1 1/2 cups flour
3/4 cups brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chopped rhubarb
1/2 cup chopped walnuts
Topping:
1/2 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
Preheat oven 325 degrees F.
Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.
Friday, September 25, 2009
Very Cherry Almond Muffins
1 box white cake mix
3 large eggs
1/3 cup vegetable oil
1/2 teaspoon almond extract
1/2 cup cherry preserves
Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 Pinch ground cinnamon
1/4 cup butter -- cut into small pieces
1/4 cup slivered almonds
In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
Preheat oven to 350 °. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.
Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.
3 large eggs
1/3 cup vegetable oil
1/2 teaspoon almond extract
1/2 cup cherry preserves
Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 Pinch ground cinnamon
1/4 cup butter -- cut into small pieces
1/4 cup slivered almonds
In a medium bowl combine all topping ingredients except almonds. Using a pastry blender or 2 forks, combine ingredients to a course consistency. Once combined, fold in the almonds.
Preheat oven to 350 °. Line 2 (12-cup) muffin tins with paper liners for 18 muffins.
In a large bowl using an electric mixer, combine cake mix, eggs, oil, extract and preserves. Batter will be somewhat lumpy.
Use an ice cream scoop to evenly fill each muffin pan with the batter. Sprinkle tops of muffins with 2 teaspoons of almond topping. Bake 17 to 21 minutes.
Zucchini Bran Muffins
1 box raisin bran muffin mix -- (18.25-ounce)
2 egg whites
1 1/4 cups grated zucchini (about 1 medium zucchini)
1/4 cup unsweetened applesauce
3/4 cup apple juice
1 teaspoon ground cinnamon
1 cup raisins
Preheat oven to 400°. Lightly spray muffin cups with canola cooking spray; set aside.
Combine all ingredients in a mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake for 20 to 22 minutes or until tops are golden brown.
2 egg whites
1 1/4 cups grated zucchini (about 1 medium zucchini)
1/4 cup unsweetened applesauce
3/4 cup apple juice
1 teaspoon ground cinnamon
1 cup raisins
Preheat oven to 400°. Lightly spray muffin cups with canola cooking spray; set aside.
Combine all ingredients in a mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake for 20 to 22 minutes or until tops are golden brown.
Magic Pumpkin Muffins
1 box Spice Cake Mix
1 15 ounce can pumpkin
1 cup water
Preheat oven to 350 degrees. Combine all ingredients with a spoon. Bake in muffin cups 20 minutes or until tests done. Add anything you want to this batter - nuts, raisins, chocolate chips are some suggestions.
Notes: I've seen recipes similar where they added two eggs and not the water. I think this is good just the way it is.
1 15 ounce can pumpkin
1 cup water
Preheat oven to 350 degrees. Combine all ingredients with a spoon. Bake in muffin cups 20 minutes or until tests done. Add anything you want to this batter - nuts, raisins, chocolate chips are some suggestions.
Notes: I've seen recipes similar where they added two eggs and not the water. I think this is good just the way it is.
Sunday, September 20, 2009
Noodle Rice Pilaf
1/4 cup butter or margarine
1 cup long grain rice
1/2 cup uncooked fine egg noodles
1 3/4 cups chicken broth
2 tablespoons minced fresh parsley
In a saucepan, melt butter. Add the rice and noodles. Cook and stir until lightly browned (about 5 minutes). Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the broth is absorbed and the rice is tender. Stir in the parsley.
NOTES : This is a wonderful side dish. Much better than just plain old rice.
1 cup long grain rice
1/2 cup uncooked fine egg noodles
1 3/4 cups chicken broth
2 tablespoons minced fresh parsley
In a saucepan, melt butter. Add the rice and noodles. Cook and stir until lightly browned (about 5 minutes). Stir in broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the broth is absorbed and the rice is tender. Stir in the parsley.
NOTES : This is a wonderful side dish. Much better than just plain old rice.
Thursday, September 3, 2009
Bubble Pizza
1 pound ground beef
1/4 pound sliced pepperoni sausage
1 14 ounce can pizza sauce
2 12 ounce packages refrigerated buttermilk biscuit dough
1/2 medium onion -- sliced & separated into rings
1 10 ounce can sliced black olives
1 4.5 ounce can sliced mushrooms
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese
Preheat oven to 400°. Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.
Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving.
1/4 pound sliced pepperoni sausage
1 14 ounce can pizza sauce
2 12 ounce packages refrigerated buttermilk biscuit dough
1/2 medium onion -- sliced & separated into rings
1 10 ounce can sliced black olives
1 4.5 ounce can sliced mushrooms
1 1/2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese
Preheat oven to 400°. Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside.
Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms.
Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving.
Wednesday, September 2, 2009
Spicy Southwest Bean & Corn Salad
2 cup KRAFT Light Ranch Reduced Fat Dressing
1/4 tsp. hot pepper sauce
1 bag torn mixed salad greens -- (10 oz.)
1 can black beans -- (15 oz.) drained, rinsed
1 pkg. frozen whole kernel corn -- (10 oz.) thawed, drained
1/2 cup red pepper strips
1/4 cup finely chopped red onions
1/2 cup shredded cheddar cheese
MIX dressing and hot pepper sauce; set aside.
TOSS greens with beans, corn, red peppers and onions in 3-qt. serving bowl.
ADD dressing mixture; toss to coat. Sprinkle with cheese.
NOTES : This was brought to a potluck and it was really good. Very colorful and tasty.
1/4 tsp. hot pepper sauce
1 bag torn mixed salad greens -- (10 oz.)
1 can black beans -- (15 oz.) drained, rinsed
1 pkg. frozen whole kernel corn -- (10 oz.) thawed, drained
1/2 cup red pepper strips
1/4 cup finely chopped red onions
1/2 cup shredded cheddar cheese
MIX dressing and hot pepper sauce; set aside.
TOSS greens with beans, corn, red peppers and onions in 3-qt. serving bowl.
ADD dressing mixture; toss to coat. Sprinkle with cheese.
NOTES : This was brought to a potluck and it was really good. Very colorful and tasty.
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