Pumpkin Muffins & Pumpkin Chocolate Chip Cookies

Here's another 2 recipes in 1 post. Both SO yummy!
Pumpkin Muffins

3 Eggs
1 c. Sugar
2/3 c. Pumpkin
3/4 c. Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Cinnamon
1/2 tsp. Cloves
1/4 tsp. Salt

Preheat oven to 375'. Grease well a mini-muffin pan. Cream together the Eggs, Sugar, and Pumpkin. Then add all the dry ingredients to the creamed mixture. Once mixed fill each mini-muffin hole 3/4 of the way full with the batter. Bake for 8-10 min. Once they are done baking, quickly and carefully pull each mini-muffin out of the pan and let cool to allow for the frosting.



Cream Cheese Frosting

2 oz. Cream Cheese
2 Tbs. Butter
1 Tbs Milk
1 tsp. Vanilla
Powdered Sugar

Blend together the Cream Cheese and the Butter. Then add the milk and vanilla. Gradually add powdered sugar until it reaches your desired constancy. If it tastes good and it is easy to handle then you got it right. If it is still too thick, just add a little more milk.
Put the frosting in a plastic zipper bag. Trim the corner of the bag and gently squeeze the frosting out on the cooled muffins in swirls starting from the middle and work to the outside. Or just be simple and frost them like regular cupcakes, either way they will still taste great!



Pumpkin Chocolate Chip Cookies

1 c. Sugar
1 c. Pumpkin
1/2 c. Oil
1 Egg
2 c. Flour
1/2 tsp. Salt
1 tsp. Cinnamon
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Milk
1 tsp. Vanilla
1-2 c. Chocolate Chips

Preheat oven to 375' and lightly grease cookie sheets. Cream together Sugar, Pumpkin, Oil, and Egg. Sift together Flour, Salt, Cinnamon, Baking Powder, and Baking Soda and add to the creamed mixture. Add the Milk and Vanilla, then gradually add the Chocolate Chips (Mini Chocolate Chips work great also!). Drop by spoonfuls and bake for 10-12 min.

Pumpkin Brains

This is a dish that we would always have for Halloween. It is so yummy and make sure you scrape the side of the pumpkin to get the yummy side of pumpkin that tastes great with the rice. This is what is looks like before it is cooked...

Here it is cooked. It may fall more depending how long you bake it.




Heres the rice "stuffing".

Pumpkin Brains

1 Med. Pumpkin (clean all seeds out)

3 c. Cooked Rice-

(Al dente. Don't over cook the rice cause it will cook more inside the pumpkin)
1 lbs. Hambuger or Sausage (cooked)

1 Carrot (shredded)

1 Celery (chopped)

1 Small Onion (chopped)
2 cans Cream of Mushroom
1 c. Sour Cream

Cook the rice and fry the hambuger/sasuage and drain the grease. Sautee the carrots, cellery, and onions. In a large bowl, combine all the ingredients together, including the cream of mushroom and sour cream. Scoop the rice mixture into the pumpkin.

Bake at 400' for 45-60 min.





Look what else you can do with the rice mixture. Make Stuffed Bell Peppers.
Bake 350' for 10-12 min. Add shredded cheese on top of course to make it super yummy!

Monkey Bread

Yemp, these are Super Yummy, and so easy to make! (and its the same dough recipe as the Super-Duper Pizza Dough recipe!) Monkey Bread

1 envelope Dry Yeast (2 1/4 tsp)

1 tsp. Sugar

3/4 c. luke warm Water

1 3/4 c. Flour

1/2 tsp. Salt

Mix the yeast, sugar and water. Let it bubble. Then add the flour and salt. Beat for 5 min.

Once the dough is made, pinch off little balls about 1 in. big.

Now you need to prepare 2 bowls:

Melt about 1/2 stick of butter in a bowl.

In another bowl mix 1/2 cup sugar, 1 Tbs. cinnamon, cloves, allspice, ginger, nutmeg or what ever spices you love to combine with cinnamon.

Dip the balls first into the melted butter, then roll in the sugar mixture. Place the sugar-coated balls in a 8 x 8 greased pan. Let the balls rise for 10 min. Bake at 350' for 10 min. Drizzle frosting on the warm Monkey Bread to let it melt into the cracks. Yummy!

Frosting

2 oz. Cream Cheese

2 TBS. Butter

1 tsp Milk

1 tsp Vanilla*

Powdered Sugar

Whip together the cream cheese and butter. Add the milk and the vanilla to make a little bit runnier. Slowly add powdered sugar to the mixture until you have the consistancy you want, or until it tastes good.

(*I added a 1/4 tsp. of Maple Extract to the frosting instead of Vanilla to make a good "breakfast" flavor to it also)

French Pancakes & Maple Syrup

Heres 2 recipes in one post perfect for Breakfast. Homemade Maple Syrup and French Pancakes. Now the recipe for the pancakes can be thined out with more milk to make an almost crepe batter as shown in the bottom picture. Either way they are yummy!
Maple Syrup

(Now you can switch the 2 cups of white sugar with 1 cup white sugar and 1 cup of brown sugar)

2 C. White Sugar
1 C. Water

Combine, stir, and let boil in a thick pot for a little over 5 min. Watch the mixture, when the bubbles and liquid turn to a clear color, remove from heat.
Add 1 TBS Maple Extract.
Let cool and enjoy.
Double if needed.






French Pancakes

1 C. Flour
1/2 C. Sugar
1 tsp. Baking Powder
1 Egg
1 tsp. Vanilla
1 C. Milk

Mix all the ingredients together. Cook on a hot oiled griddle turning once to brown both sides. Serve with warm Maple Syrup.

To make a crepe like batter, add 1/2 C. more milk for a thinner batter.
Fill with jam or fresh fruit and creme cheese. Roll the pancake around filling and sprinkle with powdered sugar.

Makes 8 - 12 pancakes