I’m don’t like pumpkin pie, but I do like pumpkin soup and pumpkin bread. I tried this recipe to use up a can of pumpkin in my cupboard. It’s a winner! Also, see my notes on substitutions if you don’t have pumpkin on hand. I have tried both successfully. In fact, the photos for this post is using sweet potatoes instead of pumpkin.
1 (8 ounce) package cream cheese
3 Tablespoons brown sugar
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/3 cup oil
1 can or 1 1/3 cups pumpkin
2 teaspoons vanilla
5 Tablespoons packed brown sugar
1 1/2 Tablespoons all-purpose flour
¾ teaspoons ground cinnamon
3 Tablespoons chilled butter
3 Tablespoons chopped pecans
*Use 1 1/3 cups pureed butternut squash instead of pumpkin.
*Use 1 1/3 cups sweet potatoes plus 1/3 cup heavy cream instead of pumpkin.
You need a large mixing bowl (for the muffin batter) and 2 small mixing bowls (one for the streussel and one for the filling).
In a small mixing bowl put the streussel ingredients and blend together. Don’t worry about trying to get it smooth.
In the other small bowl, mix together the streussel ingredients except the pecans. It should have a crumbly texture. Then stir in the pecans.
In a large mixing bowl, blend together all the muffin ingredients. Really, I just dump them all in and stir.
If you are not using a silicone muffin pan, place the muffin liners in the muffin pan. Fill each muffin cup about 1/3 of the way with batter. This should make about 24 muffins. Then add a spoonful of cream cheese filling to each muffin cup.
Evenly distribute the cream cheese mixture until it is all used. The top each muffin with the streussel topping.
Bake in a preheated oven at 400 degrees Fahrenheit for 6 minutes. Then lower the oven temperature to 350 degrees Fahrenheit and bake for another 15 minutes until a toothpick inserted in the center comes out clean.
Back in 2006-2007, I was going through the National Board certification process. One of the things that helped me tremendously was a place called Super Suppers. You would go into their kitchen and they would have stations set up for you to prepare a quantity of meals for your freezer. For whatever reasons, Super Suppers no longer exist in Oklahoma. Maybe I was the only one who appreciated being able to have a variety of home cooked meals to pull out of my freezer. Nevertheless, since the meals were delicious, I have recreate some of them in my own kitchen. Therefore, Super Suppers is the inspiration for this crunchy tilapia.
2 tilapia fillets
1 tablespoon olive oil
3/4 cup panko crumbs
1 teaspoon dried parsley
1/2 teaspoon all purpose seasoning
1/4 cup French fried onions
1/2 pound asparagus
1/4 teaspoon marjoram
Mix together the panko crumbs, seasoning and parsley flakes.
Arrange the asparagus in a casserole dish and sprinkle with marjoram. Place the tilapia atop the asparagus and brush the olive oil on the tilapia fillets. Cover the tilapia fillets with the crumb mixture.
Top the crumb mixture with the French fried onions.
Cover and refrigerate until you are ready to bake it.
Cover the casserole dish with aluminum foil and bake in an oven preheated to 375 degrees for about 25 minutes until the onions are browned and the vegetables are tender.
Since you probably felt obligated to have cranberry sauce on the Thanksgiving or Christmas table, but only one out of every ten guests ate it, you need something to do with all of that left over cranberry sauce. One way to utilize the left over cranberry sauce is as a glaze over pork chops or chicken breasts. Given my tenuous relationship with chicken, I am choosing to show you the pork chop version.
left over cranberry sauce
package of frozen green beans
salt and pepper
Pour the green beans into a casserole dish. sprinkle with salt and pepper or whatever seasoning you like to use for your green beans. Lay the pork chops on top of the green beans. Top the pork chops with left over cranberry sauce.
Cover with aluminum foil and bake in a preheated oven at 350 degrees Fahrenheit for about 30 minutes.