Strawberry Cinnamon Muffins

This is a sweet muffin perfect for brunch or dessert. I found it at My Recipes. I adapted it, as it was originally low-fat. This makes 3 dozen muffins.

Strawberry Cinnamon Muffins

• 3 cups all-purpose flour
• 1 1/2 cup sugar
• 5 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 3/4 teaspoon salt
• 2 cup vanilla yogurt
• 3/4 cup butter, melted
• 9 tablespoons whole milk
• 3 large egg, lightly beaten
• 3/4 cup strawberry jam
• 3 tablespoon sugar
• 1 1 /2 teaspoon ground cinnamon

Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.

Red Beans and Rice

This is from Taste of Home. It's SO good! I adapted the recipe to our family's tastes, and made it doubled, so there was leftovers for lunch. I paired it with Alber's cornbread. I wrote out the substitutions I had to make due to ingredient shortages. :) You could add sausage, cooked chicken or ground beef to this if you wanted. It's very versatile.

Red Beans and Rice

• 1/2 pound dried kidney beans, rinsed
• 1/2 pound dried pinto beans, rinsed
• 4 cups water
• 4 cups chicken broth
• 2 garlic cloves, minced
• 2 bay leaves
• 1 quart home-canned tomatoes with liquid
  
• 1 jar (4 ounces) canned peppers, drained
• 1 large green pepper, chopped
• 1 large sweet red pepper, chopped
• 1 large onion, chopped (I used 1 Tbsp dried minced onion)
  
• 1 cup chopped celery (I didn't have any, so I used 1 tsp celery salt)
  
• 1/4 cup snipped fresh parsley (I used 1 Tbsp dried)
  
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 to 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon hot pepper sauce
• 1 teaspoon paprika
• 1 teaspoon salt (I used less since I used celery salt)
  
• 1 tablespoon vinegar (I used the vinegar I pickled the peppers in)
  
• Hot cooked rice (I used 2 cups dry rice...should have used 3)
  

Directions

• Place beans in a Dutch oven with water. Bring to a boil; simmer 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return to Dutch oven with broth, garlic and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Stir in all remaining ingredients. Cover and simmer for 1 hour or until beans and vegetables are tender and gravy is thick. Remove bay leaves. Serve over rice. This dish keeps well. Yield: 12 servings.

Homecanned Spiced Applesauce

This is Food in Jars's version of spiced applesauce. I am chomping at the bit to get my hands on an abundance of apples.

Homecanned Spiced Applesauce

4 pounds apples
½ cup apple cider or water
2 pieces star anise
1 tablespoon cinnamon
1 teaspoon grated nutmeg
½ teaspoon cloves
1 cup sugar

Quarter apples. Put them in a large, non-reactive pot. Add liquid and star anise, put on lid and bring to a simmer. Let fruit cook for approximately 15-20 minutes, until the fruit has broken down. Use tongs to fish out apple skins.

Remove star anise. Using a potato masher or immersion blender, break down the fruit until it has reached your desired consistency. Add cinnamon, nutmeg and cloves. Taste and add sugar if you feel it is necessary.

Pour applesauce into your prepared jars. Wipe rims, apply lids and screw on rings. Process in a boiling water canner for 15 minutes for half pints and pints, 20 minutes for quarts.

When time has elapsed, remove jars from canner and let them cool on a towel-lined countertop.

To store, remove rings and keep in a cool, dark place. Applesauce will keep in storage up to one year.

Brown Sugar and Honey Granola

I found this at Sweet Country Life.

Brown Sugar and Honey Granola

Mix together:
5 cups of regular oatmeal
1/2 cup of unsweetened coconut
3/4 cups of sunflower seeds, pumpkin seeds, or flax seed
2 Tbsp of cinnamon

Pour into a 9x13 baking dish and bake at 300 for 15 minutes.

In a medium saucepan, melt 1 stick of butter, 1/2 a cup of honey, 1/2 a cup of brown sugar and 1 tsp of vanilla extract.
Stir until dissolved.
Pour over granola mixture and mix until well coated.
Bake at 350 for 15 minutes.

The longer you bake this granola the crunchier it becomes.
If you want it chewy then bake for 15 minutes or less.

Pumpkin Chocolate Chip Muffins

I made this recipe doubled, so I would have enough to freeze for a fast breakfast another day.

Pumpkin Chocolate Chip Muffins

1/2 cup oil (or 1/4 applesauce and 1/4 cup oil)

4 eggs

3 cups flour

1 1/2 cups sugar

1/2 t. cinnamon

1/2 t. salt

2 t. baking soda

1 small can pumpkin

12oz. semi-sweet chocolate chips

Preheat oven to 350. Beat eggs and sugar. Mix in rest of ingredients. Bake for 20 min.

Faith's Pintos

My friend Faith posted this excellent recipe the other day. I made them and they got a thumbs up from everyone in the Crew! I doubled her recipe so I had leftover beans to serve for lunch or use in a recipe later in the week.

Faith's Pintos

Sort and wash two pounds of dry pinto beans (or about 4 1/2 C.)

Cover with 4 quarts filtered water then add:

6 TBS butter
2 TBS. garlic powder
1/2 tsp. black pepper
1 tsp. cayenne pepper (or more or less depending on the heat you want)
4 tsp. salt

Cook on high for at least 7 hours or until beans are tender.

The Hillbilly Housewife's Garlic Breadsticks.

This is one great recipe! I made it last week when I didn't make French Bread Rolls to serve with spaghetti. It's fast and oh, so good! Go to the original recipe, too, since I adapted it to our family's taste.

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 tablespoon dry Italian seasoning
  
• 1 tablespoon baking powder
• 1 cup milk
• 1/2 cup butter
  
• 1 more teaspoon garlic powder
• 1/2 teaspoon salt
• Parmesan cheese (optional)
  

Measure flour, salt, garlic powder, parsley and baking powder into mixture bowl equipped with dough hook. Stir well. Pour in milk. Mix until you get a ball of dough that leaves the sides of the bowl. Dust the ball of dough with a little flour if it seems sticky. Knead the ball of dough for 30 seconds. Now place your dough on the counter. You may place a sheet of waxed paper under it you like. Using a rolling pin or sturdy bottle roll the dough out into a rectangle shape. Use your hands to press the edges smooth. You are aiming for a rectangle that will fit into a 9 by 13-inch pan. When you get the dough the right size, set it aside.

Meanwhile place the butter in a 9 by 13-inch pan. Place the pan in the oven at 425°. Allow the pan to preheat and the butter to melt. When the butter is melted, carefully remove the pan from the oven. Sprinkle the second teaspoon of garlic powder, the 1/2-teaspoon of salt and the optional Parmesan cheese evenly into the pan.

Now, very carefully lay your rectangle of dough into the pan, over top of the butter. Next cut the rectangle into narrow strips. The butter will creep up between the strips. This is normal. It is what gives these bread sticks their texture. After cutting your strips, place the pan in the oven, still at 425°, and bake them for 20 minutes. They will be brown and crispy when they are done.

Making Tomato Sauce from Tomato Paste

Making Tomato Sauce from Tomato Paste

2 tablespoons olive oil
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
4 teaspoons white sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2/3 cup water
3 tablespoons grated Parmesan cheese
salt and pepper to taste

In large skillet, saute garlic in oil until golden. Add tomato paste, sugar, oregano, basil, water, cheese and wine. Season with salt and pepper and simmer 10 minutes over medium-low heat.

Orange Julius Smoothie

Orange Julius

6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk
1 cup water
1/4 cup sugar
1 teaspoon vanilla
8 ice cubes

Blend and enjoy! We double this recipe for our family.

Zucchini Salsa Tutorial

Zucchini Salsa, Canned

If you want this recipe HOT, add a dozen
jalapenos.

10 cups zucchini, peeled and shredded
4 onions, chopped
2 green peppers, chopped
2 red peppers, chopped
1/4 cup pickling salt
~~~~~~~~~~~~~~~~~~
1 tablespoon pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
1 12 ounce can tomato paste

In a large bowl combine; Zucchini, onions, green and   red peppers and salt. Mix together, cover;let stand over night.

The next day rinse, drain well; put into large pot;
add salt, mustard, garlic, cumin, vinegar,  pepper flakes,

cornstarch, nutmeg, pepper, tomatoes, tomato paste.


Bring to boil; simmer 15 minutes. Blend to smooth with an immersion blender, if desired. Process in a boiling  water bath for 15 minutes for half-pints and 20 minutes  for pints.



Makes 14-16 Half-pints

Mystery Smoothie

I found this at Diet, Dogs and Dessert. I modified it to our tastes, so click the link to see the original.

Mystery Smoothie

This smoothie can be served as a full meal or a dessert/snack–it all depends on the quantity. This smoothie combines the rich nutrient content of spinach with its creamy, fruity base. No one will ever know!

1-1/2 to 2 cups raw milk

1/2 cup blueberries or mixed berries, fresh or frozen

1 banana, fresh or frozen

1/2 cup chopped mango, peaches or apricots, fresh or frozen

1-2 tsp. agave nectar or honey

1 tsp. carob powder (optional)

1 tsp. vanilla

1/2-1 cup packed fresh spinach leaves (or try other greens, such as chard, kale, or lettuce)

Blend and enjoy!

Patricia's Breakfast Cookies

This recipe came from my friend Patricia. She made them for a snack for our fellowship to share after service. They are very good! I modified the recipe slightly to suit our tastes.

Patricia's Breakfast Cookies

1 cup butter
1 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup honey
2 eggs, beaten
1 1/2 cup all purpose flour
1 tsp EACH baking soda, baking powder and cinnamon
1 3/4 cup oats, uncooked
1 1/4 cup raisins
1 medium apple, peeled and grated, shredded or finely chopped
2/3 cup grated carrot
1/4-1/2 cup flaked coconut

Oven to 350.

Cream butter, peanut butter and sugars in bowl. Beat in eggs.

Combine flour, baking powder, baking soda and cinnamon. Add gradually to the creamed mixture on low speed. Beat till blended. Stir in oats, raisins, apple carrot and coconut. Drop by tablespoon onto ungreased baking sheet.

Bake for 9-11 minutes or until browned on the edges. Do not overbake. Cool on cookie sheet 2 minutes. Remove to wire racks for cooling.