Perfect Pumpkin Bread

Nothing says October like Pumpkin flavored treats…from pumpkin lattes to pumpkin pie.  When combined with spices like cinnamon and cloves, pumpkin also makes delicious muffins and bread.  This recipe for “Mom-mom’s Pumpkin Bread” is by far the best we’ve ever tried so the least we can do is share!

Mom-mom’s Pumpkin BreadPerfect Pumpkin Bread


2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 lb can Libby’s pumpkin
 2/3 cup water
3 1/3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1 tsp cloves
2/3 cup chopped walnuts

Preheat oven to 350 degrees
Grease two loaf pans
Cream shortening and sugar
Add eggs, pumpkin and water
Combine dry ingredients
Blend wet and dry ingredients together
Add walnuts
Bake approx 50 minutes until cooked through in center

Easiest Ever Chili Cheese Dip

Just in time for Football season, here’s a fan favorite that can be thrown together in minutes if friends drop by to watch the game.  Good thing it’s so easy – it’s been known to disappear as fast as you can make it.


Chili Cheese Dip


1 8 oz bar of cream cheeseChili Cheese Dip
1 can Hormel® Chili with Beans
1 cup shredded cheese (Mexican or cheddar)
Tortilla chips



Spread 1 bar of cream cheese in a round pie plate.

Cover with  1 can of chili with beans and 1 cup shredded cheese.

Microwave 5 minutes or until cheese is melted.

Serve with chips





PBJ in a Whole New Way

As summer comes to an end, Mullica Hill moms are bracing themselves for the return to school…lunches!

Does your son or daughter love eating PBJ?

Every. Single. Day?

You may pride yourself on making one of these sandwiches in 30 seconds flat with, your eyes closed, but moms and kids alike need a break from the monotony.  Why not mix it up with one of these new twists on the old standby?  Pictures are self-explanatory so no recipes included… C’mon, you guys are pros, right?

PBJ Sushi

PBJ Sushi


PBJ on Graham Crackers

PBJ on Graham Crackers

PBJ Hot Dog

PBJ Hot Dog

PBJ Kabob

PBJ Kabob



Chicken Saltimbocca

Chcken SaltimboccaNot sure what to have for dinner? Try this recipe for Chicken Saltimbocca. Assembly is easy. And, with the inclusion of prosciutto, spinach and parmesan cheese atop each cutlet, it is sure to turn your ordinary sautéed chicken breast into a real winner of a dinner!

Chicken Saltimbocca


6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

 Cooking Directions

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Recipe courtesy of Giada De Laurentiis

Baking for Kids: Blueberry Muffins

This kid-friendly recipe for Blueberry muffins is the perfect activity for a summer day –  especially after picking your own blueberries at one of our local farms.

Kids 7 and up can handle this easy recipe on their own, with a little supervision (and of course someone to put them in and out of the oven.)  It’s also a great way to practice those fractions over summer break!

Kid-Friendly Blueberry Muffins

IngredientsKids Bakibng Blueberry Muffins

  • 2 cups fresh blueberries
  • 3 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 4 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, melted
  • 1 1/4 cups milk
  • 2 large eggs, lightly beaten


1. Preheat oven to 400 degrees,  Grease or line twelve muffin cups.

2. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.

3. In a medium bowl, whisk together the melted butter, milk and egg.

4. Combine the butter mixture and dry ingredients and mix lightly until moistened.  Fold in the blueberries.

5. Spoon mixture evenly into the muffin cups.  Bake 25 minutes. Place on wire racks to cool.


Honey Mustard Mozzarella Chicken

Jazz up your chicken breast with this recipe for Honey Mustard Mozzarella Chicken. It is the perfect combination of salty and sweet all rolled into one easy-bake oven dish! Pair with a side salad, sautéed asparagus and your favorite wine for a week-night meal you’ll want again and again.


Honey Mustard Mozzarella Chicken


4 skinless, boneless chicken breasteasy-honey-mustard-chicken
¾ cup honey
½ cup prepared mustard
Lemon pepper to taste
4 slices of bacon, cut in half
1 cup shredded mozzarella cheese  


Cooking Directions

  1. Preheat oven to 375 degrees F (190 degrees C).


  1. Place the chicken breast halves in a baking dish, and drizzle with honey and mustard. Sprinkle with lemon pepper.


  1. Bake chicken for 25 minutes in the preheated oven. Top each breast half with two bacon-slice halves, and sprinkle evenly with cheese. Continue baking for 10 minutes, or until chicken juices run clear, bacon is crisp and the cheese is bubbly.


Editor’s Note: Recipe courtesy of


Stuffed Steak Roll Ups

stuffed steak rollupsBeef – it’s what’s for dinner. Spruce it up with this recipe Stuffed Steak Rollups:

Makes six


2 tablespoons canola oil, divided 
3 tablespoons chopped garlic
2 sweet onions, such as Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 pounds flank steak
Kosher salt
Freshly ground black pepper
1 (4-ounce) package baby spinach
9 slices provolone cheese

 Cooking Directions

  • Preheat oven to 350°F.
  • Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15–20 minutes. Remove from heat and set aside.
  • Lay the flank steak on a cutting board. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
  • Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare.
  • Remove the toothpicks, then serve!

Written by:  Victoria Williams

Elegant Crab Quiche

Here’s a wonderful crab quiche recipe ~ perfect for Fridays during Lent.  Enjoy!Elegant Crab Quiche


 1 1/2 cups shredded white cheddar cheese
2 Tablespoons flour
1 1/4 cups half-and-half
4 eggs, beaten
Two 6 ounce cans lump crabmeat, drained
1/4 cup sliced green onions
1/2 tsp salt
dash of pepper
one 10 inch unbaked pastry shell


Preheat oven to 350 degrees.

Toss cheese with flour.

Add half-and-half, eggs, crab, onion, salt and pepper.  Mix well.

Pour into pastry shell.

Bake 55 minutes or until set.

 Print Recipe.


Valentine’s Day JELLO and Fruit Salad

valentine day saladStruggling to find the right way to show your sweetheart how much you care? Don’t resign yourself to gifting the customary box of chocolates just yet. Instead, break away from tradition this year with this recipe for Valentine’s Day Salad. Frozen strawberries, bananas and can-crushed pineapple mix well with your favorite gelatin flavor for  just the right amount of sweetness in every bite!


Valentine’s Day JELLO and Fruit Salad


1 (6 ounce) package strawberry flavored Jell-O®

2 cups boiling water

1 (16 ounce) package strawberries, partially frozen

2 bananas, peeled and diced

1 (20 ounce) can crushed pineapple, drained

1 (8 ounce) container frozen whipped topping, thawed (optional)



In a medium saucepan over high heat, bring water to a boil and add gelatin. After gelatin has dissolved, add strawberries, bananas and pineapple, mix well; remove from heat.

Spoon mixture into individual heart molds or a 9×13 inch baking dish; chill until firm.

Top each serving with whipped topping, if desired; serve.

Recipe courtesy of

Slow Cooked Chicken and Butternut Squash

slow-cooked-chicken-butternut-squash-large-62114Are you finding it hard to re-establish balance in your diet? Don’t fret. You’ll be well on your way to getting your pre-holiday figure back after whipping up this recipe for Slow-Cooked Chicken & Butternut Squash. Made with a generous blend of vegetables, fruit and protein, this is a one-dish wonder bursting with flavor! It will leave you satisfied instead of counting calories.

Slow Cooked Chicken and Butternut Squash


1 package (about 16 ounces) cut-up, peeled, seeded butternut squash
1 large apple, sliced 
1 medium onion, cut in half and sliced (about 1/2 cup) 
2 cloves garlic, chopped 
1 pound skinless, boneless chicken breast halves 
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup 
2 tablespoons chopped fresh sage leaves or 1/2 teaspoon rubbed sage
4 cups fresh baby spinach 
1/3 cup grated Parmesan cheese 
2 cups whole wheat couscous, cooked 

Cooking Directions


Stir the squash, apple, onion and garlic in a 6-quart slow cooker.  Top with the chicken.  Pour the soup over the chicken.

Cover and cook on low for 8 to 9 hours or until the chicken is cooked through and the squash is tender.  Stir in the sage and spinach.  Cover and cook for 5 minutes or until the spinach is wilted.  Sprinkle the chicken and squash mixture with the cheese and serve over the couscous.

Editor’s Note: Recipe courtesy of

By: Victoria Williams