Applesauce Muffins

Easy Applesauce Muffins

Last week I made Crockpot Applesauce (see previous posts..) and I knew the kids weren’t eating it fast enough so I found this great recipe for muffins. They are Delicious and the kids love them. The applesauce makes the muffins so moist! Super Easy~!

Ingredients

• 6 tablespoons butter
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon

• 1/2 teaspoon salt
• 2 eggs
• 2/3 cup brown sugar
• 1 1/2 cups chunky applesauce

Instructions

1. Kids' Cooking Skills: Use this recipe as an opportunity to teach your kids how to mix wet and dry ingredients, scoop batter into muffin tins, and test for doneness.

2. Heat the oven to 375 degrees. Line a 12-cup muffin tin with bake cups and set aside.

3. In a small microwave-safe bowl, melt the butter on high for about 30 to 60 seconds; set aside to cool slightly.

4. Sift together the flour, baking powder, baking soda, cinnamon, and salt into a large mixing bowl. When mixing dry and wet ingredients for muffins, gently stir just until the flour disappears. This will produce muffins with a nice crumbly texture.

5. In another large bowl, whisk together the eggs and brown sugar. Stir in the applesauce and melted butter until the mixture is smooth. For mess-free muffins, use an ice-cream scoop to spoon the batter into the bake cups.

6. Pour the apple mixture over the flour mixture. Mix with a wooden spoon until combined (it's ready when you can't see any traces of flour).

7. Fill the bake cups about two-thirds full with batter. Bake for 20 minutes or until light brown.

8. Have your kids test for doneness by inserting a knife in the middle of one muffin. If it comes out clean, the muffins are ready to eat. Makes 12.

I found this recipe at:

http://familyfun.go.com/recipes/easy-applesauce-muffins-683188/

Crockpot AppleSauce

Crockpot Applesauce

10-12 apples (medium to large in size)

1/2 cup water

1/4 cup sugar

1 tsp cinnamon.

Core your apples and cut into chunks...really any size chunks will do. You can peel the apples first if you like but I don't cause if you cook them in the crockpot the skins mostly dissolve. Plus, why not get a little more fiber into your diet!?! Mix your apples chunks, sugar and cinnamon together and pour into your crockpot.

Add the water and cook on low for 8-10 hours or high for 4-5. You may need to mash up the apples a little depending on how chunky you want it!

This is super yummy served warm with vanilla ice cream or of course just as lovely served cold as is!

Ranch Dressing/Dip

February's Relief Society Announcement

Ranch Dressing/Dip

1/2 cup mayonnaise

1/2 cup whole yogurt

1/4 cup 2% Milk

2 tbsp chopped celery leaves

1 1/2 tbsp chopped fresh dill

1 1/2 tbsp diced onion

1 clove garlic, diced

1 tsp Dijon mustard

2 tsp lemon juice

S & P to taste

Dice and chop all the solids.

Combine all ingredients in a bowl and mix well.

For best results, chill the dressing/dip for an hour and taste

to adjust seasonings, if necessary.

It's great on salads and chicken wings and superb as a dip!

Enjoy!

Cheesy Potatoes

Cheesy Potatoes

January Relief Society Announcement

32 oz pkg hash browns, thawed

1 can Cream of Chicken Soup

2 1/2 Cup Grated Cheese

16oz Sour Cream

1 1/2 cubes Butter, melted

1/3 Cup grated Raw Onion

2 Cup Crushed Corn Flakes

3/4 Cup Melted Butter

Pour hash browns in a very large bowl.

In a smaller bowl, mix soup, sour cream, and onion;

add butter, then cheese.

Mix in Potatoes. Stir well.

Press flat into a 9x13 pan.

Bake at 350 for 1 hour.

Mix 3/4 Cup Melted Butter with corn flakes.

After the hour smooth corn flake mixture over the hot potatoes

and bake 30 minutes longer

Serves 8

Cranberry Relish

Cranberry Relish

Valerie Miller

(My Delicious Grandma)

1 Bag Fresh Cranberries

2 Medium Oranges, peeled, seeded

(remove as much of the pith as possible)

Add some pecans, if desired

Put all in food processor

&

add sugar to taste (approx 1/4 cup)

Refrigerate... gets better over time...

Cranberry Bread

Kirsa Van Dusen's
Cranberry Bread

Ingredients
2 cups fresh cranberries or frozen cranberries, chopped
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons grated lemons or grated orange rind
2 teaspoons vanilla
4 eggs
3 cups all-purpose flour
1/2 cup coarsely chopped walnuts or coarsely chopped pecans
4 teaspoons baking powder
1 teaspoon salt

Directions
Heat oven to 350º.
Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.
Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in large bowl.
Stir in remaining ingredients.
5Pour into pans.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Loosen sides of loaves from pans; remove from pans.
Cool completely on wire rack before slicing.
Store tightly wrapped in refrigerator up to 1 week.

Spinach Cranberry Salad

Elaine Jones'

From the Relief Society Progressive Dinner

Spinach Cranberry Salad

1 bag of spinach ready to serve (I added some Spring Mix too)
toasted almonds
dried cranberries
crumbled bacon

Dressing:
1/2 C. oil
4 T. apple cider vinegar
1/4 teaspoon salt
1/4 small red onion chopped
1/2 C. sugar

Directions
Toss first four ingredients together in a salad bowl. Blend the next 5 ingredients in a blender until dressing in formed. Toss the salad with the dressing right before serving.

(I was thinking that adding some Mandarine oranges to this would be really good too.)

Roasted Red Pepper Hummus

From the Progressive Dinner

Dana Fuller's

Roasted Red Pepper Hummus

2 15 oz cans garbanzo beans, drained

1/3 C. olive oil

3 T. lemon juice

1 t. tahini (Ilenia says you can omit that, I haven't tried that)

1/2 t. salt

1 t. cumin (you can omit and just sprinkle some on top if you like)

2 cloves garlic

1/2 t. salt

6 oz. roasted red peppers (about half of a jar, reserve some of its juices)

~

Mix everything in a food processor or blender until smooth. Add the juice from the roasted red peppers to get it to the right consistency. (About 1/3 c. of juice)? Continue to blend until smooth.

~

Serve with veggies or pita bread.

Grandma’s Buns & Honey Butter

Cindy Usevitch's
Grandma’s Buns

1 ½ tsp salt
3 cups hot water
½ cup oil
¾ cup sugar
3 cups bread flour

Mix until smooth. Add 3 eggs and beat the heck out of them! Sprinkle 2 Tbsp yeast on top. Mix well. Keep adding bread flour a bit at a time until the dough cleans the sides of the bowl. (about 5-6 cups?) Cover and let stand for 15 minutes, then stir it down. Do this again every 15 minutes until it’s been an hour. Shape into rolls, let rise 30 to 60 minutes. Bake at 350 degrees for 15-20 minutes. Cool on a rack. These freeze well.

Honey Butter

1 cup butter (the real stuff) softened, but not too soft
½ cup honey
1 tsp cinnamon

Mix all together with a hand mixer until fluffed a bit. Mmmm.

Easy Cheese Danish

Dana Fuller's
Easy Cheese Danish

8 oz. cream cheese, room temp
1/3 C. sugar
2 egg yolks, room temp
2 T. ricotta cheese
1 t. vanilla
¼ t. salt
1 T. grated lemon zest (2 lemons)
2 sheets (1 box) puff pastry, defrosted
1 egg beaten with 1 T. water for egg wash

Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Cream the sugar with the cream cheese until smooth. Add yolks, ricotta, vanilla, salt and zest until just combined. Don’t whip.
Unfold one sheet of puff pastry onto lightly floured surface and roll it slightly with a lightly floured rolling pin. Cut into equal size squares. Do the same with the next sheet. Place a heaping spoonful of filling into the center of each square. Brush the border of each pastry with egg wash and fold opposite corners to the center. Brush top with egg wash and place pastries on prepared pan. Refrigerate filled danishes for 15 minutes. Bake for 20 minutes rotating the pan once during baking until puffed and brown. Serve warm.

Chinese chicken pasta salad

Dana Fuller's
Chinese chicken pasta salad
(from Evisa's Baby Shower)

Dressing: Salad:
2/3 C. soy sauce 1 bag baby spinach
6 T. sugar 12 oz. bag bowtie pasta
2/3 C. rice vinegar ¼ C. chopped cashews
½ C. canola oil 1 rotisserie chicken shredded
½ t. salt 1 C. green onions
½ t.pepper 1 can mandarin oranges
¼ C. parsley

Marinate cooked chicken in dressing for at least 2 hours or overnight. Add to salad ingredients, mix and enjoy.

Peach Muffins

Arian Hatch's

Peach Muffins

1 ½ c flour 1 egg
½ c sugar 3 peaches
½ c brown sugar
1 ½ t. cinnamon
3 t. baking powder
½ c shortening
½ c. water

Combine dry. Mix in shortening. Add water & egg. Fold in peaches. Bake at 375 for 15-20 minutes

Crock Pot Sweet Potatoes

Arian Hatch's
Crock Pot Sweet Potatoes

6 Medium yams - peeled & cubed
1 1/2 c applesauce
2/3 c brown sugar
3t butter, melted
1t cinnamon
1/2 c nuts, chopped

Place sweet potatoes in pot. Mix other ingredients and spoon over yams.
Cook on low 6-8 hours. Sprinkle with nuts

Cheddar Cheese Bread

Valerie Miller's

Cheddar Cheese Bread

1/2 cup luke warm water,

2 pkg yeast,

4 cups bisquick (my personal friend)

4 oz sharp cheddar cheese, grated

1 can 10 3/4 oz onion soup.

~

Preheat oven to 375, Grease and flour 3 loaf pans.

Mix 1/2 cup water with the yeast. In another bowl combine bisquick and cheese.

Add the onion soup to the yeast mixture.

Combine the two mixtures.

Put 1/2 inches of water in a pan and bring to a boil.

Turn stove off and put pan lid upside down on pan.

Sit bowl of bread mixture on top of pan for 30 minutes, covering it with a towel.

Put bread into pans. Bake at 375 for 40 to 50 minutes.

Homemade Bread

Michelle Tucker's

Homemade Bread

From start to finish in 1 hour-

One simple recipe-50 ways to use it

~

10 1/2 cups white BREAD flour (do not use all-purpose)

or wheat flour1/2 cup sugar (or 1/3 honey)

1 TBS salt

3 rounded tablespoons saf-instant yeast

3 TBS liquid lecithin*

4 cups hot tap water

~

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. Dough should be very sticky. Mix for 5 minutes. (Do not add flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves and cover with a dish towel.

Let raise 25 minutes.

Bake at 350 for 25 minutes.

~

This recipe makes 4 loaves of bread.

*Squeeze or pour approximately 3 TBS of lecithin directly into the bowl. Do not measure.For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water and 1 additional TBS lecithin. Mix for 10 minutes.

~

You can use this recipe for:

french bread (spray with water for crustier crust)

baguettes braided loaves (seasonings or glazes)

dinner rolls (16 per loaf)

butterflake rolls (in a muffin tin)

hamburger and hot dog buns (6-8 per loaf)

hogie buns (6 per loaf)

soup bowls (3-4 per loaf)

sheet bread sticks

cut & twisted breadsticks

pizza crust

calzones

Navajo tacos

scones

cinnamon rolls

cinnamon twists

orange rolls

tortillas

croutons

and even more varieties of bread stuff!

Cinnamon Carrots

Michelle Tucker's

Cinnamon Carrots

1 package baby carrots

1/2-3/4 cups water

2 tsp cinnamon

1 TBS sugar1

/2 tsp garlic powder

1/2 tsp cumin

1/2 tsp salt

dash of dill weed, dried

dash of Italian seasoning, dried

2 TBS butter

~

Put carrots in microwavable dish. Combine ingredients, except butter, and stir. Top carrots with butter. Cover and microwave for 10 min. Stir. Makes a great side dish!

Texas Caviar

Michelle Tucker's

Texas Caviar

6-8 Roma tomatoes

2 large green bell peppers

1/2 red onion, minced

1 can black eyed peas, drained and rinsed

1 1/2 cups frozen corn kernals

1/2 bunch fresh cilantro, chopped

salt to taste

~

Dressing:

1/2 bunch fresh cilantro

juice of 2-3 limes

1/4-1/2 cup olive oil

salt and pepper

1 TBS sugar

~

Mix chopped veggies and cilantro in large bowl. Blend dressing ingredients in blender until smooth. Pour and toss with veggies. Serve with tortilla chips. A perfect appetizer or snack. It's so good it's addicting!!!