Pumpkin Chocolate Chip Cookies

What You Need

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon  

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 tablespoon vanilla extract

2 cups semisweet chocolate chips

1/2 cup chopped walnuts (optional)

Before You Start Preheat oven to 350 ˚

Lets Make It! Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. Drop by spoonful on greased cookie sheet and bake for approximately 10 minutes or until lightly brown and firm.

Makes 12

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Greek Meatloaf

What You need

1-1/2 Lbs lean ground beef
1/2 cup unseasoned bread crumbs mixed with 1/2 cup milk
4 oz. basil-tomato or plain feta cheese( crumbled)
2 eggs, lightly beaten
1 large onion( peeled and chopped)
1 cup shredded carrot
1 tsp dried Greek seasoning (McCormick) or dried oregano
1/2 tsp salt
1/2 tsp black pepper
13 x 9 inch baking pan
Non stick cooking spray
Meat thermometer

Before You Start Preheat oven to 375°. Spray baking pan with nonstick cooking spray.

Lets Make It! In a large bowl, mix together the ground beef, soaked bread crumbs, crumbled feta, eggs, onion, carrot, Greek seasoning, salt and pepper. Form into a loaf, approximately 9 x 5 inches, and place in the prepared baking pan. Bake for about 1 hour or until internal temperature registers 150° on an instant-read thermometer. Allow to rest, covered, for 10 minutes before slicing. Serve with oven fries, if desired. Recipe Below.

Oven Fries: Cut 2 pounds of baking potatoes lengthwise into 8 wedges each. Toss with 1 Tbsp olive oil, 1/2 tsp dried Greek seasoning or oregano, 1/4 tsp salt and 1/8 tsp black pepper. Bake at 375° for about 30 minutes or until fork tender.
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Farfalle and Spinach

    What You Need

     3/4 cup cashew nuts  

     3/4 cup raisins

     1/2 cup boiling water

     1/2 cup olive oil

     3 or 4 cloves garlic,(minced)

     1 small bunch baby spinach( fresh and washed)

     1 Lb. farfalle pasta (bowtie pasta)

     1/4 Lb. Prosciutto( sliced into small pieces)

     Salt and pepper

     Grated Parmesan cheese ( as desired)

  Lets Make it

 Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted. Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.  Serves 4

Littluns Katie

find more great recipes at Katherines Corner

Halloween Candied Apples

Try these yummy candy apples this Halloween. I added three recipes. Try one or try them all!* note instead of popsicle sticks try using chocolate and candy coated thick pretzel sticks.

Pistachio Chocolate Apples
1/2 cups semisweet chocolate chips
1 (1-oz) square unsweetened chocolate( coarsely chopped)
6 medium red eating apples such as (Gala, Empire, or Red Delicious)
6 flat wooden Popsicle sticks
1 bar (1.4 oz) chocolate-covered toffee candy (chopped)
3 Tbsp chopped pistachios
In heavy 1-quart saucepan over low heat or microwave-safe bowl in microwave oven, melt chocolate, stirring until smooth. Set aside. Place apples on a tray or plate. Remove stems if present and insert a stick into each through stem end. With teaspoon, spoon melted chocolate over each apple around the stick, letting excess drip down the apple. Sprinkle chocolate with toffee candy and pistachios. Refrigerate apples until chocolate is set.
Caramel Candied Apples
12 crisp apples (Gala, Empire, or Red Delicious)
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar( packed)
1 1/3 cups heavy cream
1/4 tsp salt
3 Tbsp unsalted butter
3/4 tsp vanilla
Line a baking sheet with lightly oiled parchment paper. Push a popsicle stick halfway through the core of each apple. Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 240˚. Remove from the heat and whisk in the butter and vanilla. Let cool for 8 to 10 minutes, until caramel thickens to a toffee like consistency. Dip the apples into the caramel and place on the prepared baking sheet. Cool completely.
Caramel Apples
12 crisp apples (Gala, Empire, or Red Delicious)
1 1/3 cups dark corn syrup
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar
1 1/3 cups heavy cream
1/4 tsp salt
3 Tbsp butter
3/4 tsp vanilla extract
Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple. Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 270 ˚about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minutes, until caramel thickens to a toffee like consistency. Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.

Enjoy, and don't tell your dentist, giggle.
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shared by Littluns Katie

Littluns Katie's Corn and Crab Chowder

What You Need

3 ½ Cups ( 2 cans 14.5 oz.each) chicken broth
1/2 lb potatoes, (peeled and diced)
1 cup baby carrots (cut into 1/4-inch pieces)
1 medium-size onion (chopped)
2 stalks celery (trimmed and diced)
1/2 tsp fresh thyme leaves (chopped)
1/4 tsp Old Bay seasoning
5 ears corn on the cob (husks removed)
1 sweet red pepper (seeded and diced)
                               1 can (12 oz.) evaporated skim milk
                               2 Tbsp cornstarch
                               1/4 tsp salt
                               1 Cup crab claw meat ( okay to use canned pasteurized crab claw meat)
                               Crock pot/ slow cooker
                               Mixing bowl
Let’s Make It! Combine chicken broth, potatoes, carrots, onion, celery, thyme and Old Bay in a large oval slow cooker. Place corn on the cob on top of vegetables. Cover and cook on HIGH for 4 hours or LOW for 6 hours. In a bowl, stir together red pepper, evaporated milk, cornstarch and salt. Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on either HIGH or LOW for 1 hour. Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels and crab meat into soup and heat through. Serve warm.

Serves 4-8

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Littluns Katie's Cookies and Cream Mini Cupcakes

What You Need

1-1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
1/2 cup sour cream
2 Tbsp milk
1/2 tsp vanilla extract
5 Oreo cookie style cookie( crumbled , not crushed)
* Frosting:
2 cups confectioners' sugar
1/4 cup (1/2 stick) unsalted butter( softened)
1/4 cup sour cream
1/4 tsp vanilla extract
Crushed oreo style cookies( optional)
3 Mini muffin pans
Mini cupcake liners ( paper or foil)
Small bowl
Whisk
Electric mixer
Re-sealable bag ( ziplock style) or piping bag
Wire cooling rack
Medium Bowl
Large bowl

Before You Start PreHeat oven to 350°. Line mini muffin pans with paper or foil liners

Let’s Make It! In small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy. Beat in eggs, one at a time. On low speed, alternately beat flour mixture and sour cream into butter mixture, beginning and ending with flour. Add milk and vanilla; fold in cookie pieces. Divide batter among prepared cups; for ease, place batter in a re-sealable plastic bag, snip off a corner and pipe into cups. Bake at 350° for 15 minutes, until tops spring back when lightly pressed. Remove cupcakes to a rack; let cool. Frosting: In bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency. When cupcakes have cooled, spread with frosting, about 2 tsps for each. Top with cookie crumbs, if desired.

**Litlluns Katies Tid Bits - If you have only one or two pans, bake batter in batches.

Littlun Katie's Chocolate Bombs

What You’ll Need

12 Large marshmallows

2 oz. Your favorite gourmet chocolate ( or semi sweet chocolate)

1 Tbsp pistachios (chopped)

1 Tbsp Coconut (shredded)

1 Tbsp Graham crackers (crumbled)

Medium Saucepan

Toothpicks

Let’s Make It!

In a saucepan over low heat melt the chocolate stirring occasionally, when melted remove from heat. Poke a marshmallow with a tooth pick and dip half of each marshmallow in the melted chocolate, letting the excess drip off, then sprinkle with pistachios, coconut or graham crackers.

You may serve immediately or chill in the refrigerator until firm, about 20 minutes.

Serves 6 ( 2 each)
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