Pumpkin Pie Muffins with Chocolate Chips

Pumpkin Pie  Muffins with Chocolate Chips 

Ingredients:

2 C. All purpose flour 

2 tsp. Baking powder  

1/2 tsp. Baking soda

1 tsp. Dry ginger 

1/2 tsp. Cinnamon

1 1/2 C. Pumpkin puree

2 Eggs, lightly beaten 

1 C. Evaporated milk

1/2 C. Granulated sugar  

1 C. Chocolate chips  

Directions:

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

3. In a large bowl mix together  pumpkin puree,lightly beaten eggs, sugar and evaporated milk and combine together well until smooth  and creamy.

4. Add chocolate chips and distribute evenly throughout the batter 

5.  In a small bowl blend flour, b. powder, b.soda, ginger and cinnamon together.

6. Add dry ingredients to wet mixture and mix until just combined 

7. Pour batter into prepared muffin cups filling 2/3 full and bake for 20 minutes until lightly browned 

8. Remove from the oven and allow 5 minutes to cool before removing from cups 

9. Place on a serving plate

Chocolate Chip Almond Cookies

Chocolate Chip Almond Cookies 

Ingredients:

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Butter 

1/2 C. Liquid honey 

2 Eggs, beaten

1 C. Quick oats 

1/2 C. Sliced almonds 

1 C. Chocolate chips 

1 Tbsp. Plain yogurt 

2 - 3 Tbsp All purpose flour (to keep dough from being to dry)

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper 

3.  Measure out flour,  b. powder and b. soda into a medium sized bowl. Blend well. Set aside 

4.  In a large bowl combine softened butter and honey together. Mix into a creamy paste 

5.  Beat eggs in a small bowl until light and frothy 

6.  Add beaten eggs to creamed mixture and blend all ingredients together.

7.  Stir in oats, almonds and chocolate chips each separately, mixing well after each addition.

8.  Mix in dry ingredients and allow flour to be incorporated into cookie dough to form a solid mass.

9.  To avoid dry cookie dough mix in 1 Tbsp. yogurt and 4 Tbsp. of all purpose flour to bring all dry dough together.

10.  Take small amounts of dough with your hand and place 2" apart on parchment paper 

11.  Flatten dough mounds with a fork and bake in preheated oven for 12 minutes until lightly browned on top. 

12.  Remove from oven and place on wire rack to cool completely before storing in a container. 

Servings:   18 cookies 

Chocolate Bean Muffins

Chocolate Bean Muffins 

Ingredients: 

1 C. Plain yogurt 

2 Eggs, beaten

1/2 C. Fancy molasses 

1 C. Premium Dry chocolate, chopped into pieces 

1 Tbsp. Granulated sugar 

1 14 oz can Pinto Beans

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 12 cup muffin pan. Set aside 

3.  In a small bowl beat eggs until light and frothy.

4.  Combine beaten eggs with yogurt in a large bowl and mix well with a wire whisk.

5.  In a saucepan melt sugar and chocolate over medium heat stirring constantly to avoid scorching. 

6. Heat Pinto beans in a separate saucepan over medium heat until heated through.

7. Drain beans and allow to cool before adding to egg/yogurt mixture.

8. Add melted chocolate along with beans and stir ingredients all together to make a smooth batter 

9. Blend flour, b. powder and b. soda together in a small bowl and slowly add to wet ingredients to make a nice thick batter 

10. Take small amounts of batter and fill muffin cups 2/3 full. Bake in preheated oven for 20 minutes.

11. Remove from oven and allow to cool before removing from muffin pan. Set on a serving  plate.

Servings:  12 muffins 

Refried Bean and Leafy Green Lasagna

Refried Bean and Leafy Green Lasagna 

Ingredients: 

1 14 oz can Refried Beans 

1 26 oz Jar of your favourite tomato sauce 

1 Large bunch Fresh spinach,  (chopped coarsely) about 4 to 6 cups M

12 Lasagna noodles 

2 1/2 C.  Cottage cheese 

2 C. Mozzarella cheese, grated 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Cook lasagna noodles according to package directions Set aside to cool.

3.  Wash spinach under cold running water and rinse thoroughly. Remove stems and chop leaves coarsely into small pieces.

4.  Mix refried beans and tomato sauce together. Place in a frying pan over medium heat stir until heated through. Set aside. 

5.  In a 13" by 9" by 2" glass baking dish spread 1/3 of bean mixture over bottom of pan. Place 3 lasagna noodles over top of sauce and spread 1/3 of cottage cheese/spinach mixture on the next layer of noodles. Repeat the first two steps ending up sauce to cover noodles and sprinkle grated mozzarella cheese over all the sauce. 

6.  Bake in preheated oven for 30 to 35 minutes until cheese is nice and bubbly. 

7.  Remove from oven and allow to cool before cutting into squares. 

Servings:   12 squares

Double Chocolate Oatmeal Granola Cookies

Double Chocolate Oatmeal Granola Cookies 

Ingredients:

2 C. All purpose flour 

2 tsp. B. powder 

1/2 C. Butter (softened) 

1/2 C. Liquid Honey 

2 Eggs 

1 C. Shredded coconut (fine) 

1 C. Quick Oats 

2 C. Hemp Granola 

2 C. All purpose flour 

1 C. Chocolate Chips 

1/4 C. Premium Dry cocoa 

1/4 C. Plain yogurt 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper. Set aside 

3.  In a large bowl combine softened butter and honey together. With an electric mixer on medium speed beat until butter is light and creamy. Add eggs to mixture and continue to beat on medium speed until mixture is creamy and smooth.

4.  Mix in coconut, quick oats, granola and chocolate chips scraping down the sides of the bowl to bring everything together and form a solid mass. 

5.  Blend flour and b. powder together. Add dry ingredients slowly to cookie dough making sure that flour is thoroughly mixed into dough. 

6.  In a small bowl make an icing with yogurt and cocoa. Add to dough and bring all ingredients and form into a large ball.

7.  Take small amounts with your hands and form into small balls and place each one on parchment paper and flatten with a fork. 

8.  Bake in preheated oven for 8 to 10 minutes until lightly browned 

9.  Place on a wire rack to cool completely 

Servings:  25 Cookies

 

Spiced Turkey Loaf with Cheese Topping

Spiced Turkey Loaf with Cheese Topping 

Ingredients: 

3/4 lb Ground turkey meat 

3 Cloves of garlic,  minced

1 C. Celery, chopped and diced finely 

1/2 medium onion, chopped finely

1 Egg

1 6 oz tin Tomato paste

1/2 tsp. Cayenne powder 

1 tsp. Dry ginger 

1/2 tsp. Dry mustard 

2 Slices whole grain bread, crumbled 

1 tsp. Chilli powder 

1/2 tsp. Salt 

1/2 C.  Cheddar cheese, grated

Directions:

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Grease a 9" by 5" by 3" loaf pan. Set aside 

3.  Mix ground turkey, minced garlic, chopped celery and egg together in a large bowl with a large spoon until mixture forms together

4.  Place bread crumbs in a food processor and pulse until a fine consistency is reached.

5.  Add spices and seasoning to bread crumbs and blend well. 

6.  Pat mixture into loaf pan and press down to make edges firm. 

7.  Place in preheated oven for 35 to 40 minutes or until loaf tests done. 

8.  Put on a wire rack to cool before taking out of the pan. 

Servings:   10 Slices 

Blueberry Pancakes

Blueberry Pancakes 

Ingredients: 

1 C. Plain yogurt 

2 Eggs 

1 C. Fresh or Frozen blueberries, thawed 

1/4 C. Pineapple juice

1 C. All purpose flour 

1 tsp. Baking powder 

1 tsp. Baking soda 

Directions: 

1.  In a large bowl combine yogurt, eggs and blueberries together. With a wire whisk mix well. 

2.  Blend flour, B. powder and B. soda together in a small bowl. 

3.  Add dry ingredients to wet mixture and combine well. 

4.  Lightly coat a frying pan with butter over medium heat and then pour a small amount of batter into the frying pan making a rounding motion to make a circle. Wait until bubbles appear on the surface of pancake and cook on both sides until done. 

Servings:   7 Pancakes