Avocado Pumpkin Muffins

I heard these are good and I'm going to try to sub. out the eggs and nuts.

Avocado Pumpkin Muffins

2 cups white whole-wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cloves
1 ripe avocado (peeled, pitted, mashed)
1 banana (mashed)
1 cup pumpkin puree
2 eggs (sub. 1/2 cup unsweetened applesauce per egg)
3/4 cup sugar
1 tsp. vanilla
10 pecans, chopped (sub. 2 tsp. flax)

Preheat oven to 350. Put 12 cupcake liners in muffin tins.

Dry mix: In a medium bowl, mix together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

Wet mix: In a separate medium bowl, add avocado, banana, pumpkin, eggs (applesauce), sugar, vanilla.

Combine dry mix and wet mix. Stir until smooth.

Fill muffin tins evenly, sprinkle with pecans (flax) and bake for 15-18 min.

Overnight Cinnamon Rolls

OVERNIGHT CINNAMON ROLLS
3/4 cup chopped pecans (not for us, of course)
1 pkg (about 16 small or 12 large) frozen yeast rolls -unraised
1 small box vanilla pudding mix
1/2 cup brown sugar
1 Tablespoon cinnamon
1 stick butter

Grease bundt pan or 9X13 pan. Sprinkle pecans in bottom of pan. Place frozen rolls over pecans. Mix pudding, brown sugar, and cinnamon together andsprinkle over rolls. Melt butter and pour over top. Cover with damp linen towel.. Place in cold oven overnight. In morning remove from oven, remove towel. Preheat oven to 350, bake for 20-25 min.

I usually double the recipe by using a large box of pudding and only 1 1/2 sticks of butter, and about 24-36 rolls.

Egg-Free Brownies

Ingredients

• 1/3 cup all-purpose flour
• 1 cup water
• 1/2 cup butter
• 2/3 cup unsweetened cocoa powder
• 2 cups white sugar

• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup chocolate chips

Directions

1. Preheat oven to 350 degrees F. Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Add milk to thin slightly if necessary. Transfer to a mixing bowl and set aside to cool.
2. 
   
3. In a small saucepan, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in chocolate chips. Spread evenly in the prepared pan.
4. 
   
5. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into bars.

Buffalo Chicken Dip

• 2 cups chicken (finely shredded leftover chicken)
• 16 ozs cream cheese (softened)
• 1 cup dressing (Mix and match Ranch/Bleu Cheese)
• 3/4 cup pepper sauce (such as Frank’s Red Hot®. I have used the Buffalo wing sauce with great results too.)
• 11/2 cups shredded cheese (Your favorite – Cheddar, Bleu, Mozzarella, Mexican blend etc.)
• 8 ozs crackers (pita chips, Frito Scoops, your favorite)
• 1 bunch celery (cleaned and cut into 4 inch pieces, for a light serving option)

From: http://www.yummly.com/recipe/Buffalo-Chicken-Dip-1352253?servings=10&unitType=imperial

Chicken and Asparagus Skillet

Chicken and Asparagus Skillet Supper

Ingredients

• 8
  skinless, boneless chicken thighs
• 3
  slices bacon, coarsely chopped
• 1/2
  cup chicken broth
• 1
  pound asparagus spears, trimmed
• 1
  small yellow summer squash, halved crosswise and cut in 1/2-inch strips
• 4
  green onions, cut in 2-inch pieces

Directions

1. Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.

From: http://www.bhg.com/recipe/chicken/chicken-and-asparagus-skillet-supper/

Whole Chicken in Crock Pot

Whole Chicken in a Slow Cooker Recipe

Yield: 6 servings

Prep Time: 10 min

Cook Time: 8 hours

Total Time: 8 hours 10 min

It’s incredibly simple and the chicken goes into the crockpot in minutes.

Ingredients:

Rub Ingredients for the Chicken

• 4 tsp salt
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp white pepper
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

For the Crockpot

• 1 cup chopped onion, approx 1 medium to large onion
• 4 to 5 carrots, scrubbed, no need to peel, chopped in halves or thirds
• 4 celery stalks, cut in thirds
• 2 garlic cloves, peeled and smashed
• 1 whole lemon quartered
• 3 1/2 to 4 1/2 lbs roasting or fryer chicken

Directions:

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1. Combine rub ingredients in a small bowl and set aside. Prep the vegetables and place inside the slow cooker (I use a 7 quart oval one like this one.
2. Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. Rinse chicken with water and pat dry with paper towels.
3. Rub garlic all over outside of the chicken. Put garlic inside the chicken. Put the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.
4. Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the legis at 160 degrees F or use a pop-up thermometer as the original recipe calls for.
5. Remove chicken and place in a 9×13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.

Read more at http://www.thelittlekitchen.net/whole-chicken-in-a-slow-cooker/#of1r7vVPosDBVdCB.99

Egg-Free Gingerbread Cookies (easy to work with!)

1/2 cup margarine or shortening
1/2 cup brown or white sugar
1/2 cup dark molasses
3 1/2 cup flour
1 tsp baking soda
2 tsp ginger
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp salt
1/4 - 1/3 cup water

Directions

Cream margarine and sugar. Beat in molasses. Sift together dry ingredients and add alternately with 1/4 cup water (1/3 cup for molding cookies). Roll out dough on lightly floured surface to a thickness of about 1/4". Cut to desired shapes and place about 1" apart on baking sheet. Keep trays of approximately equal sized cookies or some will be done before others. Bake at 350 °F for 8-12 minutes depending on size and thickness. Remove to rack and coll. Decorate with sprinkles or sugar before baking, or with decorative icing after cooled. Notes   This dough can be held for a few days tightly wrapped in the refrigerator. Bring to room temperature before working with it. If decorating with sprinkles before baking, brush lightly with water to get the sprinkles to stick. You can decorate these cookies with Mock Royal Icing or Vanilla Glaze Icing Copyright © 1999 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.