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.

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

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.

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

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.