Thursday, October 3, 2013

Recipe: Peggy's Green Bean Salad

I consider myself lucky because I pretty much hit the mother in law jackpot when I married DH.

She loves to cook and prepare meals, and she probably loves it more than I do!
This recipe is one of my favorite salads that she makes and I finally made it myself for the first time last week.



-1/4 cup oil
-1/3 cup vinegar
-1/2 cup sugar (I used sugar in the raw)

-1 can green beans, french style (15 oz)
-1 green bell pepper, chopped (optional)
-1 tsp salt
-1 can white corn, 15 oz
-1 small jar pimentos, diced
-1 onion, chopped
-1 can English peas
-optional: 1 can black beans, 15 oz


-Boil oil, vinegar, and sugar until sugar is no longer granulated
-Mix with remaining ingredients
-Chill in refrigerator for 2-3 hours or until chilled
-Serve chilled

*This is the recipe that I was given from a local cookbook. If it is the same or similar to someone else's on the internets, I apologize, and please let me know.

Wednesday, October 2, 2013

Recipe: Pumpkin Bread

Apparently, I love pumpkins.

See the evidence here, here, here, here, and here.

I have already posted a couple of pumpkin bread recipes, but I have this issue where I don't really use the same recipe more than once. This is mainly because I try to use what I have in my kitchen and not have to go to the store every time.

I based this recipe on the one found here.

**This makes TWO LOAVES

-1 can pumpkin puree, 15 oz
-3 whole eggs
-1/2 cup unsweeteened applesauce
-1/2 cup extra virgin olive oil
-2/3 cup water
-2 teaspoon vanilla extract
-1/2 cup sugar in the raw*
-3/4 cup white sugar*
-3/4 cup brown sugar*
-2 cups whole wheat flour
-1 1/2 cups all purpose flour
-2 tsp baking soda
-1 tsp salt
-1 Tbsp ground cinnamon
-1 Tbsp ground nutmeg
-2 tsp ground ginger


Preheat oven to 350F.

Mix all wet ingredients in a large mixing bowl until well blended (either in a mixer, with a handle held mixer, or a fork).

In a separate large mixing bowl, mix all dry ingredients together until blended well.

Slowly add the dry ingredients to the wet ingredients, mixing well.

Pour the batter into two greased bread pans.

Bake 60-70 minutes, until a knife or toothpick comes out clean from the center.

*I love sugar in the raw, but I ran out, hence the use of 3 different sugars. Use your favorite, but I would definitely incorporate brown sugar for a better flavor.