Pumpkin Dark Chocolate Chip Muffins

There's something about September that always inspires me to bake pumpkin treats. I love the one-bowl cleanup here, and dark chocolate keeps them from being too sweet. Substitute walnuts if you're feeling virtuous. (from Babble)

4 eggs, room temperature
1 cup vegetable oil
2 cups sugar
14 oz can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon kosher salt
12 oz bag chocolate chips (look for bittersweet or Special Dark)

Preheat oven to 350 degrees. Grease muffin tins with cooking spray and set aside, or use paper liners.

In a large bowl, combine the eggs, oil and sugar. Add pumpkin and stir until well blended. Stir in the flour, baking soda, cinnamon and salt, then mix in chocolate chips. Spoon batter into muffin cups, filling each tin about 2/3 of the way. Bake for 18 minutes or until the tops spring back when touched.

*I also made mini-muffins, which are always good for snacktime at school. Bake mini-muffins for about 10 minutes. These freeze well, and the recipe makes a nice big batch you'll appreciate all season.

Mini Meatloaves

One nice thing about these miniature meatloaves is the speedy baking time—much faster than ordinary meatloaf. Kids love the honey mustard and ketchup glaze; I like to double the amounts listed below. These freeze well or are great sliced for sandwiches the next day. (from Stacy and Martha Stewart)

olive oil for baking sheet
2 tablespoons honey mustard
2 tablespoons ketchup
1 lb ground chuck or ground beef
1 egg, beaten with a fork
1/2 cup panko breadcrumbs
1 cup shredded cheddar cheese
coarse salt and pepper

Preheat oven to 450 degrees. Brush a rimmed baking sheet with olive oil. Mix honey mustard and ketchup together in a small bowl.

Combine ground beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt and 1/4 teaspoon pepper; it's easiest to mix this together with clean hands. Form into four small loaves on the baking sheet. Top each with a few spoonfuls of the ketchup mixture, then sprinkle with remaining cheese. Bake about 15 to 20 minutes, or until cooked through.

*Good on the side: Cut fingerling potatoes into chunks, toss in olive oil, season with salt and pepper and roast in a pan alongside the meatloaf, stirring every once in a while. I'd start them a little earlier so they get crispy.

Summer Squash and Corn Chowder

The weather is starting to cool down at night now, and I'm finding myself drawn to soup recipes again. The squash makes it hearty without being too heavy, and the bacon adds a nice smoky flavor. (from Cooking Light)

4 slices bacon
3/4 cup chopped scallions
1/4 cup chopped celery
1 lb summer squash, chopped
1 lb bag of frozen white and yellow baby corn kernels, thawed
2 1/4 cups lowfat milk
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
shredded sharp cheddar, for serving

Cook bacon in a large Dutch oven or other heavy pot over medium-high heat until crisp. Remove from pan, leaving about 2 teaspoons of the drippings in the pan. Crumble bacon and set aside. Add 1/2 cup scallions, celery and squash to the pan and saute for about 8 minutes or until veggies are tender.

Set aside one cup of the corn. Place the rest in a food processor or blender with 1 cup milk and process until smooth. Add remaining milk, thyme, salt and pepper, then blend until just combined. Pour mixture and corn into pot with veggies. Reduce heat and cook for 5 minutes, stirring, until hot. Add salt to taste. Top each serving with crumbled bacon, scallions and cheese.

*Serve with Serena's Sour Cream Muffins: Preheat oven to 350 degrees. Combine 2 cups of self-rising flour, 2 sticks melted butter and 1 cup sour cream and spoon into muffins tins. Bake about 25 minutes.

Browned Butter Rice Krispie Treats

I realize you may be thinking that you already know how to make rice krispie treats. But, a few tweaks to the original recipe make a huge difference. You'll be stealing these from your child's lunchbox. (from Smitten Kitchen)

1 stick unsalted butter, plus more for greasing the pan

10 oz. bag of mini-marshmallows

Heaping 1/4 teaspoon coarse sea salt

6 cups Rice Krispies cereal (about half of a 12 oz. box)

Butter an 8x8 pan and set aside (or, double the recipe and use a 9x13 pan, you won't be sorry). 

Melt the butter over medium-low heat in a large, heavy saucepan. It will melt, then foam a bit, turn clear and finally start to brown after several minutes. Keep a close eye on it and make sure to stir frequently, because it can burn easily. Once it starts to smell nutty and look fairly golden brown, turn the heat down to the lowest setting and stir in the marshmallows until melted. 

Remove from heat and stir in the salt and the cereal at the same time. Spread mixture into pan. You can use a piece of waxed paper spritzed with cooking spray to press it in without sticking. Let cool, then cut into squares for serving.

*Stir in tiny round rainbow-colored sprinkles and these are instantly festive enough for a party. You could add mini m&ms for the same colorful effect. 

Taco Pizza

Homemade pizza is always a favorite in my house, with kids and grownups alike. This one also happens to taste like tacos—making it twice as popular. Tweak the ingredients to suit your dinner crowd. (from Babble)

fresh pizza dough, leave it out for a bit before starting
1 cup salsa
one pound of ground chicken, beef or turkey
taco seasoning
1 cup black beans, rinsed and drained
2 cups shredded monterey jack or cheddar cheese
1/4 cup chopped scallions
1/4 cup chopped cilantro

Preheat oven to 425 degrees. Cook the ground meat with the taco seasoning, then mix in the beans.

Press the pizza dough into a lightly oiled pan with your fingers. Spoon salsa evenly over dough, then sprinkle with the cheese. Scatter the meat/bean mixture over the top (you probably will not need it all—use the leftovers to make tortilla pizzas or quesadillas another night). Bake for 14-16 minutes or until bubbly, then top the cooked pizza with scallions and cilantro.

*Omit the chicken/beef/turkey and add extra beans plus diced mixed peppers or roasted corn to make this a great Meatless Monday meal.

Banana Breakfast Pops

I've been on the lookout for fast, fun breakfast ideas. My kids don't tend to love bananas, but the popsicle sticks and crunchy toppings definitely help. 

two bananas, halved

vanilla yogurt or greek yogurt

granola, cereal or chopped nuts

popsicle sticks (optional)

Freeze the banana halves on a wax-covered cookie sheet for about an hour. Place yogurt in one shallow bowl, and granola/cereal/nuts in another. Dip banana halves into the yogurt, then roll in the toppings. Carefully slide popsicle sticks in to make pops. Wrap in plastic and freeze until ready to eat.

*You can make these into a post-dinner treat by substituting melted chocolate chips (add a dash of vegetable oil to thin mixture). Dip bananas in sprinkles.