Pumpkin Muffins

I got this recipe from my cousin, Jenn.

1 1/3 C sugar
2 eggs
Mix well, then add and mix again:
1 C canned pumpkin
Sift together, then add slowly:
1 C White flour
3/4 C whole wheat flour (I didn't have whole wheat, so I just used 1 3/4 C white flour)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. salt
Add:
1/3 C hot water
1/3 C butter (softened)
1/2 tbsp. flax meal (optional)
Chocolate Chips (as many as you want!)
Cinnamon and sugar sprinkled on tops before baking (optional)
Bake at 350 for 25-30 minutes and enjoy!

American Turkey Goulash

Diana's Goulash Soup reminded me of a good Goulash recipe. I hadn't made it in awhile- and my family actually eats this one- even the zucchini!- So I thought it was a good one to share. And I remembered to take a picture of it! :) This recipe comes from the "Eating for Life" Cookbook by Bill Phillips- the guy who does the "Body for Life" diet. It doesn't taste like a "diet" dish, though-- or my kids wouldn't eat it! :) Sorry about the picture- it's a little blurry and doesn't look *real* appealing- I promise it's good.

4 Portions of Egg Noodles (8oz. package)

1 Onion, Chopped

1 Red Bell Pepper, sliced (or whatever color of pepper is on sale...)

1 Zucchini, sliced thin

1 Pound lean Ground Turkey (Beef would probably work, too-)

2 Cups Tomato Sauce (2 small cans)

2 Tbsp Fresh Basil, chopped - (I totally use the dried stuff in the spice jars and it's fine.)

2 Tbsp Red Wine (Optional- I've never used it in this dish)

Directions:

Prepare egg noodles according to package directions.

Lightly coat a large skillet with cooking spray. Over medium-high heat, saute chopped onion for 2 minutes. Add bell pepper to the onion and saute for another 2 minutes. Add zucchini and saute for 2 more minutes. Remove vegetables from the skillet and set aside.

Add ground turkey to the skillet and saute until no longer pink- about 10 minutes.

Return veges to the skillet with the turkey. Add tomato sauce, basil and wine (if desired). Cook, stirring occasionally, for 5 minutes or until heated through.

Place a portion of noodles on each plate and top with a portion of Turkey Goulash. Serve and enjoy!

Banana Chocolate Chip Cookies

1 Cup Mashed Bananas (3-4 Bananas-the browner the better!)

1 Cup Sugar

1/2 Cup Shortning (I like butter flavor Crisco sticks)

1 Egg

2 Cups Flour

1/2 tsp Baking Powder

1 tsp Baking Soda

6 oz. (1 Cup-ish) Chocolate Chips

Directions:

Pre-heat oven to 350*

Mash bananas in mixer. Add sugar, shortning, and egg- and beat well.

Sift flour, baking powder and baking soda together in a seperate bowl and add to liquid in mixer. Mix well and stir in chocolate chips. This batter is more like a thick cake batter than a typical cookie dough.

GREASE cookie sheets. (I line mine with foil and spray with Pam for easy clean-up.) I use an icecream scoop (normal size) to portion the dough on to the cookie sheets- about 1 1/2-2 inches apart.

Bake for 9 minutes or until the edges just barely start to brown.

These are yummy warm or left over- can you say "Breakfast Cookies"?! YUM! They DO stick together if you stack them- so just be aware! They remind me of muffin tops- that moist consistency. These are a great alternative to banana bread- much quicker to bake- and less noticable for how much you've been eating! ;)

Mexicali Soup

1 large can of tomato juice
1 can kidney beans, undrained
1 can corn, undrained
1 small can tomato sauce
1 envelope taco seasoning
1 pound of ground beef, browned and drained of fat

Heat all ingredients together in a pot and simer for 20-30 minutes. This tastes great with melted cheese, sour cream and fritos chips on top.

Goulash Soup

Again, this is a Swedish recipe, and I have to say that I thought it looked good, but when I made it, it tasted even better than I thought! So, if you like tomato base food, you'll probably really like this!

2 yellow onions (I only used one)
2 peeled garlic cloves (I used garlic powder)
1 red bell pepper (I like peppers, but skipped it this time)
1/4 celeriac (I had never heard of this before and couldn't find it at the stores, so I used about 4 medium carrots in my soup instead)
4 peeled potatoes
1/2 pound ground beef (I browned mine first because it had been frozen, but when she made it, she just put it raw right into the soup and it cooked while it boiled)
1 1/2 teaspoons marjoram
1 1/2 teaspoons cumin
3 tablespoons tomato paste
1 can crushed tomatoes
1 quart water
2 cubes chicken stock
1 cup creme fraiche for garnish (I don't know what this is so I didn't use it)

Chop the onion finely and crush the garlic cloves with a knife. Cut the bell pepper, celeriac (for me, carrots) and potatoes in cubes. Fry on medium heat and add the mince meat and the spices. Add the tomatoes, water and the stock. Let it simmer for 20-25 minutes and season with salt and pepper (I cooked mine until the potatoes and carrots were the softness I wanted which was a little longer than the 25 minutes). Serve the soup with a small tablespoon of creme fraiche and bread. Serves 4

Warm Nectarines with Almonds and Vanilla Ice Cream

This is a Swedish dessert that I got from a Swedish cooking show! One side note, when I made this, instead of eating it with vanilla ice cream, I used fresh whip creme that I mixed up while I was cooking the nectarines. I also did not roast my almonds, but just used them right from the bag, although the roasted sounds good too!

6 nectarines
2 tablespoons sugar
2 tablespoons butter
Juice of one lemon
1/2 cup roasted flaked almonds

Vanilla ice cream

Cut the nectarines into wedges. Melt the butter and sugar in a saucepan. Mix in the nectarines and pour in the lemon juice. Bring it to a boil. the sugar should be completely dissolved and the nectarines have become softer, about two minutes. Mix in the almonds and serve warm with the ice cream.

Taco Pasta Salad

**This definitely isn't anything fancy, but it's one of my two-year old's favorite meals. She doesn't even pick through to eat only the olives; she loves it all. The other night she even asked for seconds - unheard of around here. :) **

TACO PASTA SALAD

2 cups uncooked spiral pasta (aesthetically speaking, I prefer the multi-colored pasta)
1 pound ground beef (I use less)
1 envelope taco seasoning (I probably use 1/2-3/4 of a packet)
3 cups shredded lettuce (optional, I think)
2 cups halved cherry tomatoes (optional, I think)
1 cup (4 ounces) shredded cheddar cheese
½ cup chopped onion (I usually have it cooked into the ground beef)
½ cup chopped green pepper (usually cooked into the ground beef)
½ cup Catalina salad dressing (I just smother the whole thing - no measuring)

olives, chopped
(Tortilla chips)

Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.

We've decided that we like this recipe better cold. I make it in the afternoon, refrigerate it, and then enjoy for dinner.