My favorite time of year has arrived! It’s officially Fall! It is still very hot where I live but I think it’s supposed to cool down by this weekend. I am very much looking forward to that. I have already had my fair share of pumpkin spice lattes and decorated my house with pumpkins and mums. I love love love this time of year! In my opinion, the perfect way to welcome Fall is to bake up some pumpkin bread! I have many recipes that I make and love, but you guys know me, I am always looking to try something new. So the hunt for a new recipe began……
I went straight to the cookbook “The Tea Room Cooks”. This book was gifted to my grandmother which was then given to my mom and then borrowed by me. I have had it for quite a while now and have made many delicious recipes from it. (I’m not sure I want to give it back). In the Breads and Rolls section there is a recipe for Indian Pumpkin Bread. I read the ingredients, which included cornmeal and dried cranberries, and I decided to make it but didn’t have high hopes. Cornmeal in pumpkin bread? It sounded a little strange.
I guess you can tell by me bringing this recipe to the blog that the Indian Pumpkin Bread was a huge success! The cornmeal gives it such a great texture and the dried cranberries add the sweetness that it needs. The walnuts give it that little crunch and the spices compliment and enhance the pumpkin flavor. This is the perfect bread for Fall!
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 3 eggs
- 1 (150z) can of pumpkin
- 2 cups all purpose flour
- 1 cup yellow cornmeal
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cloves
- 1 tsp. cinnamon
- 2/3 cup dried cranberries, chopped
- 2/3 cup walnuts, chopped
- Preheat the oven to 325 degrees. Grease two 9X5inch loaf pans.
- In the bowl of an electric mixer, blend the sugars and oil. Add the eggs and beat until light and fluffy. Blend in the pumpkin.
- Combine the dry ingredients and blend into the pumpkin mixture. Stir in the dried cranberries and walnuts.
- Divide the batter between the prepared loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool 10 minutes before removing from the pans.
Adapted from "The Tea Room Cooks" by Shari Groh
It is harder than ever to get posts on this blog regularly! I am trying not to put too much pressure on myself but gee it’s been difficult lately. I have so many delicious recipes I want to bring you! Seriously, the list is looooong! But it gets tricky. As I am sitting here typing this I have one of my kids sitting on my lap coloring (which means I can’t see the keyboard, so I keep having to backspace) and my other kiddo is to my right playing with tape and banging on a calculator! Now he’s playing with the mouse and made my screen go crazy…..do I need to explain why I have a hard time photographing food?
So let’s jump back in to things with a recipe that was a GO TO for me this Summer….Summer Squash and Corn Chowder. Growing up my mom would always make corn chowder and I never ate it. Never even tried a bite. If that was for dinner, then I would happily eat a big bowl of cereal instead. What was wrong with me!? Corn chowder is delicious! Summer Squash and Corn Chowder? Even more amazing!!
I came across this recipe while looking for ideas on how to use the 12,454,656 pieces of yellow squash that came from my garden. Okay, that’s slightly exaggerated but it always seems like so much! I needed a recipe that I hadn’t tried before and wanted to stay away from breading and frying it, which is the usual go to. This chowder saved my squashes life. Just when I didn’t think I could eat anymore, I made this!
This chowder is creamy and rich, but still tastes great on a warm Summer evening. Just because Summer is almost over doesn’t mean I will stop making this soup! Oh no! I will continue to make big batches of it to warm our bellies on chilly evenings as well!
Source: Cooking Classy
- 6 slices bacon , cooked and crumbled and 1 1/2 Tbsp rendered bacon fat reserved
- 3 medium yellow squash, chopped
- 2/3 cup thinly sliced celery
- 1 cup sliced green onions, divided
- 1 tbsp. flour
- 2 cloves garlic, minced
- 2 3/4 cup milk
- 5 cups fresh cut corn, divided
- 1/2 cup heavy cream
- 1 1/2 tsp chopped fresh thyme
- 3/4 tsp salt, then more to taste
- 1/4 tsp ground black pepper
- Shredded cheddar cheese, for serving
- In a large pot over medium high heat, heat 4 tsp of reserved bacon fat. Add celery and sauté 2 minutes then add the squash and 3/4 cup of the green onions. Sauté until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sautéing. Reduce heat slightly.
- Add 1 1/2 cups milk, 2 cups of the corn, thyme, salt and pepper to the sautéed veggies.
- To a blender add remaining 3 cups of corn, remaining 1 1/4 cups milk and the cream. Process in blender until nearly smooth. Add pureed mixture to pot and stir to blend. Cook until mixture reaches a light boil.
- Serve warm with shredded cheese, crumbled bacon and remaining sliced green onions.
Breakfast is the one meal that I am not good about planning for and it can get really boring. I usually just make scrambled eggs, pancakes, or sometimes (I am embarrassed to say) I will feed my children…..pop tarts! I feel so guilty every time I do it. I want to start making breakfast more exciting around my house and healthier too! I can usually accomplish that when I get out of bed well before my kids, have my coffee, do my devotional, and prepare something before they are awake and it’s GO GO GO! Unfortunately, I don’t always get up as early as I would like, so these Baked Oatmeal Squares are the perfect healthy and easy breakfast that I can make ahead of time of quickly in the morning.
These Baked Oatmeal Squares use simple ingredients that I always have on hand and you can customize the toppings to your taste! This time I topped mine with shredded coconut, walnuts, dried cranberries, and chocolate chips. The chocolate ones being my favorite of course! Fresh blueberries and strawberries are also delicious on these.
I use my Pampered Chef Brownie Pan to make cute little squares that I can easily take for breakfast on the go or for a snack.
This recipe is very simple to make and only dirties one mixing bowl. All you do is mix the wet ingredients together and then add the rolled oats, baking powder, and cinnamon. Put 1/4 cup in each well of the pan or muffin tin and top with whatever you like! My kids love putting their own toppings on. Pop it into a 350 degree oven for 20-25 minutes until golden brown.
As we move into Fall, try substituting the banana in the batter for pureed pumpkin! Or how about using applesauce and topping them with diced apples and cinnamon sugar! The possibilities are endless!
- 2 eggs
- 1/4 cup canola oil
- 1 cup packed brown sugar
- 1/2 cup mashed banana (about 2 medium)
- 1 1/2 cups of milk
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 1 tbsp. ground cinnamon
- 3 cups rolled oats
- 2 tsp. baking powder
- Toppings: fruit, nuts, chocolate
- Preheat the oven to 350 degrees. Spray a Brownie Pan with nonstick baking spray. (You can also use a muffin tin).
- In a large mixing bowl, whisk together the eggs, canola oil, and brown sugar. Add in the bananas, milk, vanilla, salt, and cinnamon. Whisk until combined. Stir in the oats and baking powder.
- Add 1/4 cup of the mixture into each of the squares in the pan. Add your favorite toppings.
- Bake for 20-25 minutes or until set and lightly golden brown on the top. Let them cool for 5 minutes before eating or removing from the pan. Store in the refrigerator or freezer and reheat before eating.
Adapted from: The Wholesome Dish
You know those recipes you make a couple of times and then it gets pushed into the back of your recipe binder and forgotten about? Well, that’s exactly what happened to the following recipe! I cannot believe I ever forgot how delicious these Zucchini and Cheese Drop Biscuits are! I mean what is wrong with me? I haven’t made these in quite a while (sad face). I was going through my binder looking for ways I could use the zucchini from my garden and there these biscuits were, staring up at me from the page, begging me to make them. So let’s make them!
First, the flour, baking soda, and salt get whisked together in a large bowl. Next, cut in the butter until it resembles coarse crumbs. Now comes the good stuff! Mix in the shredded zucchini, cheeses, sundried tomatoes, and basil. Now you stir in the milk until just combined.
Drop the dough by 1/3 cupfuls into a greased 9X13 inch pan and bake for 22-25 minutes. I of course topped mine with a little extra cheese because that’s how I roll :).
Look how gorgeous these Zucchini and Cheese Drop Biscuits turn out! Doesn’t the sight of that just make you happy? The edges and tops get all crispy but the inside is super soft, thanks to all that butter. I am a huge sundried tomato fan and they add so much flavor to these biscuits while the zucchini keeps them moist. This is such a great way to use the squash that is in abundance this time of year. Whether you planted a garden or get yours from the grocery store, it’s everywhere!
These are of course a great side dish to any Summer time meal you prepare, but the leftovers are also great for making sandwiches! I love using these for the turkey and ham sandwiches I pack in my husband’s lunch. Another idea is to use them as a casserole topper. You could crumble the leftover biscuits on a casserole or put the raw dough right on top before you bake it.
I vow to never again forget about these Zucchini and Cheese Drop Biscuits!
- 3/4 cup shredded zucchini
- 1 1/4 tsp. salt, divided
- 2 1/2 cups all-purpose flour
- 1 tbsp. baking powder
- 1/2 cup cold butter, cubed
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded part skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 2 tbsp. chopped oil packed sun dried tomatoes
- 2 tsp. dried basil
- 1 cup milk
- Preheat your oven to 425 degrees. Place the shredded zucchini in a colander over a plate. Sprinkle with salt and stir. Let sit for ten minutes. Rinse and drain well. Squeeze the zucchini to remove the excess liquid.
- In a large bowl, whisk together the flour, salt, and baking soda. Cut in the butter until it resembles coarse crumbs. Stir in the zucchini, cheeses, sun dried tomatoes, and basil. Add the milk and stir until just moistened.
- Drop by 1/3 cupfuls into a greased 9X13 inch baking dish. Bake for 22-25 minutes or until golden brown. Serve warm or at room temperature.
Source: Taste of Home Magazine
I have mentioned before how much I love watching cooking shows on TV. I don’t know why, but whenever I see a new chef I don’t fully trust what they have to say until I try a recipe for myself OR until I hear them say something like “More butter is always better”. A couple months ago, I found Ayesha Curry’s cooking show and fell in love with it. She was making these Pulled Chicken Tacos and served them up in Seasoned Taco Shells! Why have I never thought to give some extra love to store bought taco shells? Well, I am glad she told me to because these are incredible! I gave the recipe a try soon after seeing that episode and we have eaten them countless times since.
These Pulled Chicken Tacos are a great weeknight meal because they don’t take long to throw together. Using a store bought rotisserie chicken cuts down on your prep time! They are also great for entertaining! Set up a taco bar with lots of delicious toppings. We like ours with Cotija cheese, red cabbage, avocado, and a squeeze of fresh lime juice.
The first step is to soften some sliced onions in a pan and then add in green chiles and lots of flavorful spices like: ancho chile powder, cumin, paprika, coriander, and oregano. The first time I made these I thought they were going to be too spicy for me BUT not at all! It’s the perfect blend of flavors. They add a nice smoky flavor that pairs perfectly with a little squeeze of fresh lime juice. After the onions, chiles, and spices have had time to mingle, it’s time to add in the tomato sauce and water. This simmers until thickened and then the shredded chicken joins the party.
While the chicken warms through, those ordinary store bought taco shells are ready for their transformation. Each side of the shell gets brushed with oil and then sprinkled with a blend of salt, ancho chile powder, coriander, and cumin. They bake in the oven for 6 minutes until nice and crisp. Now it’s time to serve!
These quickly became a favorite in my family and I know they will be in yours too! This also tastes great the next day as a taco salad piled high on a bed of romaine lettuce!
- For the Chicken:
- 2 tbls. extra virgin olive oil
- 1 medium onion, thinly sliced
- 2 cloves of garlic, finely chopped
- 4oz can chopped green chiles
- 2 tsps. ancho chile powder
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. ground coriander
- 1/2 tsp. dried oregano
- kosher salt
- 8oz can tomato sauce
- 1 tbls. light brown sugar
- 1 rotisserie chicken, skin removed and meat shredded
- For the Taco Shells:
- 2 tsps. ground cumin
- 2 tsps. ancho chile powder
- 1 tsp. ground coriander
- kosher salt
- 12 hard tacos shells
- 3 tbls. vegetable oil
- Red Cabbage
- Cotija Cheese
- In a straight sided skillet, heat the olive oil over medium heat. Add the sliced onions and cook until softened. Add the garlic and green chiles and cook for 1 minute. Add the ancho chile powder, cumin, smoked paprika, coriander, oregano, and a pinch of salt. Stir to coat and cook for 1 minute. Add the tomato sauce, brown sugar, and a cup of water. Bring to a simmer and cook for 5 minutes.
- Add the chicken to the sauce and let simmer for about 5 minutes. You want the sauce to coat the chicken and not be too soupy. While the sauce thickens, prepare your taco shells.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, combine ancho chile powder, cumin, coriander, and 1/2 teaspoon of salt.
- Arrange the taco shells in a single layer on the baking sheet and brush with oil. Sprinkle on the seasoning mix. Flip over and oil and season the other side. Bake until crispy about 6 minutes. Flipping them over halfway through.
- Fill the tacos with the chicken mixture and top with desired toppings. Enjoy!
Source: Ayesha Curry