Cream Cheese Filled Pumpkin Muffins

These are AMAZING! I found the recipe on Pinterest.

Mix the filling and set aside:

8 oz cream cheese, room temp
1 egg
1 tsp vanilla
3 T brown sugar

Mix the streusel topping and set aside:

4, 1/2 T flour
5 T sugar
3/4 tsp cinnamon
3 T pecans (I used sliced Almonds)
3 T butter, cut into flour mix

Now for the muffin. Mix:

2, 1/2 c flour
2 c sugar ( I used a little less)
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt

Add:

2 eggs
1, 1/3 c pumpkin
1/3 c oil (try applesauce)
2 tsp vanilla

fill muffin tin with 1 T pumpkin mixture, then 1 T cream cheese filling, and then 1 T pumpkin mixture. Top with streusel. My tins were slightly heaping over. They were completely filled. Then bake at 375 for 25 minutes.

Hummus

This recipe is from the Joy of Cooking. It has a lemony light flavor. I really enjoyed it. I sent it with the kids for school lunch as a break from sandwiches.

Cover in water and let soak overnight:

3/4 cup dried chickpeas

Drain and place in a pan. Cover chickpeas by 2 inches of water. Bring to a boil. Reduce to a simmer for about 2 hours. Drain, reserving the cooking liquid. Transfer the chickpeas to a food processor and blend along with:

1/3 cup lemon juice
3 T tahini (I couldn't find this, so I added 2 T sesame seeds)
2 garlic cloves
1/2 tsp cumin
dash of salt

New Bread Trick

I tried something new when I made my wheat bread this week. Instead of letting the bread rise an hour and then letting the loaves rise on the counter I preheated the oven to 170 while I mixed the dough. When the dough was done mixing I put them into greased tins and turned off the oven. Then I put the loaves straight into the warm oven for 25 minutes. Then after 25 minutes I turned the oven to 350 and just LEFT THE LOAVES IN THE OVEN for another 30 minutes. They turned out moist and delicious and cut a lot of time off the baking process. Give it a try!

Mini Frittatas

Mix:

4 eggs
1/4 c half and half
1/4 tsp salt
any mix in you want (cheese, green onion, ham, shredded potato, peppers)

Spray mini muffin pan. Bake at 375 for 18 minutes.

Snickerdoodle Blondies

My friend MariLee found this recipe on Pinterest and made these for a ward function. They are amazing!

Mix:

2 c brown sugar
1 c butter, room temp
2 eggs, room temp (I just used mine straight from fridge)
1 T vanilla

Add:

2, 2/3 c flour
2 tsp baking powder
1 tsp salt

Pour and mold into greased 9x13 pan. Then mix and sprinkle on top:

2 T sugar
2 tsp cinnamon

Bake at 350 for 35-40 minutes

cut while warm

So chewey!

Ham Sliders

These are YUMMY! My kids ate them up and begged for more! I have tried several pinterest recipes lately and for every 5 I try maybe 1 is worth keeping. This one did not disappoint!

Take about 20 dinner rolls (mine were homemade and soft) and put a little mayo on the inside with a slice of ham and a slice of swiss. I had cheddar and mozzerella on hand, so that is what I used.

Place the sandwiches close together in a baking dish. I used two 9x13 pans.  Butter the tops with this sauce.

Sauce:

1/2 c butter, melted
1 T poppyseeds
1, 1/2 T mustard
1 T minced onion
1/2 tsp worcestershire sauce

You do not have to use all the sauce. Cover the pans with foil and bake at 350 for 15 minutes. Uncover the dish and bake another 2 minutes.

Zucchini Cake

When Kevin and I were in Logan our neighbor across the street became my best friend. LuElla gave me this great recipe. I added the Chia seeds and Wheat Germ. You don't have to have those. Chia seeds are really good for you. They are packed with Omega-3 oils and anti-oxidants!

Mix:

2 C zucchini, grated
1 cup sugar
1/2 cup oil

add:

2 eggs
2 tsp vanilla

add and mix well:

2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Pour the batter into greased 9x13 pan. Then mix and sprinkle the topping.

For the topping mix:

1/2 cup brown sugar
1/2 cup nuts (I used almonds)
1/2 cup chocolate chips
1/2 tsp chia seads
1 tsp Wheat Germ

Bake at 350 for 35 minutes.

Rice Pudding

My Mom use to make this when I was growing up. I love it hot. And I love it cold! It is a great item to throw into the school lunches, too.

Throw everything in a large pot on stove. Bring to a slow boil. Cover for 45 minutes. Stir often.

5 cups milk
1 cup rice
2/3 cup sugar
2 tsp vanilla
1 tsp salt

You could also add 2/3 cup raisins and 1 tsp cinnamon. I prefer to just sprinkle a little cinnamon on mine.

Pineapple Upside Down Cake -Dutch Oven

In the bottom of your dutch oven layer:

4 T melted butter
1 cup brown sugar
Pineapple rings from can (save juice)

Then make your cake batter and layer on top

mix:

yellow cake mix
1 cup pineapple juice (from can)
1/3 cup water
1/3 cup oil
3 eggs

Place 14 hot coals on bottom and 16 hot coals on top. Cook for 45 minutes.

Southwest Chicken Salad

This has become my favorite meal by far!

Place about 5-6 chicken breasts in:

3 T lime juice
3 T oil
1 T cumin
2 tsp oregano
2 tsp garlic powder
1 tsp salt
1/2 tsp red pepper

After letting the chicken sit for a few minutes, grill!

For the salad you will need:

lettuce
chicken, cut up
olives
cheddar cheese
tomato
avocado
fresh lime wedges
south west salad dressing
chips (I like Fritos)

Salsa

This is an easy recipe to make and bottle. I got the recipe from my sister, Bonnie and she got it from Mom, who got it from our neighbor Phylis Skidmore. I altered the recipe quite a bit, though. I tried it with the 1/2 cup salt and thought it was a bit too salty. I added garlic, cilantro and lime. Here is what I did.

Blanch and peel 20 tomatoes.

I put them in a pot and cut them roughly with a knife.

Add:

5 jalapenios
5-8 cloves garlic
5 green peppers
3 large onions, chopped

Bring to a boil. Lower heat to keep a steady simmer.

After simmering add:

1 cup sugar
3 T salt

Simmer for 4 hours.  During the last hour add:

juice of 5 fresh limes
1 large bunch cilantro, chopped

Process for 35 minutes in a water bath. I like to set up the camp chef in the garage to do this.  Makes about 18 half pints.

Multi-grain Zucchini Mini Muffins

I am kind of obsessed lately with the cupcake pan and now the mini cupcake pan. It is quicker and easier to bake and serve muffins than it is to bake and cut slices of bread. I plan on sending these with the kids' lunches this year!

Mix:

3 eggs
1 c sugar
1/2 c applesauce
1/2 c oil
2 c grated zucchini
1 T vanilla

Add and Mix:

2 c white flour
1/2 c oat flour
1/2 c wheat flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 T cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 c chopped dates

bake at 350 for 11 minutes.

Lentils and Rice Casserole

I found this recipe from my good friend Erin. Her blog bakingforboys has some wonderful meal ideas! I have made this twice this month because it is so healthy, filling and cheap to make!  Oh, and EASY!

Combine and place in 9x13 baking dish:


3 cups chicken broth
3/4 cup lentils
1/2 cup brown rice, uncooked
3/4 cup onion chopped (I used 1 T minced onion)
1/2 tsp basil
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp garlic powder

Cover and bake at 300 for 1 1/2 hours.

Serve with cheese, cilantro, and Frito chips!

No-Bake Energy Balls

 Here is another idea I like to pack in the kids lunch boxes. These are easy and healthy! I found the recipe from smashed peas and carrots blog. These are fast and filling snacks. I have had to find hiding spots in the fridge so they last longer.

In a bowl throw everything in and mix thouroghly:

1 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed (mine said milled flaxseed)

1/2 cup chocolate chips (I did 1/4 choc chip, 1/4 raisin)

1 tsp vanilla

* UPDATE - I added 1/2 cup chex and 2 T nutella and loved it! Now I'm going to try rice crispies.

 

Place in fridge for 30 minutes and then shape balls. Store in airtight container in fridge for up to a week.  

Oatmeal

With school starting I thought I would post a few of our staples. Oatmeal is one of them. I have been "lucky?" that all of our children eat it up and LOVE it! There are some ground rules, though, in getting your children to love oatmeal. Rule number 1: The kids can put anything in, and as much as they want. There you have it. There are no other rules. I have one child who puts in 2 T of cinnamon!!! I have another child who always puts in 4 T brown sugar!! I don't say anything, though. I have several options laid out on the table and then just let them do what they want. 

Ok, I just thought of another rule. Rule number 2: If it isn't on the table, then they don't get to ask for it. This rule came from my Mom, that came through her family. It is from the depression times, and is really applicable today. You didn't want to offend or make your host feel bad by asking for butter, if they didn't have money that month to buy butter. You wouldn't ask for milk because you didn't want the family rations to be eaten up because you were visiting. Thus, if it wasn't on the table, you didn't ask!!

Bring to a boil:

4 cups salted water

Turn the boiling water to lowest setting and add:

2 cups rolled oats

Allow to cook for about 20 minutes. Stir occasionally.   Then dish out into breakfast bowls. I add to my own serving: 2 T brown sugar, lots of cinnamon, pecans, sliced bottled peaches, blueberries, strawberries, and 3 T heavy cream.  YUM!!

Fresh Herb Pasta Sauce

In large pot heat for 3 minutes:

4 T extra virgin olive oil
4 cloves garlic, chopped
1 cup onion, chopped
2 celery stalks, chopped

Add:


10 tomatoes (blanched, and skinned)
6 oz jar tomato paste

1/2 cup parsley, chopped
4 T rosemary, chopped
2 T thyme, chopped
1/2 cup basil, chopped
2 tsp salt
2 T sugar

Heat to a low simmer. In batches put in blender and puree until smooth. Put back in pot and simmer for an hour or more.

Key Lime Cake Bites

Since I have been getting Bountiful Baskets I have been cooking like a mad woman. I don't think I can keep up. I decided to try these Key Lime Bites that have been making their rounds on Pinterest. The first batch I dipped in white chocolate. The second batch I frosted in left over Lime Frosting. Bother were good.

Step one: Bake the cake

Mix the following:


1 yellow cake mix
1/2 T lime zest
1/3 cup lime juice
3/4 cup half and half
2 eggs

grease 9x13 and bake at 350 for 28-32 minutes. Cut cake and dump in big mixing bowl. Let cool

Step two: Make lime frosting

Mix:


1 stick butter, room temp
3, 3/4 cup powdered sugar, sifted
4 T milk
2 tsp lime juice
2 T lime zest

Step three:

Mix cake, 1/4 cup frosting, 2 T lime zest, and 1/2 cup sweet and condensed milk

Form cake balls and refridgerate for a couple hours in air-tight container.

Dip in melted chocolate or melted frosting. Let cool.

Baked Salmon

Cover cookie sheet in foil and place:

Salmon steak, salt and peppered, and buttered
vegies (beans, broccoli, cauliflower, carrots, whatever)

Fold up in 3 layers of wrap. Bake at 400 for 45 minutes. Serve over rice pilaf with lemon slices.

Asian Toasted Sesame

This meal is a favorite of mine to cook because it is so easy and versatile! I use whatever veggie I have on hand. I have used broccoli, carrots, red peppers, sugar snap peas, frozen oriental mix, and the list goes on and on. This time around I used fresh green beans, a green pepper, and Jicima. I learned that I LOVE Jicima. It tasted a lot like water chestnuts. Same texture!

Boil spaghetti according to directions. Enough that if you take your thumb and pointer finger and make a circle.

While the spaghetti is cooking, heat 2 T vegetable oil. Saute for 5-7 minutes:


2 fist fulls of green beans
1/2 cup Jicama
1 green bell pepper
(or whatever vegie you have on hand)

Then add to your vegies:

1/2 cup chicken broth
1/2 cup Kraft Asian Toasted Sesame salad dressing
1/2 cup sliced Almonds

Serve over hot spaghetti

Black beans and rice

I have really been into the Mexican flavors lately, especially corn tortillas! This meal is so quick and easy, and CHEAP!

Place 6 corn tortillas on a cookie sheet and warm in the oven at about 200 degrees. While that warms you can be working on the rest of the meal.

Cook about 1 cup rice according to directions.

Saute for 5 minutes in 2 T oil:

1 celery stalk

1 pepper

2 garlic clove, chopped

1/4 cup onion

1/2 tsp salt

1/8 tsp pepper

dash of chili pepper

dash of cumin

Then add and heat through:

1 can black beans, drained

Serve over hot rice

Top with chopped cilantro

Huevos Rancheros

This is my new favorite way to eat eggs. The kids love it, too!

In a skillet heat 1 T oil and Heat a corn tortilla for a few seconds on each side. Then place tortillas in oven on 200 degrees to keep warm.

In the same skillet add a little more oil and crack 6-8 eggs. I like to take the skillet off the heat when I add the eggs so I don't get oil on me. Then turn the heat down to low and put a lid on top for even cooking. It only takes a couple minutes.

Serve your egg over the toasted corn tortilla with hot salsa and feta cheese. Top with cilantro!

Green Enchilada Sauce

My sister, Bonnie, canned this last year and I LOVE it! I like it on eggs, enchiladas, burritos, EVERYTHING! She got the recipe from Our Best Bites. It is a winner!

Saute for 2-3 minutes:

3 T olive oil
1 large onion
6 cloves garlic

In a blender process until smooth (you may need to do this in batches):

2 green peppers, chopped
1-2 jalapenos (I left out the seeds)
1, 1/2 lb tomatillos (I used 7)
1/2 bunch cilantro
1 cup chicken broth

Add pepper mixture to the onions and add:
 
1, 1/2 tsp salt
1/4 tsp pepper
1, 1/2 tsp cumin

Now add:

3 cups chicken broth
2 T sugar

Simmer until it is thick. Stir occasionally. I simmered mine for about 2 hours.

Strawberry Pie

This is my husband's new favorite pie! The recipe will make 2 pies.

For the crust use a pastry cutter and mix:


6 cups flour
3 cups crisco

Then using a fork slowly add:

3 cups water

Shape the base for 2 pies.

For the filling mix and let sit for 15 minutes:

5 cups strawberries, sliced
1/4 cup Minute Tapioca
1 T lemon juice
3/4 cup sugar
few drops Almond extract

Fill your shells and then make tops for the pies. Bake at 375 for 45 minutes.  Allow to cool.

Summer Squash and Spinach Penne Pasta

This meal was so delicious I almost considered giving the kids cereal for dinner, so I wouldn't have to share!

Cook according to directions:

16 oz box penne pasta

In a pan cook over low heat for about 10 minutes:

2 T olive oil
1/4 c onion chopped
3 cloves garlic, chopped
2 summer squash, chopped
1/4 tsp salt

Add and cook for 2 more minutes:

3 cups spinach. roughly chopped

Add to the cooked vegies:

drained penne
2 c shredded Gouda 
1 c cheddar
8 oz. greek yogurt, plain
1/2 c milk
1/4 tsp salt


Serve with grilled chicken!

Lemon Ricotta Pancakes

Mix in bowl:


2, 1/2 cups flour (I used 1/2 cup wheat)
2 T sugar
1 tsp baking soda
1 tsp salt

Add and mix:


1, 1/2 c buttermilk
2 eggs
1/2 cup ricotta cheese
zest of 1 lemon (I used 2 drops essential oil)

To keep with the lemon flavor I made buttermilk syrup and added lemon oil to it as well. These turned out really fresh and yummy!

Crock Pot Pork Chops

I've been experimenting with more pork chops, and this is a good one, too. My kids liked these the best. It is one of the few recipes where I've used cream of chicken soup.

Butter a crock pot, then place:

4-5 pork chops


Mix in a bowl and pour over chops:

1 can cream of chicken soup
1 package Lipton Onion Soup Mix
1, 1/2 cup chicken broth

Cook on low for the full 8 hours.

Serve over a bed of orzo, mashed potatoes, or rice.

Summer Squash and Spinach Stew

I started getting Bountiful Baskets and so I tried incorporating as much of the vegies as possible.

Heat in soup pot on stove top for 10 minutes:

2 T oil
1 garlic clove
1/4 cup onion
1 celery stick, cut
1 potato, cubed

Add and heat for 10 more minutes:


2 summer squash
1 tsp salt
1 tsp pepper

Add and heat for 10 or more minutes (I let it go for 30):

1 bottle tomotoes, drained
1 cup cubed left over pot roast, or more

Before you are ready to serve, add and heat for 5 minutes:

1 cup chopped spinach

Key Lime Pie

This tastes better than it looks. The picture looks a bit yellow, but believe me, it is a yummy summer treat! I found this recipe from The Joy of Cooking.

For the crust put in the food processor:

1 package graham crackers (10 large rectangles)
1/4 cup walnuts

Add to the crumb mixture and process till smooth:

6 T cold butter

Bake at 350 for 10 minutes


For the pie filling

Whisk together:


15 oz can sweetened condensed milk
4 large egg yolks
1/2 cup key lime juice (12-14 key limes)
4 tsp grated key lime zest

Pour filling into baked graham cracker crust. Bake at 325 for 17 minutes. The middle will jiggle a bit, but will set up as it cools.

Top with hand-whipped cream.

Applesauce Pork Chops

This recipe was so easy and yummy! The pork chops came out fork tender :)

Butter the crock pot with 2 T butter. Place 5 pork chops on bottom

Mix and pour on top:


1 can applesauce
3/4 cup brown sugar
1 T cinnamon

Cook on low for 8 hours

Blueberry Breakfast Cake

Cream:


1/2 cup butter
1 cup sugar
zest of 1 lemon (I used 3 drops essential oil)

Add:


1 egg
1 tsp almond extract

In a separate bowl, mix:


2 cup flour (I used 1, 1/2 flour and 1/2 c wheat)
2 tsp baking powder
1 tsp salt

Add the flour to the butter mixture alternately with :

1/2 cup buttermilk

Fold into mixture:


2 cups blueberries mixed with 1/8 cup flour
1/2 cup sliced almonds

Top with:

 1/2 T sugar

place in greased 9 inch baking dish. Bake at 350 for 40-45 minutes

Candied Walnut Salad

This is my new favorite salad! Just throw together some cut greens, craisins, and raspberry vinaigrette.  For the candied walnuts...

Bake at 350 for 5 min:

1, 1/2 cup walnuts

While the nuts are cooking slowly melt on the stove top:

1/2 cup sugar

The sugar will become an amber color. Remove the walnuts from oven and stir into the melted sugar. Separate with a fork while still warm.

Toss into salad!

Raisin Bran Muffins

 

This batter stays good in the fridge for several days. Then you can make fresh muffins on demand all week long. I used this batter to make "breakfast in a tin" all week. Simply slice ham and place in the bottom of the muffin tin and crack an egg on top. Spoon muffin batter the remaining 6 spaces. It looks like this.

Then bake at 400 for 20 minutes

 

Here is the recipe

In large mixing bowl:

2 eggs

1/4 c oil

1/4 c applesauce (or mashed banana)

2 c buttermilk

1 tsp vanilla

add:

2 c flour

1/2 c wheat

2, 1/2 baking soda

2 tsp Cinnamon 

1 tsp salt

half 17 oz box bran cereal

 1, 1/4 c sugar

1, 1/2 cup raisins

bake 400  for 20 minutes

Oatmeal Cookie

 

Cream:

1 c butter

1 c sugar

1 c brown sugar

add:

2 eggs

2 tsp vanilla

add:

1 tsp salt

1/2 tsp baking powder

2 tsp baking soda

2, 1/4 cup flour

Add with a wooden spoon:

2 cups oats

chocolate chips 

*I just made these using only shortening and they turned out fluffier :) I didn't have chocolate chips so I used 1 cup of coconut and they were wonderful!