Monday, October 18, 2010

A Give Away from "This Mommy Cooks"


Please check out the fun giveaway on Amber's blog, This Mommy Cooks. Amber has been contributing recipes to this blog for a good long while!

Friday, October 15, 2010

Mom's Recipe Box - Pumpkin Bread


My mother made the BEST pumpkin bread in the world. It was her signature baking item along with her red velvet cake. One of my favorite memories surrounding her pumpkin bread happened during my first year teaching kindergarten. She and my dad came to visit my class for the day. She brought a mini-loaf of pumpkin bread for every child in the class. That's just how she was.

So without further, ado, Mary's Pumpkin Bread!



Pumpkin Bread

3 cups sugar
1 cup of oil
4 eggs
3 1/2 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg, ground
2/3 cup water
2 cups canned pumpkin

Combine sugar and oil. Beat well and add eggs and beat again. Combine dry ingredients in a separate bowl and add the egg mixture alternating with the water. Stir in pumpkin. Put batter in 3 greased loaf pans. Bake at 350 degrees for 1 hour. Check it 5-10 minutes before time is up because it may not take an hour.

Friday, October 8, 2010

Parmean Dijion Chicken

1/4 cup butter or margarine, melted
2 tablespoons Dijon mustard
3/4 cup Progresso® dry bread crumbs (any flavor)
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)

Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag. Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Sunday, October 3, 2010

Whole Wheat Cinnamon Waffles

Whole Wheat Cinnamon Waffles (adapted from Mark Bittman)
makes 10-13 waffles (depending on the size of your waffle iron)

1 c white wheat flour (this is whole grain)
1 c all purpose flour (or you can go all whole wheat, they will be a little denser)
2 TBSP sucanat (or sugar)
3 tsp baking powder
1/2 tsp salt
2-3 tsp cinnamon (I used 2 this time but will up it next time, love cinnamon!)
1 1/2 c sour cream
1/2 c milk
2 eggs
2 TBSP melted butter, cooled
1/2 c applesauce
1/2 tsp vanilla


In a medium bowl, whisk the dry ingredients together. In a separate bowl, combine sour cream, milk and eggs until smooth. Add cooled butter, applesauce and vanilla. Batter will be thick. If you want it a little loser, add some more milk but not too much. When I made mine, I used an ice cream scoop to transfer the batter to the waffle iron. I was hesistant but they came out light and crisp. Be sure your waffle iron is preheated before adding! Enjoy!

**These are freezer-friendly too.  Just take them straight from freezer to toaster to reheat.

Friday, October 1, 2010

Mom's Recipe Box - Cinnamon Bread


2 pkgs. Pillsbury Crescent Rolls
1/2 cup sugar
1 tsp cinnamon
1/4 c chopped nuts

Glaze:
2 T honey
1/2 cup powdered sugar
1 tsp vanilla
2 T butter

Open rolls and lay fat. Spread one side with melted butter. Sprinkle on mixture of cinnamon, sugar and chopped nuts. Roll up each triangle for the widest side. Place 8 rolls in teh bottom of a greased bread pan. Place other 8 rolls on the top. Bake at 375 degrees for 40 minutes. Remove from pan immediately.

Heat glaze in a saucepan and drizzle over bread.