Yummo: Recipes for all occasions 

Breakfast/brunch

Pumpkin Bread with Dark Chocolate and Walnuts

Start to finish: 1 hour 15 minutes (15 minutes active)

Servings: 2 loaves, 16 slices

4 eggs

3/4 cup granulated sugar

3/4 cup packed light brown sugar

15-ounce can pureed pumpkin

1 1/4 cups walnut oil (not toasted)

3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 generous teaspoon cinnamon

1 teaspoon table salt

1/4 teaspoon ground dry ginger

1/4 teaspoon nutmeg

2 cups dark chocolate chips

2 cups lightly toasted walnuts, plus more for decorating the top

1 cup dried cranberries (optional)

Heat the oven to 350 F. Coat 2 standard loaf pans with baking spray. In a large bowl, beat together the eggs, both sugars, pumpkin and oil until smooth. In a second bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger and nutmeg. Add the dry ingredients to the wet and mix well. Fold in the chocolate chips, walnuts and cranberries, if using. Fill each of the prepared loaf pans about three-quarters full with batter. Drop each on the counter a few times to release any air bubbles. Sprinkle additional walnuts over the top of each loaf, using your hand to gently press them into the batter. Place the pans on a baking sheet to make it easier to pull out of the hot oven. Bake for 50 to 60 minutes, or until a toothpick inserted at the center of each loaf comes out clean. Let cool for at least 1 hour before slicing into thick chunks.

***

Breakfast casserole

4 cups frozen shredded hash brown potatoes

1/2 cup finely chopped onion

8 ounces bacon or turkey bacon, cooked and crumbled

1 cup (4 oz.) shredded cheddar cheese

1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk

1 large egg, lightly beaten or 1/4 cup egg substitute

1 1/2 teaspoons seasoned salt

Preheat oven to 350 degrees. Grease 8-inch-square baking dish. Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover. Bake for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving. -- Caiti Mondragon

***

Zucchini Cheddar Muffins

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup sugar

1 teaspoon salt

2 eggs

1 1/4 cups buttermilk

1/2 cup (1 stick) unsalted butter, melted

1 cup packed shredded zucchini

3/4 cup shredded sharp cheddar cheese

Heat the oven to 400 F. Line a 12-cup muffin pan with paper liners or coat with baking spray. In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the eggs and buttermilk, then whisk in the melted butter. Gently fold the liquid mixture into the dry mixture, then fold in the zucchini and cheddar just enough to incorporate. Scoop the batter into the prepared muffin pan and bake for 25 to 30 minutes, or until a toothpick inserted at the center comes out clean. Allow to cool for 10 minutes in the pan before turning out on a rack to cool completely.

***

Scones

2 cups all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted butter, frozen

1/2 cup raisins (or dried currants)

1/2 cup sour cream

1 large egg

Preheat oven to 400 degrees. Mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. In a separate bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Press the dough against the bowl into a ball. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. Source: allrecipes.com

***

Lunch/Dinner

Creamy Chicken and Potato Casserole

1/2 cup light mayonnaise

10 3/4-ounce can condensed cream-of-chicken soup

1/2 cup milk

1/4 teaspoon ground black pepper

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

20-ounce package hash brown potatoes

1 medium zucchini, diced

1 cup green beans, cut into pieces

1/2 cup grated carrot

Meat from a 2-pound rotisserie chicken, cubed, skin and bones discarded

3/4 cup shredded cheddar cheese

1/2 cup panko breadcrumbs

Heat the oven to 400 F. In a 9-by-13-inch baking dish, stir together the mayonnaise, soup, milk, pepper, salt, thyme and garlic powder. Stir in the potatoes, zucchini, green beans, carrots and chicken. Sprinkle with the cheddar cheese and the breadcrumbs. Bake for 40 minutes, or until bubbling and the vegetables are tender.

***

Kerplunk Spaghetti

My kids love buttered noodles. I found this, so I figured we could dress up our noodles with hot dogs. They had so much fun helping me get them ready. All you do is poke uncooked noodles into sliced hotdogs, and then boil them as you normally would! Enjoy! -- Caiti Mondragon

***

Apricot chicken

1 1/2 pounds apricots, roughly chopped, pits removed and discarded

1/4 cup sugar

2 Tbsp cider vinegar

2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces

Salt

1 Tbsp unsalted butter (can sub olive oil)

3 Tbsp olive oil

1 chopped onion

2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)

1 Tbsp chopped fresh rosemary

1 teaspoon cinnamon

2 teaspoons Tabasco or other hot sauce (you can add more if you like)

Black pepper

Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit. In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside. Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan. Once the onions have browned a bit, add the chicken stock and lower the heat to medium. Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions. Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes. When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes. Serve hot with rice. Source: simplyrecipes.com

***

Snacks/appetizers

Pumpkin Dip Appetizer

1 16 oz. tub Cool Whip

1 large instant vanilla pudding mix

1 15 oz. can of pumpkin

Mix ingredients and serve with graham cracker sticks, apple wedges or ginger snaps. -- Caiti Mondragon

***

Homemade Jello Fruit Snacks

1 (3 oz) package gelatin, any flavor

2 (.25 oz) envelopes unflavored gelatin

1/3 c. water

Sprinkle the gelatin over the water in a small saucepan. Heat over medium heat and stir until gelatin is completely dissolved. Pour into molds and allow to set at least 20 minutes. -- Caiti Mondragon

***

Dessert

Eggnog Cheesecake

Here's what you need:

• 1 cup graham cracker crumbs
• 2 tablespoons white sugar
• 3 tablespoons melted butter
• 3 bricks of cream cheese, softened
• 1 cup white sugar
• 3 tablespoons flour
• ¾ cup eggnog
• 2 eggs
• 2 tablespoons rum
• 1 pinch ground nutmeg
• 1 tablespoon vanilla extract

Here's what you do:

1. Combine graham cracker crumbs, two tablespoons sugar and butter. Then, press into the bottom of a 9-inch spring form pan.

2. Bake in a 325-degree preheated oven for 10 minutes. Then cool completely.

3. Preheat oven to 425 degrees.

4. Blend together cream cheese, 1 cup of sugar, flour and eggnog; process until smooth. Then blend in eggs, rum and nutmeg. Pour onto cooled crust.

5. Bake for 10 minutes, then reduce heat to 250 degrees and bake for 45 minutes or until center of cake is barely firm to the touch.

6. Remove from oven and immediately loosen from rim.

7. Let cake cool completely, then refrigerate over night.

8. Top with whipped cream and enjoy! -- Kayla Jaramillo

***

Pumpkin toffee cheesecake

Crust:

1 3/4 cups (about 14 to 16) shortbread cookies, crushed

1 tablespoon butter, melted

Preheat oven to 350°F. Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

Cheesecake:

3 pkgs. (8 oz. each) cream cheese, softened

1 1/4 cups packed brown sugar

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk

2 large eggs

2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1 cup (about 25 to 30) crushed toffee candies

Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.

Topping:

1 container (8 oz.) sour cream, at room temperature

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

Caramel ice cream topping (optional)

Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake. Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving. -- Raquel Hernandez

***

Miniature Apple Pies

Simple: Brush crescent rolls with melted butter and sprinkle with cinnamon sugar. Fill with apple slices and bake as directed. -- Caiti Mondragon

***

Caramel apple dessert

1 1/2 cups Bisquick

2/3 cup granulated sugar

1/2 cup milk

2 medium cooking apples, peeled and sliced (2 cups)

1 tablespoon lemon juice

3/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 cup boiling water

Sweetened whipped cream or ice cream, if desired

Heat oven to 350 degrees. Mix Bisquick and granulated sugar in medium bowl. Stir in milk until blended. Pour into ungreased square pan, 9x9x2 inches. Top with apples; sprinkle with lemon juice. Mix brown sugar and cinnamon; sprinkle over apples. Pour boiling water over apples. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with whipped cream. Source: BettyCrocker.com

Do you have a favorite recipe? Share it via e-mail to vdaehn@swiftcom.com.


Explore Related Articles

Trending in: Douglas County Moms

Trending Sitewide

The News-Review Updated Sep 4, 2013 04:00PM Published Aug 6, 2013 10:14AM Copyright 2013 The News-Review. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.