Pumpkin Muffins (cupcakes)

Fall is here and what better way to celebrate than a recipe with pumpkin! And, an easy one, too!
I first got this recipe from Heidi. When I heard how easy and versitile it was, and it got my kids to eat some vegetables, I had to give it a try. I like to call them muffins, so that I can give them to my kids for breakfast or a snack without feeling guilty, but I guess they are really cupcakes.

1 can pumpkin
1 box of cake mix (any kind)
that is all

Mix the pumpkin and cake mix. If it is too thick, I sometimes add a little water, about 1/4 cup.
Fill muffin tins with mix
Bake at 350 for 15 minutes
They come out so moist and delicious. And, the best part, you can use any cake mix. It works so well with spice cake, but also with yellow, chocolate, whatever you want. And, the girls like it when I add chocolate chips to them. Or, if you prefer, you could make this into a cake or cookies!

Pinto Bean Tacos

Another simple recipe that the whole family enjoyed...go figure!!

1 can pinto beans
1 lime, juiced
1/2 tsp cumin
1/2 tsp chili powder
flour tortillas
lettuce
shredded cheese
chopped tomatoes
sour cream
whatever else you enjoy on your tacos!!

In a medium saucepan, mix and heat beans, chili powder, cumin, and lime juice.
Put mixture on tortillas and add whatever you enjoy!

Lemon Butter Salmon & Broccoli Penne

Simple and good for you...go figure! This is a single serving recipe, so obviously, I made it for 5. It is an easy one to double, triple, or whatever....

4 ounces Salmon
2 ounces penne pasta
1 1/2 cups frozen broccoli
1 tbsp butter, melted
4 tbsp low sodium vegetable broth
1 lemon, zested and juiced
1 garlic clove

Broil or grill salmon
Cook pasta according to package directions.
Heat broccoli in microwave safe dish until hot.
Whisk together butter, broth, garlic, zest and lemon juice.
Toss penne with broccoli and place salmon on top (I had it on the side)
Drizzle with butter sauce.

Bruschetta Chicken Bake

This one comes from my aunt Carol!

1 can diced tomatoes, undrained (14 1/2 oz)
1 pkg stovetop stuffing mix for chicken
1/2 cup water
2 cloves garlic, minced
1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp. dries basil leaves
1 cup shredded mozzarella cheese

Preheat oven to 400. Place tomatoes with their liquid in med. bowl. Add stuffing mix, water and garlic: stir just until stuffing mix is moistened. Set asidePlace the chicken in 13 X 9 baking dish: sprinkle with the basil and chese. Top with the stuffing mixture.Bake 30 min or until chicken is cooked through.
Serve with a green salad.

Easy Chicken Cordon Bleu

From my dad! Cant wait to try this out this week!

Prep time- 10 minutes
2 Cups Stove Top stuffing
4 Small boneless skinless chicken breast halves
4 slices smoked ham (lunch meat works great)
1 can cream of chicken soup
1 Tbsp dijon mustard
1 cup shredded swiss cheese

Preheat oven to 400. Prepare stuffing and set aside. Place chicken in 13 x 9 baking pan, cover with ham. Mix soup and mustard and spoon over chicken. Top with stuffing and bake for 25 minutes. Sprinkle with cheese and bake for additional 5 minutes.

Egg Rolls

I recieved this recipe from a lady at church a few years ago. Khuanchai is from Vietnam and agreed to do a lesson on making egg rolls. I never knew how easy it was. And, they taste so much better than what you get at the local store.

Even the girls like them!!

Lets get started.
First things first...get your aprons ready, this gets messy.

Ingredients

3 cups cabbage, chopped
1/2 pound ground pork
2 eggs
1/4 tsp salt
1 cup chopped carrots
1 pack clear rice noodles (found in oriental spot at the store)
1/2 cup oyster sauce (found in same spot)
pepper
1 tbsp sugar
1 pack egg roll wrappers (usually found in the refridgerated fresh produce)

Brown pork. Since the recipe calls for 1/2 pound, I usually brown 1 pound and then freeze half of it for the next time I make these!

While browning, remove the rice noodles and place them in a deep dish covered with warm water. when they are done, about 10 minutes, cut up with a pair of kitchen shears, just so that there arent any long strings.

In a large bowl, combine everything, except wrappers. Mix well, with hands is the best!

In a deep skillet, fill half way with vegetable or canola oil. Heat over med heat. (to see if it is ready, I throw in some of the mixture to see if it sizzles or not...so I dont know what emp it needs to be)

Now, get rolling! Take a wrapper, fill with the filling, and roll it up. Use egg white or water aroung the edges to secure them in place. When the skillet it hot enough, carefully drop some in adn cook about 3 minutes each side, or till nice and golden brown. Take them out and let dry on paper towels. Serve with Duck Sauce, or Sweet and Sour.

The great thing is how versitile these are. You can add mushrooms, onions, whatever you want. And, why not try substituting the oyster sauce with thai peanut sauce!!!

Golden Grahams Smores

Growing up, my mom always made the best treats. We always had friends over and she was always on top of things making the latest recipe. When she found this one, we constantly asked for it. I remember one friend in particular, Jenna, and I could eat an entire pan of these. We never waited for them to cool. I dont think we even let them make it into a pan! Anyhow, now my kids love them too!

1 bag miniature marshmallows
1 1/2 cups milk chocolate chips
5 tablespoons butter or margarine
1/4 cup corn syrup
1 box Golden Grahams (8 cups)

1. Grease 13x9-inch pan with butter. Reserve 1 cup of the marshmallows. In 3-quart saucepan, melt chocolate chips, butter, corn syrup and remaining 4 1/2 cups marshmallowsover low heat, stirring occasionally, until completely melted. Remove from heat.

2. Pour cereal into large bowl. Pour marshmallow mixture over cereal; stir until evenly coated. Stir in remaining 1 cup marshmallows.

3.With buttered back of spoon, press mixture in pan. Cool at least 1 hour or until firm. Or, do as I do and eat them warm!!!