Pumpkin Pecan Muffins (Flo)

These are my daughters favorite muffins! We got this recipe from my mother-in-law, so delicious!


Ingredients:


1 1/4 cup Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/3 cup chopped pecans
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 cup canned pumpkin
3/4 cup brown sugars
1/2 cup vegetable oil
1/4 cup milk
1 egg
1 tsp vanilla


Topping:


1/4 cup Quaker Oats (quick or old fashioned, uncooked)
1/4 cup all-purpose flour
1/4 cup brown sugar
3 Tbsp chopped pecans
1 tsp cinnamon
1/4 cup margarine or butter, softened


Directions:


Heat oven to 400 F. Generously grease 18 medium muffin cups or line with paper baking cups. Combine dry ingredients; add pumpkin, brown sugar, vegetable oil, milk, egg and vanilla, stirring just until moistened. Fill prepared muffin cups 3/4 full. 


Combine remaining ingredients; mix until crumbly. Sprinkle evenly over muffins. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan; serve warm. 


Makes 1 1/2 dozen

Rachel Ray's Autumn Beef Stew

Ingredients

Makes 6 servings

2 bulbs garlic

EVOO – Extra Virgin Olive Oil, for drizzling

Salt and pepper

1/4 to 1/3 pound bacon (not too smoky in flavor), cut into lardons (fat matchsticks)

1 stick butter, divided

2 1/2 to 3 pounds beef chuck, cut into 2-inch cubes

Flour, for dredging plus 2 tablespoons

3 carrots, sliced in 2-inch chunks on an angle 

2 apples, such as Honeycrisp, peeled and chopped

2 to 3 ribs celery, chopped

1 large onion, chopped

2 fresh bay leaves

2 to 2 1/2 cups cloudy organic apple cider

2 cans beef consommé

Herb bouquet, a few sprigs each of thyme, parsley and sage tied together with kitchen string

2 1/2 pounds (about 5 potatoes) russet potatoes, peeled and cubed

2 to 3 large parsnips, peeled and cubed

1 1/2 cups sharp white cheddar, shredded

1 cup whole milk

Freshly grated nutmeg

1/4 cup chives, finely chopped

Directions

Preheat oven to 400°F. Cut ends of garlic bulbs to expose cloves. Drizzle with EVOO, season with salt and pepper, wrap in foil and roast to tender, 40-45 minutes. Remove garlic and reduce heat to 350°F.

Heat a large Dutch oven over medium-high heat. Add a drizzle of EVOO and bacon. Brown and crisp bacon then remove and reserve. Pour off some of the fat out of the pan and add a couple of tablespoons butter. 

Pat meat dry and season liberally with salt and pepper. Dredge in flour and add to hot pot in batches. Cook to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Reserve browned meat with the bacon.

Add carrot, apple, celery, onion, bay, salt and pepper to the pot and partially cover. Cook to soften vegetables for a few minutes then sprinkle with 2 tablespoons flour. Stir a minute then add cider, consommé, the roasted garlic cloves and stir to combine. Add reserved beef, bacon and herb bouquet to pan, bring to a boil then cover and transfer to oven. Braise meat for 2 hours, until very tender and the sauce has thickened. Let stand 20 minutes while you cook potatoes.

Boil potatoes and parsnips in salted water until tender. Drain and return to hot pot; mash with 2 tablespoons butter, cheese and milk. Season with salt, pepper and nutmeg; stir in chives. 

Serve stew in shallow bowls with potatoes alongside.

Worlds Best Peanut Butter Fudge (Allrecipes)

My dad loves peanut butter fudge. I am going to make this for him and I will let you know how it is. :) This looks very simple to make. 

Ingredients

• 4 cups white sugar
• 1 cup milk
• 1/2 cup butter
• 1 (7 ounce) jar marshmallow creme
• 12 ounces peanut butter
• 2/3 cup all-purpose flour

Directions:


1. Grease a 9x13 inch baking dish, set aside.


2. In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.