Pumpkin Zucchini Bread with Cream Cheese Glaze

recipes!3 cups flour
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 eggs
2 cups white sugar
⅓ cup vegetable oil
1 cup canned pumpkin (not pumpkin pie filling)
2 cups shredded zucchini, do not drain or squeeze
½ cup walnuts or mini chocolate chips (optional)
Cream Cheese Glaze
¼ cup cream cheese, softened
4 tablespoons powdered sugar
3-4 tablespoons light cream

Preheat oven to 350 degrees F. Grease and flour two loaf pans and set aside.
In a large bowl, combine flour, cinnamon, salt, baking soda, and baking powder with a whisk. In a separate bowl, mix eggs,oil, pumpkin and sugar.
Add pumpkin mixture to dry ingredients and stir just until combined. Fold in zucchini and nuts or chocolate chips if using. Pour into prepared pans.
Place in the oven and reduce heat to 325 degrees. Bake 40-50 minutes for a 9x5 pan and 45-55 minutes for an 8x4 pan or until a toothpick comes out clean. DO not over bake!
Cool 20 minutes and remove from pans.
Cream Cheese Glaze
Beat cream cheese & powdered sugar together. Stir in cream a little at a time until glaze reaches desired consistency. Pour over cooled loaves.

Update ~Here~

chili cheese pockets

These are so easy to make which means it is a great opportunity to let the kids try their hands at cooking. Just separate the biscuit and use the palm of you hand to press around the biscuit making it larger. Now add some cooled or slightly warm (you don’t want to start cooking the biscuit with hot chili) chili, a little cheese, and top with another biscuit. This next part is important as you need a good seal on the pockets. So, press the top biscuit down around the chili, leaving a small edge out from the bottom biscuit. Think of it like a hat with the bill all the way around. Now, gently lift the bottom biscuit, fold it up and over the edge of the top biscuit and press to seal. Brush with egg wash and bake! You’re all set for a fun dinner for Halloween!

1 can sweet corn biscuits
your favorite chili (see blog post at bottom for chili recipe)
cheddar cheese, shredded, about 2 cups
1 egg
1 tablespoon water
sour cream for serving

preheat the oven to 375 degrees.
line a baking sheet with parchment paper.
open the biscuits and press down on the center with the palm of your hand, gently pressing the dough out. work your way around the dough to create a larger circle. see note*
spoon a little warm or even cold chili onto one circle, about 1/3 cup depending on size you make the circles. sprinkle with 2 tablespoons of cheese. place another biscuit circle on top and press it down into the bottom biscuit leaving a small edge on the bottom biscuit. now carefully lift the edge of the bottom biscuit up and fold over thetop biscuit edge, pressing to seal.
in a small bowl, whisk together the egg and water. brush the top of each pocket and place on the baking sheet. bake at 375 for 10-12 minutes or until golden. serve with sour cream!

Update ~Here~


Welcome to the first weekend of Fall! Do you have any outdoor, Fall plans? Attending a fun festival, visiting a pumpkin patch or local cider mill, picking fresh apples or enjoying a little wine tasting while taking in the beautiful Autumn colors at a local vineyard? Those are some of my favorite Autumn things to do, but first and foremost comes the food. Fall weekends are the best because you can take your time and really enjoy your family, you home and your breakfast. This delicious Fresh Apple Coffee Cake with a hot cup of coffee is how we are starting our day today!

  • For the Cake:
  • 3 cups Cortland (or your favorite baking apples) apples, peeled and chopped small
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 cups all purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 cup canola oil
  • 1/4 cup applesauce
  • For the Crumble Topping:
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 cup all purpose flour
  • 1/2 tsp. cinnamon
  • 1/4 cup finely chopped walnuts
  • pinch of salt

  • Preheat your oven to 350 degrees.
  • Peel and chop your apples, and set them aside.
  • In your Kitchen Aid mixer combine the sugars,dry ingredients and spices.
  • Add the eggs, vanilla, oil and applesauce and mix until incorporated. The batter will look a little dry but don't worry. :)
  • Add the apple mixture and stir well until it becomes a nice batter.
  • Pour the batter into a lightly greased 9 x 13 baking dish.
  • In a small mixing bowl, combine the crumble ingredients and mix together well and create the crumble with a fork.
  • Sprinkle the crumble evenly on top of the coffee cake.
  • Bake for 45-55 minutes (ovens and cooking times may vary) or until a tooth pick inserted into the cake comes out clean.
  • Cool for 20 minutes, cut and serve.= if you would like this warm.
  • If not, cover and enjoy the next day.
  • Left over cake may be covered and stored in the refrigerator and reheated in a low oven or microwave the next morning.
  • You may also freeze left over cake in an airtight container.
  • Serves 8-12 depending on how large you would like the pieces.
  • Enjoy!


Update ~Here~



1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies1 container (1/2 gallon) cookie dough ice cream2 cups Cookie Crisp® cereal2/3 cup hot fudge topping

Heat oven to 350°F. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
Bake 15 to 18 minutes or until golden brown. Cool completely, about 30 minutes.
Meanwhile, remove ice cream from freezer; place in refrigerator to soften.
Spread softened ice cream evenly over cooled crust. Top evenly with cereal; press lightly into ice cream. Place hot fudge topping in small resealable food-storage plastic bag; partially seal bag. Cut small hole in bottom corner of bag. Squeeze bag to drizzle topping over dessert. Freeze at least 1 hour or until firm before serving. Use foil to lift dessert from pan. Cut into squares.

Update ~Here~

20 new year’s eve party food ideas

Raise your hand if you need snacks and appetizers for New Years Eve! I was looking for good ideas the other day and decided that I would provide a little list for all of you to look through as well.

First up, I did a guest post on Rachel Cooks for my mom’s famous Bacon Wrapped Water Chestnuts. They are seriously delicious and whenever she didn’t bring them to a Holiday party everyone would be so disappointed.

Update ~Here~

BBQ Pulled Pork Cashew Salad with Blue Cheese

I used to be one of those people who wouldn't touch a salad with a ten foot pole. Even now a piece of lettuce with Hidden Valley Ranch is not my cup of tea.

In my old age though, I have changed my stance on salads. As long as the hidden valley remains hidden and the cherry tomatoes are always sliced (the goop explosion in your mouth of whole cherry tomatoes is to be avoided at all costs) we're good.

P.S. My sister made up the barbeque sauce recipe and my aunt discovered the salad so other than some tweaking I really am not responsible for anything here. I did make that raspberry iced tea in the pictures though, so that's gotta count for something (pretend like I didn't make it from a mix).
Pork Roast, shoulder cut (Maybe about 5-7 lbs?)
About 2 cups of Barbeque Sauce (recipe below or just Sweet Baby Ray's or something)
1 cup Cashews
1/4 cup Brown Sugar
1 tablespoon Butter
Sliced Mushrooms
Snap Peas
Match Stick Carrots
Red Onion, sliced
Avocado, sliced (put some lemon juice on it to prevent browning if you want)
Chunky Blue Cheese Dressing
Blue Cheese Crumbles

Put the pork roast in the crockpot with barbeque sauce. Cook for maybe about 7 hours on low or until it falls apart. Tear it all apart and add more barbeque sauce if you want.
Grease a piece of parchment paper (or foil or whatever). Put the cashews in a pan on the stove. Add the sugar and butter. Cook on about medium heat, stirring until the sugar is melted. Pour the cashews onto the parchment, spreading out evenly. Allow to cool before you assemble the salad.
Throw the mushrooms, snap peas, carrots, onion, avocado, and cashews on the spinach. Put a scoop of pulled pork in the middle (it can be hot or cold) and sprinkle with blue cheese crumbles and blue cheese dressing.

BBQ Sauce Recipe:

1 1/4 cup ketchup
1 cup Heinz Chili Sauce
1/4 cup maple syrup
1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1/2 teaspoon chipotle pepper powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/8 (or more) cayenne pepper
1/8 (or more) chili powder
1/2 teaspoon liquid smoke
2 tablespoons This Sweet & Smoky Rub (I think we actually got it at Sam's Club)
1 tablespoon cornstarch

Whisk everything together in a microwaveable bowl or in a pot on the stove. Bring to a boil. If you don't have some of the weird ingredients, feel free to leave them out and tweak this to your heart's content.

Update ~Here~


1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)1 (12 ounce) can of root beer1 (18 ounce) bottle of barbecue sauce8 hamburger buns

Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

Update ~Here~