Pumpkin Muffins

Ingredients:
1.5 cups all-purpose flour

1 tsp baking powder

1 cup canned solid-pack pumpkin (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)

1/3 cup vegetable oil

2 large eggs

1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)

1.25 cups plus 1 Tbsp sugar

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon




Directions:


Put oven rack in middle position and preheat oven to 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack for 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Makes 1 dozen


Verdict:

Laura - Thumbs Up - These are the best muffins I have ever had. Yummy!!! I'm going to make these again and again.

Randy - Thumbs Up - Randy said these muffins were ok.

Nathan - Thumbs Up - Nathan loved these muffins. He ate a whole muffin all by himself.

Samantha - Thumbs Up - Samantha loved them.

Leftovers: I put the leftovers in the freezer. Then, I just pull one out when I'm ready to eat one. I put it on the counter to thaw for a few minutes. These are so good!

Pumpkin Polenta with Sausage and Black Beans

From Rachael Ray 365: No Repeats



Ingredients:
1 tablespoon extra-virgin olive oil
3/4 pound chorizo, casing removed, chopped (I used turkey sausage.)
1 medium onion, chopped (I omitted the onions.)
1 15-ounce can black beans, rinsed and drained
2 pimiento peppers or roasted red peppers, chopped (I omitted the peppers.)
3 cups chicken stock or broth
2 tablespoons unsalted butter
1 14-ounce can pumpkin puree
1 cup quick-cooking or instant polenta
1 tablespoon chopped fresh thyme
Salt and Pepper
1 cup shredded Manchego or sharp or smoked Cheddar cheese
1/4 cup fresh flat-leaf parsley, chopped



Directions:

Heat a medium nonstick skillet over medium-high heat. Add the EVOO and chorizo. Cook for a minute or two, then add the onions and cook for 3 minutes. Add the black beans and pimientos and heat through for another minute to two.



In a large saucepan, bring the chicken stock and butter to a boil and stir in pumpkin. Add the polenta and stir until it masses, about 2 minutes. Remove from the heat and add the thyme, salt, pepper and cheese. Adjust the seasonings.



Pour or spoon the polenta onto the plates. Top with chorizo and beans and garnish with parsley, then serve.

Makes 4 or 6 servings.

Verdict:

Laura - Thumbs Up - This meal was fast and simple. It also tasted delicious. The polenta was very filling. This recipe would be 6 servings for my family.

Randy - Thumbs Down - Randy only ate the sausage. He doesn't like black beans and didn't want to try the polenta.

Nathan - Thumbs Up - Nathan loved the turkey sausage and beans. He had about three bites of the polenta. I call that a success.

Leftovers: The leftovers heated up well. I seem to have lots of polenta leftover. Next time I make it, I'll half the recipe.

Turkey Spanakopita Burgers

From Rachael Ray 365: No Repeats



Ingredients:
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 garlic cloves, chopped
1/2 red onion, chopped (I omitted the onions.)
1 10-ounce box frozen spinach, defrosted
1 teaspoon dried oregano
1/4 pound feta crumbles
1 package ground turkey
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning



Directions:

Heat a large nonstick skillet over medium heat. To one side, add the olive oil and butter. When the butter melts, add the garlic and all the onions and cook for 5 minutes. Transfer the garlic and onions to a bowl to cool. Return the pan to the heat.

Wring the defrosted spinach dry by twisting it in a clean dish towel over the sink. Separate the spinach as you add it to the bowl with the cooled onions and garlic, and season with the oregano. Add the feta crumbles, then the turkey, grill seasoning, and a drizzle of olive oil. Mix, score the meat into 4 equal sections, (I made 6 patties), 1-inch thick.



Raise the heat on the pan to medium high. Add the patties and cook for 6 minutes on each side. (I cooked the burgers on the grill.)

Serve with chips.

Makes 4 or 6 servings.

Verdict:

Laura - Thumbs Up - These burgers were great and full of flavor. I loved sneaking the spinach inside the burgers. I will make these again.

Randy - Thumbs Up - Randy liked the burgers. He wished there was less spinach in them. Thinks they would be great as sliders.

Nathan - Thumbs Up - Nathan ate 1/4 of a burger. He had sliced apples as a side instead of chips.

Samantha - Thumbs Up - Samantha ate a leftover burger for lunch. She wasn't too sure of the feta cheese at first but ended up loving them.

Leftovers: The leftovers were great. I've been eating them for lunch. They are just as good as when they came off the grill.