9/19/18

Pumpkin Cheddar Skillet Corn Bread #PumpkinWeek

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

This Pumpkin Cheddar Skillet Cornbread is the best cornbread you'll eat all season! It's so moist, and full of flavor, you won't even believe there is Pumpkin in it! The Cheddar and cream cheese add a sharpness and creaminess, and the pumpkin adds a boost of moisture and very subtle sweetness that makes this a guaranteed fight over the last slice!
Cast Iron Skillet Corn Bread

Sponsor Shout Out: Cabot Cheese is one of our amazing Sponsors for Pumpkin Week! They have great Cheeses, including cream cheese. So when I was looking for a way to use the amazing products I received from them for our great week of Pumpkin Recipes, I knew this recipe from Melanie Makes was the one to use! With their great variety of cheese varieties, this recipe is the perfect test recipe for all their cheese blends!




Cast iron Skillet Corn Bread

With Fall here,  It's the time for Stews, and soups, which of course need that perfect wedge of cornbread on the side! This twist on the classic cornbread will just wow your family!  Do not be surprised by the pumpkin, it will add an amazing amount of moisture, a touch of sweetness, and of course a pop of color. It will NOT taste overly pumpkin, that I promise you. It will taste like cornbread! But wow is it amazing cornbread! This recipe adds in cream cheese and shredded sharp cheddar cheese into the batter as well. So you can just imagine that touch of salty and sweet blended together. They are the perfect balance! I've literally never had such a moist cornbread with so much flavor before!
Cast Iron skillet corn bread

This one is a keeper!! I love a drizzle of honey over mine. So grab that honey bear out of the cupboard for this one, I think you'll love it too.

Yes, I use a Cast Iron Skillet for my corn bread. I even bake a double batch in  2 skillets and carry those heavy things on over to the church for the Chili cook off, 'cause we all know cornbread from a cast iron skillet just tastes better!! That batter sizzling in that hot oil or butter and then baking in the oven creates such a delicious, heavenly thing... Yum. I think I'll go sneak a piece while I type this up!

Ok, I should get busy sharing the recipe with you now!


Yield: 8 wedges

Pumpkin Cheddar Skillet Cornbread

prep time: 15 minscook time: 25 minstotal time: 40 mins
This Pumpkin Cheddar Skillet Cornbread is the best cornbread you'll eat all season! It's so moist, and full of flavor, you won't even believe there is Pumpkin in it! The Cheddar and cream cheese add a sharpness and creaminess, and the pumpkin adds a boost of moisture and very subtle sweetness that makes this a guaranteed fight over the last slice!

ingredients:

  • 8 tablespoons butter softened and divided
  • 8 ounces Cabot brand cream cheesesoftened
  • 2 cups  Cabot brand  shredded Sharp  cheddar cheese divided into 1 cup each
  • 2 cups flour
  • 2 cups cornmeal
  • 3 tablespoons baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • heaping 1/2 cup pumpkin pure

instructions:

  1. Preheat oven to 400 degrees. Place 12 inch Cast Iron Skillet in oven for 15 minutes while preparing batter.
  2.  In a large saucepan over medium-low heat, melt 7 tablespoons butter. Stir in cream cheese and 1 cup cheddar cheese until cheese is melted and  well blended.
  3. Remove from heat and stir in flour, cornmeal, baking powder, and salt until just combined, being careful not to over mix.
  4. Stir in milk and pumpkin until just combined.
  5. Carefully Remove pan from oven and add remaining tablespoon of butter. Tilt pan so that melted butter covers entire bottom of pan.
  6. Pour batter into heated pan then top  with remaining cheddar cheese.
  7. Bake for 25 minutes or until a toothpick inserted into the middle comes out clean. (May need an extra 5 minutes or so).
Created using The Recipes Generator





Here are today's #PumpkinWeek Recipes:

Beverages: 

Pumpkin Juice- Harry Potter Style from Jonesin' For Taste

Pumpkin Pie Bourbon Cocktail from Love and Confections


Savory:

Creamy Pumpkin Fiesta Chicken Soup from Amy's Cooking Adventures

One Pot Creamy Pumpkin Bacon Pasta from 4 Sons 'R' Us

Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen

Pumpkin Chili from It Bakes Me Happy

Pumpkin Grilled Cheese Paninis from Eat Move Make

Pumpkin Hummus from Sweet Beginnings

Pumpkin Mac and Cheese from Everyday Eileen

Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen

Pumpkin Pizza from Platter Talk

Savory Loaded Pumpkin Cornbread from Who Needs A Cape?

Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess


Baked Goods & Desserts:

Chocolate Chip Pumpkin Bread from House of Nash Eats

Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker

Fluffy Pumpkin Pie Dip from The Beard and The Baker

No Bake Pumpkin Cheesecake from Cooking with Carlee

Pumpkin Banana Bread from A Day in the Life on the Farm

Pumpkin Biscuits from A Kitchen Hoor's Adventures

Pumpkin Cheddar Skillet Corn Bread from Tip Garden

Pumpkin Cream Cheese Muffins from Family Around the Table

Pumpkin Creme Brulee from Cookaholic Wife

Pumpkin Ginger Donuts from Daily Dish Recipes

Pumpkin Kolaches from The Spiffy Cookie

Pumpkin Oatmeal Muffins from The Bitter Side of Sweet

Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door

Pumpkin Pie Crescents from Hezzi-D's Books and Cooks

Pumpkin Pie with Marshmallow Meringue from The Crumby Kitchen

Pumpkin Snickerdoodles from Culinary Adventures with Camila

Pumpkin Souffle from Caroline's Cooking

Pumpkin Spice Cake Roll with Maple Bourbon Cream from Grumpy's Honeybunch

Pumpkin Spice Dessert Hummus from For the Love of Food

Pumpkin Spiced Cookies from April Golightly



Don't forget we have a great giveaway from all of our great sponsors going on all week! you can find the link to the list of Prizes here:  Welcome Post w/ Prize List

a Rafflecopter giveaway

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

9/17/18

Homemade Pumpkin Pancakes #PumpkinWeek

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
Pumpkin Pancakes Recipe


Welcome to Pumpkin Week! We will have a week full of yummy Recipes! Our Sponsors are providing a wonderful package of prizes to be raffled in a giveaway, so be sure to enter at the bottom of this post!!!

Now onto today's scrumptious pumpkin recipe:

 The MOST addicting Homemade Pumpkin Pancakes!


These Pumpkin Pancakes are literally a small piece of heaven on earth! I could eat these year round, no kidding! They are like little soft fluffy pillows of Pumpkin bread, in pancake form! With a little drizzle of maple syrup, some pecans or walnuts, and a squirt of whip cream if you have it.. Oh mylanta.. HEAVEN.  oh.. and Chocolate Chips?.. Well, that might send you over the edge!



Sponsor Shoutout: Dixie Crystals provided me with sugar for this post! I especially love their blend of brown sugar. It has that perfect touch of molasses in the sugar to give it the right amount of sweetness, that you can trust won't overtake your recipes, but will add just the right flavor.



Sponsor Shoutout: Egglands Best provided me wth eggs for this post! Egglands Best eggs just stay fresher longer! They take pride in providing more nutritional eggs than others around. Look for the EB stamps on every egg!


This is easy to make from scratch, and you won't want to grab a box mix again! This little treat is worth whipping up from scratch, I promise! It's a special treat you won't regret making as your special recipe!

Pumpkin Pancakes

My daughter introduced me to these. She made them for her new husband after they were married. When they moved back home to Virginia shortly afterward, she made them for me and I was hooked. She shared the orginal recipe with me. Which you can find here!

These are truly addicting treats.. don't say I didn't warn you!..Seriously!
Let's get you cooking !


Yield: 12 (4 inch pancakes) approx.

Homemade Pumpkin Pancakes

Moist Pumpkin Pancakes with the scent and spices of the season, that taste like Pumpkin bread in a pancake. The perfect blend of both, that will have you craving more and more!

ingredients:

  • 2 cups flour
  • 1/3 cup Dixie Crystals brand white sugar
  • 2 Tablespoons Dixie Crystals brand brown sugar
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups milk
  • 2 Egglands Best brand eggs
  • 1/2 cup oil
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • Toppings: Whipped Cream,Pecans or Walnuts,Chocolate Chips and Maple Syrup

instructions

  1. In a large bowl, whisk together Dry ingredients: flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg.
  2. In another bowl whisk together the wet ingredients: milk, eggs, oil, vanilla, and pumpkin.
  3. Pour the wet ingredients into the dry ingredients, and stir just  until the batter comes together. Don't over mix it! A few lumps are ok, 
  4.  Set batter aside 5-10 minutes while skillet heats up.
  5. Heat a large skillet or griddle over medium heat. Pour the batter by 1/4 cup scoops onto the skillet and cook 3-4 minutes, or until large bubbles appear. 
  6. Flip pancakes  and cook 2-3 minutes on the other side. Remove from Skillet and serve with toppings. 
Created using The Recipes Generator


Here are today's #PumpkinWeek recipes:


Beverages:
Caramel Pumpkin Spice Latte from Hezzi-D's Books and Cooks

Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie

Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen

The Great Pumpkin Cocktail from Culinary Adventures with Camilla



Savory:

Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats

Creamy Pumpkin Risotto from Rants From My Crazy Kitchen

Harvest Pumpkin Soup from Everyday Eileen

Pumpkin & Sausage Pizza from Hardly A Goddess

Pumpkin Carbonara with Fried Sage from The Redhead Baker

Pumpkin Chili from The Chef Next Door

Pumpkin Gnocchi from Platter Talk

Pumpkin Quiche from Jonesin' For Taste

Stuffed Pumpkin from A Day in the Life on the Farm

Taiwanese Pumpkin Rice Noodles from Caroline's Cooking



Baked Goods & Desserts:

Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?

Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet

Chocolate Pumpkin Dump Cake from For the Love of Food

Chocolate Swirled Pumpkin Cheesecake from Karen's Kitchen Stories

Classic Pumpkin Roll from Cookaholic Wife

Glazed Pumpkin Chocolate Chip Scones from Family Around the Table

Homemade Pumpkin Pancakes from Tip Garden

Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman

No Bake Pumpkin Cookies from Seduction In The Kitchen

Pumpkin Cake Pops from The Beard and The Baker

Pumpkin Cinnamon Rolls from Amy's Cooking Adventures

Pumpkin Cookie Bars from Eat Move Make

Pumpkin Ice Cream Pie from 4 Sons 'R' Us

Pumpkin Noodle Kugel from The Spiffy Cookie

Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings

Pumpkin Peanut Butter Cups from It Bakes Me Happy

Pumpkin Pecan Pie Layer Cake from Love and Confections

Pumpkin Pie Ebelskiver from A Kitchen Hoor's Adventures

Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes

Pumpkin Snickerdoodles from The Mandatory Mooch

Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen


Pumpkin Spice Pancakes from April Golightly

Pumpkin Spice Popovers from Grumpy's Honeybunch

Pumpkin Stuffed French Toast from Cindy's Recipes and Writings

Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee


Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!





Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.



Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.







Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board



Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.





Prize #3 Eggland's Best is giving one winner an Eggland's Best Kitchen Essential Prize Package that includes a Freezer Bag, Whisk, Spatula, Plush Phone Holder and Cleaner, Plush Egg, Recipe Book, 3 Free Months of Eggland's Best Eggs and Cutting Board.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?






ENTER THE GIVEAWAY:

a Rafflecopter giveaway

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

9/2/18

Monthly Meal Planner September 18

September's Meal Planner is full of meal ideas for busy families! With Back to School, fall sports, and just the busy-ness of the season, we need easy to fix meals for our families.
Menu Planning Ideas

I asked some blogger friends to send me some of their go to recipes and here are my favorites!




What could be better than an easy to make, from scratch skillet meal that you know your family will love AND you can pronounce all the ingredients??
 Easy to make, scrumptious, and real.. wholesome ingredients. Yes.

These easy to make sandwiches start in the crock pot. Throw in some chicken breasts , along with Ceaser dressing, fresh parmesan cheese, among other seasonings, and come home to just shred this up and serve up on buns! Juicy, flavorful, and a refreshing change! 
https://katesrecipebox.files.wordpress.com/2012/05/dscn6855.jpg?w=640


What says fall more than a nice Beef tips and mushroom dish in a rich gravy?
Serve this over noodles, rice or potatoes. Made in an Instant Pot this dinner has the taste of a slow cooked meal, but in much less time! 

https://i2.wp.com/palatablepastime.com/wp-content/uploads/2017/09/ip-beef-tips-and-mushrooms-sq.jpg?resize=500%2C500&ssl=1

Leftover Chicken or Turkey is perfect for this comfort food dinner!
The sauce is from scratch, but quick, (no creamed soup!) and I say.. very addicting!
You'll keep this recipe for sure!

https://1.bp.blogspot.com/-5kugxNxr-g4/WhtxeUL-YPI/AAAAAAAAiGo/EqDqNuwooEsfDNc1Hx4CcK2AbVKo81cKgCEwYBhgL/s640/Grandma%2527s%2BCheesy%2BChicken%2Band%2BBroccoli%2BCasserole%2Bbaked%2Band%2Bin%2Bdish.jpg

Bonus Dinner: 
Start a flank steak and seasonings in the morning, and come home to some amazing tacos at night.
Enough said.


Sides & Desserts:

German Green Beans (Speckbohnen)
by 
Carolines Cooking

Green beans cooked in butter , a bit of onions, and bacon or prosciutto.. A classic side dish that will go with all your fall dinners.

https://www.carolinescooking.com/wp-content/uploads/2017/09/Speckbohnen-German-green-beans-pic.jpg

Hershey Pie Bar
by 
Family Around the Table

A pie made from chocolate bars? Yes Please!
Who wouldn't love a slice of this?

https://i0.wp.com/familyaroundthetable.com/wp-content/uploads/2011/04/hersheypieslice.jpg?w=2000&ssl=1

8/26/18

Fresh Peach Ice Cream Recipe

Creamy Peach Ice Cream Homemade, perfect for an end of Summer treat, made from fresh peaches, and just a few simple, yet rich ingredients, that will leave you craving this again, and again.
Homemade Peach Ice Cream Recipe

Nothing says end of summer, like fresh picked peaches, and nothing says summer like ice cream. So to make a batch of homemade peach ice cream from fresh picked peaches before summers end, is just a must do!

This ice cream is simple to mix together with just a few ingredients, but they are rich and full of flavor so they are all you need! I promise, this recipe is a keeper!
Home Peach Ice Cream Recipe

Our family goes peach picking every Summer in early August to the same orchard. It's a tradition, and now that we are grandparents, we are passing that tradition on to the next generation. It's so fun to pass down simple traditions. Things as simple as a day picking peaches, and picnicking can bring memories that will carry on and hopefully bring many warm smiles.

Let's get churning some ice cream and memories of your own!



Yield: 5 Cups

Fresh Peach Ice Cream Recipe

Creamy Peach Ice Cream Homemade, perfect for an end of Summer treat, made from fresh peaches, and just a few simple, yet rich ingredients, that will leave you craving this again, and again.

ingredients:

  • 1½ cups pitted and sliced peaches
  • ¾ cup whole milk
  • 2/3 cup granulated sugar
  • pinch of salt
  • 1½ cups heavy cream
  • 1 tbsp. pure vanilla extract

instructions

    Put the peaches into the bowl of a food processor fitted with the chopping blade. Pulse peaches until rough/finely chopped (depending on preference). Reserve in bowl.
    In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved peaches with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
    Turn on the  ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer and 15 minutes before serving.
Created using The Recipes Generator

8/19/18

Greek Yogurt Blueberry Muffins

These Healthy Blueberry Muffins are made with Greek Yogurt, Whole Wheat Flour, and a touch of Honey for sweetness. With their whole grain base for a steady carb rise, protein boost from the yogurt and a burst of immune and brain fuel from the blueberries and honey,  they will fill you up for a quick on the go breakfast or snack, yet keep you fueled and feeling full long after a normal muffin.

Healthy Whole Wheat Muffin recipe


These muffins are not one of those super sweet , nearly a cupcake version of a muffin you may have grown used to. You know the ones, the consistency is light and fluffy like a yellow cake and super sweet. they are delicious but they also leave you feeling hungry in an hour. These Super Muffins are more dense in their consistency, still very moist, lightly sweet,  (but so good!) and will keep you going through your morning (or afternoon if it's a snack!)
Healthy Whole Wheat muffin Recipe
My family went blueberry picking last Saturday morning, and came home with oodles of blueberries! Way more than a gallon bag full! So it's all hands on deck around here! First thing to be made? These muffins! My husband is diabetic, and we are all trying to eat healthier, so finding a recipe that will hold his carbs steady, and keep him full for several hours, is super important. This recipe from: Baker By Nature fits the bill!

Jan's Tip: This batter is thick! You could basically scoop it with a cookie scoop into the muffin tins! Don't worry, it'll bake up just fine!  Feel free to increase your sweetener  (Both the brown sugar and honey by 1/4 cup each) if you want it a touch sweeter, but I don't think it needs it!
 Whole Wheat Healthy Muffin Recipe





Yield: 2 dozen regular sized muffins

Greek Yogurt Blueberry Muffins

These Healthy Blueberry Muffins are made with Greek Yogurt, Whole Wheat Flour, and a touch of Honey for sweetness.

ingredients:

  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup + 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup plain  greek yogurt
  • 1/2 cup whole milk ( or whatever you have on hand)
  • 1 teaspoon vanilla extract
  • 2 large eggs, 
  • 1/4 cup honey
  • 1/2 cup olive OR coconut oil -melted 
  • 1 cup blueberries

instructions

  1. Preheat oven to 400 degrees (F).
  2. Line a muffin tin with paper liners or grease the muffin tins if not using paper liners; set aside.
  3. In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
  4. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil.
  5. Gently fold the yogurt mixture into the flour mixture until combined, being sure to mix just until all the flour disappears. Fold in blueberries slowly and carefully..
  6. Divide the batter evenly among the prepared muffin tins, place pan in the oven, and bake for 18 minutes, reducing the heat to 375 degrees after 9 minutes of baking.
  7. Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
Created using The Recipes Generator
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