Applesauce muffins

I copy and pasted this recipe straight from my Sister-in-law's blog, Organized Dinner. It is one that we use a lot and we all really like.  It is a good one to use if you are cooking for someone with an egg or dairy allergy. 


applesauce muffins

(I got this recipe from Brooke Oldroyd's blog.  It has become one of our favorites!  She is always cooking up something amazing!)

1 cup sugar
3/4 tsp salt
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp allspice
1 1/2 tsp cinnamon
1 1/2 c flour (I use wheat)
1c applesauce (I add more applesauce and less oil)
1/2 c oil
1 tsp vanilla
Mix all together, pour in lined muffin tin. Bake 375 for 18 min.

creamy butter syrup

1 cube butter (it has to be butter)
1 c sugar
1/2 c cream
few dashes of nutmeg
1/2-1 tsp vanilla

melt butter and then add the rest of the ingredients and  stir until the sugar has dissolved and voila, you have the best syrup ever!

Spinach Artichoke Dip

Spinach Artichoke dip

1 Cup  chopped Artichoke hearts

10 oz  frozen spinach

8 oz  cream cheese softened

1/2 cup  parmesan cheese

1/4 tea.  salt

1/8 tea.  garlic (I use a little more)

1/8 tea.  red pepper flakes

*Boil the artichoke hearts and spinach in just enough water to cover for 10 minutes.

*Drain artichoke hearts and spinach

*Add all ingredients together and stir
* Serve warm with crackers, bread, pita chips, or what ever you like.

Slow Cooker Cilantro Lime Chicken

I got this recipe from allrecipes.com and it became an instant family favorite! It is so simple and so delicious!

Cilantro Lime Chichen
1 (16 oz) jar Salsa
1 (1.25 oz) package dry Taco     Seasoning
1 Lime, juiced
3 Tablespoons fresh Cilantro
3 lbs skinless, boneless Chicken     Breast


Place the Salsa, Taco Seasoning, Lime Juice, and Cilantro into a slow cooker and stir to combine.
Add the Chicken Breasts and stir to coat with the salsa mixture.
Cover the cooker and set to High.  Cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours.
Shred chicken with 2 forks to serve.
Garnish with fresh Cilantro.

Serve: as tacos, in enchiladas, on a salad, or just over rice.

Crock Pot Tomato Basil Soup

I got this recipe from Stacey Martin Bacon and it is yummy!!!  It goes beautifully with these rolls from the Our Best Bites blog but would be great with a grilled cheese too.

Crock Pot Tomato Basil Soup

Combine the following ingredients in a crock pot and cook on low for 5 hours:
3 15oz cans Petite Diced Tomatoes
4 cups Chicken Broth
1 cup diced Celery
1 cup diced Carrots
1 cup chopped Onion
1 clove finely chopped Garlic

30-45 mins before eating:
add:
1 tea. Oregano
1 tea. Salt
1/4 tea. Pepper
to Crock Pot

on the stove top, make a roux with:
1/2 cup Butter
1/2 cup flour
Cook for 3- 5 mins
Slowly add (while whisking)
2 cups Half & Half
to the roux

Add one cup of hot soup to creamy mixture and stir.  Add 2 more cups of soup, one at a time, and stir.  Pour this mixture back into crock pot and add:
1 cup Parmesan Cheese
1/4 cup fresh Basil, julienned.
Stir all together let cheese melt a little and serve!

yummy salad dressings

Poppy Seed Dressing - from Shannon Bridges 

I use this dressing on a spinach, strawberry, candied nut salad. YUMMY!

blend together:

1/2 cup sugar

2 TBSP sesame seeds

1 TBSP poppy seeds

1/2 cup vegetable oil

1/4 cup rice vinegar

1/4 tea Paprika 

1/4 tea. Worcestershire sause

1/4 small onion chopped

Raspberry Poppy Seed Dressing - from Amy Jensen
This dressing is so yummy on a baby spring greens mix salad!

1/2 cup Canola Oil
3 TB Red Wine vinegar
1/2 tsp mustard powder
1/4 cup white sugar
2 TB seedless raspberry jam 
2 TB minced red onion
1 tsp lemon juice
 
--blend in blender for just a bit--
 
then add 1 and a 1/2 tsp poppy seeds
--quick blend, not long, just to mix seeds in--
Put in a squeeze bottle and ENJOY!

Raisin Bran Muffins

This is a recipe that I got from Janet, my M-I-L, and I think she got it from Shannon, my S-I-L.  It makes a ton of yummy moist muffins.  While I'm not a big fan of eating raisins by themselves they have never bothered me in baked goods like cinnamon rolls, cookies, and muffins so I really like these muffins.  This recipe works well as a prepare the night before and then bake in the morning recipe.  It also makes a lot but they freeze well and thaw out fast. My changes are in red.

Mix together:
2 cups Flour (substitute whole wheat - no one will know)
4 eggs
1 cup Oats (sometimes I do 1 cup whole oats and 1/4 cup quick oats)
1 cup Wheat Germ
3 cups sugar
1 Tbsp. Baking Soda
1 tsp.  Salt
1 tsp. Cinnamon (I use 2 tsp)
Flax seed - I usually pour in at least 1/2 cup

Add:
20 oz box Raisin Bran cereal
1 qt. Buttermilk (I alway make my buttermilk with vinegar because I never have buttermilk on hand)
1 cup Oil

Stir all ingredients together and allow the cereal to absorb the milk a little (like I said overnight works well but is not required)
Bake at 350 for 20 - 25 min.

Sausage Breakfast Casserole

I got this recipe from my friend, Stacy Parker, in MN.  It is easy and delicious! I've used it for ward parties, youth firesides, just the fam, and house guests - it is a great way to cook a hot breakfast without the hassle and mess of making breakfast in the morning.  And, seeing as we have hot breakfast food more often for dinner than for breakfast this works great for a busy evening - make it sometime in the morning, stick it in the fridge, and it is ready to go in the oven whenever you are ready.

The original recipe is in black and the changes I have made are in red - I have made this many times over the years and found my changes to improve it a little (but it was good to begin with so if you don't want to try my changes you'll still end up with a good casserole).

Sausage Breakfast Casserole

2 lbs Pork Sausage

9 large Eggs * I always use 10 - I think it works better with the extra egg

3 cups Milk

2 tsp. Dry Mustard

2  tsp. Salt * I only use 1- 1 1/2, I think 2 is too salty ( maybe I use salty sausage)

* Pepper to taste 

3 or 4 slices White Bread cut into cubes

3 cups shredded Cheddar Cheese

Brown the Sausage till crumbly and no longer pink. Drain grease.  Whisk Eggs, Milk, Mustard, Salt, Pepper.  Stir in Sausage, Bread cubes, and Cheese.  Pour into a greased 9 x 13 pan, cover and chill overnight or 8 hours.  Bake at 350 for 1 hour or until knife inserted in the center comes out clean.

Enjoy! 

Broccoli Salad

Broccoli Salad - you know the one that is so good you get giddy when you see it!
This is the recipe I always use. It comes from The Essential Mormon Cookbook

2 bunches fresh broccoli (about 1 pound)
   cut in small flowerets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1//2 cup sunflower seeds or raisins (optional)*
1 recipe Broccoli Salad Dressing (see below)

In a large bowl combine broccoli, onion, and cheese.  Refrigerate.  Just before serving, stir in bacon.  Add sunflower seeds or raisins if you wish. Pour desired amount of dressing over salad.  Stir briefly. Serve the same day.
* note - I always add 1/2 cup sunflower seeds and 1/2 cup Craisins  (dried cranberries) I do not use raisins - just a personal preference.

Broccoli Salad Dressing

1 cup mayonnaise
2 tablespoons red or white wine vinegar
1/2 cup sugar
1/2 teaspoon salt

Mix ingredients. Chill at least one hour before tossing with salad.  Makes 6 servings

Pumpkin Bars

Pumpkin Bars

(Jeanne Tripp - Anderson cookbook)

Combine and mix well:

4 Eggs

1 2/3 cups Sugar

1 cup Oil

1 can Pumpkin puree (14-16 oz)

Sift together:

2 cups Flour

2 tea. Cinnamon

¼ tea. Nutmeg

1 tea. Salt

1 tea. Baking Soda

2 tsp. Baking Powder

chopped nuts (optional)

Combine dry & wet ingredients and nuts, mix well.  Pour into an ungreased cookie sheet (1/2 sheet pan) and spread.  Bake in 350 degree preheated oven for 20 to 25 minutes.

Frosting:

1 cube Margarine (1/2 cup)

8 oz Cream Cheese

1 tea. Vanilla (to taste)

Powdered Sugar (enough to create soft peaks)

Mix together until soft peaks form. Spread over cooled cake. ENJOY!!!