Don't let the name deter you - these muffins are SO good and depending on how you make them, they can be very healthy and filling!
Carrot Pineapple Muffins
Preheat oven to 375 degrees. - makes about 15 regular sized muffins. (odd number, I know, but that's how much my batch made...)
In a medium bowl, combine the following: 1 c. sugar 2/3 c. oil (or plain applesauce) 2 lg. eggs 1 t. vanilla 1 c. grated carrots (or half carrot, half apple) 1 c. crushed pineapple 1/2 c. (or more) chopped pecans or walnuts
Mix together until combined.
In a large bowl, combine the following: 1 1/2 c. flour (or white wheat flour) 1 t. cinnamon 1 t. salt 1 t. baking soda 2 t. baking powder
Whisk dry ingredients together; combine all ingredients together in the large bowl until combined; do not over mix. Spoon into greased muffin tin, filling the muffin cups almost to the top. Bake at 375 degrees for 20-25 minutes or until toothpick inserted comes out clean.
just a thought: Something I LOVE is ground flax seed (found in the baking aisle). I add this to EVERYTHING! I'll add a Tablespoon of that to the mix for just a touch of flavor and some good fiber. You could also add a Tablespoon of wheat germ for the same reasons.
Try different fruits, veggies, and nuts in your muffins - have fun with it.
Ingredients: Crescent rolls Melted butter Large Marshmallows Cinnamon Sugar
1. Preheat oven to 350 degrees
2. Give each child a triangle of crescent rolls. ( This represents the cloth that Jesus was wrapped in.)
3. Give each child a marshmallow. Cut in half. ( This represents Jesus)
4. Dip the marshmallow in melted butter. (This represents the oils of embalming)
5. Dip the marshmallow into cinnamon and sugar. (which represents the spices used to anoint the body.)
6. Wrap the coated marshmallow tightly in the crescent roll. (This represents the wrapping of Jesus' body after death.)
7. Place in a 350 degree oven for 10-12 minutes ( The oven represents the tomb.)
Note: Bake in cupcake paper liners and muffin tins.
When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there, He is risen. ( The marshmallow and the crescent roll is puffed up, but empty.)
My Mom did this for Easter 2008, with her grandchildren.
3 (12 oz) packages refrigerated biscuit dough 1 cup white sugar 2 teaspoons ground cinnamon 1/2 cup margarine or butter 1 cup brown sugar 1/2 cutp chopped walnuts (optional) 1/2 - 1 cup raisins
1. Preheat oven to 350 degrees. Grease one 9 or 10 inch tube pan.
2. Mix white sugar & cinnamon in a plastic bag. Cut Biscuits into quarters. Shake 6 to 8 biscuits into sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
This is an old time favorite that I remember making as a kid with my Mom. My kids love it!!! Trina Anderson
1/4 cup butter or margarine 1 package (10.5 oz) mini marshmallows Yellow food coloring 8 cups peanut butter and chocolate puffed corn cereal 1 cup candy-coated chocolate pieces, divided 10 lollipop sticks Tan and green raffia
Makes 10 servings
1. Line large baking sheet with waxed paper; set aside.
2. Melt butter in large heavy saucepan over low heat. Add marshmallows; stir until melted and smooth. Tint with food coloring until desired shade is reached. Add cereal and 1/2 cup chocolate pieces; stir until evenly coated. Remove from heat.
3. With lightly greased hands, quickly divide mixture into 10 oblong pieces. Push lollipop stick halfway into each piece; shape like ear of corn. Place on prepared backing sheet. Press remaining 1/2 cup chocolate pieces into each "ear". Let stand until set.
4. Tie or tape raffia to lollipop sticks to resemble corn husks.
4 refrigerated hot dogs 1 1/2 cups uncooked small shell pasta 1 1/2 cups frozen mixed vegetables 1 cup prepared Alfredo sauce Prepared yellow mustard in squeeze bottle Cheese-flavored fish-shaped crackers
Makes 4 servings
1. Lay 1 hot dog on cutting surface. Starting 1 inch from one end of hot dog, slice vertically in half. Roll hot dog 1/4 turn. Starting 1 inch from same end, slice in half vertically again, making 4 segments connected at top. Slice each segment into half vertically, creating a total of 8 "legs". Repeat with remaining hot dogs.
2. Place hot dogs in medium saucepan; cover with water. Bring to a boil over medium-high heat. remove from heat; set aside.
3. Prepare pasta according to package directions, stirring in vegetables during last 3 minutes of cooking time. Drain; return to pan. Stir in Alfredo sauce. Heat over low heat until heated through. Divide pasta mixture between 4 plates.
4. Drain octo-dogs. Arrange one octo-dog on top of pasta mixture on each plate. Draw faces on "heads" of octo-dogs with mustard. Sprinkle crackers over pasta.
4 boneless, skinless chicken breast halves (about 1 1/4 pounds) 1 egg, slightly beaten 3/4 cup Italian seasoned dry bread crumbs 1 jar (26 to 28 oz) Ragu Old World Style Pasta Sauce 1 cup shredded mozzarella cheese Makes 4 servings
1. Preheat oven to 400. Dip chicken in egg, then bread crumbs, coating well.
3 cucumbers 1/2 of a large onion Miracle whip Ranch dressing Milk
Peel and slice the cucumbers into circles. Dice the onions. Now the rest is up to you. I don't usually measure things I just add them until it taste right. Maybe 2 TBS of miracle whip, a good squeeze of dressing and 1/4 cup (?) of milk. It's better when you can taste more of the ranch dressing than miracle whip.
Italian sausage Emerill's marina sauce Mozzarella cheese 1 large onion Mini sub buns
Slice the sausage in half leaving them connected by the skin then grill them. Warm the sauce in a sauce pan and toast the inside of the buns. Cut the onion into thin strips. Add the sausage to the bun, then the cheese, next the sauce and last the onion. YUM!
This is a must have in our house at least three times a month.
5 pound bag of frozen chicken wings Sweet Baby Ray's B-BQ sauce Season-All Frank's Red Hot sauce, BW3's Spicy Garlic or Medium sauce
Preheat your oven to 450 degrees and move an oven rack up as far as it will go. Boil the chicken until thouroughly cooked. Lay them out on a cookie sheet and season them to your liking. Kennedy uses Season-All, Grace likes the B-BQ sauce and Brian and I like them spicy. Put the wings in the oven until the tops of the wings are looking crispy then set out some napkins because you'll need them. Grace has made a request for wipes for the next time that we eat wings since the napkins always stick to her face and hands. 5 pounds sounds like a lot but there's only 4 of us and it's never enough. I think that most of the weight is in the bones.
Bread- rye, wheat, white, whatever you like Sour Kraut Corned Beef Cheese- Swiss, Provolone, Mozzarella, etc. Thousand Island dressing
I make this on my griddle. So first cook the sour kraut and corned beef. In the mean time butter one side of each slice of bread. Add everything together and grill the sandwiches like a grilled cheese sandwich.
Slices of bread 1 LB bacon 1 large tomato 1 Head of lettuce Miracle Whip
Cook up the bacon. Cut the tomato into thin slices. Cut the lettuce up. Toast the bread. Add the miracle whip to the toast with the rest of the goods and eat up. This is so simple and yummy. Our kids just like it minus the veggies so I add American cheese. This isn't the most filling so we always have a couple of sides to go with it.
Ok, it might not be the best but it's my favorite by far.
1 1/2 pound stew beef, cut into bite-size pieces 1/4 cup plus 3 TBS flour 4 TBS vegetable oil (or olive oil ) 1 large onion, coarsely chopped 1 rib celery, thinly sliced 2 to 3 cloves garlic, minced 3 cups low sodium beef broth (we use regular) 1 cup tomato juice or vegetable juice 3/4 tsp salt, plus more to taste 2 bay leaves 2 large all-purpose potatoes 2 carrots, peeled and sliced into thin rounds (or canned) 2 cups fresh green beans (or canned) 1 tsp dried thyme 1 tsp dried oregano Black pepper to taste 1 TBS Worcestershire sauce 1 TBS light brown sugar
Warm up a large stew pot over medium heat for several min. Combine the beef and 1/4 cup flour in a gallon size plastic or paper bag. Shake well to coat the meat.
Add 2 TBS of oil to the pot. Spread the oil in the pan. Add half of the meat, shaking off any excess flour, and brown it for 3-4 min. stirring occasionally. Transfer toe browned meat to a heatproof dish. Then add theremaining 2 TBS of oil and brown the remaining meat.
Stir the onion, celery, garlic, and first batch of meat back into the pan. Saute the mixture for 3 min., stirring often, until the onion wilts.
Stir in the broth, tomato juice, 3/4 tsp salt, and bay leaves. Increase the heat, bringing the liquid to a simmer. Then reduce the heat to low. Cover the pot and gently simmer the stew for 1 hour, stirring several times as it cooks.
Stir in the remaining ingredients, except the reserved 3 TBS of flour. Bring the stew to an active simmer, then reduce the heat to low. Cover and simmer gently for 45 min. more, until the vegetables are tender.
To thicken the stew, spoon a ladleful of broth into a small mixing bowl. Whisk in the reserved 3 TBS of flour. Then stir the mixture into the stew and simmer for 10 min. more.
Two raw pie crust Large can of mixed veggies (? oz) 4 cooked and cubed chicken breast 2 cans cream of chicken soup 1 tsp of thyme (my kids don't like when I add the "grass")
Place one pie crust at the bottom of a pie pan. Preheat oven to 375 degrees. Mix all of the ingredients together then add to the pie crust. Place the second crust on top slicing for ventilation. Bake in the oven for 45 min. and enjoy.
1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 minced onion 2 cloves garlic, crushed 1 (28 oz) can crushed tomatoes 2 (6oz) cans tomato paste 2 (6.5 oz) cans canned tomato sauce 1/2 cup water 2 TBS white sugar 1 1/2 tps dried basil leaves 1/2 tsp fennel seeds 1 tsp Italian seasoning 1 TBS salt 1/4 tsp ground black pepper 4 TBS chopped fresh parsley 12 lasagna noodles (I like to use the kind that you don't have to boil) 16 oz ricotta cheese (I used cottage cheese) 1 egg 1/2 tsp salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese
They suggest using a Dutch oven to cook the following ingredients but to make it faster you could use a skillet or large pot.
Cook sausage, ground beef, onion, and garlic over medium heat. Stir in tomatoes, paste, sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 TBS salt, pepper, and 2 TBS parsley. If you use a Dutch over you simmer this for 1 1/2 hours stirring occasionally. If you use a skillet or large pot just let it simmer for a couple of min.
Boil pasta noodles and rinse with cold water or use the kind that you don't have to boil. In a mixing bowl, combine ricotta/cottage cheese with egg, remaining parsley, adn 1/2 tsp salt.
Preheat oven to 375 degrees.
Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the cheese mixture. Top with a third of cheese slices. Spoon 1 1/2 cups meat sauce over cheese slices, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top wit remaining mazzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 min. Remove foil, and bake an additional 25 min. Cool for 15 min. before serving.
1/2 pound navy beans 1 stick butter 3/4 cup chicken broth 1 tsp tabasco 1 tsp cumin 1/2 tsp white pepper 2 pounds cooked, cubed chicken 1 1/2 c Monterey Jack cheese 1/2 c sour cream 1 large onion 1/4 c flour 2 c half and half (or milk) 1 1/2 tsp chili powder 1/2 tsp salt 1 can chopped green chilies
Soak beans overnight. Drain. Boil beans for about 1 hour then drain.
In a skillet cook onion in 2 TBS butter until soft.
In large kettle melt remaining butter and whisk in flour. Stirring constantly-3 min.
Stir in onion and gradually add broth and half and half. Whisking constantly for 5 min. or until thickened.
Stir in tabasco, chili powder, cumin, salt, and white pepper.
Add beans, chilies, chicken and cheese. Cook over low heat about 20 min. Stirring occasionally.
by Kristin Riedel recipe from the Skouson family (relative of Zesta Herrick)
Make these instead of using taco or tortilla shells when making taco's for dinner.
2 1/2 cups warm water 1/2 cup honey 1/2 cup vegetable oil Mix those ingredients together
1/2 tsp salt 4 cups whole wheat flour 2 packs of active fast rising yeast Add these to the mix
Add an additional 3 to 4 cups of flour Knead the mixture by hand Set aside in a bowl covered with a towel for 10-15 min. Preheat oil on the stove in a large skillet. Cut in half to roll out. Roll the dough into 1/4"-1/2" thickness. Cut the dough into 3"x6" rectangular pieces
It's best to drop a small piece of dough in the oil to see if the oil is hot enough. You'll know if it is hot enough if the dough floats to the top right away. Once the oil is hot enough add one skone at a time. You only have to flip it once on each side. Frying the skone will create a pocket. Once the skone is thoroughly cooked take it out and let it cool down. Continue with the rest of the skone pieces. Cut across the top of the skone creating a pocket to fill with your favorite taco fixings. These are awesome in the morning too with scrambled eggs, ham and salsa.
Large bag of Fritos 1 pound velvetta cheese 1 pound hamburger 1 pint sour cream 1 15oz Ro-tel tomatoes 2 16oz pinto beans 1 15 oz chili without beans 1 15oz stewed tomatoes
Brown the hamburger. Add sour cream, tomatoes, and beans, mix well. Cut the cheese into cubes, this helps it melt faster. Once the cheese is melted and you've mixed all of the ingredients put the Fritos in the bottom of your bowl then add the mix and enjoy. Brian and I always add a little Tapatio to ours to spice it up.
Preheat the oven to 350 Cook macaroni Grease a casserole dish In a skillet cook the beef, onion, garlic, and seasonings, once the beef is browned stir in the puree. Then add 1/2 cup of cheese. Spoon 1/3 of the meat sauce into the bottom of the dish. Top this with 1/2 of the macaroni. Repeat these steps again then top with the remaing 1/3 meat sauce. Cover and bake for 15 min. Uncover and sprinke with the remaining cheese and bake for an additional 15 min.
1 pound ground beef (venison in our house) 1 cup salsa 1/2 cup water 1 green bell pepper, chopped and seeded 1 bunh green onions, chopped 1 (8 ounce) pkg. wide egg noodles 1/2 cup sour cream 1/2 cup shredded Cheddar cheese 1 tomato, chopped
In a large nonstick skillet, cook the ground beef until browned. Drain off excess fat.
Stir in salsa and water. Simmer for 10 min.
Cook pasta in boiling water then drain.
In the skillet stir in the green pepper and onions, and continue simmering until veggies are crisp/tender. Stir in noodles, adn sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts. Sprinke chooped tomatoes on the top, and serve.
1 cup creamy Caesar dressing 1/2 cup grated parmesan cheese (this is optional for me) 1/4 cup chopped fresh parsley (or dried) 1/2 tsp salt 1/4 pepper 2 cups diced cooked chicken breast 8 oz (1/2 pkg.) Muellars mini penne pasta cooked and drained
In a large bowl mix the dressing, cheese, parsley, and the salt and pepper. Add the cooked chicken and mini penne then toss to coat.
1 (16 ounce) pkg. frozen mixed vegetables 2 1/2 cups fo cubed cooked chicken 1 (10.75) can of condensed cream of chicken soup, undiluted 3/4 cup milk 1 1/2 cups shredded Cheddare cheese, divided 8 bacon strips, cooked and crumbled (optional but a must in our home)
BISCUITS: 1 1/2 cups biscuit/baking mix 2/3 cup milk 1 (2.8 ounce) can French-fried onions
In a large bowl, combine the begetables, chicken, soup, milk, 1 cup cheese and bacon. Pour this into an ungreased 13x9x2 inch baking dish.
Cover and bake at 400 degrees for 15 min.
While you are waiting combine the biscuit mix and milk. Drop the batter by tablespoonfuls onto the chicken mixture. TIP: It's better to have a lot of biscuits than too few. The fewer you have the longer it will take to get the center of the biscuits to bake.
Bake, uncovered, for 20-22 min. or until the bicuits are golden brown. Top with the onions and the rest of the cheese, or more. Bake 3-4 min. longer or unti the cheese is melted.
Just an F.Y.I. - notice the "labels" or categories listed on the left-hand side bar "Recipe Box". (breakfast, breads, dessert, etc.) When you go to type in your recipes, there is a thin box at the bottom of your posting box where you can label your recipe. When you give your recipe a category, it automatically files it for you and it will be easier to find. Click the blue, underlined words "Show all" and you can pick from that list.
ALSO...notice that we now have a "Quick and Easy" category. September is such a busy time, so any fast meal ideas are always handy. We'd love to see what you've got in your "Quick and Easy" recipe box!
**If using ground beef or grilled chicken, season and cook it before starting this soup.
To begin: 1-2 T. olive oil 2-3 minced garlic cloves 1-2 cans diced green chili 1 small onion or 1/2 onion, finely diced
In a large stockpot, heat olive oil. Add onion, garlic, green chili; saute until the onion is soft, stirring frequently.
Then add: 4-5 c. chicken broth (or 5 c. water+5 bullion cubes) 1-2 cans red kidney beans 1-2 cans cannellini beans (white kidney beans) 1 bag frozen corn 1 t. cumin 1 t. oregano 1 can diced tomatoes 2 cans green chili enchilada sauce
Bring to a boil and simmer 10-15 minutes.
Then add: Ground beef or chopped grilled chicken (about 1 - 1.5 lbs.) Salt & pepper to taste 1/2 c. heavy cream or half & half (optional but VERY good)
**This soup is delicious with just about anything you have in the pantry. Use different kinds of beans, veggies, or meats. Freeze any leftover soup for a rainy day and you've got instant dinner!
We like to eat our soup with a good whole wheat tortilla or the cheddar biscuits from the Bisquick box.
Big Blueberry taste lends itself to big muffins, so please fill the cups fairly full for oversized muffins. The cinnamon-sugar streusel is the crowning glory for these muffins, so please do not skip that part.
INGREDIENTS: (this makes 18 muffins) 3-1/3 cups all purpose flour (can mix half and half with whole wheat) 1-2/3 cups white sugar 1 teaspoon salt 1 tablespoon and 1-1/2 teaspoons baking powder ¾ cup vegetable oil 2 large eggs 1-1/4 cup milk 2-1/4 cups fresh blueberries
STREUSEL: 1 cup and 2 tablespoons white sugar ¾ cup all –purpose flour ½ cup and 1 tablespoon butter, cubed 1 tablespoon and ¼ teaspoon ground cinnamon
DIRECTIONS: 1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. 2. Combine Flour, sugar, salt and baking powder. Combine vegetable oil, egg and milk. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. 3. To make crumb topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking. 4. Bake for 20 to 25 minutes in the preheated oven, or until done.
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