Great Harvest Pumpkin Chocolate Chip Bread

I'm sure you've all craved the Pumpkin Chocolate Chip Bread from Great Harvest.  When summer starts to wind down, it's one of the first things I think of.  Great Harvest will be selling that bread soon!  I found this recipe and I promise, it tastes exactly like their bread!  Try it, tell me what you think.

 

*This isn't my picture.  I made it and then we ate it literally in a day.  I forgot to take pictures.

 

 

 

Pumpkin Chocolate Chip Bread

2 1/2 cups white flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil
4 eggs, beaten lightly
2/3 cup water
1 cup semi-sweet chocolate chips

 

 

Preheat oven to 350 degrees.  Grease two 9x5 loaf pans or three 8x4 loaf pans.  Mix dry ingredients together and set aside.  Mix pumpkin, oil, eggs, and water in another bowl.  Combine dry and wet ingredients.  Mix unil smooth.  Add chocolate chips.  Pour into pans.  Bake for about 60 minutes.  ENJOY!!

The Best Dang Potato Soup

I stole this recipe from my sister, Rachelle.
If I was a swearing kinda girl - I'd say a different word when referring to this dang potato soup.
It might have something to do with the bacon?
Whatever it is, it's delicious.  And it's perfect for a fall evening!

Potato Soup

2 cups chicken stock (1 14.5 can)

3 cups of diced potatoes

1/2 cup of diced onions

1 small carrot, grated

1/2 tsp of celery seed

1/2 tsp of salt

1/2 tsp of pepper

1 T parsley

3 T flour

3 cups milk

8 oz of cubed cheddar cheese

6 strips of bacon

Cook bacon strips.  Set bacon aside and save bacon drippings.  Combine chicken stock, potatoes, onion, carrot, celery seed, salt, pepper, and parsley in a pot.  Bring to a boil and boil for 15 minutes. (until potatoes are soft)  In the pan with bacon drippings, add flour until smooth.  Add milk.  Pour the mixture into the pot with veggies and seasonings.  Bring to a boil.  Boil for 2 minutes.  Add cheese, remove from heat, and stir unti cheese is melted.  DONE!  Spoon into bowls and top with crumbled bacon.  Serves 8 (I doubt it...you're going to want to eat 2-3 bowls of this creamy deliciousness!)

**Oh...and you see that roll?  That recipe is coming.  You don't want to miss it.
They're the best things I make.  Promise.

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PS It's official! We have a FACEBOOK PAGE! You know you want to "like" us! ;)

The BEST Pumpkin Cookies

I'm REALLY excited about today's post!  My older sister, Rachelle is amazing.  She's creative, an avid runner, makes yummy and healthy food.  She's hilarious and happy.  I'm jealous of her photo taking, blog posting, and let's be honest, she's gorgeous. :)  So just trust me when I say...make these dang cookies and any other recipes on her blog.  Because they will be LEGENDARY! (reference, anyone?)

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With temperatures falling and Halloween right around the corner all I can think about is cookies. Pumpkin cookies to be exact. This recipe is to die for! It's a bit different from the traditional pumpkin chocolate chip cookie recipe everyone makes. Don't get me wrong, I love those. But this one is a bit fancier I think with the frosting on top and these cookies will melt in your mouth! Be prepared to eat a lot. And have some milk close by.

Pumpkin Cookies with Penuche Frosting

1 c butter
1/2 c brown sugar
1/2 c white sugar
1 egg
1 tsp vanilla
1 c pumpkin
2 c flour
1 tsp b. powder
1 tsp. b. soda
1/2 tsp. cinnamon

Cream together butter and sugars. Scrape down sides of bowl and mix in egg and vanilla. Mix well and scrape down bowl again and then add your pumpkin. Give it a good mixin', scrape down bowl and then add your dry ingredients. Now mix it up until it is just combined. Don't overmix this.

Drop by spoonful on parchment lined cookie sheet.

Bake at 350 for 10 -12 min. My oven was more towards the 12 minutes time. They will be very soft, don't over bake. Let cookies cool.

While baking the rest of your cookies you can whip up the frosting.

Penuche Frosting:
6 Tbsp butter
1 c. brown sugar
1/2 c milk
3 - 4 c powdered sugar

Mix butter and brown sugar on stove top. Bring to a boil and boil one minute. Take off stove and let cool for 10 minutes.

 Then add your milk right into the pan and stir it up real good. You might have to scrape the edges of the pan to get all that butter/sugar goodness. It will mix up smooth so just keep mixing. Then pour over your powdered sugar and give it a good stir so it looks like so.

Next frost your cookies!!

Take to a Halloween party, eat them all by yourself, or give them to a friend.
Happy October!

No Bake Cookies - don't laugh, just make them!

I had a request for more desserts.  I also was made aware by my cousin, Kristine that National Homemade Cookie Day was on October 1st!  Did you know that?  I hope you made cookies!  So in honor of those two things, we're making cookies today.

No Bake Cookies might be a no brainer, but oh my gosh they are the greatest combination ever!  I mean really, when's the last time you've made no bake cookies?  Make this recipe - which I've decided is the best.  Yes, there are a few variations of the no bake out there.  But the ratio and the brand of ingredients in this recipe...make it the best no bake cookie ever.

No Bake Cookies

1 stick of butter

2 cups of sugar

4 T. cocoa powder (Hershey's)

1/2 cup of milk

3 cups quick oats (MUST be quick!)

1 cup peanut butter (Jif all the way)

1 tsp. vanilla (I double it)

Combine butter, sugar, cocoa powder, and milk in a saucepan.  Stir over medium heat until it comes to a boil. (not just one or two little bubbles, but bubbles all the way around the pan) Start a timer for EXACTLY one minute.  The time is very important - so pay attention.  Remove the saucepan from the heat.  Pour in vanilla and peanut butter.  Once the peanut butter has melted, add the instant oats.  Scoop spoonfuls of cookie onto aluminum foil.  Let cool and enjoy!

Chicken Enchiladas

I love Mexican food.  I know it sounds gross but I just love a big pile of rice, beans, and whatever else is usually thrown into the mix.  This particular dish probably isn't very "authentic" but I still consider it Mexican.

My freshmen year of college, my roommate Mary, made these enchiladas.  I loved them.
We make it at our house on a regular basis.

Chicken Enchiladas

2 fully cooked chicken breasts

1/4 cup diced onions

2-3 cups of cheddar cheese

1 can of refried beans

1 can of Old El Paso Mild Enchilada Sauce

1 can of olives

1 package of 10 tortillas

(*I hold the onions and olives)

Preheat the oven to 350 degrees.
Lightly grease a 9x13 casserole dish.  Dice the chicken and open the cans.

Smear a spoonful of refried beans across one side of the tortilla.

Sprinkle a handful of diced chicken over top of the beans.

Pour two spoonfuls of enchilada sauce over top.

Top with cheese.
 (before the cheese, be sure to add onions and olives)

Fold tortilla over the "goods for the inside" and continue rolling.  Place in the dish. Repeat.  Makes between 6-8 enchiladas.  (Be sure to save cheese and enchilada sauce for the toppings.)

Before putting in the oven, top with the remaining enchilada sauce and cheese.

Bake uncovered for 30 minutes.

 Top with favorite toppings:

sour cream, salsa, lettuce, more cheese

And I know there are several different recipes for chicken enchiladas.  What is your favorite?  Don't be shy, let me know via comment or email.