Tag: Recipe

Makes two loaves or up to 24 muffins
Ingredients

• 2 cups canned pumpkin
• 3 cups sugar
• 1 cup water
• 1 cup vegetable oil
• 4 eggs
• 3 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 3/4 teaspoon ground cloves

Directions

1 Heat oven to 350.

2 in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.

3 Beat until well mixed.

4 Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.

5 Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

6 Grease two 9 x 5 inch loaf pans and dust with flour.

7 Evenly divide the batter between the two pans.

8 Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.

9 Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.

10 Slice and serve plain, buttered, or with cream cheese.

Ingredients

• 3 tablespoons margarine
• 1 medium onion, finely chopped
• 1 medium bell pepper, finely chopped
• 1 (4 ounce) can chopped green chiles, drained
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 (16 ounce) cans great northern beans
• 1 can of Rotel  
• 1 (14.5 ounce) can chicken broth
• 2 cups finely chopped cooked chicken breast

Directions 

1. In large skillet, saute onion and bell pepper in margarine for 5 minutes or until transparent.
2. Add chilies, flour and cumin, garlic powder, onion powder; cook and stir for 2 minutes.
3. Add beans, Rote, and chicken broth; bring to a boil.
4. Reduce heat; simmer for 10 minutes or until thickened.
5. Add chicken; cook until hot.

You can garnish with cheese, tortilla chips, sour cream or salsa.
 

• 1 1/2 cups flour
• 2/3 cup sugar
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 large eggs, lightly beaten
• 1/3 cup oil
• 3 tablespoons butter or margarine, melted

1. Preheat oven to 350°F Grease 8-inch square baking pan or 12 muffin tins
2. Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
3. Pour into baking pan. Bake for 35 minutes or until wooden pick comes out clean.
4. For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.

• 2 (15 ounce) cans garbanzo beans (chick peas)
• cooking spray/Olive oil
• 1 tablespoon cajun seasoning, heaping
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• cayenne, to taste

1. Drain garbanzo’s in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
2. Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
3. Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
4. Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
5. Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!

• 3/4 cup milk, warmed
• 6 tablespoons soft butter
• 1 egg, beaten
• 3 cups bread flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 1/2 teaspoons active dry yeast

1. Place ingredients into bread machine according to manufacturers directions.
2. Select dough cycle.
3. When cycle is complete, shape dough as desired or wrap in plastic wrap and refrigerate up to 24 hours.
4. If refrigerated, let dough set out for an hour before using.
5. To shape, divide dough into 24 equal parts and roll into balls in your hand.
6. Place on lightly greased baking sheet.
7. Cover rolls with damp cloth and let rise for about 20 minutes or until doubled in size.
8. Bake in preheated 400° oven for 15 to 20 minutes.
9. Brush tops with melted butter.