Pumpkin dump bread

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.

Ingredients
1c. oil
4 eggs
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

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Mini chicken pot pies

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

Ingredients:
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.