Pumpkin Chocolate Chip Bread

Sorry about the photo. I wrapped loaves up with ribbon and flowers , but could I take a picture of that. No. Did you want a picture of my family chowing down on the last loaf. No. You are stuck with this. Trust me. Just make it. This recipe can be for 2 large loaves or 8 mini loaves.

3 cups sugar
3 1/2 cups flour

2 tsp soda

1/2 tsp nutmeg

1 1/2 tsp cinnamon

1/2 tsp cloves (I didn't have any still tasted great)

1 1/2 tsp salt

4 eggs

1 cup oil

2/3 cup cold water

2 cups pumpkin

1 cup choc chips

Mix dry ingredients (sugar through salt). In a separate bowl, mix the wet ingredients (eggs through pumpkin) Stir in choc chips. Bake at 350 for 60 minutes and for minis 40 minutes. That said I baked my minis for 32 minutes and my large loaf for 48. You may have to just know your oven. Basically if you poke a toothpick in and it comes out clean the bread is done. Enjoy.

Recipes from the cute sisters in Vegas from eighteen 25.

Easy Creamy Chicken

This will quickly become part of your menu.

12 chicken tenders
1 cup parmesan/romano blend
1 tsp garlic salt
Pepper
2 tsp chicken bouillon (I just use 2 cubes and crush them)
2 cups heavy cream

Arrange chicken in greased baking dish. Combine 1/2 cheese, garlic salt, chicken bouillon, and cream. Pour over chicken and sprinkle remaining cheese. Bake at 350 for 30-35 minutes. Chicken tenders should be cooked and the cheese on the top will start to brown. Serve over noodles or rice.

Recipe from Sherry Hansen printed in the Worldwide ward cookbook Thanks Sherry.

Pasta with corn

This recipe from the cover of Food Network mag. I made some modifications only because I didn't have everything on hand. I liked it for dinner or lunch. Eric liked it as a side dish to his tri tip. (That was good too) Enjoy.

2 ears of corn shucked
5 TB unsaled butter
tomatoes (we used some cherry ones from our garden)
2 cloves of garlic
pepper
12 oz of pasta (I used linguini)
1/2 cup chicken broth
1/2 cup grated parmesan
basil for topping

Bring a large pot of salted water to a boil. Add the corn and cook until tender. Use tongs and remove corn. You will want to save the corn water. Let corn cool and cut off kernels. Cook pasta in corn water as directed. Save 1 cup water and then drain pasta. Melt 2 TB butter in large skillet and cook garlic one minute. Add corn, salt, and pepper, and 1/2 cup chicken broth. Add the pasta. Mix all together. Add water if needed. Sprinkle parmesan cheese, 3 TB butter, and basil over the top. Add fresh tomatoes and serve.