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.

 

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TEX-MEX LASAGNA#2

14 6-inch corn tortillas

1 cup diced onion

1 cup diced red bell pepper

1 large poblano chile, diced

1 cup frozen corn kernels

2 tbsp minced garlic

4 tbsp unsalted butter                              

1/4 cup all-purpose flour

2 tbsp ancho chile powder (gives a deeper Tex-Mex flavor than regular chili powder)

2 tsp ground cumin

1 tsp ground coriander

2 1/2 cup low-sodium chicken broth

1 tbsp fresh lime juice

Salt and pepper to taste

3 cups cubed rotisserie chicken

8-oz Cheddar cheese, shredded

8-oz pepper Jack cheese, shredded

Preheat oven to 350-degrees. Lightly coat a 9x13-inch baking dish with nonstick spray.

Cut the tortillas into thirds and arrange over the bottoms of two baking sheets. Bake about 15 minutes until slightly crisp.

In a large skillet, melt the butter and sauté onion, peppers, corn and garlic until softened, 3 to 4 minutes.

Stir flour, chile powder, cumin and coriander into the skillet mixture, then whisk in the chicken broth. Bring the mixture to a boil and cook until thickened, stirring occasionally, about 10 minutes. Add lime juice and season with salt and pepper.

Line bottom of the baking dish with 1/3 of the baked tortilla strips. Layer with 1/3 of the chicken, vegetable mixture and cheeses. Repeat twice, ending with cheese.

Bake at 350-degrees until cheese is bubbly and melted, 30-35 minutes. Remove from oven and let set 15 minutes before serving.

basic recipe and photo taken from CuisinjeAtHome.com

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. Note: I did not make these yesterday. My husband has since passed away, so I imagine I made this recipe around 2012.

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

GREEN SALAD WITH STRAWBERRIES & CARAMELIZED NUTS

1/2 cup sliced almonds

3 tbsp granulated sugar

Toss into a medium nonstick skillet and cook over medium heat 6 to 8 minutes stirring constantly; sugar will form a golden-brown syrup and should evenly coat the almonds.  Spread in a single layer on a lightly greased baking sheet or waxed paper to cool.  Break into small pieces; set aside.

2 cups packed torn fresh spinach
2 cups packed torn Boston lettuce
2 cups strawberry halves
1/3 cup bottled creamy poppy seed salad dressing

In a large bowl toss the spinach, Boston lettuce, and the strawberry halves.  Drizzle with the poppy seed dressing; mix lightly.  Sprinkle with the caramelized almonds.  Serve immediately on chilled salad plates.

Yield: 6 1-cup servings of 150 calories each

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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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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.

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HAM, ORANGE, & WALNUT SALAD

1 garlic clove, cut in half

2 cups finely cubed cooked ham
1 cup thinly sliced celery
1/3 cup chopped green onion
1/3 cup chopped walnuts
1 can (11-oz) mandarin orange segments, drained
1/4 tsp black pepper
1/3 cup mayonnaise
2 tbsp light cream
1 tbsp vinegar
Crisp salad greens

Rub inside of bowl with the cut sides of the garlic clove.  Combine the ham, celery, green onion, walnuts, and orange segments in a bowl.  Cover bowl and chill.

Just before serving, blend the pepper, mayonnaise, light cream and vinegar together.  Pour the dressing over the ham mixture and toss until the ingredients are well coated.  Serve on the salad greens.

No picture of this salad. This is the type ham you would use.

 

BLUE CHEESE-WALNUT WAFERS

I have listed this recipe in my Quick Fix files because it only takes minutes to put together and only 12 minutes to bake.  The dough does, however, have to chill for an hour.  Remember that when planning to make this appetizer!

1 pkg (4-oz) blue cheese, softened
1/2 cup butter, softened
1 1/4 cups all-purpose flour
couple dashes of salt
1/3 cup finely chopped walnuts

Place the blue cheese, butter, flour, and salt into a food processor and process until blended.  Scrape down the sides, once during processing.  This mixture will be sticky.  Transfer the mixture to a bowl and stir in the chopped walnuts until well blended.  Divide the mixture in half.  Shape each half into an 8-inch long log.  Wrap in heavy-duty plastic wrap and chill for 1 hour or until firm.

Preheat oven to 350 degrees.

Remove dough from refrigerator and slice each log into 1/4-inch slices.  Place the slices on ungreased cookie sheets and bake at 350 degrees for approximately 12 minutes until lightly browned.  Remove from oven and cool on wire racks.

Store in an airtight container for up to 1 week.

Yield: approximately 54 wafers

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HAVE A HAPPY CHRISTMAS WEEK

 Wishing you a wonderful Christmas week.

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THE VALLEY'S SCALLOPED CORN

This recipe was a grocery store give away many years ago.

1/2 cup chopped yellow onion
1 medium green bell pepper, chopped
1/4 cup butter
1 can (17-oz) Cream Style corn
1/2 cup seasoned bread crumbs
2 eggs, beaten

Preheat oven to 375 degrees. Grease a 1-quart casserole dish and set aside.

In a medium saucepan, over medium heat, melt the butter. Add the onion and bell pepper and sauté until tender. Remove the pan from the heat. Stir in the corn, breadcrumbs, and eggs until well blended. Pour into the prepared casserole dish at bake at 375 degrees for 35 to 40 minutes.

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REALLY EASY MEXICAN-STYLE DIP

8-oz Velveeta Mexican Cheese, cut into 1/2-inch cubes

1/2 cup plain Greek yogurt*

In a 1 1/2 to 2-quart bowl or dish microwave the cheese on high for 2 minutes.  Remove and stir until the cheese is completely melted.  Stir in the yogurt and microwave another 30 second; stir to blend well.

Serve dip with tortilla chips, assorted whole-grain crackers, and/or an assortment of fresh veggies.

*May use sour cream if you prefer.

Note:  This makes a great topping for baked potatoes.

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GIFT JAR OF TUSCAN MARKET SOUP MIX

If you enjoy giving food gift jars or enjoy making them to sell at craft shows, etc, this is a good one.

Layer the ingredients in a quart jar:

1/2 cup barley

1/2 cup split peas

1/2 cup brown rice

1/2 cup lentils

2 tbsp dried minced onion

2 tbsp dried parsley

2 tsp salt

1/2 tsp pepper

2 tbsp beef bouillon granules

1 tsp dried cumin

1 pkg dehydrated onion soup mix

Attach recipe for TUSCAN MARKET SOUP

1 jar Tuscan Market Soup Mix

3 quarts water

2 stalks celery, chopped

2 carrots, sliced

1 cup shredded cabbage

1 can (28-oz) crushed tomatoes

Combine ingredients and place in a soup pot; cover. Cook over medium heat and simmer 1 hour or until the vegetables are tender.

 

The following photo is for reference only and is not this exact recipe. 

 

DELICIOUS AND EASY MASHED SWEET POTATOES

1 1/2 lb (approx. 5 cups) sweet potatoes, peeled and quartered

2 tbsp Reduced-Fat Zesty Italian Salad Dressing
1 tbsp dried onion flakes
1/2 cup Light Sour Cream
1 tbsp brown sugar
ground cinnamon for garnish

Cook the potatoes in boiling water in a large saucepan for 10 minutes or until they are fork tender.  Pour into a colander to drain.

Using the same saucepan, over medium heat, heat the salad dressing; add the onion flakes.  Return the sweet potatoes to the saucepan and mash lightly.  Add the sour cream and brown sugar; cook until heated through, stirring constantly.

Garnish with a sprinkling of ground cinnamon before serving.

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HOMEMADE 'LITE' TARTAR SAUCE

 2/3 cup non-fat yogurt

2 tbsp light mayonnaise

1 tsp red wine vinegar

1 tsp Dijon mustard

1/4 cup sweet pickles, diced small

Combine all ingredients in a small bowl. Cover and refrigerate. May be kept in the refrigerator up to 5 days.

2 Tablespoon serving = 30 calories and 2g fat

Note: Tartar sauce is the reason some fish sandwiches are not considered a good diet choice. By baking your fish and making your own lite tartar sauce, you can enjoy more fish sandwiches or just fish dinners.

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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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JALAPENO MAC 'N CHEESE

4-oz (1 cup) dry elbow macaroni

3 tbsp unsalted butter

2 tbsp diced jalapeno (leave seeds if you want more heat)

2 tsp minced garlic

2 tbsp all-purpose flour

1 cup milk

2 oz (3/4 cup) sharp Cheddar cheese, shredded

2 oz (3/4 cup) American cheese, shredded

Salt to taste

Cook macaroni in a pot of boiling salted water according to package directions, drain.

Melt butter in a medium saucepan. Add jalapeno and garlic; cook until tender, around 3 minutes. Whisk in flour and cook 1 minute. Whisk in milk to incorporate, stir in cheeses. Cook, stirring often, until thick and cheeses have melted. Stir in the macaroni and season with salt, if desired. (I suggest omitting the salt)

recipe and photo cuisine at home 10/12

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

BROCCOLI WITH ORANGE TARRAGON SAUCE

2 lbs fresh broccoli

2 tbsp butter
2 tbsp flour
1 cup fresh orange juice
1 tsp grated orange rind
1/4 tsp tarragon
1/2 cup sour cream
1 cup orange sections

Separate broccoli into serving-size spears.  Place spears in saucepan with a small amount of water to steam.  Cover and cook up to 10 minutes until crisp tender.

In a heavy saucepan, over medium heat, melt the butter.  Add the flour, stirring constantly to blend.  Add the orange juice and cook until thickened, continuing to stir constantly.  Stir in the orange rind and the tarragon.  Remove the sauce from the heat and stir in the sour cream.

Drain the broccoli and arrange on a serving platter.  Spoon the orange sauce over the top.  Garnish with the orange sections.

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CHIVE BUTTERMILK SCONES

1 1/2 cups all-purpose flour

1/2 cup cake flour

2 tsp baking powder

1 tsp salt

1/2 tsp pepper

1/2 tsp baking soda

1/4 cup fresh chopped chives

3 tbsp cold unsalted butter, cubed

3 tbsp cold vegetable shortening, cubed

1 cup buttermilk

2 tbsp unsalted butter, melted

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

In a food processor, pulse flours, baking powder, salt, pepper, baking soda, and chives until combined.

Add the 3 tablespoons of butter and shortening; pulse just until butter is pea-sized. Add buttermilk; pulse 2-3 times to incorporate.

Turn out dough onto a lightly floured surface and form a ball. Gently shape dough into a 6x8-inch rectangle; cut into 3 pieces and transfer to the prepared baking sheet.

Bake at 450-degrees until bottoms are golden brown, 15-18 minutes. Brush with the melted butter during the last few minutes of the baking time.

Yield: 8 scones

recipe and photo from Cuisine at Home

HOMEMADE MOCHA COFFEE MIX

4 cups nonfat dry milk

3 cups powdered sugar
6-oz nondairy dry coffee creamer
16-oz instant chocolate drink mix
6-oz instant coffee granules (reg or decaf, your choice)
1/2 tsp cinnamon
whipped cream for garnish when serving

In a large bowl mix together the dry milk powder, powdered sugar, creamer, chocolate drink mix, coffee granules and cinnamon.  When well mixed, store in an airtight container, jar, or bowl that seals.

To serve: Dissolve 1 tablespoon of the mixture in a mug of hot water.  Top with whipped cream.

Yield: Approximately 95 servings.

To give as gifts, package in pretty tins or jars.  Attach serving instructions.

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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

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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.

file photo for reference as only 4 each are shown

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

 

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BARBECUE CUPS

1 lb ground beef
2 tbsp light brown sugar
1 can refrigerated flaky biscuits
1/2 cup favorite barbecue sauce
1 tsp minced onion
3/4 cup shredded cheddar cheese

Preheat oven to 400 degrees.

Lightly brown the ground beef with the minced onion; drain well.

Return meat to the skillet and add the barbecue sauce, and brown sugar. Set aside.

Form the biscuits into the cups of muffin tins. Fill each biscuit with the meat mixture.

Bake cups at 400 degrees for 10 minutes or until biscuits are browned. Remove from oven and sprinkle each cup with the cheddar cheese before serving.

 

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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.

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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 and/or crusty bread pieces.

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

file photo of this recipe

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.

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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.

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