Foodie Friday - Pumpkin Bread

Pumpkin Bread 

from Kelli A. Wilkins 

“A Taste of Halloween - To celebrate the start of the autumn season, I'm sharing my recipe for pumpkin bread. Enjoy!” 

Ingredients: 

1 ½ cup flour 

½ tsp. salt 

1 cup sugar 

1 tsp. baking soda 

1 cup pumpkin puree 

½ cup vegetable oil 

2 eggs, beaten 

¼ cup water 

1 tsp. cinnamon 

¼ tsp. nutmeg 

¼ tsp. cloves

¼ tsp. allspice 

½ cup chopped walnuts (optional) 

Directions: 

Preheat oven to 350 degrees Fahrenheit.

Sift together flour, salt, sugar, and baking soda. 

In a separate bowl, combine the pumpkin, oil, eggs, water, and spices. 

Pour into the bowl with the dry ingredients and mix until it’s all just combined (don’t over stir!) Add chopped walnuts if you’re using them. Pour into well-buttered 9 x 5 x 3 inch loaf pan. 

Bake 50-60 minutes until done in the middle. (Oven temps and times vary, so check to see if the bread is done early.) 

Gently remove from pan and cool on a rack. 

Options: If you like your pumpkin bread extra spicy, add a little bit more of the allspice, clove, and/or nutmeg. (I do!) Or add a ¼ tsp. of pumpkin pie spice to give it an extra boost. 

Serving suggestions: I like this bread plain, but you can eat it with butter, or transform it into a dessert by adding whipped cream to the top (like icing), or serve it with ice cream. However you eat it, it makes a yummy snack.

© 2023 Kelli A. Wilkins All Rights Reserved 

Kelli A. Wilkins is an award-winning author who has published more than 100 short stories, 20+ romance novels, 7 non-fiction books, and 5 horror ebooks. Her romances span many genres and settings, and she likes to scare readers with her horror stories. Visit her website/blog for a full title list and social media links. www.KelliWilkins.com

What's Cooking Wednesday - Wild Cabbage Rolls

“One of the things I learned to love living in Minnesota was wild rice. Here in New Jersey, it’s mostly available as a blend of brown rice which makes this a great recipe. I’m a fan of making it easy and Minute Rice has these lovely little pre-cooked single serving containers. I always have these in my pantry. Make it easy or go for broke and cook your own rice. Also, you can pick your protein. Ground beef, chicken, or turkey. I’m going to give sausage a whirl.” D.V.

Ingredients:

12 cabbage leaves 

1 cup Wild Rice or blend

1 egg 

½ cup milk 

1 small, diced onion 

8 oz can diced tomato 

1 tbsp. brown sugar 

1 tbsp. lemon juice 

1 tsp. Worcestershire sauce 

Salt and pepper to taste

Directions: 

Boil cabbage leaves for 2 minutes and drain. 

Mix rice, egg, milk, onion, and salt and pepper together. 

Take approximately ¼ cup of this mixture and place it in the center of a leaf. 

Roll it while tucking in the ends. Place in your slow cooker or backing pan. 

Repeat this until all the leaves are filled and tucked in.

Mix the remaining ingredients and pour over the top of the rolls. 

Cook in slow cooker high for 8 hours or bake at 350 for two hours. 

D.V. Stone is an award-winning, multi-genre, traditionally and independently published author. Whether romance or fantasy, her stories are about the importance of family and friends, and about overcoming obstacles while doing it with humor. Her greatest pleasures are spending time outside with family and friends, cooking over the open fire, sipping a glass of wine, and reading. https://www.dvstoneauthor.com/

What's Cooking Wednesday - Quick Custard Cake

Quick Custard Cake 

This is a great no-bake recipe. It’s cool, light, and everyone loves it. Perfect for summer!

Ingredients: 

1 prepared angel food cake (10 inches) 

1 package (3.4 ounces) instant lemon pudding mix 

1 ½ cups cold milk 

1 cup (8 ounces) sour cream 

1 can (21 ounces) cherry pie filling 

Directions: 

Tear the angel food cake into bite-sized pieces. Arrange in a 13 inch x 9 inch x 2 inch pan. In a mixing bowl, combine the pudding mix, milk, and sour cream. Beat until thickened (about 2 minutes). Spread over cake, then spoon pie filling on top. 

Chill until serving time. 

Options: This simple recipe can be modified in a variety of ways. If you want to make it extra “custardy” use a larger packet of pudding mix. Want more fruit? Use a bigger can of pie filling. You can also change up the flavors and substitute vanilla pudding for lemon, or use strawberry or blueberry pie filling instead of cherry. 

Enjoy! Happy Summer, Kelli

© 2023 Kelli A. Wilkins All Rights Reserved Kelli A. Wilkins is an award-winning author who has published more than 100 short stories, 20+ romance novels, 7 non-fiction books, and 5 horror ebooks. Her romances span many genres and settings, and she likes to scare readers with her horror stories. Visit her website/blog for a full title list and social media links. www.KelliWilkins.com

What's Cooking Wednesday - Unconventional Paella

"Have I told you I like cooking over the open fire? This is something I love doing. I think one of the reasons is because it builds the flavors step by step. You can do it on the stove, but if you ever get the chance try it over the flames of a fire or even a grill. During a camping trip, I made huge batches one with shrimp one without because of a guest’s allergy." D.V.

 Unconventional Paella

Ingredients:

2 tablespoons olive oil

3 cloves garlic, crushed
1 medium onion, chopped
1 medium red bell pepper, chopped
2 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
1 pound chorizo sausage or smoked sausage, ½ inch slices
2 cups uncooked short-grain white rice I like Arborio
1 quart of chicken stock
1 can of diced tomatoes
1 pound shrimp, peeled and deveined
½ bunch parsley, chopped
Red pepper flakes are optional. Use to taste.

Directions:
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. 

Stir in garlic, onion, and peppers. Then stir in rice. 

Cook and stir until rice is coated with oil, about 3 minutes. 

I add my chicken and sausage at this point as well. Many recipes have you cook and add the chicken later, but I prefer everyone in the pool. 

Add chicken stock, tomatoes, and parsley. 

Stir until well combined and bring to a boil. 

Reduce heat to medium-low, cover, and simmer for 20 minutes. 

Add shrimp toward the end when your rice is close to done. Shrimp cooks fast, so it only needs a few minutes to turn bright pink, about 2 minutes.

D.V. Stone is an award-winning, multi-genre, traditionally and independently published author. Whether romance or fantasy, her stories are about the importance of family and friends, and about overcoming obstacles while doing it with humor. Her greatest pleasures are spending time outside with family and friends, cooking over the open fire, sipping a glass of wine, and reading. https://www.dvstoneauthor.com/

What's Cooking Wednesday - Pastel Layer Cake

Pastel Layer Cake

"This easy-to-make colorful cake is a refreshing treat!" Kelli A. Wilkins

Ingredients: 

1 package (2 layer size) yellow cake mix 

1 package (4 serving size) Jell-o Lime Flavor Gelatin 

1 package (4 serving size) Jell-o Lemon Flavor Gelatin 

2 tubs (8 oz. each) Cool Whip whipped topping, thawed 

Directions: 

Prepare cake mix according to directions on the box. 

Divide batter into 2 bowls. Add powdered lime gelatin to one bowl, lemon to the other. Stir thoroughly. Pour each batter into separate greased 9-inch round cake pan. (You’ll have 1 lemon and 1 lime.) 

Bake 25-30 minutes at 350 degrees. (Oven times vary, so check cake to make sure it’s not over-done.) 

Cool 15 minutes and remove cakes from pans. Let cakes completely cool on a wire rack. 

Place one cake (lime or lemon, your choice) on a serving plate and spread with ½ tub of whipped topping. Top with other cake layer. Frost cake with remaining whipped topping. 

Store in refrigerator until ready to serve. 

Options: This simple recipe can be modified in a variety of ways. You can change the Jell-o flavors to create your own combinations: orange-pineapple, cherry-black cherry, blue raspberry-raspberry, etc. Or make a cake with one flavor (all orange or all lime). 

If you want a healthier option, substitute homemade whipped cream for the Cool Whip. 

Enjoy! 

© 2023 Kelli A. Wilkins All Rights Reserved

Kelli A. Wilkins is an award-winning author who has published more than 100 short stories, 20+ romance novels, 7 non-fiction books, and 5 horror ebooks. Her romances span many genres and settings, and she likes to scare readers with her horror stories. Visit her website/blog for a full title list and social media links. www.KelliWilkins.com

What's Cooking Wednesday - Grandma Grace’s Gazpacho

Grandma Grace’s Gazpacho 

"Years ago, when my husband’s grandparents were still with us, I made this to take to them. Both like it a lot, but from then on, Grandma Grace always requested it. Perfect for a warm day. And it gets even better the next day.” D.V. 

Ingredients: 

3 red peppers cut into chunks 

2 green peppers cut into chunks 

4 tomatoes cut into chunks 

3 onions cut into chunks 

3 cucumbers cut into chunks 

1 8oz jar green olives drained 

1 8oz jar black olives drained 

½ cup Balsamic vinegar 

1 cup red wine 

1 cup olive oil 

4 small cans V8 juice 

2 tbsp Parsley 

4 tbsp powdered garlic 

Fresh Cilantro chopped to taste 

Hot sauce to taste 

Directions: 

In a large bowl, combine peppers, tomatoes, onions, cucumbers, olives, vinegar, olive oil, and V8. 

 This is where a stick blender comes in handy. If you don’t have one, use a regular blender in batches until you have a course consistency. Blend until smooth. 

Fold in parsley, garlic, cilantro, and hot sauce.

D.V. Stone is an award-winning, multi-genre, traditionally and independently published author. Whether romance or fantasy, her stories are about the importance of family and friends, and about overcoming obstacles while doing it with humor. Her greatest pleasures are spending time outside with family and friends, cooking over the open fire, sipping a glass of wine, and reading. https://www.dvstoneauthor.com/