Microwave Frittata

This was so easy, fast and yummy! We will definitely have this again! :0)

Ingredients

1 tablespoon butter or margarine
1 cup cubed fully cooked ham or bacon
1/2 cup chopped onion
1/4 cup chopped green pepper (I didn't have any and it was fine)
4 egg, beaten (I used 6)
A large handful of grated cheddar cheese
2 small tomatoes diced
salt and pepper to taste

Directions

Place butter in a microwave-safe 9-in. pie plate. Cover with waxed paper; microwave on high for 30-40 seconds or until melted. Add ham/bacon, onion and green pepper. Cover and cook on high for 2 minutes. Stir in eggs, other ingredients, salt and pepper. Cover and cook on high for 1-1/2 to 4-1/2 minutes or until a knife inserted near the center comes out clean. Let stand for 3 minutes or until completely set. Cut into wedges.

Pumpkin Pancakes

 Ingredients

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

Directions

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Butternut Squash and Apple Soup

I haven't tried this recipe yet, but my sister shared it with me and since I have a ton of squash right now, I might just try this recipe very soon! :0) Yummy!

Ingredients

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Directions

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Pumpkin Mousse Trifle

I first saw this recipe on Rachel Ray and ABSOLUTELY love it!!! It makes the best dessert and I've only heard great things in response! It's super easy and if you love pumpkin pie, you'll love this.

(I posted this one for you Missy! ;-) Love ya!)

INGREDIENTS

1 can sweetened condensed milk (14 ounces)
1 can pumpkin puree (15 ounces)(not pumpkin pie mix)
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground clove
1 teaspoon ground ginger
1 package instant vanilla pudding mix (5.1-ounces)
3 cups heavy cream
1 box Ginger Snaps (12 ounces)

PREPARATION
In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a good splash of water (about 1/4 cup). Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes. Set aside.

In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain.

To assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like. I use a trifle serving bowl. Cover the pudding with plastic wrap and refrigerate for at least 2 and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture).

Top with some ground cinnamon or more whipped cream if you like, and serve cold.

Amish White Bread

Made by Mom & Dawn... easy and yummy!!

Ingredients

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

Directions

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes.