We had some friends over and had chicken spaghetti today from my Pioneer Woman cookbook. It was really good and not hard to make.
image from Pioneer Woman
You can find the recipe by following the link above. I think the secret to the “zip” of this recipe is the tiny bit of cayenne pepper and the seasoning salt. It makes the taste more interesting than you would expect. The little bit of red is pimento and the green is green pepper. I diced it nice and small so my kids wouldn’t pay much notice. It seemed to work!
What better way to celebrate the change of seasons than with a yummy new recipe! I found this one on allrecipes.com
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
** I would add that the batter is kind of thick. Spread it out a little after pouring it on your skillet so that you can get it cooked all the way through.**
I have no idea why this recipe is called “Fudge Nut Bars” when there aren’t any nuts in it, but I’m happy with it. I’m not a fan of nuts in baked goods.
*Additional disclaimer*- This is a recipe my mother wrote out for me. One of the roommates I lived with after college had the same recipe from her aunt Shirley and she called them “Shirley’s Fudge Bars” or something like that. The only thing I’m positive about is that she used the word “Shirley” in the title of the recipe. My mom never met “Shirley” so my guess is that neither woman actually was the original author of this recipe. I’m sure you’ll enjoy these bars much more knowing all of that!
Fudge Nut Bars
1 cup- Butter
2 cups- Brown Sugar
Add these dry ingredients (I mix the dry ingredients separately before adding them to the “wet” ingredients):
3 cups- Quick Oats
2 1/2 cups- Flour
1 tsp- Soda
1 tsp- Salt
In a separate bowl melt these ingredients together for the fudge and set aside:
I pkg of Milk Chocolate Chips
1 can Sweetened Condensed Milk
3 Tbl- Butter
2 tsp- Vanilla
Press 2/3 of the cookie mixture into a greased 10×15 pan. Spread fudge/chocolate over the top. Spoon the rest of the cookie mixture over the top of that in spoonfuls. Bake at 350 for 20 minutes.
Additional hints- I cut mine into 35 pieces that makes these about 260 calories each. Yikes! They could easily be cut smaller than that. Also, make these on a Sunday night or early in the week so you can send most of them with your husband to work.
(image from recipezaar.com)
or at least Tim’s request.
The recipe for the trifle I made on Sunday for Isaac’s dedication:
1 recipe of brownies (baked according to directions on the box)
1 lg container of Cool Whip
1 sm container of Cool Whip (to prepare the mousse)
8 Heath Bars (or Skor Bars– I actually only used 4, but the recipe calls for 8) crushed
Chocolate Mousse (2- 4oz pkg of chocolate pudding, 3 C. of milk, 2 C. Cool Whip)
** Cool Whip comes partially frozen. You may want to keep yours in the fridge for a while get it to a consistency that is easier to layer or mix in with the chocolate pudding mix. **
Crumble brownies and spread half in large glass bowl.
Spread half of the mousse over the brownies.
Spread half of the Cool Whip over the mousse.
Sprinkle half of the crushed candy bars over the Cool Whip.
Refrigerate and allow to set for several hours or over night so flavors mix.