I love October. Have I mentioned that?? Weather, food, colors, Halloween….. AND PUMPKIN; if you haven’t noticed from my last post. I love pumpkin and here is pumpkin bread. Moist, soft pumpkin bread. The recipe makes THREE loaves, and as much as I know I could eat all three pans, I shared the goodness with my neighbors. The recipe is so easy, dump ALL ingredients in and mix, then put in three bread pans and bake. I got the recipe from http://www.moritzfineblogdesigns.com/2013/10/pumpkin-dump-bread-easy-kids-make/#_a5y_p=2415064.
1 can (15oz) pumpkin
1 c. nuts (optional)
1 c. raisins (optional)
3 c. sugar
3.5 c. flour
1 tsp. nutmeg
1 tsp. cinnamon
2 tsp. baking soda
(**i used pumpkin pie spice instead of nutmeg and cinnamon, and didn’t use nuts or raisins)
Dump all ingredients to a large bowl.
Mix on medium speed for 2 min. or until well blended.
Pour into 3 greased and floured bread pans.
Bake 1 hour at 350 degrees.
Cool slightly and wrap in saran wrap to keep moist.
– See more at: http://www.moritzfineblogdesigns.com/2013/10/pumpkin-dump-bread-easy-kids-make/#_a5y_p=2415064
Ok guys. Beware. You’re about to find your favorite French toast right here. It’s so good. It’s sweet, pumpkin-y, everything you would want in pumpkin French toast. I got this recipe from http://www.foodboum.com. This is FOR SURE going in my recipe book.
3/4 cup milk
1/2 cup pumpkin puree
2 Tbsp packed light-brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1 tbsp pumpkin pie spice
9 slices French toast bread (I got a lot more than 9 slices)
Butter, for griddle
Whisk all ingredients together and dunk break in mixture and put it on the griddle.
I fed 5 people two pieces each and had extra batter to spare.
Today was a good day for food, bad day for my 16 month old daughter who, came down with the flu at 2am and threw up in bed and all over herself every 2 hours. She’s so tough though, she didn’t cry once. My boyfriend offered to cook his new favorite meatloaf cupcakes. All it is, is meatloaf stuffed in a muffin tin and then topped with mashed potatoes. So good. For dessert, I baked Two Ingredient Pumpkin Brownies. So good also! A big hit. I got the recipe from http://www.familyfreshmeals.com/2013/10/two-ingredient-easy-pumpkin-brownies.html.
1 (19.5 ounce) box brownie mix
1 (15 ounce) can pumpkin
1. Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray or line with parchment paper.
2. In a large bowl, mix together brownie mix and pumpkin until combined and smooth.
3. Pour batter into your pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Mine turned out really thin. I think it was my brownie mix that included a herseys syrup.
If you want a two ingredient dish that everyone devours, read on. This is the easiest, most simple crockpot dish ever. Bag of frozen meatballs and a bottle of bbq sauce. I double it cause I’m feeding 5 (with three men included!). Throw it in the crockpot and stir! Cook a few hours till done. I threw it in around 11am on low and they will be so ready around 5 or 6pm for dinner! Served with French bread
This recipe really made me mad. I followed all the directions and they did not turn out right! They dough wasn’t done, I couldn’t flatten the biscuits well enough AND couldn’t pinch them closed. But I tried. They tasted pretty good (minus the dough wasn’t done..). Anyway, I got the recipe from http://fabulesslyfrugal.com/mini-chicken-pot-pie-recipe/#_a5y_p=2500445
2 Cups Green Giant™ frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Had this for breakfast. Again, forgot to document my work. This was so simple, just took some time in the oven. I got the recipe from http://doughmesstic.com/2012/12/29/cheesy-potato-breakfast-casserole/.
1 lb cooked Italian sausage
1 yellow onion, chopped/sautéed
1/2 c milk
20 oz diced, frozen hash browns
8 oz shredded cheese
Salt and pepper to taste
Preheat oven to 350F. Prepare sausage and onions. Mix together all ingredients in large bowl and dump in a greased 9×13 pan. Bake for 35 min, then add cheese and bake another 8 min. Let sit 15 min before serving.
I keep forgetting to take pics of my food I make. GRR. Anyway, last night I made cheeseburger sliders! Omg they were so good. Way thicker than they were supposed to, but good all the same. I got the recipe from http://onecreativecat.blogspot.com/2014/02/pinterest-win.html?m=1.
2 lb ground beef
3/4 c Italian bread crumbs
Salt and pepper to taste
Sliced Colby jack cheese
Preheat oven to 400F. Mix together first three ingredients and then press into greased 9×13 pan. Bake 30 min, add cheese in last min to melt. Cut into roll sized pieces and enjoy!
It was a hit with the family, everyone enjoyed some! Even the dog 🙂