Pumpkin Chocolate Chip Loaf

This recipe makes 3 pumpkin chocolate chip loaves. I usually have one for our family, bring one into work or give it to a friend, and freeze one. I am in no way a baker but this recipe is nice and easy and always turns out moist and delicious.

The Grocery List

• 1 (15 ounce) can pumpkin puree
• 3 cups of white granulated sugar
  
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 3 1/2 cups all-purpose flour
• 1 tbsp ground cinnamon
• 1 tbsp ground nutmeg
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Baking It Up

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth.
   
3. Blend in flour, cinnamon, nutmeg, baking soda, and salt.
   
4. Fold in chocolate chips and nuts.
   
5. Divide mixture evenly into loaf pans.
   
6. Bake for 1 hour, or until an inserted knife comes out clean. (check them at 45 mins to be safe!)
7. Cool on wire racks before removing from pans.

Yields 3 loaves or 36 Servings. Per Serving: Calories: 203,Total Fat: 8.6g, Cholesterol: 24mg,Sodium: 204mg,Total Carbs: 30.7g, Dietary Fiber: 1.2g,Protein: 2.3g

Stuffed Pork Loin a La Monterey

After reading mommy's post on Greek Stuffed Pork Loin; I came up with this recipe! We always have Monterey Jack cheese in our house; and red peppers; and MS does not like feta...so I thought why not try this, and let me tell you, it was amazing and very tastey! The Monterey Jack cheese had red pepper flakes in it; and added a nice spice to each bite - delicious!

The Grocery List
• 2 pork loins (there are only two of us, so we only cooked one)
• salt and pepper
• 4 jarred roasted red pepper halves (cut into strips)
• 1 package of precooked bacon strips
• 1 1/2 cups grated monterey jack cheese with red pepper flakes
• 6 tbsp Balsamic vinegrette salad dressing
• wooden or metal skewers (if you are using wood, soak them in water for 10 mins prior to use)
Cooking it all Up:

Pound the pork loins to 1/2 inch thickness using your kitchen hammer and season both sides with salt and pepper.

Layer bacon, roasted red peppers and monterey onto the pork loins (spread the ingredients evenly between the two). Pour a line of balsamic vinegrette on top.
Fold the pork loin over and secure with skewers. Place in a greased baking dish.

Brush balsamic vinegrette thoroughly over the outside of the pork loin.
Bake uncovered at 350 for 40 minutes or until pork is fully cooked and enjoy!

Sweet and Sour Meatballs

I know that is an ugly picture, perhaps the ugliest picture to ever grace this blog...it's shame because I promise this is one of THE. Best. Meals. EVER.

My 6 year olds favorite meal! You ask most kids what they want for a supper or a birthday dinner and you'll get "pizza" as a reply. Not my Olivia, she will reply "how about meatballs with rice". Everyone I've ever made this for has loved it and wanted more. I usually make a double or triple dose and freeze them in freezer bags for quick weeknight meals.

The Grocery List

• 1 lbs ground beef
• 1 package of dry onion soup mix
• 1 eggs
  
• 1 chopped onion
• 2 cups of chopped mushrooms
  
• 1 can of tomato soup
• 1/3 cup Ketchup (original recipe states "a dollop" which i figure is about 1/3 or until you can't squeeze the bottle any more)
  
• 2 handfuls of brown sugar (very technical...I know)
• 2 tbsp vinegar
  

Cooking It all Up

Begin by making the meatball. Add the ground beef, onion soup mix and egg to a bowl, mix well (I use my hands) and form meatballs. Lay the meatballs out on baking trays. Bake at 400 for 15-20 minutes, turning once. Once they are cooked I place them on a plate and dab them dry with paper towel to remove excess fat.

While the meatballs are cooking, put the tomato soup, ketchup, brown sugar, vinegar, onion and mushrooms into a large pot on the stove.

One the meatballs are cooked, add them to the sauce and simmer at least 30 minutes.
** alternatively, if you aren't pressed for time, you could make the sauce right in your slow cooker as I did with my double batch, add the cooked meatballs, and set to low for a few hours.

Serve over rice with a side salad and garlic bread. A perfect meal for a rushed weeknight or for company on a weekend. Enjoy!