Jamba Juice Smoothies

Ever want a Jamba, but don't want to go to Jamba? Don't worry my friends.... I've done some searching around and found these recipes from www.somersetwardrecipeclub.blogspot.com

Hints: 1 scoop – about half a cup to a cup
Enlightened Base – found at a health food store or substitute it with juice

ALOHA PINEAPPLE
10 oz. pineapple juice
1 scoop plain yogurt
2 scoops strawberries
1 scoop bananas
2 scoops pineapple sherbet
1 scoop ice

BANANA BERRY
12 oz. apple juice
2 scoops bananas
1 scoop blueberries
1 scoop frozen yogurt
1 scoop raspberry sherbet
1 scoop ice

BERRY FULLFILLING
4 oz. raspberry juice
8 oz. enlightened base
2 scoops strawberries
1 scoop raspberries
1 scoop blueberries
1 scoop ice

BERRY LIME SUBLIME
12 oz. raspberry juice
2 scoops strawberries
1 scoop raspberries
2 scoops lime sherbet
1 scoop ice

BRIGHT EYED AND BLUEBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop blueberries

CARIBBEAN PASSION
12 oz. Mango-passion juice
2 scoops strawberries
1 scoop peaches
2 scoops orange sherbet
1 scoop ice

CITRUS SQUEEZE
6 oz. pineapple juice
6 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

COLD BUSTER
12 oz orange juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

KIWI BERRY BURNER
12 oz. Kiwi juice
2 scoops strawberries
1 scoop raspberries
2 scoops raspberry sherbet
1 scoop ice

MANGO-A-GO-GO
12 oz. Mango-passion juice
3 scoops mangos
2 scoops pineapple sherbet
1 scoop ice

MANGO MANTRA
4 oz. orange juice
8 oz. enlightened base
2 scoops mangos
2 scoops peaches
1 scoop ice

MIGHTLY CHERRY CHARGER
4 oz. raspberry juice
6 oz. soymilk
2 scoops cherries
1 scoop strawberries
2 scoops frozen yogurt
1 scoop ice

ORANCE-A-PEEL
12 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

ORANGE BERRY BLITZ
12 oz. orange juice
2 scoops strawberries
1 scoop blueberries
2 scoops pineapple sherbet
1 scoop ice

ORANGE CHERRY CHEER
6 oz. orange juice
6 oz. soymilk
3 scoops cherries
1 scoop frozen yogurt
1 scoop orange sherbet
1 scoop ice

ORANGE DREAM MACHINE
6 oz. orange juice
6 oz. soymilk
2 scoops frozen yogurt
2 scoops orange sherbet
2 scoops ice

PEACH PLEASURE
12 oz. peach juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

PINA COLADA
12 oz. pineapple juice
1 Tbls coconut
1 scoop bananas
2 scoop frozen yogurt
2 scoops pineapple sherbet
1 scoop ice

PUMPKIN SMASH
8 oz soymilk
1 scoop pumpkin mix (from can)
4 scoops frozen yogurt
2 scoops ice

RAZANATAZ
12 oz raspberry juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

STRAWBERRIES WILD
12 oz. apple juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

STRAWBERRY NIRVANA
4 oz. apple juice
8 oz. enlightened base
4 scoops strawberries
1 scoop bananas
1 scoop ice

STRAWBERRY SURF RIDER
12 oz. lemonade
2 scoops strawberries
1 scoop peaches
2 scoops lime sherbet
1 scoop ice

SUNRISE STRAWBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop bananas

GUMMIE BEAR
12 oz. peach juice
1 scoop peaches
1 scoop of each: orange, lime, pineapple, and
raspberry sherbet and frozen yogurt
1 scoop ice

TANGO TROPIC
12 oz. peach juice
2 scoops strawberries
1 scoop peaches
1 scoop raspberry sherbet
1 scoop orange sherbet
1 scoop ice

TROPICAL AWAKENING
4 oz. pineapple juice
8 oz. enlightened base
2 scoops strawberries
1 scoop blueberries
1 scoop bananas
1 scoop ice

Lemon Poppy Seed Muffins

I've been really wanting poppy seed muffins, so I finally got around to finding a recipe and making them!

**This recipe was good. Although I found that after following the directions exactly, my batter was a little dry (almost like cookie dough!), so I ended up adding about a 1/4 cup milk. I think next time around I would still add the milk, but possibly even increase the sour cream for more moistness!

Lemon Poppy Seed Muffins

From My Home To Yours pages 10 & 11

12 muffins

FOR THE MUFFINS
2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
2 tablespoons poppy seeds

**~1/4 cup milk

FOR THE ICING
1 cup confectioners’ sugar, sifted
2-3 tablespoons fresh lemon juice

Center a rack in the oven and preheat the oven to 400 degrees F. Grease regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.

In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt.

In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough - a few lumps are better than over mixing the batter. Stir in the poppy seeds. (Over mixed batter will result in mountain peeked muffins :))

Divide the batter evenly among the muffin cups.

Bake for 16 to 20 minutes, or until the tops are golden and a thick knife (I used a toothpick) inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

TO MAKE THE ICING

Put the confectioners’ sugar in a small bowl and add about 1 ½ tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. You can then drizzle lines of the icing over the tops of the muffins or coat the tops entirely (by dipping into glaze).

Almost Great Harvest Honey Whole Wheat

Great Harvest Bread Company has some great whole wheat bread. The reason that I most like their bread is that it is fat free! And it has five simple ingredients. With that said, yes there are better breads out there, in fact I think I have a few better ones on my blog ;), but... for being fat free? I don't think you can find much better!

From checking out the ingredients on the bread bag (100% Whole Wheat Flour, Water, Honey, Yeast, Salt) and looking at several bread recipes, here is my version of Great Harvest's Honey Whole Wheat Bread.

Yield 4-5 loaves.
4 Tbs yeast (I use SAF instant yeast)
4 1/2 cup hot water
3/4-1 cup honey
1 Tbs and 1 tsp salt
~12 cups whole wheat flour (freshly ground...you can also use store bought, but I hear that the results may not be as good as freshly ground wheat flour)

In Bosch mixer (or similar heavy duty mixer with dough hook), add yeast, hot water, and honey. Mix on speed 1 for 1 minute or until creamy. Turn off mixer and let sit for ~5 minutes until mixture becomes bubbly.

Add salt and mix for 1 minute. (I used half sea salt and half iodized salt...this is unnecessary though! Use whatever salt you prefer :) Just make sure it is fine and will dissolve)

Add 9 cups of flour and mix. Slowly add flour until the bread begins to pull away from the sides. Let knead for 5 minutes. If dough is sticking to sides, add more flour. Be careful not to add too much! I don't know how to stress the "just pulling away from sides of bowl" part :) The dough will be sticky.

Let knead for a total of 8-10 minutes. Remove hook and let rise for 20 minutes.

Spray counter top and pans with nonstick spray. Then spray hands and punch dough down. (The more the merrier :)) Place dough on sprayed counter top and form into loaves. I made four large loaves.

Then place in oven that has been preheated to 200*F and turned off (So oven is warm), with a pan of boiling water (to keep moisture in oven so bread doesn't dry out). Let the loaves raise for 30 minutes.

Remove water and turn oven on to 350*F. No need to remove the bread pans for preheating. Bake 25-30 minutes.

Oreo Truffles

I posted a mint Oreo truffle recipe, but decided that you need a plain one too. Just in case. These are so rich and yummy. Perfect for a special occasion... Well heck, I'd say they are perfect for anytime you want chocolate! :)

1 pkg. Oreos

• use ~22 cookies with cream centers included
• use ~10 cookies with cream centers discarded

1 pkg. (8 oz.) cream cheese, room temperature (Yes, non fat works!)

semi sweet chocolate chips (about 1 cup)

2 squares chocolate bark or candy coating*

Finely crush the cookies in a blender, food processor or a ziploc bag with a rolling pin. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. Place covered in freezer for a few minutes to help keep their shape when dipping in the chocolate. Melt chocolate as directed on the package and then dip balls** into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. Refrigerate and enjoy!!

If using lollipop sticks, dip the end of the stick in chocolate first so it doesn't fall off of the ball when dipping the rest in the chocolate.

*If you want, you can use all semi-sweet chocolate chips, but you will need more.

**A spoon and fork work great... or two forks :)

***To make pretty colors, use the chocolate colored melting chips (Wilton or similar brand) or a cream food coloring to color it... if you add liquid coloring it makes the chocolate all funky and gritty.

Sweet Potato Rolls

If you are looking for something a little different, but not TOO different that your kids won't eat them, this is a great recipe. A little sweet, a few extra added vitamins and minerals, and fun to have an orange colored roll :)

Sweet Potato Rolls
allrecipes

Servings: 18
"These golden orange rolls deliver a subtle earthy taste that goes well with almost any entree."

INGREDIENTS:
1 (.25 ounce) package active dry yeast
4 tablespoons white sugar
1/2 cup canned sweet potato puree (I used fresh sweet potatoes and a a little more than a half cup. Yum.)
1/2 cup warm water (110 degrees F/45
degrees C)
3 tablespoons margarine, softened
1 teaspoon salt
2 eggs
3 1/2 cups all-purpose flour (I used half wheat flour and half white flour)

DIRECTIONS:
1. Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
2. Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
3. Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
4. Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.

Cream Filled Cupcakes

These are pretty impressive and surprising simple to make. They just ale a little extra time than your normal cupcake!

Cream Filled Cupcakes

1 box dark chocolate cake mix (or similar)
Ingredients to make cake mix

Filling
(slightly adapted from Evilshenanigans)
1/4 tsp salt
1 tsp very hot water
1 7 ounce can marshmallow fluff
1/3 cup powdered sugar
1/4 cup butter
1/4 cup shortening
1/2 tsp vanilla


Frosting
1 stick softened butter
1 tsp vanilla
3-4 cups powdered sugar
~1/4 cup milk

Make cupcakes cording to directions on box. Let cool completely.

Make filling
Mix hot water and salt. Set aside and allow to cool. In a bowl whip marshmallow fluff, shortening, butter, powdered sugar until fluffy. Add salt water and mix well.

Make frosting by creaming butter and vanilla together. Slowly add the powdered sugar. Add milk until you reach the desired consistency.

Fill cupcakes. You can do this by 1. Use a medium star tip or circle tip and piping bag. Insert tip 1/2-1 inch into center of cupcake and squeeze about a tbs of filling (you may need to do a couple squirts at different angles); 2. Using a knife, cut a small hole in the middle and spoon the filling into opening.

Frost and enjoy!

Gluten free lasagna (or not)

I got this recipe from a friend and it is THE BEST lasagna I have tasted thus far in my LIFE. Not joking. I really liked what she said when we were talking about yummy food. She said, "My question isn't, 'Do you like it?' anymore, it's, 'Do you love it?!'; if the answer is no I don't make it again!" So if she says that, then you know at least her family loves this lasagna, and I love this lasagna, so it's worth a shot!


1 1/2 pounds mozzarella cheese, grates
1 15 ounce of ricotta cheese
1 large egg, lightly beaten
2 cups Parmesan cheese, grated
2 tbs olive oil
2 cups onions, diced
2 garlic cloves minced
3/4 pound Italian sausage
2 chicken breasts, cooked and shredded (I had it without and it was yummy)
1 tsp fennel seed
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1 tbs tomato paste
1 28 ounce can crushed tomatoes with purée
1 cup of chicken broth
1/2 cup dry red wine (I had without and still yummy)
7 ounces of pesto
9 lasagna noodles (regular or gluten free)

In a medium bowl mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup Parmesan cheese.

In a large saucepan heat oil over medium-high heat. Add onions and garlic; sauté for 3 minutes or until tender. Transfer onions and garlic to a plate.

Return saucepan to heat and brown sausage. Drain off fat.

Return onions and garlic to pan and add chicken, fennel seed, basil, oregano, thyme, tomato paste, crushed tomatoes, chicken stock and wine. Stir to blend. Cover and simmer for 10 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.

Prepare lasagna noodles according to package directions. Drain.

Preheat oven to 350*F.

Spoon 1-1/3 cups of the tomato sauce over bottom of a 13x9x2 inch glass baking dish. Place three noodles over sauce. Drop half of the prepared ricotta cheese mixture by tablespoons evenly over noddles. Drop half of the prepared pesto over the ricotta cheese. Top with 1-1/2 cups mozzarella cheese and 3/4 cup Parmesan cheese. Continue layering three noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining pesto, 1-1/2 cups mozzarella and remaining 3/4 cup Parmesan cheese. Cover with foil and place on baking sheet.

Bake for 1 hour. Uncover and let stand for 15 minutes. Cut into squares and serve.

Peanut Butter Fudge

Peanut Butter Fudge

Recipe and Picture from Bakerella

Peanut Butter Fudge

3 cups sugar
3/4 cup margarine (I like Parkay)
2/3 cup evaporated milk
1 tsp vanilla
6 oz package semi sweet chocolate pieces
7 oz. jar Marshmallow Creme (I like Kraft)
1/2 cup peanut butter (I like Jif)

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
6. Pour into greased 13 X 9 pan.

Repeat with remaining ingredients substituting peanut butter and spread over chocolate.

Then, cool at room temperature and cut into squares.

Poppy Seed Dressing and Candied Nuts

This poppyseed dressing is yummy and don't forget the nuts to go with it :)

Poppy Seed Dressing
1/3 cup sugar
1/3 cup rice vinegar (or apple or white)
3/4 cup canola or vegetable oil
3/4 tsp salt
3/4 tsp pepper
3/4 tbsp poppy seeds
1 tbsp mustard powder (2 tbsp yellow mustard)

Whisk together all ingredients until thoroughly mixed.


Candied Nuts
1 cup slivered almonds or chopped pecans
1/4 to 1/3 cup butter
1/4 cup brown sugar
1/4 cup white sugar

Melt butter and sugars in a sauce pan. Add nuts and stir until nuts are coated and begin to caramelize. Remove from heat and cool on wax paper or tin foil.

Asian Salad

Lettuce
Mandarins oranges
Crushed ramen noodles
Grilled Chicken
Water chestnuts
Edemame

Dressing
1 cup sugar
1/2 cup apple cider vinegar
1 1/2 cup oil
1/4 cup soy sauce

Mix well.

Peanut Butter

You would be surprised at how simple homemade peanut butter is! And boy is it good! You can add salt and sugar if you want it saltier or sweeter, but I like it just plain!

4 cups raw peanuts (yields 2 cups peanut butter)

(I used roasted, salted peanuts in shells... But unless you want to spend two hours cracking them, I wouldn't recommend it haha)

(3 tbs oil is also optional)

Vita mix or other heavy duty mixer.

Place peanuts in blender. Quickly increase speed to high and variable 2. Using the tamper, push peanuts into blades. In one minute you will hear a high pitched chugging sound. One butter begins to flow freely through the blades the motor sound will change from high to a low labor sound. Quickly stop and poor into an airtight container.

Keeps about two months in refrigerator.

Peanut Butter Ripple Brownies

Peanut Butter Ripple Brownies

These are from Betty crocker and are YUM! You of course can use another brand of brownies and frosting to make :)


Prep: 20 Min
Total: 2 Hr 30 Min
Makes: 30
Enlarge Image


Crave the classic chocolate and peanut butter flavor combo? Here it is in brownie form, frosted of course!
Ingredients

1/2 cup sugar
1/3 cup peanut butter
2 tablespoons Gold Medal® all-purpose flour
1 egg
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie box
Chopped peanuts, if desired
2/3 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
1/4 cup peanut butter
1 to 2 teaspoons milk

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan. In small bowl, beat sugar, 1/3 cup peanut butter, flour and 1 egg with electric mixer on medium speed 2 minutes; set aside.
Make brownie batter as directed on box. Spread in pan. Drop peanut butter mixture by tablespoonfuls onto batter. Swirl through batter with knife.
Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours.
In small bowl, stir all frosting ingredients, using spoon, until smooth and spreadable. Spread frosting over brownies; sprinkle with peanuts. For brownies, cut into 6 rows by 5 rows.

Substitutes

Ever run out of time to go to the store? Or forget to buy one ingredient for a recipe? Or maybe you're making that chocolate cake and ran out of flour... Well this is a great list of substitutes you can use! (maybe not for the flour in your cake haha)

http://joyofbaking.mobi/IngredientSubstitution.html

Honey Lime Enchiladas

Our friends made these yummy enchiladas for us while I was recovering! I think they have just the right amount of sweetness. It is my new favorite!

Honey-Lime Chicken Enchiladas

• 1/2 c. honey
• 1/4 c. lime juice
• 1 T. chili powder
• 1/2 t. garlic powder
• 1 1/2 lbs. chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.

• 2 (10 oz.) cans green enchilada sauce
• 1 c. half & half
• flour tortillas
• shredded colby jack cheese

Mix enchilada sauce with half & half. Fill flour tortillas with marinated chicken and shredded cheese, roll-up, then place side-by-side in baking dish. Pour enchilada sauce over the top of the enchiladas and top with more cheese.

Bake at 350 degrees for 25 to 30 minutes.

Challah

I have a sweet neighbor, yet again, who brought us a yummy dinner after having Halle. She made a wonderful and traditional Eastern European meal. I'm not embarrassed to say that I ate half a loaf of challah by myself. It was delicious.

Challah

Makes six medium loaves

(yummy braided sweet white bread)

Bread

2 pkgs dry yeast (4 1/2 tsp)

2 1/2 cups warm water

1/2 cup honey

1 Tbsp. salt

3/4 cup oil

4 eggs

9 cups flour

Glaze

1 egg yolk

1 tsp water

poppy seeds (optional)

Mix yeast, water and honey. Let it sit and begin to bubble (ferment) (about 10 minutes). Add the salt, oil and eggs and mix well.

Gradually add the flour 2 cups at a time. After all flour is added, knead for 7 minutes.

Let rise until doubled in size (about 1 hour).

Punch the dough, and separate into six.

Divide each section into thirds and braid. Place on greased pan and let rise again until doubled in size. While bread is rising the last ten minutes or so, preheat oven to 375 degrees.

Brush with glaze and bake for 45 minutes to 1 hour.

French Peasant Bread

This is a yummy French bread recipe I got from a gal in our ward who brought us dinner one night after having Halle! It's so yummy and great served hot.

French Peasant Bread

Ingredients

• 1 package dry yeast (2 1/4 tsp)
• 2 C. warm water
• 1 T. sugar
• 2 tsp. salt
• 4 C. flour
• Oil
• Corn Meal

Directions

• Place yeast, warm water, sugar and salt in bowl and stir until dissolved
• Add flour and stir until blended. Do not knead.
• Cover and let rise one hour or until doubled in size
• Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal
• Let rise an additional hour
• Brush the top with melted butter and bake at 425 degrees for 10 minutes
• Reduce oven temperature to 375 degrees and bake an additional 15 minutes
• Remove from oven and brush again with butter. Serve warm .

•

•Everyone raves about this bread especially when they eat it hot out of the oven. It’s fool proof!

Greg's Best Ever Whole Wheat Bread

I've been making the same bread recipe for almost three years, and today I decided to try something different. I'm surprised that I actually liked it! Even though it is whole wheat, it isn't dense like a lot of recipes I've tried in the past. Hope you enjoy it!

Greg's Best Ever Whole Wheat Bread

From Greg & Dottie Nielson featured in Bosch's Sensible Cooking

8 cups fresh ground whole wheat flour

2 cups high gluten bread flour or 1/3 cup vital wheat gluten (I used the gluten)

1/2 cup potato flour (I used instant potato flakes)

1/2 cup powdered milk or buttermilk

4 Tbsp dough enhancer

5 Tbsp SAF instant yeast

2 Tbsp sea salt (I used about 1 Tbs sea salt and not quite 1 Tbs iodized... I thought 2 was a lot of salt!)

1 cup canola oil (Yeah I might of mixed canola and olive... although I wouldn't if you don't like the taste of olive oil. It changes the flavor)

2/3 cup honey

6 cups warm water (approximately 115*)

In Bosch mixer with dough hook, sift dry ingredients together on speed 1 for approx. 1 min. Then add warm water, oil and honey.

Turn machine to speed 1 and continue to add wheat flour only until dough begins to pull away from sides of bowl. When you see sides pull clean as well as dough coming clean from bottom of bowl, you have enough flour. Do not add too much flour. Dough should be very sticky and does not come together at this point, but bowl is clean.

Knead on speed 1 for 8-10 minutes or until gluten has been developed. if dough is too dry, add a few tablespoons of water to moisten. If dough starts sticking add a little white flour to soak up moisture.

Oil hands and remove dough from mixer. Place on lightly oiled counter (I use pam). Divide dough with a dough divider (not fancy enough to have one of these? Me either... I just cut it with a knife) into 4-5 loaves depending on pan size. We like an 8 1/2" x 4 1/2 pan. This size yields 5 loaves. Because flour is never measured exactly, sometimes yield is 4 loaves.

Shape loaves, and place in well greased or sprayed pan. Never use oil. Cover with a dry towel and let rise until dough has doubled or is approximately 2" above rim of the pan. This will take between 30-60 minutes depending on room temperature. (I like to preheat oven to 170*-200*, boil water and place it in pan in the oven, turn the oven off, and put the bread in to rise... it helps it rise better!)

Bake in preheated 350* oven for 30-35 minutes, until inside temperature of bread is 200*. Cool on rack. Bread will keep up to 30 days in your freezer without burn.

Pumpkin Dump Cake- AKA better than pumpkin pie

This recipe is delicious! One of my good friends here in Chicago made this for us last night. I have to say that I am not a huge pumpkin pie fan, but this is not a pumpkin pie....it's way better. It was so yummy we scarfed it down!

Recipe from cookiesandcups.com

• 1 15 oz can Pumpkin Puree
• 1 10 oz can Evaporated Milk
• 1 cup light brown sugar
• 3 eggs
• 3 tsp pumpkin pie spice
• 1 box yellow cake mix
• 1 cup (2 sticks) butter melted
• 1 cup coarsely crushed graham crackers or pecans
• 1/2 cup toffee bits (optional)

1. Preheat oven to 350
2. Spray a 9×13 baking pan lightly with cooking/baking spray
3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
4. Pour into your prepared pan.
5. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
6. Pour your melted butter evenly on top.
7. Bake for 45-50 minutes until center is set and edges are lightly browned.

Serve with ice cream or whipped cream.

Peanut Butter Eggs

This is a little twist on the Buckeye Ball recipe! I wanted to make a little easter candy, and I thought this would be a good one to use!

Peanut Butter Eggs

2 cups creamy peanut butter

1 tsp vanilla

2 cups powdered sugar

Melting chocolate (for the eggs I used Wilton Chocolate Melts--about one bag, or a little more total)

Mix first three ingredients in a bowl. After I got everything incorporated I had to use my hands to make it nice and smooth! The dough should be nice and stiff. You can add a little more powder sugar if you need, but I just set my mixture in the refrigerator for a little bit to harden it up again.

Shape the dough into little eggs (or whatever shape you would like), and then place in freezer to harden while the chocolate melts.

Melt chocolate in microwave. Let cool slightly and then cover eggs!

Double Chocolate Zucchini Bread

Have a few zucchini's you need to get rid of? This is a great recipe! And... the best part for kids is that they won't even taste the zucchini! I guess the sugar might cancel out the nutritional value of the zucchini, but it's a nice thought that you are eating a vegetable!

Double Chocolate Zucchini Bread

Adapted from Food.com Prep time: 25 min Total time: 1 1/2 hours

3 eggs

1 c vegetable oil

1 1/2 c sugar

1 tbs vanilla extract

2 cups zucchini, washed and shredded (about 1 medium)

1 cup wheat flour

1 1/2 cup all-purpose flour

1/2-3/4 cup cocoa (depending on how chocolaty you want it--we always use more)

1 tsp salt

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp cinnamon

1/4-1/2 cup semi-sweet chocolate chips *optional

In medium bowl, combine dry ingredients (including chocolate chips). In another large mixing bowl, beat eggs, oil, sugar and vanilla. Stir zucchini into creamed mixture. Add the dry ingredients to large bowl (zucchini mixture) and mix well. Pour into two greased and floured bread pans (8x4x3-inch loaf pans).

Bake at 350*F for 1 hour or until bread tests done.