Sunday, October 23, 2011

fall cooking...

We've been making all sorts of delicious treats lately, and mostly all the fabulous
 ideas are found on my beloved 'pinterest'

Pumpkin Pound Cake!
{very delicious}

1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 package instant vanilla pudding mix
1 can (15 ounces) pumpkin puree
Confectioners’ sugar, for dusting
In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, cloves and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition.
Transfer to a greased bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove from pan and cool completely. Dust with confectioners’ sugar. Serves 12-16.

Mummy Dogs!
my kids loved these babies...

 Cut crescent roll dough into thin strips and wrap around hot dogs. Bake according to crescent package directions and use ketchup or mustard for eyes. I cut my hot dogs in half to make them bite-sized.

another fun favorite for my kids is this...
we order our pumpkin bread bowls from kohlers or macey's.

Lion House Hearty Chicken Noodle Soup

2 tsp. chicken soup base, or 2 bouillon cubes
3 cups canned chicken stock (broth)
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans (10 1/2 oz. each) cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
Roux (equal amounts of flour and butter used to thicken). I don't even use roux. It is thick enough without it.
2 cups cooked diced chicken (sometimes I use a can of chicken)
2 1/2 oz. (about 4 cups) cooked noodles (I use "Country Pasta, homemade style egg pasta" from Costco. It's like homemade.)
Heat chicken soup base (or bouillon cubes) and stock together. Add carrots, celery, and onion, and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2 1/2 quarts or 10 one cup servings.

Happy cooking!!!


Granum Family said...

I keep forgetting that you went private so i haven't checked your blog! your kids are so lucky that you always go all out for every holiday!

Afton said...

I'm so making that soup. Pinterest has really done a number on you. See you tomorrow....

Jenn Granum said...

The soup looks SO good! I have been wanting to make pumpkin bread bowls this year but the month has slipped away so fast!

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