Pumpkin Chocolate Chip Bread (or Cake)

I think I put a few too many chocolate chips in this batch, but what's the harm in that, right? The gooey-er the better!

1 (15 oz.) can pumpkin

4 eggs, beaten

1 c. oil

2 c. sugar

3 c. flour

2 t. baking powder

2 t. baking soda

2 t. cinnamon

12 oz. pkg. semi-sweet chocolate chips, divided

Mix together the pumpkin, eggs, oil, and sugar. In separate bowl mix the flour, baking powder, soda and cinnamon. Mix wet and dry ingredients together and stir well. Pour in half the chocolate chips and mix again. Pour batter into 2-3 small bread pans, or in to one large bundt pan that has been greased and floured. Can sprinkle the rest of the chocolate chips over the top. bake at 350 degrees (35-40 minutes for small loaves or 1 hour for bundt pan).

Herb & Garlic "Bubble" Bread

My kids call this bubble bread and we've been making it for years. I've never uploaded the recipe because it seemed, well,....too easy. But of late I find myself calling on many old simple stand-by recipes to get me through busy soccer and football nights. Your family will LOVE this!

2-4 T. butter

1/2 tsp. Italian seasoning*

1 clove garlic, pressed

3-4 T. Parmesan cheese

1 pkg. Grands biscuits

In a heat-proof skillet, melt butter. Add pressed garlic and seasoning and stir until bubbly. Remove from heat and sprinkle the Parmesan over the top of the butter mixture. Open biscuits and cut each in to 4 pieces with a knife or a pair of kitchen shears. Arrange the biscuts pieces on top of the butter. Place skillet in a 400 degree oven and cook for about 13-15 minutes or until top is golden brown. Remove from oven, then invert onto a plate when ready to serve.

I love the way this is served because you can just pull pieces off of the loaf. On busy nights I cook some pasta, toss either marinara or alfredo (storebought of course) over the top and serve it with this bread a simple green salad. A perfect weeknight meal.

*You can use any type of Italian seasoning, but I love the Pampered Chef Italian Seasoning Mix or Shirley J. Pizza and Pasta Sprinkle.

Cinnamon Apple Bread Wedges

This bread was made with the Shirleyj muffin mix. It is the BEST mix ever. Simply add in a few ingredients to the basic dough and you are set to go.




3 cups Shirleyj Universal Muffin Mix
1 1/4 c. water
1 cup apple pie filling (cut apples into smaller chunks)
1/2 c. walnuts
1 tsp. cinnamon

Topping:
1/2 c. oats
2 tsp. brown sugar

Mix water and muffin mix for about a minute. Stir in pie filling, walnuts and cinnamon. Pour in a greased pan. Mix topping ingredients and sprinkle over the top. Bake at 375 degrees for about 30-40 minutes.

Homemade Croutons

Waste not, want not. As of late, I've been making my own croutons out of french bread or baguettes that are a day or two past their prime. We eat these on salads, but also grab a handful when we are craving a salty snack.

Day old french bread or baguette cut in cubes

olive oil

kosher salt

fresh ground pepper

garlic salt

*

Place bread cubes on a cookie sheet. Drizzle with olive oil and spread around. Season with salt, pepper and garlic salt. Bake at 400 until browned and crispy. Remove from oven, cool, then store in a plastic container or large Ziploc baggie.

Real Garlic Bread

Try your hand at roasting garlic for this recipe. You won't regret it!

1 head of garlic
olive oil

Cut the top off a head of garlic, exposing the tops of the cloves. Drizzle olive oil over the top. Wrap the entire head in a small piece of tinfoil and place on a baking sheet. Roast in the oven for 30-40 minutes at 400 degrees. Remove from oven. Squeeze the roasted cloves out and mash them up with a fork.

Garlic Bread Spread

In a small bowl, mix:

1 cube butter
mashed, roasted garlic
Dash of salt
Dash of pepper

Split a large loaf of French Bread in half. Spread the garlic butter mixture on both sides. Place both halves on cookie sheet and roast under broiler until bread is browned and bubbly.

Cornbread (Frontier Pies)

When Korry and I were dating, one of the Utah County hot spots was a little restaurant called Frontier Pies. The food was down home cooking and all entree's were served in a tin pie plate. Unfortunately it has gone out of business, but here is their cornbread recipe, which is delicious and turns out perfectly every time.

1 cup margarine
1 1/2 cups sugar
4 eggs
2 1/4 cups flour
3 tsp. baking powder
1 1/2 cups cornmeal
3/4 tsp. salt
2 1/4 cups milk

Cream the margarine and sugar. Add eggs, one at a time. Add dry ingredients (flour, baking powder, cornmeal and salt). Stir in milk until well combined. Pour in a greased 13x9 pan and bake at 375 degrees for 35-40 minutes.