Cream-Filled Pumpkin Cupcakes

FROM REAL MOM KITCHEN

2 cups sugar
3/4 cup vegetable oil (I used canola)
1 can (15 ounces) solid-pack pumpkin
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
FILLING:
1 tablespoon cornstarch
1 cup milk (I used skim milk)
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional (I used this)

In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. In a large mixing bowl, cream shortening, butter and confectioners' sugar. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until light and fluffy. Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. Yield: about 1-3/4 dozen (I got 2 dozen with no problem)

Pumpkin Cookies

from real mom kitchen

Pumpkin Chocolate Chip (or Cinnamon Chip) Cookies

½ cup shortening
1 ½ cup sugar
1 egg
1 cup pumpkin
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
1 (12 oz) bag chocolate chips (or 10 oz bag of cinnamon chips)

Cream shortening and sugar. Mix in egg and pumpkin. Add remaining ingredients. Drop on greased cookie sheet. Bake for 10 minutes at 400 degrees. Makes about 2 ½-3 dozen

Sour Cream Chocolate Icing

from HTEAC &"Sky High: Irresistible Triple-Layer Cakes."

12 ounces bittersweet or semisweet chocolate, coarsely chopped
1 stick unsalted butter
2 tablespoons light corn syrup
1/4 cup half-and-half, at room temperature
1/2 cup sour cream, at room temperature

Melt chocolate with butter and corn syrup in a double boiler over barely simmering water or in a heavy pan over very low heat. Remove from heat and whisk until smooth. Whisk in half-and-half and sour cream. Use while soft. (If icing is runny, let it cool completely to room temperature.)

Quick and Easy Homemade Spanish Rice

from Jenny @ picky plate

3 Tablespoons vegetable oil

1 medium white onion, diced

4 Cloves fresh garlic, minced

2 Cups steamed white rice

1 small can of tomato sauce

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1 teaspoon ground cumin

1. Heat oil into a large skillet over medium heat. Saute onion until softened. Add garlic; cook for 1 minute then add steamed rice. Stir to combine flavors then add tomato sauce, salt, pepper and cumin. Stir to combine. Keep on warm until serving. Can mixed in cooked shredded chicken, corn, black olives and cilantro for a main dish as well.

All-American Burgers

from real mom and family circle

6 whole wheat hamburger buns (I chose onion buns)
1 1/2 pounds ground sirloin or ground round (I just used ground beef)
1 Tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp dried Italian seasoning
1/4 tsp ground black pepper
6 2% American cheese slices (I just used regular)
1 red onion, thinly sliced
2 medium tomatoes, cored and sliced
ketchup and mustard (Optional, I also used mayo)

In a mixing bowl combine beef, Worcestershire, garlic powder, salt, Italian seasoning, and paper. Shape into 6 patties and grill until cooked through. Top with cheese slices to melt cheese and remove from grill. Transfer patties to buns and top with onion and tomato. Serve with ketchup, mustard, and mayo if desired

fresh tomato sausage pasta

from cooking light Sep.2009

Ingredients
8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup torn fresh basil leaves
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Crock Pot Chops and Gravy

Yum, I want to try this ASAP. Thanks real moms kitchen!

4 lean pork chops
4 T soy sauce
1/2 C sliced mushrooms (I never add this since my family opposes mushrooms)
1/2 tsp pepper (I never measure my pepper, I always just do what I feel looks good)

2 T Worcestershire sauce
2 can cream of mushroom soup
1 medium onion, sliced or diced

1 tsp garlic salt
1 tsp parsley


Place pork chops crock pot (or in baking dish for oven). Lay onion slices (I chopped mine but you could do rings also) over pork chops. Mix the rest of ingredients in a bowl and pour over pork chops. Cook on low in crock pot for 5-6 hours (or in oven on 350 for 1 hour). Note: After baking I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you use them) for those who like them to put them on their chops.