PUMPKIN MUFFINS

6 cups flour
3 Tbsp. plus 1 tsp. pumpkin pie spice
1 Tbsp. Plus  1 tsp. baking soda
1 Tbsp. salt
6 cups sugar
1 can Libby Pumpkin  Pure
1 cup orange juice
3cups chocolate chips ( I use  equel parts dark and milk chocolate)

Preheat oven to 350 F. 

For muffins fill the pans with muffin linners.  Add 1/4 cup to each one.  Special thanks to Corol for sharing these with our family.  YUM!

TORTILLA SOUP

3 15 oz  cans of stewed tomatoes
3 cans of chicken broth
1 1/2 Medium salsa  (pace or whatever you have)
1/2 cup fresh cilantro or to taste (I use the entire top of the bunch  because it is my favorite)
3 cloves garlic
5 chicken breast
1 Tbsp cumin
1 can of each: rinsed black beans/pintobeans/whitebeans/ corn ( anything you like can go in)
~Puree in blender, stewed tomatoes,salsa garlic and cilantro pour into large capacity crock pot. 
Add all other ingredients.Cook all 6 hrs in crock pot on high the last 2 hours take chicken out
and shred it, and then put it back in.

Serve with chips, sour cream, cheese, avocado. Etc.
 Enjoy, and thanks for sharing Lori you saved my day!

BANANA BREAD

1Tbsp CITRUS DELIGHT
1/2 cup milk
combine the Citrus Delight and Milk.  Set aside.

3/4 cup butter
1 1/2 cup sugar
4 mashed bananas
2eggs
1 tsp vanilla
3 cups flour
1 tsp baking soda
1tsp salt
3/4 cup nuts if your crazy but  I prefer Chocolate chips.(you do not need either if your a purist.)
Mix all of the above wet ingredients and then add the dry (mix together, flour, baking soda)

325 for 60-75 min until toothpick comes out clean. Cool 10 minutes and then remove from pan.  Makes 4 mini loafs.

COWBOY CAVIAR (A DELISH DIP FOR CHIPS)

Do not let the name scare you.  It is so delish, thanks for sharing Roxanna!

2 Tbsp red wine vinegar
2 Tbsp olive oil
2 cloves minced garlic
1 1/2 tsp Tabasco or tapotio sauce
freshly ground pepper and salt to taste
~ mix all the above ingredients with a whisk~

1 ripe avocado cute up into 1/2 inch cubes
1 15 oz can of black eyed peas drained and rinsed
1 cup petite frozen corn
2/3 cup sliced green onions
1/2 cup fresh chopped cilantro
1/2 pd. chopped roma tomatoes
~mix all of the ingredients that are left and then add the dressing~
Serve with chips and enjoy!

OATMEAL CHOCOLATE CHIP COOKIES

My daughter loved them!!!!

Mrs Fields Oatmeal Chocolate Chip Cookies.  Makes 12 dozen (unless your family eats cookie dough like mine.)

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups regular oats
1 tsp salt
2 tsp baking soda
2 tsp baking powder
24 oz bag chocolate chips
8 oz or more if ya like of a chocolate bar, chopped ruffly
3 cups nuts (optional)
Cream together butter and sugars.  Add the eggs and vanilla to the creamed mixture.  Put  all dry ingredients into the blender.( I like to leave out 2 cups of oatmeal because I like a little of the whole oat in the cookie.   Blend dry mixture until it is a powder.   Slowly add dry mixture to the creamed mixture.  Add all your chips and chocolate and then bake.
375 degrees for 10 minutes.

CHICKEN CHILI (FAST & FURIOUS JUST DUMP IT IN THE CROCK POT)

2 cans black beans, do not drain juice

3 cans chopped/stewed tomatoes

3 can red kidney beans,do not drain juice

1 large onion, chopped
1 bell pepper

1 package Lipton Onion Soup Mix (dry)

3 chicken breasts or more if you like(I like to cook a couple extra and take them out before i shred the chicken and use them for another meal( like Best Friend Chimmies or Enchiladas)

2 bay leaves

3-4 cloves garlic 
1 Heaping Tbs of the chili powdered 
pepper flakes (as you like)

1tsp cumin 

dash of lemon juice (if you like)

Throw all in crock pot.  Leave cooking on low 6-7 hrs.  1/2 hr prior to serving, pull out chicken and shred, then stick back in.  I like it served w/shredded cheese and some yummy bread. Thanks Kristen for sharing!

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CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING

THIS IS A GREAT RECIPE FROM BAREFOOT CANTESSA!  LOVE IT! A SWEET FRIEND SHOWED UP WITH THESE WHEN I HAD MY SWEET LITTLE GIRL.  THEY WERE GONE IN MINUTES.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Directions
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts or top with a cut up peanut butter cup, if desired.

Peanut Butter Icing:

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe/index.html?oc=linkback

WHOLE GRAIN PANCAKES

I at a minimum triple this batch every time I make it.
1 egg
1 cup milk
1tsp baking powder
~add the above ingredients and let fizz then smile and proceed~
1 cup of whole grain flour for waffles
or 3/4 for pancakes.
1/2 tsp salt.

Get your griddle warm and cook some pancakes.  This is a family recipe.  My kids love it and so do I.  Thank you to the Aunts for sharing it with us when they came in May of 2012.

GREEN CHILI CHEESE PUFF

A really amazing cook and friend Corene shared this one with me!  IT IS AWESOME!
10 eggs
1pt. cottage cheese
1/2 cup flour
1tsp baking powder
1/2 tsp salt
1/2 cup melted butter
1 LB. jack cheese
1 small can of chilies

Put eggs, cottage cheese and flour in blender.  Blend.  Add all other ingredients and mix.  Place in a 9 X 13 pan.  Bake on 350 for 35-45 minutes.  It will get very puffy when it is done.

Serve with salsa and avocado


Note:  I only added 1/4 cup butter and much less cheese the second time I made it and it was still great.  I also added 2 Tbs canned chopped Jalapenos.  It was delish!

NO BAKE NUTELLA COOKIES

1/2 c. butter
2 c. sugar
1/2 c. milk
4Tbsp. Cocoa powder

Add all ingredients in a pan on the stove top. Bring to a rapid boil, then boil for 1 minute. Remove from heat
add:

2tsp. vanilla
1/2 c. nuttella
3-31/2 cups rolled oats

Mix well and spoon onto wax paper. Let them set up and enjoy!

WHOLE GRAIN BREAD

So I have waited 13 1/2 years to have a home and finally buy a mixer! Yea I got a Bosch on Black Friday!!!  I purchased it though a distributor in Monrovia, CA her name is Cindy she is amazing and so are her classes. I recently took a bread making class from her. Her number is 626-825-6716 if you are intrested.
So here is the result....

Whole Wheat Bread

6 Cups warm water
2 T. yeast
2/3 cups oil
2/3 cups honey
2T. dough enhancer
2 T. vital wheat gluten
2 T. salt-must be added after the flour (salt can kill yeast)
14-18 cups whole wheat flour- freshly milled if possible (I used red wheat).

With dough hooks in place on the Bosch Mixer, place water, oil, honey, dough enhancer, gluten, yeast and 7 cups of whole-wheat flour.  Use the "m" switch to incorporate.  Add approximately 7-8 cups of whole- wheat flour and salt.  Turn to speed 1.  Continue adding flour, a little at a time, until dough cleans the edges of the bowl.  Continue kneading on speed 2 for another 6-8 minutes.
Oil hands and counter.  Divide dough into equal portions and shape into loaves(this will make 6 loaves).
Put into sprayer loaf pans.  Let rise until dough doubles in size.  Bake at 350 for 30-40 minutes.  Internal temperature should be 190-200.  Remove from pans immediately and let cool on rack. Brush butter on top of hot loaf to have soft crust.

Carmellow Popcorn

1 cube of butter
1 cup of brown sugar
4 cups of marshmallows
3 bags of microwave popcorn

Melt the butter and brown sugar on the stove. Add marshmallows (make sure they are fresh) on the stove top.  Meanwhile have three bags of popcorn popped and the seeds separated. Pour them into a very large bowl so they are easy to mix.   When the mixture is done melting pour it over your popcorn.  Mix well and ENJOY!

BEST FRIEND CHIMMIES

This is a favorite of our family. Yummy!
1 can of black beans
1 can of chicken
1 box Mexican Rice a Roni
grated Monterey Jack Cheese
Tortias

On the stove top put 21/4 cups of water in a pan add chicken, rice, rice seasoning packet and drained black beans.  Bring to a boil then turn the heat to a low simmer. Cook for 20 minutes stir occasionally.  Turn oven onto 375 degrees. When your mixture is done, load 1 heaping spoon unto your tortia, sprinkle with cheese.  . Wrap it burrito style and load onto a baking sheet. Brush with oil and bake for 20 min or until slightly browned. 

Serve with salsa, guacamole and sour cream.

Variations: You can add corn and green chilies to mixture. If you are rushed for time and do not have time to bake them just place them in a pan on the stove top with a scotch of oil to crisp up the tortia before serving. 

POMEGRANATE AND CRANBERRY BELLINIS

1 cup of ice
1 1/2 cup simple syrup
( 1 cup of water and 1 cup of sugar in saucepan, combine, boil, reduce heat to simmer....cool)
1 1/4 cup unsweetened pomegranate juice, chilled
1 cup unsweetened cranberry juice
1 25.3 oz bottle sparkling water, chilled
2 limes thinly sliced
1 bunch of fresh mint for garnish
pomegranate seeds
Combine all ingredients.

Pour into champagne flutes garnish with limes, pomegranate seeds and mint
Enjoy!

RED PEPPER PASTA

2-3 red peppers.  (you can also use the roasted red peppers from a jar we use 2 12 oz jars when we do it this way.)

2  12 oz. cans of diced tomatoes

1  16 oz. sour cream

1 12 oz can tomato sauce

1 pkg. penne pasta whole grain or regular (boil to al dente)

1 Tbsp. olive oil

4 Tbsp. dried basil

salt and pepper to taste

Saute' sliced peppers in a few Tbsp. of water and olive oil with basil,salt and pepper until soft.  Add diced tomatoes, tomato sauce  and bring to a boil. Allow sauce to cool for a few minutes then add the sour cream.  Serve over penne pasta. Garnish with shredded Parmesan and fresh basil.
This is a family favorite that my husband came up with, everyone loves it.

PIZZA CRUST AND SAUCES

3 cups warm water

3 heaping Tbs yeast

2 Tbs sugar
1 Tbs salt
6 Tbs
6 cups flour (give or take)

Mix and knead for 8 minutes.  Cover and let raise at least 35-40 minutes.  This makes three sixteen inch pizza crust.  Top with sauce (see below) and all of you favorite meats or vegetables.
Bake at 500 degrees for 8-10 minutes.

PIZZA SAUCE

1 large can of tomato puree
1/4 tsp pepper
1 tsp garlic salt
1 tsp basil
1 tsp oregano flakes
1/2 tsp sugar
1/2 tsp onion powder
Combine all ingredients.  Heat and simmer while crust raises. Do not boil.

Now if you so busy you think what a waste of time, do what I do and just mix it up and put in on the pizza. It is delicious either way.

ALFREDO SAUCE
1 pint of heavy cream
3 Tbs butter
2  Tbs cream cheese
1/2 -3/4 shredded Parmesan cheese

In a saucepan combine butter, heavy cream and cream cheese. Simmer until melted and mix well.  Add Parmesan and garlic powder.  Simmer for 15-20 minutes on low.  Makes sauce for 3-4 sixteen inch pizzas. Top pizza with sauce, Mozzarella cheese  and all of your favorites.

Some we love are: Chicken strips, green onion, zucchini, tomato, basil, etc.

If you have some left over dough.  We like to make a dessert pizza.  It is so easy: rub the dough with a large pat of soft butter then sprinkle it with brown sugar and Cinnamon.  Then cook it let it cool and mix up some powdered sugar with water  to make a yummy frosting.  Drizzle over the top, cut and enjoy.

RED BEANS AND RICE

1 pound of small dry red beans1 polish Kielbasa sausage (I use the Hillshire Farm lite)
1 chopped bell pepper
1 chopped onion
2 cloves of  garlic
1 Tbsp of Cajun seasoning or more if you like the heat. Yummy! If you don't care for Cajun seasoning just add one packet of Lipton onion soup and it is also tasty.
1 Tbsp brown sugar

add salt to taste (it is usually more that you think.)

4 cups cooked rice
1 cup of shredded jack cheese
Slice the sausage and pan fry it until it gets some nice brown edges.   Then add the onions and peppers, cook until tender.

You can prep this meal several different ways. First rinse your beans and sort them, be sure to check for rocks.
Crock pot.  Start your beans early set for 6 hours on High When your an hour or two from serving your meal add the sausage, pepper, onions and seasonings and cook on low.

My favorite is the Pressure cooker,  add your beans with 6 cups water  and 1 Tbsp of Olive oil and cook as your pressure cooker recommends once it reaches max pressure.  Let the beans cool and add your sausage mixture and seasonings.

After your beans are done serve over rice. We always love to top with some Jack cheese over the top.
I got this recipe from Mrs. Audrey whom we adore, it has become one of our family favorites.

FOUR LAYER DESSERT

CRUST
1 cup flour
1/2 cup margarine melted or soft
1/2 cup nuts chopped (pecans or walnut)
Bake at 375 for 15 minutes let it cool.

LAYERS
1 cup powdered sugar
1 8 oz. cream cheese
1 cup cool whip (you can use homemade if you like)
Mix this together with beaters and until creamy
then spread over crust.

1 Large package of instant pudding with 3 cups milk
mix well and spread over cream cheese layer.

When the pudding is set up spread cool whip over the top.
Shave chocolate over the top if you want it fancy.

DEVILED EGGS

1 dozen boiled eggs
1/3 cup mayonnaise
1/4 tsp white pepper
1 tsp salt
2 Tbsp pickle juice
1 tsp mustard
Cut all of you eggs in half length wise. Mix yokes and all of the remaining ingredients until smooth. Pipe into the eggs and sprinkle with paprika.

JACK IN THE CROCK

2 10 oz.can of cream of Cream of Mushroom
1 16 oz.tub of sour cream
8-12 chicken breast
2-4 cups Monterrey Jack Cheese (I use pepper jack cheese because we love the spice)
1 pound of Mushrooms if you like them

This is one of my husbands favorites he grew up eating however we have changed the name for our pure entertainment! If you want to make the chicken look fancy just brown both sides before you toss them in to your crock pot.

In a saucepan over stove top melt the Cheese with the sour cream and Cream of Mushroom Soup.
This happens fast so keep stirring.  TRUST me on this step you will not want to just put it all in the crock pot because in fact the cheese will not melt.

Remove from heat, layer chicken breast in crock pot then spread some cheesy sauce over the top
Then continue to layer until the sauce is gone. If you would like to add  mushrooms, One hour before your chicken is done add the mushrooms. Or if you are like me and cannot be bothered to calculate I just saute them in a pan with a little butter and toss them in before I serve.

Cover and cook in crock pot on high for 4hrs or low for 6 hrs. Serve over rice or potatoes.

CAF'e RIO CHICKEN

Chicken
1 small bottle of Kraft Zesty Italian Dressing
1 Tbs. chili powder
1 Tbs cumin
3 cloves garlic-minced
5 lbs chicken
Cook all together in a crock pot for four hours on high—shred meat and cook additional hour

Rice
3 cups rice
4 tsp. chicken bouillon
½ bunch cilantro
1 can green chilies
½ tsp salt
1 Tbs butter
½ onion chopped
Put all ingredients in pan and bring to a boil, cover and turn to low heat for 30 minutes.

Dressing
1 buttermilk ranch dressing packet (make per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove of garlic
Juice of 1 lime
1 jalapeno
Use a food processor or blender to blend ingredients well. Refrigerate

This is one of our family's favorites.  It is great for entertaining and so delicious.   I will often make black beans and salsa to go with it. We also love a little sour cream,fresh slices of avocado and jack cheese.  It is best to us the Grande Burrito size tortilla when you load up this massive taste of goodness.
Thank you to my sweet Cousin Jan whom first fed it to us over a wonderful family dinner.

BROCCOLI SALAD

2 large bunches of raw broccoli cut into florets

1 small red onion chopped

1 cup salted sunflower seeds

1 cup raisins

1 package pre-cooked bacon (or 8 slices cooked crisp crumbled bacon)

Dressing:

1 cup mayonnaise

2 Tablespoons balsamic vinegar

¼ cup sugar

Mix salad ingredients with dressing just before serving.

Note: red grapes or apples cut up are also a great addition to this salad!

CANDIED POPCORN

This is a family favorite of our Grandma Dahle's.   She always filled her house with love and food.

First pop your pop corn 4-5 quarts and take out all unpopped kernels.  Set this aside.
In a 2 quart pan
2 cups white sugar
1/2 cup evaporated milk
2 Tbs Corn Syrup
2 Tbs Butter

Bring to a boil and then turn down, Cooking  to 235 for soft ball stage.   Then remove from heat and add food coloring.  Then quickly poor over the popcorn.

Note: if you do happen to get sticky popcorn:  Toss it onto a cookie sheet and cook and a low temp of 250 for 10- 15 minutes or until it dries out.