Pumpkin Banana Muffins

 

Pumpkin Banana Muffins

(yields 18)

 

These Muffins are fluffy with a smooth buttery texture; they were so good that my daughter and I ate them plain. They do go well with butter or cream cheese frosting if you like that too.

*note that there is no egg used in this recipe!

 

1 can of (15oz) pure pumpkin

1 overripe banana

2 tablespoons vanilla

2 tablespoon imitation butter

1/2 cup water

1 teaspoon cinnamon

1 box carrot cake mix

 

Pre-heat oven to 325° F

In a bowl mix all of the wet ingredients, banana, pumpkin, vanilla, imitation butter, and ¼ cup of the water, along with the cinnamon, until smoothly blended; make sure the banana is completely mashed into the mix.  Add another ¼ cup of water and slowly add in the entire box of cake mix, blend until smooth, about 4 minutes. Set mixer to whip and mix on this setting for one minute.

Put cupcake papers into muffin pan, add batter to pan; should make 18 muffins. Bake at 325° F for 25 minutes.

 

 

 

Pumpkin Cupcakes

These cupcakes are fluffy with a delightfully smooth texture; they were so good that my daughter and I ate them without frosting! They do go well with cream cheese frosting if you like that too.

 

Pumpkin Cupcakes

(yields 18)

1 can of (15oz) pure pumpkin

2 tablespoons vanilla

2 egg whites

¼ cup water

1 teaspoon ground allspice

2 teaspoons cinnamon

1 box yellow cake mix

 

Pre-heat oven to 350° F

In a bowl mix all of the wet ingredients, pumpkin, vanilla, egg whites, and water, along with the allspice and cinnamon, until smoothly blended.  Slowly add in the entire box of cake mix, blend until smooth, about 4 minutes. Set mixer to whip and mix on this setting for one minute.

Put cupcake papers into muffin pan, add batter to pan; should make 18 cupcakes. Bake at 350° F for 17 minutes.

 

 

Garlic Ranch & Parmesan Crusted Baked Chicken

Garlic Ranch & Parmesan Crusted Baked Chicken

1 lb. Boneless skinless chicken breasts or breast tenders
1 cup Italian style bread crumbs
2/3 cup freshly grated Parmesan cheese
1/2  teaspoon poultry seasoning
8 oz. sour cream
1/2 pkg. Hidden Valley Ranch Dip Mix
1/2 teaspoon fresh minced garlic

Preheat oven to 400 F. Combine bread crumbs, parmesan cheese and poultry seasoning. In a separate bowl, combine sour cream, ranch dip mix and garlic. Dip chicken in ranch dip mix, and then roll in bread crumb mixture, pressing gently to make crumbs cling. Place in shallow baking pan. Bake 45 minutes or until golden.

Optional: Garnish with canned mushrooms and sliced mozzarella cheese.

In the last 15 minutes of bake, top chicken with thoroughly strained and dried mushrooms (pat dry with paper towel), then lay thin slices of mozzarella cheese over the mushrooms and chicken, place back in oven for last 15 minutes at 425 F until cheese bubbles and browns.

Serve with your preferred pasta and sauce on the side!

Tortilla Soup

Tortilla Soup

 

For the Stock:

1 fully cooked whole rotisserie chicken

Salt (to taste).

1 small onion (about 3 ounces), peeled, trimmed, and chopped.

1 teaspoon crushed red pepper.

2 teaspoon ground celery seed.

2 teaspoons ground cumin.

2 ears of fresh corn – husks removed.

8 cups water.

 

For the Soup: 8 (7-inch) corn tortillas.

Corn oil, for frying.

2 tablespoons corn oil, for sauté.

1 cup chopped onions.

1 teaspoon dried oregano leaves. 1 tablespoon chopped garlic.

Fresh Corn Kernels (from the above corncobs).

2 cups chopped fresh tomatoes, peeled and seeded (about 6 to 8 Romas).

8 ounces tomato sauce

1/4 cup chopped fresh cilantro leaves.

 

Garnish: Fried corn tortillas.

Grated Cheddar Cheese.

1 large avocado – peeled and sliced.

 

For the Stock: Using a large knife, carefully scrape the kernels off the corncobs and set aside, reserving the cobs.  Place chicken in a large stockpot and add the corncobs, and the remaining ingredients. Season with a teaspoon of salt or to taste. Place the pan over medium heat and bring to a boil. Reduce the heat to medium low and simmer until the chicken is tender, about 2 to 4 hours. Remove from the heat and cool completely. Strain the liquid into another pan, remove the chicken and set aside. Remove the fat, skin and bones from the chicken and discard along with the corncobs.  Dice the chicken into 1/2-inch pieces or shred. Set aside.

 

For the Soup: Preheat the fryer. Cut half of the tortillas in quarters and thinly slice the other half. Fry both cuts of tortillas in batches, until golden brown. Remove and drain on paper towels. Season with salt and set aside. In a stockpot, over medium heat, add the oil for saute. When the oil is hot, add the onions. Season with salt, pepper and oregano. Saute until soft, about 2 to 3 minutes. Stir in the garlic and corn kernels. Continue to saute for 1 minute. Stir in the tomatoes. Season with salt and pepper. Saute for 2 minutes. Crush the reserved fried tortilla quarters over the tomatoes. Stir to mix. Stir in the reserved chicken stock, and the tomato sauce and bring to a boil. Reduce the heat to medium low and simmer for 30 minutes. Re-season the soup. Stir in the reserved diced chicken, and cilantro. Reduce the heat to low and simmer for an additional 30 minutes.

 

To serve, ladle the soup into individual bowls and garnish with the fried tortilla strips, avocado and Cheddar cheese.