This is one of my family's favorite recipes. I leave out the peanuts and use chocolate chips instead of cranberries. My kids look forward to me making these. It's fall and a great time to make these.
Peanut Pumpkin Cupcakes
1-1/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1-1/3 cups sugar
1 cup canned pumpkin puree
2 Tbs. peanut or vegetable oil
1/2 cup dried cranberries or semisweet chocolate chips
1 cup chopped roasted peanuts
Heat oven to 350 degrees. Grease or spray or use paper liners.
Stir together the flour, baking powder, soda, cinnamon and salt, then set aside. In a large mixing bowl, mix the sugar, pumpkin, eggs and oil until thoroughly combined. Add the flour mixture and stir just until dry ingredients are moistened. Stir in the dried cranberries(or chocolate pieces) and half of the peanuts.
Spoon batter into cups. Sprinkle with remaining peanuts. Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean. cool in pan for 10 minutes. Remove from pan.
Yield 1 dozen.
We like them so much that sometimes I use the whole can of pumpkin and double the recipe.
They freeze well. 😊
I have posted this before but with and all the new friends I have made lately I thought I'd re-post this.
A tangy, quick, and easy chicken dish - prepared on the stove top in under 1/2 an hour! Quick and delicious! Serve over rice."
2 tablespoons olive oil
1 onion, chopped
4 skinless, boneless chicken breast halves
3 tablespoons ketchup
2 tablespoons soy sauce
3 tablespoons white sugar
2 tablespoons lemon juice
1 teaspoon ground black pepper
Saute onion in oil until translucent.
Add chicken, and brown lightly.
Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes.