Chocolate Chip Pumpkin Bread

Make 2 yummy loaves

3 c flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
4 eggs
2 c sugar
2 c canned pumpkin
1 1/4 cups vegetable oil
1 1/2 c semisweet chocolate chips

In large bowl combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into the dry ingredients just until moistened. Fold in chocolate chips. Pour into 2 greased loaf pans. Bake at 350 for 60-70 mins or until toothpick comes out clean. Cool for 10 mins before removing from pans to wire rack.

Pumpkin Chocolate Chip Cookies

Warning these are yummy and makes alot...about 5 dozen or more

1 1/2 c softened butter
2 c packed brown sugar
1 c sugar
1 can (small) solid packed pumpkin
1 egg
1 tsp vanilla
4 c flour
2 c quick-cooking oats
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 c semi sweet chocolate chips

Mix butter & sugars. Beat in egg, pumpkin and vanilla. Combine flour, oats, soda, cinnamon, salt; graduallly add to creamed mixture. Stir in choc. chips. Drop by TBSP 2inches apart on ungreased sheets. Bake at 350 for 10-12 mns. or until lightly brown.

Carmel-Pecan Monkey Bread

We had this for dessert last night and we loved it. This is definetly my favorite Monkey bread recipe I have came across. I found it in a taste of home magazine

20 rhodes dough rolls frozen (can do a little more if you want)

Carmel sauce
2/3 c packed brown sugar
1/4 c butter, cubed
1/4 c heavy whipping cream

Assembly
3/4 c chopped pecans
1 c sugar
1 tsp. cinnamon
1/4 c butter, melted

Place rolls in greased pan to rise, cover (you can put them in the microwave for about 1 min. to speed up the process) and let rise until doubled in size. Once doubled pull apart and make into smaller balls. Then start the carmel sauce

For carmel, in a small sauce pan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased fluted pan; sprinkle with half of the pecans.

Mix cinnamon and sugar together in a bowl. Dip smaller balls into butter and then into cinnamon/sugar mixture and place around the bottom of pan. Once bottom of pan is full pour rest of carmel sauce over and sprinkle with pecans, then add rest of the rolls. Cover and let rise until doubled, about 45 mins.

Bake at 350 for 30-35mins or until golden brown. Cover loosely with foil so top doesn't brown to fast. Cool for 10 mins, before inverting onto a serving plate.

*Note I used rhodes dough, it actually came with a recipe to make the rolls if you want that let me know.