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.
   

EASY Crock Pot Chicken Soup

(variation from cooks.com, link)

This recipe is a winner for everyone. For me, it's easy. My husband loves the taste. And my son actually eats it... which is always a success. This recipe is a bit like stone soup. You can add whatever veggies that you like, or add noodles... even bacon. It all tastes good.

4-5 hours cook | 20 min prep

Ingredients

• 2 large chicken breasts, frozen
• 8 slices cooked bacon (or turkey bacon), chopped (optional)
• 1 onion, cut in half
  
• 3 medium potatoes, cubed
• 1 can corn
• 1 can cut green beans
• 1 cup finely cut fresh chives (or 1/2 cup dried)
• 1 teaspoon basil
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil (2 tablespoons if no bacon)
• 2-3 teaspoons salt (to taste)
• 64 ounces water
• onion powder to taste
• garlic powder to taste
• chicken bullion to taste (check for milk warnings)
  

Optional Ingredients

• chopped baby carrots
• chopped celery
• sliced mushrooms
• chopped bell pepper
  
• 12 oz. egg noodles or dry pasta noodles

Directions

1. Add all ingredients into the crock pot with the onion halves placed on top (with the exception of noodles, those will go in after the chicken is fully cooked). Include all juices of canned vegetables. Do not worry about cutting the frozen chicken breast at this time.
2. Cook on high for 4 1/2 hours.
3. Remove onion halves and discard.
4. Either remove chicken from crock pot to shred or chop with wooden spoon while still in the soup.
5. Add more salt, pepper, onion powder, garlic powder, and chicken bullion as needed to flavor the broth.
6. If you are adding noodles, add them now and cook for an additional 45 minutes.

Notes

1. I usually don't do both potatoes and noodles. It feels like a lot of starchy stuff for one bowl of soup. And it sucks up all the broth after a night in the fridge. I do one or the other.
   
2. I wait to add the onion powder, garlic powder, and chicken bullion until after the chicken is cooked and I can taste the broth.
   

Baked Sweet and Salty Salmon

(Variation from allrecipes.com, link)

I was going to call this, "The Best Thing You've Ever Tasted In Your Life, Easy Too, And Served With Rice... Salmon" but it wouldn't fit in the title bar. That should tell you all you need to know.

20 min bake | 15 min prep | (marinate 2 hours)

Ingredients

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil
• cooked rice (if desired)
  

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat oven to 425 degrees F.
4. Make a small foil packet for each fillet. Pour as much marinade into each packet as it will hold without spilling out (a few tablespoons). This will be used later to top the rice. Seal each packet well and place on a cookie sheet.
5. Bake for 15-20 min until salmon is cooked through.
6. Place salmon and extra sauce from the foil packet over rice.
7. Yum.

Notes

1. If your fillets have the skin on, leave it on to cook. Cooking salmon in the foil packets perfectly steams the fish and makes the skin peel right off after.
2. The longer you marinate the fish the better.
3. The original recipe link at the top gives instructions for grilling.
   

Crimson Chicken Salad

(From my sister)

This recipe was surprisingly flavorful and unique. I've eaten a ton of bland chicken salad recipes before and this is definitely not one of them. It's the perfect blend of spices and sweetness. Enjoy!

30 min total | 20 min prep

Ingredients

• 4 cups chicken, cooked, shredded and cooled
  
• 1 1/2 cups craisons
• 1 cup diced celery
• 2 green onions, diced
• 1/2 cup diced green bell pepper
• 1 cup chopped pecans (optional)
• 1 cup mayo
• 1 teaspoon seasoning salt
• 1 teaspoon paprika
• pepper to taste

Directions

1. Mix together mayo and spices in mixing bowl.
   
2. Stir in all other ingredients.
3. Serve on bread or rolls.
   

Notes

1. I only used one green onion and no nuts and my family loved this.

Butter Substitutes

I have a few favorite butter substitutes. These three are my favorites because I can find them at normal grocery stores and even Walmart. The vegan movement has been the best possible thing for people with milk allergies!

#1) For baking, I recently found this jewel. It's called Bestlife Buttery Baking Sticks. I love these!


#2) For spreading and other non-baking uses I love Blue Bonnet Light Spread. To me it tastes the most like butter on toast.


#3) But my husband likes Earth Balance Natural Buttery Spread better. So we have both in our fridge most of the time.

Remember to always check labels because dairy-free does not always mean it's safe and companies are constantly changing recipes.