Easy Pumpkin Muffins

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 and 1/4cups granulated sugar
• 1 can (15 ounces) of pure pumpkin
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water or fruit juice (I used apple cider)

I ADDED RAISINS AND CHOPPED NUTS TO HALF OF THIS BATCH.

PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

3/4 full. Bake for 33 to 36 minutes. (CLOSER TO 25 MINUTES IS SUFFICIENT)

Pumpkin Custard

• I wanted to use up a can of pumpkin that I bought a while ago to make SOMETHING,,,,,,,,,,but I am not sure exactly what it was I was going to make. I remembered when Chris was making a pumpkin pie at my house a few years back and he had some extra pie filling which he put into custard cups  (I think I ate all of them while they were away)  I found this recipe online on DAD WITH A PAN website.  
• one 16 oz. can pumpkin
• 1/2 c. whole milk (I increased this somewhat)
• 2 eggs
• 1 t cinnamon
• 1/2 t nutmeg
• 1/4 t ginger
• 1/4 t cloves
• 1/4 t salt
• 4 T sugar
• bit of pumpkin pie spice (my addition)

Combine all the ingredients and fill custard cups 2/3 full

Bake approximately 30 minutes in oven at 350 degrees.  Let cool 10-15minutes

Two Step Slow Cooked Brisket (Good Housekeeping April 2017)

LABOR DAY SUPPER

• 1 corned beef brisket (about 4 lbs.), trimmed
• 1 can (14 oz.) crushed tomatoes
• 3 cloves garlic, crushed (I used crushed garlic from a jar)
• 1 medium red onion, sliced  (I used two yellow onions)
• 1 medium yellow onion, sliced
• 1 tbsp. olive oil
• Finely chopped parsley, for garnish
  

Directions

1. Season brisket with 3/4 teaspoon each salt and pepper; add to large slow-cooker bowl along with crushed tomatoes and garlic. Cover and cook on low 10 hours or until very tender.
2. About 25 minutes before meat is ready, on large rimmed baking sheet, toss red onion and yellow onion with olive oil and 1/4 teaspoon salt. Roast at 425°F 20 minutes or until browned. Top brisket with roasted onions and finely chopped parsley.
3. I forgot to take the onions out of the oven!  Served with rice, baked sweet potatoes, four bean salad, crescent rolls, applesauce with tapioca pudding for desert.