Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars

Bake at 350 blog
2 c all-purpose flour (could use white whole wheat here)
1 & 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
1 tsp baking soda
3/4 tsp coarse salt
1 c unsalted butter, room temp
1 & 1/4 c sugar
1 egg
2 tsp vanilla
1 c pumpkin puree
12 oz chocolate chips

Preheat oven to 350. Line bottom and side of 13x9" pan with foil, leaving an overhang on all sides.

Whisk together the flour, spices, baking soda and salt.

Cream together the butter and sugar on medium-high until smooth. Beat in the egg & vanilla. Beat in the pumpkin puree (it will look curdled...do not worry).

Add the dry ingredients and mix on low just until combined. Stir in the chocolate chips.

Using an offset spatula (or the back of a spoon), spread the batter into the prepared pan. Bake for about 35-40 minutes or until a toothpick comes out clean (or with a few crumbs, not batter). Cool completely in the pan. Lift the bars from the pan using the foil. Peel off the foil and cut into squares.

Herbed Garlic Bread

This is simply luscious bread!!!

Herbed Garlic Bread

1 unsliced loaf (1 pound) french bread (I used leftover sub rolls)
1/2 cup butter, softened
2 Tbsp. grated parmesan cheese (I didn’t use the stuff in the green can)
2 Tbsp. minced fresh parsley
4 garlic cloves, minced
1/2 teaspoon dried oregano
1/8 teaspoon garlic salt

1. Slice bread, but not all the way through, leaving slices attached at the bottom.

2. In a small bowl, cream butter. Add the Parmesan cheese, parsley, garlic, oregano and garlic salt; mix well. Spread between slices.

3.Wrap loaf in a large piece of heavy-duty foil (about 28 in. x 18 in.)( I just used regular foil). Bake at 325° for 15-20 minutes or until heated through. 8-10 servings.

Baked Ziti

I found this recipe on another website and my 4 year old asked if he could have it for leftovers the next night. This NEVER happens!!! It was a major hit. The garlic bread that I will post next goes perfectly with it! Enjoy!

Baked Ziti

1lb ground beef
1 cup onion (chopped)
2 garlic cloves (minced)
1 (32 ounce) jar meatless spaghetti sauce
1 cup chicken broth
1 teaspoon oregano
1 (16 oz) package ziti pasta (cooked and drained)
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese

1. Preheat the oven to 350 degrees. In a large skillet add ground beef, onions and garlic. Cook over medium high heat stirring frequently until the beef is browned. Stir in spaghetti sauce, chicken broth and oregano. Reduce heat and simmer for 10 minutes.

2. Stir in 1 cup of sauce into the cooked ziti noodles. Spoon ½ of the ziti mixture into a 13×9” baking dish. Sprinkle 1 ½ cups mozzarella cheese and ½ cup parmesan cheese over the top of the ziti mixture. Top with 2 cups of the sauce, then add remaining ziti mixture and top that with the remaining sauce.

3. Cover with aluminum foil and bake at 350 degrees for 20 minutes. After 20 minutes remove from oven, uncover and sprinkle the top with the remaining mozzarella and parmesan cheese. Return to over and bake for 10 minutes or until the cheese has melted.
(Makes 6 Servings)

Cinnamon Honey Butter

1 stick of butter

1 Tbls sugar

1/8 tsp vanilla

1/8 tsp cinnamon

2 Tbls honey

Beat all together until light and fluffy and enjoy.

Easy Chili

Need an easy chili recipe? This is it. Tastes good right out of the pot, or even better the next day after it has time to sit and mix flavors.

1 lb. ground beef browned
1 can black beans
1 can pinto beans
1 can white beans
1 can corn
1 can diced tomatoes with chilies
1 jar pace picante sauce (you choose how spicy)

Add all jars, including liquids, and ground beef in a soup pot and simmer for one hour. Enjoy!

White Chicken Enchiladas

From The Pioneer Woman
Prep Time: 45 Minutes Cook Time: 30 Minutes Difficulty: Intermediate Servings: 6
Ingredients
2-½ cups Cooked, Shredded Chicken
2 cups Reserved Broth From Chicken
3 Tablespoons Canola Oil
12 whole Corn Tortillas
1 whole Large Onion, Diced
3 whole 4 Oz Cans Whole Green Chilies, Diced
1 whole Jalapeno, Seeded And Finely Diced
1 teaspoon Paprika
½ cups Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2-½ cups Monterey Jack Cheese, Grated
Salt And Pepper (to Taste)
Picante Sauce (optional)
Cilantro, Chopped
Preparation Instructions
Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired.
Faint. Repeat as needed.

Chicken Enchilada Soup

I am not a huge fan of Enchilada Sauce so I added sour cream to tone it down. It was really good.

3-4 large chicken breasts cut into strips
3 Tbls minced dried onion
1/4 tsp garlic powder
1 14 oz can beef broth
1 14 oz can chicken broth
1 can Cream of Chicken soup
1 tsp cumin
1/2 tsp chili powder
1/4 tsp pepper
1 small can red enchilada sauce (or you can try green enchilada sauce)
1 1/4 c chopped black olives
1 can corn, drained
4 oz can green chilis
2 handfuls shredded cheddar cheese
1/2 - 3/4 cup sour cream (optional)

In a fry pan cook chicken strips with minced onion and garlic powder. Season with salt and pepper to taste. In a big soup pot combine all ingredients except sour cream and cheddar cheese. Bring to a small boil and simmer for 30 minutes. Add sour cream and cheddar cheese and stir until melted. Serve with additional sour cream and tortilla chips if you want.