Pumpkin Breads

During this past holiday season I may have gotten a little pumpkin bread happy and I tested out three recipes. One is posted already that I received from a friend which I LOVE when she makes but it just doesn't quite come out the same when I make it, so I thought I'd master a different one and tried two more. This first one is good and we enjoyed it but the the second one listed is by far our favorite (and my test subjects favorite as well!). There is only a slight difference in the recipes but I think its what makes all the difference! Happy baking!

Downeast Maine Pumpkin Bread (AllRecipes)

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. 

Pumpkin Spice Bread (AllRecipes)

Ingredients

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 1 (16 ounce) can solid pack pumpkin
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 cup water

Directions

1. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.

 

Sloppy Joes

**So I'm not a sloppy joe fan but I figured I should start trying out some more kid friendly meals since we have a baby boy whole will eventually grow up and want kid friendly foods. I then decided to try to find a sloppy joe recipe that I would actually eat (because quite frankly that manwich crap blows) and I found this recipe on a budget friendly blog which one I can't think of at the moment, but me and the hubby really enjoyed this recipe which I was seriously surprised that I did!**

• 1 medium onion, chopped finely
• 2 cloves garlic, minced
• 2 pounds lean ground beef
• 3 tablespoons brown sugar
• 3 tablespoons Worcestershire sauce
• 2 – 8 ounce cans tomato sauce
• 1 cup beef or chicken broth
• a few dashes of hot pepper sauce
• salt and pepper (to taste)
• hamburger buns

1. Brown ground beef with onion until onion is tender and beef is cooked.
2. Add garlic and cook for approximately one more minute.
3. Add remaining ingredients (except buns)and stir well.
4. Bring to a boil and then reduce to a simmer and cook for 15 minutes, stirring occasionally.
5. Serve over buns and enjoy.

Andes mints Brownies

Ingredients:

• 1 cup butter
• 2 cups sugar (white)
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup all purpose flour
• ½ cup cocoa
• ½ teaspoon salt
• about 1/4 cup (or however much you please, really) of chopped Andes mints
• An additional package of whole Andes mints

Preheat oven to 350 degrees F. Grease 9 x 13 pan. Melt butter in saucepan over low heat. Once melted remove from heat and add sugar, vanilla, and eggs. Blend together. In separate bowl, mix together flour, cocoa, and salt. Add dry mixture to the wet and mix well. Add chopped Andes mints. Pour into greased pan and bake for 35-40 minutes.

RIGHT when the brownies come out of the oven, layer the top with the whole package of Andes mints (or however many it takes to cover the surface). Let them stand for a minute or two, until they are smooth enough to spread. Using a frosting spatula or a flat knife, spread the melted Andes mints evenly over the brownie to cover. Cool, cut and enjoy.

**OMGosh these things are freaking amazing! Seriously make them now! What I did differently is I used the andes mints from the cookie aisle next to the chocolate chips. I used about 1/2 a bag in the brownies and then used the other half to melt on top. I did it this way so the chocolate layer wasn't as think :) They looked pretty and taste amazing!**

Roast Potatoes

Ingredients

• 2 pounds red potatoes, cut into quarters
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried rosemary, crushed

Directions

1. Preheat oven to 450 degrees F (250 degrees C).
2. Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
3. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

**I made these as part of our Christmas dinner and of course they're super easy and came out super yummy!** 

ONE BOWL Million Dollar Fudge

What You Need
1/2 cup butter or margarine
4-1/2 cups sugar
1 can (12 oz.) evaporated milk
3 pkg. (12 oz. each) BAKER'S Semi-Sweet Chocolate Chunks
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
3 cups chopped PLANTERS Pecans
1 tsp. salt
1 tsp. vanilla
Make It

BRING butter, sugar and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Boil an additional 5 min., stirring constantly.

REMOVE from heat. Gradually add chocolate chunks, stirring until chocolate is completely melted after each addition. Add remaining ingredients; mix well.

POUR into 15x10x1-inch pan sprayed with cooking spray. Cool completely.

**I like this recipe cause its super easy and yummy. I never add nuts though cause I'm not a fan of them in my fudge. I also use a slightly smaller pan but it just means my fudge is a little thicker. I will def be making this again sometime in the future. Prob around the holidays :)**

Baked Salmon

Ingredients:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley,chopped
2 (6 ounce) salmon fillets

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally. Preheat oven to 375 degrees F (190 degrees C). Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Potato Pizza Pie

• 4 – 5  cups sliced peeled potatoes
• 1 can (11 ounces) condensed cheddar cheese soup, undiluted
• 1/2 cup milk
• 1 pound ground beef
• 1 medium onion, chopped
• 1 ½ cups pizza sauce ( you could also use a store bought jar of spaghetti sauce or homemade sauce)
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Place potatoes in a greased 13-in. x 9-in. baking dish. Combine soup and milk and pour over potatoes.

In a large skillet, cook beef and onion over medium heat until no longer pink and drain. Spread over soup mixture. Pour pizza sauce over top.

Cover and bake at 350° for 60-70 minutes or until the potatoes are tender. Sprinkle with cheese; bake for 5 minutes longer or until cheese is melted

**this was actually rather tasty and we just may make it again :)**