Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

These pumpkin muffins are our family’s favorite muffins. I always double the recipe so that I’ll have some for the freezer–they are absolutely delicious!

Pumpkin Chocolate Chip Muffins

Ingredients

  • 4 eggs
  • 2 c. sugar
  • 1 (15-16 oz.) can pumpkin
  • 3/4 c. oil
  • 3/4 c. unsweetened applesauce
  • 3 c. flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 3/4 tsp. salt
  • 1 (12 oz.) pkg. chocolate chips

Directions

Combine first five ingredients in mixing bowl. In a separate bowl, stir together the next five ingredients. Add to mixing bowl and mix well. Stir in chocolate chips.

Fill paper-lined muffin cups 3/4 full. Bake at 400 for 16-20 minutes. Makes 24-30 muffins.

http://contentedathome.com/2013/01/pumpkin-chocolate-chip-muffins/

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Seven-Layer Bar Cookies

Seven Layer Bars

These quick and easy Seven-Layer Bar Cookies are one of our family’s favorite treats. In fact, my children insist on making them for Christmas every year. The rich bars freeze beautifully, making them a perfect make-ahead dessert.

Seven-Layer Bar Cookies

Ingredients

  • 1/2 c. margarine
  • 1 1/2 c. graham cracker crumbs
  • 1 (11.5 oz.) pkg. chocolate chips
  • 1 c. coconut
  • 1/2 (11.5 oz.) pkg. butterscotch chips
  • 1 can sweetened condensed milk
  • 1 c. chopped walnuts

Directions

Melt margarine in a 9x13 baking pan. Add graham cracker crumbs; mix thoroughly and spread evenly on bottom of pan. Sprinkle with chocolate chips, coconut, and butterscotch chips. Drizzle sweetened condensed milk evenly over all ingredients. Top with chopped nuts. Bake at 350 for 35 minutes.

http://contentedathome.com/2012/12/seven-layer-bar-cookies/

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Honey Whole Wheat Bread

Honey Whole Wheat Bread

When I first began making homemade bread, I used exclusively white flour. The bread was delicious, but I felt guilty, knowing that we needed to make the switch to healthier whole grains.

Before long I had convinced my husband to purchase a grain mill, and we began buying fifty-pound bags of wheat berries from a local Amish bulk store. I practiced making bread in my KitchenAid mixer until I was able to consistently produce light, fluffy whole wheat loaves.

After completely wearing out my KitchenAid mixer making whole wheat bread dough, we purchased a Magic Mill DLX, a heavy-duty mixer that handles large batches of bread dough with ease. I make at least a dozen loaves of bread each week, and this mixer makes it so easy! Yes, it was an investment, but it definitely earns its keep in my large-family kitchen.



Our whole family loves this Honey Whole Wheat Bread. In fact, this is the only recipe I use for whole wheat bread. I hope you’ll enjoy it just as much as we do!

Honey Whole Wheat Bread

Makes two 1-lb. loaves

Ingredients

  • 1 1/2 c. hot water
  • 1/3 c. oil
  • 1/3 c. honey
  • 1 1/2 tsp. salt
  • 1 egg
  • 1 1/2 tsp. gluten (optional)
  • 4 1/2 - 5 c. whole wheat flour
  • 1 Tbsp. active dry yeast

Directions

To make with bread mixer:

Combine water, oil, honey, salt, and egg in large mixing bowl. Add gluten and half of flour; mix thoroughly. Add yeast and enough of remaining flour to make a soft dough. Knead until smooth and elastic, about 6-8 minutes.

Cover dough and allow to rise until doubled. Shape dough as desired; cover and allow to rise again until doubled. Bake 1-lb. loaves at 350 for 25-30 minutes. Rolls will bake for 20-25 minutes.

To make in bread machine:

Add water, oil, honey, salt, and egg to bread machine pan. Add gluten and flour on top of liquid ingredients. Make a well in center of dry ingredients and add yeast.

Set bread machine to desired settings. You may choose to allow the bread to finish completely in the machine, or use the dough cycle and shape and bake the dough as desired.

To make by hand:

Combine water, oil, honey, salt, and egg in large mixing bowl. Add gluten and half of flour; mix thoroughly. Add yeast and remaining flour. Continue to add flour as needed until mixture forms a kneadable dough. Knead until smooth and elastic.

Cover dough and allow to rise until doubled. Shape dough as desired; cover and allow to rise again until doubled. Bake 1-lb. loaves at 350 for 25-30 minutes. Rolls will bake for 20-25 minutes.

http://contentedathome.com/2012/11/honey-whole-wheat-bread/

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Kaylee’s Peanut Butter Cookies

Kaylee's Peanut Butter Cookies

One of the greatest advantages of homeschooling is that it allows plenty of time for following personal interests. Thanks to this extra free time, Kaylee is becoming an excellent baker. She is especially skilled in making really delicious cookies. In fact, the boys often request her “Famous Chocolate Chip Cookies” by name.  :-)

Unfortunately, I can’t share the Famous Chocolate Chip Cookie recipe with you, because I don’t have it. Really, I don’t! I promise to ask Kaylee for it soon! In the meantime, I’d love to share her peanut butter cookie recipe with you.

These peanut butter cookies are quite possibly the best I’ve ever eaten. Kaylee started with a recipe that called for peanut butter chips and substituted an equal amount of peanut butter. The result is a rich and perfectly chewy peanut butter cookie.

Kaylee’s Peanut Butter Cookies

Ingredients

  • 1 c. butter or margarine, softened
  • 1 c. sugar
  • 1/4 c. light corn syrup
  • 1 egg
  • 1 tsp. vanilla
  • 1 2/3 c. peanut butter
  • 2 c. flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • Granulated sugar

Directions

In large mixing, bowl, beat together butter and sugar. Add corn syrup, egg, and vanilla; blend well. Add peanut butter and blend.

In a separate bowl, stir together flour, baking soda, and salt. Gradually add dry ingredients to peanut butter mixture, blending well. Refrigerate one hour or until dough is firm enough to handle.

Preheat oven to 350 degrees.

Roll dough into 1-inch balls; roll in sugar. Bake on ungreased cookie sheet for 10 minutes or until lightly brown around edges. Cool slightly before removing to wire rack.

Yield: About 5 dozen cookies.

http://contentedathome.com/2012/09/kaylees-peanut-butter-cookies/

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Coconut Cream Dessert

Coconut Cream Dessert

This Coconut Cream Dessert has to be one of my family’s favorite desserts. Cool and creamy, it is perfect for serving on hot summer days. If you aren’t a huge fan of coconut, just skip the toasted coconut on top (like I did!).

Coconut Cream Dessert

Ingredients

    Layer 1:
  • 1 c. flour
  • 2 Tbsp. sugar
  • 1/2 c. margarine
  • Layer 2:
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 c. powdered sugar
  • 1 (8 oz.) carton whipped topping
  • Layer 3:
  • 3 (3.4 oz.) pkg. instant coconut cream pudding
  • 3 c. milk
  • Layer 4:
  • 1 (8 oz.) carton whipped topping
  • Layer 5:
  • 3/4 c. flaked coconut, toasted

Directions

For Layer 1:

Combine flour, sugar, and margarine until crumbly; press evenly into 9x13 inch pan. Bake at 375 degrees for about 15 minutes, or until lightly browned. Cool completely.

For Layer 2:

In medium mixing bowl, beat cream cheese and powdered sugar with mixer until well blended. Gently stir in whipped topping. Spread over cooled crust.

For Layer 3:

In medium mixing bowl, beat pudding mixes and milk with mixer or wire whisk until thickened. Pour evenly over cream cheese layer.

For Layer 4:

Spread whipped topping over pudding layer. Cover and refrigerate until ready to serve (at least two hours).

For Layer 5:

Just before serving, top with toasted coconut. Makes 12-15 servings.

http://contentedathome.com/2012/07/coconut-cream-dessert/

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Stuffed Green Peppers

Stuffed Green Peppers

This version of Stuffed Green Peppers is a bit different than the traditional method, since the meat and rice mixture is cooked before being added to the green peppers. This recipe is a great way to use pre-cooked ground beef from the freezer–just saute the onions while the green peppers are cooking, and finish the recipe as directed.

Stuffed Green Peppers

Ingredients

  • 2 large green peppers
  • 1 lb. ground beef
  • 1 medium onion chopped
  • 1 (15 oz.) can diced tomatoes undrained
  • 2/3 c. rice
  • 1 c. water
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. dried basil
  • 1/2 c. shredded cheddar cheese

Directions

Halve peppers and remove stems, seeds, and membranes. Immerse peppers in boiling water for 4-5 minutes, until desired tenderness. Remove peppers from water and sprinkle insides with salt. Place cut side down on paper towels to drain.

Cook ground beef and onion in skillet until meat is browned; drain. (OR Saute onion in skillet, then add pre-cooked ground beef.)

Stir in tomatoes, rice, water, salt, pepper, and basil. Bring to a boil; reduce heat. Cover and simmer mixture for 15-18 minutes, or until rice is tender. Add cheese to mixture; stir until melted.

Fill peppers with meat mixture. Place in baking dish with any remaining meat mixture. Bake at 375 for 15 minutes or until heated through.

http://contentedathome.com/2012/06/stuffed-green-peppers/

Find more recipes at Tasty Tuesday, Tempt My Tummy Tuesday, Try a New Recipe Tuesday, and Kids in the Kitchen.

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