Pumpkin Maple Butter

Pumpkin Maple Butter

From Joy M.

1 (29 ounce) cans pumpkin puree 3/4 up sugar
3/4 cup apple cider or apple juice
3/4 cup pure maple syrup or brown sugar
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
 

Directions
1Mix all ingredients into your crock pot.
2.Cook on low for 8-10 hours until the mixture becomes thick or to your desired consistency.
If you can, stir the butter every 1 to 2 hours while it is cooking

Zucchini Recipes from Becky

My friend Becky shared these two Zucchini recipes with me on Facebook

Zucchini Bread
2 c. sugar

2 c. grated zucchini
1 c. oil

3 c. flour
3 eggs 

1tsp. salt
1 Tbsp. vanilla 

1 tsp. baking soda
1 tsp. cinnamon 

1/2 tsp. ground cloves
1 tsp. ground allspice 

1/4 tsp. baking powder

Preheat oven to 325.
Beat sugar, oil, eggs, vanilla and spices.
Stir in zucchini with wooden spoon.
Gradually add other ingredients.
Pour into 2 greased and floured loaf pans.
Bake at 325 for one hour, but test at 45 minutes.
Cool in pans 5 minutes, remove from pans.

Chocolate Sour Cream Zucchini Cake
1/2 c. margarine, softened 

2 1/2 c. flour
1/2 c. oil 

1/4 c. cocoa
1 3/4 c. sugar 

1 tsp. baking soda
2 eggs 

1 1/2 tsp. cinnamon
1 tsp. vanilla 

1/2 tsp. ground cloves
1/2 c. sour cream 

2 c. zucchini, grated
1/2 bag chocolate chips

9"x13" cake: Bake at 325 for 40-45 minutes
cupcakes: Bake at 335 for 20-25 minutes (Yields approx. 2 dozen)

Rachael's Cinnamon Biscuits

My friend Rachael served these super yummy Cinnamon Biscuits at playgroup today.  They are delicious and she says they are really fast and easy.

Rachael's Cinnamon Biscuits

2 c flour

3 TB sugar

4 t baking powder

1/2 t cream of tartar

1/2 t salt

1/2 c butter or margarine

2/3 c milk

 

Mix dry ingredients and cut in margarine. Mix milk - be sure mixture isn't too dry or too sticky. Spread on floured surface and roll out into about 1/2 inch thickness. Spread generously with soft margarine and then cover generously with cinnamon sugar mixture (I guess on the amounts - maybe 1 c sugar to 1 TB cinnamon?). carefully roll up and cut into slices (I use thread to cut - it works really well). I like to sprinkle a little more cin/sugar mixture on the top. Bake at 425 for 8-10 minutes. Do NOT overcook.

Rachael's No Bake Cookies

Rachael's No Bake Cookies

1 stick butter (or margerine)

1/2 c. milk

2 c. sugar

1/2 c. peanut butter 

3 c. quick oats 

4T cocoa

1t. vanilla

In a saucepan combine butter, milk and sugar.  Heat until boiling, boil for 1 1/2 minutes.  Remove from heat and immediately add peanut butter, oats, cocoa and vanilla.  Stir well.  Drop onto wax paper and cool completely.

Enjoy!

Easy Coffee Cake

Sister C. who has done the food at Girl's Camp for our Stake makes this delicious coffee cake.  Our Young Women were having a breakfast fundraiser so I asked her for the recipe so that I could take it to the breakfast.  I was surprised how easy it is to make!  And it is delicious!  Enjoy!

 Coffee Cake

1 ½ Cups crushed graham crackers

¾ Cup chopped pecans (optional)

¾ Cup brown sugar

1 ½ teaspoon cinnamon

10 TBSP margarine (melted)

Mix together and set aside.

1 package yellow cake mix

1 Cup water

¼ Cup oil

3 eggs

Mix cake mix, water, oil, and eggs with mixer. Pour into a 9x13 inch greased pan (or two 8-9 inch cake pans). Sprinkle the streusel mixture on top of the cake batter. Bake at 350 degrees for about 35 minutes. Cool slightly, then drizzle with icing.

Icing

1 ½ cups powdered sugar

1 teaspoon vanilla

Milk

My Favorite Zucchini Bread

3 Eggs
1C veg. oil
2 C packed Brown Sugar
3 tsp. vanilla
3 C grated zucchini
1 Tbsp. molasses
4 C unsifted flour
1 tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger

Preheat oven to 350° F. Beat eggs, add oil and brown sugar, beat well. Add vanilla, grated zucchini and molasses. Beat well. Mix dry ingredients, then add to wet mixture. Beat well. Bake in greased loaf pans for about 1 hour. Cool slightly then remove from pans.

♥This recipe is also very yummy for Pumpkin bread. Just leave out the zucchini and add 1 can of pumpkin and 1/3 C. water

♥The recipe can also have chocolate chips added and be made into muffins. Pour into muffin tins and bake about 15-20 minutes.

Enjoy!

Country Lemon Chicken

I had a super yummy dinner tonight! This chicken was fairly easy and super tasty. I will post a picture of it soon. We ate it with Herbed Glazed Carrots and Zucchini Corn Saute. It was delicious and pretty healthy. I got the recipe from the Slim Fast website.

Country Lemon Chicken

Prep Time: 10 minutes
Total Time: 30 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

• 2 tablespoons flour
• 1/4 teaspoon thyme, ground
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/4 pounds chicken breasts, boneless/skinless, raw
• 1 cup chicken broth
• 4 tablespoons margarine or canola oil spread
  
• 1 onion, yellow, fresh, small, whole
• 1 garlic clove
• 1/4 cup lemon juice
• 1 tablespoon parsley, fresh, chopped

Preparation

1. Chop onion, garlic, and parsley. 2. Combine flour, thyme, salt and pepper. Dip chicken in flour mixture. Combine any remaining flour mixture with broth; set aside. 3. In 12-inch nonstick skillet, melt 2 tablespoons Spread over medium-high heat and brown chicken. Remove chicken and set aside. 4. In same skillet, melt remaining 2 tablespoons Spread over medium-high heat and cook onion, stirring occasionally, until golden, about 3 minutes. 5. Stir in garlic and cook 1 minute. 6. Stir in lemon juice and cook 1 minute. 7. Add reserved broth mixture and bring to a boil. 8. Return chicken and any chicken juices to skillet and simmer uncovered until chicken is thoroughly cooked, about 5 minutes. Sprinkle with parsley.