Raspberry Muffins
From my Sweet neighbor, Cindy Urban
2 C. flour
1 C. sugar
2 tsp. baking powder
1/2 tsp. salt
1 cube melted butter
1/2 c. milk
2 eggs
1 tsp. vanilla
1 C. frozen raspberries, slightly thawed
Mix dry ingredients and set aside. Whisk eggs, milk, vanilla and butter together. Stir in dry ingredients (batter will be thick). Fold in berries. Bake at 375 for 15-20 minutes. Dip warm muffin tops in sugar.
September 5, 2010
Chocolate chip Pumpkin Bread
3 C. flour
2 tsps. ground cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 C. sugar
2 C. cooked or canned pumpkin
1 1/4 c. vegetable oil
1 1/2 C. semisweet chocolate chips
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into 2 greased loaf pans. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3 C. flour
2 tsps. ground cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 C. sugar
2 C. cooked or canned pumpkin
1 1/4 c. vegetable oil
1 1/2 C. semisweet chocolate chips
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into 2 greased loaf pans. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Marachino Cherry Muffins
1/4 C. sugar
1/4 C. butter, melted
1/2 C. milk
1 egg
1 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/3 C. chopped, drained marachino cherries (save juice for glaze)
1/4 C. chopped almonds
Glaze
1/2 C. powdered sugar
3-4 tsp. cherry juice
Heat oven to 400. Grease bottoms of 24 mini muffins or 12 regular sized muffins, or use muffin liners. Beat sugar, butter, milk and egg in medium bowl. Stir in flour, baking powder, and salt until moistened. Fold in cherries and nuts. Divide between cups. Bake 10-15 minutes, until golden brown. Remove from pan. Drizzle cherry glaze over warm muffins.
1/4 C. sugar
1/4 C. butter, melted
1/2 C. milk
1 egg
1 C. flour
1 tsp. baking powder
1/4 tsp. salt
1/3 C. chopped, drained marachino cherries (save juice for glaze)
1/4 C. chopped almonds
Glaze
1/2 C. powdered sugar
3-4 tsp. cherry juice
Heat oven to 400. Grease bottoms of 24 mini muffins or 12 regular sized muffins, or use muffin liners. Beat sugar, butter, milk and egg in medium bowl. Stir in flour, baking powder, and salt until moistened. Fold in cherries and nuts. Divide between cups. Bake 10-15 minutes, until golden brown. Remove from pan. Drizzle cherry glaze over warm muffins.
I mixed a few recipes to come up with this one that we use now! I also make homemade noodles with this when I have time and I rarely have leftovers! I don't have amounts because I adjust for how much soup I am making.
Chicken Noodle Soup
Chicken broth (either bouillion or canned)
Pepper, basil parsley to taste.
Bring to a boil. Add Cubed veggies such as carrots, celery and onion. Simmer until veggies are tender. Add cooked, diced chicken(leftovers are great in this). Add noodles and cook until noodles are done.
Chicken Noodle Soup
Chicken broth (either bouillion or canned)
Pepper, basil parsley to taste.
Bring to a boil. Add Cubed veggies such as carrots, celery and onion. Simmer until veggies are tender. Add cooked, diced chicken(leftovers are great in this). Add noodles and cook until noodles are done.
White Chicken Chili
From my sister Callie
1-2 cans of chicken broth
2 cans great northern white beans
1-2 cans diced green chilis
2 Tbsp. lime juice
1 tsp. lemon pepper
1 tsp. cumin
1/2 tsp. garlic powder or 1 garlic clove
Chicken, cooked and diced
Onion, diced or minced flakes
Simmer in the crock pot on low all day. Serve with cheese, sour cream and tortilla chips.
From my sister Callie
1-2 cans of chicken broth
2 cans great northern white beans
1-2 cans diced green chilis
2 Tbsp. lime juice
1 tsp. lemon pepper
1 tsp. cumin
1/2 tsp. garlic powder or 1 garlic clove
Chicken, cooked and diced
Onion, diced or minced flakes
Simmer in the crock pot on low all day. Serve with cheese, sour cream and tortilla chips.
YUMMY! My kids request homemade noodles and soup quite often. I usually triple the recipe because my kids like them so much.
Homemade Egg Noodles
1 beaten egg
2 Tbsp. milk
1/2 Tsp. salt
1 C. flour
Mix well. Add more flour or water as needed. Roll out and cut into strips. Cook in boiling water for 15 minutes.
Homemade Egg Noodles
1 beaten egg
2 Tbsp. milk
1/2 Tsp. salt
1 C. flour
Mix well. Add more flour or water as needed. Roll out and cut into strips. Cook in boiling water for 15 minutes.
This one is good for anytime, not just on St.Patricks Day. It is a great way to get the kids to eat some broccoli!
St. Paddys Pasta
1/2 C. parsley leaves
1 tsp. oil (olive is best)
1/4 C. prepared pesto
8 oz. mini rigatoni pasta
2 C. broccoli florets
In a food processor or blender, combine parsley and oil. Add pesto and blend until smooth. Meanwhile, cook pasta according to package directions. Add broccoli to water for the last 3 minutes. Drain, reserving 3/4 C. of the cooking liquid. In the same saucepan, combine liquid and pesto mixture. Cook over medium heat 1 minute to warm. Remove from heat and stir in the pasta and broccoli.
St. Paddys Pasta
1/2 C. parsley leaves
1 tsp. oil (olive is best)
1/4 C. prepared pesto
8 oz. mini rigatoni pasta
2 C. broccoli florets
In a food processor or blender, combine parsley and oil. Add pesto and blend until smooth. Meanwhile, cook pasta according to package directions. Add broccoli to water for the last 3 minutes. Drain, reserving 3/4 C. of the cooking liquid. In the same saucepan, combine liquid and pesto mixture. Cook over medium heat 1 minute to warm. Remove from heat and stir in the pasta and broccoli.
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