Pumped Up Pumpkin Muffins

Pumped Up Pumpkin Muffins by Jen

3 1/2 c flour
3 c sugar (this can probably be reduced some)
2 t baking soda
1 t cinnamon
1 t nutmeg
1 1/2 t salt
4 eggs (beaten)
1 c (canola) oil
2/3 c water*
2 c mashed pumpkin
2 c peeled, grated zucchini
1-2 peeled, grated apples

Optional:
Chocolate chips

Sift together dry ingredients. In a separate bowl, combine eggs, oil, water,
pumpkin and mix well. Add to dry ingredients. Bake at 350 degrees for 18-20
minutes in a greased muffin pan. Bake mini muffins for approximately 10-13
minutes. Optional: Top each muffin with a few chocolate chips prior to
baking.

*because the zucchini and apple added water, I waited until the batter was
mixed then added water to thin the batter some. It was probably closer to
1/3 cup--batter should be somewhat thick, like between brownie and cake
batter

Tofu Pesto Pasta

Tofu Pesto Pasta by Cora (AllRecipes)
Ingredients

1 pound tri-colored spiral pasta
1/4 cup olive oil
1.5 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 tablespoons olive oil
1 (16 ounce) package firm tofu, drained and cubed salt and pepper to taste
8oz fresh mushrooms, coarsely chopped
1 cup sliced black olives
1/2 cup chopped onions
1 tablespoon capers
1/4 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.

In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.

Place mushrooms and onions into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.

Raspberry Chicken Salad

Raspberry-Chicken Salad by Heather

6 Cups bite-size mixed salad greens
2 Cups cut-up cooked chicken breast
1 Cup fresh raspberries
1/3 Cup thinly slice celery
Freshly ground pepper, if desired

Raspberry Dressing
1 Cup plain fat-free yogurt
1/2 Cup fresh raspberries*
1 Tbsp. raspberry or red wine vinegar
2 tsp. sugar

* Frozen unsweetened raspberries can be substitues for the fresh raspberries in the dressing.

Feta and Spinach Dip

Feta and Spinach Dip by Jen

4 c spinach, fresh, chopped (I used frozen)
1/2 c light cream cheese
1/2 c fat free sour cream
1/2 crumbled feta cheese
1/4 c green onions, fresh, minced
2 tsp fresh lemon juice
1/4 tsp black pepper
1/4 tsp salt, or to taste

Place spinach in a small saucepan with 2 c water. Bring to boil over high
heat and cook for one minute. Drain well. Note: No need to cook frozen
spinach. Just defrost and drain.

Mix all ingredients except salt. Taste dip and add salt if desired.

Easy Spinach Cheese Bake

Easy Spinach Cheese Bake by Emilie

1 16 oz container Cottage Cheese
1 10 oz pkg Frozen chopped spinach, thawed & drained
1 cp shredded low moisture mozzerella cheese
1/2 cup real bacon bits
1/2 cup sliced green onions
4 eggs, beaten

Mix all ingredients together. Pour into a greased 9 in pie
plate. Bake at 350 degrees for 40 minutes. (30 mins for 9X13
pan).

**For the playdate, I used mushrooms instead of bacon bits and
walla walla sweet onion instead of green onions because I
didn't have those items. I have also in the past added more
cheese and substituted different things such as ham or chicken
depending on what I have at that time. Enjoy!"

Fresh Strawberries

Recipe for fresh strawberries by Beth (I always wondered how you made these:-)

Rinse and serve.
*optional* Cut off green leaves before serving.

Great with champagne or chocolate!!

Coleslaw

Coleslaw by Cora

2 packages of coleslaw mix (in the produce section)
1/2 carrots grated
1 small onion chopped
1/4 cup Sour Cream
1/4 cup Buttermilk
1/2 cup Mayo
1 Tb Sugar
1 Tb Rice Wine Vinegar
1/2 teaspoon white wine vinegar
salt and pepper to taste

In a large mixing bowl combine coleslaw mix, carrots and onion. In a separate bowl combine sour cream, buttermilk, mayo, sugar, rice wine vinegar, white wine vinegar, salt and pepper. Mix until smooth and then stir into the coleslaw mix. Cover and put into the refridgerator for a couple hours.