Pumpkin Cornbread

Not much pumpkin taste but you do get a cornbread with a nice fall flavor from the addition of molasses, cinnamon and nutmeg. Thank you Real Mom Kitchen

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses

• Preheat oven to 400°F. 
• Grease 10-inch glass pie pan or 9-inch square baking pan.
• Sift flours, baking powder, salt and spices in a large mixing bowl. 
• Whisk in cornmeal.
• In separate bowl, beat eggs lightly. 
• Whisk in pumpkin, brown sugar, oil and molasses.
• Make a well in the dry mixture. 
• Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix.  
• Pour batter into prepared pan. 
• Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

Cream Cheese Crescent Bars

A nice easy recipe...which has only 4 ingredients. Delicious too. Thank you Mari at My Little Corner of the World



2 cans crescent rolls (I use the recipe variation, without the perforations)

2 (8 oz) pkg cream cheese, softened

2/3 cup sugar

1 cup chocolate chips

 

• Spread a pkg of crescent rolls in 9x13 pan, and press into corners.
• Mix cream cheese and sugar; spread over crescents in pan.
• Sprinkle chocolate chips over cream cheese.
• Place remaining crescents between 2 sheets of wax paper and roll to fit pan.
• Place over chocolate chips.
• Sprinkle sugar over top for a nice finish.
• Bake at 350 for 20-25 minutes or until lightly browned



Savory Bacon & Cheddar Muffins

Bacon and cheddar cheese in a warm fluffy muffin would be just as welcome at the breakfast table with eggs and coffee...as they would at the dinner table with chili or soup. thank you The Cozy Little Kitchen



1 1/2 c. all purpose flour

1/2 c. corn meal (I happened to have yellow self rising corn meal mix and it was good.)

1 Tbsp. baking powder

1/4 tsp. cayenne pepper

1/4 tsp. salt

2 1/2 c. shredded cheddar cheese, divided (I only had Colby jack so that's what I used this time.)

6-8 bacon slices, cooked crisp and chopped

1 egg, beaten

1 c. milk (I always use skim.)

1/4 c. butter, melted

 

• Preheat oven to 425 F.
• Combine dry ingredients into a large bowl. 
• Stir in 2 c. cheese and bacon; set side. 
• Blend egg, milk, and butter in a medium bowl and stir it in the flour mixture until just incorporated. 
• Fill greased muffin cups 3/4 full with batter. 
• Sprinkle on remaining cheese. 
• Bake for 12-15 minutes. 
• Let cool about 5 before removing from pan

 

 

Pumpkin Brownies

Another lovely pumpkin recipe. Thank you Colletta's Kitchen Sink



1- 15 oz. can pureed pumpkin

1 cup applesauce

2 egg whites

1 cup brown sugar

2 teaspoons cinnamon

1 teaspoon ginger

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1- 10 oz bag chocolate chips (or cinnamon chips)

1 cup chopped walnuts

 

• In a large bowl, thoroughly combine pumpkin, applesauce, egg whites and brown sugar
• In a small bowl combine flour, spices, baking soda and salt.
• Stir flour mixture into the pumpkin mixture. 
• Mix well.
• Stir chocolate (cinnamon) chips and walnuts into batter
• Pour batter into a greased 13X9 pan 
• Bake at 350 degrees for 35 minutes or until an inserted toothpick comes out clean.

 

 

Creamy Potato and Celery Soup

This is a non-dairy soup that is low in calories and fat. It's simple to make and extremely delicious. Enjoy with crusty bread rolls, if desired.



1 bunch celery, diced
3 large potatoes, diced
1 onion, diced
1/2 teaspoon celery salt (or sea salt)
1.5 litres chicken stock
1 tablespoon oil

• Heat the oil in a large frying pan.
• Saute onion and potato for 3 minutes or until the onion has turned translucent.
• Pour in chicken stock and bring to the boil.
• Once boiling, add celery.
• Bring back the boil and lower the heat.
• Add celery salt.
• Let simmer for 30 minutes.
• Puree the soup with a hand blender, liquidiser or food processor until smooth

Baked Breaded Ranch Chicken

Quick and easy to prepare.. and very tasty



½ cup Panko bread crumbs

¼ cup grated parmesan cheese

2 tsp garlic powder

1 envelope Hidden Valley® Original Ranch® Seasoning Mix

4 tbsp butter

4 boneless chicken breasts

 

• Pre heat oven to 375
• Spray baking pan with non stick spray
• Melt butter in a shallow bowl.
• In another shallow bowl, combine Panko, cheese, garlic powder, and Hidden Valley® Original Ranch® Seasoning Mix.
• Dip chicken in butter, then roll in breading mixture to coat, pressing the breading into the chicken breast. 
• Place breaded chicken onto tray.
• Bake for about 35 minutes or until golden brown and the chicken is cooked thoroughly and the center is no longer pink

Mashed Potato Muffins

Nice and easy...and could be made with leftover mashed potato. Thank you My Fridge Food

Potatoes

Butter
Optional:
Bacon
Cheese
Parsley
Garlic    

• Peel and chop potatoes and boil in lightly salted water.
• When soft, mash potatoes plain with butter or add ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc.
• Stuff in to a greased muffin tin
• Run a fork along the top and brush with melted butter or olive oil.
• Bake at 375 degrees or until tops are crispy and golden.