Monthly Archives: November 2013

Pumpkin Ginger Muffins

Sometimes you just have to add something new to the Thanksgiving repast. This is from theĀ Nantucket Open-House Cookbook by Sarah Leah Chase. I took them to a family gathering many years ago so that we would have something to nibble while the cook was prepping lunch, which we would all nibble while we were all helping prep dinner. They were such a hit that I have continued to make them regardless of which delegation of family members were are with. I even mailed them to my step-daughter when she couldn’t come home for Thanksgiving. They are easy to make ahead and freeze extremely well.IMG_1081

The only change I have ever made to this recipe is to leave out the crystalized ginger. I’m sure it would be totally tasty with it, but I like the smooth texture of muffins without the extra stuff. I also tend to make minis instead of full sized muffins. It’s easier to deceive yourself into thinking that you’ve eaten less this way. One or two bites, and you’re done. I also use baking spray instead of paper cups. I don’t want to lose a morsel of this tender goodness! Continue reading…

It’s Chili Time!

Now that the cold weather is here, it’s time to make more serious use of all the dutch ovens in the house. Soups and stews. Yessir! I have a chili recipe that I probably got off the label of a can of kidney beans. I’ve had it for over 35 years though, so I really can’t remember.

1 large onion, choppedIMG_0976
1 green pepper, chopped
1 clove garlic, minced
1 pound ground beef
1 large can tomatoes (I like mine diced)
1 8-oz. can seasoned tomato sauce
1-2 tbsps. chili powder
3 whole cloves
1 bay leaf
1-1/2 tsp. salt
2 15 oz. cans red kidney beans, drained

Continue reading…