Crumble-Top Pumpkin Muffins

3 cups flour

1 tbsp baking powder

2/3 tbsp salt

2/3 cup butter

1/8 cup vegetable oil

1 cup dried cherries or raisins

2/3 cup quick or old-fashioned oats

2/3 cup granulated sugar

1 teaspoon ground cinnamon
1 can (30 oz.) LIBBY'S® 100% Pumpkin
1 tbsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 large eggs

Streusel topping (recipe follows)

Preheat oven to 400° F.  Grease 24 muffin cups Make baking mix by using electric mixer to mix flour, baking powder, salt, butter and vegetable oil.  Mix until well combined (3-4 minutes)

Combine baking mix, dried fruit, oats, sugar and 1 tbsp cinnamon in large bowl. Combine pumpkin,  1 tbsp, ginger, cloves, nutmeg and eggs in medium bowl; mix well. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping.

Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly. Serve warm.

FOR STREUSEL TOPPING: Combine 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender until mixture is crumbly.

Chorizo Refried Beans

1 lb Mexican chorizo

1/4 cup extra-virgin olive oil

2 cloves garlic, peeled and chopped

1 (15.5 ounce) can red kidney beans

1 (15.5 ounce) can pinto beans

1/2 cup chicken stock

1 cup shredded Monterrey Jack cheese

Kosher salt and freshly ground black pepper


Preheat oven to 400 degree.s In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Cook the chorizo until cooked through. Add the garlic and fry until cooked, about 1 minute.
 

Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree.

 
Transfer to an oven safe bowl. Top with cheese and bake for 10-15 minutes or until cheese is melted and slightly browned. 

Steak Tacos

1 tbsp extra-virgin olive oil
12-ounce strip of skirt steak
1 orange bell pepper, cut into 1 in squares
1 can Rotel
1/3 cup halved drained pimiento-stuffed green olives
1 tbsp brine from olives
1 tbsp tomato paste
1 tsp ground cumin
1/2 tsp ground allspice
8 corn tortillas
Chopped fresh cilantro
Chopped tomatoes
Sour Cream



Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; saute 3 to 4 minutes per side for medium-rare. Transfer to plate.

Add bell pepper to skillet. Saute 2 minutes. Add Rotel, olives, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.

Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend.


Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro, tomatoes and sour cream.