Apple Pecan Pumpkin Muffins

I have been itching to dig into the big box of apples I brought home from my parents farm a few weeks ago but unseasonably warm weather has stopped me from doing anything productive or fall-like in the kitchen.  The weather today took a tiny (as in it is not above 25 degrees) turn towards fall, so I decided to turn on the oven and peel some apples.  I am glad that I did!!  As I took my first bite of these muffins that embody fall, I may have cooled off a few degrees!  The kids really enjoyed these too, although I did skip the pecans in theirs as G's school is nut free.




Image by me, can't you tell?


Apple Pecan Pumpkin Muffins

• 1.5 cups pumpkin
• 0.5 cups oil
• 4 eggs
• 1.5 cups brown sugar
• 0.75 cups white sugar
• 0.5 teaspoon maple flavoring
• 1.5 teaspoons vanilla
• 1.5 teaspoons cinnamon
• 2.25 cups flour (I used half whole wheat and half white)
• 1.5 teaspoons baking powder
• 0.75 teaspoons baking soda
• 0.75 teaspoons salt
• 1.5 cups apples, peeled and chopped
• 0.75 cup pecans

*Combine wet ingredients in a large bowl.
*Mix dry ingredients in a smaller bowl.
*Add dry into wet.  Add apples and nuts.
*Scoop into greased muffin tins or liners (3/4 full).
*Bake @ 350 for 15-20 minutes.

Enjoy!
Happy Thanksgiving to my fellow Canadian readers!!

-C :)

Mexican Fiesta Chicken

This is one of my all time favorite meals.  I love the spiciness of the salsa and taco seasoning combined with the sweetness of the corn and the creaminess of the cream cheese.  It definitely ticks all my boxes for what is required for a good meal.  To top it all off, it is super versatile as it can be used as a dip or a sauce for rice and it is easy to throw in the crock pot.

Not the best picture but you get the idea!

Mexican Fiesta Chicken
(by no means is this an original recipe, but I have adapted it over the years and seen it in so many places that I no longer remember the source!)

• 1-1.5 lbs boneless, skinless chicken (breasts, thighs, anything)
• 2 cups salsa
• 1-2 tablespoons taco seasoning
• 1-2 cups corn
• 1 can black beans, drained
• 1 block cream cheese (8oz)

*Place all ingredients except the cream cheese in a crock pot.
*Cook on low for 6-8 hours.
*Dice up the cream cheese and scatter on top for the last 30 minutes.  Before serving stir to mix.
*Serve over rice or with taco chips for dipping.

I have used chicken pieces for this in the past and then just pulled them out and de-boned them and chopped the meat.  I now prefer to dice the chicken small and then I just have to serve it.  If I double this recipe I use a can of tomato sauce instead of doubling the salsa.

Enjoy!
-C :)

Chili

Suddenly it is fall!  Instead of marinated chicken on the BBQ my thoughts have turned towards comfort foods.  For lunch today I enjoyed a bowl of steaming hot chili that warmed me through and through.  I know that there are a million chili recipes out there but I've never been able to find one that I truly love.  Now I have finally found it!!

Another one of my unskilled photos!

Chili
(adapted from www.food.com)

• 2 lbs ground beef
• 1 (29 ounce) can tomato sauce
• 1 (29 ounce) can kidney beans (with liquid)
• 1 (29 ounce) can pinto beans (with liquid)
• 1 (29 ounce) can diced tomatoes
• 1 (4 ounce) can diced green chilies
• 1 cup diced onion
• 1/2 cup diced celery
• 2 -3 teaspoons cumin powder
• 3 tablespoons chili powder
• 1 1/2 teaspoons black pepper
• salt to taste
• 1-2 cups water

*Brown ground onion, celery and ground beef until no pink remains.  Drain.
*Add all other ingredients.  (Add water as needed). Bring to a boil.
*Simmer 1.5 to 2 hours on low with lid ajar until thick.

I made a few adjustments.  I used beans that I had cooked at home so they had no liquid.  I found that I did need to add the full two cups of water to make the initial chili watery enough that I could simmer it down.  I also added two cans of mushrooms as I love mushrooms in my chili.  I loved the addition of the green chilies, they were the icing on the cake for me!!

Enjoy!

C :)

Chocolate Waffles

G wanted waffles for lunch the other day and I was out of the usual blueberry store bought brand that he likes.  I had recently borrowed my parent's waffle maker, so G and I decided to try something new.  All I have to say is YUMMY!  I'm not really sure that these could be classified as "lunch", more accurately "dessert".  We had ours with butter, but for dessert you could definitely add some ice cream or whipped cream and a drizzle of chocolate sauce.

image: Me, and my poor photography ;)

Chocolate Waffles
(adapted from food.com)

1 cup butter

4 beaten eggs

1 cup sugar 

1/2 cup cocoa

2 cups flour

1 teaspoon vanilla

1 teaspoon salt

1/2 cup water (or more)

*Mix all the ingredients together.
*Add by the scoopful to your hot waffle maker.
*Cook for 1-3 minutes.
*Remove from waffle maker and enjoy.

These were a little on the dry side but still wonderful...  Kind of like a brownie made in the waffle maker!  I might do a little experiment in the future and try some whole wheat flour to "healthify" these.

-C :)

Fish Cakes

Canned fish is not high on my list of things that I like, but these fish cakes sure are.  They are versatile, you can use tuna or salmon.  I love this recipe because it is fast and easy and likely uses items you already have in your pantry.  This makes a great hot summer day supper with a salad or veggies and dip on the side.

Fish Cakes

• 2 cans salmon or tuna, drained, skin and bones (for salmon) discarded
• 1 pkg Stove Top Stuffing Mix
• 1 cup shredded mozzarella cheese
• 3/4 cup water
• 2 green onions, sliced
• 1/4 mayonnaise or Miracle Whip
• 1 Tbsp. lemon juice

Mix everything together.  Shape into 8-10 patties (approximately 1/3 to 1/2 cup each).  Cook now or refridgerate for up to 24 hours.  Fry in a non-stick pan coated in oil on medium heat until each side is golden brown and crispy.  ENJOY!!

I've also eaten this as a tuna salad sandwich and on a salad without cooking it.  Also delicious!

Carla :)

Golden Chowder

Across most of the country it is spring, but here it is rainy and dreary.  The perfect day for a bowl of hot, steamy soup to take the chill out.  This soup is another recipe of my Mom's.  It is perfectly creamy and delicious.

I'm not sure why my picture is loading sideways.

Golden Chowder

• 2 cups chicken broth
• 1 cup celery, chopped
• 2 cups carrots, chopped
• 1/2 cup onion, chopped
• 1 lb fresh or frozen broccoli, chopped
• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk
• salt to taste
• 1/4 tsp. pepper
• 2-4 cups shredded cheddar
• 2 cups ham, cubed

*In a large saucepan combine broth, celery, carrots and onion.  Boil, reduce heat.  Simmer covered for about 5 minutes.
*Add broccoli. Cook until broccoli is tender crisp.  (Leave lid slightly open to keep bright green color.)
*Remove from heat.  Do not drain.
*Melt butter in a large pan.  Blend in flour, salt and pepper.  Cook for 1 minute.
*Stir in milk.  Cook until mixture thickens, stirring frequently.
*Stir in cheese and cook until melted.
*Add the ham cubes and the vegetable/broth mixture.  Stir to blend.
*Garnish with paprika.

I hope you enjoy this as much as our family does!  Feel free to omit the ham ( I usually leave it out) and add whatever vegetables you have on hand.  The recipe adapts well.

Enjoy!
- Carla :)

Puppy Chow (for humans)

A few weeks ago we were having a potluck at work.  It was 12pm on a Sunday and I needed to have something ready to go by 3pm and I wanted to have a nap...  Quick and easy was the order of the day.  Thankfully I remembered a box of Chex that I had sitting in my pantry - 10 minutes later I was off to dreamland!

This is a super simple recipe that is open to many adaptations.  Have fun!

Puppy Chow

9 cups Chex cereal (any kind)

1 cup semi-sweet chocolate chips, melted (6oz.)

1/2 cup smooth peanut butter, melted

1/4 cup butter, melted

1 -2 teaspoon vanilla

1 1/2 cups powdered sugar

*Measure the cereal into a large bowl.

*In a microwave safe bowl combine chocolate chips, butter, and peanut butter.  Microwave for 30 seconds at a time, stirring in between, until melted.

*Stir in vanilla.

*Pour over bowl of cereal and mix until coated.

*Place 1/3 of the coated cereal in a large ziptop bag.  Pour in 1/3 of the icing sugar and shake to coat.

*Spread on waxed paper to cool (can be put in the fridge to speed the process).

*Repeat the icing sugar step until all the cereal is used up.

Enjoy!

-C :)