Pumpkin Coffee Cake!!

Here is another yummy Fall treat! Wanting to find more things to do with pumpkin, I found this coffee cake recipe. It is quite tasty! I doubled this recipe for it only makes 9 servings. I also made extra topping (or studdle) part for it's what makes the cake to me! =) I served it still warm with coffee! MMmmmmm!

FROM: Taste of Home:
SERVINGS: 9
CATEGORY: Dessert
TIME: 20mins prep / 35 min bake time/ cooling
TOTAL TIME: Approx 1 hr 10 mins.


INGREDIENTS:
1 package (16 ounces) pound cake mix
3/4 cup canned pumpkin
6 tablespoons water
2 eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda

TOPPING:
1/2 cup chopped walnuts or pecans
1/2 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons butter, melted

DIRECTIONS:

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half of the pumpkin mixture into a greased 9-in. square baking pan.
In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full).
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Be careful to not over cook or cake will turn out dry. Cool on a wire rack. Yield: 9 servings.

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** Pumpkin Cheese Ball **

I found this recipe last month while searching for a different type of cheese ball to make for a party! It was perfect for the Fall season and so cute! It has a unique but tasty flavor! If you don't like a little heat in your food, then but the cayenne pepper by half as I did! It is very quick and easy to make and can be made up a day ahead if necessary.

FROM: Taste of Home

SERVINGS: Approx. 20

CATEGORY: Snack foods

TIME: Prep time 20mins.

+ 4 hours chill time

INGREDIENTS:

* 1 package (8 ounces) cream cheese, softened
* 1 carton (8 ounces) spreadable chive and onion cream cheese
* 2 cups (8 ounces) shredded sharp cheddar cheese
* 2 teaspoons paprika
* 1/2 teaspoon cayenne pepper
* 1 celery rib or broccoli stalk
* Sliced apples, assorted crackers and/or pretzels

DIRECTIONS:

* In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm, or overnight.
* With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem. Serve with apples, crackers and/or pretzels. Yield: 2-1/2 cups.

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BACK TO POSTING!

After neglecting my poor recipe blog all summer, I am now more than eager to start posting once again! We missed out on a lot of great summer recipes I'm sure, but life gets hectic sometimes! =)

Be sure to send me your recipes to post so I don't have to do all the work! Haha! =D
reciperutbuster@gmail.com

-Laura-

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Salsa Chicken

Submitted by Jeshanah Ramirez:

I just tried this one the other day for the first time and Zion and I both thought it was delicious. We have just started a low energy density diet, and this met the criteria we needed. I served it with refried beans (the canned kind, he’s the Mexican, not me!) with a little bit of mozzarella cheese melted on top. I got this recipe from allrecipes.com. It's very simple but something I had not previously thought of. (I’m not quite the culinary expert Laura or Sarah are… but I come by it honestly!!!) =)


Salsa Chicken

FROM: Jeshanah Ramirez/ allrecipes.com
SERVINGS: 4 (can be easily adjust for more or less)
CATEGORY: Main dish/Meat
TIME: Prep Time 5 mins./ Cook Time 25-40 mins.
Total Time 35-45 mins.

Ingredients:

4 skinless, boneless chicken breast halves
4 tsp. taco seasoning mix
1 C. salsa (of your choice)
1 C. shredded Cheddar cheese
2 Tbs. sour cream (optional)

Directions:

Preheat oven to 375 degrees. Sprinkle taco seasoning on both sides of chicken breasts. (For even cooking, pound each chicken breast to the same thickness) Place chicken breasts in a lightly greased 9x13 inch baking dish. and pour salsa over all. Bake at 375 degrees for 25 to 30 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
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Cream Cheese Corn

My Mom got this recipe way back when from Sally Terry also! It has been a keeper through the years and many have requested the recipe when I've made it. It's a great and easy way to change up a common side veggie. I have used light ingredients for this recipe and still had tasty results! This is also a recipe that can be cut in half or doubled easily. You can adjust the few ingredients to your preferred taste. If cream cheese and corn sound weird together, just try it...you'll be surprised!

Cream Cheese Corn

FROM: Sally Terry
SERVINGS: 6-10
CATEGORY:Vegetable, Side Dish

METHOD: Stove top

TIME: Total Time 15-20 mins.

Ingredients:

1 Stick margarine (or butter)

4-8 oz. cream cheese

Salt & Pepper to taste

1 12-16oz bag frozen corn

Melt margarine and cream cheese in med. size saucepan over low-med heat till mostly melted. Stir often. Add corn, salt and pepper. Mix well. Let simmer on low-med heat stirring occasionally for approx 10-15 mins. Done when corn is heated through.

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Chocolate Chip (Pudding) Cake

As a kid, I never liked regular cake. That all changed when my Mom received this recipe from Sis. Sally Terry. Even to this day it is my favorite kind of cake! It is a choca-holics dream come true! LOL! The extra pudding makes this cake super moist and adds great flavor. It's also super easy to mix up in a hurry! Great for unexpected company. Caution: it is rich & addicting! =)

Chocolate Chip (Pudding) Cake

FROM: Sally Terry
SERVINGS: 10-12
CATEGORY: Dessert
METHOD: Bake
TIME: Prep Time 15mins/Bake Time 25-30mins/
Total Time 40-45mins

Ingredients:

1 sm. Box Chocolate Pudding (COOK & SERVE,NOT INSTANT, will need Milk)

1 Moist Yellow Cake Mix (Do not follow directions on box)
½ C. Oil
½ - ¾ Pkg. Semi-Sweet Chocolate Chips
½ C. Chopped Walnuts or Pecans for top (Optional)

Directions:

Place dry cake mix in lg. mixing bowl. Cook Pudding on stove top according to package directions. When ready, carefully pour hot pudding in bowl w/ dry cake mix. Mix, well-about 100 strokes or so. (May have a few lumps) Add oil. Mix well.
Pour into greased & floured 13x9 baking pan.

Top with Chocolate Chips & Nuts. Bake @ 350 degrees for 25-30 mins. Check at 25mins. Done when knife pulls out clean. Let cool briefly before cutting. Taste great warm or cold!

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Greek Tomato Salad

I love Greek or Italian food! This is one salad I could eat a few times a week. It is very light and a great way to use garden veggies. I have changed it up a bit at times by adding Greek Olives (not too many- they have a tart taste) instead of black and by adding zucchini chunks. If you are in a hurry and don't have time to chill for 1 hour, I have served it within 10-15 mins and it's been very tasty. Also, another quick option, is to use a Red Wine Vinaigrette or a Balsamic Vinaigrette for the dressing in place of the first two ingredients. I have done this often and it's just as good! If you don't like feta cheese, try some grated Parmesan or Ramona cheese. This is good as a side dish, but can also be used for a light lunch or dinner. It's especially nice on hot summer days when you want something cool. Serve with crusty Italian, French or sourdough bread, and you've gotta quick meal!


Greek Tomato Salad


FROM: Taste Of Home
SERVINGS: 5
CATEGORY: Salads
METHOD: Non-cook
TIME: Prep: 15 min. + chilling 1 hr (optional)


Ingredients:

1/4 C. red wine vinegar or cider vinegar (or substitute a pre-made vinaigrette)
2 Tbs. olive oil (or substitute a pre-made vinaigrette)
1 garlic clove, minced
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/8 tsp. sugar
1/8 tsp salt
1/8 tsp. pepper
1 C. thinly sliced red onion, separated into rings (I use whatever onion I have on hand,& not so much)
1/2 C. coarsely chopped green pepper
4 med. tomatoes, each cut into 8 wedges ( Better to have firm tomatoes, seeded)
6 med. pitted whole ripe black olives, halved (I use about half a can or more-we love olives!)
3 Tbs. crumbled feta cheese (I use more! =))

Directions:
In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; stir to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. (Can be less) Serve with a slotted spoon. Yield: 5 servings.
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Asparagus Beef Stir -Fry

I came across this recipe just a few weeks ago. I am not a stir fry fan, but John & I both like asparagus, so I thought I'd give it a try. We ended up fighting over the leftovers the next day! LOL! Definitely a keeper here! For those of you who don't care for asparagus, you could always try substituting broccoli or sugar snap peas!


Asparagus Beef Stir-Fry

FROM: Taste of Home
SERVINGS: 4 (can be easily adjusted for more servings)
CATEGORY: Main Dish
METHOD: Fry
TIME: Prep 15mins /Cook Time: 20mins/ Total Time: 35mins


Ingredients:
1 lb. beef tenderloin, cubed (I used whatever thin cut beef I had on hand)
1 green onion, sliced (We like onions, so I used one small white onion thinly sliced)
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
1 Tbs. vegetable oil
1 lb. fresh asparagus, trimmed & cut into 2-in. pieces
1/2 lb. sliced fresh mushrooms (8 oz. package) (We like mushrooms, could have used more)
1/4 C. butter, cubed
1 Tbs. soy sauce
1-1/2 tsp. lemon juice
4-6 C. Hot cooked rice

Directions:
In a wok or large skillet, stir-fry the beef, onion, garlic, salt and pepper in oil for 5-10 minutes; remove and keep warm. In the same pan, stir-fry the asparagus and mushrooms in butter until asparagus is tender. Return beef mixture to the pan. Stir in soy sauce and lemon juice; heat through. Serve with rice. Yield: 4 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Dijon Pork Chops

I found this recipe on Taste Of Home's website. I like pork chops but didn't have a recipe to dress them up. I was a little hesitant to try them w/ Dijon mustard, but I'm glad I did! Now it's my favorite way to fix them! Very tasty...surprisingly, not a strong mustard taste. The girls even eat them! =) I like that they are ultra easy to prepare!

Any changes to the recipe that I did when preparing will appear in dark pink beside ingredients or in the instructions.

DIJON PORK CHOPS:

FROM: Taste Of Home
SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep Time: 15 min/Bake Time: 20-30 min. / Total Time 35-45 mins.



Ingredients:
3 tablespoons Dijon mustard (I don't measure, squeeze on spoon and spread)
4-6 boneless pork loin chops (8 ounces each and 3/4-inch thick) (I use whatever pork chops I have on hand, including bone-in. Just up the cooking time if they are thicker)
1/3 cup seasoned bread crumbs (I usually use a boxed pork bread crumb mix. I mix it w/ a few Tbs. of flour.)
Dash pepper

(I've completely changed the directions cause mine were easier! LOL!)

Directions: Place crumbs & pepper on small plate. Spread mustard on one side of pork chop. Place pork chop mustard side down on crumbs, press down with spoon. Spread mustard on side facing you, and flip to coat. Place in greased 9 X 13 baking dish. Bake, uncovered, @ 375 degrees for 20 - 30 mins.

(I've had a problem with the coating sticking to the bottom of the pan, but I forget to grease it so that might be the problem. You can just put the mustard on the bottom and not the crumb coating. Still taste great!)
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Welcome to The Recipe Rut Buster!

Calling on all busy & stressed Mom's (and some Dad's =))!!

Do you know what your cook'en for dinner tonight??

Is it the same old, same old? Are you grimacing at the thought of hearing your kids (and maybe spouse) say, "Oh, not THAT again!" LOL!

Are you taxing your brain to think of or find something new, yet simple and quick to fix?

Well, that is why I have started this side blog! I hate being in a recipe rut, and most of us are in a deep one! HA! Yet it can take too much time and sometimes waisted effort to find and prepare a new dish. At first I was going to just incorporate some recipes we enjoy into my regular blog, but after much thought , I decided it would be more fun to have one dedicated to just recipe sharing.

I want to set this up where YOU ALL CONTRIBUTE to the recipes posted here...this is a GROUP effort! The types of recipes I am looking for need to be:

1. Some what simple (not gourmet or complicated)

2. Have common ingredients

3. Fairly quick to prepare
4. One you have tried & enjoy

All you need to do to submit recipes, is e-mail me at: mailto:reciperutbuster@gmail.com Please include your name, any tips and where you got the recipe from or if you came up with it yourself. If at all possible, I would like pics of the prepared dish. Folks usually like to see what the finished results look like. If you don't have a pic, you could always take a few close up pics when you prepare it for dinner and then attach them to the e-mail with your recipe. I will then add them to the list of recipes needing posted. (I reserve the right to edit & reformat any submitted recipe contributions, to be in keeping with blog intent)

I plan on posting at least one recipe a week. The recipes will be season appropriate, i.e., grilled recipes will be posted in Summer-Fall months and soup recipes will be posted Fall-Winter months and so on. There will be a labels list on the side bar so you can quickly find recipes for a specific food. One important factor will be COMMENTS! Please be sure to leave (tactful) comments on the recipes you try. This is helpful for those wondering if others liked the recipe as well. I will also post short tips and any food info I come across that I find interesting to keep it fun!

Now for all those out there who are going to start ranting about me having time to do ANOTHER blog, don't even start! LOL! I actually have a lot of recipes already saved in my favorites file that I can just copy & paste. For those I don't, well, I have been saying for years I am going to type them up so I can print them and actually put them in the recipe binders that are sitting empty in my cupboards! LOL! Sooooo maybe it will help me finally start a never accomplished project! =) At any rate, I still need PARTICIPATION here! =)

Let the Recipes Begin!

Sorry, Calvin's dinner woes are just too funny to pass up! LOL!
Hopefull these great new recipes will put a smile on kids face and
make for quick eating at the dinner table! Ha!