Morning Glory Muffins

Morning Glory Muffins

1 1/2 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cups brown sugar, packed

2 eggs

1/3 cups oil

1/4 cups applesauce

1 tsp. vanilla extract

1 cup grated carrot

1/2 cups grated apple

1/2 cups crushed pineapple, drained

1/2 cups raisins

1/3 cups nuts

1/4 c. coconut

Heat the oven to 350 degrees. Line or grease muffin tins.

In a large bowl whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In another bowl beat the brown sugar, eggs, oil, applesauce and vanilla.

Mix dry and wet ingredients together.

Stir in the carrot, apple, pineapple, raisins, nuts and coconut.

Fill the muffin cups.

Bake 20 to 25 minutes. A toothpick will come out clean.

Cool in pans for 5 minutes. Turn onto racks.

Makes 12.

Whole Wheat Spiced Blueberry Muffins

Whole Wheat Spiced Blueberry Muffins

2 cups whole wheat flour

1/2 cups brown sugar, packed

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1/2 cups melted butter or oil

1/2 cups buttermilk

2 eggs

1 tsp. vanilla

1 1/2 cups frozen or fresh blueberries

1 Tbsp. flour (for blueberries)

sugar for tops

Heat the oven to 375 degrees. Grease or line the muffin tins.

In a large bowl, whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

In another bowl mix the butter, buttermilk, eggs and vanilla. Mix the wet and dry ingredients together.

Toss the blueberries with the flour.

Gently stir into the batter.

Fill up the muffin cups.

Sprinkle the tops with sugar.

Bake 18 to 22 minutes. A toothpick will come out clean.

Cool in pans for a few minutes. Turn onto a rack.

Makes 12.

Deviled Chicken

Deviled Chicken

3 cups shredded, cooked chicken

8 oz. cream cheese, softened

1/4 cups mayonnaise

1 Tbsp. honey mustard

1 tsp. Worcestershire sauce

1/2 tsp. pepper

1/4 cups chives, chopped

Put the cream cheese in a bowl and beat with a mixer. You want it smooth and creamy.

Add the mayonnaise, mustard, Worcestershire sauce, pepper and chives. Stir.

Fold in the chicken.

Chill 1 hour before serving.

Serves 12.

Death by Chocolate Dump Cake

Death by Chocolate Dump Cake

1 box chocolate cake mix

1 box instant chocolate pudding mix

2 cups milk

1 Tbsp. cocoa

1 1/2 cups semi-sweet chocolate chips

Heat the oven to 350 degrees. Grease a 9 x 13 pan.

Combine the cake mix, pudding mix, milk, and cocoa.

Pour into the pan.

Sprinkle the chocolate chips over the top.

Bake 30 minutes.

Cool slightly before serving.

A to Z Quick Bread

A to Z Quick Bread

Basic Batter

3 cups flour

1 tsp. salt

1 tsp. baking soda

3 tsp. cinnamon (optional)

1/2 tsp. baking powder

3 eggs

1 cup vegetable oil

2 cups sugar

2 cups A to Z

3 tsp. vanilla

1 cup chopped nuts

Whisk together the flour, salt, baking soda, cinnamon and baking powder. Set aside.

In a large bowl, beat the egg, oil and sugar. Cream well.

Add the A to Z and vanilla.

Add to the dry ingredients. Mix well. Stir in the nuts.

Heat the oven to 325 degrees. Grease 2, 9 x 5 loaf pans.

Bake for 50 to 60 minutes. Cool in pans 10 minutes.

Turn on to racks to cool completely.

A to Z

Choose one of the following or a mixture to equal 2 cups (except if indicated otherwise).

   apples, grated                                    pears, chopped

   applesauce                                         pineapple, crushed, drained

   apricots, chopped                              prunes, chopped (use only

   bananas, mashed                                                     1 cup)

   cherries, chopped                              pumpkin, canned

   coconut                                              raisins, chopped

   dates, chopped                                   raspberries, chopped

   eggplant, ground                                rhubarb, chopped

   figs, chopped                                      strawberries, fresh or well

   grapes                                                      drained frozen

   honey (omit sugar)                             sweet potato, grated

   lemon (use 1/2 c. juice)                       tapioca, cooked

   marmalade (omit 1/2 c. sugar)            tomatoes  (use only 1/2 c.

   mincemeat                                                             sugar)

   oranges, chopped                                 yams, cooked & mashed

   peaches, chopped                                 yogurt, any kind

   peppermint (1/2 cups)                          zucchini, grated

Makes 2 loaves

   

Amish Sloppy Joes

Amish Sloppy Joes

1 lb. lean ground beef

1 onion, diced

1 green pepper, diced

1 can (10 oz) tomato soup

2 Tbsp. brown sugar

2 Tbsp. vinegar

1 Tbsp. mustard

1 Tbsp. Worcestershire sauce

1 tsp. chili powder (optional)

salt & pepper, to taste

6 hamburger buns

Brown ground beef, onion and green pepper - about 7 minutes.

Drain. Put back in pan.

Stir in the remaining ingredients. Mix well.

Simmer for 10 to 15 minutes.

Serves on toasted buns.

Serves 6.

Creamy Cucumber Salad

Creamy Cucumber Salad

1/4 cups mayonnaise

1/4 cups sour cream

2 Tbsp. lemon juice

1/2 tsp. garlic powder

salt & pepper, to taste

3 cucumbers, sliced

1/2 red onion, sliced thin

Whisk together the dressing ingredients.

Pour over the cucumbers & onions.

Chill.

Note: You can always add chopped tomatoes to this. Or whatever salad ingredients you might like.

Cinnamon Roll Cake

Cinnamon Roll Cake

Cake

3 cups flour

3/4 tsp. sea salt

1 cup sugar

4 tsp. baking powder

1 1/2 cups heavy cream

2 eggs

2 tsp. vanilla

1/2 cups butter, melted

Swirl

1 cup butter, softened

1 cup dark brown sugar

2 Tbsp. flour

1/8 tsp. sea salt

1 Tbsp. cinnamon

Glaze

2 1/2 cups powdered sugar

3 Tbsp. melted butter

1/3 cups heavy cream

2 tsp. vanilla

Heat the oven to 350 degrees. Line a 9 x 13 pan with parchment paper.

In mixer bowl, whisk the flour, sea salt, sugar and baking powder. Add the heavy cream, eggs, vanilla and melted butter. Beat on medium until smooth.

Pour into the pan.

Make the swirl: In a bowl, stir the dark brown sugar, flour, sea salt and cinnamon. With a mixer, beat in the butter until creamy.

Drop by tablespoons all over the batter. Drag a knife through to swirl. *Swirl in one direction - turn the pan 90 degrees and swirl it again*

Bake 35 to 40 minutes. A toothpick will come out clean. The cake will have a craggy top.

Make the glaze: Mix all the ingredients until smooth. 

Drizzle it over the cake as soon as it comes out of the oven. Cool.

Salisbury Steak with Onion Gravy

Salisbury Steak with Onion Gravy

1 lb. ground beef

1/2 cups bread crumbs

1 egg

1 tsp. Worcestershire sauce

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. each salt & pepper

Gravy

2 Tbsp. butter

1 large onion, sliced

2 Tbsp. flour

2 cups beef broth

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/4 tsp. pepper

In a large bowl, mix the ground beef, bread crumbs, egg, Worcestershire sauce, garlic powder, onion powder, salt and pepper.

Shape into 4 patties.

Heat skillet on medium heat. Cook patties until browned on both sides. Remove to plate.

Using the same skillet, add the butter and onions. Saute until soft. 

Sprinkle on flour. Stir. Cook 2 minutes.

Gradually add the broth, stirring until thickened.

Add Worcestershire sauce, salt and pepper. Stir.

Put patties back in the pan. Make sure the gravy covers them.

Cover and simmer 20 minutes.

Serves 4

Easter Cookie Bars

Easter Cookie Bars

1 box yellow cake mix

2 eggs

1/3 cup vegetable oil

1 tsp. vanilla extract

1 cup Easter M&M's

1 cup semi-sweet chocolate chips

Heat the oven to 350 degrees. Spray a 9 x 13 pan.

With mix, mix cake mix, eggs, oil and vanilla.

Stir in chocolate chips and M&M's.

Spread in pan.

Bake 20 to 25 minutes. Cool completely.

Cut in squares.

Chic-Fil-A Chocolate Chunk Cookies

Chic-Fil-A Chocolate Chunk Cookies

1/2 cups butter, softened

1/2 cups shortening

1 1/2 cups dark brown sugar, packed

1/2 cup sugar

2 eggs

1 Tbsp. vanilla extract

2 3/4 cups flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 cup oatmeal

12 oz. bag semi-sweet chocolate chips

1/2 cups milk chocolate chips

Heat the oven to 350 degrees. Line cookie sheets with parchment paper.

With mixer, cream butter, shortening, brown sugar and sugar. 

Beat in eggs and vanilla.

In a bowl, whisk the flour, baking soda, baking powder, salt and oatmeal. 

Add to the butter mixture. Stir to combine.

Stir in both chocolate chips.

Use cookie scoop - 2 Tbsp. size - and stack 2 dough balls one on top of the other on cookie sheets.

Bake just 4 to 6 per pan.

Bake 11 to 13 minutes. Rest on pan 3 minutes. Transfer to racks.

Makes about 20 cookies.

Taco Bell Meat

Taco Bell Meat

1 lb. lean ground beef

1 Tbsp. flour

1/2 tsp. garlic powder

1 tsp. onion powder

1 tsp. chili powder

1 tsp. paprika

1/2 tsp. cumin

1 tsp. beef bouillon paste*

2 Tbsp. tomato paste

1/2 tsp. sugar

1/2 cups water*

Add ground beef to skillet on medium heat.

Cook, breaking into small pieces. (A potato masher works good for this.) Drain. Return to pan.

Add the remaining ingredients. Bring to a simmer.

Cook until most of the liquid is absorbed - about 5 minutes.

Use in all your tacos, burritos, etc.

*Use 1/2 cups beef broth instead.

Simple Beef Stroganoff

Simple Beef Stroganoff

1 can (10 oz) cream of mushroom soup

1/2 cups water

1 packet onion soup mix

1 lb. Stew meat, cut in cubes

4 oz. cream cheese

12 oz bag egg noodles, cooked & drained

In the crock pot, whisk soup, water and onion soup mix.

Stir in the meat.

Cover. Cook on low 6 to 8 hours.

Stir in cream cheese.

Mix in the noodles. Cover. Cook just to warm everything.

Serves 4

Giant Breakfast Cookies

Giant Breakfast Cookies

1 1/2 cups sugar

1 1/2 cups brown sugar, packed

2 sticks butter, softened

1 cup Crisco shortening or solid coconut oil

1 cup applesauce

1 cup maple syrup

1 cup peanut butter

4 eggs

4 tsp. vanilla extract

5 cups oat flour (made from oatmeal)*

4 cups flour + 8 Tbsp.

4 tsp. baking powder

2 tsp. baking soda

2 tsp. sea salt

2 Tbsp. cinnamon

1/2 tsp. nutmeg

1 cup dates or raisins (or both!)

2 cups chopped nuts

12 ounces semi-sweet chocolate chips

1/2 to 1 cup coconut

Heat the oven to 375 degrees. Line the cookie sheets with parchment paper.

In a large mixer bowl add the sugar, brown sugar, butter, Crisco, applesauce, maple syrup and peanut butter.

Mix in the eggs and vanilla.

In another bowl whisk together the oat flour, flour, baking powder, baking soda, sea salt, cinnamon and nutmeg.

Add this to the wet ingredients.

Fold in any or all of the dates or raisins, nuts, chocolate chips and coconut. 

Scoop by 1/4 cups onto cookie sheets. Flatten somewhat.

Bake 14 to 15 minutes. They'll be slightly brown on the edges.

Cool 5 minutes on the pans. Transfer to a rack.

*To make the oat flour, put oatmeal in a blender or food processor and blend it until it turns into flour. 

I'm not quite sure how many this will make. I use a 1/2 cup scoop and bake mine for 20 minutes or so. When you make them that big, you have to keep an eye on them.

Monster Breakfast Cookies

Monster Breakfast Cookies

4 cups oatmeal

2 cups flour (AP or whole wheat)

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1 cup applesauce

1 cup maple syrup

1 cup peanut butter

1/2 cups melted butter

4 eggs

4 tsp. vanilla extract

1 cup dried cherries, dates or raisins

1 cup chopped nuts

1 cup dark chocolate chips

1/2 cups coconut

Heat oven to 375 degrees. Line cookie sheets with parchment paper. 

Whisk together the oatmeal, flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl, mix the applesauce, maple syrup, peanut butter, melted butter, eggs and vanilla.

Stir the dry ingredients into the wet ingredients.

Fold in any of the extras that you want: dried cherries, dates or raisins.

Drop dough by 1/4 cupfuls onto the cookie sheets. Flatten slightly.

Bake 15 to 18 minutes. Edges will be browned and centers are set.

Cool on the pans for 5 minutes. Transfer to a rack.

Makes 20 to 24 cookies.

Apple Cinnamon Breakfast Cookies

Apple Cinnamon Breakfast Cookies

1 cup applesauce

1/2 cups brown sugar

1/4 cups melted butter

1 egg

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. salt

1 cup finely diced apples

1/2 cups oatmeal

Heat the oven to 375 degrees. Line cookie sheet with parchment paper.

Whisk together applesauce, sugar, melted butter, egg and vanilla together. Mix well.

In another bowl, whisk the flour, baking soda, cinnamon and salt. Add to the wet ingredients. Mix just to combine.

Gently fold in the apples and oatmeal.

Drop by tablespoons onto the cookie sheet.

Bake for 12 to 15 minutes. Edges are brown and centers are set.

Cool on pan for 5 minutes. Transfer to a rack.

Makes 18 to 20 cookies.

Crock Pot Carolina Pulled Pork

Crock Pot Carolina Pulled Pork

1 boneless pork shoulder (4 to 5 lbs).

2 Tbsp. brown sugar

2 tsp. salt

1 tsp. paprika

1/2 tsp. pepper

2 onions, quartered

3/4 cups cider vinegar

4 tsp. Worcestershire sauce

1 Tbsp. sugar

1 Tbsp. crushed red pepper flakes

1 tsp. garlic powder

1 tsp. dry mustard

1/2 tsp. cayenne

1. Cut the roast into quarters.

Mix the brown sugar, salt, paprika and pepper.

Rub over the meat.

Place the onions in the crock pot and set the meat on top.

2. Whisk the remaining ingredients together.

Pour over the roast.

Cook on low 8 hours.

3. Remove the roast from the crock. Cool.

Let the juices cool in the crock. 

When cool, skim the fat off. Discard.

Shred the meat with 2 forks.

4. Take out all but 1 1/2 cups of the juices. Set the rest aside.

Return the shredded meat to the crock pot. 

Turn on low and heat it through - about an hour or so.

Serves on buns.

This makes a lot!

You can save the remaining juices for later - in case the shredded meat seems to get dry.

Carolina Pulled Pork sandwiches are traditionally served with Cole slaw on top of the meat.

Crock Pot Mac & Cheese

Crock Pot Mac & Cheese

1 lb. uncooked elbow macaroni

16 oz. Velveeta, cut in cubes

2 oz. cream cheese, cut in cubes

1/2 c. Parmesan

4 cups milk

12 oz. evaporated milk

1/2 tsp. dry mustard

1/2 tsp. paprika

1/2 tsp. onion powder

salt & pepper, to taste

2 cups shredded Cheddar

1, Grease the crock pot.

2. Put in the elbow macaroni, Velveeta, cream cheese and Parmesan.

Add milk, evaporated milk and seasonings.

Mix it up well.

3. Cook on low 2 hours. Stir when it's been cooking for 1 hour.

Add the Cheddar. Stir to melt. Keep warm.

Serves 8

Crock Pot Meatball Subs

Crock Pot Meatball Subs

32 oz. package frozen meatballs

48 oz. jar spaghetti sauce

2 tsp. Italian seasoning

1 tsp. garlic powder

8 hoagie rolls

sliced provolone or shredded mozzarella

1. Spray the crock pot.

Pour in the sauce. Add the seasoning. Stir.

Add the meatballs. Stir.

2. Cook on low 5 hours.

3. Split the hoagie rolls.

Put on the cheese.

Spoon in the meatballs with a bit of sauce.

Serves hot.

Serves 8

Crock Pot Sauerbraten

Crock Pot Sauerbraten

2 to 3 lb. beef roast

2/3 cups red wine vinegar

2/3 cups beef broth

1 onion, sliced

1 clove garlic, minced

2 Tbsp. brown sugar

6 whole cloves

1 bay leaf

1 tsp. salt

1 tsp. whole peppercorns

3/4 cups gingersnap cookies, crushed

2 Tbsp. flour

2 Tbsp. water

1 Tbsp. oil

1. Whisk together the vinegar, broth, onion garlic, brown sugar, cloves, bay leaf, salt and peppercorns.

2. Put the roast in a zip-lock bag. 

Pour in the marinade. Seal the bag. Turn to coat the beef.

Marinate in the refrigerator overnight.

3. Heat the oil in a skillet. Remove beef from marinade.

Sear beef on all sides - 3 minutes per side.

Transfer to the crock pot. Pour in the marinade.

Add the gingersnaps.

Cook on low for 8 hours.

4. Remove the meat and cover with foil.

Strain the liquid into a saucepan.

Mix the flour and water. Whisk into the gravy.

Cook about 5 minutes - until thickened.

Serve over the meat.

Serves 8.

Crock Pot Roast Chicken

Crock Pot Roast Chicken

5 lb. roasting chicken

5 small potatoes, halved

4 Tbsp. butter, melted

1/4 tsp. pepper

1/2 tsp. salt

1/2 tsp. basil

1/4 tsp. oregano

1/4 tsp. thyme

2 cloves garlic, minced

1. Put the potatoes in a sprayed crock.

Set the chicken on top.

2. Brush the butter on the chicken.

Sprinkle on the seasoning.

3. Coon on low 8 hours.

Serves 6.

Crock Pot Turkey Breast

Crock Pot Turkey Breast

5 to 8 lb. turkey breast

1 stick butter, melted

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. poultry seasoning

1/2 tsp. paprika

1. Place turkey in sprayed crock.

Pour on butter.

Sprinkle on seasonings.

2. Cook on low 7 hours. (Internal temperature 165 degrees)

Let rest 20 minutes before carving.

Serves 8.

Crock Pot Spiral Ham

Crock Pot Spiral Ham

6 lb. spiral ham

1 cup brown sugar, packed

1/4 cups maple syrup

2 Tbsp. mustard

1/2 cups apple cider

1/2 tsp. pepper

1/2 tsp. cloves

1. In a bowl, mix the brown sugar, maple syrup, mustard, cider, pepper & cloves.

2. Place ham in a sprayed crock pot, flat side down.

Pour the sugar mixture over the ham.

Use a brush to help cover it.

3. Cook on low for 5 hours.

Baste every hour.

Serves 12.