Sauteed Veggies

I had random veggies in the fridge so I made up my own concoction. I loved it! You can make your own with any spices and vegetables you enjoy.


1 onion
1/3 head of cabbage
1 zucchini
1 can mushrooms (fresh if you have on hand)
Worcestershire's sauce
seasonings
butter, spoonful
garlic


Slice or cut up your vegetables. Place in a saute pan over medium heat. Seasoning with remaining ingredients and cover. Let simmer until soft. Sometimes I add wine or chicken broth.

Enjoy!!

Cream Cheese Pumpkin Muffins

If you like pumpkin, you will love these!! I got this recipe from Sabrina's blog, LouLou Sucre, which she got from Annie's Eats which is another great recipe blog. I hope you enjoy as much as I did. 

Thank you, Annie's Eats for a wonderful Fall treat!!

Source: annies-eats.com via Carolyn on Pinterest

Pumpkin Cream Cheese Muffins

For the filling:
8 ounces cream cheese, softened
1 cup confectioners' sugar

For the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil

For the topping:
1/2 cup sugar
5 tablespoons flour
1 1/2 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces

To prepare the filling, combine the cream cheese and confectioners' sugar in a medium-bowl and mix well until blended and smooth.

Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350 degrees.  Line the muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  Withe mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour, and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). 


Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well. 

Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. 


Sprinkle a small amount of the topping mixture over each of the muffins.


Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.

Zucchini Chips

I had a couple of zucchini in my refrigerator and I wanted to do something different than just sauteing them. I have always seen recipes for zucchini chips and thought I'd give them a try. I got this recipe on Spark recipes... they have some good ones. I could NOT stop myself from eating them!!!! Seriously, I just used 1 1/2 zucchini b/c it was just me and I ate EVERY SINGLE ONE! They were great and I will be making them again. I had chicken breast and a fresh tomato with them but they can go with just about anything. Even great for a snack!


1/4 cup dry Italian breadcrumbs
1/4 cup Parmesan cheese
1/4 t salt
1/4 t garlic powder
1/8 t pepper
1/4 c milk OR 2 egg whites
2 medium zucchini, sliced about 1/4 in thick


Preheat oven to 425 degrees. Combine first 5 ingredients in a medium bowl and whisk to combine. Place milk in a shallow bowl. Dip zucchini slices in milk, then dredge in breadcrumb mixture. Place slices on ovenproof wire rack coated with cooking spray, place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.