Pumpkin Chocolate Chip Muffins

It is that wonderful time of year when pumpkin is consumed in large quantities...yum. I know many of you already have this recipe, but since I just made a bunch I thought I would post just in case.

Pumpkin Chocolate Chip Muffins

Ingredients:

4 eggs

1 1/2 C sugar

2 tsp baking soda

2 tsp baking powder

3/4 tsp salt

1 can of pumpkin

1 C oil

1 T cinnamon

3 C flour

1 1/2 C choc chips

Mix all ingredients together (no particular order) and place in well-greased muffin tins.

Bake at 400 degrees for12-15 min.

Makes 2 dozen muffins

Panera's Broccoli Cheese Soup

Well, we've been real sick around here...so I just had to make some soup. Sari didn't send me her recipe in time so I made this one that I found online. It says it's Panera's Broccoli Cheese. From the taste of it, I would believe it. It was SO good. Very thick and filling.
Here's the recipe!

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cupschicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar


Directions:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Homemade Spaghetti Sauce

This sauce is my husband's grandmothers recipe. It is super yummy. The wine really adds the extra pizazz. It makes a lot so you can freeze some for a quick pasta meal later. I have used it for regular spaghetti, but also for numerous other pasta dishes.

Ingredients:

1 1/2 lbs ground beef

1/4 lb bulk Italian sausage

28 oz can of diced tomatoes

1 1/2 c chianti wine

1 1/2 c water

12 oz tomato paste

1 c chopped onion

3/4 c chopped green pepper

1 1/2 tsp salt

1 tsp sugar

1/2 t chili powder

1/8 t pepper

2 cloves garlic, minced

1 bay leaf

1 1/2 tsp Worcestershire

Directions:

In large skillet, brown beef and sausage, drain fat

Stir in remaining ingredients and bring to boil

Reduce heat and simmer uncovered for at least 1 1/2 hours, stirring occasionally

Remove bay leaf before serving

Spinach and Ricotta Shells

For those who love pictures of what the recipe is going to produce..I am sorry that I will dissatisfy you. Our camera broke and we had to return the one we were borrowing. However, I assure you that this would look as good as it tastes:) So I was motivated the other day to make a recipe list for the whole month of October. And on the menu last night was Spinach and Ricotta Stuffed Shells. This is simple and made a nice amount for four adults last night with leftovers (I even had enough during prep to freeze a small batch for later use). I prepped it all in the morning and then just had to bake it before dinner while I made a salad.

Ingredients:

I box of Jumbo pasta shells

1 24 oz of your favorite marinara sauce

2 15 oz containers of Ricotta

2 C baby spinach, chopped

1/2 C Parmesan

1 C mozzarella

Directions:

Preheat oven to 400

Cook Pasta

Spread sauce on bottom of baking dish (yes all of it..though one time I only had 12 oz and that worked fine too)

In bowl, combine ricotta, spinach, parmesean, 1/2 tsp salt, and 1/4 tsp pepper.

Spoon mixture into shells and place on sauce.

Sprinkle with cheese and bake 10-12 min.

Broil to brown cheese.

Now wasn't that easy?

Easy Chili Cheese Dip

This might be one everyone knows (??) but I learned about it a year or two ago from my sister-in-law. It's super easy, super good. At parties, events or on days when you can't think of anything to have for lunch because your husband left a whole loaf of bread at work....

1 can Hormel chili (no beans bc of Joe)
1 8 oz package of cream cheese
1-2 cups of cheddar cheese (just a guess)

Directions: Soften cream cheese and spread evenly along bottom of a microwave safe dish. I use a small quiche or pie plate. spread chili on top evenly and then spinkle a nice layer of cheese over top. Microwave for 5 minutes and voila! It's delicious - serve with tortilla chips!
*thought of posting after we'd eaten a 1/4 of it, so it looks a little torn up in the photo :)

Crock Pot Chicken Tortilla Soup

I got this recipe from a local Wheaton girl's blog - a fellow TU grad :)
Well when I went to the store, I had forgotten my list so I went from memory and had to tweak it a tiny bit when I got home and was missing a couple things. You can see my revisions below - because it was AWESOME. Love, Loved it.

Crock Pot Chicken Tortilla Soup
4 chicken breasts
2 cans black beans (rinsed and drained)
1 can corn (rinsed and drained)
2 cans mexican stewed tomatoes (Del Monte brand)
1 can tomato sauce
1 jar salsa
1 small can green chilies, if you like a little kick
*Throw all ingredients, in that order, into the crock pot. Cook on high 4-6 hours, then pull chicken and tomatoes out and shred / chop. Return to soup and stir well. Serve with sour cream, shredded cheddar, and crushed lime flavored tortilla chips on the side. Another fabulous freezer soup. We always make simple Monterey Jack quesadillas on the side.

*Rachel made it with 1 can of black beans, 1 can of mexican stewed tomatoes and because of that I only made 3 chicken breasts. I also added some salt and pepper toward the end. Definitely serve with sour cream, cheese and lime tortilla chips or cool ranch doritos crushed on top (whatever you have :)) and also good with quesadillas on the side!

Wild Rice Soup

We're also on a soup kick here in Michigan--and this is my favorite. One of the best things about soup is that we usually have leftovers (which means an awesome lunch for me the next day). To save time, you can always buy the ham, carrots, and almonds already cubed, grated and slivered--making this soup extra easy and fast! I think it's best paired with homemade bread (recipe forthcoming) and a salad (this salad was a combo: romaine lettuce, avocado, craisins, candied pecans, parmesean cheese, red onion).

*1 box Uncle Ben's Wild Rice (original recipe)
*6 T. butter
*2-3 T. minced onion
*3 cups chicken broth
*2/3 cup chopped ham
*2/3 cup grated carrots
*3 T. slivered almonds, chopped
*1/2 tsp salt
*1 cup half and half
*1/2 cup flour

Prepare Uncle Ben's Rice according to package directions. While rice is cooking, melt butter in saucepan; add the onion and saute until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil one minute. Stir in rice, ham, carrots, almonds, and salt. simmer 5 minutes. Blend in half and half; heat to serving temp. (If soup appears too thick, add more broth or milk).ENJOY!

Eggplant Raviolini Soup

So it seems Sari and I are on similar wavelengths. We also had a yummy soup for dinner last night. Eggplant Raviolini soup is a recipe from Racheal Ray that I have made several times. I cannot get enough soup in the fall and winter. So in case you are like me here is another one for you to try. Eggplant is one of those veggies that can be hard to know what to use it in. What you should know and love about it though is that takes the flavor of whatever you cook with (spices, sauces etc) and that it is cheap! Oh and this recipe will take you maybe 15 min...so a good one when you have little time.

Ingredients:

2 T butter

1 T EVOO

1 Eggplant (peel skin off and cut into bite sized cubes)

2 cloves of chopped garlic

Salt and Pepper

One 32 oz container of chicken broth

One 28 oz of crushed tomatoes

1 lb of cheese filled ravioli (I used tortellini in mine because that is what I had and it tasted just as good)

1 cup sliced or torn basil

Grated parmigiano-reggiano cheese for topping

Directions;

1. In a pot, melt butter with EVOO over medium heat. Add eggplant and garlic, season with salt and pepper and cook until softened (about five min). Add broth and tomatoes and bring to a boil. Add the ravioli and cook until tender, 3-4 min. Stir in the basil. Top with cheese for serving.

Taffy Apple Pizza

INGREDIENTS:
1 pkg (18 oz) sugar cookie dough
1 pkg (8 oz) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 tsp vanilla extract
2 med granny smith apples
1/4 cup caramel topping
1/2 cup peanuts, chopped

Directions.
1. Preheat oven to 350 degrees.  Flatten dough onto 14 in pizza pan.  Bake 16-18 minutes or until light golden brown.  Let cool.  (Underdone is better in this case, it gets hard to eat if the crust is crunchy.)
2.  Combine cream cheese, brown sugar, peanut butter, and vanilla.  Mix well.  Spread evenly over cookie dough. 
3.  Peel, core, and slice apples and place evenly over cream cheese mixture.  (I toss apples in lemon juice to prevent browning and often chop the apples instead of slicing them so it is easier to eat.)
4. Microwave caramel for 30-45 seconds.  Drizzle evenly over apples.  Sprinkle chopped nuts over caramel. 

This is delicious!  It is a pampered chef recipe and we love it, especially in the fall.  I make it every year for Josh's birthday, so I made it last week, and I already want to make it again.

Italian Sausage and Tortellini Soup

INGREDIENTS:
1 lb Italian sausage, casings removed
1 cup chopped onion
3 garlic cloves, minced
8 cups beef broth
2 cups chopped tomatoes (I use canned diced tomatoes)
1 (15 oz) can tomato sauce
1 large zucchini, chopped or sliced
1 large carrot, sliced
1 green bell pepper, chopped
1 Tbsp dried basil
1 Tbsp dried oregano
10 oz cheese tortellini
Salt and pepper
Fresh grated parmesan cheese

Directions:
1. In a large saucepan combine onions, garlic, and Italian sausage until sausage is no longer pink and onions and garlic are translucent.  Drain grease.
2. Put meat mixture into a stock pot and add beef broth, tomatoes, tomato sauce, zucchini, carrot, bell pepper, basil, and oregano. 
3. Simmer until vegetables are tender, 40-60 minutes.
4. Add tortellini and cook until tender, about 10 minutes.  (Tortellini usually comes in 20 oz packages and I usually just put it all in.)
5.  Season to taste with salt and pepper. 
6.  Sprinkle parmesan cheese onto individual bowls of soup before eating. 

I made this soup this weekend. It's definitely one of my all time favorite soups.   I served it with the Pioneer Woman's "The Bread." (Oh-so tasty and oh-so good for you:)) Perfect for a nice fall day!

Italian Beef

I love Italian beef.  My grandma would pronounce it Eye-talian beef, and that is how I say it when I'm trying to get a laugh out of Josh or my sister.  It is super easy to make, but I've only made it a few times and have never been very happy with the results... until NOW.  I think I finally got it right!  (Insert victory dance.)  This recipe is a tweaked recipe from one on allrecipes.com. (FYI, girls, this is way better than the stuff I made at the TROOPS reunion.)

Ingredients

3 cups water

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon onion salt

1 teaspoon dried parsley

1 teaspoon garlic powder

1 bay leaf

1 (.7 ounce) package dry Italian-style salad dressing mix (I use zesty Italian.)

1 (5 pound) rump roast

1 jar pepperoncini peppers (This is the key ingredient.  It adds SO much more flavor and makes it tangy.  You can get mild ones, but we like the regular ones for a little kick.)



Most of the ingredients are staple items!

 Directions:
1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in slow cooker. 

2. Place roast in slow cooker, making sure that it is completely immersed in mixture.  Pour entire jar (juices included) of pepperoncini peppers over the top.

3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork. (Meat should be very tender and fall apart.  If it doesn't, it isn't done yet.) 

*It is helpful to remove peppers before shredding the beef.  I left them in (because I love them) and the stems all fell off into the beef.  It was a little annoying pulling them all out, but still delish!

Serve on Eye-talian buns and top with shredded Moz cheese. 

Perfect for a fall day or a busy Sunday!

Black Cat Cookies

For a less healthy recipe than Erica's...see below.
A girl brought these in to work today and they were SO good. Going to make them Thursday for the marriage builders group...but I might just make the cookies, minus the whole cat thing. The youth group kids would like that, but I don't know that the adults would care :) Regardless, they are cute. Looks like you can choose using candy corn or M&M's for the eyes :)

Black Cat Cookies
1 cup crunchy peanut butter
1/3 cup water
2 eggs
1 package chocolate cake mix (my friend used Devil's food cake mix)
M&M's plain chocolate candies
Red hots or similar cinnamon candies

Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at the top of the cookie. Add M & M's for the eyes and red hots for the nose. Press fork into dough to form whiskers. Bake at 375 degrees for 8-10 minutes.
YUM!

Granola Muffins

Ok ladies, I know I'm recycling from a previous blog but health foodie over here believes recycling is a positive thing, so don't judge ;) These muffins are seriously my new favorite thing. They don't have the same effect as Ken's pumpkin muffins (unfortunately in the taste department and fortunately in the GI department). But they are delish. Enjoy! Recipe: Serves 12

2 cups rolled oats
½ cup sunflower seeds
½ cup sliced almonds
½ cup roughly chopped unsalted roasted peanuts
2 teaspoons flaxseed, ground
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
¼ cup dried blueberries
¼ cup roughly chopped dried cherries
¼ teaspoon salt
½ cup maple syrup
2 tablespoons canola oil
2 teaspoons vanilla extract
Muffin paper cups

Directions

1. Preheat oven to 350˚F.

2. Line muffin tin with paper cups.

3. Spread the oats, sunflower seeds, and almonds on baking sheet and toast in oven for 10 minutes, stirring occasionally. Remove from oven and place in a large bowl.

4. Reduce heat to 325˚F.

5. Add peanuts, flaxseed, cinnamon, ground ginger, dried fruit, and salt to the oat mixture. Stir to combine.

6. In a small bowl whisk the maple syrup, canola oil, and vanilla extract together. Add to oat mixture and stir to combine

7. Fill each muffin cup to the top and press down with the back of a spoon to compress the mixture.

8. Bake for approximately 25 to 30 minutes until slightly brown. Remove from oven and allow to cool completely before removing from muffin tin. Store in an airtight container for up to a week.

Roasted Vegetable Minestrone

Hello Troops! I found this yesterday on Pioneer Woman and I'm itching to try it. A perfect fall soup just as it's turning into fall over here...
So let me know if you try it - looks SO delicious! Hopefully I'll be able to make it this coming week :)



Roasted Vegetable Minestrone

2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
8 ounces, weight White Mushrooms, Stems Removed And Quartered
2 Tablespoons Olive Oil
Kosher Salt To Taste
2 Tablespoons (additional) Olive Oil
2 whole Carrots, Washed And Sliced (not Peeled)
1 whole Medium Onion, Diced
3 stalks Celery, Sliced (leaves Included)
8 cups Low Sodium Chicken Broth
2 cans Cannelini Beans, Rinsed
1 cup (heaping) Cut Green Beans, Fresh Or Frozen
1-½ cup Medium Or Small Pasta Shells, Uncooked
1 can (14.5) Diced Tomatoes With Juice
Salt And Pepper, to taste
¼ teaspoons Turmeric (optional)
Parmesan Cheese, Shaved
Preparation Instructions
Preheat oven to 500 degrees.

Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt. Arrange onto two sheet pans (to avoid crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.

In a heavy pot, heat olive oil over medium heat. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.

Add cannelini beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric.

Add roasted vegetables at the very end. Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasoning! Add more broth if necessary to increase liquid amount.

Serve with Parmesan shavings and crusty Italian bread.