Mexican Rice

3 Tbsp. oil
1 cup uncooked rice
1/2 tsp. garlic
1/2 tsp. ground cumin
1/2 tsp. onion powder
2 tsp. chicken bouillon
1/2 cup tomato sauce
2 cups water

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. Remove from heat, add spices, bouillon, tomato sauce and water.  

Return to heat and bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.  Salt and pepper to taste.

Honey Lime Enchiladas

1/3 cup honey

1/4 cup lime juice

1 Tbsp. chili powder

1/2 tsp. garlic powder

3 boneless chicken breasts

1 15-oz can black beans

2 10-oz. cans green enchilada sauce

Shredded Mozzarella cheese

Shredded Cheddar cheese

6 large flour tortillas

Mix honey, lime juice, chili powder and garlic powder in a small bowl.  Place chicken in crock-pot and pour honey mixture over the top.  Cook on on high (for 5 hours if frozen - less if refrigerated).  Shred.

Lightly spray 9x13 pan with nonstick cooking spray. Pour 1 can of enchilada sauce into pan. Fill tortillas with chicken, mozzarella cheese and beans.  Roll, & put into pan.

Pour remaining enchilada sauce over top of enchiladas and sprinkle with Cheddar cheese. Bake uncovered at 350 for 30 minutes.

Creamy Tomato Soup

1 cup onion, diced

1 carrot, peeled & sliced

4 cloves garlic, minced

1 tsp. sugar

1 tsp. salt

1/4 tsp. pepper

1 Tbsp. dried basil

1/2 tsp. dried oregano

2/3 cup sun dried tomatoes packed in oil

2 14.5-oz cans diced tomatoes, undrained

1 14-oz can chicken broth

1 cup cream

Optional: Parmesan cheese and fresh basil for garnish

Add all ingredients except cream to an instant pot and pressure cook for 10 minutes. 

Place soup in a blender (do in 2-3 batches if necessary). Add cream. Remove center piece of blender lid to allow steam to escape. Process for a few minutes until smooth.

Add additional salt and pepper to taste. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.

Print recipe HERE.

Cream Cheese Filled Pumpkin Muffins

Muffins
2 1/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. coriander
1/2 tsp. cinnamon
2 eggs
2 cup sugar
1 cup pumpkin
1/2 cup vegetable oil
1/2 tsp. vanilla

Combine flour, baking soda, cinnamon, salt, and coriander in a bowl. Set aside. In another bowl, mix eggs, sugar, pumpkin, oil, and vanilla. Mix well. Mix in dry ingredients, stirring until moist.

Filling
6 oz. cream cheese
1 egg
1 Tbsp. sugar

Beat cream cheese until smooth. Add egg and sugar. Beat until well mixed.

Topping
3/4 cup coconut
1/2 cup finely chopped pecans
1/4 cup sugar
1/2 tsp. cinnamon

Combine all topping ingredients together. Spoon batter into 12 muffin cups (about half full). Spoon about 1 tablespoon of filling on top. Fill muffin cups with remaining batter (it will come up to the top). Spread batter to edges of cups. Sprinkle generously with topping.

Pumpkin Cheesecake

Crust:
7 to 8 graham crackers, crumbled
5 Tbsp. butter, melted
1/4 cup sugar

Filling:
24 oz. cream cheese, softened
1 cup sugar
3 Tbsp. flour
1 tsp. vanilla
5 large eggs
3/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1 15-oz can pumpkin
1/4 cup brown sugar
1 cup sour cream

Preheat oven to 350º. Coat a 9-inch springform pan with cooking spray.

Combine crackers crumbs, butter and sugar. Pat the mixture on the bottom and partway up the sides of the pan. Bake 10 minutes; remove from oven and let cool.

Reduce oven to 300º.

Mix all filling ingredients with mixer. Pour into cooled crust. Place in center of oven and bake 1 hour (the cake will still shimmy, but will set later). Turn off oven and let cake sit undisturbed inside for another hour. Cool, then refrigerate at least overnight.

Garnish with candied nuts, chopped dried cranberries, or whipped cream just before serving.

Zucchini Cakes with Marinara

4 cups shredded zucchini

2 eggs, beaten

½ cup Italian bread crumbs

½ cup Parmesan cheese

½ tsp. garlic

½ tsp. onion powder

1 jar spaghetti sauce

Cottage cheese

Shred zucchini using the large holes of the shredder. Place on paper towels and pat dry.  In a large bowl, combine everything but spaghetti sauce; mix well. 

Frying Method:

In a large skillet over medium heat, heat 2 Tbsp. olive oil. Drop 1/4 cup of batter for each pancake and fry for 3 to 4 minutes turning halfway through. Add more oil as needed.

Baking Method:

Grease a cookie sheet well.  Drop ¼ cup of batter for each pancake and bake at 400° for 20 minutes on one side.  Flip and bake for another 15 minutes.

Meanwhile, warm spaghetti sauce in a medium sauce pan and serve over zucchini cakes.  Serve with cottage cheese.

Soft Chocolate Chip Cookies

1 1/4 cup sugar
1 1/4 cup firmly packed brown sugar
1 1/2 cup butter, softened
2 tsp. vanilla
3 eggs
4 1/4 cup flour
2 tsp. baking soda
1/2 tsp. salt
1 12-oz. bag chocolate chips

Heat oven to 375 degrees.

In a large bowl, beat sugar, brown sugar, and butter until light and fluffy. Add vanilla and eggs; blend well. Add flour, baking soda and salt. Mix well, stir in chocolate chips.

Drop dough by spoonfuls onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light and golden brown.