Streusel-Topped Pumpkin Bread

I love Pumpkin and especially love the smell of it as it bakes! I found this recipe on the Pioneer Womans Tasty Kitchen blog and was really enticed by the streusel topping.

The streusel was super good! I wasn't sure if the pumpkin bread was pumpkiny enough the first day, but I really really liked it the second day! Maybe it just needed time to meld together!

Streusel-Topped Pumpkin Bread

(Tasty Kitchen blog)


•¾ cups Butter, Softened
•¾ cups Granulated Sugar
•¾ cups Dark Brown Sugar
•1 teaspoon Vanilla
•4 whole Eggs
•2-½ cups Pumpkin Puree
•3 cups All-purpose Flour
•3 teaspoons Baking Powder
•¾ teaspoons Baking Soda
•1 teaspoon Salt
•1-½ teaspoon Cinnamon
•¼ teaspoons Ground Ginger
•¼ teaspoons Allspice
•¼ teaspoons Grated Nutmeg
•⅛ teaspoons Cardamom
•½ cups Buttermilk
•_____
•FOR THE STREUSEL TOPPING:
•¼ cups Butter, Softened
•½ cups Brown Sugar
•¼ cups Oatmeal
•¼ cups All-purpose Flour
•1 teaspoon Cinnamon
•3 Tablespoons Ground Flax Seed
•¼ cups Chopped Pecans (optional)
Preparation Instructions
Preheat your oven to 350º F. Grease and flour the bottom of two 8″ loaf pans. To make the topping, mix together all the topping ingredients using a fork or pastry cutter until combined thoroughly.

In a large bowl or mixer, cream together butter, granulated sugar and brown sugar. Add vanilla and eggs and mix until incorporated. Stir in pumpkin puree.

In a separate bowl, add flour, baking powder, baking soda, salt, cinnamon, ground ginger, allspice, nutmeg and cardamom. Whisk together until no lumps remain. Add half of the flour mix to the pumpkin mix, blending well. Beat in buttermilk. Add remaining flour mix and beat lightly until smooth.

Pour batter evenly into the two prepared 8″ pans. Cover each with half of the topping mix. Bake at 350º F for 70-80 minutes until a toothpick inserted in the center comes out clean. Slice and enjoy.

Black Cat Cookies

I found this on the Taste of Home site. I needed a quick treat for a RS mtg and these seemed to be a fun Halloween idea and they got the kids involved. The boys put the candy corns and M&M's on and had great fun doing it!

One thing, make sure not to over bake! Them need to firm up and not be doughy, but I would watch the time!

Great fun idea to give the kids at school!

Black Cat Cookies

(Taste of Home)

• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 3 tsp vanilla
• 3 cups flour
• 1 cup baking cocoa
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 24 wooden craft or Popsicle sticks
• candy corn
• red-hot candies (or I used M&M's)

Preheat oven to 350 degrees

In a bowl cream butter and sugar. Beat in eggs and vanilla. Combine the dry ingredients and gradually add to the butter mixture.

Roll dough into 1 1/2 inch balls. Place about 3 inches apart on a lightly greased cookie sheet.

Insert the wooden stick into each ball. Flatten the ball with a glass dipped in sugar. Pinch the top of the cookie to form the ears. For whiskers, press a fork twice into each cookie.

Bake at 350 for 10-12 minutes or until cookies are set. Remove from oven and immediately press the candy corn in for the eyes and a red hot or M&M in for the nose.

Remove to wire racks to cool!

Brunch Casserole

I found this recipe on Tracey B. blog and had to give it a try. It is one of those breakfast casseroles, but it uses potatoes instead of bread.

It was really good and Todd enjoyed it even more the next 2 days as left overs for breakfast. We ate it for Breakfast Wednesday dinner and super good! I will admit that I forgot about the whole make it the day before and cook it in the morning or it would probably work to make it in the morning and let it sit all day and make it at night. But it still was really good even if it only sat for an hour!

Brunch Casserole

(from Tracey B. Blog)

• 4-6 cups frozen shredded hashbrowns - 1 24oz bag (I didn't have any hashbrowns, so I cubed up some potatoes really small and then boiled them until tender and they worked great!)
• 2 cups shredded cheddar or colby-jack cheese
• 2 tbsp chopped onion or dry minced onion
• 1 lb mild sausage
• 4 oz fresh mushrooms, sliced (which I left out because of the kids!)
• 6 eggs
• 1 tsp salt (it seemed to need more salt, I may add more here or just know to add when eating!)
• 1 tsp pepper
• 2 cups milk
• 1 tsp dry mustard

Brown and drain sausage. Set aside. Thaw potatoes (or cut up and boil real ones) and place 1/2 of the potatoes in the bottom of a 9 x 13 pan (I sprayed my pan, but don't know if you have to do this). Add 1/2 cheese and 1/2 sausage and mushrooms and then repeat layers one more time.

Beat eggs, salt, pepper, onions, mustard and milk. Pour liquid over the top of potatoes and cheese mixture. Cover and leave in refrigerator overnight.

Bake, covered at 350 degrees (I didn't bake mine covered because I didn't read this very well and it turned out fine!) for 45 minutes. Let set for 10 minutes before serving and enjoy!

Caramel Apple Dip

Here is another great dip! I know there are now so many to choose from!! But the nice thing is, that if you don't have all the ingredients of one, you can try one of the others!

This one has ingredients that are simple and I seem to have on hand all the time! This recipe was brought to a RS mtg. and it was a hit!

___________________________

Caramel Apple Dip

• 1 pkg cream cheese (she said you could use the less fat version, but the real cream cheese is better!)
• 1 cup brown sugar
• 1 tsp vanilla

Soften the cream cheese slightly and blend together with brown sugar and vanilla. Refrigerate and serve with apple wedges! How simple is that!

Mint Chocolate Delights

I was grocery shopping last week and found a bag of Dark Chocolate and Mint chips (Nestle) and couldn't pass up buying some! I am a succor for dark chocolate and mint!

I finally made the cookies (using the recipe on the back of the package) and they were super good! They say on the package that these chips are limited edition, so go snag up some before they are all gone and try these!

Mint Chocolate Delights

(Nestle)

• 2 cups flour
• 2/3 cup baking cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup butter or margarine, softened
• 2/3 cup sugar
• 2/3 cup brown sugar
• 1 tsp vanilla
• 2 eggs
• 1 10 oz package dark chocolate and mint morsels

Preheat oven to 325 degrees

Combine four, cocoa, baking soda and salt in a small bowl and set aside. Beat butter and both sugars until creamy. Add vanilla and mix. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by tablespoons onto ungreased cookie sheets.

Bake for 11-13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 4 dozen cookies.

Japanese Fried Rice w/ Pork medallions

this recipe is SOOOO easy and really good!!

2 cups pre-cooked rice (I used half brown rice half white rice)
2 eggs, fried and diced
1 - 2 cups frozen vegetables, cooked
1/2 cup diced onion
2 TBSP butter
2 TBSP soy sauce
pepper and salt

*cook rice and pour into large bowl to cool
*fry (or scramble) eggs, dice and add to bowl
*let vegetables cool, then add to rice, egg mixture and carefully toss together
*Melt the butter in a large frying skillet over med/high heat
*Dump rice mixture into pan, add soy sauce and salt and pepper to taste. Cook for 10-20 minutes, depending on desired crispyness, stirring often.

ENJOY!!

I grilled pork chops, and cut them into chuncks to serve on top, but you could also do cubed ham, chicken or beef :)

Pizza Sauce

I did a little canning on Friday and made pizza sauce with some tomatoes I had!

I am taking it on good recommendation that this is great sauce, since I haven't yet tried it!

But I trust the advice and have made 12 pints already and may do a few more later!

Caramel Apple Dip

Here is another caramel apple dip! I made it all in the microwave and then transferred to my small crock pot to keep it warm on low!

It has a different flavor because it has marshmallows in it, and I will say it turned out quite good! It was easy and yummy, in fact we almost ate the whole thing the first day!

Caramel Apple Dip

(taste of home)

• 1 package (14 ounces) caramels
• 20 large marshmallows (or 2 cups mini marshmallows)
• 1/2 cup butter, melted
• 1/3 cup heavy whipping cream
• apple slices

Place caramels in a microwave safe bowl. Microwave uncovered, on high for 1 minute. (I followed some reviews advice and microwaved the butter with the caramels. It helped the caramels not stick to the bowl. I ended up microwaving it for 1 min. then stirred and then 30 seconds more)

Add marshmallows; microwave for 1 minute or until marshmallows are melted, stirring occasionally. Whisk in cream and stir until combined. Serve with apples and refrigerate leftovers!

Outrageous Peanut Butter Oatmeal Chocolate Chip Skookie

I have had this recipe for a while and finally decided it was time to use it! I found it on the everyday food storage site maybe a year ago and I don't know why I have waited so long to make them! They were super yummy and even made great cookies too!

She described these as a family tradition to make while her boys and husband were at conference meetings. She tops hers with ice-cream and sundae toppings.

We topped ours with whipped cream and caramel and loved every bite! We did share them, because your eyes are usually bigger than your stomach!

Outrageous Peanut Butter Oatmeal Chocolate Chip Skookie

Suzanne Eliason-Utah's Down Home Cook Off Winner

(http://www.everydayfoodstorage.net/)

• 2 cup oats
• 1 1/4 cups flour (she used wheat flour)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup butter
• 1 cup peanut butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs (2 tbsp dehydrated eggs + 1/4 cup water)
• 1 tsp vanilla
• 1 cup (or 2 bars) milk chocolate bar - broken into chip size pieces (we both used chocolate chips)

In a medium bowl combine oats, flour, baking powder, baking soda and salt. In a large bowl, combine butter and peanut butter and mix until smooth. Beat in sugars until well blended. Add eggs and vanilla. Add dry ingredients and mix until well combined. Stir in chocolate pieces and then refrigerate dough for 1 hour or more.

Preheat oven to 375. Spray a Camp Chef Skookie pan (or whatever small pan you have) with cooking spray (if you are just making cookies, make as usual and cook for 8-10 minutes)

Add a handful of dough to pan and press to about 1/2 inch thickness and leaving dough about 1/2 inch from side of pan. You can see from my picture how much the cookie moves, so make sure to follow this direction. Fill your pans and bake for 10-15 minutes or until cookie becomes light golden brown. (She recommended putting your smaller pans onto a cookie sheet)

Top with ice cream, caramel sauce and hot fudge and enjoy!

Blueberry Sour Cream Pancakes

I found this recipe on Sisters cafe and it is definitely a keeper! They were really moist and whipped up really quick for a school breakfast!

Blueberry Sour Cream Pancakes

(www.sisterscafe.blogspot.com)

• 2 cups flour
• 1/4 cup sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 1/2 cups milk
• 1 cup sour cream
• 1/3 cup melted butter
• 1 cup fresh or frozen blueberries

Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream and butter; mix well. Stir into dry ingredients just until blended. Fold in the blueberries.

Pour batter by 1/4 cupfuls onto a greased hot griddle and enjoy!

Peach Preserves

I found this on Allrecipes.com. It had a 5 star rating and I had a bunch of peaches that needed something done to them!

This turned out really good. I tried it warm and thought this would be really good warmed up on vanilla ice-cream and as always good on toast or waffles!

Peach Preserves

(www.allrecipes.com)

• 12 fresh peaches, pitted and chopped
• 4 1/2 cups sugar
• 1 pkg dry pectin

Crush 1 cup of the chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil and cook for about 20 minutes or until peaches become liquid (maybe leaving a few peach chunks!)

Add sugar and bring back to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute.

Remove from heat after 1 minute and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool and store and eat!!!

Slow Cooker Beef Stroganoff

I found this recipe on Jack and Jills kitchen and had to try it! It took me a while to do it, but it was a complete success! Todd loves Beef Stroganoff and I hate to make it! It seems to be a lot of standing at the stove, so when Jill posted this recipe and said how good it was at her house I had to try it!

Even better was when I got mushrooms from Bountiful Basket this last week and had a recipe ready to use them! This was a simple recipe with great flavor and best of all I used my crock pot! I next time will use the low fat cream cheese, not to say it wasn't great with the real deal, but I kept thinking about that whole thing of cream cheese in there!

All I can say is I got a big thumbs up from the hubby and that makes it a keeper for me!

Slow Cooker Beef Stroganoff

• 2 lbs cubed stew meat, cut into smaller pieces
• 2 (10.75 oz) cans cream of mushroom soup
• 1 chopped onion (I cheated and used dry chopped onions)
• 1 tbsp worcestershire sauce
• 1/2 cup water
• 1 packet lipton onion soup mix

Spray your crock pot with non-stick spray and add all the above ingredients. Combine together and cook on LOW for 8 hours or HIGH for 5 hours. (mine seemed to be done about 1 1/2 hours early cooked on low, keep an eye on it in the end)

Just before serving add:

• 8 oz cream cheese (regular or low fat works)
• 1/2 to 1 cup sour cream
• fresh mushrooms - sauted in butter before adding

Serve over wide egg noodles or rice! We did the noodles and really like it that way! The beef came out shredded and I really really liked it that way! YUMMY!

Homemade Cinnamon Bread

I made this cinnamon bread the other day and it was yummy!! It was simpler than cinnamon rolls and helped overcome a craving for the real thing! Next time I may try even making a little glaze to pour over the top of the bread!

If you have a favorite bread recipe, you could skip the bread making part and just see how the cinnamon and sugar part is done and still have super yummy bread (and great breakfast, snack etc. bread at home! It wont last long!)

Homemade Cinnamon Bread

(http://www.thepioneerwoman.com/)

• 1 cup milk
• 6 tblsp butter
• 2 1/2 tsp yeast
• 2 eggs
• 1/3 cups sugar (I might add just a little more next time!)
• 3 1/2 cups flour
• 1 tsp salt
• 1/3 cups sugar
• 2 tbsp cinnamon
• egg and milk mixed together for brushing
• softened butter

Melt 6 tbsp butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not too hot! (very important because you don't want to kill the yeast!) Sprinkle the yeast over the top, stir gently and allow to sit for 10 minutes.

Combine the flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with your paddle atachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch your mixer attachment to the dough hook and mix for about 10 minutes on medium speed. If dough is overly sticky, add a little flour at a time and beat again for 5 minutes.

Place bread in a warm bowl that has been greased. Turn the dough around in it so it is all greased up. Cover with plastic wrap (and spray wrap or my mom always covered with a clean kitchen towel!) and let rise in a warm spot for 2 hours at least!

Turn dough onto a work surface and roll into a rectangle no wider than the loaf pan you are using! (I made 2 loaves with my dough, I think my pans are not as big!) Now do your cinnamon roll thing, smear melted butter on bread and then add cinnamon and sugar, lots of cinnamon and sugar!

Next roll the dough up and make sure to pinch your seams together! Make sure you grease your loaf pans really well. My bread leaked a little and it was hard to get the loaf out! Place dough seam side down into pan and then cover and let rise for 2 hours!

Preheat oven to 350 degrees.

Mix a little egg with milk and when done rising, brush this mixture on the bread! This makes a great golden brown crust! Bake for 40 minutes on a middle/lower rack in the oven (my bread took about 30 minutes, so keep an eye on it!) Remove from pan and allow bread to cool!

Eat this yummy bread warm out of the oven, as yummy toast or even make french toast with it!