{ Salted Pumpkin Seeds }

We like to make this yummy snack after carving our pumpkins. Soaking the seeds overnight in the salt water really makes the difference. I just adjust the recipe according how many pumpkin seeds we dig out!

Ingredients:
2 cups water
1/2 cup salt
2 cups pumpkin seeds

Directions:
Combine water and salt in saucepan. Cook and stir until salt dissolves; cool. Add pumpkin seeds and soak overnight. Drain thoroughly. Pat seeds dry with paper towel.
Place on cookie sheet. Bake at 300 F until seeds are dry, about 1 hour.

{ Banana Bread }

I love making banana bread in the fall. I know everyone probably has their own recipe, but this recipe is simple and oh so yummy! I just started adding the flax seed and you can't even tell it's in there! Enjoy!

2 C sugar
4 beaten eggs
1 C butter, softened
6 mashed bananas
1/2 C milk
4 C flour
4 T flax mill (optional)
2 tsp baking soda
1 tsp salt

Cream butter and sugar. Add all other ingredients and mix well. Bake at 350 for 50 - 60 minutes, or until a toothpick comes out clean. This makes 2 large loafs and then the rest I usually make into mini muffins for the kids. If you do the mini muffins, bake at 350 for 10 - 12 minutes.

{ Parker House Rolls }

After years (and I'm talking YEARS) of failing in my attempts to make good dinner rolls (yes, there were even tears involved), I got this recipe from my sister-in-law Kricky and have finally found success! I probably make these 3 out of 4 Sundays in the month. I have adjusted the recipe a little bit to incorporate whole wheat, but the original recipe uses just white flour which are really good as well. I usually cut the recipe in half which is perfect for my family (makes 10-12 rolls). The whole recipe calls for one egg, so when cutting it in half, I just beat the egg and then pour in what looks like half.
Enjoy!

4 cups all purpose white flour
2 cups whole wheat flour
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast (1 package = 2 1/2 teaspoons)
1 cup butter (2 sticks) softened
1 large egg

In a large bowl, combine 2 cups white flour, 1/4 cup whole wheat flour, sugar, salt and yeast; add 1/2 cup butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup whole wheat flour or enough to make a thick batter; continue beatin 2 minutes, occasionally scraping bowl. With mixer on lowest speed, stir in enough additional flour (2 cups white, 1/2 cup whole wheat) to make a soft dough.
Using the dough hook on your mixer (or on a lightly floured surface), knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup whole wheat) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (I usually turn my oven on to warm while I am making the dough, then turn it off and let the dough rise in there) until doubled, about 1 1/2 hours. Punch down dough by pushine down the center of dough with fist, then pushin edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
Melt remaining 1/2 cup butter in a bowl. On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4 inch round cutter (or drinking glass), cut dough into circles. Holding dough circle by the edge, dip half into melted butter, fold in half and pinch edges together. Arrange folded dough circles in rows in a cassarole pan, each nearly touching the other. Brush the tops with butter. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
Bake rolls for 15 to 18 minutes until browned, at 350 degrees.

{ FRUIT & VEGGIE SHAKE }

I have started drinking these almost every day to help get all my fruits and veggies in. They are so yummy and my kids even love them!

2 c ice
1 c juice ( I like to use Naked's Mighty Mango )
1 banana
1 pear
1 apple
2 or 3 giant handfuls of spinach

Blend all ingredients in a blender or food processor and enjoy!
* You can really use any combo of fruit that you like . . . as long as you have more fruit than veggies, you can only taste the fruit! Also, if you freeze the banana first, it makes the texture more like a smoothie.

{ SALSA }

This salsa is so yummy! Kasey will eat the entire batch in a week . . .

2 cans diced tomatoes w/ green chillies, drained. ( I use rotel )

1 Green pepper

1 red pepper

1 large onion

1 T white wine vinegar

1 T red wine vinegar

Garlic powder

Chili powder

Cilantro - dried or fresh

Salt

Pepper

Blend everything together in a blender or food processor. If you like it more chunky then add a chopped pepper and onion after you are done blending. I don't measure the spices but just add to your liking!

* When I have fresh tomatoes I use those instead of canned. Probably about 5-6 large tomatoes.

{ CHICKEN AZTECA }

This is a favorite around here. The picture doesn't do it justice . . .

3-4 good size boneless skinless chicken breast
2 C Salsa, divided
2 Cans black beans, drained
1/2 bag frozen corn
2 8ounce packages cream cheese ( I use the low fat kind and it's just as yummy!)
2 tsp. cumin
2 garlic cloves, minced

Combine black beans, corn, 1/2 of the salsa, garlic and cumin in crock pot. Arrange chicken on top and cover with remaining salsa. Cook on low for 4-6 hours. Remove the chicken and shred or cut into pieces. Put back into crock pot and add the cream cheese. I usually cube it first so it melts a little easier. Serve over rice and garnish with shredded cheese!