Punkin Muffies!!!

These AMAZING muffins have become a fall family tradition. It all started in college with a health nut roomie who tried to get loverbuns and I to fall in love while baking. Awww, it worked. To this day, we're still making muffins every fall. And get this! They're FAT FREE, no oil, nada - just apple sauce! This'll make a batch of 48 that can then be frozen for later use!

Ingredients
5 ¼ cups organic flour
1 T + ½ t. baking soda
2 T + 1 t. baking powder
1 T + ½ t. salt
2 1/3 cups brown sugar
1 T + ½ t. nutmeg
1 T + ½ t. cinnamon
7 eggs
3 ½ cups pumpkin puree (~2 cans)
3 ½ cups shredded carrots
1 ¾ cups apple sauce
12 oz bag semi-sweet chocolate chips
3-4 cups chopped walnuts

Directions
Mix the wet ingredients in a large bowl. Sift together all dry ingredients in another large bowl. Add and mix ¼ of dry mixture at a time to the wet ingredients until all of it is combined. Add the chocolate chips and walnuts last. Fill paper muffin liners almost to the very top. Bake in a (preheated) 350 oven for ~18 min. or until a toothpick comes out clean. Remaining muffins can be sealed in a ziplock and frozen for up to 3 months.

BOGO Quizno's Subs

Sometimes all ya want is a roasty toasty sub! Here's your chance to get you and your lil' loverbuns a free one when you buy another one and a drinkage. CLICK HERE to print your lil' coupie-pon! Expires 10/26

Baaa-nana Pancakes!

This is sooo obberly sad that I've neglected all my food fans. There's good x-z reasons that I've been MIA say a'hem for waaaay too long - but this is besides the point. Let's get to the good stuff - GRUB! I've been goin' crazznizzle for the past month making food up the wazoo. I do this whole "plan your meals to the T thang" for 3 months. It's saving my life... I should surriusly share how I do it bc it makes my grocery bill a whole whapping $30-50 a week! No lie!

But here are the goodies that said Good Morning to loverbuns and mwah yesterdee!

Ingredients
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
1 cup milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
butter for the pan
2 ripe bananas, diced, plus extra for serving
Pure maple syrup

*Want to switch it up a bit? Try blueberries next time...

Directions
Sift together all the dry ingredients: the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the wet ones: sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing just until combined (over mixing will make the pancakes dry and tough).

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle (1/4 cup) the pancake batter into the pan to make 3 or 4 pancakes. Distribute several sliced bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Heavenly Berry Muffins!!

I think must've died and gone to berry paradise. Seriously, if you're a fan of berries and/or muffins - these are hands down the best I've EVER made! Not to "root-eh-toot-toot" my lil' horn... but these are too delish to pass up.

Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 half-pint fresh blueberries (do not wash... i know sick... but choose organic)
1 half-pint fresh raspberries sliced in half (substitute 2 half-pints if you want to leave out the raspberries)

Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans. Spray the top of the pan with "non stick" cooking spray as the muffins will overflow (don't worry, they're supposed to).

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries and raspberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Chicken n' Cheesy Enchiladas!

These enchiladas were sooo breezy-eazzy that I was scared to even try 'em. Sometimes the simple stuff turns out just as delish as say fancy-shmancy ones. This will be a must-do go-to when I'm in a hussle. Know a collegista? This would be a great one for those first time cookers.

Ingredients
1 can Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Salsa (heat of choice)
2 teaspoons chili powder
1 teaspoon cumin
3 cups shredded cooked chicken
1/2 cup shredded sharp cheddar cheese
8 flour tortillas (the thin "homemade" type) warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Directions
Heat the oven to 350°F. Stir the soup, sour cream, picante, chili powder, and cumin in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Spread a thin amount of sauce on the bottom of the pan so the enchiladas won't stick. Roll up the tortillas and place seam-side down in a 9X13 baking dish. Pour the remaining picante sauce mixture over the filled tortillas and top lightly with more shredded cheese. Cover the baking dish with foil.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.