The PERFECT Holiday Pumpkin Bread Recipe

The PERFECT Holiday Pumpkin Bread Recipe

Ingredients

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1-1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 cups sugar
  • 2 large eggs
  • 1 15-oz can 100% pure pumpkin

Instructions

  1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy).
  2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
  3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
  4. Add the flour mixture and mix on low speed until combined.
  5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
  6. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Enjoy! #LakesatCreekside

Amazingly WARM Chicken Stew Recipe

Amazingly WARM Chicken Stew Recipe

Ingredients

  • 2 medium sweet onions, diced into bite-sized pieces
  • 3 stalks celery, diced
  • 4 carrots, peeled and sliced into rounds
  • 2 medium russet potatoes, peeled and diced into small bite-sized pieces
  • 1 bay leaf
  • 2 teaspoons salt
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon poultry seasoning
  • 3-4 lbs. bone-in chicken breasts, skin removed
  • 3 cups low-sodium chicken broth or chicken stock
  • 1 tablespoon corn starch + 1 tablespoon cold water
  • For garnish: chopped fresh parsley

Instructions

  1. Place onions, celery, carrots, potatoes, bay leaf, salt, paprika, thyme, and poultry seasoning in the bottom of a large slow cooker. Stir to combine.
  2. Place chicken on top of vegetables. Season chicken liberally with salt and pepper.

  3. Pour chicken broth over everything, cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  4. When there are about 30 minutes left in the cooking time, remove chicken from the slow cooker and chop or shred the meat. Return chicken meat to the slow cooker and discard bones. Discard bay leaf.
  5. In a small bowl, whisk together 1 tablespoon of corn starch with 1 tablespoon of cold water until smooth. Stir into the stew and cook on HIGH without the lid for 30 minutes (or until broth thickens a little bit).

  6. Garnish with chopped fresh parsley, just before serving.

Enjoy! #LakesatCreekside

A Warm and Cozy Black Bean Chili

A Warm and Cozy Black Bean Chili

Ingredients

  • 3 slices bacon diced
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 1 pound ground beef
  • 3 dashes Worcestershire sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 (16-ounce) can crushed tomatoes
  • 1 (16-ounce) can black beans drained and rinsed
  • sour cream
  • grated cheddar cheese

Directions

  1. Add diced bacon to a heavy-bottomed stockpot over medium heat. Cook until crispy, then add in onions and garlic and cook until tender. Add ground beef and cook until done. Drain off any grease and place ingredients back into the stockpot over medium heat.
  2. Add seasonings, tomatoes and black beans. Reduce to a simmer and allow to simmer for about 20 minutes.
  3. Serve with sour cream and grated cheddar cheese, if desired.

    Enjoy! #LakesatCreekside

Southern Delicious Thanksgiving Stuffing

Southern Delicious Thanksgiving Stuffing

  • 2 small onions diced
  • 4 stalks celery diced
  • 2/3 cup butter
  • 1 1/2 teaspoons poultry seasoning OR
  • 1/2 teaspoon ground sage
  • black pepper
  • salt to taste
  • 12 cups bread cubes
  • 3-4 cups chicken broth
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh herbs sage, thyme, rosemary

PROCESS

    1. Preheat oven to 350F.

    2. Melt butter in a large skillet over medium heat. Add onion, celery and poultry seasoning (and rosemary if using). Cook over medium-low until tender (do not brown), about 10-12 minutes.

    3. Place bread cubes in a large bowl. Add onion mixture, parsley and fresh herbs.

    4. Pour broth overtop until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.

    5. Place mixture in a serving dish, dot with additional butter and cover.
    6. Bake 35 minutes, uncover and bake an additional 10 minutes.
AMAZING Texan Enchilada Recipe

AMAZING Texan Enchilada Recipe

INGREDIENTS

  • Peanut oil, canola oil, or other high smoke point oil
  • 12 corn tortillas
  • 2 teaspoons olive oil (or peanut or canola)
  • 1/2 onion, chopped (about 3/4 cup)
  • 1 clove of garlic, minced (about 1 teaspoon)
  • 14-ounce can (about 1 3/4 cup) crushed tomatoes (preferably fire roasted)
  • 3/4 cup of chopped cooked green chiles (about a 4-ounce can), or 1/3 cup chopped pickled jalapeños (more or less to taste, depending on the heat of the chiles and how spicy you want your enchiladas)
  • 1/2 cup water
  • 1/2 teaspoon dried oregano
  • 1 lb (4 cups) of jack cheese, mild cheddar, or a mix, grated
  • A handful of cilantro
  • 1 cup of sour cream
  • Half a head of iceberg lettuce

INSTRUCTIONS

1) Preheat oven to 350° F.

2) Lightly fry the tortillas to soften: In a large frying pan at medium-high heat add a tablespoon of oil. When the oil is shimmering and hot (not quite smoking), add a corn tortilla to the pan. Cook it for 2-3 seconds, use a metal spatula to turn it over, and cook it for 2 to 3 seconds more.

Lift up the tortilla with a spatula, add another tortilla underneath. Cook the second tortilla for 2-3 seconds, lift both tortillas and add another tortilla underneath. Repeat the process with all the tortillas, adding more oil as needed. This way you can brown and soften the tortillas without using a lot of fat. It’s important to pre-cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas. As the tortillas brown a little, remove them to a plate.

3) Make the enchilada sauce: Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and cook for 5-6 minutes, until translucent. Add the garlic and cook for a minute more. Add the crushed tomatoes. Add the green chiles. Add 1/2 cup of water. Add the oregano. Bring to a simmer and taste. If the sauce tastes too vinegary, add half a teaspoon of sugar to the sauce. Remove from heat.

4) Roll up the tortillas with cheese: Put a little olive oil on the bottom of a 3-quart (9×13) casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled.

5) Add sauce and cheese: Add sauce to the top of the tortillas in the casserole pan. Make sure the rolled up tortillas are covered with the sauce. If not, add a little water to thin the sauce to spread it more evenly over the tortillas. Cover the whole thing with the rest of the grated cheese.

6) Bake: Put the casserole in the 350°F oven for 10-15 minutes or until the cheese melts.

Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. Garnish enchiladas with cilantro and sour cream.

Enjoy! #LakesatCreekside

Delicious EASY Strawberry Shortcake (2 Steps)

Delicious EASY Strawberry Shortcake (2 Steps)

INGREDIENTS

  • 2/3 cup sugar
  • 1/4 cup shortening
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup whole milk
  • 1 cup heavy whipping cream, whipped
  • 1-1/2 quarts fresh or frozen strawberries, sliced

DIRECTIONS

  • In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
  • Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.