I do not have any pictures of the bread or anybody eating the bread, but I can safely say that this is one of the best tasting bread that I have ever made. I made mini-loaves for some people as holiday presents and I got positive feedback. The recipe is from The taste of home Baking Book. It is not difficult and taste very comforting. Enjoy.
Grade:A
Ingredients
3 C sugar
1 c vegetable oil
4 eggs, lightly beaten
1 can (15 oz) solid-pack pumpkin
3.5 c all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp baking powder
½ tsp ground cloves
½ tsp ground allspice
½ C water
1. Ina large bowl, combine the sugar, oil and eggs. Add pumpkin and mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition.
2. Pour into two greased 9-in. x 5-in. x 3-in loaf pans. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Wednesday, January 12, 2011
Tuesday, January 11, 2011
Chicken with Creamy Corn and Potatoes
Jen found this recipe on Kraft.com and it was extremely good! It was not that difficult to make and the girls ate almost as much as Jen and I did. It looks like something you might find on the side of the road. It looks so bad because I burned the potatoes and chicken a little and did not remove it from the skillet before adding the cream cheese. The girls' favorite part was squirting the lime over their food.
Grade: A-
What You Need
1/2 cup KRAFT Zesty Italian Dressing
4 small boneless skinless chicken breast halves (1 lb.)
1 lb. baking potatoes (about 2), cubed
1 small onion, chopped
1 red pepper, chopped
1 can (15-1/4 oz.) corn, drained
1 cup chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup chopped cilantro
1 lime, cut into 4 wedges
Make It
HEAT dressing in large skillet on medium-high heat. Add chicken and potatoes; cover. Cook 15 to 18 min. or until chicken is done (165ºF), turning occasionally. Remove chicken from skillet; cover to keep warm.
ADD onions and peppers to skillet; cook 5 min., stirring occasionally. Add corn and broth. Bring to boil; cover. Simmer 3 min. or until potatoes are tender. Stir in cream cheese; cook 2 min. or until melted, stirring occasionally.
TOP with shredded cheese and cilantro. Serve with chicken and lime wedges.
Grade: A-
What You Need
1/2 cup KRAFT Zesty Italian Dressing
4 small boneless skinless chicken breast halves (1 lb.)
1 lb. baking potatoes (about 2), cubed
1 small onion, chopped
1 red pepper, chopped
1 can (15-1/4 oz.) corn, drained
1 cup chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup chopped cilantro
1 lime, cut into 4 wedges
Make It
HEAT dressing in large skillet on medium-high heat. Add chicken and potatoes; cover. Cook 15 to 18 min. or until chicken is done (165ºF), turning occasionally. Remove chicken from skillet; cover to keep warm.
ADD onions and peppers to skillet; cook 5 min., stirring occasionally. Add corn and broth. Bring to boil; cover. Simmer 3 min. or until potatoes are tender. Stir in cream cheese; cook 2 min. or until melted, stirring occasionally.
TOP with shredded cheese and cilantro. Serve with chicken and lime wedges.
Emily after the second lime wedge!
Anna excited there isn't anything too "weird"
Minnie Mouse (Sarah) with a piece of chicken.
Minnie Mouse (Sarah) with a piece of chicken.
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