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As soon as the leaves begin to turn, my kids ask me to bake these. Pumpkin Chip Muffins are a staple in my house, particularly for breakfast on Thanksgiving morning (made the night before).
2 c. flour 2c. light brown sugar 2 tsp. cinnamon 1/2 tsp. salt 2 tsp. baking soda 1 cup vegetable oil 1 15-oz can pumpkin puree (NOT "pumpkin pie mix") 4 eggs 2 c. chocolate chips (your choice, semi-sweet or milk chocolate. I find the regular size works better instead of the mini chips) Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. In another bowl, mix together oil, pumpkin and eggs. Make a well in dry ingredients and stir in pumpkin mixture. Fold in chocolate chips. Spoon into muffin tins lined with paper cups. Fill to top. Bake 15-20 minutes for mini muffins, and 20-25 minutes for the regular muffin size. Cool on racks. TIP: Once you put the muffin paper cups in the tins, spray the tin and the papers lightly with spray olive oil. It will make clean-up of the tins easier and the muffins will come out of the papers easier, too.
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 Cranberry Relish is a staple at my Thanksgiving table. I usually serve it in a decorative jelly bowl with a petite spoon. The effect is rather elegant. This is a great dish for older kids to make.
Ingredients One 12-oz package fresh cranberries (approx. 3 cups) 1 c. sugar 1/2 c. water 2 tsp. grated orange zest (preferably fresh) 1/3 c. orange juice Wash the cranberries and pick through them, discarding any blemished ones. Combine all ingredients in a medium saucepan. Bring to a boil, then immediately turn it down to a simmer. Simmer, uncovered, over medium heat until the cranberries pop open and the relish is thickened, approximately 7-10 minutes. Let cool and serve, but it's much better if refrigerated for up to 2 days. Yield: About 2-1/2 cups |