Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar (or substitute maple syrup or honey)
16 oz. pumpkin puree
1 1/2 cup oil (or applesauce)
2 cups freshly ground flour
1 cup white flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 cup chocolate chips


Mix wet ingredients with sugar. Add dry ingredients. Stir just until moistened.
Fill muffin tins. Bake at 400 for 16-18 minutes.

Carrot Bars

4 eggs
2 Cups sugar
1 1/2 Cups oil
4 - 4 oz. jars of baby food carrots
2 1/2 Cups flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon

Mix all together in large bowl. Bake in large cookie sheet or jelly roll pan sprayed with Pam or well oiled. Bake at 350 degrees for 25-30 minutes. Cool then put in freezer. Make frosting, frost frozen bars. May place back in freezer until an hour before serving if made ahead. Frosting 1/3 Cup softened Margarine 8 oz. softened cream cheese 3 1/2 Cups Powdered Sugar 1 tsp. Vanilla Mix until smooth and creamy.

Derek's Brownies

2 cubes margarine
2 cups sugar
4 large eggs

Mix first 3 ingredients together.

Add:
1 3/4 cups flour
1/3 cup cocoa
1/2 teaspoon salt
1 teaspoon vanilla
Nuts (optional)

Bake at 350 degrees for 25 minutes in a 9X13 pan.

Sweet & Sour Chicken

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

El Pollo Fundito

Approximately 6 large flour tortillas

4 chicken breasts, cooked and shredded

19 oz. can Las Palmas green enchilada sauce

1 can cream of chicken soup

cream cheese, softened (regular or jalapeno)g

rated cheddar cheese

oil, for frying

lettuce and sour cream to garnish

Mix green sauce with soup. (Broth can be added to thin sauce). Set aside half of the mixture. With the other half, stir in the shredded/cubed chicken and set it aside. Spread about 2/3 cup of the chicken mixture on the center 1/3 of the tortilla. Sprinkle with cheese, then fold like a burrito. Fry each side in oil until golden brown. (It helps to secure with a toothpick during frying). Place burritos in a baking dish and spread cream cheese over the top. Cover the dish with more cheese. Bake at 350 for 15-20 minutes, or until it is heated through and the cheese is melted. Heat remaining sauce and serve over the top just before serving (or on the side as an option). Serve with shredded lettuce and sour cream to garnish.

Fettucine Alfredo

1/2 cup real butter
1 pint heavy whipping cream
1 tsp. fresh garlic
salt and pepper to taste
1 dash cayenne pepper
1lb. Box of pasta
2/3 cup fresh grated parmesean or romano cheese

In a saucepan over medium-low heat, melt butter- add cream,garlic, and salt and peppers. Simmer for 20-30 minutes, stirring constantly until thick. Remove sauce from heat and stir in cheese. Serve over hot pasta. Great with grilled chicken.

Creamy Tomato Pasta

2 c Italian stewed tomatoes
2 garlic cloves, minced
1 cup whipping cream
3 Tbs tomato paste (I usually just use the whole can)
1/3 cup fresh Italian parsley, chopped
Salt and pepper to taste

Puree stewed tomatoes in blender. Sauté garlic in olive oil for 2-3 minutes. Add tomatoes to pan. Add whipping cream, tomato paste, parsley, salt and pepper. Bring to a boil, then simmer for 30-35 minutes. Serve over cooked fettuccini noodles (or any other pasta). Optional: serve with sliced grilled chicken.