Streusel Topped Pumpkin Spice Muffins

1 box spice cake mix

1 can pumpkin

1/2 cup water

Preheat oven to 350. Grease 24 muffin cups. In mixing bowl, place all ingredients. Mix until well blended. Scoop into muffin tin. Make topping.

Streusel Topping:
1 C Brown Sugar
1 Stick Margarine
1 C Flour

Stir together flour and brown sugar, breaking up any lumps. Cut in margarine. Spoon or sprinkle on top of muffins, pat down slightly. Bake at 350 for 20-24 minutes.

*Any leftover topping can be refrigerated for several weeks or frozen for several months until needed.

~Recipe found at www.southernplate.com~

There are more yummy recipes there. Check it out!

Italian Cheese Bread Ring

Batter:

4 1/2 - 5 1/2 c flour

1/4 c sugar

1 1/2 tsp salt

2 Tbl. Yeast

1 c water

1 c milk

1/2 c butter

2 eggs

Filling:

1 c shredded mozzarella cheese

1/2 tsp Italian seasoning

1/4 tsp garlic powder

1/4 c butter, softened

Generously grease 12-cup fluted tube or 10-inch tube pan.  

In large bowl, combine 2 1/2 c flour, sugar salt and yeast; blend well.  In small saucepan, heat water, milk and 1/2 c butter until very warm.  Add warm liquid and eggs to flour mixture.  Blend at low speed until moistened; beat 3 minutes at medium speed.  By hand, stir in 2 - 2 3/4 cups flour to form a stiff batter.  In a small bowl, combine all filling ingredients; mix well.  Spoon half of batter into prepared pan; spoon filling evenly over batter into within 1/2 inch of sides of pan.  Spoon remaining batter over filling.  Cover; let rise in warm place until light and doubled in size, about 30 minutes.

Heat oven to 350.  Bake 30-40 minutes or until golden brown and read sounds hollow when lightly tapped.  Remove from pan immediately; serve warm or cool.

Tomato Bruschetta

Tomato Bruschetta

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil (optional)
3 cloves minced garlic
1/4 cup olive oil
1.5 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed (fresh optional, for dried – use less)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Homemade Tortillas - Native Style!

To make about 8 tortillas, you will need:

2 cups flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 Tablespoon shortening

3/4 cup warm/hot water

Put cast iron skillet/plate on stover over medium heat. 

Mix flour, baking powder and salt together. Add shortening and mix with your fingers only, until consistency of ingredients is pretty uniform. Add the water (plus or minus a little - it takes practice to get the right consistency). 

Knead/smear the dough for a while (sorry, I'm not sure how long!). Then break into 8 pieces. Knead each piece a little, then roll into a ball. Flatten/smush the ball and set aside. 

Once all balls are made and flattened, roll out. Start the rolling pin in the middle and work your way out. Make 1/4 turns and keep rolling out until tortilla size. 

Cook on cast iron skillet/plate on medium for 15 seconds. Flip, and blot out bubbles with wadded up clean towel.

Repeat for more tortillas. Works best in batches of 8 tortillas at a time.

Layered Antipasto Salad

3 c uncooked penne (or mostaccioli) pasta

2 1/2 c broccoli florets

1 Tbl chopped fresh parsley

1/2 lb deli roast beef slices, cut into strips (or left over roast beef, cubed)

2 c chopped tomato

1 c Caesar dressing

Shredded provolone cheese

Cook pasta, adding broccoli during last 2 minutes; drain.  Rinse and cool.  Toss with parsley.

Place 1/2 of pasta in a 4 qt bowl; top with 1/2 each of tomatoes, beef, dressing and cheese.  Repeat layers.  Cover and chill at least 2 hours.

Hawaiian Casserole

2 c uncooked wide egg noodles

1/2 c chopped celery

2 Tbl butter, divided

8 oz cream cheese, cubed

3/4 c milk

2 c fully cooked ham, cubed

2 cans (8oz each) crushed pineapple, drained

2 tsp Worcestershire sauce

1/2 salt

dash pepper

1/4 c dry bread crumbs

Cook noodles; drain.

In a large skillet, saute celery in 1 Tbl butter until tender.  Stir in cream cheese and milk; cook and stir until cheese is melted.  Add the noodles, ham, pineapple, Worcestershire sauce, salt and pepper.

Transfer to an ungreased 1 1/2 qt baking dish.  Melt remaining butter; toss with bread crumbs.  Sprinkle over the top.  Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Honey Chicken Salad

Combine:

4 c chopped cooked chicken

3 celery ribs, diced

1 c sweetened dried cranberries

1/2 c chopped pecans, toasted

Whisk, then add to chicken:

1 1/2 c mayonnaise

1/3 c honey

1/4 tsp salt

1/4 tsp pepper

Serves 4-6