball.

Rhubarb Jam

5 cups Rhubarb

3 cups Sugar

1 3oz. pkg. Strawberry Jello

Cook rhubarb and sugar til boiling.

Remove from heat.

Add Jello and stir.

Put in jars-just refrigerate.

(I freeze it too!)

Happy Jam Making!!!

Egg Bake and Monkey Bread

We were recently at Kari and Dan's house and they served this great egg bake and monkey bread, along with fruit, orange juice and coffee.  I just made this same meal for our little guy's 3rd. birthday and it was very easy to make. 

Egg Bake
12 eggs
1/2 c. half and half
2 c. shredded cheese
1 tsp dried mustard
salt & pepper

Melt 1 stick butter in baking dish, then pour in above mixed ingredients.  (I added onions, but most anything can be added.)  Bake 40 minutes at 350.

Monkey Bread
4 cans biscuits

1 c. brown sugar
1 c. butter
melt together

Tear the biscuit into pieces and put into a bundt pan, pour sugar and butter mixture over biscuit pieces.  Bake 25 minutes at 350-375.