Cath's Kitchen

Melissa's Pumpkin Chocolate Chip Muffins

4 eggs
2 c sugar
3 c flour
1 c vegetable oil
1/2 t cinnamon
2 t baking soda
1/2 t salt
1 15 oz. can pumpkin
1 12 oz. package semi-sweet chocolate chips

Preheat oven to 350 degrees. Line muffin tins with muffin cups. Beat eggs and sugar. Mix in the rest of the ingredients. Spoon batter into muffin cups. Bake 20 minutes or until lightly browned. Makes 24 muffins.

Melissa's Chocolate Chip Zucchini Cake

2 1/2 c. flour
1/4 c. cocoa
1 t. baking soda
1 t. salt
1/2 c. butter
1 3/4 c. sugar
2 eggs
2 c. grated zucchini
1 t. vanilla
1/2 c. chocolate chips (more or less, to taste)
1/2 c. chopped nuts
1/2 c. buttermilk

Preheat oven to 325 degrees. Grease and flour a 13x9" pan.

Sift together the flour, cocoa, baking soda, and salt.

In another bowl, cream together the butter, oil, and sugar. Add the eggs and grated zucchini, mixing well after each addition. Add the vanilla, chocolate chips, and nuts. Mix well.

Add the flour mixture and buttermilk alternately, beginning with the flour mixture. Pour the batter into the pan and bake for 50-60 minutes or until toothpick inserted in center comes out clean. Frost with your favorite chocolate butter cream frosting.

 

Fanflippintastic Fajitas

Marinade
2 t. grated orange zest
1 c. freshly squeezed orange juice
3 T lemon juice
1 t. minced garlic
1/4 c. vegetable oil
1/4 c. soy sauce
1 t. red pepper flakes
1 t. freshly ground pepper

Combine and pour over a flank steak or other beef roast and marinate for a few hours.

Fajitas
Slice 3 red and/or green bell peppers and 2 large onions. Saute in 2 T vegetable oil until some of the onions and peppers are caramelized. Meanwhile, grill the beef to desired level of done-ness. Slice thinly. Serve all together with tortillas, grated cheddar cheese, and sour cream, if desired.

 

It's All Greek To Me Pasta Salad

1 12 oz. pkg bow tie pasta

1 pkg feta cheese, crumbled

2 c. frozen peas, thawed

1 ½ c. Kalamata olives, pitted

1 cucumber, seeded and chopped

Bernstein’s Light Cheese Fantastico salad dressing, to taste

 

Prepare pasta according to package directions. Drain and rinse with cold water. Add remaining ingredients. Chill for a few hours, adding additional salad dressing just before serving.

 

 

 

Maria's Pulled Pork

 

4-6 pound pork roast

2-3 T vegetable oil

Your favorite BBQ sauce (ours is Bull’s Eye Regular)

1 c. water

 

Brown roast in vegetable oil until all sides are seared. Place roast in crock pot, cutting up in large chunks if necessary. Add water and cover with BBQ sauce. Turn crock pot on high, cooking cut-up pieces for 5-6 hours, whole roast for 7-8 hours.

 

Remove roast from crock pot, shred meat (can freeze at this point.) Put meat back in pot, add more BBQ sauce, and simmer for an additional 30 minutes.

 

Serve on buns with adding additional BBQ sauce if desired.

 

 

Thai Chicken Wraps

 

Mix together:

    4 chicken breasts, cooked & diced

    1 red pepper, diced

    1 medium carrot, shredded

    1 bunch cilantro, chopped

    1 large can mandarin oranges, drained

    Fresh ginger root peeler strips, to taste if desired

    1 c bean sprouts (if desired)

    1 small can water chestnuts (if desired)

    1 c. peanuts

    Brianna’s Ginger Mandarin Dressing, to taste

 

Place in center of your favorite kind of wrap, roll it up, and enjoy!

 

 

Colie's Veggie Tacos

 

1 T vegetable oil

1 bell pepper, chopped

½ c. onion, chopped

1 can black beans, drained and rinsed

1 c frozen corn

2 T chili powder

½ t cumin

1 t salt

6-8 flour tortillas

Lettuce, chopped

Tomatoes, chopped

Cheddar cheese, grated

Sour cream, a dollop or two per each

 

Sauté bell pepper and onion in vegetable oil until onion is translucent. Add black beans, corn, and seasonings and cook until heated through. Serve with tortillas, lettuce, tomatoes, cheddar cheese, and sour cream.

Comments

[סידור בתים]

Thanks for sharing such delicious recipe. I like to read your post every time. There are always new topics.