Pumpkin Cranberry Muffins

Source: Tasty Kitchen Blog

Ingredients:
1 (1.5*) cup all-purpose flour
1 (1.5*) cup whole wheat flour (I didn't have any ground up, and Cal was napping so I didn't want to wake her with my loud machine, so I just used all-purpose this time)
1 (1.5*) teaspoon baking soda
½ (3/4*) teaspoon salt
1 (1.5*) teaspoon ground cinnamon
½ (3/4*) teaspoon ground ginger
¼ (3/8*) teaspoon ground cloves
1 (1 15 oz can*) cup pumpkin puree (I had 1/2 cup frozen in the freezer, remnants of an opened can from the fall, likely, so I used it plus 1/2 cup applesauce)
1 cup sugar (half brown, half white was really nice) (I have been using more like 2/3 cup total sugar for a regular batch and it's plenty sweet)
2 (3*) whole eggs
½ cup vegetable oil
¾ cups fresh or frozen cranberries, chopped (again, I had some leftovers from another recipe months ago stashed in the freezer - just gave 'em a rough chop straight from the freezer and they worked great - I probably had closer to 1 cup) (other fun mix-ins I've tried with much success: one or two chopped apples (I didn't even peel them), mini chocolate chips and pecans)

* these are the 1.5x amounts that I use when I want to use a whole 15 oz can of pumpkin

Directions:
Preheat your oven to 400 degrees (I always mini muffins at 350) and line your muffin cups (when I 1.5x the recipe, in italics above, I got 48 mini muffins + 1 mini loaf).

In a medium bowl, combine the flours, baking soda, salt and spices together and give them a quick swish with a whisk.

In your mixer, beat together the pumpkin, sugar, eggs and oil until it looks smooth. Then mix in the flour mixture until it’s just combined before stirring in the cranberries.

Divide into muffin cups, about 3/4 of the way up.  Bake about 18-20 minutes, or until done (I think mine took about 17 minutes, 12-13 minutes for the mini muffins). Let them cool a few minutes in the pan before removing them to a cooling rack.

Note: If you prefer a sweeter muffin, add 2-3 tablespoons more sugar.  (I didn't see a need for this - they were plenty sweet but just a little bit tart when you bit into a cranberry.)

Notes:
I debated about whether it was really "legal" to make such a fall-time flavored muffin in the middle of the summer.  But, obviously, I decided that I didn't care and I'm sure glad I did.  This was a fantastic Muffin-of-the-Month for June and I think it would be equally as fantastic during any other month of the year.  I loved how pretty they looked when I took them out of the oven, so I immediately took some pictures (something I've been pretty bad at with recipes as of late).  That should tell you right there that they're worth making.  We froze them and took them along on a camping trip and they made a perfect breakfast snack.  Cal especially loved them!

Joan's Jello

Source: My aunt, Joan Fullmer (hence the name!)

Ingredients:
3 3oz packages apricot jell-o (I often can't find apricot jello, so I've also used raspberry before which made a lovely raspberry-lemonade type flavor - so you can be creative with your jello flavors, I think it's pretty forgiving!)
3 cups boiling water
3 cups cool water
1 3 oz package lemon cook and serve jell-o pudding
1/4 cup water
1/2 cup sugar
2 egg yokes, beaten
2 cups water

Directions:
Prepare apricot jell-o according to package directions. (Which are: add 3 cups boiling water to gelatin mix; stir 2 minutes until completely dissolved.  Stir in 3 cups cold water.)  Prepare lemon pudding according to pie directions.  (Which are: stir pudding mix, sugar, 1/4 cup water and egg yolks in medium saucepan.  Stir in 2 cups water.  Bring to full boil on medium heat, stirring constantly.  Cool 5 minutes, stirring twice.)

Pour cooked pudding mixture into large bowl with dissolved apricot jello.  Mix until homogenized.  Chill until set.

Notes:
This is a perfectly lovely summer-time treat that has graced many a family party.  I decided to make a batch for when my family came to visit over Cal's birthday.  Yum!

(Another) Creamy Tomatillo Dressing

Source: Victoria

Ingredients:
2 cups sour cream
1 packet buttermilk ranch mix (I just bought the cheapy store-brand regular ranch mix)
1 bunch cilantro (I broke off some of the stems, but I wasn't too picky about it)
2 tomatillos
1 jalapeno
3-4 cloves garlic (I think I added like 5-6 because mine were really small)
juice of 1/2 lime

Directions:
Add all ingredients to blender.  Blend until smooth.  Chill at least one hour before serving.

Notes:
Heather already posted one version of this delicious salad dressing, but I thought I'd add this other option I  tried while visiting in Virginia a couple years ago.  It's equally as delicious - a must have on those Cafe Rio style pork burritos made with the Spicy Pork Barbacoa!  I think this might be my favorite part!

Lemon Chicken Pasta with Broccoli

Source: Mel again

Ingredients:
1 1/2 pounds chicken breasts, cubed
Salt and pepper
1 Tablespoon oil
4 cloves garlic, finely minced or pressed
1/2 teaspoon dried basil
2 1/2 cups water
2 cups low-sodium chicken broth (when I do the full 16 oz pkg of pasta, I up this to 2 1/2 cups)
Zest of two lemons, about 1 Tablespoon
1/3 cup freshly squeezed lemon juice (from about 2 lemons, use the same ones you just zested)
12 ounces penne pasta (about 4 1/2 cups dry) (I usually use the whole 16 oz package and just up the liquid a bit to make sure it all cooks)
2-3 cups chopped fresh broccoli florets
3/4 cup milk (when I do the full 16 oz pkg of pasta, I up this to 1 cup)
1 Tablespoon cornstarch
1/2 cup freshly grated Parmesan cheese (I never have the real stuff, so I just used 1/4 cup of the powdered stuff from a can and then garnished with more at the table)

Directions:
Pat the chicken dry with a paper towel and season well with salt and pepper. Heat the oil in a large, 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken and saute, stirring frequently, until the chicken is browned and cooked through. Remove the chicken to a plate, keeping as much oil/liquid in the skillet as possible.

Keep the skillet on medium heat and add another teaspoon of oil if needed (I usually don't but you'll want to keep an especially close eye on the garlic). Add the garlic and basil and stir constantly for about 30 seconds. Add the water, broth, lemon juice and pasta. Stir to combine.

Bring the mixture to a simmer and cook, stirring occasionally just to keep the pasta from sticking, for 10-12 minutes until the pasta is tender - it will cook for a few more minutes in the next step. There will be a bit of liquid left in the skillet; that's ok (I had more than "a bit" left - I thought it looked like a lot - but it really is okay).

Add the broccoli and lemon zest. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. While the broccoli is cooking, whisk together the milk and cornstarch.

Uncover the skillet and stir in the milk mixture along with the Parmesan cheese and reserved chicken. Simmer, uncovered, until the sauce has thickened slightly, 1-2 minutes.

Season with additional salt and pepper (this is really important - don't skip this step!) and serve.

Notes:
I still have some frozen lemon juice cubes and a partial jar of zest in my freezer, so whenever I see a recipe involving lemons, I perk up and pin that baby!  I tried and loved a similar recipe earlier this year with angel hair and spinach, but I think I've been converted to Mel's way (of course I have!) and will likely stick to it.  I may even try the angel hair and spinach with her methods - they're so quick and simple and totally out of this world delicious!  You should make this.  Today.

Orange Creamsicle Cheesecake

Source: here

Ingredients:
for the graham cracker crust:
1/2 cup butter, melted
2 tablespoons granulated sugar
2 cups graham cracker crumbs

for the cheesecake:
2 - 8 oz packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/2 cup sour cream

for the creamsicle layer:
1 - 3 oz box orange flavored gelatin
1 1/2 cup boiling water
1 - 8 oz container of whipped topping such as Cool Whip

Directions:
Preheat the oven to 325°.

In a mixing bowl combine the butter, sugar, and graham cracker crumbs. Stir until combined. Pat into a 9" springform pan. Set aside.

In a medium mixing bowl whip the cream cheese, sugar, and vanilla. Beat in eggs, one at a time then beat in sour cream. Pour the filling into the crust.

Bake for 40 minutes. Turn of the oven and crack the oven door for 30 minutes. Remove from oven and allow to cool completely.

Once cooled mix the creamsicle layer by stirring the gelatin with the boiling water until it dissolves. Then gently whisk in the whipped topping until it's completely combined. Pour over the cheesecake. Set on a plate or dish in case of dripping and place in the freezer for an hour. Remove from the freezer and chill in the refrigerator until ready to serve. I suggest chilling it over night.

When ready to serve use a sharp knife and run it around the pan to separate the gelatin layer from the side. Unhinge the pan and gently lift from the cheesecake.

Notes:
A conversation with Gregg about his upcoming birthday we had a few days ago:
Me: What would you like for your birthday dessert?
Gregg: I wonder if there is such a thing as orange creamsicle cheesecake.
Me, searching in google: I think you're in luck!

And were we ever in luck - this was utterly delicious last night as we celebrated Gregg's 31st birthday.  It's become somewhat of a tradition to make cheesecake for his birthday (3 out of the 4 birthdays he's had since we've been married have involved a homemade cheesecake) and they're getting easier to make and tastier to eat each time.  I like where this trend is going!