Nutty Pumpkin Bread Recipe

One of the best things about fall is all the yummy pumpkin spice recipes. I shared my favorite pumpkin spice mix with you a few days ago and today would like to share a recipe that uses it.

This makes a fantastic loaf of pumpkin bread. I love the added flavor and texture from the nuts. You can use whatever nuts you like in the recipe. I love it with both walnuts and slivered almonds. Yum.

This bread makes for a yummy breakfast treat. Perfect for a weekend morning before you head down to the pumpkin patch or go apple picking.

It’s also a great gift to send to your child’s teacher or take as a hostess gift. Perfect for fall bake sales too of course.

Pumpkin Bread Recipe With Nuts
 
Ingredients
  • 2 cups flour
  • 2 tsps baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 tsps pumpkin spice mix
  • 1 cup pumpkin
  • 1 cup sugar
  • ½ cup milk
  • 2 eggs
  • ¼ cup butter or margarine, softened
  • 1 cup chopped nuts – your choice
Instructions
  1. Preheat oven to 350 degrees.
  2. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In separate bowl, combine the pumpkin, sugar, milk, and eggs.
  4. Carefully add the dry ingredients to wet ingredients, then add softened butter and combine well. Add nuts and stir.
  5. Pour mixture into a loaf pan and bake in a 350 degree oven for 45 to 50 minutes or until knife inserted in the middle comes out dry.

 

Sliced pumpkin bread made with nuts

Pinapple Stuffing Dessert

Don’t let the name fool you… this isn’t your typical stuffing or dressing recipe. Instead it’s a yummy, custardy dessert that will impress your guests. It’s also a great way to use up stale bread and can easily be made ahead of time. Just store it in the fridge until you’re ready to bake it up. You can serve this dish warm or at room temperature. Either way it’s delicious.

Pinapple Stuffing Recipe
 
Ingredients
  • 1 Large Can Pineapple, crushed and drained
  • 5 oz. Sweetened Condensed Milk
  • ½ C. White Sugar
  • 12 Slices of White Bread, Cubed
  • 3 Beaten Eggs
Instructions
  1. Preheat the oven to 350 degrees and spray a 9x13 glass baking dish with non-stick cooking spray.
  2. In a large bowl, combine the drained pineapple, sugar, milk and eggs together. Mix well.
  3. Gradually, fold the bread cubes in until all cubes are well moistened. Then, spread the mixture in the glass baking dish. Make sure it’s evenly distributed.
  4. Bake for approximately 25-30 minutes, or until lightly golden.

 

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Rosemary Sweet Potato Slices

These sweet potatoes are a simple but delicious addition to any holiday table. They are quick and easy to make and since the potatoes are sliced, they don’t take long to bake up. I love how wonderful the rosemary makes the house smell any time I bake these. It’s a perfect Holiday recipe since all the prep work can be done early in the morning. When you’re ready, just arrange the sweet potato slices on a baking sheet and put them in the oven right before your guests arrive.

Rosemary Sweet Potato Slices
 
Recipe type: Side
Ingredients
  • 4 Large Sweet Potatoes
  • Olive Oil
  • 1 pkg. Fresh Rosemary, chopped
  • Sea Salt
Instructions
  1. Wash, peel and cut sweet potatoes.
  2. Slice sweet potatoes into slices roughly a quarter of an inch thick. (1 potato generally serves 3-4 people.)
  3. Place sliced potatoes on paper towels and sprinkle well with sea salt.
  4. In a large Ziploc bag, mix 3-4 cups of olive oil with the package of chopped rosemary.
  5. Add the sweet potatoes to the bag of olive oil and rosemary and allow to set for a few hours.
  6. Remove sweet potatoes and place on a foil-lined cookie sheet. Bake for approximately 20 minutes at 425 degrees Fahrenheit.
  7. Sprinkle with sea salt right before serving.

 

Sweet Potato Slices With Rosemary

This is also a simple recipe you can make any night of the week. I love these in the summer time when my husband is grilling some meat or chicken.

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Pumpkin Dump Cake

Do you need a quick dessert for a Holiday Party or a Family Christmas “Get-Together”? Give this simple pumpkin dump cake a try. You can buy all the ingredients well ahead of time, then mix it all up and bake. You end up with a yummy cake without a lot of extra dishes to clean.

Pumpkin Dump Cake
 
Recipe type: Cake
Ingredients
  • 1 Pkg. Yellow Cake Mix
  • 1 29 oz. Can Pumpkin
  • 1 Large Can Evaporated Milk
  • 1 C. Sugar
  • 1 C. Chopped Pecans
  • 1 t. Cinnamon
  • 1½ t. Salt
  • ¾ C. Melted Butter
  • 3 Eggs
  • Cool Whip
Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl combine pumpkin, evaporated milk, sugar, cinnamon, salt and eggs. Mix well.
  3. Pour mixture into a greased 9x13 pan and sprinkle the dry cake mix on top.
  4. Top with pecans and the melted butter.
  5. Bake for approximately 1 hour or until done.
  6. Top with cool whip and serve.

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Christmas Punch Recipe

The Christmas menu is planned, but you’re stumped on what to serve your guests to drink. Or maybe you’re asked to bring a beverage to a Christmas party and want something a little more festive than soda served in holiday cups. How about some yummy warm Christmas punch. You can make it in your crockpot and serve it straight from there, or pour it into a pretty punch bowl first. Either way it will be a yummy addition to your Holiday festivities.

Christmas Punch
 
Recipe type: Drink
Ingredients
  • 1 quart Orange Juice
  • 1 quart Apple Juice
  • 2 C. Cranberry Juice
  • 1 Can Pineapple Nectar
  • 2 t. Lemon Juice
  • 1.5 t. Ground Allspice
  • 3-4 Cinnamon Sticks
  • Navel Orange Slices
Instructions
  1. In a 4 quart (min.) crockpot, combine all ingredients and mix well.
  2. Set crockpot on low and allow to simmer for approximately four hours.

 

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Peanut Butter, Chocolate Chips and More Cookies

When you’re making cookies it’s so hard to decide between all the different options. Should it be peanut butter cookies, oatmeal ones, some with chocolate chip etc. Instead of baking all sorts of different cookies, why not have some fun and make these “Monster” cookies instead. They have a little bit of everything and by using refrigerated cookie dough, they are quick and easy to make, even during the busy holiday season. Make a batch of these with the kids. Not only will they have fun making the cookies, they’ll love the end result as well.

Monster Christmas Cookies
 
Recipe type: Cookie
Ingredients
  • 1⅓ C. Peanut Butter
  • 1 C. Quick Cooking Oats
  • 4 T. Vegetable Oil
  • 2 Eggs
  • 1 32 oz. Roll Refrigerated Chocolate Chip Cookies
  • ⅓ C. Mini Candy-Coated Baking Bits
  • ⅓ C. Raisins
  • Dried Cranberries to Taste
  • Peanut Butter Chips to Taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine peanut butter, oats, oil and eggs in a large bowl. Next, add cookie dough gradually. Mix well.
  3. Stir in remaining ingredients until well blended.
  4. On an ungreased baking sheet, drop dough approximately 2 inches apart.
  5. Bake for roughly 13-15 minutes. Be sure not to over bake.

 

Cookie Stack

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Orange Glazed Ham Recipe

With just 3 ingredients, this is the perfect Holiday recipe. Things get so hectic and there are so many dishes to prepare, it’s nice to have a simple main dish that’s as tasty as it is pretty for your table. The sweetness of the molasses and the citrus taste of the orange juice concentrate complement each other well and make a delicious glaze.

Orange Glazed Ham
 
Recipe type: Main Dish
Ingredients
  • 5 lb. Precooked Boneless Ham
  • 3 oz. pkg. Orange Juice Concentrate
  • ½ C. Molasses
Instructions
  1. Preheat the oven at 325 degrees Fahrenheit.
  2. In a small roasting pan, put the ham with the fat facing upwards.
  3. Place ham in the oven and bake for 15-20 minutes per pound. A meat thermometer will register 140 degrees Fahrenheit when done.
  4. While ham is baking in the oven, mix the orange juice concentrate with the molasses until the orange juice has dissolved. Set aside to form glaze.
  5. When the ham has finished cooking, take it out of the oven and throw out the drippings.
  6. Take a knife and score the ham, lightly. You can put whole cloves in the scores for extra taste.
  7. Drizzle the prepared glaze over the top of the ham and then cook for another 15-20 minutes before you set aside to cool. The ham should be allowed to cool for a minimum of 20 minutes before carving commences.

 

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Garlic Rosemary Potatoes

This is one of my favorite side dishes, not only during the holidays, but also throughout the year. It goes great with any type of meat or fish. In the summer it’s wonderful with grilled chicken, but it really shines on the holiday table. I love the smell of rosemary this time of the year and these potatoes are simple to make but look impressive and tasty. Don’t forget to set aside a few sprigs of fresh rosemary to use as a garnish.

Garlic Rosemary Potatoes
 
Recipe type: Side Dish
Ingredients
  • 1½ lbs. New Potatoes, small and scrubbed
  • 3 Garlic Cloves, crushed
  • 2 T. Olive Oil
  • ½ t.fresh Rosemary
Instructions
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. If needed, cut the potatoes into bite-sized chunks.
  3. In a large mixing bowl, combine the new potatoes, olive oil, garlic cloves and rosemary together. Make sure to stir until all the potatoes are coated with the other ingredients.
  4. Place the potato mixture in a roasting pan and spread it out evenly.
  5. Place in the oven and bake for roughly 45 minutes. The potatoes should be soft and golden brown in color when done.

 

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Simple Sweet Potato Casserole

For is it isn’t a real Holiday feast without some yummy sweet potatoes. The older I get, the more I appreciate the flavor and texture of this yummy vegetable. This simple casserole makes it shine without any nuts or marshmallows. Give it a try. It’s simple but very yummy.

Sweet Potato Casserole
 
Recipe type: Casserole
Ingredients
  • 4-5 lbs. Sweet Potatoes
  • 1 C. Divided Brown Sugar
  • ¼ C. Unsalted Butter Plus
  • 2 T. Unsalted Butter (keep butter proportions divided)
  • ½ C. Flour
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Thoroughly rinse sweet potatoes and slit with a knife in several places.
  3. Put on a baking sheet and bake for approximately 50 minutes and let cool for 20 minutes.
  4. Peel off skins.
  5. In a mixing bowl, place the sweet potatoes in with ½ cup of the brown sugar and two tablespoons of unsalted butter with a little salt to taste. Mash together with a potato masher until you are content with the consistency (should be a little chunky).
  6. Spread into a greased 9x12 baking dish.
  7. Next, combine the flour and the remaining brown sugar into a food processor and pulse until well blended.
  8. Cut the remaining ¼ cup of butter into small pieces and add to the food processor mixture. Then pulse until mixture is crumbly.
  9. Sprinkle the crumbly mixture evenly over the sweet potato mixture in the baking dish.
  10. Bake for 15 minutes covered and then an additional 20-25 minutes uncovered. (You want the crumbles to be browned.)

 

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Christmas Chocolate Truffles

I made some of these simple truffles with my daughter this pas weekend. We had a blast making them and rolled them in cocoa powder, sprinkles, chopped nuts etc. They are pretty and colorful, not to mention very tasty. They’ll make a nice addition to your Christmas cookies and desserts. A small container of these homemade chocolate truffles would also make a wonderful gift. Enjoy!

Chocolate Truffles
 
Ingredients
  • 20 Squares Semi-Sweet Chocolate, divided
  • 1 pkg. Philadelphia Cream Cheese, softened
  • Peppermint Candies, crushed
  • Christmas Colored Sprinkles
  • Cocoa powder
Instructions
  1. In a small bowl, place eight semi-sweet chocolate squares and melt in the microwave.
  2. In a mixing bowl, place cream cheese and mix with a hand mixer until creamy in texture.
  3. Add the melted chocolate to the cream cheese mixture and refrigerate for a several minutes, or until the mixture is firm.
  4. Meanwhile, prepare two medium sized cookie sheets by lining with wax paper.
  5. Remove cream cheese/chocolate mixture from refrigerator and form into small balls, placing them on the wax paper when formed up.
  6. Next, take the remaining chocolate squares and melt in the microwave.
  7. When chocolate is melted, using a pair of spoons dip the formed balls into the chocolate and place truffles back on the cookie sheets.
  8. Top with crushed peppermint and refrigerate for roughly 1 hour before serving.

 

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Holiday Clam Chowder

Cold winter mornings like today always have me craving soup. I don’t care much for canned clam chowder, but this made from scratch version is a different story. It’s a yummy treat and the recipe below makes a nice big batch of soup. It’s a nice holiday treat for your guests and with a little luck, there’ll be leftovers to enjoy the next day.

Clam Chowder Recipe
 
Recipe type: Soup
Ingredients
  • 6 Cans Chopped Clams, undrained
  • 5 C. Diced Baked Potatoes, peeled
  • 4 Bottles Clam Juice
  • 3 C. Milk (fat-free is preferred)
  • ½ C. Flour
  • 1 Onion, chopped
  • 2 Slices of Bacon
  • 1¼ C. Celery, chopped
  • ½ t. Dried Thyme
  • ½ t. Salt
  • 2 Minced Garlic Cloves
  • 1 Bay Leaf
Instructions
  1. In a dutch oven, over medium heat, cook the bacon until crispy.
  2. Then, save 1 teaspoon of the drippings in the pan, remove bacon and crumble; set aside.
  3. Combine the celery, onion, thyme, salt and garlic to the 1 teaspoon of drippings still in the dutch oven and cook until the celery and onions are tender.
  4. Drain the cans of clams and reserve the liquid. Then, place clam liquid in the dutch oven followed by the potatoes, bay leaf and clam juice, bringing mixture to a boil.
  5. Once a boil is reached, reduce the heat and continue to simmer for roughly 15 minutes. Remove the bay leaf.
  6. Add the flour and milk to the mixture and stir until consistency is smooth and add flour mixture to the contents of the pan; bring to a boil.
  7. Cook until soup thickens (about 12 minutes); constantly stirring.
  8. Finally, add the clams and cook for an additional 2 minutes and top with bacon.

 

Clam chowder

 

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Pumpkin Bars

My daughter’s Christmas party is later this coming week. I’ve been thinking about what to make to send in and have come up with these yummy pumpkin bars. They’re tasty, festive and not all that bad for you. Plus it’s easy to cut them into smaller or larger squares depending on how many people you’re serving.

Pumpkin Bars
 
Recipe type: Dessert
Ingredients
  • 2 C. Sugar
  • 2 C. Bisquick
  • 1 Can Pumpkin
  • ½ C. Oil
  • 4 Eggs
  • ¼ C. Raisins
  • 2 t. Cinnamon
  • ½ C. Pecans (opt.)
  • 4 oz. Cream Cheese
  • 1 t. Vanilla
  • 2 C. Powdered Sugar
  • ¾ Stick of Margarine
Instructions
  1. In a mixing bowl, mix pumpkin, sugar and oil together with a hand mixer on medium speed for roughly 4 minutes.
  2. Gradually add the Bisquick, raisins and cinnamon to the mixture (it will have lumps in it), set aside.
  3. Prepare a jellyroll pan and pour the batter in it.
  4. Bake for 20 minutes at 350 degrees. Allow to cool before serving.
  5. For Frosting
  6. Mix the cream cheese together with the vanilla and margarine until the mixture is smooth.
  7. Gradually add the powdered sugar, beating until smooth.
  8. Spread frosting out on the warm pumpkin bars and top with pecans.

 

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www.hillbillyhousewife.com/christmasbook

Christmas Morning Casserole

A few days ago I shared a Fritatta recipe with you that I was thinking of making Christmas morning. I’m considering changing my mind and making up a breakfast casserole the night before instead. I’m thinking it can bake up while we start to open presents in the morning. How about you? Any special breakfast plans or traditions for Christmas morning?

Christmas Morning Casserole
 
Recipe type: Breakfast
Ingredients
  • 1 lb. Breakfast Sausage (preferably sage flavored)
  • 3 C. Frozen Shredded Hashbrowns (thawed, drained and pressed)
  • ¼ C. Melted Butter
  • 10-12 oz. Mild Shredded Cheddar Cheese
  • ⅓ C. Chopped Onion
  • 16 oz. Container of Curd Cottage Cheese
  • 6 Large Eggs
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit
  2. In a large skillet, cook sausage over medium-high heat. Drain and set aside.
  3. Mix hashbrowns and butter together in a greased 9x13 inch square baking dish. Make sure all the sides of the dish are lined with the mixture.
  4. Combine onion, cheddar cheese, cottage cheese, eggs and sausage together in a mixing bowl and pour over the hashbrown/butter mixture.
  5. Place dish in the oven for approximately one hour, or until done. Allow the casserole to cool for about 5 minutes before serving.

 

Hash Brown Breakfast Casserole

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Christmas Sausage Cheese Balls

I remember the first time I made these. I had just gotten married and we were invited to a holiday get-together with some friends. I wanted to bring a little snack and my mother-in-law come up with the idea to make these. She showed me how and they’ve been a holiday staple around here ever since. Be warned, these vanish quickly.

Sausage Cheese Balls
 
Ingredients
  • 1 lb. Bulk Breakfast Sausage, thawed
  • 2 C. Buttermilk Biscuit Mix
  • 1 C. Monterey Jack Cheese, shredded
  • ½ C. Cheddar Cheese, shredded
  • 3 tbsp Milk
Instructions
  1. Turn oven on and preheat at 375 degrees Fahrenheit.
  2. Prepare two cookie sheets by spraying them with non-stick cooking spray.
  3. In a large bowl, combine the sausage, biscuit mix and cheeses. Mix well (using your hands generally works best).
  4. Add the milk; mix well.
  5. Roll the mixture into small balls and place on cookie sheets. Mixture will make about 72 1-inch balls.
  6. Bake for approximately 20 minutes or until balls are golden-brown in color.
  7. Insert holiday colored toothpicks in the balls and serve!

 

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Simple Pumpkin Soup

This cold weather has me craving a nice bowl of hot soup to warm up. Tonight I’m going to use up my last can of pumpkin to make up this simple but oh-so-delicous soup. With a slice of homemade bread, it makes for a nice winter day supper … and with a little luck, there’ll be enough left over for me for lunch tomorrow.

Of course this would also make for a great first course if you’re having a Holiday Dinner Party. Or make up a batch as a light lunch on Christmas Day. It smells wonderful, is quick and easy to make and you’ll have plenty of appetite for the big Christmas dinner.

Simple Pumpkin Soup
 
Recipe type: Soup
Ingredients
  • 1 Onion, chopped
  • ¼ C. Margarine or Butter
  • 2 t. Brown Sugar
  • 1 Garlic Clove, chopped finely
  • 1 14½ oz. Can Chicken Broth
  • 1/t. Salt
  • ¼ t. Black Pepper
  • ⅛ t. Ground Cinnamon
  • ½ C. Water
  • 1 15 oz. Can 100% Pure Pumpkin
  • 1 12 oz. Can Evaporated Milk
Instructions
  1. Place butter or margarine in a saucepan and melt over medium heat.
  2. Cook the onions, sugar and garlic until soft (generally about 1-2 minutes).
  3. Next, stir in the chicken broth followed by the water, pepper and salt and continue heating until it boils.
  4. Once a boil is reached, reduce the heat down to low and continue cooking for 15 minutes. Stir occasionally.
  5. Then, add the pumpkin and stir until well blended.
  6. Stir in the evaporated milk and cinnamon next.
  7. Continue to cook for 5 more minutes; stirring occasionally.
  8. Remove from heat and transfer the contents to a blender or food processor and process it until it is smooth.
  9. Place the smooth soup back in the saucepan and warm it up.
  10. Serve and enjoy!

 Note: You can easily turn this into a vegetarian meal by using vegetable broth instead of chicken broth.

bowl of pumpkin soup

 

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We don’t have to rush out to the mall to shop for Christmas when we have ideas for creating gifts right at home. Take time to enjoy your holiday season. Click on and download now to start planning your frugal AND fun Christmas.

www.hillbillyhousewife.com/christmasbook