Downeast Maine Pumpkin Bread

This makes 2 loaves.  It's really good.  I usually use fresh pumpkin from our garden but it's great with canned pumpkin, as well.  It goes really fast.  :) 

1 (15 ounce) can pumpkin puree

4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
1. 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.
2. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Quick Slow Cooker Turkey Chili

This is a VERY easy and VERY delicious quick chili recipe.  I got it on allrecipes.com but tweaked it a bit according to other reviewers comments and to what I liked.  We had it tonight again and it is really yummy!  :)  It makes about 4-6 servings.   You can also prepare the turkey meat and onion the night before and throw it together in 10 minutes for a nice Sunday crockpot dish.  I also have never used the red pepper flakes because we like chili more mild.

1 pound ground turkey
1 (10.75 ounce) can tomato soup
1 can diced tomatoes
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can great northern beans, drained
1 (15 ounce) can black beans, drained
1 can corn, drained
1/2 medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes - optional if you like hot spice because it has plenty without this
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice
1 tablespoon sugar

1. Place turkey and onion in a skillet, and cook until evenly brown; drain.

    2.  Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, corn, white beans, tomatoes, and black beans. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and sugar.  Stir to blend.

    3.  Cover, and cook 8 hours on Low or 4 hours on High.

This will also work to throw into a large pot on the stove and cook for 30 minutes or so on simmering if you forget to do the crockpot. 

Jello Salad

1 small pkg jello

1 can crushed pineapple

1 tub of cool whip

1 16oz tub of small curd 2% milk fat cottage cheese

in large bowl mix jello powder and cottage cheese...this takes a little bit of time you want to really make sure it's mixed together...kinda makes a grainy sound when you first start and it's done when you can't hear the graininess anymore. then drain the pineapple and add to the bowl, then add the cool whip and mix well...let set up in refridgerator for about 2 hours or until it's more firm.

Swiss Chicken Casserolle

4 boneless skinless chicken breasts (thawed)

8 slices swiss cheese

1 can cream of chicken soup

about 1/2 can of milk

2 cups stuffing mix (i use pepperidge farm herb seasoning or corn bread seasoning)

3-4 Tbsp butter, melted

put chicken in big pot full of water boil for 10 minutes (you can either add an onion or onion salt to help season it well)

place chicken pieces in 8x8 baking dish, cover with two slices of cheese per chicken piece, spread can of cream chicken soup on top and pour 1/2 can milk on top. in separate bowl combine stuffing and melted butter then pour ontop of the chicken. cover and bake at 350 for 45 minutes to an hour.

Chicken Enchilada's

3-4 chicken boneless skinless chicken breasts, cooked and cubed or shredded

2 cans cream of mushroom soup

(1) 16oz container of sour cream

1 pkg green onions, chopped

1 can green chilies

1-2cups shredded cheese (to taste)

1 pkg flour tortillas

Mix together all filling ingredients and spoon about two or three tablespoons into each tortilla and roll up then place in 9x13 baking dish. Once all the tortillas are filled use remaining filling (should be about 1/3 of it) to cover the rolled tortillas. Bake at 350 (covered with alumnium foil)for about an hour or until bubbling. (remove cover for last 10-15mins of baking)

Let's Share!

I thought it would be really fun to have a family recipe blog where we could go to find new recipes and old family favorites. Please feel free to post any yummy recipe you would like I'm working on trying to find a way to organize them so we can search by main dish, side dish, dessert, etc.