Indian-Spiced Slow-Cooker Lentils

Ingredients

2 cups lentils
10 ounces spinach (fresh and chopped or frozen and thawed)
1 15-ounce can diced tomatoes
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 cups chicken broth (or vegetable broth if you want to go vegetarian/vegan)
1 tablespoon curry powder or paste (I prefer curry paste)
1 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 1/2 teaspoons kosher salt
Juice of 1/2 lemon or lime
Handful of chopped cilantro, plus more for garnish if desired

Directions

Combine all ingredients except for the lemon (or lime) juice and cilantro in the pot of a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours (or bring to a boil on the stove top and then simmer, covered, on low for 1 hour). Before serving, add the lemon juice and cilantro. This is delicious served over rice.

Directions: Delicious, hearty, and easy! I love keeping this in the fridge to pile on toast for a fast lunch. 

Apple-Pumpkin Muffins (Whole Wheat)

Source

INGREDIENTS:

1 1/2 cups whole wheat flour

1/2 cup packed brown sugar
1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. allspice)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
3/4 cup canned pumpkin puree
2/3 cup unsweetened applesauce (two 4-oz. cups)
1/2 cup vegetable oil
1/3 cup chopped pecans or walnuts

DIRECTIONS:

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and spray lightly with nonstick cooking spray.

In a large bowl, stir together whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center and add eggs, pumpkin, applesauce and oil. Mix just until the dry ingredients are absorbed. Fill muffin cups to the top with batter. Sprinkle with chopped pecans or walnuts.*

Bake for 20-22 minutes, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

Peach Muffins

Source

Ingredients:

• 1 egg, slightly beaten
• 1/4 cup melted butter OR applesauce for lower fat
• 2/3 cup sugar
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1 tsp. lemon juice
• 1/4 tsp. vanilla
• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1 cup milk
• 1 cup peeled and diced peaches

Directions:

1. Preheat oven to 400 degrees F. Grease cupcake pan or line with paper liners. 
2. Combine egg, butter (or applesauce), sugar, salt, cinnamon, lemon juice and vanilla in a large mixing bowl.
3. Mix flour and baking powder in a small bowl. Alternate adding in flour mixture and milk to large mixing bowl, stirring until just blended. Fold in peaches.
4. Bake for 18-20 minutes in preheated oven. Yummy when warm, enjoy!!

Pumpkin Chocolate Chip Muffins (Whole Wheat)

Source

Ingredients

• 1 cup all-purpose flour (I use white whole wheat flour for this)
• 1/2 cup whole wheat flour
• 1/4 cup ground flaxseed or wheat germ
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon real salt
• 1 cup of pureed pumpkin (canned pure pumpkin is what I use)
• 2 large eggs, beaten
• 1/2 cup packed brown sugar
• 1/2 cup 1% lowfat milk
• 1/3 cup oil (I use melted coconut oil)
• 1 teaspoon real vanilla
• 1/2 cup mini chocolate chips (or dark chocolate chips)

Instructions

 Preheat the oven to 350F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. 

Whisk together the flours, flaxseed, baking powder, cinnamon, and salt in a large bowl. Combine the pumpkin, eggs, brown sugar, oil, milk, and vanilla in a medium bowl and stir until well combined. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips.

Spoon the batter into the prepared muffin cups. Bake 20-23 minutes until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool 5 minutes. Remove the muffins and cool an additional 5 minutes before serving. 

Notes: Just like Heather's famous Pumpkin Chocolate Chip Cookies, but in muffin form! 

Pumpkin Pecan Pancakes (Whole Wheat)

Source

Ingredients: 

• 1 cup white whole wheat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 cup buttermilk
• 3 large egg whites
• 1/4 cup canned pumpkin
• 2 tbsp pure maple syrup
• 1 tsp vanilla
• 2 tsp oil
• 3 tbsp chopped pecans
• cooking spray
• warmed maple syrup, for topping (extra)

Directions: 

1. Mix all dry ingredients (first 5 ingredients) in a bowl.

2. Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don't over-mix.

3. Cook as you would any other pancake. Serve with hot maple syrup.

Notes: These are amazing! Fall in your mouth. The crunchy nuts, aromatic spices, and hearty pumpkin flavor are purely perfect for this season. 

Scarecrow Bars

Source: this blog, via Pinterest

Ingredients:
1 box Yellow Cake Mix
1 egg
1/2 cup butter softened
3 cups mini marshmallows
1/2 cup light corn syrup
1/3 cup sugar
1/4 cup brown sugar
1/2 cup peanut butter
2 tsp. vanilla
2 cups rice krispies cereal
1 1/2 cups peanuts
1 cup candy corn

Directions:
Preheat oven to 350. Mix cake mix and butter until well mixed. Add egg and beat until all mixed together. Press dough mixture in to the base of a greased 9x13 pan. Bake for 12-14 minutes until edges are light brown or until set. Add marshmallows to the top and return to oven for 1-2 minutes until marshmallows puff up. Remove from oven. Combine corn syrup and sugars in a pot on medium heat. Stir for a few minutes until mixture comes to a boil. Remove from heat. Stir in peanut butter and vanilla until smooth. Add cereal, peanuts and candy corn. Mix well. Pour over marshmallow mixture. Let cool and cut into bars for serving.

Notes:
I saw these show up on Pinterest recently and I knew I wanted to make them for our Telluride trip as a fun road trip treat.  Can't go wrong with candy corn, peanuts, peanut butter, and marshmallows in my book.  De-lish!

Chocolate Zucchini Bread

Source

Ingredients:

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Directions:

1. Mix dry ingredients. 

2. With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and sour cream and mix until combined. Gently stir in the grated zucchini (and zest if you’re using). Combine with dry ingredients and chocolate chips.

3. Divide batter between 2 loaf pans (I used muffin pans) and sprinkle topping on top. Bake in a preheated 350 degree oven for 50-60 minutes.

Notes: A few weeks ago a went on a muffin craze, stocking up the freezer before school started for quick snacks/breakfasts. These are Melia's favorite. To increase the health factor just a pinch, I omitted the sugar topping, and used whole wheat flour.