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.