Yummy Recipes

So, I haven't been blogging but I have been cooking. I promised to post some recipes, so here they are. I am not smart enough to take pictures of the food after I made it to post with the recipes, so you will just have to try them out for yourself to see what they look like.

Pumpkin Muffins

3 eggs
3 cups canned pumpkin (1 big can)
1 1/2 cups Orange Juice
3/4 cup oil

Mix well. Then add:

4 1/2 cups flour (white or wheat)
1 1/8 cup sugar or 1 heaping cup
1 1/2 cups oatmeal, blended to consistency of flour
6 tsp baking powder
3 tsp cinnamon
1 1/2 tsp salt
3/4 tsp ginger
3/4 tsp baking soda
1/3 tsp ground cloves

Stir well until thoroughly mixed. Then add:
2 cups raisins
or
2 cups chocolate chips (semi-sweet)

Best if made as mini muffins or just keep full sized muffins in refrigerator. Either way, bake at 375 for 18-20 minutes.

Karma’s Spinach Salad

Salad:
1 pkg. spinach
1 pkg. spring mix greens
Sugared almonds (see below for directions)
Shredded cheese (optional)
Sliced mushrooms
Sliced strawberries
Craisins
Red onion (how much you use depends on strength of onion, usually about ½)

Do not mix before you are ready to serve and only as much as you will need because strawberries and dressing will wilt spinach. Salad can also be served with dressing on the side. All ingredients will keep if not mixed. This salad is also wonderful when served with strips of grilled chicken, hot or cold.

Dressing:
1/2 cup lemon juice
1/2 c. sugar
2 Tbsp oil
1 Tbsp dijon mustard
Salt and Pepper to taste

Makes 12 servings.

Sugared Almonds:
slivered almonds
1-2 cups sugar
About 1/8-1/4 c. water
Dash of cinnamon

Mix water and sugar in skillet. Add almonds and continue to stir mixture until sugar makes a syrup and water evaporates. When water evaporates turn almonds onto wax paper on cookie sheet to dry and crisp up. Sugared almonds will keep in a Ziploc bag so you can make a big batch and use some later on.