Pumpkin Chocolate Chip Bread

Sometimes I forget that this bread is especially good in the fall since I'm mildly addicted to it and therefore have to eat it year round. Happy Fall!

Ingredients:
1 cup oil
2 1/2 cups sugar
4 eggs
16 oz. can pumpkin
2/3 cup water
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. allspice
3 1/2 cups flour
1 1/2 tsp. baking powder
1 bag mini semi-sweet chocolate chips

Cream oil and sugar together. Add eggs one at a time while mixing. Add pumpkin and water, then mix. In a separate bowl, combine all of the dry ingredients. Add dry ingredients to mixture little by little, mixing until well blended. Fold in chocolate chips. Bake at 350 degrees:

2- 1 pound loaves for about an hour or
6 small loaves for about 40 minutes

(The timing really varies so check the bread with a toothpick once you think its done. I also sometimes like to make mini loaves and those only take about 20 minutes.)

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pumpkin turkey chili

my sister in law just introduced me to this fall dish. and let me tell you, it's wonderful. i think i like it better the next day. i definitely like to eat it with cornbread IN my chili. i may be weird, but it's a piece of heaven. fyi, costco has the best cornbread mix. the brand is penguin. if you don't have a costco membership and want me to pick you up some, let me know. it's that good.

now, for the recipe. the original recipe didn't call for the corn or beans, but i added them. and i'm glad i did.

Ingredients

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes
• 2 cups pumpkin puree
• 1 can corn, drained
• 1 can black beans, rinsed
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 1/2 cup shredded Cheddar cheese
• 1/2 cup sour cream

Directions

1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Chicken-Bacon Stuffed Pizza Rolls

This came from a friend of mine (who is a total foodie) and I haven't tried it yet but one day when I'm feeling ambitious I will!

Print Recipe Text Only

1 roll refrigerated pizza dough* (or make your own)
1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
3/4 C mayo
3/4 C milk

First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.

Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square.


When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.


I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.


Time out for a sec. I tried a few new things this time around. One was to cook some of my rolls in a mini-muffin pan. This might work better for serving depending on the situation. They turned out great. You're making 24 rolls, so it fills up the pan perfectly. They cook quicker this way than in a pie pan so keep an eye on them. Mine only took about 8 minutes whereas the ones in the pan took about 13-15.


Okay, back to our regularly scheduled programming. Place your rolls in the oven. I've noticed baking time really depends on the type of dough I'm using. Whether it's different brands from the store, or homemade dough, they all take different amounts of time. Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top.

Serve them warm with a side of freshly made ranch dressing for dipping.



I'm serious when I tell you these are amazing. They were actually way better than I had imagined them. Although how could you possibly go wrong with warm dough, gooey cheese, and crispy bacon, dipped in ranch. You can't. You just can't.



The other great thing is that these are freezable! Before baking, flash freeze individually, or together right in a disposable foil pan. Bake from frozen until golden brown.

pumpkin cookies

it's fall. and that means baking. these pumpkin cookies are melt-in-your-mouth, even-if-you-don't-like-pumpkin-cookies-i-bet-you'll-like-these type cookies.

make them. you won't be disappointed.

best pumpkin cookies

1 cup shortening

1/2 cup packed brown sugar

1/2 cup sugar

1 cup mashed cooked pumpkin (you can use the canned from the store)

1 egg

1 t. vanilla

2 cups flour

1 t. baking soda

1 t. baking powder

1 t. cinnamon

1/2 t. salt

Cream shortening and sugars well. Add pumpkin, egg and vanilla; mix well. Sift dry ingredients, add to creamed mixture and blend well. Drop onto greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool and frost.

Frosting:

3 T. butter

1/2 cup firmly packed brown sugar

1/4 cup milk

2 cups powdered sugar

Combine butter and sugar in a saucepan: bring to a boil. Cook and stir for 1 minute or until slightly thickened. Cool Slightly. Add milk, beat until smooth. Stir in powdered sugar to make a spreading consistency. Spread on cooled cookies.

Enchilada Casserole

Most of the summer I have avoided turning on my oven but since it was rainy and cooler yesterday I made this! I love this recipe! It isn't difficult and I even put it together during nap time and then all I had to do was pop it in the oven so dinner was ready when Jeff got home! You can also sneak some veggies into it! I pureed carrots and added them to the meat and I didn't tell Jeff. He had no clue!!! Extra veggies in your family's diet is always a good thing RIGHT???

Cook together:

1 ½ lb hamburger

½ tsp oregano

1 cup chopped onions

2 TB chili powder

½ tsp Tabasco sauce

Simmer for 15 minutes, then add ¾ cup flour and mix well.

Add 2 cups water or to consistency of thin gravy, after which add ½ cup tomato sauce and 1 tsp garlic salt.

Simmer together add salt and pepper to taste.

In a baking dish, put layer of tortillas, chili mixture, and cheese (3/4 lb shredded) to about 4 layers, with cheese as a final layer

Bake at 350^o for 30 minutes or until heated through.

Optional: Serve with shredded lettuce and chopped green onions mixed together and sprinkled on top.

Easy Key Lime Pie

Crust:
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted

Layer 1:
6 oz cream cheese
1 c. whipped cream
1 tsp. vanilla
1 c. powdered sugar

Top Layer:
1 can sweetened condensed milk
1 small package vanilla pudding
1 c. lime juice (fresh is best)
1 1/2 tsp lime zest
8 oz. cool whip

I have never liked a Key Lime Pie before but this is DELISH!

Apple Toffee Dip

In lieu of dip night...

1 8oz. cream cheese
1/2 c. brown sugar
1/4 c white sugar
1 tsp. vanilla

beat together with beaters
stir in:
8 oz bag Heath Toffee Chips or Skor bar chips