Pumpkin Coffee Cake

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.

Tortellini Pasta Salad

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.

Jalapeno Popper Chicken

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.

Pecan Pie Bars

I love fall!  Football, food, and time with family through the holidays makes it one of the best times of the year.  This is a great fall recipe that will get you ready for Thanksgiving!  Thanks to Amy for the recipe!

Pecan Pie Bars

Crust
1/2 pkg pecan sandies cookies, finely crushed (about 2 cups)
6 tbsp melted butter, cooled
1/4 c sugar

Filling
3 eggs
1/2 c white sugar
1/2 c brown sugar
1 c light corn syrup
5 tbsp melted butter
1 tsp vanilla
2 c chopped pecans

Mix crust ingredients and pat firmly into a lined and greased 9x13 baking pan.  Bake crust at 350 degrees for 10-15 minutes until light brown in color.  Mix filling ingredients, except nutes in a large bowl.  Stir in nuts.  Pour over hot crust and bake 30-40 minutes until set.  Let cool completely before cutting.  Store in refrigerator.

Greek Fish with Gremolata

School started back a couple of weeks ago and in all of the craziness, Brent took time to cook dinner for me one night.  It was a delicious fish dish, so I hope you enjoy!

Greek Fish with Gremolata

2 fish filets (snapper, tilapia, whatever you prefer)
zest of 1 lemon
1/2 bunch fresh Italian parsley, chopped
5 cloves garlic, minced
1 c Italian style panko
1 tsp chipotle hot pepper sauce
5 tbsp olive oil
1/4 tsp pepper
1 tsp Greek seasoning
Combine lemon zest, parsley, garlic, panko, pepper sauce, and 2 tbsp olive oil.  Mix well, set aside.  Brush both sides of fish with 1 tbsp olive oil, then sprinkle with pepper and Greek seasoning.  Place a small amount of olive oil in large skillet, cook fish until opaque.  When fish is done, remove from heat and add bread crumb mixture over top of fish in skillet.  Serve with salad.

Creamy Spicy Sausage Pasta

This is a quick easy meal for a busy weeknight.  You can change a few things in the recipe to make it more/less spicy.  I used freshly made pasta from our local farmer's market, but feel free to use whatever pasta you like.

Creamy Spicy Sausage Pasta

1 lb smoked sausage, sliced
1 tbsp olive oil
1/2 large onion, diced
2 cloves minced garlic
1 can (or 2 c) low-sodium chicken broth
1 can RoTel (or I used diced tomatoes w/ jalapenos)
1/2 c heavy cream
8 oz pasta
1/2 tsp salt
1/2 tsp pepper
1/2 c monterey jack cheese
Place olive oil in large skillet; brown sausage, onion, and garlic.  Add broth, tomatoes, cream, pasta, salt, and pepper.  Bring to boil, cover.  Reduce heat and simmer about 15 minutes or until pasta is tender.  Remove from heat and stir in cheese.



Slow Cooker Fiesta Chicken

This is such an easy weeknight meal!  Often when we have busy nights with softball games and Bible studies, this is a good meal to cook all day and enjoy when we can.  You can serve it with tortillas, tortilla chips, or on its own.

Slow Cooker Fiesta Chicken

2 frozen chicken breasts
1 can corn
1 can black beans, drained
1 can Rotel (I use the hot version with habaneros)
1 8oz pkg cream cheese (I usually use Neufchatel cheese to save a few calories)
1 packet dry ranch dressing mix
1/2 cup water
Tostitos Baked Scoops
Fat free sour cream
Place first 6 ingredients in a slow cooker.  Cook on low all day (about 8 hours).  Serve with tortillas or tortilla chips and top with sour cream.