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6

Published on 6 Comments on Pumpkin and Beef enchiladas

Before you get sick to your stomach on the title (like my kids would) hang with me and hear more about it! 🙂

This is actually a super easy, delicious recipe that I have turned into a "healthier" version by adding the pumpkin. NOTE: not pumpkin pie filling, just canned pumpkin. 🙂

Step #1 Preheat your oven to 350* and butter or spray a 9 X 13 pan. Don't tell me I am the only person that spices up their supper by adding a smiley face in the butter.

Step #2 Brown 1 pound of hamburger, add 1 can of Campbell's fiesta cheese, and 1/2 cup of shredded cheese

Step #3 Add 1/2 can of refried beans, 1/2 can of canned pumpkin, and 1/2 can enchilada sauce. Let everything melt and stir often over low heat.

Step #4 Fill tortilla shells with meat mixture, then roll and lay in the 9 X 13 pan.

Step #6 pour remainder of the can of enchilada sauce over top of the rolled enchiladas and sprinkle 1/4 cup of shredded cheese on top.

Step #7 Bake at 350* for about 20 minutes or until the cheese is melted. While this batch is baking you can create another batch with the remainder of the refried beans and canned pumpkin. You assemble everything just as you would above, put it in the pan, cover with aluminum foil and put it in the freezer for a meal at a later date!

Step #8 Enjoy, don't tell your family there is canned pumpkin in the filling (as a healthy addition) and see if they even notice! 😉

Have you ever used canned pumpkin in a recipe like this? I would love to hear about it! What other sneaky (healthy) substitutions do you try in your recipes?

1

Published on 1 Comment on Emily’s Muffin Medley

There is just something about one of your favorite recipes from one of your favorite cookbooks, isn't there? By the looks of the page in this cookbook, it is pretty obvious we make these recipes often!

One of our favorites from this page is Emily's Muffin Medley (named after my beautiful niece! My sister-in-law made this snack for her when she was little and learning to eat table food. It is a great combination of treat with a few healthy additions, plus it is a great recipe to make with little hands to help!

Watch your fingers!

Ingredients you will need for the original recipe from the First United Methodist Church Cookbook:

2 c. peeled, diced green apples

2 c. grated carrot, zucchini, or a combination of both (we do the combo)

3/4 c. sugar

2 lg. eggs, lightly beaten

1/2 c. oil

2 tsp. vanilla

2 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

1 c. raisins (optional)

In a large bowl, combine apples, grated vegetables and sugar. Add eggs, oil and vanilla, then blend. In another bowl, combine dry ingredients, then mix into wet ingredients; add raisins. Fill muffin tins 2/3 full. Bake for about 25 minutes at 325* Yields around 24 muffins

We virtually make the recipe the same with these modifications:

no raisins, applesauce instead of oil, and 1/2 tsp. of nutmeg

It is a very wet mixture, no worries, it is suppose to be like that. 🙂
OF course you have to use your left over Santa cupcake liners OR a liner of your choice. 🙂

This is a great recipe to make anytime of the year, especially if you have some frozen zucchini in the freezer, otherwise just grab 1 zucchini from the grocery store and that should be perfect for this recipe.

Do you have a favorite cookbook that has pages that look like mine? Where did you get it, why is it special to you? Any favorite muffin recipes you want to share?

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