Pumpkin Chocolate Chip Muffins

From:  This website

3/4c. sugar

1/4c. cooking oil

2 eggs

3/4c. canned pumpkin

1/4c. water

1&1/2c. flour

3/4t. baking powder

1/2t. baking soda

1/4t. cloves

1/2t. cinnamon

1/4t. salt

1/4t. nutmeg

1/2c. chocolate chips

In a mixing bowl, combine eggs, sugar, and oil.  Stir in pumpkin and water.  Mix in baking powder, baking soda, cloves, cinnamon, salt, and nutmeg.  Stir in flour and chocolate chips.  Grease and flour muffin tins or use paper baking cups.  Fill muffin cups to 2/3 full and bake at 400℉ for 20-25 min. or until toothpick inserted into the center comes out clean.  Makes 12 small muffins.

*For other excellent pumpkin muffin recipes, explore the website above or go to allrecipes.com and type pumpkin muffins into the search box.

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Chocolate Caramel Coffee Cake

1&3/4c. flour
1 envelope RapidRise yeast
2T. sugar
1/2t. salt
3/4c. very warm milk (120-130 degrees)
1/4c. melted butter or margarine
1 egg
1 pkg. (9 oz.) Werther's Original Baking Caramels, divided

Topping:

1/4c. brown sugar
1/4c. flour
2T. butter or margarine
1/4c. chocolate chips
1T. milk

Mix flour, undissolved yeast, sugar, and salt in a large bowl.  Add milk, butter, and egg, and beat until smooth.  Set 10 caramels aside.  Unwrap remaining caramels and cut each into 4 pieces.  Stir caramel in batter.  Pour into greased 8x8-inch baking dish.  Combine ingredients for topping:  Combine brown sugar and flour in a small bowl.  Cut in 2T. butter with a pastry blender or forks.  Sprinkle over coffee cake.  Top with chocolate chips.  Cover and let rise for 30 min.  Bake at 350℉ for 25-30 min. until browned and done in the center.  Remove to wire rack to cool.  Unwrap and microwave the 10 reserved caramels and 1T. milk for  about 45 seconds, until caramels are melted and smooth.  Drizzle over coffee cake and serve immediately.

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Marble Brownies

Basic brownie mixture:

1&1/2c. flour
1c. shortening (may use butter or margarine)
1t. salt
3/4c. cocoa
2t. corn syrup
2c. sugar
1t. vanilla
4 eggs
1/2c. chopped nuts (optional)
1-2t. baking powder

Cream cheese mixture (mix together separate from above ingredients):

8 oz. pkg. cream cheese
1/3c. sugar
1/2t. vanilla
1 egg

For brownie mixture:  In mixing bowl, beat eggs well.  Add sugar, shortening, and rest of ingredients, mixing each ingredient in well.  Beat on medium speed 4 min.  Mix ingredients for the cream cheese mixture separately.  Pour brownie mixture into greased 13x9-inch pan.  Then spoon little blobs of the cream cheese mixture all over brownie mixture and run a knife through them to create the marble look for the brownies.  Sprinkle with nuts and chocolate chips, if desired.  Bake 350℉ for 25-30 min. or until toothpick inserted into the center comes out clean.

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Touchdown Tacos

From:  Mission Tortillas

2 lbs. steak, thinly sliced

1/2c. teriyaki sauce

1/4 head shredded lettuce

1c. shredded jack cheese

2c. cherry tomatoes, quartered

3/4c. sour cream (optional)

12 Mission flour tortillas (soft taco size)

Oil for frying

In a large skillet, cook steak for 5 min. or until browned.  Add the teriyaki sauce and simmer for an additional 5 min.  In hot oil, fry tortillas and fold in the shape of a taco shell. Fry on both sides until crisp.  Drain taco shells and spoon about 2 oz. of meat into each shell.  Top with lettuce, cheese, tomatoes and sour cream.  Makes 12 tacos.

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Maple Sugar Muffins (Biscuit)

8 oz. carton sour cream
1 egg, beaten
1c. maple sugar  OR  3/4c. sugar + 1/4t. maple flavoring
1/2t. allspice
2&1/4c. flour
3/4t. baking soda
1/8t. salt

Mix all ingredients together well in a large bowl.  Knead dough 10-12 strokes.  Pat or roll dough to 1/2-inch thick and cut with floured 2&1/2-inch round cutter.  May use a drinking glass to cut dough.  Place on greased baking sheet and bake at 375℉ for 12-15 min.

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Death-By-Chocolate Brownies

From:  Hungry Girl to the Max by Lisa Lillien

1 sugar-free chocolate pudding snack with 60 calories or less

1/3c. chocolate frosting

2T. light chocolate syrup

1 box moist-style devil's food cake mix (15.25 to 18.25 oz.)

15 oz. can pure pumpkin

1/4c. mini semi-sweet chocolate chips

In medium bowl, mix pudding, frosting, and syrup.  Cover and refrigerate.  In a large bowl, thoroughly mix cake mix, pumpkin, and chocolate chips.  Batter will be thick.  Spread mixture into greased 9x13-inch baking pan.  Bake at 400℉ for 25-30 min. or until toothpick inserted into the center comes out mostly clean.  Let cool completely.  Evenly spread pudding mixture over brownies.  Refrigerate until topping is set, about 15 min.  Slice and enjoy!  Refrigerate leftovers.  

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Carrots Au Gratin

1 slice bacon, chopped
1 T. flour
1/2c. milk
1/2 can carrots
salt and pepper to taste
3/8c. cracker crumbs

Brown bacon; stir in flour and milk; cook until thickened, stirring constantly.  Fold in carrots, salt, and pepper.  Pour into 1 qt. casserole dish.  Sprinkle with crumbs; dot with butter.  Bake at 350℉ for 30 min. or until carrots are done.

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