Pumpkin Muffins

Those who have been following my post, know that I have quite a few muffin recipes.    And you know for prior posts that I grow my own pumpkins and use the pumpkin puree in many recipes.  Now that fall is upon us, and pumpkin flavor is everywhere - I thought I would share my easy to make pumpkin muffins.  Everyone loves these, and my great granddaughter, (she's 8), gets so excited when she gets to help make them.  That's how easy they are to make, (no mixer required).  And she begs to lick the spoon and the bowl, (much to my protests).  Here's how I make mine;

You will need:
1 1/2 cup flour
1 teas. baking powder
1 cup pumpkin puree
1/3 cup vegetable oil
2 eggs
1 teas. pumpkin pie spice
1 1/4 cup sugar
1/2 teas. baking soda
1/2 teas salt
For the streusel topping:
1/2 Tabs. sugar
1/2 teas. cinnamon

Preheat the oven to 350 degrees

Line a muffin tin with liners, and spray the liners with baking spray.  (My little one loves to do this job for me).

Note:  you can also omit the liners and just spray the muffin tin.

In a large bowl, sift together the flour and baking powder.  Make sure to mix the items together well. 

(I give this chore to my little one.  Just hand them a fork and let them stir it up well).

Measure the oil and add the eggs.  Then whisk well together.

In a medium bowl whisk together the sugar, baking soda, pumpkin pie spice, and salt. 

(again, another job the little one can do with a fork).

Add in the oil and egg mixture, and stir in.

Add in the pumpkin, and stir in until smooth.

 Pour the pumpkin mixture into the flour and stir just until the flour is combined.  Don't over mix.

Spoon into the muffin tin.

In a small bowl combine the streusel toppings, (1 Tabs. sugar and 1 teas. cinnamon), and mix well.

Spoon over the top of the muffins.

The more topping, the better my grand kids and great granddaughter like them.

Bake in the oven for 25 to 30 minutes until the muffins are done, (a toothpick inserted comes out clean).

Let the muffins cool on a wire rack for 10 minutes before removing from muffin tin.

And enjoy.

I like to have one for breakfast.  But, the rest of the family eat these all day long.  And because we grow our own pumpkin and keep the pumpkin puree in the freezer ready to cook with, we can enjoy these year round.

Grab some pumpkin puree and give these a try.

Enjoy!

Chicken Cakes

I've said several times in different posts, that I always have a roasted chicken in the refrigerator.  I can make so many things with leftover chicken.  And one of the things my family likes is chicken cakes.  They are a knock off of crab cakes.  So easy to make, and very inexpensive.  Let me show you how I make mine.

You will need:
2 1/2 cups of cooked chicken
1/2 cup bread crumbs
1/4 cup finely chopped onion
1/4 cup mayonnaise
1/4 cup tartar sauce
1 teas. dried parsley
1 teas. garlic powder
1 teas. paprika
1 teas. dried tarragon
1/4 teas. salt
1/4 teas. black pepper
2 dashes of your favorite hot sauce
1 egg
1 cup Panko bread crumbs
olive oil

Into a food processor, place your chicken, (after you have removed the skin and bones),  I like to break mine up into chunks.

Pulse a few times until chicken is crumbly.

Transfer chicken to a medium sized bowl and add:
bread crumbs, onions, mayonnaise, tartar sauce, parsley, garlic powder, paprika, tarragon, salt, pepper, hot sauce, and egg.

Mix well.

Form into palm sized patties, (I get about 6 patties)

Coat each patty with Panko bread crumbs on both sides.

Add about 1/4 cup of oil to a frying pan over medium heat and cook the chicken patties for 5 minutes, until nicely browned.

Flip over and cook on remaining side for another 5 minutes until nicely browned.

Removed to paper towels to drain, and continue cooking the rest of the patties.

And that quick, you have dinner ready.

You could even make these into smaller sizes if you have children at home who need smaller sized cakes.

These are so good, and in 10 minutes they are warmed and cooked through.

They make great sandwiches.  Just add some lettuce, mayo, tomatoes, a little mustard.  Served on a toasted bun.  Yummy !!

With a side salad and some vegetables, you have a complete meal.  My family like to add a little more tartar sauce on top of the patties when they eat them.

Next time you have some leftover chicken, give this recipe a try and surprise your family.

It's a quick, easy, and inexpensive meal.

Enjoy !!

Brownie Waffle Ice Cream Sandwiches

One of our family's favorite summertime treats is a brownie waffle ice cream sandwich.  They are so easy to make and you can customize them with your favorite ice cream.  Let me show you how I make mine.

You will need:
1 chocolate cake mix, (without the pudding in the mix)
2 large eggs
6 Tabs. softened butter
3/4 cup water

Baking spray
waffle maker
Your favorite flavor ice cream
Any optional add-ins for the batter, or to add around the outside of the ice cream sandwich.

In a large sized bowl add the dry cake mix, softened butter, eggs, and water.

Stir until smooth and well blended.

If you like, you can add chocolate chips to the batter for an extra chocolate flavor.

Now place in the refrigerator for about 30 minutes.  This will allow the batter to sit up well for baking in the waffle maker.

After 30 minutes, remove the cake mix from the refrigerator.

As per your waffle maker's instructions, make sure to spray the waffle iron with baking spray and preheat the waffle iron.

As per your waffle maker's instructions, add 1/3 to 1/2 cup of cake mix into the center of the waffle maker.  Close the lid and cook, (as per your waffle maker's instructions).

When the waffle maker signals the batter is done, lift the lid and remove the chocolate waffles, (carefully), to a plate.   Continue cooking the cake mix until you have cooked all the batter.

I usually get 6 double waffles, (12 singles), from one batch of cake mix.

 I just stack them on a plate as I cook them, so they can cool.

Sometimes, we just use these waffles like this.  We add a scoop of ice cream on top, some chocolate syrup, (or caramel syrup), and enjoy.  But, today I kept everyone away until I get the ice cream sandwiches made.

Once they have cooled, place your favorite ice cream in the center of one waffle (I like to use vanilla).  Make sure to spread the ice cream from crust to crust.

Top with a 2nd waffle and gently press down, so the ice cream starts to ooze out the sides.

I then cut my waffles in half.  This gives me 12 sandwiches.

You will then want to place them in a container with a tight fitting lid and place in the freezer for a couple of hours.  After that, you can enjoy.

In our house, the family likes to roll the waffle sandwiches in sprinkles before freezing.  You can use so many different options, (i.e.: chocolate chips, berries, chopped fruit, chopped nuts, crushed toffee pieces, coconut, etc.), whatever goes with the type of ice cream you use in your sandwich.

For the little ones, I cut the sandwiches in fourths which makes them easier for the kids to handle.

So, while the hot days of summer are upon us, give these brownie waffle ice cream sandwiches a try.  Your family will thank you.

Enjoy!

Tart Cherry Crisp

It's cherry season here where we live.  This week I was lucky enough to get 2 bags of fresh picked "Pie Cherries" from my friend's tree.  As I was deciding what to make...cherry pie, cherry cobbler, cherry rolls, or cherry bread, (of course my husband always votes for the cherry rolls), I knew that I had to at least freeze half or more for later use.
Finally, I decided to do a quick and easy tart cherry crisp, for dinner dessert.  Let me show you.

You will need:
4 cups pitted tart cherries
2 Tabs. sugar
1/2 cup flour
1/2 cup packed brown sugar
1 teas. nutmeg
1 1/2 teas cinnamon
1/4 teas salt
1/4 cup cold butter, cubed

Preheat the oven to 375 degrees.

Wash, pit and place 4 cups tart cherries in a 9-inch pie plate.

This is the hardest part of the whole recipe, (cleaning and pitting the cherries), but once you have this done, it's all downhill from here.


Note:  if you don't have fresh tart cherries, you can always substitute 2 cans, (14 1/2 ounces) of pitted cherries from your grocery store).

Sprinkle the top of the cherries with
sugar
only 1/2 teas. ground cinnamon
only 1/2 teas. ground nutmeg

In a small bowl combine
flour
brown sugar
remaining 1 teas. ground cinnamon
remaining1/2 teas ground nutmeg
salt

Add in the cubed butter, and cut into the mixture until it resembles coarse crumbs.

 Your crumble topping will look like this.

Sprinkle crumb mixture over top of the cherries.

Bake at 375 degrees for about 40 minutes, or until the top is bubbly, and nicely browned.

Allow to cool for a few minutes.  Then you can serve it warm or at room temperature.

If you are a purist, (like I am), I love to eat it plain.

The cherries are slightly sweet, but not overly sweet.  The crumble has a nice flavor, due to the addition of just a small amount of spices.  So good, and summery.

My family like to top their crisp with a couple scoops of ice cream.  And they like their crisp warm, so the ice cream will melt down over the crisp.  Also, very favorable.

Try to get your hands on some tart cherries, and give this recipe a try.


Enjoy.

Poblano Peppers stuffed with Black Beans and Couscous

You've seen poblano peppers stuffed with lots of cheese, and sometimes meat.  But how about a healthier version?  I had some leftover couscous, 3 poblano peppers, and a few other little items in the refrigeration, and within an hour I had dinner.  Let me show you how easy, feeds 3 to 6 people, (depending or whether it's a main dish or a side dish), and it's delicious.

You will need:
3 poblano peppers
1/4 cup diced onions
1 teas. minced garlic
2 teas. ground cumin
1 1/2 cups cooked couscous
1 cup black beans
1/4 cup crushed tomatoes
1 lime
3 Tabs. cilantro leaves
1/2 cup shredded Mexican blend cheese

Pre-heat the broiler, (low setting).  Wash, and slice the peppers in half.  Remove the seeds and membranes.  This is not a spicy dish, so don't worry about leaving a few seeds.

Arrange the peppers on a sheet pan, lined with parchment paper.  Broil both sides of the peppers until the skin begins to brown and the skin starts to blister.

Remove from broiler and allow to cool.

Over medium heat, add 1 teaspoon of oil.  Add the onion and garlic.  Cook, stirring frequently until translucent and fragrant, (about 1 minute).

Make sure to add salt and pepper, about 1 teaspoon each.

Add the crushed tomatoes.

Add the couscous.

Add the ground cumin.

Drain, rinse and add the black beans.  Stir to combine.

Wash and cut the lime in half and squeeze the juice from 1/2 over the stuffing mixture.

Add in the cilantro.  Stir well  Taste and adjust seasoning.  Adding more salt and pepper to taste.  Continue cooking for another 3 or 4 minutes.

Divide the stuffing mixture between the pepper halves.

Top each stuffed pepper with cheese.

Return to broiler, (on highest setting), and broil for about 1 to 2 minutes, while cheese melts.  Watch carefully to avoid scorching.

Remove from oven and add a few fresh cilantro leaves on top.

Note:  Another delicious topping is to make a quick cilantro lime cream sauce:  In a blender add 1/2 cup sour cream, juice from remaining lime,  and 1 or 2 Tabs. cilantro leaves.  Blend until smooth.  Add salt to taste.  Drizzle over peppers.

And that quick you have great stuffed pepper.

I've made these several times for my family.  And they go very quickly.  It's healthier than all the cheese filled, deep fried traditional version.  But delicious.

Give these a try.

Enjoy!