Pumpkin Bread

Prep: 20 min Cook: 1hr 15min

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1.5 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin (sugar pumpkins taste best)
1 cup toasted pumpkin seeds (we left this out and ate them alone)

Preheat the oven to 325 degrees F

1.) Sift the flour, cinnamon, baking soda, baking powder, and salt together.
2.) In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla.
3.) Combine both mixtures and fold in the shredded pumpkin and seeds.  Once the ingredients are all incorporated pour into a non-stick 9x5x3-in loaf pan (if pan is not non-stick coat with butter and flour).
4.) Bake for 1 hr 15 min.  At this point a knife inserted in the middle of the loaf should come out clean.
5.) Cool for 15 minutes and turn onto cooling rack.

*For muffins temperature should also be 325 degrees, but bake for 30 minutes

*FoodNetwork.com-Alton Brown

Caribbean Crunch Squash

I loved this recipe because it dressed up the squash in a new way that was very simple, yet delicious.

Prep: 15 min Bake 1 hr 4 servings


1 buttercup squash (2 to 2.5 lb)*
2 tablespoons butter or margarine, melted
2 tablespoons peach or apricot preserves (we tried the peach and liked it)
2 tablespoons graham cracker crumbs
2 tablespoons shredded coconut
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon pepper

1.) Heat oven to 350 degrees.  Cut squash into fourths; remove guts.  Place squash, cut sides up, in ungreased 13 X 9-inch pan.

2.) In small bowl, mix butter and preserves.  Brush about half of preserve mixture over cut side of squash pieces.  In another small bowl, mix remaining ingredients, sprinkle over squash.  Drizzle with remaining preserves mixture.

3.) Bake uncovered 45 to 60 minutes or until tender.

*Two acorn squash (1 to 1.5 lb each) can be substituted (we used the acorn and it turned out great)


*Betty Crocker Cookbook

Alfredo Sauce

This sauce is really easy to make and very tasty :)

1/2 cup butter or margarine
1/2 cup whipping (heavy) cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
Dash of pepper

In a 10-in skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble; reduce heat to low.  Simmer 6 minutes, stirring frequently, until slightly thickened; remove from heat.  Stir in cheese, salt and pepper.

*For lighter sauce decrease butter to 1/4 cup and cheese to 1/2 cup; substitute evaporated milk for the whipping cream.

*Betty Crocker Cookbook

Pasta Primavera

Prep: 15 min Cook: 20 min 4 Servings 


8 oz uncooked fettuccine or linguine
1 tablespoon olive or vegetable oil
1 cup broccoli flowerets
1 cup cauliflowerets
2 medium carrots, thinly sliced (1 cup)
1 cup frozen green peas (from 1-lb bag), rinsed to separate
1 small onion, chopped (1/4 cup)
Alfredo Sauce (see Alfredo Sauce post)
1 tablespoon grated Parmesan cheese

1.) Cook fettuccine as directed on package

2.) Meanwhile, in a 12-inch skillet, heat oil over medium-high heat. Cook broccoli, cauliflower, carrots, peas, and onion in oil 6 to 8 minutes, stirring frequently; until vegetables are crisp-tender.  Remove from heat; keep warm.

3.) Make Alfredo Sauce. Stir sauce into vegetable mixture

4.) Drain noodles and stir into sauce mixture--heat thorough.  Sprinkle with cheese.

*Betty Crocker Cookbook

Terrific Teriyaki Burgers

Prep: 20 min Grill: 15 Min Yield: 6 servings


1/4 cup ketchup
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. unsweetened crushed pineapple
1-1/2 tsp. minced fresh ginger-root
1 garlic clove, minced
1/2 tsp. sesame oil
Burgers
1 egg white, lightly beaten
1/3 cup dry bread crumbs
3 green onions, chopped
1 Tbsp. unsweetened crushed pineapple
3/4 lb. lean ground turkey
6 slices unsweetened pineapple
6 hamburger buns, split and toasted
6 lettuce leaves
6 slices of tomato

1.) In a small bowl, combine the ketchup, soy sauce, brown sugar, pineapple, ginger, garlic and sesame oil; set aside.

2.) In a large bowl, combine the egg white, bread crumbs onions, crushed pineapple and 3 Tbsp. reserved ketchup mixture.  Crumble beef and turkey over mixture and mix well.  Shape into six burgers.

3.) Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. (Using a Griddler or George Foreman works too) Grill burgers, covered, over medium eat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear, brushing occasionally with remaining ketchup mixture.

4.) Grill or broil pineapple slices for 2-3 minutes on each side or until heated through.  Serve burgers and pineapple on buns with lettuce and tomato.

*Healthy Cooking Taste of Home 2011