Pumpkin Cream Cheese Muffins

INGREDIENTS
1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F for 20 to 25 minutes

cilantro lime salsa

1 big ripe juicy tomato, or two medium, or three small.
About 2 tablespoons of finely chopped white onion.
1 tablespoon of finely chopped cilantro.
A little bit of chopped fresh chile. (Add a little and taste, if you want it spicier, add more.)
1/4 of a lime.
Salt

Chop the tomato and add it--juice skin and all--to a mixing bowl.
Add the chopped onion, chile and cilantro.
Squeeze your lime quarter into the mixture.
Add a pinch of salt and taste,

This salsa is all about balance, so taste it and think about whether the sour and the spicy and the savory are all in balance. You can add more lime juice, salt or chile to harmonize the flavors.
That's it. A very simple yet tasty salsa.

Home made tomato soup

TOMATO SOUP
14 quarts ripe tomatoes
14 tablespoons flour
7 medium-sized onions
14 tablespoons butter
1 stalk celery
3 tablespoons salt
14 sprigs parsley
8 tablespoons sugar
3 bay leaves
2 teaspoons pepper
WASH; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean jars to within one inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath 15 minutes.

Six Layer Dinner

Ingredients:
2 - 3 medium sliced potatoes
2 cups sliced carrots
1/4 teaspoon black pepper
1/2 cup sliced onion
1 pound browned and drained ground beef
1 1/2 cups green beans
1 can tomato-soup

Instructions:
Lightly oil or spray baking dish with cooking spray. Layer ingredients in order given. Cover. Bake at 350 degree for 45 minutes or until tender and thoroughly heated. Uncover and bake 15 more minutes.

Note: For variation, use peas or corn instead of green beans. Use your favorite cream soup instead of tomato soup.

Nutrition Facts:
calories = 230
calories from fat = 60
total fat = 6grams
sat fat = 2.5g
trans fat = 0g
cholesterol = 65mg
sodium = 580 mg
total carbs = 17g
dietary fiber = 4g
sugars = 9g
protein = 25g

Egg Salad Recipe

This is an Indian twist on the deviled egg.

Ingredients:
6 eggs (fully boiled)
2 boiled Potatoes
1 Capsicum 1 onion (thinly sliced into rings)
1 Tomato (thinly sliced into rings)
2tsp lemon juice
salt to taste
Black pepper to taste
Finely Chopped coriander leaves

Directions:
Cut eggs into halves. Take out the yolk and mash with boiled potatoes. Mix salt, pepper, lemon juice and chopped coriander. Fill egg whites with the mixture. Serve the egg salad on a tray garnished with onion, tomatoes, chopped capsicum and coriander.

NAAN BREAD (Indian recipe)

Ingredients:

4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)

Directions:

• Sift the flour, salt and baking powder into a bowl and make a well in the middle.
• Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
• Pour this into the center of the flour and knead adding water if necessary to form soft dough.
• Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
• About half an before the naan are required, turn on the oven to maximum heat.
• Divide the dough into 8 balls and allow rest for 3-4 minutes.
• Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
• Shape each ball of dough with the palms to make an oval shape.
• Bake the indian bread naan until puffed up and golden brown. Serve hot.

I do not have nutritional info for this recipe

Strawberry Apple Salsa with Cinnamon Tortilla Chips

Ingredients
Salsa:
2 medium apples (Fuji or Gala preferred), chopped and peeled
1 cup sliced fresh strawberries
2 medium Kiwi Fruit, peeled and chopped
1 small orange, peeled and chopped
1/4 cup diced fresh pineapple
1 Tbsp Splenda (or to taste)
2 Tbsp sugar free Strawberry preserves

Tortillas:
8 whole wheat tortillas
2 Tbsp melted Light butter or buttery spread
2 Tbsp honey
2 tsp cinnamon
Pam buttery spray (optional)

Directions

Mix the fruits together with the Splenda and blend in food processor or chopper until consistency of salsa. Add the sugar free jam and mix. Chill.

Preheat oven to 325 degrees.
Mix the butter, honey, & cinnamon together.
Spray the tortillas with Pam spray if desired, and spread the buttery mixture on each tortilla and stack in 4's. Cut both stacks into 8 sections each.
Place carefully on cookie sheets which have been greased or sprayed with Pam spray.
Bake for about 4-6 minutes or just until slightly crisp. Watch very carefully so they don't get too crisp.
Cool slightly before serving with the chilled salsa.
Makes about 8 - 10 servings.

Number of Servings: 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 91.5

• Total Fat: 2.2 g
• Cholesterol: 5.0 mg
• Sodium: 76.3 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 2.8 g
• Protein: 1.0 g