Chocolate Pecan Pumpkin Bread

As the Holiday Season is hot on our heels I am already in the mood to bake. I plan on baking many favorite recipes along with new ones this Holiday Season.

Anyway, Here is my newest recipe attempt.

Preheat oven to 350 degrees

Sift together ingredients in a bowl. Set aside.

• 3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt

In a separate bowl mix wet ingredients.

• 1 can pumpkin
• 2 1/2 cups sugar
• 1 cup canola oil
• 4 eggs

Once combined well, stir in dry ingredients until fully incorporated.

Fold in with a rubber spatula.

• 1 cup chopped pecans
• 1 cup mini chocolate chips

Fill 2 8x4 greased and floured bread pans until about 3/4 full (or 8 mini pans)
Sprinkle cinnamon on top (optional) 
Bake for 50 minutes or until toothpick inserted comes out clean (if using mini pans bake for 30 minutes or until toothpick inserted comes out clean.)
Let cool for 10 minutes before removing from bread pans.

Grilled Chicken, Potatoes, and Corn on the Cob.

I believe this will be a meal you will make over and over again. I came up with this on a busy weekday when I didn't have a plan for dinner. I feel the best meals happen when you don't have a specific plan. The ideas just start running wild.

For all three items the grill needs to stay on medium.



Potatoes

Ingredients:
Homegrown small potatoes
Margarine
Steak seasoning
Mrs. Dash
Salt
Pepper

Scrub peelings off the potatoes. Cut in small wedges. Add last 5 ingredients. Rap in two layers of tin foil to prevent tearing. Grill over direct flame for 35-40 minutes or until the potatoes are tender.

Corn on the Cob

Ingredients:
Corn on the Cob
Margarine
Creole Seasonings
Salt
Pepper


Shuck and remove silks from the corn. Rub with margarine. Add creole seasoning and salt and pepper. Cover in tin foil and fold in edges. Grill over indirect flame for 35-40 minutes.

Now we are going to finish with the best part. The Chicken!

I used boneless chicken breast. Because this wasn't planned I had to defrost the chicken but you can thaw it if you have time.

Ingredients:
Boneless chicken breast
Mrs. Dash
One bottle of Zesty Italian Dressing.

Pour the Zesty Italian Dressing and the desired amount of Mrs. Dash in a bowl. Marinade the chicken in the mixture in the fridge for at least 1 hour.

Then Grill the chicken on medium for 20 minutes or until you no longer see pink when you cut through it. After you know it's done put it back in the marinade mixture until the corn and potatoes are almost done. Put back on grill over indirect flame until everything is cooked.

Let everything cool for a few minutes.

Then all that is left is enjoy.

Baked Potatoes, Squash, and Zucchini.

Ingredients:
2 medium crooked neck squash
2 medium zucchini
6 medium potatoes
olive oil
Mrs. Dash
Creole seasoning
salt
black pepper
two sticks margarine





Pre heat oven to 425. Line a cake pan with tin foil (makes for easy clean up).

I used home grown potatoes and zucchini. The squash are from my local farmers market. I washed and scrubbed the skin off the potatoes. Under cold water with a kitchen brush the skins should peal off easily. Scrub the squash and zucchini under cold water as well.
If you are using store bought potatoes the skins tend to be thicker and don't scrub off well. You can  then peel them, however if you want the skins left for the vitamins scrub them enough to clean any extra dirt off.

Slice squash, zucchini, and potatoes in thin slices. Coat with olive oil. Add desired amount of the seasonings listed above.

Layer in foil lined cake pan. Slice margarine in thin pieces and add to the top of vegetables.
Top with another sheet of tin foil.

 

Cook for 30-40 minutes or until the potatoes are tender when you stick a fork through them.

Alfredo Sauce and Bow Tie Pasta

Have you ever gone to Olive Garden and could already taste their Alfredo sauce even before you ordered. Well now you don't even have to leave your house when you crave that smooth goodness. Now I'm not saying this is a copy cat recipe but I like to think it is pretty close. Also being since the total cook time is under 20 minutes it is great for any week night dinner. Hope you enjoy!

Ingredients:

• 10 tablespoons unsalted butter
• 1/4 cup flour
• 1/2 tsp garlic powder
• 2 cups milk (I use 2%)
• 1 tsp dried parsley flakes
• 1/2 tsp black pepper
• 1-2 tablespoons dry ranch dressing mix
• 1/3 cup Parmesan cheese
• 1 pound bow tie pasta

Boil a pot of water and cook the pasta according to the directions on the package.

While the pasta is cooking melt the butter in a skillet over medium heat. Whisk the flour into the melted butter until the mixture is smooth. Slowly whisk the milk into the sauce until well mixed. Add the garlic powder, parley, pepper, dressing mix, and Parmesan cheese, whisking continually. Bring the sauce to the simmer; cook, stirring regularly, until the sauce has thickened.

Add the sauce to cooked pasta and Enjoy.

Or refrigerate Alfredo sauce until ready to use. 

Makes about 8 servings.