Although pumpkin muffins are traditionally a fall favorite, there is no reason you can’t enjoy these delicious lightly spiced muffins all year round. This version is topped with coarse sugar for a decorative touch, but they are just as wonderful plain or with a cream cheese frosting.  We’ve included these yummy muffins in our December Family Favorites Menu Plan.

Tip: Make sure you choose 100% pure pumpkin vs. pumpkin pie filling for this recipe because you are already adding sugar and spices to this recipe.

Ingredients:

• 2 1/2 c. sugar
• 1 c. canola oil
• 2/3 c. water
• 4 eggs
• 15 oz. can pure pumpkin
• 3½ c. all-purpose flour
• 2 t. baking soda
• 1 t. salt
• 1½ t. cinnamon
• 1 t. nutmeg
• ½ t. cloves
• ½ t. ginger
• ½ c. coarse decorating sugar

Directions:

Preheat oven to 350 degrees

Line muffin pan with 12 regular-sized cupcake liners.

Combine sugar, oil, water, eggs, and pumpkin in a large mixing bowl and beat on low for 1 minute. Do not over mix.

Add flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to a small bowl and stir to combine. Add dry mixture to pumpkin batter and beat on low just until all ingredients are moist.

Fill cupcake liners with batter until they are ¾ full. Bake for 12-15 minutes, then remove from oven and sprinkle each muffin with coarse decorating sugar and return to oven to finish baking another 13-15 minutes, or until a toothpick inserted in the center comes out clean. (Total cooking time should be 25-30 minutes).

Remove from oven and cool 5-10 minutes before moving muffins to wire baking rack to cool completely.

This easy, cheesy garlic bread is the perfect accompaniment to hearty pasta dishes, such as lasagna, spaghetti and meatballs, or rigatoni with chunky meat sauce. It is also a great appetizer on its own when served with a spicy marina sauce for dipping.  We’ve paired it with our Slow Cooker Ravioli Pasta Bake in our December Family Friendly Menu Plan.

If you can’t find shredded Gruyere, you can use the more traditional (and easier to find) shredded mozzarella instead.

Ingredients:

• 1 loaf ciabatta bread
• ¼ c. butter, unsalted
• 4 gloves garlic, finely minced
• 3 T. extra virgin olive oil
• 2 T. oregano, dried
• Parmesan cheese, freshly grated
• 6 oz. shredded Gruyere cheese
• salt and pepper, to taste

Directions:

Preheat oven to 350 degrees.

Cut ciabatta loaf in half lengthwise and arrange on a rimmed baking sheet lined with parchment paper. 

In a small saucepan, melt the unsalted butter over medium heat. Add the garlic and cook for 2-3 minutes, until the garlic is soft. Remove from heat.

In a small glass bowl, combine melted butter, garlic, olive oil, and oregano. Stir to combine thoroughly. Brush each half of the ciabatta bread with the olive oil mixture; making sure the entire surface is covered.

Grate Parmesan cheese over the surface of both bread halves and top with shredded Gruyere cheese. Sprinkle each half with salt and pepper, to taste.

Place in oven and bake for approximately 8-10 minutes or until cheese is completely melted and starting to brown on top. Remove from oven and allow to cool slightly before serving.

 

You can always count on store bought rotisserie chicken for a fast and easy weeknight meal, but that doesn’t mean it needs to be boring! This recipe can be on the table in about 20 minutes, plus it packs a lot of flavor into each bite.  We’ve paired this with our Authentic Mexican Rice in December’s Family Favorites Menu Plan.  

Ingredients

• 12 oz. shredded rotisserie chicken
• 1 T. ancho chili powder
• 2 cloves garlic, finely minced
• 2 T. fresh lime juice
• 1 tsp ground cumin
• 2 T. extra virgin olive oil
• 1 tsp red pepper flakes
• 1 tsp salt
• 1 tsp black pepper
• 4 extra large flour tortillas (or 8 smaller ones)
• 12 oz. shredded Mexican cheese mix (can substitute with a mixture of cheddar and Monterey Jack), plus a little extra for garnish, if desired.
• 2 T. fresh cilantro, stems removed and coarsely chopped.
• 1 T. fresh cilantro, stems removed and coarsely chopped, for garnish

Directions

Place shredded rotisserie chicken in a medium glass bowl. Combine chili powder, garlic, lime juice, cumin, olive oil, red pepper flakes, salt and pepper in a separate bowl, then pour over shredded chicken. Toss to coat thoroughly.

Heat a 12″ non-stick skillet over medium heat and add one tortilla. For extra large tortillas, place 1/4 of the seasoned chicken on one side (for smaller tortillas, cover the entire surface). Layer 3 oz. of shredded cheese on top and 1/2 T. of chopped fresh cilantro. Fold over remaining side of tortilla (or place a second smaller one on top) and gently flip over once the bottom tortilla is nicely browned.

Gently press on top of tortilla after flipped for better contact with pan and to help melt the cheese inside. Continue cooking until second side is browned, as well.

Remove from pan and cover to keep warm while repeating the process the remaining ingredients. To serve, top each warm tortilla with a little shredded cheese and fresh cilantro. Delicious with salsa and guacamole, if desired.

If you want to have the perfect side dish to go with your tacos, enchiladas, and burritos, you can’t go wrong with Mexican rice!  The secret to getting making and fluffy Mexican rice that doesn’t stick together is to thoroughly rinse the uncooked rice under cold water for a couple minutes to remove the excess starch.  Here’s how it’s done:

Ingredients:

• 3 or 4 medium ripe tomatoes, seeded and roughly chopped
• 1 medium onion, roughly chopped
• 3 or 4 cloves garlic, peeled
• 2 jalapeno peppers, seeded
• ¼ cup extra virgin olive oil
• 2 cups long-grain white rice, thoroughly rinsed
• 2 cups organic chicken broth
• Fresh cilantro, stems removed and finely chopped
• Salt and pepper, to taste
• 2 limes, cut into wedges

Directions:

Preheat oven to 350 degrees.

Roughly chop tomatoes, onion, garlic and jalapeños and add to blender or food processor. Process thoroughly until mixture is smooth.

In a large oven-safe skillet with a tight-fitting lid, heat olive oil over medium heat. Once hot, add rinsed rice and stir constantly with wooden spoon for 5 or 6 minutes or until it starts to turn brown.

Add broth and pureed tomato mixture to pan. Stir until thoroughly combined with rice. Bring to a boil while stirring occasionally, and then remove from heat.

Cover skillet with lid and place in pre-heated oven on middle shelf.

After 15 minutes, remove lid and carefully stir contents of pan. Cook another 15 minutes or until all excess moisture in pan has been absorbed.

Remove from oven and stir in fresh cilantro. Season with salt and pepper, to taste. Serve with wedges of fresh lime to help “brighten” the taste.  Ole! 

 

 

This soup is really delicious and it can be made in a single skillet for easy clean up. It freezes well so you can make larger batches for even easier weekday meals.  This recipe is included in November’s Family Favorites Menu Plan.  You can check out our menu plans here.

Ingredients:

• 3 T. olive oil
• 2 stalks celery, cleaned and finely chopped
• 2 large carrots, peeled and finely chopped
• 1 small white onion, finely chopped
• 3 cloves garlic, peeled and finely chopped
• 1 pound bulk spicy pork sausage, crumbled
• 3 c. chicken or vegetable stock
• 2 t. oregano, dried
• 2 t. rosemary, dried
• 1 t. crushed red pepper flakes
• 2 cans (15 oz.) cannellini beans, drained and rinsed
• 1 can (15 oz.) cannellini beans, pureed with liquid from can
• 3 large kale leaves, tough stems removed and cut into bite-sized pieces
• Salt and pepper, to taste
• Garnish
  ¼ c. fresh parsley, chopped
• Parmesan cheese, shaved

Directions:

In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery, carrots, onions, and garlic to pan and sauté until tender.

Add crumbled bulk pork sausage to skillet and cook until no longer pink inside. Carefully drain excess fat from the pan before adding chicken or vegetable stock. Bring to a boil, and then reduce heat to medium-low. Add oregano, rosemary and crushed red pepper flakes.

Add whole and pureed white beans to skillet. Cover and simmer for 20-25 minutes, stirring occasionally. Add kale and simmer another 15-20 minutes. If soup is too thick, add more stock to thin. If it is too thin, continue cooking until desired consistency is reached.

Garnish with chopped fresh parsley and shaved Parmesan cheese and serve with crusty Italian bread.