Pumpkin Chocolate Chip Muffins

I was going to use this recipe to make bread but decided against it so I could freeze half of these. I love this time of year because I get to pull out all the pumpkin recipes. I love almost anything with pumpkin in it!

Pumpkin Chocolate Chip Muffins

3 1/3 cups flour

2 1/4 cups sugar

2 tsp baking soda

1 tsp cinnamon

1 tsp salt

1 (15 oz.) can pumpkin

4 eggs

2/3 cup water

1 cup oil

2 tsp vanilla

Mix together dry ingredients in a large bowl. Mix together eggs, oil, water, pumpkin and vanilla. Mix the dry with the wet. When mixed, fold in 2 cups chocolate chips. Spoon into greased muffin cups. Bake at 400 for 16 - 20 minutes. Makes 2 dozen.

South Beach Muffins

I love muffin recipes, especially when it makes a couple dozen and you can freeze half of them for later - like in this case. These muffins make good snacks and are on the healthy side. As with most of my muffin recipes, this one comes from The Sisters Cafe.

South Beach Muffins

Bowl One:

2 c. whole grain oats

2 ½ c. lowfat buttermilk

1 c. unsweetened applesauce

1 c. or one 6-oz bag of dried cranberries

Bowl Two:

2 ½ c. whole wheat flour

3 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 1/3 c. chopped walnuts

1 scant tsp. salt

Bowl Three:

2 eggs, beaten

2 c. sugar (or splenda, although I’ve never tried it)

4 tsp vanilla

2/3 c. canola oil

Preheat oven to 375°. Add bowl one to bowl three and mix well. Add bowl two and mix just enough to moisten. DO NOT OVERMIX. Fill muffin tins 2/3 full and bake for 20 or so minutes, or until a toothpick inserted comes out clean or with defined moist crumbs on it. Makes 2 dozen.

Spinach Salad with Teriyaki Bowties

I was on a salad kick near the end of September - A little late, I know. But nonetheless, I tried out a few new recipes and this one was delicious! I love the teriyaki flavor mixed with the sweetness of the oranges and dried cranberries. This recipe comes from The Sisters Cafe.

Spinach Salad with Teriyaki Bowties

16 oz. Bowtie pasta, cooked and cooled
1 - 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 cup Craisins
1 Red Pepper, chopped
1 can Water Chestnuts (I omitted.)
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews (I did the peanuts.)
1/2 cup fresh Parsley (I used dried.)
1/4 cup Sesame Seeds, toasted (I omitted.)
2 cups torn cooked Chicken

Dressing:
1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. Sugar

Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve.

Italian Tomato Sauce with Pasta

This is basically homemade spaghetti sauce. I found the recipe in my Betty Crocker's Cooking Basics cookbook. It was a wedding gift and served me well in the beginning of our marriage when I was trying to figure things out. We've been using a lot of tomatoes lately in an effort to keep our garden harvest from going to waste.

Italian Tomato Sauce with Pasta

1 medium onion
1 large clove garlic
1 small green bell pepper (I had red so that's what I used.)
1 Tbsp olive oil
1 can whole tomatoes, undrained (I used fresh tomatoes from our garden, diced.)
1 can tomato sauce (8 oz)
1 Tbsp fresh or 1 tsp dried basil
1 1/2 tsp fresh or 1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp fennel seed (I omitted.)
1/8 tsp pepper
8 oz. uncooked spaghetti, fettuccine or linguine

1) Peel and chop the onion. Peel and mince the garlic. Chop up the pepper, enough to measure 1/4 cup.

2) Heat oil in saucepan over medium heat 1-2 minutes. Cook onion, garlic and pepper in oil for about 2 minutes, stirring occasionally.

3) Stir in the tomatoes with their liquid, and break them up with a fork. Stir in the tomato sauce, basil, oregano, salt, fennel seed and pepper. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently and does not spatter.

4) Cover and cook 35 minutes, stirring about every 10 minutes to make sure mixture is just bubbling gently and to prevent sticking. Lower the heat if sauce is bubbling too fast.

5) After the tomato sauce has been cooking about 20 minutes, cook the pasta according to package directions.

6) Drain pasta and serve with sauce and grated Parmesan cheese.

Baguette

When Ben and I were in London we used to grab baguettes from the local grocer daily. I liked to eat them plain. Well, these do not taste the same but say the word "baguette" and I'm a fan. This recipe was pretty easy and they tasted great....This bread freezes great too. I brushed mine with butter but I think next time I'd brush them with olive oil. Either way would probably be good.

Baguette

1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt

In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top.

In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I did this by hand because I don't have a Kitchen Aid or Bosch.)

Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down. Cover and let it rise for 30 minutes.

Preheat oven to 450 degrees. With a very sharp knife gently make a slash down the length of each baguette. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter (or olive oil).