freezer friendly

How To Make Pumpkin Muffins

Cooking spray or paper muffin liners

all-purpose flour

baking powder

cinnamon

ginger

nutmeg

cloves

salt

unsalted butter,

brown sugar

eggs

pumpkin purée

vanilla extract

Prep the pan and heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, grease or line a 12-well standard muffin tin with paper liners.

Mix the dry ingredients. Place the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.

Cream the butter and sugar. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, 1 to 2 minutes.

Beat in the eggs. Add the eggs one at a time, beating after each addition until well combined.

Beat in the pumpkin purée and vanilla. Beat in the pumpkin purée and vanilla extract until well combined.

Add the dry ingredients. Add the flour mixture and beat on low speed until just combined. Do not overmix.

Transfer the batter to the muffin pan. Divide the batter evenly among the muffin wells (they will be about 3/4 full).

Bake the muffins for 18 to 22 minutes. Bake until the muffins are set and a tester inserted into the center one comes out with just a few moist crumbs, 18 to 22 minutes.

Cool the muffins. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first if needed. Serve warm or at room temperature.

A moist and tender pumpkin bread that&#x27;s even better than the one from Starbucks. 

Pumpkin Bread Recipe

Cooking spray

sugar

pumpkin purée (about 2 cups)

vegetable or canola oil

pumpkin pie spice

baking soda

roasted, salted pumpkin seeds (aka pepitas)

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside.

Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine. Add the flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the pumpkin seeds, then gently press them into the batter to ensure they stick. 

Bake until a toothpick comes out mostly clean with a few moist crumbs attached, 65 to 75 minutes. Let cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely. 

Pumpkin Pie Pancakes

buttermilk

pumpkin purée (I prefer Libby)

Canola oil (or another other neutral oil), for cooking

Place the flour, baking powder, baking soda, salt, brown sugar, and spices in a medium bowl and whisk to combine.

Place the buttermilk, pumpkin purée, egg yolks, and vanilla in a blender and blend until smooth. Pour into the flour mixture and stir until almost combined, but with a few clumps of flour still remaining. Stir the reserved egg whites into the mixture until just combined. Set the batter aside to rest for about 10 minutes. Meanwhile, heat the skillet.

Heat about a tablespoon of oil in a large cast iron skillet or griddle on medium-high heat until shimmering. Add 1/4 cup portions of batter to the pan, pressing it out with the bottom of the measuring cup to help it spread out a bit. Reduce the heat to medium and cook until the bottoms are golden brown and a bit crispy, 1 to 2 minutes. Flip the pancakes and continue cooking until set, 2 to 2 1/2 minutes more. (I like to do a small test pancake to adjust the temperature before cooking the remaining batter.) Re-heat the griddle before cooking additional batches of pancakes.

Serve the pumpkin pie pancakes with a heavy dusting of powdered sugar, a drizzle of maple syrup, a slap of butter, and a pile of whipped cream.

These hearty muffins are mixed with cornmeal for extra heft and texture, and loaded with thick-cut chunks of ham, sharp cheddar, and a pinch of chives.

Ham and Cheddar Lunch Box Muffins

yellow cornmeal

garlic powder

unsalted butter, melted and cooled, divided

cheddar cheese

chives, divided

black pepper

Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray.

Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined. Pour the wet ingredients into the dry, and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the cheese, all but 1/2 cup of the ham, and 2 tablespoons of the chives.

Spoon the batter into the muffin wells, filling each about 3/4 full. Top the muffins with the reserved ham, sprinkle with the remaining chives, and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter.

Bake until the tops just begin to brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

Pumpkin Bread with Cream Cheese Swirl

(7 ounces) all-purpose flour

(8 ounces) sugar

(4 ounces) canola oil

(8 1/2 ounces) pumpkin purée

sour cream or plain Greek yogurt

cream cheese,

(8 ounces) powdered sugar

Preheat oven to 325°F. Line a 9x5-inch loaf pan with parchment paper so there is an overhang on each long side. Coat the parchment paper with baking spray or butter and flour.

Whisk the flour, baking soda, salt, and cinnamon together in a medium or large bowl and set aside.

Combine the egg and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes, until light and fluffy. Turn the speed down to low and, pouring very slowly, drizzle the oil down the side of the bowl. Add the pumpkin, sour cream, and vanilla, and mix until smooth. (Alternately, this can be done with an electric hand mixer.)

Turn the mixer off. Add the flour mixture and fold in by hand until just combined. Transfer the mixture back to the bowl used for the flour, and set aside.

Rinse out and dry the bowl of the stand mixer and the paddle attachment in order to make the filling. Combine the cream cheese, butter, vanilla, powdered sugar, and 1/4 cup of the pumpkin batter, and beat on medium speed until smooth and creamy, 2 to 3 minutes.

Pour half the batter into the prepared loaf pan, spreading evenly. Spoon the cream cheese filling over the batter and smooth it out. Cover filling with remaining batter.Bake the pumpkin bread for 1 hour, or until the center springs back when pressed with your fingertip. (If your finger sinks, bake 10 to 15 minutes longer.) Let cool in the pan on a wire rack for 30 minutes, then pull the loaf out using the parchment paper “handles” to cool completely.

The pumpkin bread can be stored tightly wrapped in plastic wrap for up to three days, or frozen for up to 2 weeks. Thaw overnight at room temperature before serving.

Chicken & Broccoli Alfredo

penne pasta

chicken

heavy cream

garlic, minced/crushed

Parmigiano Reggiano, grated (plus extra for serving)

unsalted butter

broccoli (see Recipe Note)

Prepare chicken breasts as desired. I recommend butterflying and seasoning with salt, pepper, and garlic powder and pan-frying in olive oil over medium heat about 8 to 10 minutes or until it&#x27;s no longer pink and juices run clear when sliced. Transfer cooked chicken to a cutting board and let rest before slicing into strips.

Cook pasta until barely al dente. Before draining, save 1/2 cup of pasta water.

Meanwhile, add cream, garlic, and butter to small saucepan. Season with salt and pepper. Heat on low, stirring occasionally, until garlic is soft and fragrant and butter had melted. Do not boil.

Return pasta to pot and turn heat on to medium-high. Add reserved pasta water and sprinkle with half the Parmigiano Reggiano, mixing well. Add sauce and rest of cheese. Continue mixing until well-coated and sauce reduces, about 3 to 5 minutes. Toss in chicken.

To freeze: Place 1 cup of pasta, plus 4 to 6 slices of chicken and 4 to 6 florets of frozen broccoli (or as desired) in flat, freezer- and microwave-safe containers. Freeze up to 1 month.

To reheat: Add about 1 tablespoon of cream, milk, or water. Microwave with lid ajar on high heat for 2 minutes and 30 seconds. Stir, then microwave for 1 minute more.

Make this thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes before summer ends.

Easy French Ratatouille

olive oil, divided,

eggplant (1 large), large dice

Kosher salt

zucchini squash

yellow onion, diced

garlic,

thyme

bay leaf

tomatoes (3 to 4 medium), large dice

large bell pepper, large dice

basil

Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.

Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.

Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine. 

Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil.

Butter Chicken simmers in a buttery tomato sauce and is punctuated by several special spices and herbs. Skip the Indian takeout and cook up your very own version of the popular dish!

Indian Butter Chicken

full-fat plain yogurt

olive oil

ginger garlic paste

coriander

Kashmiri Lal Mirch

cumin

Salt

almonds

cashews

unsalted butter, divided

tomatoes

Garam Masala

water

Kasuri Methi

Cooked rice, roti, bread

"Thanks so much for this recipe! I cooked this last night and it was great! The dried fenugreek leaves really made the difference. I tried to make butter chicken from a different recipe that didn't have fenugreek leaves before and it was good, but it didn't taste like butter chicken. Now I know where that butter chicken taste comes from, it comes from the fenugreek leaves! Luckily it wasn't too hard to get, I just went to my local Asian grocery store.  I love the stuff, it really wouldn't be butter chicken without it!"

"Are you using Katsuri methi leaves or ground fenugreek?"

Marinate the chicken: Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken.
Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight.

Soak cashews and almonds in water for at least an hour to (or up to overnight) before preparing the rest of the recipe.

Cook the chicken: Heat a skillet or grill pan over medium-high heat. Drizzle a teaspoon of oil to the pan.
Working in batches, remove chicken from the marinade and grill them on the pan for 3 to 5 minutes on each side, until the chicken is cooked through (clear juice runs out of it when you cut into it). Do not crowd the pan.
Once cooked, transfer the chicken into a separate dish. Cover and set aside for later.

Start making the sauce: Melt 1 1/2 tablespoons of the butter in a medium sized Dutch oven or a skillet on medium low heat. As soon as the butter melts, add the ginger garlic paste followed by sugar. Sauté for 1 to 2 minutes.
Stir in the tomato and cook for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off. The sauce should be a loose, paste-like consistency.
Add coriander, garam masala, Kashmiri Lal Mirch, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat.

Puree the sauce with the nuts: Transfer the paste to a blender or the bowl of a food processor. Add the soaked cashews and almonds. Blend into a smooth paste.

Finish the dish: Return the paste to the cooking pan over medium heat. Add the water to the paste and stir to make a smooth sauce.
As the sauce begins to boil, add the grilled chicken and heavy cream. Stir well. Cover the pan and simmer for 5 minutes.

Rest the butter chicken: Turn off the heat and uncover the pan. Stir in the remaining 1/2 tablespoon butter and the kasuri methi. Cover again, and let the dish rest for 8 to 10 minutes so the flavor of kasuri methi can marry into the butter chicken.

Serve: Serve the butter with a side of steamed basmati rice, roti, or naan. Leftovers will keep refrigerated, covered, for five days.
You can freeze this dish in an airtight covered container or a zip-top bag for a month. Thaw and reheat in a saucepan over medium-low heat to retain the texture.

"I have tried it at my home. It was amazing. Thanks a lot for sharing such a yummy recipe."

"It's amazing. I had only added 4 tablespoons of butter to it and it tastes great. Plus for cream I added almonds, cashews and watermelon seeds soaked in water for 4 hours. It turned out ahmazing."

Simple, satisfying, and full of authentic Mexican flavor – your family will devour this healthy, vegan casserole!  Full of healthy black beans and corn, this makes a hearty weeknight meal.

Easy Red Enchilada Black Bean Mexican Casserole

onion (diced)

green bell pepper (diced)

garlic (minced)

chili powder

corn

black beans

Salt and pepper (to taste)

Ancho chili (seeds and stems removed)

red cider vinegar

onion powder

Mexican oregano

garlic

tortillas

Preheat your oven to 375Line an 8x8 or 9x9 square baking dish with parchment paper or foil.

To make the Black Bean Mexican Casserole Filling: In a wide saute pan, saute the onion and green bell pepper until starting to brown, about 7-8 minutes.  Add the garlic and chili powder and saute until aromatic, 1-2 minutes.  Add the corn and black beans.  Cook 3 more minutes, until everything is hot and the flavors come together.  Season with salt and pepper. Set aside.  While the onions and green bell peppers saute, you can make the Easy Red Enchilada Sauce.

To make the Easy Red Enchilada Sauce: Combine all of the ingredients in a blender.  Puree until smooth.  Pour ½ cup of the red enchilada sauce into the Black Bean Casserole Filling.  Stir to combine.

To assemble and bake the Easy Red Enchilada Black Bean Mexican Casserole:  Spread ¼ cup of the Red Enchilada Sauce onto the bottom of your pre-lined baking dish.  Place one layer of the tortillas on top.  Use the quartered tortillas to cover the corners of the dish.  Try not to overlap the tortillas too much.  Spread 1/3 of the Black Bean Casserole Filling on top of the tortillas.  Repeat with another layer of tortillas, the filling, the tortillas, and the filling.  Use up all of the filling.  Your top layer should be tortillas.  Pour on the remaining Red Enchilada Sauce.

Cover the pan and bake for 30 minutes. Remove the cover and bake another 10 minutes.  Remove from the oven and let cool 5 minutes.

Garnish with chopped cilantro or avocado and serve!

This is wholesome comfort food at its finest, with a taste and texture that's equal parts hearty as can be, yet bright and totally nourishing.

Slow Cooker Golden Chickpea Soup

coconut oil

onion,

turmeric

chickpeas

Yukon gold potatoes, peeled and diced

(2 quarts) low-sodium vegetable or chicken broth

Greek yogurt

lemon,

fresh cilantro

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, turmeric, coriander, salt, and pepper, and cook, stirring occasionally, for 2 minutes. Transfer to a 6-quart or larger slow cooker.

Add the chickpeas, potatoes, and broth, and stir to combine. Cover and cook on the LOW setting until the beans are tender, 8 to 10 hours.

Use an immersion blender to purée the soup until smooth in the slow cooker, or purée the soup in a blender, working in batches if necessary.

Ladle into bowls, then garnish with a dollop of Greek yogurt, a squeeze of lemon juice, and cilantro.

These easy Pesto Stuffed Shells are stuffed with two cheeses, pesto, and spinach. Perfect for meal prep or freezing portions for later!

Pesto Stuffed Shells

lb. frozen spinach, thawed (0.85)

ricotta (1.99)

mozzarella (1.00)

basil pesto (0.85)

jumbo pasta shells (about 22-25 shells) (1.66)

pasta sauce (1.19)

Make sure the spinach is completely thawed, then squeeze out as much of the moisture as possible. Add the spinach to a large bowl with the ricotta, mozzarella, pesto, and egg. Stir until the ingredients are well combined, then refrigerate until it's ready to be used.

Bring a large pot of water to a boil, then add the jumbo shells. Cook the shells just until they're tender, making sure not to over cook the pasta. The longer the shells boil, the more likely they are to tear during the stuffing process. Drain the shells in a colander and then rinse briefly with cool water to make them cool enough to handle.

Preheat the oven to 350ºF. Spread about 1 cup of pasta sauce in the bottom of a large casserole dish.

One by one, stuff each shell with a couple tablespoons of the cheese, pesto, and spinach mixture. Place the shells in the casserole dish as you stuff them.

Once the shells are all stuffed, pour the remaining two cups of pasta sauce over top. Bake the shells for about 30 minutes in the preheated oven, or until the sauce is bubbling up around the edges. Serve hot.

In this &quot;meaty&quot; vegetarian alternative to classic bolognese, baby bella mushrooms and protein-packed green lentils stand in for ground beef.  

Slow Cooker Lentil and Mushroom Bolognese

baby bella or cremini mushrooms, finely chopped

celery stalks, finely chopped

carrots, finely chopped

garlic cloves,

green lentils

vegetable broth

red wine

tomato paste

bay leaves

kosher salt,

black pepper,

In your slow cooker insert, stir together the mushrooms, celery, carrots, onion, garlic, lentils, vegetable broth, red wine, tomato paste, tomatoes, bay leaves, salt, and pepper. Cover the cooker and cook on Low heat for 8 hours.

Taste and add more salt and pepper, if needed.

Refrigerate all leftovers in an airtight container or freeze for future use.

Your new favorite turkey burger! Just three ingredients needed to make the most delicious turkey ranch burger that are full of flavor and never dry.

Top 40 freezer friendly recipes from across the web

The most viewed freezer friendly recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Pumpkin Muffins

Pumpkin Bread Recipe

Pumpkin Pie Pancakes

Ham and Cheddar Lunch Box Muffins

Pumpkin Bread with Cream Cheese Swi...

Chicken & Broccoli Alfredo

Easy French Ratatouille

Indian Butter Chicken

Easy Red Enchilada Black Bean Mexic...

Slow Cooker Golden Chickpea Soup

Pesto Stuffed Shells

Slow Cooker Lentil and Mushroom Bol...

Healthy Ranch Turkey Burgers

How To Make No-Churn Ice Cream

How To Make a Basic Butter Cake fro...

How To Make Crêpes

Roasted Cauliflower and Mushroom Bo...

How To Make Chicken Soup

Applesauce

How To Make Banana Bread

Fresh Basil Pesto

Skillet Chicken Thighs with Potatoe...

Slow Cooker Carnitas

How to Make the Easiest Gnocchi fro...

How To Make the Absolute Easiest Cr...

How To Make Perfect Bacon in the Ov...

How To Make French Onion Soup in th...

Lasagna

How To Cook Quinoa

Hearty Black Bean Quesadillas

One-Pot Meatballs & Pasta Os

Slow Cooker Chicken Stock

Christmas Morning Pancakes

How To Make Turkey Stock

Vegan Broccoli & Potato Soup

How To Make Pumpkin Soup in 20 Minu...

Mushroom and Barley Soup

How To Make Tomato Paste

Easy Breakfast Pastries

Chorizo and Sweet Potato Enchiladas

The most viewed freezer friendly recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine