Easy Pumpkin Muffins

Simple, easy muffin recipe that features pumpkin. Your house will smell amazing as these bake in the oven.  Best part of all is that they do not take a lot of time to make, and you don't need a mixer.

Ingredients

2 eggs
3/4 c. sugar
1/2 c. brown sugar
1/2 c. vegetable oil
1 ( 15 oz.) can pumpkin puree
1 tsp. vanilla
1/4 c. milk
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt
1 3/4 c. flour

Directions

Preheat oven to 375°.  Grease a muffin tin or line the cups with paper liners. This recipe yields between 12 and 16 muffins, depending on the size of your muffin tins.

In a large bowl, whisk together eggs, sugar and brown sugar until thoroughly combined. 

Pour in oil and whisk and mix well.

Add pumpkin pure, vanilla, cinnamon, baking soda, ginger, nutmeg, cloves, and salt.  Mix thoroughly.

Pour in the milk, whisking until combined.

Add the flour.  Mix gently, only until the flour is incorporated into the batter.  It is important to not over mix at this point because the muffins will turn out tough and rubbery. 

Pour evenly into prepared muffin tins, filling them 3/4 full.

Bake 45 to 50 minutes or until a toothpick inserted into the center of a muffin comes out clean.

 

Easy Italian Beef Stew

This dish is perfect to serve anytime. It is a hearty meal that can be made in the oven or slow cooker. Tender pieces of beef, with vegetables in a flavorful tomato based soup.

Ingredients

2 Tbs. cooking oil
1 to 2 lb. beef roast, trimmed and cut into bite-sized pieces
salt and pepper to taste
1 large onion, chopped
2 to 3 celery stalks, chopped
1 c. carrots, diced
1 sweet bell pepper, chopped
6 cloves garlic, minced
3 3/4 c. beef broth
3 medium potatoes, peeled and cut into bite sized pieces
1 (29 oz.) can diced tomatoes with chili peppers or Italian blend
1 (15 oz.) can white beans (optional)
2 Tbs. tomato paste
1 Tbs. Worcestershire
2 bay leaves
1 Tbs. basil
1 1/2 tsp. oregano
1 tsp. thyme
1 tsp. marjoram
1/2 tsp. sage

Directions

Preheat oven to 175°  Or you can use a slow cooker with the setting on low.

In a heavy cast iron Dutch oven, heat oil over medium-high heat.  Season the beef roast with salt and pepper. Add the roast beef and cook until browned on all sides. You may have to cook the beef in batches. Remove the beef and place on a plate. 

In the Dutch oven, sauté onions, celery, carrots, and sweet bell pepper.  This takes about 2 to 3 minutes. Stir in garlic.

Pour in beef broth. Make sure to scrape the bottom of the Dutch oven to get all the flavorful bits of food off the bottom.

Add the cooked beef, potatoes, tomatoes, white beans, beef broth, tomato paste, Worcestershire, bay leaves, basil, oregano, thyme, marjoram, and sage. Season with salt and pepper to taste. Bring to a boil.

Cover with a lid and place in the oven or slow cooker.  Cook for 8 to 9 hours, or until meat and vegetables are tender.  

 Serve with Home-made Garlic Quick Bread buttermilk cornbread, and Creamy Crunchy Apple Pie Italian bread.

Notes

If you want a thicker sauce, made a slurry. Mix equal amounts of flour or cornstarch with water.   Slowly pour this into the stew, stirring until you have the consistency you desire. Boil at least 1 minute.

Old-Fashioned Martha Washington Candy

This recipe came about in the 1920s, and it has stood the test of time. It is an old-fashioned candy treat that is easy to make. It is perfect for gift giving, but be sure to make extra for you and your family can enjoy them too!

Ingredients

1/2 c. butter, softened
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
4 c. powdered sugar
2 c. flaked coconut
3 c. pecans, chopped
1 (12 oz. pkg semi-sweet chocolate chips **
2 tsp. shortening

Directions

In a large mixing bowl, combine butter, sweetened condensed milk and vanilla together.  

Slowly add the powdered sugar and mix until well combined. 

Stir in the flaked coconut and pecans. Mix thoroughly with a wooden spoon. If you need to thicken the candy, just add more sugar, one tablespoon at a time.  You want it to be like a cookie dough.

Remove about a tablespoon of the candy dough and roll between your hands into small balls between the palms of your hands. Place the balls on a parchment covered cookie sheet.  Chill for at least an hour in the refrigerator.

When the candy hardens, it is time to melt the chocolate.

In a double boiler, melt the chocolate chips and shortening together over simmering water. Stir often to keep the chocolate from burning.  When the chocolate melts completely and is smooth, remove from the simmering water.  

Dip one coconut ball at a time. Place the coconut ball on top of the tines of a fork and then dip the ball into the melted chocolate.  

Place the chocolate coated candy balls on a pan lined with waxed paper.  Repeat until all the balls have been dipped in chocolate.

Chill for at least 15 minutes, or until the chocolate sets and hardens.

Notes:

You can use 1-pound almond bard in place of the chocolate chips and shortening. Just melt in the same way or as directed on the package.

 

Juicy Pork Roast 

Tender juicy pork roast with colorful vegetables.  This is an all-in-one meal, perfect to serve for family and friends. Use the pan drippings to make a delicious gravy, and you have a complete meal.
 

Ingredients

1 tsp. salt
1  tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1/2 tsp. thyme
3 to 4 lb. pork roast  with some excess fat removed
2 to 3 potatoes, peeled and quartered
2 onions, chopped
2 carrots, chopped
1 celery rib, chopped
2 to 3 cloves garlic, minced
3 c. beef or chicken broth
1/3 c. brown sugar
2 to 3 Tbs. flour

Directions

Preheat oven to 325°.

Combine thyme, garlic powder and onion powder together in a small bowl.  Rub the seasoning over all sides of the pork roast. 

Arrange vegetables in the bottom of a Dutch oven or roasting pan.  Place pork roast in the bottom of a cast iron Dutch oven or roasting pan.

Pour in beef broth.

Bake uncovered for 90 minutes.  

Remove the roast from the oven. Sprinkle brown sugar over the top of the roast.  Bake another 20 to 30 minutes, or until the internal temperature of the roast reads 140°.

Remove the roast and vegetables and place on a serving platter.  Cover with a lid or a sheet of foil. Let stand 15 minutes before slicing.  As the roast is resting, it is time to make the gravy.

Strain off fat from the liquid contents in the Dutch oven. 

Pour in enough beef or chicken broth to measure 1 1/2 cups liquid in the Dutch oven or roasting pan.  Bring to a simmer. 

In a small bowl or cup, combine flour and 1/3 cup cold water.  Mix until smooth. Slowly pour the contents into the broth, whisking constantly. Turn the heat to medium high. Stirring constantly, bring to a boil.  Cook and stir until mixture thickens.  Season with salt and pepper to taste.  Serve with the roast and vegetables.

Creamed Sweet Peas

 

This is a dish that I grew up with as a child.  It was not made very often, but when it was, my mother used fresh peas out of the garden! It was so yummy and good.  Sometimes she would make extra sauce and add new potatoes that she dug out of her garden.  It was a treat to find that meal on the table.

Ingredients

1 Tbs. butter
1 Tbs. flour
1 tsp. sugar (you can use more if you want a sweeter sauce)
1 onion, chopped (optional)
2/3 c. whole milk, half and half or heavy cream
2 c. frozen sweet peas, thawed or canned peas, drained
salt and pepper to taste

Directions

In a large saucepan, cook peas according to package directions. Drain and put them into a bowl.  Set aside.

In the same saucepan that you cooked the peas in, melt butter over low heat.  Add the onion and cook until the onion is tender. Whisk in flour.  Cook and stir for 1 minute to remove the flour taste.

Gradually pour in the milk, stirring constantly.  Stir in the sugar.  Cook until thickened over medium heat. This can take 1 to 2 minutes.

Add the peas into the creamed mixture.  Cook over low heat until heated through. Season with salt and pepper.

Serve and enjoy.

Sweet And Spicy Chicken Thighs

This recipe is one of our favorites for sweet and spicy chicken.  You can make it as spicy as you like by adding more or less cayenne pepper. It is quick and easy to put together and sure to be a hit with your family.

Ingredients

1 c. BBQ sauce
1/2 c. honey
1/2 c. brown sugar
2 tsp. garlic powder
2 tsp. chili powder
1 tsp. cumin
1 tsp. paprika
1/2 tsp. cayenne pepper
1 1/2 lbs. chicken thighs or legs

Directions 

Preheat oven to 350°.  Spray a baking sheet with cooking oil. Or you can use a large cast iron skillet.

In a bowl, combine barbecue sauce, honey, brown sugar, garlic powder, chili powder, cumin, paprika, and cayenne pepper. Mix until smooth. Remove about half of the sauce to a separate bowl to use for dipping the chicken into after the chicken is fully cooked. Use the other half for basting the chicken as it cooks.

Season both sides of the chicken with salt and pepper.  Place the chicken on the prepared baking sheet or skillet. 

Rub or brush some of the honey mixture over the chicken. 

Bake for 60 minutes, basting the chicken with the sauce every 10 minutes.  Bake until the chicken is fully cooked with an internal temperature of 165°.

Serve with reserved dipping sauce. To complete the meal, serve some cornbread, mashed potatoes and a salad.

Pumpkin Pie Spice

It is so  easy to put together your own pumpkin pie spice and a lot cheaper as well. This spice isn't just for making pumpkin pies. It is great to use all year long. You can add it to cookies, muffins, coffee, cakes . . .Anytime you want that remarkable blended taste of cinnamon, nutmeg, cloves ginger and allspice.

Ingredients

5 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp ground ginger
1 tsp ground cloves
1 tsp allspice
1/2 tsp. cardamon

Directions

In a jar, combine cinnamon, nutmeg, ginger, cloves, allspice, and cardamon.

Put the lid tightly on the jar.  Shake the jar to thoroughly mix the ingredients.  

Store in a cool, dry place. Use as needed when a recipe calls for Pumpkin Pie Spice.

Notes

You can also combine the contents in a bowl. Mix thoroughly, then pour into a container that has a closable lid.