Luscious Deals

Sharing the daily deals, reviews and giveaways with my readers

RECIPE – CHOCOLATE CHIP PUMPKIN BREAD

CHOCOLATE CHIP PUMPKIN BREAD
4 eggs
2 1/2 c. sugar
1/3 c. water
2 c. canned pumpkin
1 c. chocolate chips
3 1/2 c. flour
2 tbsp. soda
1 1/2 tsp. cinnamon
Beat eggs and sugar together. Add oil, water and pumpkin to egg mixture and mix flour, soda, salt and cinnamon together and add to pumpkin mixture. Stir in as many chocolate chips as you like (6 to 12 ounces). Pour in 2 or 3 greased bread pans and bake at 300 degrees for 1 1/2 hours.

Tried this recipe from Cooks.com and it’s pretty awesome..this is definitely great to
give out to neighbors, your home visiting teachers, etc. for the holidays.

November 21, 2008 Posted by lusciousdeals | Bread Recipes, recipes | Leave a Comment

Recipe – Funeral Potatoes Casserole

I’ve been searching for this recipe for a while and wanted it to be on our Thanksgiving menu
this year..maybe even Christmas too..I found so many different versions on it and wanted to
make it, since it’s been 8 or more years since I last tasted it in Utah..so here it is, thanks to Becky Low..

Funeral Potatoes

Ingredients:

  • 6 cups diced potatoes*
  • 1 can (10 ¾ oz.) cond. cream chicken soup
  • 1/2 soup can milk
  • 1 cup sour cream
  • 1 cup sharp cheddar cheese, grated
  • 1/4 cup grated onion (optional) **
  • salt and pepper to taste
  • 3 tablespoons butter, melted
  • 3/4 cup corn flake crumbs

    Method:
    Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9×13 cake pan.

    Combine soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste. If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well. Spread sauce over potatoes.

    Melt butter and combine with crushed corn flake crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.

    Notes:

    * Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.

    There are probably as many variations in how to make this dish, as there are names for it. Whatever you call it (or how you make it) it is tasty dish, which is often served with ham and green beans. Recipe serves approximately 8.

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    November 21, 2008 Posted by lusciousdeals | Bread Recipes, potato casseroles | Leave a Comment

    Blueberry-Orange Bread..by Betty Crocker.com


    1 1/2 cups Fiber One® cereal
    3/4 cup water
    1 tablespoon grated orange peel
    1/2 cup orange juice
    2 cups Gold Medal® all-purpose flour
    3/4 cup sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    2 tablespoons vegetable oil
    1 egg
    1 cup Cascadian Farm® organic frozen blueberries (unthawed)
    1. Heat oven to 350°F. Grease bottom only of 9×5-inch loaf pan with shortening or baking spray with flour. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
    2. In large bowl, stir together cereal, water, orange peel and orange juice; let stand 10 minutes.
    3. Stir in remaining ingredients except blueberries. Gently stir in blueberries. Spread batter in pan.
    4. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.
    High Altitude (3500-6500 ft): Bake 1 hour 5 minutes to 1 hour 10 minutes.

    November 12, 2008 Posted by lusciousdeals | Betty Crocker, Bread Recipes, Cascadian Farm frozen blueberries | Leave a Comment