Pumpkin Chocolate Chip Bread- Stef

I never get through the fall without making this bread at least twice. It is just so festive LOVE IT!

3 cups sugar
1 cup cooking oil
4 eggs
3 1/3 cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 15 oz can pumpkin
1 bag chocolate chips

Preheat oven to 350. Mix sugar and oil. Add eggs. Set mixture aside. In a large bowl mix dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg) Alternately add flour mixture and water to sugar mixture. add pumpkin then chocolate chips. This makes 3 loafs of bread! Bake at 350 for 55-65 minutes.

Baked Potato Soup- Stef

This is for you Jessica!! PS I miss your FACE!

3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk
1 14oz can chicken broth
4 medium baking potatoes baked*
2 C grated cheddar cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream, divided
1/2 C chopped green onions, divided
1 package bacon cooked and crumbled, divided


Melt butter in pot over medium heat. Add garlic and saute for 30-60 seconds Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato into pot. Mash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Use remaining sour cream, onions, cheese, and bacon on top. I like to have this soup in a bread bowl, and it makes awesome leftovers. Its even better the second time around!

Chicken in a Pot-Amy

I LOVE this recipe! It is so simple and flavorful, especially if you opt to use the chicken broth. It takes no time to make and is really easy to adjust for 2 people. Easy to make into a Chicken Noodle Soup without the "noodle" part.

3 pound chicken, whole or cut up (I like to use chicken breasts)
2 celery stalks with leaves, cut into one inch pieces
2 carrots, sliced
2 onions, sliced
1/2 tsp pepper
1/2 tsp basil
2 tsp salt
1/2 cup water or chicken broth

1) Put vegetables in the bottom of a crock pot. Add chicken and sprinkle with remaining ingredients.
2) Cover and cook until done. Low for 7-10 hours. High for 2.5 to 3.5 hours using an extra 1 cup water.
3) Remove chicken and vvegetables from juice and serve!

Chicken and Apple Curry-Amy

So, this recipe sounds absolutely gross, but it is so good. It's great to use up old apples and awesome if you have people in your house who don't like onions. While this uses lots of onions, you really can't taste them. Obviously, you can cut this recipe by half or even in four.

3 TBS butter
2 small onion, chopped
2 apples peeled, cored and finely chopped
3 TBS all-purpose flour
1 TBS curry powder
8 skinless, boneless chicken breast halves
1 cup hot chicken broth
1 cup milk
Salt and pepper, to taste

1) Preheat oven to 350 degrees F (175 degrees C).
2) Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
3) Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

Sweet and Sour Drumettes-Amy

These are so yummy and so easy!

8 chicken drumettes (I used 4 chicken breasts, cut up)
2 eggs, beaten
1/4 cup all-purpose flour for coating
Sauce:
3 TBS soy sauce
3 TBS water
1 cup white sugar
1/2 cup vinegar

1) Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish.
Preheat oven to 350 degrees F (175 degrees C).
2) To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.
3) Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear. (I love that you can let this cook as long as you want. It never dries out because there is so much sauce. I had to cook it longer with the chicken breasts.)

The Easiest Baked Potatoes You Will EVER Make. Stef.

Desired number of potatoes
Olive oil
Salt and Pepper

Wash potatoes. Cover in olive oil. DO NOT poke holes in them or wrap in foil. Season with salt and pepper. Place directly on oven rack. Bake at 350 for 3 hours. (It is perfect for Sundays...they are done when you get home:)
NOTE: If you do make these on a Sunday, there is NO B.S.ing allowed after church! They will burn and be gross. So stick to the 3 hour baking time.

Chili and Rice-Amy

3/4 lb. ground beef
1 medium onion, chopped
1 TBS chili powder
1 can tomato soup
1/4 cup water
1 tsp vinegar
1 can rinsed kidney beans
4 cup cooked white rice

1. Cook beef, onion, and chili powder until beef is well browned; drain fat.
2. Stir in all but rice and boil. Turn heat to low and cook 10 minutes longer. Serve over rice.