Chocolate Chip Caramel Pumpkin Muffins

2 Cups flour

1/2 Cup sugar

3 tsp baking powder

1/2 tsp nutmeg

1 tsp cinnamon

2/3 Cup of pumpkin

1/4 Cup vegetable oil

1 egg

1 Cup milk

1 Cup chocolate chips

1 Cup caramel bits

Preheat oven to 350 degrees F. Combine flour, sugar, baking powder and spices in large mixing bowl. Add wet ingredients and mix just until moist. Fold in chocolate chips and caramel bits. Fill (greased of paper lined) muffin tins 2/3 full with batter. Bake for 18 to 20 minutes or until inserted toothpick comes out clean. Cool for 2 minutes before removing from pan. Best served warm, but really pretty delicious any time.

You can find caramel bits on the baking aisle at the grocery store. They are Kraft brand. It's a bag of little caramel balls about the size of chocolate chips. I usually eat the leftover caramel....... is that bad?

Chicken Nachos for a Crowd

4 boneless, skinless chicken breasts
1/2 cup prepared salsa
1 large bag tortilla chips
1 lb cheddar cheese, shredded
1 15 oz can black beans, drained and rinsed
1 15 oz can corn, drained
1/2 onion, thinly sliced
Handful chopped green onions or cilantro

Set oven to 400 degrees.

Set a large pot of water on to boil. Once boiling, add the chicken breasts. Boil until cooked through, about 10 minutes. Remove chicken breasts from the water and set on a cutting board to cool. Once cool enough to handle, shred and put into a medium bowl. Pour salsa over the chicken and toss to coat.

Spray a large baking sheet with non-stick spray. Add half of the bag of tortilla chips and spread into an even layer. Sprinkle on half of the shredded chicken, half of the black beans, half of the corn and half of the onion. Sprinkle on half of the shredded cheese. Repeat again, beginning with the rest of the tortilla chips.

Bake for 15 minutes, or until the cheese is melted. Sprinkle on green onions or cilantro as garnish. Serve with more salsa if needed. (I also like to add sour cream and avocado.)

Yields 6 servings.

Gingerbread Waffles with Lemon Whipped Cream

3 cups flour
4 tsp baking powder
2 tsp cinnamon
2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
4 large eggs
2/3 cup brown sugar
1 cup pumpkin puree
1 1/4 cups milk
1/2 cup molasses
1/2 cup melted butter
Syrup, whipped cream or fresh fruits for topping for serving

Preheat waffle iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Spray the waffle iron and cook waffles in batches. Keep warm in the oven(200 degrees). Serve with lemon whipped cream, butter and powdered sugar.

Lemon Whipped Cream
1 1/2 cup heavy whipping cream
5 Tbsp powdered sugar
4 tsp lemon juice

Pour the heavy whipping cream into a large bowl. With a hand mixer set on high, whip the cream. Once cream is starting to thicken slightly, start adding the powdered sugar a tablespoon at a time while mixing. Once powdered sugar is incorporated, add lemon juice. Mix until cream is thick. Serve over waffles

Baked Ziti

Ingredients:

1 pound dry ziti pasta

1 onion, chopped

• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Ranch dressing/dip

Ranch Dip

Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Note:  use butter milk in place of sour cream for Ranch dressing.

This is A LOT cheaper than making the store bought ranch packet, and just as good if not better.

Hawaiian Meatballs

1 pound ground beef

½ cup breadcrumbs, moistened with milk (I’ve never moistened them with milk)

1 beaten egg

1 clove garlic, pressed

2 tsp. dry mustard

1/3 tsp. ginger

½ tsp salt

1 TB soy sauce

Form 1 inch meatballs and sauté until brown in:  2 TB oil. 

Have a paste of the following ready:

                2 TB cornstarch

                ½ cup chicken broth

                2 TB soy sauce

Melt in a heavy pan:

                2 TB butter

                Add: 1 cup chicken broth

                         ¾ to 1 cup diced green peppers

                        6 slices pineapple, diced (I use pineapple chunks or tidbits)

Cover and let simmer 5 minutes)

                Add the cornstarch paste and the following ingredients to the peppers and pineapple:

                                ½ cup vinegar

                                ¾ cup pineapple juice

                                ½ cup sugar

                                ½ tsp salt

                                ¼ tsp ginger

                Simmer  stirring constantly, until the mixture thickens.  Serve with Rice.

 

English Muffin Bread

We LOVE this bread!  We use it for french toast and breakfast sandwiches and just about anything else you may need bread for.  We've tried several English Muffin Bread recipes and this one tops them all.  It freezes nicely...in case you like to make all your bread at once as I am prone to do.

Ingredients

• 5 cups all-purpose flour, divided
• 2 packages (1/4 ounce each) active dry yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/4 teaspoon baking soda
• 2 cups warm milk (120° to 130°)
• 1/2 cup warm water (120° to 130°)
• Cornmeal

Directions

• In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes.
• Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8-in. x 4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes.
• Bake at 375° for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast. Yield: 2 loaves.