Best Pumpkin Muffins

1 3/4 c Flour
1 c Sugar
1/2 Brown Sugar
1 tea Baking Soda
1/2 tea Baking Powder
1/2 tea Salt
2 tea Cinnamon
1/4 tea Cloves
1/4 tea Nutmeg
2 Eggs
1 (15 oz) can Pumpkin Puree
1/2 c Coconut Oil
1 T Whole Milk
1 tea Vanilla

Preheat oven to 375. Spray muffin tins with non stick spray or use muffin liners.

In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices, whisk until combined.

In a small bowl combine eggs, pumpkin puree, oil, milk, and vanilla. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.

Using and ice cream scoop, scoop batter into prepared muffin pan.

Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 5 minutes before removing from the pan.

*Recipe by Margaret Anne @ Natural Chow

Peach Pie

Filling

4 cups sliced fresh Peaches

1 cup Sugar divided

2 Tb Flour

1 cup Sour Cream

1 Egg

1/4 tsp Salt

1/2 tsp Vanilla

Crust

3/4 cup Shortening

2 cups Flour

1 tsp Salt

5-7 Tb cold Water

Topping

1/3 cup Sugar

1/3 cup Flour

1/4 cup Butter

1 tsp Cinnamon

Crust: Cut shortening into flour and salt add cold water until it sticks together. be careful to not over mix. Refrigerate for 30 minutes. Roll out into a 9-inch pie plate. 

Filling: Sprinkle peaches with 1/4 cup sugar, let stand. Combine 3/4 cup sugar , flour, egg, salt, and vanilla. Fold in sour cream. Stir mixture into peaches. Pour into pie crust. Bake at 400 for 15 minutes, then turn down to 350 for 20 minutes. 

Topping: Combine sugar, flour, softened butter and cinnamon.  Remove pit from oven and sprinkle on topping. Banke another 10 minutes at 400.

Italian-American Meatballs with Marinara Sauce

2 slices stale Bread
1/3 cup Milk
1 lb Italian Sausage
1 lb Ground Beef
3/4 cup Parmesan Cheese grated
1/4 cup Parsley chopped
2 tea Salt
1/2 medium Onion Grated
2 Garlic Cloves minced
1 Egg beaten
1/2 tea Black Pepper
1/3 cup Olive Oil separated

Quick Marinara Sauce
1/4 cup Olive Oil
1/2 medium Onion diced
4 Cloves Garlic minced
3 (28 ounce) cans whole, peeled Tomatoes roughly chopped
3 sprigs fresh Thyme
1 bunch Basil leaves, chopped
2 tea Salt
1 tea Pepper

Pulse bread in food processor to crumbs and place in bowl with milk. Add sausage, ground beef, parmesan, parsley, salt, onion, garlic, egg, and pepper and mix until combined.

Using your hands gently form the meat mixture into balls. (Be careful to not to pack the meat too tightly as this will make the meatballs too tough) Refrigerate for at least one hour up to 24 hours.  I will double the recipe and freeze the meatballs for future use.

Heat half the oil in a large nonstick skillet over medium-high heat add meatballs careful not to over crowd the pan. Turning as needed to brown all sides of the meatball. Transfer to a plate add remaining oil and cook the rest of the meatballs.

Marinara Sauce

Clean out the skillet heat the oil over medium-high heat. Saute onion and garlic, until lightly browned about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.

Add meatballs to the marinara sauce. Bring to a boil, lower the heat and simmer covered string occasionally until the meatballs are cooked through.

Serve over noodles and top with cheese.

Chicken Rolls

2 cups diced Chicken

1 pkg 8 ox Cream Cheese

2/3 cup Mushroom sliced

1/2 tsp Salt

1/4 tsp Pepper

2/3 cup Onion chopped

4 Tb Butter

Garlic Croutons

Crescent Roll dough

Sauce

1 cup Cream of Chicken Soup

8 oz Sour Cream

1/2 cup Milk

Salt and Pepper to taste

In a bowl mix chicken, cream cheese, mushrooms, salt, pepper, and onion and mix well. Roll out dough and cut in 6 inch circles. Place chicken mixture in middle and close. Mix melted butter and garlic crouton crumbs together and add to top of rolls. Cook at 350 for 25-30 minutes. 

Sauce in a medium sauce pan add cream of chicken soup, sour cream, milk and salt and pepper and stir together until well mixed and warm. Serve over chicken rolls.

Oatmeal Raisin Cookies

1 stick plus 6 Tb Butter softened
3/4 firmly packed Brown Sugar
1/2 cup sugar
2 Eggs
1 tsp Vanilla
1 1/2 cups Flour
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
3 cups Rolled Oats
1 cup Raisins

Heat oven to 350 degrees

In a mixer add butter and sugar and mix until creamy. Add eggs and vanilla and mix well. In a bowl mix all dry ingredients. Add to creamy mixture and mix well. Add raisins and mix well. Bake on an un-greased cookie sheet for 8-10 minutes or until lightly golden. Leave on cookie sheet for one minute then remove and cool on a cooling rack.

Kelli's Favorite Cookies

1 cup Butter Shortening

1 cup Brown Sugar

1/2 cup Sugar

1 tsp Vanilla

2 Eggs

2 cups Flour (heaping)

1- 1 1/2 cups Rolled Oats

1 tsp Baking Soda

1 tsp Salt

1 cup chopped Nuts (optional)

2 cups Chocolate Chips

2 cups Butterscotch Chips

In a mixer cream together shortening, brown sugar, sugar, and vanilla. Add eggs and mix well. In another bowl combine flour, oats, baking soda, and salt together. Slowly add dry ingredients to the cream mixture until well mixed. Stir in chocolate chips and butterscotch chips and nuts. Cook on an un-greased cookie sheet  at 375 for 8-10 minutes. Be careful to not over cook leave a little under cooked. I pull them out when they are slightly browned.

Ginger Chicken

1 1/4 lbs Chicken Legs

1 small Onion diced

1 piece of fresh Ginger peeled and sliced

1/2 tsp Black Pepper

1/2 tsp Sea Salt

2 Tb diced Red Onion

1 stalk of Green Onion chopped

1 Tb Olive Oil

In a skillet over medium heat add oil, onion, and ginger cook for 3 minutes. Place chicken legs in skillet and add seasoning. Cover with lid. Turn the heat to low and cook covered for 35-40 minutes. Chicken will release juices creating a gingery sauce. Add red onion for the last 3 minutes. For more color on the chicken place under broiler for 3-5 minutes. Top with green onion and serve.

Jambalaya

12 oz Smoked Sausage sliced and quartered

1/2 Onion chopped

1 Green Bell Pepper chopped

1 Red Bell Pepper chopped

2 Cloves Garlic minced

2 Tomatoes chopped (can use 1 can stewed tomatoes)

1 cup Rice uncooked (if using brown rice pre-cook)

2 1/2 cups Chicken Stock

Hot Sauce for topping

Cajun Seasoning

1 tsp Paprika

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Black Pepper

1/4 tsp Cayenne Pepper

1/2 tsp Oregano 

1/2 tsp Thyme

Heat two tablespoons of olive oil in a pot over medium heat. Add bell pepper and onion and sauté for five minutes until starting to brown. Add garlic and tomatoes, and simmer for two minutes. Add chicken broth cajun seasoning and rice and sausage cover and simmer for 20 minutes or until the rice is cooked. Serve with hot sauce on top.

Mondo Fudge

9 cups Semisweet Chocolate Chips
3 14 oz cans Sweetened Condensed Milk
3/4 cup Butter
2 tsp Vanilla
1 bag Mini Marshmallows
1 cup chopped Walnuts or Almonds (optional)

Prepare a 9x13 pan by lining with parchment paper and spray with nonstick cooking spray.

In a large pan over low to medium heat combine chocolate chips, sweetened condensed milk, and butter and let melt while string being careful to not burn. Once everything is melted add vanilla and mix well. Remove from heat and stir in marshmallows and nuts until mixed well. Pour into prepared pan and chill in fridge until set. Overnight is best because of how thick the fudge is.

Once set pull out of pan and place on cutting board. Cut into squares and serve.

Corn Fritters

4 cups Flour
4 tsp Baking Powder
3 tsp Salt
1/2 tsp Paprica
8 Eggs Separated
8 cups drained corn
2 cups Corn Liquid

In a bowl mix 4 cups corn and egg yolks.  In a blender mix one cup corn and one cup corn liquid then mix remaining liquid and corn (reserving 1 cup corn) until well blended. In a mixing bowl mix together dry ingredients. With a mixer add liquid to dry ingredients until smooth and hand stir in remaining corn. In a mixer beat egg whites until stiff. Fold in egg whites just before ready to fry.

Drop 1/4 cup batter into hot oil and cook until golden brown.

Poppy Seed Dressing

1 cup Canola Oil
1/3 cup Apple Cider Vinegar
1 Tb Poppy Seeds
1 tsp Dry Mustard
1/2 cup Sugar
Garlic Salt to taste
1/4 cup finely Chopped Red Onion (to taste can add more)

In a shaker shake all ingredients together well and refrigerate for at least 2 hours. Be sure to shake well before each use.

Beef Enchilada Casserole

1 can Cream of Mushroom soup

1 can Green Chiles

1 can Enchilada Sauce

1 lb Hamburger

Tortilla Chips crushed

1-2 cups Shredded Cheddar Cheese

Mix cream of mushroom soup, green chiles and enchilada sauce until smooth. Cook hamburger meat and drain. In a 9x13 pan layer crushed tortilla chips, meat, and sauce making sure you end with sauce. Cover with cheese.

Bake at 350 until Cheese is bubbly and hot about 20 minutes.

Homemade Tortillas

1 cup Flour
3/4 tsp Baking Powder
3/4 tsp Salt
1/4 cup Shortening or lard
1/4 cup Hot Water

Put flour, baking powder, and salt in a bowl and mix together. Cut in Shortening with flour mixture until it is small pieces. Hand mix in hot water and knead until it sticks together. Roll out into 6-12 in circles and cook on griddle.

Pie Crust

4 cups Flour

1 3/4 cup Shortening

2 tsp Salt
1 Tb Sugar

1 Egg

1/2 cup Cold Water

2 tsp Vinegar

Mix flour and salt in a mixing bowl. Cut in shortening, can mix in food processor. Add in remaining ingredients and knead until it sticks together, be careful to not over mix. Cut in half and cover in saran wrap and let rest in fridge for at lest 30 minutes.

If cooking for a shell after putting in pie dish cover with parchment paper and fill with bean and bake at 350 for 10-15 minutes until golden.

Chocolate Cookie Crust

1 1/2 cup Graham Crackers Crumbs
1 1/2 cup Oreo Cookie Crumbs (white centers removed)
1/4 cup Sugar
3/4 stick Butter (melted)

In a food processor or blender process the graham crackers and the Oreo cookies to make crumbs.

In a bowl mix together all ingredients and press the mixture evenly into a 9-inch pie pan. Place in a preheated over at 375 degrees  and bake for 15 minutes.

Remove crust from the oven and let cool completely before filling.

Emeril's Chocolate Cream Pie

1 cup plus 2 Tb Sugar

3/4 cup plus 1 3/4 cups Heavy Cream

3/4 cup Buttermilk

3 1/2 Tb Cornstarch

Pinch of Salt

4 Egg Yolks

4 oz Good Quality Semi Sweet Chocolate (finely chopped)

1 Tb Butter

3/4 tsp Vanilla

3 Tb Powder Sugar

1 9-inch Chocolate Cookie Crust 

In a small saucepan combine sugar, 3/4 c heavy cream, buttermilk, cornstarch, and pinch of salt, and whisk until smooth over medium high heat and bring to a boil for 5 minutes, whisking constantly. 

In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolk and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter, and vanilla. Continue whisking until thoroughly  combined (will be very thick)  Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.

Mix the other 1 3/4 cups of heavy cream in a mixing bowl with powder sugar. Mix until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cooled chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust, and refrigerate until firm and cool, at least 4 hours. Refrigerate remaining whipped cream until you are ready to serve the pie.

Restaurant Style Salsa

1/2 cup Cilantro
1/4 cup Chopped Onion
1 28 oz can Whole Tomatoes
2 10 oz cans Rotel
1/4 tsp  Sugar
1/4 tsp Salt
1/4 tsp Cumin
1 Clove Garlic
1 Whole Jalapeño
1/2 Squeezed Lime

Layer in Vitamix Blender (can use other Blenders) in order they are listed. Pulse 3 times quickly and serve.

Crock-pot Mexican Chicken Tacos

Serves: 16 (approx. ½ cup per serving)

Warning: This dish can be habit forming. Please exercise moderation while consuming. Side effects can include: tight pants and weight gain, due to lack of sufficient will power to resist eating too many tacos.

Ingredients

• 1-2 16oz jars of Herdez Medium salsa
• 3½ cups water
• 1 lb. chicken breasts 
• 1 lb. dry pinto beans, rinsed but not soaked
• 1-2 packets chipotle taco seasoning
• 2 ounces or more cream cheese for creaminess (optional)
• Salt to taste

Instructions 

1. Place the pinto beans, salsa, and water in a slow cooker or Crock-pot. Stir to get the liquid in and around the beans. Place the chicken breasts on top. Cover and cook on high for 4-­5 hours or low for 7-­8 hours.
2. After about 3 hours, remove the lid and check on the mixture. Stir to keep the beans from sticking to the bottom and add a little more water if necessary. Don't open the lid more than once or twice ­ it adds to the cooking time.
3. When the beans and chicken are cooked, gently shred the chicken with two forks. It should shred easily. Add the taco seasoning and cream cheese and let the mixture sit for another 15-­30 minutes. Serve with rice, tortillas, taco shells or chips. Top with avocado, cheese, and cilantro.

Notes

If you use canned beans, omit the water and reduce the amount of cooking time. Also, the chicken usually cooks faster than the beans. To avoid overcooking the chicken, remove the chicken breasts when fully cooked after 2-3 hours, and store in the fridge.

Recipe adapted from Pinch of Yum at http://pinchofyum.com/crockpot-­mexican­-chicken