Pumpkin Bread

During law school my husband had what he and his friends called "Happy Wednesday" where they would each take turns bringing food to share. One of his friends, Ruth Checketts, brought this. Chris, of course, adapted the recipe some, and it is phenomenal! A must-have each fall (last year he didn't make it once and I was sad, so this year I've made it once, so at least we've had our annual batch!)

3 cups sugar
1 cup oil (Chris does 1/2 cup oil, 1/2 cup butter)
4 large eggs, beaten
1 (16 oz) can pumpkin*
3 1/2 cups flour
2 tsp soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice (Chris does 1 1/2 tsp)
1 tsp cinnamon
1/2 tsp cloves
2 tsp salt
2/3 cup water*
1/4 tsp cayenne (Chris added)
1 tsp vanilla (Chris added)

Combine sugar, oil, eggs; add pumpkin. Sift dry ingredients [I never do...]. Add to first mixture. Add water. Pour into 3-4 loaf pans (or 6 mini loaf pans). Bake approximately 1 hour. If doing 6 mini loaves, cook on cookie sheet; may overflow. [Though it did not when I did it recently, may depend on how much batter you actually end up with.]

*When I made this recently it tasted great but the baked consistency was a bit soft and did not hold together as well as I would have liked. Our best guess is we had medium eggs and maybe should have done less water. When I mentioned water in the recipe, Chris was surprised, so we need to look for a more recent copy of his modifications because he thinks he may leave the water out completely but use more pumpkin. So you may have to experiment with that a little!

Pumpkin Chocoate Chip Cookies

I probably need to find a different  recipe (or continue adapting it) since these don't turn out quite how I'd like. But in the meantime, here's the recipe I've used so far. It's from this site:

1/2 cup margarine
1 1/2 cups sugar
1 egg
1 cup canned pumpkin
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/2 cup chopped nuts(walnuts or pecans)
1 cup chocolate chips 

Cream margarine and sugar together until light and fluffy. Beat in egg, pumpkin, and vanilla. Mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon. Add to creamed mixture; mix well. Add chopped nuts & chocolate chips; mix thoroughly. Drop by teaspoons onto well-greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove from cookie sheets while warm and cool on racks. Makes 3 1/2 to 4 dozen cookies. This recipe can be doubled.

Jenny's notes/changes:
I would probably try it with butter to see if I like that better. It for sure need more than 1/2 cup pumpkin, I need to experiment with this next time but I think I'll try at least 1 cup total next time (may have to adjust flour, etc if add this extra moisture). As it's written they aren't really pumpkin-y like I want them to be! It also may need a bit more flour, start with only 1 T. extra though. It is a fairly soft batter, less "dough-like" than regular chocolate chip cookies and needs to be more soft for the cookies to turn out moist and more spread out (if you add too much flour they will be little mounds). Also be careful not to overmix or they become more chewy and aren't as light and soft. Also it can be hard to tell when they are done because of the pumpkin coloring so just watch close. I have noticed the cookies start to puff up when they are done.

Spinach Artichoke Dip

This is my favorite thing to serve at parties.

1 15 oz can or 14 oz jar artichoke hearts (not marinated), chopped
1 12 oz box or 10 oz bag spinach, thawed (I haven't tried fresh or fresh I've frozen but I will next time and report back)
1 cup mayonaise
1 cup sour cream
1-2 cups Parmesan cheese (to taste; I've never been sure whether this is the grated "real" parmesan or the bottled stuff...I use the grated bagged kind from Costco)
1 small can green chiles
1-2 cloves garlic, chopped (to taste; I use the bottled Christopher Ranch minced garlic)

Squeeze water out of thawed spinach. Mix all ingredients. Bake at 350 degrees for 30 minutes. Serve on Club crackers or tortilla chips (veggies, whatever). Can bake directly in crock pot dish in oven, then place in crock pot on warm for serving.

Soft Pretzels

Recipe from homeiswheretheholmansare.blogspot.com  (slightly adapted from Baking Illustrated). [My notes are in brackets.]

Dough:
1 package [2 1/4 tsp] rapid-rise yeast
1/4 cup honey
1 tsp salt
3 cups bread flour 

1 cup water, at approximately 110 degrees
Approximately 1 T olive oil

Baking Soda Solution:
Approximately 6 cups water
3 T baking soda
Salt for sprinkling on pretzels

In the bowl of a stand mixer fitted with the dough hook, combine all ingredients for the dough.  Make sure you are using rapid rise yeast, or you will need to proof your yeast before mixing.  Mix on low speed until combined and then knead about 5-7 minutes on low speed until the dough is smooth and elastic.  Prepare a separate bowl by coating with olive oil, transfer dough to bowl, turning to coat evenly.  Cover the bowl with plastic wrap [I use a kitchen towel] and set in a warm place [I put in slightly warmed oven] to rise for about one hour or until doubled in size.  Punch dough down, recover and let rise approximately 30 minutes more.

In a large low pan (a 12" skillet with deep sides or a small dutch oven will work perfectly) bring water and baking soda to a boil over medium high heat.  Preheat oven to 450 degrees [I've found this may be a bit high, but may depend on your oven, so play with this if you are finding pretzels are burning on outside and still doughy inside] and line a large baking sheet with parchment paper.

Separate dough into 12 approximately 2 ounce pieces.  Roll each piece into a long string, about 20 inches in length.  Fold pretzels into shape, twisting the ends over each other and pressing lightly to seal dough into shape.  Transfer pretzels, a few at a time to boiling water, cook 30 seconds on each side, turning with a slotted spoon, drain and transfer to prepared baking pan.  Sprinkle with coarse salt and repeat until all the pretzels have been boiled.  They don't need much room on the baking sheet as they won't spread much in the oven.  Bake approximately 12-14 minutes until dark golden brown.  Transfer to a wire rack to cool and serve.

[Recipe can be doubled. I don't usually double baking soda solution exactly, but do make sure to add more water since it boils out if you are doing a double batch.]

Chocolate Protein Oatmeal Recipe

I haven't tried this yet but got it from a friend, Alex Contreras, he says it's really simple and tastes amazing, so I'm excited to try it. I'm on the lookout lately for high protein, homemade, healthy snacks.

1 cup of 1-minute oats. (I actually like it better with the regular rolled oats but you can use either)
1 scoop of chocolate whey protein
1 tbsp of peanut butter

Mix the oatmeal and the protein with about 1/2 cup of water. Let it cook in the microwave for about 1-1.5 minutes. Add the peanut butter after and mix. If it looks dry then either add more water or skim milk if you like it creamier.

BBQ Pork Spare Ribs or Chicken Recipe

This is one my mom always did growing up, I often chose it as my "birthday dinner" the Sunday before my birthday. For some reason the sauce has ended up more runny it seems, so play with the amount of water and also try removing the foil for last minutes of baking to help thicken sauce. It's funny because usually I don't like my food to fraternize but with this meal, we always serve with rice and peas and I have to pull the chicken off the bones and mix the sauce, peas, rice and chicken together on my plate. Funny habit that I still do to this day, I can't eat it any other way, it just doesn't taste right!

1 onion, chopped
2 T mustard
1 c ketchup
2 T - 1 c brown sugar (to taste and thickness of sauce desired; I never really measure, my mom says she uses around 1/4 cup)
1 T vinegar
2 T water
1 1/4 c water (honestly not sure why there are 2 separate measurements for water...but like I said before, you may want to err on less water than this calls for, just because oftentimes I think the juice from the meat cooks out and thins the sauce as it cooks)

Combine above ingredients for sauce and pour over chicken or pork.

Cook chicken at 350 degrees for 2-2 1/2 hours (the long, the thicker the sauce...so my mom's recipe says...)

For spare ribs, brown in fat (2 T fat or oil), pour sauce over ribs and cook at 350 degrees for 2 hours.

Granola Bars Recipe

I looked at a variety of recipes but they kept ending up dry so now I don't really use a recipe or measure stuff, so sorry it's not more exact. I just throw stuff in until it looks and feels right. I'm sure you'll find good ways to vary it to your taste/preferences. That's one thing I've realized is fun with these, to be creative and use whatever random foods I have on hand, I never do the same variation :)

• Oats 
• Rice krispies or corn flakes (throw whatever cereal small pieces I've been keeping. I like that this helps it be less dense with just oats and adds a fun crunch)
• Peanut butter
• Honey
• Corn syrup (I'd like to try and find something else to sub for this, maybe just more honey would work...i just found that a little helped them stay more cohesive & less crumbling. A friend just recommended substituting  agave nectar so I am excited to try that.)
• Raisins or craisins (diced into smaller pieces, could use whatever dried fruit)
• Sunflower seeds
• Chocolate chips or whatever random leftover chocolate I have on hand. (I'd like to try mini m&m's just for fun one of these days.
• Coconut
• Peanuts, walnuts, whatever nut, diced up in small pieces
• Ground flax seed (I buy whole flax seeds and grind them myself but you can also buy flax seed already ground. Your body can't digest the flax seed if it's not already ground.)

I pretty much combine all dry ingredients in my kitchen aid, it's probably almost 2/3-3/4 full when I do a large batch. Then I add in pb, honey, corn syrup until they seem sticky enough (this is where I've experimented, at first they were too dry & crumbled, so then we had granola instead of bars!) after mixing pour and press into greased cookies sheet. I can almost get them to fill the sheet. Bake at 250-300 degrees for 10-20 min, again this is another where you play with what you want, longer cook time, they'll be more crunchy obviously. I let cool for a bit in pan, then cut with knife into squares or rectangles (this can be a bit tricky just trying to cut them and move them while making sure they hopefully don't fall apart!) and let cool completely on cooling racks. I store at room temp in container and usually freeze half batch and pull out as we need them.

Ham and Puff Pastry

This is the traditional Christmas Day meal at my in-law's house and it is delicious! We look forward to eating it all year.

1 pkg Pepperidge Farm pastry sheets
2 T grated Parmesan
1+ cup grated white cheese (Swiss or Jack)
2 T. parsley
4-8 oz thin sliced ham

Flatten and roll 1 pastry sheet. Place in pie pan and sprinkle with 1 T. Parmesan, half of white cheese and half Parmesan. Spread ham slices over top and sprinkle with rest of parsley and cheeses. Top with custard:

3 eggs
1 t. garlic salt
dash Tabasco
2 T. whole or canned milk

Mix well, pour over ham and cheese mixture, saving a small amount for glaze. Roll out remaining pastry sheet. Seal to bottom crust by rubbing glaze over the edges and sealing to bottom edge. Cut 5-6 slits for steam. Bake at 350 degrees for 40-45 minutes (until custard is set). Makes 6 servings.

Chinese Chicken Salad

I got this recipe from my friend Crystal and I really like it, it's such a nice, light but tasty meal, especially love it during the summer months when it's hot. It also makes a great side salad to take to parties. Last time I made it, it went fast!

1 head green cabbage (sliced thinly/shredded)
3 green onions, chopped
1 can mandarin oranges
1/2 bunch cilantro (I love cilantro but have actually never had it when I've made this but I think it'd be yummy with it!)
4 cooked chicken breasts (I NEVER use as much meat as the recipe calls for, usually I only do 1 chicken breast)
1 pkg Oriental Ramen Soup (we usually just have pork so I use that and it seems to work fine, so probably whatever flavor you have would be okay)
1 pkg frozen peas, thaws (I just add some, not necessarily measured or a full package)
1/2 cup slivered almonds (optional)

Dressing (add just before serving):
1/2 cup sugar
2/3 cup oil
6 T. rice vinegar
1 packet Oriental Soup Seasoning

Directions: Combine all items for salad and toss. Just before serving, whisk together ingredients for dressing. Toss together and serve.

Cream Cheese Chicken Recipe

8 oz cream cheese
1 can cream of chicken soup
1 packet Italian dressing (or use Italian seasoning and garlic salt)

Blend all together. Then pour over 5 chicken breasts (I only used 4 in a batch that I quadrupled!!) in a crockpot on low for 4-5 hours. Serve over rice or noodles.

I also added shredded carrots and zucchini and it tasted really good together, plus added extra veggies into the meal easily. served other night over egg noodles and that was yummy. I liked this recipe because it didn't call for butter which a lot of other cream cheese chicken recipes I have do, and they always turn out really greasy. I had some cream cheese that was close to date and needed to be used. But this really is a great one to make extra of and freeze flat in quart ziplock bags for future meals.

from P4 Relief Society Birthday Dinner