Easy Pumpkin Spice and Everything Nice Muffins

More great recipes with pumpkin in Tastes & Treasures Cookbook.

Easy Pumpkin Spice and Everything Nice Muffins

Ingredients:
1pkg.(18.25 oz) spice or carrot cake mix
1 can (15 oz) 100% pure pumpkin
6t. Egg substitute or 3 large white eggs
1/3 cup water
2/3 cup raisins

Directions:
Preheat oven to 350 F. Grease or paper line 24 muffin cups

Combine cake mix, pumpkin, egg substitute, and water in large mixer bowl until moistened. Beat on low speed for 30 seconds; scrape bowl. Beat on medium speed for 2 minutes. Stir in raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

Bake for 18-22 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.

Thanks to recipesfilledwithlove.com

Successful Children's Holiday Party

Karen Swanson has never seen a talking Christmas tree before! She likes his shoes.

Kassie Walters invited the Snowman, Elf, Christmas Tree and Gingerbread man to pose with Santa.

Co-Chair and Elf Bonnie Newhoff

The 30th Annual Children's Holiday Party was enjoyed by all. Held Saturday, December 15 at Arizona Biltmore Resort, adults and children were entertained before, during and after the fabulous luncheon. Thanks to the hard work of the chairs: Bonnie Newhoff, Nina Filippi, Nancy Evans and Mary Parker for continuing this Historical League tradition.

National Museum of the American Indian

I love this place! Quinoa cazuela, cheese fry bread, corn salsa, squash and pear gratin. — at Smithsonian's National Museum of the American Indian in Washington D.C.
The Arizona Historical Society Museum at Papago Park in Tempe is an affiliate of the Smithsonian. Tastes & Treasures cookbook has a wonderful corn salsa recipe on page 33 and Navajo fry bread recipe on page 14.

Pumpkin Rolls

Pumpkin Roll

Ingredients:
3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions:
Preheat oven to 375 degrees. Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.

Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Oatmeal Pumpkin Muffins with Goat Cheese Frosting

Never thought the frosting would tastes so good. Many other muffing recipes in Tastes & Treasures Cookbook.

Oatmeal Pumpkin Muffins with Goat Cheese Frosting

Ingredients:
2 cups pumpkin puree
1 cup packed brown sugar
1/4 cup non-GMO Canola oil
1/4 cup milk
4 eggs
1 1/2 cups whole-wheat flour
1/2 cup almond flour
1 cup oatmeal
4 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon nutmeg
1 teaspoon unrefined sea salt
(Frosting):
6-8 oz (-ish) goat cheese
1/2 cup (-ish) honey
fresh rind from 1 lemon
1 tsp vanilla extract or fresh vanilla bean pods

Directions:
Heat over to 375. Grease muffin tin or add paper liners.
Combine dry ingredients in one bowl and wet ingredients into another.
Then combine the dry into the wet, careful to not over mix! Fill prepared muffin tin with mixture about 3/4 way full.
Bake for 18 to 20 minutes, or until muffins are done (test with a wood skewer, should come out clean).

Frosting:
Mix all ingredients together in a bowl! WARNING. This mix is dangerously delicious... Wait until the muffins are completely cool and top each with a smear of frosting!


Nutrition Facts Serving Size: 1 slice Servings Per Dish: 12 Amount per serving: Calories 220, Calories from Fat 90, Total Fat 9g (14% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 70mg (23% DV), Sodium 160mg (7% DV), Total Carbohydrate 30g (10% DV), Dietary Fiber 4g (16% DV), Sugars 14g, Protein 6g, Vitamin A (130% DV), Vitamin C (2% DV), Calcium (6% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Did you know...
This frosting was a total mistake. I thought the goat cheese was cream cheese but low and behold, it turned out even better... makes you think twice about what we believe a mistake to be ;)
 Thanks to The Intentful Chef, Chandler, AZ for this recipe.

M&M Pretzels

Place Pretzels on cookie sheet.
Top with Hershey hugs.
Bake in 200 degree oven 4-5 minutes.
Press M & M onto it.

Fun for any holiday!

More wonderful recipes in Tastes & Treasures cookbook.

Ingredients:
Mini Pretzels
Hershey kisses - striped kind
M & M candies

Thanks to RecipesFilledWithLove

Eggnog Bars

Love having Holiday recipes.
Eggnog Bars

Ingredients:

1/2 cup butter, softened
1/2 cup sugar
1 cup all-purpose flour
5 egg yolks
1/4 cup sugar
1 1/4 cups whipping cream
1 tbsp rum or 1 teaspoon rum extract
1/4 tsp ground nutmeg
1/2 tsp ground nutmeg to sprinkle on top


Directions:
1. Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In small bowl, stir together butter, 1/2 cup sugar and the flour. Press in bottom and 1/2 inch up sides of foil-lined pan. Bake 20 minutes.

2. Reduce oven temperature to 300°F. In small bowl, beat egg yolks and 1/4 cup sugar with electric mixer on medium-high speed until thick. Gradually beat in cream, rum and 1/4 teaspoon nutmeg. Pour over baked layer.

3. Bake 40 to 50 minutes at 300°F until custard is set and knife inserted in center comes out clean. Cool completely, about 1 hour.

4. Sprinkle tops of bars evenly with 1/2 teaspoon nutmeg. Using foil handles, lift cooled bars from pan to cutting board; remove foil from sides of bars. With sharp knife, cut into 6 rows by 6 rows. Cover; store in refrigerator.
Thanks to RecipesFilledWithLove

Edible Christmas Tree

Great idea! Easy and Edible. The children will have fun making it and eating it.

Ingredients:
Apple
Carrot
Toothpicks
Grapes
Strawberries
Kiwi
melon
lettuce
any other fruit you like

Directions:
Slice off end of apple and set on plate.
Dig small hole in other end of apple and insert carrot.
Cover plate with lettuce. 
Place toothpicks all around carrot.
Arrange fruit on carrot.

Mexican Honey Salad

One of the many wonderful salads served at the League Christmas Meeting on Dec. 3 was this beautiful salad prepared by Linda Fritsch. She modified this recipe from The Arizona Republic originally posted from Jennifer Russo. Also try Tastes & Treasures cookbook Green Salad with Shrimp on page 174 but modify the dressing. I think it is too heavy.

Mexican Chopped Salad with Honey-Lime
Ingredients For Salad:
1 ½ pounds medium to large cooked and peeled shrimp, whole or cut in bite size chunks
2 ½ cups romaine lettuce, finely chopped
1 can black beans, rinsed and well drained
¾ cup tomato, chopped and seeded
¾ cup jicama, peeled and chopped
¾ cup fresh corn kernels, uncooked, or frozen or canned
¾ cup radishes, thinly sliced
1 ripe avocado, diced
1 red bell pepper, chopped
½ cup goat cheese, crumbled
Ingredients For Dressing:
¼ cup fresh lime juice
¼ cup olive oil
2 tablespoons honey
2 tablespoons fresh cilantro, finely chopped
1 garlic clove, peeled and minced
1 teaspoon jalapeno pepper, minced
Salt and pepper to taste
Directions:
Line up salad ingredients in individual rows on a large serving plate or toss together in a large bowl.  In a jar with a tight lid, mix dressing ingredients.  Pour dressing over mixture and toss again.  Season with salt and pepper to taste.  Serve immediately.  Makes 4 generous entrée size servings. 

Annual Christmas Meeting for Historical League

Fabulous home and delicious food were delivered at the December Historical League meeting. The Hospitality Committee did an amazing job and deserved the post-party celebration complete with champagne. Kay Holcombe, Karen Swanson, Susie Brinegar, Iclia Wilkinson, Mary Garbaciak, hostess Joan Galloway and Sally Schaefer toast a VERY successful event.

Librarians are Great

What a wonderful experience to meet librarians from around the state and donate Arizona Recollections and Reflections to their libraries. Zona Lorig and Ruth McLeod enjoyed their days at the AzLA conference at S. Mt. Community College explaining the program and thanking the many sponsors who have contributed to make this campaign possible.
Gina Macaluso from Tucson was excited to take 28 books to distribute to Tucson Public Libraries.

Lemon Bread takes the Cake

 Lemons are ready to pick in Arizona so Zona made this fabulous recipe from pg 198 of Tastes & Treasures cookbook. I think she added extra lemon zest because it really packed a punch.
It was a delicious bonus to the Annual Christmas League Meeting.


Luscious Lemon Loaf
Ingredients:
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup milk
1/4 cup grated lemon zest
1/4 cup fresh lemon juice
1 cup walnuts, chopped
1 tsp lemon extract
Directions:
Preheat the oven to 350 degrees. Grease or line a 5 X 8 " loaf pan with baking parchment paper. Sift the flour (who does this anymore??), baking powder, and salt together. Combine the sugar, butter and eggs in a mixing bowl. Beat using a mixer fitted with a paddle attachment until light and fluffy, scraping the bowl occasionally. Add the flour mixture alternately with the milk, mixing well after each addition. Stir in the lemon zest, lemon juice, walnuts and flavoring.
Spoon the batter into the prepared pan and bake for 55-60 minutes or until the loaf tests done. Cool in the pan for 5 minutes. Remove to a wire rack to cool completely.
Note: you may drizzle with a mixture of 1/4 cup confectioners' sugar, 1 tsp half and half and 1 tsp lemon juice. Makes 1 loaf.

Zona and Mary Parker discuss the Children's Holiday Party Saturday, Dec 15. 

Mary Parker is an Elf promoting the 30th Annual Children's Holiday Party at Arizona Biltmore Hotel on December 15. Ticket information www.HistoricalLeague.org

Old Ned Centerpieces

Nina Fillipi described the beautiful centerpieces,

"Oh My Gosh..look at what we have here.......An impressive Christmas Centerpiece with a replica of Old Ned, The Historical League's endearing logo. During the summer, Chairs of the CHP searched the Internet and had him shipped here to Arizona. Old Ned will take his place of "honor" in tribute to our 30th Annual Children's Holiday Party on Saturday, December 15, 2012.
           I am delighted to say, I will be one of the fortunate members to bring that old guy home with me. (Really??...another old guy in the house, hmm.....!)"

Co-chair of The Children's Holiday Party, Nina told us the centerpieces will be available for purchase during the event.

More information and tickets at www.HistoricalLeague.org

Hershey Kiss Mice

Easy and fun for families to make together.

1.Open up Oreo cookie

2.Chocolate dipped cherry with stem for the body

3.Hershey's kiss for the head

4.Decorated frosting for  eyes and wreath.

5. Slivered almonds for ears.

Thanks to RecipesFilledWithLove

Spiced Butternut Squash Kabobs

Spiced Butternut Squash on a Stick

Sure, butternut is a winter squash, but that doesn't mean you can't slap it on the grill when it's warm out.

Ingredients:
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. cayenne pepper
4 cups 1-inch butternut squash cubes (about 20 oz. or half a large squash)
1 large onion
2 1/2 cups firm cherry tomatoes (about a 1-pint container's worth or 25 tomatoes)

Directions:
If using wooden skewers, soak them in water for about 20 minutes to prevent burning. (You'll need 10 skewers.)

Combine seasonings in a small bowl or sealable bag and mix well. Set aside.

Place squash in a large microwave-safe bowl with 2 tbsp. water. Cover and microwave for 1 1/2 minutes, or until squash is slightly tender. Once cool enough to handle, uncover, drain any excess water, and set aside.

Cut onion into pieces roughly the size of the squash cubes. Evenly distribute veggies among the 10 skewers in this order: squash, onion, squash, tomato. (Don't worry if it isn't perfect!)

Lightly spray the loaded skewers with nonstick spray, and evenly sprinkle with half of the seasonings. Flip skewers and repeat on other side.

Bring a grill (or grill pan) sprayed with nonstick spray to medium heat. Add skewers, cover, and cook until squash is tender and veggies are slightly blackened, 8 - 10 minutes per side. If using a grill pan, work in batches, removing pan from heat between batches to re-spray. (And don't worry if the lid used for covering isn't a perfect fit!) Serve and enjoy!

MAKES 5 SERVINGS

PER SERVING (1/5th of recipe, 2 skewers): 78 calories, <0.5g fat, 125mg sodium, 19g carbs, 3.5g fiber, 5.5g sugars, 2g protein

Teacher thrilled with Centennial book

We met Pamela Gavina at the AzLA conference at South Mt Public Library. She told us about the excitement in her 6th grade class at Magnet Traditional School over receiving Arizona Recollections and Reflections book. It was supposed to go to the school library but she had it in her classroom for a few days. It became a focus of many students enjoying the photos and stories of Arizona Historymakers. When she told them it needs to go to the library, they asked, "How can we read it every day if it is not in the classroom?"

Our sponsors for this program have been very generous and we would like to be able to donate a copy of this book to every classroom. But our campaign is to donate it to every School and Public library in the state. We are making progress but still many more libraries to go . . .

Children's Holiday Party Dec 15

Many volunteers work towards this hugely successful event and we are celebrating 30th Annual Children's Holiday Party, Saturday, December 15 at the Arizona Biltmore Hotel.

Festive workers plan every detail to make this a fun-filled day for children and adults.

Come join us from 10 am to 2 pm on Saturday, December 15 sponsored by the Historical League.

Judy Blackwell and Nina Fillipi work on the details.

Chairs Nancy Evans, Bonnie Newhoff, Mary Parker and Nina Fillipi make this a fun-filled day.

Tickets and information www.HistoricalLeague.org/chp.htm

Meeting Joan Clark, Arizona's new Official Librarian

Handing out our complimentary Centennial books to librarians during the AzLA convention was uplifting. The librarians are so appreciative; with so many budget cuts their resources are dwindling. We are so grateful for all the sponsors that are making this campaign possible.

Zona Lorig and I were happy to meet Arizona's new Official Librarian, Joan Clark, and give her a copy of the book, Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration.

Eggplant Parmegian

Helpful hints from an Italian Chef, Maureen Biles.

The trick to Eggplant Parmesan is to drain the eggplant slices of excess moisture first, before cooking.

Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

Eggplant Parmesan

Ingredients Eggplant:
2 eggplants
3-4 eggs whisked
Progresso italian bread crumbs
Romano Cheese
Mozzarella Cheese
Olive Oil

Directions Eggplant:
Peel and slice eggplants thin 1/4 inch thick or less
Dip each slice in eggs and then cover w/ bread crumbs.
Some people fry these slices in olive oil till they are golden brown. I coat a baking sheet with olive oil and bake my slices. When they are golden brown on one side , I flip them and let the other side brown.

Ingredients Tomato Sauce:
Hunts or Contadina tomato sauce. 4 cans and about 3/4 can of water.
Italian Seasoning
Garlic Seasoning
Fresh Basil
Cooked Sausage or Lean Ground Beef

Directions Tomato Sauce:
Saute onions and garlic in sauce pan w/ olive oil. When this cooks add can tomato sauce, italian seasoning, garlic seasoning, and fresh basil. I like to cook sausage or lean ground beef and add it to my sauce for flavor.

After the slices are all cooked, I layer (like lasagne) eggplant, tomato sauce, grated Romano cheese and, if you like cheese, shredded mozzarella cheese can also be put on each layer.

Let this simmer all day or at least 4-6 hours.  Enjoy!

Caramel Apple Wedges

Beautiful presentation from Paula Bostock:

Do you love caramel apples but hate trying to eat them? Try it this way! Hollow out your apples, (you can balance the apple halves in a muffin pan) fill will melted caramel, let the caramel harden and cut into slices! :-) yummy!

Thanks to RecipesFilledWithLove.

Homemade Basil Pesto

The basil plant is out of control. Time to make some Pesto.


Homemade Basil Pesto

Ingredients:
1 1/2 cup basil leaves
1/4 cup extra-virgin olive oil
1/4 cup pine nuts
1 garlic clove, chopped
salt
freshly ground black pepper to taste

Directions:
Combine all ingredients in a food processor or high-speed blender.
Puree until smooth.

Makes about 1/2 cup.

Also try Tomato Caper Relish on page 20 in Tastes & Treasures cookbook.

Turkey Oreos

These may not be the most nutritious but they are easy and fun to do with your child for a special treat.
Found these on the PLR Fb page.
Ingredients:
Candy corn, Oreos, small peanut butter cups, whoppers and yellow, black and red frosting.

Easy Chicken Enchilada from Erica in Maryland

The fresh Kale inspired us.  It's like an edible bouquet from the garden.

Easy Chicken Enchiladas

Ingredients:
1 can condensed soup (chicken or mushroom)
1/2 cup sour cream
1 cup salsa
2 tsp chili powder
2 cups cubed and cooked chicken
1/2 cup shredded cheese (any flavor)
8-10 burrito size flour tortillas

Optional items
1 can black beans - rinsed
3/4 cup chopped peppers (red, orange or yellow)
1 can corn - drained
1 cup mushrooms sauteed or 1 can mushrooms
1 cup spinach or kale (sauteed) or frozen can be used

Directions:
Mix soup with sour cream, salsa, chili powder.
Mix 1 cup of soup mixture with cooked chicken, cheese and optional items.
Spoon into 8-10 burrito-size flour tortillas; fold over edges of burrito.
Place into 9 X 12 “ casserole dish.
Spoon remaining soup mixture over the top of the burritos. Cover with foil.
Bake 350 degrees for 40 minutes.

Saute chicken.

Spoon remaining soup over folded burritos.

Spooning mixture into flour tortilla.

Also try Historymaker Roy Drachman's Flat Enchiladas on page 134 Tastes & Treasures cookbook.

Turkey Centerpiece with Fruit

Thanksgiving edible centerpiece is fun to make. Let the family create it with you.

Use a melon and flatten the bottom, use a pear for head.
The child can do all the "feathers" with skewers of grapes and cheese.
Another option is to skewer apples and berries for "feathers". 

Thanks to  "Lizzie's everyday tips for living" for this great idea.

Cheese Ball Turkey

Here is a very attractive appetizer cheese ball. Ingredients are your favorite cheese ball with pretzel stick tail. Cheeseball recipe below.

But what should the head be made of? Beef jerkey head and neck?  Colby cheese beak with pimento? Green olive eyes? Get creative and make your own family tradition.

Find many more appetizer recipes in Tastes & Treasures cookbook.

CHEESEBALL

Ingredients:
1 pound bacon
2 (8 ounce) packages cream cheese, softened
3 tablespoons mayonnaise
1 green onion, chopped
1 cup chopped pecans

Directions:
In a large skillet fry the bacon. Remove the bacon from the skillet and drain on paper towels. Chop or break the cooled bacon into small pieces.
In a medium-size mixing bowl, combine cream cheese, bacon, mayonnaise, and green onions. When mixed well, form 2 balls out of the mixture. Cover and refrigerate 3 to 4 hours, or overnight.
Before serving, roll the cheese balls in the chopped pecans.

Thanks to RecipesFilledWithLove for this great idea.

ArtFest Booth this weekend

Carolyn Mendoza and her Historical League volunteers will have a booth at ArtFest in Scottsdale this weekend. With more than 200 artists working in many media from across the country, there is something for everyone. The Historical League will be selling Tastes & Treasures Cookbook, League aprons and Arizona Recollections and Reflections Commemorative Book.

Saturday-Sunday, Nov 17-18 from 10 am to 5 pm.
at Civic Center Plaza 7380 E. Second St., Scottsdale, AZ

Mud Hen Bars from Kay North

Originally found in a 1964 Good Housekeeping magazine article with Lady Bird Johnson, Kay has made these delicious treats many times. Renaming them Roadrunner Bars of Arizona, she brought them to the Children's Holiday Party meeting.

This 30th Annual Event will be held Saturday, Dec. 15 at the Arizona Biltmore Hotel. Tickets and info at www.HistoricalLeague.org

Base layer: Cream ½ cup shortening and 1 cup sugar in large bowl.  Beat in 1 whole egg and 2 egg yolks.
Combine 1½ cups flour, 1 teaspoon baking powder, ¼ teaspoon salt. Combine with first mixture. Grease or use cooking spray on 9 x 13 inch pan and spread batter. 

Sprinkle over batter: 1 cup chopped nuts, 1 cup mini marshmallows, ½ cup chocolate chips. 

Meringue: In clean mixing bowl, beat 2 egg whites until stiff. Fold  in 1 cup brown sugar. Spread over bars.
Bake at 350° for 30-40 minutes. Watch carefully.
Makes 24 bars