Pumpkin Muffins

(from my Mother-in-law)

These muffins are versatile and delicious. I love that you can add whatever you are in the mood for: apples, carrots, nuts, flaxseed, craisins, raisins, etc. You can even substitute whole wheat flour for the white flour. You really can't go wrong... unless you forget the baking soda!

18-22 min bake | 20 min prep | yield 30 muffins

Ingredients

• 4 eggs
• 2 cups canned pumpkin
• 1 cup canola or vegetable oil (less if adding carrots and apples)
• 2/3 cup water
• 3 cups sugar
• 1/3-1/2 cup grated carrots (optional)
• 1/2-1 cup grated apple (optional)
• 3 1/2 cups flour
• 1 1/2 teaspoons salt
• 1 tsp cinnamon
• 1/2 teaspoon ginger
• 2 teaspoons baking soda
• 1/2 teaspoon cloves
• craisins, raisins, nuts, flaxseed, and/or chocolate chips to preference (optional)
  

Directions

1. Preheat oven to 350 degrees F.
2. Combine eggs, pumpkin, oil, and water in large mixing bowl.
3. Add sugar. If you choose to add apples and carrots, add those now as well. Mix well.
4. In separate bowl combine dry ingredients.
5. Add dry to wet and mix well.
6. Add in other optional ingredients such as craisins or chocolate chips.
7. Spoon into muffin tins and bake for 18-22 minutes. (the original recipe says 15-17 minutes but I filled my muffin tins quite full)
   

Notes

1. I used one apple and five baby carrots. I cut my oil back to 3/4 cup but I could have probably used even less. I substituted 1/4 ground flaxseed for 1/4 a cup of the flour. I used 1 1/2 cups white flour and 1 3/4 cup whole wheat flour. I left a dozen muffins plain for my son and added craisins, raisins, and nuts to the rest. Then I filled my muffin tins almost to the top and baked for about 21 min. This made 30 muffins.
2. You can also make pumpkin bread with this recipe. A large loaf should bake for 45-60 minutes and you can adjust the time down for smaller loafs.
   

Quinoa "Fried Rice"

(image and recipe from www.noshtopia.com, link)

If you have not discovered quinoa, it is possibly the greatest little super food out there. Because my son is not only allergic to milk but other major proteins like beef and pork, I am always on the lookout for good protein sources. And guess what... quinoa is a COMPLETE protein all by its lonesome. And it's delicious. I actually like this recipe better than fried rice.

30 min prep and cook

Ingredients

• 2 cups cooked and cooled quinoa (see notes for easy instructions on cooking quinoa)
• 1/2 lb chicken cut into cubes (I used chopped up turkey lunch meat)
• 1/3 cup pre-cooked fresh corn on the cob (or canned)
• 1/3 cup precooked fresh peas (or frozen)
• 1/3 cup diced carrots
• 2 eggs beaten
• 2-3 tablespoons diced green onions
• 1 tablespoon soy sauce (less if not using chicken)
• Olive or canola oil for cooking chicken or Pam for lunch meat
• Salt and pepper to taste
  

Directions

1. In a saucepan big enough to hold all the Quinoa Fried Rice, heat some oil and then stir fry the chicken until it’s mostly cooked. Add salt & pepper to taste. If using lunch meat, spray pam in pan and fry chopped up meat until desired crispness is achieved.
2. Add in the carrots, and sautee about a minute with the meat to start softening the carrots up a bit.
3. Add in the peas and corn and sautee with the chicken and carrots for about a minute.
4. Scramble the eggs in a cup and then pour in with the meat, carrots, peas, and corn. It is important to cook the scramble eggs before adding in the Quinoa. If you pour the raw egg onto the Quinoa, the Quinoa will get soggy.
5. When the eggs are scrambled, pour in the Quinoa and the green onions along with the soy sauce. Mix all ingredients together well. Let cook in pan, stirring continually for about 1-2 minutes.

Notes

1. I cook the quinoa in my rice cooker using chicken stock. It's 2 parts liquid to 1 part quinoa. You can soak the quinoa in water for 30 min. prior to cooking to eliminate any bitterness or you can simply rinse it. The chicken stock masks most of the bitter taste if you choose not to rinse or soak it first. Then I put it in the fridge and use it for the next few days.
2. Lunch meat or ham would add saltiness to the dish so less soy sauce is required. You can use low sodium soy sauce or half the normal amount.
3. This recipe is good even if you don't have all the ingredients. I've made this with just corn, lunch meat, quinoa, egg, soy sauce, and freeze dried chives. I didn't use oil at all. Still delicious.
   

BEST Oatmeal Cookies

(from my sister)

This makes the most delicious cookie dough ever... oh and the cookies are great too.

10-12 min bake | 20 min prep | yield 3 dozen

Ingredients

• 1/2 cup butter substitute
• 1/2 cup vegetable shortening
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 2 eggs beaten
• 1 tablespoon vanilla
• 3/4 cup whole wheat flour
• 3/4 cup white flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• a few dashes of nutmeg
• 3 cups quick oats
• 1/2 cup chopped walnuts or coconut (optional)
• 1 1/2 cups raisins (optional)
  

Directions

1. Preheat oven to 350 degrees F.
   
2. Place raisins in a colander. Put colander in a large mixing bowl and fill with hot tap water until raisins are completely covered. (This makes the raisins so soft after baking.)
3. In mixer cream butter, shortening, and sugars.
4. Mix in eggs and vanilla.
5. In separate bowl, mix dry ingredients except oats. Add to mixer and stir until combined.
6. Add raisins or other nuts/coconut/seeds etc. and stir.
7. Mix in oats.
8. Spoon onto greased cookie sheet and bake 10-12 minutes.

Notes

1. Soaking the raisins is optional but worth it.
   
2. You can use all white flour instead of wheat and all shortening or all butter instead of half and half. I just like it this way.