Lion House Pumpkin Bread

Oh my, wow! If you are looking for a very moist, very dense, cake-like and by far the YUMMIEST pumpkin bread EVER....look no further!!!! This bread was so yummy. It made two large loaves, and it is so filling too. Two of my nieces were selling their ward's (church congregation) cookbook as a fundraiser for their Girl's Camp a few months ago, and I bought one. I have been having too much fun going through it and tabbing all of the recipes I want to try. There are SO many good ones!!! Enjoy this pumpkin bread recipe I found in it!!!

Lion House Pumpkin Bread
submitted by Camille
from Bon Appetit Winchester/Santa Rosa Ward Cookbook

1 1/3 cups vegetable oil
5 eggs
1 (16oz) can pumpkin
2 cups flour
2 cups sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda
2 (3-4 oz) pkg vanilla pudding mix (regular or instant okay)

Preheat oven to 350 degree's. Mix oil, eggs, and pumpkin in a mixing bowl and beat well. Sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix. Pour into 2 large, greased loaf pans. Bake for 1 hour. Makes 2 loaves.

Dorito Dip

 I have made this dip a few times now. It is always a big hit, and it is healthy too!!! I am a Nacho Cheese Dorito lover myself, and I never dreamed of ever dipping my Dorito in anything as I think they are the bee's knees by themselves...... BUT, this dip changed my thinking! This dip is so good that you can eat it by the spoonful (as did one of my girlfriends!!!), but the cheesy Doritos taste really good with it! This is a perfect recipe for an appetizer for a football party.....or just for your own enjoyment. I won't judge. : )

Dorito Dip
submitted by Camille
from Favorite Family Recipes

Ingredients

• 1 (24 oz)canister cottage cheese
• 2 tomatoes, diced
• 2 avocados, diced
• 1/2 c. canned corn, drained
• 3 green onions, chopped
• 1/2 tsp. garlic powder
• salt and pepper to taste
• 
  

Instructions

• Spoon cottage cheese into a medium-sized bowl. Fold in remaining ingredients until well combined. Serve with Doritos.

Slow Cooker Corn and Crab Chowder

We are not a fish eating household. I occasionally like salmon, and a couple of us like shrimp, but other then that, no fish here. I have always loved a good crap dip, though! So when I found this chowder recipe, I knew I had to try it. My 12 year old daughter and I LOVED it. I froze the leftovers into individual servings for us to have for lunch later in the week, and it froze very well!!!

Slow Cooker Corn and Crab Chowder
submitted by Camille
adapted from July 2010 Family Circle Magazine

Ingredients

2 cans (14.5 oz each) chicken broth
1/2 lb potatoes, peeled and diced
1 cup carrots, cut into 1/4 pieces
1 medium sized onion, chopped
2 ribs celery, trimmed and diced
couple of sprinkles of Thyme
1/4 tsp Old Bay seasoning
3 ears corn on cob, husks removed
1 sweet red pepper, seeded and diced
1 can (12 oz) evaporated milk
2 Tbsp cornstarch
1/4 tsp salt
8 oz container of pasteurized crab claw meat

1. Combine chicken broth, potatoes, carrots, onion, celery, thyme, and Old Bay in a large slow cooker. Place corn on the cob on top of the vegetables. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. In a bowl, stir together red pepper, evaporated milk, cornstarch and salt.
3. Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on either HIGH or LOW for 1 hour.
4. Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels and crabmeat into soup and heat through. Serve warm.

Peanut Butter Chocolate Chip Cookies

I have a love/hate relationship with baking cookies at home.There is truly no better tasting cookie then a home baked one!!!! Am I right?!?! But.....B.U.T. 2 words. Cookie dough. Seriously, that stuff is going to be the death of me. I LOVE cookie dough! Really, I do.
But on to these cookies. These were phenomenal!!!! Such a perfect combination of peanut butter and chocolate, and they are soft and chewy!! My favorite way to have a cookie!

Peanut Butter Chocolate Chip Cookies
submitted by Camille
adapted from The Freckled Fox

Ingredients:  
- 2/3 cup peanut butter
- 1 cup butter softened
- 1 cup white sugar
- 1 cup packed dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 egg
- 2 teaspoon vanilla
 -2 1/2 cups flour
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
 
Method:
Preheat the oven to 375 degrees. In a medium mixing bowl blend peanut butter and butter together on high till they're well blended and smooth. Add in sugars, baking soda and powder and beat until just combined. Next beat in the egg, vanilla, and than add in the flour a little at a time till it is all mixed well, remembering to scrape the sides of the bowl. Gently and slowly beat in as many chocolate chip as you desire. 
Shape dough into medium-small balls, and place them about 2 inches away from each other on your non-greased baking sheet. Bake for 7-9 minutes, or till you can see slight golden browning on the edges. Transfer to a wire rack to keep the bottoms from cooking and to cool. 

Funfetti Gooey Bars

My boys love to look through my Dessert board on Pinterest and pick out all the yummy things they want me to make for them, (or help make with me). After looking one day my 10 year old son begged me to make these yummy cake bars. They were a hit and didn't last long around this house!

Funfetti Gooey Bars
(from Crazy for Crust)
submitted by Michelle


1 yellow cake mix
1 stick (1/2 cup) butter, softened
1 egg
2/3 cup sprinkles, divided
1/2 cup (from a 14 ounce can) sweetened condensed milk
1 cup white chocolate chips

 Instructions:
 Preheat oven to 350 degrees. Line a 9x9” pan with foil and spray liberally with cooking spray. Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment. Mix until a thick dough forms. Add 1/3 cup sprinkles and stir until incorporated. Press about 2/3 of the dough into the bottom of the prepared pan. Sprinkle with white chocolate chips and remaining 1/3 cup sprinkles. Pour sweetened condensed milk over the top. Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten. Bake bars for about 30 minutes, or until they just begin to brown. Cool completely before slicing, otherwise the mixture will be too gooey to cut.

Rosemary Chicken Pasta

Now that school is in full blown session, I am on the search for new, easy, yummy dinners. This one was all of that, plus I really liked the rosemary flavor in the cream sauce!! So yummy!! This was so easy to prepare... like less then 30 minutes! Love that! I used alot less of the butter then the recipe called for.... I normally do that with recipes. I don't like using too much butter. If there was a difference, we couldn't tell. It still tasted fabulous.

Rosemary Chicken Pasta
submitted by Camille
adapted from Thirty Handmade Days

Ingredients

•  3-4 Tblsp butter
• 3 chicken breasts, cubed
• 1/2 carton of fresh rosemary or 2 Tbsp of dried rosemary
• 2 cloves garlic, minced
• 1 pt. whipping cream
• 1 1/2 tsp. cornstarch
• 1/2 tsp salt
• 1 package bow tie pasta

Instructions

1. Cook bow tie pasta according to directions.
2. While cooking, prepare the chicken and sauce.
3. Saute chicken in butter, garlic and rosemary.
4. When the chicken is cooked, add whipping cream, cornstarch and salt.
5. Simmer on low heat.
6. The sauce will begin to bubble and thicken- stir frequently.
7. After sauce is to desired thickness, decrease temperature until the noodles are ready.
8. Top over bow tie pasta and enjoy.

Fresh Lime Freeze

 When my twin sister and I were 14, and then when we were 15, we got to spend the summers in Wyoming. LOTS a great memories! One of the things I discovered on one of our summer trips were Lime Freezes! Seriously, SO. GOOD. So, when I discovered this little recipe, I had to try it. WOW! It was delicious, and brought back so many memories of summertime in Wyoming. You have to try this one.

Oh yes, and as a side note, I ALWAYS start to spell Wyoming....Whyoming. Every. single. time. I know it's not right, but that is what my brain tells my hand to type or write.

 Fresh Lime Freeze
submitted by Camille
from Eye Like Food

ingredients:

~a good quality vanilla ice cream

clear soda (sprite, 7up, generic works too)

ice

1 tsp. vanilla per batch

lots of rolled limes

green dye (optional. As you can see, I chose not to use the green dye. They still tasted fantastic!!!)

* fill your blender with ice cream. gradually add soda. squeeze in a couple limes and lots of ice.

*blend well.

there isn't an exact measurement to these- you just want them to end up thick and sour. you'll find the perfect concoction.

Marshmallow Brownies

First off can I just say it is a pet peeve of mine when people spell Marshmallow "Marshmellow"?? It totally bugs big time. Anyhow....

I totally loved these brownies! My hubs wasn't as crazy about them, he doesn't like frosting on his brownies. I love it. The kids and I happily gobbled them up. I thought they were even better the next day after getting a little crunchy on the top. So good.

Marshmallow Brownies
(from Six Sisters Stuff)
submitted by Michelle


1 c. margarine
2 c. sugar
1/3 c. cocoa
4 eggs
1 1/2 c. flour
1 tsp. salt
2 tsp. vanilla
Soften margarine and blend in 2 cups sugar and cocoa. Beat together and add 4 eggs, one at a time. Add flour, salt and vanilla. Spread on large (10x15x1 inch) greased cookie sheet. Bake 25 minutes at 350. Remove from oven and cover entire top with 1 package of miniature marshmallows. Return to oven for 3 minutes, until soft and puffy. Cool and frost with chocolate frosting. Chocolate Frosting: 1 stick margarine (1/2 c.), softened 1/4 cup milk 1-2 tsp vanilla (depending on your taste) 3 tablespoons of cocoa 2-3 cups of powdered sugar Mix all ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.

Strawberry Crisp

I made this DELICIOUS strawberry crisp about a week ago. I know I have mentioned many times how much I LOVE crisp's. And this strawberry crisp was a perfect summer treat!!! To me, crisp's are best served while warm with a scoop of vanilla ice cream. YUM.
Is there anything that screams summer more then a yummy berry dessert?!?! Okay.....maybe s'mores do.....and ice cream.....and BBQ's.....and fresh watermelon.....but really, this was a fun treat on a summer night!!!!

 Strawberry Crisp
submitted by Camille
adapted from Sugar and Spice


Filling:
•4-5 cups (this was about 2-2 1/2 lbs for me) strawberries, hulled and halved lengthwise
•1/2 cup sugar

Topping:
•1 cup all-purpose flour
•1/2 cup rolled oats (I have used all kinds of oats with my crisp's. I used quick oats this time, and it came out great!!)
•1/3 cup  sugar
•1/3 cup  firmly packed golden brown sugar
•1/2 teaspoon ground cinnamon
•1/4 teaspoon salt
•1/2 cup (1 stick) unsalted butter, melted


Directions:
1.Position a rack in the middle of the oven, and preheat to 350 degrees F. Have ready a greased 2.5 quart ceramic or glass pie dish or baking dish.


2. For the Filling: In a large bowl stir together the strawberries and sugar until well mixed. Pour into the baking dish, and set aside.


3. For the Topping: In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling.


4. Bake the crisp until the juices are bubbling, and the topping is golden brown, this was about 30-35 minutes for me. Transfer to a wire rack, and let cool for 10 minutes. Serve warm.


Note: The crisp can be cooled, covered with plastic wrap and stored at room temperature for up to 2 days. Rewarm in a 250-degree F oven for 15 minutes before serving. Preferably with a substantial scoop of vanilla ice cream.

Chicken Stuffing Bake

I can't believe I have never blogged this dish. We have been making it for years, and it is one of my many "go-to make a dinner in a pinch" recipes. I try to steer away from things that have condensed soup mix, but when you are in a hurry, it is MUCH healthier then eating fast-food!!!! Plus, everyone in this house likes it!!!! It is cheap too, and it is usually all ingredients I have on hand. A win-win all around!

Chicken Stuffing Bake
submitted by Camille

1 pkg. (6oz) Stuffing mix
1-1 1/2 lbs of chicken. Can use either boneless, or bone in. We prefer bone-in thighs.
1 can (10 3/4 oz) condensed cream of mushroom soup
1/3 cup sour cream or milk (we have used both and like them both ways. The sour cream just makes it thicker and creamy. The milk makes it spread more easily, and is thinner.)

Toss contents of stuffing mix, and 1 2/3 cups water together. Set aside.
Place chicken in a 9x13 inch pan.  Mix soup and sour cream (or milk) and pour over chicken. Spoon stuffing evenly over top.
Bake at 375 degree's for 35 minutes or until chicken is no longer pink and cooked through.

Chocolate Chip Cookie Bliss

These cookies were outstanding! I mean, who doesn't love a good chocolate Chip cookie?? Not that it is hard to do when sugar is involved, but all of my kids gave this a 10. As well as the Hubs and I.

This recipe calls for overnight refrigeration, and then some freezing, so plan accordingly. :)

Chocolate Chip Cookie Bliss
(from The Red Headed Hostess)
submitted by Michelle




1 cup shortening
2 sticks butter at room temperature
1 cup sugar
1 1/2 cups brown sugar
Cream together till light and fluffy

 Add to the mixture
2 extra large eggs
2 teaspoons vanilla

 Mix in a separate bowl, sift together:
 4 cups of flour
 1 teaspoon salt
 2 teaspoons baking soda
 Add a cup at a time to the mixture

Add your chocolate chips

 Refrigerate till chilled.  Roll into balls.  Put into plastic bag and freeze.  Heat oven to 375.  Bake 8-12 minutes or until they start to brown.  Let set on cookie sheet. Enjoy!

Buttermilk Pancakes with Amazing Buttermilk Syrup

I think I have mentioned this before, but the older I get the more I totally LOVE pancakes! And homemade ones and homemade syrup are the best kind. We regularly have what we call "Upside dinner" or "Breakfast dinner" or "Brinner" = Breakfast for dinner. One of our family's faves.

Buttermilk Pancakes with Amazing Buttermilk Syrup
(from Chef in Traing)
submitted by Michelle


INGREDIENTS
 2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
2 eggs
3 cups buttermilk
4 Tbsp. butter melted . .

AMAZING BUTTERMILK SYRUP
1/2 cup butter
3/4 cup sugar
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla

INSTRUCTIONS
 In a large bowl, sift flour baking powder, baking soda, salt and sugar together. Add eggs, buttermilk and melted butter. Whisk until well combined. Cook on skillet or griddle until golden brown on both sides.
To make syrup: Combine butter, sugar and buttermilk in a medium saucepan over medium heat until sugar completely dissolves. Then remove from heat and add baking soda and vanilla. Stir to combine. Syrup will foam up, but that is part of what makes it SO incredible. Don't be alarmed by that.

Blueberry Crumble Bars

My Hubs loves fruit dessert dishes. Especially cobblers. So when I saw this Blueberry Crumble recipe I knew I needed to make it for him.I normally am not a huge fan of Fruit goodies, but this dessert I will make an exception for! And it makes a good breakfast, too, not that i would know or anything....

Blueberry Crumble Bars
(from The Sisters Cafe)
submitted by Michelle


Ingredients
1 3/4 cup Quaker Oats, uncooked (quick or old-fashioned)
1-1/2 cup all-purpose flour
3/4 cup brown sugar, firmly packed
1/2 cup chopped nuts (I left out the nuts)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter; melted
2 cups fresh or frozen blueberries
1/2 cup granulated sugar
3 tablespoons water
2 tablespoons cornstarch
2 teaspoons lemon juice

 Heat oven to 350 F and grease an 11×7-inch baking pan Combine oats, flour, brown sugar, nuts, baking soda and salt Add butter, mixing until crumbly. Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish. Bake 10 minutes. Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water in medium saucepan. Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally. Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened. Spread over partially baked base to within 1/4 inch of edge; sprinkle with reserved oat mixture. Press topping down into blueberries slightly. Bake 18 to 20 minutes or until topping is golden brown. Cool on wire rack; cut into bars. Store tightly covered.

Baked Asparagus

I found this on Pinterest a few months ago and knew I had to try it. There was no link to it. I did adapt it to my likes. This was so super simple and easy and yummy. I have actually made it a handful of times already. One time I forgot to turn the timer on but thankfully remembered before it got charred. Both the Hubs and I loved the result of crispier Asparagus! Try it out sometime, it kinda tasted like it had been on the grill.

Baked Asparagus
recipe adapted by Michelle

Asparagus
Olive Oil
Salt
Pepper

 Season with olive oil, salt, pepper. Spread out on baking sheet. Bake 350 10-15 minutes. Enjoy!

Oreo Layer Dessert

This dessert was given a 5 star rating by everyone in my family. It was so good!  I had a love/hate relationship with the fact that it wasn't a heavy dish. I loved it because it didn't sit like a brick in my stomach. I hated it because it made me keep eating and eating eating it!

Oreo Layer Dessert
submitted by Michelle
(from House 344)



1 pkg of regular Oreos
1/2 c. of butter
1 lg box of instant chocolate pudding
2-8 oz cool whips
8 oz. of cream cheese, softened
1 c. powdered sugar

 Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin. Save a 1/2 c. to sprinkle on top of dessert when it's done. Pour remaining crumbs in a 13x9 pan. Melt butter and pour into crumb mix. Stir it up good and press crumbs in bottom of pan to make a crust. Make chocolate pudding according to package directions and let it setup in the fridge. In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix. Then fold in 1-8 oz thing of cool whip. Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top. Cover and refridgerate until ready to serve.

Penne with Pumpkin and Sausage

I found this recipe on the back of a box of pasta a few month ago. I finally made it last night, and boy was it so savory and delicious!! We all loved it, and it is already on the menu for dinner next week!!!

Penne with Pumpkin and Sausage
submitted by Camille

12 oz whole wheat Penne
1 lb ground Italian Sausage
1 Tbsp Olive Oil
2 Shallots, finely chopped
4 Garlic cloves, minced
1 cup low sodium Chicken Broth
12oz Pumpkin Puree
1/2 cup Heavy Cream
1/2 tsp Crushed Red Pepper Flakes
Pink Ground Cinnamon
Salt and Pepper to taste
Grated Romano Cheese

1. Cook pasta to al dente, accortding to package directions. Drain and set aside.
2. In a medium skillet brown sausage and set aside.
3. In a skillet, over medium heat, add oil and saute shallots and garlic for 3 minutes.
4. Sit in chicken broth, pumpkin, cream, crushed red pepper, cinnamon, salt and pepper.
5. Reduce heat and simmer 8-10 minutes to thicken.
6. Stir in cooked penne and sausage.
7. Serve hot with grated Romano Cheese.

Cilantro Lime Chicken Rice Bake

Another delicious Pinterest find!!! We all loved this dish! Some of us liked it with the dressing on it, some of us liked it without the dressing. But, either way, we ALL LOVED this dish!!! It wasn't hard, but it is time consuming...just a heads up :) As you know, I adore Cilantro and Lime!!!! So good!!!!!

Cilantro Lime Chicken Rice Bake
submitted by Camille
(from Sugar Baby Boutique)

Cilantro Lime Chicken Marinade (for 4 chicken breasts)
-3/4 c vegtable oil
-Juice and zest of 2 limes
-2 cloves garlic -2 tsp sugar
-1/2 tsp salt -1/4 tsp black pepper
-1/2 C finely chopped cilantro
Put everything (minus the chicken) in blender to chop it up.
Marinate Chicken at least 4 hours, or even overnight. Now is a good time to make the Creamy Tomatillo Dressing since it has to sit in the fridge for a couple of hours.  

  Cilantro Lime Rice
-1 cup uncooked rice
-1 can chicken broth
-1 cup water
-2 cloves garlic, minced
-1 Tbls freshly squeezed lime juice
-2 tsp sugar
-3 Tbls finely chopped cilantro
* I throw the rice, broth, water, garlic & some lime juice into a rice cooker and let it cook. While it’s cooking I mix the sugar, lime juice & cilantro in a bowl. When rice is finished fluff the rice while mixing the sugar mixture into the rice.

Creamy Tomatillo Dressing
-1 batch prepared Ranch Buttermilk Dressing
-3-5 tomatillos (quartered)
-1 handful of cilantro
-1 jalapeno (optional)
-juice of 1 lime
-salt & pepper to taste
*Blend all ingredients in blender and chill for 2 hours before serving.
*This ranch is for drizzling on top of each slice of casserole after it's been cooked right before serving.

-Sour cream for 3rd layer (I use almost a whole small container of sour cream)

 **To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, mango salsa (we buy prepared from deli), cover the top with shredded pepper-jack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!