Fall Is In the Air

There are red and yellow leaves all over the steps to our condo, a pumpkin and mums on the porch, and a nip in the air, all sure signs that autumn is in full swing and the holidays are around the corner. I felt very festive today and wanted to do something fun, so I turned on some Nickel Creek, pulled out my favorite fall ingredient (pumpkin of course!) and whipped up some Pumpkin and Spice and Everything Nice Muffins! These muffins are not only super delicious, they are also healthy! They make a great breakfast, afternoon snack, or after dinner treat. Since I was already in the kitchen, I made one of my hubby's favorite meals, Meatballs with Cream Sauce, smashed potatoes, and broccoli, for our date night. Though this meal is not quite as good for the heart, it is very tasty! What a fun afternoon! :) Here are the recipes:

Pumpkin and Spice and Everything Nice Muffins
Adapted from Taste of Home

1-1/4 cups all-purpose flour
1/2 cup wheat bran
2 tsp. pumpkin pie spice
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 can pure pumpkin (not pumpkin pie filling) - the recipe only called for 1 cup, but I didn't want half a can of pumpkin sitting in the fridge going bad, so I just added the whole can and the muffins turned out just fine!
1/2 cup plain, lowfat yogurt
1/2 cup honey
1/4 cup butter, melted
1 egg
1 tsp vanilla
1 cup finely grated carrots
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions:
Preheat the oven to 375 degrees. Fill muffin tin with cupcake liners or spray with cooking spray.

In a medium bowel, combine flour, wheat bran, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots. Add dry ingredients to wet ingredients and stir until moistened. Fold in chocolate chips and walnuts.

Divide batter evenly among 12 muffin cups. Bake on middle oven rack for 20-22 minutes, or until toothpick inserted in center comes out clean. Cool on a wire rack.

Makes: 12 muffins

Meatballs with Cream Sauce
Recipe from Taste of Home

1 egg, lightly beaten
1/4 cup milk
2 TBS ketchup
1 tsp. Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1-1/2 lbs lean ground beef
3 TBS all-purpose flour

Cream Sauce:
2 TBS butter
2 TBS all-purpose flour
1/4 tsp dried thyme
salt and pepper to taste
1 can (14 ounces) chicken broth
2/3 cup heavy whipping cream
2 TBS minced fresh parsley

Directions:
In a large bowel, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2 inch balls. Roll in flour, shaking off excess. Place rack on shallow baking pan. Place meatballs 1 in. apart on rack.



Bake, uncovered, at 400 degrees for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.


Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Top meatballs with sauce and sprinkle with parsley.

For a healthier option: substitute ground turkey for the beef, and omit the cream sauce. The meatballs taste delicious all on their own. Serve with roasted potatoes instead.

Smashed Potatoes
Adapted from Rachael Ray

3 pounds small red potatoes, quartered
2 tablespoons butter
1/4 cup sour cream, regular or low fat
1/2 cup milk
Salt and pepper to taste
Garlic powder to taste

Directions:
Cover the potatoes in cool water in a medium saucepan. Bring the water to a boil and cook the potatoes for 10 minutes or until fork tender. Drain the potatoes, return to the hot pan and stir them over low heat to dry them out. Add the butter, sour cream and milk to the potatoes and smash with a fork to your desired consistency. Season the potatoes with salt and pepper and garlic powder.

Add scallions for added flavor. To make cheesy potatoes add shredded cheddar or Parmesan cheese.