Pumpkin Cranberry Bread

This is my bread which has become a tradition during the fall. The tart cranberries give this sweet pumpkin bread a little spark, my husband cannot resist. He loves tart cherry pies so this bread, he cannot resist!


Ingredients:
3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries

Directions:PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves.FOR THREE 8 x 4-INCH LOAF PANS:PREPARE as above. Bake for 55 to 60 minutes. FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:PREPARE as above. Bake for 50 to 55 minutes.

Spicy Shrimp and Grits

Want to know what I make on busy days like Sunday's or Wednesday's? Something VERY simple like this:

4 cups chicken broth
1 teaspoon salt
1 cup quick-cooking grits
2 tablespoons margarine
1 bunch green onions, chopped
1 green bell pepper, diced
2 cloves garlic, minced
1 pound peeled and deveined small shrimp
1 cup shredded Monterrey Jack cheese
3/4 cup shredded sharp Cheddar cheese
1 (10 ounce) can diced tomatoes and green chilies
1/2 teaspoon black pepper
1/4 cup shredded sharp Cheddar cheese



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
Stir the Monterrey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.

Quick Fall Minesrone

There is nothing like a comforting soup on Great Days like today. This is what we are having for supper with a loaf of my homemade French Bread!

Ingredients
1 tablespoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
6 cups vegetable broth
2 1/2 cups (3/4-inch) cubed peeled butternut squash
2 1/2 cups (3/4-inch) cubed peeled baking potato
1 cup (1-inch) cut green beans (about 1/4 pound)
1/2 cup diced carrot
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 cups chopped kale
1/2 cup uncooked orzo (rice-shaped pasta)
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
Preparation
Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.
Nutritional Information
Calories:
212 (21% from fat)
Fat:
5g (sat 1.6g,mono 1g,poly 1.2g)
Protein:
9.6g
Carbohydrate:
36g
Fiber:
3.9g

Spaghetti Salad

Okay ladies, here is the salad I made for the shower and have been promising to share- hope everyone enjoys making and eating it- happy eating!

• 1 pound spaghetti, broken into pieces
• 1 (16 ounce) bottle Italian-style salad dressing
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon sesame seeds
• 1 tablespoon poppy seeds
• 2 teaspoons seasoning salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 cucumber, chopped
• 1 red onion, diced
• 2 tomatoes, chopped

DIRECTIONS

1. Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
2. In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours.

Thai Coconut-Curried Salmon

Thought I would share one of my favorite recipes for Salmon, in case you like Thai food:

 Ingredients:

1 cup thinly sliced onion

2 tsp curry powder

1 cup light coconut milk

2 Tbs. sugar

1 Tbs. lime juice

1 Tbs. minced ginger

1 Tbs. fish sauce

2 tsp. minced garlic

1/2 tsp chile paste with garlic

1 (8oz.) bottle clam juice

1 (1-pound) salmon fillet, skinned and cut into 3/4 in cubes

6 cups trimmed spinach

Directions:

heat Veg. oil in a large nonstick skillet over med- high heat. Add the onion and curry powder; saute 4 minutes. Add coconut milk and the next 7 ingredients (coc. milk-clam juice). Bring to a boil; reduce heat, and simmer 3 minutes. Add fish; cover and cook 4 minutes. Arrange spinach over the fish; cover and cook another 4 minutes until salmon flakes easily with a fork. Serve over brown rice.