KFC Cole Slaw - Copycat recipe

1 large head of cabbage, finely chopped

1 small carrot, finely diced, do not grate or shred

Ingredients to make the sauce:

1/4 cup sugar, or Monkfruit equivalent

1/2 cup whole milk

1/2 cup mayonnaise, do not use Miracle Whip

3 Tbsp white vinegar

1/2 tsp salt

1 dash of black pepper

In a large mixing bowl, add ingredients to make the sauce. Mix well.

Rinse cabbage and send it through a food processor. Finely dice the carrot with a paring knife.

Add cabbage and carrot to the sauce.  Mix well. Let refrigerate for 30+ min. Stir before serving.

Adri Burk's Chicken Salad

Oh I love this one!

Cream cheese, softened

Mayonnaise

Canned drained chicken OR boiled chicken OR cooked chopped chicken thigh meat

Finely chopped green onions

Slivered Almonds 

 Finely diced celery

Green grapes, quartered OR canned pineapple drained and chopped

INSTRUCTIONS:

In a food processor, Cream the cream cheese and Mayonnaise. Add all other ingredients. Check the consistency and Taste. Add salt or sweet.

Serve on croissants, breads, rolls or crackers

Classic Pico de Gallo

 

• Author: Cookie and Kate from cookieandkate.com

•  Prep Time: 15 mins

•  Total Time: 15 mins

•  Yield: 4 cups 1x

•  Category: Dip

•  Method: Chopped

•  Cuisine: Mexican

This pico de gallo recipe is fresh, delicious and easy to make! You’ll need only 5 ingredients to make this classic Mexican dip—tomato, onion, cilantro, jalapeño and lime. Recipe yields about 8 cups (about 16 servings).

INGREDIENTS

• 2 cup finely chopped white onion (about 2 small onion)

• 2 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

• 1/2 cup lime juice

• 1 1/2 teaspoon fine sea salt, more to taste

• 3 pounds ripe red tomatoes (about 16 small or 8 large), chopped

• 1 cup finely chopped fresh cilantro (about 2 bunch)

INSTRUCTIONS

1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

3. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

Eritrean Beef Stew to serve with INJERA

2 onions , finely diced

Olive oil
2 lbs stewing beef, chopped fine

saute.
Add 1 can (14oz) tomatoes, diced or crushed 

Simmer.

Add spices: garlic,  chicken bullion,  red pepper powder

Serve with the sourdough flatbread Injera

-recipe by Aiba Dawit from Eritrea

Ultimate Green Bean Casserole

The BEST green bean casserole.  EVER.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Side Dish

Cuisine: American

 

Servings: 6 servings

 

Calories: 316 kcal

 

Author: Kimberly Killebrew

Ingredients

• 3 slices thick-cut bacon, finely diced
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic minced
• 12 ounces fresh button or cremini mushrooms chopped
• 3 tablespoons butter
• 3 tablespoons         all-purpose flour
• 1 cup half-and-half
• 1 cup chicken broth
• 1/2 cup shredded white cheddar cheese
• 3/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound fresh green beans trimmed, halved, and blanched (boil 5 minutes, place beans in ice water for a couple of minutes, drain)
• 1 can French fried onions. Lars' crispy onions on Amazon have no hydrogenated veg oil. 

Instructions

• Preheat the oven to 350 degrees F.
• Fry bacon in a large skillet over medium-high heat until crispy. Add the onions and cook until soft and translucent, about 4-5 minutes. Add the mushrooms and garlic and cook for another 4-5 minutes until the mushrooms are soft. Transfer the mixture to a bowl.
• Melt the butter in the same skillet and whisk in the flour. Once combined, continue whisking for another 2 minutes until the mixture has slightly deepened in color. Add the half-and-half and chicken broth while constantly whisking to prevent lumps. Once slightly thickened, add the cheese and whisk until melted and combined.
• Next add the mushroom/bacon mixture along with the salt and pepper. Let the sauce simmer for a couple of minutes, then add the green beans. Stir to combine.
• Pour the bean mixture into a 9x13 casserole dish and sprinkle the French fried onions all over the top. Bake uncovered for 30 minutes.

Notes

Preparing in Advance: Everything can be done in advance except for adding the crispy onions, otherwise they'll get soggy. Add those just before baking. Also, let the casserole sit for at least 30 minutes after removing it from the fridge before baking.

Calories: 316kcal | Carbohydrates: 14g | Protein: 12g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 752mg | Potassium: 571mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1035IU | Vitamin C: 13.6mg | Calcium: 232mg | Iron: 1.5mg

Fermented Raw Sauerkraut with Probiotics

INGREDIENTS and TOOLS NEEDED:

4 lbs cabbage (2 medium/large heads of cabbage) OR 16 to 20 cups loosely-packed cabbage (finely shredded)

6 tsp non-iodized salt, iodine kills the probiotics)

(1.5 tsp salt per 1 lb cabbage OR per 4-5 cups shredded, loosely packed cabbage)

- a 1 lb. weight scale

-Canning funnel

-Clean pint, quart, or two-quart glass Mason jars with rubber gasket lids and rings.  (I choose wide-mouth jars)

-A wooden spoon (not metal) that fits inside the jars

DIRECTIONS:

Lightly rinse cabbage. Remove black spots.  Remove the cores. Save the cores for later.

Finely chop the cabbage.  I like to use the Bosch Universal Plus food processor 'thin slice' attachment to finely chop the cabbage.

Use the weight scale to measure 1 lb cabbage to 1-2 tsp non-iodized salt.

In a large bowl using a wooden spoon or using clean hands, Press and stir salt into the cabbage for quite a few minutes. Do this one pound at a time. You will notice brine juices starting to form.  There is no added water in sauerkraut, only brine juices. Cabbage has more than a dozen naturally occurring probiotics.

Use a canning funnel to place cabbage/salt/brine mixture into mason jars.  Using the top end or bottom end of wooden spoon press cabbage, 3-5 min per pound, into the bottom of the jar to increase brine production and to remove air bubbles.

Keep pressing cabbage to encourage brine production. Fill each jar to the neck abt 1 inch below the very top. I can press the 4 lbs of cabbage into 3 one-quart jars, but the # of jars depends on how finely chopped the cabbagge is. The pressing is successful when the brine is higher than the cabbage, 1/2 inch or more of brine above level of cabbage.

Submerge in brine and all will be fine.

Now it’s time to use the saved core. The core is not to eat but to use as a weight to keep the cabbage below the level of the brine. Chop the core into big chunks/slices.  Place chunks on top of the cabbage until the cabbage is pressed below the brine.  Place enough core chunks to have a little pressure on the lid when the lid is screwed on. Screw lid loose to allow gases to escape.  If the lid is screwed on too tight the juices will explode from the jar leaving leaving a mess around the jar.

Place on the shelf or countertop preferably in an undisturbed place away from direct sunlight.  Cooler room temperatures will slow the lacto-fermentation process. Higher room temperatures will speed the fermentation process. Check it once a week to make sure the brine is still above the level of the cabbage and that there are no off-colors or smells. If brine is below the cabbage and there are no off-colors or smells, Add a little salt water mixture. Let it cure for 2-4 weeks. Taste it at 2 weeks and again at 3 and 4 weeks.  I like its taste at 3-4 weeks. It is ready to eat when you decide which week it's the most tastey.  

Place in the fridge or store in a cool cellar. Sauerkraut lasts more than 6 months in the correct conditions.

Do not cook it. Heat destroys the healthy probiotics that were created by the lacto-fermentation process. 

Raw fermented sauerkraut helps general digestion and has lots of vitamins and minerals including Vitamin C and Vitamin U.  It also includes the activated form of Vitamin K2 which is an essential building block for strong bones. Look up the other health benefits of the amazing superfood, raw sauerkraut, online.

  Enjoy!

~Lindsey

Veggie Pepperoni Pasta Salad

3 cups dry rotini pasta, cooked

1 small zucchini, de-seeded and sliced

1 small yellow squash, de-seeded and sliced

1 med red sweet pepper, diced or cut into 2 inch strips

½ white or red Onion, finely diced then pressed with salt

1 can 15 oz diced tomatoes rinsed and drained, or halfed cherry tomatoes

1 tsp dried oregano, or fresh oregano chopped

3 oz sliced pepperoni, quartered (optional)

½ lb cheddar cheese cubed, or shredded parmesean

1 cup bottled balsamic vinaigrette salad dressing, or Italian dressing

DIRECTIONS:

Cook pasta, rinse with cold water.

In a large bowl combine all ingredients. Toss gently to coat. 

Cover and chill for 2-24 hours.

Easy Egg Bites

An easy high protein To Go Breakfast.
Great Weight Watchers recipe!
Makes 24 egg bites.

INGREDIENTS:
  12 dozen med eggs (0 WW points)
  1/4 cup diced onion  (0 WW points)
  1 cup cottage cheese 2%milk fat (3 WW points)
  1/2 c. evaporated milk  (3 WW points)
  1/2 tsp salt
  1/8 tsp pepper
  olive oil spray

Jazz it up with OPTIONAL ingredients:
  -chopped bell peppers and chopped spinach
  -sundried tomato and basil and chopped spinach
  -sliced pepperoncini

DIRECTIONS:
Grease 2 muffin tins with olive oil spray
Preheat oven 375 degrees F
Place in blender, except for optional ingredients
Blend for 30 seconds
Sprinkle OPTIONAL ingredients into the bottom of each muffin cup
Pour 1/4 cup egg mixture into each muffin cup.
Place a pan of water on the bottom rack of the oven to prevent browning.
Bake on top rack for 20 minutes.

Serve hot or Freeze for a quick To-Go meal

4 egg bites is 1 WW point
1 egg bite is 1/4 WW point

Indian Chicken Curry (Murgh Kari)

     INGREDIENTS:

2 pounds bone-in chicken thighs OR one 14.5oz cans garbanzo beans, drained

1/2 tsp salt

1/2 cup cooking oil

1 1/2 cups chopped onion

1 Tablespoon minced garlic

1-1/2 tsp minced fresh ginger root (or 1 tsp ginger powder)

1 Tablespoon curry powder

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

1 tsp cayenne pepper (optional)

1/2 cup water

1 cup butter

1 (15 ounce) can crushed tomatoes

1/2 cup plain while milk yogurt

1/2 cup heavy whipping cream

. . . . . 

     TOPPINGS

1 tablespoon chopped fresh cilantro

1 teaspoon salt

1 teaspoon garam masala

1 tsp fresh lemon juice (or use lemon pepper, this option increases the saltiness of the curry) 

Directions
Prep

20 min

Cook

40 min

Ready In 1 hour

Sprinkle the chicken breasts with 1/2 teaspoon salt.

Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken thighs to a plate and set aside.

Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. 

Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.

Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 

Stir in the yogurt and heavy cream after the simmering.

Serve on top of white rice, brown rice, or diced baked potatoes.

 Sprinkle with lemon juice, chopped cilantro, and sour cream

Nutrition Facts

Per Serving: 427 calories; 24.3 g fat;14.7 g carbohydrates; 38.1 g protein;95 mg cholesterol; 1370 mg sodium.

Zucchini and Green Chile Egg Breakfast Casserole

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Copied from https://www.closetcooking.com/zucchini-and-green-chile-breakfast/

With all of the great fall produce around it seems that I have not had zucchini in a while and I think that I may been having withdrawal symptoms. This recipe for a zucchini and green chili breakfast casserole from Kalyn’s Kitchen has been on my mind since I saw it and I finally had to give in and make it I stuck fairly close to the recipe, though I decided to use grated zucchini as I like the way that it melds in without disturbing the overall texture of the baked egg too much. This zucchini and green chili egg casserole turned out as well as I had been anticipating! I served the casserole with some salsa and a dab of sour cream and it made for a breakfast with a kick that really gets you going in the morning!

Zucchini and Green Chile Egg Breakfast Casserole

ingredients

·          10 eggs

·          1 1/2 cup zucchini (grated, squeezed and drained)

·          1 cup cottage cheese

·          1 (4 ounce) can green chilies (drained)

·          2 cup (½ lb) cheddar cheese (grated)

·          salt and pepper to taste

directions

1.   Mix everything in a bowl, except 1 cup cheddar cheese

2.   Pour the mixture into a greased 8 inch square baking pan.

3.   Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.

Country-Sausage Breakfast casserole for General Conference

1 lb country-style ground sausage or 1/2 lb bacon pieces

1/2 lb cheddar cheese (3 cups shredded) for inside casserole

1/2 lb cheddar cheese (3 cups shredded) for topping

12 eggs, beaten

1/2 tsp salt

2 cups whole milk 

OPTIONAL INGREDIENTS:

Diced green onion 

diced white onion 

diced green and red peppers 

diced tomatoes

Blops of cream cheese

An extra 1 lb of sausage
An extra 1 lb of cheddar cheese

DIRECTIONS: 

HEAT a large skillet over MEDIUM heat. Add sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Let cool for a few minutes

Dump sausage and 3 cups cheese into a lightly buttered 9x13-inch glass baking dish. Spread evenly  on bottom of pan.

In a separate large bowl BEAT eggs; then add milk and salt.

POUR egg mixture on top of the sausage mixture.

**OPTIONAL: Cover and refrigerate for 8 hours or overnight, Remove casserole from the refrigerator 30 minutes before baking**

Preheat oven to 350 degrees F.

Bake in preheated oven (about 45 minutes) until a knife inserted near the center comes out clean, or internal tempurature is above 160 degrees.  

Sprinkle on top the remaining 1/2 of the cheddar cheese 10 minutes before casserole is done in the oven.

Let rest for 15 min before serving.

Serve with side of fresh fruit, orange juice, hash browns etc.


BRUNCH IDEA: 
Grease muffin tins.
Place a spoonful of the sausage/cheese mix into each muffin cup.
Top with a small amount of the egg/milk/salt mixture. 
Bake at 350 degrees for less time, top each muffin cup with shredded cheese 10 min prior to finish time.
Serve for baby showers or bridal showers or any other brunch-y occasion!

Bok Choy, Carrot, and Apple Slaw

Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair.

Season the lemony dressing with fresh grated ginger.

PREP: 20 MINS

 TOTAL TIME: 20 MINS

 SERVINGS: 4

SOURCE: EVERYDAY FOOD, JUL/AUG 2004

SIGN ME UP

INGREDIENTS

·         1 pound baby bok choy (4 to 6 heads)

·         1 teaspoon coarse salt

·         1 peeled apple, cut into matchsticks

·         2 large shredded carrots

·         3 tablespoons fresh lemon juice

·         1 tablespoon vegetable oil

·         1 teaspoon finely grated peeled fresh ginger

·         Coarse salt and ground pepper

·         Agave nectar or Sugar, to taste

DIRECTIONS

1.     Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

2.     In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.

COOK'S NOTES

Bok choy has a mild, sweet flavor, crisp stalks, and tender leaves. It‚'s rich in vitamin C, calcium, and folic acid.

Old-Time Tuna Noodle Casserole

Prep time: 30 min.     Cook time: 20 min.

Yeild: 6 servings(1 1/3 cup each) 

All pantry ingredients, except for frozen peas.

 1    cup dried macaroni noodles or egg noodles

 1 ½  cup frozen peas, or a 15 oz can peas

1    (10 3/4 oz) can Cream of Mushroom soup

 1     (12 oz) can evaporated milk , or 1 ½ cup prepared dry milk

 1     tablespoon dehydrated onion

½    teaspoon salt, add more to taste

 2     (6 oz) cans tuna, drained, flaked

1 ½  cup corn flakes, crushed

Step 1:  Place noodles and frozen peas in a pot of boiling water.  Cook noodles and peas to desired doneness as directed on package. Drain; rinse in hot water.  Set aside.

Step 2:  Meanwhile, heat oven to 350˚F.  In ungreased 9x9 casserole dish, combine soup, milk, onion, tuna and salt.  Add cooked noodles and peas. Mix well, then taste test!

Step 3:  Top casserole with crushed corn flakes.  Bake uncovered for 25-30 min. Remove when bubbly.

Double the recipe for a 9x13 pan.

"SPANISH RICE ...LIKE FROM A RESTAURANT!"

Rice is a food staple and is easy on queasy tummies Requires no perishable ingredients from Cooks.com

2 cups white rice 4 cups water 2 tablespoon Knorr tomato bouillon * 4 tablespoons butter or vegetable oil Heat the butter or oil in a skillet on medium heat. When hot, add rice to skillet and let get nice and toasty not burnt, have water ready and just as the rice starts giving off a toasted smell add the water to the pan. It will sizzle; as it's sizzling, add the tablespoon of tomato bouillon to the skillet and stir.  Cover with a lid and let cook on MED heat, just like you would normally, about 20 minutes. That is all there is to it, very simple and very easy. You could also add about a 1/4 cup of diced up carrots, corn or green beans if you choose to do so, while the rice is cooking. *Tomato bouillon can sometimes be found in the ethnic aisle of your local supermarket. If you can't find it there, then try a Mexican market. They should have it. This is the way to make Spanish rice just like from a Mexican restaurant. I got this recipe from my Latin friend after helping with countless barbecues and parties. This is the way her family has made it for years

Asian Chopped Salad Recipe and Seasame Ginger Dressing Recipe

by Adriana Andersen Burk

1 head  green cabbage, chopped

6 oz fresh  spinach or kale, chopped

4-6  Green onions, chopped

2 bunches  Cilantro, chopped

2 c.  sliced toasted almonds

2 c.  Sesame Ginger Asian dressing, add more to taste

1 c.  chicken chunks (optional)

1/2  c. sesame seeds (optional)

In a large bowl, add all the ingredients except for the Sesame Ginger Dressing*

Toss and mix well. Refrigerate until ready to serve 

Serve immediately after adding the salad dressing

This is a great recipe for a party crowd.

Gluten-Free

Grain-Free

Dairy-Free

. . . . .

SEASAME GINGER DRESSING RECIPE

Ingredients

¼ c. rice vinegar 

¼ c. soy sauce (or substitute coconut aminos)

¼ c. + 1 Tbsp toasted sesame oil

¼ c. olive oil

2 Tbsp honey

2 Tbsp cashew butter or almond butter

2 tsp garlic powder

2 tsp ginger powder

 

Directions

Add ingredients into a wide mouth pint jar. Use a wire whisk to blend.

Serve on Asian chopped salad or use as a marinade

Store covered in the cupboard or in the fridge

Simple Spinach Dip & French bread

by Adriana Burk

1 (10 oz.) pkg. frozen chopped spinach, well-drained

2 c. dairy sour cream (16 oz container)

1 c. mayonnaise

3 green onions, chopped to make about 1/2 cup

1.5 tsp onion powder

3/4 tsp garlic powder

1/2 tsp salt

1/2 cup slivered almonds, optional

THAW spinach and hand-squeeze out all liquid before mixing the dip.
COMBINE: In large bowl, combine all ingredients. Stir until blended.    

IMPORTANT: Refrigerate 4-6 hours or until ready to serve: This allows flavors to blend and it makes a big difference in taste! Taste test after the 4-6hrs in fridge and prior to serving.  Add more onion powder, garlic powder, or salt if desired. 

SERVE: Serve with French Bread, crackers, corn chips, or assorted raw vegetables

I like this recipe because it has no 'Knorr® Vegetable recipe mix' and no water chestnuts as ingredients.  It's a great party food!

Cucumber Chickpea Salad

      by Kayleigh Evans

Salad dressing:

1/2 cup seasoned rice vinegar, or white vinegar

1.5-2 tablespoons natural cane sugar, to taste

1/2 teaspoon fine grain sea salt

Salad:

2 medium field cucumbers, seeded and chopped

1 red pepper, diced

1 cup red or white onion, diced

1/4 cup cilantro, roughly chopped

1 can 15 oz. chickpeas (garbanzo beans), drained and rinsed

1/4 cup chopped roasted peanuts, for garnish (optional)

1. Whisk dressing ingredients together in a small bowl or mason jar. Adjust to taste. Feel free to add more sweetener if you prefer. Set aside.

2. Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the seeds with a small spoon (see photo in post if necessary). Slice halves into 1/8-inch “half moons” and toss into a large bowl. If your cucumbers are really big you can slice the half-moons in half as well.

3. Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and add into bowl. Add chickpeas. Pour in the dressing and toss to combine.  Let this salad sit for about 30 minutes in the fridge, tossing every 10 minutes or so to help the dressing soak in.

4. Portion into bowls and top with peanuts. Serve immediately.

Beef Barley Lentil Soup

1/4 lb. ground beef, sautéed (optional)

1 onion chopped, or 1/4 cup dehydrated onion

3 q. water

1/2 c. barley, dry

2 c. brown lentils, dry

2 stalks celery, finely diced

3 carrots, finely diced

3 T. beef bullion

salt and pepper to taste

Sauté ground beef and onion in a large Dutch oven pot. Add remaining ingredients.  Simmer til veggies and grains are done, about 30-40 min

Crockpot Version: Cover, Cook on High for 3-4 hours.  

Oven Version: Bake in 250 degree oven, Cover tight w/ tin foil, for 3-4 hours. 

The Crockpot and Oven versions of the recipe make a good Sunday lunch.

It's hot & ready-to-eat when church is over.

Whole Wheat Pumpkin Muffins

3  1/2 c. whole wheat flour, fine ground

1  t. baking soda

2  t.  baking powder

1  t. salt

2  c. sugar, reduce to 1  1/2 c. if you prefer less sugar

2  t. cinnamon

1/8  t. nutmeg and 1/8 t. cloves, optional

15 oz. can pumpkin, or 2 c. frozen 

        pumpkin puree defrosted and drained  

4   eggs, slightly beaten

1/2 c.  oil

1/2 c. butter, melted
1 c. milk, or prepared powdered milk

12 oz. bag chocolate chips

Mix first 7 ingredients, then add the rest.  
Grease muffin tins with oil, not with oil cooking spray. 
Makes 24 tall muffins or 36 short muffins. 
Fill greased muffin tins 1/2  to  2/3 full.  

Bake 15-20 min at 325 degrees. 
The smell of autumn will fill your kitchen. 
Lightly touch the center of a few muffins, if it 
bounces back, they are done. 
Wait 2 min before removing from tin. Enjoy them warm! 

These muffins freeze very well. 
They also make a great, somewhat healthy,
       after-school snack. 
We like to make '36 short muffins' because they 
cook fast, fit in kid-sized mouths, and if frozen, defrost easy.

No need to spread extra butter on top of these babies.  The butter is inside.

Pumpkin Nutrition:

Great source of  Vitamin A

Low in calories and fat

High in fiber

Can replace oil for pumpkin in many recipes.

The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.

Japanese Restaurant Cucumber Salad

                        

Dressing Ingredients:

1/4 cup white sugar

1/4 cup white vinegar

1 teaspoon salt, or more to taste

1 teaspoon Asian sesame oil

Veggies:

4 large cucumbers - peeled, de-seeded, and sliced thin

1 med carrot - peeled, julienne cut into 1/4 x 1/4 inch strips  (I use the carrot peeler to make 1-2 inch strips)

2 Green onions - sliced thin

Directions

Whisk sugar, rice vinegar, sesame oil, and salt together in a medium bowl.

Prepare Cucumbers by peeling, quartering, deseeding, and slicing.

Add the cucumbers, carrots, and green onions to the medium bowl with the dressing. Stir to coat.

Allow salad to marinate for 30 minutes at room temperature before serving.