My Grandmother’s Yummy Pumpkin Bread Recipe
It’s September and you know what that means…. Pumpkin everything! One of my favorite pumpkin treats to make for my family is my grandmother’s pumpkin bread. It’s so delicious and the recipe makes 3 loaves so there is plenty to share or put a couple of loaves in the freezer for another day.
Preheat oven to 350 degrees
4 cups flour
3 cups sugar
2 tsp baking powder
1 & 1/2 tsp cinnamon
1 tsp allspice of ginger
1/2 tsp cloves
1 cup oil
1 can pumpkin
2/3 cup cold water
Mix all the dry ingredients into a large bowl. Make a well in the flour mixture. Add the oil, pumpkin, and water. Blend well. Add the eggs one at a time, beating well after each. Pour into 3 well greased loaf pans. Bake at 350 degrees for 1 hour.
This is one of our much loved family recipes and I hope you and your family enjoys it as much as we do!
Oh man, Secret Kiss Cookies are the best and so simple to make! Nothing better than a tall glass of ice cold milk and biting into a still warm from the oven shortbread cookie and finding a secret milk chocolate Hershey’s Kiss inside. Yum!
This recipe originally came from Sissy’s godmother. She brought them to a party at our house and I just had to have the recipe. Now, it’s one of my go to recipes for J-Man. Because it’s egg-free they are a perfect as a special treat.
Secret Kiss Cookies
1 cup butter – softened
1/2 cup sugar
1 tsp Vanilla extract
1 & 3/4 cups Flour
Approx 36 Hershey’s Kisses – unwrapped
Cream butter, sugar, and vanilla in a large bowl. Gradually add the flour. Blend and chill the dough for one hour. Take the chilled dough and mold approximately 1 TB of the dough around each Hershey’s Kiss. Roll into a ball, making sure the Hershey’s Kiss is completely covered. Bake at 375 degrees for 12 minutes. Roll in powdered sugar while still warm.
Tip: It’s easier to put some powdered sugar into a Ziploc bag and gently shake the bag, covering the cookies. Then I use a spoon or a fork to carefully lift them out. Once they are coated and cooled, store the Secret Kiss Cookies in an airtight container and watch how fast they disappear.
If you make them, I’d love to hear how you liked them!
I’ve always loved spinach and this Spinach Casserole recipe is my all-time favorite. Originally, it came from my mother-in-law and I’ve been making it forever. I like it warm or cold, as a side dish or even for breakfast. It’s easy to make and it’s just delicious.
Pre-heat oven to 375 degrees
1 container of cottage cheese (16 oz)
4 oz of shredded cheddar cheese – I always add more.
1 package of frozen chopped spinach, thawed and drained (12 oz)
1/2 stick butter cut into pieces
The original recipe doesn’t call for mushrooms, but I had some fresh ones on-hand and didn’t want them to go to waste so I threw in a big handful and loved the result. So mushrooms are definitely an optional but yummy addition. Up to you!
In a large mixing bowl add all the ingredients.
Don’t scramble the eggs.
It looks like a lot of butter and you could try to make it with less, although I haven’t, so I don’t know how it will turn out.
Mix and pour into a greased casserole dish.
Crabmeat Stuffed Tomatoes
My husband is an incredible cook and I’m so lucky to have him cook for me. Tonight he made Crabmeat Stuffed Tomatoes as an appetizer. They were awesome. I managed to get him to write down the recipe.
Set oven to Broil
Hollow out 12 mini-plum tomatoes and set aside.
1 can of White Crabmeat – drained
1/4 cup mayo
1 TB minced red onion
1 TB minced green onion
1 TB minced cilantro
1/4 cup crushed Ritz crackers
1/2 tsp lime juice
1/2 tsp Frank’s Red Hot Sauce
1/4 tsp Worcestershire sauce
1/8 tsp garlic powder
1 tsp minced jalapeño pepper
2 TB grated Parmesan cheese
Mix all ingredients and put inside a sandwich bag. Snip off corner of sandwich bag and pipe stuffing mix into the mini-plum tomatoes. Place tomatoes into a small baking dish and sprinkle with 2 more tablespoons of grated Parmesan cheese. Broil for 5 to 8 minutes or until topping is browned.