MICROWAVE CHOCOLATE AND JAM BARS

TOPPING:
1/2 cup all-purpose flour
3 tbsp sugar
2 tbsp firmly packed brown sugar
1/2 stick butter
1 cup semi-sweet chocolate mini-chips, divided
2 tbsp chopped pecans

BASE:
1/2 stick butter, softened
2 tbsp sugar
2 tbsp firmly packed brown sugar
1 egg
1/2 cup all-purpose flour
1/8 tsp salt
1/2 cup jam

To make topping: In a small bowl, combine the flour, sugar, and brown sugar. With a pastry blender or 2 knives, cut in the butter until fine crumbs form. Stir in 1/2 cup of the chocolate mini-chips and the pecans. Set bowl aside.

To make base: In a small mixer bowl, combine butter, sugar, and brown sugar; beat until creamy. Beat in egg. Gradually beat in the flour and salt. Stir in the remaining chocolate chips from the topping list. Spread the mixture into a greased 8-inch square microwave-safe dish. Microwave on High power for 4 minutes. Rotate dish after 2 minutes (if microwave doesn't have a turntable). Top with the jam. Sprinkle the topping over the jam. Microwave on High 3 to 5 minutes longer, rotating once, until the jam bubbles around the edges. Cool completely by setting on the counter. Cut into bars.

 Note: Picture of a similar bar cookie used for reference only. 

RECHARGE-STYLE STRAWBERRY MANGO SMOOTHIE

1 banana, peeled, sliced, frozen

1/2 cup frozen cubed mango

1/2 cup frozen sliced strawberries

1/3 cup orange-pineapple-apple juice blend (such as Welch's)

1.3 cup unsweetened coconut water

Fresh strawberries, for garnish (optional)

Place first 5 ingredients into a blender. Blend until smooth, stopping to scrape down sides as needed. 

Pour into a 16-oz glass and garnish with fresh strawberries, if desired.

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MOCHA PUDDING

This pudding goes together in minutes. However, it does need to chill for a couple of hours.

1 container (15-oz) fat-free ricotta cheese
1 cup low-fat vanilla yogurt
1/2 cup unsweetened cocoa powder
1/3 cup powdered sugar
1 tsp vanilla extract
1/4 tsp espresso powder
12 chocolate-covered coffee beans

Combine the ricotta cheese, 3/4 cup of the yogurt, cocoa powder, powdered sugar, vanilla, and espresso powder in a food processor or blender container. Process just until smooth. Divide the pudding evenly into 4 dessert dishes, cover with plastic wrap and refrigerate for 2 hours or until set.

Before serving top each dish of pudding with one tablespoon of the remaining yogurt. Top the yogurt with 3 of the chocolate-covered coffee beans per dish.

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QUICK AND EASY BROCCOLI CHOWDER

1 pkg (10-oz) frozen chopped broccoli
1 tbsp dried minced onion
1 can (10 3/4-oz) condensed cream of chicken soup
1 cup milk
1 cup shredded cheddar cheese
1/8 tsp ground red pepper

In a medium saucepan bring 1/2 cup water to boiling; add broccoli and onion. Cover and simmer about 5 minutes or until the broccoli is crisp tender. Stir in the soup, milk, cheese, and red pepper. Cook and stir about 4 minutes or until heated through.

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CINNAMON AND SUGAR BISCUITS

2 cups sifted all-purpose flour
3 tsp double-acting baking powder
1 tsp salt
1/3 cup shortening
1/2 cup milk
2 tbsp sugar
1 tsp cinnamon, or more as desired

Preheat oven to 425 degrees.

In a bowl, mix the flour, baking powder, and salt together. Cut the shortening into the flour mixture using a pastry blender or two butter knives until the mixture looks like coarse meal. Add milk and stir just enough for the dough to hold together. Place dough on a lightly floured surface and knead lightly. Roll the dough out to a 3/4-inch thickness. Cut with a floured biscuit cutter or a glass, cutting straight down without twisting. Place biscuits on a parchment-lined baking sheet, sprinkle with the cinnamon and sugar that has been stirred together in a small bowl. Bake at 425 degrees for 6 to 9 minutes.

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SPICY SHRIMP WITH REMOULADE SAUCE

SAUCE:

1/4 cup low-fat mayonnaise
1/4 cup plain fat-free yogurt
1 tsp grated lime rind
1 1/2 tbsp fresh lime juice
1 tsp capers, chopped
dash of ground red pepper

Combine all ingredients in a bowl and whisk together until combined. Set aside or refrigerate.

SHRIMP:

2 tsp ground cumin
2 tsp paprika
1 tsp ground coriander
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
1 1/2 lbs large shrimp, peeled and deveined
1 tbsp olive oil
Cilantro sprigs for garnish, if desired

In a medium bowl, combine cumin, paprika, coriander, garlic powder, salt and black pepper. Add shrimp and toss well. Heat 1 1/2 teaspoons of the olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp to the skillet. Cook about 3 minutes on each side or until done. Do not overcook. Remove shrimp and keep it warm. Repeat the procedure with the remaining oil and shrimp. Serve shrimp with the Remoulade Sauce. Garnish with the cilantro sprigs, if desired.

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TURKEY LETTUCE WRAPS

2 large leaves of leaf lettuce

2 slices turkey bacon, cooked
6 thin slices smoked turkey breast
2 thin peeled avocado slices
2 thin tomato wedges
1 tbsp Blue Cheese salad dressing

Top the lettuce leaves evenly with the bacon, turkey slices, avocado slices and tomato wedges. Drizzle the dressing over the meat and vegetables. Roll each lettuce leaf up tightly, securing it with a toothpick, if desired.

Yield: 2 wraps

Note: Be careful with the toothpicks to prevent choking. Toothpicks should be removed before you start eating. 

 

 

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GRILLED ZUCCHINI WITH CHEESE

1 lb zucchini, sliced 1/4-inch thick
1 tbsp extra-virgin olive oil
1 tbsp grated Parmesan cheese
salt to taste
pepper to taste
1/2 tsp oregano
1/4 lb shredded mozzarella

Preheat broiler or prepare indoor or outdoor grill.
Brush the olive oil on the zucchini slices. Sprinkle the Parmesan cheese, salt, pepper, and oregano over the oil. Top with the shredded mozzarella cheese. Grill or broil for about 5 minutes until zucchini softens and cheese melts.

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WHEAT-FREE WAFFLES

For those who need to go wheat-free, here is a waffle recipe for you to try.

3 eggs

1 cup raw cashews

1/3 cup almond milk (or other non-dairy product)

3 tbsp honey or maple syrup

3 tbsp coconut oil, melted

2/3 tsp baking soda

3 tbsp coconut flour

1/4 tsp salt

Heat waffle iron.

Using a blender on high, process eggs, cashews, milk, honey and coconut oil 2 minutes or until smooth. Add the coconut flour and baking soda and salt; blend 1 minute or until combined.

Grease waffle iron with coconut oil, if desired. Cook waffles in batches 1 minute or until done.

Garnish with fresh fruit, if desired.

Yield: 6 waffles

Credit - First for women '12

MICROWAVE PIZZA DIP

1 jar (8-oz) pasteurized process cheese spread

1 can (8-oz) pizza sauce
8 to 10 slices pepperoni, diced

In the microwave heat the cheese spread about 30 seconds for more easy removal from jar. In a small microwave safe bowl, mix the cheese spread and pizza sauce together. Microwave on high for 1 to 1 1/2 minutes or until heated thoroughly, stirring halfway through cooking. Stir the diced pepperoni into the dip and stir to mix in well. Serve with bread sticks, fresh vegetables, or crackers.

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QUICK AND EASY CHICKEN SKILLET

1 tbsp canola oil
4 skinless, boneless chicken breast halves
1 can (10 1/4) low-fat condensed cream of chicken soup
1 1/2 cups water
01/4 tsp paprika
1/4 tsp fresh ground black pepper
1 1/2 cups uncooked instant brown rice
2 cups fresh broccoli broken into small florets

In a heavy 10-inch skillet, over medium heat, heat the canola oil. Add the chicken until well browned on both sides; remove from skillet.

Stir the soup, water, paprika, and pepper together in the skillet. Heat to a boil. Stir rice and broccoli into the soup mixture in skillet and reduce heat to low. Return the chicken to the skillet. Sprinkle additional paprika and pepper over the chicken. Cover and cook 5 minutes or until the chicken is cooked through and the rice is tender.

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ZUCCHINI CAKES WITH JALAPENO

1 (1/2 lb) zucchini, grated into a colander
1 tsp salt
1 tbsp water
2 pickled jalapenos, chopped fine
2 green onions, chopped fine
1 garlic clove, minced
1 tsp curry powder
2 tsp sesame seeds
1 tbsp olive or canola oil
1 1/2 cups white whole-wheat flour
1/2 tsp baking powder
1 tbsp sunflower or canola oil for frying

Sprinkle the salt over the zucchini and stir.  Allow to sit for 20 minutes; squeeze out the excess liquid.

In a medium mixing bowl mix together the zucchini, water, jalapenos, green onions, garlic, curry, sesame seeds, olive oil, flour, and baking powder.  Using lightly floured hands, shape mixture into equal rounds and flatten slightly.

Heat the sunflower oil in a large frying pan and cook the cakes 1 minute or until golden brown on first side.  Gently flip using a spatula, lower heat to low and cook cakes approximately 15 more minutes, turning once more.

 

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SWIRLY CHOCOLATE MILKSHAKES

3 cups vanilla ice cream

3 cups milk
3/4 tsp vanilla extract
3/4 cup chocolate fudge syrup, divided
4 maraschino cherries with stems attached

In a blender container combine the ice cream, milk, and vanilla. Process until thick and smooth, about 1 minute.

Divide fudge syrup among four parfait glasses, covering the bottom and drizzling syrup in a spiral pattern around the inside of each glass. Divide the ice cream mixture evenly among the four parfait glasses. Swirl some chocolate fudge syrup over each serving. Place a maraschino cherry atop each milkshake.

NOTE: In a hurry, stir the fudge topping into the glasses rather than swirling the insides of the glass.

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BARBECUE CHICKEN GREEN SALAD

1/2 lb chicken strips or tenders

1/4 cup your favorite barbecue sauce
4 slices ready to serve bacon
1 large tomato
1/2 small yellow onion
8 cups mixed salad greens
1 cup whole-kernel corn, drained
1/3 cup ranch salad dressing

If using an electric stove, preheat broiler. Gas broiler does not need to be preheated. Spray broiler pan with nonstick cooking spray.

In a bowl, pour the barbecue sauce over the chicken and toss to coat. Broil 10 minutes or until cooked through, turning once during cooking process. Cut strips into thirds.

Heat bacon in microwave, crumble; set aside.

Coarsely chop the tomato. In a salad bowl, combine the tomato, onion, salad greens, and corn. Toss to mix ingredients. Pour the ranch dressing over the salad and toss. Divide salad among serving bowls or plates and top with chicken and sprinkle with bacon.

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SAUTEED ZUCCHINI AND YELLOW SQUASH

1 lb zucchini

1 lb yellow squash
2 tbsp butter
1/2 tsp salt
dash of garlic powder
freshly ground black pepper, to taste
1 tbsp snipped chives, optional

Slice zucchini and squash into 1/4 inch thick slices. In a large skillet, melt the butter over medium-high heat. Add the squash, zucchini, salt, garlic powder, and pepper. Cook 5 to 8 minutes, stirring frequently. Stir in chives before serving, if desired.

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HERBED BAKED TOMATOES

 

3 large tomatoes, halved
3 tbsp unflavored bread crumbs
1 tbsp chopped parsley
1 tbsp olive oil
1 tsp minced garlic
1/2 tsp chopped fresh thyme
1/4 tsp salt
1/2 tsp freshly ground pepper

Preheat oven to 400 degrees. Lightly oil a baking pan. Place tomatoes in pan, cut side up. In a small bowl, combine remaining ingredients; spread on tomatoes. Bake 15 minutes.

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ARKANSAS DOWN-HOME FRIED CORN

1 tbsp bacon drippings or butter
4 cups whole-kernel corn (6 to 7 ears cut from the cob)
4 tsp sugar
1 tsp salt
1/4 cup water

In a large skillet, heat the bacon drippings or butter over medium heat. Add corn, sugar, salt, and water; sauté 5 to 7 minutes. Serve hot.

Yield: 8 servings

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CHEESY CAULIFLOWER BISCUITS

These tasty little biscuits from Cooking Light are less than 25 calories each and they are gluten-free for those who follow a gluten-free diet.

• 1 cauliflower head, leaves removed
• 3 garlic cloves, minced
• 1/3 cup nonfat Greek yogurt
• 1/2 cup cheddar cheese, shredded
• 2 eggs
• 2 egg whites
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

 Step 1: Make Mashed Cauliflower Preheat the oven to 400°F. Steam cauliflower for about 10-12 minutes or until very tender, then transfer to a food processor. Add minced garlic and pulse several times until smooth and creamy.

Step 2: Mix Transfer mashed cauliflower into a large mixing bowl. Add in two whole eggs, cheddar cheese, Nonfat Greek yogurt, salt and pepper and mix together.

In a separate bowl, beat egg whites until stiff. Then, slowly fold the egg whites into the cauliflower mixture.

Step 3: Bake Coat a mini muffin pan with cooking spray of your choice. Then fill the cups to the top with the cauliflower mixture. Bake for 20-25 minutes, until golden brown.

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QUICK BAR COOKIES

1 can (15-oz) sweetened condensed milk

1 cup flaked coconut
3/4 cup chocolate chips
1/2 cup chopped pecans
17 graham crackers, crushed
1 tsp vanilla

Combine all the ingredients and mix together well. Pour into a well greased 9 x 9-in pan. Bake at 350 degrees for 25 minutes. Cut into bars.

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CAMPFIRE S'MORES LATTE

This recipe is based on a drink at Caribou Coffee, found mostly in the Midwest.

2-oz hot brewed espresso

3 tbsp marshmallow Ice cream topping (recommend Smucker's)

1 1/2 tsp sugar

1 1/2 tsp unsweetened cocoa powder

1/2 cup milk

1/4 cup sweetened whipped cream

1 tsp graham cracker crumbs, for garnish

Miniature semisweet chocolate chips, for garnish

Pour espresso into a mug; stir in marshmallow topping, sugar, and cocoa until well blended.

Heat milk in a saucepan over medium-low heat until just reaching boiling, 3 to 5 minutes. remove milk from heat and froth with a frothing wand or a whisk. Pour frothed milk over espresso mixture. Top latte with whipped cream graham cracker crumbs and mini chocolate chips.

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Georgia Delicious Punch

This is an old recipe from Good Hope, Georgia.

7 pkg gelatin (pick a flavor to coordinate with your party, etc color scheme)
7 cups sugar
7 cups boiling water
1 cans (1-qt each) pineapple juice
2 small cans frozen lemonade concentrate
2 qt ginger ale

Dissolve gelatin and sugar in boiling water; add the pineapple juice. Prepare lemonade as directed on package and add to the punch mixture. Add the ginger ale just before serving.

Garnish with lemon slices, if desired.

Yield: 2 gallons
Garnish as desired.

 

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QUICK ROLLS

Another old clipping from my late mom's shoe boxes of recipe clippings. This was from her local newspaper in Southern Indiana.

ROASTED ROOT VEGETABLES

2 sweet potatoes, scrubbed, peeled, cut into 32 wedges

3 turnips peeled and cut into 18 wedges
1 medium red onion, cut into 16 wedges
1 1/2 cups baby carrots
2 tbsp olive oil
4 garlic cloves, crushed
1/2 tsp salt
1/4 tsp black pepper

Preheat oven to 425 degrees.

Place the potatoes, turnips, onion, and carrots into a large bowl.  Add the olive oil, garlic, salt, and pepper; toss to coat the vegetables.

Place into a 9 x 13-inch baking pan or dish and bake at 425 degrees approximately 40 minutes until the vegetables are tender and browned.  Stir gently occasionally during baking.

Yield: 6 servings

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WAFFLE-HOUSE-STYLE WAFFLES

Note: This batter needs to be chilled for an hour.

1 1/2 cups all-purpose flour

2 tbsp cornstarch

1 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 egg

1/4 cup sugar

1/4 cup butter, softened + more for serving

1 tsp vanilla extract

1 cup half-and-half cream

1/2 cup buttermilk

Syrup and other toppings as desired

Whisk together the flour, cornstarch, salt, baking powder and baking soda in a mixing bowl.

In a large mixing bowl, whisk together the egg, sugar, butter and vanilla until the mixture is smooth. Whisk in half-and-half cream and buttermilk. Add the flour mixture and stir until just combined; a few lumps will remain. It is important not to overmix. Chill, covered, at least 1 hour up to overnight.

Preheat a waffle iron to medium-high, cook lightly with cooking spray. Pour about 2/3 cup of batter onto the hot waffle iron. Cook until golden and crisp on the edges, around 4 to 6 minutes. Transfer to a plate and keep warm while repeating with the remaining batter.

Serve waffles with butter, your choice of syrup and other toppings such as chocolate chips, fresh fruit, etc.

This recipe should serve 4.

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HOT FIVE-BEAN SALAD

 

8  bacon strips, diced

2/3 cups sugar
2 tbsp cornstarch
1 tsp salt
Pinch freshly ground black pepper
3/4 cup white vinegar
1/2 cup water
1 can (16-oz) kidney beans, rinsed and drained
1 can (15 to 16-oz) lima beans, rinsed and drained
1 can (15-oz) garbanzo beans (chickpeas), rinsed and drained
1 can (14 .5-oz) cut green beans, drained
1 can (14.5-oz) cut wax beans, drained

 In a skillet, cook bacon over medium heat until crisp; remove to paper towels to drain. Save a quarter cup of the drippings in the skillet. Add the Splenda, cornstarch, salt and pepper to skillet; stir in the vinegar and water and bring to a boil, stirring occasionally. Cook, stirring, for 2 minutes.

Add beans and reduce the heat. Cover and simmer for 15 minutes or until the beans are heated through. Place mixture in a serving bowl and sprinkle bacon over the top.

Yield: 10-12 servings

This recipe and photo are from a Reiman's Publication in 2008. 

CRUNCHY CHICKEN-PEANUT CHOPPED SALAD

1 lb deli-fried chicken tenders, chopped

3 cups shredded coleslaw mix

2 cups shredded red cabbage

1/2 cup thinly sliced scallions

1/2 cup coarsely chopped fresh cilantro

3/4 cup dry roasted peanuts, chopped and divided

5 tbsp fresh lime juice, approximately 3 limes

3 tbsp creamy peanut butter

3 tbsp toasted sesame oil

2 tbsp soy sauce

2 tbsp seasoned rice vinegar

2 tbsp light brown sugar

Crushed red pepper to taste

In a large bowl, toss together the chicken, coleslaw mix, cabbage, scallions, cilantro and 1/2 cup of the chopped peanuts.

In a small bowl whisk together the lime juice and peanut butter until smooth. Slowly whisk in sesame oil, soy sauce, vinegar, sugar and red pepper, whisking until creamy.

To serve, pour dressing over salad mixture and toss to coat all ingredients. Sprinkle the remaining chopped peanuts overall.

This is basically an old recipe and photo from SL.

INSTANT CAPPUCCINO MIX

1 cup powdered chocolate milk mix

3/4 cup non-dairy creamer

1/2 cup instant coffee granules

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg 

Combine all ingredients in a medium bowl. Store in an airtight container.

To serve, Place 1 heaping tablespoon of the mix in a cup or mug. Add 1 cup of boiling water and stir until dissolved.

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ITALIAN TORTELLINI SKILLET DINNER

1/2 cup chopped onion
2 tsp dried basil
1 tsp dried oregano
1 tsp garlic salt
2 tbsp olive oil
1 can (15-oz) crushed tomatoes
1 cup hot water
1 pkg (9-oz) refrigerated cheese tortellini
1 carton (15-oz) lowfat ricotta cheese
1 egg
1/4 cup grated Parmesan cheese
1 pkg (10-oz) frozen chopped spinach, thawed, squeezed dry
1 cup shredded mozzarella cheese

In a large skillet, cook onion, basil, oregano, and garlic salt in oil for two minutes. Add the tomatoes and hot water; bring to a boil. Add tortellini; cover and cook 5 minutes, stirring occasionally. Stir together the ricotta cheese, egg, and Parmesan cheese. Drop spoonfuls of spinach and then ricotta mixture over the pasta. Top with mozzarella. Cover; cook 10 minutes longer or until the ricotta mixture is set. Let stand 5 minutes before serving.

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MAC AND CHEESE WITH VEGGIES

2 cups uncooked elbow macaroni, cooked according to pkg directions; no salt or butter
1/4 cup all-purpose flour
1 3/4 cup fat-free milk
3 1/2-oz shredded reduced-fat sharp Cheddar
6-oz reduced-fat processed cheese product
1 tbsp Worcestershire sauce
1/4 tsp black pepper
6-oz baby spinach
1 can (14-oz) no-salt-added petite, diced tomatoes, drained

Preheat oven to 375 degrees.
Spray a large casserole dish with nonstick cooking spray; set aside.

Heat a large pot over medium-high heat; place flour in pot and slowly add the milk, whisking until well blended.  Continue to cook over medium heat stirring frequently until thickened, approximately 5 to 6 minutes.  Add cheeses and stir vigorously until melted.  Stir in Worcestershire sauce and pepper.

Remove from the heat and add the spinach; mix well.  Add the tomatoes and the drained macaroni mixing well until combined.  Pour the mixture into the prepared casserole dish.

Bake at 375 degrees for 30 to 35 minutes.  Remove from oven and allow to cool a few minutes before serving.

Yield: 8 servings of approximately 1 cup each
Per serving: 242 calories, 5 g (3 g sat) total fat, 14 g protein, 33 g carbs, 2 g dietary fiber,19 mg cholesterol, 524 mg sodium

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HONEY PARTY PUNCH

 2 cups boiling water

3/4 cup honey
4 cups cranberry juice
2 cups orange juice
1 cup lemon juice
1 quart ginger ale
Ice cubes
Sliced lemons, limes, oranges, and or strawberries, optional

Combine the boiling water and honey. Stir to dissolve honey. Chill mixture. In a large punch bowl, combine the juices. Stir in the honey water. Just before serving add the ginger ale and ice cubes. Float fruit slice garnishes on top, if desired.

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MOM'S WATERGATE SALAD

My kids always liked the colored marshmallows. The regular mini marshmallows work just as well.

1 can (large) crushed pineapple, well drained

1 pkg (4-serving size) pistachio instant pudding mix
1 carton 8-oz frozen whipped topping, thawed
1/2 cup chopped pecans
1 cup colored miniature marshmallows

In a large bowl, add the pineapple to the dry pudding mix. Mix very well. Add the whipped topping and mix well. Fold in the nuts and marshmallows. Chill until serving time. Keep any leftovers refrigerated.

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SWEET POTATO CRISP

1 pkg (8-oz) cream cheese, softened
1 can (40-oz) cut sweet potatoes, drained
1/4 cup + 2 tbsp a brown sugar
1/4 rounded teaspoon ground cinnamon
1 Granny Smith apple, chopped
2/3 cup chopped cranberries
1/2 cup all-purpose flour
1/2 cup oats, uncooked
1/3 cup cold butter
1/3 cup chopped pecans

Preheat oven to 350 degrees.
Lightly spray a 1 1/2-quart baking dish with nonstick cooking spray; set aside.

In mixer bowl beat the cream cheese, sweet potatoes, the 2 tbsp brown sugar, and cinnamon until well blended.  Spoon the mixture into the prepared casserole.  Top with the apple and cranberries.

In a medium bowl mix the flour, oats, and 1/4  cup brown sugar.  Cut the butter into the flour mixture until it resembles coarse crumbs.  Stir in the nuts and sprinkle over the fruit layer of the dish.

Bake at 350 degrees 35 to 40 minutes or until heated through and the topping is lightly browned.

 

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PECAN STICKY MUFFINS

2 cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2 eggs
1 cup milk
1/4 cup vegetable oil
1/2 cup packed brown sugar
1 tsp vanilla extract

TOPPING:
1/4 cup butter, melted
1/4 cup packed brown sugar
1 cup chopped pecans

Grease 12 muffin cups; set aside. Preheat oven to 350 degrees.

In a large bowl, combine the flour, baking powder, cinnamon, and salt. In another bowl, beat the eggs, milk, oil, brown sugar, and vanilla until smooth. Stir into the dry ingredients just until moistened.

Into each of the muffin cups, spoon 1 teaspoon of the butter, 1 teaspoon of the brown sugar, and 1 heaping tablespoon of the pecans. Top each with 1/4 cup of the batter. Bake at 350 degrees for 25 to 30 minutes or until muffins test done with a wooden toothpick. Invert pan onto a piece of aluminum foil and let stand for 2 minutes. Remove the pan. Serve warm.

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