Pumpkin Cream Cheese Muffins

I love the fall time. It is my favorite season. All of my favorite things. Sweaters, tea, apples, pumpkins. The smells are amazing. The colors changing. It makes me so happy.

These muffins make me happy. Don't be surprised if I find out you are making them and I happen to stop over for a visit. Seriously they are that good. Not only are they that good but I had everything in my pantry already which is an added bonus. Well, except for cupcake liners but I like these better without. Just some spray grease and pan.

Another reason I like these so much is the fact that I have a very helpful 4 year old girl who wants to help bake everything. Sometimes she is helpful and sometimes she's a hindrance. This time she was a helper and an added bonus is that it's her favorite kind of helping. The kind where your fingers get dirty and you get to lick them clean which is okay because germs are killed when baked right???  Either way they are great for the whole family.

Pumpkin Cream Cheese muffins
source: Brye Crockett

Note: The first time I ever made these I filled the tins 1/4 of the way up then added the cream cheese mixture and then added more muffin mix and it hid the cream cheese as a surprise. This time I filled them 1/2 up and added the cream cheese. Even though I tried to cover up the cream cheese it wasn't as successful. Both ways are equally good. It jut depends on preference.

3 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
4 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
2 c. sugar
2 c. pumpkin puree
1 1/4 c. applesauce (or oil)

Filling:
8 oz. cream cheese
1/2 c. powdered sugar
1 tsp. vanilla
1 Tbs. butter

Beat cream cheese, powdered sugar, vanilla, and butter well. Spread in to log on freezer paper, roll it up and put it in the freezer.

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Fill muffin pan (see note) and scoop in 1-2 tsp. cream cheese mixture in to the muffin batter. Bake 20-25 minutes. Let cool and eat.

These freeze well and just microwave them to warm them up but ours never last that long.

Skillet Chicken Parmesan

I have fallen in love with skillet meals. They are usually quick and always delicious. Plus they don't use many dishes which is an added bonus.

I've made this dish at least 5 times this month. I love it because with all the seasonal tomatoes I have been using the ones fresh out of my garden. I have just blanched and peeled them and then I cook them like the recipe and they are amazing. I've also used the can of crushed tomatoes. They are equally good but I love when I can use things I've grown.

Skillet Chicken Parmesan
adapted from Cook's Country

*If you use tomatoes from your garden or whole tomatoes it will have a chunkier end result.
To make fresh bread crumbs pulse 2-3 slices of hearty white sandwich bread in the food processor until finely ground

1 1/2 c. fresh bread crumbs (or store-bought)
3 T. olive oil
1 1/4 c. fresh grated Parmesan
1/4 c. chopped fresh basil
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
Salt and Pepper
1/2 c. all purpose flour
4 boneless, skinless chicken breast, halved horizontally
3 T. vegetable oil
3/4 c. shredded mozzarella
3/4 c. shredded provolone


Toast bread crumbs in large skillet over med-high heat about 5 minutes. Transfer to a bowl and toss 1 tablespoon olive oil, 1/4 cup parmesan cheese, and half the basil. In separate bowl combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.

Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons oil over medium high heat and add the chicken and cook until golden brown. Transfer to plate and repeat. Reduce heat to medium-low and add tomato mixture. Place chicken back in the skillet and press down in sauce. Sprinkle cheese and cover and cook for 5 minutes until cheese melts. Sprinkle bread crumb all over and enjoy

My Super Amazing Fresh Salsa

I've been making this recipe for year now. I think I got it from my Mom who got it from a missionary that was living with her, who got it from his Mom, who got it from a random person. That is how good this salsa recipe is. Random people share this recipe with other random people. Bonus it is so easy!!

I recently made this for an activity for the church I go to and it was a huge hit. I couldn't believe I hadn't shared it on the blog.

I've tried many different types of tomatoes. Canned, fresh, and store bought. They've all turned out the same. The home canned were a little runnier so drain out a little of the water. When I did fresh I blanched the tomatoes, peeled them and threw them in the food processor with the core and it was great. So use what you have or what works for you.

Also, this is El Pato sauce.







You can find it in the Hispanic aisle and since you only use half the can. I put the leftovers in the fridge in a different container or I freeze it.


Fresh Salsa
adapted from someone

28 oz can whole tomatoes             
4 oz can green chiles                  
1/2 onion, chopped                        

1/2 can el pato sauce
1/4 c cilantro, chopped                                 
1 Tbs. garlic powder                     
1 tsp. salt

1 tsp pepper

1 tbs. fresh oregano

1 whole tomato chopped*

Add tomatoes, chiles, onion, el pato sauce, cilantro, garlic powder, salt, pepper, and fresh oregano to food processor. Pulse until it reaches your desired consistency. Add whole chopped tomato and serve.

Quick and Delicious Hummus

I  love hummus. I love dipping things in it and I love putting it on my sandwiches. If you haven't had hummus before a lot of people use it as a mayonnaise substitute. I love buying multigrain chips and using as a dip or even vegetables.  I used to always buy it at Costco but when my parents told me how easy it was to make I was so excited!! Here is the recipe I use.

Quick and Delicious Hummus
source: Brye Crockett

3 cups (two 15.5 oz cans) drained garbanzo beans
6 Tb. sesame tahini
6 Tb. lemon juice
1 Tb. olive oil
3-4 garlic cloves (depending on size)
1-2 tsp. ground cumin (I LOVE cumin so I do closer to 2)
Salt to taste

In food processor mix garbanzo beans, tahini. lemon juice, and garlic. While the food processor is running add the olive oil. (I think it tastes creamier when added this way.) Once creamy add spices and pulse. Season to your liking. Serve or refrigerate and serve later.

Fruit and Honey Bars

I got this recipe from my Mom and Dad (they always have a million recipes for me to try). They found it on the weight watchers website. I am not typically a "healthy" bar type person. I love my butter and sugar so I was pleasantly surprised with how great these are and everyone that has tried them has loved them to. Normally I bake these in a pan but I wanted to see how they worked baked in a cupcake pan and I have to say I love them. It's nice to pop them out of the pan rather than wait for them to cool to cut them. I did decrease my bake time to about 10-12 minutes.

Fruit and Honey Bars
1/3 c. honey
2 large eggs
1/2 tsp. salt
1 c. old fashioned rolled oats
1/2 c. instant non fat dry milk powder
1/2 c. shelled unsalted pumpkin seeds
1/2 c. unsweetened shredded coconut
1/2 c.ground flaxseeds
1/2 c. dried apricots chopped
1/2 c. dried cherries
1/4 c. whole wheat flour

Preheat oven to 350 degrees. Line 9 in. square baking pan with nonstick foil. Beat honey, eggs and salt in small bowl until blended. Put oats, dry milk, pumpkin seeds, coconut,flax seeds,apricots, cherries and flour in food processor and pulse until evenly moistened. Transfer dough to baking pan; press into even layer with damp fingers. Bake until center is set and edges are brown, about 20 min. Let cool slightly on rack, 10 min.. Holding foil, transfer bar from pan to cutting board. Cut into bars.

Options:
*1/2 c. mini chocolate chips: add after done baking but don't cut until cooled or you'll smear the chocolate/

*Less sweet option 1/4 c. cherries and 1/4 c. cranberries

Tomato and Black Bean Quinoa Salad

I have only very recently been turned on to the super grain called quinoa (pronounced keen-wa) and I love it! I wish I would have found it long ago. One of our local coffee shops (Jolts & Juice) has a tomato and black bean quinoa salad but the flavor was fairly muted and I wanted a little more flavor so I created this and it delish. I make it Sunday or Saturday and it provides lunch for me and sometimes Sam for the rest of the week.

Black Bean and Tomato Quinoa Salad
adapted from Epicurious
2 teaspoons grated lime zest

2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced

2 green onions, chopped
1/4 cup chopped fresh cilantro

Rinse quinoa in cold water. Cook quinoa as you would rice. 2 cups of water to 1 cup quinoa. Bring to a boild and reduce heat and simmer 10-15 minutes or til water is gone.

Whisk together lime zest and juice, butter, oil, and sugar. Once quinoa is cooked and drained pour dressing over and stir until the dressing is absorbed. Then add the beans, tomatoes,green onions, and cilantro. Serve immediately or refrigerate until you decide you want to eat an amazing delicious and healthy salad.

Didn't Miss the Beef Turkey Burgers.

I forgot to take a picture before... Sorry!

So this summer I have really enjoyed grilling!! I love burgers but with trying to lose the baby weight they haven't been the best. It's not just the beef though. It's the bun (even though we use the Orowheat sandwich thins), the mayo, the ketchup, the cheese. I've tried turkey burgers and they weren't bad but I knew they could be better and tonight they were. I had mine without a bun or ketchup or mayo. I topped mine with red onion, tomato, and lettuce. Then we had grilled zucchini on the side. No parmesan cheese. No oil. Just good ole' salt and pepper!! It was such a good and healthy dinner I can't wait to have it again.

The Problem with this recipe is I did it without measurements. I Salted til it felt right. Same with the pepper and the herbs.

Didn't Miss the Beef Turkey Burgers

1 lb. ground turkey
Fresh Oregano
Fresh Chives
Fresh Thyme
Fresh Parsley (a little goes a long way)
1 tsp. dijon mustard

Place ground turkey in a bowl. Chops the herbs fairly fine. Add herbs and mustard to the ground turkey. Mix with your fingers until it's just combined. Over working it leads to tougher burgers. Divide into 4 balls and flatten into desired size burgers (Mine were a little larger than the bun I was going to put them on). Layer between saran wrap or freezer paper and freeze for an hour. Grill on medium heat 4-5 minutes on each side.

Tips:
DO NOT PRESS ON THE BURGER WHILE IT"S COOKING
Only flip burgers once. The less they are handled the juicier they are.

Enjoy!