BUTTERSCOTCH-APPLE-WALNUT MUFFINS

1/2 cup whole-wheat flour
1 1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
2 large eggs
1 cup canola oil
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp vanilla extract
4 cups chopped Granny Smith apples
3/4 cup butterscotch chips
1 cup chopped walnuts

Preheat oven to 350 degrees.
Grease 12 muffin tin cups or line 12 cups with paper liners; set aside.

In a bowl mix the flours, cinnamon, and baking soda together; set aside.

In a large mixer bowl beat the eggs and add the canola oil, both sugars, vanilla extract, and apples mixing well.  Add the flour mixture and mix just until moistened.  Stir in the butterscotch chips and walnuts.  Spoon the batter into the prepared muffin cups.

Bake muffins for 15 to 20 minutes at 350 degrees.  Muffins are done when a wooden toothpick inserted in the center comes out clean.  Remove to a wire rack to cool.

 

This is a file photo.

MEAL IN A MUFFIN PAN

This is an old 1990s TOH recipe and photo. Add some fresh fruit and a beverage to complete this quick and easy meal.

1 (15-oz) can corned beef hash
6 eggs
Salt to taste
Pepper to taste
1 (8.5-oz) box cornbread/muffin mix

Preheat oven to 400 degrees.
Grease a 12-cup muffin pan.

Divide the hash evenly into 6 of the muffin cups; press onto bottom and up sides to form a shell. Break an egg into each shell; season egg with salt and pepper.

Mix muffin mix according to package directions. Spoon batter into the other 6 muffin cups.

Bake at 400 degrees for 15-20 minutes or until muffins are golden brown and eggs are cooked to your desired doneness.

Yield: 6 servings of 1 muffin and 1 hash cup.

SNOWFLAKE FUNNEL CAKES

4 eggs, beaten
4 cups sifted all-purpose flour
2 tsp baking powder
3 cups milk
1 tsp salt
2 cups canola oil
powdered sugar for dusting

In a mixing bowl combine the eggs and milk.

In a separate bowl combine the flour, baking powder, and salt; add to the egg mixture and using a rotary mixer, beat until smooth.  Pour the mixture into a pitcher and chill.

Heat the canola oil to 360 degrees in a deep fryer if you have one or a large skillet.

Remove batter from refrigerator and stir with a large spoon and test to see if it flows easily through a funnel.  If too thick, add a small amount of milk.  If too thin, add a little flour.

Cover the end of a funnel with your finger and pour 1/2 cup batter into funnel.  Hold over the hot oil and release your finger and drop batter into the oil while moving funnel to form a snowflake shape.  BE CAREFUL WHEN WORKING WITH HOT OIL!  Oil will splatter when batter hits it! Cook snowflake approximately 3 minutes until a golden brown; turn and cook approximately 1 minute on other side.

Remove from the oil and drain on paper toweling.  Transfer to a paper plate and sprinkle with powdered sugar 'snow'; sprinkle with sparkle or colored sugar, if desired.

Yield: 8 large snowflakes

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PEANUT BUTTER-BANANA MUFFINS

This recipe and photo are from Musselman's.

1 1/2 cup baking mix
1/2 cup sugar
1 tsp baking powder
2/3 cup (about 2 medium) bananas
1 cup applesauce
1/4 cup peanut butter
1 egg
1 1/2 tsp vanilla extract

Preheat oven to 375 degrees.
Line 12 muffin cups with paper liners; set aside.

In a large mixing bowl combine the baking mix, sugar, and baking powder.

In a small mixing bowl mash bananas with a fork and add applesauce, peanut butter, egg, and vanilla extract.

Add the liquid mixture to the dry mixture and stir to combine.

Divide batter evenly into the 12 prepared muffin cups.

Bake at 375 degrees for 18 to 20 minutes until a toothpick inserted in the center comes out clean.

I made these today. My grandson gave them a thumbs up and my husband who doesn't care for peanut butter said they were pretty good. I did not eat one since I am a diabetic.

SALAD WITH TOASTED ALMONDS AND RASPBERRY DRESSING

DRESSING:
2 cups frozen raspberries, thawed
2 cups wine vinegar
2/3 cup olive oil
1 tsp honey
2 garlic cloves, crushed

Puree raspberries in blender or food processor; strain through a sieve and discard seeds. Pour into a jar.  In a jar with a tight filling lid combine 1/3 cup of the raspberry vinegar with the olive oil, honey and garlic; shake vigorously until well mixed.

SALAD:
8 cups mixed salad greens
1/2 large red bell pepper, julienned
1/2 cup finely diced carrot
1/2 cup seedless grape halves
1/4 cup toasted almonds

Arrange the salad ingredients on individual salad plates or in a large salad bowl.  Serve with the above raspberry dressing.

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CHOCOLATE WENDY'S FROSTY

PARMESAN CHIVE BISCUITS

2 cups all-purpose flour
1 1/2 grated Parmesan cheese
2 tbsp baking powder
1/2 cup butter
1/4 cup olive or canola oil
1/4 cup honey
2 eggs, beaten
1 cup milk
6 tbsp chopped fresh chives
3 garlic cloves, crushed
cayenne pepper to suit your taste

Preheat oven to 400 degrees.

Mix flour, Parmesan cheese, and the baking powder in a mixing bowl.  Cut in the butter until mixture is crumbly.  Add the oil, honey, eggs, milk, chives, and garlic mixing well.

Drop dough by tablespoonfuls onto the prepared baking sheet.  Sprinkle with the cayenne pepper.  Bake at 400 degrees for 7 to 10 minutes or until golden brown.

Yield:  Approximately 18 biscuits.

 File Photo for Reference Only

CANDIED FRUIT COOKIES

2 cups graham cracker crumbs
1 cup assorted chopped candied fruit
1 cup chopped pecans
1 can (14-oz) sweetened condensed milk

Preheat oven to 325 degrees.

In a mixing bowl combine all the ingredients mixing together well; let stand for 5 minutes.

Drop by teaspoonfuls 1-inch apart onto the prepared cookie sheets.  Baked at 325 degrees for 12 minutes or until golden. 

Remove cookies to a wire rack t cool completely.

Yield: 60 cookies

SPICY CARROT SOUP

4 cups chopped carrots
1 onion, chopped
1 garlic clove, minced
1/4 cup butter
1 tbsp chopped parsley
1/2 tsp curry powder
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
6 cups chicken broth
2 egg yolks
1 1/2 cups heavy cream
1/2 orange, juiced
1/2 cup chopped green bell pepper

Saute carrots onion and garlic in butter in for 5 minutes in a large saucepan over high heat.  Sprinkle the chopped parsley, curry powder, coriander, cumin, salt, and pepper; stir in the chicken broth.  Simmer on low heat for 20 minutes or until the vegetables are tender.

Puree the mixture in blender then return to saucepan. 

Process the cream, egg yolks, and orange juice in a blender until smooth.  Add this mixture to the saucepan mixture and stir constantly.  Heat until slightly thickened and heated through. 

To serve ladle the soup into serving bowls and sprinkle the chopped green bell pepper.

Yield: 8 to 10 servings

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I am not a carrot soup person so I have never made this soup. This recipe was given to me in 2011 and I thought some of you might like it.

LACEY ALMOND COOKIES

1/2 cup ground almonds
1/2 cup butter
1/2 cup granulated sugar
1 tbsp flour
2 tbsp milk

Preheat oven to 375 degrees.
Grease and flour cookie sheets; set aside.

In a 2-quart saucepan combine the almonds, butter, sugar, flour, and milk; cook over low heat until the butter is melted, stirring constantly.

Using a teaspoon, drop the dough onto the prepared cookie sheets putting only 4 to 6 cookies per sheet (depending on how big your cookie sheets are).

Bake cookies at 375 degrees for 6 minutes or until the cookies are light brown and the centers are bubbly.  Let stand on the cookie sheets for 1 minute.  Remove gently to a wire rack to cool completely.

Yield: 60 cookies

 File Photo

CREAMY PECAN CHICKEN SALAD

2 cups chopped cooked chicken (great use for leftover chicken)
1/2 cup finely chopped celery
1/4 cup chopped pecans
1/2 cup (more if desired) mayonnaise
1/4 cup whipping cream, whipped
salt to taste, optional
1 1/2 tsp lemon juice

In a mixing bowl combine the chicken, celery, and pecans.  Add the mayonnaise, whipped cream, and salt, if using; mix together well (adding more mayo if needed).  Drizzle with the lemon juice and mix gently.  Chill until serving time.

Yield: 2 1/2 cups

This salad is great to use as stuffing for tomatoes, on breads for a sandwich, or on a lettuce leaf with tiny breads or crackers.

Note: I always use olive oil mayonnaise in my kitchen.

 

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SWEET TEA CONCENTRATE WITH LEMON

2 cups boiling water
3 tea bags
2 cups sugar
3 lemon rinds
juice of 3 lemons

Pour the boiling water over the tea bags in a teapot.  Steep, covered, 20 minutes.  Remove the tea bags.  Add the sugar and lemon rind, stirring to completely dissolve sugar.  Allow to stand 15 minutes, stirring occasionally. 

Remove the lemon rind; add the lemon juice.  Mix well.

To serve, combine 1 part concentrate with 3 parts water in a pitcher. May be served over ice or hot.
Yield: 8 servings

DELICIOUS COCOA FROSTING

2 cups powdered sugar
6 tbsp unsweetened baking cocoa
2 tbsp butter, softened
1 tsp vanilla extract
6 tbsp milk

Combine all ingredients in a bowl.  Beat until combined, creamy, and of spreading consistency.  Use to frost brownies or cake.

Yield: 2 cups.

Note: Add powdered sugar a dab at a time, if frosting is too thin for your use.  Add milk, a teaspoon at a time until thin enough for use, if necessary.

 

This is a file photo.

SPICY BAKED ARTICHOKE DIP

1 cup (4-oz container) grated Parmesan cheese
1 cup mayonnaise
1 can (14-oz) artichoke hearts, drained and chopped
1 can (4-oz) green chilies, drained
1 garlic clove, minced
2 tbsp green onion slices
2 tbsp chopped tomatoes

Preheat oven to 350 degrees.
Very lightly grease a 9-inch pie plate or a quiche dish; set aside.

Mix the cheese, mayonnaise, artichoke hearts, chilies, and garlic together.  Spoon the mixture into the prepared dish.  Bake at 350 degrees for 20 to 25 minutes or until lightly browned.  Remove from oven and sprinkle the green onion slices and chopped tomatoes over the top.  Serve with assorted crackers.

Yield: 2 cups dip  (Doubled Recipe Pictured in this file photo below.)

SAUSAGE BALLS WITH ONION AND CELERY

2 lbs bulk sausage, uncooked
1 1/2 cups biscuit/baking mix (such as Bisquick-my favorite!)
4 cups shredded cheddar cheese
1/2 cup very finely chopped green onion
1/2 cup very finely chopped celery
1/2 tsp garlic powder
dash of Cajun seasoning, optional

Preheat oven to 375 degrees.

Mix all the ingredients together well.  Form mixture into balls, approximately 1-inch in diameter.  Bake for 15 minutes on ungreased baking sheet that has sides, until golden brown.

Yield: Approximately 70 appetizer balls.

EASY FRESH CAULIFLOWER SOUP

1 (approximately 1 1/4 lbs) cauliflower
1 small onion, thinly sliced
1/4 tsp thyme
2 cups chicken broth
2 tbsp butter
1 tbsp all-purpose flour
1 tsp salt
dash of nutmeg
dash of pepper
2 cups half-and-half cream
1/2 cup shredded cheese
Chopped parsley for garnish

Core the cauliflower and remove leaves; seperate into small flowerets.  Combine cauliflower and onion, thyme, chicken broth; bring to a boil.  Reduce heat and simmer, partially covered, until tender.  This will take about 10 minutes, more or less.  Remove the cauliflower and reserve approximately a third of it.

Transfer the remaining cauliflower mixture to a food processor (or blender) and whirl until it is a smooth puree.

In a 3 or 4-quart saucepan melt the butter over medium heat; stir in the flour, salt, nutmeg, and pepper.  Gradually stir in the cream and cook, stirring constantly, until the mixture boils.  Blend in the cauliflower puree and the cheese.  Heat stirring occasionally, until soup is steaming and the cheese melts.  Add the reserved cauliflower and cook until heated through, less than 5 minutes.

 

This is a file photo.

GINGERBREAD WAFFLES

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1/4 cup sugar
3 eggs, beaten
1 cup buttermilk
1/2 cup molasses
1/3 cup canola oil

In a mixing bowl blend the flours, baking powder, baking soda, salt, ginger, and sugar; set aside.

In another mixing bowl, combine the eggs, buttermilk, molasses, and canola oil.  Stir the mixture well then add to the flour mixture.  Stir mixtures together until blended.

Cook in a preheated, oiled waffle iron according to manufacturer's instructions.  Serve with butter and syrup or topping of your choice.

Yield: 14 waffles.

 

File photo of this recipe.

CHEESY POTATOES WITH GREEN ONIONS

Approximately 6 cups cubed red potatoes
1/3 cup chopped green onions, including tops
1 carton (16-oz) French onion dip
1/2 tsp freshly ground black pepper
1/4 tsp garlic powder
1 cup shredded cheddar cheese

In a bowl combine the potatoes, green onions, dip, pepper, and garlic powder.  Transfer mixture to a 1 1/2-quart baking dish that has been lightly sprayed with nonstick cooking spray.  Sprinkle the cheese over top of the potatoes.

Bake at 350 degrees 20 to 25 minutes or until the cheese melts and potato mixture is heated through.

Yield: 6 servings.

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BUFFALO SHRIMP NIBBLES

 2 1/2 tbsp butter
3 1/2 tbsp hot sauce
1 tsp minced garlic
2 dozen deveined extra-large shrimp with tails on
4 ribs celery, cut into sticks
lime wedges for garnish

Preheat broiler.
Line a baking sheet with rim with aluminum foil; spray with nonstick cooking spray.

Melt the butter in a small bowl in the microwave or on stove top in a small saucepan.  Remove from heat; stir in the pepper sauce and garlic. 

Place the shrimp on the prepared baking sheet.  Drizzle shrimp with 3 tablespoons of the butter mixture.  Broil, turning once, 2 1/2 to 3 minutes until the shrimp are cooked through.  Toss in the remaining sauce. 

To serve, arrange the shrimp on a serving platter and serve with the celery sticks and remaining butter sauce.  Garnish with the lime wedges, if desired.

 

This is a file photo.

RICE AND CRANBERRY PILAF

1 cup low-sodium chicken broth
1/2 cup orange juice
2 tbsp sugar, optional
1 1/2 cups instant brown rice
1/2 cup fresh cranberries
2 tbsp toasted sliced almonds

In a saucepan bring the broth, orange juice, and sugar, if using, to a boil.  Add the brown rice and cranberries; stir to blend.  Reduce the heat to simmer and simmer, covered, for 5 minutes; remove from heat.  Allow to stand for 5 minutes.  Remove lid and stir in almonds before serving.

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Yield: 4 servings
Per serving: 144 calories, 5 grams protein, 26 grams carbohydrates, 3 g fat, 199 mg sodium.

MALTED COCOA MIX

1 box (8-qt size) nonfat dry milk powder
1 bag or box (16-oz) powdered sugar, sifted
1 3/4 cups unsweetened cocoa powder
1 1/2 cups instant malted milk powder
1 3/4 cups powdered nondairy coffee creamer
miniature marshmallows, optional for serving

Combine the dry milk powder, powdered sugar, cocoa, malted milk powder, and nondairy coffee creamer in a large bowl.  Stir until mixed well.  Store in an airtight jar or canister.

Yield: approximately 16 cups of hot cocoa

To make individual serving:
Place a third cup of the above mixture in a mug.  Add 3/4 cup of boiling water and stir to dissolve.  Top with miniature marshmallows, if desired.

SAND BALLS WITH HONEY

1 cup butter, softened
1/2 cup sifted powdered sugar
2 tbsp honey
2 cups all-purpose flour
3/4 cup chopped walnuts
1 tsp vanilla extract
1/4 tsp salt
sifted powdered sugar for rolling

In a large mixing bowl beat the butter, powdered sugar, and honey at medium speed until well combined.  Beat in the flour, walnuts, vanilla extract and the salt.  Mix together thoroughly, this may require using your hands. 

Preheat oven to 325 degrees.

Shape the mixture into 1-inch balls and place 1 1/2-inches apart on greased cookie sheets.  Bake at 325 degrees for 14 to 16 minutes or until the cookies are just lightly browned.  While still warm, roll the cookies in powdered sugar.  Cool on wire racks and roll in powdered sugar a second time.

 Yield: 4 dozen

This is a file photo.

RICE AND BLACK BEAN SALAD

2 cups cooked rice, cooled to room temperature
1 can black beans, drained
1 medium tomato, chopped
1/2 cup shredded Mexican-Blend cheese
1 tbsp snipped fresh parsley
1/4 cup Italian salad dressing
1 tbsp lime juice

In a large bowl combine the rice, beans, tomato, cheese, and parsley.  Pour the Italian dressing and the lime juice overall.  Toss mixture to coat well.


Yield: 4 servings

 

This is a file photo. I have had this recipe and photo for years. I do not remember where I got them.

EASY ITALIAN-FLAVORED BREAD STICKS

1 can (8 count) refrigerated bread stick dough
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 cup grated Parmesan cheese
dash of freshly ground black pepper
1/4 tsp garlic powder
1 egg white, beaten
1 tbsp water (cold works best)

Preheat oven temperature to 350 degrees.
Spray two cookie sheets with nonstick cooking spray; set aside.

In a small bowl combine the oregano, basil, Parmesan cheese, black pepper, and garlic powder; mix well and set aside.

Beat the egg white with the water; set aside.

Unroll the bread stick dough and separate at perforations.  Cut each into two strips lengthwise.  Brush the dough with the egg white/water mixture.  Remove 1 tablespoon of the cheese mixture and reserve.  Sprinkle the remaining cheese mixture over the egg white wash; fold strips in half lengthwise and twist to form a twisty bread stick.  Press ends together to seal.

Brush twists with the remaining egg white wash and sprinkle with the reserved cheese mixture.  Arrange on the prepared cookie sheets.  Bake at 350 degrees for about 15 minutes or until golden brown.

These are best when served warm.

Note: This is a file photo.

SALAD DRESSING (MAYO-TYPE) BISCUITS

2 cups self-rising flour
1 cup milk
2 tbsp salad dressing
1 pinch salt

Mix all ingredients together until blended.  Place on a floured surface and knead lightly.  Cut biscuits with a 2-inch biscuit cutter or glass that has been dipped in flour.  Place cut biscuits in a lightly greased pan.  Bake at 350 degrees for 10 to 15 minutes until golden brown and cooked through.

 

File Photo