Downeast Maine Pumpkin Bread

I tried this recipe for a halloween party we went to this weekend. To my surprise everybody loved it. Even people who don't like pumpkin loved this bread. It is very moist and sweet. My favorite part is that it makes your kitchen smell like fall!

1 (15oz) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 tsp baking soda
1 ½ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger

1. Set oven to 350 degrees. Grease and flour three 7x3 loaf pans or 24 muffin tins.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for 50 minutes for a loaf or 30 minutes for muffins. Loaves are done when toothpick inserted in center comes out clean.

*Note: add half a bag of mini chocolate chips to batter for extra yummieness

Artichoke and Mushroom Pasta

This is such a fantastic dish. Artichokes have a distinct flavor but if you like them at all you have to try this dish. It has become one of my favorite dishes. Hope someone will try it and like it.

Artichoke and Mushroom Pasta

6 oz capellini pasta
3 Tbs. olive oil
8 oz mushrooms thinly sliced
2 garlic cloves, thinly sliced
1 tsp dried oregano
1 (9oz) pkg frozen artichoke hearts or one can, thawed, thinly sliced
1 ½ cups, chicken stock or canned low salt broth
2 tsp fresh lemon juice
1 tsp grated lemon peel
¼ tsp dried crushed red pepper
5 Tbs. butter, room temperature
1 ½ Tbs chopped parsley
¾ cup grated Asiago Cheese (about 2 oz) plus more for garnish

1. Cook pasta until tender but still firm to bite. Toss with 1 Tbs oil.

2. Heat 2 Tbs oil in heavy large skillet over med-high heat. Add mushrooms, garlic and oregano; sauté until golden, about 4 minutes. Add artichokes; sauté 3 minutes. Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes. Add butter; whisk until just melted. Add pasta and parsley; toss until pasta is coated and heated through. Add ¾ cup cheese and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Serve with additional cheese.

Chocolate Eclair Cake

2 small packages vanilla instant pudding
3 cups milk
1 (8 oz.) cool whip
1 package graham crackers
1 container chocolate frosting

Make vanilla pudding with just 3 cups of milk. Mix cool whip with pudding. Layer in a 9 x 13 inch pan as follows: layer whole graham crackers, then 1/2 cool whip mixture, then layer graham crackers, then other 1/2 of cool whip mixture, then top with graham crackers (one layer). Frost with chocolate frosting. Let it sit in the fridge for a couple of hours before serving..we think it tastes best the next day. Enjoy!

Tater Tot Casserole

This is one of our family favorites, and is so easy. I love crock pot cooking!

32 oz. bag frozen tater tots
1 lb. ground beef, browned
1/2 tsp. salt
1/4 tsp. pepper
2 14 1/2 oz. cans green beans, drained
10 3/4 oz. can cream of mushroom soup
1/4 cup milk

1. Line slow cooker with frozen tater tots.
2. Combine remaining ingredients. Pour over potatoes.
3. Cover. Cook on High 3 hours. Sprinkle individual servings with grated cheese.

Shrimp and Mushroom Linguini

So I kind of made this up and Lyle and Mika said they loved it so you guys can try it out too if you want. I was trying to find a good shrimp pasta recipe (because I was craving it) and saw a lot of good stuff in many different recipes and kind of put what I liked and took out what I didn't :)

1/2 pound of shrimp
1 package of linguini
1 package mushrooms
1/2 a large onion
3 cloves of garlic
4 tablespoons of butter
4 tablespoons of olive oil
salt and pepper
lemon juice (about a tablespoon?)

So you cook the pasta first. While that is cooking you saute the onions and garlic in half of the butter and olive oil. Saute until onions are translucent. While you do that salt and pepper the shrimp. Then you add the mushrooms and shrimp and saute for about 1 minute. Add lemon juice and salt and peper. Drain pasta and add the rest of the butter and olive oil. Then add the sauce to it. It should feed about six people. In our house it served me, mika and lyle. (lyle had thirds ;)

Where My Girls At...

Hi girls. Yesterday I had the brillant epiphany to write a cookbook for my three brothers who will be starting college in September. I want to include recipes that have very few ingredients and ingredients that boys could easily find at the grocery store and possibly even have on hand most of the time. Do you have any recipes that might work or any suggestions? Any ideas you got from roommates on how to make a good quick meal? Some ideas I have thought about and that might help you get an idea of what I am looking for: omelettes, fajitas, quesadillas, nachos, spaghetti etc.

Let me know what your thoughts are! Thanks dolls.

Rice and Chicken Casserole

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

So I actually did try this recipe except I didn't have the wild rice so I substituted stuffing on top of the casserole. It turned out really good. If you do it my way you may want to cook some rice with it because it is really salty.

Mac and Cheese Lasagna

Mike and I found this recipe online and I thought it sounded kind of wierd, but he thought it sounded good, so I made it. I was actually quite pleased with the result though, and Mike loved it! I thought it tasted better the second day as left-overs, or maybe I was just hungrier then...at any rate..here's the recipie..it's worth a try, and is quick and easy to make :)

1 (7.25 ounce) package KRAFT Macaroni and Cheese, prepared as directed on package
1 1/2 cups spaghetti sauce
1 pound lean ground beef, cooked, drained
1 cup Shredded Mozzarella Cheese
2 tablespoons Grated Parmesan Cheese

1. Preheat oven to 350 degrees F. Spoon half of the prepared Mac and Cheese into lightly greased 8-inch square baking dish.
2. Top with half each of the spaghetti sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan cheese.
3. Bake 20 min. or until heated through.
Makes 4 servings

Tomato Chicken Parmesan

So, I made this the other night for the first time and praised the recipe the entire time we ate it. It was the most moist chicken I've ever made. I think it tastes just like the Olive Garden dish! Mike was a fan too. :)


1 egg beaten
1 tablespoon milk
1/3 cup grated Parmesan cheese
2-1/2 ounces seasoned bread crumbs
2 skinless, boneless chicken breast halves
1 teaspoon vegetable oil
1/4 pound pasta sauce
2 slices Monterey Jack cheese

DIRECTIONS
1. Preheat oven to 375 degrees F
2. Pour beaten egg and milk into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Poke holes with a sharp knife in chicken breasts. Dip chicken into beaten egg and let sit for 2 minutes, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
4. Pour tomato sauce into a lightly greased baking dish. Add chicken, and bake in preheated oven for 15 mintues. Then place a slice of Monterey Jack cheese over each breast, and bake for an additional 5 minutes or until cheese is completely melted.

Mediterranean Tuna Salad

Ryan and I really like this salad. All you need is a jar (for the dressing), can opener and a cutting board.

Salad Ingredients:

head romaine lettuce, torn
1/2 red tomato cut into wedges
2 oz feta cheese, crumbled
1/2 small red onion, sliced
1/2 red pepper cut into strips
1 can tuna or albacore
1/4 cup olives

Dressing:
1 Tbl olive oil
1 Tbl lemon juice
1/2 Tbl Dijon mustard
1/2 Tbl minced fresh tarragon*
1/8 tsp pepper

Makes 2 servings.

Whisk dressing ingredients and then make the salad and drizzle the dressing all over.

*I have substituted with cajun spices and left it out completely and still great.