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
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.
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 🙂
As you will learn, I love ANYTHING cake batter! I’m so obsessed.. So of course I probably have almost all the cake batter recipes on Pinterest. This is my favorite one I have come across and I seriously make it all the time! It’s fast, easy and simple.
Funfetti Cake Batter Blondies
1 box yellow cake mix
¼ cup canola oil
1 egg, beaten
½ cup milk
¼ cup rainbow sprinkles
½ cup white chocolate chips
Preheat oven to 350 degrees. Combine cake mix, sprinkles, white chocolate chips, oil, egg, and milk in a bowl until the batter is just combined.
Place the batter in a greased 8×8 inch pan. The batter will be thick almost like cookie dough. Bake for 20 minutes or until the edges are slightly golden.
Let them cool for about 20 minutes so the gooey center can set.
*when I make this, I cook it longer because it doesn’t brown on the edges for quite a while. But make SURE you let it set before serving.
I got this recipe from http://therecipecritic.com/2014/01/funfetti-cake-batter-blondies/