Turtle Chips

Super yummy, fun, and easy to make. The kids loved them. 

 Turtle Chips 

- 11 ounces ridged potato chips

- 14 ounce pkg caramels

- 1/3 cup heavy whipping cream 

-  12 ounce pkg milk chocolate chips

- 2 Tbsp shorting (I used coconut oil)

- 1 cup finely chopped pecans (we did not add these as we don't like pecans. It still tasted great!)

Arrange whole potato chips in a single layer on a cookie sheet. In a saucepan, combine caramels and cream. Heat and stir on low heat until caramels are melted. Drizzle over chips.

In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over the caramel mixture; sprinkle with pecans. Serve immediately. 

Best Chocolate Chip Cookies

 I think I may have found a new favorite chocolate chip cookie recipe. I have made it at least six times now since I found it last fall, and they are devoured each time! I even made them for my Aunt and cousin who were visiting last week and they loved them and needed the recipe, too.

*I do not add the walnuts

Best Chocolate Chip Cookies

submitted by Michelle

from allrecipes.com

Ingredients 

1 cup butter, softened 

1 cup white sugar 

 1 cup packed brown sugar 

 2 eggs 

 2 teaspoons vanilla extract 

 1 teaspoon baking soda 

 2 teaspoons hot water 

 ½ teaspoon salt 

 3 cups all-purpose flour 

 2 cups semisweet chocolate chips 

 1 cup chopped walnuts

Directions

Gather your ingredients, making sure your butter is softened, and your eggs are room temperature. Preheat the oven to 350 degrees F (175 degrees C). 

Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. 

Beat in eggs, one at a time, then stir in vanilla. 

Dissolve baking soda in hot water. Add to batter along with salt. 

Stir in flour, chocolate chips, and walnuts (*I do not add walnuts). 

Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. 

Bake in the preheated oven until edges are nicely browned, about 10 minutes. 

Cool on the baking sheets briefly before removing to a wire rack to cool completely. 

Store in an airtight container or serve immediately and enjoy!

Halloween Rice Crispy Treats

I had leftover candy corn and reece's piece's from making my Monster Munch and had my 6 year old wanting to help make a treat for FHE. I wondered if I could throw it all into a rice crispy treat. After a search on Pinterest I saw many different recipe's that had done something similar, but with M&M's instead of Reese's Piece's. I came up with my own recipe and we all loved it!The combined flavor of it all was amazing. We think it might win over our favorite Monster Munch!

Halloween Rice Crispy Treats
submitted by Michelle

3 tablespoons butter
4 cups mini marshmallows
6 cups Crispy Rice Cereal
1 cup Reece's Piece's
3/4 - 1 cup Candy Corn
extra 1/2 cup of mini marshmallows

Melt the butter in a medium pan on medium heat. Add mini marshmallows, stir until they are completely melted. Turn off the heat. Add the Crispy Rice Cereal and mix until the cereal is completely coated with the marshmallow mixture. Then add Reece's Piece's, Candy Corn, and extra mini marshmallow's and mix until combined. Spoon into a 9×11″ shallow pan. Press down into the pan. Allow to cool. Cut into squares and serve.

Oreo and Peanut Butter Brownie Cakes

These were seriously AMAZING!!! My Hubs and I could not stop eating them! And super easy to make, too. My kids loved helping spread the peanut butter on the Oreo's. All 7 of of us gave it 5 stars!

Oreo and Peanut Butter Brownie Cakes
submitted by Michelle
(recipe from Picky Palate)


1 box brownie mix, 8×8 inch size
24 Oreo Cookies
1/2 cup creamy peanut butter

 1. Preheat oven to 350 degrees F. and line a 12 muffin cup baker with paper liners.

 2. Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Spoon 2 Tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings

No Bake Avalanche Cookies

Have you ever had an Avalanche bar? If not you need to try them asap! So yummy. These cookies were almost as good as the bars. And so easy to make.

No Bake Avalanche Cookies
submitted by Michelle


Ingredients 

2 cups Crispy Rice cereal
1 cup mini marshmallows
1/2 cup creamy peanut butter
1 lb white chocolate
*optional – 1/4 cup mini chocolate chips to sprinkle on top

Instructions 

Line 2 baking sheets with parchment paper, set aside. Mix cereal and marshmallows in a large bowl. Set aside. Melt white chocolate and peanut butter together in a double boiler. I prefer using a double boiler for melting white chocolate so it will melt slow and smooth, but if you prefer the microwave, you can do it that way too. Once the white chocolate is melted pour it over the cereal mixture and stir until completely coated. Drop using a tablespoon onto the lined pans. Sprinkle with mini chocolate chips, if desired. Place in refrigerators until chocolate is set.
Note: store airtight for up to 5 days in a cool place. You don’t have to refrigerate these, but if they are kept in a warm place they could become sticky.

Oatmeal Chocolate Chip Peanut Butter Bars

Oh were these so good! I am fast becoming more of a "cookie bar" fan than I am a "cookie" fan. Can you believe that?! The peanut butter chips with the chocolate chips with the oatmeal cookie was a perfect combo. Plus, it was so quick to make.
 Love.

Oatmeal Chocolate Chip Peanut Butter Bars
submitted by Camille

1 1/2 cups flour
3/4 tsp baking soda
1/4 tsp salt
1 cup oatmeal (old fashioned or quick oats work just fine)
1/2 cup (1 stick) butter, softened
1/3 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla
1 egg
1 egg yolk
1 cup peanut butter chips
1 cup chocolate chips (semisweet or milk chocolate work)

Preheat over to 350 degree's. Prepare a 9x13 inch pan and set aside.
In a medium bowl, mix together flour, baking soda, salt, and oatmeal. In a large bowl, cream together butter and sugars. Add in the vanilla, egg, and egg yolk. Mix well. Add the dry ingredients to the wet ingredients and mix until combined. Add half the peanut butter chips and half of the chocolate chips. Mix to combine.
Press cookie dough mixture into prepared pan. Sprinkle remaining peanut butter chips and chocolate chips on top. Bake in oven for 16-20 min., or until lightly browned on the edges. Do not over bake as that will dry out the bars! Let the bars cool in the pan 20-30 minutes before cutting them into bars.
Enjoy!!!!

Buckeye Brownies

I made these as a FHE treat recently and we all loved them! My husband makes Buckeyes every Christmas that are amazing and he was a bit worried these wouldn't turn out as good as the ones he makes, but they were delicious! Definitely worth making.

Buckeye Brownies
submitted by Michelle
(from Flavors by Four)


Ingredients:
1 box of brownie mix, made according to back of box
1 cup creamy peanut butter
1/2 cup softened butter
4 cups powdered sugar
2 tbsp milk, as needed
1/2 cup heavy cream
6 ounces semisweet chocolate chips


Prepare the brownies according to the directions on the box or according to your own recipe. Allow cooked brownies to cool completely. In the bowl of a stand mixer, beat together the peanut butter, butter and powdered sugar until well combined and smooth. The mixture should be thick, but you can add a tablespoon or two of milk if needed so that you can spread the mixture on top of the brownies. Heat the cream in the microwave for about 30 seconds or until it just begins to boil. Remove from heat and pour over the chocolate chips. Whisk until the chocolate is melted and it all comes together and becomes very shiny. Allow to cool for 10 minutes and then pour over the peanut butter and brownie layers. Smooth the chocolate layer and then place the brownies in the refrigerator for at least an hour. Cut into small pieces.

Heavenly Blueberry and Cream Angel Dessert

I made this delicious dessert for my birthday treat last week, and it was amazing! This isn't the best picture, but I just have to put this recipe up on here so I can make it again soon.

Heavenly Blueberry and Cream Angel Dessert

submitted by Michelle

(from Mels Kitchen Cafe)

Blueberry Filling:
12 ounces frozen blueberries
2 tablespoons granulated sugar
2 tablespoons cornstarch
1/4 cup cold water Squeeze of fresh lemon juice (about 1/2 tablespoon)

Cake and Cream:
Baked, cooled and cubed angel food cake (see note)
16 ounces light cream cheese, softened to room temperature
2/3 cup half-and-half or evaporated milk (can use skim evaporated milk)
2/3 cup granulated sugar

Whipped Cream:
1 1/2 cups heavy cream
3 tablespoons powdered sugar

DIRECTIONS
 For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature. For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note above) that you may not use all the cake cubes, especially if using an angel food cake mix. Add cake cubes until they are all thickly coated with a layer of cream. If making this in advance, it can dry out if there is too much angel food cake added. For the whipped cream, beat together the heavy cream and powdered sugar until peaks form. To assemble, in a trifle dish or in a large glass bowl, spread half of the angel food cake mixture. Top with half of the blueberries, spreading evenly across, and then spread half of the sweetened whipped cream. Repeat the layers. Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.

Christmas Pretzel Hugs

I was in charge of Activity Days this week for church and wanted to bring a easy, yet fun and festive treat for the girls. I have made these for Valentine's Day using Valentine M&M's, and Michelle has made them for Halloween using Fall M&M's. This is such a super easy treat, and they are seriously so good too!!!!

Christmas Pretzel Hugs
submitted by Camille

Ingredients:
circle or square shaped pretzels
Hershey Kisses Hugs
Christmas M&M's

Preheat oven to 250 degree's. Line baking sheet with wax paper or tin foil (I used tin foil). Align pretzels on the baking sheet. Unwrap hugs and place one on each pretzel. Stick baking sheet in oven for approx. 4-5 minutes, or until the hugs are softened.
Remove baking sheet from oven and quickly place an M&M on top of each hug. Push the M&M down a bit into the hug to help spread the chocolate over the pretzel. Leave them to sit on the counter to harden, or stick them in the fridge for about 10 minutes to harden.


 

Mandarin Orange Pretzel Salad

This was so yummy!!! Perfect for a summer night treat, or a side dish for a summer picnic :)  The sweet with the salty is one of my favorites, not to mention how easy this was to make.
Definitely a keeper!

Mandarin Orange Pretzel Salad
submitted by Camille
from "A Year with Six Sister's" cookbook

2 cups crushed pretzels
1/2 cup butter, melted
1 cup, plus 3 Tbsp sugar, divided
1 (8oz) pkg cream cheese
1 (8oz) container whipped topping
1 (6oz) box orange jello
2 cups boiling water
1 (11oz) can mandarin oranges

Preheat oven to 350 degree's. For the first layer, combine pretzels, melted butter, and 3 Tbsp sugar. Stir together until well blended. Press in 9x13-inch baking pan and bake 7 minutes. Cool completely.

For the second layer, beat 1 cup sugar and cream cheese together until smooth. Fold in whipped topping. Spread cream mixture over pretzel layer. Be sure to seal the cream cheese layer against the sides of the pan so that the Jell-O mixture will not be able to leak through when added.

For the third layer, mix Jell-O and boiling water until completely dissolved. Add oranges and let cool until slightly set. Pour over cream cheese layer and refrigerate until firm. Cut into squares and serve.

Nutella Peanut Butter Swirl Cookies

I almost never buy Nutella. Not because I don't love it, quite the contrary! I just eat it too much if I do buy it. So, about 2 months ago while at Costco, I had a weak moment and bought some. And you know how big those things are and they come in two in a package?! So, in my attempt to get rid of the stuff, I found this recipe in the 6 Sisters cookbook and made them for the kids for their first day of school snack. They were a hit!
Definitely a keeper recipe.

Nutella Peanut Butter Swirl Cookies
submitted by Camille
from "a year with 6 Sisters Stuff" Cook Book

1/2 cup butter, room temperate
3/4 cup creamy peanut butter
1/2 granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
1 3/4 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/4 cup Nutella

Preheat oven to 350 degree's. Beat together butter, peanut butter, and sugars until light and fluffy. Add in egg and vanilla and beat until well combined.
In a separate bowl, combine flour, baking soda, and salt. Then add dry ingredients to wet ingredients and mix well.
Microwave Nutella on high for about 20 seconds, then drizzle over the dough. Fold in Nutella with spatula until well distributed throughout the dough to give it a marbled look.
Chill dough in fridge 15 minutes and then roll into small balls. Place about an inch apart on ungreased cookie sheet and use a fork to press the balls down slightly, Bake until edges are lightly browned, about 8 to 10 minutes. Allow cookies to cool on pan 2 minutes, and then transfer to a cooling rack to cool.

Monster Munch

This was a super fun and yummy treat to make and eat! If you are not a candy corn lover like myself, do not be afraid of this recipe! It was actually one of my favorite parts of the Popcorn snack. So weird. The candy corn just kinda melted a bit and got a bit smushy and it really gave it a fun and yummy texture in your mouth.

Monster Munch
(from Our Best Bites)
submitted by Michelle

1 package Almond Bark (1 lb)
12 C popped popcorn (about 1/2 C kernels)
1 C candy corn
1 C dry roasted, salted peanuts
1/2 C Reeces Pieces

 Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted. Pour over popcorn mixture. Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.
This makes a pretty big batch. I put some in my kids school lunches for a couple of days and they loved having a festive treat at school!

Pumpkin Lust Cake

I made this dessert for my birthday treat the other day. Yeah, I make my own birthday treats. I really do love to make treats the most, and when it is a new recipe I am kinda OCD and want to try it out myself and I have to admit I want to do it my way as well. :) 

I love Pumpkin and the this recipe has rave reviews. While I did love it, it wasn't as awesome as I thought it might be. It was so much better the next day though. So maybe let it set up in your fridge for quite some time before digging in. Also, the only place I could find the Jello Instant Pumpkin Spice Pudding was at Walmart. It is a seasonal item.

Pumpkin Lust Cake
(from Sweet Treats & More)
submitted by Michelle


1 stick butter, melted
1 cup flour
1 cup chopped pecans
2 tbs sugar
1 (8oz) package of cream chees, soft
1 cup powdered sugar
2 (8 oz) containers cool whip (or one 16 ozz container)
2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
3 cup cold milk
Nutmeg for sprinkling

For the crust Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

For the Cream Cheese Layer Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.
For the Pumpkin Layer Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg. Cut into squares and serve. Keep refrigerated.

S'mores Croissants

So I have a thing for S'mores. I LOVE them!!! And I love trying new and different S'mores recipes. I even have a whole board on Pinterest that is just S'mores recipes!!! Haha!! But, this was a recipe I came up on my own.It was so yummy, and so fun to make. My 2 older girls had fun helping me.

S'mores Crescent Rollups
submitted by Camille

1 tube of premade crescent rolls
1 cup mini marshmallows
3/4 cup milk chocolate chips
1/4 cup Hershey's syrup
1/2 cup crushed graham cracker, in a small bowl

Perheat oven to 400 degree's. Spread uncooked crescent rolls out. Evenly distribute mini marshmallows and milk chocolate chips into center of each crescent roll. Roll up starting with bigger end first. Lightly dip top of roll into bowl of graham cracker crumbs. Lay each roll onto an un-greased cookie sheet. Bake in over for 12-15 minutes. Let cool for about 5 minutes. Just before serving, drizzle with chocolate syrup.

Mint Chip Ice Cream Brownie Squares

This was a yummy Pinterest find! I saw this one shortly after St. Patricks Day last year, and was excited to kake it for our festive dessert for St. Patty's this year. It is very similar to the Grasshopper Pie my family made for many Birthday's. 

Mint Chip Ice Cream Brownie Squares
(submitted by Michelle)
from Our Best Bites

Ingredients 
1 box brownie mix, baked in 9×13 inch pan (check sizes on back of box)
1 1/2 quart mint chip ice cream
1 cup dark or semisweet chocolate chips
1/2 cup cream (heavy or regular)
1/4-1/2 teaspoon pure peppermint extract (I left this out. The mint chip ice cream is enough Mint flavor IMO)
15-20 oreo cookies
1 8-ounce container whipped topping


Instructions 
Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Top with whipped topping and spread out into an even layer. If desired, sprinkle shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares.

Valentine Chex Mix

I love a good Chex Mix. I normally have or make the salty ones and love them. For our Valentines Day treat I was excited to try this one out. It sounded so yummy since it has two of my favorite things, white chocolate and Peanut Butter! It was defifantly a winner at my house. 

I am adding the origanil recipe, but some modifications I made was doubling the recipe. I knew this size would not make enough for all my boys! And I also used White Chocolate Chips, and heated everything on the stove, not the microwave. It came out great and we all loved it!

Valentines Chex Mix
(from bettycrocker.com)
submitted by Michelle


4 1/2 cups Rice Chex cereal
1/2 cup white vanilla baking chips
1/4 cup peanut butter
2 tablespoons butter or margarine
1/3 cup powdered sugar
1/4 cup red, white and pink candy-coated chocolate candies
2 tablespoons red or pink jimmies sprinkles


Place cereal in medium bowl. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated. Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil; cool about 15 minutes. Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil; cool about 15 minutes. In serving bowl, mix both cereal mixtures. Store in airtight container.

Peanut Butter Chocolate Chip Banana Bread

 I came across this recipe, and new I just had to try it!! I love banana bread, and I love the combo of chocolate and peanut butter!!! So the combo of the 3 really had me intrigued!!!
It was super good. We all loved it, and devoured the whole thing one night after dinner (there are 7 of us in our family, mind you).

Peanut Butter Chocolate Chip Banana Bread
submitted by Camille
(adapted from Serenity Now )

-3 (very ripe) bananas, mashed

-Reese's Peanut Butter Chips (about 1/2 - 3/4 cup)

- 3/4 cup Milk Chocolate Chips

-1/2 cup creamy peanut butter

-1/4 cup coconut oil

-1 egg

-1/2 cup granulated sugar

-1/4 cup light brown sugar

-1 1/2 cups all-purpose flour

-1/2 tsp. baking soda

-1 1/2 tsp. baking powder

-1/2 tsp. salt

 

Preheat your oven to 350 degrees F and grease a loaf pan.

1. Whisk flour, baking soda, baking powder and salt in a medium sized bowl and set to the side.

2. Mash bananas with a potato masher. 

3. Stir together the bananas, egg, oil, sugar, and peanut butter. 

4. Add your dry ingredients to the banana mixture, and stir until just combined. The batter will be lumpy. Do not overmix!

 5. Carefully fold in the peanut butter chips and chocolate chips. 

6. Add batter to the pan and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.

Let it cool before slicing, and then enjoy...it's just as good as dessert!

Cookies and Cream Rice Krispie Treats

I don't usually like Rice Krispie Treats, but when I saw that these were called "Cookies and Cream Rice Krispie Treats", that definitely caught my eye!
Cookies and Cream Ice Cream is my most favorite ice cream, so that is why I really wanted to try these. And you know what? They really did taste very close in flavor to Cookies and Cream Ice cream!!! 
They were super simple to make, and very few ingredients. My 7 year old son helped me make them. He has really caught the cooking bug lately, and loves to help me out in the kitchen!!! These were the perfect treat for him to help me with!!!!

Cookies and Cream Rice Krispie Treats
submitted by Camille
from Glorious Treats

6 cups Rice Krispies cereal

20 regular oreos, crushed/chopped (about 2 1/2 cups crushed)

5 cups mini marshmallows

3 Tablespoons butter

Directions-

1.  Put rice krispies treats into a large bowl.  Spray a 9×13″ casserole dish or cake pan with non-stick spray, set aside.

2.  In a large plastic (ziplock type) bag, crush oreos (I used a rolling pin).  You want to have some crushed into small pieces, and some bite size chunks.  Add oreos to rice krispies and stir to combine.

3.  In a large microwave safe bowl, heat butter and marshmallows together (about 3 minutes).  They will expand a LOT, so make sure your bowl is big enough.  When the marshmallows are puffy and mostly melted, carefully remove from microwave and stir to fully combine the butter, and make sure the marshmallows are fully melted.  (I did this over the stove as my microwave runs quite hot and I don't have luck with marshmallows in there!!!)

4.  Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients.  As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish.  Use the spatula to press the mixture around the dish, and flatten as needed.

5.  Allow to cool (about 20 minutes) before cutting into squares.  Eat and enjoy!

Yield- About 24 (2 inch) squares.

Storage- Keep covered with plastic wrap, or in an airtight container 2-3 days.

Butter Bars

I found this recipe on Pinterest, and was pleasantly surprised to find I had all the ingredients on hand. After reading the rave reviews of this recipe (I always read the comments before I try/buy something new) I had to try it out that night. They were just as good as as I had hoped, and even better the next morning for Breakfast! :)

Butter Bars
from See Jane Cook
(submitted by Michelle)


Crust:
1 yellow cake mix
1 egg
1/2 cup butter (1 cube), melted

 Filling:
1 8 ounce package cream cheese, softened
2 eggs
2 teaspoons vanilla
1 stick butter, melted
3 cups powdered sugar

 Combine crust ingredients and pat into a 9 X 13 pan. Beat cream cheese, eggs, and vanilla until smooth. Add butter and sugar. Mix well. Pour over crust. Bake at 350 degrees for 45 minutes.

 Variations: use lemon cake mix and add lemon juice and zest to filling, use chocolate cake mix and add 3/4 cup peanut butter to the filling.

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.