THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Pumpkin Chocolate Chip Cupcakes


I found this recipe online at dinneratthezoo.com.  This site has some great recipes.  These cupcakes are moist and tasty.  We enjoyed them.  

2 eggs
1 cup granulated sugar
1 cup pumpkin puree
¾ cup vegetable oil
1 ½  cups all purpose flour
1 teaspoon baking soda
½  teaspoon baking powder
1 ½  teaspoons pumpkin pie spice
½  teaspoon vanilla extract
¼  teaspoon salt
1 ½  cups semisweet chocolate chips divided use
cooking spray

 

Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray, or you can use paper liners.
Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth.
Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
Fold in 1 cup of chocolate chips.
Divide the batter evenly among the 12 muffin cups and sprinkle the remaining chocolate chips over the tops of the muffins.
Bake for 17-22 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. 
Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool

Grandma's Apple Pie Bread


This is not my recipe.  I found it on Facebook.  It is quick, easy, and delicious.  It makes two loaves--one for you and one for a friend!

1 can apple pie filling, mashed
1 yellow cake mix
4 eggs, slightly beaten
1 cup self rising flour
1 Tbsp cinnamon
1 medium chopped apple


Whisk all dry ingredients , add wet ingredients. Fold in apples. Pour in 2 loaf pans, greased. Sprinkle sugar and cinnamon on top. Bake in 325 oven for 35 to 45 minutes. 

Peanut Butter Party Fluff


 My grandson and I adapted this recipe for one we found online. It is wonderful with sliced apples, graham crackers, and pretzels.  

1/2 cup smooth peanut butter  
1 container of Cool Whip 
1 Tablespoon cinnamon sugar blend (We used Cinnamon Toast Crunch Cinnadust Seasoning Blend) 
1/2 teaspoon of vanilla

Make sure your cool whip is thawed and stir it for smoothness.  Place peanut butter in a large mixing, stirring until very smooth.  Add cinnamon sugar and vanilla and stir well.  Fold in cool whip by spoonsful. Enjoy. 


 


Broccoli and Cauliflower Hot Dish


This is a quick, easy, and delicious side dish or entree.  It is a great dish for potlucks as well.

1 16 ounces frozen cauliflower florets, thawed. 
1 16 ounces frozen broccoli florets, thawed
1 small onion, diced finely
1 can of cream of mushroom soup,
1/2 cup mayonnaise or sour cream
4 sliced of fried bacon, crumbled
1 cup of shredded sharp cheddar ]
1/2 cup of shredded Parmesan cheese
1/2 tsp. paprika
1/2  tsp. pepper
1/2 Tablespoon garlic powder
1/2 cup Italian bread crumbs.
1/4 stick of butter, cup into small cubes/slices

Make sure the broccoli and cauliflower are fully thawed and drained of any water. 
Preheat oven to 350 degrees
Use a bit of butter to coat casserole dish
 In a large bowl, mix soup, cheeses, mayo/sour cream, onion, bacon, pepper, paprika, and garlic powder. Toss in cauliflower and broccoli  and fully coat with mixture. 
Pour into casserole dish. Top with bread crumbs. Dot with butter cubes/slices,
Bake 30-35 minutes

Simple Cordon Bleu Chicken Breasts


When you enjoy the taste of cordon bleu chicken, but don't want the hassle, try this
simple and delicious recipe.



4 thin cut boneless skinless chicken breast
4 slices of smoked or black forest ham
4 slices of Swiss cheese
3-4 Tablespoons of grainy mustard
Garlic powder
Pepper 
Parsley to garnish


Preheat oven to 350 degrees.  Season both sides of chicken breasts with garlic powder and pepper.  You may want to add seasoned salt.  I didn't because both the ham and cheese provide a salty flavor.  
Spray a baking sheet with cooking spray.  Placed seasoned breast in pan.  Brush mustard on the breasts--covering all off it.  Place ham on top of mustard. Top with cheese.  Bake for 25-30 minutes or until chicken is done. Garnish with parsley and enjoy. 

Kay's Corn Chip Salad


I am sure if you are on social media, you have seen several TikTok videos of people sharing their versions of Corn Chip Salad.  Well, they all looked so inviting that I combined 3 of them to make my version.  We loved it!  

2 cans (15.4 ounces each) whole kernel corn, drained
1 can (15.4 ounces) black beans, drained and rinsed
1 can sliced black olives
2 cups shredded Mexican/Fiesta cheese blend
1 medium sweet red pepper, chopped
1 medium red onion, chopped
1 cup mayonnaise
¼ cup sour cream
½ teaspoon salt
½ teaspoon pepper
Juice of one lime
1 package (9.25 ounces) chili cheese-flavored corn chips

 

In a large mixing bowl, add black beans and cover them with the lime juice.  Then add all other ingredients except chips.  Cover and refrigerate for at least 2 hours. 20-30 minutes prior to serving remove from refrigerator and fold in chips.  You can leave the chips whole or crush them.  I prefer whole.



Paprika Chicken Florentine


My husband and I happened upon this recipe when we had most of the ingredients and needed to cook something.  It turned out delicious and will be back on our table soon.  Try it and let me know if you like it.

6 boneless skinless chicken thighs
2 cups chopped fresh spinach
6 ounces fresh mushrooms, sliced
3 buds/toes of garlic, finely diced
1 16 ounce jar of Alfredo sauce
1/2 cup whole milk or half and half
1 cup fresh grated Parmesan cheese
1 medium onion, diced
1 Tablespoon diced parsley
2 Tablespoons sweet paprika or 1 tablespoon sweet paprika and 1 tablespoon smoky paprika
salt and pepper and garlic powder
pinch of red pepper flakes
2 tablespoons olive oil
1 Tablespoon butter
Your favorite pasta


Unfold the thighs and season both sides with paprika, salt, pepper and garlic powder.  Rub the chicken so that the pieces are fully covered.  The paprika will give it a dark orange red color.  In a large skillet with lid, melt butter in olive oil.  Add chicken.  You will brown the chicken on both sides--about 3-4 minutes.  Remove for pan.  Use the remaining butter and olive oil to saute the onions, parsley, mushrooms and garlic.  The onions  and mushrooms may darken due to any paprika from the chicken remaining in the skillet. The paprika is going to make things dark (and flavorful).  When onions have softened, return chicken to skillet and spoon the onions and mushrooms on the top.  Continue to cook on low temperature for about 10 minutes, turning frequently.  Pour in alfredo sauce, put 1/2 cup milk in jar and shake to get out the remaining alfredo sauce and then pour into skillet.  Add red pepper flakes.  Make sure to cover the chicken completely with sauce.  Reduce to low heat, put lid on skillet, and cook 4-7 minutes, until you chicken is fork tender.  Stir in your spinach and parmesan cheese.  Cook for 3-4 minutes until cheese is melted and spinach has wilted.  Spoon over cooked pasta of your choice. ENJOY!