Pumpkin Bread

This bread is so, so yummy!

Pumpkin Bread
(submitted by Michelle)

2/3 cup butter
4 eggs
2/3 cup water
2 tsp. baking soda
1/2 tsp. baking powder
1tsp. nutmeg
2 2/3 cup sugar
1 (16 oz.) pumpkin
3 1/3 cup flour
1 1/4 tsp. salt
1 tsp. cinnamon

Heat oven to 350. Grease 2 large loaf pans. In a large bowl, cream butter and sugar until fluffy. Stir in eggs, pumpkin, and water. Blend in flour, baking soda, salt, baking powder and spices. Bake about 70 minutes.

Apple Carrot Muffins

These were so good and moist. They freeze really well, too. I doubled the batch and froze most of them and just pull out a few and thaw on the counter top (if I have time) or in the microwave. The boys love them for breakfast or after-school snack.


Apple Carrot Muffins
(submitted by Michelle)
from Sisters Cafe

2 c. flour
1 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
1 c. oil
2 c. shredded carrots
1 lg. apple shredded
2 tsp. vanilla
½ c. raisins
3 eggs

Mix dry ingredients together. Then add remaining and mix. Fill muffin tins 2/3 full. Bake at 350° for 20-25 minutes. Makes 18 muffins.

Andes Creme de Menthe Chunk Cookies

Made these delicious cookies for a cookie exchange I went to this week. They were sooooo yummy!!! I love the combination of chocolate and mint!! Yummy, YUM!!

Andes Creme de Menthe Chunk Cookies

submitted by Camille
(from Sisters Cafe)

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla extract
2 eggs
1 package (10oz) Andes Creme de Menthe Baking Chips (I couldn't find these, so I just bought 2 packages of the candies and broke them up into small chunks. They turned out great!!)
2 2/3 cups flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips and then flour. Chill approximately one hour in refrigerator. Measure out approximately 1 oz of dough. Form ball and slightly flatten. Raise oven rack one level above middle and bake on non-stick baking pans (I didn't do the last two sentences. I just baked them like regular cookies b/c I forgot, but they still turned out perfect). Bake at 350 for approximately 8-10 minutes. Cool on pans for two minutes before removing. Makes about 4 dozen cookies.

Sweet Citrus Chicken

This is one of my family's favorite dishes (we have alot of favorites!!! LOL!!!) It is very quick and easy to make. It's a great week night meal!!

Sweet Citrus Chicken
submitted by Camille


1-2/3 cups hot water
1 pkg. (6 oz.) Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/2-inch thickness
2/3 cup orange juice
1/3 cup firmly packed brown sugar
3 Tbsp. butter or margarine, melted

PREHEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.

PLACE chicken in 13x9-inch baking dish. Mix juice, sugar and butter until well blended; pour over chicken. Top with prepared stuffing.

BAKE 30 min. or until chicken is cooked through (170ºF).

Country Apple Cake w/ Caramel Sauce

I have been wanting to make this recipe ever since my friend gave it to me last year. It is the perfect fall recipe!!! And since we had perfect fall weather this weekend, I had to make it!!! This cake is soooo moist, and so yummy!!! Thanks for the recipe JoElle!!!!

Country Apple Cake w/ Caramel Sauce
submitted by Camille
(a recipe from my friend JoElle)

2 Tbsp oil
1 egg
1 pkg yellow cake mix
3 cups apple pie filling (from two 21 oz. cans)
2 tsp. cinnamon
1/2 tsp nutmeg
1/2 cup chopped walnuts (optional)

Sauce:
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter
1/2 cup whipping cream
1 tsp. vanilla

Heat oven to 325. Spray 9x13 pan with Pam. In large bowl, combine oil and egg; beat well. Add cake mix, filling, cinnamon and nutmeg. Stir until moistened. Stir in walnuts. Spread evenly into pan. Bake 45-55 minutes. Cool 30 minutes.

In medium saucepan, mix sugars, butter and cream. Bring to boil, stirring occasionally. Remove from heat; stir in vanilla. To serve, cut warm cake into squares and top each piece with warm sauce. If desired can top with ice cream or whipped cream.

Chicken and Corn Chowder with Sweet Potatoes

Such a delicious Chowder!!! Made this last Saturday night for dinner with some corn muffins. Perfect meal for the stormy/rainy weather we had!!!

Chicken and Corn Chowder with Sweet Potatoes
submitted by Camille
(from My Kitchen Cafe)
3 cups whole milk (we only drink 1% milk in our house, that's what I used and I thought it turned out just fine!!!)
1 cup yellow corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.