Pumpkin Chocolate Chip Muffins

I am loving Pumpkin right now!

Pumpkin Chocolate Chip Muffins

• 3/4 cup sugar
• 1/4 cup vegetable oil
• 2 eggs
• 3/4 cup canned pumpkin
• 1/4 cup water
• 1 1/2 cup flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. ground cloves
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/2 cup chocolate chip

Preheat oven to 400 F. Prepare muffin tins

Mix sugar, oil, and eggs. Add pumpkin and water. Mix in dry ingredients. Stir in Chocolate Chips.

Fill muffin tins 2/3 full with batter. Bake for 20 to 25 minutes.

Pumpkin Chocolate Chip Cookies

I love these cookies they are moist and hit the spot.

Pumpkin Chocolate Chip Cookies

• 1 cup butter
• 3/4 cup sugar
• 1 cup pumpkin
• 1 egg
• 1 tsp. vanilla
• 2 1/2 cups flour
• 1 cup oats
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 package chocolate chips

Cream butter, sugar, and pumpkin. Add egg and vanilla. Add dry ingredients and mix well. Add chocolate chips. Bake for 11-15 minutes at 350 F.

Final step bring some to me

Cowboy Cookies

I love cinnamon, and coconut. So when I found a recipe that had both of those and chocolate I thought "What could be better!" Well these cookies are amazing.

Cowboy Cookies

• 3 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. salt
• 1 1/2 cups butter
• 1 1/2 cups sugar
• 1 1/2 cups brown sugar
• 1 Tbsp. vanilla
• 3 eggs
• 3 cups chocolate chips
• 3 cups oats
• 2 cups flaked coconut
• 2 cups chopped pecans (optional)

In a bowl mix flour, baking soda, baking powder, cinnamon, and salt; set aside. In a large bowl, beat butter until smooth and creamy. Gradually beat in sugars and vanilla. Add eggs and beat well. Add flour mixture and stir until just combined. Add chocolate chips, oats, coconut, and pecans. Drop dough by 1/4 cup measurements onto greased baking sheet, 3 inches apart. Bake at 350 for about 12 minutes.

Pumpkin Beignets

My amazing sister in law found this recipe for me. I love beignets, and Disneyland! This is a great fall combo that makes me really want to be in Disneyland at this very moment.

Try them you will not be disappointed.

Pumpkin Beignets

Club 33, Disneyland Park

Makes 24 beignets

Pumpkin Beignets

• 1/2 teaspoon dry yeast


• 1/4 cup warm water (105º)


• 4 cups all-purpose flour


• 1 cup canned pumpkin puree


• 1/4 cup sugar


• 1/4 cup heavy cream


• 1/4 cup hot water


• 1 egg


• 2 tablespoons vegetable shortening


• 1/2 teaspoon salt


• Vegetable oil, for frying

Maple Glaze

• 3 tablespoons butter


• 1/4 cup maple syrup


• 1 cup powdered sugar

For pumpkin beignets:

1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.

Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a

large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in

bowl, covered with a clean kitchen towel, 30 minutes.

Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch

squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1

to 1 1/2 hours.

Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry

beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.

Remove with tongs or a slotted spoon and place on paper towels to drain.

For maple glaze:

1. Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter

melts. Whisk in powdered sugar until smooth.

Drizzle warm beignets with maple glaze and serve immediately.

My camera is broken, so as soon as it gets fixed I will start adding pictures

Corn Chowder

So today for lunch I made Corn Chowder. Most of you probably don't know this but I LOVE corn chowder. I didn't have all the ingredients I needed for this recipe, so it was just OK, I could tell it needed the red pepper and the bacon.

Corn Chowder

• 1 Tbsp. butter
• 1 strip of bacon (next time I make this I would use a couple pieces of bacon)
• 1/2 onion chopped
• 1/3 cup chopped carrots
• 1/3 cup chopped celery
• 2 cups sweet corn
• 1 bay leaf
• 3 1/2 cups milk
• 3 potatos chopped
• 1/4 red bell pepper chopped
• Salt and Pepper to taste

1. In a large saucepan, melt the butter over medium heat. Add the bacon strip and fry, remove bacon for later. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.

2 Add the corn. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan.

3 Discard the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.

4. Crumble bacon and add to soup.

Easy BBQ Beef Sandwiches

The kitchen is finally up and running, after being torn apart since June.
Easy dinner from tonight

1 Roast
1 Bottle BBQ sauce (we use Famous Dave's)
Rolls

Put the roast in a crock-pot and cook on low all day long. About 30 minutes before dinner take roast out and shred it. Put the roast and BBQ sauce in the crock-pot.
Slice rolls and make into sandwiches.

Serve with chips, french fries, or a nice salad