No Bake Cookies

In a large saucepan, combine:
2 C. sugar
1/2 C. milk
1/2 C. margarine
1/4-1/2 C. cocoa

Bring to a FULL boil, then boil for 2 minutes.
Remove from fire and add:
1 pinch salt
1 tsp. vanilla
1/2 C. crunchy peanut butter
2 or 3 C. Quick Oats

Mix and drop by spoonful onto wax-paper-lined cookie sheets and allow to cool.

(I find it less hectic to have the oats and PB measured before I begin the whole recipe-- that way, the chocolate mixture doesn't harden too quickly while I'm measuring frantically. )

Chocolate Chip Pumpkin Bread

SUBMITTED BY: Star Pooley on http://www.allrecipes.com
"I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts."

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
Original recipe yield 3 - loaf pans

* 3 cups white sugar
* 1 (15 ounce) can pumpkin puree
* 1 cup vegetable oil
* 2/3 cup water
* 4 eggs
* 3 1/2 cups all-purpose flour
* 1 tablespoon ground cinnamon
* 1 tablespoon ground nutmeg
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 cup miniature semisweet chocolate chips
* 1/2 cup chopped walnuts (optional)[GROSS. Skip these. ]

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
P.S. I like my pumpkin bread with FROSTING. But I'm that cupcake addict you know and love, so feel free to skip the extra sugar!!

Good Morning Muffins

(can also be bread)
3 eggs
1 C. vegetable oil
2 C. sugar
2 tsp. vanilla
2 1/2 C. shredded carrots
2 C. shredded zucchini
1 8 oz. can drained crushed pineapple
3 C. flour (I use wheat flour, but the original recipe is white. Whatever floats your boat).
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. nutmeg
Mix eggs, oil, sugar and vanilla together. Add the carrots/zucchini/pineapple. Mix the remaining dry ingredients together separately. Then blend the wet stuff into the dry stuff.
Pour into paper lined muffin tins. (I use papers for easy freezing-- they don;t stick together as much. Also, less clean-up mess.) I sometimes have extra mix after filling 24 papers, so I pour the rest into a greased mini-bread pan. You could also just make this into bread and not muffins. Whatever floats your boat.
Bake at 350.
30-40 minutes for muffins.
50-60 minutes for full-sized bread.
Done when toothpick comes out clean.
These are great for the kids, but also SO yummy for us as well!

Variations:

Kristy's
Emily, I made your zucchini / carrot muffins today. Except I didn't have zucchini or pineapple so I doubled the carrot and used raspberries instead of pineapple. I mean, really, the possibilities are endless with these muffins. I'm trying to think of some other combinations to sneak in there - broccoli, maybe?????
Anyway, they were YUMMY! Luke LOVES them (and so do I) and has no idea he's eating carrots (which he normally HATES). He cried when I would only give him one for a snack.
As for the raspberries - honestly I didn't measure them, but I think I put about a cup in - still frozen from the package. I used my kitchemaid mixer and it kind of broke them up (I was secretly hoping it would turn the batter pink, but it made it a strange purple color ).
I've also doubled the carrots when I didn't have zucchini and didn't feel like running to the store.
I also use all whole wheat flour, but I think that doesn't make them rise as well (although it still tastes good to me).
Sarah's
Emily - I just made your muffins and I can't stop eating them! They are delicious! I made them with a 1/2 cup of oil and 1/2 cup of apple sauce instead of a cup of oil and they are still yummy! Thanks for sharing that recipe. Now I just hope the kids eat them! Certainly I won't be telling them there are fruit and veggies and whole wheat flour because I don't think they will be able to tell.
Dawn OTF's
I just made some more today and this is what I did.
Instead of
1 C. oil I used 1/2 C. oil & 1/2 C. applesauce
2 C. sugar I used 1 1/2 C.
2 C. whole wheat flour & 1 C. white flour I used 2 C. ww flour & 1/2 C. white flour & 1/2 C. oats. I sprinkled a little more oats and ww flour in because it seemed a little moist.
They were just as good as when I made the original

White Chicken Chili

3 16-oz. cans northern white beans, undrained
3.5 cups chopped cooked chicken (if I am being lazy, I'll even use the canned chicken!)
1 Tbsp. olive oil
2 medium onions, chopped
4 cloves of garlic (or two heaping tsp. of minced garlic)
1 4-oz. can chopped green chilis
2 tsp. cumin
1.5 tsp. oregano
1/4 tsp. cayenne pepper
5 C. chicken broth
3 C. Monterrey jack cheese
sour cream
Heat oil. Saute onions until tender. Add garlic and spices. Saute 2 minutes. Add beans and broth and bring to a boil. Reduce heat and stir in chicken, chiles, and two cups of cheese. Heat until cheese melts. Reserve last cup of cheese to garnish along with sour cream.
SOO easy, girls!! AND SOOO good.