Mama's Easy Pumpkin Bread

Easy Pumpkin Bread

This pumpkin bread recipe is absolutely fabulously delicious! It is a definite keeper for any autumn lovers recipe cards.

Ingredients:

• 2 cups all purpose flour
• 1 1/4 cup pumpkin pie mix
• 1 small package instant vanilla pudding
• 1/4-1/2 cup chopped walnuts
• 1/4 cup brown sugar
• 1/4 cup milk
• 1/4 cup melted butter, plus 2 tablespoons to rub over top of cooked bread
• 3 tablespoons granulated sugar
• 2 eggs
• 1 tablespoon cinnamon
• 1/4 teaspoon baking powder and soda
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves

Directions:

1. Preheat oven to 350°.
2. Beat the eggs and place in a mixer. Mix the eggs, milk, sugars, vanilla pudding, and pumpkin pie mix together for 1 minute on medium speed.
3. In a separate bowl, mix the flour, cinnamon, baking soda, baking powder, nutmeg, and cloves together. Pour into the wet ingredients, and mix on slow to medium speed for about 2 minutes.
4. Fold in the walnuts.
5. Spray a bread pan with nonstick baking spray and pour mix into the pan. Bake for 1 hour and 15 minutes-1 hour and 30 minutes (until tooth pick stuck in middle of bread comes out clean).
6. After the bread is done cooking, rub butter on top of the bread and let cool for 3-4 minutes. Then take out and place on cooling rack.
7. Wait 10-15 minutes before cutting and enjoy.

This bread is so moist and wonderful. It is the perfect fall pumpkin bread for a gathering or as a compliment to morning coffee.

Pasta for Fall

Autumn Pasta

As the weather cools and the leaves begin to fall, comfort foods start to cook. By mid to late September, autumn foods will fill the stores (along with Halloween candy). There are numerous ways to enjoy seasonal foods, one being mixed with pasta.

This pasta recipe is extremely simple, features seasonal ingredients from the garden or store, and an easy dressing for added flavor.

Ingredients:

• 1 pound spaghetti
• 2 tablespoons butter
• 1 large or 2 medium zucchini's
• 1 butternut squash
• 1/2 red onion (optional)
• 1 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Sauce:

• 2 tablespoons olive oil
• 1/2 cup chopped walnuts
• 1/2 cup chopped pecans

(For an Alfredo sauce, use 1/4-1/2 stick butter instead of olive oil, 1 cup heavy cream, 1/2 cup Parmesan cheese, 1/2-1 cup freshly shredded mozzarella, garlic salt to taste and add the walnuts and pecans and maybe, 1/4-1/2 teaspoon poultry seasoning for a kick of autumn flavor)

Directions:

1. Wash and dry all vegetables thoroughly. While pasta cooks in boiling water to al dente, cut the zucchini and squash into thin slices, then in half. Place in a bowl. Finely chop the onion.
2. Heat 2 tablespoons butter in a large pan over medium heat. Once melted, add the onion, squash and zucchini, along with the spices. Cook until softened (8-10 minutes, covered or uncovered).
3. Drain pasta and vegetables and prepare the sauce in a food processor. Finely chop the walnuts and pecans in a food processor, then add the olive oil and combine all the ingredients together. Toss together and serve.
4. For the Alfredo sauce, finely chop the nuts and set aside. Heat the butter, cream, cheeses, and spices together over medium to medium low heat, stirring constantly, until blended and somewhat thick. Take off the heat, add the nuts and toss with the pasta.

This is a great autumn dish and wonderful way to get kids to eat their veggie. It is also good in a casserole.

Pumpkin Spice Cappuccino

Pumpkin Spice Cappuccino!

Craving a pumpkin spice cappuccino? Try this sure to please recipe, using ingredients at home.

Ingredients:

3/4 cup hot coffee
1/4 cup milk
2 tablespoons to 1/4 cup cool whip (lite, regular, or french vanilla)
1-2 tablespoons sugar (white or brown)
1-2 teaspoons pumpkin pie spice

Directions:

Using a blender or a small food processor, blend all the ingredients together on low speed until blended together. Prepare to pour into a coffee cup. When pouring, use a large spoon or lid of the processor or blender to hold back the frothy part. Once the liquid is in, pour the froth on top and top with cinnamon if desired.

This would make a great autumn party drink, and is perfect for any time of the year when craving a pumpkin spice coffee drink.

Leaf Lettuce Salad

Easy Leaf Lettuce Salad

Putting a salad together is not complicated, and this recipe is a sure win as a light side dish for almost any meal.

Ingredients:

A bunch of leaf lettuce
3/4 cup shredded cheddar, mozzarella, parmesan, or sharp cheddar cheese
2 tablespoons vegetable or olive oil
1/2 cup honey
salt for seasoning
(add ins could include, cubed pears, apples, peaches)

Direction:

Wash and shred the lettuce, toss together with the cheese of choice, honey, oil, and salt. Serve.

This is just simple, no fuss, but makes for a good healthy and filling side dish. If desired, turn it into a chicken salad with cooked chicken pieces, some crunchy fruit, walnuts, and honey mustard dressing (combine 1 tablespoon oil, 1/4 cup honey (more if desired), and about 1/4 cup yellow mustard and toss with the salad).