Pumpkin Chocolate Chip Bread
I took this to the senior center last week and everyone just loved it.
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 2 cups canned pumpkin
- 1 1/2 cups canola oil
- 1 1/2 cups semisweet chocolate chips
In a large bowl, combine flour, cinnamon, salt and baking soda. In another bowl, beat eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour into two greased 8 x 4-inch loaf pans. Bake at 350 degrees for 60 – 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
(I sprayed the bottom of my pans and then put a piece of parchment paper in the bottom, and then I sprayed them again. The bread came right out of the pan without any problems.)
Yield: 2 loaves
“The God of the cosmos cares for us intimately.”
Quick Meatloaf Chili
Normally, I don’t have any leftover meatloaf, but because I had made a larger than normal recipe, I had leftovers. I decided to try this with it and it was really delicious.
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 – 2 jalapeno peppers, minced (I used jarred jalapenos)
- 2 – 3 cups crumbled leftover meatloaf
- 2 (14-oz.) cans diced tomatoes, undrained
- 1 ( 8-oz.) can tomato sauce
- 2/3 cup beef broth
- 2 (15-oz.) cans black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon Tabasco sauce
- Salt and pepper to taste
In a large pot, heat olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes. Add jalapeno pepper; cook and stir for 3 minutes.
Add meatloaf, diced tomatoes, tomato sauce, beef broth, black beans, chili powder, cumin, Tabasco, and salt and pepper to taste. Bring to a simmer; reduce heat to low and simmer for 25 – 35 minutes until slightly thickened. Serve immediately with sour cream, Parmesan cheese, and more jalapenos.
(I thought this was going to be pretty spicy, but it really wasn’t.)
“We can speak to the Lord as a friend.”
Chicken Pot Pie
This is a very quick and easy chicken pot pie made from scratch. Delicious!
- 1 lb. skinless, boneless chicken breast halves, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/2 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cup chicken broth
- 2/3 cup whole milk
- 2 (9-inch) unbaked pie crusts
Preheat oven to 425 degrees.
In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Serves 4 to 6.
“No deed is small when done for Christ.”
I remember eating braunschweiger sandwiches when I was a kid. Then it was kind of a forgotten food. The other day, for some reason, I got hungry for braunschweiger. This is what I came up with for a snack. It is really delicious.
- 8 oz. braunschweiger
- 1 (8-oz.) pkg. cream cheese
- 1 cup sour cream
Mix all together with a mixer until smooth. Use any cracker of your choice or use tortilla chips, which are very good also. Store in refrigerate.
Makes 1 1/2 cups dip.
“The words we take in determine the words we speak, live by, and pass on to those around us.”
Fresh Peach Pie
I love peaches and I couldn’t wait for the fresh peaches to get here so I could make this delicious pie.
- 1/2 cup sugar
- 1/4 cup brown sugar
- 5 cups peeled and sliced peaches
- Pastry for double-crust 9 inch pie
- 3 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 teaspoons lemon juice
- 1 tablespoon butter
In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9 inch pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake 400 degrees for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
Yield: 6 to 8 servings
“The biggest work a Christian can do is to find his friend and introduce him to Jesus Christ.”
Pimiento Cheese Spread
This will disappear really fast! The last time I made it, it was gone before I could get a picture of it. Serve as an appetizer with crackers or make pimiento cheese sandwiches. Or try it on a hamburger. Or fill celery with it.
I didn’t process my pimiento because I like to see the pimiento in the spread. But if you make sandwiches with it, you might want to process it smooth. For sandwiches, use white bread and cut the crusts off. Spread on bread and cut in triangles.
This also makes a large batch, but very easy to cut in half.
- 3 (4-oz.) jars canned, diced pimientos, drained
- 2 (16-oz.) pkgs. sharp Cheddar cheese, finely grated
- 1 cup mayonnaise
Place the drained pimientos in a blender or food processor and puree until smooth. (I didn’t do this.) Using an electric mixer, combine the cheese and pimiento, beating until smooth. Beat in the mayonnaise.
The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.
Makes 4 cups.
“The highest form of prayer comes from the depths of a humble heart.”
Cheesy Bacon Spaghetti Squash
This is a really quick meal to make. And so yummy!
- 1 large spaghetti squash (3 1/2 lbs. or larger)
- 4 bacon strips, chopped
- 3 tablespoon butter
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup (2-oz,) shredded Swiss cheese (or any cheese you prefer)
Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork.
In a large skillet, cook the bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels, reserve drippings.
In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat, stir in cheese. Top with bacon.
“God is nearer than we think.”