Pumpkin Oatmeal Muffins

Oh my goodness, I made THE best muffins this morning to take to work for a meeting. Here they are and you may want to double the recipe because they will be gone quickly!

2 c. pumpkin
1 c brown sugar
1/2 c canola or vegetable oil
1/2 c water
4 eggs
2 c flour
1 c oatmeal
4 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves

Mix everything together and pour into muffin pan. Bake at 375 for 18-20 minutes

TIp: I added semi sweet chocolate chips, white chocolate chips, pecans and toasted coconut and oh man, were they good!!!!!

Fondue!

There is nothing like fondue, especially chocolate. yummmmm...So, today I'm posting several recipes for fondue. I love that anytime you make fondue it's an instant party and I love parties! I think we should have a fondue party with the Coats while we're in Virginia, what do you all think?!

Classic Swiss Cheese Fondue
1 garlic clove, cut in half
2 cups sparkling white grape juice
1 pound Emmenthaler/ Gruyere mix, finely cut or grated

3 tablespoons cornstarch

3 tablespoons grapejuice or water
Salt
Black pepper
Pinch of nutmeg
2 loaves crusty French or Italian bread (baguettes)

Rub an earthenware casserole, chafing dish or fondue pot with cut garlic. Pour in grape juice and bring to a simmer over low heat. DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in cornstarch that has been dissolved in grape juice or water. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it separates, add 1/2 teaspoon of cornstarch dissolved in a little juice, then warm slightly.

Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture.



Swiss Fondue
1 pound Swiss cheese, shredded
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg or paprika
2 cups buttermilk
1 clove garlic
1 loaf French or Italian bread,
cut into chunks with crust on

Mix cheese with cornstarch, salt, pepper and nutmeg. In a chafing dish, heat buttermilk with garlic clove over low heat. When hot, remove garlic and add cheese. Stir constantly until cheese is melted.

Serve from chafing dish. Each person serves himself from the common dish, dipping chunks of bread speared on long forks into cheese sauce.



The Melting Pot Italian Cheese Fondue
Source: The Melting Pot - Scottsdale and Ahwatukee, Arizona

4 to 6 ounces sparkling white grape juice

1 teaspoon minced garlic
Approximately 2 cup cheese (mixture of Gruyere,
Emmenthaler Swiss - add 1 teaspoon flour to mixture)
1 teaspoon marinara sauce
1 heaping teaspoon Romano and Parmesan cheeses
1 teaspoon basil pesto
3 cups bread cubes - Italian, rye, focaccia
1 cup chopped vegetables (cauliflower,
celery, broccoli, carrots)

Heat juice on high until it steams. Add garlic; stir with fork. Slowly add Gruyere mix, whipping continuously with fork. Continue until "warm honey" consistency is achieved. Stir in Parmesan mixture. Add marinara sauce and pesto; stir with fork until uniform in consistency. Dip chopped vegetables into fondue.

Fondue Recipes



Cool N' Creamy Chocolate Fondue



3.4 cup semi sweet chocolate chips

1 (8oz) container frozen whipped topping

1/2 tsp. cinnamon

1/2 tsp. vanilla



Place chocolate chips and half of the whipped topping in a microwave safe bowl on high for 1 minute or until the chocolate chips are melted (stirring every 20 seconds). Fold in remaining whipped topping, cinnamon and vanilla.
Mix until smooth. Cover and refrigerate for 30 minutes.







Fluffy Fruit Dip



16 oz. any flavor yogurt (I like Strawberry)

1 8oz. container frozen whipped topping



Mix together and serve with fresh fruit.





Elegant Cheese Fondue



1 can (10 ¾ ounces) condensed cheddar cheese soup

1 cup shredded Swiss or cheddar cheese

¼ cup apple juice

1 small garlic clove

1/8 tsp. Tabasco sauce



Combine soup, cheese, apple juice, garlic and hot pepper sauce in a microwave safe bowl. Microwave on high 3-4 minutes or until cheese is melted and mixture is smooth after each minute. Serve with assorted dippers.



Hershey Bar Fondue



1 (1/2 lb.) Milk Chocolate Hershey Bar (with or without nuts- your choice)

1/3 cup light cream or evaporated milk

Angel Food Cake Cubes or Fruit Pieces



Break Chocolate Bar into pieces. Place chocolate in fondue pot or in top of double broiler. Add cream or evaporated milk. Stir over low heat until chocolate is melted. Serve warm.









Chocolate Fondue



2 cubes margarine

1 pkg (12 oz) semi sweet chocolate chips

4 cups powdered sugar

2 (12 oz) cans canned milk

1 tsp. vanilla



Melt margarine and chocolate chips in saucepan over medium heat. Add powdered sugar and milk. Boil for 6 to 7 minutes. Add vanilla. Serve warm with assorted dippers.







Fruit Dip



1 (80z) pkg. cream cheese, softened

1 (7oz) jar marshmallow cream

½ tsp. vanilla



Mix all together. Serve with fruit





Cheese Fondue



1 ¾ c. chicken broth

pinch of Garlic salt

Flour and water mixture

2 c. grated Swiss cheese

2 c. grated jack cheese

bread cubes



Bring broth and garlic salt to a boil. Thicken with flour and water mixture. Add cheeses gradually. Stir until melted. Serve with bread cubes.



Pumpkin Dip



4 c. powdered sugar

1 large can pumpkin

2 (8oz) packages cream cheese

2 tsp. cinnamon

1 tsp. ginger



Soften cream cheese. Mix all together until smooth.




Butterscotch-Chocolate Fondue
1 (14 ounce) can sweetened condensed milk
1 (7 or 9 ounce) jar Marshmallow Crème
1 (6 ounce) package butterscotch pieces
4 (1 ounce) squares unsweetened chocolate
1/2 cup flaked coconut
1/2 cup milk
1 teaspoon vanilla extract
Angel cake cubes or fruit pieces

In saucepan combine sweetened condensed milk, Marshmallow Crème, butterscotch pieces, unsweetened chocolate, flaked coconut, milk and vanilla extract. Heat through over low heat to melt chocolate and butterscotch; stir thoroughly. Pour into fondue pot; place over fondue burner. (If mixture becomes too thick, stir in a little additional milk.)

To serve, spear cubes of angel cake or fruit pieces on fondue fork and dip into fondue.

Cloud Nine Fondue
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) jar Marshmallow Creme
1/2 cup milk
1 teaspoon vanilla or almond extract
1 (12 ounce) package semisweet chocolate chips

Combine all ingredients in a heavy saucepan. Cook slowly until well blended and creamy.

Makes about 4 cups of fondue.

Serve in a chafing dish over hot water.

Suggested dippers: pineapple chunks, orange slices, banana slices, apple slices, marshmallows, chunks of angel food cake.

S'Mores Fondue
1 1/2 cups milk
1 (12 ounce) bag semisweet chocolate chips
1 1/2 cups Marshmallow Crème
1 cup graham cracker crumbs
3 red apples, sliced
3 green apples, sliced

Heat milk in medium saucepan until just simmering. Remove from heat. Add chips; let stand 1 minute. Stir until melted. Whisk in Marshmallow Crème.

Pour into fondue pot to keep warm. Place graham cracker crumbs in serving bowl. Dip apple slices into warm chocolate mixture; dip into graham cracker crumbs.

Peanut Butter Fondue
2 cups peanut butter
1 (5 1/3 ounce) can evaporated milk
1 cup light brown sugar
1/4 cup margarine
1/8 teaspoon salt
Apple wedges
Marshmallows
Graham cracker pieces
Sliced bananas
Cherries
Seedless grapes

Mix first 5 ingredients well in heavy saucepan. Cook over low heat until well blended and hot. Pour into fondue pot. Use remaining ingredients to dip.



Turtles Fondue
12 chocolate Turtles
1/4 cup whipping cream
1/4 teaspoon cinnamon
Shortbread fingers
Strawberries
Mandarin oranges
Kiwifruit

Coarsely chop the Turtles. Place in a microwaveable bowl. Add whipping cream and cinnamon. Microwave at MEDIUM HIGH (70% power) for about 1 1/2 minutes or until Turtles are nearly melted, stirring after 1 minute. Stir until Turtles are completely melted.

Serve warm with shortbread fingers, whole strawberries, mandarin orange segments, kiwifruit wedges and slices for dipping.




Toffee Fondue
1/2 cup butter
2 cups dark brown sugar
1 cup white corn syrup
2 tablespoons water
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Melt the butter in a bowl over a pan of hot water, and add all the other
ingredients except the vanilla extract. Stir until thick, then add the
vanilla extract. Place in a fondue pot to keep warm, and serve with pieces
of apples and pears to dip.



Caramel Apple Fondue
Sliced apples
Chopped peanuts
2 pounds caramels
8 ounces cream cheese
1 teaspoon vanilla extract

Unwrap caramels and melt in microwave. When melted, add sliced cream cheese.
Cook for 1 minute in microwave. Stir until cream cheese is melted. Add
vanilla extract; stir. Pour caramel into fondue pot. Dip sliced apples in
caramel, then into chopped peanuts.

Fudgy Brownie Pie

Mmmmmm....This one sounds so amazing! Wendy sent this one in. I'm gonna make it soon!

Fudgy Brownie Pie 8 tablespoons butter 2 (1-ounce) squares unsweetened chocolate 2 large eggs 1 cup granulated sugar 2 tablespoons self-rising flour 1 teaspoon vanilla extract 1/2 cup chopped pecans 1 box of Kebbler Graham Cracker Crumbs Vanilla Ice Cream Prepare the Graham Cracker crust in a pie pan Combine butter and chocolate in the top of a double broiler set over low heat. Melt over simmering water, stirring frequently, until blended. Remove from heat. Cool slightly. Preheat the oven to 350. Whisk eggs in a small bowl until blended. Add the eggs, granulated sugar, flour, vanilla extract and pecans in order listed to chocolate mixture, mixing well after each addition. Spoon into unbaked pie shell. Bake until set, about 25 mins. The pie will set more while cooling. Cool on a wire rack. Serve with the Vanilla Ice Cream. A little variety... spread the pie with whipped cream, sprinkle with chopped pecans and drizzle with caramel ice cream topping. YUM!!!

Slacker Mom

I've been such a slacker about writing on the blog and posting new recipes. So...I'm going to put a few on here today. Life just gets too busy sometimes.

Fudge Jumbles

1 c brown sugar
1 c sugar
1 c butter
2 eggs
2 c flour
1 tsp baking soda
3 c oatmeal

Topping:
1 pkg chocolate chips
1 can sweetened condensed milk
1/2 c butter
1 tsp. vanilla

Cream together sugars, butter and eggs. Add flour, soda and oatmeal. Press 2/3 of mixture into buttered pan. Over low heat melt topping ingredients together. Pour over mixture in pan. Add remaining 1/3 oatmeal mixture by spoonfuls. Bake at 350 for 30 minutes.


Chicken Noodle Soup

3 qts. water
8 cubes bouillon
12 oz pkg wide egg noodles
2 cans cream of chicken soup
3 cups cooked chicken or turkey
1 c sour cream

Cook noodles with bouillon until tender, add soup and chicken, heat through. Remove from heat. Stir in sour cream and serve. Serves 10-12 and is super yummy!!



Butter Rolls

(this one is for Jared, he loves these!)

1 c melted butter
2 pkg yeast
2 c lukewarm water
1 c sugar
6 beaten eggs
1 1/2 tsp salt
about 9 c flour

Mix yeast with 2 Tbsp. sugar and water until dissolved and spongy. Add melted butter, sugar and eggs. Mix well. Stir flour and salt then add. Mix well, let rise 2 hours. Stir down and put in refrigerator or roll out. Use 1/4 of the dough at a time and roll in a circle. Cut like apple into 12 pieces. Roll wide end to point. Place on buttered cookie sheet and let rise. Bake at 400 for 10 minutes. Make 4 dz. large rolls.


Pumpkin Chocolate Chip Cookies

1 c canned pumpkin
1 c sugar
1/2 c vegetable oil
1 egg
2 c flour
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 Tbsp. vanilla
2 c chocolate chips
2 tsp. cinnamon

Mix all together and drop by tablespoons full on cookie sheet. Bake at 350 for about 10 minutes.

HAPPY BIRTHDAY MATT!

In honor of Matt's birthday tomorrow (Sunday), I'm posting three recipes. The first one is Orange Chip Scones and they are amazing! I have some baking right now and the house smells soooo good. The other two are recipes from my new friend Lilliana from Mexico. She came in the store the other day and we swapped recipes. Enjoy and Happy Birthday Matt, we love you!

Orange Chip Scones (but more like cookies)
4 c flour
1 c sugar
4 tsp baking soda
1 c mini chocolate chips
1 Tbsp grated orange peel
1 c butter cut into pieces and softened
1 c buttermilk
3 eggs
1 tsp orange extract
1 Tbsp milk

Combine flour, sugar, baking powder, baking soday and salt. Add chocolate chips and orange peel; mex well. Cut in butter with pastry blender until mixture resembles course crumbs. Combine butter milk, 2 eggs, and orange extract in small bowl. Pour buttermilk mixture into flour mixture; mix just until a sticky dough is formed. Do not overmix. Drop by 1/4 cupfuls onto prepared baking sheets. Combine remaining egg and milk in small bowl. Brush egg mixture over top of dough. Bake for 18-22 minutes or until toothpick inserted comes out clean. Cool. Drizzle with icing: 2 c powdered sugar, 1/4 c orange jui8ce, 1 Tbsp grated orange peel, 1 tsp orange extract. Mix until smooth and drizzle over top of cooled scones!

Pico de Gallo

10 tomatoes
1 can corn (drained)
1 can black beans
1 bunch cilantro, chopped
1 med onion chopped
juice of 2-3 limes

Chop up the tomatoes, cilantro and onion. Stir all ingredients together and serve with tortilla chips.

Guacamole

5 avocados, smashed
1/2 bunch cilantro, chopped
4 tomatoes, chopped
1/2 onion, chopped
juice of 1 lime
dash of oregano, salt and pepper

Mix together and eat with tortilla chips.

Two recipes from mom

Mom has been sending my recipes so I'm going to post two of them here today.

FRIED GREEN TOMATOES

1 Tbsp brown sugar

1 C. flour

4-6 med green tomatoes, sliced ½ inch thick

1 egg beaten

¼ C milk

1 C seasoned dry bread crumbs

3 Tbsp butter

1 Tbsp cooking oil

Combine sugar & flour. Place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine egg & milk & dip each tomato slice in liquid; then dip in bread crumbs. In a skillet heat butter & oil and fry until brown but firm.

SWEET & SOUR CHICKEN

Cut chicken breasts into bite sized pieces. Sprinkle with garlic salt. Dip into cornstarch then into beaten egg. Fry until golden brown. Drain well on paper towels. Place on cookie sheet. Pour sauce over chicken. Bake 350 for 1 hour. Turn occasionally.

SAUCE

¾ c sugar

½ c white vinegar

4 Tbsp catsup

¼ C chicken stock

1 Tbsp soy sauce

Dash salt

Heat in sauce pan until sugar is dissolved

Southwestern Eggrolls

Well, here they are...the best superbowl appetizers you'll ever make or eat!

Chili's Southwestern Eggrolls

Posted by: Wildhare 09-08-99 4:49 PM

Top Secret Recipes version of Chili's Southwestern Eggrolls

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas


Avocado-Ranch Dipping Sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper


Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion


Preheat barbecue grill to high heat.

Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.

Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five eggrolls.

Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.

While eggrolls freeze prepare avocado-ranch dipping sauce by combining all of ingredients in a small bowl.

Preheat 4-6 cups of oil to 375 degrees.

Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce.

Garnish dipping sauce with chopped tomato and onion.

Serves 3-4.