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

Buffalo Chip Cookies

1 cup oleo or butter

1 cup shortening

1 box dark brown sugar

4 eggs

2 cups sugar

2 teaspoons vanilla

4 cups plain flour

2 teaspoons baking powder

2 teaspoons baking soda

2 cups oatmeal

1 6 ounce package of chocolate chips

1 cups copped pecans or walnuts

2 cups Rice Krispies cereal

1 cup coconut (optional)

In a very large bowl, cream butter and shortening. Add brown sugar, eggs, white sugar, and vanilla. Sift and add flour, baking powder and baking soda. Add oatmeal, then stir in the chocolate chips, nuts, Rise Krispies, and coconut. Use a large measuring spoon (approx. 1/4 cup) for batter per cookie. Put on an ungreased cookie sheet (9 cookies to 1 sheet). Bake for about 12 to 15 minutes at 350 degrees. Let cool 3 minutes before removing from baking sheet.

Preacher Cookies

2 cups sugar

1 stick margarine

1/4 cup cocoa

1/2 cup milk

Mix, bring to boil 2 minutes, remove from heart

Stir in:

2 1/2 cups oats

1 cup pecans or 1/2 cup peanut butter

Pinch salt

Drop by teaspoonfuls onto waxed paper. Cool.

Pink Punch

1 can pineapple juice

1 quart raspberry sherbet

2 liter ginger ale

1/2 gallon vanilla ice cream

Source: Sam Oleson

Mandarine Pasta Salad

Dressing:

1 teaspoon finely chopped, peeled, fresh gingerroot

1 garlic clove, pressed

1/3 cup rice vinegar or white wine vinegar

1/4 cup orange juice

1/4 cup vegetable oil

1 teaspoon sesame oil

1 envelope onion soup mix

2 teaspoons sugar

Salad

8 ounces uncooked bow tie pasta

1/2 cucumber, scored, seeded, sliced

1/2 cup diced red bell pepper

1/2 cup coarsely chopped red onion

1 package (6 ounces) fresh baby spinach leaves

1 can (11 ounces) mandarin orange segments, drained

2 cups diced, cooked chicken

1/2 cup slivered almonds, toasted

1. For dressing, finely chop gingerroot. In small bowl whisk gingerroot, pressed garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar. Cover; refrigerate until ready to use.
2. For salad, cook pasta according to package directions, drain, and rinse under cold running water. Place in large bowl.
3. Meanwhile, score, seed, and slice cucumber. Cut slices in half. Dice bell pepper. Coarsely chopped onion. Add cucumber, bell pepper, onion, spinach, mardarin oranges, chicken, and almonds to pasta. Pour dressing over salad and toss. Serve immediately.

12 servings

Source: The Pampered Chef

Lemon Chicken Stir-Fry

8 ounces uncooked bow tie pasta

1 small yellow squash, cut in half lengthwise and sliced

2 large carrots, peeled and sliced (1 cup)

1 small red bell pepper, cut into 1/4 inch strips

1/2 pound asparagus, trimmed and cut into 1 inch lengths (about 1 1/2 cups)

1 pound boneless, skinless chicken breasts, cut itno 1 inch strips

2 teaspoons vegetable oil, divided

3/4 cup water

2 tablespoons lemon juice

1 envelop Lipton Recipe Secrets Savory Herb with Garlic Soup Mix

1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Cook pasta according to package directions, drain, keep warm. Meanwhile, slice yellow squash in half lengthwise; cut squash and carrots int 1/4 inch thick slices. Cut bell pepper into 1/4 inch strips, asparagus into 1 inch lengths and chicken into 1 inch strips.
2. Heat 1 teaspoon of the oil in Stir-Fry skillet over medium-high heat until hot. Add chicken; stir-fry 5-6 minutes or until chicken is no longer pink. Remove chicken from skillet and transfer to casserole with cooked pasta; cover and keep warm. Heat remaining oil in same skillet. Add carrots and bell pepper; stir-fry 2-3 minutes. Add asparagus and squash; stir-fry 1-2 minutes or until vegetables are crisp-tender.
3. Whisk water, lemon juice and soup min in small bowl; add sauce mixture to vegetables. Reduce heat to low; simmer, covered, 5 minutes or until sauce is thickened. Add pasta and chicken to skillet; toss to coat. Grate Parmesan cheese over pasta . Serve immediately.

6 servings

Source: The Pampered Chef

Watermelon Rind Pickles

Sweet Pickled Watermelon Rind

Adapted from The Joy of Cooking Standard Edition (1973)

Makes about 5 quarts

Rind of 1 large watermelon, about 5 quarts
7 cups sugar
2 cups apple cider vinegar
1/4 tsp cloves
1 tsp cinnamon

1. Cut the watermelon rind in strips before peeling. Remove the green skin and pink flesh (or at least most of it). Dice into one-inch cubes.



2. In a large pot of boiling water, parblanch the rind for about five minutes, or until it can be pierced with a fork. Do not overcook. Drain and set aside in a large bowl.



3. Bring the sugar, vinegar, cloves and cinnamon just to a boil. Pour the syrup over the rind, making sure the rind is covered. Let stand overnight.



4. Strain out the syrup into a large pot and reboil. Pour the syrup over the rind. Let stand overnight as before.



5. On the third day, sterilize several glass jars and lids by boiling them for 15 minutes. Arrange the jars sideways, allowing the water to flow in. Using tongs, remove the jars and lids. Allow to air dry on clean paper or cloth towels.



6. Pack the rind into the jars. Boil the syrup again and pour over the rind till overflowing. Seal and store.

Enjoy!!!

Rhubarb Crisp

Rhubarb Crisp

Mix until crumbly:
1 cup flour
1/2 cup melted butter
3/4 cup oatmeal
1 cup brown sugar

Sauce - cook until clear:
1 cup sugar
2T cornstarch
1 cup water
1 t vanilla

Press half of crumbly mixture into 9" pan. Cover with 4 cups diced rhubarb. Pour on sauce. Put other half of crumbly mixture on.

Bake 30-40 minutes at 375.

Meanie Greenies

1/2 Cup Margarine

3/4 Cup Brown Sugar

2 Eggs

1/2 Teaspoon Vanilla

1 1/2 Cups Flour

1 Teaspoon Cinnamon

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 Cup Rolled Oats

1 Cup Grated Zucchini

1/2 Cup Raisins

Shortening or non-stick spray coating

Directions:

1. In medium bowl cream together flour, brown sugar, eggs, and vanilla
2. In a small bowl, stir together flour, cinnamon, baking soda, and salt. Gradually add to margarine mixture, mix with mixer.
3. Stir in oats, zucchini, and raisins. Drop by spoonfuls onto greased cookie sheets.
4. Bake at 350 degrees 10-12 minutes. Remove from oven. Remove cookies from cookies sheet and place on cooling rack.

Makes approximately 2 1/2 dozen cookies. One serving equals one cookie that provides 94 calories, 2 grams protein (7% of calories), 14 grams carbohydrates (59% of calories), 4 grams fat (34% of calories).

Source: Nutra-Ed's Funtastic Recipes via Ann Schnichels

Zucchini Bread

4 Eggs Beaten

1 1/2 Cup Oil

3 Cups Sugar

3 Cups Grated Zucchini

3 Teaspoons Vanilla

1 1/2 Teaspoons Vanilla

1 1/2 Teaspoons Cinnamon

1 Cup Nuts

4 1/2 Cups Flour

1 1/2 Teaspoons soda

1 Teaspoon Baking Powder

Directions:

Preheat oven to 350 degrees. Grease muffin tin or loaf pan. Cream egg, oil, sugar, zucchini, vanilla. Sift dry ingredients well. Add to creamed mixture and mix well. Add nuts. Bake at 350 degrees until springs back. Bake loaves about 1 hour. Make 2 loaves for bake in muffin tins for about 18-20 minutes. Makes about 3 dozen muffins.

Source: Ann Schnichels

Salsa

4 quarts tomatoes
4 medium green peppers
4 medium onions
8 fresh jalapenos
4-8 cloves garlic
1 1/2 cups vinegar
4 t. salt
4 t. sugar
1/2 t. oregano
1/2 t cayene pepper
1/2 t. ground cummin

Chop, simmer 7-9 hours

You can peel the tomatoes or leave them unpeeeled. I peeled mine.

Zucchini Jam

1 Can Crushed Pineapple
6 Cups Ground Zucchini (peel and seeds removed)
6 Cups or less Sugar
1/2 Cup Real Lemon Juice (Bottled)

Boil for 20 minutes. Add 2 boxes apricot (or any flavor) Jello. Bring to a boil and seal in jars.

Jalapeno Pepper Jelly

1 ½ Cups Green Bell Pepper, chopped fine

1 ½ cups 5% white vinegar

6 ½ cups Sugar

*6 to 8 Jalapeno Peppers, minced ( I used 4 to 6 depending on size.)

½ Cup Red Bell Peppers, chopped fine

(Can substitute green bell peppers – red is for color)

1 Pouch Certo (Use only liquid Certo – Sure Jell will NOT work)

In heavy saucepan mix together all ingredients EXCEPT Certo. Bring to a rolling boil and boil 3 minutes, stirring constantly.

Add Certo, bring back to rolling boil and boil 1 minute, stirring constantly.

Immediately pour into clean jars and seal with lids that have been placed in very hot water and are hot, so will seal better.

Some add a bit of green food coloring for color.

*I have NEVER used 8 Jalapeno Peppers – would be too much hot for us. Usually use 4 large ones with seeds, up to 6 small ones.

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Coffee Kuchen

Coffee Kuchen

3c. sifted all-purpose flour

3 t. baking powder

¼ t. salt

1 ¼ teaspoons cinnamon

1 c. sugar

1 c. light brown sugar, firmly packed

3 T. instant coffee

½ c. butter or margarine

½ c. shortening

1 c. milk

1/8 t. baking soda

2 eggs, slightly beaten

Preheat oven to 350°F. Lightly grease and flour a 9” tube pan (a 9x13 pan is all right). Into a large bowl, sift flour with baking powder, salt, cinnamon, sugars and coffee. Using pastry blender or 2 knives, but butter and shortening into flour mixture until it resembles small peas. Set aside 1 c. for topping. Combine milk with baking soda and eggs; mix well. With wooden spoon, stir all at once into flour-fat mixture just until combined. Turn into prepared tube pan. Sprinkle evenly with reserved flour-fat mixture. Bake 55-60 min. or until cake tester inserted in center comes out clean. Let cool, in pan, on wire rack for 10 min. Remove from pan; serve warm.