Pumpkin Pecan Muffins

Pumpkin Pecan Muffins

 Ingredients:

• 2 cups whole wheat flour 
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 (15 ounce) can solid-pack pumpkin
• 1/2 teaspoon allspice
• 1/2 to 1 cup pecans     

Directions:

1. Preheat oven to 375°F.
2. Mix flour, sugar, baking powder, baking soda, salt, cinnamon, allspice and nutmeg in a large bowl. 
   *~(Add chopped pecans to mixture, don't forget to save some for top. If some don't care for nuts you can either leave out or just top with pecan halfs on top for easy removal)~*
   
   
   
3. Add pumpkin, ½ cup of water. Stir until just mixed. 

   

   (I only used the pecans for topping since my daughter doesn't care for them much.)

4. Spoon batter into oil-sprayed muffin cups, filling to just below tops. Top with pecans.
   
    
5. Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.

6. Enjoy with some coffee!!!!
***Posted for The Pagan Mom Blog- it's not the Pumpkin Pecan Bread, that will come closer to Mabon but here's a quick treat:)***

                                                                                                                                             

Danny's Fried Chicken

Danny's Fried Chicken

Ingredients -
2 cups all purpose flour
½ teaspoon thyme
½ teaspoon salt
½ teaspoon oregano
½ teaspoon basil
4 tablespoons paprika
1 teaspoon ground ginger
1 tablespoon dry mustard
1 tablespoon black pepper
2 teaspoons garlic salt
1 tablespoon onion power
8 chicken pieces
2 beaten eggs
Oil

Directions: 

1. Heat oil in pan.

2. Pat chicken with paper towel to remove most of the grease/juice. 

3. Mix all the spices and flour in a large plastic bag.

4. Dip the chicken pieces in the egg.

5. Place them in the flour mixture bag and shake, completely cover.

6. Place the chicken pieces in pan, one at a time with tongs careful not to splash hot oil. 

(Don't overcrowd your pan, very Important)

 

7. Fry the chicken for 10 minutes on each side, until it is golden brown and cooked through.

Drain on racks for 5 minutes.

Enjoy!!

 

Tips on Frying Chicken:

•  If you want to make fried chicken, you can get good results using a fryer, broiler, capon, young chicken, and roaster or game hen.
• Soaking the chicken overnight in brine or buttermilk makes the meat more tender and juicy.
• Slice whole chicken breasts in half for more even cooking. They also cook faster like this.
• Adding celery sticks to the frying oil enhances the color and flavor of the fried chicken.
• Dry any wet utensils before they touch the hot cooking oil to avoid the hot fat spattering.
• Use tongs instead of a fork to turn the chicken. A fork might pierce the skin and the chicken will lose juices.
• If you like your chicken fried, try peanut oil. It gives the chicken a great flavor.
• Drain fried chicken on a brown paper bag or metal rack. Draining it on paper towels might make it lose crispiness. In addition, covering it will make it lose all crispiness.

Quick Chicken Casserole

Quick Chicken Casserole

Ingredients:
1 box (regular size) Velveeta Mac 'N' Cheese
1 can Cream of Chicken Soup
1/2 a Onion (chopped) --optional
1/2 - 1 cup Sliced Mushrooms (1 small can, drained) --optional
1 cup Chopped Bacon
2 Chicken Breast (cubed)
Handful of Shredded Cheese (Mozzarella colors real good in oven & tastes good)

Directions:

1. Preheat oven to 400 degrees.

2. Cook noodles as directed by box.

3. Fry Chicken Breast and Bacon together in pan.

4. When chicken and bacon are fully cooked, add Onion and Mushrooms to pan.

5. When it all looks as pretty as you want it to, mix in Noodles and cheese sauce packet.

6. Pour in Cream of Chicken Soup, mix well and pour in a casserole dish.

7. Top with Shredded Cheese and put in oven for 10 mins.

8. Take out and enjoy! :)

***You can also top the casserole with french fried onions, gives it some crunch:)***

As soon I get to go  back to the grocery store I am so, so, so going to try this recipe. I just found it and I had to share.

Coffee Fudge Recipe
1/2 pint full cream milk
1/2 cup caster/superfine sugar
1/2 cup butter
3 tablespoons strong black coffee

1. Put the milk and sugar into a saucepan and bring to the boil.
2. Add the butter.
3. Stir continuously over a low heat, allowing all butter and sugar to melt and slowly bring to the boil.
4. Allow to boil gently for about 15 minutes, stirring several times.
5. Drop a little of the fudge into a saucer of cold water, when it forms a soft ball, it's ready.
6. Add the coffee.
7. Leave it to cool for a few minutes then use a wooden spoon and beat until the fudge becomes thick and creamy.
8. Pour into a greased tin.
9. Mark into squares.

I'm having a strange moment here where I sometimes realize how much my life has changed. I'm super exciting about going to a grocery store and cooking. I think I can look at it two different ways, one being, I've become very multi-talented or, two, that I'm getting duller by the second. But, who really knows. I'm just going to focus on eating yummy fudge........
Have a good night:)

Good Morning!!!
I woke up this morning and it was still dark outside. Turns out (after I had already told Little Miss it wasn't morning yet) it was time to get up it had just been raining this morning. Well I'm not sure why but the rain always make me feel so lazy, but it just seems to zap the energy away. But, alas, living with a child gives you no choice but to get up when she begins screaming your ear, "Mom Eat!!!" So I pulled my sluggish self to the kitchen, starting the "Brew of False Energy" (coffee for those who don't know), cracked an egg, and turned on Gabba all in my first 5 minutes of morning. After ingesting the first two cups of my magical elixir, I begin to get inspired for the day.
It is the beginning of September and the scent of Fall is wafting in the air. I was never one for the colder months till I was preggos during part of the summer. Then after that, I began to realize all the things you have to watch out for when outside with a kid to protect. No more laying by the pool drinking all day when you got kids, unless I want my clumsy daughter falling headfirst in the deep end, fainting from heat exhaustion or being burned from head to toe. Also, I have learn that mosquitoes are the minions from hell sent to torture my kid. Heat rashes and bug bites have been all I known this summer. So, I am now ecstatic about the coming fall months.
Cooking and crafts are big this time of year. So many projects are in the works at the moment that I'm hoping I get the all done before the year is up. Here is a breakfast recipe I found this morning to get me starting on my baking.


Harvest Morning Muffins 

Ingredients: 
3 eggs, 1/2 cup sugar,  1/2 cup vegetable oil, 1 cup grated apples,  1 cup grated carrots, 1 cup whole-wheat flour,  1 cup all-purpose flour, 1 tbs. baking powder,  1/4 tsp. salt, 1/2 tsp. cinnamon 

Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredient fors with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes.  Makes 12 muffins.
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Keep looking out as I finish I will post pics and instructions for all my many ideas.

Also, I should have more paintings up soon as they become finished. I'm currently working a grouping of paintings to inspire balance. Don't forget to check out my page "Artwork by LCH" and let me know if there is anything you would be interested in. I can also do commissioned painting for those looking for something special. Just send a message to my Facebook page (link at the bottom of page) and I will let you know the prices for what you're looking for.

Good Morning!!!

Opps, I slacked yesterday on this blog but I accomplished a lot. Did everyone enjoy the crazy winds in NC? I love the storms that put energy in the air. I was inspired to clean and bake, even though I did completely ignore the mountain high basket of laundry living in the corner of my bedroom. It's funny because it's clean and I'm just procrastinating putting them away. Plus, it is just funny watching my darling man wake up and look at me and say "So I have no clothes?" and I respond by asking if he is going to help me fold them.:) His face is classic, a stunned kind of horror, like I just asked him if he wanted to go dance naked in the rain kind of look. But on to the fun part my baking. We had homemade pizza for dinner last night. My first experience making pizza dough.

Triple Cheese and Pepperoni

I made the one above and a green pepper and onion one too. I search online till I found a easy dough recipe and I found one that only required simple ingredients.

Don't worry I didn't put squash in it. I just don't have a lot of counter space. The honey is optional too.

Ingredients: 

2 1/4 teaspoon active dry yeast (1 envelope)

1 cup warm water (around 105 - 110 degrees F)

2 1/4 cup flour

1 teaspoon salt

extra virgin olive oil

 Directions:

1. Pour water in a small bowl and dissolve yeast in the water.

2. In a large mixing bowl, stir flour and salt together.

3. Add yeast mixture and stir ingredients until they are smooth.

4. Allow the dough to rest for 10 minutes.

5. With floured hands, knead the dough for 10 minutes, or until the dough becomes elastic and smooth. If the  dough is too sticky, feel free to add some flour and work it in gradually until it is no longer sticky.

6. Divide the dough into two balls and coat each ball with olive oil.

7. Coat two medium bowls with olive oil and place one ball into each bowl. Cover with plastic wrap and let the dough rise in a warm place until it doubles in size (approximately 1 1/2 hours). If you only plan on eating one pizza, place the other bowl in the refrigerator (lasts up to 24 hours) or in the freezer (if you want to save it for a later date).

(After it's risen.) It makes a "Tombstone" size pizza.

 8. Roll out dough onto a greased pizza dish and add your favorite pizza toppings.

9. Place in the preheated oven for about 15 minutes, or until the crust turns brown and the toppings are heated and melted, at 500 degrees.

 

Finished and already being eaten (Careful I burned the roof of my mouth getting to excited)

 My second project was not a planned one, but the best place to get the dough to rise is in a warm spot and I use the top of my stove while it's on. I didn't want to waste the gas by having my oven on but empty. I decided to make some scones for breakfast this morning.

Cream Scones

Ingredients 

2 cups all-purpose flour   

2 teaspoons sugar                                                                                                  

1 teaspoon salt             

1 tablespoon baking powder                                                                                  

1 cup heavy cream ( 35%)

Directions

1. Preheat oven to 425°F.
2. In a large bowl, sift together the dry ingredients.
3. Gradually add enough of the cream to form a soft dough.
4. Knead lightly on a floured board, handling the dough gently to retain the air needed for the scones to rise.
5. Roll out to a 1/2- to 3/4-inch thickness.
6. Cut into 2 inch rounds with a sharp knife or use a cookie cutter.
7. Arrange on an ungreased baking sheet, leaving a 1/2 inch space around each one.
8. Bake for 10 to 12 minutes or until golden brown.

Easy Easy!!!! and you can add anything to them nuts, chocolate chips, raisins, fruits, butter, jam, anything.:) I made some chocolate chip ones but as you can see they didn't last long enough for me to even get a picture. I didn't expect them to be so good. The dough is also really easy to mess with and it feels good in your hands. The cream makes it really cold so it doesn't stick that much.

So I really did get a lot done if you forget about that evil pile of laundry. My kitchen was roasting after all that though so, I suggest if you have a small kitchen like mine to dress thinly and comfortably. There is still a lot I need to get started on though. I have a purse and skirt that has been needed to be made for 3 days now. Someone really needs to come up with a silencer for the sewing machine. I don't try to mess with it till little one is in bed and I can be 2 rooms away and she'll still hear it. I know some of you are wondering why I wait till she's asleep, well I have a very curious little girl who loves hearing the word "No" and has sneaky octopus tentacles for hands. Off I go to the million of things that need to be done.........................

My New Bread Fetish

(Honey Wheat Bread & French Bread from my Kitchen)

I have determined this past month that I am no longer spending money on bread besides the occasional hotdog or hamburger buns we use. Stretching that food budget is getting ridiculous and as much as the man in my life loves his precooked processed foods, homemade is a healthier, cheaper option sometimes. So, I started with easy recipes for honey wheat bread  and french bread to get my confidence up for baking. They turned out wonderful and there is nothing better than the smell of fresh bread filling up your kitchen. They don't last as long as store bought, but I haven't had to worry about that since the loafs get eaten in about as much time as it takes to make them.:) So to spread the word of the awesomeness of bread making I want to post the french bread recipe for everyone. (Also if you look at the bottom of my page you'll find a link to Supercooks.com it is the best recipe website I have found because it searches for recipes from the supplies you have in your house and you can exclude items you don't have.)
Here's the recipe:

Homemade French Bread 

(makes 1 loaf)

Ingredients

1 package active dry yeast 1 cup WARM (not hot) water (110 degrees to 115 degrees, Hint: Hot water kills yeast) 2 tablespoons sugar 2 tablespoons vegetable oil

1 1/2 teaspoons salt 3 cups all-purpose flour Cornmeal 1 egg white 1 teaspoon cold water

1.	In a large mixing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.
2.	Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. (Flour your hands it gets sticky)
3.	Punch dough down. Turn onto a lightly floured surface. Shape into a loaf 16 in. long x 2-1/2 in. wide with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. (A warm damp dishtowel works good for covering)
4.	Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.

See easy I hope more people try this at home. Enjoy:)