Tuesday, November 23, 2010

Best Ever Pumpkin Bread

Extremely moist- and filled with treats- all of which are optional, but makes it so much more interesting.

My Mom has made this recipe every Thanksgiving and Christmas as long as I can remember! It always receives rave reviews and someone always requests the recipe.

She prepares it in a bundt or tube pan for the best presentation. I've also baked it in mini loaf pans and given them as small thank you gits, and also muffin and mini-muffin size to share with a crowd. (*Remember- cooking times would need to be adjusted when cooking in smaller pans)

Give it a try and start a new holiday tradition in your home!

3 c. sugar
3 1/2 cups flour.
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 small can pumpkin
1 tsp. vanilla
4 eggs, beaten
1 c. oil
3/4 cups water
3/4 cups nuts (walnuts or pecan_
1 c. raisins (optional)
1 c. maraschino cherries, halved (optional)

Sift together dry ingredients. Set aside. Mix pumpkin, eggs, oil, vanilla and water. Add to dry mixture and mix well with blender. Fold in nuts, raisins and cherries. Grease and flour a tube/bundt pan. Pour in pan. Bake at 350 degrees for 1 hour and 10 minutes. Cool on wire rack for 15 minutes. Tastes even better the next day!


Sunday, November 21, 2010

And the winner is.....

The winner of the COOKBOOK GIVE-AWAY is.......

Teri Schloss!

Terri entered on facebook on the "Event" posting.
She will be receiving her cookbook this week!

*If you are not a friend of "Everything in Moderation" on facebook, what are you waiting for? (Link provided on the sidebar)

Thanks all, for entering.

Sunday, November 7, 2010

It's TOO Easy and TOO Fattening & TOO Good Casserole!

I'll admit it. I love a good ole throw together as much as the next person, but even more so when it "sticks to your ribs" with a creamy cheesy sauce! Obviously, I can't eat this way too much because at this rate, it will be awhile before I ever seen those ribs of mine again! I know they're there--hiding under a layer (or two) of flesh.

I realize Velveeta cheese is frowned upon by snooty foodies, but people, there is NOTHING that says comfort like VELVEETA. No. thing.

So, before you turn up your nose at this simple dish, just imagine the warm creamy cheesy sauce, melting nicely with the Italian flavored meat and soft noodles.

After imagining it, whip some up for yourself. Serve it with a nice fresh GREEN salad with LOW-fat dressing and hop on the treadmill if that makes you feel better. But be prepared...this dish is haunted! I heard it calling my name a time or two after dinner.


*1 bag pasta shells (boil and drain)

*1 lb. hamburger.
*Good Season's Italian dressing pkt (to taste--I use A LOT!)
*1 clove minced garlic (optional) Unless you're Italian- it's NOT optional then!
* 8 oz.  Velveeta, cubed ( you can use more...I'll never tell ;)
* Milk (to desired consistency- start with 1/4 cup and go from there)

Brown meat with seasonings. Drain fat. Add cheese and let melt while stirring.
Add shells, then add milk to make desired consistency.

Add to 13x9 baking dish and sprinkle with shredded cheddar cheese.

(I know- it's REALLY fattening, but as Paula Deen would say...I'm not your Doctor, I'm a cook!")
Bake just till cheese melts (350 degrees).


Saturday, November 6, 2010

Chicken Pot Pie

Chicken pot pie...ahhh. This truly is comfort food at its best!
Today was a crisp fall day and I needed a hearty warm meal to nourish my body and soul and this definitely did the trick!

I started to make Paula Deen's recipe, but opted out and created my own.
The sauce is her recipe though. I loved the HEAVY cream factor...yep! It made all the difference!

Come on- give it a try!


* 2 pie crusts
(your own recipe or Pillsbury)
Lay bottom in a pie plate-crimp edges, set aside.
With top layer, cut out designs with cookie cutters (I used a diamond shape but your favorite shape will do)
Set aside.

Preheat oven to 350 degrees F.

* 4 chicken breast halves, or 2 cups leftover cooked chicken
Add * Seasoned salt and pepper
* 2 tablespoons butter
* tsp. minced garlic

Cook chicken in skillet till brown and cooked through. Cut into bite-size pieces.

2 bags frozen veges of your choice (I used frozen carrots, celery and potatoes with a bit of onion).

Parboil till tender crisp. Drain. Set aside.

For filling:

* 1/3 cup butter
* 2/3 cup all-purpose flour
* 1 quart heavy cream
* 1/4 cup chicken base
* 1 tablespoon minced garlic

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and stir until thickened. Add vege mixture and cut up chicken. Remove from heat. Add mixture to the pie crust, and then top with a design of your choice for top pie crust. Bake for 30 minutes or until bubbly. *WATCH crust after about 15 min. If it looks brown enough, cover with foil for the rest of the baking time.

Serve warm with a nice salad. Very filling.


*BEFORE YOU LEAVE: CLICK HERE to enter my cookbook giveaway!

Wednesday, November 3, 2010

It's Time to CELEBRATE!!!!

I'm celebratin' for many reasons...

The holidays are fast approaching...my soldier gets to come home for Christmas and I've changed my blog around a little.

SO, in honor of my celebratory spirit, YOU get a chance to Win this:

This book is filled with muffin and bread recipes to make your own gifts. Each mix fits into a quart jar. The book even includes tags complete with recipient directions with each recipe. Just cut it out, personalize and attach to the jar. Fun to make and affordable, gifts in a jar make great gifts for neighbors, teachers and friends!

And all you have to do is check out my sidebar on the right and tell me which recipe you would like to try!
(Only U.S. residents)

It's that simple.

You can leave the comment here, or on facebook, but hurry! The contest ends NOV.Sat. Nov. 14th at midnight. All commenters who followed directions will have their name entered into the drawing by the good ole "hat method".

Winner will be notified on this Site and on facebook.

So come on, what are you waiting for?