Mom's Pumpkin Bread

I love the fall. It is by far my most favorite season of the year. I love that you can start to feel the weather change and know that the big family holidays are just around the corner. My mom LOVED to make pumpkin bread. And we LOVED to eat it. This recipe is the greatest I have ever had. I've made it in large loaf pans, mini loaf pans, Bundt pans, cupcake pans...it always turns out and it is always just divine. Now that my mom is gone, I still think of her every time I bake this. It brings back the happiest of memories for me and just feels like home. I hope you enjoy it!

Mom's Pumpkin Bread

INGREDIENTS:

- 4 1/2 cups sugar

- 1 1/2 cup oil

- 6 eggs, beaten

- 24 oz. can (3 cups) pumpkin

- 5 1/4 cups flour

- 1 Tbsp. salt

- 1 Tbsp. baking soda

- 1 1/2 tsp. baking powder

- 3/4 tsp. ground cloves

- 1 1/2 tsp. allspice

- 1 1/2 tsp. cinnamon

- 1 1/2 tsp. nutmeg

- 1 cup water

DIRECTIONS: In a LARGE mixing bowl, mix together the sugar, oil, eggs and pumpkin. Sift together the dry ingredients and then add to the pumpkin mixture. Add the water and mix well. Grease and flour bread pans. Pour batter evenly into each pan and bake at 350 degrees for 35-45 minutes. (If you're baking miniature loaves they bake for about 25 minutes. Larger loaves may take longer than the 45 minutes). Prepare the cream cheese frosting.

CREAM CHEESE FROSTING INGREDIENTS:

- 8 oz. cream cheese, softened

- 1 tsp. lemon extract (optional, but Mom always used it)

- 2 lb. bag powdered sugar

- 1 cup butter (2 sticks), softened

- 1 tsp. vanilla

- milk (if frosting gets too thick)

DIRECTIONS: Blend cream cheese, butter, lemon extract, and vanilla until smooth. Gradually add powdered sugar. If frosting is too thick, add milk a little at a time.

Leisel's Zucchini Bread

Nine years ago, a friend of mine named Leisel made me this recipe of zucchini bread. It became my favorite then and I still have not found a zucchini bread recipe to top it. One of her secrets is to boil the zucchini first, and mash it with beaters just like you would with mashed potatoes. If you happen to grow your own zucchini, then you can cut them up, boil them for 20 minutes, and then store them in sandwich baggies in 2 cup portions and freeze for later use. Then thaw when you're ready to use them. Just delicious!

Leisel's Zucchini Bread

INGREDIENTS:

- 3 eggs

- 1 cup oil

- 2 cups sugar

- 3 tsp. cinnamon

- 1 tsp. baking soda

- 3 cups flour

- 1/4 tsp. baking powder

- 3 tsp. vanilla

- 1 tsp. salt

- 2 cups zucchini (boil first, then mash - makes it more moist)

DIRECTIONS: Mix together the eggs, oil, sugar, cinnamon, baking soda, and flour. Then add the baking powder, vanilla, salt and zucchini. Bake in *9-inch loaf pans at 350 degrees for 50-75 minutes. Remove from oven and butter the top of the loaf.

*I personally use the miniature loaf pans and this makes 8 mini loaves. I bake the mini loaves for 25-33 minutes. I haven't made the larger loaves in a awhile to know how much it makes.

Burnt Butter Frosting

This is one of my favorite frosting recipes. It has a flavor unlike anything I have ever tasted. My husband does NOT like cakes at all. However, he will devour cake if it is topped with this. Very unique and hard to forget this flavor! I always like it on a yellow or white cake (9x13 inch size).

Burnt Butter Frosting

INGREDIENTS:

- 1/2 cup butter

- 4 cups powdered sugar

- 4 Tbsp. milk

- 1 tsp. vanilla extract

DIRECTIONS: Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the butter is a nice tan color. If it gets dark brown or black you have allowed it to burn too long. When the butter has been "burned" remove the saucepan from heat. Slowly pour the powdered sugar and vanilla into the saucepan and beat on high until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved. Quickly spread onto the prepared cake, as this frosting will set up quickly.

Cheddar Mashed Potatoes

This is another favorite of ours that we found on allrecipes.com. Our family loves mashed potatoes, and we love them flavored just right. The sour cream, cheese, bacon and green onion chives makes this mashed potato casserole amazing. If we're ever in a rush, then we just mix all the ingredients together, and omit baking it in the oven. But when company comes over, we like the presentation of the cheese, bacon and chive topping. Plus, you can make this ahead of time in the morning and have it in the pan all ready to go, and then just pop it in the oven for 20 minutes and serve!

Cheddar Mashed Potatoes

INGREDIENTS:

- 8 medium potatoes, peeled and cubed

- 1/2 cup sour cream

- 1/3 cup butter or margarine

- 1 tsp. salt

- 1/4 tsp. pepper

- 1 cup shredded cheddar cheese

- 6 bacon strips, cooked and crumbled (the original recipe called for only 2 strips which to our taste was not enough. I know I've done 6 bacon strips, and possibly more, depending on the thickness of the bacon).

- 1 tsp. minced green onion chives

DIRECTIONS: Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Boil for 20 minutes. Drain and beat with beaters. Add the sour cream, butter, salt and pepper. Beat until smooth and fluffy. (You can stop right here for some awesome mashed potatoes). Transfer to a 9x13 pan. Sprinkle with cheese, bacon and chives. Bake uncovered at 325 degrees for 20 minutes, or until heated through and cheese is melted.

Italian Chicken

This is a quick and easy recipe that I got from a friend. I am all about crock pot recipes that take little preparation! I serve it with Angel Hari Pasta (Rice-A-Roni brand, herb flavor) and it is a quick meal.

Italian Chicken

INGREDIENTS:

- 5 pieces of frozen boneless skinless chicken breasts

- dry Italian seasoning (not the Italian salad dressing package)

- 1/3 cup water

- 1 can cream of mushroom soup

- 8 oz. cream cheese

DIRECTIONS: Place chicken breasts in a crockpot with the water and Italian seasoning sprinkled on top. Cook on low for 5 hours. After the 5 hours, add the can of cream of mushroom and the cream cheese (cut into cubes). Cook about 3 minutes more. Serve over rice. (The chicken can also be cut into cubes if your family prefers it that way).

Amish White Bread

This is by far THE BEST white bread I have ever tasted in my life. Found it on allrecipes.com a few years back and have never once had a bad loaf. It always turns out perfect every time. It's very simple to make, and it always makes 2 loaves which doesn't last long at our house. This white bread has a subtle sweet taste to it and really is amazing.

Amish White Bread

INGREDIENTS:

- 2 cups warm water

- 2/3 cup white sugar

- 1 1/2 Tbsp. active dry yeast

- 1 1/2 tsp. salt

- 1/4 cup oil

- 6 cups bread flour (start with 5 cups and add if needed)

DIRECTIONS: In a large bowl, dissolve the sugar in warm water, and then stir in the yeast. Allow to proof (about 10 minutes) until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour, one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled mixing bowl, turning dough to coat. Cover with a damp cloth and allow to rise about an hour. Punch dough down, knead dough for a few minutes and divide in half. Shape into loaves, and place into two PAM-sprayed 9x5 inch loaf pans. Allow to rise for 30 minutes. Bake at 350 degrees for 30 minutes. (This dough can be shaped to make rolls as well. Just change the baking time to be anywhere from 10-20 minutes...depending on the shape of the roll).

Chicken Stuffed Crescent Rolls

I remember Mom making these when we were young. These had to have been among my favorite of the dinners in the Decker household. Mom always paired them up with Rice-A-Roni's herb flavored Angel Hair pasta. I love that it has become one of my kids' favorites as well. Whenver I eat them, it reminds me of home!

Chicken Stuffed Crescent Rolls

INGREDIENTS:

- 8 oz. cream cheese

- 1/3 cup butter

- 1/8 tsp. pepper

- 2 cups cooked chicken, shredded and cooled

- 2-3 green onions, sliced

- 3 packages of pop-open crescent rolls

- melted butter

- Stove Top stuffing, chicken flavored (or bread crumbs)

DIRECTIONS: In a bowl, combine cream cheese, butter, pepper, cooled cooked chicken, and green onions. Combine by squeezing ingredients with your hands. Open up the cans of crescent rolls. Each can comes with 8 triangles of dough, and you will use this to make 4 rolls. So, take 2 of the triangles and make sure they are lined up as a rectangle...you can squeeze the seam together to seal it better. Scoop out 1/4 cup of the chicken mixture and place it in the middle of a crescent rectangle dough. Fold all the sides around it to fully cover the chicken mixture. It should be in a ball shape. Dip the dough ball into melted butter, then roll in some stuffing/bread crumbs. Place on a cookie sheet. Contine with the remaining chicken and dough. Bake at 325 degrees for 20-25 minutes. Serves well with rice or a light herb pasta.