My favorite Fall recipe...Pumpkin Bread

In the midst of my busy week, I got to take the time today to go on a field trip with my 3rd and 4th grade boys.  We saw A Christmas Carol.  Once we all got settled I thought, oh this will be nice to relax and sit for 2 hours...no excuses!  I can honestly say, it was REALLY nice to relax, let my guard down and watch a great play.  But the play wasn't just entertaining, it was actually beautiful.  To hear the voices singing about Christ being born to save us from Satan's power.  To hear Scrooge finally profess that he was willing to do what it took to become a changed man, and to see the redemption at the end.  To hear "God bless us".  It's a wonderful thing to hear when so many are afraid to utter those words in that they might offend someone.  It was a great day...

On to the recipe...The smell of this bread baking to me is what Fall is all about.  Being at home, spending time with family, staying inside on rainy days and baking some of this bread, then eating it right out of the oven!  I can honestly say, it's one of those things that when I eat this bread, it takes me right back to when I was a little girl.  My great-aunt and my mom baked this bread all of the time and I can remember my mom putting thick slices into the toaster for me, getting it a little crispy on the edges, then slathering it with butter.  It's comfort to me.  I know it's kinda silly, but it's true.  Such fond memories of holidays growing up and so thankful to have those special memories.


Pumpkin Bread {family recipe}


INGREDIENTS: {makes 2 loaves}

• 3 eggs
• 1 1/4 Cup sugar
• 1 Cup oil
• 1 tsp. vanilla
• 1 can {15 oz.) pumpkin puree
• 3 Cups flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. nutmeg
• 1/2 tsp. cloves
• 1 tsp. cinnamon
• 1 tsp. baking powder
• 1 Cup chopped walnuts {optional...I sometimes make 1 loaf with nuts & 1 loaf without}

DIRECTIONS:
Preheat oven to 350 degrees

Beat together the first 5 ingredients.  In a separate bowl, whisk the next 7 ingredients.  Slowly add the flour mixture to the wet ingredients and mix well.  If desired, add chopped nuts.  

Pour into 2 greased loaf pans and bake for about 1 hour.  Check for doneness at about 50 minutes...toothpick should come out clean.  You don't want to over bake.

Remove from oven, let cool in pans about 10 minutes, then pop out of pan onto a cooling rack.  Now you can take a nice big slice for yourself!  Once they are completely cooled, wrap tightly in foil.  The loaves freeze well too.  I used to freeze one and eat one, but now we eat them both too fast to freeze!  Warm slices in toaster or in microwave.  

Holiday Cider

This recipe comes courtesy of my brother.  He made this for me at Thanksgiving and it's definitely one of those warm and cozy kind of drinks!  It's a great drink to serve around the holiday's for the grown-ups.  Wishing you all a Merry Christmas, full of love, joy, and a perspective of the season.


Holiday Cider {serves 4-6 adults}


INGREDIENTS and DIRECTIONS:

• 4 Cups store bought Apple Cider
• 1 Cup Makers Mark Bourbon {or any other authentic bourbon}
• 1 sliced lemon
• 6 whole cloves
• 1/2 tsp. ground allspice
• 2 cinnamon sticks
• OR use 2 Tbsp. mulling spice mix instead of 4 ingredients above

Heat on low until nice a warm.  Enjoy!!!

Gingerbread Men and a day of baking

Well, it's STILL raining and I don't think it's going to let up for a couple more days.  So, I rolled up my sleeves, got out my apron, and baked some goodies with my mom and sister today.  We made our favorites, but also tried something new this year.  I've never made gingerbread men before and I thought it would be fun for the kids, so I found a recipe and baked up some really cute ones!
Here's the recipe I adapted from HERE.  I only made a couple modifications with the spices, but otherwise it's pretty much the same recipe.  Make these this Christmas and have fun decorating them!!  I've included a recipe for really easy cookie icing.  It comes from King Arthur Flour.  The icing comes out very shiny and is perfect for tinting with food coloring.

Oh, I bought this cookie cutter kit from Williams Sonoma last year.  It comes with 3 large cookie cutters and words to imprint on the cookies, like "Merry Christmas" or any other greeting you'd like.  We've had a lot of fun with it!

Gingerbread Men {makes 3 dozen cookies, or 1 dozen large men}

INGREDIENTS:

• 1/4 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 3/4 cup dark molasses
• 1/3 cup cold water
• 3 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 2 tsp. ground ginger
• 1/2 tsp. allspice
• 3/4 tsp. salt

DIRECTIONS:

  In a large bowl, beat butter, brown sugar, molasses and water with an electric mixer or by hand until smooth.  In another large bowl, stir together the flour, baking soda, cinnamon, ginger, allspice, and salt.  

Add the flour mixture to the molasses mixture, stirring by hand just until you have a soft dough.  Divide the dough in half, shape each piece into a disk, wrap in plastic and refrigerate for 2 hours or up to a few days.  

When you're ready to bake, preheat the oven to 350 degrees.  On a lightly floured surface, roll one piece of dough to about 1/4 inch thick.  Cut out with cookie cutters and place about one inch apart on a parchment paper-lined cookie sheet.  

Bake for 12-15 minutes, until set.  Bake a few minutes longer if you want crispy cookies. Transfer to a wire rack to cool.  Repeat with remaining dough, re-rolling scraps to get as many cookies as possible.  

Quick and Easy Icing:

• 2 1/2 cups powdered sugar
• 2 Tbsp. corn syrup
• 2 Tbsp. milk, or more as needed to get desired consistency
• 1 tsp. vanilla extract {optional}
• food coloring {optional}

Whisk all ingredients in bowl and add more milk if needed.  

Here's Tyler, so happy with his "cool guy"

Just a few of the kids creations

Ella and Tyler doing just ONE more cookie!

Pumpkin Chocolate Chip Bread

I love pumpkin bread!  I have a recipe that's been passed down in my family that I use a lot, but this time I strayed and tried something new.  I love the fact that this bread is really moist and that it has the wonderful crunchy crumb topping that is irresistible!
NOTE**This recipe says it makes one loaf, but I had a major spill in my oven by an over-flowing batter and it took much longer for it to bake then the recipe called for.  So, next time I will probably either divide the batter into 2 pans, or just leave out one cup of the batter if I want to make one large loaf.


Pumpkin Chocolate Chip Bread {recipe adapted from HERE}


INGREDIENTS:

• 3 Cups all purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1/4 cup canola oil
• 1 1/2 cups canned pumpkin puree
• 1/3 cup packed brown sugar
• 1/3 cup granulated sugar
• 1 1/3 cups buttermilk
• 1 tsp. vanilla extract
• 2 large eggs
• 1/2 cup mini chocolate chips 
• 1/2 cup finely chopped walnuts

CRUMB TOPPING

• 1/4 cup all purpose flour
• 1/4 cup packed brown sugar
• 1 tsp. cinnamon
• 2 Tbsp. chilled unsalted butter, cut into small pieces

DIRECTIONS:

  Heat oven to 350 degrees.  Coat one or two 9-inch loaf pans with cooking spray {see note above}.

In a large mixing bowl, sift together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.  In a large mixing bowl, whisk together oil, pumpkin, brown sugar, sugar, buttermilk, and vanilla until well combined; whisk in eggs until thoroughly mixed.  Stir in dry ingredients just until incorporated; stir in chocolate chips and walnuts until combined.

Scrape batter into prepared pans {leaving out 1 cup of batter if you decide to bake ONE loaf}.  

To make the crumb topping, in a small bowl, stir together flour, brown sugar and cinnamon until combined.  Cut in butter using either finger tips or a pastry blender, until mixture is very crumbly.  Sprinkle crumbs over the top of batter and gently press down.

Bake 50-60 minutes or until well risen, golden brown, and a toothpick inserted into bread comes out clean.  Cool on a wire rack for 30-45 minutes before removing bread from pan.

Makes 1-2 loaves

Chicken with Apples, fresh Cranberries and Gorgonzola

Wow, that Thanksgiving break sure did come and go fast!  We were blessed to spend Thanksgiving in Nashville with my brother and his wife.  It was a fun trip filled with lot's of cooking, eating, laughs, and great memories!  Here's a couple pictures of the kids enjoying his big yard.  Oh, and one of Jaden rocking out with the electric guitar!

This recipe was originally created by one of my good friends and since it has been a couple years, I couldn't quite remember how she made it.  So, I kind of made it up from what I remembered.  The cranberries make it a little on the tangy side, so what I would do next time is toss the cranberries in a little bit of brown sugar before adding them to the chicken.  This is a great Fall/Winter dish and it goes great with the Acorn Squash recipe and roasted vegetables.

Chicken with Apples, fresh Cranberries and Gorgonzola {serves 5-6}

INGREDIENTS:

• 2 Tbsp. Olive Oil
• 2 Tbsp. unsalted butter
• 2 lbs. boneless, skinless chicken breasts {cut in half}
• 2 fuji apples, sliced
• 1/2-1 pkg. fresh cranberries
• 1 Tbsp. brown sugar {to toss cranberries in}
• salt
• pepper
• gorgonzola cheese, crumbled

DIRECTIONS:  Pre-heat oven to 350 degrees.

  Heat oil and butter in a large {oven proof} saute pan to medium-high.  Add chicken, season with salt and pepper and brown on first side for 5 minutes.  Turn chicken over and brown for another 2-5 minutes.  Add apples and cranberries and cook for 2 minutes.  Place lid on pan and put in pre-heated oven for 20 minutes, or until chicken is cooked through.

Place a couple pieces of chicken on plate, spoon on cranberries and apples, and top with crumbled gorgonzola cheese.

Browning the chicken

just added the apples and cranberries...be sure to get sweet apples!

all done, after 30 minutes cooking in the oven

Thanksgiving

It's getting closer!  Heading out to spend some time with my brother and his wife.  I'm looking forward to seeing some new sights, having some down-time, and just enjoying my family!  Oh, I'm also looking forward to cooking...a lot!  Thought I'd share a poem that my 2nd grader came home with the other day.

   Happy Thanksgiving Friends!

Of all the things I'm thankful for if I could choose just one

To place above all other things when all is said and done,

I'd choose just this: My God is there in joy or yet in pain!

My God is there!  He walks with me.  Yes, even in the rain;

Not only when the roses bloom not only in the spring;

Not only when the world is gold, the sun on everything,

But all the time-God's always there.  He's with me day and night;

I cannot wander from His care; nor leave His precious sight.

-PHYLLIS C. MICHAEL

Roasted Hot Turkey Sandwich with Pan Gravy

 I think I'm officially ready for the Holidays to begin!  It almost always happens around this time...about a week before Thanksgiving.   The kids have all of their Thanksgiving parties at the end of the week and then they are out on Friday for one whole week!  Which means...Nashiville here we come!!!  Oh yea, I'm so looking forward to spending some time with family, making some new traditions, and doing a lot of cooking (and eating)! 

I usually love doing a little pre-Thanksgiving meal for the kids (who am I kidding...it's mostly for me), and sometimes it's a roasted chicken, sometimes it's turkey.  Today I roasted turkey breasts (boneless and skinless) and made the meal into one of my favorites...Hot Turkey Sandwiches.  Of course, I rounded out the meal with all of the typical sides; mashed potatoes, stuffing, and sauteed fresh green beans (I like the skinny ones).

This is the perfect meal to make if your in the mood for those Thanksgiving traditions, but don't want to have too much hassle.  Get ready, it's only a week away!

Roasted Hot Turkey Sandwiches with Pan Gravy {My recipe}

INGREDIENTS: {Makes 4-6 sandwiches}

• 1 Tbsp. unsalted butter
• 2 Tbsp. olive oil
• 3 - 4 lbs. turkey breasts {I used boneless, skinless}
• 1 Tbsp. fresh rosemary, chopped
• 1 Tbsp. fresh sage, chopped
• 2 Tbsp. fresh flat leaf parsley, chopped
• sea salt
• freshly ground black pepper

INGREDIENTS FOR PAN GRAVY:

• drippings from Turkey
• 2 Tbsp. unsalted butter
• 1/4 cup flour
• 4-5 cups warm chicken stock {or turkey stock}
• 1 Tbsp. Turkey Base {I used Better than Boullion Turkey Base}
• salt to taste
• freshly ground pepper to taste
• Fresh white country bread to make the sandwich

DIRECTIONS:

  Heat oven to 350 degrees.  In a oven-proof skillet, heat butter and olive oil together.  Chop fresh herbs and mix together in a small bowl.  Season turkey breasts generously with sea salt and freshly ground pepper, then rub herbs all over the turkey breasts.  Once skillet is hot, place turkey breasts in pan and brown for 3-5 minutes.  Turn breasts over, cover  the skillet with a lid {or foil} and place skillet in pre-heated oven.  Cook for 1 hour, turn oven off and let turkey sit for 30 minutes.  

Remove turkey from skillet and keep warm in foil.  Place skillet on stove top and heat to medium.  Add 2 Tbsp. butter and melt.  Whisk in flour and let cook for 1 minute.  Whisk turkey base into flour mixture, then slowly whisk in chicken stock.  Season with salt and pepper to taste.  Let mixture come to a gentle boil, then reduce to low.  Slice turkey breasts and place in the gravy to heat through.  

To serve:  Place a piece of bread on a plate, pile with turkey and cover with as much gravy as you like.  Serve mashed potatoes, stuffing, and vegetable to round out the meal!

Seasoned turkey breasts heating up in the pan

Make sure you get a nice brown color on one side {which makes for good gravy drippings}

Out of the oven...trust me, it's really tender even without the skin

Oh yea, all of those drippings will make a tasty gravy

I'm no gravy expert, but this was pretty darn good!

 Give the turkey a bath in that golden gravy...helps keep it moist too!

Pan Roasted Brussels Sprouts with Crispy Prosciutto

  Last year I discovered a love for brussels sprouts.  I know...eeeewww, right?  Well, that's what I thought before I tried them prepared similar to this at one of our favorite restaurants.  Honestly, I had never tried them up until last Fall because I had always thought they were a frightening vegetable!  They're actually really tasty and would make a perfect side dish to one of your Fall dinners.  Try them and you will thank me...hopefully!

Brussels Sprouts with Crispy Prosciutto {Serves 4-6}

INGREDIENTS:

• 1 Tbsp. Olive Oil
• 1 lb. brussels sprouts, outer leaves removed and halved lengthwise
• 3 oz. thin Prosciutto, roughly chopped
• 1/4 to 1/2 red onion, thinly sliced
• white balsamic vinegar
• Kosher Salt 
• freshly ground black pepper

DIRECTIONS:

  In a pot of boiling water, cook brussels sprouts for 5 minutes then drain.  In a large fry pan, heat olive oil over medium-high heat.  Cook prosciutto pieces until crispy and remove to plate.  Add onion slices and saute until soft, about 5-7 minutes.  Add brussels sprouts to the pan and cook along with the onion for about 5 minutes more or until brussels sprouts begin to brown.  Reduce heat to medium-low then add about a couple swirls {about 2 Tbsp. or so} of the white balsamic vinegar the last 2 minutes of cooking.  Season with salt and pepper, add prosciutto, and stir to combine.