Manderine Orange Muffins

1/2 C. flour
1 3/4 tsp. baking powder
1/2 tsp. Salt
1/4 tsp. Allspice
1/4 tsp Nutmeg
1/2 C. sugar
1/3 C. margarine or butter flavored shortening
1 egg, beaten
1- 10 oz. can of Mandarin oranges, drained (reserve juice)
1/4 C. + 3 TBSP juice from reserved Mandarin orange juice OR 1/4 C. milk

Sift dry ingredients together.

Add 1/3 C. margarine or butter flavored shortening, cut in until the mix crumbles.

Add 1 egg, beaten, and reserved juice from reserved Mandarin oranges OR 1/4 C. milk. Add entire liquid to the dry mix. Mix just until moistened. Do not over mix to avoid dry, tough muffins.

Fold in Mandarin oranges.

Line muffin tins with cupcake liners. Fill 3/4 full with batter then top muffin with one Mandarin orange.

Bake at 350 degrees F for 20 minutes.

Dip muffin tops in melted butter and cinnamon sugar mixture for a sweeter muffin.

Recipe by Tammy Rose on Kid's Recipes

Rum Raisin Muffins

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon rum extract
• 1-1/2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup 2% milk
• 1 cup raisins
• 1/2 cup chopped pecans
• 1/4 cup maple syrup

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine 1-1/2 cups flour and baking powder; add to creamed mixture alternately with milk, beating just until combined. Toss raisins with remaining flour. Fold raisins and pecans into batter.
• Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1 dozen.

Recipe by Country Woman's Christmas

Southwestern Bean Soup

1 large onion chopped

1 tsp vegetable oil

2 cans black beans rinsed

2 cans diced tomato with garlic and onion undrained

2 cans chicken broth or 2 cups

1 can kidney beans rinsed

1 can corn

4 cloves minced garlic

1 tsp cumin

1 tsp chili powder

dash of hot sauce if desired

in pan saute onion and garlic and stir in rest of ingredients. Bring to boil ans simmer 5 minutes.

Southwestern Bean Soup

Phil's Drop Sugar Cookies

2/3/4 Cups flour

1 tsp baking powder

1/2 tsp salt

1/1/4 cups margarine

2 cups sugar

2 eggs

2 tsp vanilla

combine flour baking powder and salt

mix margarine and sugar until fluffy

beat in one egg at a time and then vanilla

slowly beat in dry mixture

bake 350 8-10 minutes

Applesauce Muffins

Makes 24 muffins

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice
• 2 teaspoons baking soda
• 1 cup butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 2 cups applesauce
• 2 tablespoons vanilla extract
• 1 cup raisins

Directions

1. In a bowl, combine flour, cinnamon, allspice and baking soda; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Recipe by Peggy Burdick

Cream of Broccoli Soup

1 pack frozen chopped broccoli

1/2 cup water

2 T flour

1 C milk

2 cup cheese

in sauce pan combine broccoli and water (cook broccoli a bit before hand)

cover and cook over medium heat about 5 minutes until veggies are tender

combine flour and milk until smooth and gradually add to vegetable mixgture

bring to boil

boil 1-2 minutes stirring constantly

remover from heat

stir in cheese, cover and stand about 5 minutes until cheese is melted

put in blender and blend it

Chicken Bruschetta Bake

1 box of stove top chicken stuffing

chicken tenders cut up into cubes

1/2 cup water

1 can diced tomatoes

2 T minced garlic

1 bag mozzarella cheese

mix stuffing, water and diced tomatoes with juice together

in casserole dish, put chicken, top with cheese then top with stuffing mix

bake 400 for 30 minutes

Cream of Potato Soup

1/1/2 Cup chicken broth

1 T butter

1 T flour

1 C milk

5 potatoes cut and cubed.

Boil potatoes

blend with broth but leave out 1 cup of potatoes out of blender

in sauce pan melt butter then add flour and then add milk

bring to boil stirring constantly

add potatoes and blended mixture

stir until heated throughout

Recipe by Better Homes and Garden Cook Book

Struesel Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups fresh blueberries
• 1/2 cup butter
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon zest
• 1/2 cup milk
• 2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, diced

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
3. In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
4. Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Recipe by Allrecipes

Santa Wisker Bread

Ingredients

• 2-1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1-1/2 cups flaked coconut
• 1/2 cup candied cherries, quartered
• 1/2 cup chopped pecans
• 1 tsp almond extract

Directions

• In a large bowl, combine the first six ingredients. In a small bowl, combine the eggs, milk, almond extract and oil. Stir into dry ingredients just until moistened. Fold in the coconut, cherries, and pecans. Pour into greased loaf pan.
• Bake at 350° for 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cover and store in the refrigerator. Yield: 1 loaf

Whole Wheat Oatmeal Muffins... Or Blueberry Oatmeal Muffins

Ingredients

• 1 cup milk
• 1 cup quick cooking oats
• 1 egg
• 1/4 cup vegetable oil
• 1 cup whole wheat purpose flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 Cup blueberries

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a small bowl, combine milk and oats; let soak for 15 minutes.
3. In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Add Blueberries if desired. Spoon batter into prepared muffin cups until cups are 2/3 full.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Sausage Stuffed Peppers

1 pack ground sausage

italian seasoning to taste

garlic salt to taste

1/4 cup parm cheese

1/4 mozzarella cheese

tomato sauce or pasta sauce

rice

1/4 cup bread crumbs

3 peppers cut in half

cook rice

mix cooked rice with all the above except sauce

stuff pepper with sausage mixture

top with sauce

bake 400 45 minutes

top with parm cheese and cheddar cheese

bake additional 5 minutes

Monkey Bread

1/2	cup butter
1	cup sugar
2	eggs
1	cup mashed banana (3 medium)
2	cups all-purpose flour
1	teaspoon baking powder
1/2	teaspoon baking soda
1/2	teaspoon salt 1 Bag of chocolate chips and peanut butter chips Optional topping:
2	tablespoons chocolate frosting
1	tablespoon creamy peanut butter

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1.	Heat oven to 350°F. Grease bottom only of loaf pan, 9x5x3 inches, with shortening.
2.	Beat 1/2 cup shortening and the sugar in large bowl with electric mixer on medium speed until fluffy. Beat in eggs and bananas until smooth. Beat in flour, baking powder, baking soda and salt just until mixed. Stir in peanut chips and chocolate chips. Pour into pan.
3.	Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
4.	Place frosting in small plastic food-storage bag. Microwave on High 6 to 10 seconds or until pourable. Add peanut butter to bag; gently squeeze bag until peanut butter and frosting are well blended. Cut off tiny corner of bag. Squeeze bag to drizzle chocolate mixture over bread.