Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

1 cup canned Pumpkin
2 Eggs
1 1/2 cups sugar
1/2 cup canola oil
1 2/3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/2 cup mini semisweet chocolate chip

1. Preheat the oven to 350 degrees. Generously grease and lightly flour 9x5x3 inch loaf pan

2. In a large bowl, whisk together the pumpkin, eggs, sugar and oil.

3. Sift together the flour, baking soda, salt, baking powder and spices(you can cheat and use 1 1/2 teaspoon of pumpkin pie spice) in a bowl. Stir into the pumpkin mixture and combine, but don't over mix. Stir in the chocolate chips.

4. Scrape the batter into the prepared pan and bake 55 to 65 minutes, until a toothpick inserted in the center comes out clean, but not dry. Do not over bake;the bread should be moist. Cool on rack for 10 mintures.

Mom's Bread Stuffing/Dressing

4 cups unseasoned dried sour dough bread cubes

1 1/2 cups chopped celery

1 1/3 cups sliced mushrooms

1 pound mild Italian sausage

3 tablespoons chopped red onion (optional)

1 cup butter or more

1 ½ tsp Bell or other poultry seasoning

Hot chicken broth or hot water to moisten

Put bread cubes in a large pan, add seasoning. Cook sausage, drain, and pour over bread. Cook celery in butter and add to mix. Cook mushrooms in butter and add to mix. If using onion cook in butter and add last. Mix ingredients, taste and if necessary add more poultry seasoning. Add broth or hot water to keep the stuffing together. This makes enough to stuff a 4 -5 pound chicken. Double for a 10 pound turkey. If not using as stuffing cook in oven at 350˚ for 45 minutes to 1 hour.

Pumpkin Roll

Ingredients:

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

I made this last week for work, and everyone loved it. It is really good!

I got the recipe from click here

Polenta Gratin with Mushroom Bolognese

Serves 4
2 tablespoons vegetable oil
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 rib celery, peeled and chopped
Coarse salt and freshly ground black pepper
1 clove garlic, peeled and very finely chopped
1/2 to 3/4 pound mixed wild mushrooms, cleaned, trimmed, and chopped
1 tablespoon fresh thyme leaves
1 tomato, seeded and diced
1 cup store-bought low-sodium chicken stock
1 cup polenta
1/4 cup extra-virgin olive oil
3 to 4 tablespoons freshly grated Parmigiano Reggiano cheese
Directions
In a large skillet, heat vegetable oil over medium-high heat. Add onion, carrot, and celery; season with salt and pepper; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Add garlic and cook for 1 minute. Add mushrooms and thyme leaves; cook, stirring frequently, until mushrooms are almost tender, about 3 minutes. Add tomato and cook, about 2 minutes more.
Add stock to skillet, 2 tablespoons at a time, bringing liquid to a simmer before each addition. Simmer until thickened, about 30 minutes. Remove from heat and set mushroom bolognese aside to cool.
In a medium bowl, mix polenta with 2 tablespoons water to moisten. Bring 4 cups water to a boil in a medium saucepan over high heat. Add a pinch of salt to boiling water and slowly stir in polenta. Bring to a boil, stirring constantly, and immediately reduce to a simmer. Cook polenta, stirring occasionally, until no longer grainy, about 30 minutes. Remove from heat; stir in olive oil and season with salt.
Preheat oven to 350 degrees. Spoon half of the polenta into a medium baking dish and cover with reserved mushroom bolognese. Top with remaining polenta and sprinkle with Parmigiano Reggiano.
Transfer baking dish to oven and bake until top is golden, about 40 minutes. Serve immediately.

Recipe found here

Blessing Snack Mix

Blessing Mix

2 C. Bugle Brand Corn Snacks (shaped as a cornucopia, a horn of plenty)
2C. Mini Pretzels (represents hands folded in thanks and prayer)
1 C. Candy Corn (During the first winter, when food was scarce, the Pilgrims were each allotted only 5 kernels of corn per day.
2 C. White Mini- Marshmallows (There was snow and the pilgrims were cold)
2 C. Fall Color M&M's (Representing the colors of fall)
1 C Candy Pumpkins, like Brachs mallow (representing a bounteous harvest)
1 C. Raisins or other dried fruit (In celebration of the fruits of the harvest)
1 C. Peanuts, sunflower seeds, or other nuts (seeds represent a bounteous harvest for the next season if planted and tended well)
This is also a great gift. I mix it together and place some snack mix in a clear bag with a card attached giving the above recipe and explanation of each ingredient. It always gets rave reviews. If you make this as a group, plan to have the recipe printed, you will get several requests.

Pumpkin Crisp

PUMPKIN CRISP

2 cans (15 oz ea.) solid pack pumpkin (you can also use 1 29 oz can but I've found I like it best with the two smaller cans. That extra ounce of pumpkin really packs a punch.)

1 C. firmly packed brown sugar

1 C. granulated sugar (Yes, this is A LOT of sugar. Although I never have, you could probably reduce this and it would still taste really good.)

3 eggs, beaten

1 TBSP vanilla

1 can (12 ounces) evaporated milk

2 tsp ground cinnamon

1 tsp ground allspice

1 box yellow cake mix

3/4 cup butter or margarine

3/4-1 C. chopped nuts (I like pecans)

In the bowl of an electric mixer, combine the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well.Pour into a 9x13 inch pan. Sprinkle the dry cake mix on top and pat down gently. (Make sure the cake mix is free of large clumps before you sprinkle it on the top.)Melt the butter and drizzle evenly over the top. Sprinkle with nuts.

Bake at 350 for 45-60 minutes or until lightly browned and set.

Let cool.

This is delicious with a big dollop of cool whip.



Recipe found here.