APPLE CARROT MUFFINS

1 3/4 cups raisin bran cereal

1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 egg
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled apple
3/4 cup grated carrots
1/4 cup chopped walnuts

Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners or spray with a nonstick cooking spray; set aside.

Combine the first 6 ingredients in a large bowl.

In a small bowl, beat the egg, buttermilk, and oil; stir into the dry ingredients just until moistened. Fold in the apple, carrots, and walnuts.

Fill the prepared muffin tins 3/4 full. Bake at 400 degrees 20-23 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 5 minutes then remove from the pan to a wire rack to cool completely.

Delicious served warm.

Yield: 1 dozen

Per muffin: 199 calories, 7 g (1 sat) fat, 32 g carbs, 2 g fiber, 4 g protein, 256 mg sodium

File Photo

BUTTERY MINT CARROTS

1 cup water

1/4 tsp salt

6 medium carrots, julienned 

2 tbsp butter

1 to 2 tbsp powdered sugar

1 1/2 tsp minced fresh mint*

Combine the water and salt in a saucepan, bring to a boil. Add the carrots and cook about 8 minutes or until crisp-tender. Drain and set aside.

In the same saucepan where you cooked the carrots, melt the butter. Stir the sugar and mint into the butter. Return the carrots to the pan and cooking, stirring another 2 or 3 minutes until carrots are well coated and tender.

*No fresh mint? Substitute 1/2 tsp dried mint flakes

Yield: 4 servings

I got this from TOH in the 1990s/

JIFFY CORN FRITTERS

1 pkg JIFFY Corn Muffin Mix

2 eggs

1 can (8 1/4-oz) whole kernel corn, drained

1/4 cup sour cream

1/4 tsp pepper

1/8 tsp salt

oil for frying

Preheat 1" of oil in a deep fryer or skillet to 350 degrees.

Beat eggs. Add remaining ingredients. Stir until blended. Drop by tablespoon into deep fryer or skillet. Cook 1 to 2 minutes on both sides. Drain on paper towels before serving.

PARMESAN POTATO ROUNDS

This recipe clipping is over twenty years old. I believe I got it in 1999, probably from TOH.

CHEESY SPINACH BUNDLES

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1/2 cup Shredded Mozzarella Cheese
1/3 cup Grated Parmesan Cheese
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 egg, separated
1 can (8 oz.) refrigerated crescent dinner rolls

Preheat oven to 375ºF.

Mix first 4 ingredients and egg yolk until blended.

Unroll crescent dough, then separate into 8 triangles. Cut each triangle diagonally in half. Spoon 1 Tbsp. spinach mixture onto center of each triangle. Bring corners of dough to center over filling, overlapping ends; pinch ends together to seal. Place on baking sheets. Beat egg white lightly, brush onto bundles.

Bake 12 to 15 min. or until golden brown.

Note: Kraft Foods photo.

PEANUT BUTTER APPLE DIP

1 pkg (8-oz) cream cheese, softened

1 cup peanut butter

1 cup packed brown sugar

1/4 cup milk

4 apples, cut into serving wedges

In a mixing bowl, combine the first 4 ingredients, mix well. Serve with the apple wedges that have been sprinkled with Fruit Fresh or dipped in lemon juice to avoid discoloration if not eating immediately.

Yield: Approximately 2 1/2 cups of dip

file photo from Allrecipes

DEVILED STEAK STRIPS

This recipe is from an old Indiana church cookbook with a few of my own notes thrown in.

1 1/2 lb round steak, thinly sliced into strips

1/4 cup flour, I use white whole wheat

1 small yellow onion, chopped

1 garlic clove, minced

3 tbsp olive or canola oil

1 can (15-oz) tomato sauce, I like to use Italian

1 tbsp apple cider vinegar

1 tbsp horseradish

1 tsp prepared mustard

3/4 tsp salt, I use 1/2 tsp

1/4 tsp freshly ground black pepper

1/4 cup chopped or thinly sliced green or red bell pepper (red is high in vitamin C)

1 1/2 cups water

Coat the meat strips with the flour.

Heat the oil, brown the meat strips with the onions and garlic.

Stir the water, tomato sauce, vinegar, horseradish, mustard, salt and pepper into the pan. Cover and simmer approximately 1 hour or until the meat is tender and cooked through. Stir occasionally during cooking, scraping bottom and sides of pan.

Delicious served over hot rice.

Yield: 4 servings

Steak strip should be cut about this size.

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PEA - GREEN BEAN SALAD

Note: This recipe goes together quickly but does need to be refrigerated overnight before serving.

1 can small peas, drained
1 can French style green beans, drained
1 green bell pepper, diced
1 jar pimentos
1 medium-size onion, diced
4 celery stalks, diced

Combine above ingredients in a bowl set aside.  Make the following dressing.

Dressing:
1 cup sugar
1 cup vinegar
1 tsp paprika
1/2 cup olive or canola oil
1 tsp salt
1/4 tsp black pepper

Combine the dressing ingredients, stirring with a wire whisk until sugar is dissolved and mixture is well combined. Pour over the vegetable mixture and toss to coat.

Refrigerate salad overnight. Drain before serving.

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UNBEATABLES

This recipe is from the 17th Annual Pillsbury Bake-Off Recipe Book pictured below. This is one of my older cookbooks, dated 1966. That makes this recipe 56 years old.

2 cups confectioners' sugar
1/2 cup Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)
1/2 tsp baking powder
1/2 cup (3 to 4) egg whites
2 cups chopped Diamond Walnuts
1/2 cup chopped dried apricots

Oven 325                                                                        36 cookies

In mixing bowl, combine sugar, flour, baking powder and egg whites. Add walnuts and apricots; mix well. Drop by teaspoonfuls onto well-greased cookie sheets. Bake at 325 degrees for 15 to 18 minutes.

*For use with Pillsbury's Best Self-Rising Flour, omit baking powder.

Variations: Substitute 1 cup peanut butter pieces for the apricots.
Substitute 1 cup flaked coconut for the apricots. Add 1/8 tsp cinnamon and 1/8 tsp nutmeg with the flour.
Substitute 1 cup semi-sweet chocolate pieces for the apricots.

CHEESY BEEF-CORN CHIP SKILLET

1 lb ground beef

1 small onion, chopped
3/4 cup water
1 packet (1 1/4-oz) taco seasoning mix
2 cups corn chips
4-oz Velveeta-type cheese, cubed
2 cups shredded lettuce
2 tomatoes, chopped
Sour cream for topping each serving, optional

Brown the ground beef with onion in a large skillet; drain off excess fat. Add the water and taco seasoning mix. Cook as directed on the seasoning packet.

Cover mixture with the chips and cheese; cover and cook on low heat for 5 minutes or until the cheese is melted. Top with the lettuce and tomatoes.

When serving, add a dollop of sour cream to each serving, if desired.

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EASY ORANGE PUNCH

1 bottle (2-liter) orange soda, chilled

1 large can pineapple juice, chilled
1/2-gallon orange sherbet

Combine the orange soda and pineapple juice in punch bowl. Add sherbet and stir slightly.

Note: File Photo

BROCCOLI-TOMATO CASSEROLE WITH CRUMB TOPPING

2 slices (approximately 1 1/4 cups) bread, coarsely crumbled

1/2 cup shredded mozzarella cheese
2 tbsp chopped fresh parsley, optional
2 tbsp olive oil
1 garlic clove, finely chopped
6 cups broccoli (or broccoli & cauliflower) florets
1 envelope dry onion soup mix
1 cup water
1 large tomato, chopped

In a small bowl, combine the breadcrumbs, cheese, parsley, half the oil, and garlic; set aside.

In a large skillet heat the remaining oil over medium heat. Add broccoli and cook, stirring frequently for 2 minutes.

Blend the soup mix with the water and add to the broccoli. Bring to a boil over high heat then reduce the heat to low and simmer, uncovered, stirring occasionally, for around 8 minutes until broccoli is almost tender. Add the tomato and simmer another 2 minutes.

Spoon the mixture into a 1 1/2-quart casserole, top with the crumb mixture. Broil 1 1/2 minutes or until the crumbs are golden brown and the cheese is melted.

Yield: 6 servings

Note: File Photo

S'MORES MOCHA MUG CAKE

INGREDIENTS:

½ tsp vegetable oil, 
1 Tbsp melted butter,
3 Tbsp sugar,
5 Tbsp Signature Blend No.5 (Seattle's Best Coffee), 
2 Tbsp cocoa powder, 
1/4 tsp salt, 
¼ tsp baking powder, 
4 Tbsp flour, 
1 Tbsp mini chocolate chips. 

INSTRUCTIONS: Grease mug with vegetable oil. Combine all ingredients in order, whisking after each. Microwave on high for 60 seconds. Top with melted marshmallow and graham cracker. Enjoy while warm.

SHIPWRECK STEW

1 lb ground beef or turkey

1 med onion

1 large bag frozen mixed vegetables

1 tall can V-8 juice

1 can cream of celery soup

1 can cream of mushroom soup

1 tbsp celery seed

Brown meat with onion in a large nonstick skillet. Transfer to a Dutch Oven or large saucepan. Add the remaining ingredients and bring to a boil, reduce heat to simmer and cook until the vegetables are tender.

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QUICK AND EASY FRUIT DIP

So easy and tasty.

1 brick (8-oz) cream cheese, softened to room temperature

1 large jar marshmallow cream

Whip the two ingredients together until smooth and fluffy. Serve with any fresh fruit, cookies, etc.

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SKILLET PORK CHOPS WITH GRAPE JELLY

4 (1-inch thick) pork chops

1 tbsp olive oil
1 medium onion, chopped
1 cup chicken broth
2 1/2 tbsp grape jelly
1/4 tsp ground ginger
4 1/2 tsp cornstarch
3 tbsp cold water
Hot cooked brown rice for 4 servings

Heat oil in a large skillet over medium heat; add pork chops; drain. Add the onion, cooking until tender. Pour the chicken broth around the chops and bring to a boil. Reduce heat; cover and simmer approximately 15 minutes or until chops are tender. Remove the pork chops from the skillet and keep warm.

Stir the jelly and ginger into the broth.

Combine the cornstarch and cold water, stirring until smooth. Add cornstarch mixture to the broth and bring to a boil. Continue to cook, stirring for 2-3 minutes or until thickened.

To serve, place rice on serving plates, top with the pork chops and sauce.

Yield: 4 servings

File Photo

Note: This is my version of a recipe I saw in a 1990s TOH magazine.

SPAM CORN CHOWDER

Yes, you read that right. SPAM has a large following and believe it or not, people do request SPAM recipes. I have never made this chowder so I am not giving this a thumbs up or thumbs down. If you like SPAM you will probably like it, if you don't you probably won't!

1 cup chopped onion
1 tbsp butter or margarine
1 1/2 cups diced peeled potatoes
1/2 cup chopped green bell pepper
2 cans  cream-style corn
2 cups milk
1 can (12-oz) SPAM, cubed

In a 3-quart saucepan over medium heat, saute onion in butter 5 to 10 minutes or until golden. Add the potatoes and bell pepper. Cook, stirring, for 2 minutes. Add the corn and milk; bring to a boil. Reduce heat and simmer 15 minutes or until potatoes are tender, stirring occasionally. Stir in the SPAM. Simmer 2-3 minutes.

Yield: 6 to 8 servings.

Note: File Photo

BARBEQUE DIP

1 brick (8-oz) cream cheese, softened

1/2 cup favorite flavored BBQ sauce
1/4 cup finely chopped sweet onion
1/4 cup finely chopped green bell pepper

Blend the cream cheese and BBQ sauce until well combined. Stir the onion and bell pepper into the mixture until well blended. Chill.

Serve with fresh veggies and/or whole grain crackers.

Note: File Photo

CAULIFLOWER CASSEROLE 2

1 medium-size head cauliflower, broken into florets

1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup crushed cornflakes
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tsp salt
1/4 cup grated Parmesan cheese
Paprika for garnish

Preheat oven to 325 degrees.
Lightly grease or spray a 2-quart baking dish; set aside.

Place cauliflower florets in a small amount of water in a saucepan; cover and cook 5 minutes or until crisp tender; drain.

Combine the cauliflower, sour cream, cheese, cornflakes, peppers and salt in a bowl; transfer to the prepared baking dish. Sprinkle with the Parmesan cheese and paprika. Bake, uncovered, at 325 degrees for 30-35 minutes or until heated through.

Yield: 6 to 8 servings

Note: This is a recipe I got from a TOH magazine in the 1990s.

PINA COLADA DIP FOR FRESH FRUIT

1 can (8-oz) crushed pineapple in its own juice, undrained

1 pkg (3.5-oz) instant coconut flavored pudding mix
3/4 cup milk
1/2 cup sour cream

Combine all ingredients, cover and refrigerate at least 3 hours. May be made a day ahead and refrigerated.
Serve with an assortment of fresh fruit.

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SIMPLE CHICKEN PARMIGIANA

4 boneless skinless chicken breast halves

1/2 cup plain breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
1 egg, beaten
2 tbsp olive oil
2/3 cup spaghetti sauce
1/2 cup shredded mozzarella cheese

Place 1 chicken breast between 2 layers of plastic wrap and working from the center, gently pound with a meat mallet or a rolling pin until about 1/4-inch thick. Remove plastic wrap and repeat process with the three remaining breasts.

In a medium bowl, combine the breadcrumbs, Parmesan cheese and parsley; mix together well.

Place egg in a shallow bowl or pie plate and dip chicken, one piece at a time, in the egg then coat with the bread crumb mixture.

In a large skillet, heat the oil until hot over medium-high heat. Add the chicken; cook 8-10 minutes or until for tender and the juices run clear. Turn once during cooking to brown both sides.

While chicken cooks, heat the spaghetti sauce. Sprinkle the mozzarella cheese over the chicken and cover skillet to melt cheese.

To serve, spoon sauce over the chicken.

Yield: 4 servings
Per serving: Approximately 360 calories, 14 g carbs and 37 g protein
NOTE: This is a good carb to protein ratio for DIABETICS, too. Even better, use whole grain spaghetti.

Note: File Photo of this recipe.

ROASTED POTATO TRIO

2 sweet potatoes

4 Yukon Gold potatoes
8 new red potatoes
1/4 cup + 2 tbsp extra-virgin olive oil
1 tsp dried tarragon
1/8 tsp salt
1/8 tsp black pepper

Preheat oven to 425 degrees.

Peel and cube the sweet and Yukon Gold potatoes. Scrub the red potatoes and cut into cubes. Place potatoes in a large saucepan with enough water to cover them. Lightly salt. Cover potatoes and bring to a boil. Boil for 3 minutes. Drain thoroughly in a colander.

Place the potatoes on a large nonstick cookie sheet with sides. Do not layer potatoes. Drizzle the olive oil over the potatoes and sprinkle with the tarragon, salt, and pepper.

Roast potatoes at 425 degrees for 25 minutes or until tender. Serve while hot.

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CORNBREAD CHICKEN POT PIE

1 can cream of chicken soup

1 can (8-oz) whole kernel corn*
2 cups cooked cubed chicken (may use turkey)
1 pkg corn muffin mix
3/4 cup milk
1 egg
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.
Lightly spray a 9-inch pie plate with nonstick cooking spray.

Combine the soup, corn, and chicken; pour into the pie plate.

Combine the muffin mix, milk, and egg in a bowl. Carefully spread over the chicken mixture.

Bake at 400 degrees for 30 minutes or until browned.

Remove from the oven and sprinkle with the cheese. Allow to set a few minutes before serving.

*May substitute peas and carrots, if desired.

Yield: 4 servings

Note: This is my version of a Campbell's recipe.

CAPPUCCINO MUFFINS

I have had this recipe for years. It won the Grand Prize in a 1990s TOH muffin recipes contest. The Espresso Spread is also recommended to be served on bagels.

Espresso Spread:
4 oz cream cheese, cubed
1 tbsp sugar
1/2 tsp instant coffee granules
1/2 tsp vanilla extract
1/4 cup miniature semisweet chocolate chips

In a food processor or blender, combine the above ingredients, cover and process until well blended. Cover and refrigerate until serving.

Preheat oven to 375 degrees.
Grease or line with paper liners, 14 muffin cups; set aside.

Muffins:
2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup milk
2 tbsp instant coffee granules
1/2 cup butter or margarine, melted
1 egg, beaten
1 tsp vanilla extract
3/4 cup miniature semisweet chocolate chips

In a bowl, combine flour, sugar, baking powder, cinnamon and salt.

In a separate bowl, stir milk and coffee granules together until coffee is dissolved. Add the butter, egg, and vanilla extract. Stir into the flour mixture just until moistened. Fold in the chocolate chips.

Fill the prepared muffins cups 2/3s full and bake at 375 degrees 17-20 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before removing to wire racks to cool completely.

Serve muffins with the espresso spread.

Yield: 14 muffins and 1 cup espresso spread

Note:  file photo

QUICK FRUIT SALAD

Note: This is a quick and easy recipe to make. It really is best, though, if allowed to be refrigerated overnight.

1 can (21-oz) peach pie filling
3 firm bananas
2 cups strawberries, halved
1 cup seedless grapes, halved

Combine all ingredients and refrigerate. Best if allowed to refrigerate overnight.

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MINI ITALIAN-STYLE MEATLOAVES

1 lb lean ground beef

1 pkg (6oz) STOVE TOP stuffing mix
1 cup water
1 tsp Italian seasoning
3/4 cup CLASSICO Pasta Sauce
3/4 cup Kraft Shredded Mozzarella cheese

Heat oven to 375 degrees.
Spray 12 muffin cups with nonstick cooking spray; set aside.

In a bowl, combine the beef, stuffing mix, water and seasoning until well blended. Press mixture into the prepared muffin cups.

Using the back of a spoon, made an indentation in the center of meatloaf. Fill indentations with the sauce. Bake at 375 for 30 minutes or until done. Sprinkle with the cheese and bake another 5 minutes for cheese to melt.

Note: This is a recipe I got from Kraft Foods so I used their product names. Feel free to use other brands.

Note: File Photo

WHITE CORNBREAD

Note: This cornbread is really good when baked in a 9-inch greased iron skillet!

3 cups white cornmeal
1/2 tsp salt
3 tbsp all-purpose flour
1 1/2 tsp baking powder
2 cups milk
3 tbsp olive or canola oil

Preheat oven to 450 degrees.
Grease a 9-inch pan or oven-proof skillet; set aside.

In a bowl, combine the cornmeal, salt, flour, and baking powder; add milk and oil, mixing together well. Pour batter into the prepared skillet or pan. Bake at 450 degrees for 30 minutes or until browned.

Note: If you like sweet cornbread, add 1/4 to 1/3 cup sugar to the cornmeal mixture.

Note: File Photo