Pumpkin Chocolate Chip Bread

It has come to my attention that not all members of our family have all of the "standard" White family recipes. So I'll be posting some here and there, both for that reason and also because it's nice to have them all in one place! (And, of course, for the benefit of any passer-by who doesn't happen to be in our family...) We couldn't go much longer without posting this amazing pumpkin bread. I've yet to find one that comes anywhere near!



Mix together:
1 1/2 c. oil
6 beaten eggs
No. 202 can pumpkin (the larger size sold in grocery stores)
1 1/2 c. cold water

Add:
3 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 1/2 tsp. salt
4 c. sugar
5 1/4-6 c. flour

Mix until creamy. Add 1 pkg. chocolate chips. Pour into well-greased loaf pans and bake for 60-75 minutes at 350 degrees, until toothpick inserted in the middle comes out clean.

Authentic Italian Ragu Sauce

This recipe is from a girl in my ward whose husband served his mission in Italy and brought home this recipe. So it really is the authentic Italian deal! It makes a lot of sauce--at least enough for 4-5 large batches of pasta. I also like to use it in Lasagna Buns. I substituted in ground turkey for the beef and used dried basil and pre-minced garlic. It's great to divide up and stick in the freezer for a quick meal!



1 medium onion, chopped (approx. 1 1/2 c.)
4 stalks celery, chopped
1 1/2 c. chopped carrots
3/4 c. olive oil, divided
3 garlic cloves, minced
1 lb. ground beef
1 lb. ground sausage
4 (28 oz.) cans crushed or petite diced tomatoes
6-8 basil leaves, chopped finely
pinch of sugar
salt and pepper, to taste

In a large pot, heat 1/2 c. olive oil over medium heat. Add onion, celery, and carrots and cook until translucent, about 10-20 minutes. Add garlic and cook for 1 minute. Add beef and sausage, and cook until no longer pink, making sure to break meat into small pieces using a wooden spoon. Add tomatoes, basil leaves, pinch of sugar, and salt and pepper to taste. Add additional 1/4 c. olive oil and simmer 2-4 hours.

Outrageous French Toast

I got this recipe when I worked in Washington D.C. at NDU. There was an international cooking/sharing foods group for the spouses of the military officers, and they would meet every other week or so and bring in dishes from their countries and the recipes to share. This recipe came from one of the Americans who ran the program--and it's delicious! 

When I made it, I used the cheapest bread I could find, and so it was pretty thin (even with two layers of bread). I would suggest using thicker bread or putting a third layer on the top.

16 slices inexpensive whole wheat bread (crusts removed)

1 cup brown sugar

1 Tbsp. light corn syrup (I used honey)

5 Tbsp. butter

1 tsp. cinnamon

5 eggs

1 1/2 cups milk

1 tsp. vanilla

sour cream

fresh or frozen strawberries

Over low heat, stir sugar, syrup, cinnamon, and butter until melted and blended. Pour mixture into a 13x9 inch pan, spread evenly on bottom. Place the bread slices in a double (or triple) layer on top of the mixture (do this quickly, as the liquid starts to get hard after a couple of minutes).

Beat eggs with milk and vanilla, pour over bread and refrigerate 8 hours or overnight.

Bake in preheated 350 degree oven for 45 minutes.

To serve, cut into 8 servings, and then flip over onto plate with a spatula, caramelized side up. Put a dollop of sour cream and strawberries on top.

Greek Quesadillas with Tzatziki

This was one pretty amazing meal! Sam could not get over it. And the tzatziki sauce was the perfect dip. Straining the yogurt creates a super-thick texture, so I'm sure substituting in regular Greek yogurt would be a fine alternative. We left out the olives, but if you like them feel free to add them in.

Adapted from Annie's Eats

Quesadillas:
tortillas
olive oil
fresh spinach leaves, chopped
diced red onion
roasted red peppers
oven-dried tomatoes
mozzarella cheese
feta cheese
oregano
red pepper flakes

Lightly brush one side of each tortilla with olive oil. If your tortillas are large, layer ingredients on one half and fold them in half to cook. If they are small, layer ingredients all over one and place another on top, olive oil side out. Cook as desired in quesadilla maker, on griddle, in frying pan, etc.

Tzatziki:
16 oz. plan yogurt (not nonfat, if possible)
1 cucumber, peeled and seeded
2-3 cloves garlic, minced
1 tsp. vinegar
salt and pepper
squeeze of fresh lemon juice
olive oil

Strain the yogurt using cheesecloth over a bowl (I didn't have any, so I used multiple layers of paper towels taped around a bowl). Let strain for several hours or overnight, if possible, to remove as much moisture as possible.

Shred the cucumber. Wrap in a towel and squeeze to remove as much water as possible. Mix yogurt, cucumber, and remaining ingredients except olive oil. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before servin to allow flavors to meld.

Stuffed Brunch Rolls

I got this idea from the Worldwide Ward Cookbook. When Talmage was born, Mom came to our apartment and made us delicious meals all week long. These rolls were among the ranks and quickly became a favorite of ours. Soft, creamy, and versatile--they're winners for sure!

You can use whatever bread dough you like, but here is the recipe I use:

Mix for 2 minutes:

1 c. flour

2 c. water (make it pretty hot so it doesn't cool down too much before adding the yeast)

2 tsp. salt

1/2 c. sugar

Add:

2 eggs

2 Tbsp. yeast

1/3 c. oil

5 c. flour

Add additional flour until dough pulls away from the sides of the bowl and forms a smooth ball. Knead for 7 minutes. Cover and let rise until double.

Meanwhile, prepare fillings. Have fun and be creative here (I often use this to empty out the fridge), but here are some suggestions:

-chopped ham, shredded cheddar cheese, steamed broccoli, shredded parmesan cheese

-cooked sausage, green peppers, onions, mozzarella cheese

-shredded chicken, bacon, cheddar, ranch seasoning, green onions

To prepare the sauce, soften 8 oz. cream cheese and 4 Tbsp. butter. Stir together until smooth. When dough is ready, spray counter with non-stick cooking spray and roll out dough into a large rectangle. Spread with cream cheese mixture and sprinkle toppings on top. Roll up cinnamon roll style and slice using dental floss or heavy-duty thread. Place on cookie sheet and bake at 350 for 20-30 minutes, until lightly browned. Brush with melted butter. I also sometimes sprinkle poppyseeds on rolls before baking.

Strawberry Spinach Salad with Lemon Poppyseed Vinaigrette

This was frequently my lunch for a while when strawberries were on sale. I love this salad! Sweet, tart, tangy, and fresh all at once. It's always a hit when I take it places...and you have to love all of those colors! It makes for one pretty salad. :)



Adapted from Our Best Bites

Spinach
Strawberries
Feta cheese
Toasted almond slices or slivers
Cucumbers
Lemon poppyseed vinaigrette (see below)

Layer ingredients in desired fashion and enjoy!


For the vinaigrette, I combine equal parts of rice vinegar (or apple cider vinegar) and vegetable oil and add in lemon juice to taste (I think I generally use 1/4 c. each of vinegar and oil and almost 1/2 c. lemon juice, because I like a strong lemon flavor) and zest of a lemon. Add in sugar to taste, poppyseeds, and salt, and any other desired spices (I usually throw in some garlic). If you'd like a precise recipe, here is one similar to what I do. I just like mine sweeter and more lemony than that recipe, and I omit the onion. Other than that, they're pretty much the same.

Sweet Potato Sausage Pizza

We have pizza about once a week, so it's fun to try a wide variety of toppings (Thai Chicken tonight...yum!). This particular one was inspired by Jocilyn, who shared a meal idea with me involving sweet potatoes, sausage, onions, and maple syrup. I decided to try a similar combo on pizza.

I always make the same pizza dough. I use a lot of approximation, but here are the basics I follow:

1 1/4 c. warm water

1 Tbsp. yeast

pinch sugar

1 tsp. salt

3 1/2 c. flour

2 Tbsp. olive oil

Combine water, yeast, and sugar and let sit until yeast foams. Add salt, flour, and olive oil and knead in KitchenAid with dough hook (or by hand). Continue to alternate adding olive oil or water as needed. Dough should not be sticky at all but should form a cohesive ball. Lightly coat ball of dough with olive oil, cover with towel, and let rise until double. Makes enough for 1 large jellyroll pan or 2 8-9 inch round pizzas.

Toppings

1 lb sweet potatoes

olive oil

desired seasonings

brown sugar

1 lb sausage

1-2 onions

2 c. mozzarella cheese

Peel and dice sweet potatoes. Toss with olive oil, seasonings, and brown sugar and roast at 425 degrees until tender (20-30 minutes). Mash and add additional olive oil to form a smooth paste. Brown sausage and diced onions together. Sprinkle cornmeal over pan or pizza stone. Roll out pizza dough. Spread with sweet potato mixture. Top with sausage, onions, and mozzarella cheese. Bake at 500 degrees for 10 minutes, until cheese is bubbly and starting to brown.

Mile High Twix Brownie Torte

This, my friends, is the cake I made for my birthday. And to be quite honest, it was a bit...much. Somehow I kept eating it, but every time I did I left with a stomach ache! But I think with some adaptations it would be amazing without being overkill! So I'm posting this recipe anyway. :)

We have two layers of brownies, two layers of caramel, a layer of shortbread cookie, chocolate frosting on the outside, and Twix candy bars on top. Sheesh! No wonder we had stomach aches.

Brownie Layers

2 brownie mixes+ingredients called for on boxes (Sorry, but I've yet to find a from-scratch brownie recipe that I like as well as the mixes. This is purely about taste!)

Prepare brownie batter according to directions on box. Bake each mix seperately in an 8-9 inch round pan with the bottom lined with parchment paper and the sides lightly greased.

Caramel Layers

1 can sweetened condensed milk

1 stick butter

2 c. brown sugar

1 c. light corn syrup

Combine ingredients in medium saucepan and cook to firm soft ball stage. Cool to a bit warmer than room temperature so it is still easily moldable but easy to handle.

Shortbread Layer (original recipe from Once Upon a Plate)

1 stick butter, softened

1/4 c. sugar

1 c. flour

1/8 tsp. baking powder

1/4 tsp. salt

1/4 tsp. vanilla

up to 1 Tbsp. milk

Preheat oven to 350 degrees. Cream together butter and sugar in a large bowl. Mix in flour, baking powder, and salt at a low speed. Add the vanilla and milk, adding in the milk only as needed to make the dough come together without being stick (you may not need any at all) The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky.

Press dough into the same pan used to cook the brownies, again lining with parchment paper and spraying sides with nonstick cooking spray. Here's where I would make a change: I had twice as much dough as the recipe above and I made a pretty thick layer. If I were making this again, I would probably make the shortbread layer no more than 1/2 inch thick. Bake until top is light golden brown.

Frosting Layer (original recipe from Our Best Bites)

(this is my go-to chocolate frosting recipe)

2/3 c. granulated sugar

1/3 c. flour

3 Tbsp. unsweetened cocoa

1 c. milk

1 c. butter, softened

1 c. chocolate chips, melted

Melt chocolate chips and set aside to cool. In a small saucepan, whisk together sugar, flour, cocoa ,and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat and strain mixture into a small bowl. Cool completely in refrigerator or freezer. When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined and fluffy, about 1 minute. Finally, add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. If desired, add additional cocoa powder to taste.

To Assemble

Place one brownie round on plate or cake stand. Spread a thin layer of caramel over brownies (thinner than I did below). Top with shortbread layer and spread another thin layer of caramel on top of shortbread. Place second brownie layer on top of caramel. Cover outside with chocolate frosting and top with roughly chopped Twix candy bars.

Peanut Ginger Chicken with Coconut Rice and Mango Salsa

Oh boy. I can't say enough good about this meal. Big time winner! There are so many flavors going on here, and I love the fact that you get so many food groups in every bite. I also love the fact that I can make this quite inexpensively, but it has such a gourmet feel to it. It's a staple in our menu!


Adapted from Hilary's Health Blog via The Sisters Cafe

I appreciated the suggestion made on The Sisters Cafe, so I'll share:

"I know that this recipe might seem intimidating. But when you break it down, it is actually one of the simplest meals ever:
Step 1-make the marinade the night before and put the raw chicken in it.
Step 2-chop up the mango and cucumber and mix up the salsa that afternoon.
Step 3-just before dinner, put the rice on to cook.
Step 4-cook the chicken."


Peanut-Ginger Chicken Marinade
2-3 lbs raw chicken, diced
1/2 c. boiling water
1/2 c. creamy peanut butter
1/4 c. bottled chili sauce (the Asian kind, not the ketchup-y kind)
3 Tbsp. soy sauce
2 Tbsp. olive oil
2 Tbsp. vinegar
1 tsp. ground ginger

In a medium mixing bowl, gradually stir water into peanut butter. Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger. Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours or for up to 24 hours.


Mango Salsa
1 c. peeled and diced fresh mango
1 c. peeled, seeded, and diced cucumber
3 1/2 Tbsp. sugar
1 Tbsp. canola or olive oil
1 Tbsp. vinegar
1 Tbsp. lime juice
1/2 c. fresh cilantro, chopped

In a medium mixing bowl, combine chopped mango, cilantro, cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in refrigerator for at least 1 hour.


Coconut Rice
2 c. coconut milk
1 1/2 c. white rice
1 c. water
3 1/2 Tbsp. sugar
1/2 tsp. salt

Combine the coconut milk, rice, water, sugar, and salt in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and keep warm until serving.
Note: I have found that some coconut milk does not work well and the rice stays crunchy. If that happens, just add more water and continue cooking until rice softens.


To Serve
At dinner time, cook chicken chunks (I just cook them in a frying pan over medium-high heat with all of the marinade). Serve chicken with the mango salsa over the hot coconut rice.


Feel free to play around with ratios--I almost always double the rice and salsa because I have an exceptionally hungry husband to fill up on a small budget. It tastes wonderful even with proportionately less chicken.

Creamy Lemon Crumb Squares

Basically these lemon bars are one of the most amazing desserts ever. I seldom make them because I can't seem to stay away from them! The filling in and of itself is a delicious treat. Mom likes to double the filling, which makes for an even more decadent dessert. Enjoy!


Original recipe from The Pioneer Woman

1 1/3 cup flour
1/2 tsp. salt
1 tsp. baking powder
1 stick butter, slightly softened
1 cup brown sugar
1 cup oats
1 can (14 oz) sweetened condensed milk
1/2 cup fresh squeezed lemon juice
zest of 1 lemon

Preheat oven to 350 degrees. Mix butter and brown sugar until well combined. Mix together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Press half of crumb mixture into the bottom of an 8x11 pan.

Mix together sweetened condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don't press. Bake 20-25 minutes, or until golden brown. Allow to sit for at least 30 minutes at room temperature, then refrigerate until cool.

Black Bean & Mango Taco Salad

For a fun, refreshing twist on taco salad, try this version!


Inspired by Two Peas and their Pod

Tortilla chips, crushed
Black beans, drained and heated
Romaine lettuce, chopped
Roma tomatoes, diced
Mozzarella cheese, shredded
Mangoes, diced
Sour cream
Cilantro, chopped
Fresh lime juice

Layer ingredients in desired fashion. Enjoy!

Homemade Wheat Thins

I readily admit, we went through these crackers in seemingly less time than it took to make them, but they sure were tasty! Worth the effort every now and again, I would say.

Original recipe from Kitchen Stewardship

1 1/4 c. whole wheat flour
1 1/2 Tbsp. sugar or honey
1/2 tsp. salt
1/4 tsp. paprika
4 Tbsp. butter
1/4 c. water
1/4 tsp. vanilla
kosher salt for topping

Preheat oven to 400 degrees. Combine flour, sugar, salt, and paprika in a medium bowl. Using a pastry blender or two knives, cut the butter thoroughly into the dry mixture until it looks like large crumbs, no bigger than a pea. Combine water and vanilla in a measuring cup, plus honey if using, and add to the flour mixture. Mix well until combined and dough forms, but only as long as necessary for the most tender crackers.

Roll dough out on a lightly greased cookie sheet or parchment paper, using only 1/4 of the dough at a time, and dusting with flour as needed. Roll dough out as thin as you can without tearing. Use a pizza cutter or sharp knife and cut dough into desired shapes.

If you have used parchment paper, just slide it onto the cookie sheet. Sprinkle crackers with kosher salt. Bake crackers until crisp and browned, 5 to 10 minutes. Watch crackers closely and remove when golden brown.

It would be fun to experiment with different flavor combinations, such as adding ranch seasoning, using extra honey, sprinkling with cinnamon/sugar, etc.

Guru's Cilantro-Lime Chicken Quesadillas

These quesadillas are one of the most delicious meals I have ever had. This is yet another (copycat) recipe from Guru's, the fabulous restaurant in Provo which was a milestone in Sam's and my dating history. While this version doesn't quite do the real thing justice, it comes pretty close...



Original recipe from Love FOOD!
Ratios can vary

Cilantro-lime pesto (recipe below)
Shredded sharp cheddar cheese
Shredded Mexican combo cheese
Feta cheese, crumbled
Green onions, chopped
Corn, cooked
Chicken, cubed
Large tortillas (preferrably spinach, but flour tortillas work fine)
Adobo seasoning (Mexican seasoning)
Olive oil
Worcestershire sauce

Marinate chicken in worcestershire sauce and adobo seasoning for a few hours. Cook in a frying pan over medium-high heat. Place a tortilla on a plate and lightly brush with olive oil. Then sprinkle with adobo seasoning (this will give the quesadilla an amazing crispy exterior). Flip tortilla over and spread liberally with pesto. Layer on cheeses, green onions, corn, and chicken. Top with another tortilla (unless you have very large tortillas, in which case you can put fillings on one half and fold in half to cook). Brush olive oil and adobo seasoning on top tortilla. Cook in a frying pan on medium heat, flipping halfway through cooking process, until insides are melted and outside is golden brown. Serve with sour cream and pico de gallo.

Cilantro-Lime Pesto

1 bunch cilantro leaves
3 Tbsp. olive oil
2 Tbsp. pine nuts or toasted almonds
1/2 Tbsp. chopped, fresh garlic
1 1/2 tsp. lime juice
1/2 tsp. lime zest
1/2 cup shredded parmesan cheese
1 1/2 tsp. salt
1/4 cup chicken broth

Combine all ingredients in blender or food processor and mix until smooth.

Peanut Butter Chocolate Dipped Banana Pops

I know, I know, it's the middle of the winter and I'm posting a popsicle recipe. But to be honest, I took this picture this past summer and am just now getting around to posting it. And really, these are a delicious, nutritious snack (especially for toddlers) year round!



Bananas
Peanut Butter
Chocolate
Vegetable Oil (optional)
Popsicle Sticks

Quarter bananas--cut in half length-wise and then width-wise (great for toddler-sized mouths!). Carefully insert a popsicle stick into the banana quarter (as they tend to split). I actually use the thin style popsicle sticks to reduce problems. Lay on a cookie sheet and freeze for at least 30 minutes. Meanwhile, put some peanut butter and chocolate in a tall cup. You can use whatever ratio suits you, but I generally use about a 1:4 or 1:5 ratio of chocolate to peanut butter to keep them more nutritious. Melt in the microwave until smooth and glossy. If you like, you may add in a few teaspoons of vegetable oil to thin the mixture, thereby reducing the amount that will stick to the outside of the banana. When bananas are firm, remove from cookie sheet, dip in peanut butter mixture, and replace on cookie sheet. Freeze until solid. I like to do a huge batch at a time and keep them in gallon ziploc bags for a quick, easy snack. We all love them!

Cucumber Limeade

This drink is amazingly refreshing! The cucumber adds such a mild taste that complements the lemon/lime beautifully. A women who used to be in my ward gave me the recipe, and it was her standard to take to ward activities. Just about everyone loved it!

Sorry, I don't have a picture of my own at the moment. Image Source

1 can frozen limeade concentrate

2 liters Sprite

1 cucumber

1 lime

Blend 1/2 of peeled cucumber with limeade. Carefully add in fresh lime juice and Sprite (it tends to foam and overflow). Serve with remaining half of cucumber sliced and floating on top.