Pumpkin Swirl Bread

Ingredients
Filling
1 package Cream Cheese (8 oz.)
1/4 cup granulated Sugar
1 whole Large Egg, lightly beaten
Batter
1-3/4 cups All-purpose flour
1-1/2 cups granulated Sugar
1 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Salt
1/4 tsp Ground Nutmeg
1 tsp Pumpkin Pie Spice
1 cup Canned Pumpkin
1/2 cup Butter, melted
1 whole Large Egg, lightly beaten
1/3 cup Water

Preparation Instructions
-Combine cream cheese, sugar, and egg, mixing well until blended; set aside.
-Combine dry ingredients in a large bowl.
-In a separate bowl, combine pumpkin, butter, egg, and water, then add to dry ingredients, mixing just until moistened. Reserve 2 cups of the pumpkin batter for later use.
-Pour remaining batter into greased and floured loaf pans. Pour equal amounts of cream cheese mixture over each loaf, then top with equal amounts of reserved pumpkin batter. Cut through batters with knife several times for swirl effect.
-Bake at 350 for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan.

Notes:
-This bread freezes beautifully. It's easier to cut when frozen or cold.
-You can add nuts or chocolate chips to pumpkin batter if desired. It's extra delicious.
-My cook time ended up being 40-50 min.

Tomato, mozzarella,and fresh basil

I learned about this delightful combination in New York. I have been making different versions of this all summer and I never get tired of it. It tastes so fresh and light. It looks beautiful on a platter too.

Slice homegrown tomatoes.

Slice fresh mozzarella cheese

Top with fresh basil, chopped

Mix olive oil and Shirley J Pizza Pasta seasoning to taste.

Pour oil and seasoning mixture over tomato, mozzarella and serve.

I have also made it with cherry tomatoes and cubed chesse.

Shirly J Lemon Bars

I made lemon bars in about 40 minutes total mixing and baking. They were so easy and fast and turned out delicious!

4 cups Shirley J Universal Cookie Mix

2/3 cups water

Mix together and press dough into prepared 9x13 pan.

Spread 1/2 can of lemon pie filling on top of dough.

Bake @ 350 for 30 minutes or until done.

Sprinkle with powdered sugar, cool and enjoy.

Cheeseburger Paradise Soup

6 Medium Potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 Tbsp chopped seeded jalapeno pepper
3 cups water
2 Tbsp plus 2 tsp beef bouillon granules (I used Shirley J)
2 garlic cloves, minced
1/8 tsp pepper
2 lbs. ground beef
1/2 lb. sliced fresh mushrooms
2 Tbsp butter
5 cups milk, divided
6 Tbsp flour
1 package (16 oz) process cheese (Velveeta), cubed (I used Shirley J to taste...sorry, I don't have any idea how much I put in)

In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.

In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with crumbled bacon.

Notes:
First, I would really pay attention to how much water they said to use because it'll never thicken if you don't. Live and learn.

Second, I used Shirley J for the beef bouillon and the cheese sauce. It was fabulous!

Third, I would really suggest letting it thicken before you add in the cheese. No matter how hungry you are it'll be worth it to wait for just 2 more minutes. :)

Pina Colada Pound Cake

1 box Betty Crocker SuperMoist white cake mix
3 eggs
1 can 14 oz. coconut milk (not cream of coconut)
1/2 cup flaked coconut
1 can 8 oz. crushed pineapple, drained, 3 tablespoons juice reserved
3/4 cup powdered sugar

Heat oven to 325 degrees. Spray bottoms only of 2 (8x4-inch) loaf pans with baking spray with flour.

In large bowl, beat cake mix, eggs, and coconut milk with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in coconut and pineapple. Pour into pans.

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool 50 minutes.

In small bowl, mix powdered sugar and reserved 3 tablespoons pineapple juice. Poke tops of cakes every inch with toothpick. Pour sugar mixture over cakes. Cut each cake into 8 thick slices, using serrated knife.

Wonderful Low-fat Banana Bread

,Dear Angie,

Here is my healthy Banana Bread recipe you asked for... sorry it took me so long!

Enjoy!

Shayla

2 and 1/4 cups flour (I use half white and half wheat flour)
1 and 2/3 cup sugar
1 tsp. salt
1 and 1/4 tsp. baking powder
1 and 1/4 tsp. soda
2/3 cup skim milk
1/2 cup nonfat plain yogurt
2 Tbsp. Vegetable oil (I use olive oil)
2/3 cup egg whites or egg beaters
1 and 1/4 cup mashed ripe bananas
2/3 cup chopped nuts (optional)

Heat oven to 350 degrees. Pam 2 loaf pans. Measure all ingredients into large mixer bowl and blend for 1-2 minutes on low, scraping bowl constantly. Beat 3 min. on high and pour into loaf pans. Bake 50 minutes to 1 hour or until toothpick comes out clean. (Batter is very runny).

Aloha Chicken Salad (Quick and Easy)

I LOVE chicken salad (especially in the summertime). The other day, I decided to make it for the first time. It was so easy and made for a fun cool summer meal that I have eaten all week. Don't be hesitant about the pineapple--I was before I tried it, but I will definitely make this recipe again. Delicious!

INGREDIENTS:
*2 cups diced chicken meat
1/2 cup mayonnaise
1 1/4 cups thinly sliced celery
1/2 tsp. seasoned salt
1 cup crushed pineapple, thoroughly drained
1/2 tsp. parsley flakes
1/4 cup sour cream
1/2 tsp. lemon juice
Dash of pepper
Cashews for garnish

DIRECTIONS:
Toss chicken meat, celery, parsley, and pineapple in large bowl. Combine mayonnaise, sour cream, lemon juice, seasoned salt, and pepper **; fold into chicken mixture. Refrigerate.

*Note: You can use canned meat as well; I bought chicken tenderloins and cut them into small pieces, cooked them, then put them in the freezer--this took longer than cans would, but tasted great)

**The salad wasn't dry, but it could have used a little more dressing mixture, in my opinion. Feel free to make extra and add fold in until it's the right consistency for you.