Monday, January 26, 2015

Pumpkin Gingerbread

This is a fun twist to pumpkin bread. It has a little stronger spice taste, like ginger bread, but is still oh so yummy and pumpkiny. I think pumpkin bread is a wonderful treat all winter long, not just during the Fall and holiday season. I got this wonderful recipe from my friend Lynette. Lynette is a wonderful baker who loves to use healthy ingredients when she can. I've included some of her notes if you want to make this bread a little healthier or you can go for the delicious original recipe.

Pumpkin Gingerbread

3 cups sugar (or 1 cup coconut sugar and 2 cups regular sugar)
1 cup vegetable oil (or 1/2 cup butter, 1/2 cup coconut oil)
4 eggs
2/3 cup water
15 oz can pumpkin puree
1 tablespoon ground ginger
1 1/2 teaspoons allspice
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
3 1/2 cups all purpose flour (or 2 cups whole white wheat flour, 1 1/2 cup reg flour)
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 cup ground pecans (optional and I left this out, but I'm told this gives the bread wonderful flavor)

Preheat oven to 350. Grease two 9x5 inch loaf pans.

In a large mixing bowl, combine sugar, oil. and eggs; beat until smooth. Add water and beat until well blended. Beat in pumpkin, ginger, allspice, and cinnamon.

In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend until just all ingredients are mixed. Divide batter between the two loaf pans.

Bake at 350 for about 1 hour or until a toothpick inserted in center comes out clean.

Monday, January 19, 2015

Crock Pot Swedish Meatballs

One of my family's favorite meals is Swedish Meatballs, aka IKEA dinner. This is a great slow cooker Swedish meatballs recipe and it turned out great! I like to use Armor brand meatballs, but feel free to use whatever frozen meatballs you like the best, even frozen turkey meatballs would be great. I love throwing a meal together in the morning and letting the slow cooker do all the work. I served this over egg noodles with lingonberry preserves on the side.

Crock Pot Swedish Meatballs

2 1/2 lbs frozen meatballs
1 can cream of mushroom soup
1 can golden mushroom soup
1 can beef broth
1 packet dry brown gravy mix
1/2 cup water

Place meatballs in crock pot. In a bowl, whisk together soups, broth, brown gravy, and water. Pour mixture over meatballs. Cook on low for 6 hours. Serve meatballs and sauce over egg noodles or rice.

Thursday, January 15, 2015

One Pan Chicken, Green Beans, and Potatoes

First, I want to start off by saying, wow it's been a long time!! I'm still cooking and trying out new recipes, but during the craziness of Fall and the holidays last year I never got around to posting the new recipes I've been trying out. Stay tuned over the next few weeks as I catch up. We've eaten some yummy stuff lately.:)

So now for this recipe! One Pan Chicken, Green Beans, and Potatoes. I was so surprised by how much my family loved this dinner. I had been seeing this recipe all over Pinterest so I thought I should try it. My family of 6 gobbled this right up; so much so that I think I'm going to have to either double or at least 1 1/2 times this recipe in the future. It is the easiest casserole to throw together and it turns out delicious.

One Pan Chicken, Green Beans, and Potatoes

12 oz green beans (I used frozen whole green beans)
5 chicken breasts, cut into cubes
2 lbs red potatoes, cubed
1/2 cup butter, melted
1 packet zesty Italian dressing mix (the dry mix)
salt and pepper

Preheat oven to 350. Layer green beans, chicken, and potatoes side ways in a 9x13 (or the next size larger baking dish). Pour butter evenly over all. Sprinkle with Italian dressing mix. Bake, uncovered, for 1 hour. Sprinkle finished dish with more salt and pepper to taste.