Recipe of The Week: Pumpkin Bread

Pumpkin Bread

Ingredients:

• 3-1/2 cups all-purpose flour
• 3 cups sugar
• 2 teaspoons baking soda
• 1-1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 can (15 oz.) canned pumpkin
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 1-2/3 cup (10-oz. pkg.) REESE'S Peanut Butter Chips
• 1 cup chopped nuts
• 1 cup raisins(optional)

Directions:
1. Heat oven to 350°F. Grease and flour three 8-1/2x4-1/2x2-1/2-inch loaf pans.

2. Stir together flour, sugar, baking soda, salt and cinnamon; set aside. Stir together pumpkin, oil, water and eggs in large bowl; gradually add dry ingredients, stirring until well blended. Stir in peanut butter chips, nuts and raisins, if desired. Pour evenly into prepared pans.

3. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans to wire racks. Cool completely. 3 loaves.

Source: Pumpkin Bread

Recipe of the Week: Pie

Another Hershey classic. YUM!

Chocolate Pie with Chocolate Petal Crust

Ingredients:

• CHOCOLATE PETAL CRUST(recipe follows)
• 1-1/3 cups (8 oz.) HERSHEY'S MINI KISSES Brand Milk Chocolates
• 1/3 cup milk
• 1-1/2 cups miniature marshmallows
• 1 cup (1/2 pt.)cold whipping cream
• Sweetened whipped cream
• Additional HERSHEY'S MINI KISSES Brand Milk Chocolates

Directions:
1. Prepare CHOCOLATE PETAL CRUST.

2. Microwave chocolate pieces with milk in large microwave-safe bowl at HIGH (100%) 1 minute; stir until well blended. Stir in marshmallows. Microwave 30 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating until marshmallows are melted. Cool to room temperature.

3. Beat whipping cream in medium bowl until stiff; carefully fold into chocolate mixture. Spoon into prepared crust. Refrigerate until firm, about 4 hours. Garnish with sweetened whipped cream and chocolate pieces. Cover; refrigerate leftover pie. 8 servings.

CHOCOLATE PETAL CRUST
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt

1. Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir together flour, cocoa, baking soda and salt; beat into butter mixture. Shape soft dough into two rolls, about 7-1/2 inches long. Wrap each roll in wax paper or plastic wrap; refrigerate several hours or overnight.

2. Heat oven to 375°F. Grease 9-inch pie plate.

3. Cut one roll into 1/8-inch-thick slices; edges touching, on bottom and up side of prepared pie plate. (Spaces between slices of dough in crust fill in during baking.)

4. Bake 8 to 10 minutes. Cool completely. Enough dough for 2 crusts.

NOTE: Remaining roll of dough may be frozen up to 6 weeks for later use.

Source: Chocolate Petal-Crust Pie

Interesting....

The blogs on my blog list are profusely interesting and I've included links to some of them below. Check 'em out:

Puppy Fellowship - A great place for animal lovers to convene and share interests.

You Can Cook - A delicious blog that instructs readers on how to cook exotic dishes such as Japanese Curry.

Heroes - A blog on the hit tv show, Heroes. I'll admit I haven't seen it yet but am inspired to.

Rubber Ducky - History, facts and uses about the Rubber Ducky. Trés unique.

Apple Transplants - This blog brings up an interesting idea that focuses on the rise of Macs in colleges and households. Very informative.

Indulging in creativity

Share some interesting chocolates--like these chocolate hamburgers!

Or chocolate pizza!











Or tuxedo strawberries!

City Poll

Leave a comment in this post if you feel that another city is more representative of the world and it's not on the choice of answers. For example, Washington D.C.

Keep in mind, try to answer based which city logically represents the world and not your favorite city.

Thanks!