Pumpkin Coconut Bread

Crescent's Pumpkin Coconut Bread- This stuff is seriously so good. There is something different about it. I love it! I got the recipe from a good friend and she puts chopped pecans in it. It is a keeper. Off to make some right now!

Pumpkin Coconut Bread 

Beat Together:
1 1/2 C. Oil
5 Eggs

Stir In:
1 can (14.5oz) Pumpkin

Sift Together and Add:
2 C. flour
1 1/2 C. Sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda

Stir In:
2 (3oz) pkgs coconut pudding/pie filling mix
1 C. Chopped nuts
1 C coconut

Bake @ 350 in 2 greased loaf pans for about an hour.

Pumpkin Scones with spiced Glaze

Pumpkin Scones with Spiced Glaze

Scones

2 cups of flour

7 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp fresh nutmeg, grated

1/4 tsp ground cloves

1/4 tsp ground ginger

6 tbsp unsalted cold butter, chopped

1/2 cup canned pumpkin

4 tbsp half and half (divided)

1 large egg

1 tsp vanilla

Spiced Glaze

1 cup of powdered sugar

2 tbsp milk

1/2 tsp ground cinnamon

1/4 tsp fresh nutmeg, grated

1/8 tsp ground ginger

1/8 tsp ground cloves

Scones

Preheat the oven to 425 degrees. Line a baking sheet with a silpat mat.

Mix the dry ingredients together in a bowl. Use a pastry blender to cut in the butter until the mixture is crumbly.

In another bowl, whisk the pumpkin, 3 tablespoons of half and half, the egg, and vanilla together. Slowly add the dry mixture and mix until just combined. Don’t over mix the batter.

Form a ball and place on a lightly floured surface. Flatten the ball into a rectangle about 1 inch thick. Cut the rectangle into four squares then cut each square diagonally in half to form a triangle.

Place the triangles onto the baking sheet lined with a silpat mat. Brush the top of each scone with the last tablespoon of half and half.

Bake for 14-16 minutes or until golden brown. Let them cool on a wire rack.

Spiced Glaze

Mix all of the ingredients together with a whisk. Once the scones have cooled a bit, drizzle each scone with the glaze then serve immediately. Enjoy.

Creamy White Chili

In the words, of my friend Natalie: "I'm obsessed", is the perfect way to describe this soup. I really loved it. I used a rotisserie chicken which I think made it even better. This recipe needs to be kept around. However, it does have a kick so the kids might want something else for dinner.

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped

1 1/2 teaspoons garlic powder

1 tablespoon canola oil

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

1 can (14-1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup (8 ounces) sour cream

1/2 cup heavy whipping cream

In a large saucepan, sauté the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream.

Caramel Apples

My friend Deseree made these apples for a good friends baby shower we planned back in April. They were honestly the best I have EVER had. The caramel was sooo good. There were quite a few asking for this recipe, including me. Definitely a keeper. 

1.5 cups sugar

1.5 cups brown sugar

1.5 karo syrup (light corn syrup)

1.5 cups butter

1 14oz. can of Sweetened Condensed Milk

 

Mix all the ingredients over medium heat and boil until they hit softball stage, about 238-240 degrees F. Let the caramel cool just until it coats a wooden spoon and doesn't all run off. Have your apples washed and ready to go with sticks already in the top. Spray a cookie sheet or other large, flat pan with cooking spray. Coat the apples and place on the pan. Let them set about 10-15 minutes, until the caramel is no longer sticky. While waiting for the caramel to set melt your chocolate. I use Guittard Milk chocolate chips, they are my favorite, but some of the most expensive. Just be careful not to use the kind of chocolate that would go in a fountain because it doesn't set back up. For white chocolate you can use just about any kind, but you have to be really careful melting it cause it burns really easy. Then just get whatever else you want to go on top- nuts, candy bars, cookies- chopped and ready to cover. You also want to have small plates, like salad plates, sprayed with cooking spray and clear out plenty of space in your freezer.

You will have a little bit of a base of caramel that has settled off the apple. We just fold it up under the bottom to give a little extra caramel. Have your toppings ready to go with a spoon in each one to coat or drizzle. When putting on the base coat just use a big spoon and spread it with the back of the spoon until it covers. Once you have it covered with what you want put it immediately in the freezer for about 10-15 minutes or until chocolate is no longer tacky (White chocolate will set faster than milk and tends to crack if you leave it in there too long so if you use a white chocolate base then it will probably be less than 10 minutes). Use a small spatula (like the Pampered Chef small server thing) to get it off the plate. If you want nuts or whatever topping all over the sides then you can roll the apple in them, that will coat it a little better.

Pumpkin Trifle Recipe

Oh my goodness this was delicious. I want to remember to make this again next year! I had people asking me to take this home. It was a good one, and very festive.

Photo taken from Taste of Home

Ingredients

• 1 package (14-1/2 ounces) gingerbread cake mix
• 1-1/4 cups water
• 1 egg
• 4 cups cold fat-free milk
• 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each ground ginger, nutmeg and allspice
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Directions

• In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
• In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
• In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving. Yield: 18 servings.

Hummus

I had this at a friends the other day and never knew you could even make hummus. It was awesome! I was embarrassed because of how much I ate. She sent me the recipe and I saw it was from Southern Living. Of course. Almost everything i've tried from Southern Living is the finest! Definitely a keeper

Oh and i'm pretty sure she doubled the recipe. Then she split it in half before adding the red peppers so that half of it was plain and half of it was Red Pepper Hummus. 

Red Pepper Hummus

                       

Prep: 10 min. You can easily double this recipe. Stir the tahini thoroughly before measuring it.

Yield:  Makes 3 1/4 cups

                                                                           

2 (15-ounce) cans chickpeas, rinsed and drained

3 garlic cloves

1/2 cup jarred roasted red bell peppers, drained

1/2 cup tahini

1/4 cup water

2 tablespoons olive oil

1 1/2 teaspoons salt

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

1/3 to 1/2 cup fresh lime juice

Garnish: fresh flat-leaf parsley sprigs

                        

Process first 9 ingredients and 1/3 cup lime juice in a food processor or blender until smooth, stopping to scrape down sides; add additional lime juice, if necessary, until desired consistency. Cover and chill until ready to serve. Garnish, if desired.

Southern Living, APRIL 2005

Yummy Berry Trifle

I'm a chocolate girl all the way but this is truly a fabulous dessert and major crowd pleaser. Just the other day I made it for Creed's work party and I came in the room to get some and it was gone! This is guarenteed to win hearts. It is SO good. I have a hard time not eating the leftovers for breakfast. I got this recipe from my friend Crescent.

1 cup whipping cream (whipped)
3 (8oz) pkgs. cream cheese (softened)
1 cup sour cream
2 cups powdered sugar
1 tsp vanilla extract
1 tsp almond extract
2 bags of frozen mixed berries
1 large Angel Food cake (you can make it from the box or buy one if it's good) I used to buy them at Wegmans because they were great, but I can't find one out here that's good enough

*Mix together above ingredients except for berries & Angel Food Cake

*Break the Angel Food Cake into golf ball sized balls
*Stir into above mixture.
*In a trifle or glass bowl, layer 1/2 of the white mixture, then one bag of berries, then the remaining half of white mixture, then the last bag of berries.
This can be made right before serving or stored in the fridge the day before.