Pumpkin Chocolate Chip Banana Bread

What you need:

2 ripe bananas

1 small can pumpkin puree

1 C all purpose flour

1 C white whole wheat flour

3 tsp baking power

2 1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/8 tsp cloves

1/2 tsp salt

1/2 C butter melted

1 C brown sugar

2 eggs 

1 C semi sweet chocolate chips

What to do:

- Heat oven to 350 F

- Grease 2 small loaf pans or 1 set of mini loaf pan

- With an electric or stand mixer beat butter eggs and sugar in a bowl until light and fluffy. 

- In a separate bowl mix dry ingredients

- Then add in dry ingredients, pumpkin, and bananas

- Mix until all is well incorporated. 

- Mix in Chocolate Chips by hand. 

Pour batter into each loaf pan, don't over fill they will rise a little, or split between two small loaf pans. Bake for 30-40 minutes or until knife comes out clean.  

Recipe adapted by Glossymusings.com

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Momma's Mashed Potatoes

What you need:
8-10 large russet potatoes
1/4-1/3C sour cream
1T milk
8 oz cream cheese
1 stick butter
salt and pepper to taste


What to do:
Wash and peel potatoes, cut into chunks and boil in pot until tender. Once tender, drain in colander and put potatoes in a large bowl. Mash down potatoes with fork, masher tool, or hand mixer. (dont worry about lumps we have plenty of mixing left to do.) Add in half the sour cream, milk, half of the cream cheese, 2-3 TBL of butter and salt and pepper, mix with hand mixer until ingredients are incorporated. Taste; if you feel like it is still a little bland or need more of something add the rest of the ingredients left over little by little to taste. Leave 2TBL butter for the end. Depending on the thickness of the potatoes, may need another couple Tablespoons of milk, be cautious we do not want them runny!

Once they are to your liking put in a greased backing dish, either 9X9 or 9X13 depending on how much you have and how many you are feeding. Top with cubed butter and plain paprika if you have it. Cover and put in the fridge til ready to heat in oven.


The best part is you can make up to 2 days before your dinner, take out a hour before you need to put them in the oven. Put in oven on 365 for 30-40 min. For the majority of cooking, put foil over baking dish. Take off the last 10-15 min. Time may need to be adjusted depending on size of dish and coldness of potatoes.

This recipe is my moms. From our family to yours!

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PIE PIE and more PIE

                        Pecan Pumpkin Pie and  Pumpkin Pie with Chiffon topping

Pecan Pumpkin Pie

Whats needed:

1 pie shell unbaked
1 C pumpkin puree
1/3 C sugar
1 large egg
1/8 tsp cloves
1/4 tsp ginger
1 tsp cinnamon 
1/4 tsp nutmeg
1/2 C light corn syrup
1/2 C honey
1/2 C sugar
1/2 tsp vanilla
2 eggs
3 tbl butter (really soft almost melted)
1 C pecan halves

What to do:

- Combine pumpkin, sugar, egg, spices and mix well. Pour into pie shell 
- Combine corn syrup, honey, sugar, eggs, butter, and vanilla. Mix well and then stir in nuts. Spoon mixture over pumpkin mixture.
-Bake for 50 minutes or until knife inserted comes out clean. Watch the crust it can get dark, cover with foil or crust covers if it darkens way before pie is done. 

Cool on wire rack. 
Recipe is adapted from Libbys 









Pumpkin Pie with Pumpkin Chiffon topping


Needed:
3/4 C sugar
1 tsp cinnamon
1/2 tsp salt
1 tsp ginger 
1/4 tsp cloves
2 eggs
1 15 oz. can pumpkin puree
6 fl oz. evaporated milk
1 deep dish pie shell unbaked


Mousse ( chiffon) topping;

1/2 tbl unflavored gelatin 
1 1/2 tbl cold water
3 egg yolks
1  tsp cinamon
1/2 tsp ginger
1/8 tsp cloves
1 15oz can Pumpkin Puree
3/4 C sugar
1 1/2 cups heavy whipping cream 
1/2 tbl vanilla 


What to do:
- Preheat oven to 425 F
- Mix sugar and spices in a bowl
- In a stand mixer or with hand mixer beat eggs then add in spice mix and pumpkin until well incorporated.
- Gradually add in the milk and mix well
- Pour mixture into pie shell and back for 15 minutes, then reduce heat to 350 F for 45 min or until knife comes out clean. Set on cooling rack and let cool!

- After pie goes in the oven begin making the topping by sprinkling gelatin into the cold water in a small saucepan. Do not turn on the pan, let the gelatin and water set for 1 minute. Add yolks and sugar, turn on the heat and heat ingredients until thermometer reads 160 F. Mix yolk mixture while brining up to temperature. Once the yolk mixture reads 160, place mixture in a bowl and whisk until cool and thick. 
- Add pumpkin and spices, mix well
- Once all ingredients are mixed together, place in fridge for one hour. 
- Beat whipping cream with vanilla until stiff peaks form. 
- Fold in pumpkin yolk mixture until incorporated. Mound whip topping onto cooled pie sprinkle/garnish with a little nutmeg and or cinnamon and refrigerate until ready to serve. 

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Copy Cat CoCo's Harvest Pie

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