Saturday, October 31, 2009

Happy Halloween! Pumpkin Chocolate Chip Muffins





Okay, a quick post before I head out to trick or treating... Are you all excited to dress up and have some fun tonight? We are. We're dressing our 19-month-old son as a vampire - like Dracula and my husband and I will be his victims... I will have to take pictures and post them here so you can see. I will do that tomorrow.

Anyway, this is the last pumpkin recipe I have that I haven't posted on here. Like other pumpkin sweets, these muffins are soft and divine. It isn't hard to eat them up in a few minutes, really. :) Enjoy!






Pumpkin Chocolate Chip Muffins
Adapted from All Recipes





Ingredients

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
  2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
  3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes. 

Happy Halloween! Pumpkin Chocolate Chip Muffins





Okay, a quick post before I head out to trick or treating... Are you all excited to dress up and have some fun tonight? We are. We're dressing our 19-month-old son as a vampire - like Dracula and my husband and I will be his victims... I will have to take pictures and post them here so you can see. I will do that tomorrow.

Anyway, this is the last pumpkin recipe I have that I haven't posted on here. Like other pumpkin sweets, these muffins are soft and divine. It isn't hard to eat them up in a few minutes, really. :) Enjoy!






Pumpkin Chocolate Chip Muffins
Adapted from All Recipes





Ingredients

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
  2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
  3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes. 

Happy Halloween! Pumpkin Chocolate Chip Muffins





Okay, a quick post before I head out to trick or treating... Are you all excited to dress up and have some fun tonight? We are. We're dressing our 19-month-old son as a vampire - like Dracula and my husband and I will be his victims... I will have to take pictures and post them here so you can see. I will do that tomorrow.

Anyway, this is the last pumpkin recipe I have that I haven't posted on here. Like other pumpkin sweets, these muffins are soft and divine. It isn't hard to eat them up in a few minutes, really. :) Enjoy!






Pumpkin Chocolate Chip Muffins
Adapted from All Recipes





Ingredients

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
  2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
  3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes. 

Friday, October 30, 2009

Orange Pecan Chicken




I think I mentioned a few posts ago about my love for citrus. I love anything citrus. The only smoothie I'll get at Jamba Juice is "Orange Dream Machine". Adding citrus to meat wasn't very appealing to me at first - it just sounded weird. But after trying orange chicken and Guy Frieri's spicy tangerine beef, I decided that adding citrus to meat isn't weird at all - it's wonderful and I can't believe I even thought it was weird.



So I have been looking for recipes that call for citrus as an ingredient in main dishes and found this one. This recipe actually won the grand prize from Taste of Home Dec/Jan 2000. I made a slight change to the recipe though. The original recipe calls for walnuts but my husband is allergic to them - his gum will start peeling - so I used pecans instead. I love walnuts though and I'm sure that walnuts go great with this dish.

Orange Pecan Chicken
Adapted from "Taste of Home"

Ingredients:

3 tablespoons orange juice, concentrate
3 tablespoons vegetable oil, divided
1 tablespoon soy sauce
1 garlic clove, minced
2 boneless, skinless chicken breasts, or 4 boneless, skinless chicken breast halves
1/2 cup corasely chopped pecans or walnuts
1 tablespoon butter or margarine
4 green onions, thinly sliced, divided
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1-2 tablespoons grated orange peel
2-3 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice

Directions:

If using 2 chicken breasts, cut the chicken in half. In a large resealable plastic bag, combine orange juice concentrate, 2 tablespoons oil, soy sauce and garlic. Add chicken;seal bag and turn to coat. Refrigerate for 2-3 hours. (If you don't have a lot of time, you may skip this part and let marinade for 20-30 minutes)

Remove chicken; reserve marinade. In a skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a saucepan, saute pecans (or walnuts) in butter until lightly browned; remove and set aside.

Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute until tender. Add reserved marinade and the next eight ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency.

Serve chicken over rice; top with sauce and reserved pecans (or walnuts) and onions.

Orange Pecan Chicken




I think I mentioned a few posts ago about my love for citrus. I love anything citrus. The only smoothie I'll get at Jamba Juice is "Orange Dream Machine". Adding citrus to meat wasn't very appealing to me at first - it just sounded weird. But after trying orange chicken and Guy Frieri's spicy tangerine beef, I decided that adding citrus to meat isn't weird at all - it's wonderful and I can't believe I even thought it was weird.



So I have been looking for recipes that call for citrus as an ingredient in main dishes and found this one. This recipe actually won the grand prize from Taste of Home Dec/Jan 2000. I made a slight change to the recipe though. The original recipe calls for walnuts but my husband is allergic to them - his gum will start peeling - so I used pecans instead. I love walnuts though and I'm sure that walnuts go great with this dish.

Orange Pecan Chicken
Adapted from "Taste of Home"

Ingredients:

3 tablespoons orange juice, concentrate
3 tablespoons vegetable oil, divided
1 tablespoon soy sauce
1 garlic clove, minced
2 boneless, skinless chicken breasts, or 4 boneless, skinless chicken breast halves
1/2 cup corasely chopped pecans or walnuts
1 tablespoon butter or margarine
4 green onions, thinly sliced, divided
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1-2 tablespoons grated orange peel
2-3 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice

Directions:

If using 2 chicken breasts, cut the chicken in half. In a large resealable plastic bag, combine orange juice concentrate, 2 tablespoons oil, soy sauce and garlic. Add chicken;seal bag and turn to coat. Refrigerate for 2-3 hours. (If you don't have a lot of time, you may skip this part and let marinade for 20-30 minutes)

Remove chicken; reserve marinade. In a skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a saucepan, saute pecans (or walnuts) in butter until lightly browned; remove and set aside.

Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute until tender. Add reserved marinade and the next eight ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency.

Serve chicken over rice; top with sauce and reserved pecans (or walnuts) and onions.

Orange Pecan Chicken




I think I mentioned a few posts ago about my love for citrus. I love anything citrus. The only smoothie I'll get at Jamba Juice is "Orange Dream Machine". Adding citrus to meat wasn't very appealing to me at first - it just sounded weird. But after trying orange chicken and Guy Frieri's spicy tangerine beef, I decided that adding citrus to meat isn't weird at all - it's wonderful and I can't believe I even thought it was weird.



So I have been looking for recipes that call for citrus as an ingredient in main dishes and found this one. This recipe actually won the grand prize from Taste of Home Dec/Jan 2000. I made a slight change to the recipe though. The original recipe calls for walnuts but my husband is allergic to them - his gum will start peeling - so I used pecans instead. I love walnuts though and I'm sure that walnuts go great with this dish.

Orange Pecan Chicken
Adapted from "Taste of Home"

Ingredients:

3 tablespoons orange juice, concentrate
3 tablespoons vegetable oil, divided
1 tablespoon soy sauce
1 garlic clove, minced
2 boneless, skinless chicken breasts, or 4 boneless, skinless chicken breast halves
1/2 cup corasely chopped pecans or walnuts
1 tablespoon butter or margarine
4 green onions, thinly sliced, divided
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1-2 tablespoons grated orange peel
2-3 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice

Directions:

If using 2 chicken breasts, cut the chicken in half. In a large resealable plastic bag, combine orange juice concentrate, 2 tablespoons oil, soy sauce and garlic. Add chicken;seal bag and turn to coat. Refrigerate for 2-3 hours. (If you don't have a lot of time, you may skip this part and let marinade for 20-30 minutes)

Remove chicken; reserve marinade. In a skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a saucepan, saute pecans (or walnuts) in butter until lightly browned; remove and set aside.

Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute until tender. Add reserved marinade and the next eight ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency.

Serve chicken over rice; top with sauce and reserved pecans (or walnuts) and onions.

Wednesday, October 28, 2009

Healthy Wednesdays: Slow-Cooker Chicken Tortilla Soup


Hello, everyone! You're probably wondering about the title "Healthy Wednesdays" If not, bear with me, I still need to explain what it's about...

Since I started this blog, my thought was it will motivate me to cook at home more often. My husband and I were getting tired of spending so much money dining out. We got married while we were in college. We were taking about 18-21 credits each semester so we could graduate faster and so that we could welcome our little baby boy after we had a descent job. You get the picture. As college students, we were so busy, we always ate out. We both gained so much weight! Oh and the debt on our credit card... 

So after we graduated from college, we decided that it was time for us to be frugal and start cooking at home. Really, it's been one of the best decisions we've ever made together! :) To motivate myself to cooking every night, I started this blog. Although this blog has done lots of great things for me, there is a major side-effect, too. I started baking lots of sweets and bread to blog about them. I have a small family. A lot of times, I take them to my in-law's but not every time, if you know what I mean. So it was time for me to come up with something that will keep me on track of my "healthy eating" resolution.

So this is it. "Healthy Wednesdays" I will commit to post only healthy(ier) recipes on Wednesday. Okay, that doesn't mean I will eat healthy food only on Wednesdays.... But I know there is a lot of people out there looking for healthy and nutritious recipes. If you have a healthy AND delicious recipe, feel free to send it on my way!



Okay, that being said, I would like to introduce you to our new family favorite "Slow-Cooker Chicken Tortilla Soup" We cooked this on Sunday. Sundays always seem appropriate to cook things in a slow-cooker. Just dump all the ingredients in and relax! I go to a three-hour church meeting every Sunday so it's always great to come home and eat a great meal right away without having to cook. This tortilla soup is very good. It doesn't have whole lot of canned ingredients, either, only some enchilada sauce and green chilies, and chicken broth. I used fresh tomatoes instead of canned ones. It actually tasted very fresh. Instead of using a store-bought tortilla chips, I made it on my own. It seems a lot healthier that way - without all the salt and fat. When we tasted the soup, we both said it has to go on our family cookbook. (We have our own family cookbook)


Slow-Cooker Chicken Tortilla Soup

This soup makes 8 servings.

Ingredients:

1 pound shredded, cooked chicken
2 whole fresh tomatoes, diced
1 (10 oz) can enchilada sauce
1 medium onion, chopped (optional)
1 (4 oz) can chopped green chilies
3 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth (low-sodium if desired)
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 cup frozen corn
1/4 cup fresh cilantro, chopped
7 corn tortillas
olive oil

Directions:

To cook the chicken, season it with seasoning salt or if you have any, with Santa Maria seasoning and Pappy, grill the chicken on a hot grill (indoor or outdoor) until the chicken is cooked through.

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

To make corn tortilla chips -  

Preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Healthy Wednesdays: Slow-Cooker Chicken Tortilla Soup


Hello, everyone! You're probably wondering about the title "Healthy Wednesdays" If not, bear with me, I still need to explain what it's about...

Since I started this blog, my thought was it will motivate me to cook at home more often. My husband and I were getting tired of spending so much money dining out. We got married while we were in college. We were taking about 18-21 credits each semester so we could graduate faster and so that we could welcome our little baby boy after we had a descent job. You get the picture. As college students, we were so busy, we always ate out. We both gained so much weight! Oh and the debt on our credit card... 

So after we graduated from college, we decided that it was time for us to be frugal and start cooking at home. Really, it's been one of the best decisions we've ever made together! :) To motivate myself to cooking every night, I started this blog. Although this blog has done lots of great things for me, there is a major side-effect, too. I started baking lots of sweets and bread to blog about them. I have a small family. A lot of times, I take them to my in-law's but not every time, if you know what I mean. So it was time for me to come up with something that will keep me on track of my "healthy eating" resolution.

So this is it. "Healthy Wednesdays" I will commit to post only healthy(ier) recipes on Wednesday. Okay, that doesn't mean I will eat healthy food only on Wednesdays.... But I know there is a lot of people out there looking for healthy and nutritious recipes. If you have a healthy AND delicious recipe, feel free to send it on my way!



Okay, that being said, I would like to introduce you to our new family favorite "Slow-Cooker Chicken Tortilla Soup" We cooked this on Sunday. Sundays always seem appropriate to cook things in a slow-cooker. Just dump all the ingredients in and relax! I go to a three-hour church meeting every Sunday so it's always great to come home and eat a great meal right away without having to cook. This tortilla soup is very good. It doesn't have whole lot of canned ingredients, either, only some enchilada sauce and green chilies, and chicken broth. I used fresh tomatoes instead of canned ones. It actually tasted very fresh. Instead of using a store-bought tortilla chips, I made it on my own. It seems a lot healthier that way - without all the salt and fat. When we tasted the soup, we both said it has to go on our family cookbook. (We have our own family cookbook)


Slow-Cooker Chicken Tortilla Soup

This soup makes 8 servings.

Ingredients:

1 pound shredded, cooked chicken
2 whole fresh tomatoes, diced
1 (10 oz) can enchilada sauce
1 medium onion, chopped (optional)
1 (4 oz) can chopped green chilies
3 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth (low-sodium if desired)
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 cup frozen corn
1/4 cup fresh cilantro, chopped
7 corn tortillas
olive oil

Directions:

To cook the chicken, season it with seasoning salt or if you have any, with Santa Maria seasoning and Pappy, grill the chicken on a hot grill (indoor or outdoor) until the chicken is cooked through.

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

To make corn tortilla chips -  

Preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Healthy Wednesdays: Slow-Cooker Chicken Tortilla Soup


Hello, everyone! You're probably wondering about the title "Healthy Wednesdays" If not, bear with me, I still need to explain what it's about...

Since I started this blog, my thought was it will motivate me to cook at home more often. My husband and I were getting tired of spending so much money dining out. We got married while we were in college. We were taking about 18-21 credits each semester so we could graduate faster and so that we could welcome our little baby boy after we had a descent job. You get the picture. As college students, we were so busy, we always ate out. We both gained so much weight! Oh and the debt on our credit card... 

So after we graduated from college, we decided that it was time for us to be frugal and start cooking at home. Really, it's been one of the best decisions we've ever made together! :) To motivate myself to cooking every night, I started this blog. Although this blog has done lots of great things for me, there is a major side-effect, too. I started baking lots of sweets and bread to blog about them. I have a small family. A lot of times, I take them to my in-law's but not every time, if you know what I mean. So it was time for me to come up with something that will keep me on track of my "healthy eating" resolution.

So this is it. "Healthy Wednesdays" I will commit to post only healthy(ier) recipes on Wednesday. Okay, that doesn't mean I will eat healthy food only on Wednesdays.... But I know there is a lot of people out there looking for healthy and nutritious recipes. If you have a healthy AND delicious recipe, feel free to send it on my way!



Okay, that being said, I would like to introduce you to our new family favorite "Slow-Cooker Chicken Tortilla Soup" We cooked this on Sunday. Sundays always seem appropriate to cook things in a slow-cooker. Just dump all the ingredients in and relax! I go to a three-hour church meeting every Sunday so it's always great to come home and eat a great meal right away without having to cook. This tortilla soup is very good. It doesn't have whole lot of canned ingredients, either, only some enchilada sauce and green chilies, and chicken broth. I used fresh tomatoes instead of canned ones. It actually tasted very fresh. Instead of using a store-bought tortilla chips, I made it on my own. It seems a lot healthier that way - without all the salt and fat. When we tasted the soup, we both said it has to go on our family cookbook. (We have our own family cookbook)


Slow-Cooker Chicken Tortilla Soup

This soup makes 8 servings.

Ingredients:

1 pound shredded, cooked chicken
2 whole fresh tomatoes, diced
1 (10 oz) can enchilada sauce
1 medium onion, chopped (optional)
1 (4 oz) can chopped green chilies
3 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth (low-sodium if desired)
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 cup frozen corn
1/4 cup fresh cilantro, chopped
7 corn tortillas
olive oil

Directions:

To cook the chicken, season it with seasoning salt or if you have any, with Santa Maria seasoning and Pappy, grill the chicken on a hot grill (indoor or outdoor) until the chicken is cooked through.

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

To make corn tortilla chips -  

Preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Tuesday, October 27, 2009

Cream Cheese Pumpkin Cookies


Before I forget, I must introduce you to my menu bar just below the header. There you can access to my information, recipe index, family favorites, great Asian and healthy recipes posted on "My Fabulous Recipes" I have posted some pictures of me and my family on "About Me" if you are curious.

Okay, back to this amazing recipe -

I think you've noticed that I have been posting a lot of pumpkin recipes, mostly sweets lately. Our family shops at Costco from time to time and when we went there about a month ago, we saw 3 giant cans of pumpkin puree for $7. We couldn't pass up on that. So now, I've been cooking and baking with it as often as I can.

These pumpkin cookies have a texture of moist cake and every bite is fantastic. Oh and the cream cheese frosting on top. You could use normal icing (see spiced icing if you're interested) but my family is the biggest fan of cream cheese frosting. It's an addiction, really. I used the same cream cheese frosting recipe for "pumpkin cake roll". I usually like to add nuts or chocolate chips to pumpkin recipes but this time I didn't. And I was glad that I didn't. I could really taste the pumpkin in the cookies and it tasted divine without all the added sweets (except for the cream cheese frosting - that was sweet enough!)

I am so sad that October is almost gone already... I've been enjoying making fall treats and food lately. Now I guess I need to get ready for winter. (Okay, where I live though doesn't really have winter so maybe I can still enjoy some fall food until Summer hits!)




Cream Cheese Pumpkin Cookies

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Cream Cheese Frosting:

1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Frosting: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth. 

Frost the cookies with the cream cheese frosting or drizzle the frosting on cookies.





    Cream Cheese Pumpkin Cookies


    Before I forget, I must introduce you to my menu bar just below the header. There you can access to my information, recipe index, family favorites, great Asian and healthy recipes posted on "My Fabulous Recipes" I have posted some pictures of me and my family on "About Me" if you are curious.

    Okay, back to this amazing recipe -

    I think you've noticed that I have been posting a lot of pumpkin recipes, mostly sweets lately. Our family shops at Costco from time to time and when we went there about a month ago, we saw 3 giant cans of pumpkin puree for $7. We couldn't pass up on that. So now, I've been cooking and baking with it as often as I can.

    These pumpkin cookies have a texture of moist cake and every bite is fantastic. Oh and the cream cheese frosting on top. You could use normal icing (see spiced icing if you're interested) but my family is the biggest fan of cream cheese frosting. It's an addiction, really. I used the same cream cheese frosting recipe for "pumpkin cake roll". I usually like to add nuts or chocolate chips to pumpkin recipes but this time I didn't. And I was glad that I didn't. I could really taste the pumpkin in the cookies and it tasted divine without all the added sweets (except for the cream cheese frosting - that was sweet enough!)

    I am so sad that October is almost gone already... I've been enjoying making fall treats and food lately. Now I guess I need to get ready for winter. (Okay, where I live though doesn't really have winter so maybe I can still enjoy some fall food until Summer hits!)




    Cream Cheese Pumpkin Cookies

    Ingredients:

    2 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground cloves
    1/2 teaspoon salt
    1/2 cup butter, softened
    1 1/2 cups white sugar
    1 cup canned pumpkin puree
    1 egg
    1 teaspoon vanilla extract

    Cream Cheese Frosting:

    1 cup confectioners' sugar
    3/4 teaspoon vanilla extract
    2 tablespoons butter, softened
    8 ounces cream cheese

    Directions:

    Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

    In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

    Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

    To Make Frosting: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth. 

    Frost the cookies with the cream cheese frosting or drizzle the frosting on cookies.





      Cream Cheese Pumpkin Cookies


      Before I forget, I must introduce you to my menu bar just below the header. There you can access to my information, recipe index, family favorites, great Asian and healthy recipes posted on "My Fabulous Recipes" I have posted some pictures of me and my family on "About Me" if you are curious.

      Okay, back to this amazing recipe -

      I think you've noticed that I have been posting a lot of pumpkin recipes, mostly sweets lately. Our family shops at Costco from time to time and when we went there about a month ago, we saw 3 giant cans of pumpkin puree for $7. We couldn't pass up on that. So now, I've been cooking and baking with it as often as I can.

      These pumpkin cookies have a texture of moist cake and every bite is fantastic. Oh and the cream cheese frosting on top. You could use normal icing (see spiced icing if you're interested) but my family is the biggest fan of cream cheese frosting. It's an addiction, really. I used the same cream cheese frosting recipe for "pumpkin cake roll". I usually like to add nuts or chocolate chips to pumpkin recipes but this time I didn't. And I was glad that I didn't. I could really taste the pumpkin in the cookies and it tasted divine without all the added sweets (except for the cream cheese frosting - that was sweet enough!)

      I am so sad that October is almost gone already... I've been enjoying making fall treats and food lately. Now I guess I need to get ready for winter. (Okay, where I live though doesn't really have winter so maybe I can still enjoy some fall food until Summer hits!)




      Cream Cheese Pumpkin Cookies

      Ingredients:

      2 1/2 cups all-purpose flour
      1 teaspoon baking powder
      1 teaspoon baking soda
      2 teaspoons ground cinnamon
      1/2 teaspoon ground nutmeg
      1/2 teaspoon ground cloves
      1/2 teaspoon salt
      1/2 cup butter, softened
      1 1/2 cups white sugar
      1 cup canned pumpkin puree
      1 egg
      1 teaspoon vanilla extract

      Cream Cheese Frosting:

      1 cup confectioners' sugar
      3/4 teaspoon vanilla extract
      2 tablespoons butter, softened
      8 ounces cream cheese

      Directions:

      Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

      In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

      Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

      To Make Frosting: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth. 

      Frost the cookies with the cream cheese frosting or drizzle the frosting on cookies.





        Sunday, October 25, 2009

        Tangy Baby Back Ribs





        I'm not really a pork person but these tender sweet and sour BBQ ribs I will eat gladly. The meat on the bone sure falls apart easily! It is perfectly smothered in tangy sauce and wow, it smells wonderful, too. The smell alone will make your mouth water. It is perfectly sweet and sour and it goes great with white steamed rice.

         
        Tangy Baby Back Ribs

        Ingredients:

        1 rack bone-in baby back pork ribs
        Paprika and brown sugar to season the pork ribs
        2 tablespoons vegetable oil
        1 cup BBQ sauce (We used Cattlemen's)
        3 garlic, minced
        1/2 cup water
        1/4 cup lemon juice
        2 tablespoons brown sugar
        2 tablespoons white vinegar
        2 tablespoons ketchup
        1 tablespoon Worcestershire sauce
        Salt and pepper to taste
        Hot cooked rice

        Directions:

        Place ribs on a rack in a a shallow roasting pan. Season the ribs with paprika and brown sugar (use however much is needed to lightly cover the ribs). Cover and bake at 325 degrees F for 30 minutes.

        Meanwhile, in a small saucepan, add oil and garlic and saute until garlic starts to brown. Add the BBQ sauce, water, lemon juice, brown sugar, vinegar, ketchup, Worcestershire sauce, salt, and pepper. Reduce heat; simmer uncovered for 5 minutes or until slightly thickened.

        Drain ribs; Cut the ribs between each bone. Brush with some of the sauce. Bake, uncovered, about 1 hour. Pour rest of the sauce over the ribs and cook for about 10-15 more minutes until the meat is cooked through.

        Serve with rice.

        Tangy Baby Back Ribs





        I'm not really a pork person but these tender sweet and sour BBQ ribs I will eat gladly. The meat on the bone sure falls apart easily! It is perfectly smothered in tangy sauce and wow, it smells wonderful, too. The smell alone will make your mouth water. It is perfectly sweet and sour and it goes great with white steamed rice.

         
        Tangy Baby Back Ribs

        Ingredients:

        1 rack bone-in baby back pork ribs
        Paprika and brown sugar to season the pork ribs
        2 tablespoons vegetable oil
        1 cup BBQ sauce (We used Cattlemen's)
        3 garlic, minced
        1/2 cup water
        1/4 cup lemon juice
        2 tablespoons brown sugar
        2 tablespoons white vinegar
        2 tablespoons ketchup
        1 tablespoon Worcestershire sauce
        Salt and pepper to taste
        Hot cooked rice

        Directions:

        Place ribs on a rack in a a shallow roasting pan. Season the ribs with paprika and brown sugar (use however much is needed to lightly cover the ribs). Cover and bake at 325 degrees F for 30 minutes.

        Meanwhile, in a small saucepan, add oil and garlic and saute until garlic starts to brown. Add the BBQ sauce, water, lemon juice, brown sugar, vinegar, ketchup, Worcestershire sauce, salt, and pepper. Reduce heat; simmer uncovered for 5 minutes or until slightly thickened.

        Drain ribs; Cut the ribs between each bone. Brush with some of the sauce. Bake, uncovered, about 1 hour. Pour rest of the sauce over the ribs and cook for about 10-15 more minutes until the meat is cooked through.

        Serve with rice.

        Tangy Baby Back Ribs





        I'm not really a pork person but these tender sweet and sour BBQ ribs I will eat gladly. The meat on the bone sure falls apart easily! It is perfectly smothered in tangy sauce and wow, it smells wonderful, too. The smell alone will make your mouth water. It is perfectly sweet and sour and it goes great with white steamed rice.

         
        Tangy Baby Back Ribs

        Ingredients:

        1 rack bone-in baby back pork ribs
        Paprika and brown sugar to season the pork ribs
        2 tablespoons vegetable oil
        1 cup BBQ sauce (We used Cattlemen's)
        3 garlic, minced
        1/2 cup water
        1/4 cup lemon juice
        2 tablespoons brown sugar
        2 tablespoons white vinegar
        2 tablespoons ketchup
        1 tablespoon Worcestershire sauce
        Salt and pepper to taste
        Hot cooked rice

        Directions:

        Place ribs on a rack in a a shallow roasting pan. Season the ribs with paprika and brown sugar (use however much is needed to lightly cover the ribs). Cover and bake at 325 degrees F for 30 minutes.

        Meanwhile, in a small saucepan, add oil and garlic and saute until garlic starts to brown. Add the BBQ sauce, water, lemon juice, brown sugar, vinegar, ketchup, Worcestershire sauce, salt, and pepper. Reduce heat; simmer uncovered for 5 minutes or until slightly thickened.

        Drain ribs; Cut the ribs between each bone. Brush with some of the sauce. Bake, uncovered, about 1 hour. Pour rest of the sauce over the ribs and cook for about 10-15 more minutes until the meat is cooked through.

        Serve with rice.

        Thursday, October 22, 2009

        Simple but Amazing Taco Soup

        When I first came to America, I came here as a volunteer (missionary) for my church back in 2002 when I was 21 years old and stayed until 2004. I was born and raised in South Korea and it was my very first experience coming to America... my first experience outside of my home country. I was excited about all the adventures ahead of me! I got to meet a lot of interesting people, and by "interesting" I mean "totally-crazy-or/and-awesome"!! It wasn't hard to fall in love with the people in America, really. But it was the food that I had a hard time with in the beginning.

        Well, if you have been to Asia, especially South Korea, you will know that Korean food is way different from American. When my missionary friends took me to Taco Bell for the first time, I thought I would never survive in America for longer than a month. I thought if all American food was like this.. I could never live here for a year and a half! (Sorry to all Taco Bell fans.. I'm just not a fan!)

        Well, after going through lots of stomachaches getting used to American food, here I am... running a food blog and most of the food that I post here are American style food. After a year and a half of my wonderful experiences as a missionary, I went back to Korea for about three months before I came back here for school. Well, for a while, I was in heaven. I got to try all the Korean food that I craved while I was in America. I mean, they have Korean restaurants here but they are not the same. Just like they say Mexican food here is different from the ones in Mexico?? I would never know because I've never been to Mexico. But then after about a month or so, I started craving American food. Not McDonald's or Pizza Hut, but like meatloaf, mashed potatoes, macaroni and cheese... well you get the picture.

        Then I really craved Mexican food. I wasn't introduced to a lot of ethnic foods until I came all the way across the Pacific Ocean to America. What is it? Why does America have so many different kinds of food? (I'm not complaining, really) In Korea, they have two kinds of restaurants - all things Korean or fast food. They don't have Mexican food, Thai food, Indian food, Brazilian food, etc. Seriously, if there was one reason to keep me here in America, it'd be food, well, besides my family, of course.

        Okay, the point of this long, long intro (I never talk this much really) is that one of dishes I craved the most (besides stuffed mushrooms) when I was back in Korea for three months was this warm, spicy, filling taco soup. But it was impossible to get these ingredients there. No sour cream, no taco seasoning, no canned tomatoes, and cheese is so darn expensive there! But now I can have one my favorite soups whenever I want! So here is the recipe for easy taco soup. And the bottom line is... don't take it for granted. It's the things that you think you'll never miss you will miss the most. :)


        Taco Soup

        Ingredients:
        • 1 1/2 pounds extra lean ground beef
        • 2 cups diced onions (I didn't add this due to my husband's hatred toward onions)
        • 1 (15 1/2-ounce) can pinto beans
        • 1 (15 1/2-ounce) can pink kidney beans
        • 1 (15 1/4-ounce) can whole kernel corn, drained
        • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
        • 1 (14 1/2-ounce) can diced tomatoes
        • 1 (14 1/2-ounce) can tomatoes with chiles
        • 2 (4 1/2-ounce) cans diced green chiles
        • 1 (4.6-ounce) can black olives, drained and sliced
        • 1 (1 1/4-ounce) package taco seasoning mix
        • 1 (1-ounce) package ranch salad dressing mix
        • Corn chips, for serving
        • Sour cream, for garnish
        • Grated cheddar cheese, for garnish
        • Chopped green onions, for garnish
        • Pickled Jalapenos, for garnish
        Direction:

        Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.

        Add the beans, corn, tomatoes, green chilies, black olives, (green olives), taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.

        To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.