Moist, Easy Pumpkin Bread Recipe~ The BEST ever!!!

(see those lil white swirls in the bread?

That's where I didn't thoroughly mix the flour in good.

I was in such a hurry to eat this bread yall!

Shhhh...nobody ever knew.

Just be sure to mix yours up real good okay: )

Moist, Easy Pumpkin Bread

This time of year I am always looking for easy pumpkin recipes and new ways to use canned pumpkin. Pumpkin bread is usually the first pumpkin recipe that I make. I absolutely LOVE this recipe and I think you will too! It is super easy & quick.

It bakes up a pumpkin bread that is ridiculously moist and those warm spices of cinnamon, nutmeg, allspice & ginger combined with pumpkin.....HEAVEN!!

I have never met anyone who doesn't like this bread, even pumpkin haters have requested this recipe from me. It verges on the line of being a really soft bread or a dense cake. It goes great with cool whip and ice cream. I even like it in the morning with some coffee or tea.

This homemade pumpkin bread makes a great gift as well so if you are going over someones house for the holidays don't show up empty handed, TAKE THIS BREAD!! They will love you for it!

Ingredients

3 cups all-purpose flour

1 1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon all-spice

3/4 cup butter, softened

2 1/4 cup sugar

3 eggs

2 teaspoons vanilla extract

1 cup buttermilk

1 3/4 cups of pumpkin puree

Preheat oven to 275

Step 1.) In a medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg, allspice & ginger. Mix well to combine. Set aside.

Mix well and then add the last two spices (allspice & ginger) Stir to combine.

Step 2.) In a large bowl, cream together sugar & butter. Add eggs one at a time, stirring after each egg. Stir in vanilla.

Step 3.) Gradually stir the flour mixture into the sugar mixture. Add just a little bit at a time. Alternate it with the buttermilk. Stir just until well combined, do not overstir.

Step 4.) Stir in the pumpkin until combined.

Step 5.) Pour batter into two greased & flour loaf pans.

Step 6.) Bake for about 1 hour to 1 hour 30 minutes (depending on pan). Check it after 1 hour to see if it's done.

Step 7.) When done, let cool on the counter for about 20 minutes and then cover it loosely with foil. The steam will make the pumpkin bread stay moist for days!

Enjoy!!!!

How to Make Easy, Creamy Homemade Mashed Potatoes Recipe

Easy, Creamy Homemade Mashed Potatoes

Learning how to make homemade mashed potatoes was one of the first recipes my mom taught me. I was so happy that I learned how to cook something, that I was begging to make them for everybody that came over lol.

If I can't have ice cream just give me a big bowl of hot homemade mash potatoes and I will be perfectly content! I love homemade mashed potatoes and here is one of my favorite, easy recipes for making a delicious pot of creamy, fluffy mashed potatoes.

These mashed potatoes are very basic and great for add-ins like garlic, roasted onions, cheese, fresh herbs or whatever else you can think of. They are full of flavor without being overpowering so you can still pair it up with gravy or any other dish you want to serve it with!

It is not surprising that mashed potatoes are such a high rated comfort food. They really do have that comforting affect.

Watch me make this recipe from start to finish! Plus a a super quick & easy casserole recipe for what to do with left over potatoes!

Ingredients

8 medium Russet Potatoes

Chicken Broth ( enough to cover potatoes to boil them in)

1/2 cup half n half (can also use milk)

2 Tablespoons Sour Cream

4-8 Tablespoons real butter

Salt & Pepper to taste

Paprika, garlic powder, Rosemary (optional seasonings)

Step 1.) Place whole potatoes in a pot and cover with chicken broth.

Step 2.) Cover & bring to a boil. Cook potatoes for about 30 minutes or until fork tender. The fork should slide easily into the potato.

Step 3.) When potatoes are tender, drain the broth and set aside. Save a little broth to use to thin out your potatoes if needed.

Step 4.) In small saucepan, add half n half, butter, & sour cream. Heat just until warm. Do not boil.

Step 5.) While cream sauce is heating mash up the potatoes. I like to use a whisk!

Step 6.) When potatoes are mashed add in the cream mixture a little at a time, stirring after each addition.

Step 7.) Use the reserved chicken broth and/or half n half to thin out your potatoes to the perfect consistency. I like mine thick and creamy so I usually only add in a few tablespoons of half n half and chicken broth. I usually add in about 3-4 tablespoons of butter as well.

Step 8.) Now add in a few seasonings. I like to use paprika, garlic powder, rosemary, salt & pepper. This seasoning combo taste soooo good on potatoes to me. Feel free to use what you like! Chives and parsley are good as well.

Add the seasonings in a little at a time and taste after each addition to make sure it is perfectly seasoned.

Serve piping hot!!

Tips on How to Get The PERFECT Pot Of Homemade Mashed Potatoes

*Mash it up well but don't overdo it or you'll have some clumpy, gluey potatoes on your hand!- I swear by my whisk for mashing up potatoes. It really puts the air into them and make them so light and fluffy. It's a workout though so be prepared to have burning arms by the time you are done. It's totally worth it though. You could also use a mixer but I found that sometimes it can make the potatoes gluey-like.

*Cook Potatoes in Chicken Broth- Yeah you could also use water but everyone I know that has tried cooking them in chicken broth says it tastes waaay better. Try it and see!

*Always Add Warmed Ingredients To Mashed Potatoes- Adding cold ingredients can cause your mashed potatoes to taste gritty. Whatever you decided to add to your mashed potatoes make sure that it is warmed up or at least at room temperature.

Better Than Cheesecake Factory Pumpkin Pie Cheesecake

Better Than Cheesecake Factory Pumpkin Pie Cheesecake

One of the things I love most about fall is all the pumpkin-y desserts that surface everywhere, specifically PUMPKIN CHEESECAKE!!!!! I mean is it really possible to go wrong with combining homemade pumpkin pie and decadent cheesecake?? I didn't have to go looking far for a recipe for easy, delicious homemade pumpkin pie cheesecake because my girl Rhonda is known for whipping up a mean cheesecake.


This recipe takes center stage on her Thanksgiving dessert table and everyone always says "this cheesecake is better than cheesecake factory" hence the name.(Although I think ALL of Rhonda's cheesecakes are better than cheesecake factory : )

This pumpkin cheese cake is one of the best I've ever tasted. The pumpkin pie flavors and the cheesecake blends so well together. Very creamy, pure comfort food at it's best.


Ingredients (all ingredients should be at room tempt)
1 1/2 cups of graham cracker crumbs (could also use gingersnap cookie crumbs or a mixture of gingersnap & nilla wafer crumbs, YUM)
5 T. butter
1 T. sugar (for crust)
3 packs of cream cheese (8 oz bars)
1 c. sugar
1 t. vanilla
1 c. canned pumpkin
3 eggs
1 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
Optional garnishes (cool whip, pecans, mini chocolate chips)

Preheat Oven to 350

First Let's Make The Crust!

Step 1.) In a bowl combine graham cracker crumbs, butter, & sugar. Mix with a fork until crumbly.

Step 2.) Prepare your spring form pan by placing foil on the bottom and press the crumb mixture onto the bottom of the pan.

Step 3.) Place the crust in the stove for 5 minutes to set. Or you can place in the freezer for 30 minutes to set (I kinda prefer the taste of the crust this way. Originally Cheesecake

Factory freezes their crust overnight instead of baking them)

Let's Make the Filling!

Step 4.) In a large bowl beat cream cheese until fluffy and free of lumps. Mix in sugar & vanilla

Step 5.) Add in pumpkin, eggs, cinnamon, nutmeg, & allspice and mix just until well combined. Don't over mix.

Step 6.) Grease the side of your springform pan and pour the mixture into the pan

Step 7.) Place your cheesecake into the oven and place a shallow pan of water beneath it. The steam will help prevent cracking. Cook for 60 minutes or until outside of cheesecake is set. (The center will still be a little jiggly but this will set as it cools.) DO NOT OPEN THE OVEN DURING COOKING TIME.

Step 8.) When cheesecake is done, turn off the oven, prop the oven door open slightly and allow cheesecake to cool in the oven for about an hour. After an hour you can place the cheesecake on the counter to finish cooling.

Step 9.) When cooled, wrap in several layers of Saran wrap and place in the refrigerator for 8 hours or overnight. Do not remove from pan. This will allow all the flavors to combine and the cheesecake to fully set.

Step 10.) After the cheesecake has set in the refrigerator you may then remove it from the pan & garnish it with pecans & cool whip if desired. I normally garnish it right when I'm about to serve it .

Yummy Yum Yum!!!ENJOY!!!!


Check out my tips & secrets for getting the PERFECT CHEESECAKE!

Halloween Mummy Dogs

Halloween Mummy Dogs

This is one of my favorite Halloween recipes. Yummy sausages covered in buttery crescent rolls. How cute, quick, easy & delicious is this! You could also use hot dogs for the kiddies. I like to use different types of sausage links to jazz it up a bit. This mummy dog recipe makes a great presentation. This recipe comes courtesy of Pillsbury.com. LOVE THEM! Check them out for more quick & easy Halloween recipes.

Ingredients

8 hot dogs or hot links

1 (8oz) can of Pillsbury crescent rolls

mustard or peppercorn (for eyes)

Preheat Oven to 375

Step 1.) Unwrap the crescent rolls and join two of them together. You should have enough to form four rectangles.

Step 2.) Cut each rectangle into 10 long strips lengthwise.

Step 3.) Wrap 5 strips of dough around each dog to resemble bandages. Pull the dough lightly to stretch it as you're wrapping. Criss cross the dough to make it look more mummy-like

Step 4) Use your finger to create a space for the "eyes".

Step 5.) Bake for 13-15 minutes or until golden on the outside. Use mustard to draw on the eyes or insert peppercorns.

Tips* You could also lay a piece of cheese on your hot dog before you start wrapping it.

Make a dipping mixture of ketchup & mustard to serve with the mummy dogs.

Happy Halloween!!!