Spiced Pumpkin Cupcakes

1pkg. Yellow cake mix
1pkg. (4 servings) vanilla instant pudding
1 C. canned pumpkin
½ C. each oil and water
3 Eggs
11/2  tsp. Ground Cinnamon
1 tsp. Ground Cloves
1 tsp. Vanilla Extract

Beat all ingredients until moistened. Spoon into 24 paper lined muffin cups, filling each cup ⅔ full.

Bake in preheated oven at 350 for 20 minutes. Frost cooled cupcakes with Spiced Cream Cheese Frosting.

Spiced Cream Cheese Frosting Beat
1pkg (8 oz) cream cheese softened, ¼ C butter, softened), 1 tsp Vanilla
Extract and ¼ tsp Ground Cloves until light and fluffy. Gradually beat
in 1 box (16 oz) confectioners’ sugar until smooth.

Recipes from the Freezer Meal Service Project

Chicken Potato Casserole

10 oz. can cream of chicken soup
1 1/1 cups sour cream
1 /4 cup milk
2 cups cubed cooked chicken (2 lg., 3 sm.)
12 oz. medium shredded Cheddar cheese, divided
1 lb. frozen hash browns
1 T. olive or vegetable oil
1 medium onion, chopped
1 large green pepper, chopped
1 t. salt
1 t. black pepper
1 1/2 cups crushed potato chips

Preheat oven to 350 degrees. In medium skillet over medium heat, saute peppers
and onions until crisp tender, remove from heat. In large bowl combine soup, sour
cream, chicken, half of the cheese and the peppers and onions.

Spread 2/3 of this mixture in the bottom of a greased 9”x 13” baking pan. Spread
hash browns over the top of the casserole and press down lightly, then top with
remaining chicken mixture, top with remaining cheese and potato chips.

Bake, uncovered, for 50 – 60 minutes or until bubbly; Let stand for 5 – 10 minutes
before serving. Makes 8 servings.

To freeze, assemble casserole as directed except for potato chips. Wrap casserole
in freezer wrap or heavy duty foil and freeze. Before baking, thaw overnight in
frig. Uncover and bake at 350 degrees for 60 – 70 min. or until bubbly. Top with
crushed potato chips and bake 5 – 10 min. longer.

Pizza Spaghetti Style

1 lb. mild Italian sausage
1 med. onion, chopped
1 lg. green bell pepper, chopped
8 oz. pkg. sliced mushrooms
26 oz. jar pasta sauce
8 oz. can tomato sauce
2 t. dried Italian seasoning
1 lb. spaghetti pasta, broken into 3” pieces
3/4 cup milk
2 eggs, beaten
5 oz. pkg. sliced pepperoni
6 oz. (1 1/2c.) shredded med. Chedder cheese
8 oz. (2c.) shredded Monterey Jack cheese

Preheat oven to 350 degrees. Bring large pot of salted water to boil for
cooking spaghetti. In large skillet brown sausage, add onions, green peppers and
mushrooms, continue cooking until veggies are crisp tender. Drain well and add pasta
sauce, tomato sauce and Italian seasoning; stir well and let simmer while preparing
spaghetti.

Cook spaghetti according to pkg. directions. Meanwhile, combine eggs and milk
in large bowl and whisk until blended. Drain spaghetti and toss with egg and milk
mixture. Spread half of the spaghetti mixture in a greased 9”x 13” baking pan. Top
with half of meat mixture. Repeat layers.

To freeze, cool casserole in frig at this point. When cold, wrap well, label, and
freeze up to 3 months. To thaw and reheat, thaw casserole overnight in frig. Bake,
covered, at 359 degrees for 50 – 60 min. or until thoroughly heated. Uncover, top
with cheeses and pepperoni and bake 10 – 15 min. longer until cheese melts and
edges of casserole bubble.

If baking without freezing, bake at 350 degrees for 40 – 50 min. until hot and
bubbly. Top with cheeses and pepperoni and bake for 10 – 15 min. longer until
cheese melts and edges of casserole bubble. Let stand 5 min. to set. Makes 10
servings.

Zucchini Pie

Crust:
2 C. Flour        ¼ tsp. Salt
1 C. Sugar       ¾ C. Butter

Mix well. Press ½ of the mixture into 9x13 inch pan. Bake 375 for 10 minutes.

Combine in sauce pan and simmer 5 minutes:
5 C. peeled and sliced zucchini (use food processor)
½ C. Sugar
⅛ tsp. nutmeg
¼ tsp. cinnamon
⅓ C .lemon juice

Add ¼ tsp. cinnamon to remaining crust mix; crumble over filling. Bake at 375 for 35-45 minutes.

Chocolate Zucchini Bread

Chocolate Zucchini Bread {makes 2 loaves}
 THE ONLY Zuchinni bread recipe you will ever need!

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8″ disposable pan to give away and a larger 9″ one for me and the batter divided perfectly. So you should get 2 very full 8″ pans or slightly less full 9″. Do one of each like I did!



Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.  Add vanilla and sour cream and mix until combined.
Gently stir in the grated zucchini (and zest if you’re using).

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips.
Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.
Divide the batter between the two pans. and sprinkle topping over each.  Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. 
When it’s done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.
Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter. When you call it a quick “bread” it’s okay to slather it in butter, when it reality it’s like slathering a piece of really good chocolate cake in butter. Just do it. It’s bread. And vegetables.

Submitted by Lynette Doman

Sweet Potato Burritos

Note: This recipe was found on Allrecipes.com. My carnivorous husband loves these. It is about the only vegetarian dish he loves. I like them best with the Costco tortillas that are uncooked and you cook yourself (in the freezer section). I usually make one batch and freeze a dozen. Canned sweet potatoes work fine and are easy. Enjoy!

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups canned black beans, drained
• 2 cups water
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 4 teaspoons prepared mustard
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons soy sauce
• 4 cups cooked and mashed sweet potatoes
• 12 (10 inch) flour tortillas, warmed
• 8 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve. 

Submitted by Kedra Foote

Zucchini and Carrot Spice Muffins

Zucchini and carrot spice muffins

2 cups all –purpose flour

2 tsp baking soda

1.5 tsp cinnamon

½ tsp allspice

½ tsp nutmeg

½ tsp salt

3 eggs(beaten)

1 C milk

1 ¼ C brown sugar

1 C veg oil

½ tsp vanilla

1 ½ C grated zucchini

1 ½ C grated carrot

½ C pecans (I use walnuts)

Sift flour, baking soda, and spices into a large bowl. In a separate bowl, whisk together sugar, eggs, milk and oil. Combine all ingredients until just moistened. Divide batter into greased (or lined) muffin cups. Bake 375 for 18-20 minutes

Submitted by Lynne Wilde