Pumpkin Bread

I found this recipe using Google.  It was submitted by Laurie Bennett.  Any additions to her recipe by myself, my mom, or friend Rachel will have a star by them.

Downeast Maine Pumpkin Bread

15 ounces of pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup of water

3 cups of white sugar*(I used 2 c. white sugar and 3/4 c. brown sugar)

3 1/2 cups all purpose flour

2 tsp. baking soda

1/2 tsp. baking powder*(Mom said to add this-made the bread pretty)

1 1/2 tsp. salt

1 tsp. cinnamon*(Mom said to add more than the recipe called for 1  1/2 tsp.)

1 tsp. nutmeg

1/2 tsp. ground cloves(this is the ingredient I omitted and Rachel won!)

1/4 tsp. ground ginger

1/4 tsp. allspice*(Rachel's other secret weapon)

Preheat oven to 350 degrees.  Grease and flour (3) 7x3 loaf pans.  I just used Pam.  Mix together wet ingredients.  Mix together dry ingredients.  Add dry ingredients to wet ingredients and stir.  Pour into pans.  Bake for 50 minutes or until toothpick comes out clean.

Yummy recipe that gets better the next day so it is best to bake it a day ahead.  It stays moist as long as it is kept covered.

Chicken Burrito Filling

This recipe is so yummy!  My friend Holly passed it my way-Thank you Holly!!!   I made it for dinner today and will definitely make it again.  Super easy.

Chicken Burrito Filling

Layer in Crock pot:

10 Frozen chicken tenders (I used three frozen chicken breasts)

1 cup of chicken broth

1 cup of chunky salsa

1 can corn, drained (or frozen corn)

1 can black beans, drained and rinsed

1 package of taco seasoning

Cook on low 4-5 hours, until chicken is done.  I shredded the chicken in the crock pot, mixed it all up, and then served it up with shredded cheese in a tortilla (I use the tortillas that you cook from Costco).  Top with sour cream or other yummy toppings.  

Holly's other suggestions: Serve with tortilla chips or on top of mixed salad greens with crushed chips, green onions, and Mexican style rice.

This had to be one of the easiest meals I have ever made and I had all the ingredients on hand.  I might even add a little rice to the mixture next time.  I had about half left after dinner (we are only a family of 3) so I will be freezing the mixture to break out again for dinner.  Love it!

Garlic Cheese Bread

I don't have a picture because we ate it all!  Basically, I had a loaf of sourdough bread and was thinking about making French Bread pizza.  Well, we ordered pizza instead but while we were waiting I made us an appetizer....like we needed more carbs with our dinner!

1 Loaf of Sourdough bread cut in half

Spread butter over halves

Sprinkle with garlic salt

Sprinkle with Kraft Parmesan cheese

Sprinkle with Mozzarella cheese

Put under broiler.  Watch carefully until cheese is bubbly and lightly browned.  I sliced my loaves again into smaller pieces for easy dipping.  Serve with spaghetti sauce for dipping.  Yummy!

Banana Popsicles

Okay, so this isn't an original idea by any means.  Julia is always asking for a "popcle" or popsicle.  I did find some popsicles that are rather small and only about 3 grams of sugar per serving.  But the other day I made a bowl of fruit for us to snack on and had half a banana left over.  So I cut it in two, stuck skewers in them, wrapped them in saran wrap, and stuck them in the freezer.  Today when she asked for a "popcle" I grabbed for a frozen banana and she didn't seem to mind.  

I always learn something after I make a dish.  And in typical teacher fashion, I like to "reflect" on what I could have done better.  I would definitely purchase some popsicle sticks instead of using skewers for this item.  So after I get more popsicle sticks I will be poking them into all sorts of fruits for my little girl to munch.  And I guess I could always cover them in chocolate and nuts someday for a special treat...just like at the fair.

Shish Keberries

I wanted a quick dessert that Cliff could possibly eat in the car on his drive to work.  I already had some cold strawberries sliced and found my bamboo skewers.  So I drizzled a little "Hershey's Shell Topping" and stuck them in the freezer to help the chocolate harden.  When I brought them out Cliff called the Shish Keberries and helped Julia master the technique of sliding the strawberries off without stabbing herself in the eye.  :)  Just a little twist on the chocolate covered strawberry.

Cheddar Chicken with Black Bean Salsa

Another yummy recipe from Carianne.  This is super easy to make.  She even gave me a recipe for Mexican White Rice but I was missing the cilantro and opted for a box version instead.

Cheddar Chicken with Black Bean Salsa

4 Chicken Breasts

1/2 tsp. dried oregano

1/4 tsp. salt

1/8 tsp. pepper

3/4 c. Cheddar Cheese or Pepper Jack

1 (14 1/2 oz. can) Mexican Style Stewed Tomatoes-chopped

1 (15 oz. can) Black Beans, drained and rinsed

2 Tbl. cilantro

Directions

Spray large skillet with olive oil and heat.  Saute chicken until lightly browned.  Sprinkle with oregano, salt, and pepper.  Turn over and saute until cooked.  Sprinkle cheese over chicken ( all but about 1 tbls.).  In a small pan bring tomatoes and black beans to a boil.  Top the chicken with the black bean salsa and ad remaining cheese and cilantro.  Yummy!

Okay, I once again did not have the cilantro and the dish still tasted yummy.  I think I just need to plan an herb garden so I can pick the herbs as I need them.

Chicken Tortilla Soup

I happen to love Chicken Tortilla Soup.  I am not always pleased with the versions that restaurants have to offer but Carianne gave me a great recipe!  Again, pardon my food picture taking skills.  I'm not sure how the magazines make food look so good.  While I know family living in Bakersfield is not in the mood for soup this is a super easy recipe.  Almost every ingredient comes out of a can.  I made enough soup to fill my entire crock pot.  I put some in a Ziploc baggy to be frozen until another time.  Two things I would change for next time: 1) I didn't chop my stewed tomatoes.  lazy me!  I would next time as then the tomatoes would be more evenly distributed throughout the soup.  2) I would add the cilantro!  I totally forgot about it until I took a picture.  The soup still tasted fine without the cilantro.  Thanks again Carianne for a yummy, easy dinner!

Carianne's recipe did not come with all the exact measurements as she is a "handful here, pinch there" kind of girl.  For those of you that are a little scared of this method I made note of the measurements that I used.  However, they are only guidelines.  You should do some tasting, just like Emeril, as you prepare your soup.  So here goes:  (my guidelines are in parenthesis)

Chicken Tortilla Soup

(Water for boiling, 10 cups)

Chicken Breast (I used 2)

Garlic (1 tbs. minced)

Pepper (1 tsp.)

Salt (1 tsp.)

Chicken Boullion (5 Cubes)

2 limes

2 cans Mexican Style Stewed Tomatoes

1 can of Corn ( or 1/2 bag of frozen corn)

1 Lg. can Green Enchilada Sauce

1 7 oz can of Diced Green Chilies

Olive Oil (1 tbs.)

1/2 Onion (you can use a whole onion if you really like onions)

Cilantro

Directions:

Boil chicken in garlic, pepper, salt, limon and chicken bouillon.  Do not throw out water when the chicken is done.  Shred or chop chicken.  Saute onions in olive oil.  Chop up can of stewed tomatoes.  Pour into pot of broth a can of green enchilada sauce, diced green chilies, can of corn, stewed tomatoes, onions, and then add chicken.  Let cook for at least 30 minutes.  Carianne usually cooks her soup on low for one hour.  Add cilantro the last 15 minutes.  Carianne adds tortilla chips, cotija cheese and pepperjack cheese to each individual bowl.  I used a monterey jack/cheddar blend so feel free to play around with cheese that you will like.  I also like to make cornbread muffins.  I throw a muffin in the bottom of the bowl and pour soup on top.  Yummy!

Cooking this week

Because we have been sick I haven't done much cooking.  Cliff did grill up a nice tri-tip and we will definitely be doing that again this summer.  I made Stephanie's Blueberry coffee cake.  Very yummy.  I let mine bake for about 30 minutes because I was worried that my dough would still be raw.  I have a picture next to the recipe.  I have to work on my food picture taking skills because I am not really sure that my picture looks all that appetizing.  But trust me, this is definitely one to make if you are looking for something new to fix for a brunch or other morning treat and so easy.  Thanks Stephanie!

Crockpotting 365 days a year

I saw this blog on Amy F's blogspot and had to check it out.  I think I will try a few recipes from this blog and see how they work.  She has them sorted in all sorts of categories and I am going to try some from the "company favorites" category assuming that those should taste the best.  She has pics and even tells about how well the recipe went for her.  

Green Beans

I am really lucky to have a husband that does like vegetables.  He doesn't like the weird ones that I like (artichokes, brussel sprouts, asparagus) but he likes the basics.  So to jazz up green beans I took a cue from PF Changs.

After I have steamed them in the microwave (I buy the beans in a bag ready to steam) I simply saute them in soy sauce and garlic for a few minutes.  If you like a little heat you could add red pepper flakes.  Julia also likes to eat these green beans....we are still working on getting her to eat broccoli.

Grilled Chicken

Cliff and I are a huge fan of grilled chicken.  I am especially a fan of him grilling chicken as I get to just worry about the side dishes.  We found at Costco a yummy sauce/marinade called Roasted Raspberry Chipotle Sauce.  We only bought one bottle because we wanted to make sure we liked it before buying a million bottles.  It is soooooo good!  We are going to buy more bottles when we go back to Costco because it will be just our luck that they will stop selling it.  I highly recommend that y'all take a peek at your Costco to see if they carry it.  You won't be disappointed.

Granola Bars

I am a huge fan of granola bars especially if they have chocolate in them.  Carianne made some for the kids when I was over visiting her and lucky for me I got to take some home.  They were super yummy!  I love that I know exactly what is in the granola bars and can pronounce all the ingredients.  And you can even modify the ingredients to add stuff that you like.

4 1/2 c. rolled oats

1 c. flour

1 tsp. baking soda

1 tsp. vanilla

2/3 c. butter, softened

1/2 c. honey

1/3 c. brown sugar, packed

1-2 c. mini chocolate chips

1/2-1 c. craisins

Bake at 325 degrees in a lightly greased 9x13 pan for 18-22 minutes.  Let cool 10 minutes.

Carianne never measure her chocolate chips or craisins.  She just sprinkles them in until it looks good.  She also recommends cutting the bars a few minutes after you remove them from the oven.  Then after they have cooled for about 15 minutes she takes them out of the pan.  She would love to add coconut and nuts to hers(I agree!) but Jared isn't a big fan of those ingredients.  Guess we will just have to make a special batch for us Carianne!  :)

Blueberry Coffee Cake-ish

Love the title of this recipe submitted by my sister-n-law Stephanie.  It looks pretty easy to make which is definitely a plus and it is even possible to keep the items on hand for when you are looking for something sweet in a hurry.

1/2 c. packed light brown sugar

1/2 teaspoon ground cinnamon

1 (12 ounce) can buttermilk biscuits

1/2 c.  (1 stick) butter, melted

1 c. quick-cooking rolled oats

1 1/2 c. fresh or frozen blueberries

1/2 c. sugar

Preheat oven to 375 degrees.  Generously grease a 9-inch square baking dish.  In a small bowl, combine brown sugar and cinnamon and mix well with a fork.  Separate biscuit dough into 10 biscuits.  Cut each biscuit into quarters, dip each piece in melted butter, and coat with brown sugar mixture.  Arrange in a single layer in baking dish.  Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bow and toss to coat.  Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats.  Drizzle remaining melted butter on top.  Baker for 20 minutes or until cake is golden brown and center is done.  Cool for 20 minutes...and enjoy!

*an added bonus is to top it with some whipped cream...DELICIOUS!

Holiday Wassail

3 qt. hot water

1- 6 oz. can frozen orange juice

1-6 oz. can frozen pineapple juice

1-6 oz. can frozen lemonade

2 cups sugar

3 cinnamon sticks

Combine sugar and water; boil until sugar is dissolved.  Add frozen juices.  Place cinnamon sticks in double layer of cheese cloth and tie (or you can add sticks directly to mixture, just strain before serving.)  Bring to boil again after adding cinnamon sticks.  Then simmer for several hours.  

I have Torrie Nicholas to thank for this yummy holiday drink recipe.  I probably ask her for it every year.  I like to make it in my crock pot at school so I have a nice hot drink in between music classes.  My student aides always like it as well.

Pastel de Tres Leches

My ingredients for the cake.

Julia found a "stool" to help her in the pantry.

My cakes cooling. I decided to make two cakes. If they were yummy I planned to send some with Cliff to work along with some strawberries. However, they called him and said that if he didn't want to come in that night he didn't have to! I love the Buellton office. This would have never happened in the San Jose office. Check out my strawberries below! They were so pretty.

My finished cake complete with strawberry on top. I forgot to thaw the cool whip so I had to wait until the next day to assemble the cake. Carianne, does it look similar to your cake?

1 paquete (18.75 onzas) de harina preparada para pastel blanco

1 lata (12 onzas) de leche evaporado

1/2 taza de leche condensada azucarada

1 envase (8 onzas) de crema agria

1 cucharadita de extracto de vanilla

1 envase (8 onzas) de crema batida congelada, descongelada

1/4 taza de almendras naturales rebanadas, picadas

1/4 cucharadita de Canela

Fresa (opcional)

Okay, now for the ingredients in English! You didn't know you were getting a Spanish lesson, did you?

Cake of Three Milks

1 package white cake mix

1 can evaporated milk (12oz.)

1/2 cup sweetened condensed milk

1 container of sour creme (8oz.)

1 tsp. vanilla

1 container frozen whipped topping, thawed (8oz.)

1/4 cup toasted sliced almonds

1/4 tsp. cinnamon

Strawberries (optional)

Directions:

Preheat the oven to 350 degrees. Lightly spray pan with nonstick cooking spray. Make cake as per directions on box and whisk together. Spoon batter into pan and bake 35-40 minutes. Cool cake completely. Using a serrated bread knife gently slice crown from the top of cake to expose interior of cake. (Discard trimmings......into your mouth!) Combine evaporated milk, sour creme, condensed milk and vanilla in bowl and whisk until well blended. Slowly pour over cake. Sprinkle cinnamon lightly over cake then spread whipped topping over the cake. Carianne uses a half a bag of sliced almonds and sprinkles them over the whipped topping. Use the sliced strawberries to garnish. Refrigerate 30 minutes or until ready to serve.

Submitted by Carianne Perry

Luckily I had my iPhone with me today so I could look up the email Carianne sent with and buy the ingredients for this cake. I'm making it tomorrow! It sounds super easy and yummy.

Broccoli Salad

This recipe is from Carianne.  I made it for a bridal shower and it was easy to make and didn't require a lot of ingredients.  If you aren't a fan of raw broccoli then this may not be the salad for you.  I like to make it in smaller batches and nibble on it all week. I omit the onion as I am not a fan of onions.

Broccoli Salad

4-5 c. Broccoli, chopped

1/2 Red onion, chopped

1/2 c. Cheddar Cheese, grated

1/2 lb. Bacon, fried and chopped

Dressing:

1 c. Miracle Whip

2 Tbsp. Vinegar

6 Tbsp. Sugar

Directions:

Mix broccoli, red onion, cheese and bacon together.  Toss in dressing and refridgerate.

Prep time: 15 minutes (takes me a bit longer because I am a slow chopper)

Cook Time: None

Category: Salads

Servings: 4

I'm hungry....

Hello Everyone!  I am looking for tried and true recipes.  Carianne used to post recipes on her website but now she is just using BlogSpot and I no longer get to check her site for new recipes.  I'm not even sure if anyone would actually be interested or even have the time to send me recipes but it never hurts to try, right? So please send me your recipes and I'll post them on my blog for all to share.  I might eventually have them printed into a book.  I think it will be such a cute book with recipes from people I know.  If you have pics of you cooking the actual meal or of the meal itself send those as well.  I'm looking for recipes that will feed a family of four.  There are only three in my family right now but it is always nice to have leftovers the next day for lunch.  Send recipes and/or pics to snappelina@aol.com

Here's to happy tummies!