Wednesday, September 19, 2018

Pumpkin Chocolate Chip Muffins...

Autumn is just starting to make itself seen in our neck of the woods.  I ADORE Fall and all things Fall related!!!  Time for apple and pumpkin recipes to make appearances in our home!!!

I recently tried a new muffin recipe- Pumpkin Chocolate Chip Muffins.  These are SO delicious! (Almost dangerous for a sweets lover like me!!!) They were a hit with our entire family.  

Pumpkin Chocolate Chip Muffins

3 eggs, well beaten
3/4 c oil
2  c sugar
1 (15 oz) can of 100% pumpkin (pumpkin only)
2 1/2 c  all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 package of mini chocolate chips to mixture

Mix together the first four ingredients.  Then add in remaining ingredients (yes, you read that right.  Add them all in at the same time.  I see no need for an extra mixing bowl.)  Spoon into prepared muffin tins (either sprayed with nonstick spray or line with muffin liners) and bake at 350 degrees for 35-40 minutes (depends on how hot your oven runs).  They are finished baking when they are lightly golden around the edges and a toothpick inserted in the muffin comes out clean. These make 18-24 regular sized muffins (depends on how much you spoon into each muffin tin).  Plenty to enjoy that morning AND to freeze for another day!!!

Your home will smell so delicious when these are baking!! Your family will be happy to be welcoming in the new season with these yummy breakfast treats!

Happy Homemaking!!

Wednesday, September 12, 2018

Chicken Chili Stew...

This, my friends, is my momma's Chicken Chili Stew.  She's made it for years and I still LOVE IT!!!!!  It's so good that it was chosen to be in the town newspaper once when we lived in Augusta.  YUM!!!!!!!  I always keep the ingredients around so that I can make this any time we need a savory, warm meal. 

This is excellent as it is, but I really like adding shredded cheddar and sour cream to mine.  Feel free to add avocado or green onion, too, if you like!!

Chicken Chili Stew

3 chicken breasts, cut into bite size pieces
1 onion, chopped
1 green pepper, seeded and chopped
4 garlic cloves, minced
2 T oil
2 (15 oz) cans stewed tomatoes
1 (15 oz) can pinto beans, drained
1 cup of your favorite salsa (cheap store brand works well in this!!!)
1 1/2 tsp chili powder
1 1/2 tsp cumin powder
1/2 tsp salt

Heat oil in dutch oven and cook chicken, onion, and green pepper until chicken is no longer pink.  Add garlic and stir until it's fragrant.  Add remaining ingredients and simmer for 30 minutes.  Ladle into bowls and add toppings as desired..

Makes 6-8 servings.


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