Pumpkin Bread/Muffins

1 1/2 c sugar
2 eggs
1/4 t baking powder
1 t baking soda
3/4 t salt
1/2 t cloves
1/2 t cinnamon
1/2 t nutmeg
1 2/3 c flour
1/2 c oil
1/2 c cold water
1 c pumpkin (1/2 15 oz. can) (not pumpkin pie filling)
Mix ingredients. Put in greased loaf or muffin pan. Bake at 325 degrees F. 
Bread - 75-90 minutes, 12 muffins - 45 minutes, 24 mini-muffins - 25 minutes 

**This is really easy to make and very delicious! 

Apple Pie Muffins

Apple Pie Muffins (Adapted from Food.com)
Crumb Topping:
1/2 cup  firmly packed  brown sugar
1/3 cup all-purpose flour
1/4 cup unsalted butter, softened
1 teaspoon cinnamon
Muffins:
1 1/2 cups firmly packed brown sugar
2/3 cup canola oil
1 egg
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk (I used 1 cup of regular milk and then added 2 tsp. white vinegar to sour it)
3 cups diced peeled firm tart apples
Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside. Muffins: In a large bowl whisk together brown sugar, oil, egg, cinnamon, and vanilla until smooth. In a separate bowl, sift together flour, soda and salt. Stir oil mixture into flour mixture alternately with buttermilk. Fold in apples, mixing just until combined. Spoon into greased muffin cups filling 3/4 full.
Sprinkle topping over evenly.  Bake at 350°F for 25-30 minutes (mine took about 27 minutes)  or until golden brown and tops spring back.

From http://momadvice.com/blog/2010/09/apple-pie-muffins-2

**These are delicious! A little time consuming but worth it.

Snickerdoodle Blondies

1/2 cup butter
1 cup sugar
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup all purpose flour
1 tbsp sugar + 1 tsp ground cinnamon


Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil.

In a large bowl, cream together butter and sugar until light. Beat in salt, egg and vanilla extract until well combined. Add in flour and stir until no streaks of dry ingredients remain. Pour dough – it will be thick – into prepared baking dish and smooth it into an even layer.

Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle dough evenly with cinnamon sugar mixture.

Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Cool in the pan before slicing.



Makes 16.

 
Recipe from: Baking Bites
 
**These were really good! I doubled the recipe and made a 9x13 pan. Same baking time.

Runzas

Ingredients:
4 1/2 cups all purpose flour, divided
1/2 cup sugar
2 pkgs. active dry yeast
1 tsp salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs
FILLING:
1 lb lean ground beef
2 small onions, chopped
4 cups chopped cabbage
1 tsp salt
1/2 tsp pepper

Directions:
In a large mixing bowl,  place 1 3/4 cups flour, sugar, yeast, and salt. Heat milk, water, and shortening to 120 degrees F to 130 degrees F. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, brown beef and onions in a skillet. Add the cabbage, salt, and pepper; cook until cabbage is wilted. Punch dough down; roll into 12 6" squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350 degrees F for 20 minutes or until golden brown. Serve hot.

**These are a little time-consuming but not really hard. They turned out delicious! Steve and his sister Kathy even said they were really good (Rose makes something similar, but I didn't hear "You should try my mom's recipe instead."). You could adapt the recipe for you picky eaters by substituting cheese for the cabbage. Maybe even try meat with some spaghetti sauce for Italian runzas. This recipe is from Allrecipes.com.

Strawberry Coffee Cake

2 c. flour
1 1/2 c. sugar
1/2 c. butter or margarine, cut into small pieces
1 t. baking powder
2 eggs, separated
1 c. milk
1 t. vanilla
2 – 2 1/2 c. strawberries

1. In a large mixing bowl, combine flour and sugar. Cut in butter or margarine, or mix with an electric mixer on low speed, until crumbly. Reserve 3/4 c. crumb mixture for topping.

2. To the remaining mixture, add baking powder, egg yolks (reserve whites in a separate bowl), milk and vanilla. Beat until combined, about 1 minute.

3. Whisk the reserved egg whites until soft peaks form. Gently fold into the batter.

4. Pour the batter into a greased 13×9 casserole dish. Cover with strawberries. Sprinkle reserved crumb mixture over the strawberries. Bake at 350 degrees for 35 – 40 minutes, until lightly browned and fully cooked.


I found this recipe here: http://stolenmomentscooking.com/blueberry-coffee-cake/. The original recipe is obviously for blueberry coffee cake, but I used strawberries and it tasted great. And I mixed up the whole thing in the food processer! So easy!! It's almost like having a Kitchen Aid mixer.

Stained Glass Jello

(also known as Broken Glass Jello)
Yield: One 9×13-inch pan

4 boxes (3-ounces each) Jello (or store brand gelatin dessert) in different colors

14-oz can sweetened condensed milk

2 envelopes unflavored gelatin (Knox)

Water

1. For each flavor, dissolve one box of Jello in 1 cup of boiling water. Pour into a square container that is about 6 to 8″ square and chill at least 3 hours, or overnight. (Try to use the same size for all four so that the blocks will come out the same. In this case the smaller the better – I used 8″ pans and felt my “blocks” were a little too flat.)

2. After chilling the flavors, cut them into small blocks.

3. Carefully mix the blocks in a 9×13-inch pan.

4. In a separate bowl, sprinkle 2 envelopes of unflavored gelatin into ½ cup cold water. After the gelatin blooms, add 1½ cups boiling water and dissolve. Add the can of condensed milk. Stir and let cool. Pour cooled milk mixture over Jello blocks in 9×13 pan. Skim off any small bubbles that are created when you pour the condensed milk on the Jello pieces. Chill overnight or at least 3 hours until firm.

5. Cut into blocks or shapes and serve.

(Recipe adapted from The Food Librarian)

I found this recipe at browneyedbaker.com and this is the recipe as it is on her website. So the notes about "I used..." are not mine. I used this recipe for 4th of July (that is my picture), but I can't wait to make some yellow and green jello for a Pius event.

Easy & Creamy Italian Skillet Dinner

1/2 lb. ground beef (I think I used 3/4 lb)
1/2 onion, diced (I used dried onion flakes)
1/2 green pepper, diced (I did not use this)
1 t. salt
1 t. garlic powder
1 T. Italian seasoning
1 8 oz. can tomato sauce
1 15oz. can diced tomatoes
1 16oz. container ricotta cheese (I used cottage cheese)
1/2 lb. pasta, cooked and drained (I used rotini pasta)
1 c. mozzarella cheese, shredded

1. In a large skillet, cook ground beef with onions and green pepper. Season with salt, garlic powder and Italian seasoning. Drain when browned.
2. Add tomato sauce and diced tomatoes to skillet. Simmer for 10 minutes. Stir in ricotta cheese until combined. Stir in pasta.
3. Sprinkle cheese on top, cover and remove from heat. Let sit for 5 minutes, until cheese is melted. Serve and enjoy.

Source: Cooking During Stolen Moments

Bread Machine Banana Bread

Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup white sugar
3 tablespoons vegetable oil
2 eggs
2 bananas, peeled and halved lengthwise

Directions
Place ingredients in the pan of the bread machine.

Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula.

Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the toothpick to assure the bread is completely baked. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack.


*I added some cinnamon to the recipe. It turned out really good!

Crunchy Munchy Bread

This recipe is on page 93 of the Bread Machine cookbook that mom gave us (Bread Machine Magic). It has apples and peanut butter as 2 of the ingredients, so I thought it would be fun to try.

The verdict:
Clare did not like it.
Jacob liked it.
Emily ate a few bites and threw the rest on the floor.

It definitely smelled like peanut butter, but I couldn't really detect a peanut butter flavor. The apples were pretty small, and didn't really add an apple flavor. It's not bad, but it's nothing special.

Beef Taco Rice Skillet

• 1 lb. ground beef
• 1 envelope (1 oz.) taco seasoning mix
• 1 ½ cups water
• 1 cup salsa
• 1 cup frozen whole kernel corn
• 1 ½ cups uncooked instant rice
• ¾ cup shredded taco-seasoned cheese
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• Sour cream

1. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
2. Stir in taco seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover; let stand 8 minutes.
3. Fluff rice mixture with fork; sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

[High Altitude (3500-6500 ft): Increase water to 1 ¾ cups]

Total time: 30 min.

Makes 5 servings

From bettycrocker.com

As hard as it is to believe, I do (rarely) cook more than just frozen foods. Obviously, the picture is not from my cooking since I didn't put the yucky stuff on top (or use the sour cream). It's easy to make and tastes like your typical beef taco rice recipe. It wasn't "Wow!" but it wasn't bad either. Next time, though, I probably wouldn't bother with the corn. I definitely ended up with more than 5 servings though, since I've had it for supper last night and tonight and still have 2 mostly full containers in the fridge and the freezer.

Slow Cooker Cheesy Potato Soup

• 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
• 1/2 cup frozen chopped onion (from 12-oz bag), thawed
• 1 medium stalk celery, diced (1/2 cup)
• 1 carton (32-oz) chicken broth
• 1 cup water
• 3 tablespoons Gold Medal® all-purpose flour
• 1 cup milk
• 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
• 1/4 cup real bacon pieces (from 2.8-oz package)
• 4 medium green onions, sliced (1/4 cup)
  

1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

2. Cover; cook on Low heat setting 6 to 8 hours.

3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

This is so easy to make!! And it's very tasty! Instead of the frozen chopped onion, I sprinkle in some chopped dried onion from the spice rack, and instead of the diced celery, I use some dried celery flakes (also in the spices section). And you can probably guess that I don't put green onions on to garnish. Last time I cut up some pieces of "heat and serve" bacon and added those when I added the flour/milk. I've also been known to add ham chunks.

Prep Time: 15 min

Total Time: 6 hours 45 min
Makes: 6 servings (1 1/2 cups each)
High Altitude (3500-6500 ft): No change.


Source: Betty Crocker

Homemade Beefaroni

• 1 lb. ground beef
• 2 14.5 oz cans tomato sauce
• 1/2 c. grated Parmesan cheese
• 1/4 c. water
• 1 T. sugar
• 1 t. each garlic powder, salt and Italian seasoning
• 1/4 t. black pepper
• 1 lb. cooked pasta

1. Brown ground beef in a sauce pan and drain. Stir in remaining ingredients, except the pasta. Simmer for about 10 minutes, to let the flavors combine.

2. Stir in the pasta until coated. Enjoy!

Source: Cooking During Stolen Moments

This was actually pretty good despite the fact that I accidentally put too much pepper in. All the kids ate it...even Emily! It made a lot. Probably about 2 meals worth. And that's the picture from the webpage...not mine.

Pepperoni Pizza Puffs

Ingredients:
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup store-bought pizza sauce
2 tablespoons basil
1 red bell pepper, sliced (optional)

Directions:
Preheat the oven to 375. Grease a 24-cup mini-muffin pan.

In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20-25 minutes.

Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping.

Serves 4
Prep time: 15 minutes (plus standing)
Bake time: 25 minutes

Source: Rachael Ray magazine

No-Bake Chocolate Peanut Butter Bars...St. Patrick's Day version

Ingredients:
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Mini Morsels, divided

Directions:
GREASE 13 x 9-inch baking pan.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MELT remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.
 
 
St. Patrick's Day Version:
We used the green chips from the Nestle swirled chips from Christmas time inside the bars and then sprinkled the melted chocolate with green sprinkles before putting it in the refrigerator.

Estimated Times:

Preparation - 15 min
Cooking - 2 min
Cooling Time - 1 hrs refrigerating
Yields - 60 bars (5 dozen)

source: VeryBestBaking.com

Welcome!

Today while cooking supper, I received sudden inspiration. Why don't we start a blog amongst ourselves where we can share recipes that we enjoy? I know what you're thinking, Amy..."There isn't a recipe for frozen pizza." I'm sure you will have a recipe once in a while to share, and if nothing else, you can use all of ours. We can post new and exciting things we've tried, or just simple things like the ratios for knox blox. Then we will have one place to go to search for something tasty. I've enabled a search for the blog...probably won't be very necessary until we've posted a bunch of recipes, but you never know. So, please join me...share some and use some!