Miller Family Recipes

4 1/2 c. flour 4 1/2 c. sugar 2 1/4 tsp. cinnamon 2 1/4 tsp. nutmeg 2 1/4 tsp. baking soda 12 eggs 2 1/4 pumpkin cans (15 oz.) 2 1/2 c. oil 3 pkg. instant coconut cream pudding mix Mix wet ingredients in a large bowl.  Mix dry ingredients in a separate bowl and then add to the wet ingredients.  Bake at 350 degrees for 40 min. then cover with foil and bake 18 min longer. Makes 4 large loaves. This came from Lesley Wray.  She got it from Tim Baker who was the wonderful man that sold us our house in Chicago.  He and his wife Cheryl were in our ward when Dan and I were growing up in Phx. and taught us a few dances for our dance festival when I was 16.  Then we happened on him when we moved here.  He was in real estate and helped us out so much in being able to buy our house.  Lesley had to make tons of this bread to give to everyone Tim had sold a house to.  He was a very generous man.

This is the pumpkin bread recipe that I grew up with.  It's very moist and yummy.  You can also add a tsp. of ginger if you'd like, but I prefer this just the way it is. Some like it with chocolate chips, which is fine but if I do add them, I only do mini chocolate chips...but I really prefer straight-up pumpkin bread. 3 c. sugar 3 1/2 c. flour 1 tsp. nutmeg 1 tsp. cinnamon 2 tsp. soda 1 1/2 tsp. salt 1 c. oil 1 c. water 2 c. pumpkin 4 eggs Combine all wet ingredients and mix well.  Combine dry ingredients in a separate bowl and add slowly to the wet ingredients. Bake 350 degrees and pour into greased loaf pan.  Bake 1 hour or until done.

I got this recipe from Taste of Home and I think its really great, but I put it together differently.  I tried putting it together the way the recipe called for, but we found that it was much faster and tasted better (plus no soggy leftovers) just skipping the oven entirely.  I just put the filling and cheese onto a tortilla, rolled it up, and microwaved it.  You could do several at a time, but that way you're not making a whole pan that you may or may not eat right then.  And then if you don't eat it right then, you've got soggy burritos. This also makes a lot of filling but can be frozen in smaller packages. Makes about 15 servings 6 Tblsp. butter 1 large onion, chopped 1/4 c. chopped green pepper 1/2 c. flour 3 c. chicken broth 1 can (10 oz.) diced tomatoes and green chilies, undrained 1 tsp. cumin 1 tsp. chili powder 1/2 tsp. garlic powder 1/2 tsp. salt 2 Tblsp. chopped jalapeno pepper (optional) 1 can (15 oz.) chili with beans NOT chili 1 pkg. (8 ...