Cindy's Pumpkin and Cream Cheese Muffins

SHOPPING LIST:

• 8 ounces cream cheese
• 3 eggs
• 2 1/2 cups sugar
• 2 1/2 cups flour
• 1/4 cup pecans, chopped
• 3 tablespoons butter, melted
• 2 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/4 cups solid-packed pumpkin
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla extract

DIRECTIONS:

Preheat over to 375 degrees. Lightly coat two 12 cup-standard muffin tins with oil and set aside. (or use cooking spray)

1ST BOWL: Mix

• 8 oz. cream cheese
• 1 egg
• 3 tablespoons sugar

Set aside

2ND BOWL: Toss ingredients together

• 5 tablespoons sugar
• 1/2 cup flour
• 1/4 cup finely chopped pecans
• 3 tablespoons melted butter
• 1/2 teaspoon cinnamon

Set aside

3RD BOWL: Lightly mix

• 2 eggs
• 1 1/4 cups pumpkin
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla extract

Set aside

4TH BOWL: Combine in large bowl

• Remaining 2 cups flour
• Remaining 2 cups sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• Remaining 2 teaspoons cinnamon

1. Make a well in the center of the flour mixture.

2. Pour the pumpkin mixture into the well and mix until just thoroughly moistened.

3. Evenly divide half of the batter among the muffin cups. (I use 1 scoop of a small cookie/icecream scoop in each cup)

4. Place two teaspoonfuls of cream cheese filling in the center of each cup.

5. Top off cups equally with the remaining batter. (I use 1 scoop of a small cookie/iccream scoop in each up)

6. Sprinkle pecan mixture over the top of each muffin.

7. Bake until golden and the tester inserted in the muffin center comes out clean; approximately 20 to 25 minutes.

8. Cool on wire racks.

Rita's Strawberry-Nut Bread

Shopping List:

• 3 cups sifted flour
• 1 tsp soda
• 1 tsp salt
• 1 - 2 Tbsp cinnamon
• 2 cups sugar
• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups frozen, sweetened strawberries
• 1 1/4 cups chopped pecans

Oven: 350 degrees

Approximate baking time: 1 hour

Mix dry ingredients:

• 3 cups sifted flour
• 1 tsp soda
• 1 tsp salt
• 1 - 2 Tbsp cinnamon (your tastes determines the amount)
• 2 cups sugar

In separate bowl mix wet ingredients:

• 4 eggs, beaten well
• 1 1/4 cups vegetable oil
• 2 cups thawed frozen, sweetened strawberries with liquid
• 1 1/4 cups chopped pecans

Combine dry and wet ingredients. Mix well, but don't overbeat.

Pour into 2 greased loaf pans.

Bake approximately 1 hour at 350 degrees.

Cool.

Must be eaten with a few days unless refrigerated. The bread is moist and the strawberries will mold if not eaten quickly or refrigerated.

Mandarin Orange Cake

MANDARIN ORANGE CAKE

Mix well:
1 Butter Recipe Cake Mix
4 eggs
1/2 cup vegetable oil
1 small can mandarin oranges with juice

Bake at 350 degrees.
Cool cake.
Refrigerate.

ICING

Mix well:
1 large container Cool Whip
1 large can crushed pineapple (drained)
1 small package vanilla instant pudding

When cake is frosted, stored in the refrigerator.

Pot Roast and Vegetables

Pot Roast and Vegetables (Crock Pot Easy)

Trina

Shopping List:

1 3-4 lb. roast
Seasoning (I use Tony Chachere's, salt, and fresh ground black pepper)
3 Tablespoons Olive Oil
1 28 oz. can crushed tomatoes
1 cup water
1/2 cup wine
2 yellow onions (quartered)
4-5 small new potatoes (halved)
2 tsp. garlic or 2 chopped cloves of garlic
1 bag baby carrots
2 celery stalks (sliced)
1 cup mushrooms (sliced)
2 sprigs rosemary (you can use dried rosemary and thyme if you don't have fresh)
4 sprigs thyme
2 bay leaves

Season all side of the roast with salt and pepper.
In large, heavy skillet heat 2 Tablespoons of olive oil over moderate heat
Sear and brown roast on both sides, getting a nice crust.

Remove roast from skillet and place in Crock Pot. Set crock pot to medium heat.
Pour in the tomatoes, water, and wine.
Add vegetables and herbs around the roast.
Season with Tony Chachere's or other all-purpose seasoning.
Drizzle with remaining Tablespoon of olive oil
Cook on medium heat until roast and vegetables are fork-tender.

Remove bay leaves before serving.

Green Chile Chicken Stew

Shopping List

Green Chile Sauce Ingredients

Trina

• 2 Tablespoons olive oil
• 2 - 7 oz cans chopped green chiles (can reduce to 1 can if you desire)
• 1 - 16 oz can diced tomatoes
• 1 large white or yellow onion, sliced
• 1 clove garlic, minced
• salt to taste

Green Chile Chicken Stew Ingredients

• 3/4 pound chicken tenders or chicken breasts, cut into 1/4 inch pieces
• 2 cups chicken stock
• 1 1/2 cups medium sized red potatoes, cut into 1/2 inch cubes
• Green Chile sauce (Recipe below)
• 1 Tablespoon vegetable oil
• 1 1/2 cups frozen sweet whole kernel corn
• 2 Tablesppons all purpose flour
• 2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspon pepper

Make the Green Chile Sauce first

Green Chile Sauce

• Heat oil in a large pan
• Add sliced onions and cook until caramelized, approximately 10 minutes
• Add garlic, cook another 1 - 2 minutes
• Add green chile and diced tomatoes (include juice)
• Season to taste with salt
• Bring to a bubble and then simmer for 10 simmer minutes to let the flavors work together

(This base may be used for Green Chile Stew or enchiladas)

Green Chile Chicken Stew:

• Heat oil in large pot
• Add flour and make into a roux for the stew base
• Whisk in chicken stock so no lumps form
• Add chicken, potatoes, garlic and green chile sauce (recipe above)
• Bring to boil
• Simmer 40 - 45 minutes or until the potatoes are tender and the chicken cooked through
• Add corn and bring to boil again
• Season to taste with salt and pepper