Mini Pumpkin Butterscotch Muffins
These are SO GOOD!!!
MINI PUMPKIN BUTTERSCOTCH MUFFINS (allrecipes)
1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
1 (6 ounce) package butterscotch chips
Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray.
Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
Getting geared up for Fall
Here is a fun blog to get you going on Fall-cleaning and decorating.
Warm Pie, Happy Home
Yummy Pork Chops
Well, I chickened out and didn't make the Paprika Pork Chop recipe that I posted below. What I did make were these, which turned our GREAT! Everyone really liked them!
12 thin, bone-in pork chops
oil for browning
2 cups flour
2 tsp garlic salt
1 tsp onion powder
1 tsp black pepper
1 cup Dr. Pepper Soda (I know, weird, but it really is good!)
1 bottle chili sauce
4 tblsp brown sugar
Preheat oven to 350. Heat oil in a large skillet. Mix flour with garlic salt, onion powder and pepper. Dredge chops in flour mixture and brown in oil. Arrange in a baking dish. Mix Dr. Pepper, chili sauce and brown sugar and pour over chops. Bake for 45 - 60 minutes. Yum!
The Simple Womans Daybook
FOR TODAY,
Monday, September 1st, 2008
Outside My Window...a clear, crisp, sunny morning
I am thinking...I need to make a grocery list and a camping menu
I am thankful for...God always providing for us
From the kitchen...pancakes!
I am wearing...black capri's and a red top, bare feet
I am creating...a scrapbook of childhood pictures
I am going...to have a relaxing day today
I am reading...Lord of the Rings, and A French Woman for All Seasons (still) and A Year of Living Biblically
I am hoping...to get all the stuff done this week that needs to get done!
I am hearing...the heater running and a video game being played in the family room
Around the house...a busy week
One of my favorite things...receiving checks!
A Few Plans For This Week: First day back to swimming for the boys, book club get-together, shopping and packing for Homeschool Family Camp this weekend
Here is a picture thought I am sharing...
Some of our chickens...
Dinner Menu with Recipes
Tuesday: BBQ Chicken Casserole, Foccocia Bread
Wednesday: BBQ Pork Sandwiches, French Fries, Applesauce Deluxe
Thursday: Enchiladas, Refried Beans
Friday: Paprika Pork Chops, Broccoli with Almonds
Saturday: Tostadas
Sunday: Chili, Fritos or Corn Bread
Monday: Honey Pecan Chicken, Green Beans, Gruyere Potato Gratin
Tuesday: Curried Lentils and Rice
For BBQ Chicken Casserole check my 'In the Kitchen' link
BBQ PORK FOR SANDWICHES
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees. Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
APPLESAUCE DELUXE (Michele Thomson)
1 pkg raspberry or cherry Jell-O (3 oz)
1 cup boiling water
2 cups applesauce
1 tsp lemon juice
Dissolve Jell-O in boiling water. Blend in applesauce and lemon juice. Chill.
ENCHILADAS
6 skinless, boneless chicken breast halves
1 onion, chopped
1 pint sour cream
2 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 (15 ounce) can tomato sauce
1 cup water
1 teaspoon salt
2 tablespoon chili powder
2/3 cup chopped green bell pepper
2 cloves garlic, minced
20 corn tortillas
oil or lard for frying
1 cup shredded Cheddar cheese
sliced olives
Preheat oven to 350. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Shred the chicken and set aside. In the same skillet sauté the onion until translucent then add sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Roll even amounts of the mixture in corn tortillas quickly fried in oil to make soft (only takes a few seconds). Arrange in a 9x13 inch baking dish.
In the skillet sauté green pepper and garlic then add tomato sauce, water, salt, and chili powder.
Cover with sauce and 1 cup Cheddar cheese and sliced olives. Bake uncovered in the preheated oven 30 minutes.
SPICY REFRIED BEANS
2-3 T oil
1 Jalapeno chopped
2 cans pinto beans,drained
1/2 cup water
1 tsp cumin
1 tsp garlic salt
Sauté Jalapeno in the oil, then add beans, water, cumin and garlic salt. Mash with a potato masher and heat through.
Paprika Pork Chops (I haven't tried these yet)
1 tablespoon and 1 teaspoon butter
2 onion, thinly sliced
1 tablespoon paprika
2/3 cup sauerkraut, drained
2/3 cup sour cream
8 boneless pork chops
1/2 teaspoon black pepper
2 teaspoons garlic salt
Set uppermost oven rack 5 inches from heat source, and preheat broiler.
Melt butter in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden. Remove from heat. In a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream.
Season pork chops with pepper, garlic salt, and 1 teaspoon paprika.
Broil pork chops 6 minutes. Turn, and broil 5 to 6 minutes more. Remove from oven. Spread sauerkraut and onion mixture over pork chops, and broil 1 or 2 minutes more.
BROCCOLI WITH ALMONDS
1 1/2 pounds fresh broccoli, cut into spears
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup sliced almonds
3 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon salt
In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. In a skillet, sauté almonds in butter until browned. Add onion and salt; sauté until onion is tender. Pour over broccoli; toss to coat.
TOSTADAS
1 lb ground beef
1 /2 bell pepper, chopped
1 (15 oz) can tomato sauce
1 pkg taco seasoning
8 four tortillas
oil for frying
1 can refried beans, heated
1 onion, chopped
2 cups shredded cheese
1/2 head iceberg lettuce, chopped
sour cream
taco sauce
In a large skillet brown beef and bell pepper until cooked through, add tomato sauce and taco seasoning and heat through; set on warm.
In a separate skillet heat oil and fry flour tortillas until golden brown, let drain on paper towels.
To assemble: tortilla, beans, beef, onions, cheese, lettuce, sour cream and taco sauce. Yum!
CHILI
2 pounds ground beef chuck
1 pound bulk Italian sausage
4 (15 ounce) cans chili beans, drained
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 cans chopped, roasted green chilis
4 cubes beef bouillon
1/2 cup beer or water
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
corn chips
shredded Cheddar cheese
sour cream
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, green Chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips,shredded Cheddar cheese ans sour cream.
HONEY PECAN CHICKEN (Emily Pierce)
4.5 pounds chicken, cut up fryer or boneless breasts
1 quart buttermilk
2/3 cup whole wheat flour
pepper
2/3 cup butter
1/4 cup honey
1/4 cup pecans, chopped
In a large bowl, put chicken and cover with buttermilk and put in refrigerator for at least 1 hour. Drain for several minutes. Coat pieces with flour/salt/pepper mixture. Bake 350 for about 1 hour 15 minutes, or until cooked through (breasts will take less time than bone in chicken) Combine and boil butter, honey and pecans. Drizzle over chicken on serving plate.
GRUYERE AND POTATO GRATIN (Jenny Upton)
1 clove garlic
3 T unsalted butter
1 large onion, sliced
2.5 lbs potatoes, thinly sliced
7.5 ounces Crème Fraiche
1 1/2 cups Gruyere cheese
salt and white pepper
Rub sides of a quart dish with the cut side of the garlic and enough butter to grease the sides and bottom. Spread half the potatoes in dish. Salt and pepper to taste. Top with half the crème fraiche and cheese. Place remaining potatoes on top and cover with the remaining crème fraiche and cheese. Bake 425 for 35-45 minutes or until top is browned.
LENTIL CURRY
2 cups lentils
1 large onion, diced
1 tablespoon vegetable oil
2 tablespoons curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon ginger root, minced
1 (14.25 ounce) can tomato puree
1 (14.25 ounce) can coconut milk
Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
Stir in the tomato puree and Coconut milk, reduce heat, allow the curry base to simmer until the lentils are ready.
When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.
The Simple Woman's Daybook
FOR TODAY,
Monday, August 25th 2008
Outside My Window...fog and a bit of drizzle washing the dust off of everything
I am thinking...I am hungry, what am I going to have for breakfast?
I am thankful for...God's grace and mercy
From the kitchen...for dinner tonight: marinated, grilled chicken thighs and asparagus, and cheesy potatoes
I am wearing...lavender pj's
I am creating...a scrapbook with childhood pictures
I am going...to go meet with friends, then go grocery shopping
I am reading...Lord of the Rings, and A French Woman for All Seasons (still) and A Year of Living Biblically
I am hoping...to loose some weight, soon!
I am hearing...my oldest getting ready for first day back to college
Around the house...peaches and apples ripe on the trees, getting our minds geared towards starting school soon
One of my favorite things...Fridays
A Few Plans For This Week: STILL de-cluttering, morning work-outs, homeschool mom's meeting, and lunch and play at the park
Here is picture thought I am sharing...
My middle and yougest getting ready to sail on the Lady Washington.
Hot Dog Sauce
2 1/2 pounds lean ground beef
1 cup water
1/2 cup tomato sauce
1/3 cup ketchup
1/2 tablespoon salt
1/2 tablespoon pepper
1 T white sugar
1 T chili powder
2 T cumin
1 T onion powder
1 T garlic powder
crushed red pepper flakes to taste
Crumble ground beef into a Dutch oven over medium heat. Stir in water, and mash ground beef thoroughly with a potato masher. Stir in tomato sauce, ketchup, salt, pepper, sugar, chili powder, cumin, onion powder, garlic powder, and pepper flakes; bring to a boil. Reduce heat to low; simmer, 60 to 90 minutes, until the sauce reaches a medium consistency that is not too soupy. (or throw it all in a crockpot and cook on high for about 2-3 hours or low 4-5 hours, but brown meat first)
Serve with hot dogs on a bun and your favorite toppings, like mustard, or shreded cheese and chopped onion
Easy and Yummy Cheese Danish
2 (10.1-ounce) tubes big crescent rolls
1 1/2 8-ounce packages cream cheese, room temperature
1/2 cup (plus more) powdered sugar
3 1/2 tablespoons cornstarch, divided
1 large egg, separated
1/2 cup large-curd cottage cheese
1 cup drained cranberry sauce (or you can use pie filling, or preserves)
Preheat oven to 375°F. Line 12x18x1-inch baking sheet with parchment paper. Unroll both tubes of dough; arrange side by side in pan (some of dough may hang over 1 long edge). Press to seal all seams to form 1 large piece and cover pan bottom.
Beat cream cheese, 1/2 cup sugar, 2 1/2 tablespoons cornstarch, and egg yolk in medium bowl to blend. Mix in cottage cheese. Mix cranberry sauce and remaining 1 tablespoon cornstarch in small bowl until cornstarch dissolves.
Spread cheese filling lengthwise over left half of dough, leaving 1-inch plain dough border on top, bottom, and left edges. Top cheese with cranberry filling. Using parchment as aid, fold plain dough over, enclosing filling; peel back paper. Seal dough edges. Cut several diagonal slits in top of dough. Beat egg white until frothy; brush over top. Bake until cooked through, about 35 minutes. Dust with more sugar and cool. Serve warm or at room temperature.
Blackberry Crisp
4 cups fresh blackberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
Preheat oven to 350 degrees
In a large bowl, gently toss together blackberries and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 40 minutes, or until fruit is bubbly and topping is golden brown.
Serve with vanilla ice cream, half-n-half, or whipped cream
The Simple Woman's Daybook
FOR TODAY,
Tuesday, August 19th 2008
Outside My Window...a chance of rain?
I am thinking...I need to read my book for my book club!
I am thankful for...my friends
From the kitchen...Fresh-picked Blackberry Crisp
I am wearing...my work-out clothes
I am creating...a scrapbook with childhood pictures
I am going...to go work-out, then tidy the house and play a video game :) I know!
I am reading...Lord of the Rings, and A French Woman for All Seasons (still) and Is There Life After Housework? & A Year of Living Biblically
I am hoping...to get some checks soon
I am hearing...a dog barking in the distance
Around the house...summer winding down, looking forward to Fall
One of my favorite things...the change in the air as Autumn approaches
A Few Plans For This Week: STILL De-cluttering and lots of yard work, morning work-outs, friends over for scrapbooking
Here is picture thought I am sharing...
My youngest with his Zelda Sword
Four Cheese Spaghetti Bake
FOUR CHEESE SPAGHETTI BAKE
INGREDIENTS
1 (16 ounce) package spaghetti
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1/2 cup grated Romano cheese
3 eggs, beaten
1 tablespoon olive or vegetable oil
2 teaspoons garlic powder
salt and pepper to taste
2 (28 ounce) jars spaghetti sauce
DIRECTIONS
Cook spaghetti according to package directions; drain. Add 1 jar spaghetti sauce, 1 cup Cheddar cheese, Parmesan, Romano, eggs, oil, garlic powder, salt and pepper. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Top with the other jar of spaghetti sauce. Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with the mozzarella. Bake 10 minutes longer or until heated through and cheese is melted.
The Simple Woman's Daybook
FOR TODAY,
Monday, August 11th 2008
Outside My Window...fog AGAIN
I am thinking...that my dog is stinky and needs a bath!
I am thankful for...my children
From the kitchen...Banana bread since I have some over-ripe bananas that I don't want to waste
I am wearing...PJ's
I am creating...a clutter free linen closet
I am going...to meet with friends this morning, then I need to get cleaning the camping trailer and do laundry
I am reading...Lord of the Rings, and A French Woman for All Seasons (still) and Is There Life After Housework?
I am hoping...to get a lot done this week in the yard
I am hearing...my youngest son and the pug dog playing keep away
Around the house...still a lot of de-cluttering going on
One of my favorite things...the sound of people playing in the pool
A Few Plans For This Week: STILL De-cluttering and lots of yard work, getting ready for a BBQ/homeschool meeting here this weekend, going to the county fair
Here is picture thought I am sharing...
Our dogs: Chewy (Terrier mutt), Uno (Australian Cattle Dog) and Bandit (Pug)
The Simple Womans Daybook
FOR TODAY,
Monday, August 4th 2008
Outside My Window...foggy skies, the chickens foraging
I am thinking...about what needs to be done this week and menu planning
I am thankful for...a God who always provides
From the kitchen...a yummy dessert, still to be decided on, to take to a Court of Honor tonight
I am wearing...light blue pj bottoms, and a pink t-shirt
I am creating...a clutter free laundry room
I am going...to meet with friends this morning, go to the market and then to our sons Court of Honor for Boy Scouts tonight
I am reading...Lord of the Rings, and A French Woman for All Seasons
I am hoping...to get a lot of de-cluttering done this week
I am hearing...my middle son reminding me he has to be at the meeting early tonight
Around the house...a second story on the new shed is going up
One of my favorite things...a quiet day at home
A Few Plans For This Week: STILL De-cluttering and lots of yard work, getting ready for church family camp this weekend
Here is picture thought I am sharing...
One of our local beaches (Moonstone) painted by local artist Matt Beard.
How To Organize The Pantry
From: http://www.countrymom.com
Take a look at your pantry shelves. Is everything jumbled up and stuck anywhere it will fit? Can you easily find what you need? You need to organize your pantry!
1. The first thing to do is take everything out. While you are unloading onto the counter, try to place like things together.
2. Make sure to check dates on your food and throw out what has gone bad or past freshness date.
3. Clean and scrub pantry shelves. Replace shelf paper.
Restocking Your Pantry:
When organizing your pantry it is a good idea to always keep like items / food together. For instance:
* all canned vegetables together
* all canned meats, chili, soups together
* all box mixes together - mac and cheese, hamburger helper, rice and noodle mixes, etc
* all breakfast items together - cereal, cooked cereal, granola bars, etc...
* all canned fruit together
* all dry goods together - rice, flour, macaroni, etc
* all baking items together - cake mixes, icing, etc..
* all snack items together - popcorn, nuts, chips, fruit rolls, etc..
1. Place things you rarely use on the top shelf. (or taller items)
2. Place the items you use the most at eye level.
3. Place items that you use less frequently at the bottom
4. We place extra items that we keep on store such as catsup, salad dressing, salt, jams, peanut butter, etc on the bottom shelves. Then when we run out, we know just where to look.
5. Keep a pad and paper in the pantry to mark when you get something out of your stored items or are running low on something - if you keep track, you will have a ready made grocery list.
6. If you have room on the inside of your pantry door - install coated wire shelves. These small shelves are great storing for soup mixes, spices, extracts, candy sprinkles for cakes, etc.
Remember that everyone places different things in their pantry - place your grouped items in a way that makes sense to you and how you live.
When you unload your grocery sacks, remember to put things together and back in the right place - then it will be easy to keep your pantry organized all of the time!!
Crock-pot Chicken Taco Soup
1 onion, chopped
1 (15 ounce) can chili beans
1 (15 ounce) can black or pinto beans
1 (15 ounce) can whole kernel corn
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can of chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 package taco seasoning
6-8 boneless skinless chicken thighs
shredded Cheddar cheese
sour cream
crushed tortilla chips
Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken thighs on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken thighs from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, season to taste and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.
The Simple Woman's Daybook
FOR TODAY,
Monday, July 28th 2008
Outside My Window...overcast skies, but hopefully sun a bit later
I am thinking...about my errands and chores for the day
I am thankful for...my vehicles
From the kitchen...toast with almond butter for breakfast
I am wearing...black capris and a blue tunic
I am creating...a scrapbook of childhood pictures
I am going...to meet with friends this morning and run some errands
I am reading...Lord of the Rings, and A French Woman for All Seasons
I am hoping...to go to a concert tonight
I am hearing...birds chirping outside
Around the house...much cleaning up to do from the weekend
One of my favorite things...a shiny sink
A Few Plans For This Week: De-cluttering and lots of yard work
Here is picture thought I am sharing...
The Simple Woman's Daybook
FOR TODAY, Tuesday, July 22nd 2008
Outside My Window...fog and drizzle
I am thinking...where is our sunny, warm weather?
I am thankful for...my home
From the kitchen...bagels and cream cheese for breakfast
I am wearing...tan cargo pants and a brown t-shirt, bare feet
I am creating...a comfortable and clean home
I am going...to take my boys to test for their next degree blue belts in jujitsu
I am reading...Lord of the Rings, and A French Woman for All Seasons
I am hoping...that we will find a good home for four Mallard ducklings
I am hearing...morning quietness, the boys are all still sleeping
Around the house...the plums and peaches are getting close to being ripe
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