Pumpkin Muffins

Here's the famous pumpkin muffin recipe. It's delicious with dried cranberries added too.

1 1/4 cups sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cloves
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1 2/3 cups flour (white wheat flour is excellent)

Whisk together the dry ingredients.

1 can pumpkin (small can)
1/2 cup oil (canola is great)
2 eggs
1 teaspoon each lemon, orange, and vanilla extracts (you can substitute 2 teaspoons of orange juice and 1 teaspoon of lemon juice for the lemon and orange extracts if you don't have those in your cupboard)

Mix the wet ingredients into the dry ingredients until blended.

Scoop into 12 muffin cups (I use pyrex bowls if I have extra batter). Sprinkle the tops with sugar (plain, colored, or cinnamon sugar) if desired. Bake in a 350F oven for 25-30 minutes.
This also makes great mini muffins, just bake for 20 minutes.

Peach Cobbler

Thanks to my mother-in-law for this easy and delicious cobbler recipe. We've used other fruits in place of the peaches but still think peaches are the best.

1/2 cup margarine
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
30 oz can of sliced peaches, drained

Put the margarine in an 1-2 quart oven proof casserole and put the casserole in the oven while it is preheating to 350F.

Mix the dry ingredients in a bowl. Add the milk and blend.

Remove the casserole from the oven. The margarine should be melted.

Pour the batter over the melted margarine. Place the fruit on the batter, the slices will sink in.

Return the casserole to the oven and bake for 40 minutes or until light golden brown.

Serve warm. It is delicious with a scoop of vanilla ice cream.

Grandma's Coleslaw Dressing

Thanks to Grandma Carlson for this delicious recipe!

1 1/2 cups sugar
2 teaspoons dry mustard
2 teaspoons salt
2/3 cup white vinegar
3 Tablespoons grated onion

Mix the above ingredients in the blender.

While blending add 1 cup of vegetable oil.

Add 2 cups of mayonnaise and blend until smooth.

The recipe can be halved. This dressing stores well in the refrigerator.

I add 1/4 to 1/2 cup of this dressing to my favorite coleslaw recipe of shredded cabbage, grated carrots, golden raisins, chopped pecans, and dried cranberries.

Creamy Mustard Vinaigrette

Many thanks to my sister-in-law in Tampa for this recipe.

3 Tablespoons champagne vinegar (I've used white balsamic)
1/2 teaspoon dijon mustard
1/2 teaspoon minced garlic (1-2 cloves)
1 Tablespoon mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil

Mix all the ingredients except the olive oil. Slowly add the olive oil while whisking. Pour dressing into a cruet to store.

I like the Calavita champagne vinegar but when I wasn't able to find it at any of my local grocery stores I substituted white balsamic vinegar and it was delicious.

I've stored this in the refrigerator for a week. Just shake before pouring on the salad.

Italian Zucchini - also known as Pizza Zucchini

Great dish for the summer months when zucchini is plentiful.

1 small onion, chopped
1/2 green pepper, chopped

Saute the onion and green pepper in a little olive oil.

2-4 zucchini sliced in 1/2 inch rounds and cut into 4 pieces
1 teaspoon each of parsley, oregano, and basil
1/2 teaspoon garlic powder
1/2 cup spaghetti sauce, (I love TJ's Pomodoro sauce)

Add zucchini, spices, and tomato sauce. Cover with a lid and cook until the zucchini is tender.

Serve with freshly grated parmesan cheese.

Additions:
For some added protein, I sometimes add chicken breast, cut in chunks, which I've sauteed in a little olive oil with a couple cloves of garlic or ground beef that I've browned. Occasionally I'll make it with calamari rings which I've sauteed in olive oil with a couple cloves of garlic.