I love finding new pumpkin recipes for fall! This is a delicious take on coffee cake that would be great for breakfast or dessert.
Pumpkin Coffee Cake
1 2/3 c flour
1 1/4 c brown sugar, divided
2 tsp baking powder
4 tsp cinnamon, divided
1/4 tsp allspice
1/2 c canned pumpkin
1/3 c milk
1 egg
2 tsp vanilla extract
1/2 c butter, melted
powdered sugar
Preheat oven to 350 degrees. Grease a 8 or 9 in square, glass baking dish with butter. Combine flour, 1/2 c brown sugar, baking powder, 2 tsp cinnamon, and allspice in a bowl. Beat pumpkin puree, milk, egg, and vanilla in another bowl until well blended. Stir into flour mixture until batter is smooth. Spread batter into dish. Stir 3/4 c brown sugar, 2 tsp cinnamon, and melted butter in a small bowl until combined. Pour over cake batter. Bake 20-25 minutes until toothpick comes out clean. Sprinkle with powdered sugar to serve.
A friend of mine gave me this recipe and it is such a good one! It can feed a crowd pretty easily, so it's great for tailgating or parties. It's a little different take on pasta salad.
Tortellini Pasta Salad
1 16oz pkg refrigerated cheese filled tortellini
8 oz pepperoni, quartered
2 green onions, diced
1 small can sliced black olives, drained
1 small jar sliced mushrooms, drained
1 7oz jar artichoke hearts, drained and chopped
8 oz mozzarella cheese, diced
1/3 c olive oil
1 1/2 tbsp balsamic vinegar
1 1/2 tbsp white vinegar
2 tsp Italian seasoning
Cook tortellini according to package directions. Drain and rinse with cold water. Place tortellini, pepperoni, green onion, olives, artichokes, mushrooms, and mozzarella in a large bowl. Whisk together the oil and vinegar and pour over pasta mixture. Toss to coat and refrigerate at least two hours before serving.
We love jalapenos around our house, so when I saw this recipe, I just had to try it! It was a pretty quick, easy dinner for a weeknight.
Jalapeno Popper Chicken
1/2 c panko bread crumbs
2 tsp olive oil
2 tsp taco seasoning
1 egg
2 oz reduced fat cream cheese, softened
1/4 c shredded cheddar cheese
2 jalapenos, minced
2 chicken breasts
salt and pepper
Preheat oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil. In a small skillet, combine panko and oil. Cook over medium heat until panko is golden brown and crispy. Remove to a shallow bowl, stir in taco seasoning. In another shallow bowl, beat the egg. Cut a pocket into the side of each chicken breast, not quite cutting through. Season the chicken lightly with salt and pepper. In a bowl, combine softened cream cheese, cheddar, and minced jalapenos. Stuff each chicken breast with the cream cheese mixture, using toothpicks to secure if needed. Dip the chicken in the egg, then in the panko mixture. Place the chicken on the rack and cook 25-30 minutes.
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