Pumpkin Bars

With Thanksgiving just around the corner, I figured it's about time I provide a semi-useful recipe!  These are a favorite in the M&M household, first introduced to us by Mary King.  While they are wonderful anytime of any day, I recommend them as a special Thanksgiving breakfast treat!

Ingredients:

2 c. pumpkin puree
1 c. vegetable oil
4 eggs
1 c. sugar
2 t. cinnamon
2 t. baking powder
1 t. baking soda
1 t. salt
2 c. flour

Directions:

Preheat oven to 350 degrees.  In a large bowl, beat together pumpkin, oil, eggs, and sugar.  Add in cinnamon, powder, soda,  salt, and flour and whisk gently until blended.  Pour into a lightly oiled 11 x 15" shallow pan (or a 9x13" will do fine).  Bake for 25-30 minutes or until a toothpick comes out clean.  Let cool completely, then frost with cream cheese frosting:

Ingredients:

1/2 c. butter, softened
8 oz. cream cheese, softened
1 t. vanilla extract
2 - 3 c. powdered sugar

Cream together butter and cream cheese, then add in vanilla.  Mix well.  Add powdered sugar gradually, continually mixing until fluffy.

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Chicken Soup

Yummm, bring on the winter chicken noodle soup!

Ingredients:

1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3/4 c. frozen peas
1 lb. chicken thighs
2 c. wide egg noodles
1 c. canned tomatoes
32 oz. chicken broth
1 t. pepper
1 t. dried thyme
1 t. italian herb seasoning
1 t. oregano
1 t. salt
Bay leaves
1 t. cilantro
1 t. marjoram
1 t. basil

Directions:

Put onion, carrots, and celery in a crock pot.  Layer chicken thighs on top of vegetables (I put my on frozen).  Add in tomatoes, broth, and bay leaves.  Cook on low for 8-10 hours.  In the last hour, remove chicken and shred.  Cook noodles according to package instructions, reserving 1 cup of the pasta cooking water.  Add chicken back to the crock pot, along with the cooked noodles, reserved water, and spices.  Cook until heated through.

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Chicken & Bean Enchiladas

These are courtesy of my daddy.  They are a great meal to serve to company, easy to prep ahead of time, and delicious the second day!

Ingredients:
4 oz. cream cheese, softened

1/4 cup sour cream

2 cups prepared salsa

2 cups grated Cheddar cheese

2 cups shredded cooked chicken

1 14.5 oz. can black beans, rinsed and drained

1 4 oz. can medium green chiles

1 cup frozen corn kernels, thawed

1/2 teaspoon cumin

1/4 teaspoon dried oregano

1/4 teaspoon cayenne

Salt and pepper

4 scallions, thinly sliced

12 to 14 soft round 6 to 8inch flour tortillas

DIRECTIONS:

Preheat oven to 325 degrees F.

In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in

1 cup of the grated cheese. In a second bowl toss together the chicken, beans, chiles, corn, cumin, cayenne, salt,

pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining

tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated

cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to

preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered

with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

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Eggs, Anyone?

Just kidding; they're cupcakes!!  Thank you to Krissa for letting my snag this out of her Cupcake Book... check out her blog at http://krissascupcakes.blogspot.com/

Directions upon request!

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