Pumpkin Muffins

These muffins are SO GOOD.....and so easy to make!!  I couldn't believe it when my friend told me the recipe, but it's true!!

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

Hummus

One of my favorites! Shannon emailed me this recipe from a friend of hers.

-I normally use a large 29 oz can of chick peas for a batch. I believe that is roughly equivalent to 2 regular cans. I have also used black beans instead of chick peas with fantastic results.
-It is important to drain and rinse the chick peas, because the liquid can tend to be bitter. Some brands of chick peas taste better than others. I use La Preferida.
-Obviously, the chick peas need to be blended to make hummus. I use our blender, because it holds more than our wimpy food processor. The challenge is getting the right amount of liquid so that the hummus can blend but also maintain a nice consistency. I use a spatula to help the blender along.
-Many hummus recipes call for lemon, which helps counter the natural bitterness of the chick peas. (you can also use tahini - my note)Garlic, either fresh, roasted, or powered is another ingredient commonly used. Water or oil can be used to the liquid in hummus.
-There are many other ingredients that can be added, such as roasted red peppers, green olives, hot pepper, vinegar, paprika, parsley, basil, turmeric, just to name a few.



-With that in mind, this is my most common recipe:


1 big can of chick peas
1 lemon juiced
1 lime juiced
1/4 cup olive oil
4 cloves of garlic minced and sauteed in oil until brown
1 Tablespoon of red wine vinegar
1 Tablespoon of minced parsley
1/4 teaspoon of cayenne pepper
salt and pepper to taste
water if needed for blending





A less volatile and simpler recipe would be:


1 big can of chick peas
1 Tablespoon of lemon juice
1/4 cup of olive oil
1 teaspoon of garlic powder
1 teaspoon of dried parsley and/or basil
1/2 teaspoon of paprika
salt and pepper to taste
water if needed for blending





I found this recipe online - using Tahini

· 1 16 oz can of chickpeas or garbanzo beans

· 1/4 cup liquid from can of chickpeas

· 3-5 tablespoons lemon juice (depending on taste)

· 1 1/2 tablespoons tahini

· 2 cloves garlic, crushed

· 1/2 teaspoon salt

· 2 tablespoons olive oil

Cheesey Chicken Lasagna

2 cans (12 oz) evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Grape Salad

8 oz. Cream Cheese
8 oz. Sour Cream
2 lbs. Grapes, seedless

Top with mixture of 1 cup brown sugar, 1/2 cup chopped pecans.

Fig Jam

5 Cups ripe figs (I cut them into quarters; there is no need to peel - just take off the stems)
1 Cup Water
1/4 Cup Lemon Juice
1 Packet SurJel
7 Cups Sugar
4 8-oz jars

Mix 1/4 cup sugar with SurJel. Cook figs, water, lemon juice, and SurJel mixture until it comes to a full rolling boil. Boil for 3 minutes. Add remaining 6 3/4 cups sugar and cook until it comes to a full rolling boil again. Boil for one minute. Spoon into steralized jars* - makes about 5 1/2 8 oz jars.

*I steralize my jars by washing them in hot, soapy water, rinsing them and then putting them in the oven at 275 for about 15 minutes. It's a lot easier than boiling.

Credit to whom credit is due: I got the recipe from this blog.

Snickerdoodles

1/2 cp butter or margarine, softened

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 1/2 cups all-purpose flour*

2 teaspoons cream of tartar

1 teaspoon soda

1/4 teaspoon salt

2 tablespoons sugar

2 teaspoons cinnamon

Heat of to 400 degrees. Mix thoroughly butter, shortening, 1 1/2 cups sugar and the eggs. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded teaspoonfuls into balls.

Mix 5 tablespoons sugar and the cinnamon; roll ball in mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until set. Immediately remove from baking sheet.

*If using self-rising flour, omit cream of tartar, soda, and salt.

Source: Betty Crocker Cookbook, 1974

Mountain Dew Salad

1 6 ounce lemon jello

1 cup boiling water

1 12 oz. can cold Mountain Dew

1 15 ounce pineapple chunks - drained and juice is reserved

1 small package lemon pudding (cooked type)

1 cup cool whip

1 cup marshmallows

Dissolve jello in boiling water. Then add Mountain Dew and juice drained from pineapple. Chill until it begins to thicken. Cook pudding according to package instructions and cool.

Mix jell, pudding, and cool whip beating together. Add pineapple chunks. (I usually cut them into smaller pieces) and marshmallows. Pour into a large bowl and chill.

Source: Hazel Saunders