Well, its October 1 and in my house the Halloween countdown has begun. Among other typical things for October the pumpkins and beginning festive fall decor is making its debut in our house. In accordance with the law of when its Oct 1 you shall make something pumpkin I did oblige.
Here is a pumpkin corn muffin recipe that I got from Highlights High Five magazine.
1 c. flour
3/4 c. stone ground cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp salt
2 eggs
1 c. canned unsweetened pumpkin puree
1/2 c. packed dark brown sugar
1/4 c. vegetable oil- I substituted with chunky applesauce
I also added 1/4 c. pecans
Preheat oven to 425 degrees
Mix flour, cornmeal, baking powder, baking soda, spice and salt into a large bowl.
in another bowl, beat the eggs, add the pumpkin puree, sugar, oil and mix.
Mix the wet ingredients into the dry ones. Stir until blended. Put the batter into 12 baking cups in a muffin tin. Of course I used ones with ghosts and pumpkins.
Bake for 10-12 min, until a toothpick inserted into the center of the muffin comes out clean.
Here is new recipe that I created out of my son's love for meatballs. In a pinch I sometimes buy the frozen turkey meatballs from Trader Joes but making homemade is so much better.
1 lb. ground turkey
1 c. cooked quinoa
2 garlic cloves chopped or tbsp of crushed garlic
1 egg, beaten
1/4 c. chopped kale - make sure to remove the stem parts
1/4 c. chopped sun dried tomatoes not in oil
1 1/2 tbsp dried oregano
1 tsp chili powder
1 tsp garlic powder
2 tsp salt
1/2 tsp pepper
1/4 tsp chili pepper
5 tbsp olive oil
Mix all ingredients in a bowl just using your hands. Shape about 12 medium size meatballs into baking sheet sprayed with non stick spray. Bake at 375 degrees for 25 min, turning half way through. I also cut up one purple onion and placed it around the meatballs. I love good roasted onions.
You could serve whole as I did for my boys with pumpkin ravioli or crumble a few over steamed spaghetti squash with a lil olive oil and basil.
Enjoy!
Here is a pumpkin corn muffin recipe that I got from Highlights High Five magazine.
1 c. flour
3/4 c. stone ground cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp salt
2 eggs
1 c. canned unsweetened pumpkin puree
1/2 c. packed dark brown sugar
1/4 c. vegetable oil- I substituted with chunky applesauce
I also added 1/4 c. pecans
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| Pumpkin perfect |
Mix flour, cornmeal, baking powder, baking soda, spice and salt into a large bowl.
in another bowl, beat the eggs, add the pumpkin puree, sugar, oil and mix.
Mix the wet ingredients into the dry ones. Stir until blended. Put the batter into 12 baking cups in a muffin tin. Of course I used ones with ghosts and pumpkins.
Bake for 10-12 min, until a toothpick inserted into the center of the muffin comes out clean.
Here is new recipe that I created out of my son's love for meatballs. In a pinch I sometimes buy the frozen turkey meatballs from Trader Joes but making homemade is so much better.
1 lb. ground turkey
1 c. cooked quinoa
2 garlic cloves chopped or tbsp of crushed garlic
1 egg, beaten
1/4 c. chopped kale - make sure to remove the stem parts
1/4 c. chopped sun dried tomatoes not in oil
1 1/2 tbsp dried oregano
1 tsp chili powder
1 tsp garlic powder
2 tsp salt
1/2 tsp pepper
1/4 tsp chili pepper
5 tbsp olive oil
Mix all ingredients in a bowl just using your hands. Shape about 12 medium size meatballs into baking sheet sprayed with non stick spray. Bake at 375 degrees for 25 min, turning half way through. I also cut up one purple onion and placed it around the meatballs. I love good roasted onions.
You could serve whole as I did for my boys with pumpkin ravioli or crumble a few over steamed spaghetti squash with a lil olive oil and basil.
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| For my meatball lover |
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