Pumpkin Muffins

Ingredients:

1 3/4 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup canned pumpkin

Directions:

In a mixing bowl combine flour, sugar, baking powder, spices and 1/4 teaspoon salt. Make a well in the center. combine egg, milk, oil, and pumpkin; add all at once to flour mixture. Stir just till moistened (batter should be lumpy). Lightly grease muffin cups; fill 3/4 full or to desired amount. Bake in a 400 degree oven for about 20 minutes or until golden. Remove from pans; serve warm.

Italian Oatmeal Cheese Muffins

Ingredients:

2 2/3 cups flour
1 1/2 cups oatmeal
2 tablespoons sugar (optional)
1/2 teaspoon salt
4 teaspoons baking powder
4 tablespoons flax seed (optional)
1 - 2 teaspoons Italian Seasoning
1 cup shredded Mozzarella Cheese
2 eggs
1 3/4 cups milk
1/4 cup oil

Directions:

Mix all dry ingredients together except cheese. Stir in cheese until well coated. In a separate bowl whisk together eggs, milk, and oil. Add to flour mixture and fold until moistened. Fill muffin tins 3/4 full or to desired muffin size. Bake at 400 degrees for about 20 minutes, until lightly browned.

Blueberry Muffins

Ingredients:

1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
3/4 cup blueberries

Directions:

In a mixing bowl combine flour, sugar, baking powder and 1/4 teaspoon salt. Make a well in the center. Combine egg, milk, and oil; add all at once to flour mixture. Stir just till moistened (batter should be lumpy.) Fold blueberries into muffin mix. Lightly grease muffin cups or line with paper bake cups; fill 2/3 full. Bake in a 400 degree oven about 20 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12.

Easy Soup

Ingredients:
Pick an assortment of vegetables
2-3 carrots thinly chopped
3-4 celery stalks thinly chopped
2-4 cups diced summer squash, yellow squash, and/or zucchini
2-4 cups winter squash - butternut, pumpkin, banana (optional)
1 diced sweet potato
1 or 2 potatoes
1 pepper (red)
1 lg onion chopped
1 - 2 cups green beans - I used frozen
1 tablespoon garlic
32 oz chicken broth
1-2 tablespoons oil (vegetable, canola, olive, etc.)
1 14115 oz can of diced tomatoes
4 tablespoons balsamic vinegar
Basil and Italian seasoning to taste

Directions:
Prepare the vegetables (clean, peel, cut) into 1 or 2 inch pieces
Saute the onions and peppers in oil for about a minute then add the celery and continue to saute until the onions are transparent.
Then add the garlic and saute for about another minute.
Add the rest of the vegetables (in parts if easier) and coat with the sauteed veggies. Add lid and cook for 15 minutes.
Add chicken broth, tomatoes, green beans, and balsamic vinegar.
Add basil and Italian seasoning to taste
Simmer until done

Foolproof Chocolate Fudge

Ingredients
3 cups (18 oz) semi-sweet chocolate chips ( I used milk chocolate)
1 (14 oz) can Sweetened Condensed Milk
Dash salt
1/2 to 1 cups chopped nuts (optional)
1 1/2 teaspoons vanillia extract

Instructions
Line 8 or 9 inch square pan with foil, extending foil over edges of pan
MELT chocolate chips with sweetened condensed milk and salt in heavy sauce pan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

Microwave Method
Combine chocolate chips with sweetened condensed milk and salt in 1 inch quart glass measure. Cook on High (100% power) for 3 minutes or until chocolate chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

Chocolate Peanut Butter Cookies

Ingredients:

1 box chocolate cake mix (any kind works, I used dark chocolate fudge)
2 eggs
1/3 cup vegetable oil
10 ounces reeces pieces (you can use peanut butter chips)

Directions:

Beat together cake mix, eggs, and oil. Stir in reeces pieces or peanut butter chips. Roll into 1 inch balls. Place on greased cookie sheet. Flatten slightly. Bake at 350 degrees for 10 minutes. Cool 2 minutes before moving to a wire rack.

Zippy Mexican Salad AMERICAN BEAUTY

Ingredients:

1/2 package (8 oz) AMERICAN BEAUTY Elbow Macaroni, uncooked
3/4 cup mayonnaise
1/2 cup chili sauce or taco sauce (I used Mild Pace salsa)
2 tablespoons vinegar
1 to 2 teaspoons chili powder
1/2 teaspoon onion salt (I used onion powder)
4 to 5 drops hot pepper  sauce
1 1/2 cups (14 oz can) red kidney beans, drained
1/2 cup sliced pitted olives (I didn't have any so I left them out and used tomatoes)
1/4 cup sliced green onion

Directions:

Cook pasta according to the package directions. Rinse with cold water to cool quickly; drain well. Meanwhile, in a large bowl, combine mayonnaise, chili sauce, vinegar, chili powder, onion salt, and hot pepper sauce. Add cooled pasta and remaining ingredients; blend well. Cover, refrigerate.
Makes 6 to 8 servings.