Mom's Pumpkin Muffins

This last fall I was on the search to find the best pumpkin muffins.  I came down with two favorites. This one is the one that my Mom has always made - tried and true.  The other one I plan on blogging another time.

I know it isn't really pumpkin season anymore.  But, pumpkin is just good anytime of the year.

I did do a little playing around with my Mom's recipe though.  Usually my Mom does 3 cups pumpkin puree, and they are kind of soggy then.  So, I tried them with just one can of pumpkin (about 2 cups) and they were much better.  Also, the original recipe calls for 2/3 cup water.  Sometimes my Mom adds the water and sometimes not.  I decided to just try 1/3 cup water is great.  I do think the color of these muffins is a little different when you use canned pumpkin and homemade pumpkin puree, but either one works.

I was practicing my photography when I was taking these pictures.

I made these into mini pumpkin muffins a couple of weeks ago for my Sunday School kids.  They seemed to really like them.  I always like to have a snack time during Sunday School because it is the only time I can get the little 2 and 3 year olds to sit down and be quite.  We don't really have any good snacks around to bring for them so, I decided to make a batch of these pumpkins muffins for snack on Sunday since we had some pumpkin puree in our freezer.  Also, there is another bake sale tomorrow and I am to bring some bake goods for that, so I made part of the batter into a mini loaf.  Then, with the leftover batter, I made some regular-sized muffins for us.

Mom's Pumpkin Muffins

1 - 15 oz. can pumpkin or 2 cups homemade pumpkin puree
4 eggs
1/2 cup vegetable oil
1 cup unsweetened applesauce
1/3 cup water
2 cups sugar
2 cups all-purpose flour
1 1/2 cups wheat flour
2 t. baking soda
1 t. salt
1 1/2 t. cinnamon
1 t. nutmeg
1/2 t. cloves
1/4 t. ginger
nuts, optional
raisins, optional

Preheat oven to 350 degrees.  Grease or line muffin pans (you could do loaves if you prefer).

Mix together pumpkin puree, eggs, oil, applesauce, water, and sugar.

In a separate bowl, mix together the dry ingredients.

Mix dry ingredients into the pumpkin mixture.

Spoon into muffin pans.

Bake for about 26 min.

And, Enjoy!

 My Mom bought these beautiful flowers today!  I just had to take a picture of them by themselves since I had the camera out.

Mexican Lasagna

 This is the Mexican Lasagna recipe that my Mom has made for years.  It is super delicious and is really easy to make!

Mexican Lasagna

about 3 cups shredded, cooked chicken
1 - 16 oz. can refried beans
1/2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
uncooked lasagna noodles, about 5
1 1/4 cups water
1 1/4 cups picante sauce or salsa
shredded cheese  (mexican blend)

1. Combine the chicken, refried beans, and seasonings.
2. Lay 2 lasagna noodles (or as many that fit) on the bottom of a 11 x 7 1/2 inch pan.
3. Spread half the chicken mixture over the noodles.
4. Lay 3 more lasagna noodles (or as many that fit) over the chicken mixture.
5. Spread with remaining chicken mixture.
6. Mix salsa and water together.
7. Slowly pour over lasagna.
8. Cover with foil.
9. Bake at 350 degrees for 1 1/2 hours or until the noodles are tender.  Sprinkle with cheese last couple minutes.  *Mom always refrigerates the lasagna a day before baking.
10. Serve, Top with sour cream, salsa, guacamole, etc., and Enjoy!

Grandma's Overnight Caramel-Pecan Rolls

This is my Grandma's caramel roll recipe.  They are supper good!  The rolls are nice and light and fluffy.  I have been trying some other caramel roll recipes but it always comes back to these being the best.

This is what I mix any dough in that I make.  Then I just use an electric hand mixer to mix.

My sister had a friend sleep over last night and no one had to go anywhere right away this morning (even though my Mom and I did end up going to Mankato this morning), so it just seemed like a perfect morning for caramel rolls.  And, who couldn't ever go for a caramel roll?

I just grease the same bowl that I am using and let the dough rise in it.

 I started making them last night.  I never realized that these are really pretty easy to make.  I made the dough, then let it rise for about an hour and a half.  When the dough was almost ready to be rolled out, I made the caramel sauce.  Then, I rolled the dough out and formed it into the rolls.  Overnight, I refrigerate them and they pretty much rise in the fridge.  And, finally the this morning I baked them.  I didn't add any pecans because: one, the majority of the people eating them wouldn't have liked them, and two, we didn't have any.

We (my Mom or I) always double the caramel sauce when we make these.  But this last time I made them, I wish I would have tripled the caramel sauce.  SO, TRIPLE THE CARAMEL SAUCE!  Also, when you are heating the caramel sauce, let it cook for a couple minutes to thicken.  And, I would suggest to let them sit out for a little while in the morning before you bake them (maybe a half hour).

 

 

Overnight Caramel-Pecan Rolls

2 packages active dry yeast
1/2 cup warm water
      (105 - 115 degrees)
2 cups lukewarm milk
     (scalded then cooled)
1/3 cup sugar
1/3 cup vegetable oil
3 teaspoons baking powder
2 teaspoons salt
1 egg
6 1/2 to 7 1/2 cups all-purpose flour*

1 cup packed brown sugar
1/2 cup butter, softened
2 tablespoons light corn syrup - I did honey
1 cup pecan halves

4 tablespoons butter, softened
1/2 cup granulated sugar
1 tablespoon plus 1 teaspoon ground cinnamon

Dissolve yeast in warm water in large mixing bowl.  Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, egg, and 3 cups of the flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.

Turn dough onto well-floured surface; knead until smooth and elastic, 8 to 10 minutes.  Place in greased bowl; turn greased side up.  Cover; let rise in warm place until double, about 1 1/2 hours.  (Dough is ready if indentation remains when touched.)

Heat brown sugar and 1/2 cup butter until melted; remove from heat.  Stir in corn syrup (honey).  Divide mixture between 2 baking pans, 13x9x2 inches.  Sprinkle each with 1/2 cup pecan halves.

Punch down dough; divide into halves.  Roll 1 half into rectangle, 12x10 inches.  Spread with 2 tablespoons of the butter.  Mix 1/2 cup sugar and the cinnamon; sprinkle half the sugar mixture over rectangle.  Roll up, beginning at 12 inch side.  Pinch edge firmly to seal.  Stretch roll to make even.

Cut roll in twelve 1 inch slices.  Place slightly apart in 1 pan.  Wrap pan tightly with heavy-duty aluminum foil.  Repeat with remain dough.  Refrigerate at least 12 hours but no longer than 48 hours.  (To bake immediately, do not wrap.  Let rise in warm place until double, about 30 minutes.  Bake as directed.)

Heat oven to 350 degrees.  Remove foil from pans.  Bake until golden, 30 to 35 minutes.  Immediately invert pan on heatproof serving plate.  Let pan remain a minute so caramel drizzles over rolls.
Makes 2 dozen rolls.

*If using self-rising flour, omit baking powder and salt.

Overnight Cinnamon Rolls:  Omit caramel mixture; place slices in greased pans.  Continue as directed.  Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until smooth; spread over baked rolls (frosts 1 pan of rolls).

 Enjoy!

And, when there aren't many left...

 ...there is still a whole other pan!

Rachel's Hot Chocolate

 Today we had a snow day!  We woke up to snow and wind, which means bad roads, white out, and all those blizzard conditions.  It was great!  All last week I had been hoping for a snow day.  I just felt like I needed a day at home.  But later this morning it became beautiful... which is the way most snow days end.  It was warm, sunny, and probably one of the nicest days we have had this winter.



This winter has been extremely cold.  There is nothing like hot chocolate on a winter's day.

We like to always have some made up.  We keep it next to the stove.  We have always kept it in a plastic container, but big glass jars are just more fun... and cutier.  So, I looked around our house for one.  And, I found one that works perfectly.



This is hot chocolate.  But, have fun with it.  Mom likes to mix some of the mix in with coffee.  Some of us like to had Reddi Whip and/or marshmallows.










Rachel's Hot Chocolate

1 - 8 quart box powder milk
1 - 1 lb. container of hot chocolate mix (Nestle)
1 - 6 oz. Original Coffee Mate
1/2 cup powdered sugar

Mix and store in a covered container.

When it is time for some hot cocoa, combine 1/3 cup mix with 1 cup hot water.  And, enjoy!

Caramel Corn

I decided that I wanted to work on finding the best caramel corn.  Well, I made a batch on Super Bowl Sunday, and it was so good!  I knew that it was the one.  I had looked around for some recipes and saw this one in a few places.  The only differences were the amount of popcorn they called for.

I made another batch to give as valentine gifts.  That time I paid close attention to the amount of popcorn I used so that it would still be caramely but not overly caramely.

I decided that 12 (heaping) cups of popped popcorn was just right.  I would suggest to just pop 1 cup of kernels.  You will have a little left over, but that is ok.  Also, I prefer honey over corn syrup anytime.  The original recipe calls for corn syrup, but I switched it out for honey... yummy!

Caramel Corn

2 cups brown sugar
1 cup butter
1/2 cup light corn syrup or honey
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
about 12 cups popped popcorn

Combine the brown sugar, butter, corn syrup/honey, and salt in a saucepan over medium heat.  Let mixture come to a boil, stirring constantly, for 5 minuets.
Stir in vanilla and baking soda.  Caution - it should bubble up some.
Pour immediately over the popped popcorn.
Mix to coat evenly.
Pour into 2 large pans.  I did just one big roasting pan.
Bake at 250 degrees for 1 hour, stirring every 15 minutes.

After baking, I spread the caramel corn onto a big piece of parchment paper.  That prevented it from getting all clumped together.

This was my valentine gift for some friends.

 

Enjoy!!

What I Wore the Week of Valentine's

 I have had this sweatshirt and "down" vest for a few years now.  But, is is great for staying warm.  Which, is exactly what I have trying to do... I has been insanely cold out lately.

I got them both at Hollister.

 I have also had this brown sweatshirt for a couple years now.  It is also from Hollister.  And I just wore an Under Armour shirt under it.

 This last fall I really wanted to get a flannel, plaid shirt.  I found one (this one) at Old Navy.  The vest I got a year ago at Gap Ourlet.

 I got this sweater and vest for this last Christmas.  They are both from Old Navy.

Valentine's Day.  I just had to wear something pink.  I got both the light-weight sweatshirt and vest for Tj Maxx.  They are both Nike.

I have had some lucky finds at Tj Maxx in the athletic section.  A lot of the time you can find name brand items for only a fraction of the price!

Happy Valentine's Day!

 Happy Valentine's Day!  I hope everyone had a great one.

I have been busy making lots of valentines.  I love it!

 My sister made a cake for our 4-H club.  She likes making box cakes, which I don't believe in, but I do have to admit that her cake does look festive... so might as well take a picture.

I made a bunch of cards.  I didn't make each one for anyone in particular, but just to have a variety to pick form to give out.

We sent some relatives a valentine package.  I only took pictures of the one for my Grandma and Grandpa, but we did sent another package to some other relatives.

I found a box and then wrapped the sides in white construction paper.  Then we all signed it, and wrote a little note if we wanted to.

 Ready to be mailed!

My Mom wanted to make some sugar cookies.  I decided to write, with frosting, "Jesus Loves You!" on them.  They are going to be snack this Sunday for my Sunday School kids.  I also plan to make them a little goodie of puppy chow to take home.  I am going to sent it home with them in some little valentine boxes we have.

I made caramel corn (recipe coming soon) for some friends at school.

 

HAPPY VALENTINE'S DAY!

Pizza Casserole

 This is one of those easy, go-to, quick, and delicious dishes.  My Mom has been making it for a long time.  Usually, she makes it without any of the optional add-ins, and it is still really good.  But, if you want to zest the dish up a little, go-ahead and add any of the add-ins you want.

My Mom was planning on making it the other night, but I had a cooking urge, so I made it.  I decided to try it with the add-ins and it was delicious!

A couple notes:  You may not need to use the entire package of cooked noodles.  Just add enough to your liking.  Also, if it seems to be a little too dry you can juice it up some with more ketchup.

Pizza Casserole

2 lbs. cooked ground beef
1 can pizza sauce
1 can tomato soup
ketchup (about 1/3 cup)
brown sugar (about 2 T.)
cheese (about 1/2 cup - part mixed in & part on top)
cooked noodles

Optional Add-Ins:

chopped onion or minced onion (1 T.)
chopped green pepper or minced green pepper (1 T.)
oregano (1 t.)
Italian seasoning (1/2 t.)
dash of salt
dash of pepper

Mix all the ingredient together.  Bake at 350 degrees until hot, about 1 hour.

Usually we have the hamburger all cooked up and ready to go before hand - either in the fridge or the freezer.  So, then we just mix all the ingredients together.  But, if you are cooking the meat right before you make it, you can cook and drain it, and then add the other ingredients, except the noodles, and let it simmer until blended.  Then you can mix the meat mixture with the noodles and bake in a casserole dish.



Enjoy!  It was sooo good!