PeaceMeal

GLUTEN-FREE CHOCOLATE CHIP PUMPKIN BREAD PREP TIME 10 mins COOK TIME 50 mins TOTAL TIME 1 hour Author:  Leah Monica INGREDIENTS 1 cup pumpkin puree (not pumpkin pie filling) ½ cup sugar ¼ cup light brown sugar ½ cup melted coconut oil 2 eggs ½ t. vanilla extract 1½ cups  all-purpose gluten free flour blend  (+ ¾ t. Xanthun gum if your flour blend doesn't include it) 1½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon pumpkin pie spice mix 1 cup chocolate chips, plus more for topping INSTRUCTIONS Preheat your oven to 350 degrees and coat a 9inch x 5inch loaf pan with cooking spray or grease on all sides. In a bowl, combine sugar, oil, and pumpkin puree. Beat in egg. Mix in vanilla. In a separate bowl, combine flour, xanthun gum, baking powder, baking soda, salt, and pumpkin pie spice, then mix into wet ingredients. Stir in chocolate chips. Pour the batter into the loaf pan, and decorative...

This recipe is a classic in my dad's family. My grandma almost always had a big pot of this for us to eat on over the course of our stay in the "valley" at our family's homeplace in Tazewell County, VA. There is something magical that happens in this soup...all the parts separated out are simple, but together you get something extra tasty and forever nostalgic. Great with any type of bread! Grandma Myra’s Vegetable Beef Soup 1 lb lean ground beef 4 beef bouillon cubes 2 cups water 4 cups diced fresh tomatoes or   2 16oz cans tomatoes, undrained   2 cups cubed fresh potatoes or 1 16oz can potatoes undrained and cubed 1 cup diced celery 7 green onions, chopped 1 cup sliced carrots 1 16oz can whole kernel corn, undrained 1 16oz can sliced yellow squash, undrained (or fresh) OR 1 can of lima beans 1 16oz can cut green beans, undrained 1 can peas 1 T salt 2 t garlic powder ½ t dried basil ¼ t pepper Brown beef in large ...