Pumpkin Cake Squares

 

1 package yellow cake mix (reserve 1 cup)
Add : ½ cup melted butterand 1 egg
Mix together with cake mix. Spread on bottom of 9x13-inch baking dish. Set aside.

Filling:
1 (13 oz) can pumpkin
1/2 cup sugar
1/2 teaspoon salt
1 1/2teaspoons cinnamon
2 eggs, beaten
2/3 cup canned milk
3/4 teaspoon nutmeg

Mix together; pour over cake mix mixture.

Topping:
1 cup reserved cake mix
1/2 teaspoon cinnamon
1/4 cup sugar
2 Tbsp unmelted butter

Mix with fork or pastry blender. Crumble over top. Bake at 350 degrees for 50 minutes. Cake is done when knife is inserted in middle and it comes out clean.

Russian Chicken

 

4 chicken breasts
1/2 container Russian Dressing
1/2 jar apricot preserves
1 package Lipton onion soup mix

Place all ingredients in crockpot on High for 4 hours or Low for 6-8 hours. Shred Chicken and let it sit for 5 minutes to absorb juice. Serve over rice or salad. Use entire container of dressing and preserves for more liquid.

Potato Cheese Soup

 

4 cups diced potatoes
1 onion minced
2 quarts water
6 chicken bouillon cubes

Mix the above ingredients and bring them to a boil. Cover and simmer for 30 minutes.

¾ cup margarine
1 cup flour
2 cups milk

In a saucepan melt the margarine. Add the flour to make a thick roux. Slowly add the milk. Mix this in with potato mixture and cook until it is thick. Remove from heat and add 4 cups grated cheddar cheese. Stir gently until the cheese is melted. Serve garnished with grated cheese, chopped green onions, and bacon bits.

Turkey Casserole

Put 2 cups (or any leftover) cooked rice on bottom of 9x13-inch casserole. Top with cubed leftover turkey or chicken; as much as desired. Mix 1 can cream of chicken soup and leftover turkey gravy (or chicken soup mixed with 1/2-1 cup milk). Pour over rice and turkey. Top with leftover stuffing or 1 box of cooked Stove Top. Bake in 350 degree oven until hot and bubbly.

Vegetable Soup

 

Roast meat (leftover from a previous meal cut up into pieces, I used 1/2-1cup)
2 cups water
2 beef bouillon cubes or 2 Tbsp bouillon
2 carrots peeled and sliced
4 potatoes peeled and cubed
2 celery stalks sliced
1 onion chopped
1 can diced tomatoes with oregano, onion and garlic
1 pkg frozen peas
fresh parsley
Put all ingredients except for peas and parsley in crockpot. Cook on high for 4 hours or low for 6-8 or until vegetables are tender. Cut up parsley and add with frozen peas a few minutes before serving-it's a great way to cool down the soup for small children.

Cobb Salad Panini

 

1 head romaine lettuce
2 tomatoes
1 avocado
1/2 pound turkey breast
8 slices bacon, cooked
1/2 pound feta cheese
4 hard cooked eggs, shelled and sliced
1 tablespoon chopped parsley leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
4 ciabatta rolls or a baguette

Chop the lettuce, tomatoes, avocado, turkey, bacon, cheese, and eggs into 1/2-inch pieces and put them into a large bowl. Add the parsley, lemon juice, 3 tablespoons olive oil, and season with salt and pepper; mix well to coat all the ingredients. Slice the rolls horizontally. Drizzle a small amount of olive oil on each of the cut sides. On the 4 bottoms place about 1/2 cup of the chopped salad and spread it out evenly. Put the tops on and gently press each sandwich to flatten it slightly; drizzle lightly with olive oil. Warm in oven at 350 for about 5 minutes. Serve immediately.

Old Fashioned Sugar Cookies

6 cups flour
2 teaspoons baking powder
¾ teaspoon salt
1¾ cups sugar
2 cups shortening
¼ cup water
1 teaspoon soda
2 eggs
½ cup milk
2 teaspoons vanilla

Preheat oven to 400 degrees. Mix flour, baking powder, salt, and sugar together in large bowl. Cut in shortening. Add soda to water, stir. Add to mixture. Stir eggs and vanilla into milk. Add to flour mixture. Mold with hands until soft dough is workable. Roll out on floured board and cut into desired shaped. (Recipe can easily be cut in half) Bake 7-10 minutes or until light brown.

Cranberry Pecan Cookies

16 ½ oz. Sugar Cookie Dough
1 cup chopped pecans
2/3 cup vanilla or white chips
2/3 cup dried cranberries
1 tsp. vanilla extract

In large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheet. Bake at 350 fro 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks. Store in airtight container.

White Bean and Chicken Soup

1 Tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
2 chicken breasts, cooked and chopped
1 (16 oz) pkg frozen white corn
2 (15 oz) cans Great Northern beans, undrained
1 (7 oz) can diced green chilies
½ tsp cumin
½ tsp oregano
3 cups chicken broth
2 Tbsp lime juice

In a large pot saute onion and garlic in olive oil. Add remaining ingredients. Stir until blended. Bring to a boil, then turn heat to low and simmer for 20-30 minutes. Serve with grated cheese, plain yogurt, salsa, green onion or tortilla chips.

Beef Enchiladas

Sauce:
1 (8-oz) can tomato sauce
6½ teaspoons flour
1½ teaspoons onion flakes
1 teaspoon salt
½ teaspoon chili powder
¼ teaspoon baking powder
¼ teaspoon garlic powder
1/8 teaspoon pepper
½ teaspoon paprika
1½ cups water

Combine ingredients in saucepan. Bring to a boil and simmer 10 minutes.

Pour a little of the prepared sauce in bottom of 9x13-inch pan. Warm 12 corn tortilla shells in microwave until soft. On each tortilla shell put a little sauce, refried beans, ground beef, and cheese. Roll up and place in pan. When pan is full of rolled shells, top with remaining sauce and grated cheese. Bake 350 degrees for 25-30 minutes or until cheese is melted and sauce is bubbly.

Spanish Rice

2 Tbsp vegetable oil
1 cup uncooked rice
1 medium onion, chopped (½ cup)
2 ½ cups water
1 ½ tsp salt
¾ tsp chili powder
1/8 tsp garlic powder
1 small green bell pepper, chopped (½ cup)
1 can (8 oz) tomato sauce

Heat oil in skillet over medium heat. Cook rice and onion in oil about 4 minutes, stirring frequently, until rice is golden brown and onion is tender.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.

Pumpkin Soup

 

6 cups chicken bouillon
1 ½ tsp salt
4 cups pumpkin puree
1 tsp fresh chopped parsley
1 cup chopped onion
1/4-1/2 tsp thyme
1 tsp garlic or 1 clove garlic minced
5 whole black peppercorns or pepper to taste

Simmer. Heat for 30 minutes uncovered. Puree in blender 1 cup at a time. Put in pot. Bring to boil and simmer for 30 minutes. Stir in ½ cup whipping cream.

Sweet potato fries

From sarahcucinabella.com

1 – 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cinnamon

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
Peel the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.

Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.

We did strips and chips. The strip got crunchier on the outside than the chips and I cooked them a little longer than 30 minutes so they were crunchy to my liking.

Waffles

2 eggs
1 cup wheat flour
1 cup white flour
1/2 cup oil
1 3/4 cup milk
1 tbsp brown or granulated sugar
4 tsp baking powder
1/4 tsp salt

Heat waffle iron. Beat eggs with hand beater until fluffy. Beat in remaining ingredients until smooth. Bake on waffle iron.

Best Ever Minestrone Soup

1 (28 oz) can diced tomatoes or 1 (14 oz) can tomatoes and 1 (14 oz) can tomatoes with green chilies to add a little spice
1 pound ground beef
1 onion, chopped
1 quart water + 1 cup water
2 large carrots, peeled and sliced
2 (8 oz) cans tomato sauce
3 beef bouillon cubes
1 tablespoon dried parsley
1 teaspoon dried oregano leaves ¼ teaspoon pepper
½ teaspoon garlic salt
1 (15 oz) can garbonzo beans, drained
1 (16 oz) bag frozen green beans
1 (15 oz) can kidney beans, drained
1½ cups mostaccioli macaroni, cooked

In large crockpot combine all ingredients except the macaroni. Cook on low for 8 hours. Just before serving add the cooked macaroni and heat through. Garnish with Parmesan cheese. Makes 10-12 servings

Apple Wheat Muffins

1 cup whole wheat flour
3/4 cup wheat bran
1/2 cup sugar
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 egg
1/2 cup reduced-fat vanilla yogurt
1/2 cup applesauce
1/4 cup canola oil
1/2 cup grated apple
1/2 cup raisins
1 tsp orange peel

In bowl, combine first 6 ingredients. In another bowl, whisk egg, yogurt, applesauce and oil. Stir into dry ingredients until just moistened. Fold in the apple, raisins and orange peel.

Fill greased muffin cups 3/4 full with batter. Bake at 400 for 18 minutes or until toothpick comes out clean. Cool for 5 mintues before removing from pan to wire rack.

Chicken Casserole

1 package Rice-A-Roni made according to box- add onion and celery during last 10 minutes of cooking.

Add:
1 cup mayonnaise
1 can cream of mushroom soup
1 cup chopped celery
2 cups diced turkey or chicken
¼ cup chopped onion
slivered almonds (optional)

Mix together and spread in a 9x13-inch pan. Sprinkle with grated cheese. Bake 375 degrees for 25-30 minutes.

Cinnamon Rolls

2 cups scalded milk
Add: ½ cup sugar and 2 teaspoons salt. Mix well.
Add: 1 cup mashed potatoes and ½ cup shortening. Mix well.
Add: 3½ cups flour, 2 tablespoons yeast dissolved in ½ cup warm water and 2 beaten eggs.
Add: 3½ cups flour (7 total). Mix for 10 minutes. Rise until double in size.

Roll out ½-inch thick. Brush with butter. Sprinkle with brown sugar and cinnamon. Roll up and cut with dental floss. Place on greased cookie sheet. Rise until quite light. Bake 375 degrees for
15 minutes. Frost when cool if desired.

Pulled chicken sandwiches

1 lb boneless skinless chicken thighs
1/2 onion chopped
1/2 cup BBQ sauce
1Tbsp brown sugar
4 of desired rolls

Clean chicken and put in crockpot. Put in onions, BBQ sauce and brown sugar. Stir up. Cook on Low for 4-6 hours. Use 2 forks or spatulas to shred chicken. Let sit for 10-15 minutes or until BBQ sauce has thickened.

This was delicious!!

Neiman Marcus Knockoffs

Combine 1 lb butter(must use real butter) with 2 cups sugar and 2 cups brown sugar. Mix until fluffy.
Add 4 eggs
2 tsp vanilla
4 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt and mix until blended

Blend 5 cups rolled oats in blender with 1 cup semisweet chocolate chips until powder

Add the oats and chocolate chip powder
Add 3 cups semisweet chocolate chips
Bake at 375 for 10 min.

Honey Whole Wheat Bread

3 cups whole wheat flour
2 tablespoons yeast
1/3 cup honey
¼ cup shortening
1 tablespoon salt
3-4 cups white flour
2¼ cups very warm water (120-130 degrees)

Mix whole wheat flour, honey, shortening, salt, and yeast in 4 quart bowl. Add warm water. Beat on low speed, scraping bowl frequently, 1 minute. Stir in enough white flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic about 10 minutes. Place in greased 2 ½ quart bowl, turn greased side up. Cover and let rise in warm place until double 40-60 minutes. Punch down, divide dough in half. Put in pans. Let rise. Bake 350 degrees for 25-30 minutes.
(70 calories/slice)

Monti's Roman Bread

1Tbsp yeast
1 1/2 cups lukewarm water
4 cups flour
1 Tbsp sugar
1/2 cup finely chopped onion
2 tsp salt
dried rosemary
oil and salt as needed
Combine sugar, yeast and lukewarm water to dissolve. Add flour, salt, and onion. Knead until smooth. Place dough in an oiled bowl and let rise until doubled in size. Punch down. Flatten out dough on oiled cookie sheet to about 1 inch thick. Oil the top of the dough. Let rise until doubled in size. Sprinkle with salt and dried rosemary. Bake at 400 for 20-25 minutes. Serve hot. Great cut in half and used for a sandwich. Serves 6-8.

Apple-Pear Crumble Pie

3/4 cup crushed NILLA Wafers (about 24 wafers)
1/4 cup (1/2 stick) butter, melted
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.) or make Single Pie Crust
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 large baking apples, peeled, sliced
1 large fresh pear, peeled, sliced
1/3 cup granulated sugar
1/4 cup flour
1/2 tsp. ground cinnamon
1-1/4 cups thawed COOL WHIP Whipped Topping or ice cream

PREHEAT oven to 375ºF. Mix wafer crumbs, brown sugar and butter until well blended; set aside. PLACE pie crust in greased 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture. BAKE 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping or ice cream. Store any leftover pie in refrigerator.

Peach Cobbler

Cobbler Topping

1 cup margarine or butter 2 cups sugar
2 eggs 2 teaspoons vanilla
2 cups flour dash of salt

Cream butter and sugar. Add the rest of the ingredients one at a time.

Place fruit in pie pan (You can use any fruit—canned or fresh—or pie filling for this recipe) and top with topping. Bake 400 degrees for 10 minutes then 350 degrees for 35 more minutes.

Fajita Burritos

1 can goya bean soup or a can of beans

1/2 cup rice- cooked

1 green pepper

1 onion

1/2 cup corn

1/2 cup cheese

6 tortilla shells

1 avacado- mashed

1 tomato

lettuce

sour cream

Salsa

Cut up green pepper and onion into strips. Cook in oil or butter until tender. Preheat oven to 350. Lay out tortillas. Put rice, beans, pepper and onion mixture, corn and cheese on and roll it up. Cook for 20-30 minutes or until golden brown. Serve with lettuce, avacado, sour cream and salsa.

Vegetable Stir-Fry

1 cup chicken broth

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tablespoon vegetable oil

4 cups cut-up vegetables (ideas: broccoli, caulifour, carrots, celery, onion, green beans, peas)

2 teaspoons fresh ginger or 1/8 tsp ground ginger

1 clove garlic, minced

Toasted sesame seeds- optional

Stir broth, cornstarch nd soy sauce in a small bowl until smooth.

Heat oil in a 10 inch skillet over meium-high heat. Add the vegetables, ginger and garlic and stir-fry until they are tender crisp.

Add the broth to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with sesame seeds if desired.

Serve over cooked rice.

Lion House Banana Bread

½ cup margarine
1 cup sugar
2 eggs
1 cup mashed bananas
¼ cup milk
1 teaspoon lemon juice
½ teaspoon soda
2 cups flour
1½ teaspoon baking powder
¼ teaspoon salt

Chocolate chips or nuts can be added to your liking

Cream margarine and sugar. Add eggs and beat. Add bananas, milk, and lemon juice. Sift in dry ingredients and add. Bake in well greased 8x4x3-inch loaf pan for 1 hour at 350 degrees.
Makes 1 loaf.

Ham and Mushroom Quesedillas

1 cup chopped ham
2 tablespoons canned chopped green chilies
1 (8 oz) package sliced mushrooms
4 (8-inch) flour tortillas
1 cup shredded reduced fat cheddar cheese

Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add ham, green chilies, and mushrooms; sauté 5 minutes. Remove from pan. Wipe clean.
Place 1 tortilla in pan. Sprinkle 2 tablespoons cheese over half of tortilla; arrange ½ cup ham mixture over cheese. Sprinkle with 2 tablespoons cheese; fold in half. Cook 1 minute on each side or until cheese melts. Repeat procedure with remaining tortillas, cheese, and ham mixture.
Makes 4 servings. Serve quesadillas with salsa, sour cream or guacamole.

Cookie Salad

2 Small packages instant vanilla pudding
2 cups buttermilk
12 oz. whipped topping
20 oz. can pineapple chunks, drained
2 (10 oz.) can peach chunks, drained
1/2 Package fudge striped cookies, crushed
1 large banana
Mix together pudding and buttermilk.
Fold in whipped topping.
Add pineapple chunks and peaches. Refrigerate.
Add crushed cookies and sliced banana just before serving.
Serve as a salad or dessert.

(You can also use grapes or whatever other fruit you want to add in)

Italian sandwiches

1 lb. round steak cut in strips, 1/4” wide, 2-3 inches long or
4-5 boneless, skinless chicken breasts cut the same way
1 onion sliced into rings
1 green pepper sliced
8-12 mushrooms, sliced

Brown meat in a little oil. Add green pepper and onion. Cook a little and then add mushrooms. Season to taste. Add chopped tomatoes and top with mozzarella cheese. When cheese is melted served on hoagie rolls or pocketless pita shells.

Jerk-Spiced Shrimp

1 tablespoon sugar
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper- I did not use
1/4 teaspoon ground thyme
1/8 teaspoon ground allspice
2 tablespoons olive oil
1 1/2 pounds peeled and deveined large shrimp
Cooking spray
Preparation
1. Prepare grill to medium-high heat.
2. Combine first 7 ingredients. Combine oil and shrimp in a large bowl; toss well to coat. Sprinkle spice mixture over shrimp; toss to coat. Thread shrimp evenly onto 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until done, turning once.

French Breakfast muffins

1/3 cup shortening
½ cup sugar
1 egg
1½ cups flour
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
½ cup milk

Heat oven to 350 degrees. Grease 12 muffin cups. Mix thoroughly shortening, sugar, and egg. Stir in flour, baking powder, salt, and nutmeg alternately with milk. Fill muffin cups 2/3 full. Bake 15-20 minutes. Mix ½ cup sugar and 1 teaspoon cinnamon. Immediately after baking, roll puffs in melted butter, then in cinnamon-sugar mixture. Serve hot.

Baking Powder biscuits

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk

Heat oven to 450. Combine dry ingredients. Cut in shortening. Stir in milk. Roll 1/2 in thick and cut. Place on ungreased baking sheet. Bake 10-12 minutes.

squash, zucchini and tomato bake

1 squash
1 zucchini
1 tomato
1/4 cup onion- red or white
1/2 cup cheese

Slice squash and zucchini and chop onion and tomato. Put in a casserole dish. Cover with plastic wrap poke with a fork and microwave for 10-15 minutes or until tender. You can also bake it in the oven at 350 for 30 minutes or until tender. Cover with cheese and let melt.

Chocolate Frosting

2 2/3 cups powdered sugar
1 cup soft butter
6 tablespoons cocoa
¾ teaspoon vanilla
2 tablespoons milk

In small mixer bowl, blend sugar, butter and chocolate and vanilla on low speed. Gradually add milk; beat until smooth and fluffy. (Enough for two 9-inch or three 8-inch layer cakes.)

Creamy chicken noodle casserole

8 oz pasta
2 cans cream of mushroom soup
1 1/2 cups milk
1/2 tsp garlic salt
5 Tbsp butter
1 cup shredded cheese
1/2 cup parmesean cheese
4 chicken breasts cooked and diced- i used 2 cans chicken

Cook noodles. Place in a 9X13 pan. In saucepan combine butter, soup, milk, and garlic salt. Bring to a boil. Over noodles put chicken and cheese. Pour sauce over all. Sprinkle with Parmesean cheese. Cover and bake for 30-40 minutes.

Three Bean Casserole

Lightly fry and drain:
½ pound bacon, cut small
½ pound ground beef
½ cup onion, chopped

Add:
1 can drained kidney beans
1 can drained lima beans
1 can pork and beans
1 cup brown sugar
½ cup ketchup
1 teaspoon salt

Stir together and pour into casserole dish. Bake at 375 degrees for 45 minutes or place in crock pot on low for 6-8 hours. This freezes great.

Chicken Enchiladas

3 cooked chicken breasts, diced

4 cups cheese
10 flour tortilla shells

Mix together:
1 pint sour cream

1 can cream of mushroom soup
1 can cream of chicken soup

2 (4 oz) cans green chilies
1 sautéed onion

Put a small amount of mixture, chicken and cheese on each tortilla shell and roll up. Place in 9x13-inch casserole dish. Pour remaining sauce over enchiladas and put remaining cheese on top. Bake 375 degrees for 30-40 minutes.

Cheesecake

1-3/4 cups HONEY MAID Graham Cracker Crumbs
1/3 cup margarine or butter, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) Cream Cheese, softened
1 cup Sour Cream
2 tsp. vanilla
3 eggs

Set out ingredients so they are at room temperature before making cheesecake.

PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.

BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.

BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with topping just before serving. Store leftover cheesecake in refrigerator.

Pizza

Pizza crust:
3¾ cups flour
1 tablespoon quick rise yeast
1 teaspoon salt
1 tablespoon vegetable oil
1 cup lukewarm water
½ teaspoon sugar

Combine flour, yeast, salt, and sugar in mixing bowl. Add vegetable oil and water. Mix together. Knead well. Add flour and/or water as needed for good consistency. Cover. Let rise until double in volume, punch down. Roll out for pizza

Add sauce, favorite toppings and cheese. Cook at 375 for 20-25 minutes or until crust is browned.

Zucchini Bread

3 cups wheat flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg
1 cup sugar
1/2 c honey
1/4 c applesauce
1/4 c coconut oil
2 eggs
1/2 tsp grated lemon peel
2 cups grated zucchini
1 cup walnuts (optional)

mix dry ingredients well. Add remaining ingredients.  Pour into 1 greased  regular and 1 mini oaf pans. Bake 325 degrees for 60-70 minutes. Mini loaf takes 40-45 minutes.