PUMPKIN CHOCOLATE CHIP BREAD

1 1/3 CUP OIL
5 EGGS
1 SM 15 OZ CAN OF PUMPKIN
2 CUPS FLOUR
2 CUPS SUGAR
1 TSP SALT
1 TSP CINNAMON
1 TSP NUTMEG
1 TSP SODA
2 PACKAGES OF 3 OZ INSTANT VANILLA PUDDING
MIX ABOVE INGREDIENTS TOGETHER, GREASE AND FLOUR LOAF PANS. BAKE AT 350 FOR 1 HOUR AND APPX 5 MINUTES. IF DOING MINI LOAVES BAKE FOR APPROXIMATELY 35 MINUTES. VERY YUMMY AND MOIST. :D

SWEET BLUEBERRY CORNBREAD

I doubled the recipe and made a 9x13 inch pan. It was very good - almost had a blueberry muffin taste vs a cornbread taste.

Ingredients:
1 1/2 cups all purpose flour
2/3 cup sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup canola oil
4 tablespoons butter, melted
1 cup fresh or fresh frozen blueberries

Directions
Preheat oven to 350°F. Spray an 8” square baking pan with non stick baking spray and set aside.
In a medium mixing bowl, whisk together flour, sugar, corn meal, baking powder and salt. In a separate large mixing bowl, whisk together milk, eggs, oil and butter. Add to flour mixture to wet mixture and stir just until blended. Gently fold in blueberries.
Pour into prepared baking pan. Bake for 35 minutes or until wooden pick comes out clean. Serve warm with butter.
Servings: 8
Prep Time: 15 min
Cook Time: 35 min
Difficulty: Easy

No Egg Sugar Cookies

So Tyson wanted me to make sugar cookies - and I realized I didn't have any eggs, so I googled (I google everything...lol) no egg sugar cookies and got this recipe and there were lots of great reviews so I thought I would try it. They are very good - just a buttery cookie, but taste amazing. I haven't tried rolling them out and cutting into shapes. I just figured I would follow the recipe first and see how it went (tyson didn't care if they were Halloweeny, he just wanted some to eat)

1 lb. butter
2 c. sugar
3 c. flour
1 tsp. baking soda
1 tsp. salt

Cream together butter (I slightly melted the butter) and sugar. Sift dry ingredients together and mix into creamed mixture. Roll into small balls and place on an ungreased cookie sheet. Press slightly with a fork dipped in sugar. Bake at 350 degrees for 8 to 10 minutes until lightly browned.

CHICKEN AND NOODLES

This recipe is actually taken from my mother in law. She has made this forever but she never really had a recipe sooo, sometimes it would have too much liquid and sometimes it would be very thick and the noodles would clump together. Over time I have refined it and come up with this recipe. It's a really easy; whip it together kind of recipe. You can make less or more of this(however you want). We just like leftovers.

Boil 16 cups of  chicken boullion(you can use water and boullion cubes)
Add shredded or cut up chicken(you can add as much or as little as you want)
Add 1 can of cream of chicken soup
 pepper, garlic, and dehydrated onion to taste
When the water comes to a boil, then add 9-10 cups of egg noodles.
Cook according to pkg directions.
and that's basically it. Serve with homemade bread and butter and a glass of chocolate milk.
Yummy and quick!! Exactly what I like.

Our Favorite Chili

Ingredients


Italian Sausage(1 lb cooked)
Ground Turkey( 1 lb cooked)
2 cans italian diced tomatoes
2 cans of tomato sauce
1 can cream of chicken soup
1 can of each pinto beans, chili beans, black beans, white beans, and kidney beans
chili powder to taste
garlic powder to taste
salt and pepper to taste
cayenne pepper(optional)
1/2 cup diced onion
1/4  lb of Velveeta cheese cut into small chunks

Place all ingredients in crockpot for 2-4 hours or in a large pot on stove and simmer together for 1 hour.
Serve with cheese, sour cream, and green onion.

MONSTER MASH BROWNIES

Monster Mash Brownies

1 box of a regular brownie mix.
Put batter in greased pan
Before baking---SPRINKLE THE FOLLOWING ITEMS ON TOP OF THE BATTER
butterfinger
snickers
heath bar
m & m's
mini marshmellows
candy corn
or anything else that you want
Bake according to package directions(although I had to bake mine 10 minutes longer)

MAKES A FUN HALLOWEEN TREAT!!

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OVERNIGHT BREAKFAST CASSEROLE

Ingredients
1 pound breakfast sausage
8 slices bread, cubed
4 cups shredded Cheddar cheese
6 eggs
1/2 teaspoon salt
2 cups milk

1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk

Directions
Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
Beat the eggs in a mixing bowl until smooth; add the salt, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.