Pumpkin Chocolate Chip Muffins

Ingredients:
2 cups flour (try 1/4 c whole wheat pastry flour, 1 c was too much, not good texture)
1 1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (or try cardamom or allspice)
1 teaspoon salt
1/2 t. baking soda (was originally 1.5 t but metallic taste)

1/2 t. baking powder

1/2 cup melted unsalted butter, cooled slightly (try canola oil)
3 large eggs
1 1/2 cups canned pumpkin puree (or entire 15-oz. can)
2 teaspoons vanilla extract

1 cup (try half of this brown sugar, don't do less sugar; 1/2 c was not near enough) sugar

1 1/2 cup chocolate chips (I like dark choc chips)
1 cup chopped nuts (optional, I like walnuts usually)
1 c oats (optional, I sometimes just add some at the end for a portion of the recipe, it might be better like a topping, on top as the texture gets pretty dense if it's mixed in)

1. Preheat the oven to 375°F. Lightly grease pans (it made about 2 dozen muffins). 

2. In a medium bowl, mix together the dry ingredients, (flour, spices, salt, baking soda, and baking powder). 

3. In a larger bowl, mix together the liquid ingredients, (melted butter, eggs, pumpkin, and vanilla). Add the sugar to the wet ingredients and combine evenly. 

4. Add dry ingredients to the wet ingredients and stir until just combined; do not over mix. Stir in the chocolate chips (and nuts, if using). Spoon the batter into the prepared pans.

5. Bake for 20 minutes or until the muffin springs back from a finger touch, or until a toothpick returns cleanly. Cool in the pan for 3-4 minutes before removing from the pan, then remove and place on cooling rack.

Compare: https://www.tasteofhome.com/recipes/chocolate-chip-pumpkin-bread/

Tater tot hot dish

Adapted from a recipe found recently that was given to us by Steve White, when we left Arizona in 2008.

• 1 lb ground beef, browned and drained (can add mushrooms)
• 12-16 oz green beans or other vegetables 
• 1 can cream of mushroom (or other) soup, low sodium (can make your own by using our cream of chicken soup recipe and use beef broth instead of chicken broth)
• 1/2 of 1 oz pkg onion soup mix, dry (I substituted one beef bouillon cube, some dried onion and garlic powder, 1 tsp savory, pinch paprika and black pepper)
• Grated Cheddar Cheese (4-8 oz, as desired)
• 1/2 package of tater tots or crispy crowns

Directions:

Cook beef over medium high or high temperature. Remove from pan if making your own soup and use the pan for that recipe. Combine soup, vegetables, beef, and onion soup mix in the pan. Transfer to a 9x9 pan and top with cheese. Cook tater tots separately for crispier tots or put them directly on top and put some of the cheese on top of them. They won't get crispy when directly on top of the rest.

Cook at 400-425 degrees for 25-30 minutes.

Sweet and Saucy pork chops

2-3 pork chops
1 1/2 t. sugar, divided
2 T olive oil, divided
1 shallot, chopped
4 garlic cloves
1/4 c. red wine vinegar
1/2 c. water or broth
3 sprigs rosemary (or equivalent dried)
1 T drained capers (optional)
2 T. unsalted butter, cut into pieces

1. Season pork chops with salt and 1/2 t. sugar. Heat 1 T oil in large skillet over medium-high. Cook chops, undisturbed, until well browned, about 3 minutes. Turn and cook until second side is brown, about 1 minute. Transfer to a plate (they won't be fully cooked); reduce heat to medium.

2. Pour 1 T oil into skillet and add shallot and garlic. Cook until softened and beginning to brown, about 3 minutes.

3. Add vinegar and 1 t. sugar. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.

4. Add remaining ingredients. Reduce heat, maintaining a low simmer. Swirl pan continuously and vigorously until sauce is smooth, glossy, and emulsified.

5. Return pork chops and simmer gently until cook through, about 3 minutes (140 degrees).

Bread crumbs

Old bread (at least one day) or bread from the freezer, thawed completely (on the countertop). This can be almost any kind, including whole grain breads or hamburger buns. Refer to the following site for more information and tips: https://www.jessicagavin.com/how-to-make-bread-crumbs/

Grind bread in a food processor and spread in a single layer on a baking sheet. Bake at 300ºF for 10 minutes (until lightly toasted and dry), stirring occasionally. Completely cool on the baking sheet.

For italian bread crumbs, try mixing

• 1 cup of homemade bread crumbs
• ½ teaspoon kosher salt
• ⅛ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried Italian seasoning

Roasted Cauliflower leaves

1. Take the leaves from a head of cauliflower and rinse them. Pat or shake dry and put in a bowl.

2. Drizzle olive oil over them and sprinkle salt, pepper, garlic powder, dill weed, and/or any other spices you'd like to try.

3. Roast in 400 degree oven for 10-20 minutes.

4. The longer they cook, the more they become like chips you can just eat like any other chip. Less cooking time, you can just treat like a warmed salad green of any kind and add nuts, dressing, etc.

Spinach Chicken Lasagna with white sauce

• 1 medium onion, chopped
• 1/2 cup butter, cubed 
• 1 very large (or 2-3 small) garlic clove, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1-1/2 cups whole milk
• 4 cups shredded part-skim mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil (try more)
• 1 teaspoon dried oregano (try more and/or just use Italian seasoning)
• 1/2 teaspoon white (or black) pepper
• 2 cups ricotta cheese
• 1 tablespoon minced fresh parsley
• 9 lasagna noodles, cooked and drained
• 2 packages (10 ounces each) frozen spinach, thawed and well drained
• 2 cups cubed cooked chicken

Directions

• Cook chicken in oil in a pan and thaw chicken. 
• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
• In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13x9-in. baking dish (or two 8x8 pans, saving one for later); cover with one-third of the noodles. Layer with half of the ricotta mixture, half of the spinach and half of the chicken.
• Cover with one-quarter of the cheese sauce and one-third of the noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce.
• Sprinkle with remaining Parmesan cheese. Bake at 350°, uncovered, for 35-40 minutes.

Pulled pork, North Carolina style BBQ

2 medium onions, finely chopped (yes, needs a lot of onion)
1 T canola oil
6 garlic cloves, minced (fresh garlic is much better than dried)
1 t. crushed red pepper flakes (try half this amount if you like it mild)
1 t. pepper
1 can (14.5 oz) diced tomatoes
1/4 c. packed brown sugar
1/4 c. cider vinegar
2 T. hot pepper sauce (try half this amount if you like it mild)
1 T Worcestershire sauce
1 t. ground cumin
1 boneless pork shoulder butt roast (3-4 lbs, if it's larger you may need to up the other ingredients)
8 Kaiser rolls, split

1. Saute onions in oil until tender. Add garlic and cook 1 more minute. Add everything else except meat and rolls. Cook over medium heat until heated.

2. Cut roast in half and add to slow cooker. Pour sauce over the top. Cover and cook on low for 10-12 hours. Remove roast, skim fat, shred meat with two forks when cool enough to handle and return to slow cooker.

3. Serve on a bun with sweet pickles.