This is my second month participating in the recipe swap. Each month I am pared up with another blogger who writes about cooking. My task is to pick a recipe off of her site, make it and then write a post about my outcome. For me it’s a win-win situation. I learn about a new blog and a new recipe and someone else learns about my blog! Last month I made Muffin Meat Loaf. This month I was pared up with a blog called Dessert Now, Dinner Later written by Amber. Amber is a young stay at home mom busy raising her darling children, a girl and a boy. She has all sorts of delicious sounding recipes on her blog, not only desserts but dinner ideas as well. It was hard to pick just one.
However since I’ve been participating in Spring Pantry Challenge and trying to use up items from my pantry and freezer I decided to make her Spiced Pumpkin Loaf with Cinnamon Brown Sugar. I love pumpkin bread and this sounded like an amazing recipe. I had some frozen pumpkin on hand in our freezer, which I put to good use. I was not disappointed; the bread came out moist and delicious. If you are a fan of pumpkin bread give this recipe a try!
Spiced Pumpkin Loaf with Cinnamon Brown Sugar Glaze
1 3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp Pumpkin Pie Spice
4 Tbsp butter (NOT margarine)
1/4 cup canola oil
1 cup sugar
1 cup pumpkin puree
2/3 cup water
Cinnamon Brown Sugar Glaze:
1 Tbsp butter
1/4 cup brown sugar
2 Tbsp milk
1/2 cup powdered sugar
Combine flour, salt, baking soda, baking powder, & pumpkin pie spice in a bowl. Using a stand mixer, beat butter, oil, and sugar until light and fluffy. Scrape bowl Add pumpkin puree and 2 eggs. Blend until combined. Slowly add flour mixture. Scrape bowl. Add 2/3 cup water until just incorporated.
Grease a 9-inch bread pan lined with parchment on the bottom, & pour mixture inside. Bake at 350 F for roughly 1 hour until done in the center.
Allow to cool in pan on a rack.
Prepare glaze by melting butter, brown sugar and milk in a bowl in the microwave for 30 seconds (cover bowl, in case it splatters.) Once butter is melted, whisk until sugar dissolves. Add 1/2 cup powered sugar & cinnamon to taste and allow to cool to room temperature.
Pour glaze over pumpkin loaf once it has cooled down a bit.
Remove bread from pan once the glaze has solidified and the bread is completely cool. Peel off parchment paper from the bottom. Slice and serve.
Makes 12-14 slices.
If you would like to participate in the Surprise Recipe Swap just click on the button below which will take you to the sign up page.
I love biscuits, especially flaky homemade biscuits. We’ve been challenging ourselves to eat from the abundance we have on hand which includes homemade biscuits. I have a sourdough starter going all the time. It doesn’t take much time to maintain and I love sourdough biscuits.
This recipe makes about a dozen and I will usually keep four out for my husband and I and freeze the rest. That way I always have them on hand. This week I had to make a new batch. So despite the fact that we are eating from the freezer I am actually going to be putting a few biscuits back in the freezer!
Amazing Sourdough Biscuits
2 cups flour
1 tsp baking powder
1 tsp salt
½ tsp baking soda
½ cup cold butter
1 cup Sourdough Starter
½ cup buttermilk
In a large bowl, combine the flour, baking powder, salt and baking soda.
Cut in butter until the mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk, str into crumb mixture with a fork until the dough forms a ball.
Turn the dough onto a floured surface and knead 10-12 times. Roll to ½ inch thickness. Cut with a floured 2 ½ inch biscuit cutter.
Place 2 inches apart on a greased baking sheet.
Bake at 425 for 12-15 minutes, or until golden brown.
If desired you can brush them with melted butter at this point. Remove from the baking pan to a wire rack to cool.
Makes 1 dozen.
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As you may know I am completing week three of our Spring Pantry Challenge. The freezer has a lot more room in it now that it did three weeks ago! Not only was I interested I using up food from the freezer but I was also using up food from our well-stocked pantry. I found this recipe online, made a few changes and was able to use up some cereal that had been sitting in our cupboard since our college age sons were last home!
I will share the original recipe and indicate the few changes I made. I wasn’t about to purchase any items so I made do with what we had on hand.
Maple Glazed Snack Mix
2 cups Corn Chex Cereal
2 cups Rice Chex Cereal
2 cups Honey Nut Cheerios (I used plain)
1 cup miniature pretzels (omitted used an extra cup of Rice Chex)
½ cup pecan halves, coarsely chopped
1/3 cup maple syrup
1 Tbsp butter
1 tsp vanilla extract
In a large bowl, combine the cereals, pretzels and pecans.
In a small microwaves safe dish, combine maple syrup and butter. Cover and microwaves on high for 45 seconds or until the butter is melted. Stir in vanilla.
Pour over the cereal mixture and stir to coat. Transfer the mixture to a 15x10x1 inch-baking pan coated with cooking spray. Bake at 250 degree for 45 minutes stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.
Makes 7 1/2 cups.
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This week we’ve been taking part in our Spring Pantry Challenge. Other than the mushrooms I actually had everything on hand to make this dinner. This lasagna recipe is a little unusual but it is delicious and very easy to make.
Creamy Chicken Lasagna
5 Tbsp butter (divided)
1 cup chopped onion
2 garlic cloves, minced
1 (14.5 oz) can of diced tomatoes, drained
8 oz sliced mushrooms
½ tsp tarragon
½ tsp oregano
½ tsp basil
½ tsp sugar
1 ¼ tsp salt (divided)
2 ½ cups cooked chicken
3 Tbsp flour
2 cups half and half
½ cup dry white wine or chicken broth
3 cups shredded Swiss and/or mozzarella cheese (I used a combination)
8 oz lasagna noodles, cooked
¾ cup grated Parmesan cheese
Heat oven to 350. Grease a 13 x 9 inch baking pan. Melt 2 Tbsp butter in a large skillet over medium heat. Cook and the stir the onion and garlic for 3-5 minutes or until the onion is transparent. Add the tomatoes, mushrooms, tarragon, oregano, basil, sugar and ¼ tsp of the salt; simmer 4-6 minutes or until the sauce thickens.
Stir in the chicken.
Melt the remaining 3 Tbsp of butter in a medium saucepan over medium heat. Stir in the flour and remaining 1 tsp salt; cook for 2 minutes. Stir in the half and half; cook and stir for 5-5 minutes or until slightly thickened. Stir in the wine; bring to a boil. Remove from the heat.
Spoon 1/3 of the tomato sauce into the bottom of the baking pan; cover with 1/3 of the white sauce. Top with 1 cup of the cheese; cover with ½ of the lasagna noodles. Repeat. Top with final 1/3 of the chicken sauce and the white sauce. Top with the remaining 1 cup of cheese and sprinkle with the Parmesan cheese.
Bake 40-45 minutes or until heated through and light golden brown. Let stand for 15 minutes and then enjoy. Serves about 8.
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I love finding recipes that are tasty and lower in “points”. This month for Surprise Recipe Swap, I was partnered with Marlene of NoshMyWay.com. She has a great collection of recipes and they all look delicious. After looking over her numerous recipes I decided to make her Individual Meatloaf Muffins. Not only did they sound yummy but I knew they would freeze well for future meals. An added bonus was that I had everything on hand so it was an easy task to whip them up for dinner. You can read her recipe here.
Individual Meatloaf Muffins
5 Personal Points per serving
1/2 cup finely chopped carrot
1 teaspoon dried oregano
1/2 cup ketchup
1 cup crushed panko
1 pound 90/10 ground beef
1 tablespoon brown sugar
2 tablespoons prepared mustard
1/4 cup BBQ sauce
1/4 cup ketchup
salt and pepper to taste
Preheat oven to 350°
In a medium bowl, combine 1/4 cup ketchup, chopped carrots, oregano, and panko. Gently fold in the ground beef.
In a separate bowl combine the ketchup, BBQ sauce, mustard, brown sugar and salt and pepper. Set aside. Spoon the meat mixture into 6 muffin cups coated with cooking spray. Top each with the topping mixture.
Bake for 25 minutes. Delicious served with mashed potatoes.
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While I’ve been helping my daughter out with her new baby boy and her 22-month daughter I’ve been doing a lot of cooking for them. A friend of mine gave this recipe to me quite some time ago. This was the first time I’ve gotten around to making it and it was a great success. I will definitely be making it again! It takes no time at all to put together. I actually put the dinner together during a quiet time and kept it in the fridge until I was ready to cook it.
Bruschetta Chicken Bake
1.5 pounds of skinless, boneless chicken breasts, cubed
1 tsp salt
1 (15 oz) can of diced tomatoes, undrained
½ cup water
1 Tbsp minced garlic
1 (6 oz) box of chicken flavored dry stuffing mix
2 cups shredded mozzarella cheese
1 Tbsp Italian seasoning
Preheat oven to 400 degrees. Spray a 9×13 glass-baking dish with cooking spray. Toss the cubed chicken with the salt in a large bowl. Place the chicken in a layer in the bottom of the baking dish.
Stir together the tomatoes; water, garlic and stuffing mix in a large bowl.
Sprinkle the cheese over the chicken, then the Italian seasoning.
Spread the stuffing mix on top. (Whoops, I almost forgot to add the Italian seasoning!)
Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes.
The meal was delicious and enjoyed by all!
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